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  1. How to Read a Nutrition Facts Label

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    Full Text Available ... Educators Search English Español How to Read a Nutrition Facts Label (Video) KidsHealth / For Parents / How to Read a Nutrition Facts Label (Video) Print en español Cómo leer ...

  2. How to Read a Nutrition Facts Label

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    Full Text Available ... A) Staying Safe Videos for Educators Search English Español How to Read a Nutrition Facts Label (Video) ... Read a Nutrition Facts Label (Video) Print en español Cómo leer las etiquetas de datos nutricionales (video) ...

  3. How to Read a Nutrition Facts Label

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    Full Text Available ... Answers (Q&A) Staying Safe Videos for Educators ... packaged foods come with a Nutrition Facts label. These labels have a lot of important information — on fat and calories, serving sizes, sodium content, ...

  4. How to Read a Nutrition Facts Label

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    Full Text Available ... site Sitio para adolescentes Body Mind Sexual Health Food & Fitness Diseases & Conditions Infections Drugs & Alcohol School & Jobs ... las etiquetas de datos nutricionales (video) Most packaged foods come with a Nutrition Facts label. These labels ...

  5. Nutrition Facts in Multiple Sclerosis

    Directory of Open Access Journals (Sweden)

    Paolo Riccio

    2015-02-01

    Full Text Available The question whether dietary habits and lifestyle have influence on the course of multiple sclerosis (MS is still a matter of debate, and at present, MS therapy is not associated with any information on diet and lifestyle. Here we show that dietary factors and lifestyle may exacerbate or ameliorate MS symptoms by modulating the inflammatory status of the disease both in relapsing-remitting MS and in primary-progressive MS. This is achieved by controlling both the metabolic and inflammatory pathways in the human cell and the composition of commensal gut microbiota. What increases inflammation are hypercaloric Western-style diets, characterized by high salt, animal fat, red meat, sugar-sweetened drinks, fried food, low fiber, and lack of physical exercise. The persistence of this type of diet upregulates the metabolism of human cells toward biosynthetic pathways including those of proinflammatory molecules and also leads to a dysbiotic gut microbiota, alteration of intestinal immunity, and low-grade systemic inflammation. Conversely, exercise and low-calorie diets based on the assumption of vegetables, fruit, legumes, fish, prebiotics, and probiotics act on nuclear receptors and enzymes that upregulate oxidative metabolism, downregulate the synthesis of proinflammatory molecules, and restore or maintain a healthy symbiotic gut microbiota. Now that we know the molecular mechanisms by which dietary factors and exercise affect the inflammatory status in MS, we can expect that a nutritional intervention with anti-inflammatory food and dietary supplements can alleviate possible side effects of immune-modulatory drugs and the symptoms of chronic fatigue syndrome and thus favor patient wellness.

  6. How to Read a Nutrition Facts Label

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  7. How to Read a Nutrition Facts Label

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    Full Text Available ... Behavior School & Family Life First Aid & Safety Doctors & Hospitals Videos Recipes for Kids Kids site Sitio para ... nutricionales (video) Most packaged foods come with a Nutrition Facts label. These labels have a lot of important ... Policy Permissions Guidelines Privacy Policy & Terms of Use Notice ...

  8. Influence of nutrition labelling on food portion size consumption.

    Science.gov (United States)

    McCann, Mary T; Wallace, Julie M W; Robson, Paula J; Rennie, Kirsten L; McCaffrey, Tracy A; Welch, Robert W; Livingstone, M Barbara E

    2013-06-01

    Nutrition labelling is an important strategic approach for encouraging consumers to make healthier food choices. The availability of highly palatable foods labelled as 'low fat or reduced calorie' may encourage the over-consumption of these products. This study aimed to determine whether the manipulation of nutrition labelling information can influence food portion size consumption. Normal and overweight men (n=24) and women (n=23) were served an identical lunch meal on three separate days, but the information they received prior to consuming the lunch meal was manipulated as follows: "baseline", "high fat/energy" and "low fat/energy". Food and energy intake was significantly increased in the low fat/energy condition compared with both baseline and the high fat/energy condition. An additional 3% (162 kJ) energy was consumed by subjects under the low fat/energy condition compared to baseline. No differences were observed between the baseline and high fat/energy condition. Subjects who consumed most in the low fat/energy condition were found to be mostly men, to have a higher BMI and to be overweight. Low fat/energy information can positively influence food and energy intake, suggesting that foods labelled as 'low fat' or 'low calorie' may be one factor promoting the consumption of large food portions. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Facts about food irradiation: Nutritional quality of irradiated foods

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet briefly considers the nutritional value of irradiated foods. Micronutrients, especially vitamins, are sensitive to any food processing method, but irradiation does not cause any special nutritional problems in food. 4 refs

  10. How to Read a Nutrition Facts Label

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  11. How to Read a Nutrition Facts Label

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  12. How to Read a Nutrition Facts Label

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  13. How to Read a Nutrition Facts Label

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  14. How to Read a Nutrition Facts Label

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  15. How to Read a Nutrition Facts Label

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  16. How to Read a Nutrition Facts Label

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  17. How to Read a Nutrition Facts Label

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    Full Text Available ... topic for: Parents Kids Teens Keeping Portions Under Control Figuring Out Food Labels Healthy Food Shopping If My Child Has Food Allergies, What Should I Look for When Reading Food Labels? ...

  18. How to Read a Nutrition Facts Label

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    Full Text Available ... for Teens Teens site Sitio para adolescentes Body Mind Sexual Health Food & Fitness Diseases & Conditions Infections Drugs & ... topic for: Parents Kids Teens Keeping Portions Under Control Figuring Out Food Labels Healthy Food Shopping If ...

  19. How to Read a Nutrition Facts Label

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    Full Text Available ... Feelings Expert Answers Q&A Movies & More for Teens Teens site Sitio para adolescentes Body Mind Sexual Health ... choices. More on this topic for: Parents Kids Teens Keeping Portions Under Control Figuring Out Food Labels ...

  20. How to Read a Nutrition Facts Label

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  1. How to Read a Nutrition Facts Label

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  2. How to Read a Nutrition Facts Label

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    Full Text Available [Skip to Content] for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & Fitness Emotions & Behavior School & Family Life First Aid & Safety Doctors & Hospitals Videos Recipes for Kids ...

  3. How to Read a Nutrition Facts Label

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  4. How to Read a Nutrition Facts Label

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    Full Text Available ... Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & Fitness Emotions & ... Out Food Labels Healthy Food Shopping If My Child Has Food Allergies, What Should I Look for ...

  5. How to Read a Nutrition Facts Label

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  6. How to Read a Nutrition Facts Label

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  7. How to Read a Nutrition Facts Label

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    Full Text Available ... Watch this video for tips on figuring out food labels so you can make healthy choices. More on this topic for: Parents Kids Teens Keeping Portions Under Control Figuring Out Food Labels Healthy Food Shopping If My Child Has ...

  8. How to Read a Nutrition Facts Label

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    Full Text Available ... First Aid & Safety Doctors & Hospitals Videos Recipes for Kids Kids site Sitio para niños How the Body Works ... healthy choices. More on this topic for: Parents Kids Teens Keeping Portions Under Control Figuring Out Food ...

  9. How to Read a Nutrition Facts Label

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    Full Text Available [Skip to Content] for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & Fitness Emotions & Behavior School & Family Life First Aid & Safety Doctors & Hospitals Videos Recipes for Kids Kids site Sitio para niños How the Body Works ...

  10. How to Read a Nutrition Facts Label

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  11. Eating Habits, Nutritional Status and Portion Sizes in the Elderly ...

    African Journals Online (AJOL)

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    status using anthropometric measurements such as weight and height, ... The interview was carried out face to face. ... study showed that the nutritional status of the elderly population as assessed by ..... Several cross-sectional studies .... fruit and vegetables intakes between children of Dutch origin and non-Western ethnic.

  12. 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…

  13. Food claims and nutrition facts of commercial infant foods.

    Science.gov (United States)

    Koo, Yu-Chin; Chang, Jung-Su; Chen, Yi Chun

    2018-01-01

    Composition claim, nutrition claim and health claim are often found on the commercial complementary food packaging. The introduction of complementary foods (CFs) to infants is a turning point in the development of their eating behavior, and their commercial use for Taiwanese infants is growing. In Taiwan, lots of the advertisements for CFs employed health or nutrition claims to promote the products, but the actual nutritional content of these CFs is not clear. The aim of this study was to compare the food claims of commercial complementary food products with their actual nutrition facts. A sample of 363 commercial CFs was collected from websites, local supermarkets, and other food stores, and their nutrition-related claims were classified into composition, nutrition, and health categories. Although the World Health Organization recommends that infants should be exclusively breastfed for the first 6 months, 48.2% of the commercial CFs were targeted at infants younger than 6 months. Therefore, marketing regulations should be implemented to curb early weaning as a result of products targeted at infants younger than 6 months. More than 50% of Taiwanese commercial CFs have high sugar content and more than 20% were high in sodium. Products with health claims, such as "provides good nutrition to children" or "improves appetite," have higher sodium or sugar content than do those without such claims. Moreover, products with calcium or iron content claims did not contain more calcium or iron than products without such claims. Additionally, a significantly greater proportion of the products with "no added sugar" claims were classified as having high sugar content as compared to those without such claims. Parents cannot choose the healthiest food products for their children by simply focusing on food claims. Government should regulate the labeling of nutrition facts and food claims for foods targeted at infants younger than 12 months.

  14. Surface deformation on the west portion of the Chapala lake basin: uncertainties and facts

    Directory of Open Access Journals (Sweden)

    M. Hernandez-Marin

    2015-11-01

    Full Text Available In this study we investigate different aspects of land subsidence and ground failures occurring in the west portion of Chapala lake basin. Currently, surface discontinuities seem to be associated with subsiding bowls. In an effort to understand some of the conditioning factors to surface deformation, two sounding cores from the upper sequence (11 m depth were extracted for analyzing physical and mechanical properties. The upper subsoil showed a predominant silty composition and several lenses of pumice pyroclastic sand. Despite the relative predominance of fine soil, the subsoil shows mechanical properties with low clay content, variable water content, low plasticity and variable compressibility index, amongst some others. Some of these properties seem to be influenced by the sandy pyroclastic lenses, therefore, a potential source of the ground failure could be heterogeneities in the upper soil.

  15. The influence of front-of-pack nutrition information on consumers' portion size perceptions.

    Science.gov (United States)

    Brown, Hannah May; de Vlieger, Nienke; Collins, Clare; Bucher, Tamara

    2017-08-01

    Issue addressed Portion size guidance strategies have been suggested as an important component of weight management; therefore, the Health Star Rating (HSR) front-of-pack labels could influence consumers' portion-size decisions. However, this has not been investigated to date. This study aims to evaluate whether presenting energy content information and HSRs influences portion size self-selection of specific foods and meals. Methods Adults were randomly assigned to one of three experimental groups in this randomised controlled experiment. Each participant was given either a kJ/100g food label or a HSR label, or was given no information on nutrient composition. They were then asked to serve themselves an adequate portion of breakfast cereal (Kellogg's Nutri-Grain), fruit salad and chocolate, plus a three-component meal (chicken, fries and mixed vegetables). Portion serves and meal weights were compared between each experimental group using ANOVA and the discretionary foods were also compared with the Australian Guide to Healthy Eating (AGHE). Results Neither the kilojoule nor HSR information influenced the self-served portion size of foods or meal components. Mean self-served portion size of the discretionary foods were significantly greater than the standard serving sizes as specified in the AGHE. Conclusion Although food labels have the potential to assist consumers in making product choices, this study indicates that presenting nutrition information does not affect portion size decisions in young adults. So what? Strategies that assist consumers to choose appropriate portion sizes should be developed as a weight management tool.

  16. 21 CFR Appendix C to Part 101 - Nutrition Facts for Raw Fruits and Vegetables

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition Facts for Raw Fruits and Vegetables C Appendix C to Part 101 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOOD LABELING Pt. 101, App. C Appendix C to Part 101—Nutrition Facts...

  17. Disorders of nutritional status in sepsis – facts and myths

    Directory of Open Access Journals (Sweden)

    Katarzyna Kosałka

    2017-06-01

    Full Text Available The problem of diagnosing nutritional status disorders in septic patients remains unresolved. This is associated with the necessity of the introduction of newer and newer methods of assessing nutritional status, often requiring precise and expensive equipment as well as employment of professionals in this field in hospital wards, primarily including intensive care units (ICU. Methods that have been applied thus far for assessing nutritional status, also used in severely ill septic patients, have little impact on improving treatment results. This is due to the high dynamics of changes in nutritional status in these patients, healing process variability in individual patients, and the “mismatch” of methods for assessing nutritional status in relation to the patient’s clinical status. The diagnostic value of the traditional methods of assessing nutritional status, i.e. anthropometric analysis and selected laboratory tests, as markers of nutritional status disorders in septic patients, is still debatable. There is still no precise method that could become the “gold standard” allowing for early identification of malnutrition in these group of patients. Phase angle, bioelectrical impedance vector analysis (BIVA, and the “illness marker”, obtained directly from the resistance, reactance, and impedance, can be used as prognostic or nutritional indices in severely ill septic patients, but the intensity of research on this subject needs to be increased. Detailed assessment of nutritional status should include tests of selected inflammation markers (including TLC, HMGB1, IL-6, IL-10, IL-1ra, sTNFRI.

  18. Consumer perceptions of the Nutrition Facts table and front-of-pack nutrition rating systems.

    Science.gov (United States)

    Emrich, Teri E; Qi, Ying; Mendoza, Julio E; Lou, Wendy; Cohen, Joanna E; L'abbé, Mary R

    2014-04-01

    Preferences for, and consumer friendliness of, front-of-pack (FOP) nutrition rating systems have not been studied in a Canadian population, and studies comparing systems that are accompanied by mandatory labelling, such as Canada's Nutrition Facts table (NFt), are lacking. The purpose of this study was to evaluate 4 FOP systems relative to the NFt with respect to consumer friendliness and their influence on perceptions of the healthiness and nutrient content of food. Canadian consumers (n = 3029) participating in an online survey were randomized to score the consumer friendliness of 1 of 5 FOP conditions with or without an NFt and to score the healthiness and nutrient content of 2 foods using the provided label(s). The mean differences in scores were evaluated with analysis of covariance (ANCOVA) controlling for age, gender, and education, with Tukey-Kramer adjustments for multiple comparisons. The NFt received the highest scores of consumer friendliness with respect to liking, helpfulness, credibility, and influence on purchase decisions (p consumers still supported the implementation of a single, standardized FOP system, with the nutrient-specific systems (a "Traffic Light" and a Nutrition Facts FOP system) being preferred and scored as more consumer friendly than the summary indicator systems. Without the NFt, consumer ratings of the healthiness and calorie and nutrient content differed by FOP system. With the NFt present, consumers rated the healthiness and calorie and nutrient content similarly, except for those who saw the Traffic Light; their ratings were influenced by the Traffic Light's colours. The introduction of a single, standard, nutrient-specific FOP system to supplement the mandatory NFt should be considered by Canadian policy makers.

  19. Showing Parents How to Talk to Their Kids about the Nutrition Facts Label

    Science.gov (United States)

    ... Messages The Nutrition Facts Label 2. Consider the calories. When comparing foods, remember: —— 100 calories per serving for a single food is moderate —— 400 or more calories per serving ...

  20. The Impact of Nutrition and Health Claims on Consumer Perceptions and Portion Size Selection: Results from a Nationally Representative Survey

    Science.gov (United States)

    Benson, Tony; Lavelle, Fiona; McCloat, Amanda; Mooney, Elaine; Egan, Bernadette; Collins, Clare E.; Dean, Moira

    2018-01-01

    Nutrition and health claims on foods can help consumers make healthier food choices. However, claims may have a ‘halo’ effect, influencing consumer perceptions of foods and increasing consumption. Evidence for these effects are typically demonstrated in experiments with small samples, limiting generalisability. The current study aimed to overcome this limitation through the use of a nationally representative survey. In a cross-sectional survey of 1039 adults across the island of Ireland, respondents were presented with three different claims (nutrition claim = “Low in fat”; health claim = “With plant sterols. Proven to lower cholesterol”; satiety claim = “Fuller for longer”) on four different foods (cereal, soup, lasagne, and yoghurt). Participants answered questions on perceived healthiness, tastiness, and fillingness of the products with different claims and also selected a portion size they would consume. Claims influenced fillingness perceptions of some of the foods. However, there was little influence of claims on tastiness or healthiness perceptions or the portion size selected. Psychological factors such as consumers’ familiarity with foods carrying claims and belief in the claims were the most consistent predictors of perceptions and portion size selection. Future research should identify additional consumer factors that may moderate the relationships between claims, perceptions, and consumption. PMID:29789472

  1. The Impact of Nutrition and Health Claims on Consumer Perceptions and Portion Size Selection: Results from a Nationally Representative Survey

    Directory of Open Access Journals (Sweden)

    Tony Benson

    2018-05-01

    Full Text Available Nutrition and health claims on foods can help consumers make healthier food choices. However, claims may have a ‘halo’ effect, influencing consumer perceptions of foods and increasing consumption. Evidence for these effects are typically demonstrated in experiments with small samples, limiting generalisability. The current study aimed to overcome this limitation through the use of a nationally representative survey. In a cross-sectional survey of 1039 adults across the island of Ireland, respondents were presented with three different claims (nutrition claim = “Low in fat”; health claim = “With plant sterols. Proven to lower cholesterol”; satiety claim = “Fuller for longer” on four different foods (cereal, soup, lasagne, and yoghurt. Participants answered questions on perceived healthiness, tastiness, and fillingness of the products with different claims and also selected a portion size they would consume. Claims influenced fillingness perceptions of some of the foods. However, there was little influence of claims on tastiness or healthiness perceptions or the portion size selected. Psychological factors such as consumers’ familiarity with foods carrying claims and belief in the claims were the most consistent predictors of perceptions and portion size selection. Future research should identify additional consumer factors that may moderate the relationships between claims, perceptions, and consumption.

  2. 21 CFR Appendix D to Part 101 - Nutrition Facts for Cooked Fish

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition Facts for Cooked Fish D Appendix D to Part 101 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... for Cooked Fish ER17AU06.009 [71 FR 47439, Aug. 17, 2006] ...

  3. How accurate are adolescents in portion-size estimation using the computer tool young adolescents' nutrition assessment on computer (YANA-C)?

    OpenAIRE

    Vereecken, Carine; Dohogne, Sophie; Covents, Marc; Maes, Lea

    2010-01-01

    Computer-administered questionnaires have received increased attention for large-scale population research on nutrition. In Belgium-Flanders, Young Adolescents' Nutrition Assessment on Computer (YANA-C) has been developed. In this tool, standardised photographs are available to assist in portion-size estimation. The purpose of the present study is to assess how accurate adolescents are in estimating portion sizes of food using YANA-C. A convenience sample, aged 11-17 years, estimated the amou...

  4. Nutrition Facts Use in Relation to Eating Behaviors and Healthy and Unhealthy Weight Control Behaviors.

    Science.gov (United States)

    Christoph, Mary J; Loth, Katie A; Eisenberg, Marla E; Haynos, Ann F; Larson, Nicole; Neumark-Sztainer, Dianne

    2018-03-01

    Investigate the relationship between use of Nutrition Facts labels on packaged foods and weight-related behaviors. Cross-sectional survey in 2015-2016. Young adult respondents (n = 1,817; 57% women; average age 31.0 ± 1.6 years) to the Project Eating and Activity in Teens and Young Adults-IV survey, the fourth wave of a longitudinal cohort study. Use of Nutrition Facts labels on packaged foods; healthy, unhealthy, and extreme weight control behaviors; intuitive eating; binge eating. Linear and logistic regression models were adjusted for age, ethnicity/race, education, income, and weight status. In women, greater Nutrition Facts use was associated with a 23% and 10% greater likelihood of engaging in healthy and unhealthy weight control behaviors, respectively, and a 17% greater chance of engaging in binge eating. In men, greater label use was associated with a 27% and 17% greater likelihood of engaging in healthy and unhealthy weight control behaviors, respectively, and a lower level of intuitive eating. Professionals advising patients and clients on weight management may consider possible gender differences in response to weight loss and management guidance. Since label use was related to engagement in some unhealthy behaviors in addition to healthy behaviors, it is important to consider how individuals may use labels, particularly those at risk for, or engaging in, disordered eating behaviors. Future research investigating potential relationships between Nutrition Facts use, intuitive eating, and binge eating is needed. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  5. Nutrition Labeling and Portion Size Information on Children's Menus in Fast-Food and Table-Service Chain Restaurants in London, UK

    Science.gov (United States)

    Reeves, Sue; Wake, Yvonne; Zick, Andrea

    2011-01-01

    Objective: To investigate meals, price, nutritional content, and nutrition and portion size information available on children's menus in fast-food and table-service chain restaurants in London, since the United Kingdom does not currently require such information but may be initiating a voluntary guideline. Methods: Children's menus were assessed…

  6. Single-larger-portion-size and dual-column nutrition labeling may help consumers make more healthful food choices.

    Science.gov (United States)

    Lando, Amy M; Lo, Serena C

    2013-02-01

    The Food and Drug Administration is considering changes to the Nutrition Facts label to help consumers make more healthful choices. To examine the effects of modifications to the Nutrition Facts label on foods that can be listed as having 1 or 2 servings per container, but are reasonably consumed at a single eating occasion. Participants were randomly assigned to study conditions that varied on label format, product, and nutrition profile. Data were collected via an online consumer panel. Adults aged 18 years and older were recruited from Synovate's online household panel. Data were collected during August 2011. A total of 32,897 invitations were sent for a final sample of 9,493 interviews. Participants were randomly assigned to one of 10 label formats classified into three groups: listing 2 servings per container with a single column, listing 2 servings per container with a dual column, and listing a single serving per container. Within these groups there were versions that enlarged the font size for "calories," removed "calories from fat," and changed the wording for serving size declaration. The single product task measured product healthfulness, the amount of calories and various nutrients per serving and per container, and label perceptions. The product comparison task measured ability to identify the healthier product and the product with fewer calories per container and per serving. Analysis of covariance models with Tukey-Kramer tests were used. Covariates included general label use, age, sex, level of education, and race/ethnicity. Single-serving and dual-column formats performed better and scored higher on most outcome measures. For products that contain 2 servings but are customarily consumed at a single eating occasion, using a single-serving or dual-column labeling approach may help consumers make healthier food choices. Published by Elsevier Inc.

  7. How accurate are adolescents in portion-size estimation using the computer tool Young Adolescents' Nutrition Assessment on Computer (YANA-C)?

    Science.gov (United States)

    Vereecken, Carine; Dohogne, Sophie; Covents, Marc; Maes, Lea

    2010-06-01

    Computer-administered questionnaires have received increased attention for large-scale population research on nutrition. In Belgium-Flanders, Young Adolescents' Nutrition Assessment on Computer (YANA-C) has been developed. In this tool, standardised photographs are available to assist in portion-size estimation. The purpose of the present study is to assess how accurate adolescents are in estimating portion sizes of food using YANA-C. A convenience sample, aged 11-17 years, estimated the amounts of ten commonly consumed foods (breakfast cereals, French fries, pasta, rice, apple sauce, carrots and peas, crisps, creamy velouté, red cabbage, and peas). Two procedures were followed: (1) short-term recall: adolescents (n 73) self-served their usual portions of the ten foods and estimated the amounts later the same day; (2) real-time perception: adolescents (n 128) estimated two sets (different portions) of pre-weighed portions displayed near the computer. Self-served portions were, on average, 8 % underestimated; significant underestimates were found for breakfast cereals, French fries, peas, and carrots and peas. Spearman's correlations between the self-served and estimated weights varied between 0.51 and 0.84, with an average of 0.72. The kappa statistics were moderate (>0.4) for all but one item. Pre-weighed portions were, on average, 15 % underestimated, with significant underestimates for fourteen of the twenty portions. Photographs of food items can serve as a good aid in ranking subjects; however, to assess the actual intake at a group level, underestimation must be considered.

  8. Adaptation of Locally Available Portion Sizes for Food Frequency Questionnaires in Nutritional Epidemiological Studies: How Much Difference does it Make?

    Science.gov (United States)

    Gupta, Neha; Verma, Sonika; Singh, Abhishek; Tandon, Nikhil; Puri, Seema; Arora, Narendra Kumar

    2016-01-01

    There is need for employing strategies to minimize measurement errors while administering semi-quantitative FFQ. The current study was planned to adapt and standardize locally available portion sizes for semi-quantitative FFQ to improve its validity and document the process of standardization of portion sizes. The study was conducted in 9 villages of the INCLEN-SOMAARTH DDESS (Demographic, Development and Environmental Surveillance Site), Palwal district, Haryana, India. The subjects in these nine villages are part of a cohort study to assess the interaction between societal and household factors with food intake and physical activity of children. Systematic utensil survey was undertaken in 3 randomly chosen households per village i.e. 27 households and the portion sizes were derived from a total of 74 serving utensils. The derived sizes were classified as small (240 ml), medium (320 ml) and large (600 ml). The semi-quantitative FFQ with locally derived portion sizes was then administered to 63 children in 6-12 year age group. The volume of food measured by the reference portion sizes generally being employed in the national surveys, would have been underestimated the food consumed by the child by 55-60% as compared to what was being consumed by the children in the study area. The correlation between food intake assessed by 24-hr recall method and FFQ using derived (local) portion sizes was better as compared to that obtained with the semi-quantitative FFQ done with reference portions. In conclusion, local portion size adaptation of FFQ for semi-quantification is useful to mitigate measurement errors associated with this technique.

  9. Unregulated serving sizes on the Canadian nutrition facts table – an invitation for manufacturer manipulations

    Directory of Open Access Journals (Sweden)

    Jessica Yin Man Chan

    2017-05-01

    Full Text Available Abstract Background Serving sizes on the Nutrition Facts table (NFt on Canadian packaged foods have traditionally been unregulated and non-standardized. The federal government recently passed legislation to regulate the serving sizes listed on the NFt. The objective of this study was to compare the serving sizes on food product NFts to the recommendations in the 2003 Nutrition Labelling regulation (Schedule M reference amounts, the Canadian Food Inspection Agency (CFIA ranges, and Canada’s Food Guide recommendations. An additional objective was to determine if food and beverage products that report smaller serving sizes have a higher calorie density, compared to similar products with a larger serving size. Methods Data for 10,487 products were retrieved from the 2010 Food Label Information Program (FLIP database and categorized according to Schedule M categories. Correlations between calorie density and manufacturer stated serving size were tested and the proportion of products meeting recommendations were tabulated. Results 35% of products had serving sizes on the NFt that were smaller than the Schedule M reference amount and 23% exceeded the reference amount. 86% of products fell within the CFIA’s recommended serving size ranges; however, 70% were within the lower-half of the range. Several bread and juice categories exceeded CFG’s recommendations, while several dairy product categories were smaller than the recommendations. Of the 50 Schedule M sub-categories analyzed, 31 (62% exhibited a negative correlation between serving size and calorie density. Conclusion While most products fell within the CFIA’s recommended serving size ranges, there was a tendency for products with a higher calorie density to list smaller serving sizes.

  10. Evidenced-based, practical food portion sizes for preschool children and how they fit into a well balanced, nutritionally adequate diet.

    Science.gov (United States)

    More, J A; Emmett, P M

    2015-04-01

    Healthy eating guidelines for 1-4-year-old children are available but evidence-based portion sizes have not been specified. Parents and early-years providers are concerned about under- or over-feeding young children. The present study aimed to report detailed information about appropriate average portion size ranges and suggest a practical food plan for feeding preschool children, providing adequate nutrient intakes within energy requirements. Two sources of information were used to obtain an appropriate portion size range for the types of foods normally eaten by this age group. Median portions of a variety of foods were combined into a food plan fulfilling healthy eating guidelines regarding the number of servings from each food group. The nutrient and energy content of the plan was assessed and compared with recommended adequate nutrient intakes and percentage energy contributions from macronutrients. UK children, aged 1-4 years, taking part in Avon Longitudinal Study of Parents and Children and National Diet and Nutrition Survey, were used in the present study. Portion size ranges were developed for 164 foods. The theoretical food plan using foods with high to medium nutrient density was shown to provide an adequate intake of all nutrients, except vitamin D, for which there are very few food sources. These practical food portion size ranges could be used both in early years settings and in advice to parents. The food plan emphasises the need to include a variety of nutrient-dense foods if a balanced diet is to be achieved for preschool children. © 2014 The British Dietetic Association Ltd.

  11. Food photographs in nutritional surveillance: errors in portion size estimation using drawings of bread and photographs of margarine and beverages consumption.

    Science.gov (United States)

    De Keyzer, Willem; Huybrechts, Inge; De Maeyer, Mieke; Ocké, Marga; Slimani, Nadia; van 't Veer, Pieter; De Henauw, Stefaan

    2011-04-01

    Food photographs are widely used as instruments to estimate portion sizes of consumed foods. Several food atlases are available, all developed to be used in a specific context and for a given study population. Frequently, food photographs are adopted for use in other studies with a different context or another study population. In the present study, errors in portion size estimation of bread, margarine on bread and beverages by two-dimensional models used in the context of a Belgian food consumption survey are investigated. A sample of 111 men and women (age 45-65 years) were invited for breakfast; two test groups were created. One group was asked to estimate portion sizes of consumed foods using photographs 1-2 d after consumption, and a second group was asked the same after 4 d. Also, real-time assessment of portion sizes using photographs was performed. At the group level, large overestimation of margarine, acceptable underestimation of bread and only small estimation errors for beverages were found. Women tended to have smaller estimation errors for bread and margarine compared with men, while the opposite was found for beverages. Surprisingly, no major difference in estimation error was found after 4 d compared with 1-2 d. Individual estimation errors were large for all foods. The results from the present study suggest that the use of food photographs for portion size estimation of bread and beverages is acceptable for use in nutrition surveys. For photographs of margarine on bread, further validation using smaller amounts corresponding to actual consumption is recommended.

  12. Fast facts: The availability and accessibility of nutrition information in fast food chains.

    Science.gov (United States)

    Wellard, Lyndal; Glasson, Colleen; Chapman, Kathy; Miller, Caroline

    2011-12-01

    Nutrition information at the point-of-sale assists consumers to make informed fast food choices. This study provides a baseline measure of the availability and accessibility of nutrition information in fast food outlets in Australia, filling a gap in the literature. An in-store observational survey was conducted in 222 outlets of five fast food chains in five states. The Australian websites for each chain were surveyed for nutrition information. At least some nutrition information was available in 66% of outlets. The availability of information was higher in lower socioeconomic areas. Significantly less information was available in signatory chains of the self-regulatory marketing code. Information provided was generally incomplete; only one outlet (0.5%) provided information for all food and beverage items. In some instances information was old. Information was more available for 'healthier' products and less available for meal combinations. Information was provided on all chains' websites, however it was sometimes difficult to locate. While most outlets surveyed made some nutrition information available to consumers, it was generally incomplete. Fast food chains should provide comprehensive, up-to-date information for all menu items. Chains should also ensure their staff members are adequately trained in providing nutrition information.

  13. McGovern-Dole International Food for Education and Child Nutrition Program. Fact Sheet

    Science.gov (United States)

    US Department of Agriculture, 2009

    2009-01-01

    The McGovern-Dole International Food for Education and Child Nutrition Program (McGovern-Dole program) helps support education, child development, and food security for some of the world's poorest children. It provides for donations of U.S. agricultural products, as well as financial and technical assistance, for school feeding and maternal and…

  14. Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review.

    Science.gov (United States)

    Vega-Gálvez, Antonio; Miranda, Margarita; Vergara, Judith; Uribe, Elsa; Puente, Luis; Martínez, Enrique A

    2010-12-01

    Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress-tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in Chile. Its grains have higher nutritive value than traditional cereals and it is a promising worldwide cultivar for human consumption and nutrition. The quinoa has been called a pseudo-cereal for botanical reasons but also because of its unusual composition and exceptional balance between oil, protein and fat. The quinoa is an excellent example of 'functional food' that aims at lowering the risk of various diseases. Functional properties are given also by minerals, vitamins, fatty acids and antioxidants that can make a strong contribution to human nutrition, particularly to protect cell membranes, with proven good results in brain neuronal functions. Its minerals work as cofactors in antioxidant enzymes, adding higher value to its rich proteins. Quinoa also contains phytohormones, which offer an advantage over other plant foods for human nutrition. Copyright © 2010 Society of Chemical Industry.

  15. The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India

    Science.gov (United States)

    Nongdam, P.; Tikendra, Leimapokpam

    2014-01-01

    Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, and minerals and very low fat. Though bamboo shoots provide lots of health benefits, their consumption is confined mostly to Southeast Asian and East Asian countries. The acceptability of bamboo shoots as popular vegetable crop is very less due to their high pungent smell and bitter acidic taste. The use of bamboo as food in India is mainly restricted to Northeastern part of the country where they form an indispensable part of several traditional speciality dishes. The different ethnic communities take fresh or fermented bamboo shoot as one of most preferred traditional food items. Some of the important bamboo based traditional foods are ushoi, soibum, rep, mesu, eup, ekhung, hirring, and so forth. Bamboo shoots should be properly processed before they are consumed as freshly harvested shoots have high content of toxic cyanogenic glycosides which may pose serious health problems. The prospect of bamboo shoot industry in Northeast India is bright due to its rich genetic resources of bamboos. However, habitat destruction and extensive use of bamboos for food, handicraft, and construction purposes have resulted in severe depletion of natural bamboo resources. This review stresses upon the high nutritive values and health benefits of bamboo shoots and their usage as important traditional foods in Northeast India. The bamboo market potential of the region and use of in vitro plant micropropagation methods as effective means of bamboo conservation are also emphasized in this paper. PMID:27433496

  16. Portion distortion: typical portion sizes selected by young adults.

    Science.gov (United States)

    Schwartz, Jaime; Byrd-Bredbenner, Carol

    2006-09-01

    The incidence of obesity has increased in parallel with increasing portion sizes of individually packaged and ready-to-eat prepared foods as well as foods served at restaurants. Portion distortion (perceiving large portion sizes as appropriate amounts to eat at a single eating occasion) may contribute to increasing energy intakes and expanding waistlines. The purpose of this study was to determine typical portion sizes that young adults select, how typical portion sizes compare with reference portion sizes (based in this study on the Nutrition Labeling and Education Act's quantities of food customarily eaten per eating occasion), and whether the size of typical portions has changed over time. Young adults (n=177, 75% female, age range 16 to 26 years) at a major northeastern university. Participants served themselves typical portion sizes of eight foods at breakfast (n=63) or six foods at lunch or dinner (n=62, n=52, respectively). Typical portion-size selections were unobtrusively weighed. A unit score was calculated by awarding 1 point for each food with a typical portion size that was within 25% larger or smaller than the reference portion; larger or smaller portions were given 0 points. Thus, each participant's unit score could range from 0 to 8 at breakfast or 0 to 6 at lunch and dinner. Analysis of variance or t tests were used to determine whether typical and reference portion sizes differed, and whether typical portion sizes changed over time. Mean unit scores (+/-standard deviation) were 3.63+/-1.27 and 1.89+/-1.14, for breakfast and lunch/dinner, respectively, indicating little agreement between typical and reference portion sizes. Typical portions sizes in this study tended to be significantly different from those selected by young adults in a similar study conducted 2 decades ago. Portion distortion seems to affect the portion sizes selected by young adults for some foods. This phenomenon has the potential to hinder weight loss, weight maintenance, and

  17. Making healthy food choices using nutrition facts panels. The roles of knowledge, motivation, dietary modifications goals, and age.

    Science.gov (United States)

    Miller, Lisa M Soederberg; Cassady, Diana L

    2012-08-01

    Nutrition facts panels (NFPs) contain a rich assortment of nutrition information and are available on most food packages. The importance of this information is potentially even greater among older adults due to their increased risk for diet-related diseases, as well as those with goals for dietary modifications that may impact food choice. Despite past work suggesting that knowledge and motivation impact attitudes surrounding and self-reported use of NFPs, we know little about how (i.e., strategies used) and how well (i.e., level of accuracy) younger and older individuals process NFP information when evaluating healthful qualities of foods. We manipulated the content of NFPs and, using eye tracking methodology, examined strategies associated with deciding which of two NFPs, presented side-by-side, was healthier. We examined associations among strategy use and accuracy as well as age, dietary modification status, knowledge, and motivation. Results showed that, across age groups, those with dietary modification goals made relatively more comparisons between NFPs with increasing knowledge and motivation; but that strategy effectiveness (relationship to accuracy) depended on age and motivation. Results also showed that knowledge and motivation may protect against declines in accuracy in later life and that, across age and dietary modification status, knowledge mediates the relationship between motivation and decision accuracy. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Making Healthy Food Choices Using Nutrition Facts Panels: The Roles of Knowledge, Motivation, Dietary Modifications Goals, and Age

    Science.gov (United States)

    Cassady, Diana L.

    2012-01-01

    Nutrition facts panels (NFPs) contain a rich assortment of nutrition information and are available on most food packages. The importance of this information is potentially even greater among older adults due to their increased risk for diet-related diseases, as well as those with goals for dietary modifications that may impact food choice. Despite past work suggesting that knowledge and motivation impact attitudes surrounding and self-reported use of NFPs, we know little about how (i.e., strategies used) and how well (i.e., level of accuracy) younger and older individuals process NFP information when evaluating healthful qualities of foods. We manipulated the content of NFPs and, using eye tracking methodology, examined strategies associated with deciding which of two NFPs, presented side-by-side, was healthier. We examined associations among strategy use and accuracy as well as age, dietary modification status, knowledge, and motivation. Results showed that, across age groups, those with dietary modification goals made relatively more comparisons between NFPs with increasing knowledge and motivation; but that strategy effectiveness (relationship to accuracy) depended on age and motivation. Results also showed that knowledge and motivation may protect against declines in accuracy in later life and that, across age and dietary modification status, knowledge mediates the relationship between motivation and decision accuracy. PMID:22524999

  19. Simplifying mental math: Changing how added sugars are displayed on the nutrition facts label can improve consumer understanding.

    Science.gov (United States)

    Khandpur, Neha; Graham, Dan J; Roberto, Christina A

    2017-07-01

    Proposed variations to Nutrition Facts Labels (NFL) have included the display of added sugars (AS) content, but its impact on consumer understanding is poorly understood. To examine the degree to which different formats for displaying AS influence consumer understanding, perceptions, and purchase intentions. Randomized-controlled online experiment. A sample of 2509 U.S adults. Participants were randomized to 1 of 8 conditions and viewed 10 food or beverage images with either: (1) no label (control); (2) the current NFL (without AS); (3) the proposed NFL without AS; or the proposed NFL with AS in (4) grams, (5) grams and teaspoons, (6) grams and percent Daily Value (%DV), (7) grams with high/medium/low text, or (8) grams with high/medium/low text and %DV. ANCOVAs compared scores on quizzes that assessed the accuracy of judgments about AS, overall nutrition understanding and purchase intentions. Presenting AS in grams plus high/medium/low text with and without %DV led to the highest AS understanding scores (85% and 83% correct, respectively) compared to 70% correct when AS was not on the label or was displayed in grams only (74% correct). Displaying AS in teaspoons did not significantly improve understanding beyond grams alone. Consumers were best able to determine which of two products was healthier when AS was presented as %DV (68% correct) versus displayed in grams alone (60% correct), but %DV did not differ from high/medium/low text or teaspoons. None of the labels influenced purchase intentions relative to no label. Displaying AS on the NFL in grams with high/medium/low text, %DV, or the combination of the two, improved consumer understanding more than presenting it in grams or teaspoons. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Evaluating the Impact of U.S. Food and Drug Administration-Proposed Nutrition Facts Label Changes on Young Adults' Visual Attention and Purchase Intentions

    Science.gov (United States)

    Graham, Dan J.; Roberto, Christina A.

    2016-01-01

    Background: The U.S. Food and Drug Administration (FDA) has proposed modifying the Nutrition Facts Label (NFL) on food packages to increase consumer attention to this resource and to promote healthier dietary choices. Aims: The present study sought to determine whether the proposed NFL changes will affect consumer attention to the NFL or purchase…

  1. Reduction of Portion Size and Eating Rate Is Associated with BMI-SDS Reduction in Overweight and Obese Children and Adolescents: Results on Eating and Nutrition Behaviour from the Observational KgAS Study

    OpenAIRE

    Torbahn, Gabriel; Gellhaus, Ines; Koch, Benjamin; von Kries, Rüdiger; Obermeier, Viola; Holl, Reinhard W.; Fink, Katharina; van Egmond-Fröhlich, Andreas

    2017-01-01

    Objective: Treatment of paediatric obesity focuses on changes of nutrition and eating behaviour and physical activity. The evaluation of the patient education programme by KgAS was utilised to analyse the association of changes of portion size, eating rate and dietary habits with BMI-SDS reductions. Methods: Patients (n = 297) were examined at the beginning and at the end of treatment and after 1-year follow-up at different out-patient centres. Their parents completed questionnaires including...

  2. Nutrition Facts Panel use is associated with diet quality and dietary patterns among Latinos with type 2 diabetes.

    Science.gov (United States)

    Kollannoor-Samuel, Grace; Segura-Pérez, Sofia; Shebl, Fatma M; Hawley, Nicola L; Damio, Grace; Chhabra, Jyoti; Vega-López, Sonia; Fernandez, Maria Luz; Pérez-Escamilla, Rafael

    2017-11-01

    The study aims were to (i) identify determinants of Nutrition Facts Panel (NFP) use and (ii) describe the association between NFP use and dietary intake among Latinos with type 2 diabetes. Baseline cross-sectional data from a clinical trial were used to assess the association between NFP use and dietary intake. Diet was measured using two methods: (i) a diet quality score (the Healthy Eating Index-2010) derived from a single 24 h recall and (ii) dietary pattern (exploratory factor analyses) from an FFQ. Multivariable logistic and non-parametric quantile regressions were conducted, as appropriate. Settings Hartford County, Connecticut, USA. Latino adults (n 203), ≥21 years of age, with diagnosed type 2 diabetes, glycosylated Hb≥7 %, and without medical conditions limiting physical activity. Participants' education level, diabetes-related knowledge and English speaking were positively associated with NFP use. At the higher percentiles of diet quality score, NFP use was significantly associated with higher diet quality. Similarly, NFP users were more likely to consume a 'healthy' dietary pattern (P=0·003) and less likely to consume a 'fried snack' pattern (P=0·048) compared with NFP non-users. The association between reported NFP use and diet quality was positive and significantly stronger among participants who reported consuming a healthier diet. While NFP use was associated with a healthier dietary pattern, not using NFP was associated with a less-healthy, fried snack pattern. Longitudinal studies are needed to understand whether improving NFP use could be an effective intervention to improve diet quality among Latinos with type 2 diabetes.

  3. Reduction of Portion Size and Eating Rate Is Associated with BMI-SDS Reduction in Overweight and Obese Children and Adolescents: Results on Eating and Nutrition Behaviour from the Observational KgAS Study.

    Science.gov (United States)

    Torbahn, Gabriel; Gellhaus, Ines; Koch, Benjamin; von Kries, Rüdiger; Obermeier, Viola; Holl, Reinhard W; Fink, Katharina; van Egmond-Fröhlich, Andreas

    2017-01-01

    Treatment of paediatric obesity focuses on changes of nutrition and eating behaviour and physical activity. The evaluation of the patient education programme by KgAS was utilised to analyse the association of changes of portion size, eating rate and dietary habits with BMI-SDS reductions. Patients (n = 297) were examined at the beginning and at the end of treatment and after 1-year follow-up at different out-patient centres. Their parents completed questionnaires including estimation of children's portion size, eating rate and frequency of food intake. Associations of 1- and 2-year changes in BMI-SDS and behaviour were calculated for patients with complete data in BMI-SDS, portion size, eating rate, frequency of green, yellow and red food intake (n = 131) by multiple linear regression models. Significant changes were found in the desired direction for BMI-SDS, portion size, eating rate and the intake of unfavourable red food items both after 1 and 2 years as well as for the consumption of favourable green food items after 1 year. Significant positive associations with BMI-SDS reduction after 1 and 2 years were detected for portion size (Cohen's f2 0.13 and 0.09) and eating rate (Cohen's f2 0.20 and 0.10), respectively. Reduced portion sizes and eating rates are associated with BMI-SDS reduction after 1 and 2 years. These findings suggest to focus on appropriate portion sizes and reduced eating rates in patient education programmes. © 2017 The Author(s) Published by S. Karger GmbH, Freiburg.

  4. Reduction of Portion Size and Eating Rate Is Associated with BMI-SDS Reduction in Overweight and Obese Children and Adolescents: Results on Eating and Nutrition Behaviour from the Observational KgAS Study

    Directory of Open Access Journals (Sweden)

    Gabriel Torbahn

    2017-10-01

    Full Text Available Objective: Treatment of paediatric obesity focuses on changes of nutrition and eating behaviour and physical activity. The evaluation of the patient education programme by KgAS was utilised to analyse the association of changes of portion size, eating rate and dietary habits with BMI-SDS reductions. Methods: Patients (n = 297 were examined at the beginning and at the end of treatment and after 1-year follow-up at different out-patient centres. Their parents completed questionnaires including estimation of children's portion size, eating rate and frequency of food intake. Associations of 1- and 2-year changes in BMI-SDS and behaviour were calculated for patients with complete data in BMI-SDS, portion size, eating rate, frequency of green, yellow and red food intake (n = 131 by multiple linear regression models. Results: Significant changes were found in the desired direction for BMI-SDS, portion size, eating rate and the intake of unfavourable red food items both after 1 and 2 years as well as for the consumption of favourable green food items after 1 year. Significant positive associations with BMI-SDS reduction after 1 and 2 years were detected for portion size (Cohen's f2 0.13 and 0.09 and eating rate (Cohen's f2 0.20 and 0.10, respectively. Conclusion: Reduced portion sizes and eating rates are associated with BMI-SDS reduction after 1 and 2 years. These findings suggest to focus on appropriate portion sizes and reduced eating rates in patient education programmes.

  5. Food photographs in nutritional surveillance: errors in portion size estimation using drawings of bread and photographs of margarine and beverages consumption

    NARCIS (Netherlands)

    Keyzer, de W.; Huybrechts, I.; Maeyer, de M.; Ocke, M.C.; Slimani, N.; Veer, van 't P.; Henauw, de S.

    2011-01-01

    Food photographs are widely used as instruments to estimate portion sizes of consumed foods. Several food atlases are available, all developed to be used in a specific context and for a given study population. Frequently, food photographs are adopted for use in other studies with a different context

  6. Chefs' opinions of restaurant portion sizes.

    Science.gov (United States)

    Condrasky, Marge; Ledikwe, Jenny H; Flood, Julie E; Rolls, Barbara J

    2007-08-01

    The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.

  7. Diet & Nutrition

    Science.gov (United States)

    ... Nutrition Share this page Facebook Twitter Email Diet & Nutrition Eating healthy to take charge of your health. Shelly Diagnosed in 2006 Diet & Nutrition Take Control of Your Weight Portion Control Low ...

  8. Drug Facts

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  9. Childhood Obesity Facts

    Science.gov (United States)

    ... and Local Programs Related Topics Diabetes Nutrition Childhood Obesity Facts Recommend on Facebook Tweet Share Compartir On ... Children (WIC) Program, 2000-2014 Prevalence of Childhood Obesity in the United States Childhood obesity is a ...

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  17. Drug Facts

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    Full Text Available ... Cocaine (Coke, Crack) Facts Heroin (Smack, Junk) Facts Marijuana (Weed, Pot) Facts MDMA (Ecstasy, Molly) Facts Meth (Crank, ... Information About Drugs Alcohol Bath Salts Cocaine Heroin Marijuana MDMA Meth Pain Medicines Spice (K2) Tobacco/Nicotine ...

  18. Drug Facts

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    Full Text Available ... That People Abuse Alcohol Facts Bath Salts Facts Cocaine (Coke, Crack) Facts Heroin (Smack, Junk) Facts Marijuana ( ... Watch Videos Information About Drugs Alcohol Bath Salts Cocaine Heroin Marijuana MDMA Meth Pain Medicines Spice (K2) ...

  19. Nutrition

    Science.gov (United States)

    ... of States, Districts, and Schools That Required Teaching Nutrition and Dietary Behavior, by School Level 100 80 60 40 20 0 72. ... no comparable variable existed in both survey years. Nutrition Services • 68.6% of schools offered breakfast to students and 63.0% participated ...

  20. Evaluating the Impact of U.S. Food and Drug Administration-Proposed Nutrition Facts Label Changes on Young Adults' Visual Attention and Purchase Intentions.

    Science.gov (United States)

    Graham, Dan J; Roberto, Christina A

    2016-08-01

    The U.S. Food and Drug Administration (FDA) has proposed modifying the Nutrition Facts Label (NFL) on food packages to increase consumer attention to this resource and to promote healthier dietary choices. The present study sought to determine whether the proposed NFL changes will affect consumer attention to the NFL or purchase intentions. This study compared purchase intentions (yes/no responses to "would you purchase this food?" for 64 products) and attention to NFLs (measured via high-speed eye-tracking camera) among 155 young adults randomly assigned to view products with existing versus modified NFLs. Attention to all individual components of the NFL (e.g., calories, fats, sugars) were analyzed separately to assess the impact of each proposed NFL modification on attention to that region. Data were collected in 2014; analysis was conducted in 2015. Modified NFLs did not elicit significantly more visual attention or lead to more healthful purchase intentions than did existing NFLs. Relocating the percent daily value component from the right side of the NFL to the left side, as proposed by the FDA, actually reduced participants' attention to this information. The proposed "added sugars" component was viewed on at least one label by a majority (58%) of participants. Results suggest that the proposed NFL changes may not achieve FDA's goals. Changes to nutrition labeling may need to take a different form to meaningfully influence dietary behavior. Young adults' visual attention and purchase intentions do not appear to be meaningfully affected by the proposed NFL modifications. © 2016 Society for Public Health Education.

  1. Drug Facts

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    Full Text Available ... form Search Menu Home Drugs That People Abuse Alcohol Facts Bath Salts Facts Cocaine (Coke, Crack) Facts ... addiction, and treatment. Watch Videos Information About Drugs Alcohol Bath Salts Cocaine Heroin Marijuana MDMA Meth Pain ...

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  4. Use the Nutrition Facts Label

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    ... Time Parent Tip Sheets Materials to Share With Children and Teens Curricula and Toolkits New PSA Campaign We Can! Challenge Trivia Logo Guidelines News and Events Media Newsroom News Archive eNewsletters Calendar We Can! Social Media Facebook YouTube Contact Us nhlbiinfo@nhlbi.nih. ...

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    Full Text Available ... Pain Medicine (Oxy, Vike) Facts Spice (K2) Facts Tobacco and Nicotine Facts Other Drugs of Abuse What ... Heroin Marijuana MDMA Meth Pain Medicines Spice (K2) Tobacco/Nicotine Other Drugs You can call 1-800- ...

  6. Drug Facts

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    Full Text Available ... Oxy, Vike) Facts Spice (K2) Facts Tobacco and Nicotine Facts Other Drugs of Abuse What is Addiction? ... Marijuana MDMA Meth Pain Medicines Spice (K2) Tobacco/Nicotine Other Drugs You can call 1-800-662- ...

  7. Penetration portion shielding structure

    International Nuclear Information System (INIS)

    Hayashi, Katsumi; Narita, Hitoshi; Handa, Hiroyuki; Takeuchi, Jun; Tozuka, Fumio.

    1994-01-01

    Openings of a plurality of shieldings for penetration members are aligned to each other, and penetration members are inserted from the openings. Then, the openings of the plurality of shielding members are slightly displaced with each other to make the penetration portions into a helical configuration, so that leakage of radiation is reduced. Upon removal of the members, reverse operation is conducted. When a flowable shielding material is used, the penetration portions are constituted with two plates having previously formed openings and pipes for connecting the openings with each other and a vessel covering the entire of them. After passing the penetration members such as a cable, the relative position of the two plates is changed by twisting, to form a helical configuration which reduces radiation leakage. Since they are bent into the helical configuration, shielding performance is extremely improved compared with a case that radiation leakage is caused from an opening of a straight pipe. In addition, since they can be returned to straight pipes, attachment, detachment and maintenance can be conducted easily. (N.H.)

  8. Definition and Facts for Constipation

    Science.gov (United States)

    ... Causes Diagnosis Treatment Eating, Diet, & Nutrition Clinical Trials Definition & Facts for Constipation What is constipation? Constipation is ... and Treatment. New York, NY: Springer Science and Business Media; 2014. May 2018 Share Previous: Constipation Next: ...

  9. Drug Facts

    Medline Plus

    Full Text Available ... to main content Easy-to-Read Drug Facts Search form Search Menu Home Drugs That People Abuse Alcohol Facts ... Past Drug Use Prevention Phone Numbers and Websites Search Share Listen English Español Information about this page ...

  10. Drug Facts

    Medline Plus

    Full Text Available ... Nicotine Facts Other Drugs of Abuse What is Addiction? What are some signs and symptoms of someone ... use problem? How Does Drug Use Become an Addiction? What Makes Someone More Likely to Get Addicted ...

  11. Reptile Facts.

    Science.gov (United States)

    Steinheimer, Margaret

    1993-01-01

    Describes an award-winning bulletin board for introducing a unit on reptiles. This interactive bulletin board contains fun facts and counters common misconceptions about reptiles. Twelve true-false statements are hidden behind pull-up flaps. Four pictures ask students to identify the difference between often-confused animals. (PR)

  12. Missing portion sizes in FFQ

    DEFF Research Database (Denmark)

    Køster-Rasmussen, Rasmus; Siersma, Volkert Dirk; Halldorson, Thorhallur I.

    2015-01-01

    -nearest neighbours (KNN) were compared with a reference based on self-reported portion sizes (quantified by a photographic food atlas embedded in the FFQ). Setting: The Danish Health Examination Survey 2007–2008. Subjects: The study included 3728 adults with complete portion size data. Results: Compared...

  13. Enhancement of blurred image portions

    NARCIS (Netherlands)

    2008-01-01

    This invention relates to a method for image enhancement, comprising a first step ( 41 ) of distinguishing blurred and non-blurred image portions of an input image, and a second step ( 42 ) of enhancing at least one of said blurred image portions of said input image to produce an output image. Said

  14. Quantifying consumer portion control practices

    DEFF Research Database (Denmark)

    Spence, M.; Lähteenmäki, Liisa; Stancu, Violeta

    2015-01-01

    of Ireland. Three factors were extracted and named: measurement-strategy scale, eating-strategy scale, and purchasing-strategy scale. The eating-strategy scale score was the highest, while the measurement-strategy scale carried the lowest frequency score. For each strategy scale score, the strongest...... predictor was GHI, followed by gender. Having higher GHI and being female were independently associated with more frequent portion control. Both the eating-strategy scale score and the purchasing-strategy scale score were negatively associated with pizza portion size consumption estimates. In conclusion......, while this study demonstrates that the reported use of portion control practices is low, the findings provide preliminary evidence for their validity. Further studies are needed to explore how portion control practices are used in different kinds of portion size decisions and what their contribution...

  15. Portion Size Versus Serving Size

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

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

    Science.gov (United States)

    Procter and Gamble Educational Services, Cincinnati, OH.

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

  17. Get the Facts: Drinking Water and Intake

    Science.gov (United States)

    ... Obesity About Us Nutrition Physical Activity Overweight & Obesity Healthy Weight Breastfeeding Micronutrient Malnutrition State and Local Programs Related Links CDC Food Safety Adolescent and School Health BAM! Body and Mind Get the Facts: Drinking Water and Intake Recommend ...

  18. Keeping Portions Under Control (For Parents)

    Science.gov (United States)

    ... it possible to bring portion sizes back to earth? Yes. But first we have to understand how ... recommend for a portion of pasta, rice, cereal, vegetables, and fruit. A meat portion should be about ...

  19. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Emotions & Behavior School & Family Life First Aid & Safety Doctors & Hospitals Videos Recipes for Kids Kids site Sitio para niños How the Body Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things That ...

  20. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Kids site Sitio para niños How the Body Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

  1. How to Read a Nutrition Facts Label

    Science.gov (United States)

    ... Things That Help Feelings Expert Answers Q&A Movies & More for Teens Teens site Sitio para adolescentes ... site. Note: All information on KidsHealth® is for educational purposes only. For specific medical advice, diagnoses, and ...

  2. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Things That Help Feelings Expert Answers Q&A Movies & More for Teens Teens site Sitio para adolescentes ... site. Note: All information on KidsHealth® is for educational purposes only. For specific medical advice, diagnoses, and ...

  3. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & ... & Alcohol School & Jobs Sports Expert Answers (Q&A) Staying ...

  4. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... How the Body Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & ... Health Food & Fitness Diseases & Conditions Infections Drugs & ...

  5. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... labels have a lot of important information — on fat and calories, serving sizes, sodium content, and more — but ... Out Food Labels Healthy Food Shopping If My Child Has Food Allergies, What Should I Look for ...

  6. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Teens site Sitio para adolescentes Body Mind Sexual Health Food & Fitness Diseases & Conditions Infections Drugs & Alcohol School & Jobs Sports Expert Answers (Q&A) Staying Safe ...

  7. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Teens Teens site Sitio para adolescentes Body Mind Sexual Health Food & Fitness Diseases & Conditions Infections Drugs & Alcohol ... Food Labels Healthy Food Shopping If My Child Has Food Allergies, What Should I Look for When ...

  8. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Expert Answers Q&A Movies & More for Teens Teens site Sitio para adolescentes Body Mind Sexual Health Food & Fitness Diseases & Conditions Infections Drugs & Alcohol School & Jobs Sports Expert ...

  9. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Injuries Relax & Unwind People, Places & Things That Help Feelings Expert Answers Q&A Movies & More for Teens Teens site Sitio para adolescentes Body Mind Sexual Health Food & Fitness Diseases & Conditions Infections Drugs & Alcohol School & Jobs Sports Expert ...

  10. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Kids Kids site Sitio para niños How the Body Works Puberty & Growing Up Staying Healthy Staying Safe ... More for Teens Teens site Sitio para adolescentes Body Mind Sexual Health Food & Fitness Diseases & Conditions Infections ...

  11. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... label. These labels have a lot of important information — on fat and calories, serving sizes, sodium content, ... Nondiscrimination Visit the Nemours Web site. Note: All information on KidsHealth® is for educational purposes only. For ...

  12. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Kids site Sitio para niños How the Body Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & ... Out Food Labels Healthy Food Shopping If My Child Has Food Allergies, What Should I Look for ...

  13. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & ... How the Body Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & ...

  14. How to Read a Nutrition Facts Label

    Medline Plus

    Full Text Available ... Under Control Figuring Out Food Labels Healthy Food Shopping If My Child Has Food Allergies, What Should ... for Parents Figuring Out Food Labels Smart Supermarket Shopping Figuring Out Fat and Calories Food Labels View ...

  15. Eating Habits, Nutritional Status and Portion Sizes in the Elderly ...

    African Journals Online (AJOL)

    98.3%) and “Farata” (66.7%) were the most frequently consumed carbohydrate group. We also found that, for the meat category, chicken (73.3%) was preferred by most of them. 88.3% and 96.7% of the study sample population consumed fruits ...

  16. Nutrition for Sport Success.

    Science.gov (United States)

    Nutrition Foundation, Inc., Washington, DC.

    This guidebook presents basic facts about nutrition, focusing upon the nutritional needs of athletes. Information is given on: (1) the importance of water, salt and other electrolytes, and treating and preventing heat disorders; (2) nutrition for training and performance, the best diet, caloric and energy requirements for various and specific…

  17. Estimation of portion size in children's dietary assessment: lessons learnt.

    Science.gov (United States)

    Foster, E; Adamson, A J; Anderson, A S; Barton, K L; Wrieden, W L

    2009-02-01

    Assessing the dietary intake of young children is challenging. In any 1 day, children may have several carers responsible for providing them with their dietary requirements, and once children reach school age, traditional methods such as weighing all items consumed become impractical. As an alternative to weighed records, food portion size assessment tools are available to assist subjects in estimating the amounts of foods consumed. Existing food photographs designed for use with adults and based on adult portion sizes have been found to be inappropriate for use with children. This article presents a review and summary of a body of work carried out to improve the estimation of portion sizes consumed by children. Feasibility work was undertaken to determine the accuracy and precision of three portion size assessment tools; food photographs, food models and a computer-based Interactive Portion Size Assessment System (IPSAS). These tools were based on portion sizes served to children during the National Diet and Nutrition Survey. As children often do not consume all of the food served to them, smaller portions were included in each tool for estimation of leftovers. The tools covered 22 foods, which children commonly consume. Children were served known amounts of each food and leftovers were recorded. They were then asked to estimate both the amount of food that they were served and the amount of any food leftover. Children were found to estimate food portion size with an accuracy approaching that of adults using both the food photographs and IPSAS. Further development is underway to increase the number of food photographs and to develop IPSAS to cover a much wider range of foods and to validate the use of these tools in a 'real life' setting.

  18. Prevention of the Portion Size Effect

    NARCIS (Netherlands)

    I. Versluis (Iris)

    2016-01-01

    markdownabstractAn increase in the portion size leads to an increase in energy intake, a phenomenon which is also referred to as the portion size effect. The increase in portion sizes in recent years is regarded as an important contributor to the increase in the prevalence of obesity. Hence, the aim

  19. 6 Tips for Managing Portion Size

    Science.gov (United States)

    Eating healthy is about enjoying your food while also managing portion size. Most people eat and drink more than their bodies need especially when they are served larger portions. So, choosing smaller portions to begin with is important for maintaining your overall health and well-being.

  20. Food & Nutrition: Nourish Your Body

    Science.gov (United States)

    Food & Nutrition: Nourish Your Body; food & nutrition; food and nutrition; food and nutrition articles; information about nutrition; health & nutrition; health and nutrition; health and nutrition articles; health and nutrition facts; health nutrition; nutrition and health; nutrition health; nutrition health articles; healthy; a healthy diet; diet healthy; eating healthy; healthy diet; healthy diets; nutrition diet; diet and nutrition; diet and nutrition articles; diet and nutrition article; diet nutrition; nutrition and diet; article on nutrition; article about nutrition; articles on nutrition; facts about nutrition; good nutrition; nutrition article; nutrition articles; healthy tips; eat healthy tips; eating healthy tips; healthy diet tips; healthy eating tip; healthy eating tips; healthy food tips; should eat; reasons why you should eat healthy; why people should eat healthy; why should I eat healthy; why should people eat healthy; why should we eat healthy; why should you eat healthy; why we should eat healthy; why you should eat healthy; healthy diet; a healthy diet; diets healthy eating; eat a healthy diet; eat healthy diet; eating a healthy diet; eating healthy diet; eating healthy diets; healthy diet; way to eat; best way to eat healthy; easy way to eat healthy; easy ways to eat healthy; healthy way of eating; healthy way to eat; healthy ways of eating; healthy ways to eat; ways to eat healthy; benefits; benefits eating healthy; benefits for eating healthy; benefits from eating healthy; benefits of eating healthy; benefits of healthy eating; benefits on eating healthy; benefits to eating healthy; eating healthy benefits; health benefits of eating healthy; eat healthier; eat healthier; eating healthier; healthier eating; healthier ways to eat; how can I eat healthier; how do I eat healthier; how to eat healthier; how to start eating healthier; tips to eat healthier; ways to start eating healthier

  1. Cocaine (Coke, Crack) Facts

    Science.gov (United States)

    ... That People Abuse » Cocaine (Coke, Crack) Facts Cocaine (Coke, Crack) Facts Listen Cocaine is a white ... 69 KB) "My life was built around getting cocaine and getting high." ©istock.com/ Marjot Stacey is ...

  2. Meningitis Myths and Facts

    Science.gov (United States)

    ... Diseases Infographic Prevention and Control of Meningococcal Disease Meningitis Myths and Facts Myth: Meningococcal disease is easy ... infected person, such as shaking hands. Fact: Meningococcal meningitis is spread through air droplets and direct contact ...

  3. Facts about Glaucoma

    Science.gov (United States)

    ... Information » Glaucoma » Facts About Glaucoma Listen Facts About Glaucoma This information was developed by the National Eye ... is the best person to answer specific questions. Glaucoma Defined What is Glaucoma? Glaucoma is a group ...

  4. Chlamydia - CDC Fact Sheet

    Science.gov (United States)

    ... Archive STDs Home Page Bacterial Vaginosis (BV) Chlamydia Gonorrhea Genital Herpes Hepatitis HIV/AIDS & STDs Human Papillomavirus ( ... sheet Pelvic Inflammatory Disease (PID) – CDC fact sheet Gonorrhea – CDC fact sheet STDs Home Page Bacterial Vaginosis ( ...

  5. Key Facts about Tularemia

    Science.gov (United States)

    ... Submit What's this? Submit Button Key Facts About Tularemia Recommend on Facebook Tweet Share Compartir This fact ... and Prevention (CDC) Tularemia Web site . What is Tularemia? Tularemia is a potentially serious illness that occurs ...

  6. High Blood Pressure Facts

    Science.gov (United States)

    ... Stroke Heart Disease Cholesterol Salt Million Hearts® WISEWOMAN High Blood Pressure Facts Recommend on Facebook Tweet Share Compartir On ... Top of Page CDC Fact Sheets Related to High Blood Pressure High Blood Pressure Pulmonary Hypertension Heart Disease Signs ...

  7. The Fabulous Fact Fan.

    Science.gov (United States)

    Couch, Jene P.

    1994-01-01

    Discusses the use and construction of "fact fans," fun and easy-to-make manipulatives that provide elementary school students with the opportunity to explore mathematics operations being studied in the classroom and to practice addition, subtraction, multiplication, and division facts. (BB)

  8. Portion Sizes from 24-Hour Dietary Recalls Differed by Sex among Those Who Selected the Same Portion Size Category on a Food Frequency Questionnaire.

    Science.gov (United States)

    Kang, Minji; Park, Song-Yi; Boushey, Carol J; Wilkens, Lynne R; Monroe, Kristine R; Le Marchand, Loïc; Kolonel, Laurence N; Murphy, Suzanne P; Paik, Hee-Young

    2018-05-08

    Accounting for sex differences in food portions may improve dietary measurement; however, this factor has not been well examined. The aim of this study was to examine sex differences in reported food portions from 24-hour dietary recalls (24HDRs) among those who selected the same portion size category on a quantitative food frequency questionnaire (QFFQ). This study was conducted with a cross-sectional design. Participants (n=319) were members of the Hawaii-Los Angeles Multiethnic Cohort who completed three 24HDRs and a QFFQ in a calibration study conducted in 2010 and 2011. Portions of individual foods reported from 24HDRs served as the outcome measures. Mean food portions from 24HDRs were compared between men and women who reported the same portion size on the QFFQ, after adjustment for race/ethnicity using a linear regression model. Actual amount and the assigned amount of the selected portion size in the QFFQ were compared using one-sample t test for men and women separately. Of 163 food items with portion size options listed in the QFFQ, 32 were reported in 24HDRs by ≥20 men and ≥20 women who selected the same portion size in the QFFQ. Although they chose the same portion size on the QFFQ, mean intake amounts from 24HDRs were significantly higher for men than for women for "beef/lamb/veal," "white rice," "brown/wild rice," "lettuce/tossed salad," "eggs cooked/raw," "whole wheat/rye bread," "buns/rolls," and "mayonnaise in sandwiches." For men, mean portions of 14 items from the 24HDRs were significantly different from the assigned amounts for QFFQ items (seven higher and seven lower), whereas for women, mean portions of 14 items were significantly lower from the assigned amounts (with five significantly higher). These sex differences in reported 24HDR food portions-even among participants who selected the same portion size on the QFFQ-suggest that the use of methods that account for differences in the portions consumed by men and women when QFFQs are

  9. Eating, Diet, and Nutrition for Celiac Disease

    Science.gov (United States)

    ... Section Navigation Celiac Disease Definition & Facts Symptoms & Causes Diagnosis Treatment Eating, Diet, & Nutrition Clinical Trials Eating, Diet, & Nutrition for Celiac Disease What should I avoid eating if I have ...

  10. Large Portions Encourage the Selection of Palatable Rather Than Filling Foods.

    Science.gov (United States)

    Brunstrom, Jeffrey M; Jarvstad, Andreas; Griggs, Rebecca L; Potter, Christina; Evans, Natalie R; Martin, Ashley A; Brooks, Jon Cw; Rogers, Peter J

    2016-10-01

    Portion size is an important driver of larger meals. However, effects on food choice remain unclear. Our aim was to identify how portion size influences the effect of palatability and expected satiety on choice. In Study 1, adult participants (n = 24, 87.5% women) evaluated the palatability and expected satiety of 5 lunchtime meals and ranked them in order of preference. Separate ranks were elicited for equicaloric portions from 100 to 800 kcal (100-kcal steps). In Study 2, adult participants (n = 24, 75% women) evaluated 9 meals and ranked 100-600 kcal portions in 3 contexts (scenarios), believing that 1) the next meal would be at 1900, 2) they would receive only a bite of one food, and 3) a favorite dish would be offered immediately afterwards. Regression analysis was used to quantify predictors of choice. In Study 1, the extent to which expected satiety and palatability predicted choice was highly dependent on portion size (P palatability (100-kcal portions: expected satiety, β: 0.42; palatability, β: 0.46). With larger portions, palatability was a strong predictor (600-kcal portions: β: 0.53), and expected satiety was a poor or negative predictor (600-kcal portions: β: -0.42). In Study 2, this pattern was moderated by context (P = 0.024). Results from scenario 1 replicated Study 1. However, expected satiety was a poor predictor in both scenario 2 (expected satiety was irrelevant) and scenario 3 (satiety was guaranteed), and palatability was the primary driver of choice across all portions. In adults, expected satiety influences food choice, but only when small equicaloric portions are compared. Larger portions not only promote the consumption of larger meals, but they encourage the adoption of food choice strategies motivated solely by palatability. © 2016 American Society for Nutrition.

  11. Anesthesia Fact Sheet

    Science.gov (United States)

    ... Education About NIGMS NIGMS Home > Science Education > Anesthesia Anesthesia Tagline (Optional) Middle/Main Content Area En español ... Version (464 KB) Other Fact Sheets What is anesthesia? Anesthesia is a medical treatment that prevents patients ...

  12. Structural Biology Fact Sheet

    Science.gov (United States)

    ... NIGMS NIGMS Home > Science Education > Structural Biology Structural Biology Tagline (Optional) Middle/Main Content Area PDF Version (688 KB) Other Fact Sheets What is structural biology? Structural biology is the study of how biological ...

  13. Facts about Type 2

    Medline Plus

    Full Text Available ... Day Diabetes Basics Home Symptoms Diagnosis America's Diabetes Challenge Type 1 Type 2 Facts About Type 2 ... Planner, and tips from experts Let's Be Well: Products to help you thrive with diabetes - lets-be- ...

  14. Facts about Type 2

    Medline Plus

    Full Text Available ... Your Risk Alert Day Diabetes Basics Home Symptoms Diagnosis America's Diabetes Challenge Type 1 Type 2 Facts ... Online Community Site Menu Are You at Risk? Diagnosis Lower Your Risk Risk Test Alert Day Prediabetes ...

  15. Facts about Type 2

    Medline Plus

    Full Text Available ... for Association Events Messaging Tools Recruiting Advocates Local Market Planning Training Webinars News & Events Advocacy News Call ... Diabetes Basics > Type 2 Share: Print Page Text Size: A A A Listen En Español Facts About ...

  16. Postpartum Depression Facts

    Science.gov (United States)

    ... Where can I find more information? Share Postpartum Depression Facts Download PDF Download ePub Download Mobi Order ... for herself or her family. What is postpartum depression? Postpartum depression is a mood disorder that can ...

  17. Facts about Omphalocele

    Science.gov (United States)

    ... label> Information For… Media Policy Makers Facts about Omphalocele Language: English (US) Español (Spanish) Recommend on Facebook ... hardly ever is open or broken. What is Omphalocele? Omphalocele, also known as exomphalos, is a birth ...

  18. Facts about Birth Defects

    Science.gov (United States)

    ... label> Information For… Media Policy Makers Facts about Birth Defects Language: English (US) Español (Spanish) Recommend on ... having a baby born without a birth defect. Birth Defects Are Common Every 4 ½ minutes, a ...

  19. Cholesterol Facts and Statistics

    Science.gov (United States)

    ... Managing High Cholesterol Cholesterol-lowering Medicine High Cholesterol Statistics and Maps High Cholesterol Facts High Cholesterol Maps ... Deo R, et al. Heart disease and stroke statistics—2017 update: a report from the American Heart ...

  20. Alcohol Facts and Statistics

    Science.gov (United States)

    ... Standard Drink? Drinking Levels Defined Alcohol Facts and Statistics Print version Alcohol Use in the United States: ... 1238–1245, 2004. PMID: 15010446 National Center for Statistics and Analysis. 2014 Crash Data Key Findings (Traffic ...

  1. CMS Fast Facts

    Data.gov (United States)

    U.S. Department of Health & Human Services — CMS has developed a new quick reference statistical summary on annual CMS program and financial data. CMS Fast Facts includes summary information on total program...

  2. Tinnitus: Understanding the Facts

    Science.gov (United States)

    American Tinnitus Association Donate Become A Member Member Login Find A Provider Support Search form Search Menu Close Understanding The Facts Managing Your Tinnitus Research Toward A Cure About Us Initiatives News & ...

  3. Facts about Type 2

    Medline Plus

    Full Text Available ... August 1, 2013 Last Edited: October 27, 2015 Articles from Diabetes Forecast® magazine: lp-type-2, . In this section Diabetes Basics Type 2 Facts About Type 2 Recently Diagnosed Treatment and Care Blood ...

  4. Facts about Physical Activity

    Science.gov (United States)

    ... Micronutrient Malnutrition State and Local Programs Facts about Physical Activity Recommend on Facebook Tweet Share Compartir Some Americans ... Activity Guideline for aerobic activity than older adults. Physical activity and socioeconomic status Adults with more education are ...

  5. Facts about Folic Acid

    Science.gov (United States)

    ... Information For… Media Policy Makers Facts About Folic Acid Language: English (US) Español (Spanish) Recommend on Facebook ... of the baby’s brain and spine. About folic acid Folic acid is a B vitamin. Our bodies ...

  6. Facts and Figures

    Science.gov (United States)

    ... Saves Lives Facts & Figures My Blood, Your Blood Blood Donation Types Did you know there is more than one type of blood donation? Learn more about blood donation types here. Blood Safety and Testing The blood supply ...

  7. [Suicide, a social fact].

    Science.gov (United States)

    Baudelot, Christian

    2017-04-01

    Treating suicide as a social fact means disregarding its individual and dramatic dimensions. Sociologists do not reason on the basis of specific cases but by studying the variations, in space and time, of suicide rates. Their contribution relates essentially to a renewed perspective on society: suicide is in fact a very accurate indicator of the intensity and quality of the bonds which unite or isolate individuals in a society. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  8. Development NGOs: Basic Facts

    OpenAIRE

    Aldashev, Gani; Navarra, Cecilia

    2017-01-01

    This paper systematizes the results of the empirical literature on development non-governmental organizations (NGOs), drawing both from quantitative and qualitative analyses, and constructs a set of basic facts about these organizations. These basic facts concern the size of the development NGO sector and its evolution, the funding of NGOs, the allocation of NGO aid and projects across beneficiary countries, the relationship of NGOs with beneficiaries, and the phenomenon of globalization of d...

  9. Portion size and intended consumption. Evidence for a pre-consumption portion size effect in males?

    Science.gov (United States)

    Robinson, Eric; te Raa, Wesselien; Hardman, Charlotte A

    2015-08-01

    Larger portions increase energy intake (the 'portion size effect'); however, the mechanisms behind this effect are unclear. Although pre-meal intentions are thought to be an important determinant of energy intake, little research has examined how much of a meal individuals intend to eat when served standard versus larger portion sizes. Three studies examined the effect of manipulating portion size on intended food consumption. In Studies 1 (spaghetti bolognese) and 2 (curry and rice) male participants were shown an image of either a standard or a larger meal and indicated how much of the meal they intended to consume. In Study 3 male and female participants were served either a standard or a larger portion of ice cream for dessert, they indicated how much they intended to consume and then ate as much of the ice cream as they desired. Regardless of being shown standard or large portion sizes, in Studies 1 and 2 participants reported that they intended to eat the majority of the meal, equating to a large difference in intended energy consumption between portion size conditions (a 'pre-consumption portion size effect'). This finding was replicated in male participants in Study 3, although females intended to eat a smaller proportion of the larger portion of ice cream, compared to the standard portion. Both male and female participants tended to eat in accordance with their pre-meal intentions and a portion size effect on actual consumption was subsequently observed in males, but not in females. The portion size effect may be observed when measuring pre-meal intended consumption in males. Copyright © 2015. Published by Elsevier Ltd.

  10. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... Share the facts: Quick Facts Prevalence Mortality Caregivers Cost Special Report Alzheimer's in each state Quick Facts Share the facts: Prevalence The number of Americans living with Alzheimer's is growing — and growing fast. An ...

  11. Association between excess weight and beverage portion size consumed in Brazil

    Directory of Open Access Journals (Sweden)

    Ilana Nogueira Bezerra

    2018-02-01

    Full Text Available ABSTRACT OBJECTIVE To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals. The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income, and nutritional status. We tested the association between portion size and excess weight using Poisson regression, adjusted for age, sex, income, and total energy intake. RESULTS The most frequently consumed beverages in Brazil were coffee and tea, followed by 100% fruit juices, soft drinks, and milk. Alcoholic beverages presented the highest average in the portion size consumed, followed by soft drinks, 100% fruit juice, fruit drink, and milk. Portion size showed positive association with excess weight only in the soft drink (PR = 1.19, 95%CI 1.10–1.27 and alcoholic beverage groups (PR = 1.20, 95%CI, 1.11–1.29, regardless of age, sex, income, and total energy intake. CONCLUSIONS Alcoholic beverages and soft drinks presented the highest averages in portion size and positive association with excess weight. Public health interventions should address the issue of portion sizes offered to consumers by discouraging the consumption of large portions, especially sweetened and low nutritional beverages.

  12. Legal Portion in Russian Inheritance Law

    Science.gov (United States)

    Inshina, Roza; Murzalimova, Lyudmila

    2013-01-01

    In this paper the authors describe the right to inherit as one of the basic human rights guaranteed by the Constitution of the Russian Federation. The state has set rules according to which after a person's death, his or her property is inherited by other persons. The Russian civil legislation establishes the institution of legal portions that is…

  13. Carving up Word Meaning: Portioning and Grinding

    Science.gov (United States)

    Frisson, S.; Frazier, L.

    2005-01-01

    Two eye-tracking experiments investigated the processing of mass nouns used as count nouns and count nouns used as mass nouns. Following Copestake and Briscoe (1995), the basic or underived sense of a word was treated as the input to a derivational rule (''grinding'' or ''portioning'') which produced the derived sense as output. It was…

  14. Hardware compression using common portions of data

    Science.gov (United States)

    Chang, Jichuan; Viswanathan, Krishnamurthy

    2015-03-24

    Methods and devices are provided for data compression. Data compression can include receiving a plurality of data chunks, sampling at least some of the plurality of data chunks extracting a common portion from a number of the plurality of data chunks based on the sampling, and storing a remainder of the plurality of data chunks in memory.

  15. Changes in Typical Portion Sizes of Commonly Consumed Discretionary Foods among Australian Adults from 1995 to 2011–2012

    Science.gov (United States)

    Zheng, Miaobing; Rangan, Anna; Meertens, Beth; Wu, Jason H. Y.

    2017-01-01

    This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011–2012. Data of adults (age ≥19 years) from the 1995 Australian National Nutrition Survey and 2011–2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion) of fourteen discretionary foods that contributed the most to energy intake were determined. Ten out of fourteen food categories demonstrated a significant change in kJ per typical portion from 1995 to 2011–2012 (p ≤ 0.001). kJ per typical portion increased for pizza, cake, sausage, cereal bar, processed meat, ice cream and wine, with pizza and cake demonstrating the largest increases (+570 kJ and +950 kJ in 2011–2012, respectively; both +66% above 1995). In contrast, kJ per typical portion of pastry, snack food and potato fries decreased by 10–40% over time, and did not change for biscuit, chocolate, sugar-sweetened beverage and beer. Similar changes were observed for grams per typical portion consumed. Temporal trends in typical portion sizes were similar according to age group, gender and socioeconomic status. The findings suggest that population-wide strategies that enable consumers to choose smaller portions of discretionary foods are needed to reduce the excess consumption of these products. PMID:28587276

  16. Changes in Typical Portion Sizes of Commonly Consumed Discretionary Foods among Australian Adults from 1995 to 2011–2012

    Directory of Open Access Journals (Sweden)

    Miaobing Zheng

    2017-06-01

    Full Text Available This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011–2012. Data of adults (age ≥19 years from the 1995 Australian National Nutrition Survey and 2011–2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion of fourteen discretionary foods that contributed the most to energy intake were determined. Ten out of fourteen food categories demonstrated a significant change in kJ per typical portion from 1995 to 2011–2012 (p ≤ 0.001. kJ per typical portion increased for pizza, cake, sausage, cereal bar, processed meat, ice cream and wine, with pizza and cake demonstrating the largest increases (+570 kJ and +950 kJ in 2011–2012, respectively; both +66% above 1995. In contrast, kJ per typical portion of pastry, snack food and potato fries decreased by 10–40% over time, and did not change for biscuit, chocolate, sugar-sweetened beverage and beer. Similar changes were observed for grams per typical portion consumed. Temporal trends in typical portion sizes were similar according to age group, gender and socioeconomic status. The findings suggest that population-wide strategies that enable consumers to choose smaller portions of discretionary foods are needed to reduce the excess consumption of these products.

  17. Leakage detection device for weld portion

    International Nuclear Information System (INIS)

    Shinkawa, Toshio; Setokuchi, Sadayuki.

    1994-01-01

    The present invention concerns leakage detection device for weld portions, for example, in a nuclear reactor cavity, which can rapidly detect by remote control. That is, a detection device capable of self running and stopping on a guide rail along a weld line is disposed. The detection device comprises a coating mechanism for automatically coating soap water to the weld portion, a vacuum box capable of evacuating the coated surface and a camera for detecting the presence or absence of the soap bubbles generated under the evacuation. Such a device can conduct, by remote control, self running/stopping along with the weld line, coating of the soap water, settling of the vacuum box and confirmation and recording of foaming by using a television monitor. Accordingly, leakage in the weld portion in the reactor cavity or the like can be inspected. As a result, it greatly contributes to improvement of danger upon worker's operation at high place, detection accuracy and reliability of detection and shortening of operation period. (I.S.)

  18. DER 86: main facts

    International Nuclear Information System (INIS)

    1987-01-01

    This report presents the important facts among the studies carried out by the Direction des Etudes et Recherches (E.D.F.): new applications of electric power for customers, protection of environment, classical equipments for power plants and nuclear equipments, monitoring and control of power plants, electrical equipments, development and operation of electrical networks, informatics and office automation [fr

  19. Cholera Fact Sheet

    Science.gov (United States)

    ... news-room/fact-sheets/detail/cholera","@context":"http://schema.org","@type":"Article"}; العربية 中文 français русский español ... that includes feedback at the local level and information-sharing at the global level. Cholera cases are ...

  20. Facts about Vitamin K

    Science.gov (United States)

    Facts about Vitamin K 1 R. Elaine Turner and Wendy J. Dahl 2 FCS8666 Figure 1. Vitamin K is mostly found in vegetables, especially green ... ColognePhotos/iStock/Thinkstock, © ColognePhotos Why do we need vitamin K? Vitamin K is one of the fat- ...

  1. Pseudomonas - Fact Sheet

    OpenAIRE

    Public Health Agency

    2012-01-01

    Fact sheet on Pseudomonas, including:What is Pseudomonas?What infections does it cause?Who is susceptible to pseudomonas infection?How will I know if I have pseudomonas infection?How can Pseudomonas be prevented from spreading?How can I protect myself from Pseudomonas?How is Pseudomonas infection treated?

  2. Main facts 1995

    International Nuclear Information System (INIS)

    1996-01-01

    This report presents the main facts of the studies carried out by the Direction des Etudes et Recherches (DER) of Electricite de France: new applications of electricity, classical and nuclear thermal power plants, electrical equipment, environment protection, monitoring and plants operations

  3. Facts about Type 2

    Medline Plus

    Full Text Available ... from Diabetes Forecast® magazine: lp-type-2, . In this section Diabetes Basics Type 2 Facts About Type ... ensureArray(data.submitSurveyResponse.errors); $.each(surveyErrors, function () { if (this.errorField) { $('input[name="' + this.errorField + '"]').closest('.form-group') . ...

  4. Type 1 Diabetes Facts

    Science.gov (United States)

    ... Affiliates JDRF Celebrity Ambassadors JDRF Logo Usage Contact Us Donate Events More Type 1 Diabetes Facts Type 1 diabetes (T1D) is an autoimmune ... about Insulin and T1D Learn More What Is Diabetes? Causes of T1D The Complexity of Diagnosing ... US CAREERS NEWSROOM FOR RESEARCHERS © JDRF 2018 • Privacy Policy • ...

  5. Facts in nuclear engineering

    International Nuclear Information System (INIS)

    Buenemann, D.

    1979-07-01

    This compilation of facts has been published on behalf of Kerntechnische Gesellschaft (Society for Nuclear Engineering), as a basis for the discussion between promoters and opponents of nuclear power. It intends to make the nuclear discussion less emotional by providing relevant data material. (orig./HP) [de

  6. Diet myths and facts

    Science.gov (United States)

    ... night will make you fat. FACT: People who eat late at night do tend to put on extra weight. One possible reason is that late-night eaters tend to choose high-calorie treats. Some people who snack after dinner do not sleep well, which can lead to ...

  7. Facts about Type 2

    Medline Plus

    Full Text Available ... org > Diabetes Basics > Type 2 Share: Print Page Text Size: A A A Listen En Español Facts ... Type 2 Education Series Hear audio clips and full recordings of past Q&A events at your ...

  8. Facts about Type 2

    Medline Plus

    Full Text Available ... Alert Day Diabetes Basics Home Symptoms Diagnosis America's Diabetes Challenge Type 1 Type 2 Facts About Type 2 Enroll in ... Where Do I Begin With Type2? Living With Type 1 Diabetes Enroll in the Living WIth Type 2 Diabetes ...

  9. Homosexuality: Facts for Teens

    Science.gov (United States)

    ... Talking to Your Kids About VirginityTalking to Your Kids About Sex Home Family Health Kids and Teens Homosexuality: Facts ... by: familydoctor.org editorial staff Categories: Family Health, Kids and Teens, Prevention and Wellness, Sex and Birth Control, Sex and SexualityTags: female, Gay ...

  10. Hibernia fact sheet

    International Nuclear Information System (INIS)

    Anon.

    1994-01-01

    This fact sheet gives details of the Hibernia oil field including its location, discovery date, oil company's interests in the project, the recoverable reserves of the two reservoirs, the production system used, capital costs of the project, and overall targets for Canadian benefit. Significant dates for the Hibernia project are listed. (UK)

  11. Mastering the Multiplication Facts

    Science.gov (United States)

    D'Ettorre, Jenna

    2009-01-01

    The purpose of this paper is to share the results of a six-week research project (after baseline data was collected) that focused on three different strategies (flashcards, interactive games, and music) and their effectiveness in helping fifth grade students memorize the basic multiplication facts. Many teachers face a serious problem when their…

  12. Main facts 1993

    International Nuclear Information System (INIS)

    1994-01-01

    This report presents the main facts of the studies carried out by the Direction des Etudes et Recherches (DER) of Electricite de France: new applications of electricity, classical and nuclear thermal power plants, electrical equipment, environment protection, network analysis, information and informatic equipment

  13. Nuclear fact book

    Energy Technology Data Exchange (ETDEWEB)

    Hill, O. F.; Platt, A. M.; Robinson, J. V. [comps

    1983-05-01

    This reference provides significant highlights and summary facts in the following areas: general energy; nuclear energy; nuclear fuel cycle; uranium supply and enrichment; nuclear reactors; spent fuel and advanced repacking concepts; reprocessing; high-level waste; gaseous waste; transuranic waste; low-level waste; remedial action; transportation; disposal; radiation information; environment; legislation; socio-political aspects; conversion factors; and a glossary. (GHT)

  14. Gun Sales. Firearm Facts.

    Science.gov (United States)

    Duker, Laurie, Ed.

    Minimal federal regulations on firearm sales have facilitated the proliferation of guns, gun owners, and gun dealers in the United States. This fact sheet offers data on the growing number of firearm dealers, the relative ease of obtaining and keeping a license to sell guns from the Federal Bureau of Alcohol, Tobacco, and Firearms, the lack of…

  15. Ethanol Basics (Fact Sheet)

    Energy Technology Data Exchange (ETDEWEB)

    2015-01-01

    Ethanol is a widely-used, domestically-produced renewable fuel made from corn and other plant materials. More than 96% of gasoline sold in the United States contains ethanol. Learn more about this alternative fuel in the Ethanol Basics Fact Sheet, produced by the U.S. Department of Energy's Clean Cities program.

  16. Development of an online database of typical food portion sizes in Irish population groups.

    Science.gov (United States)

    Lyons, Jacqueline; Walton, Janette; Flynn, Albert

    2013-01-01

    The Irish Food Portion Sizes Database (available at www.iuna.net) describes typical portion weights for an extensive range of foods and beverages for Irish children, adolescents and adults. The present paper describes the methodologies used to develop the database and some key characteristics of the portion weight data contained therein. The data are derived from three large, cross-sectional food consumption surveys carried out in Ireland over the last decade: the National Children's Food Survey (2003-2004), National Teens' Food Survey (2005-2006) and National Adult Nutrition Survey (2008-2010). Median, 25th and 75th percentile portion weights are described for a total of 545 items across the three survey groups, split by age group or sex as appropriate. The typical (median) portion weights reported for adolescents and adults are similar for many foods, while those reported for children are notably smaller. Adolescent and adult males generally consume larger portions than their female counterparts, though similar portion weights may be consumed where foods are packaged in unit amounts (for example, pots of yoghurt). The inclusion of energy under-reporters makes little difference to the estimation of typical portion weights in adults. The data have wide-ranging applications in dietary assessment and food labelling, and will serve as a useful reference against which to compare future portion size data from the Irish population. The present paper provides a useful context for researchers and others wishing to use the Irish Food Portion Sizes Database, and may guide researchers in other countries in establishing similar databases of their own.

  17. Brain Aneurysm Statistics and Facts

    Science.gov (United States)

    ... Statistics and Facts A- A A+ Brain Aneurysm Statistics and Facts An estimated 6 million people in ... Understanding the Brain Warning Signs/ Symptoms Brain Aneurysm Statistics and Facts Seeking Medical Attention Risk Factors Aneurysm ...

  18. Mixmaster: fact and belief

    International Nuclear Information System (INIS)

    Heinzle, J Mark; Uggla, Claes

    2009-01-01

    We consider the dynamics towards the initial singularity of Bianchi type IX vacuum and orthogonal perfect fluid models with a linear equation of state. Surprisingly few facts are known about the 'Mixmaster' dynamics of these models, while at the same time most of the commonly held beliefs are rather vague. In this paper, we use Mixmaster facts as a base to build an infrastructure that makes it possible to sharpen the main Mixmaster beliefs. We formulate explicit conjectures concerning (i) the past asymptotic states of type IX solutions and (ii) the relevance of the Mixmaster/Kasner map for generic past asymptotic dynamics. The evidence for the conjectures is based on a study of the stochastic properties of this map in conjunction with dynamical systems techniques. We use a dynamical systems formulation, since this approach has so far been the only successful path to obtain theorems, but we also make comparisons with the 'metric' and Hamiltonian 'billiard' approaches.

  19. Chernobyl: the facts

    International Nuclear Information System (INIS)

    Radicella, Renato

    2007-01-01

    The Chernobyl accident and its consequences are briefly outlined in order to provide a synthesis of the facts from the most reliable sources. The paper describes in main lines the accident and the measures that were taken to mitigate its effects. The data on the radiation doses received by the population and the effects of the accident on the human health as well as on the environment are summarized. (author) [es

  20. Clean Cities Fact Sheet

    Energy Technology Data Exchange (ETDEWEB)

    2004-01-01

    This fact sheet explains the Clean Cities Program and provides contact information for all coalitions and regional offices. It answers key questions such as: What is the Clean Cities Program? What are alternative fuels? How does the Clean Cities Program work? What sort of assistance does Clean Cities offer? What has Clean Cities accomplished? What is Clean Cities International? and Where can I find more information?

  1. Faith, Fact, and Behaviorism.

    Science.gov (United States)

    Staddon, J E R

    2013-01-01

    David Hume argued that ought cannot be derived from is . That is, no set of facts, no amount of scientific knowledge, is by itself sufficient to urge us to action. Yet generations of well-meaning scientists (more and more as secular influences grow in the West) seem to have forgotten Hume's words of wisdom. All motivated action depends ultimately on beliefs that cannot be proved by the methods of science, that is, on faith.

  2. Biomolecular Science (Fact Sheet)

    Energy Technology Data Exchange (ETDEWEB)

    2012-04-01

    A brief fact sheet about NREL Photobiology and Biomolecular Science. The research goal of NREL's Biomolecular Science is to enable cost-competitive advanced lignocellulosic biofuels production by understanding the science critical for overcoming biomass recalcitrance and developing new product and product intermediate pathways. NREL's Photobiology focuses on understanding the capture of solar energy in photosynthetic systems and its use in converting carbon dioxide and water directly into hydrogen and advanced biofuels.

  3. Visual exposure to large and small portion sizes and perceptions of portion size normality: Three experimental studies

    OpenAIRE

    Robinson, Eric; Oldham, Melissa; Cuckson, Imogen; Brunstrom, Jeffrey M.; Rogers, Peter J.; Hardman, Charlotte A.

    2016-01-01

    Portion sizes of many foods have increased in recent times. In three studies we examined the effect that repeated visual exposure to larger versus smaller food portion sizes has on perceptions of what constitutes a normal-sized food portion and measures of portion size selection. In studies 1 and 2 participants were visually exposed to images of large or small portions of spaghetti bolognese, before making evaluations about an image of an intermediate sized portion of the same food. In study ...

  4. Food and beverage portion sizes in Australian children: a secondary analysis of 1995 and 2007 national data.

    Science.gov (United States)

    Collins, Kate; Watson, Jane F; Collins, Clare E

    2014-05-28

    Portion size of foods is reported to contribute to the rise in obesity prevalence. However, evidence of changes in portion size for commonly consumed foods in Australia is lacking. The aim was to evaluate whether Australian child and adolescent portion sizes of selected foods changed from 1995 to 2007. Time-series study, comparing dietary data from two national cross-sectional surveys in nationally representative population survey of Australian households. The dietary data was from children aged 2-16 years who participated in the 1995 National Nutrition Survey (n = 2198) and 2007 Australian National Children's Nutrition and Physical Activity Survey (n = 4799). Differences were found across survey years in median portion size of common foods and beverages assessed by 24-hour recalls for age and sex categories. Of the 61 foods items evaluated across the whole population sample, portion size increased in 18 items, decreased in 22, with no change in 20, although the magnitude of change varied by age and sex. Decreases in portion size were detected for most dairy products, breakfast cereal, some packaged snack foods and vegetables, p portion sizes were detected over 12 years in Australian children and adolescents with the degree of change varying by sex, age and food group. Knowledge of usual portion sizes could inform programs targeting appropriate serving sizes selection in children and adolescents.

  5. Chernobyl: the facts

    International Nuclear Information System (INIS)

    Stanbridge, R.; Dept. of Journalism, Media and Communication Studies)

    1993-01-01

    In these Search Strategies, searchers from different countries and professions are given a question to answer, a budget of Pounds 50 and a time in which to produce their report. We hope that these blow-by-blow accounts, together with the hints and tips picked up along the way, will help readers to develop their own search strategies. Journalists are more and more coming to use online services and here the author gives a journalist's account of tracking down the elusive facts surrounding the Chernobyl disaster. (author)

  6. Formative evaluation of a mobile liquid portion size estimation interface for people with varying literacy skills.

    Science.gov (United States)

    Chaudry, Beenish Moalla; Connelly, Kay; Siek, Katie A; Welch, Janet L

    2013-12-01

    Chronically ill people, especially those with low literacy skills, often have difficulty estimating portion sizes of liquids to help them stay within their recommended fluid limits. There is a plethora of mobile applications that can help people monitor their nutritional intake but unfortunately these applications require the user to have high literacy and numeracy skills for portion size recording. In this paper, we present two studies in which the low- and the high-fidelity versions of a portion size estimation interface, designed using the cognitive strategies adults employ for portion size estimation during diet recall studies, was evaluated by a chronically ill population with varying literacy skills. The low fidelity interface was evaluated by ten patients who were all able to accurately estimate portion sizes of various liquids with the interface. Eighteen participants did an in situ evaluation of the high-fidelity version incorporated in a diet and fluid monitoring mobile application for 6 weeks. Although the accuracy of the estimation cannot be confirmed in the second study but the participants who actively interacted with the interface showed better health outcomes by the end of the study. Based on these findings, we provide recommendations for designing the next iteration of an accurate and low literacy-accessible liquid portion size estimation mobile interface.

  7. Improving accuracy of portion-size estimations through a stimulus equivalence paradigm.

    Science.gov (United States)

    Hausman, Nicole L; Borrero, John C; Fisher, Alyssa; Kahng, SungWoo

    2014-01-01

    The prevalence of obesity continues to increase in the United States (Gordon-Larsen, The, & Adair, 2010). Obesity can be attributed, in part, to overconsumption of energy-dense foods. Given that overeating plays a role in the development of obesity, interventions that teach individuals to identify and consume appropriate portion sizes are warranted. Specifically, interventions that teach individuals to estimate portion sizes correctly without the use of aids may be critical to the success of nutrition education programs. The current study evaluated the use of a stimulus equivalence paradigm to teach 9 undergraduate students to estimate portion size accurately. Results suggested that the stimulus equivalence paradigm was effective in teaching participants to make accurate portion size estimations without aids, and improved accuracy was observed in maintenance sessions that were conducted 1 week after training. Furthermore, 5 of 7 participants estimated the target portion size of novel foods during extension sessions. These data extend existing research on teaching accurate portion-size estimations and may be applicable to populations who seek treatment (e.g., overweight or obese children and adults) to teach healthier eating habits. © Society for the Experimental Analysis of Behavior.

  8. Water: Facts without Myths

    Directory of Open Access Journals (Sweden)

    Marc Henry

    2009-08-01

    Full Text Available Among all the chemical substances available in the universe, water, with its deceptively simple formula H2O, is the most discussed subject either in science or in philosophy [1]. If you are not convinced by this affirmation, a little experiment at no cost may help you change your mind. Just open your favorite web browser and type the word “water” in any search engine. When I have done that using Google, the number of hits was about 682,000,000 (please do not try to read all the pages. In fact, the only words that seem to beat water at this little game are “air” (770,000,000 hits with Google and 3,120,000,000 with Yahoo, and “food” (689,000,000 hits with Google and 3,820,000,000 with Yahoo. Of course this should not be a surprise, as breathing, eating, drinking just mean that you are a living entity. In fact extending the water search to “eau” (French, “wasser” (German, “agua” (Spanish, Portuguese and “acqua” (Italian leads to 978,900,000 hits under Google and 3,426,000,000 hits under Yahoo, showing now that water is about as important as food. After all, as everybody knows, “water is life”, and do we really have to read about one billion documents to know at least what water really is? [...

  9. Developing an interactive portion size assessment system (IPSAS) for use with children.

    Science.gov (United States)

    Foster, E; Hawkins, A; Simpson, E; Adamson, A J

    2014-01-01

    Novel methods of assessing dietary intake are required to reduce the participant burden in dietary surveys, improve participation rates and thereby improve the representativeness of the sample and minimise the impact of measuring dietary intake on a subject's food intake during the recording period. One method of reducing the burden placed on participants in recording dietary intake is to replace weighing of foods with estimation of portion size using tools such as food photographs. The interactive portion size assessment system (IPSAS) is an interactive portion size assessment system for use in assessing portion sizes of foods consumed by children aged 18 months to 16 years. The system is computer-based and is designed to be administered during an interview for a food diary or 24-h recall. The portion sizes depicted are age-specific and based on the weights of foods served to children during the UK National Diet and Nutrition Surveys. The system displays digital images of food used to estimate the amount of each food served to the child and the amount of any food left over. Foods are categorised within the system using a three-tier structure. Twenty-seven food group icons are used with two further drop-down menus to select first the food group, then the food category and, finally, the actual food product. Each food is linked to UK food composition codes and all photographs are linked to the weight of the food depicted. Nutritional output is via a companion database. The present study describes the development of the IPSAS and the structure of the system. © 2013 The Authors Journal of Human Nutrition and Dietetics © 2013 The British Dietetic Association Ltd.

  10. The effect of food portion sizes on the obesity prevention using system dynamics modelling

    Science.gov (United States)

    Abidin, Norhaslinda Zainal; Zulkepli, Jafri Hj; Zaibidi, Nerda Zura

    2014-09-01

    The rise in income and population growth have increased the demand for food and induced changes in food habits, food purchasing and consumption patterns in Malaysia. With this transition, one of the plausible causes of weight gain and obesity is the frequent consumption of outside food which is synonymous with bigger portion size. Therefore, the aim of this paper is to develop a system dynamics model to analyse the effect of reducing food portion size on weight and obesity prevention. This study combines the different strands of knowledge comprise of nutrition, physical activity and body metabolism. These elements are synthesized into a system dynamics model called SIMULObese. Findings from this study suggested that changes in eating behavior should not emphasize only on limiting the food portion size consumption. The efforts should also consider other eating events such as controlling the meal frequency and limiting intake of high-calorie food in developing guidelines to prevent obesity.

  11. Visual exposure to large and small portion sizes and perceptions of portion size normality: Three experimental studies.

    Science.gov (United States)

    Robinson, Eric; Oldham, Melissa; Cuckson, Imogen; Brunstrom, Jeffrey M; Rogers, Peter J; Hardman, Charlotte A

    2016-03-01

    Portion sizes of many foods have increased in recent times. In three studies we examined the effect that repeated visual exposure to larger versus smaller food portion sizes has on perceptions of what constitutes a normal-sized food portion and measures of portion size selection. In studies 1 and 2 participants were visually exposed to images of large or small portions of spaghetti bolognese, before making evaluations about an image of an intermediate sized portion of the same food. In study 3 participants were exposed to images of large or small portions of a snack food before selecting a portion size of snack food to consume. Across the three studies, visual exposure to larger as opposed to smaller portion sizes resulted in participants considering a normal portion of food to be larger than a reference intermediate sized portion. In studies 1 and 2 visual exposure to larger portion sizes also increased the size of self-reported ideal meal size. In study 3 visual exposure to larger portion sizes of a snack food did not affect how much of that food participants subsequently served themselves and ate. Visual exposure to larger portion sizes may adjust visual perceptions of what constitutes a 'normal' sized portion. However, we did not find evidence that visual exposure to larger portions altered snack food intake. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  12. Facts about food irradiation: Genetic studies

    International Nuclear Information System (INIS)

    1991-01-01

    Results published in the mid-1970s from the National Institute of Nutrition (NIN) in India showed increased numbers of polyploid cells in rats, mice, monkeys and malnourished children fed irradiated wheat products. This fact sheet considers the validity of these results. A large number of independent studies have been subsequently performed, and in none of these have results been obtained that support the NIN findings. The conclusion is that there is no evidence to link the consumption of irradiated food with any mutagenic effect. 3 refs

  13. Facts on Nirex

    International Nuclear Information System (INIS)

    1987-01-01

    This folder contains twelve two-page leaflets (fact sheets) which answer questions posed about UK NIREX Ltd, its operations and radioactive waste. NIREX (the Nuclear Industry Radioactive Waste Executive) is the organisation responsible for implementing the British Government's policy for the disposal of most low- and intermediate-level radioactive waste produced in the United Kingdom. The questions posed are; what is NIREX. What is radioactivity. What is radioactive waste. Radioactive waste, what are the options. What is a radioactive waste repository. Some aspects of such a repository are then explained - how engineered barriers work, how geological barriers work, how long can concrete last, how is the radioactive waste transported, how are repository sites identified. The last two leaflets consider why do we need research, and look at radioactive waste management worldwide. The answers are in non-technical language and are short. (UK)

  14. Soft Costs Fact Sheet

    Energy Technology Data Exchange (ETDEWEB)

    None

    2016-05-01

    This fact sheet is an overview of the systems integration subprogram at the U.S. Department of Energy SunShot Initiative. Soft costs can vary significantly as a result of a fragmented energy marketplace. In the U.S., there are 18,000 jurisdictions and 3,000 utilities with different rules and regulations for how to go solar. The same solar equipment may vary widely in its final installation price due to process and market variations across jurisdictions, creating barriers to rapid industry growth. SunShot supports the development of innovative solutions that enable communities to build their local economies and establish clean energy initiatives that meet their needs, while at the same time creating sustainable solar market conditions.

  15. Photovoltaics Fact Sheet

    Energy Technology Data Exchange (ETDEWEB)

    None

    2016-02-01

    This fact sheet is an overview of the Photovoltaics (PV) subprogram at the U.S. Department of Energy SunShot Initiative. The U.S. Department of Energy (DOE)’s Solar Energy Technologies Office works with industry, academia, national laboratories, and other government agencies to advance solar PV, which is the direct conversion of sunlight into electricity by a semiconductor, in support of the goals of the SunShot Initiative. SunShot supports research and development to aggressively advance PV technology by improving efficiency and reliability and lowering manufacturing costs. SunShot’s PV portfolio spans work from early-stage solar cell research through technology commercialization, including work on materials, processes, and device structure and characterization techniques.

  16. Psychoacoustics Facts and Models

    CERN Document Server

    Fastl, Hugo

    2007-01-01

    Psychoacoustics – Facts and Models offers a unique, comprehensive summary of information describing the processing of sound by the human hearing system. It includes quantitative relations between sound stimuli and auditory perception in terms of hearing sensations, for which quantitative models are given, as well as an unequalled collection of data on the human hearing system as a receiver of acoustic information. In addition, many examples of the practical application of the results of basic research in fields such as noise control, audiology, or sound quality engineering are detailed. The third edition includes an additional chapter on audio-visual interactions and applications, plus more on applications throughout. Reviews of previous editions have characterized it as "an essential source of psychoacoustic knowledge," "a major landmark ," and a book that "without doubt will have a long-lasting effect on the standing and future evolution of this scientific domain."

  17. Systems Integration Fact Sheet

    Energy Technology Data Exchange (ETDEWEB)

    None

    2016-06-01

    This fact sheet is an overview of the Systems Integration subprogram at the U.S. Department of Energy SunShot Initiative. The Systems Integration subprogram enables the widespread deployment of safe, reliable, and cost-effective solar energy technologies by addressing the associated technical and non-technical challenges. These include timely and cost-effective interconnection procedures, optimal system planning, accurate prediction of solar resources, monitoring and control of solar power, maintaining grid reliability and stability, and many more. To address the challenges associated with interconnecting and integrating hundreds of gigawatts of solar power onto the electricity grid, the Systems Integration program funds research, development, and demonstration projects in four broad, interrelated focus areas: grid performance and reliability, dispatchability, power electronics, and communications.

  18. Facts, values, and journalism.

    Science.gov (United States)

    Gilbert, Susan

    2017-03-01

    At a time of fake news, hacks, leaks, and unverified reports, many people are unsure whom to believe. How can we communicate in ways that make individuals question their assumptions and learn? My colleagues at The Hastings Center and many journalists and scientists are grappling with this question and have, independently, reached the same first step: recognize that facts can't be fully understood without probing their connection to values. "Explaining the basics is important, of course, but we also need to diversify our approach to the coverage of science-particularly as it intersects with the matrix of cultural, religious, social, and political values of our readers," said an article in Undark, an online magazine of science journalism. An editorial in Nature called for scientists to engage directly with citizens in debates over climate change and genome editing, noting that "the ethical issues can be critically dependent on the science, for example, in understanding where the boundaries between non-heritable and heritable genome modifications might be." We're here to help. © 2017 The Hastings Center.

  19. Facts about Anophthalmia and Microphthalmia

    Science.gov (United States)

    ... Facts About Anophthalmia and Microphthalmia Listen Facts About Anophthalmia and Microphthalmia This information was developed by the ... is the best person to answer specific questions. Anophthalmia and Microphthalmia Defined What are anophthalmia and microphthalmia? ...

  20. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... Home Text size: A A A 2018 Alzheimer's Disease Facts and Figures Download the full report: Download ... about memory loss? KNOW THE 10 SIGNS Alzheimer's Disease Facts in Each State The 2018 Alzheimer's Disease ...

  1. Rubella - Fact Sheet for Parents

    Science.gov (United States)

    ... and 4 through 6 years Fact Sheet for Parents Color [2 pages] Español: Rubéola The best way ... according to the recommended schedule. Fact Sheets for Parents Diseases and the Vaccines that Prevent Them Chickenpox ...

  2. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... Dementia >> Home Text size: A A A 2018 Alzheimer's Disease Facts and Figures Download the full report: Download ... worried about memory loss? KNOW THE 10 SIGNS Alzheimer's Disease Facts in Each State The 2018 Alzheimer's Disease ...

  3. Field Audit Checklist Tool (FACT)

    Science.gov (United States)

    Download EPA's The Field Audit Checklist Tool (FACT). FACT is intended to help auditors perform field audits, to easily view monitoring plan, quality assurance and emissions data and provides access to data collected under MATS.

  4. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... THE 10 SIGNS Alzheimer's Disease Facts in Each State The 2018 Alzheimer's Disease Facts and Figures report ... on the impact of this disease in every state across the nation. Click below to see the ...

  5. John Searle on Institutional Facts

    Directory of Open Access Journals (Sweden)

    m Abdullahi

    2010-09-01

    Here we argue that the essence of institutional facts is status functions. Humans recognize these functions which contain a set of deontic powers through collective intentionality. Therefore, institutional facts are ontologically subjective and epistemologically objective. Nevertheless, objectivity of institutional facts totally depends on language which itself is a fundamental institution for other institutions.

  6. Reliability and Validity of Digital Imagery Methodology for Measuring Starting Portions and Plate Waste from School Salad Bars.

    Science.gov (United States)

    Bean, Melanie K; Raynor, Hollie A; Thornton, Laura M; Sova, Alexandra; Dunne Stewart, Mary; Mazzeo, Suzanne E

    2018-04-12

    Scientifically sound methods for investigating dietary consumption patterns from self-serve salad bars are needed to inform school policies and programs. To examine the reliability and validity of digital imagery for determining starting portions and plate waste of self-serve salad bar vegetables (which have variable starting portions) compared with manual weights. In a laboratory setting, 30 mock salads with 73 vegetables were made, and consumption was simulated. Each component (initial and removed portion) was weighed; photographs of weighed reference portions and pre- and post-consumption mock salads were taken. Seven trained independent raters visually assessed images to estimate starting portions to the nearest ¼ cup and percentage consumed in 20% increments. These values were converted to grams for comparison with weighed values. Intraclass correlations between weighed and digital imagery-assessed portions and plate waste were used to assess interrater reliability and validity. Pearson's correlations between weights and digital imagery assessments were also examined. Paired samples t tests were used to evaluate mean differences (in grams) between digital imagery-assessed portions and measured weights. Interrater reliabilities were excellent for starting portions and plate waste with digital imagery. For accuracy, intraclass correlations were moderate, with lower accuracy for determining starting portions of leafy greens compared with other vegetables. However, accuracy of digital imagery-assessed plate waste was excellent. Digital imagery assessments were not significantly different from measured weights for estimating overall vegetable starting portions or waste; however, digital imagery assessments slightly underestimated starting portions (by 3.5 g) and waste (by 2.1 g) of leafy greens. This investigation provides preliminary support for use of digital imagery in estimating starting portions and plate waste from school salad bars. Results might inform

  7. Immediate preoperative enteral nutrition (preoperative enteral nutrition

    Directory of Open Access Journals (Sweden)

    Lađević Nebojša

    2017-01-01

    Full Text Available Nutritional support of surgical patients is a necessary part of the treatment. It alone cannot cure the disease but it significantly affects the recovery of patients and supports surgical interventions. Patients in malnutrition have shown to have significantly more postoperative infectious and non-infectious complications. This significantly prolongs treatment time and increases costs. However, there is one fact that cannot be expressed in money, which is the patient's impression of the surgical intervention. Adequate preoperative patient support, based on the intake of liquid nutritive solutions, reduces preoperative stress and deflects the metabolic response. Now, it is recommended for adults and children older than one year to drink clear liquid up to 2 hours before induction in anesthesia. Appropriate enteral nutrition has a significant place in the postoperative recovery of patients. Enteral nutrition is reducing complications, mainly infectious complications because the function of the digestive system as one large immune system is preserved. Perioperative enteral nutrition is a necessary part of the modern treatment of surgical patients. In addition to the significant effect on the occurrence of postoperative complications, it is also important that this type of diet improves the psychological status of patients.

  8. Improving nutrition through nuclear science

    International Nuclear Information System (INIS)

    2003-06-01

    Good nutrition is essential to health and quality of life. As a United Nations agency dedicated to helping Member States achieve their social and economic goals, the International Atomic Energy Agency (IAEA) recognizes the importance of good nutrition and is working to address the problems underlying poor nutrition. In fact, many Agency activities serve basic human needs, by applying nuclear science to increase food production, improve health care, improve management of water resources, and assess sources of environmental pollution. Global progress in reducing malnutrition throughout the human life cycle has been slow and patchy. In its 2000 Report on the World Nutrition Situation, the United Nations Sub Committee on Nutrition estimated that in developing countries 182 million children under five years of age are chronically undernourished and 150 million are underweight. An estimated 30 million infants are born each year with impaired growth due to poor nutrition during pregnancy. Worldwide, renewed international commitments have been made to address this situation, and the IAEA is a vital partner in these efforts. Nuclear science provides valuable tools for monitoring factors that influence nutrition, such as micronutrients, body composition, and breast milk uptake. Through its sub-programme on nutrition, the Agency is helping countries to use isotope applications and other nuclear techniques to their nutritional problems and is supporting leading-edge research on the interaction between nutrition and environmental pollution and infection with the ultimate goal of improving human nutrition

  9. Food photography II: use of food photographs for estimating portion size and the nutrient content of meals.

    Science.gov (United States)

    Nelson, M; Atkinson, M; Darbyshire, S

    1996-07-01

    The aim of the present study was to determine the errors in the conceptualization of portion size using photographs. Male and female volunteers aged 18-90 years (n 136) from a wide variety of social and occupational backgrounds completed 602 assessments of portion size in relation to food photographs. Subjects served themselves between four and six foods at one meal (breakfast, lunch or dinner). Portion sizes were weighed by the investigators at the time of serving, and any waste was weighed at the end of the meal. Within 5 min of the end of the meal, subjects were shown photographs depicting each of the foods just consumed. For each food there were eight photographs showing portion sizes in equal increments from the 5th to the 95th centile of the distribution of portion weights observed in The Dietary and Nutritional Survey of British Adults (Gregory et al. 1990). Subjects were asked to indicate on a visual analogue scale the size of the portion consumed in relation to the eight photographs. The nutrient contents of meals were estimated from food composition tables. There were large variations in the estimation of portion sizes from photographs. Butter and margarine portion sizes tended to be substantially overestimated. In general, small portion sizes tended to be overestimated, and large portion sizes underestimated. Older subjects overestimated portion size more often than younger subjects. Excluding butter and margarine, the nutrient content of meals based on estimated portion sizes was on average within +/- 7% of the nutrient content based on the amounts consumed, except for vitamin C (21% overestimate), and for subjects over 65 years (15-20% overestimate for energy and fat). In subjects whose BMI was less than 25 kg/m2, the energy and fat contents of meals calculated from food composition tables and based on estimated portion size (excluding butter and margarine) were 5-10% greater than the nutrient content calculated using actual portion size, but for those

  10. Nutrition Basics

    Science.gov (United States)

    ... and Shareables Autoimmune Diseases Breastfeeding Cancer Fitness and Nutrition Heart Disease and Stroke HIV and AIDS Mental ... health topic Autoimmune Diseases Breastfeeding Cancer Fitness and Nutrition Heart Disease and Stroke HIV and AIDS Mental ...

  11. Nutritional Support

    Science.gov (United States)

    Nutritional support is therapy for people who cannot get enough nourishment by eating or drinking. You may need ... absorb nutrients through your digestive system You receive nutritional support through a needle or catheter placed in your ...

  12. Nutritional supplements

    DEFF Research Database (Denmark)

    Petersen, Gry Bjerg; Andersen, Jens Rikardt

    2015-01-01

    Background: Several studies have indicated that cancer patients have significantly altered taste sensitivity without specifying the preferences. One of the related problems is low compliance to nutritional therapy with oral nutritional supplements (ONS) in patients suffering severe weight loss...

  13. Meal portion sizes and their potential impacts on food waste: case study of school meals in Italy

    Directory of Open Access Journals (Sweden)

    Marta Castrica

    2018-06-01

    Full Text Available School catering services are characterized by a significant level of inefficiency regarding the food processed but not consumed during meals. This work analyses the meal supply in primary schools in Italy in order to highlight new areas of inefficiency upstream of the food chain. A lack of conformity of food portions with nutritional guidelines can potentially lead to a double negative externality: overweight children and food waste. Data were collected between April and June 2017 from the municipality website of each regional capital (RC of the 20 Italian regions. From the tendering process for primary school meal provision, data on the portions (in grams of the most representative food categories were extracted and classified. To evaluate the degree of homogeneity amongst different regions, the average, minimum and maximum values, standard deviations and relative standard deviations of each individual food category were estimated. To verify the adherence to nutritional recommendations, ANOVA was performed for multiple comparisons combined with Duncan's multiple range test, with significance set at a p value < 0.05. The specific benchmarks for the evaluation of meal portion sizes were calculated based on the National Recommended Energy and Nutrient Intake Levels. The results (table 1 show a great variability of food portions amongst the RCs analyzed. Food categories with highest relative standard deviations values were cooked and raw vegetables (0.29 and 0.35 respectively that indicate great levels of heterogeneity in food portions amongst Italian regions. Conversely, pasta and rice portions were more uniform (0.10 and 0.13, although on average above than the recommended portion. The only food categories characterized by a smaller mean portion than recommended are fish, raw vegetables and cooked vegetables. The educational role of eating at school can contribute to raising children's awareness about one of the most urgent environmental

  14. Fact Book on Higher Education

    Science.gov (United States)

    Marks, Joseph L.; Diaz, Alicia A.

    2009-01-01

    The "Southern Regional Education Board (SREB) Fact Book on Higher Education" is one of the nation's most comprehensive collections of comparative data on higher education. For decades, state leaders, policy-makers, researchers and journalists have used the "Fact Book" to find useful data quickly--and to learn more about…

  15. Math Fact Strategies Research Project

    Science.gov (United States)

    Boso, Annie

    2011-01-01

    An action research project was conducted in order to determine effective math fact strategies for first graders. The traditional way of teaching math facts included using timed tests and flashcards, with most students counting on their fingers or a number line. Six new research-based strategies were taught and analyzed to decide which methods…

  16. Nutrition: MedlinePlus Health Topic

    Science.gov (United States)

    ... The key is to Eat a variety of foods, including vegetables, fruits, and whole-grain products Eat lean meats, ... and Drug Administration) - PDF Nutrition Facts for Raw Vegetables (Food and Drug Administration) - PDF Soy Foods and Health ( ...

  17. Advantages of enteral nutrition over parenteral nutrition

    OpenAIRE

    Seres, David S.; Valcarcel, Monika; Guillaume, Alexandra

    2013-01-01

    It is a strong and commonly held belief among nutrition clinicians that enteral nutrition is preferable to parenteral nutrition. We provide a narrative review of more recent studies and technical reviews comparing enteral nutrition with parenteral nutrition. Despite significant weaknesses in the existing data, current literature continues to support the use of enteral nutrition in patients requiring nutrition support, over parenteral nutrition.

  18. Evaluation of a digital food photography atlas used as portion size measurement aid in dietary surveys in Greece.

    Science.gov (United States)

    Naska, Androniki; Valanou, Elisavet; Peppa, Eleni; Katsoulis, Michail; Barbouni, Anastasia; Trichopoulou, Antonia

    2016-09-01

    To evaluate how well respondents perceive digital images of food portions commonly consumed in Greece. The picture series was defined on the basis of usual dietary intakes assessed in earlier large-scale studies in Greece. The evaluation included 2218 pre-weighed actual portions shown to participants, who were subsequently asked to link each portion to a food picture. Mean differences between picture numbers selected and portions actually shown were compared using the Wilcoxon paired signed-rank test. The effect of personal characteristics on participants' selections was evaluated through unpaired t tests (sex and school years) or through Tukey-Kramer pairwise comparisons (age and food groups). Testing of participants' perception of digital food images used in the Greek national nutrition survey. Individuals (n 103, 61 % females) aged 12 years and over, selected on the basis of the target population of the Greek nutrition survey using convenience sampling. Individuals selected the correct or adjacent image in about 90 % of the assessments and tended to overestimate small and underestimate large quantities. Photographs of Greek traditional pies and meat-based pastry dishes led participants to perceive the amounts in the photos larger than they actually were. Adolescents were more prone to underestimating food quantities through the pictures. The digital food atlas appears generally suitable to be used for the estimation of average food intakes in large-scale dietary surveys in Greece. However, individuals who consistently consume only small or only large food portions may have biased perceptions in relation to others.

  19. Superfund fact sheet: The remedial program. Fact sheet

    International Nuclear Information System (INIS)

    1992-09-01

    The fact sheet describes what various actions the EPA can take to clean up hazardous wastes sites. Explanations of how the criteria for environmental and public health risk assessment are determined and the role of state and local governments in site remediation are given. The fact sheet is one in a series providing reference information about Superfund issues and is intended for readers with no formal scientific training

  20. Nutrition Labeling

    DEFF Research Database (Denmark)

    Grunert, Klaus G

    2013-01-01

    because consumers will avoid products that the label shows to be nutritionally deficient, but also because food producers will try to avoid marketing products that appear, according to the label, as nutritionally problematic, for example, because of a high content of saturated fat or salt. Nutrition......Nutrition labeling refers to the provision of information on a food product’s nutritional content on the package label. It can serve both public health and commercial purposes. From a public health perspective, the aim of nutrition labeling is to provide information that can enable consumers...... to make healthier choices when choosing food products. Nutrition labeling is thus closely linked to the notion of the informed consumer, that chooses products according to their aims, on the basis of the information at their disposal. Because many consumers are assumed to be interested in making healthy...

  1. Portion size: a qualitative study of consumers' attitudes toward point-of-purchase interventions aimed at portion size.

    Science.gov (United States)

    Vermeer, Willemijn M; Steenhuis, Ingrid H M; Seidell, Jacob C

    2010-02-01

    This qualitative study assessed consumers' opinions of food portion sizes and their attitudes toward portion-size interventions located in various point-of-purchase settings targeting overweight and obese people. Eight semi-structured focus group discussions were conducted with 49 participants. Constructs from the diffusion of innovations theory were included in the interview guide. Each focus group was recorded and transcribed verbatim. Data were coded and analyzed with Atlas.ti 5.2 using the framework approach. Results showed that many participants thought that portion sizes of various products have increased during the past decades and are larger than acceptable. The majority also indicated that value for money is important when purchasing and that large portion sizes offer more value for money than small portion sizes. Furthermore, many experienced difficulties with self-regulating the consumption of large portion sizes. Among the portion-size interventions that were discussed, participants had most positive attitudes toward a larger availability of portion sizes and pricing strategies, followed by serving-size labeling. In general, reducing package serving sizes as an intervention strategy to control food intake met resistance. The study concludes that consumers consider interventions consisting of a larger variety of available portion sizes, pricing strategies and serving-size labeling as most acceptable to implement.

  2. Facts

    Indian Academy of Sciences (India)

    ... it is a target to achieve but, rather, as a journey. Industry, government and academia coming together on policy innovation and standards development. Universities and R&D organizations collaboration for inventing technologies. Power grid and Smart grid is an corodinated effort. Any deficiency may give access to hackers..

  3. Portion and Serving Sizes of Commonly Consumed Foods, in ...

    African Journals Online (AJOL)

    Portion sizes were determined from weight equivalents of each food type consumed, average portion sizes for each food type were determined using the statistical ... Serving sizes determined: a serving of the various foods as expressed in household measures include; 1.3 slices of bread, 13.5 tablespoons of Ewedu soup, ...

  4. Container size influences snack food intake independently of portion size.

    Science.gov (United States)

    Marchiori, David; Corneille, Olivier; Klein, Olivier

    2012-06-01

    While larger containers have been found to increase food intake, it is unclear whether this effect is driven by container size, portion size, or their combination, as these variables are usually confounded. The study was advertised as examining the effects of snack food consumption on information processing and participants were served M&M's for free consumption in individual cubicles while watching a TV show. Participants were served (1) a medium portion of M&M's in a small (n=30) or (2) in a large container (n=29), or (3) a large portion in a large container (n=29). The larger container increased intake by 129% (199 kcal) despite holding portion size constant, while controlling for different confounding variables. This research suggests that larger containers stimulate food intake over and above their impact on portion size. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. 2008 public transportation fact book

    Science.gov (United States)

    2008-06-01

    This Public Transportation Fact Book presents statistics describing the entire United States transit industry for 1995 : through 2006 with additional detail and overview presentations for 2006. Also included are definitions of reported data : items.

  6. 2010 public transportation fact book

    Science.gov (United States)

    2010-04-01

    The Public Transportation Fact Book, published annually, contains national aggregate statistical data covering all aspects of the transit industry in the United States and Canada. Two appendices, also available, provide additional in-depth informatio...

  7. Back Pain Facts and Statistics

    Science.gov (United States)

    ... Marketing Patient Fact Sheets Contact the ACA State Licensing Boards Research JMPT Abstracts Latest Issue Evidence in ... Chiropractic Posture Backpack Safety Spinal Health Winter Activities Kids and Sports Exercising Outdoors with Baby Gardening Chronic ...

  8. Facts about Jaundice and Kernicterus

    Science.gov (United States)

    ... Search Form Controls Cancel Submit Search the CDC Jaundice & Kernicterus Note: Javascript is disabled or is not ... Websites Information For… Media Policy Makers Facts about Jaundice and Kernicterus Recommend on Facebook Tweet Share Compartir ...

  9. NJ transportation fact book, 2007

    Science.gov (United States)

    2010-01-01

    The New Jersey Transportation Fact Book 2006-07 presents information about the New Jersey Department of Transportation : and other agencies that provide transportation services in New Jersey. We hope it will prove helpful.

  10. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... 2018 Alzheimer's Disease Facts and Figures report contains data on the impact of this disease in every ... with third parties. Please read our security and privacy policy . Plan ahead Get help and support I ...

  11. 2012 Swimming Season Fact Sheets

    Science.gov (United States)

    To help beachgoers make informed decisions about swimming at U.S. beaches, EPA annually publishes state-by-state data about beach closings and advisories for the previous year's swimming season. These fact sheets summarize that information by state.

  12. Dental Health: The Basic Facts

    Science.gov (United States)

    Dental Health THE BASIC FACTS MULTIPLE SCLEROSIS Kim, diagnosed in 1986 People with a chronic disease may neglect their general health and wellness, research shows. Dental care is no exception. A tendency to focus ...

  13. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... health and long-term care costs. worried about memory loss? KNOW THE 10 SIGNS Alzheimer's Disease Facts ... Copyright © 2018 Alzheimer's Association ® . All rights reserved. Our vision is a world without Alzheimer's Formed in 1980, ...

  14. Filtering Dialysis Myths from Facts

    Science.gov (United States)

    ... to work. Fact: Many dialysis patients continue to work, go to school, or volunteer . Some take time off when they first start dialysis treatment and back to work or school after they have gotten used to ...

  15. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... Join the Cause alz.org >> Alzheimer's & Dementia >> Home Text size: A A A 2018 Alzheimer's Disease Facts and Figures Download the full report: Download the Infographic: English Spanish Share the ...

  16. Chemical Agents: Facts about Evacuation

    Science.gov (United States)

    ... What CDC is Doing Blog: Public Health Matters Chemical Agents: Facts About Evacuation Format: Select One PDF [ ... on Facebook Tweet Share Compartir Some kinds of chemical accidents or attacks, such as a train derailment ...

  17. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... home care. Take action. Become an advocate SPECIAL REPORT: FINANCIAL AND PERSONAL BENEFITS OF EARLY DIAGNOSIS Early ... State The 2018 Alzheimer's Disease Facts and Figures report contains data on the impact of this disease ...

  18. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... 272.3900 Donate Alzheimer's & Dementia What Is Alzheimer's? Brain Tour Younger/Early Onset Risk Factors Genetics Myths ... Dementia Korsakoff Syndrome Related Conditions CTE MCI Traumatic Brain Injury Facts and Figures Know the 10 Signs ...

  19. Alzheimer's Disease Facts and Figures

    Science.gov (United States)

    ... Dementia >> Home Text size: A A A 2018 Alzheimer's Disease Facts and Figures Download the full report: ... twice as high. Invest in a world without Alzheimer's. Donate Caregivers Eighty-three percent of the help ...

  20. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... Dementia >> Home Text size: A A A 2018 Alzheimer's Disease Facts and Figures Download the full report: ... twice as high. Invest in a world without Alzheimer's. Donate Caregivers Eighty-three percent of the help ...

  1. Tuberculosis Facts - Exposure to TB

    Science.gov (United States)

    Tuberculosis (TB) Facts Exposure to TB What is TB? “TB” is short for a disease called tuberculosis. TB is spread through the air from one ... Viral Hepatitis, STD, and TB Prevention Division of Tuberculosis Elimination

  2. Tuberculosis Facts - Testing for TB

    Science.gov (United States)

    Tuberculosis (TB) Facts Testing for TB What is TB? “TB” is short for a disease called tuberculosis. TB is spread through the air from one ... Viral Hepatitis, STD, and TB Prevention Division of Tuberculosis Elimination

  3. State Fact Sheets on COPD

    Science.gov (United States)

    ... Submit Search The CDC Chronic Obstructive Pulmonary Disease (COPD) Note: Javascript is disabled or is not supported ... message, please visit this page: About CDC.gov . COPD Homepage Data and Statistics Fact Sheets Publications Publications ...

  4. Nutrition: Yesterday, Today, and Tomorrow. New Horizons in Nutrition.

    Science.gov (United States)

    Arnold, Justine; Grogan, Jane, Ed.

    This instructional handbook is one of a series of ten packets designed to form a comprehensive course in nutrition for secondary students. This unit considers the fact that eating habits developed early in life have a lifetime effect on health. Special emphasis is placed on the effect of these early habits on pregnancy, adolescence, infancy and…

  5. Is there an association between food portion size and BMI among British adolescents?

    Science.gov (United States)

    Albar, Salwa A; Alwan, Nisreen A; Evans, Charlotte E L; Cade, Janet E

    2014-09-14

    The prevalence of obesity has increased simultaneously with the increase in the consumption of large food portion sizes (FPS). Studies investigating this association among adolescents are limited; fewer have addressed energy-dense foods as a potential risk factor. In the present study, the association between the portion size of the most energy-dense foods and BMI was investigated. A representative sample of 636 British adolescents (11-18 years) was used from the 2008-2011 UK National Diet and Nutrition Survey. FPS were estimated for the most energy-dense foods (those containing above 10·5 kJ/g (2·5 kcal/g)). Regression models with BMI as the outcome variable were adjusted for age, sex and misreporting energy intake (EI). A positive association was observed between total EI and BMI. For each 418 kJ (100 kcal) increase in EI, BMI increased by 0·19 kg/m2 (95 % CI 0·10, 0·28; Pportion sizes of a limited number of high-energy-dense foods (high-fibre breakfast cereals, cream and high-energy soft drinks (carbonated)) were found to be positively associated with a higher BMI among all adolescents after adjusting for misreporting. When eliminating the effect of under-reporting, larger portion sizes of a number of high-energy-dense foods (biscuits, cheese, cream and cakes) were found to be positively associated with BMI among normal reporters. The portion sizes of only high-fibre breakfast cereals and high-energy soft drinks (carbonated) were found to be positively associated with BMI among under-reporters. These findings emphasise the importance of considering under-reporting when analysing adolescents' dietary intake data. Also, there is a need to address adolescents' awareness of portion sizes of energy-dense foods to improve their food choice and future health outcomes.

  6. What is the role of portion control in weight management?

    Science.gov (United States)

    Rolls, B J

    2014-01-01

    Systematic studies have shown that providing individuals with larger portions of foods and beverages leads to substantial increases in energy intake. The effect is sustained over weeks, supporting the possibility that large portions have a role in the development of obesity. The challenge is to find strategies to effectively manage the effects of portion size. One approach involves teaching people to select appropriate portions and to use tools that facilitate portion control. Although tools such as portion-control plates have been shown in several randomized trials to improve weight loss, limited data are available on whether education and tools lead to long-term changes in eating behavior and body weight. Another approach is to use preportioned foods (PPFs) to add structure to meals and minimize decisions about the amount of food to eat. A number of randomized controlled trials have demonstrated the efficacy of both liquid meal replacements and solid PPFs for weight loss and weight loss maintenance, but it is not known if they lead to better understanding of appropriate portions. Although portion control is important for weight management, urging people simply to ‘eat less' of all foods may not be the best approach as high-energy-dense foods disproportionately increase energy intake compared with those lower in energy density. A more effective strategy may be to encourage people to increase the proportion of foods low in energy density in their diets while limiting portions of high-energy-dense foods. If people lower the energy density of their diet, they can eat satisfying portions while managing their body weight. PMID:25033958

  7. Comparison of the portion size and frequency of consumption of 156 foods across seven European countries: insights from the Food4ME study.

    Science.gov (United States)

    Kirwan, L; Walsh, M C; Brennan, L; Gibney, E R; Drevon, C A; Daniel, H; Lovegrove, J A; Manios, Y; Martínez, J A; Saris, W H M; Traczyk, I; Mathers, J C; Gibney, M

    2016-05-01

    There are no standardised serving/portion sizes defined for foods consumed in the European Union (EU). Typical serving sizes can deviate significantly from the 100 g/100 ml labelling specification required by the EU legislation. Where the nutritional value of a portion is specified, the portion size is determined by the manufacturers. Our objective was to investigate the potential for standardising portion sizes for specific foods, thereby ensuring complementarity across countries. We compared portion size for 156 food items measured using a food frequency questionnaire across the seven countries participating in the Food4me study. The probability of consuming a food and the frequency of consumption differed across countries for 93% and 58% of the foods, respectively. However, the individual country mean portion size differed from the average across countries in only 16% of comparisons. Thus, although dietary choices vary markedly across countries, there is much less variation in portion sizes. Our results highlight the potential for standardisation of portion sizes on nutrition labels in the EU.

  8. Estimated portion sizes of snacks and beverages differ from reference amounts and are affected by appetite status in non-obese men.

    Science.gov (United States)

    Brogden, Nina; Almiron-Roig, Eva

    2011-10-01

    To explore the extent to which appetite status influences portion size estimation in men under laboratory conditions and to quantify how much participants' portion estimates differed from the recommended portion sizes defined by authoritative bodies (i.e. government and health professionals' reference amounts). Repeated, randomized cross-over trial with each participant attending the laboratory on four separate occasions. At each session, participants rated the number of portions of eight foods and beverages displayed in front of them. Participants rated portions twice after consuming breakfast (full conditions) and twice after an overnight fast (hungry conditions). Portion estimates were compared with reference amounts from the British and American Dietetic Associations, from the UK Food Standards Agency and from the US Food and Drug Administration. Food skills laboratory, University of Chester, UK. Twenty-seven non-obese men (mean age 24·9 (sd 6·5) years). Portion size estimates for all items were significantly smaller under hungry than under full conditions (P portion and recommendations from health professionals and government standards. Nutritional educational strategies should take into account the role of hunger along with a person's familiarity with existing portion size systems when advising on portion sizes.

  9. Situational analysis: Implementation of the National School Nutrition

    African Journals Online (AJOL)

    user

    2017-05-19

    May 19, 2017 ... Food and nutrition challenges in Southern Africa, Vol 2, 2017 .... salt and sugar available at tuck shops and ... school level. To this ... areas despite most menus requiring water ..... portion with a high glycaemic index and some.

  10. Food photographs in portion size estimation among adolescent Mozambican girls.

    Science.gov (United States)

    Korkalo, Liisa; Erkkola, Maijaliisa; Fidalgo, Lourdes; Nevalainen, Jaakko; Mutanen, Marja

    2013-09-01

    To assess the validity of food photographs in portion size estimation among adolescent girls in Mozambique. The study was carried out in preparation for the larger ZANE study, which used the 24 h dietary recall method. Life-sized photographs of three portion sizes of two staple foods and three sauces were produced. Participants ate weighed portions of one staple food and one sauce. After the meal, they were asked to estimate the amount of food with the aid of the food photographs. Zambezia Province, Mozambique. Ninety-nine girls aged 13–18 years. The mean differences between estimated and actual portion sizes relative to the actual portion size ranged from 219% to 8% for different foods. The respective mean difference for all foods combined was 25% (95% CI 212, 2 %). Especially larger portions of the staple foods were often underestimated. For the staple foods, between 62% and 64% of the participants were classified into the same thirds of the distribution of estimated and actual food consumption and for sauces, the percentages ranged from 38% to 63%. Bland–Altman plots showed wide limits of agreement. Using life-sized food photographs among adolescent Mozambican girls resulted in a rather large variation in the accuracy of individuals’ estimates. The ability to rank individuals according to their consumption was, however, satisfactory for most foods. There seems to be a need to further develop and test food photographs used in different populations in Sub-Saharan Africa to improve the accuracy of portion size estimates.

  11. Nutrition and diet services actuation

    International Nuclear Information System (INIS)

    Pimenta, T.L.

    1986-01-01

    The paper stresses the difficulties to establish nutritional standard due to the fact that non-existent previous parameters because it is an new type of accident, becoming necessary an elaboration and use of nutritional plans coherent with probable demands, needs and complications of the patients. It is shown how that was accomplished without any prejudice to the other inpatients. The role of the nutritionists in all evolutional phase of the contaminated persons is described ed, introducing many types of diets used in accordance with individual and general demands. One case in which parenteral nutrition was utilized is analysed. The patients discharge from hospital conditions is explained and was a fact that all patients gained weight, concluding the writer says that was not possible to perform a deeper evaluation because of the great risk of contamination always present. (author)

  12. The Effect of Single Portion Glutamine Supplement Consumption on Injury Indices of Muscle After Eccentric Resistance Exercise

    OpenAIRE

    Azadeh Najarzadeh; Hadi Atarod; Hasan Mozaffari-Khosravi; Ali Dehghani; Foad Asjodi

    2015-01-01

    Abstract Background: Delayed muscular soreness after resistance exercises or eccentric trainings is probably because of muscle damage and injury. Nutrition by playing a crucial role in both protein synthesize and catabolism can influence the extent of muscle injury. The objective of this study was to assess the effect of single portion of Glutamine supplement consumption on injury indices of muscle after a session eccentric resistance exercise. Materials and Methods: this study used a ...

  13. Energy content estimation by collegians for portion standardized foods frequently consumed in Korea.

    Science.gov (United States)

    Kim, Jin; Lee, Hee Jung; Lee, Hyun Jung; Lee, Sun Ha; Yun, Jee-Young; Choi, Mi-Kyeong; Kim, Mi-Hyun

    2014-01-01

    The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences in knowledge between gender groups. A total of 600 collegians participated in this study. Participants' knowledge was assessed based on their estimation on the energy content of 30 selected food items with their actual-size photo images. Standard portion size of food was based on 2010 Korean Dietary Reference Intakes, and the percentage of participants who accurately estimated (that is, within 20% of the true value) the energy content of the standard portion size was calculated for each food item. The food for which the most participants provided the accurate estimation was ramyun (instant noodles) (67.7%), followed by cooked rice (57.8%). The proportion of students who overestimated the energy content was highest for vegetables (68.8%) and beverages (68.1%). The proportion of students who underestimated the energy content was highest for grains and starches (42.0%) and fruits (37.1%). Female students were more likely to check energy content of foods that they consumed than male students. From these results, it was concluded that the knowledge on food energy content was poor among collegians, with some gender difference. Therefore, in the future, nutrition education programs should give greater attention to improving knowledge on calorie content and to helping them apply this knowledge in order to develop effective dietary plans.

  14. [Community Nutrition].

    Science.gov (United States)

    Aranceta, Javier

    2004-06-01

    In the last 20 years, Public Health Nutrition focused mainly on the qualitative aspects which may influence the onset of chronic diseases, quality of life, physical and mental performance and life expectancy. This applied knowledge organised as part of preventive and health promotion programs led to the development of Community Nutrition. The aim of Community Nutrition actions is to adequate lifestyles related to food consumption patterns in order to improve the quality of life and contribute to health promotion of the population in the community where programs and services are delivered. Key functions to develop in a Community Nutrition Unit consist in the identification and assessment of nutrition problems in the community as well as the design, implementation and evaluation of intervention programs by means of appropriate strategies. These should aim at different populations groups and settings, such as work places, schools, high risk groups or the general public. Nowadays, Community Nutrition work efforts should focus on three main aspects: nutrition education in schools and in the community; food safety and food security and the development and reinforcement of food preparation skills across all age groups. Social catering services, either in schools, the work place or at the community level, need to ensure adequate nutritional supply, provide foods contributing to healthy eating practices as well as to enhance culinary traditions and social learning. Food safety and food security have become a top priority in Public Health. The concepts referes to the availability of food safe and adequate as well as in sufficient amount in order to satisfy nutrition requirements of all individuals in the community. Social changes along new scientific developments will introduce new demands in Community Nutrition work and individual dietary counselling will become a key strategy. In order to face new challenges, community nutrition pactitioners require a high quality

  15. Hanford facility dangerous waste permit application, general information portion

    International Nuclear Information System (INIS)

    Hays, C.B.

    1998-01-01

    The Hanford Facility Dangerous Waste Permit Application is considered to be a single application organized into a General Information Portion (document number DOE/RL-91-28) and a Unit-Specific Portion. Both the General Information and Unit-Specific portions of the Hanford Facility Dangerous Waste Permit Application address the content of the Part B permit application guidance prepared by the Washington State Department of Ecology (Ecology 1996) and the U.S. Environmental Protection Agency (40 Code of Federal Regulations 270), with additional information needed by the Hazardous and Solid Waste Amendments and revisions of Washington Administrative Code 173-303. Documentation contained in the General Information Portion is broader in nature and could be used by multiple treatment, storage, and/or disposal units (e.g., the glossary provided in this report)

  16. Patterns and trends in food portion sizes, 1977-1998.

    Science.gov (United States)

    Nielsen, Samara Joy; Popkin, Barry M

    While general consensus holds that food portion sizes are increasing, no empirical data have documented actual increases. To determine trends in food portion sizes consumed in the United States, by eating location and food source. Nationally representative data from the Nationwide Food Consumption Survey (1977-1978) and the Continuing Survey of Food Intake by Individuals (1989-1991, 1994-1996, and 1998). The sample consists of 63 380 individuals aged 2 years and older. For each survey year, average portion size consumed from specific food items (salty snacks, desserts, soft drinks, fruit drinks, french fries, hamburgers, cheeseburgers, pizza, and Mexican food) by eating location (home, restaurant, or fast food). Portion sizes vary by food source, with the largest portions consumed at fast food establishments and the smallest at other restaurants. Between 1977 and 1996, food portion sizes increased both inside and outside the home for all categories except pizza. The energy intake and portion size of salty snacks increased by 93 kcal (from 1.0 to 1.6 oz [28.4 to 45.4 g]), soft drinks by 49 kcal (13.1 to 19.9 fl oz [387.4 to 588.4 mL]), hamburgers by 97 kcal (5.7 to 7.0 oz [161.6 to 198.4 g]), french fries by 68 kcal (3.1 to 3.6 oz [87.9 to 102.1 g]), and Mexican food by 133 kcal (6.3 to 8.0 oz [178.6 to 226.8 g]). Portion sizes and energy intake for specific food types have increased markedly with greatest increases for food consumed at fast food establishments and in the home.

  17. Sports Nutrition.

    Science.gov (United States)

    Missouri State Dept. of Health, Jefferson City.

    This guide deals with various aspects of sports and nutrition. Twelve chapters are included: (1) "Sports and Nutrition"; (2) "Eat to Compete"; (3) "Fit Folks Need Fit Food"; (4) "The Food Guide Pyramid"; (5) "Fat Finder's Guide"; (6) "Pre- and Post-Event Meals"; (7) "Tips for the…

  18. Nutritional epigenetics

    Science.gov (United States)

    This chapter is intended to provide a timely overview of the current state of research at the intersection of nutrition and epigenetics. I begin by describing epigenetics and molecular mechanisms of eigenetic regulation, then highlight four classes of nutritional exposures currently being investiga...

  19. Sports nutrition

    Directory of Open Access Journals (Sweden)

    Tomanić Milena

    2016-01-01

    Full Text Available Due to higher energy consumption, physically active people have higher nutritional requirements. In addition to other important factors for sports, such as good health and physical predisposition, adequate nutrition is a fundamental component. Sports nutrition must be well planned and individually adapted based on physical characteristics, tendencies towards gaining or losing weight, frequency, duration and intensity of training sessions. Studies have shown that a well-balanced ratio of macro and micronutrients, with the support of supplements and adequate hydration, can significantly improve athletic performance and plays a key role in achieving better results. An optimally designed nutritional program, with realistic and achievable goals, which complements a well-planned training program, is the basis for success in sports. Only when nutritional requirements are met, deficits can be prevented and performance in sport pushed to the limit.

  20. The effect of artisanal preservation methods on nutritional security of ...

    African Journals Online (AJOL)

    To establish the magnitude of nutritional loss, duplicate samples of Mukene Rastrineobola argentea were collected from Kiyindi landing site on L. Victoria and Moone landing site on L. Kyoga. Each set of duplicate samples was divided into five portions and kept on ice. For each preservation method a portion was processed ...

  1. NASA Facts, The Viking Mission.

    Science.gov (United States)

    National Aeronautics and Space Administration, Washington, DC. Educational Programs Div.

    Presented is one of a series of publications of National Aeronautics and Space Administration (NASA) facts about the exploration of Mars. The Viking mission to Mars, consisting of two unmanned NASA spacecraft launched in August and September, 1975, is described. A description of the spacecraft and their paths is given. A diagram identifying the…

  2. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... get Alzheimer's disease were diagnosed in the mild cognitive impairment (MCI) stage — before dementia — it would collectively save $7 trillion to $7.9 trillion in health and long-term care costs. worried about memory loss? KNOW THE 10 SIGNS Alzheimer's Disease Facts ...

  3. Facts about Tetralogy of Fallot

    Science.gov (United States)

    ... Websites Information For… Media Policy Makers Facts about Tetralogy of Fallot Language: English (US) Español (Spanish) Recommend on Facebook ... in the mother’s womb during pregnancy. What is Tetralogy of Fallot? Tetralogy of Fallot is made up of the ...

  4. Norms and facts in measurement

    NARCIS (Netherlands)

    Brakel, J. van

    1984-01-01

    Publications concerned with the foundations of measurement often accept uncritically the theory/observation and the norm/fact distinction. However, measurement is measurement-in-a-context. This is analysed in the first part of the paper. Important aspects of this context are: the purpose of the

  5. Facts about Infectious Diseases (ID)

    Science.gov (United States)

    ... an ID Specialist? Facts about ID Pocketcard Infectious diseases are caused by microscopic organisms that penetrate the body’s natural ... from diseases such as AIDS or treatment of diseases such as cancer, may allow ... of contaminated food or water, bites from vectors such as ticks or mosquitoes ...

  6. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... and support I have Alzheimer's I am a caregiver I am a care professional I am a physician I am a researcher Message boards Get the facts 10 warning signs & symptoms What is dementia What is Alzheimer's 7 stages of ...

  7. MIT Lincoln Laboratory Facts 2013

    Science.gov (United States)

    2012-12-01

    creativity . Representative Technical Positions ■■ Aerospace engineer ■■ Applications engineer ■■ Bioengineer ■■ Biologist 16 Facts 2012–2013...schedules, part-time employment, and telecommuting opportunities. Child Care The Technology Children’s Center facility in Lexington (TCC Lincoln

  8. Assessing the FACTS at Kayenta

    Energy Technology Data Exchange (ETDEWEB)

    Pereira, M.; Renz, K.; Unterla, F. (Siemens AG Unternehmensbereich KWU, Erlangen (Germany))

    1993-12-01

    The world's first advanced series compensator with controllable series impedance as a flexible AC transmission (FACTS) device has been introduced at Western Area Power Administration's Kayenta substation in Arizona, USA. The system, which has been in operation for a year, allows existing transmission lines to carry up to 33 per cent more power. (author)

  9. Alzheimer's Disease Facts and Figures

    Medline Plus

    Full Text Available ... health and long-term care costs. worried about memory loss? KNOW THE 10 SIGNS Alzheimer's Disease Facts ... is a not-for-profit 501(c)(3) organization. Copyright © 2018 Alzheimer's Association ® . All rights reserved. Our ...

  10. Thorndike Revisited--Some Facts

    Science.gov (United States)

    Tuinman, J. Jaap

    1971-01-01

    Examines some historical facts surrounding Thorndike's 1917 article, Reading as Reasoning: A Study of Mistakes in Paragraph Reading," (republished in Reading Research Quarterly, 1971, 6, 425-48), in an attempt to put the article in its proper perspective both as a research study and as a contribution to the psychology of reading. (VJ)

  11. 76 FR 51935 - Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods...

    Science.gov (United States)

    2011-08-19

    ... information sources, such as the Child Nutrition Database, USDA Foods nutrition fact sheets, and information... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods Used in School Food Service: Request for Information...

  12. Creating a measure of portion control self-efficacy.

    Science.gov (United States)

    Fast, Lindsey C; Harman, Jennifer J; Maertens, Julie A; Burnette, Jeni L; Dreith, Francesca

    2015-01-01

    Over the last few decades, food portion sizes have steadily increased by as much as 700% (Young & Nestle, 2002). Food portions are often much larger than dietary guidelines recommend, leaving individuals to manage their food consumption on their own and making it necessary to understand individual factors impacting food consumption. In the current paper, we focus on self-efficacy for portion control. Specifically, across three studies, we developed and validated a new measure of portion control self-efficacy (PCSE). The PCSE measure yielded good fit statistics and had acceptable test-retest reliability using two cross-sectional surveys (Studies 1(a) and 1(b)). Results from Study 2 demonstrated construct and predictive validity of the PCSE using the Food Amount Rating Scale (FARS; Dohm, & Striegel-Moore, 2002). Study 3 offered additional support for reliability and validity with a sample of overweight and obese adults currently trying to lose weight. Overall, findings indicate that the new PCSE measure is reliable and valid. Individuals often make inaccurate food portion estimates (Slawson & Eck, 1997; Yuhas, Bolland, & Bolland, 1989) which can lead to overeating and weight-gain. Thus, the discussion centers on the need to incorporate PCSE in future research and intervention work targeting weight loss, health, and food consumption. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Portion sizes and obesity: responses of fast-food companies.

    Science.gov (United States)

    Young, Lisa R; Nestle, Marion

    2007-07-01

    Because the sizes of food portions, especially of fast food, have increased in parallel with rising rates of overweight, health authorities have called on fast-food chains to decrease the sizes of menu items. From 2002 to 2006, we examined responses of fast-food chains to such calls by determining the current sizes of sodas, French fries, and hamburgers at three leading chains and comparing them to sizes observed in 1998 and 2002. Although McDonald's recently phased out its largest offerings, current items are similar to 1998 sizes and greatly exceed those offered when the company opened in 1955. Burger King and Wendy's have increased portion sizes, even while health authorities are calling for portion size reductions. Fast-food portions in the United States are larger than in Europe. These observations suggest that voluntary efforts by fast-food companies to reduce portion sizes are unlikely to be effective, and that policy approaches are needed to reduce energy intake from fast food.

  14. Obstructing Gangliocytic Paraganglioma in the Third Portion of the Duodenum

    Directory of Open Access Journals (Sweden)

    Carlos M. Nuño-Guzmán

    2012-07-01

    Full Text Available Gangliocytic paragangliomas are infrequent tumors almost exclusively found in the second portion of the duodenum. An unusual case of a gangliocytic paraganglioma in the third portion of the duodenum with obstructive symptoms is herein reported. A 16-year-old male patient presented with epigastric pain, postprandial plenitude and reflux. A barium swallow failed to demonstrate abnormalities. Endoscopy showed a pedunculated submucosal tumor, originating at the third duodenal portion and causing partial obstruction. Biopsy was not performed due to the risk of bleeding. CT scan demonstrated a polypoid lesion. Through a transmesocolic approach and an anterior duodenotomy, resection of the tumor was performed. No lymph node or other organ affection was found. Histologic examination revealed a gangliocytic paraganglioma. Immunohistochemical examination was performed. Gangliocytic paragangliomas originating in the third or fourth portion of the duodenum, as in the present case, are extremely rare. Characteristic histologic features including epithelioid cells, spindle-shaped cells and ganglion-like cells were met. The majority of cases manifest with a similar benign behavior. Local resection of the tumor is recommended for these cases. An infrequent case of a gangliocytic paraganglioma located in the third portion of the duodenum, with a less common clinical presentation, is herein reported.

  15. Energy intake and obesity: ingestive frequency outweighs portion size.

    Science.gov (United States)

    Mattes, Richard

    2014-07-01

    Energy intake is a function of the quantity of energy consumed per ingestive event and the number of these events. The marked increase of energy intake and body weight over the past 35 years indicates that there has been poor precision in the reciprocity of these two facets of intake. With recent study of the associations between gut "satiation" peptides and energy intake, there has been an emphasis on the contribution of portion size to positive energy balance. However, this orientation may not appropriately weight the contribution of ingestive frequency. Gut peptides are not purely satiation factors and metabolic and environmental cues may more strongly guide the onset and number of ingestive events. Evidence is presented that while both portion size and ingestive frequency have increased in the population, the latter may be more problematic for weight gain. The magnitude and time course of increments in ingestive frequency map better onto energy intake and BMI trends than changes of portion size. This may occur, in part, because dietary compensation and thermogenic effects are weaker for increases in ingestive frequency than portion size. Though not to the exclusion of consideration of portion size effects, improved weight management may be achieved with greater attention to the drivers of eating and drinking frequency. Copyright © 2013 Elsevier Inc. All rights reserved.

  16. Vitamin and Mineral Supplement Fact Sheets

    Science.gov (United States)

    ... website Submit Search NIH Office of Dietary Supplements Vitamin and Mineral Supplement Fact Sheets Search the list ... Supplements: Background Information Botanical Dietary Supplements: Background Information Vitamin and Mineral Fact Sheets Botanical Supplement Fact Sheets ...

  17. International waste management fact book

    Energy Technology Data Exchange (ETDEWEB)

    Amaya, J P; LaMarche, M N; Upton, J F

    1997-10-01

    Many countries around the world are faced with nuclear and environmental management problems similar to those being addressed by the US Department of Energy. The purpose of this Fact Book is to provide the latest information on US and international organizations, programs, activities and key personnel to promote mutual cooperation to solve these problems. Areas addressed include all aspects of closing the commercial and nuclear fuel cycle and managing the wastes and sites from defense-related, nuclear materials production programs.

  18. Transplantation: fantasy, fiction and fact.

    Science.gov (United States)

    Magee, Reginald

    2004-03-01

    Today organ transplantation is considered a routine surgical procedure. The idea of transferring tissues from one person to another has been inspiring to the minds of artists depicting the Saints Cosmos and Damian and also writers such as Mary Shelley. Early attempts at tissue transplantation were unsuccessful but in the last 50 years medical research has brought it into reality. The present paper looks at the subject from the realms of fantasy through the works of fiction and finally into everyday fact.

  19. Nuclear economics: Issues and facts

    International Nuclear Information System (INIS)

    Hudson, C.R.

    1993-01-01

    Nuclear economics has become on the more prominent topics related to nuclear power. Beyond the subjects of nuclear safety and waste disposal, questions and concerns of nuclear power economics have emerged with growing frequency in utility board rooms, in state and federal regulatory proceedings, and in the media. What has caused nuclear power economics to become such a popular topic? This paper addresses issues and facts related to historical nuclear plant costs, new nuclear plant projections, and warning signals for future plants

  20. International waste management fact book

    International Nuclear Information System (INIS)

    Amaya, J.P.; LaMarche, M.N.; Upton, J.F.

    1997-10-01

    Many countries around the world are faced with nuclear and environmental management problems similar to those being addressed by the US Department of Energy. The purpose of this Fact Book is to provide the latest information on US and international organizations, programs, activities and key personnel to promote mutual cooperation to solve these problems. Areas addressed include all aspects of closing the commercial and nuclear fuel cycle and managing the wastes and sites from defense-related, nuclear materials production programs

  1. Children's estimates of food portion size: the development and evaluation of three portion size assessment tools for use with children.

    Science.gov (United States)

    Foster, E; Matthews, J N S; Lloyd, J; Marshall, L; Mathers, J C; Nelson, M; Barton, K L; Wrieden, W L; Cornelissen, P; Harris, J; Adamson, A J

    2008-01-01

    A number of methods have been developed to assist subjects in providing an estimate of portion size but their application in improving portion size estimation by children has not been investigated systematically. The aim was to develop portion size assessment tools for use with children and to assess the accuracy of children's estimates of portion size using the tools. The tools were food photographs, food models and an interactive portion size assessment system (IPSAS). Children (n 201), aged 4-16 years, were supplied with known quantities of food to eat, in school. Food leftovers were weighed. Children estimated the amount of each food using each tool, 24 h after consuming the food. The age-specific portion sizes represented were based on portion sizes consumed by children in a national survey. Significant differences were found between the accuracy of estimates using the three tools. Children of all ages performed well using the IPSAS and food photographs. The accuracy and precision of estimates made using the food models were poor. For all tools, estimates of the amount of food served were more accurate than estimates of the amount consumed. Issues relating to reporting of foods left over which impact on estimates of the amounts of foods actually consumed require further study. The IPSAS has shown potential for assessment of dietary intake with children. Before practical application in assessment of dietary intake of children the tool would need to be expanded to cover a wider range of foods and to be validated in a 'real-life' situation.

  2. Five Indisputable Facts on Modern Power Systems

    Energy Technology Data Exchange (ETDEWEB)

    Bloom, Aaron P [National Renewable Energy Laboratory (NREL), Golden, CO (United States); Brinkman, Gregory L [National Renewable Energy Laboratory (NREL), Golden, CO (United States); Lopez, Anthony J [National Renewable Energy Laboratory (NREL), Golden, CO (United States); Holttinen, Hannele [VTT Technical Research Centre of Finland; Helman, Udi [Helman Analytics; Summers, Kate [Pacific Hydro; Bakke, Jordan [Midcontinent Independent System Operator

    2017-08-01

    This presentation overviews five indisputable facts about modern power systems: Fact one: The grid can handle more renewable generation than previously thought. Fact two: Geographic and resource diversity provide additional reliability to the system. Fact three: Wind and solar forecasting provide significant value. Fact four: Our electric power markets were not originally designed for variable renewables -- but they could be adapted. Fact five: Modern power electronics are creating new sources of essential reliability services.

  3. Effects of portion size on chronic energy intake

    Directory of Open Access Journals (Sweden)

    Pentel Paul R

    2007-06-01

    Full Text Available Abstract Background This study experimentally examined the effects of repeated exposure to different meal portion sizes on energy intake. Methods Nineteen employees of a county medical center were given free box lunches for two months, one month each of 1528 and 767 average kcal. Foods were identical in the two conditions, but differed in portion size. Meals averaged 44% calories from fat. Participants self-reported how much of each lunch was eaten. Unannounced 24-hour dietary recalls were also conducted by phone twice per week during each exposure period. Results Mean energy intake at the lunch meal was 332 kcal/day higher in large lunch than in small lunch periods (p Conclusion This study suggests that chronic exposure to large portion size meals can result in sustained increases in energy intake and may contribute to body weight increases over time.

  4. BMI was found to be a consistent determinant related to misreporting of energy, protein and potassium intake using self-report and duplicate portion methods

    NARCIS (Netherlands)

    Trijsburg, L.E.; Geelen, M.M.E.E.; Hollman, P.C.H.; Hulshof, P.J.M.; Feskens, E.J.M.; Veer, van 't P.; Boshuizen, H.C.; Vries, de J.H.M.

    2017-01-01


    As misreporting, mostly under-reporting, of dietary intake is a generally known problem in nutritional research, we aimed to analyse the association between selected determinants and the extent of misreporting by the duplicate portion method (DP), 24 h recall (24hR) and FFQ by linear regression

  5. Space Nutrition

    Science.gov (United States)

    Smith, Scott M.

    2009-01-01

    Optimal nutrition will be critical for crew members who embark on space exploration missions. Nutritional assessment provides an opportunity to ensure that crewmembers begin their missions in optimal nutritional status, to document changes during a mission and, if necessary, to provide intervention to maintain that status throughout the mission, and to assesses changes after landing in order to facilitate the return to their normal status as soon as possible after landing. We report here the findings from our nutritional assessment of astronauts who participated in the International Space Station (ISS) missions, along with flight and ground-based research findings. We also present ongoing and planned nutrition research activities. These studies provide evidence that bone loss, compromised vitamin status, and oxidative damage are the critical nutritional concerns for space travelers. Other nutrient issues exist, including concerns about the stability of nutrients in the food system, which are exposed to longterm storage and radiation during flight. Defining nutrient requirements, and being able to provide and maintain those nutrients on exploration missions, will be critical for maintaining crew member health.

  6. Nutritional surveillance.

    Science.gov (United States)

    Mason, J B; Mitchell, J T

    1983-01-01

    The concept of nutritional surveillance is derived from disease surveillance, and means "to watch over nutrition, in order to make decisions that lead to improvements in nutrition in populations". Three distinct objectives have been defined for surveillance systems, primarily in relation to problems of malnutrition in developing countries: to aid long-term planning in health and development; to provide input for programme management and evaluation; and to give timely warning of the need for intervention to prevent critical deteriorations in food consumption. Decisions affecting nutrition are made at various administrative levels, and the uses of different types of nutritional surveillance information can be related to national policies, development programmes, public health and nutrition programmes, and timely warning and intervention programmes. The information should answer specific questions, for example concerning the nutritional status and trends of particular population groups.Defining the uses and users of the information is the first essential step in designing a system; this is illustrated with reference to agricultural and rural development planning, the health sector, and nutrition and social welfare programmes. The most usual data outputs are nutritional outcome indicators (e.g., prevalence of malnutrition among preschool children), disaggregated by descriptive or classifying variables, of which the commonest is simply administrative area. Often, additional "status" indicators, such as quality of housing or water supply, are presented at the same time. On the other hand, timely warning requires earlier indicators of the possibility of nutritional deterioration, and agricultural indicators are often the most appropriate.DATA COME FROM TWO MAIN TYPES OF SOURCE: administrative (e.g., clinics and schools) and household sample surveys. Each source has its own advantages and disadvantages: for example, administrative data often already exist, and can be

  7. 36 CFR 1275.58 - Deletion of restricted portions.

    Science.gov (United States)

    2010-07-01

    ... 36 Parks, Forests, and Public Property 3 2010-07-01 2010-07-01 false Deletion of restricted... HISTORICAL MATERIALS OF THE NIXON ADMINISTRATION Access by the Public § 1275.58 Deletion of restricted... materials after the deletion of the portions which are restricted under this § 1275.50 or § 1275.52. ...

  8. Stress and Strain State Analysis of Defective Pipeline Portion

    Science.gov (United States)

    Burkov, P. V.; Burkova, S. P.; Knaub, S. A.

    2015-09-01

    The paper presents computer simulation results of the pipeline having defects in a welded joint. Autodesk Inventor software is used for simulation of the stress and strain state of the pipeline. Places of the possible failure and stress concentrators are predicted on the defective portion of the pipeline.

  9. Total arsenic in raw and boiled portions of Norway lobster (Nephrops norvegicus) from the central Adriatic Sea.

    Science.gov (United States)

    Visciano, Pierina; Perugini, Monia; Manera, Maurizio; Abete, Maria Cesarina; Tarasco, Renata; Salese, Carmine; Amorena, Michele

    2013-12-18

    The distribution of total arsenic in different portions of Norway lobster (Nephrops norvegicus L., Crustacea) was studied both in fresh samples and after a boiling process. All individuals (n = 80) were selected of medium standard commercial size (13-15 cm). The highest mean concentrations (26.86 ± 1.57 mg/kg wet weight (ww)) were found in the raw brown meat of the crustacean, probably due to its detoxification role, whereas the lowest mean values (15.97 ± 0.85 mg/kg ww) were in the raw exoskeleton. The raw white meat reported mean values of 16.09 ± 0.61 mg/kg ww. The levels of arsenic contamination detected in the boiled portions showed a significant (p < 0.01) decrease compared to the raw portions, as a consequence of solubilization phenomena. In fact, a large amount of arsenic from raw lobsters was transferred to the corresponding boiling broth. In the most commonly consumed portion, the white meat, only slight losses (7.22%) in total arsenic content were observed compared to the raw portion.

  10. Food irradiation: Facts or fiction?

    International Nuclear Information System (INIS)

    Loaharanu, P.

    1990-01-01

    Food irradiation is at a political crossroad. In one direction, it is moving forward supported by overwhelming scientific evidence of its safety and benefits to economy and health. In the opposite direction, it threatens to be derailed by misleading claims about its safety and usefulness. Whether people will ultimately benefit from the use of irradiation to help fight serious food problems, or whether they will allow the technology to go to waste, will be determined by how successful people are in separating the facts from the fiction of food irradiation

  11. Vietnamese Hurricane Response Fact Sheets

    Science.gov (United States)

    Các tờ dữ kiện được cung cấp nơi đây mô tả vai trò của EPA trong việc đáp ứng với bão và cách các chương trình cụ thể cung cấp sự hỗ trợ. The Vietnamese fact sheets provided here describe EPA's role in a hurricane response.

  12. Getting the Facts: Cancer-Related Fatigue

    Science.gov (United States)

    ... Review your diet with your physician or a nutrition counselor. Treatment and recovery often put extra demands on your body for calories, nutrition, and fluids. • Maintain a regular sleep schedule. If ...

  13. Parenteral nutrition.

    Science.gov (United States)

    Inayet, N; Neild, P

    2015-03-01

    Over the last 50 years, parenteral nutrition has been recognised as an invaluable and potentially lifesaving tool in the physician's arsenal in the management of patients with intestinal failure or inaccessibility; however, it may also be associated with a number of potentially life-threatening complications. A recent NCEPOD report (2010) identified a number of inadequacies in the overall provision and management of parenteral nutrition and recommendations were made with the aim of improving clinical practice in the future. This paper focuses on the practical aspects relating to parenteral nutrition for adults, including important concepts, such as patient selection, as well as general management. We also explore the various pitfalls and potential complications and how these may be minimised.

  14. Position of the academy of nutrition and dietetics: total diet approach to healthy eating.

    Science.gov (United States)

    Freeland-Graves, Jeanne H; Nitzke, Susan

    2013-02-01

    It is the position of the Academy of Nutrition and Dietetics that the total diet or overall pattern of food eaten is the most important focus of healthy eating. All foods can fit within this pattern if consumed in moderation with appropriate portion size and combined with physical activity. The Academy strives to communicate healthy eating messages that emphasize a balance of food and beverages within energy needs, rather than any one food or meal. Public policies and dietary patterns that support the total diet approach include the 2010 Dietary Guidelines for Americans, DASH (Dietary Approaches to Stop Hypertension) Diet, MyPlate, Let's Move, Nutrition Facts labels, Healthy People 2020, and the Dietary Reference Intakes. In contrast to the total diet approach, classification of specific foods as good or bad is overly simplistic and can foster unhealthy eating behaviors. Alternative approaches are necessary in some situations. Eating practices are dynamic and influenced by many factors, including taste and food preferences, weight concerns, physiology, time and convenience, environment, abundance of foods, economics, media/marketing, perceived product safety, culture, and attitudes/beliefs. To increase the effectiveness of nutrition education in promoting sensible food choices, skilled food and nutrition practitioners utilize appropriate behavioral theory and evidence-based strategies. Focusing on variety, moderation, and proportionality in the context of a healthy lifestyle, rather than targeting specific nutrients or foods, can help reduce consumer confusion and prevent unnecessary reliance on supplements. Proactive, empowering, and practical messages that emphasize the total diet approach promote positive lifestyle changes. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  15. Katyn Massacre – Basic Facts

    Directory of Open Access Journals (Sweden)

    Monika Komaniecka

    2013-09-01

    Full Text Available Katyn is a symbol of the criminal policy of the Soviet system against the Polish nation. The present study aims to demonstrate the basic facts of Katyn massacre – the execution of almost 22,000 people: Polish prisoners of war in Katyn, Kharkov, Kalinin (Tver and also other Polish prisoners (soldiers and civilians, which took place in the spring of 1940 in different places of the Soviet Ukraine and Belarus republics based on the decision of the Soviet authorities, that is the Political Bureau of All-Union Communist Party (Bolsheviks of March 5, 1940. This article refers not only to the massacre itself, but also its origin, historical processes and the lies accompanying Katyn massacre.

  16. Facts and figures in 2004

    International Nuclear Information System (INIS)

    Lavergne, R.; Meuric, L.; Scherrer, S.; Paquel, V.; Louati, S.; Thienard, H.

    2005-01-01

    This document gathers a series of articles dedicated to the situation of the energy sector in France at the end of 2004: -) the energy balance sheet, -) the trend concerning energy consumption since 1973, -) the energy bill, -) figures about electrical power, -) figures about natural gas, -) figures about solid fossil fuels, -) figures about oil, and -) figures about renewable energies. The important fact to note is that the energy bill has soared by 24.1% to reach 28.35 milliard euros which represents 1.75% of the gross national product (PIB). The evolution over the year 2004 of the factors that contribute to the level of the energy bill is: - the import-export energy quantity differential: +7.5%, - the import-export energy cost differential (in Usa dollar): +27.1%, and - the fall of the dollar: -9.1%. (A.C.)

  17. Amchitka, Alaska Site Fact Sheet

    International Nuclear Information System (INIS)

    2011-01-01

    Amchitka Island is near the western end of the Aleutian Island chain and is the largest island in the Rat Island Group that is located about 1,340 miles west-southwest of Anchorage, Alaska, and 870 miles east of the Kamchatka Peninsula in eastern Russia. The island is 42 miles long and 1 to 4 miles wide, with an area of approximately 74,240 acres. Elevations range from sea level to more than 1,100 feet above sea level. The coastline is rugged; sea cliffs and grassy slopes surround nearly the entire island. Vegetation on the island is low-growing, meadow-like tundra grasses at lower elevations. No trees grow on Amchitka. The lowest elevations are on the eastern third of the island and are characterized by numerous shallow lakes and heavily vegetated drainages. The central portion of the island has higher elevations and fewer lakes. The westernmost 3 miles of the island contains a windswept rocky plateau with sparse vegetation

  18. Nutritional Supplements for Endurance Athletes

    Science.gov (United States)

    Rasmussen, Christopher J.

    Athletes engaged in heavy endurance training often seek additional nutritional strategies to help maximize performance. Specific nutritional supplements exist to combat certain factors that limit performance beginning with a sound everyday diet. Research has further demonstrated that safe, effective, legal supplements are in fact available for today's endurance athletes. Several of these supplements are marketed not only to aid performance but also to combat the immunosuppressive effects of intense endurance training. It is imperative for each athlete to research the legality of certain supplements for their specific sport or event. Once the legality has been established, it is often up to each individual athlete to decipher the ethics involved with ingesting nutritional supplements with the sole intent of improving performance.

  19. Investigation on the extractability of melanoidins in portioned espresso coffee

    OpenAIRE

    Bartel, C.; Mesías, Marta; Morales, F. J.

    2015-01-01

    © 2014 Elsevier Ltd. Coffee melanoidins have attracted interest as a result of its potential health benefits. This investigation aims to elucidate the extraction behavior of melanoidins and their populations during the preparation of portioned espresso coffee and its relationship with the antioxidant activity of the coffee brew. Filter-paper pods, FAP capsule, and clone capsule containing light roasted coffee have been investigated. An accumulative fractionation approach has applied to model ...

  20. Nutrition and Diet

    Science.gov (United States)

    ... Thai HbH:Vietnamese Relevant links Living with Thalassemia NUTRITION AND EXERCISE ▶ Nutrition and Diet ▶ Diet for the ... Thalassemia (for providers) Exercise for Patients with Thalassemia Nutrition and Diet Nutritional deficiencies are common in thalassemia, ...

  1. Medical Issues: Nutrition

    Science.gov (United States)

    ... support & care > living with sma > medical issues > nutrition Nutrition Good nutrition is essential to health and growth. ... must make decisions based on their own needs. Nutrition Considerations Since we are still waiting for clinical ...

  2. Nutritional Assessment of Some Nigerian Land and Water Snail ...

    African Journals Online (AJOL)

    Choice-Academy

    lapillus) snail species for nutritional assessment using their muscular foot tissues. The mean of ... Kwashiorkor is a protein – energy malnutrition that occurs ... analyses from the same pool of snails. ... due to the fact that swimming in water is a.

  3. Nutritional status of children under five years and associated factors

    African Journals Online (AJOL)

    ACSS

    ... in society. Identification of core factors influencing nutrition of this population supports plans to alleviate child malnutrition ... particular concern since the early years of life are crucial for ..... be explained by the fact that the family meal is.

  4. Introduction: some facts and figures.

    Science.gov (United States)

    1980-01-01

    Women share in the income-earning and productive tasks of men more than men share in the domestic chores and child tending responsibilities of women, and the resulting lack of free time is an obstacle to women's participation in development. Women have higher morbidity rates than men because of their reproductive roles and their generally lower status in society. Despite the additional nutritional needs brought on by their reproductive role, 2/3 of all pregnant women in developing countries are estimated to suffer from anemia, and 20 million of the 21 million low-birth-weight babies born each year are in developing countries. 2/3 of the world's illiterates are women, and women are generally discriminated against in vocational education. Much work performed by women is non-paid and excluded from market and employment surveys. Women are being marginalized in agriculture in the Third World and relegated to low status, low paying jobs in urban areas. A disproportionate share of the world's poor households are headed by women. The minor role played by women in political life in most countries limits their ability to participate in decision making.

  5. Texture-Based Differences in Eating Rate Reduce the Impact of Increased Energy Density and Large Portions on Meal Size in Adults.

    Science.gov (United States)

    McCrickerd, Keri; Lim, Charlotte Mh; Leong, Claudia; Chia, Edwin M; Forde, Ciaran G

    2017-06-01

    Background: Large portions and high dietary energy density promote overconsumption at meal times. This could be reduced by eating slowly. Objective: Two studies investigated whether texture-based reductions in eating rate and oral processing moderate consumption at breakfast in combination with variations in energy density and portion size. Methods: Adults attended 4 breakfast sessions (2 × 2 repeated-measures design) to consume rice porridge, combining a 45% reduction in eating rate [thin porridge (140 g/min) compared with thick porridge (77 g/min)] with a 77% increase in energy density (0.57 compared with 1.01 kcal/g) in study 1 [ n = 61; aged 21-48 y; body mass index (BMI; in kg/m 2 ): 16-29] and a 50% increase in portion size (100% compared with 150%) in study 2 ( n = 53; aged 21-42 y; BMI: 16-29). Oral processing behaviors were coded by using webcams. Porridge intake was measured alongside changes in rated appetite. Results: Increases in energy density and portion size led to increases of 80% and 13% in energy intake at breakfast, respectively ( P portion size increased the weight of food consumed (13%). The thicker porridges were consumed at a slower rate and led to 11-13% reductions in food weight and energy intake compared with the thin versions ( P portion ( P portions, and natural variations in food texture to design meals that promote reductions in energy intake while maintaining satiety. © 2017 American Society for Nutrition.

  6. Objective Understanding of Front-of-Package Nutrition Labels among Nutritionally At-Risk Individuals.

    Science.gov (United States)

    Ducrot, Pauline; Méjean, Caroline; Julia, Chantal; Kesse-Guyot, Emmanuelle; Touvier, Mathilde; Fezeu, Léopold K; Hercberg, Serge; Péneau, Sandrine

    2015-08-24

    In the ongoing debate about front-of-package (FOP) nutrition labels, little data exist regarding nutritionally at-risk populations, although they are critical targets of prevention programs. This study aimed to compare the impact of FOP labels on the ability to rank products according to their nutritional quality among French adults potentially at risk of poor dietary quality (N = 14,230). Four labels were evaluated: Guideline Daily Amounts (GDA), Multiple Traffic Lights (MTL), 5-Color Nutrition Label (5-CNL), Green Tick (Tick), along with a reference without label. Mixed models were used to assess how individual characteristics and FOP labels were associated with the ability to rank products. Older participants and those with a lower educational level, income, nutritional knowledge, and likelihood of reading nutrition facts were less skilled at ranking food products according to nutritional quality. Compared with individual characteristics, nutrition labels had an increased impact on food product ranking ability. Overall, 5-CNL corresponded to the highest rate of correct responses, followed by MTL, GDA, and Tick (p < 0.0001). The strongest impact of 5-CNL was observed among individuals with no nutritional knowledge (odds ratio (OR): 20.24; 95% confidence interval (CI): 13.19-31.06). Therefore, 5-CNL appeared to be effective at informing consumers, including those who are nutritionally at-risk, about the nutritional quality of food products.

  7. Objective Understanding of Front-of-Package Nutrition Labels among Nutritionally At-Risk Individuals

    Directory of Open Access Journals (Sweden)

    Pauline Ducrot

    2015-08-01

    Full Text Available In the ongoing debate about front-of-package (FOP nutrition labels, little data exist regarding nutritionally at-risk populations, although they are critical targets of prevention programs. This study aimed to compare the impact of FOP labels on the ability to rank products according to their nutritional quality among French adults potentially at risk of poor dietary quality (N = 14,230. Four labels were evaluated: Guideline Daily Amounts (GDA, Multiple Traffic Lights (MTL, 5-Color Nutrition Label (5-CNL, Green Tick (Tick, along with a reference without label. Mixed models were used to assess how individual characteristics and FOP labels were associated with the ability to rank products. Older participants and those with a lower educational level, income, nutritional knowledge, and likelihood of reading nutrition facts were less skilled at ranking food products according to nutritional quality. Compared with individual characteristics, nutrition labels had an increased impact on food product ranking ability. Overall, 5-CNL corresponded to the highest rate of correct responses, followed by MTL, GDA, and Tick (p < 0.0001. The strongest impact of 5-CNL was observed among individuals with no nutritional knowledge (odds ratio (OR: 20.24; 95% confidence interval (CI: 13.19–31.06. Therefore, 5-CNL appeared to be effective at informing consumers, including those who are nutritionally at-risk, about the nutritional quality of food products.

  8. PortionControl@HOME: Results of a Randomized Controlled Trial Evaluating the Effect of a Multi-Component Portion Size Intervention on Portion Control Behavior and Body Mass Index

    NARCIS (Netherlands)

    Poelman, M.P.; Vet, de E.; Velema, E.; Boer, de M.R.; Seidell, J.C.; Steenhuis, I.H.M.

    2015-01-01

    Background Food portion sizes influence energy intake. Purpose The purpose of this paper is to determine effectiveness of the “PortionControl@HOME” intervention on body mass index and portion control behavior. Methods A randomized controlled trial among 278 overweight and obese participants was

  9. Nutrition for Space Exploration

    Science.gov (United States)

    Smith, Scott M.

    2005-01-01

    Nutrition has proven to be critical throughout the history of human exploration, on both land and water. The importance of nutrition during long-duration space exploration is no different. Maintaining optimal nutritional status is critical for all bodily systems, especially in light of the fact that that many are also affected by space flight itself. Major systems of concern are bone, muscle, the cardiovascular system, the immune system, protection against radiation damage, and others. The task ahead includes defining the nutritional requirements for space travelers, ensuring adequacy of the food system, and assessing crew nutritional status before, during, and after flight. Accomplishing these tasks will provide significant contributions to ensuring crew health on long-duration missions. In addition, development and testing of nutritional countermeasures to effects of space flight is required, and assessment of the impact of other countermeasures (such as exercise and pharmaceuticals) on nutrition is also critical for maintaining overall crew health. Vitamin D stores of crew members are routinely low after long-duration space flight. This occurs even when crew members take vitamin D supplements, suggesting that vitamin D metabolism may be altered during space flight. Vitamin D is essential for efficient absorption of calcium, and has numerous other benefits for other tissues with vitamin D receptors. Protein is a macronutrient that requires additional study to define the optimal intake for space travelers. Administration of protein to bed rest subjects can effectively mitigate muscle loss associated with disuse, but too much or too little protein can also have negative effects on bone. In another bed rest study, we found that the ratio of protein to potassium was correlated with the level of bone resorption: the higher the ratio, the more bone resorption. These relationships warrant further study to optimize the beneficial effect of protein on both bone and muscle

  10. Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1991-12-01

    The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991.

  11. Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

    International Nuclear Information System (INIS)

    1991-12-01

    The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991

  12. Michigan transportation facts & figures : public transportation

    Science.gov (United States)

    2002-08-16

    This on-line document is part of a series, Transportation Facts & Figures, by the Michigan Department of Transportation (MDOT). The Public Transit section of Transportation Facts & Figures cover such topics as intercity bus service, intercity rail se...

  13. Some basic facts about radioactive radon

    International Nuclear Information System (INIS)

    Duval, J.S.; Tanner, A.B.

    1990-01-01

    This article presents some basic facts about 222 Rn. These facts include: half-life; diffusion patterns; how radon enters a house; health risks; and means of definition and estimation of radon hazard potential

  14. Whooping Cough (Pertussis) - Fact Sheet for Parents

    Science.gov (United States)

    ... months 4 through 6 years Fact Sheet for Parents Color [2 pages] Español: Tosferina (pertussis) The best ... according to the recommended schedule. Fact Sheets for Parents Diseases and the Vaccines that Prevent Them Chickenpox ...

  15. Vehicle Technologies’ Fact of the Week 2013

    Energy Technology Data Exchange (ETDEWEB)

    Davis, Stacy Cagle [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Diegel, Susan W. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Moore, Sheila A. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Boundy, Robert Gary [Roltek, Inc., Clinton, TN (United States)

    2014-04-01

    Each week the U.S. Department of Energy’s Vehicle Technology Office (VTO) posts a Fact of the Week on their website: http://www1.eere.energy.gov/vehiclesandfuels/ . These Facts provide statistical information, usually in the form of charts and tables, on vehicle sales, fuel economy, gasoline prices, and other transportation-related trends. Each Fact is a stand-alone page that includes a graph, text explaining the significance of the data, the supporting information on which the graph was based, and the source of the data. A link to the current week’s Fact is available on the VTO homepage, but older Facts are archived and still available at: http://www1.eere.energy.gov/vehiclesandfuels/facts/. This report is a compilation of the Facts that were posted during calendar year 2013. The Facts were written and prepared by staff in Oak Ridge National Laboratory's Center for Transportation Analysis.

  16. Vehicle Technologies Fact of the Week 2013

    Energy Technology Data Exchange (ETDEWEB)

    Davis, Stacy Cagle [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Williams, Susan E. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Moore, Sheila A. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Boundy, Robert Gary [Roltek, Inc., Clinton, TN (United States)

    2014-03-01

    Each week the U.S. Department of Energy s Vehicle Technology Office (VTO) posts a Fact of the Week on their website: http://www1.eere.energy.gov/vehiclesandfuels/ . These Facts provide statistical information, usually in the form of charts and tables, on vehicle sales, fuel economy, gasoline prices, and other transportation-related trends. Each Fact is a stand-alone page that includes a graph, text explaining the significance of the data, the supporting information on which the graph was based, and the source of the data. A link to the current week s Fact is available on the VTO homepage, but older Facts are archived and still available at: http://www1.eere.energy.gov/vehiclesandfuels/facts/. This report is a compilation of the Facts that were posted during calendar year 2013. The Facts were written and prepared by staff in Oak Ridge National Laboratory's Center for Transportation Analysis.

  17. Electronic Nicotine Delivery Systems Key Facts Infographic

    Data.gov (United States)

    U.S. Department of Health & Human Services — Explore the Electronic Nicotine Delivery Systems Key Facts Infographic which outlines key facts related to electronic nicotine delivery systems (ENDS), including...

  18. Interactive computer programs for applied nutrition education.

    Science.gov (United States)

    Wise, A

    1985-12-01

    DIET2 and DIET3 are programs written for a Dec2050 computer and intended for teaching applied nutrition to students of nutrition, dietetics, home economics, and hotel and institutional administration. DIET2 combines all the facilities of the separate dietary programs already available at Robert Gordon's Institute of Technology into a single package, and extends these to give students a large amount of relevant information about the nutritional balance of foods (including DHSS and NACNE recommendations) prior to choosing them for meals. Students are also helped by the inclusion of typical portion weights. They are presented with an analysis of nutrients and their balance in the menu created, with an easy mechanism for ammendation of the menu and addition of foods which provide the nutrients that are lacking. At any stage the computer can give the proportion of total nutrient provided by each meal. DIET3 is a relatively simple program that displays the nutritional profile of foods and diets semigraphically.

  19. Nutritional Metabolomics

    DEFF Research Database (Denmark)

    Gürdeniz, Gözde

    strategy influences the patterns identified as important for the nutritional question under study. Therefore, in depth understanding of the study design and the specific effects of the analytical technology on the produced data is extremely important to achieve high quality data handling. Besides data......Metabolomics provides a holistic approach to investigate the perturbations in human metabolism with respect to a specific exposure. In nutritional metabolomics, the research question is generally related to the effect of a specific food intake on metabolic profiles commonly of plasma or urine....... Application of multiple analytical strategies may provide comprehensive information to reach a valid answer to these research questions. In this thesis, I investigated several analytical technologies and data handling strategies in order to evaluate their effects on the biological answer. In metabolomics, one...

  20. Nutritional Biochemistry

    Science.gov (United States)

    Smith, Scott M.

    2010-01-01

    This slide presentation reviews some of the effects that space flight has on humans nutritional biochemistry. Particular attention is devoted to the study of protein breakdown, inflammation, hypercatabolism, omega 3 fatty acids, vitamin D, calcium, urine, folate and nutrient stability of certain vitamins, the fluid shift and renal stone risk, acidosis, iron/hematology, and the effects on bone of dietary protein, potassium. inflammation, and omega-3 fatty acids

  1. Market changes - fact or fiction

    International Nuclear Information System (INIS)

    Manning, L. L.

    1999-01-01

    Key changes that have taken place in the electric market in Alberta in light of the structural changes mandated by the Department of Energy through the restructuring initiative embodied in the Electric Utilities Act of 1996, are described. This historical review is undertaken in an effort to determine the extent of real changes and how much more changes have to occur to consider the market to be fully deregulated and truly competitive. Three questions are used to determine the extent of changes: (1) is there a customer choice of power supplies? (2) is there real opportunity to enter the generation market? (3)are decisions about pricing and investment for generation guided by competitive market forces? The author provides detailed responses to each of his own questions. With regard to consumer choice the answer is a very qualified one, i.e. there is some choice, but the extent is dependent on how much the consumer is prepared to ante up for power, and how long he is prepared to wait. The question of opportunities to enter the generation market is answered by saying that we are not there yet, but getting closer. With regard to pricing and investment in generation, the author's view is that we are still a long way from prices and investment being determined by competitive market forces, notwithstanding the fact that this is one of the principal purposes of the Act. All in all, progress is being made, but only a successful auction of the Power Purchase Arrangements (PPAs) , economic direct access rates at the transmission and distribution levels, and increase in non-utility generation will be acceptable as credible indicators of a truly competitive market

  2. Fact sheet: Ethanol from corn

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1999-05-31

    This fact sheet is intended to provide an overview of the advantages of ethanol from corn, emphasizing ethanol`s contribution to environmental protection and sustainable agriculture. Ethanol, an alternative fuel used as an octane enhancer is produced through the conversion of starch to sugars by enzymes, and fermentation of these sugars to ethanol by yeast. The production process may involve wet milling or dry milling. Both these processes produce valuable by-products, in addition to ethanol and carbon dioxide. Ethanol contains about 32,000 BTU per litre. It is commonly believed that using state-of-the-art corn farming and corn processing processes, the amount of energy contained in ethanol and its by-products would be more than twice the energy required to grow and process corn into ethanol. Ethanol represents the third largest market for Ontario corn, after direct use as animal feed and wet milling for starch, corn sweetener and corn oil. The environmental consequences of using ethanol are very significant. It is estimated that a 10 per cent ethanol blend in gasoline would result in a 25 to 30 per cent decrease in carbon monoxide emissions, a 6 to 10 per cent decrease in net carbon dioxide, a slight increase in nitrous oxide emissions which, however, would still result in an overall decrease in ozone formation, since the significant reduction in carbon monoxide emissions would compensate for any slight increase in nitrous oxide. Volatile organic compounds emission would also decrease by about 7 per cent with a 10 per cent ethanol blend. High level blends could reduce VOCs production by as much as 30 per cent. 7 refs.

  3. Brain response to food cues varying in portion size is associated with individual differences in the portion size effect in children

    NARCIS (Netherlands)

    Keller, Kathleen L.; English, Laural K.; Fearnbach, S.N.; Lasschuijt, Marlou; Anderson, Kaitlin; Bermudez, Maria; Fisher, Jennifer O.; Rolls, Barbara J.; Wilson, Stephen J.

    2018-01-01

    Large portions promote intake of energy dense foods (i.e., the portion size effect–PSE), but the neurobiological drivers of this effect are not known. We tested the association between blood oxygen level dependent (BOLD) brain response to food images varied by portion size (PS) and energy density

  4. Vehicle Technologies Fact of the Week 2015

    Energy Technology Data Exchange (ETDEWEB)

    Davis, Stacy C. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Diegel, Susan W. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Moore, Sheila A. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Boundy, Robert G. [Roltek, Inc., Clinton, TN (United States)

    2016-05-01

    Each week the U.S. Department of Energy s Vehicle Technology Office (VTO) posts a Fact of the Week on their website: http://www1.eere.energy.gov/vehiclesandfuels/ . These Facts provide statistical information, usually in the form of charts and tables, on vehicle sales, fuel economy, gasoline prices, and other transportation-related trends. Each Fact is a stand-alone page that includes a graph, text explaining the significance of the data, the supporting information on which the graph was based, and the source of the data. A link to the current week s Fact is available on the VTO homepage, but older Facts (back to 2009) are archived and still available at: http://energy.gov/eere/vehicles/current-and-past-years-facts-week. Each Fact of the Week website page includes a link to an Excel file. That file contains the data from the Supporting Information section of the page so that researchers can easily use data from the Fact of the Week in their work. Beginning in August of 2015, a subscription list is available on the DOE website so that those interested can sign up for an email to be sent each Monday which includes the text and graphic from the current week s Fact. This report is a compilation of the Facts that were posted during calendar year 2015. The Facts were created, written and prepared by staff in Oak Ridge National Laboratory's Center for Transportation Analysis.

  5. Uncovering the nutritional landscape of food.

    Directory of Open Access Journals (Sweden)

    Seunghyeon Kim

    Full Text Available Recent progresses in data-driven analysis methods, including network-based approaches, are revolutionizing many classical disciplines. These techniques can also be applied to food and nutrition, which must be studied to design healthy diets. Using nutritional information from over 1,000 raw foods, we systematically evaluated the nutrient composition of each food in regards to satisfying daily nutritional requirements. The nutrient balance of a food was quantified and termed nutritional fitness; this measure was based on the food's frequency of occurrence in nutritionally adequate food combinations. Nutritional fitness offers a way to prioritize recommendable foods within a global network of foods, in which foods are connected based on the similarities of their nutrient compositions. We identified a number of key nutrients, such as choline and α-linolenic acid, whose levels in foods can critically affect the nutritional fitness of the foods. Analogously, pairs of nutrients can have the same effect. In fact, two nutrients can synergistically affect the nutritional fitness, although the individual nutrients alone may not have an impact. This result, involving the tendency among nutrients to exhibit correlations in their abundances across foods, implies a hidden layer of complexity when exploring for foods whose balance of nutrients within pairs holistically helps meet nutritional requirements. Interestingly, foods with high nutritional fitness successfully maintain this nutrient balance. This effect expands our scope to a diverse repertoire of nutrient-nutrient correlations, which are integrated under a common network framework that yields unexpected yet coherent associations between nutrients. Our nutrient-profiling approach combined with a network-based analysis provides a more unbiased, global view of the relationships between foods and nutrients, and can be extended towards nutritional policies, food marketing, and personalized nutrition.

  6. Uncovering the Nutritional Landscape of Food

    Science.gov (United States)

    Kim, Seunghyeon; Sung, Jaeyun; Foo, Mathias; Jin, Yong-Su; Kim, Pan-Jun

    2015-01-01

    Recent progresses in data-driven analysis methods, including network-based approaches, are revolutionizing many classical disciplines. These techniques can also be applied to food and nutrition, which must be studied to design healthy diets. Using nutritional information from over 1,000 raw foods, we systematically evaluated the nutrient composition of each food in regards to satisfying daily nutritional requirements. The nutrient balance of a food was quantified and termed nutritional fitness; this measure was based on the food’s frequency of occurrence in nutritionally adequate food combinations. Nutritional fitness offers a way to prioritize recommendable foods within a global network of foods, in which foods are connected based on the similarities of their nutrient compositions. We identified a number of key nutrients, such as choline and α-linolenic acid, whose levels in foods can critically affect the nutritional fitness of the foods. Analogously, pairs of nutrients can have the same effect. In fact, two nutrients can synergistically affect the nutritional fitness, although the individual nutrients alone may not have an impact. This result, involving the tendency among nutrients to exhibit correlations in their abundances across foods, implies a hidden layer of complexity when exploring for foods whose balance of nutrients within pairs holistically helps meet nutritional requirements. Interestingly, foods with high nutritional fitness successfully maintain this nutrient balance. This effect expands our scope to a diverse repertoire of nutrient-nutrient correlations, which are integrated under a common network framework that yields unexpected yet coherent associations between nutrients. Our nutrient-profiling approach combined with a network-based analysis provides a more unbiased, global view of the relationships between foods and nutrients, and can be extended towards nutritional policies, food marketing, and personalized nutrition. PMID:25768022

  7. Influence of nutritional knowledge on the use and interpretation of Spanish nutritional food labels.

    Science.gov (United States)

    Carrillo, E; Varela, P; Fiszman, S

    2012-01-01

    The present study analyzed the nutritional knowledge of Spanish consumers and its relationship with the correct use of food labels. Consumers were asked about their nutritional knowledge and some functional foods and about their understanding of food labeling and their use of it to select healthy food. A 2-part questionnaire was employed. The 1st part concerned their knowledge of nutritional facts, including their knowledge about macronutrients and perception of certain functional foods, while the 2nd part addressed some questions regarding food labels. The results revealed no statistically significant differences in nutritional knowledge by either age or gender, but a direct relationship with educational level. The association between nutritional knowledge and the perception and understanding of food labeling showed that the nutritional label rarely influenced the food purchases of the group with low nutritional knowledge, who considered that this information was too technical. More than half of the consumers did not consider the calorie or sugar content important for selecting food. In addition, the group with low nutritional knowledge stated that they never or rarely looked at the food labels to check whether it was low-fat food that they were buying. Knowing the status of the consumer's nutritional knowledge allows health campaigns to be designed; considering the influence of cultural factors and the perception of food labeling is very useful for promoting better nutritional information. © 2011 Institute of Food Technologists®

  8. Nutrition for children with cholestatic liver disease

    NARCIS (Netherlands)

    Los, E. Leonie; Lukovac, Sabina; Werner, Anniek; Dijkstra, Tietie; Verkade, Henkjan J.; Rings, Edmond H. H. M.; Cooke, RJ; Vandenplas, Y; Wahn, U

    2007-01-01

    Cholestatic liver disease (CLD) in children negatively affects nutritional status, growth and development, which all lead to an increased risk of morbidity and mortality. This is illustrated by the fact that the clinical outcome of children with CLD awaiting a liver transplantation is in part

  9. The Role of Social Norms in the Portion Size Effect: Reducing normative relevance reduces the effect of portion size on consumption decisions

    Directory of Open Access Journals (Sweden)

    Iris eVersluis

    2016-05-01

    Full Text Available People typically eat more from large portions of food than from small portions. An explanation that has often been given for this so-called portion size effect is that the portion size acts as a social norm and as such communicates how much is appropriate to eat. In this paper, we tested this explanation by examining whether manipulating the relevance of the portion size as a social norm changes the portion size effect, as assessed by prospective consumption decisions. We conducted one pilot experiment and one full experiment in which participants respectively indicated how much they would eat or serve themselves from a given amount of different foods. In the pilot (N = 63, we manipulated normative relevance by allegedly basing the portion size on the behavior of either students of the own university (in-group or of another university (out-group. In the main experiment (N = 321, we told participants that either a minority or majority of people similar to them approved of the portion size. Results show that in both experiments, participants expected to serve themselves and to eat more from larger than from smaller portions. As expected, however, the portion size effect was less pronounced when the reference portions were allegedly based on the behavior of an out-group (pilot or approved only by a minority (main experiment. These findings suggest that the portion size indeed provides normative information, because participants were less influenced by it if it communicated the behaviors or values of a less relevant social group. In addition, in the main experiment, the relation between portion size and the expected amount served was partially mediated by the amount that was considered appropriate, suggesting that concerns about eating an appropriate amount indeed play a role in the portion size effect. However, since the portion size effect was weakened but not eliminated by the normative relevance manipulations and since mediation was only partial

  10. Should early enteral nutrition be used in the trauma intensive care ...

    African Journals Online (AJOL)

    Critical illness, sepsis, surgery, multi-organ failure and haemo- dynamic instability are conditions that are associated with feeding inadequacies and nutritional challenges. Conversely, meeting nutritional requirements and providing optimal nutrition are associated with an improved outcome. Since these facts have been.

  11. Toxinotyping of Clostridium perfringens strains isolated from packed chicken portions

    Directory of Open Access Journals (Sweden)

    Maryam Poursoltani

    2014-06-01

    Full Text Available Background and Aim: Clostridium perfringens are classified into five toxin types A to E, on the basis of production of Alpha, Beta, Epsilon and Iota toxins. Some strains are able to produce enterotoxin, can cause food poisoning in human. The bacteria are able to produce NetB and TpeL toxins which are virulence factors in necrotic enteritis in poultry. The aim of this study was to determine the toxin profile of C. perfringens strains isolated from packed chicken portions using Single and Multiplex PCR assays. Materials and Methods: In a crossectional study, 180 sample of chicken portions including wing (n=50, liver (n=50, neck (n=50 and gizzard (n=30 were collected randomly and examined for C. perfringens contamination. For this purpose all of samples were cultured on the 7% sheep defibrinated blood agar, TSN and TSC culture media. All of the isolates were investigated for the presence of alpha, beta, epsilon, iota toxin and virulence (tpeL and netB genes. Results: In the present study, 6 isolates out of 180 samples, were confirmed as C. perfringens by culture and molecular methods. All of the isolates (100% were confirmed as cpa and cpb positive strains and belong to type C of C. perfringens. The netB gene was detected in 5 isolates (83.33% and tpeL gene in three isolates (50%. Conclusions: Our findings show the majority of C. perfringens in broilers are belong to type C which produce necrotic enteritis in poultry and may be transmitted to human through poultry products.

  12. FACTS ABOUT TRANS FATTY ACIDS

    Directory of Open Access Journals (Sweden)

    Sedighe Asgary

    2010-12-01

    trans fatty acid intake were compared in 179 cases of sudden cardiac death with 285 controls, it was found that dietary levels of TFAs were associated with a moderately increased risk and that levels of trans linoleic acids were associated with a markedly increased risk of sudden cardiac death.38 The mechanism behind this finding can theoretically be related to changes in the fatty acid composition of muscle cell membranes39-42 (Figure 2. This affects the function of the ion channels, which are important for the formation and propagation of the electrical impulses in the cells.      Numerous expert committees have made evidence-based statements that recommend limiting dietary TFA intake; Institute of Medicine, TFA consumption should be as low as possible.43Dietary Guidelines Advisory Committee (DGAC, TFA consumption by all population groups should be kept as low as possible, which is about 1% of energy intake or less.44 Dietary Guidelines for Americans, keep TFA consumption as low as possible.45WHO/FAO report, Diet, Nutrition, and Chronic Disease, the population nutrient intake goal for TFA is less than 1% of energy from TFA.46International Society for the Study of Fatty Acids and Lipids (ISSFAL, the maximum level of TFA should be 1% of energy.47Nutrition and Diet for Healthy Lifestyles in Europe, EURODIET, a population goal of less than 2% energy from TFA.48UK Ministry of Agriculture, less than 2% of energy.49Netherlands Health Council, less than 1% of energy intake should be from TFA.50National Cholesterol Education Program, intakes of TFA should be kept low.51American Heart Association (AHA, less than 1% of energy as TFA.52American Diabetes Association, intake of TFA should be minimized.53      Thus, according to the American Heart Association, the best message for consumers presently is limitation of dietary TFA, SFA, and cholesterol by following a healthy overall dietary pattern that emphasizes fruits, vegetables, whole-grain foods, fat free and low fat

  13. SPORT NUTRITION KNOWLEDGE OF COACHES

    Directory of Open Access Journals (Sweden)

    Ivan Vasiljević

    2014-06-01

    Full Text Available Introduction: Decades of research support the theory that when there are sports competitions the question of what to eat and drink in order to enhance sport performance. Nutrition is one of the most important factors in achieving top performance athletes. According to most studies conducted in the world's top athletes receive information from their coaches when it comes to sports nutrition, especially of the coaches involved in fitness training. (Burns, Schiller, Merrick & Wolf, 2004.The aim of this study was to determine the knowledge of sports nutrition in sports coaching. Mthods: The sample was composed of 30 licensed coaches from Montenegro (football, handball, basketball, volleyball, athletics and tennis. Knowledge of sports nutrition was tested by means of a standardized questionnaire. The questionnaire was designed to determine the knowledge manager on sports nutrition, the ingredients that are necessary in order to provide a sufficient amount of energy to training and competition, the dietary supplements, meal prior to the competition as well as dehydration and rehydration during training and competition. The survey was anonymous. The data were analyzed by statistical methods, using the statistical software STATISTICA for WINDOWS. Results: According to the results as a whole, it can be concluded that the trainer's knowledge of sports nutrition at a satisfactory level. Out of 600 responses was achieved 469 correct answers, or 78.1%. However, when looking at individual responses then satisfaction with the relative high percentage loss since the observed large gaps on very important issues related to sports nutrition. Discussion: By analyzing and comparing research results (Matkovic, Prince & Cigrovski, 2006 that in a sample of 56 coaches basketball and skiing, received 77.8% of correct answers and insight into the results of our study, it is clear that the results of the approximate value of both work, which is an indicator of quality

  14. Nutrition for Young Men

    Science.gov (United States)

    ... Healthy Aging Nutrition for Young Men Print Email Nutrition for Young Men Reviewed by Taylor Wolfram, MS, ... 2017 XiXinXing/iStock/Thinkstock For many young men, nutrition isn't always a focus. There are many ...

  15. Nutrition Advice and Recipes

    Science.gov (United States)

    ... Sign-Up Home Patient Information Nutrition Advice & Recipes Nutrition Advice & Recipes This is a very important section ... information on all aspects of daily life, including nutrition, medical treatments, pain management, and practical tips. For ...

  16. Nutrition Following Pancreatic Surgery

    Science.gov (United States)

    ... BACK Contact Us DONATE NOW GENERAL DONATION PURPLESTRIDE Nutrition Following Pancreatic Surgery Home Facing Pancreatic Cancer Living with Pancreatic Cancer Diet and Nutrition Nutrition Following Pancreatic Surgery Ver esta página en ...

  17. Artificial Hydration and Nutrition

    Science.gov (United States)

    ... Crisis Situations Pets and Animals myhealthfinder Food and Nutrition Healthy Food Choices Weight Loss and Diet Plans ... Your Health Resources Healthcare Management Artificial Hydration and Nutrition Artificial Hydration and Nutrition Share Print Patients who ...

  18. Secular trends in reported portion size of food and beverages consumed by Irish adults.

    Science.gov (United States)

    O'Brien, Sinead A; Livingstone, M Barbara E; McNulty, Breige A; Lyons, Jacqueline; Walton, Janette; Flynn, Albert; Segurado, Ricardo; Dean, Moira; Spence, Michelle; McCaffrey, Tracy A; Pourshahidi, L Kirsty; Nugent, Anne P; Gibney, Eileen R

    2015-04-14

    The present analysis aimed to investigate the changes in the reported portion sizes (PS) of foods and beverages commonly consumed by Irish adults (18-64 years) from the North South Ireland Food Consumption Survey (NSIFCS) (1997-2001) and the National Adult Nutrition Survey (NANS) (2008-10). Food PS, which are defined as the weight of food (g) consumed per eating occasion, were calculated for comparable foods and beverages in two nationally representative cross-sectional Irish food consumption surveys and were published in NSIFCS and NANS. Repeated measure mixed model analysis compared reported food PS at the total population level as well as subdivided by sex, age, BMI and social class. A total of thirteen commonly consumed foods were examined. The analysis demonstrated that PS significantly increased for five foods ('white sliced bread', 'brown/wholemeal breads', 'all meat, cooked', 'poultry, roasted' and 'milk'), significantly decreased for three ('potatoes', 'chips/wedges' and 'ham, sliced') and did not significantly change for five foods ('processed potato products', 'bacon/ham', 'cheese', 'yogurt' and 'butter/spreads') between the NSIFCS and the NANS. The present study demonstrates that there was considerable variation in the trends in reported food PS over this period.

  19. Nutrition during lactation

    National Research Council Canada - National Science Library

    Committee on Nutritional Status During Pregnancy and Lactation, Institute of Medicine

    On the basis of a comprehensive literature review and analysis, Nutrition During Lactation points out specific directions for needed research in understanding the relationship between the nutrition...

  20. Snapple[R] Real Facts Watercolors

    Science.gov (United States)

    Hodge, Stephanie

    2007-01-01

    Did you know that a hummingbird weighs less than a penny? Or that an elephant swims twenty miles a day? These are just two of the many facts that Snapple prints on the lids of their drink bottles. When Snapple first introduced the Snapple Real Facts the author was excited to see that something so trivial was also educational. She asked herself if…

  1. Some Surprising Introductory Physics Facts and Numbers

    Science.gov (United States)

    Mallmann, A. James

    2016-01-01

    In the entertainment world, people usually like, and find memorable, novels, short stories, and movies with surprise endings. This suggests that classroom teachers might want to present to their students examples of surprising facts associated with principles of physics. Possible benefits of finding surprising facts about principles of physics are…

  2. 16 CFR 460.13 - Fact sheets.

    Science.gov (United States)

    2010-01-01

    ... INSULATION § 460.13 Fact sheets. If you are a manufacturer, you must give retailers and installers fact... uses. (b) A heading: “This is ____ insulation.” Fill in the blank with the type and form of your... compressed during installation.” (e) After the chart and any statement dealing with the specific type of...

  3. Facts about food irradiation: Controlling the process

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet briefly reviews the procedures that exist to control the process of food irradiation. It also summarizes the difficulties in identifying irradiated food, which stem from the fact that irradiation does not physically change the food or cause significant chemical changes in foods. 4 refs

  4. Tuberculosis Facts - You Can Prevent TB

    Science.gov (United States)

    Tuberculosis (TB) Facts You Can Prevent TB What is TB? “TB” is short for a disease called tuberculosis. TB is spread through the air from one ... Viral Hepatitis, STD, and TB Prevention Division of Tuberculosis Elimination TB Facts: You Can Prevent TB What ...

  5. Tuberculosis Facts - TB Can Be Treated

    Science.gov (United States)

    Tuberculosis (TB) Facts TB Can Be Treated What is TB? “TB” is short for a disease called tuberculosis. TB is spread through the air from one ... Viral Hepatitis, STD, and TB Prevention Division of Tuberculosis Elimination Page 1 of 2 TB Facts: TB ...

  6. Enteral nutrition in inflammatory bowel disease.

    Science.gov (United States)

    Gassull, M A; Abad, A; Cabré, E; González-Huix, F; Giné, J J; Dolz, C

    1986-01-01

    To assess the effect of the addition of enteral tube feeding with polymeric diets to the standard treatment of acute attacks of inflammatory bowel disease a total of 43 patients admitted to hospital (23 with Crohn's disease and 20 with ulcerative colitis) were studied retrospectively. Total enteral nutrition was given to 26 as the sole nutritional supply and to 17 in conjunction with a normal ward diet, when appropriate, according to the severity of attack (control group). Nutritional state was assessed and classified in all patients at admission and at the end of the study, by measuring the triceps skinfold thickness, mid arm muscle circumference, and serum albumin concentration as representative of body fat, muscle protein, and visceral protein, respectively. At admission the three nutritional variables were not statistically different between the groups. There was a significantly positive effect on mid arm muscle circumference in patients on total enteral nutrition compared with the control group, but there was no effect on either triceps skinfold thickness or serum albumin concentration. The percentage of subjects requiring intravenous albumin infusion, however, was significantly less in the group fed enterally than in the control group. In addition, fewer patients in the group fed enterally required surgical treatment compared with the control group, despite the fact that one of the criteria for starting enteral nutritional support was the expectancy that surgery would be needed. Total enteral nutrition was well tolerated and no major side effects arose during its use in patients with acute exacerbations of inflammatory bowel disease. PMID:3098646

  7. How much should I eat? A comparison of suggested portion sizes in the UK.

    Science.gov (United States)

    Lewis, Hannah B; Ahern, Amy L; Jebb, Susan A

    2012-11-01

    To identify and compare suggested food portion sizes in UK schemes. The study collated and compared suggested portion sizes from selected UK schemes intended both for general advice and weight-loss advice. Portion size schemes were included if they were relevant to the UK, provided actual portion size information, were intended for adults and were obtainable from the public domain in November 2010. Included schemes were from the food industry, non-governmental organisations and health-care professionals. Suggested portion sizes of foods occurring in at least one scheme for general advice and at least one scheme for weight loss were included. Own brand on-pack portion size labelling from a large UK-wide supermarket was added to represent portion size advice from UK food retailers. Not applicable. The suggested portion sizes in the weight-loss advice schemes were often concordant, as were the general advice schemes, except one general advice scheme from a non-governmental organisation which was more closely aligned with the portion sizes for weight loss. Overall there were substantial discrepancies between suggested portion sizes for muesli and crunchy breakfast cereals, rice, pasta and potatoes, meat, fish and pulses, whereas portion sizes for cooked vegetables, dried fruit, some breakfast cereals and cheese were broadly consistent. There is a lack of consistency in the portion sizes communicated to the public. An independent and authoritative scheme of suggested portion sizes for all foods, with distinct recommendations for general advice and for weight-loss advice, could be of benefit.

  8. Geophysics and nutritional science: toward a novel, unified paradigm.

    Science.gov (United States)

    Eshel, Gidon; Martin, Pamela A

    2009-05-01

    This article discusses a few basic geophysical processes, which collectively indicate that several nutritionally adverse elements of current Western diets also yield environmentally harmful food consumption patterns. We address oceanic dead zones, which are at the confluence of oceanography, aquatic chemistry, and agronomy and which are a clear environmental problem, and agriculture's effects on the surface heat budget. These exemplify the unknown, complex, and sometimes unexpected large-scale environmental effects of agriculture. We delineate the significant alignment in purpose between nutritional and environmental sciences. We identify red meat, and to a lesser extent the broader animal-based portion of the diet, as having the greatest environmental effect, with clear nutritional parallels.

  9. Energy in Sweden. Facts and figures 2005

    International Nuclear Information System (INIS)

    2005-12-01

    Energy in Sweden. Facts and Figures 2005 contains the tabular data for most of the diagrams in the main publication. These data consist primarily of the results of the Agency's processing of basic data from Statistics Sweden. Facts and Figures is available at www.stem.se in pdf- and excel file formats. With effect from the 2001 edition, statistics are of preliminary character for the two preceding years (2003 and 2004). Breakdowns into certain types of fuels vary somewhat depending on whether preliminary or final data has been used. Further information about the statistics can be found in Energy in Sweden, chapter 8 Energy Facts

  10. To See or Not to See: Do Front of Pack Nutrition Labels Affect Attention to Overall Nutrition Information?

    Directory of Open Access Journals (Sweden)

    Laura Bix

    Full Text Available Front of pack (FOP nutrition labels are concise labels located on the front of food packages that provide truncated nutrition information. These labels are rapidly gaining prominence worldwide, presumably because they attract attention and their simplified formats enable rapid comparisons of nutritional value.Eye tracking was conducted as US consumers interacted with actual packages with and without FOP labels to (1 assess if the presence of an FOP label increases attention to nutrition information when viewers are not specifically tasked with nutrition-related goals; and (2 study the effect of FOP presence on consumer use of more comprehensive, traditional nutrition information presented in the Nutritional Facts Panel (NFP, a mandatory label for most packaged foods in the US.Our results indicate that colored FOP labels enhanced the probability that any nutrition information was attended, and resulted in faster detection and longer viewing of nutrition information. However, for cereal packages, these benefits were at the expense of attention to the more comprehensive NFP. Our results are consistent with a potential short cut effect of FOP labels, such that if an FOP was present, participants spent less time attending the more comprehensive NFP. For crackers, FOP labels increased time spent attending to nutrition information, but we found no evidence that their presence reduced the time spent on the nutrition information in the NFP.The finding that FOP labels increased attention to overall nutrition information by people who did not have an explicit nutritional goal suggests that these labels may have an advantage in conveying nutrition information to a wide segment of the population. However, for some food types this benefit may come with a short-cut effect; that is, decreased attention to more comprehensive nutrition information. These results have implications for policy and warrant further research into the mechanisms by which FOP labels

  11. How much should I eat? A comparison of suggested portion sizes in the UK

    OpenAIRE

    Lewis, Hannah B; Ahern, Amy L; Jebb, Susan A

    2012-01-01

    Objective To identify and compare suggested food portion sizes in UK schemes. Design The study collated and compared suggested portion sizes from selected UK schemes intended both for general advice and weight-loss advice. Setting Portion size schemes were included if they were relevant to the UK, provided actual portion size information, were intended for adults and were obtainable from the public domain in November 2010. Included schemes were from the food industry, non-governmental organis...

  12. Food consumption and nutrition in the Kenya Coast

    NARCIS (Netherlands)

    Klaver, W.; Mwadime, R.K.N.

    1998-01-01

    For a sizeable portion of Kenya's coastal population food security is not assured. Furthermore, the current food pattern, which relies heavily on maize and cassava, is lacking in dietary quality and variety. This results in nutritional problems among the population which are partly hidden, but which

  13. 21 CFR 14.27 - Determination to close portions of advisory committee meetings.

    Science.gov (United States)

    2010-04-01

    ... with the policy in this section. (2) A portion of a meeting may be closed only if the Commissioner... matters to be discussed in the closed portion. (c) Attendance at a closed portion of a meeting is governed... and unauthorized attendance does not enable other unauthorized persons to attend, nor does it, of...

  14. 13 CFR 120.521 - What interest rate applies after SBA purchases its guaranteed portion?

    Science.gov (United States)

    2010-01-01

    ... 13 Business Credit and Assistance 1 2010-01-01 2010-01-01 false What interest rate applies after... 504 Loans Sba's Purchase of A Guaranteed Portion § 120.521 What interest rate applies after SBA purchases its guaranteed portion? When SBA purchases the guaranteed portion of a fixed interest rate loan...

  15. The pack size effect: Influence on consumer perceptions of portion sizes

    NARCIS (Netherlands)

    Hieke, Sophie; Palascha, Aikaterini; Jola, Corinne; Wills, Josephine; Raats, Monique M.

    2016-01-01

    Larger portions as well as larger packs can lead to larger prospective consumption estimates, larger servings and increased consumption, described as 'portion-size effects' and 'pack size effects'. Although related, the effects of pack sizes on portion estimates have received less attention. While

  16. Large truck and bus crash facts, 2010.

    Science.gov (United States)

    2012-09-01

    This annual edition of Large Truck and Bus Crash Facts contains descriptive statistics about fatal, injury, and : property damage only crashes involving large trucks and buses in 2010. Selected crash statistics on passenger : vehicles are also presen...

  17. Large truck and bus crash facts, 2012.

    Science.gov (United States)

    2014-06-01

    This annual edition of Large Truck and Bus Crash Facts contains descriptive statistics about fatal, injury, and property damage only crashes involving large trucks and buses in 2012. Selected crash statistics on passenger vehicles are also presented ...

  18. Large truck and bus crash facts, 2013.

    Science.gov (United States)

    2015-04-01

    This annual edition of Large Truck and Bus Crash Facts contains descriptive statistics about fatal, injury, and property damage only crashes involving large trucks and buses in 2013. Selected crash statistics on passenger vehicles are also presented ...

  19. Large truck and bus crash facts, 2009.

    Science.gov (United States)

    2011-10-01

    This annual edition of Large Truck and Bus Crash Facts contains descriptive statistics about fatal, injury, and : property damage only crashes involving large trucks and buses in 2009. Selected crash statistics on passenger : vehicles are also presen...

  20. Large truck and bus crash facts, 2011.

    Science.gov (United States)

    2013-10-01

    This annual edition of Large Truck and Bus Crash Facts contains descriptive statistics about fatal, injury, and : property damage only crashes involving large trucks and buses in 2011. Selected crash statistics on passenger : vehicles are also presen...

  1. Key Facts about Seasonal Flu Vaccine

    Science.gov (United States)

    ... Swine Variant Pandemic Other Key Facts About Seasonal Flu Vaccine Language: English (US) Español Recommend on Facebook ... the flu is to get vaccinated each year. Flu Vaccination Why should people get vaccinated against the ...

  2. HIV and AIDS: Know the Facts

    Science.gov (United States)

    ... Special Issues Subscribe June 2015 Print this issue HIV and AIDS: Know the Facts Treatments Work, but ... Biological Blueprints Wise Choices Should You Get an HIV Test? HIV tests involve a simple cheek swab, ...

  3. HIV/AIDS Clinical Trials Fact Sheet

    Science.gov (United States)

    ... AIDS Drugs Clinical Trials Apps skip to content HIV Overview Home Understanding HIV/AIDS Fact Sheets HIV/ ... 4 p.m. ET) Send us an email HIV/AIDS Clinical Trials Last Reviewed: August 25, 2017 ...

  4. Advancing Concentrating Solar Power Research (Fact Sheet)

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2014-02-01

    Researchers at the National Renewable Energy Laboratory (NREL) provide scientific, engineering, and analytical expertise to help advance innovation in concentrating solar power (CSP). This fact sheet summarizes how NREL is advancing CSP research.

  5. Sandia National Laboratories: News: Publications: Fact Sheets

    Science.gov (United States)

    Environmental Management System Pollution Prevention History 60 impacts Diversity Locations Facts & Figures Does Sandia Buy? Opportunities Small Business Procurement Technical Assistance Program (PTAP) Current Technology Partnerships Business, Industry, & Non-Profits Government Universities Center for

  6. CERN Quick Facts 2017 (French version)

    CERN Multimedia

    Mobs, Esma

    2017-01-01

    Facts about CERN, the contributions of its Member States, its machines and experiments, the number of its employees and users, management structure, etc. Previously called "CERN General Information Sheet"

  7. CERN Quick Facts 2016 (French version)

    CERN Multimedia

    AUTHOR|(CDS)2070305

    2016-01-01

    Facts about CERN, the contributions of its Member States, its machines and experiments, the number of its employees and users, management structure, etc. Previously called "CERN General Information Sheet"

  8. CERN Quick Facts 2016 (English version)

    CERN Multimedia

    AUTHOR|(CDS)2070305

    2016-01-01

    Facts about CERN, the contributions of its Member States, its machines and experiments, the number of its employees and users, management structure, etc. Previously called "CERN General Information Sheet"

  9. CERN Quick Facts 2017 (English version)

    CERN Multimedia

    Mobs, Esma

    2017-01-01

    Facts about CERN, the contributions of its Member States, its machines and experiments, the number of its employees and users, management structure, etc. Previously called "CERN General Information Sheet"

  10. Nanotechnology for Site Remediation: Fact Sheet

    Science.gov (United States)

    This fact sheet presents a snapshot of nanotechnology and its current uses in remediation. It presents information to help site project managers understand the potential applications of this group of technologies at their sites.

  11. FACTS device control strategy using PMU

    Directory of Open Access Journals (Sweden)

    Mohd Tauseef Khan

    2016-09-01

    Full Text Available The laying and commissioning of new transmission line is very difficult due to socio-economic problems, like environmental clearances, right of way, etc. Therefore, there is an emphasis on better utilization of available transmission infrastructure. FACTS devices can provide reactive power compensation, transmission capability enhancement, and voltage and stability improvement. FACTS devices operate under the command of system operator who analyses its demand by the data acquired through traditional SCADA system, state estimation algorithms and PMUs. SCADA together with PMU give accurate information about the operational state of power system. This paper proposes a scheme to automate the FACTS devices in collaboration with PMUs in a more efficient way. Highly precised data from PMUs can be fed to intelligent controllers for effective analyzing and automating the FACTS device through control command. Thus, this combination can provide real time control of reactive power, together with enhancement of power handling capability and stability improvement.

  12. Chemical Agents: Facts about Sheltering in Place

    Science.gov (United States)

    ... What CDC is Doing Blog: Public Health Matters Chemical Agents: Facts About Sheltering in Place Format: Select ... What “sheltering in place” means Some kinds of chemical accidents or attacks may make going outdoors dangerous. ...

  13. Oral Health in the US: Key Facts

    Science.gov (United States)

    ... national health issues… Prescription Drugs Waivers Puerto Rico/Virgin Islands Recovery Disparities Policy Search Graphics & Interactives Polls ... Medicare Private Insurance Uninsured Women’s Health Policy Nav Group Polling Perspectives State Health Facts Graphics & Interactives Charts & ...

  14. Clean Air Markets - Quick Facts and Trends

    Data.gov (United States)

    U.S. Environmental Protection Agency — The Quick Facts and Trends module is part of a suite of Clean Air Markets-related tools that are accessible at http://camddataandmaps.epa.gov/gdm/index.cfm. The...

  15. Tuberculosis Facts - TB and HIV/AIDS

    Science.gov (United States)

    Tuberculosis (TB) Facts TB and HIV/AIDS What is TB? “TB” is short for a disease called tuberculosis. TB is spread through the air from one ... Viral Hepatitis, STD, and TB Prevention Division of Tuberculosis Elimination

  16. Youth Violence: Facts at a Glance

    Science.gov (United States)

    Youth Violence Facts at a Glance 2016 Yout h Vi olence • In 2014, 4,300 young people ages 10 ... in combined medical and work loss costs. 1 Violence-related Behaviors In a 2015 nationally-representative sample ...

  17. More Cancer Types - SEER Cancer Stat Facts

    Science.gov (United States)

    Cancer Statistical Fact Sheets are summaries of common cancer types developed to provide an overview of frequently-requested cancer statistics including incidence, mortality, survival, stage, prevalence, and lifetime risk.

  18. International Nuclear Waste Management Fact Book

    International Nuclear Information System (INIS)

    Leigh, I.W.

    1994-05-01

    International Nuclear Waste Management Fact Book has been compiled in an effort to provide current data concerning fuel cycle and waste management facilities, R ampersand D programs, and key personnel in 24 countries, including the US, four multinational agencies and 21 nuclear societies. This publication succeeds the previously issued International Nuclear Fuel Cycle Fact Book (PNL-3594), which appeared annually for 13 years. While the title is different, there are no substantial changes in the content

  19. Turning the Waiting Room into a Classroom: Weekly Classes Using a Vegan or a Portion-Controlled Eating Plan Improve Diabetes Control in a Randomized Translational Study.

    Science.gov (United States)

    Barnard, Neal D; Levin, Susan M; Gloede, Lise; Flores, Rosendo

    2018-06-01

    In research settings, plant-based (vegan) eating plans improve diabetes management, typically reducing weight, glycemia, and low-density lipoprotein (LDL) cholesterol concentrations to a greater extent than has been shown with portion-controlled eating plans. The study aimed to test whether similar benefits could be found using weekly nutrition classes in a typical endocrinology practice, hypothesizing that a vegan eating plan would improve glycemic control, weight, lipid concentrations, blood pressure, and renal function and would do so more effectively than a portion-controlled eating plan. In a 20-week trial, participants were randomly assigned to a low-fat vegan or portion-controlled eating plan. Individuals with type 2 diabetes treated in a single endocrinology practice in Washington, DC, participated (45 starters, 40 completers). Participants attended weekly after-hours classes in the office waiting room. The vegan plan excluded animal products and added oils and favored low-glycemic index foods. The portion-controlled plan included energy intake limits for weight loss (typically a deficit of 500 calories/day) and provided guidance on portion sizes. Body weight, hemoglobin A1c (HbA1c), plasma lipids, urinary albumin, and blood pressure were measured. For normally distributed data, t tests were used; for skewed outcomes, rank-based approaches were implemented (Wilcoxon signed-rank test for within-group changes, Wilcoxon two-sample test for between-group comparisons, and exact Hodges-Lehmann estimation to estimate effect sizes). Although participants were in generally good metabolic control at baseline, body weight, HbA1c, and LDL cholesterol improved significantly within each group, with no significant differences between the two eating plans (weight: -6.3 kg vegan, -4.4 kg portion-controlled, between-group P=0.10; HbA1c, -0.40 percentage point in both groups, P=0.68; LDL cholesterol -11.9 mg/dL vegan, -12.7 mg/dL portion-controlled, P=0.89). Mean urinary

  20. Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada

    Science.gov (United States)

    2013-01-01

    Background To determine the portion sizes of traditional and non-traditional foods being consumed by Inuit adults in three remote communities in Nunavut, Canada. Methods A cross-sectional study was carried out between June and October, 2008. Trained field workers collected dietary data using a culturally appropriate, validated quantitative food frequency questionnaire (QFFQ) developed specifically for the study population. Results Caribou, muktuk (whale blubber and skin) and Arctic char (salmon family), were the most commonly consumed traditional foods; mean portion sizes for traditional foods ranged from 10 g for fermented seal fat to 424 g for fried caribou. Fried bannock and white bread were consumed by >85% of participants; mean portion sizes for these foods were 189 g and 70 g, respectively. Sugar-sweetened beverages and energy-dense, nutrient-poor foods were also widely consumed. Mean portion sizes for regular pop and sweetened juices with added sugar were 663 g and 572 g, respectively. Mean portion sizes for potato chips, pilot biscuits, cakes, chocolate and cookies were 59 g, 59 g, 106 g, 59 g, and 46 g, respectively. Conclusions The present study provides further evidence of the nutrition transition that is occurring among Inuit in the Canadian Arctic. It also highlights a number of foods and beverages that could be targeted in future nutritional intervention programs aimed at obesity and diet-related chronic disease prevention in these and other Inuit communities. PMID:23724920

  1. Katimavik Participant's Manual, Book VIII, Nutrition and Well-Being = Katimavik manuel du participant, cahier VIII, l'alimentation et le bien-etre.

    Science.gov (United States)

    Crelinsten, Michael, Ed.

    The bilingual student manual focuses on the nutrition and well-being learning activity portion of Katimavik, a nine-month volunteer community service and experiential learning program for 17 to 21 year old Canadians. Providing participants with basic information and tools to assess and improve nutritional states and tie nutrition concerns into a…

  2. Healthy Diet in Children: Facts and Keys

    Directory of Open Access Journals (Sweden)

    Gholam Hasan Khodaee

    2015-12-01

    Full Text Available Consuming a healthy diet throughout the lifecourse helps prevent malnutrition in all its forms as well as a range of Non-communicable diseases (NCDs and conditions. But the increased production of processed food, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. People are now consuming more foods high in energy, fats, free sugars or salt/sodium, and many do not eat enough fruit, vegetables and dietary fibre such as whole grains. In the first 2 years of a child’s life, optimal nutrition fosters healthy growth and improves cognitive development. It also reduces the risk of becoming overweight or obese and developing NCDs later in life. Nutrition for kids is based on the same principles as nutrition for adults. Everyone needs the same types of nutrients; such as vitamins, minerals, carbohydrates, protein and fat. Children, however, need different amounts of specific nutrients at different ages

  3. The effect of portion size on food intake is robust to brief education and mindfulness exercises.

    Science.gov (United States)

    Cavanagh, Karen; Vartanian, Lenny R; Herman, C Peter; Polivy, Janet

    2014-06-01

    We examined whether a brief education and a brief mindfulness exercise would reduce the effect of portion size on food intake. Participants were randomly assigned to one of the three information conditions (education, mindfulness, or control) and then received a small or large portion of pasta for lunch. Neither education nor mindfulness was effective in reducing the effect of portion size: Overall, participants served a large portion consumed 34 percent more pasta than did those served a small portion. Participants in the mindfulness condition tended to eat less overall than participants did in the two other conditions, but this trend was not significant. © The Author(s) 2013.

  4. Comparison of known food weights with image-based portion-size automated estimation and adolescents' self-reported portion size.

    Science.gov (United States)

    Lee, Christina D; Chae, Junghoon; Schap, TusaRebecca E; Kerr, Deborah A; Delp, Edward J; Ebert, David S; Boushey, Carol J

    2012-03-01

    Diet is a critical element of diabetes self-management. An emerging area of research is the use of images for dietary records using mobile telephones with embedded cameras. These tools are being designed to reduce user burden and to improve accuracy of portion-size estimation through automation. The objectives of this study were to (1) assess the error of automatically determined portion weights compared to known portion weights of foods and (2) to compare the error between automation and human. Adolescents (n = 15) captured images of their eating occasions over a 24 h period. All foods and beverages served were weighed. Adolescents self-reported portion sizes for one meal. Image analysis was used to estimate portion weights. Data analysis compared known weights, automated weights, and self-reported portions. For the 19 foods, the mean ratio of automated weight estimate to known weight ranged from 0.89 to 4.61, and 9 foods were within 0.80 to 1.20. The largest error was for lettuce and the most accurate was strawberry jam. The children were fairly accurate with portion estimates for two foods (sausage links, toast) using one type of estimation aid and two foods (sausage links, scrambled eggs) using another aid. The automated method was fairly accurate for two foods (sausage links, jam); however, the 95% confidence intervals for the automated estimates were consistently narrower than human estimates. The ability of humans to estimate portion sizes of foods remains a problem and a perceived burden. Errors in automated portion-size estimation can be systematically addressed while minimizing the burden on people. Future applications that take over the burden of these processes may translate to better diabetes self-management. © 2012 Diabetes Technology Society.

  5. Pharmaceutical Point of View on Parenteral Nutrition

    Directory of Open Access Journals (Sweden)

    M. Stawny

    2013-01-01

    Full Text Available Parenteral nutrition—a form of administering nutrients, electrolytes, trace elements, vitamins, and water—is a widely used mode of therapy applied in many diseases, in patients of different ages both at home and in hospital. The success of nutritional therapy depends chiefly on proper determination of the patient’s energetic and electrolytic needs as well as preparation and administration of a safe nutritional mixture. As a parenterally administered drug, it is expected to be microbiologically and physicochemically stable, with all of the components compatible with each other. It is very difficult to obtain a stable nutritional mixture due to the fact that it is a complex, two-phase drug. Also, the risk of incompatibility between mixture components and packaging should be taken into consideration and possibly eliminated. Since parenteral nutrition is a part of therapy, simultaneous use of drugs may cause pharmacokinetic and pharmacodynamic interactions as well as those with the pharmaceutical phase. The aim of this paper is to discuss such aspects of parenteral nutrition as mixture stability, methodology, and methods for determining the stability of nutritional mixtures and drugs added to them.

  6. Pharmaceutical Point of View on Parenteral Nutrition

    Science.gov (United States)

    Stawny, M.; Olijarczyk, R.; Jaroszkiewicz, E.; Jelińska, A.

    2013-01-01

    Parenteral nutrition—a form of administering nutrients, electrolytes, trace elements, vitamins, and water—is a widely used mode of therapy applied in many diseases, in patients of different ages both at home and in hospital. The success of nutritional therapy depends chiefly on proper determination of the patient's energetic and electrolytic needs as well as preparation and administration of a safe nutritional mixture. As a parenterally administered drug, it is expected to be microbiologically and physicochemically stable, with all of the components compatible with each other. It is very difficult to obtain a stable nutritional mixture due to the fact that it is a complex, two-phase drug. Also, the risk of incompatibility between mixture components and packaging should be taken into consideration and possibly eliminated. Since parenteral nutrition is a part of therapy, simultaneous use of drugs may cause pharmacokinetic and pharmacodynamic interactions as well as those with the pharmaceutical phase. The aim of this paper is to discuss such aspects of parenteral nutrition as mixture stability, methodology, and methods for determining the stability of nutritional mixtures and drugs added to them. PMID:24453847

  7. Superior Mesenteric Artery Syndrome Improved by Enteral Nutritional Therapy according to the Controlling Nutritional Status Score.

    Science.gov (United States)

    Takehara, Kazuhiro; Sakamoto, Kazuhiro; Takahashi, Rina; Kawai, Masaya; Kawano, Shingo; Munakata, Shinya; Sugimoto, Kiichi; Takahashi, Makoto; Kojima, Yutaka; Fukunaga, Tetsu; Kajiyama, Yoshiaki; Kawasaki, Seiji

    2017-01-01

    Superior mesenteric artery syndrome (SMAS) is a relatively rare disease that involves bowel obstruction symptoms, such as vomiting and gastric distension, owing to the compression of the third portion of the duodenum from the front by the superior mesenteric artery (SMA) and from the rear by the abdominal aorta and the spine. SMAS is diagnosed on the basis of an upper gastrointestinal examination series indicating the obstruction of the third portion of the duodenum or a computed tomography scan indicating the narrowing of the branch angle between the aorta and the SMA (i.e., the aorta-SMA angle). Here, we report the case of a 78-year-old woman diagnosed with SMAS after a laparoscopic right hemicolectomy for cecal cancer, whose condition was improved by enteral nutritional therapy. We used her controlling nutritional status (CONUT) score as a nutrition assessment and noted the changes in the aorta-SMA angle over the course of the disease. This patient appeared to develop SMAS, on the basis of a worsened CONUT score and a decreased aorta-SMA angle, owing to the inflammation resulting from the intraoperative dissection of the tissues around the SMA and prolonged postoperative fasting. After the initiation of enteral nutritional therapy, the patient exhibited body weight gain and an improved aorta-SMA angle and CONUT score. Hence, assessment of the aorta-SMA angle and CONUT score is an important preoperative consideration.

  8. Superior Mesenteric Artery Syndrome Improved by Enteral Nutritional Therapy according to the Controlling Nutritional Status Score

    Directory of Open Access Journals (Sweden)

    Kazuhiro Takehara

    2017-11-01

    Full Text Available Superior mesenteric artery syndrome (SMAS is a relatively rare disease that involves bowel obstruction symptoms, such as vomiting and gastric distension, owing to the compression of the third portion of the duodenum from the front by the superior mesenteric artery (SMA and from the rear by the abdominal aorta and the spine. SMAS is diagnosed on the basis of an upper gastrointestinal examination series indicating the obstruction of the third portion of the duodenum or a computed tomography scan indicating the narrowing of the branch angle between the aorta and the SMA (i.e., the aorta-SMA angle. Here, we report the case of a 78-year-old woman diagnosed with SMAS after a laparoscopic right hemicolectomy for cecal cancer, whose condition was improved by enteral nutritional therapy. We used her controlling nutritional status (CONUT score as a nutrition assessment and noted the changes in the aorta-SMA angle over the course of the disease. This patient appeared to develop SMAS, on the basis of a worsened CONUT score and a decreased aorta-SMA angle, owing to the inflammation resulting from the intraoperative dissection of the tissues around the SMA and prolonged postoperative fasting. After the initiation of enteral nutritional therapy, the patient exhibited body weight gain and an improved aorta-SMA angle and CONUT score. Hence, assessment of the aorta-SMA angle and CONUT score is an important preoperative consideration.

  9. Energy in Sweden. Facts and figures 2004

    International Nuclear Information System (INIS)

    2004-12-01

    Energy in Sweden 2004: Facts and Figures contains the tabular data for most of the diagrams in the main publication. These data consist primarily of the results of the Agency's processing of basic data from Statistics Sweden. Facts and Figures is available at www.stem.se in pdf- and excel file formats. Since the year 2001 statistics for the period 1983-1998 are revised compared to data for previous editions. With effect from the 2001 edition, statistics are of preliminary character for the two preceding years. Breakdowns into certain types of fuels vary somewhat depending on whether preliminary or final data has been used. Further information about the statistics can be found in Energy in Sweden, chapter 8 Energy Facts.

  10. International nuclear fuel cycle fact book

    International Nuclear Information System (INIS)

    1992-09-01

    The International Nuclear Fuel Cycle Fact Book has been compiled in an effort to provide current data concerning fuel cycle and waste management facilities, R ampersand D programs and key personnel on 23 countries, including the US, four multi-national agencies, and 21 nuclear societies. The Fact Book is organized as follows: National summaries-a section for each country which summarizes nuclear policy, describes organizational relationships, and provides addresses and names of key personnel and information on facilities. International agencies-a section for each of the international agencies which has significant fuel cycle involvement and a listing of nuclear societies. Glossary-a list of abbreviations/acronyms of organizations, facilities, technical and other terms. The national summaries, in addition to the data described above, feature a small map for each country as well as some general information. The latter presented from the perspective of the Fact Book user in the United States

  11. FACT. Energy spectrum of the Crab Nebula

    Energy Technology Data Exchange (ETDEWEB)

    Temme, Fabian; Einecke, Sabrina; Buss, Jens [TU Dortmund, Experimental Physics 5, Otto-Hahn-Str.4, 44221 Dortmund (Germany); Collaboration: FACT-Collaboration

    2016-07-01

    The First G-APD Cherenkov Telescope is the first Imaging Air Cherenkov Telescope which uses silicon photon detectors (G-APDs aka SiPM) as photo sensors. With more than four years of operation, FACT proved an application of SiPMs is suitable for the field of ground-based gamma-ray astronomy. Due to the stable flux at TeV energies, the Crab Nebula is handled as a ''standard candle'' in Cherenkov astronomy. The analysis of its energy spectrum and comparison with other experiments, allows to evaluate the performance of FACT. A modern analysis chain, based on data stream handling and multivariate analysis methods was developed in close cooperation with the department of computer science at the TU Dortmund. In this talk, this analysis chain and its application are presented. Further to this, results, including the energy spectrum of the Crab Nebula, measured with FACT, are shown.

  12. International nuclear cycle fact book: Revision 9

    International Nuclear Information System (INIS)

    Leigh, I.W.

    1989-01-01

    The International Nuclear Fuel Cycle Fact Book has been compiled in an effort to provide current data concerning fuel cycle and waste management facilities, R and D programs and key personnel. The Fact Book contains: national summaries in which a section for each country which summarizes nuclear policy, describes organizational relationships and provides addresses, names of key personnel, and facilities information; and international agencies in which a section for each of the international agencies which has significant fuel cycle involvement, and a listing of nuclear societies. The national summaries, in addition to the data described above, feature a small map for each country as well as some general information. The latter is presented from the perspective of the Fact Book user in the United States

  13. Nutrition knowledge and nutritional status of primary school children ...

    African Journals Online (AJOL)

    2010-01-04

    Jan 4, 2010 ... b Research Fellow, CSL, Vaal University of Technology, South Africa ... Keywords: primary school children; nutrition knowledge; nutritional status. Nutrition ... research on basic nutrition education focusing on adolescents has.

  14. Discriminating nutritional quality of foods using the 5-Color nutrition label in the French food market: consistency with nutritional recommendations.

    Science.gov (United States)

    Julia, Chantal; Ducrot, Pauline; Péneau, Sandrine; Deschamps, Valérie; Méjean, Caroline; Fézeu, Léopold; Touvier, Mathilde; Hercberg, Serge; Kesse-Guyot, Emmanuelle

    2015-09-28

    Our objectives were to assess the performance of the 5-Colour nutrition label (5-CNL) front-of-pack nutrition label based on the Food Standards Agency nutrient profiling system to discriminate nutritional quality of foods currently on the market in France and its consistency with French nutritional recommendations. Nutritional composition of 7777 foods available on the French market collected from the web-based collaborative project Open Food Facts were retrieved. Distribution of products across the 5-CNL categories according to food groups, as arranged in supermarket shelves was assessed. Distribution of similar products from different brands in the 5-CNL categories was also assessed. Discriminating performance was considered as the number of color categories present in each food group. In the case of discrepancies between the category allocation and French nutritional recommendations, adaptations of the original score were proposed. Overall, the distribution of foodstuffs in the 5-CNL categories was consistent with French recommendations: 95.4% of 'Fruits and vegetables', 72.5% of 'Cereals and potatoes' were classified as 'Green' or 'Yellow' whereas 86.0% of 'Sugary snacks' were classified as 'Pink' or 'Red'. Adaptations to the original FSA score computation model were necessary for beverages, added fats and cheese in order to be consistent with French official nutritional recommendations. The 5-CNL label displays a high performance in discriminating nutritional quality of foods across food groups, within a food group and for similar products from different brands. Adaptations from the original model were necessary to maintain consistency with French recommendations and high performance of the system.

  15. Small, medium, large or supersize? The development and evaluation of interventions targeted at portion size

    Science.gov (United States)

    Vermeer, W M; Steenhuis, I H M; Poelman, M P

    2014-01-01

    In the past decades, portion sizes of high-caloric foods and drinks have increased and can be considered an important environmental obesogenic factor. This paper describes a research project in which the feasibility and effectiveness of environmental interventions targeted at portion size was evaluated. The studies that we conducted revealed that portion size labeling, offering a larger variety of portion sizes, and proportional pricing (that is, a comparable price per unit regardless of the size) were considered feasible to implement according to both consumers and point-of-purchase representatives. Studies into the effectiveness of these interventions demonstrated that the impact of portion size labeling on the (intended) consumption of soft drinks was, at most, modest. Furthermore, the introduction of smaller portion sizes of hot meals in worksite cafeterias in addition to the existing size stimulated a moderate number of consumers to replace their large meals by a small meal. Elaborating on these findings, we advocate further research into communication and marketing strategies related to portion size interventions; the development of environmental portion size interventions as well as educational interventions that improve people's ability to deal with a ‘super-sized' environment; the implementation of regulation with respect to portion size labeling, and the use of nudges to stimulate consumers to select healthier portion sizes. PMID:25033959

  16. International Nuclear Fuel Cycle Fact Book

    Energy Technology Data Exchange (ETDEWEB)

    Leigh, I.W.; Patridge, M.D.

    1991-05-01

    As the US Department of Energy (DOE) and DOE contractors have become increasingly involved with other nations in nuclear fuel cycle and waste management cooperative activities, a need has developed for a ready source of information concerning foreign fuel cycle programs, facilities, and personnel. This Fact Book was compiled to meet that need. The information contained in the International Nuclear Fuel Cycle Fact Book has been obtained from many unclassified sources: nuclear trade journals and newsletters; reports of foreign visits and visitors; CEC, IAEA, and OECN/NEA activities reports; not reflect any one single source but frequently represent a consolidation/combination of information.

  17. Leadership: sad facts and silver linings.

    Science.gov (United States)

    Peters, T J

    1979-01-01

    The typical CEO has endless interruptions and limited options for action. In addition, he may not even hear about his choices, or any bad news that might require action, until it is almost too late. Finally, any decision he does make will probably require months or years to implement fully. This author suggests that this gloomy picture has another side. In fact, each of these "sad facts" of managerial life can be turned into an opportunity to communicate values and to persuade, and they add up to a new notion of the chief executive's function.

  18. Nutrition and athletic performance

    Science.gov (United States)

    Exercise - nutrition; Exercise - fluids; Exercise - hydration ... Bird R. Nutrition. In: Miller MD, Thompson SR, eds. DeLee and Drez's Orthopaedic Sports Medicine . 4th ed. Philadelphia, PA: Elsevier Saunders; ...

  19. Nutrition and OI

    Science.gov (United States)

    Nutrition and OI Introduction To promote bone development and optimal health, children and adults with osteogenesis imperfecta ( ... no foods or supplements that will cure OI. Nutrition Related Problems Difficulties eating solid food have been ...

  20. Nutrition.gov

    Science.gov (United States)

    ... Gov Sites FAQ Contact Us En Español Search Nutrition.Gov Search all USDA Advanced Search Browse by ... FAQs USDA Research, Education, and Economics Resources Welcome Nutrition.gov is a USDA-sponsored website that offers ...

  1. Total parenteral nutrition - infants

    Science.gov (United States)

    ... medlineplus.gov/ency/article/007239.htm Total parenteral nutrition - infants To use the sharing features on this page, please enable JavaScript. Total parenteral nutrition (TPN) is a method of feeding that bypasses ...

  2. Total parenteral nutrition

    Science.gov (United States)

    ... medlineplus.gov/ency/patientinstructions/000177.htm Total parenteral nutrition To use the sharing features on this page, please enable JavaScript. Total parenteral nutrition (TPN) is a method of feeding that bypasses ...

  3. Living with COPD: Nutrition

    Science.gov (United States)

    ... Diseases > Lung Disease Lookup > COPD > Living With COPD Nutrition and COPD Most people are surprised to learn ... asking your doctor or visiting the Academy of Nutrition and Dietetics at EatRight.org . Be sure to ...

  4. Cooking utensils and nutrition

    Science.gov (United States)

    ... this page: //medlineplus.gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, please enable JavaScript. Cooking utensils can have an effect on your nutrition. ...

  5. Nutrition and Myasthenia Gravis

    Science.gov (United States)

    Good nutrition is important for everyone. This is especially true when you have a chronic disorder like myasthenia gravis ( ... difficulty with chewing and swallowing may interfere with nutrition and create safety issues. Diet modifications may be ...

  6. Stroke Prevention & Treatment: Diet & Nutrition

    Science.gov (United States)

    ... Prevention & Treatment: Diet & Nutrition Stroke Prevention & Treatment: Diet & Nutrition A healthy diet can reduce your risk for ... Treatment How does a stroke affect eating and nutrition? Stroke can devastate a person's nutritional health because ...

  7. Nutrition support in hospitals

    DEFF Research Database (Denmark)

    Kondrup, Jens

    2005-01-01

    Nutrition support in hospitals is becoming an area of focus because of the evidence showing improved clinical outcome with nutrition support, its status as a human rights issue and its integration into quality assurance.......Nutrition support in hospitals is becoming an area of focus because of the evidence showing improved clinical outcome with nutrition support, its status as a human rights issue and its integration into quality assurance....

  8. Nutritional support for liver disease.

    Science.gov (United States)

    Koretz, Ronald L; Avenell, Alison; Lipman, Timothy O

    2012-05-16

    conundrum. There was no difference in mortality when all of the trials were combined, but the trials of parenteral nutrition found that those recipients had better survival (RR 0.53, 95% CI 0.29 to 0.98, 10 trials). Either the former observation represents a type II error or the latter one a type I error. The data do not compellingly justify the routine use of parenteral nutrition, enteral nutrition, or oral nutritional supplements in patients with liver disease. The fact that all but one of these trials were at high risks of bias even casts doubt on the few benefits that were demonstrated. Data from well-designed and executed randomised trials that include an untreated control group are needed before any such recommendation can be made. Future trials have to be powered adequately to see small, but clinically important, differences.

  9. How food marketers can sell smaller portions: Consumer insights and product innovation.

    Science.gov (United States)

    Riis, J; Fisher, J O; Rowe, S

    2016-08-01

    Food portion size has been shown to be an important driver of energy intake. Despite the well acknowledged role of portion control in weight management, large portion sizes remain ubiquitous in the marketplace. Moving consumers towards consumption of smaller portion sizes will require changes in consumer behavior as well as changes in products available to consumers in a variety of settings. This special supplement presents cutting edge research aimed at understanding consumer behavior around portion size and innovations in product design that may promote the selection and consumption of smaller portion sizes. We identify further research that will be needed to translate basic behavioral findings into real world settings and to viable product development. Copyright © 2016. Published by Elsevier Ltd.

  10. Diet and Nutrition

    Science.gov (United States)

    ... Stories Español Eye Health / Tips & Prevention Food and Nutrition Sections Diet and Nutrition Can Fish Oil Help ... Cataract Prevention in the Produce Aisle Diet and Nutrition Leer en Español: Dieta y nutrición May. 24, ...

  11. Nutrition Guide for Toddlers

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Nutrition Guide for Toddlers KidsHealth / For Parents / Nutrition Guide ... español Guía de nutrición para sus hijos pequeños Nutrition Through Variety Growth slows somewhat during the toddler ...

  12. Public Health Nutrition Education

    DEFF Research Database (Denmark)

    Torheim, Liv Elin; Birgisdottir, Bryndis Eva; Robertson, Aileen

    2016-01-01

    , Oslo, Norway, 2Unit for Nutrition Research, Landspitali University Hospital , 3Department of Food Science and Nutrition, University of Iceland, Reykjavik, Iceland, 4Global Nutrition and Health, Metropolitan University College, Copenhagen, Denmark, 5School of Hospitality, culinary arts and meal science...

  13. TSCA Chemical Data Reporting Fact Sheet: Articles

    Science.gov (United States)

    This fact sheet provides guidance on classifying articles under the Toxic Substances Control Act (TSCA) and determining the applicability of EPA’s articles exclusion policy for purposes of the Chemical Data Reporting (CDR) rule. The primary goal of this document is to help the regulated community comply with the requirements of the CDR rule.

  14. Facts about food irradiation: Food irradiation costs

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet gives the cost of a typical food irradiation facility (US $1 million to US $3 million) and of the food irradiation process (US $10-15 per tonne for low-dose applications; US $100-250 per tonne for high-dose applications). These treatments also bring consumer benefits in terms of availability, storage life and improved hygiene. 2 refs

  15. The Manager's Job: Folklore and Fact

    Science.gov (United States)

    Mintzberg, Henry

    1975-01-01

    Contrasts popular myths about managers' duties with the facts, as indicated by various studies of managers and how they function. The author argues that managers often have distorted views of their role, and that they must first recognize what their job really involves in order to perform it effectively. (JG)

  16. Chemical Data Reporting Fact Sheet: Chemicals Snapshot

    Science.gov (United States)

    This fact sheet provides a brief overview of the chemical manufacturing, processing, and use information collected for the 2012 Chemical Data Reporting (CDR) rule. Users do not have access to the complete CDR data set and should draw conclusions with care.

  17. Emotional Disturbance. NICHCY Disability Fact Sheet #5

    Science.gov (United States)

    National Dissemination Center for Children with Disabilities, 2010

    2010-01-01

    The mental health of our children is a natural and important concern for us all. The fact is, many mental disorders have their beginnings in childhood or adolescence, yet may go undiagnosed and untreated for years. "Umbrella" terms such as emotional disturbance, behavioral disorders, or mental illness are used to refer to mental…

  18. International nuclear waste management fact book

    International Nuclear Information System (INIS)

    Abrahms, C.W.; Patridge, M.D.; Widrig, J.E.

    1995-11-01

    The International Nuclear Waste Management Fact Book has been compiled to provide current data on fuel cycle and waste management facilities, R and D programs, and key personnel in 24 countries, including the US; four multinational agencies; and 20 nuclear societies. This document, which is in its second year of publication supersedes the previously issued International Nuclear Fuel Cycle Fact Book (PNL-3594), which appeared annually for 12 years. The content has been updated to reflect current information. The Fact Book is organized as follows: National summaries--a section for each country that summarizes nuclear policy, describes organizational relationships, and provides addresses and names of key personnel and information on facilities. International agencies--a section for each of the international agencies that has significant fuel cycle involvement and a list of nuclear societies. Glossary--a list of abbreviations/acronyms of organizations, facilities, and technical and other terms. The national summaries, in addition to the data described above, feature a small map for each country and some general information that is presented from the perspective of the Fact Book user in the US

  19. Renewable Energy Project Development Assistance (Fact Sheet)

    Energy Technology Data Exchange (ETDEWEB)

    2013-07-01

    This fact sheet provides information on the Tribes selected to receive assistance from the U.S. Department of Energy Office of Indian Energy 2013 Strategic Technical Assistance Response Team (START) Program, which provides technical expertise to support the development of next-generation energy projects on tribal lands.

  20. Toxicity of Pesticides. Agrichemical Fact Sheet 2.

    Science.gov (United States)

    Hock, Winand K.

    This fact sheet gives the acute oral and dermal toxicity (LD 50) of over 250 pesticides in lab animals. The chemicals are categorized as fungicides, herbicides, insecticides, or miscellaneous compounds. One or more trade names are given for each pesticide. In addition, a brief explanation of toxicity determination is given. (BB)

  1. EU AND GLOBALIZATION: SOME STYLIZED FACTS

    Directory of Open Access Journals (Sweden)

    Scamuffa Domenico

    2009-05-01

    Full Text Available Most of the people all over the world claim that globalization is a result of dynamic interactions between economic, technological, social and political factors. The aim of this paper is to document some stylized facts on this phenomenon in order to take

  2. Getting the Facts on Food Allergy Testing

    Science.gov (United States)

    Getting the Facts on Food Allergy Testing This article has been reviewed by Thanai Pongdee, MD, FAAAAI If you have ever experienced red, itchy skin, swell- ... food, you may wonder if you have a food allergy. While diagnosing food allergies can be tricky, an ...

  3. Mastering Fact Fluency: Are They Game?

    Science.gov (United States)

    Godfrey, Connie J.; Stone, Jamalee

    2013-01-01

    Math games can be powerful tools in helping students achieve automaticity in basic addition and related subtraction facts if both teachers and students use them purposefully. According to the National Council of Teachers of Mathematics (NCTM 2000), developing a solid mathematical foundation is essential for every child in prekindergarten through…

  4. Hippocrates: facts and fiction | Retief | Acta Theologica

    African Journals Online (AJOL)

    Hippocrates, the Father of Medicine, is reviewed as a historical person and in terms of his contribution to medicine in order to distinguish fact from fiction. Contemporary and later sources reveal that many (possibly untrue) legends accumulated around this enigmatic figure. The textual tradition and the composition of the ...

  5. Facts about Cleft Lip and Cleft Palate

    Science.gov (United States)

    ... Information For… Media Policy Makers Facts about Cleft Lip and Cleft Palate Language: English (US) Español (Spanish) Recommend on Facebook ... can make referrals to cleft/craniofacial treatment teams. Cleft Lip & Palate Foundation of Smiles Cleft Lip & Palate Foundation of ...

  6. Main facts 1995; Faits marquants 1995

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1996-11-01

    This report presents the main facts of the studies carried out by the Direction des Etudes et Recherches (DER) of Electricite de France: new applications of electricity, classical and nuclear thermal power plants, electrical equipment, environment protection, monitoring and plants operations.

  7. D.E.R. 85: main facts

    International Nuclear Information System (INIS)

    1986-01-01

    This report presents the important facts among the studies carried out by the ''Direction des Etudes et Recherches'' (E.D.F.): new applications of electric power for customers, protection of environment, classical equipments for power plants and nuclear equipments, monitoring and control of power plants, electrical equipments, development and operation of electrical networks, informatics and office automation [fr

  8. Teaching Science Fact with Science Fiction

    Science.gov (United States)

    Raham, R. Gary

    2004-01-01

    The literature of science fiction packs up the facts and discoveries of science and runs off to futures filled with both wonders and warnings. Kids love to take the journeys it offers for the thrill of the ride, but they can learn as they travel, too. This book will provide the reader with: (1) an overview of the past 500 years of scientific…

  9. College Experience and Volunteering. Fact Sheet

    Science.gov (United States)

    Marcelo, Karlo Barrios

    2007-01-01

    College experience and volunteering are positively correlated. Measurable differences in civic activity exist between young people who attend college and young people who do not. This fact sheet explores volunteering as civic engagement among youth with college experience, ages 19-25, which was down for the second year in a row in 2006. The…

  10. Facts about food irradiation: Status and trends

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet introduces the concept of irradiating food to reduce post-harvest losses from infestation, contamination and spoilage, to lower the incidence of foodborne diseases and to assist international trade in food products by offering an alternative to fumigation or some other treatments that may not be acceptable to the importing countries

  11. Fact Sheets on Pesticides in Schools.

    Science.gov (United States)

    National Coalition against the Misuse of Pesticides, Washington, DC.

    This document consists of a collection of fact sheets about the use of pesticides in schools and how to reduce it. The sheets are: (1) "Alternatives to Using Pesticides in Schools: What Is Integrated Pest Management?"; (2) "Health Effects of 48 Commonly Used Pesticides in Schools"; (3) "The Schooling of State Pesticide…

  12. Fishing Facts Unlimited. Enterprise: Man & Technology.

    Science.gov (United States)

    Southern Illinois Univ., Carbondale. Dept. of Technical and Industrial Education.

    Fishing Facts Unlimited, a student conducted enterprise in Technical and Industrial Education at Southern Illinois University, Carbondale has been a very successful operation, both financially and in providing a community service. The service provided by the enterprise was the production and sales of a 48-page fishing guide to Southern Illinois.…

  13. World War II Informational Fact Sheets.

    Science.gov (United States)

    Department of Defense, Washington, DC.

    This commemorative book provides numerous fact sheets on various aspects of World War II, both on the fighting front and the homefront. Replicas of posters of the war era, descriptions of battles with maps, contributions of women and minorities to the war effort, even music of the wartime era, add to this collection of resource materials useful to…

  14. D.E.R. 91 main facts

    International Nuclear Information System (INIS)

    Schmidt, N.

    1991-01-01

    This report presents the main facts of the studies carried out by the Direction des Etudes et Recherches (DER) of Electricite de France: New applications of electricity, classical and nuclear thermal power plants, electrical equipment, environment protection, network analysis, information and informatic equipment

  15. International nuclear waste management fact book

    Energy Technology Data Exchange (ETDEWEB)

    Abrahms, C W; Patridge, M D; Widrig, J E

    1995-11-01

    The International Nuclear Waste Management Fact Book has been compiled to provide current data on fuel cycle and waste management facilities, R and D programs, and key personnel in 24 countries, including the US; four multinational agencies; and 20 nuclear societies. This document, which is in its second year of publication supersedes the previously issued International Nuclear Fuel Cycle Fact Book (PNL-3594), which appeared annually for 12 years. The content has been updated to reflect current information. The Fact Book is organized as follows: National summaries--a section for each country that summarizes nuclear policy, describes organizational relationships, and provides addresses and names of key personnel and information on facilities. International agencies--a section for each of the international agencies that has significant fuel cycle involvement and a list of nuclear societies. Glossary--a list of abbreviations/acronyms of organizations, facilities, and technical and other terms. The national summaries, in addition to the data described above, feature a small map for each country and some general information that is presented from the perspective of the Fact Book user in the US.

  16. Recent facts about photovoltaics in Germany

    International Nuclear Information System (INIS)

    Wirth, Harry

    2015-01-01

    Germany is leaving the age of fossil fuel behind. In building a sustainable energy future, photovoltaics is going to have an important role. The following summary consists of the most recent facts, figures and findings and shall assist in forming an overall assessment of the photovoltaic expansion in Germany.

  17. Moving Facts in an Arctic field

    DEFF Research Database (Denmark)

    Hastrup, Kirsten Blinkenberg; Flora, Janne; Andersen, Astrid Oberborbeck

    2016-01-01

    , and an engagement with other disciplinary practices. The gain of our cross-disciplinary experiment was therefore not only to know more about the makings of a particular landscape in a multi-disciplinary perspective, but also to understand how anthropology makes sense of inherently moving facts....

  18. D.E.R. 92 - Main facts

    International Nuclear Information System (INIS)

    1992-01-01

    This report presents the main facts of the studies carried out by the Direction des Etudes et Recherches (DER) of Electricite de France: new applications of electricity, classical and nuclear thermal power plants, electrical equipment, environment protection, network analysis, information and informatic equipment

  19. Food photography. I: The perception of food portion size from photographs.

    Science.gov (United States)

    Nelson, M; Atkinson, M; Darbyshire, S

    1994-11-01

    Fifty-one male and female volunteers aged 18-90 years from a wide variety of social and occupational backgrounds completed 7284 assessments of portion size in relation to food photographs. Subjects were shown six portion sizes (two small, two medium and two large) for each of six foods, and asked to compare the amount on the plate in front of them to (a) a series of eight photographs showing weights of portions from the 5th to the 95th centile of portion size (British Adult Dietary Survey), or (b) a single photograph of the average (median) portion size. Photographs were prepared either in colour or in black and white, and in two different sizes. The order of presentation of foods; use of black and white or colour; the size of photographs; and presentation of eight or average photographs were each randomized independently. On average, the mean differences between the portion size presented and the estimate of portion size using the photographs varied from -8 to +6 g (-4 to +5%) for the series of eight photographs, and from -34 to -1 g (-23 to +9%) for the single average photograph. Large portion sizes tended to be underestimated more than medium or small portion sizes, especially when using the average photograph (from -79 to -14 g, -37 to -13%). Being female, 65 years and over, or retired, or seeing photographs in colour, were all associated with small but statistically significant overestimations of portion size. Having a body mass index > or = 30 kg/m2 was associated with an 8% underestimate of portion size. We conclude that use of a series of eight photographs is associated with relatively small errors in portion size perception, whereas use of an average photograph is consistently associated with substantial underestimation across a variety of foods.

  20. Big hearts, small hands: a focus group study exploring parental food portion behaviours

    OpenAIRE

    Curtis, Kristina; Atkins, Louise; Brown, Katherine

    2017-01-01

    Abstract Background The development of healthy food portion sizes among families is deemed critical to childhood weight management; yet little is known about the interacting factors influencing parents’ portion control behaviours. This study aimed to use two synergistic theoretical models of behaviour: the COM-B model (Capability, Opportunity, Motivation – Behaviour) and Theoretical Domains Framework (TDF) to identify a broad spectrum of theoretically derived influences on parents’ portion co...

  1. Image portion identification methods, image parsing methods, image parsing systems, and articles of manufacture

    Science.gov (United States)

    Lassahn, Gordon D.; Lancaster, Gregory D.; Apel, William A.; Thompson, Vicki S.

    2013-01-08

    Image portion identification methods, image parsing methods, image parsing systems, and articles of manufacture are described. According to one embodiment, an image portion identification method includes accessing data regarding an image depicting a plurality of biological substrates corresponding to at least one biological sample and indicating presence of at least one biological indicator within the biological sample and, using processing circuitry, automatically identifying a portion of the image depicting one of the biological substrates but not others of the biological substrates.

  2. A qualitative study of parents' perceptions and use of portion size strategies for preschool children's snacks.

    Science.gov (United States)

    Blake, Christine E; Fisher, Jennifer Orlet; Ganter, Claudia; Younginer, Nicholas; Orloski, Alexandria; Blaine, Rachel E; Bruton, Yasmeen; Davison, Kirsten K

    2015-05-01

    Increases in childhood obesity correspond with shifts in children's snacking behaviors and food portion sizes. This study examined parents' conceptualizations of portion size and the strategies they use to portion snacks in the context of preschool-aged children's snacking. Semi-structured qualitative interviews were conducted with non-Hispanic white (W), African American (AA), and Hispanic (H) low-income parents (n = 60) of preschool-aged children living in Philadelphia and Boston. The interview examined parents' child snacking definitions, purposes, contexts, and frequency. Verbatim transcripts were analyzed using a grounded theory approach. Coding matrices compared responses by race/ethnicity, parent education, and household food security status. Parents' commonly referenced portion sizes when describing children's snacks with phrases like "something small." Snack portion sizes were guided by considerations including healthfulness, location, hunger, and timing. Six strategies for portioning snacks were presented including use of small containers, subdividing large portions, buying prepackaged snacks, use of hand measurement, measuring cups, scales, and letting children determine portion size. Differences in considerations and strategies were seen between race/ethnic groups and by household food security status. Low-income parents of preschool-aged children described a diverse set of considerations and strategies related to portion sizes of snack foods offered to their children. Future studies should examine how these considerations and strategies influence child dietary quality. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Summary of Available Hydrogeologic Data for the Northeast Portion of the Alluvial Aquifer at Louisville, Kentucky

    National Research Council Canada - National Science Library

    Unthank, Michael D; Nelson, Jr., Hugh L

    2006-01-01

    The hydrogeologic characteristics of the unconsolidated glacial outwash sand and gravel deposits that compose the northeast portion of the alluvial aquifer at Louisville, Kentucky, indicate a prolific...

  4. Improved nutritional status in elderly patients 6 months after stroke

    DEFF Research Database (Denmark)

    Brynningsen, P K; Damsgaard, Else Marie; Husted, Steen

    2007-01-01

    INTRODUCTION: Nutritional status among stroke patients has received limited attention despite the fact, that it may have an influence on clinical outcome. Previous studies have estimated that 15-20 % of patients suffer from malnutrition in the acute phase of stroke, but so far no studies have...... focused on the late rehabilitation phase after stroke in the patients own home, where the attention on nutrition may be reduced. AIMS: To determine the prevalence of malnutrition during 6 months of stroke rehabilitation, and to investigate the association between nutritional status, functional recovery...... improvement for serum proteins, and 22 % of the patients were malnourished 6 months after stroke. Udgivelsesdato: null-null...

  5. Enteral nutrition in surgery

    International Nuclear Information System (INIS)

    Sucha, R.; Lichvarova, I.; Duchon, R.; Dolnik, J.; Pindak, D.

    2011-01-01

    Enteral feeding provides physiologic, metabolic, safety, and cost benefits over parenteral nutrition. There are various ways enteral nutritional is administered and scheduled. The method of administration must be individualized to each patient's specific needs. Enteral nutrition is not only the supply of exogenous substrates and to prevent depletion of endogenous sources. Today the enteral nutrition becomes part of a therapeutic strategy to influence the severity of the disease to affect the function of GIT, and to modulate immune responses of the gut and the whole organism. Early enteral nutrition in the postoperative period reduces the risk of infectious complications. (author)

  6. Improved nutritional status in elderly patients 6 months after stroke

    DEFF Research Database (Denmark)

    Brynningsen, P K; Damsgaard, Else Marie; Husted, Steen

    2007-01-01

    INTRODUCTION: Nutritional status among stroke patients has received limited attention despite the fact, that it may have an influence on clinical outcome. Previous studies have estimated that 15-20 % of patients suffer from malnutrition in the acute phase of stroke, but so far no studies have...... focused on the late rehabilitation phase after stroke in the patients own home, where the attention on nutrition may be reduced. AIMS: To determine the prevalence of malnutrition during 6 months of stroke rehabilitation, and to investigate the association between nutritional status, functional recovery...... and 6 months. Nutritional status was evaluated by body weight, body mass index (BMI), mid upper arm circumference (MAC), triceps skinfold thickness (TSF) and serum concentrations of albumin and transferrin. Malnutrition was defined if the patients had 2 or more abnormal nutritional variables. RESULTS...

  7. A qualitative study of psychological, social and behavioral barriers to appropriate food portion size control.

    Science.gov (United States)

    Spence, Michelle; Livingstone, M Barbara E; Hollywood, Lynsey E; Gibney, Eileen R; O'Brien, Sinéad A; Pourshahidi, L Kirsty; Dean, Moira

    2013-08-01

    Given the worldwide prevalence of overweight and obesity, there is a clear need for meaningful practical healthy eating advice - not only in relation to food choice, but also on appropriate food portion sizes. As the majority of portion size research to date has been overwhelmingly quantitative in design, there is a clear need to qualitatively explore consumers' views in order to fully understand how food portion size decisions are made. Using qualitative methodology this present study aimed to explore consumers' views about factors influencing their portion size selection and consumption and to identify barriers to appropriate portion size control. Ten focus groups with four to nine participants in each were formed with a total of 66 persons (aged 19-64 years) living on the island of Ireland. The semi-structured discussions elicited participants' perceptions of suggested serving size guidance and explored the influence of personal, social and environmental factors on their food portion size consumption. Audiotapes of the discussions were professionally transcribed verbatim, loaded into NVivo 9, and analysed using an inductive thematic analysis procedure. The rich descriptive data derived from participants highlight that unhealthy portion size behaviors emanate from various psychological, social and behavioral factors. These bypass reflective and deliberative control, and converge to constitute significant barriers to healthy portion size control. Seven significant barriers to healthy portion size control were apparent: (1) lack of clarity and irrelevance of suggested serving size guidance; (2) guiltless eating; (3) lack of self-control over food cues; (4) distracted eating; (5) social pressures; (6) emotional eating rewards; and (7) quantification habits ingrained from childhood. Portion size control strategies should empower consumers to overcome these effects so that the consumption of appropriate food portion sizes becomes automatic and habitual.

  8. Portion control for the treatment of obesity in the primary care setting

    Directory of Open Access Journals (Sweden)

    Harris Katherine I

    2011-09-01

    Full Text Available Abstract Background The increasing prevalence of obesity is a significant health threat and a major public health challenge. A critical need exists to develop and evaluate practical methods for the treatment of obesity in the clinical setting. One of the factors contributing to the obesity epidemic is food portion sizes. Limited data are available on the efficacy of visual or tactile devices designed to enhance patient understanding and control of portion sizes. A portion control plate is a commercially-available product that can provide visual cues of portion size and potentially contribute to weight loss by enhancing portion size control among obese patients. This tool holds promise as a useful adjunct to dietary counseling. Our objective was to evaluate a portion control intervention including dietary counseling and a portion control plate to facilitate weight loss among obese patients in a primary care practice. Findings We randomized 65 obese patients [body mass index (BMI ≥ 30 and vs. -0.5% ± 2.2%; p = 0.041 and a non significant trend in weight change from baseline at 6 months (-2.1% ± 3.8% vs. -0.7% ± 3.7%; p = 0.232 compared with usual care. Nearly one-half of patients assigned to the portion control intervention who completed the study reported the overall intervention was helpful and the majority would recommend it to others. Conclusions Our findings suggest that a portion control intervention incorporating dietary counseling and a portion control plate may be effective for enhancing weight loss among obese subjects. A portion control intervention deserves further evaluation as a weight control strategy in the primary care setting. Trial registration Current controlled trials NCT01451554

  9. International nuclear fuel cycle fact book

    Energy Technology Data Exchange (ETDEWEB)

    Leigh, I.W.

    1988-01-01

    As the US Department of Energy (DOE) and DOE contractors have become increasingly involved with other nations in nuclear fuel cycle and waste management cooperative activities, a need has developed for a ready source or information concerning foreign fuel cycle programs, facilities, and personnel. This Fact Book was compiled to meet that need. The information contained has been obtained from nuclear trade journals and newsletters; reports of foreign visits and visitors; CEC, IAEA, and OECD/NEA activities reports; proceedings of conferences and workshops; and so forth. Sources do not agree completely with each other, and the data listed herein does not reflect any one single source but frequently is consolidation/combination of information. Lack of space as well as the intent and purpose of the Fact Book limit the given information to that pertaining to the Nuclear Fuel Cycle and to data considered of primary interest or most helpful to the majority of users.

  10. International Nuclear Fuel Cycle Fact Book

    International Nuclear Information System (INIS)

    Leigh, I.W.

    1992-05-01

    As the US Department of Energy (DOE) and DOE contractors have become increasingly involved with other nations in nuclear fuel cycle and waste management cooperative activities, a need exists costs for a ready source of information concerning foreign fuel cycle programs, facilities, and personnel. This Fact Book has been compiled to meet that need. The information contained in the International Nuclear Fuel Cycle Fact Book has been obtained from many unclassified sources: nuclear trade journals and newsletters; reports of foreign visits and visitors; CEC, IAEA, and OECD/NMEA activities reports; and proceedings of conferences and workshops. The data listed typically do not reflect any single source but frequently represent a consolidation/combination of information

  11. International nuclear fuel cycle fact book

    International Nuclear Information System (INIS)

    Leigh, I.W.; Lakey, L.T.; Schneider, K.J.; Silviera, D.J.

    1987-01-01

    As the US Department of Energy (DOE) and DOE contractors have become increasingly involved with other nations in nuclear fuel cycle and waste management cooperative activities, a need has developed for a ready source of information concerning foreign fuel cycle programs, facilities, and personnel. This Fact Book was compiled to meet that need. The information contained has been obtained from nuclear trade journals and newsletters; reports of foreign visits and visitors; CEC, IAEA, and OECD/NEA activities reports; proceedings of conferences and workshops; and so forth. Sources do not agree completely with each other, and the data listed herein does not reflect any one single source but frequently is a consolidation/combination of information. Lack of space as well as the intent and purpose of the Fact Book limit the given information to that pertaining to the Nuclear Fuel Cycle and to data considered of primary interest or most helpful to the majority of users

  12. International Nuclear Fuel Cycle Fact Book

    Energy Technology Data Exchange (ETDEWEB)

    Leigh, I W; Mitchell, S J

    1990-01-01

    As the US Department of Energy (DOE) and DOE contractors have become increasingly involved with other nations in nuclear fuel cycle and waste management cooperative activities, a need has developed for a ready source of information concerning foreign fuel cycle programs, facilities, and personnel. This Fact Book was compiled to meet that need. The information contained in the International Nuclear Fuel Cycle Fact Book has been obtained from many unclassified sources: nuclear trade journals and newsletters; reports of foreign visits and visitors; CEC, IAEA, and OECD/NEA activities reports; proceedings of conferences and workshops, etc. The data listed do not reflect any one single source but frequently represent a consolidation/combination of information.

  13. International nuclear fuel cycle fact book

    International Nuclear Information System (INIS)

    Leigh, I.W.

    1988-01-01

    As the US Department of Energy (DOE) and DOE contractors have become increasingly involved with other nations in nuclear fuel cycle and waste management cooperative activities, a need has developed for a ready source or information concerning foreign fuel cycle programs, facilities, and personnel. This Fact Book was compiled to meet that need. The information contained has been obtained from nuclear trade journals and newsletters; reports of foreign visits and visitors; CEC, IAEA, and OECD/NEA activities reports; proceedings of conferences and workshops; and so forth. Sources do not agree completely with each other, and the data listed herein does not reflect any one single source but frequently is consolidation/combination of information. Lack of space as well as the intent and purpose of the Fact Book limit the given information to that pertaining to the Nuclear Fuel Cycle and to data considered of primary interest or most helpful to the majority of users

  14. International Nuclear Fuel Cycle Fact Book

    International Nuclear Information System (INIS)

    Leigh, I.W.; Mitchell, S.J.

    1990-01-01

    As the US Department of Energy (DOE) and DOE contractors have become increasingly involved with other nations in nuclear fuel cycle and waste management cooperative activities, a need has developed for a ready source of information concerning foreign fuel cycle programs, facilities, and personnel. This Fact Book was compiled to meet that need. The information contained in the International Nuclear Fuel Cycle Fact Book has been obtained from many unclassified sources: nuclear trade journals and newsletters; reports of foreign visits and visitors; CEC, IAEA, and OECD/NEA activities reports; proceedings of conferences and workshops, etc. The data listed do not reflect any one single source but frequently represent a consolidation/combination of information

  15. FACT. Multivariate extraction of muon ring images

    Energy Technology Data Exchange (ETDEWEB)

    Noethe, Maximilian; Temme, Fabian; Buss, Jens [Experimentelle Physik 5b, TU Dortmund, Dortmund (Germany); Collaboration: FACT-Collaboration

    2016-07-01

    In ground-based gamma-ray astronomy, muon ring images are an important event class for instrument calibration and monitoring of its properties. In this talk, a multivariate approach will be presented, that is well suited for real time extraction of muons from data streams of Imaging Atmospheric Cherenkov Telescopes (IACT). FACT, the First G-APD Cherenkov Telescope is located on the Canary Island of La Palma and is the first IACT to use Silicon Photomultipliers for detecting the Cherenkov photons of extensive air showers. In case of FACT, the extracted muon events are used to calculate the time resolution of the camera. In addition, the effect of the mirror alignment in May 2014 on properties of detected muons is investigated. Muon candidates are identified with a random forest classification algorithm. The performance of the classifier is evaluated for different sets of image parameters in order to compare the gain in performance with the computational costs of their calculation.

  16. Groups of Fact in Computer Society

    Directory of Open Access Journals (Sweden)

    Maria Cristina Cereser Pezzella

    2015-12-01

    groups and the fact groups, presenting these as subjects, although without constituting a society. Technological changes led to the formation of so-called cyberspace, which enabled a change in the own way of understanding the reality through faster diffusion of the most varied content information, thus allowing not only a quicker movement of goods and messages, as well as the modification of habits and even the conversion of practically any cultural product in assets to be profitable exploitation, aimed at consumption.

  17. Facts and possibilities for the energy problem

    Energy Technology Data Exchange (ETDEWEB)

    Koch, E [Kernforschungszentrum Karlsruhe (Germany, F.R.). Abt. Bauwesen

    1977-01-01

    After the oil crisis, all countries have become more aware of the energy problem. The economic dictate of OPEC countries must be counteracted at least by a partial self-supply with energy. The article deals with a few selected, realistic developments on the energy sector. Among others, the following facts are discussed: pretroleum reserves in the FRG, coal liquefaction, efficiency of thermal power plants, alternative projects for nuclear energy, reprocessing of nuclear waste, and problems of nuclear waste storage.

  18. Assessment of ATC with Shunt FACTS Devices

    OpenAIRE

    Ashwani Kumar; Jitender Kumar

    2013-01-01

    In this paper, an optimal power flow based approach has been applied for multi-transactions deregulated environment for ATC determination with SVC and STATCOM. The main contribution of the paper is (i) OPF based approach for evaluation of ATC with multi-transactions, (ii) ATC enhancement with FACTS devices viz. SVC and STATCOM for intact and line contingency cases, (iii) Impact of ZIP load on ATC determination and comparison of ATC obtained with SVC and STATCOM. The results have been determin...

  19. Myths & Facts about Value-Added Analysis

    Science.gov (United States)

    TNTP, 2011

    2011-01-01

    This paper presents myths as well as facts about value-added analysis. These myths include: (1) "Value-added isn't fair to teachers who work in high-need schools, where students tend to lag far behind academically"; (2) "Value-added scores are too volatile from year-to-year to be trusted"; (3) "There's no research behind value-added"; (4) "Using…

  20. Omnichannel Marketing. Facts & Figures. Denmark 2017

    DEFF Research Database (Denmark)

    Futtrup Kjær, Jan; Kjær Jacobsen, Christine; Bjerre Herdel, Stine

    This NBI Omnichannel Facts and Figures report highlights the central findings from the NBI Omnichannel capability benchmarking tool, based on data collected in 2015 and 2016. The insights shared here provide an understanding of the way companies and marketing departments are working to deliver...... on - and adapt to - the challenges and opportunities related to the customer-centric, omnichannel experience. View this report as a data-freeze and analysis on the status of omnichannel in Denmark as of 2017....

  1. Facts controllers in power transmission and distribution

    CERN Document Server

    Padiyar, KR

    2007-01-01

    About the Book: The emerging technology of Flexible AC Transmission System (FACTS) enables planning and operation of power systems at minimum costs, without compromising security. This is based on modern high power electronic systems that provide fast controllability to ensure ''flexible'' operation under changing system conditions. This book presents a comprehensive treatment of the subject by discussing the operating principles, mathematical models, control design and issues that affect the applications. The concepts are explained often with illustrative examples and case studies. In partic

  2. Cost Overrun Optimism: Fact or Fiction

    Science.gov (United States)

    2016-02-29

    Base, OH. Homgren, C. T. (1990). In G. Foster (Ed.), Cost accounting : A managerial emphasis (7th ed.). Englewood Cliffs, NJ: Prentice Hall. Morrison... Accounting Office. Gansler, J. S. (1989). Affording defense. Cambridge, MA: The MIT Press. Heise, S. R. (1991). A review of cost performance index...Image designed by Diane Fleischer Cost Overrun Optimism: FACT or FICTION? Maj David D. Christensen, USAF Program managers are advocates by

  3. LAND JUDGING AND PLANT NUTRITION, A PROGRAMMED INSTRUCTION UNIT, REPORT NUMBER 13.

    Science.gov (United States)

    LONG, GILBERT A.

    A UNIT OF PROGRAMED LEARNING MATERIALS WAS PRESENTED ON THE PRINCIPLES AND PROCEDURES OF LAND JUDGING AND PLANT NUTRITION. IN HIS PREPARATION, THE AUTHOR FIRST IDENTIFIED PRINCIPLES AND FACTS NECESSARY FOR EFFECTIVE LAND CLASSIFICATION AND PLANT NUTRITION BY EXAMINING RELEVANT SCIENTIFIC REPORTS. USING THIS INFORMATION, HE THEN FORMED A TEAM OF 16…

  4. Considering FACTS in Optimal Transmission Expansion Planning

    Directory of Open Access Journals (Sweden)

    K. Soleimani

    2017-10-01

    Full Text Available The expansion of power transmission systems is an important part of the expansion of power systems that requires enormous investment costs. Since the construction of new transmission lines is very expensive, it is necessary to choose the most efficient expansion plan that ensures system security with a minimal number of new lines. In this paper, the role of Flexible AC Transmission System (FACTS devices in the effective operation and expansion planning of transmission systems is examined. Effort was taken to implement a method based on sensitivity analysis to select the optimal number and location of FACTS devices, lines and other elements of the transmission system. Using this method, the transmission expansion plan for a 9 and a 39 bus power system was performed with and without the presence of FACTS with the use of DPL environment in Digsilent software 15.1. Results show that the use of these devices reduces the need for new transmission lines and minimizes the investment cost.

  5. Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption

    NARCIS (Netherlands)

    Reinders, Machiel J.; Huitink, Marlijn; Dijkstra, S.C.; Maaskant, Anna J.; Heijnen, Joris

    2017-01-01

    Background: The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were

  6. Portion Size Labeling and Intended Soft Drink Consumption: The Impact of Labeling Format and Size Portfolio

    Science.gov (United States)

    Vermeer, Willemijn M.; Steenhuis, Ingrid H. M.; Leeuwis, Franca H.; Bos, Arjan E. R.; de Boer, Michiel; Seidell, Jacob C.

    2010-01-01

    Objective: To assess what portion size labeling "format" is most promising in helping consumers selecting appropriate soft drink sizes, and whether labeling impact depends on the size portfolio. Methods: An experimental study was conducted in fast-food restaurants in which 2 labeling formats (ie, reference portion size and small/medium/large…

  7. 24 CFR 902.47 - Management operations portion of total PHAS points.

    Science.gov (United States)

    2010-04-01

    ... 24 Housing and Urban Development 4 2010-04-01 2010-04-01 false Management operations portion of... Operations § 902.47 Management operations portion of total PHAS points. Of the total 100 points available for a PHAS score, a PHA may receive up to 30 points based on the Management Operations Indicator. ...

  8. 21 CFR 102.45 - Fish sticks or portions made from minced fish.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Fish sticks or portions made from minced fish. 102... for Specific Nonstandardized Foods § 102.45 Fish sticks or portions made from minced fish. (a) The common or usual name of the food product that resembles and is of the same composition as fish sticks or...

  9. Gluten-free diet - facts and myths.

    OpenAIRE

    Hejduk Bobková, Barbora

    2017-01-01

    The aim of this bachelor thesis was to gain a comprehensive view of the gluten-free diet and to confirm or refute the claim that the gluten-free diet became a fashion trend in nutrition. The theoretical part explains the relationship between gluten-free diet and diseases caused by intolerance of gluten. Greater attention is paid to the most serious of these, celiac disease, whose only treatment is gluten-free diet Research of commonly available sources for the general public has produced a li...

  10. Knowledge of nutrition facts on food labels and their impact on food ...

    African Journals Online (AJOL)

    2013-03-05

    Mar 5, 2013 ... making purchasing choices with regard to food. Design: This was ..... Wansink reported that consumers tend to fully process and believe ... information and effect on their purchasing decision in Ghana: a case study of Kumasi.

  11. The Facts about Childhood Obesity and Overweightness. Nutrition, Health and Safety.

    Science.gov (United States)

    Lino, Mark

    2001-01-01

    Examines the issue of overweightness and obesity among children. Addresses the following: (1) magnitude of obesity and overweightness; (2) growth of the problem in recent years; (3) diet and other key roles; and (4) the relation of obesity to income, education, and ethnicity. (SD)

  12. Using the Nutrition Facts Label: A How-To Guide for Older Adults

    Science.gov (United States)

    ... are different types of dietary fat .Some have health benefits when eaten in small quantities, but others do ... to sunlight. If you aren’t exposed to outdoor sunlight on a regular basis, ask your healthcare ...

  13. Portion size

    Science.gov (United States)

    ... of cards One 3-ounce (84 grams) serving of fish is a checkbook One-half cup (40 grams) ... for the smallest size. By eating a small hamburger instead of a large, you will save about 150 calories. ...

  14. Families' use of nutritional information on food labels

    DEFF Research Database (Denmark)

    Nørgaard, Maria Kümpel; Brunsø, Karen

    2009-01-01

    How interested and competent are families in fact when using nutritional information on food labels? By means of ethnographical methodologies 12 families with children aged 9-13 were monitored when shopping for food and in their own home when cooking and eating dinner in order to explore their use...

  15. Optimizing patient nutrition

    DEFF Research Database (Denmark)

    Geiker, Nina Rica Wium

    (Paper I). The present study is, to my knowledge, the only study investigating the validity of performed nutritional risk screenings by comparing them with medical records. Eight per cent of patients were correctly screened for nutritional risk. A total of 24% of 2393 patients were nutritionally screened......Malnutrition, under-nutrition and/or obesity, may develop due to disease but may also cause disease. The prevalence of under-nutrition among hospitalized patients is high: 40-60% are either already under-nourished on admittance or at-risk of becoming malnourished. As in the general population...... of prescription medication, and take longer to recover. Acknowledging the adverse effects of malnutrition on health, since 2006 it has been mandatory to screen all patients for nutritional risk within 24 hours of admittance at all hospitals in the Capital Region, Denmark. The compliance to and the validity...

  16. SunShot Initiative Fact Sheet

    Energy Technology Data Exchange (ETDEWEB)

    DOE Solar Energy Technologies Office

    2015-04-01

    The U.S. Department of Energy (DOE) SunShot Initiative is a collaborative national effort launched in 2011 that aggressively drives innovation to make solar energy fully cost competitive with traditional energy sources before the end of the decade. The SunShot fact sheet outlines goals and successes of the program as it works with private companies, universities, non-profit organizations, state and local governments, and national laboratories to drive down the cost of solar electricity to $0.06 per kilowatt-hour, without incentives, by the year 2020.

  17. Facts and values in risk assessment

    International Nuclear Information System (INIS)

    Cross, Frank B.

    1998-01-01

    Risk, as commonly understood, is a complex melange of facts, values, and fears. While this complexity of public risk perception is now broadly recognized, its implications are insufficiently explored. Public risk perceptions offer p poor guide for public policymaking. Popular assessments of risk are tainted by misinformation and unreliable heuristics. While subjective considerations, often called values, play a role in public perception of risk, those 'values' are often inappropriate for government decisionmaking. Reliance on public perceptions of risk means more premature deaths. Public risk perception also is systematically skewed contrary to the interests of the disadvantaged. Strict probabilistic risk measures generally provide a superior guide for government regulatory policy

  18. Performance of FACTS equipment in Meshed systems

    Energy Technology Data Exchange (ETDEWEB)

    Lerch, E; Povh, D [Siemens AG, Berlin (Germany)

    1994-12-31

    Modern power electronic devices such as thyristors and GTOs have made it possible to design controllable network elements, which will play a considerable role in ensuring reliable economic operation of transmission systems as a result of their capability to rapidly change active and reactive power. A number of FACTS elements for high-speed active and reactive power control will be described. Control of power system fluctuations in meshed systems by modulation of active and reactive power will be demonstrated using a number of examples. (author) 7 refs., 11 figs.

  19. Scientific Facts and Methods in Public Reason

    DEFF Research Database (Denmark)

    Jønch-Clausen, Karin; Kappel, Klemens

    2016-01-01

    Should scientific facts and methods have an epistemically privileged status in public reason? In Rawls’s public reason account he asserts what we will label the Scientific Standard Stricture: citizens engaged in public reason must be guided by non-controversial scientific methods, and public reason...... must be in line with non-controversial scientific conclusions. The Scientific Standard Stricture is meant to fulfill important tasks such as enabling the determinateness and publicity of the public reason framework. However, Rawls leaves us without elucidation with regard to when science...

  20. Evaluating bioremediation: distinguishing fact from fiction.

    Science.gov (United States)

    Shannon, M J; Unterman, R

    1993-01-01

    Bioremediation options encompass diverse types of biochemical mechanisms that may lead to a target's mineralization, partial transformation, humification, or altered redox state (e.g. for metallic elements). Because these various mechanisms produce alternative fates of the targeted pollutants, it is often necessary to use diverse evaluation criteria to qualify a successful bioremediation. Too often target depletion from a treated matrix can be mistakenly ascribed to biological activity when in fact the depletion is caused by abiotic losses (e.g. volatilization, leaching, and stripping). Thus, effective, and therefore convincing, evaluation requires that experimental and engineering designs anticipate all possible routes of target depletion and that these routes be carefully monitored.

  1. Amazing & extraordinary facts the steam age

    CERN Document Server

    Holland, Julian

    2012-01-01

    Respected transport author Julian Holland delves into the intriguing world of steam in his latest book, which is full of absorbing facts and figures on subjects ranging from Cornish beam engines, steam railway locomotives, road vehicles and ships through to traction engines, steam rollers and electricity generating stations and the people who designed and built them. Helped along the way by the inventive minds of James Watt, Richard Trevithick and George Stephenson, steam became the powerhouse that drove the Industrial Revolution in Britain in the late 18th and 19th centuries.

  2. Left brain, right brain: facts and fantasies.

    Science.gov (United States)

    Corballis, Michael C

    2014-01-01

    Handedness and brain asymmetry are widely regarded as unique to humans, and associated with complementary functions such as a left-brain specialization for language and logic and a right-brain specialization for creativity and intuition. In fact, asymmetries are widespread among animals, and support the gradual evolution of asymmetrical functions such as language and tool use. Handedness and brain asymmetry are inborn and under partial genetic control, although the gene or genes responsible are not well established. Cognitive and emotional difficulties are sometimes associated with departures from the "norm" of right-handedness and left-brain language dominance, more often with the absence of these asymmetries than their reversal.

  3. Non-destructive testing: significant facts

    International Nuclear Information System (INIS)

    Espejo, Hector; Ruch, Marta C.

    2006-01-01

    In the last fifty years different organisations, both public and private, have been assigned to the mission of introducing into the country the most relevant aspects of the modern technological discipline 'Non Destructive Testing' (NDT) through a manifold of activities, such as training and education, research, development, technical assistance and services, personnel qualification/certification and standardisation. A review is given of the significant facts in this process, in which the Argentine Atomic Energy Commission, CNEA, played a leading part, a balance of the accomplishments is made and a forecast of the future of the activity is sketched. (author) [es

  4. How much should I eat? Estimation of meal portions in anorexia nervosa.

    Science.gov (United States)

    Milos, Gabriella; Kuenzli, Cornelia; Soelch, Chantal Martin; Schumacher, Sonja; Moergeli, Hanspeter; Mueller-Pfeiffer, Christoph

    2013-04-01

    Pathological concern regarding one's weight and weight gain is a crucial feature of anorexia nervosa. Consequently, anorexia nervosa patients often claim that they are uncertain regarding the amount of food they should eat. The present study investigated whether individuals with anorexia nervosa show an altered estimation of meal portion sizes and whether this estimation is modulated by an intent-to-eat instruction (where patients are asked to imagine having to eat the presented meal), meal type and meal portion size. Twenty-four women with anorexia nervosa and 27 healthy women estimated, using a visual analogue scale, the size of six different portions of three different meals, with and without intent-to-eat instructions. Subjects with anorexia nervosa estimated the size of small and medium meal portions (but not large meal servings) as being significantly larger, compared to estimates of healthy controls. The overestimation of small meal portions by anorexia nervosa subjects was significantly greater in the intent-to-eat, compared to general, condition. These findings suggest that disturbed perceptions associated with anorexia nervosa not only include interoceptive awareness (i.e., body weight and shape), but also extend to external disorder-related objects such as meal portion size. Specific therapeutic interventions, such as training regarding meal portion evaluation, could address these difficulties. Copyright © 2013. Published by Elsevier Ltd.

  5. Evaluation of the environmental impact of portion bag for food packaging: a case study of Thailand

    Science.gov (United States)

    Ruangrit, Chaniporn; Usapein, Parnuwat; Limphitakphong, Nantamol; Chavalparit, Orathai

    2017-05-01

    This study applied life cycle assessment methodology in evaluating environmental impact of portion bag. The objective of this study was to identify the hotspot of environmental impact through life cycle of portion bag. The options were proposed for improving environmental performance of the product. The system boundary was defined as cradle-to-grave which included the ethylene production, LDPE and LLDPE resins production, portion bag production, disposal, and transportation. All materials and emissions were calculated based on 1 piece of portion bag which weighed 2.49 g. IMPACT 2002+ was used for assessing environmental impact on SimaPro V8.2 software. The result found that the most of environmental impact was generated from LDPE and LLDPE resins which was used as raw material for producing portion bag. After normalization, non-renewable energy showed the highest potential to concern. This impact related directly to the natural gas drilling, ethane production, ethylene production, resin productions, and energy in all process. In conclusion, it should be suggested that the selection of bio-material for producing portion bag can play an important role to reduce the environmental impact. The research demonstrates the possible way and benefits in improving cleaner raw material and suitable way of product's end-of-life for producing green portion bag in the future.

  6. Nutritional Aspects of the Global Strategу to End Childhood Obesity

    Directory of Open Access Journals (Sweden)

    T.V. Chaichenko

    2015-03-01

    Full Text Available The publication provides an overview of materials from leading international health organizations concerning the nutritional aspects of the global strategy aimed at ending childhood obesity. It is shown that the main feature of the obesity epidemy is the fact that it is preventable. Within the framework of the conclusions of the highest level commission to end childhood obesity (ECHO, literature data of evidence-based strategy were presented. It is indicated that the most significant early interventional preventive factor is the support of breastfeeding, avoidance of protein and carbohydrates overloading in infancy. Norms of energy intake and its distribution when using basic food groups recommended by the American Heart Association in 2014, suitable in terms of cardiovascular health, are provi­ded. Also there are shown the volumes of water consumption in different age periods recommended by the working group on healthy hydration. The need to account portions and to read correctly food labels is shown. The need for comprehensive measures involving not only the healthcare, but also the social, economic, educational and political sectors, as well as for participation of media in the prevention of childhood obesity, is emphasized.

  7. Nutritional assessment of athletes

    National Research Council Canada - National Science Library

    Driskell, Judy A; Wolinsky, Ira

    2011-01-01

    "Evaluating dietary intake, determining energy metabolism, and conducting other nutritional assessments are essential in understanding the relationships between diet, exercise, health, and physical...

  8. Introduction to clinical nutrition

    National Research Council Canada - National Science Library

    Sardesai, Vishwanath M

    2012-01-01

    .... Introduction to Clinical Nutrition, Third edition discusses the physiologic and metabolic interrelationships of all nutrients and their roles in health maintenance and the prevention of various...

  9. What Is Enteral Nutrition?

    Science.gov (United States)

    ... Solution Center NOVEL Project Parenteral Nutrition Resources Intravenous Lipid Emulsions (ILE) Video Series SmartPN Practice and Research Toolkits Publications & ASPEN Journals Journal of Parenteral and ...

  10. How big is a food portion? A pilot study in Australian families.

    Science.gov (United States)

    Collins, Clare E; Bucher, Tamara; Taylor, Aimee; Pezdirc, Kristine; Lucas, Hannah; Watson, Jane; Rollo, Megan; Duncanson, Kerith; Hutchesson, Melinda J; Burrows, Tracy

    2015-08-01

    It is not known whether individuals can accurately estimate the portion size of foods usually consumed relative to standard serving sizes in national food selection guides. The aim of the present cross-sectional pilot study was to quantify what adults and children deem a typical portion for a variety of foods and compare these with the serving sizes specified in the Australian Guide to Healthy Eating (AGHE). Adults and children were independently asked to serve out their typical portion of 10 common foods (rice, pasta, breakfast cereal, chocolate, confectionary, ice cream, meat, vegetables, soft drink and milk). They were also asked to serve what they perceived a small, medium and large portion of each food to be. Each portion was weighed and recorded by an assessor and compared with the standard AGHE serving sizes. Twenty-one individuals (nine mothers, one father, 11 children) participated in the study. There was a large degree of variability in portion sizes measured out by both parents and children, with means exceeding the standard AGHE serving size for all items, except for soft drink and milk, where mean portion sizes were less than the AGHE serving size. The greatest mean overestimations were for pasta (155%; mean 116 g; range 94-139 g) and chocolate (151%; mean 38 g; range 25-50 g), each of which represented approximately 1.5 standard AGHE servings. The findings of the present study indicate that there is variability between parents' and children's estimation of typical portion sizes compared with national recommendations. SO WHAT? Dietary interventions to improve individuals' dietary patterns should target education regarding portion size.

  11. European consumers and nutrition labelling

    DEFF Research Database (Denmark)

    Wills, Josephine M.; Grunert, Klaus G.; Celemín, Laura Fernández

    2009-01-01

    Nutrition labelling of food in Europe is not compulsory, unless a nutrition or health claim is made for the product. The European Commission is proposing mandatory nutrition labelling, even front of pack labelling with nutrition information. Yet, how widespread is nutrition labelling in the EU...

  12. FACT. Flare alerts from blazar monitoring

    Energy Technology Data Exchange (ETDEWEB)

    Dorner, Daniela [Universitaet Wuerzburg (Germany); Bretz, Thomas [RWTH Aachen (Germany); Collaboration: FACT-Collaboration

    2015-07-01

    One of the major goals of the First G-APD Cherenkov Telescope is the longterm monitoring of bright TeV blazars. For more than three years, FACT has observed the blazars Mrk 421 and Mrk 501 and a few other sources on a regular basis. To understand these highly variable objects, simultaneous data at different wavelengths are very useful. FACT is not only taking part in multi-wavelength campaigns, but also sending alerts to other instruments in case of enhanced flux, to study flares within the multi-wavelength frame. To send fast alerts, an automatic quick look analysis was set up on site. Once the data are written on disk, they are automatically processed, and the analysis results are published on a website where other observers can monitor the activity of the source in the very high energy band. In addition, alerts are sent in case the flux is higher than a certain predefined value. In 2014, more than five alerts have been sent. Results from three years of monitoring are presented.

  13. Comparison of Ontology Reasoners: Racer, Pellet, Fact++

    Science.gov (United States)

    Huang, T.; Li, W.; Yang, C.

    2008-12-01

    In this paper, we examine some key aspects of three of the most popular and effective Semantic reasoning engines that have been developed: Pellet, RACER, and Fact++. While these reasonably advanced reasoners share some notable similarities, it is ultimately the creativity and unique nature of these reasoning engines that have resulted in the successes of each of these reasoners. Of the numerous dissimilarities, the most obvious example might be that while Pellet is written in Java, RACER employs the Lisp programming language and Fact++ was developed using C++. From this and many other distinctions in the system architecture, we can understand the benefits of each reasoner and potentially discover certain properties that may contribute to development of an optimal reasoner in the future. The objective of this paper is to establish a solid comparison of the reasoning engines based on their system architectures, features, and overall performances in real world application. In the end, we expect to produce a valid conclusion about the advantages and problems in each reasoner. While there may not be a decisive first place among the three reasoners, the evaluation will also provide some answers as to which of these current reasoning tools will be most effective in common, practical situations.

  14. Effectiveness of Nutrition Education vs. Non-Nutrition Education Intervention in Improving Awareness Pertaining Iron Deficiency among Anemic Adolescents.

    Science.gov (United States)

    Yusoff, Hafzan; Wan Daud, Wan Nudri; Ahmad, Zulkifli

    2013-01-01

    This study was carried out to compare the effect between nutrition education intervention and non-nutrition education intervention on awareness regarding iron deficiency among schooling adolescents in Tanah Merah, one of rural district in Kelantan, Malaysia. This study which was started in year 2010 involved 280 respondents (223 girls, 57 boys, age: 16 yr) from schools in Tanah Merah. The selection criteria were based on hemoglobin level (Hb = 7 - 11.9 g/dL for girls; Hb = 7 - 12.9 g/dL for boys). They were divided into 2 groups. The first group received nutrition education package (Nutrition education, NE), whereas another group was entitled to receive non-nutrition education intervention (Non-Nutrition Education, NNE) (supplement only). Both interventions were implemented for 3 months. The changes in awareness among respondents of both groups were evaluated using multi-choices questionnaire. Nutrition education receiver group (NE) demonstrated improvement in awareness at post-intervention. No substantial improvement was demonstrated by the counterpart group (NNE). Multimedia nutrition education program conducted at school setting was in fact practical and effective in improving awareness on iron deficiency among anemic adolescents.

  15. Market implications of new regulations: impact of health and nutrition information on consumer choice

    Energy Technology Data Exchange (ETDEWEB)

    Barreiro-Hurle, J.; Gracia, A.; Magistris, T. de

    2009-07-01

    Consumer concern for health impacts of diet has increased the use of nutritional information and claims by agro-food industry. Under the current European legislation on nutrition and health claims and on nutritional labelling, three type of nutritional information can be provided on food products: nutritional facts panel, nutritional claims and health claims. In this context, the aim of the paper is to assess how much consumers value the provision of three types of nutritional information in a meat product not precisely perceived as healthy, pork Frankfurt sausages, using a choice experiment. The data comes from a survey conducted in two Spanish medium size towns (Zaragoza and Cordoba) during 2007. A mixed logit model is used to estimate the effect of the nutrition information attributes on consumers utility and derive their willingness to pay. Results show that all three nutritional and health information items are valued by consumers, although preferences are heterogeneous. Health claims are significantly higher valued than nutritional attributes (facts panel or claim). Estimated market shares show that the use of any of the available labelling options will obtain significant market success even at prices including premiums above current price levels. (Author)

  16. CONFERENCE CHEVREUL Nutrition research: the industrial approach

    Directory of Open Access Journals (Sweden)

    Korver Onno

    2000-01-01

    Full Text Available The goal of nutrition research in an industrial setting is the marketing of products. Since consumers cannot see from the product whether it is healthy, communication to the consumer about the nutritional and health values of the products is essential. Industrial nutrition research therefore has to provide the scientific dossier to underpin the claims and other communication on and around the product as well as the scientific basis for the communication. These two lines are illustrated in figure 1. For scientific audiences the steps to collect the scientific evidence are obvious: first screening for new ideas on the basis of scientific developments and business options, then identifying ingredients that can deliver the health benefit, followed by mechanistic and bioavailability studies and finally human intervention trials. The communication line is less obvious for most scientifically oriented audiences. Experience has shown that an information cascade has to be followed: during the execution of the research work close contact with academic experts (a true dialogue is essential, when the research data are available information of a wide selection of health professionals (e.g. physicians, dieticians, science journalists is taking place and only after this step communication to the consumer starts. The communication with the scientific experts (the first step of the cascade obviously has to be in the hands of the nutrition research group of the industry involved. In Unilever this is the Unilever Nutrition Centre based in Vlaardingen in the Netherlands. Their role in the scientific dialogue is outlined in figure 2. The fact that the “Medaille Chevreul” has been awarded twice to members of the Unilever Nutrition Centre in the last two decades, illustrates that the UNC is considered to be a group with a truly scientific tradition.

  17. Validation of a food quantification picture book and portion sizes estimation applying perception and memory methods.

    Science.gov (United States)

    Szenczi-Cseh, J; Horváth, Zs; Ambrus, Á

    2017-12-01

    We tested the applicability of EPIC-SOFT food picture series used in the context of a Hungarian food consumption survey gathering data for exposure assessment, and investigated errors in food portion estimation resulted from the visual perception and conceptualisation-memory. Sixty-two participants in three age groups (10 to foods. The results were considered acceptable if the relative difference between average estimated and actual weight obtained through the perception method was ≤25%, and the relative standard deviation of the individual weight estimates was food items were rated acceptable. Small portion sizes were tended to be overestimated, large ones were tended to be underestimated. Portions of boiled potato and creamed spinach were all over- and underestimated, respectively. Recalling the portion sizes resulted in overestimation with larger differences (up to 60.7%).

  18. A Qualitative Study of Soldier Perceptions of the Relative Importance of MRE Portion Size and Variety

    National Research Council Canada - National Science Library

    Bell, R

    1999-01-01

    .... Bliss, Biggs Army Airfield, and Fort Leonard Wood during 1997 to understand how soldiers perceive Meal, Ready-to-Eat portion size and MRE variety and to begin to determine what types of trade offs...

  19. Opportunities and barriers for smaller portions in food service: lessons from marketing and behavioral economics.

    Science.gov (United States)

    Riis, J

    2014-07-01

    This paper uses the frameworks and evidence from marketing and behavioral economics to highlight the opportunities and barriers for portion control in food service environments. Applying Kahneman's 'thinking fast and slow' concepts, it describes 10 strategies that can be effective in 'tricking' the consumer's fast cognitive system to make better decisions and in triggering the slow cognitive system to help prevent the fast system from making bad decisions. These strategies include shrinking defaults, elongating packages, increasing the visibility of small portions, offering more mixed virtue options, adding more small sizes, offering 'right-sized' standard portions, using meaningful size labels, adopting linear pricing, using temporal landmarks to push smaller portions and facilitating pre-commitment. For each of these strategies, I discuss the specific cost and revenue barriers that a food service operator would face if the strategy were adopted.

  20. Process for forming a chromium diffusion portion and articles made therefrom

    Science.gov (United States)

    Helmick, David Andrew; Cavanaugh, Dennis William; Feng, Ganjiang; Bucci, David Vincent

    2012-09-11

    In one embodiment, a method for forming an article with a diffusion portion comprises: forming a slurry comprising chromium and silicon, applying the slurry to the article, and heating the article to a sufficient temperature and for a sufficient period of time to diffuse chromium and silicon into the article and form a diffusion portion comprising silicon and a microstructure comprising .alpha.-chromium. In one embodiment, a gas turbine component comprises: a superalloy and a diffusion portion having a depth of less than or equal to 60 .mu.m measured from the superalloy surface into the gas turbine component. The diffusion portion has a diffusion surface having a microstructure comprising greater than or equal to 40% by volume .alpha.-chromium.