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Sample records for satisfaction cooking method

  1. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

    Science.gov (United States)

    Savell, J W; Lorenzen, C L; Neely, T R; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O

    1999-03-01

    The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top sirloin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top sirloin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Top sirloin steaks, regardless of city, were consistently cooked to well done or higher degrees of doneness. Dry-heat methods such as outdoor grilling, broiling, and indoor grilling were the most frequent cooking methods used. Four significant interactions existed for OLIKE: USDA quality grade x cooking method (P = .02), city x cooking method (P = .0001), city x degree of doneness (P = .01), and cooking method x degree of doneness (P = .009). Greater differences were found between cooking methods within USDA quality grade than between USDA quality grades within cooking method. Consumers in Houston rated steaks cooked by outdoor grilling higher than those from the other cities, and steaks cooked by indoor grilling were rated the highest among all cooking methods by consumers in Chicago. In Chicago, steaks cooked to more advanced degrees of doneness tended to receive higher ratings, but few differences between degrees of doneness in the other three cities were detected. For outdoor grilling, broiling, and pan-frying, the trend was for OLIKE ratings to decline as degree of doneness increased. The lowest customer satisfaction ratings tended to be given to top sirloin steaks cooked to more advanced degrees of doneness, and consumers most frequently cooked steaks to at least the well done stage. Consumer information programs or the development of postmortem techniques that would ensure acceptable palatability of top sirloin steaks may need to be developed.

  2. Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

    Science.gov (United States)

    Neely, T R; Lorenzen, C L; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O; Savell, J W

    1999-03-01

    The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmering and stewing consistently produced higher consumer attribute ratings. There were clear OLIKE rating differences (P = .0001) for top round steaks among the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P quality grade x degree of doneness (P = .002) and degree of doneness x cooking method (P = .02). Higher ratings generally were given to steaks cooked to medium rare or less or to very well degrees of doneness. Stir-frying, braising, and simmering and stewing were preferred at lower degrees of doneness. Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.

  3. [Customer satisfaction study in two roman hospitals: comparison between "cook & serve" and "cook & chill"].

    Science.gov (United States)

    Perata, E; Ferrari, P; Tarsitani, G

    2005-01-01

    We studied patient's satisfaction rate for hospital dishes comparing "cook & chill" method with "cook & serve". As principal instrument we used a comparative questionnaire, anonymous and self-compiled, which is able to evaluate the differences of customer satisfaction's rate between the two methods.

  4. Energy-efficient cooking methods

    Energy Technology Data Exchange (ETDEWEB)

    De, Dilip K. [Department of Physics, University of Jos, P.M.B. 2084, Jos, Plateau State (Nigeria); Muwa Shawhatsu, N. [Department of Physics, Federal University of Technology, Yola, P.M.B. 2076, Yola, Adamawa State (Nigeria); De, N.N. [Department of Mechanical and Aerospace Engineering, The University of Texas at Arlington, Arlington, TX 76019 (United States); Ikechukwu Ajaeroh, M. [Department of Physics, University of Abuja, Abuja (Nigeria)

    2013-02-15

    Energy-efficient new cooking techniques have been developed in this research. Using a stove with 649{+-}20 W of power, the minimum heat, specific heat of transformation, and on-stove time required to completely cook 1 kg of dry beans (with water and other ingredients) and 1 kg of raw potato are found to be: 710 {+-}kJ, 613 {+-}kJ, and 1,144{+-}10 s, respectively, for beans and 287{+-}12 kJ, 200{+-}9 kJ, and 466{+-}10 s for Irish potato. Extensive researches show that these figures are, to date, the lowest amount of heat ever used to cook beans and potato and less than half the energy used in conventional cooking with a pressure cooker. The efficiency of the stove was estimated to be 52.5{+-}2 %. Discussion is made to further improve the efficiency in cooking with normal stove and solar cooker and to save food nutrients further. Our method of cooking when applied globally is expected to contribute to the clean development management (CDM) potential. The approximate values of the minimum and maximum CDM potentials are estimated to be 7.5 x 10{sup 11} and 2.2 x 10{sup 13} kg of carbon credit annually. The precise estimation CDM potential of our cooking method will be reported later.

  5. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

    Science.gov (United States)

    Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

    2017-02-15

    Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

  6. Analyzing the Determinants of Job Satisfaction among Jordanian Hospital Employees Using The Warr-Cook-Wall Scale

    Directory of Open Access Journals (Sweden)

    Adriana Anamaria Davidescu

    2016-09-01

    Full Text Available The paper aims to identify the main determinants of job satisfaction in Jordanian hospitals using a sample of 325 employees from six hospitals at the level of the year 2015. In order to do that, we used Warr-Cook-Wall scale to assess job satisfaction based on four dimensions: extrinsic job satisfaction, and intrinsic job satisfaction, working conditions satisfaction, employee relations satisfaction applying the multivariate regression analysis to highlight the predictors of job satisfaction. The empirical results revealed that the main determinants of job satisfaction among Jordanian employees are related to the intrinsic job satisfaction and employee relations satisfaction and the wage have a relatively small impact on this. The findings revealed that the financial incentives have their significance but they are not fundamental, the non-financial incentives being really important in enhancing motivation among health employees. So, in order to improve the overall degree of retention, the managers need to reinforce the importance of non-financial factors like the freedom to choose the working methods, the recognition for a good work, the responsibility, the chance for promotion, the opportunity to use the abilities, the attention paid to the suggestions and the level of variety in the job.

  7. Analyzing the Determinants of Job Satisfaction among Jordanian Hospital Employees Using The Warr-Cook-Wall Scale

    OpenAIRE

    Adriana Anamaria Davidescu; Marji Tania Issa Eid; Cristina Sacală

    2016-01-01

    The paper aims to identify the main determinants of job satisfaction in Jordanian hospitals using a sample of 325 employees from six hospitals at the level of the year 2015. In order to do that, we used Warr-Cook-Wall scale to assess job satisfaction based on four dimensions: extrinsic job satisfaction, and intrinsic job satisfaction, working conditions satisfaction, employee relations satisfaction applying the multivariate regression analysis to highlight the predictors of job satisfaction. ...

  8. Customer Satisfaction Index Model on Three Level Of Socioeconomic Status In Bogor Case Study: Customer Satisfaction on Branded Cooking Oil Product

    Directory of Open Access Journals (Sweden)

    Budi Setiawan

    2014-06-01

    Full Text Available Customer satisfaction index models have been developed in many countries, including Indonesia. Those models were commonly not focused on the socioeconomic status (SES of the customer, sothis condition could be a research gap. The aims of this research is to analyze the customer satisfaction index model of branded cooking oil product in Bogor, Indonesia based on SES established from the household monthly routine consumption. Questionnaires were used as primary data collection instrument in this study, while data analysis was carried out with variance based structural equation modeling (SEM which is also known as Partial Least Square (PLS model, and Kruskall Wallis nonparametric test. Perceived quality, perceived value and customer expectation as were significantly influencing the customer satisfaction construct in the structural model. This study also concluded that there is different level of overall customer satisfaction on the three levels of customer’s SES

  9. Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

    Science.gov (United States)

    Renna, Massimiliano; Gonnella, Maria; Giannino, Donato; Santamaria, Pietro

    2014-03-15

    Chicory stems, appreciated both raw and cooked, represent a nutritious and refined food. In this study the effects on the quality of stems cooked by conventional (boiling, steaming and microwaving) and innovative (sous vide) methods were analysed. Several physical, chemical and sensory traits were compared using two local varieties (Galatina and Molfettese) of southern Italy (Puglia region). Independently of the variety, the sous vide method did not significantly affect (redness, yellowness and hue angle) or had the least impact on (lightness and total colour difference) quality parameters among the four methods as compared with the raw product. Following sensory analysis, the sous vide product always showed the highest score among the cooking methods. Moreover, this innovative method did not affect total phenol (TP) content and antioxidant activity (AA) compared with uncooked stems of both varieties. Microwaving increased TP content and AA (though associated with higher weight loss), while different responses depending on the chicory variety were observed after boiling and steaming. The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking process strategies in the industrial sector of ready-to-eat vegetables. © 2013 Society of Chemical Industry.

  10. Patient Satisfaction With Postpartum Teaching Methods.

    Science.gov (United States)

    Wagner, Debra L; Washington, Cynthia

    2016-01-01

    Postpartum discharge instructions are a crucial part of a mother's birth experience. Finding the method to provide those discharge instructions in a manner that increases the mother's satisfaction with her hospital experience is important. This quasi-experimental study examined the relationship between new mothers' interaction with nurses providing postpartum instructions by the traditional and class methods and their satisfaction with discharge teaching. The results indicated new mothers were satisfied with both methods of discharge teaching; however, they were more likely to report stronger agreement with overall satisfaction with the traditional method of discharge teaching than with attending the discharge class.

  11. Patient Satisfaction With Postpartum Teaching Methods

    National Research Council Canada - National Science Library

    Wagner, Debra L; Washington, Cynthia

    2016-01-01

    .... This quasi-experimental study examined the relationship between new mothers' interaction with nurses providing postpartum instructions by the traditional and class methods and their satisfaction with discharge teaching...

  12. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    Science.gov (United States)

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Inefficacy of cooking methods on mercury reduction from shark.

    Science.gov (United States)

    Chicourel, E L; Sakuma, A M; Zenebon, O; Tenuta-Filho, A

    2001-09-01

    Shark and other carnivorous fishes present high potential risk of excessive contamination by mercury. The distribution of mercury throughout the body of blue shark--Prionace glauca--was analysed, and the effects on mercury levels by frying and baking in a laboratory oven, and in a microwave oven, were measured. There was no significant statistical difference in mercury levels in the samples taken from regions near the head, or from central and tail parts, indicating homogeneous distribution of the metal in muscles throughout the body. Frying and baking did not affect original mercury levels present in blue shark. This study indicates that specific studies are needed to define the efficacy or inefficacy of the cooking methods on mercury reduction from fish, in order to clearly resolve divergent opinions in the literature.

  14. A Study on the Safety of Vacuum Cooking Method in the New Cooking System

    OpenAIRE

    山下,由美子; 溝下,あさみ; 村田, 美穂子; 谷口,美佐子; 白砂,千登勢; 水井,富美恵; 岡田,正浩

    2009-01-01

    In the present study,we investigated the shelf-life of vacuum cooked products, which are being increasingly utilized on many fronts, including hotel and hospital catering. We focused on important factors for food hygiene through bacterial and organoleptic testing and investigated the leaching of hazardous substances from vacuum packaging materials due to heating with steam convection ovens. Bacterial testing detected only small amounts of general bacteria even after two weeks of storage foll...

  15. Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables

    Directory of Open Access Journals (Sweden)

    Serap Coşansu

    2016-11-01

    Full Text Available Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

  16. Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

    Directory of Open Access Journals (Sweden)

    Madan Kumar Chapagai

    2016-08-01

    Full Text Available Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. Due to higher nutritional values and bioactive components, low to medium glycaemic index (GI brown rice could be a potential alternative to white rice in these regions. Methods: Five varieties, Chiang (CH, Sungyod (SY, Lepnok (LP from Thailand, Long grain specialty 1 (LS 1 and Long grain specialty 2 (LS 2 from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC. Overnight fasted 10 healthy subjects were fed with 25 g glucose as a reference food (RF on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC of TF over RF. Results: The mean GI values of SY (72 – 81, high, CH and LP (59 – 65, medium and LS 1 and LS 2 (64 – 73, medium to high for cooking were discovered by PC and RC methods. The GI did not vary significantly (p>0.05 among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05 and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01. Conclusions: All five rice varieties irrespectively of the cooking method used are classified as medium to high GI foods. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these

  17. Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.

    Science.gov (United States)

    Borrisser-Pairó, F; Panella-Riera, N; Gil, M; Kallas, Z; Linares, M B; Egea, M; Garrido, M D; Oliver, M A

    2017-01-01

    Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Glycemic index of sweetpotato as affected by cooking methods

    Science.gov (United States)

    Understanding the effect of cooking on glucose availability will aid in the recommendation for including sweet potatoes as a regular component in American diets. Heating breaks down starch granules to allow amylopectin and amylose to be more readily digested by pancreatic amylase, which theoreticall...

  19. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.

    Science.gov (United States)

    Güzel, Demet; Sayar, Sedat

    2012-02-01

    The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P < 0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

  20. Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).

    Science.gov (United States)

    Hwang, In Guk; Shin, Young Jee; Lee, Seongeung; Lee, Junsoo; Yoo, Seon Mi

    2012-12-01

    We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (pproperties of red pepper.

  1. Effects of different cooking methods on health-promoting compounds of broccoli

    Institute of Scientific and Technical Information of China (English)

    Gao-feng YUAN; Bo SUN; Jing YUAN; Qiao-mei WANG

    2009-01-01

    The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

  2. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham.

    Science.gov (United States)

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-11-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, "selected" cooked ham and "high quality" cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an "electronic eye" and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

  3. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

    Science.gov (United States)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

    2015-02-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.

    Directory of Open Access Journals (Sweden)

    Magdalena Grudzińska

    Full Text Available We investigated the effect of cultivation system (conventional or organic, cooking method, and flesh color on the contents of ascorbic acid (AA and total phenolics (TPs, and on total antioxidant activity (Trolox equivalents, TE in Solanum tuberosum (potato tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers.

  5. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    OpenAIRE

    Thanaa Shehab

    2016-01-01

    Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some con...

  6. Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume).

    Science.gov (United States)

    Li, Qian; Shi, Xianhe; Zhao, Qiaojiao; Cui, Yahui; Ouyang, Jie; Xu, Fang

    2016-06-15

    This study aimed to evaluate the effects of different cooking methods on the content of important nutrients and volatiles in the fruit of Chinese chestnut. The nutritional compounds, including starch, water-soluble protein, free amino acids, reducing sugar, sucrose, organic acids and total flavonoids, of boiled, roasted and fried chestnuts were significantly (Pchestnuts after cooking, while the amylose, fat, crude protein and total polyphenol content varied slightly (P>0.05). L-Aspartic acid, L-glutamic acid and L-arginine were found to be the main reduced free amino acids in cooked chestnuts. The main aromatic compositions in fresh chestnuts were aldehydes and esters, while ketones, furfural and furan were formed in cooked chestnuts due to the Maillard reaction and degradation of saccharides, amino acids and lipids. Principle component analysis demonstrated that roasting and frying had a similar effect on the nutritional composition of chestnuts, which differed from that of the boiling process.

  7. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.

    Science.gov (United States)

    Modzelewska-Kapituła, Monika; Dąbrowska, Ewa; Jankowska, Barbara; Kwiatkowska, Aleksandra; Cierach, Marek

    2012-06-01

    The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and temperature influenced moisture, total collagen content in cooked meat and cooking loss, whereas muscle type affected fat, total collagen content and cooking loss. Warner-Bratzler shear force values were affected by cooking method, which also influenced juiciness of roasts. Temperature affected tenderness and juiciness, whereas muscle type influenced juiciness. The most desirable tenderness had INF heated in steam and dry air to 95°C. Processing SEM in dry air to 85 and 95°C lowered the juiciness of the roasts. There were significant correlations between physico-chemical, sensorial and image attributes, however high accuracy of prediction (r(2)>0.8) was achieved only for SEM muscle.

  8. Effects of Different Cooking Methods on the Physico-Chemical and Quality Attributes of Eggplants

    Directory of Open Access Journals (Sweden)

    Uthumporn Utra

    2016-07-01

    Full Text Available Two types of eggplants (Solanum melongena L., Chinese Eggplant and Indian Eggplant were cooked at three different cooking methods including frying, grilling and superheated steam (SHS. The objective of this research was to discover the effect of different cooking methods on the quality attributes of eggplant in terms of the physico-chemical properties, antioxidant properties and overall acceptability. The conditions for frying and grilling were set at 170°C for 7 minutes meanwhile; two parameters were used in SHS including 170°C for 7 minutes and 220°C at 15 minutes as the optimum conditions. SHS gives highest results in terms of physicochemical properties and antioxidant properties but frying methods gain high scores for the overall acceptability. Based on the results it can be concluded that even though SHS gives healthier and better results of the eggplant, but, texture, taste and aroma will influence on the acceptability of the final food products.

  9. Conventional food preparation, cook and chill and sous-vide as optional methods for institutional kitchens. Perinteinen ruoanvalmistus, cook and chill ja sous-vide toimintavaihtoehdot suurkeittioessae

    Energy Technology Data Exchange (ETDEWEB)

    Paeivaerinta, T., Reisbacka, A., Salminen, M.

    1993-01-01

    The purpose of the study was to clarify the situation concerning the energy consumption, economics and the appropriateness of the three options when applied in institutional households. The options included in the study were conventional (preparation-cooking-serving), cook and chill and sous-vide (vacuum cooking-chilling). A further aim was to compare industrially produced products to self-made products. Each option was studied in connection with several devices embodying latest technology. The overall price for a portion was found to be cheapest when using the conventional preparation method. The cook and chill method was only slightly more expensive. The result of this study also support the understanding that when appropriately planned, cook and chill and sous-vide food preparation options make possible the rationalisation of kitchen work. The appropriateness of different food preparation methods depends on the versatility of the functions and programmes built into cooking devices. A combination oven is appropriate and conserves energy when cooking or heating up large quantities. Significant waste of water (126-146 1/h) is possible because of the structural solutions and modes of use of such an oven. A microwave oven saves energy when used to heat up ready-made portions. The amount of energy consumed by an air-cooled chilling cabinet in the cooling of food makes it more economical to use than a water-cooled model. The amount of electricity consumed by a refrigerator or an equivalent cold storage is 5-14 times less than that consumed by chilling devices

  10. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

    Directory of Open Access Journals (Sweden)

    Thanaa Shehab

    2016-01-01

    Full Text Available Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh as compared with some conventional methods, i.e. boiling, pressure and roasting

  11. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

    Science.gov (United States)

    Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

    2014-05-01

    This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).

    Science.gov (United States)

    Hosseini, Hedayat; Mahmoudzadeh, Maryam; Rezaei, Masoud; Mahmoudzadeh, Leila; Khaksar, Ramin; Khosroshahi, Nader Karimian; Babakhani, Aria

    2014-04-01

    In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods.

  13. Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety

    Science.gov (United States)

    Resistant starch (RS) has properties which may provide health benefits. We conducted a study to determine the contributions of cultivar, cooking method and service temperature on the RS contents of potatoes (Solanum tuberosum L.). We hypothesized that the RS content would vary by variety, cooking me...

  14. Factors Influencing the Spread of Cooking Banana Processing Methods in Nigeria

    Directory of Open Access Journals (Sweden)

    Tshiunza, M.

    2001-01-01

    Full Text Available In collaboration with Shell and Agip oil companies, the International Institute of Tropical Agriculture carried out a training campaign on the methods of processing cooking bananas (i/lusa ssp., ABB genome among farmers in Southeast Nigeria. This study examined the factors that have influenced the spread of the processing knowledge from farmers who were initially trained by the institutions. Data were collected from a random sample of 232 respondents using structured questionnaire. Results show that about 47 % of farmers who initially received training from institutions on cooking banana processing methods have taught an average of 3 processing methods to about 5 other people. This diffusion level is considered encouraging realising that the crop was entirely new to the people. Among the variables that were significant in shaping the decisions of the respondents regarding spread or non-spread of the processing methods are the level of educational attainment, primary occupation, social status, intensity of training received on cooking banana processing methods, and the degree of adoption ofthe processing methods.

  15. Cooking as Inquiry: A Method to Stir Up Prevailing Ways of Knowing Food, Body, and Identity

    Directory of Open Access Journals (Sweden)

    Jennifer Brady

    2011-12-01

    Full Text Available The paper develops a method of research called ‘ cooking as inquiry. ‘ This method seeks to add layers to the typically disembodied practices of social research that have long overlooked the body and the mundane rituals of foodmaking as sites of knowledge. Informed by autoethnography and collective biography, cooking as inquiry recognizes bodies and food as sites of knowledge and engages researchers as researcher-participants in reflexive, collaborative study that explores the ways in which the embodied self is performed relationally through foodmaking. In addition to a discussion of the epistemological and methodological frames of this method, this paper offers a case study that describes a project conducted by a colleague and the author.

  16. Factors Influencing the Spread of Cooking Banana Processing Methods in Nigeria

    OpenAIRE

    Tshiunza, M.; Lemchi, IJ.; Onyeka, U.

    2001-01-01

    In collaboration with Shell and Agip oil companies, the International Institute of Tropical Agriculture carried out a training campaign on the methods of processing cooking bananas (i/lusa ssp., ABB genome) among farmers in Southeast Nigeria. This study examined the factors that have influenced the spread of the processing knowledge from farmers who were initially trained by the institutions. Data were collected from a random sample of 232 respondents using structured questionnaire. Results s...

  17. Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method.

    Science.gov (United States)

    Llorente-Mirandes, Toni; Llorens-Muñoz, Mariona; Funes-Collado, Virginia; Sahuquillo, Àngels; López-Sánchez, José Fermín

    2016-03-01

    The present study reports arsenic analysis in Lentinula edodes, Agaricus bisporus and Pleurotus ostreatus before and after being cooked. Furthermore, arsenic in raw and cooked mushroom was determined in the gastric and gastrointestinal bioaccessible fractions obtained after simulating human digestion by means of an in vitro physiologically based extraction test (PBET). Several certified reference materials (SRM 1568a, SRM 1570a, CRM 7503-a, BC211 and IPE-120) were analysed to evaluate the proposed methods. Total arsenic content was 1393, 181 and 335μgAskg(-1) for L. edodes, A. bisporus and P. ostreatus, respectively, and decreased by between 53% and 71% in boiled mushroom and less than 11% in griddled mushroom. High bioaccessibility was observed in raw, boiled and griddled mushroom, ranging from 74% to 89% and from 80% to 100% for gastric and gastrointestinal extracts, respectively, suggesting the need to consider the potential health risk of consumption of the mushrooms analysed.

  18. Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.

    Science.gov (United States)

    Roncero-Ramos, Irene; Mendiola-Lanao, Mónica; Pérez-Clavijo, Margarita; Delgado-Andrade, Cristina

    2017-05-01

    Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the β-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.

  19. Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit.

    Science.gov (United States)

    Xue, Shan; Xiao, Xia; He, Zhifei; Li, Hongjun

    2016-01-01

    The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.

  20. Healthy Cooking Techniques

    Science.gov (United States)

    ... pan. You need only a small amount of oil or cooking spray for this cooking method. Using herbs and ... sparingly, dried mustard adds a zesty flavor while cooking. Vinegar ... make your own marinade, use 1 part oil to 2 parts vinegar or citrus juice, and ...

  1. Construct Method of Predicting Satisfaction Model Based on Technical Characteristics

    Institute of Scientific and Technical Information of China (English)

    YANG Xiao-an; DENG Qian; SUN Guan-long; ZHANG Wei-she

    2011-01-01

    In order to construct objective relatively mapping relationship model between customer requirements and product technical characteristics, a novel approach based on customer satisfactions information digging from case products and satisfaction information of expert technical characteristics was put forward in this paper. Technical characteristics evaluation values were expressed by rough number, and technical characteristics target sequence was determined on the basis of efficiency, cost type and middle type in this method. Use each calculated satisfactions of customers and technical characteristics as input and output elements to construct BP network model. And we use MATLAB software to simulate this BP network model based on the case of electric bicycles.

  2. Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).

    Science.gov (United States)

    Marimuthu, K; Thilaga, M; Kathiresan, S; Xavier, R; Mas, R H M H

    2012-06-01

    The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

  3. Cooking quality of upland and lowland rice characterized by different methods

    Directory of Open Access Journals (Sweden)

    Diva Mendonça Garcia

    2011-06-01

    Full Text Available Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer, and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but the highest viscosity peaks were observed for BRS Alvorada, IRGA 417, and SCS BRS Piracema among the irrigated cropping system samples. In general, distinct grain characteristics were observed between upland and irrigated samples by cluster analysis. The majority of the upland cultivars showed soft and loose grains with adequate cooking quality confirmed by sensory tests. Most of the irrigated cultivars, however, presented soft and sticky grains. Different methodologies allowed to improve the construction of the culinary profile of the varieties studied.

  4. Development of a new simple estimating method for protein, fat, and carbohydrate in cooked foods.

    Science.gov (United States)

    Kumae, T

    2000-01-01

    Evaluations of daily nutrient intakes with practical accuracy contribute not only to public but also to personal health. To obtain accurate estimations of nutrient intake, chemical analyses of a duplicate sample of all foods consumed are recommended. But these analytical methods are expensive, time consuming, and not practically applicable for field surveys dealing with numerous food samples. To solve this problem, a new rapid and simple method of estimating nutrients is developed here. Elemental compositions of cooked foods were examined using a high speed and high performance carbon, hydrogen, and nitrogen autoanalyzer, and the results showed good reproducibility. A significant correlation between Kjeldahl's and the autoanalyzer methods was observed in the nitrogen measurement (n=20; r =0.999; p< 0.001), and very good agreement was observed between the methods. Therefore, the nitrogen amount obtained by the autoanalyzer was used for the estimation of the protein proportion in the cooked foods. The fat and carbohydrate proportions estimated by the new method correlated with the values obtained by the chemical method (p< 0.001 each). There were also good agreements of fat and carbohydrate proportions between the chemical and the new estimation methods. According to these results, the new, rapid and simple estimation method established in this study should be applicable to nutritional research.

  5. Data preprocessing methods of FT-NIR spectral data for the classification cooking oil

    Science.gov (United States)

    Ruah, Mas Ezatul Nadia Mohd; Rasaruddin, Nor Fazila; Fong, Sim Siong; Jaafar, Mohd Zuli

    2014-12-01

    This recent work describes the data pre-processing method of FT-NIR spectroscopy datasets of cooking oil and its quality parameters with chemometrics method. Pre-processing of near-infrared (NIR) spectral data has become an integral part of chemometrics modelling. Hence, this work is dedicated to investigate the utility and effectiveness of pre-processing algorithms namely row scaling, column scaling and single scaling process with Standard Normal Variate (SNV). The combinations of these scaling methods have impact on exploratory analysis and classification via Principle Component Analysis plot (PCA). The samples were divided into palm oil and non-palm cooking oil. The classification model was build using FT-NIR cooking oil spectra datasets in absorbance mode at the range of 4000cm-1-14000cm-1. Savitzky Golay derivative was applied before developing the classification model. Then, the data was separated into two sets which were training set and test set by using Duplex method. The number of each class was kept equal to 2/3 of the class that has the minimum number of sample. Then, the sample was employed t-statistic as variable selection method in order to select which variable is significant towards the classification models. The evaluation of data pre-processing were looking at value of modified silhouette width (mSW), PCA and also Percentage Correctly Classified (%CC). The results show that different data processing strategies resulting to substantial amount of model performances quality. The effects of several data pre-processing i.e. row scaling, column standardisation and single scaling process with Standard Normal Variate indicated by mSW and %CC. At two PCs model, all five classifier gave high %CC except Quadratic Distance Analysis.

  6. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

    OpenAIRE

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-01-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, ?selected? cooked ham and ?high quality? cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an ?electronic eye? and texture analyzer. T...

  7. Effects of Different Cooking and Drying Methods on Antioxidant and Dietary Fiber Properties of Red Pitaya (Hylocereus polyrhizus Fruit

    Directory of Open Access Journals (Sweden)

    Alireza Omidizadeh

    2011-06-01

    Full Text Available The aim of the present study was to study the influence of several thermal processing methods such as cooking and drying on biologically active compounds of red pitaya. Flesh of red pitaya was subjected to five different thermal processes: oven cooking at 95ºC 30 min, oven cooking at 95ºC 60 min, oven cooking at 105ºC 60 min, drum drying, and spray drying. Total phenolic content, scavenging activity, antioxidant activity and dietary fiber contents of the fresh and processed red pitaya were subsequently determined. The effect of oven cooking on antioxidant parameters of red pitaya were highly significant compared to fresh one (p<0.05. Whereas, drum drying and spray drying were the best methods for antioxidant preservation in this fruit, compared to the other thermal processes applied in this study. Among all of the heating temperatures applied in this study, drum drying was the best method for preservation of total phenolic content, radical scavenging and antioxidant activity, and 95ºC for 30 min oven cooking was the best process to preserve dietary fiber parameters of this fruit.

  8. Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties of Momordica charantia and Moringa oleifera

    Directory of Open Access Journals (Sweden)

    Sarasvathy Subramaniam

    2017-01-01

    Full Text Available The current study compares antioxidant activities, total phenolic content (TPC, vitamin C content, and antiglycemic properties of Momordica charantia (small bitter gourd and Moringa oleifera (drumstick leaves before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. Cooking also retained or slightly improved the α-glucosidase enzyme inhibition activity of the vegetables; however, it reduced the ability of the vegetable extracts to inhibit α-amylase enzyme activity. The antioxidant activities were positively correlated with the TPC and vitamin C content in the vegetable extracts tested. The present study also evaluated the insulin-like properties (stimulation of adipogenesis of selected vegetable extracts (five minutes microwaved. 3T3-L1 adipocytes treated with small bitter gourd extract significantly stimulated lipogenesis (in the absence of insulin compared to drumstick leaves. Thus, the finding of this study negates the belief that cooking will reduce the nutritional value of the vegetables and also suggested that appropriate cooking method and duration for different vegetables could be selected to improve or preserve their nutritional value.

  9. Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

    Science.gov (United States)

    el-Adawy, Tarek A

    2002-01-01

    The effects of cooking treatments (boiling, autoclaving and microwave cooking) and germination on the nutritional composition and antinutritional factors of chickpeas were studied. Cooking treatments and/or germination caused significant (p Germination was less effective than cooking treatments in reducing trypsin inhibitor, hemagglutinin activity, tannins and saponins; it was more effective in reducing phytic acid, stachyose and raffinose. Cooking treatments and germination decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked and germinated chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than in those cooked by boiling and autoclaving. Germination resulted in greater retention of all minerals and B-vitamins compared to cooking treatments. In vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all treatments. The chemical score and limiting amino acid of chickpeas subjected to the various treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking appears to be the best alternative for legume preparation in households and restaurants.

  10. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

    Science.gov (United States)

    Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D

    2017-08-26

    Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.

  11. Effects of cooking methods and starch structures on starch hydrolysis rates of rice.

    Science.gov (United States)

    Reed, Michael O; Ai, Yongfeng; Leutcher, Josh L; Jane, Jay-lin

    2013-07-01

    This study aimed to understand effects of different cooking methods, including steamed, pilaf, and traditional stir-fried, on starch hydrolysis rates of rice. Rice grains of 3 varieties, japonica, indica, and waxy, were used for the study. Rice starch was isolated from the grain and characterized. Amylose contents of starches from japonica, indica, and waxy rice were 13.5%, 18.0%, and 0.9%, respectively. The onset gelatinization temperature of indica starch (71.6 °C) was higher than that of the japonica and waxy starch (56.0 and 56.8 °C, respectively). The difference was attributed to longer amylopectin branch chains of the indica starch. Starch hydrolysis rates and resistant starch (RS) contents of the rice varieties differed after they were cooked using different methods. Stir-fried rice displayed the least starch hydrolysis rate followed by pilaf rice and steamed rice for each rice variety. RS contents of freshly steamed japonica, indica, and waxy rice were 0.7%, 6.6%, and 1.3%, respectively; those of rice pilaf were 12.1%, 13.2%, and 3.4%, respectively; and the stir-fried rice displayed the largest RS contents of 15.8%, 16.6%, and 12.1%, respectively. Mechanisms of the large RS contents of the stir-fried rice were studied. With the least starch hydrolysis rate and the largest RS content, stir-fried rice would be a desirable way of preparing rice for food to reduce postprandial blood glucose and insulin responses and to improve colon health of humans.

  12. METHODS FOR MEASURING CUSTOMER SATISFACTION IN THE DESIGN PROCESS

    Directory of Open Access Journals (Sweden)

    Mirko Đapic

    2007-09-01

    Full Text Available In the design process, the designer makes decisions under uncertainty, contradiction and ignorance conditions. Are these decisions correct and to what extent? How much do they influence customer's satisfaction? These are only some of the questions the designers face all time. These dilemmas appear more in early phases of the design process. The explicit objectives of this paper is improvement of design decision making process in such a way that in same time when designer made a decision he or she show result that decision on customer satisfaction. In order to solve above problems, the paper describes the method, which enables integrated use of the axiomatic approach to designing, and the Taguchi method of robust design. This approach implies the modelling of the development process as an evidence-reasoning network based on uncertain evidence described via belief functions of (Dempster - Shafer theory. The paper starts with base concept of belief functions and valuation based system or evidential reasoning system for representation and reasoning based on uncertainty. After that we introduce coefficient of relative decrease of uncertainty in design process and new graphical representation of system architecture - the evidence networks. On the end we presents a method for measuring customer satisfaction in the design process in uncertainty condition using evidence networks.

  13. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

    DEFF Research Database (Denmark)

    Roldan, Mar; Loebner, Jürgen; Degen, Julia;

    2015-01-01

    The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied...

  14. Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods.

    Science.gov (United States)

    Chen, Ming-Hsuan; Bergman, Christine J; McClung, Anna M; Everette, Jace D; Tabien, Rodante E

    2017-11-01

    Resistant starch (RS), which is not hydrolyzed in the small intestine, has proposed health benefits. We evaluated 40 high amylose rice varieties for RS content in cooked rice and a 1.9-fold difference was found. Some varieties had more than two-fold greater RS content than a US long-grain intermediate-amylose rice. The high amylose varieties were grouped into four classes according to paste viscosity and gelatinization temperature based on genetic variants of the Waxy and Starch Synthase IIa genes, respectively. RS content was not different between the four paste viscosity-gelatinization temperature classes. Multiple linear regression analysis showed that apparent amylose content and pasting temperature were strong predictors of RS within each class. Two cooking methods, fixed water-to-rice ratio/time and in excess-water/minimum-cook-time, were compared using six rice varieties that were extremes in RS in each of the genetic variant classes, no difference in RS content due to cooking method was observed. Published by Elsevier Ltd.

  15. Modeling and Simulation of Hamburger Cooking Process Using Finite Difference and CFD Methods

    Directory of Open Access Journals (Sweden)

    J. Sargolzaei

    2011-01-01

    Full Text Available Unsteady-state heat transfer in hamburger cooking process was modeled using one dimensional finite difference (FD and three dimensional computational fluid dynamic (CFD models. A double-sided cooking system was designed to study the effect of pressure and oven temperature on the cooking process. Three different oven temperatures (114, 152, 204°C and three different pressures (20, 332, 570 pa were selected and 9 experiments were performed. Applying pressure to hamburger increases the contact area of hamburger with heating plate and hence the heat transfer rate to the hamburger was increased and caused the weight loss due to water evaporation and decreasing cooking time, while increasing oven temperature led to increasing weight loss and decreasing cooking time. CFD predicted results were in good agreement with the experimental results than the finite difference (FD ones. But considering the long time needed for CFD model to simulate the cooking process (about 1 hour, using the finite difference model would be more economic.

  16. Life cycle assessment of hydrogenated biodiesel production from waste cooking oil using the catalytic cracking and hydrogenation method.

    Science.gov (United States)

    Yano, Junya; Aoki, Tatsuki; Nakamura, Kazuo; Yamada, Kazuo; Sakai, Shin-ichi

    2015-04-01

    There is a worldwide trend towards stricter control of diesel exhaust emissions, however presently, there are technical impediments to the use of FAME (fatty acid methyl esters)-type biodiesel fuel (BDF). Although hydrogenated biodiesel (HBD) is anticipated as a new diesel fuel, the environmental performance of HBD and its utilization system have not been adequately clarified. Especially when waste cooking oil is used as feedstock, not only biofuel production but also the treatment of waste cooking oil is an important function for society. A life cycle assessment (LCA), including uncertainty analysis, was conducted to determine the environmental benefits (global warming, fossil fuel consumption, urban air pollution, and acidification) of HBD produced from waste cooking oil via catalytic cracking and hydrogenation, compared with fossil-derived diesel fuel or FAME-type BDF. Combined functional unit including "treatment of waste cooking oil" and "running diesel vehicle for household waste collection" was established in the context of Kyoto city, Japan. The calculation utilized characterization, damage, and integration factors identified by LIME2, which was based on an endpoint modeling method. The results show that if diesel vehicles that comply with the new Japanese long-term emissions gas standard are commonly used in the future, the benefit of FAME-type BDF will be relatively limited. Furthermore, the scenario that introduced HBD was most effective in reducing total environmental impact, meaning that a shift from FAME-type BDF to HBD would be more beneficial. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.

    Science.gov (United States)

    Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Williams, J B; Joseph, P

    2015-06-01

    Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat (n=576, 144 birds per stunning × deboning time combination). Sensory evaluation was conducted by trained descriptive (n=8) and consumer (n=185) panels. On average, no differences (P>0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatment combinations. However, for oven-baking, the LAPS treatment that was deboned at 4 h was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 h samples had greater (P<0.05) acceptability for texture than their ES and LAPS 0.75 h counterparts. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the largest groups of consumers liked (score≥6.0) all chicken breast treatments, but a larger proportion of consumers liked the 4 h LAPS and ES treatments when compared to the 0.75 h LAPS and ES treatments for all cooking methods. In addition, the consumers who indicated that baked chicken breast was highly acceptable preferred (P<0.05) 4 h LAPS over the 4 h ES samples. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 h treatment had enhanced sensory characteristics when baked. © 2015 Poultry Science Association Inc.

  18. Efficient pretreatment of Vietnamese rice straw by soda and sulfate cooking methods for enzymatic saccharification.

    Science.gov (United States)

    Dien, Le Quang; Phuong, Nguyen Thi Minh; Hoa, Doan Thai; Hoang, Phan Huy

    2015-02-01

    This manuscript presents a study on alkaline pretreatment of Vietnamese rice (Oryza sativa L.) straw that grows in Northern Vietnam for enzymatic saccharification. The NaOH pretreatment (soda cooking) and NaOH/Na2S pretreatment (sulfate cooking) were applied for rice straw pretreatment, which have relatively similar condition with industrial pulping processes but at lower temperature. Pretreated biomass solid was then enzymatic hydrolyzed by commercial enzyme Cellic®CTec2 (Novozymes) with enzyme dosage of 35 FPU/g to achieve reducing sugars. The suitable condition for pretreatment was found at temperature of about 100 °C, pretreatment time of 2 h, and solid/liquid ratio of 1:10 with active alkali dosage of 20 % of dry rice straw. Under this pretreatment condition, sugar yield in enzymatic hydrolysis up to 45.33 and 48.92 % over dry rice straw could be obtained after soda cooking and sulfate cooking pretreatment, respectively. Moreover, the changes of components of rice straw after pretreatment were also studied. The crystallinity of cellulose in pretreated biomass solid was calculated from XRD pattern. And the fibril morphology after treatment was revealed by the microscopic observations performed by scanning electron microscope (SEM).

  19. Tocopherol and tocotrienol analysis in raw and cooked vegetables: a validated method with emphasis on sample preparation.

    Science.gov (United States)

    Knecht, Katharina; Sandfuchs, Katja; Kulling, Sabine E; Bunzel, Diana

    2015-02-15

    Vegetables can be important dietary sources of vitamin E. However, data on vitamin E in raw and cooked vegetables are in part conflicting, indicating analytical pitfalls. The purpose of the study was to develop and validate an HPLC-FLD method for tocochromanol (tocopherols and tocotrienols) analysis equally suitable for raw and cooked vegetables. Significant instability of tocochromanols was observed in raw broccoli and carrot homogenates. Tocochromanols could be stabilized by freeze-drying or ascorbic acid addition prior to homogenization. The optimized protocol for tocochromanol analysis included knife and ball milling of freeze-dried vegetable pieces. Direct acetone extraction of vegetable powders allowed for satisfactory recoveries and precisions. A significant decrease of tocochromanols in baked compared to raw vegetables was shown, the extent of which varied largely between vegetables. For some raw vegetables, such as spinach or broccoli, underestimation of vitamin E in nutrient databases cannot be ruled out and should be examined. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat.

    Science.gov (United States)

    Kolle, B K; McKenna, D R; Savell, J W

    2004-09-01

    Muscles (n=9) from beef rounds (n=40) were subjected to one of the four tenderization strategies: control, blade tenderization, enzymatic tenderization or salt/phosphate injection. Treated muscles were aged, cut into steaks, cooked using one of the two cooking methods (dry-heat or moist-heat), and Warner-Bratzler shear (WBS) force values were determined. For dry-heat cookery, injection with a salt and phosphate solution resulted in the lowest WBS values, however, WBS values for blade tenderization and enzymatic tenderization were comparable in the M. adductor, M. vastus lateralis, M. rectus femoris, and M. semimembranosus (cranial and caudal aspects). The M. gluteobiceps (cranial and caudal aspects, and ischiatic head) and M. semitendinosus showed little improvement in WBS values with any of the tenderization treatments. For moist-heat cookery, only the M. rectus femoris and M. semimembranosus, caudal aspect, showed significant decreases in WBS values, and those improvements were only associated with salt and phosphate injection and enzymatic tenderization. Within each cooking method and tenderization treatment, the M. rectus femoris, M. semimembranosus, cranial aspect had the lowest WBS values, whereas the M. gluteobiceps, ischiatic head and M. semimembranosus typically had the highest WBS values. All tenderization strategies increased the frequency of muscles being rated as "very tender" (WBSdry- and moist-heat cookery.

  1. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs.

    Science.gov (United States)

    Broncano, J M; Petrón, M J; Parra, V; Timón, M L

    2009-11-01

    The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.

  2. Effect of domestic cooking methods on the total antioxidant capacity of vegetables.

    Science.gov (United States)

    Pellegrini, Nicoletta; Miglio, Cristiana; Del Rio, Daniele; Salvatore, Sara; Serafini, Mauro; Brighenti, Furio

    2009-01-01

    As well as tables of food composition, total antioxidant capacity (TAC) databases--developed in past years for investigating health effects of antioxidant-rich foods in epidemiological and nutritional studies--have been created on the basis of analytical data from raw plant material. However, most vegetables are commonly cooked before consumption. With the aim of completing a previously developed TAC database, the effect of the major domestic practices (i.e. boiling, pan-frying and deep-frying) on the TAC of commonly consumed cooked vegetables was evaluated. Based on dry weight, boiling generally resulted in positive TAC changes whereas a general negative effect on the TAC was observed in pan-fried vegetables. Deep-frying produced a TAC increase of potato, artichoke and aubergine but a TAC reduction of mushroom and onion. The present study clearly indicates that cooking is not always a detrimental process when the TAC is used as an index to evaluate the nutritional characteristics of vegetables.

  3. Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants.

    Science.gov (United States)

    Boari, Francesca; Cefola, Maria; Di Gioia, Francesco; Pace, Bernardo; Serio, Francesco; Cantore, Vito

    2013-11-01

    Wild edible plants (WEP), traditionally consumed in the Mediterranean diet, are considered a rich source of natural antioxidants but can also accumulate significant amount of nitrates. Most WEP are cooked before consumption, therefore, a study was conducted to evaluate the effects of boiling, steaming and microwave cooking processes on the total antioxidant activity (TAA) and nitrate content of eight common WEP. Boiling caused the highest losses of TAA, resulting in a reduction of the TAA on dry weight (DW) basis ranging from 5.5% in Beta vulgaris up to 100% in Urtica dioica. Steaming and microwaving produced the highest increase of TAA on DW basis in Helminthotheca echioides (249.7%) and Taraxacum officinale (60.7%). Boiling caused the highest reduction of nitrate content in all species excluding Asparagus acutifolius that maintained almost unvaried its already low nitrate content. These results suggest that cooking has not always negative effect on product quality, since in certain cases, it may even enhance the nutritional value of WEP by increasing their TAA and reducing the nitrate content.

  4. Self-Efficacy and Job Satisfaction of Early Career Elementary School Teachers: A Mixed Methods Study

    Science.gov (United States)

    Kirby, Deanne M.

    2011-01-01

    The purpose of this embedded mixed methods study was to determine the types of support and amounts of support most conducive to the development of early career teacher self-efficacy and job satisfaction. The study further examined the effect of job satisfaction and self-efficacy on early career teacher intent to remain in the teaching profession.…

  5. Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

    Science.gov (United States)

    Silva, Fábio A P; Ferreira, Valquíria C S; Madruga, Marta S; Estévez, Mario

    2016-08-01

    Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

  6. Mass spectrometric methods prove the use of beeswax and ruminant fat in late Roman cooking pots.

    Science.gov (United States)

    Kimpe, K; Jacobs, P A; Waelkens, M

    2002-08-30

    Lipid extracts of sherds of archaeological late Roman cooking pots were analysed using high temperature-gas chromatography coupled to a mass spectrometer and liquid chromatography with atmospheric pressure chemical ionization mass spectrometer detection (LC-APCI-MS). With these advanced techniques the use of beeswax was shown through identification of the constituting alkanes, mono and diesters. The detection of high amounts of saturated triacylglycerols (TAGs) further indicated that animal fat was processed in these pots. Part of the animal fat was characterised as originating from ruminants due to the presence of trans-fatty acids. The distribution of saturated TAGs and the higher concentration of stearic acid compared to palmitic acid in the transesterified lipid extract indicated that this was sheep fat. The results illustrate how complex mixtures can be unravelled and original contents of ancient ceramic vessels can be determined using specialised analytical equipment.

  7. Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils.

    Science.gov (United States)

    Cui, Yamin; Hao, Pengfei; Liu, Bingjie; Meng, Xianghong

    2017-10-15

    The effect of four frying processes (vegetable salad, stir frying, pan frying, and deep frying) on fatty acid composition of ten vegetable oils (peanut oil, soybean oil, rapeseed oil, corn oil, sunflower seed oil, rice bran oil, olive oil, sesame oil, linseed oil, and peony seed oil) was investigated using GC-MS. The result showed that trans-fatty acid (TFA) was produced during all processes. Rapeseed oil had the highest TFA content in vegetable salad oil with 2.88% of total fatty acid. The TFA content of sunflower seed oil was 0.00% in vegetable salad oil, however, after stir frying and pan frying, it increased to 1.53% and 1.29%, respectively. Peanut oil had the lowest TFA content after deep frying for 12h with 0.74mg/g. It was concluded that a healthy cooking process could be acquired by a scientific collocation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a Consensus Decision-Making Model

    Science.gov (United States)

    Tan, Xiao; Gong, Zaiwu; Huang, Minji; Wang, Zhou-Jing

    2017-01-01

    Persistent organic pollutants (POPs) pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route), inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can therefore be exposed to relatively high POP concentrations in food of animal origin. Cooking animal products can decrease the POP contents, and different cooking methods achieve different reduction rates. Here, a consensus decision-making model with interval preference relations is used to prioritize cooking methods for specific animal products in terms of reducing POP concentrations. Two consistency mathematical expressions (I-consistency and II-consistency) are defined, then the ideal interval preference relations are determined for the cooking methods with respect to different social choice principles. The objective is to minimize disparities between individual judgments and the ideal consensus judgment. Consistency is used as a constraint to determine the rationality of the consistency definitions. A numerical example indicated that baking is the best cooking method for decreasing POP concentrations in grass carp. The I-consistency results were more acceptable than the II-consistency results. PMID:28216589

  9. Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a Consensus Decision-Making Model

    Directory of Open Access Journals (Sweden)

    Xiao Tan

    2017-02-01

    Full Text Available Persistent organic pollutants (POPs pose serious threats to human health. Increasing attention has been paid to POPs to protect the environment and prevent disease. Humans are exposed to POPs through diet (the major route, inhaling air and dust and skin contact. POPs are very lipophilic and hydrophobic, meaning that they accumulate in fatty tissues in animals and can biomagnify. Humans can therefore be exposed to relatively high POP concentrations in food of animal origin. Cooking animal products can decrease the POP contents, and different cooking methods achieve different reduction rates. Here, a consensus decision-making model with interval preference relations is used to prioritize cooking methods for specific animal products in terms of reducing POP concentrations. Two consistency mathematical expressions (I-consistency and I I -consistency are defined, then the ideal interval preference relations are determined for the cooking methods with respect to different social choice principles. The objective is to minimize disparities between individual judgments and the ideal consensus judgment. Consistency is used as a constraint to determine the rationality of the consistency definitions. A numerical example indicated that baking is the best cooking method for decreasing POP concentrations in grass carp. The I-consistency results were more acceptable than the I I -consistency results.

  10. New gas chromatography-olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization.

    Science.gov (United States)

    Hallier, Arnaud; Courcoux, Philippe; Sérot, Thierry; Prost, Carole

    2004-11-12

    A new gas chromatography-olfactometric method, gas chromatography-global olfactometry omission detection (GC-GOOD), was applied to dynamic headspace odor extracts of Silurus glanis (European catfish). The GC-GOOD method is based on the omission test theory and uses a gas chromatograph coupled with a three-way valve and an a flame ionization detector. The GC-GOOD method enabled the identification of key families of volatile compounds in the S. glanis global odor and the elucidation of the interactions occurring between these families. Significant main effects were observed for the families of volatile compounds exhibiting cooked odor, grassy odor and alcohol, solvent and plastic odors. Omission of these families involved a loss of odor similarity.

  11. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    Science.gov (United States)

    Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

    2014-10-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

  12. Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp consumed in Brazil

    Directory of Open Access Journals (Sweden)

    Elenilda J. Pereira

    2016-03-01

    Full Text Available Background: The cowpea (Vigna unguiculata L. Wap. is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Methods: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. Results: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Conclusions: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.

  13. The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil.

    Science.gov (United States)

    Ramezani-Fard, Ehsan; Romano, Nicholas; Goh, Yong-Meng; Oskoueian, Ehsan; Ehteshami, Fariborz; Ebrahimi, Mahdi

    2016-07-01

    Tilapia farmers are increasingly relying on dietary fish oil alternatives which substantially reduces health beneficial n-3 polyunsaturated fatty acids (PUFA) in tilapia products.? This may be further exacerbated depending on the cooking method.? This study aimed to evaluate the effects of different cooking methods on the fatty acid composition and oxidative stability of tilapia minced meat after prior fish oil fortifications with or without clove essential oil. Results showed that frying tilapia in either sunflower or palm oil significantly increased the saturated fatty acid and linoleic acid content, respectively, of tilapia. However, fish oil fortifications significantly increased the n-3 PUFA content, but tended to decrease oxidative stability, particularly when microwaving. This was mitigated by clove essential oil, which significantly improved oxidative stability after cooking. Results indicate that n-3 PUFA and clove essential oil fortifications is an effective method to deliver and protect these beneficial fatty acids for human consumers. ?

  14. SECONDARY SCHOOL HEAD TEACHERS’ JOB SATISFACTION IN SAUDI ARABIA: THE RESULTS OF A MIXED METHODS APPROACH

    Directory of Open Access Journals (Sweden)

    AHMED MOHAMED ALZAIDI

    2008-11-01

    Full Text Available This paper aims to identify the factors which might affect secondary school head teachers’ job satisfaction in the city of Jeddah, Saudi Arabia. This study adopts a sequential exploratory strategy based on a mixed methods approach. The qualitative data generated identified the factors leading to job satisfaction and dissatisfaction. The factors fall into eight major themes: relationship with the educational administration, head teachers’ practices, the school environment, relationships with students and parents, head teachers’ authority, relationship with educational supervision and relationships with teachers. The quantitative data reveal that factors causing dissatisfaction are: lack of authority to transfer underperforming teachers, lack of finance and manpower for the cleaning of school buildings, lack of financial resources to improve school buildings, salary, poor revenue from school meals as a financial resource, and lack of financial reward. To explore the relationship between job satisfaction and the selected variables, a Kruskal-Wills (non parametric statistical test revealed significant differences between job satisfaction in terms of morale, relationship with the educational administration, the school environment, head teachers’ authority and overall job satisfaction according to educational supervision centers. In addition, a kruskal-Wills test revealed significant differences between job satisfactions in head teachers’ practices according to completion of the head teachers’ training programme. However, there were no significant differences between job satisfaction related to experience, student numbers, head teachers’ qualification, age and school building type. The paper identifies that the highly centralised educational system in Saudi Arabia and the lack of autonomy are factors that affect job satisfaction.

  15. Comparison and assessment of the difference in total dietary fiber in cooked dried legumes as determined by five methods.

    Science.gov (United States)

    Mongeau, R; Brassard, R

    1994-01-01

    Dried beans (kidney and great northern) and dried peas (chick, green, and yellow) were cooked according to package instructions. Total dietary fiber (TDF) was measured by the Mongeau (AOAC 992.16), Prosky (AOAC 985.29), and Lee (AOAC 991.43) methods (A, B, and C, respectively). Nonstarch polysaccharides (NSP) were measured by the Englyst gas-chromatographic method that included dimethyl sulfoxide treatment, and the lignin measured separately was added to NSP (method D). TDF was also measured by the Li method (E). TDF values ranged from 7 to 48 g/100 g dry weight. Methods B and C gave similar TDF values, which were higher than those from other methods. For kidney beans I, TDF values by methods B and C were up to 2.5 times higher because of the inclusion of starch. The fiber residues from methods A and C contained the same amounts of arabinose, xylose, mannose, galactose, and uronic acid, but glucose was 4 times higher in residue C than in residue A. When alpha-amylase from porcine pancreas was incorporated in methods B or C for 5 samples, the discrepancies among methods A, B, and C were reduced by 60-98%.

  16. SVONAR : a new quantitative method for studying learner satisfaction

    OpenAIRE

    Peter Kokol; Slavko Cvetek; Marko Kokol; Petra Kokol; Matej Urbas

    2012-01-01

    We investigated students’ feelings and well-being during the lesson. We were working on a problem of how to adjust teaching in the secondary school and achieve that students will feel as good as possible and better follow the instruction. A hypothesis was set that, by measuring the desired length of lesson and factors which influence lesson length, we can measure and influence student satisfaction. Based on this hypothesis we investigated the factors which have influence on lesson length in a...

  17. Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue

    NARCIS (Netherlands)

    Cassidy, R.D.; Ockerman, H.W.; Krol, B.; Roon, P.S. van; Plimpton Jr, R.F.; Cahill, V.R.

    1978-01-01

    Six groups of hams were cured, tumbled, canned and cooked. Duplicate histological samples were removed from both the surface and deep muscles of fresh, cured and cooked hams, prepared and stained both with haematoxylin and trichrome staining solutions. Results indicated that tumbling significantly (

  18. Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

    Science.gov (United States)

    Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco

    2014-12-01

    The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (pcooking procedure. Compared with raw products, cooked samples had higher (pcooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition. Copyright © 2014. Published by Elsevier Ltd.

  19. Logic-based methods for optimization combining optimization and constraint satisfaction

    CERN Document Server

    Hooker, John

    2011-01-01

    A pioneering look at the fundamental role of logic in optimization and constraint satisfaction While recent efforts to combine optimization and constraint satisfaction have received considerable attention, little has been said about using logic in optimization as the key to unifying the two fields. Logic-Based Methods for Optimization develops for the first time a comprehensive conceptual framework for integrating optimization and constraint satisfaction, then goes a step further and shows how extending logical inference to optimization allows for more powerful as well as flexible

  20. Tianjin Cooking

    Institute of Scientific and Technical Information of China (English)

    1997-01-01

    Acoastal city 75 kilometers from Beijing? Tianjin harbors several rivers joining in the city before they flow out to sea. Typical family meals in Tianjin feature fresh and saltwater seafood. For Tianjiners, the city,s name alone connotes the smell of stewed fish and baked corn bread. In the past, many Tianjiners worked as boatmen on ferries transporting goods along the Haihe River. Others lived on fishing in the sea. Tianjin’s fishermen nonetheless settled on land and cooked from brick stoves with dried reeds as firewood. To prepare the food, place vegetables on

  1. Reduction of iodate in iodated salt to iodide during cooking with iodine as measured by an improved HPLC/ICP-MS method.

    Science.gov (United States)

    Liu, Liejun; Li, Xiuwei; Wang, Haiyan; Cao, Xiaoxiao; Ma, Wei

    2017-04-01

    Iodate is a strong oxidant, and some animal studies indicate that iodate intake may cause adverse effects. A key focus of the safety assessment of potassium iodate as a salt additive is determining whether iodate is safely reduced to iodide in food. To study the reduction of iodate in table salt to iodide and molecular iodine during cooking. Fifteen food samples cooked with and without iodated salt were prepared in duplicate. The iodine in the cooked food was extracted with deionized water. The iodine species in the extracts were determined by using an improved high-performance liquid chromatography/inductively coupled plasma-mass spectrometry (HPLC/ICP-MS). The cooking temperature and the pH of the food were determined. The conversion rate of iodate in iodated salt to iodide and molecular iodine was 96.4%±14.7% during cooking, with 86.8%±14.5% of the iodate converted to iodide ions and 9.6% ±6.2% converted to molecular iodine to lose. The limit of detection, limit of quantification, relative standard deviation and recovery rate of the method HPLC/ICP-MS were 0.70 μg/L for I(-) (0.69 μg/L for IO3(-)), 2.10 μg/L for I(-) (2.06 μg/L for IO3(-)), 2.6% and 101.6%±2.6%, respectively. Almost all iodate added to food was converted into iodide and molecular iodine during cooking. The improved HPLC/ICP-MS was reliable in the determination of iodine species in food extracts. Copyright © 2017 Elsevier Inc. All rights reserved.

  2. Can learning style predict student satisfaction with different instruction methods and academic achievement in medical education?

    Science.gov (United States)

    Gurpinar, Erol; Alimoglu, Mustafa Kemal; Mamakli, Sumer; Aktekin, Mehmet

    2010-12-01

    The curriculum of our medical school has a hybrid structure including both traditional training (lectures) and problem-based learning (PBL) applications. The purpose of this study was to determine the learning styles of our medical students and investigate the relation of learning styles with each of satisfaction with different instruction methods and academic achievement in them. This study was carried out with the participation of 170 first-year medical students (the participation rate was 91.4%). The researchers prepared sociodemographic and satisfaction questionnaires to determine the characteristics of the participants and their satisfaction levels with traditional training and PBL. The Kolb learning styles inventory was used to explore the learning styles of the study group. The participants completed all forms at the end of the first year of medical education. Indicators of academic achievement were scores of five theoretical block exams and five PBL exams performed throughout the academic year of 2008-2009. The majority of the participants took part in the "diverging" (n = 84, 47.7%) and "assimilating" (n = 73, 41.5%) groups. Numbers of students in the "converging" and "accommodating" groups were 11 (6.3%) and 8 (4.5%), respectively. In all learning style groups, PBL satisfaction scores were significantly higher than those of traditional training. Exam scores for "PBL and traditional training" did not differ among the four learning styles. In logistic regression analysis, learning style (assimilating) predicted student satisfaction with traditional training and success in theoretical block exams. Nothing predicted PBL satisfaction and success. This is the first study conducted among medical students evaluating the relation of learning style with student satisfaction and academic achievement. More research with larger groups is needed to generalize our results. Some learning styles may relate to satisfaction with and achievement in some instruction methods.

  3. Future Smart Cooking Machine System Design

    Directory of Open Access Journals (Sweden)

    Dewi Agushinta R.

    2013-11-01

    Full Text Available There are many tools make human task get easier. Cooking has become a basic necessity for human beings, since food is one of basic human needs. Until now, the cooking equipment being used is still a hand tool. However everyone has slightly high activity. The presence of cooking tools that can do the cooking work by itself is now necessary. Future Smart Cooking Machine is an artificial intelligence machine that can do cooking work automatically. With this system design, the time is minimized and the ease of work is expected to be achieved. The development of this system is carried out with System Development Life Cycle (SDLC methods. Prototyping method used in this system is a throw-away prototyping approach. At the end of this research there will be produced a cooking machine system design including physical design engine and interface design.

  4. Clyde Cook

    OpenAIRE

    Couderc, Jean-Jacques

    2015-01-01

    Né le 16 décembre 1891 à Port McQuarrie (Australie), Clyde Cook émigre avec sa famille aux Etats-Unis dès son plus jeune âge. À 12 ans il travaille déjà dans un cirque comme clown et danseur acrobatique, puis fait le tour du monde en présentant un numéro de danse excentrique. On le verra ainsi en 1913 à Paris aux Folies-Bergère dans la revue « Valse éternelle ». Il semble qu’il débute comme clown vedette aux États-Unis avec la troupe des Ziegfeld Follies au New York Hippodrome ; son show dure...

  5. SVONAR: A New Quantitative Method for Studying Learner Satisfaction

    Directory of Open Access Journals (Sweden)

    Peter Kokol

    2012-01-01

    Full Text Available We investigated students’ feelings and well-being during the lesson. We were working on a problem of how to adjust teaching in the secondary school and achieve that students will feel as good as possible and better follow the instruction. A hypothesis was set that, by measuring the desired length of lesson and factors which influence lesson length, we can measure and influence student satisfaction. Based on this hypothesis we investigated the factors which have influence on lesson length in a particular subject. Data were collected by means of a questionnaire. The subjects were students of II. gimnazija (secondary grammar school. The responses were analysed to obtain correlations between the factors (average grade in a subject, boredness and likableness of the teacher, length and level of boreness of lesson content, fear of the teacher and lesson length. Results suggest that, by modifying these factors we could change students’ opinions, that is, increase their willingness to attend classes. The set hypothesis was confirmed and it was shown that by using simple diagrammatic models built on the basis of linear regression we can identify and study the influence of these factors on lesson length.

  6. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.

    Science.gov (United States)

    Chenoll, E; Macián, M C; Elizaquível, P; Aznar, R

    2007-02-01

    To determine the lactic acid bacteria (LAB) implicated in bloating spoilage of vacuum-packed and refrigerated meat products. A total of 18 samples corresponding to four types of meat products, with and without spoilage symptoms, were studied. In all, 387 colonies growing on de Man, Rogosa and Sharpe, yeast glucose lactose peptone and trypticase soy yeast extract plates were identified by internal spacer region (ISR), ISR-restriction fragment length polymorphism and rapid amplified ribosomal DNA restriction analysis profiles as Lactobacillus (37%), Leuconostoc (43%), Carnobacterium (11%), Enterococcus (4%) and Lactococcus (2%). Leuconostoc mesenteroides dominated the microbial population of spoiled products and was always present at the moment bloating occurred. Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus were found in decreasing order of abundance. The analysis of two meat products, 'morcilla' and 'fiambre de magro adobado' obtained from production lines revealed a common succession pattern in LAB populations in both products and showed that Leuc. mesenteroides became the main species during storage, despite being below the detection level of culture methods after packing. Our results pointed to Leuc. mesenteroides as the main species responsible for bloating spoilage in vacuum-packed meat products. Prevention of bloating spoilage in vacuum-packed cooked meat products requires the sensitive detection of Leuc. mesenteroides (i.e. by PCR).

  7. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

    Directory of Open Access Journals (Sweden)

    Sara Barbieri

    2016-11-01

    This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

  8. Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

    OpenAIRE

    Iborra Bernad, María del Consuelo; Tárrega, Amparo; García Segovia, Purificación; Martínez Monzó, Javier

    2014-01-01

    The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, the structural, nutritional and sensory properties of red cabbage cooked with sous-vide treatment in comparison with traditional cooking (boiling water) was evaluated. Changes in texture, color and anthocyanin content were measured in samples cooked with traditional cooking...

  9. Effects of Different Cooking Methods on Nutrition of Pumpkin%不同烹饪方法对南瓜营养品质的影响

    Institute of Scientific and Technical Information of China (English)

    陈蔚辉; 陈燕妮

    2014-01-01

    采用炒、蒸、煮3种烹调方法对南瓜进行菜品制作,探讨不同烹调方法对南瓜感官品质及营养成分的影响。结果表明:3种烹调方法均使南瓜的瓜肉变软;蒸法和煮法的南瓜味道清淡,而炒法的香气较浓。3种烹调方法均使南瓜的胡萝卜素、VC、蛋白质含量下降;炒法和蒸法可使南瓜的可溶性固形物含量增加,而煮法却相反。从保存菜品品质及营养成分考虑,南瓜的烹调方法以蒸法最佳。%In the thesis, it focus on three cooking methods for cooking pumpkins such as fried, steamed, and boiled, and their different influence on sensory quality and nutrients of pumpkins. The results shoed that all these cooking methods make pumpkins soft, in addition, fried pumpkins taste delicious while steamed ones and boiled ones were mild. All kind of cooking methods keep pumpkins' carotene, vitamin C, protein contents down. Fried method and steamed method can make pumpkin soluble solid contents increase, in contrast, boiled one decreases. Taking into all these methods consideration, it was boiled pumpkins that best preserve food's quality and nutrients.

  10. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

    OpenAIRE

    Iborra Bernad, María del Consuelo; García Segovia, Purificación; Martínez Monzó, Javier

    2015-01-01

    [EN] In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the app...

  11. [A novel method for the identification of illegal cooking oil (1): detection of three capsaicinoids with liquid chromatography-mass spectrometry].

    Science.gov (United States)

    Ang, Longxing; Jin, Jing; Wang, Shuqiu; Wang, Xingfu; Tian, Yuzeng; Chen, Jiping

    2012-11-01

    Illegal cooking oil (ICO, also named swill-cooked dirty oil) has recently become a serious food safety problem in China. Now, the identification method of ICO is also a hot research area. Owning to the special eating habits of Chinese people, cayenne is widely used in catering business. Capsaicinoids are main spicy compounds in cayenne. So, they are potential evaluation indices for the identification of ICO. In this study, a solid phase extraction-liquid chromatography-mass spectrometry (SPE-LC-MS) method has been developed to detect the trace residues of three capsaicinoids (capsaicin, dihydrocapsaicin and nonylic acid vanillylamide) in cooking oil. The oil sample was first extracted with 20 g/L sodium hydroxide, the C18 SPE cartridge was then used to clean-up the sample and enrich the analytes before the liquid chromatography-mass spectrometry (LC-MS) detection. With this method, sixty seven blind samples provided by China National Center for Food Safety Risk Assessment were analyzed. The results showed that the capsaicinoids are good evaluation indices for the identification of ICO. In all the 48 ICO samples, 36 samples were successfully recognized. All the 19 normal oil samples were accurately identified. This method has been chosen and authorized as one of the four standard instrumental identification methods for ICO by the National Ministry of Health of China.

  12. Using qualitative methods to understand factors contributing to patient satisfaction among dermatology patients: a systematic review.

    Science.gov (United States)

    Gibbons, Caitlin; Singh, Sanminder; Gibbons, Brittany; Clark, Caitlin; Torres, Josefina; Cheng, Michelle Y; Wang, Elizabeth A; Armstrong, April W

    2017-09-11

    In this systematic review, we aimed to synthesize data that identify factors contributing to patient satisfaction in dermatology care using qualitative methods. We performed a comprehensive search of the literature using the PubMed database for articles published between January 1, 2000 and February 9, 2015. The initial search yielded 186 articles, of which 13 were included after applying inclusion and exclusion criteria. The systematic review of 13 articles included a total of 330 patients. Using in-field observations and semistructured interviews, studies found that qualitative methods and analysis increased the provider's sensitivity to patient needs and enhanced patient care. Analyses using qualitative methods found increased patient satisfaction in their healthcare provider is associated with (1) confidence in the provider's diagnosis, (2) perception of patient-centered, individualized recommendations and (3) quality of patient education and provider explanation during a visit. Patient satisfaction is measured using either quantitative or qualitative methods. Quantitative methods result in standardized data that often does not capture the nuances of patient experience. In contrast, qualitative methodology is integral to gathering patient perspectives on patient care and satisfaction and should be included in future research models.

  13. A Comparison between the Effect of Cooperative Learning Teaching Method and Lecture Teaching Method on Students' Learning and Satisfaction Level

    Science.gov (United States)

    Mohammadjani, Farzad; Tonkaboni, Forouzan

    2015-01-01

    The aim of the present research is to investigate a comparison between the effect of cooperative learning teaching method and lecture teaching method on students' learning and satisfaction level. The research population consisted of all the fourth grade elementary school students of educational district 4 in Shiraz. The statistical population…

  14. Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

    Science.gov (United States)

    Ferreira, Valquíria C S; Morcuende, David; Madruga, Marta S; Hernández-López, Silvia H; Silva, Fábio A P; Ventanas, Sonia; Estévez, Mario

    2016-06-01

    The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of pre-cooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-to-eat chicken patties.

  15. Identifying and prioritizing the factors effective in customer satisfaction using the TOPSIS method

    Directory of Open Access Journals (Sweden)

    H Forougozar

    2014-01-01

    Full Text Available Introduction: Customer satisfaction has been suggested as one of the interesting and challenging issues of management in the new millennium. In addition, oral and dental health and the quality of the services the health centers delivered to the patients directly affect the customer satisfaction. Therefore, the present study aimed to identify, investigate, and rank the factors affecting the customer satisfaction in the department of dentistry of Shiraz Farhangiyan health center. Method: The present descriptive study was conducted on the specialists and patients of the department of dentistry of Shiraz Farhangiyan health center. The validity of the questionnaire utilized in the study was confirmed by expert professors and its reliability was approved using the Cronbach’s alpha formula. Finally, the study data were analyzed in SPSS statistical software (v. 16, using inferential statistics. Results: All the hypotheses were confirmed by the results of the statistical analyses and quality, services, and expenditures revealed to affect the customer satisfaction in the department of dentistry of Shiraz Farhangiyan health center. Moreover, these factors were ranked using the TOPSIS method and the results showed quality and expenditures as the most and the least effective factors in customer satisfaction, respectively. Conclusion: Since restoring and arranging the organization based on the customer needs is among the main priorities of designing an organization, managers are suggested to take measures for organizational reformation based on the customers’ priorities. Of course, conducting such programs is of utmost importance in health and treatment environments, leading to provision of better services and facilitation of learning, education, and research. Thus, identifying the effective factors in customer satisfaction and ranking them are highly important.

  16. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration.

    Science.gov (United States)

    Díaz, Pedro; Garrido, María Dolores; Bañón, Sancho

    2010-03-01

    The effects of two packaging methods on the spoilage of a cook-chill pork-based dish kept under refrigeration were studied. Raw pork cuts and pre-cooked tomato sauce were packed under vacuum "sous vide" in polyamide-polypropylene pouches (SV) or into translucent polypropylene trays under modified atmosphere (80% N(2)+20% CO(2)) and sealed with a top film (PT). Samples were cooked inside the pack at an oven temperature/time of 70 degrees C/7h, chilled at 3 degrees C and stored at 2 degrees C for up to 90days. Microbial (psychrotrophs, lactic-acid bacteria, Enterobacteriaceae, moulds and yeasts), physical-chemical (pH, water activity and total acidity) and sensory (colour, odour, flavour, texture and acceptance) parameters were determined. Heat penetration was faster in SV (2 degrees C/min) than in PT (1 degrees C/min) (core temperature). Both packaging methods were equally effective in protecting against microbial spoilage for 90 day at 2 degrees C. Minor counts were only detected for lactic-acid bacteria and anaerobic psychrotrophs in SV. No Enterobacteriaceae growth was found. Slight differences between SV and PT in pH and total acidity were observed. SV and PT had similar effects on the sensory preservation of the dishes. A gradual loss of acceptance of the cooked pork and tomato sauce was observed. Rancid flavour in PT and warmed-over-flavour in SV were noted in the final stages of storage. According to acceptance scores, the shelf-life of both SV and PT was 56 days at 2 degrees C. Both packaging methods can be used to manufacture sous vide meat-based dishes subsequently stored under refrigeration for catering use. Copyright 2009 Elsevier Ltd. All rights reserved.

  17. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets.

    Science.gov (United States)

    Bastías, José M; Balladares, Pamela; Acuña, Sergio; Quevedo, Roberto; Muñoz, Ociel

    2017-01-01

    The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both salmon and Chilean jack mackerel significantly increased under the different treatments while the most significant decrease in lipids was found in oven cooking and canning for salmon and microwaving for Chilean jack mackerel. Ash concentration in both salmon and Chilean jack mackerel did not reveal any significant differences. Iron and calcium content only had significant changes in steaming while zinc did not undergo any significant changes in the different treatments. Finally, no drastic changes were observed in the fatty acid profile in both salmon and Chilean jack mackerel.

  18. Satisfaction survey with DNA cards method to collect genetic samples for pharmacogenetics studies

    Science.gov (United States)

    Vidal-Taboada, Jose M; Cucala, Mercedes; Mas Herrero, Sergio; Lafuente, Amalia; Cobos, Albert

    2006-01-01

    Background Pharmacogenetic studies are essential in understanding the interindividual variability of drug responses. DNA sample collection for genotyping is a critical step in genetic studies. A method using dried blood samples from finger-puncture, collected on DNA-cards, has been described as an alternative to the usual venepuncture technique. The purpose of this study is to evaluate the implementation of the DNA cards method in a multicentre clinical trial, and to assess the degree of investigators' satisfaction and the acceptance of the patients perceived by the investigators. Methods Blood samples were collected on DNA-cards. The quality and quantity of DNA recovered were analyzed. Investigators were questioned regarding their general interest, previous experience, safety issues, preferences and perceived patient satisfaction. Results 151 patients' blood samples were collected. Genotyping of GST polymorphisms was achieved in all samples (100%). 28 investigators completed the survey. Investigators perceived patient satisfaction as very good (60.7%) or good (39.3%), without reluctance to finger puncture. Investigators preferred this method, which was considered safer and better than the usual methods. All investigators would recommend using it in future genetic studies. Conclusion Within the clinical trial setting, the DNA-cards method was very well accepted by investigators and patients (in perception of investigators), and was preferred to conventional methods due to its ease of use and safety. PMID:16681846

  19. Satisfaction survey with DNA cards method to collect genetic samples for pharmacogenetics studies

    Directory of Open Access Journals (Sweden)

    Mas Herrero Sergio

    2006-05-01

    Full Text Available Abstract Background Pharmacogenetic studies are essential in understanding the interindividual variability of drug responses. DNA sample collection for genotyping is a critical step in genetic studies. A method using dried blood samples from finger-puncture, collected on DNA-cards, has been described as an alternative to the usual venepuncture technique. The purpose of this study is to evaluate the implementation of the DNA cards method in a multicentre clinical trial, and to assess the degree of investigators' satisfaction and the acceptance of the patients perceived by the investigators. Methods Blood samples were collected on DNA-cards. The quality and quantity of DNA recovered were analyzed. Investigators were questioned regarding their general interest, previous experience, safety issues, preferences and perceived patient satisfaction. Results 151 patients' blood samples were collected. Genotyping of GST polymorphisms was achieved in all samples (100%. 28 investigators completed the survey. Investigators perceived patient satisfaction as very good (60.7% or good (39.3%, without reluctance to finger puncture. Investigators preferred this method, which was considered safer and better than the usual methods. All investigators would recommend using it in future genetic studies. Conclusion Within the clinical trial setting, the DNA-cards method was very well accepted by investigators and patients (in perception of investigators, and was preferred to conventional methods due to its ease of use and safety.

  20. Cooking for Lower Cholesterol

    Science.gov (United States)

    ... it before eating. Limit processed meats such as sausage, bologna, salami and hot dogs. Many processed meats — ... a main ingredient. Cook fresh vegetables the heart-healthy way Try cooking vegetables in a tiny bit ...

  1. Cooking utensils and nutrition

    Science.gov (United States)

    ... gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, ... Cooking utensils can have an effect on your nutrition. Function Pots, pans, and other tools used in ...

  2. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

    Science.gov (United States)

    Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

    2015-08-01

    In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. © 2015 Institute of Food Technologists®

  3. Comparison of nursing students’ Satisfaction about two methods of demonstration and simulation for training of mask making against chemical attacks

    National Research Council Canada - National Science Library

    Monireh Ebadi; Simin Taj Sharififar; Faeze Baniyaghoobi; AmirHossein Pishgoie

    2016-01-01

    .... The aim of this study was a comparison of satisfaction about two methods including demonstration and simulation among nursing students for the training of mask making against chemical attacks in Iran. Methods...

  4. Haemodialysis work environment contributors to job satisfaction and stress: a sequential mixed methods study.

    Science.gov (United States)

    Hayes, Bronwyn; Bonner, Ann; Douglas, Clint

    2015-01-01

    Haemodialysis nurses form long term relationships with patients in a technologically complex work environment. Previous studies have highlighted that haemodialysis nurses face stressors related to the nature of their work and also their work environments leading to reported high levels of burnout. Using Kanters (1997) Structural Empowerment Theory as a guiding framework, the aim of this study was to explore the factors contributing to satisfaction with the work environment, job satisfaction, job stress and burnout in haemodialysis nurses. Using a sequential mixed-methods design, the first phase involved an on-line survey comprising demographic and work characteristics, Brisbane Practice Environment Measure (B-PEM), Index of Work Satisfaction (IWS), Nursing Stress Scale (NSS) and the Maslach Burnout Inventory (MBI). The second phase involved conducting eight semi-structured interviews with data thematically analyzed. From the 417 nurses surveyed the majority were female (90.9 %), aged over 41 years of age (74.3 %), and 47.4 % had worked in haemodialysis for more than 10 years. Overall the work environment was perceived positively and there was a moderate level of job satisfaction. However levels of stress and emotional exhaustion (burnout) were high. Two themes, ability to care and feeling successful as a nurse, provided clarity to the level of job satisfaction found in phase 1. While two further themes, patients as quasi-family and intense working teams, explained why working as a haemodialysis nurse was both satisfying and stressful. Nurse managers can use these results to identify issues being experienced by haemodialysis nurses working in the unit they are supervising.

  5. System and method for controlling power consumption in a computer system based on user satisfaction

    Science.gov (United States)

    Yang, Lei; Dick, Robert P; Chen, Xi; Memik, Gokhan; Dinda, Peter A; Shy, Alex; Ozisikyilmaz, Berkin; Mallik, Arindam; Choudhary, Alok

    2014-04-22

    Systems and methods for controlling power consumption in a computer system. For each of a plurality of interactive applications, the method changes a frequency at which a processor of the computer system runs, receives an indication of user satisfaction, determines a relationship between the changed frequency and the user satisfaction of the interactive application, and stores the determined relationship information. The determined relationship can distinguish between different users and different interactive applications. A frequency may be selected from the discrete frequencies at which the processor of the computer system runs based on the determined relationship information for a particular user and a particular interactive application running on the processor of the computer system. The processor may be adapted to run at the selected frequency.

  6. Comparison of the effect of lecture and blended teaching methods on students’ learning and satisfaction

    Science.gov (United States)

    SADEGHI, ROYA; SEDAGHAT, MOHAMMAD MEHDI; SHA AHMADI, FARAMARZ

    2014-01-01

    Introduction: Blended learning, a new approach in educational planning, is defined as an applying more than one method, strategy, technique or media in education. Todays, due to the development of infrastructure of Internet networks and the access of most of the students, the Internet can be utilized along with traditional and conventional methods of training. The aim of this study was to compare the students’ learning and satisfaction in combination of lecture and e-learning with conventional lecture methods. Methods: This quasi-experimental study is conducted among the sophomore students of Public Health School, Tehran University of Medical Science in 2012-2013. Four classes of the school are randomly selected and are divided into two groups. Education in two classes (45 students) was in the form of lecture method and in the other two classes (48 students) was blended method with e-Learning and lecture methods. The students’ knowledge about tuberculosis in two groups was collected and measured by using pre and post-test. This step has been done by sending self-reported electronic questionnaires to the students' email addresses through Google Document software. At the end of educational programs, students' satisfaction and comments about two methods were also collected by questionnaires. Statistical tests such as descriptive methods, paired t-test, independent t-test and ANOVA were done through the SPSS 14 software, and p≤0.05 was considered as significant difference. Results: The mean scores of the lecture and blended groups were 13.18±1.37 and 13.35±1.36, respectively; the difference between the pre-test scores of the two groups was not statistically significant (p=0.535). Knowledge scores increased in both groups after training, and the mean and standard deviation of knowledge scores of the lectures and combined groups were 16.51±0.69 and 16.18±1.06, respectively. The difference between the post-test scores of the two groups was not statistically

  7. Comparison of the effect of lecture and blended teaching methods on students’ learning and satisfaction

    Directory of Open Access Journals (Sweden)

    ROYA SADEGHI

    2014-10-01

    Full Text Available Introduction: Blended learning, a new approach in educational planning, is defined as an applying more than one method, strategy, technique or media in education. Todays, due to the development of infrastructure of Internet networks and the access of most of the students, the Internet can be utilized along with traditional and conventional methods of training. The aim of this study was to compare the students’ learning and satisfaction in combination of lecture and e-learning with conventional lecture methods. Methods: This quasi-experimental study is conducted among the sophomore students of Public Health School, Tehran University of Medical Science in 2012- 2013. Four classes of the school are randomly selected and are divided into two groups. Education in two classes (45 students was in the form of lecture method and in the other two classes (48 students was blended method with e-Learning and lecture methods. The students’ knowledge about tuberculosis in two groups was collected and measured by using pre and post-test. This step has been done by sending self-reported electronic questionnaires to the students' email addresses through Google Document software. At the end of educational programs, students' satisfaction and comments about two methods were also collected by questionnaires. Statistical tests such as descriptive methods, paired t-test, independent t-test and ANOVA were done through the SPSS 14 software, and p≤0.05 was considered as significant difference. Results: The mean scores of the lecture and blended groups were 13.18±1.37 and 13.35±1.36, respectively; the difference between the pre-test scores of the two groups was not statistically significant (p=0.535. Knowledge scores increased in both groups after training, and the mean and standard deviation of knowledge scores of the lectures and combined groups were 16.51±0.69 and 16.18±1.06, respectively. The difference between the post-test scores of the two groups was not

  8. Comparison of the effect of lecture and blended teaching methods on students' learning and satisfaction.

    Science.gov (United States)

    Sadeghi, Roya; Sedaghat, Mohammad Mehdi; Sha Ahmadi, Faramarz

    2014-10-01

    Blended learning, a new approach in educational planning, is defined as an applying more than one method, strategy, technique or media in education. Todays, due to the development of infrastructure of Internet networks and the access of most of the students, the Internet can be utilized along with traditional and conventional methods of training. The aim of this study was to compare the students' learning and satisfaction in combination of lecture and e-learning with conventional lecture methods. This quasi-experimental study is conducted among the sophomore students of Public Health School, Tehran University of Medical Science in 2012-2013. Four classes of the school are randomly selected and are divided into two groups. Education in two classes (45 students) was in the form of lecture method and in the other two classes (48 students) was blended method with e-Learning and lecture methods. The students' knowledge about tuberculosis in two groups was collected and measured by using pre and post-test. This step has been done by sending self-reported electronic questionnaires to the students' email addresses through Google Document software. At the end of educational programs, students' satisfaction and comments about two methods were also collected by questionnaires. Statistical tests such as descriptive methods, paired t-test, independent t-test and ANOVA were done through the SPSS 14 software, and p≤0.05 was considered as significant difference. The mean scores of the lecture and blended groups were 13.18±1.37 and 13.35±1.36, respectively; the difference between the pre-test scores of the two groups was not statistically significant (p=0.535). Knowledge scores increased in both groups after training, and the mean and standard deviation of knowledge scores of the lectures and combined groups were 16.51±0.69 and 16.18±1.06, respectively. The difference between the post-test scores of the two groups was not statistically significant (p=0.112). Students

  9. A Delphi Method Analysis to Create an Emergency Medicine Educational Patient Satisfaction Survey

    Directory of Open Access Journals (Sweden)

    Kory S. London

    2015-12-01

    Full Text Available Introduction: Feedback on patient satisfaction (PS as a means to monitor and improve performance in patient communication is lacking in residency training. A physician’s promotion, compensation and job satisfaction may be impacted by his individual PS scores, once he is in practice. Many communication and satisfaction surveys exist but none focus on the emergency department setting for educational purposes. The goal of this project was to create an emergency medicine-based educational PS survey with strong evidence for content validity. Methods: We used the Delphi Method (DM to obtain expert opinion via an iterative process of surveying. Questions were mined from four PS surveys as well as from group suggestion. The DM analysis determined the structure, content and appropriate use of the tool. The group used four-point Likert-type scales and Lynn’s criteria for content validity to determine relevant questions from the stated goals. Results: Twelve recruited experts participated in a series of seven surveys to achieve consensus. A 10-question, single-page survey with an additional page of qualitative questions and demographic questions was selected. Thirty one questions were judged to be relevant from an original 48-question list. Of these, the final 10 questions were chosen. Response rates for individual survey items was 99.5%. Conclusion: The DM produced a consensus survey with content validity evidence. Future work will be needed to obtain evidence for response process, internal structure and construct validity.

  10. The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

    DEFF Research Database (Denmark)

    Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge

    2017-01-01

    libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly...... affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min...

  11. Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?

    Science.gov (United States)

    Wilkinson, P J; Dart, S P; Hadlington, C J

    1991-06-01

    Changes in eating habits and developments in food technology are occurring at the same time as an upward trend in foodborne infection in Britain. Vulnerable people such as the elderly and hospital patients are increasingly likely to consume food produced by new systems such as 'cook-chill' and 'cuisson sous vide'. The microbiological hazards of these systems are assessed as negligible, provided that production is controlled by appropriate methods such as the hazard analysis critical control point (HACCP) approach. The occurrence and control of bacterial contamination in a hospital cook-chill system is reviewed in this context.

  12. Explaining Accessibility and Satisfaction Related to Healthcare: A Mixed-Methods Approach.

    Science.gov (United States)

    Cabrera-Barona, Pablo; Blaschke, Thomas; Kienberger, Stefan

    2017-01-01

    Accessibility and satisfaction related to healthcare services are conceived as multidimensional concepts. These concepts can be studied using objective and subjective measures. In this study, we created two indices: a composite healthcare accessibility index (CHCA) and a composite healthcare satisfaction index (CHCS). To calculate the CHCA index we used three indicators based on three components of multidimensional healthcare accessibility: availability, acceptability and accessibility. In the indicator based on the component of accessibility, we included an innovative perceived time-decay parameter. The three indicators of the CHCA index were weighted through the application of a principal components analysis. To calculate the CHCS index, we used three indicators: the waiting time after the patient arrives at the healthcare service, the quality of the healthcare, and the healthcare service supply. These three indicators making up the CHCA index were weighted by applying an analytical hierarchy process. Three kinds of regressions were subsequently applied in order to explain the CHCA and CHCS indices: namely the Linear Least Squares, Ordinal Logistic, and Random Forests regressions. In these regressions, we used different independent social and health-related variables. These variables represented the predisposing, enabling, and need factors of people´s behaviors related to healthcare. All the calculations were applied to a study area: the city of Quito, Ecuador. Results showed that there are health-related inequalities in regard to healthcare accessibility and healthcare satisfaction in our study area. We also identified specific social factors that explained the indices developed. The present work is a mixed-methods approach to evaluate multidimensional healthcare accessibility and healthcare satisfaction, incorporating a pluralistic perspective, as well as a multidisciplinary framework. The results obtained can also be considered as tools for healthcare and

  13. Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shootPhyllostachys praecox C.D.Chu et C.S.Chao

    Institute of Scientific and Technical Information of China (English)

    Jin-jie ZHANG; Rong JI; Ya-qin HU; Jian-chu CHEN; Xing-qian YE

    2011-01-01

    Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots (Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%,respectively).Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods.Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil.After boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots.It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

  14. Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method.

    Science.gov (United States)

    Díaz, Pedro; Nieto, Gema; Garrido, María Dolores; Bañón, Sancho

    2008-10-01

    The aim was to study spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked at an oven temperature/time of 70°C/12h, chilled at 3°C and stored at 2°C for 0, 5 or 10 weeks. Microbial (psychrotrophs, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts), physical-chemical (pH, water activity, TBARS, acidity, L(∗)a(∗)b(∗) colour, texture profile analysis and shear force) and sensory (appearance, odour, flavour, texture and acceptance) parameters were determined. The results showed that sensory spoilage preceded microbiological spoilage of sous vide pork loin. Counts bellow 1logcfu/g of psychrotrophs, anaerobic psychrotrophs, Enterobacteriaceae and lactic acid bacteria were detected in any control week, while moderate counts (2-3logcfu/g) of moulds and yeasts were found. Minor changes in water activity, lipid oxidation, CIELab colour, hardness, cohesiveness or gumminess were associated with spoilage of pork loin, only decreases of lactic acid, springiness and shear force were observed. The pork loin was unacceptable after 10 weeks. This loss of acceptance was mainly due to the deterioration of meaty flavour and odour, although the loss of appearance, juiciness and firmness also contributed. Moderate warmed-over and rancidity were detected. The sensory analysis was the most effective method for determining the shelf life of the sous vide pork-based dishes.

  15. Measuring patient satisfaction with postpartum teaching methods used by nurses within the interaction model of client health behavior.

    Science.gov (United States)

    Wagner, Debra L; Bear, Mary; Davidson, Nangela S

    2011-01-01

    The purpose of this study was to determine the relationship between new mothers' interaction with nurses using different teaching methods to provide postpartum discharge teaching and their satisfaction with nursing care. Cox's Interaction Model of Client Health Behavior (IMCHB) provided the framework for this study. This study used a quasi-experimental posttest design with two groups to examine patient satisfaction with different teaching methods used by nurses to provide postpartum education. The Modified Client Satisfaction Tool measured satisfaction with discharge teaching. Data were analyzed with descriptive statistics, chi-square, Kendall's tau, and Mann-Whitney U tests. The data showed high satisfaction scores for new mothers receiving both methods of discharge teaching, indicating that new mothers who received the traditional method of discharge instruction provided by nurses were just as satisfied as those who received the demonstration/return demonstration method of discharge instructions provided by nurses. Providing individualized care, based on the expressed needs of the patient, was demonstrated in this study to result in high satisfaction with nursing care using both methods of providing postpartum discharge teaching.

  16. Contents and retentions of free and total purine bases in lamb meat cooked by several household methods

    Directory of Open Access Journals (Sweden)

    P. Anfossi

    2011-03-01

    Full Text Available Concerns about the content of total and free purine bases in muscle foods and their retentions upon cooking have been since long established (Brulé et al., 1988. Recently, though, an important rôle has been acknowledged to dietary sources of preformed purines for the growth of tissues with a rapid turnover and for optimal function of the cellular immune response, up to the point that the positive features of these nutrients seem to outweigh by far the negative ones (ILSI, 1998. Scanty information exists about the total purine content of raw ovine meat, the only available sources of data being a survey by Herbel and Montag (1987 on purine and pyrimidine contents of protein-rich foods and the comprehensive collection of food composition tables compiled by Scherz and Senser (1994...

  17. Use of an in vitro digestion method to estimate human bioaccessibility of Cd in vegetables grown in smelter-impacted soils: the influence of cooking.

    Science.gov (United States)

    Pelfrêne, Aurélie; Waterlot, Christophe; Guerin, Annie; Proix, Nicolas; Richard, Antoine; Douay, Francis

    2015-08-01

    Metal contamination of urban soils and homegrown vegetables has caused major concern. Some studies showed that cadmium (Cd) was among the most significant hazards in kitchen garden soils and prolonged exposure to this metal could cause deleterious health effects in humans. In general, most risk assessment procedures are based on total concentrations of metals in vegetables. The present study assesses human bioaccessibility of Cd in vegetables cultivated in smelter-impacted kitchen garden soils. Seven vegetables (radish, lettuce, French bean, carrot, leek, tomato, and potato) were considered. Using the UBM protocol (unified BARGE bioaccessibility method), the bioaccessibility of Cd was measured in raw/cooked vegetables. A considerable amount of Cd was mobilized from raw vegetables during the digestion process (on average 85% in the gastric phase and 69% in the gastrointestinal phase), which could be attributed to a high uptake of Cd during the growth of the vegetables. Most Cd is accumulated in the vacuoles of plant cells, except what is absorbed by the cell wall, allowing Cd to be released from plant tissues under moderate conditions. Cooking by the steaming process generally increased the bioaccessibility of Cd in French bean, carrot, and leek. For potato, few or no significant differences of Cd bioaccessibility were observed after the steaming process, while the frying process strongly decreased bioaccessibility in both phases. The estimation of metal bioaccessibility in vegetables is helpful for human health risk assessment.

  18. System and technique for ultrasonic determination of degree of cooking

    Energy Technology Data Exchange (ETDEWEB)

    Bond, Leonard J. (Richland, WA); Diaz, Aaron A. (W. Richland, WA); Judd, Kayte M. (Richland, WA); Pappas, Richard A. (Richland, WA); Cliff, William C. (Richland, WA); Pfund, David M. (Richland, WA); Morgen, Gerald P. (Kennewick, WA)

    2007-03-20

    A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

  19. Comparison of nursing students’ Satisfaction about two methods of demonstration and simulation for training of mask making against chemical attacks

    Directory of Open Access Journals (Sweden)

    Monireh Ebadi

    2016-04-01

    Conclusion: there was no significant difference between the satisfaction for two methods of demonstration and simulation but researchers suggest that simulation method can be used for mask making training against chemical attacks as they believe that this method is the best way to promote military nurses ’education and control disaster situations.

  20. Detection of Escherichia coli O157 in raw and cooked meat: comparison of conventional direct culture method and Enzyme Linked Fluorescent Assay (ELFA

    Directory of Open Access Journals (Sweden)

    Maria De Giusti

    2011-03-01

    Full Text Available

    Abstract
    Background: Verocytotoxin Escherichia coli is a frequent and important cause of diarrhea and haemolytic uremic syndrome all over the world. Consumption of ground beef, lettuce, and other kinds of food have been associated with outbreaks.
    The aim of this study was to detect the presence of E. coli O157 in meat products collected from hospital food catering services in Rome, using a rapid detection method in comparison with a standard culture method to verify the effectiveness of HACCP system.
    Methods: Three hundred and ten food samples (80 of cooked and 230 of raw meat were screened for E.coli O157 by ISO culture method and by enzyme-linked-fluorescent-assay (ELFA-based methods
    (VIDAS®system, bioMérieux. All isolates obtained were tested for VT1 and VT2 genes by PCR. The statistical analysis considered absolute frequencies and percentages. The K statistic was applied to assess agreement between direct culture method and the VIDAS system.
    Results: A total of 6 (1,9% E.coli O157 isolates were recovered from raw meat samples by the culture method; of these only four were identified by PCR as VTEC producers. A total of 9 (2,9% E.coli O157 isolates were recovered from raw meat samples by the VIDAS® system. No E.coli O157 was detected in cooked products. All comparisons between the direct culture method and the VIDAS system were
    statistically significant (K= 0,795; p<0.001.
    Conclusions: The present study showed how ELFA-based methods are highly specific and rapid for the detection of E.coli O157 in food samples compared with the direct culture method. ELFA method is useful to verify the effectiveness of the HACCP system in the risk management of potential contaminating hazards during the preparation of foods for susceptible persons.

  1. Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: the Norwegian Women and Cancer (NOWAC) cohort study.

    Science.gov (United States)

    Parr, Christine L; Hjartåker, Anette; Lund, Eiliv; Veierød, Marit B

    2013-09-01

    Red and processed meat intake is an established risk factor for colorectal cancer (CRC), but epidemiological evidence by subsite and sex is still limited. In the population-based Norwegian Women and Cancer cohort, we examined associations of meat intake with incident proximal colon, distal colon and rectal cancer, in 84,538 women who completed a validated food frequency questionnaire (FFQ) during 1996-1998 or 2003-2005 (baseline or exposure update) at age 41-70 years, with follow-up by register linkages through 2009. We also examined the effect of meat cooking methods in a subsample (n = 43,636). Multivariable hazard ratios (HRs) were estimated by Cox regression. There were 459 colon (242 proximal and 167 distal), and 215 rectal cancer cases with follow-up ≥ 1 (median 11.1) year. Processed meat intake ≥60 vs. cancer risk in all subsites with HRs (95% confidence interval, CI) of 1.69 (1.05-2.72) for proximal colon, 2.13 (1.18-3.83) for distal colon and 1.71 (1.02-2.85) for rectal cancer. Regression calibration of continuous effects based on repeated 24-hr dietary recalls, indicated attenuation due to measurement errors in FFQ data, but corrected HRs were not statistically significant due to wider CIs. Our study did not support an association between CRC risk and intake of red meat, chicken, or meat cooking methods, but a high processed meat intake was associated with increased risk of proximal colon, distal colon and rectal cancer. The effect of processed meat was mainly driven by the intake of sausages.

  2. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.

    Science.gov (United States)

    Bylsma, Lauren C; Alexander, Dominik D

    2015-12-21

    Prostate cancer remains a significant public health concern among men in the U.S. and worldwide. Epidemiologic studies have generally produced inconclusive results for dietary risk factors for prostate cancer, including consumption of red and processed meats. We aimed to update a previous meta-analysis of prospective cohorts of red and processed meats and prostate cancer with the inclusion of new and updated cohort studies, as well as evaluate meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data. A comprehensive literature search was performed and 26 publications from 19 different cohort studies were included. Random effects models were used to calculate summary relative risk estimates (SRREs) for high vs. low exposure categories. Additionally, meta-regression analyses and stratified intake analyses were conducted to evaluate dose-response relationships. The SRREs for total prostate cancer and total red meat consumption, fresh red meat consumption, and processed meat consumption were 1.02 (95% CI: 0.92-1.12), 1.06 (95% CI: 0.97-1.16), and 1.05 (95% CI: 1.01-1.10), respectively. Analyses were also conducted for the outcomes of non-advanced, advanced, and fatal prostate cancer when sufficient data were available, but these analyses did not produce significant results. No significant SRREs were observed for any of the meat cooking methods, HCA, or heme iron analyses. Dose-response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer. In conclusion, the results from our analyses do not support an association between red meat or processed consumption and prostate cancer, although we observed a weak positive summary estimate for processed meats.

  3. Team dynamics, clinical work satisfaction, and patient care coordination between primary care providers: A mixed methods study.

    Science.gov (United States)

    Song, Hummy; Ryan, Molly; Tendulkar, Shalini; Fisher, Josephine; Martin, Julia; Peters, Antoinette S; Frolkis, Joseph P; Rosenthal, Meredith B; Chien, Alyna T; Singer, Sara J

    Team-based care is essential for delivering high-quality, comprehensive, and coordinated care. Despite considerable research about the effects of team-based care on patient outcomes, few studies have examined how team dynamics relate to provider outcomes. The aim of this study was to examine relationships among team dynamics, primary care provider (PCP) clinical work satisfaction, and patient care coordination between PCPs in 18 Harvard-affiliated primary care practices participating in Harvard's Academic Innovations Collaborative. First, we administered a cross-sectional survey to all 548 PCPs (267 attending clinicians, 281 resident physicians) working at participating practices; 65% responded. We assessed the relationship of team dynamics with PCPs' clinical work satisfaction and perception of patient care coordination between PCPs, respectively, and the potential mediating effect of patient care coordination on the relationship between team dynamics and work satisfaction. In addition, we embedded a qualitative evaluation within the quantitative evaluation to achieve a convergent mixed methods design to help us better understand our findings and illuminate relationships among key variables. Better team dynamics were positively associated with clinical work satisfaction and quality of patient care coordination between PCPs. Coordination partially mediated the relationship between team dynamics and satisfaction for attending clinicians, suggesting that higher satisfaction depends, in part, on better teamwork, yielding more coordinated patient care. We found no mediating effects for resident physicians. Qualitative results suggest that sources of satisfaction from positive team dynamics for PCPs may be most relevant to attending clinicians. Improving primary care team dynamics could improve clinical work satisfaction among PCPs and patient care coordination between PCPs. In addition to improving outcomes that directly concern health care providers, efforts to

  4. Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples.

    Science.gov (United States)

    Lukášková, Z Řezáčová; Tremlová, B; Pospiech, M; Renčová, E; Randulová, Z; Steinhauser, L; Reichová, A; Bednář, J

    2011-01-01

    Nowadays is it a common practice to add vegetable protein in the production of meat products. Because of the possible substitution of high-quality raw meat with vegetable protein without the labelling the product package and because of the allergenic potential of many vegetable proteins, it is important to develop accurate methods for its detection. The objective of the study was to compare histochemical, immunochemical (ELISA, ALERT gliadin screening test) and immunohistochemical methods for the detection of wheat protein in meat samples and sausages. Histochemical methods were useful for the detection of flour in meat samples, but the immunohistochemical method was better for the detection of wheat protein. ALERT gliadin screening test detected gliadin from 10 mg kg(-1), while an immunohistochemical method detected wheat protein concentrations from 1 g kg(-1) and an ELISA method detected wheat protein concentrations from 4 g kg(-1). ALERT gliadin screening test showed results within 1 day, whilst an ELISA detection method took 2 days, and an immunohistochemical procedure took 5 days at the soonest, all including sample preparation. This study also focused on optimisation of an immunohistochemical method for samples of cooked sausage. In addition, three samples were sufficient for wheat protein detection at a concentration of 1 g kg(-1) (and greater) with a confidence level greater than 95%.

  5. Influence of Different Cooking Methods on the Macronutrients in Ordinary Goose Liver%不同烹调方法对普通鹅肝中部分常量营养素的影响

    Institute of Scientific and Technical Information of China (English)

    鞠美玲; 周晓燕

    2012-01-01

    新鲜鹅肝以油煎、真空低温烹煮、先油煎后真空低温煮和先真空低温煮后油煎四种方法烹调后,分别对其水分、蛋白质、脂肪和灰分进行测定,并记录烹调前后鹅肝的重量,计算各种营养素的保留因子。结果表明:蛋白质在真空低温烹饪时保留因子最高;脂肪在油煎时含量最高;水分含量在真空低温烹饪时损失最少;经四种方法烹调后灰分含量均有所增加,其中真空低温烹饪增加幅度最大;从鹅肝营养成分的保留上看,真空低温烹饪是一种较好的烹调方法。%Fresh goose livers were processed respectively with frying, vacuum -cooking at low temperature, frying before vacuum - cooking at low temperature and vacuum - cooking at low temperature followed by frying, and then water content, protein, fat and ash content of the finished products were tested. Simultaneously, goose livers were weighed before and after cooking and retention factors of nutrients of all kinds were calculated. The results show that: Protein in vacuum cooking at low temperature remains highest; Fat remains highest within fried food; Water loss remains lowest in vacuum cooking at low temperature; Ash contents increase with all of the four cooking methods, among which the incremental range with vacuum cooking at low temperature is biggest; In respect of nutrients preserve, vacuum cooking at low temperature is the best choice.

  6. Patient Satisfaction after Thoracoscopic Sympathectomy for Palmar Hyperhidrosis: Do Method and Level Matter?

    Science.gov (United States)

    Cheng, Amy; Johnsen, Hege; Chang, Michael Y

    2015-01-01

    Context: Although surgery is widely recognized as the best treatment for palmar hyperhidrosis (PH), the decision to perform a sympathicotomy, sympathectomy, or clipping of the thoracic sympathetic chain is based on surgeon preference. Objective: We investigated the outcomes of patients who underwent surgical intervention for PH with regard to method used and level of sympathetic chain interrupted. Design: This was a retrospective medical chart review. Patients who underwent thoracoscopic intervention for PH were mailed questionnaires regarding their presenting and postoperative symptoms and satisfaction 6 months to 15 years after their procedure. Analyses were performed to investigate whether the surgical method applied affected these outcomes. Results: A total of 635 patients underwent bilateral thoracoscopic procedures for PH between April 1995 and February 2010, and 210 (33%) responded to the questionnaires. Sixteen surgeons performed 108 sympathicotomies, 83 sympathectomies, and 19 ligations with titanium clips for PH. Mean follow-up was 5.5 years. Overall palmar success was 85.4% and was not affected by the surgical method. The rate of compensatory hyperhidrosis was significantly lower if the operative level did not include the R2 ganglion (66.7% vs 80.6%, p = 0.028). Nevertheless, 76.2% of patients were satisfied with the results, and 85.7% would repeat the procedure if given the option to do it again. Conclusion: Most patients reported relief of their PH and were satisfied with surgical intervention, regardless of method used. Although postoperative compensatory hyperhidrosis was common, this did not appear to affect overall patient satisfaction. The inclusion of rib level 2 ganglion resulted in a significantly increased incidence of compensatory hyperhidrosis. PMID:26517433

  7. How large are actor and partner effects of personality on relationship satisfaction? The importance of controlling for shared method variance.

    Science.gov (United States)

    Orth, Ulrich

    2013-10-01

    Previous research suggests that the personality of a relationship partner predicts not only the individual's own satisfaction with the relationship but also the partner's satisfaction. Based on the actor-partner interdependence model, the present research tested whether actor and partner effects of personality are biased when the same method (e.g., self-report) is used for the assessment of personality and relationship satisfaction and, consequently, shared method variance is not controlled for. Data came from 186 couples, of whom both partners provided self- and partner reports on the Big Five personality traits. Depending on the research design, actor effects were larger than partner effects (when using only self-reports), smaller than partner effects (when using only partner reports), or of about the same size as partner effects (when using self- and partner reports). The findings attest to the importance of controlling for shared method variance in dyadic data analysis.

  8. Developing a measure of mental health service satisfaction for use in low income countries: a mixed methods study.

    Science.gov (United States)

    Mayston, Rosie; Habtamu, Kassahun; Medhin, Girmay; Alem, Atalay; Fekadu, Abebaw; Habtamu, Alehegn; Prince, Martin; Hanlon, Charlotte

    2017-03-09

    Service satisfaction is integral to quality of care and measures are therefore considered important indicators of quality. Patient's responses to their experiences of using services are under-researched in the context of mental healthcare in low income countries. Our aim was to use mixed methods to develop a new measure of satisfaction for use among consumers of the new models of mental healthcare which are currently being scaled-up. We used qualitative methods to explore the concept of service satisfaction. On the basis of these findings, we developed a new 'Mental health service satisfaction scale' (MHSSS v0.0) by adapting existing measures of service satisfaction. We evaluated psychometric properties of the new measure, among a sample of service users with severe mental disorder (SMD) (n = 200) and caregivers (n = 200). Following expert review, a modified version of the measure was developed (MHSSS v1.0) and psychometric properties were examined with data from a second independent sample (n = 150 service users with SMD and n = 150 caregivers). Factors identified in analysis of the first quantitative sample coincide with core concepts of service satisfaction as reported in the literature and were reflected in the key themes which emerged from our qualitative study: interpersonal factors, efficacy, communication, technical competency and adequacy of facilities. There was generally consensus among caregivers and service users regarding dimensions of satisfaction. However there was evidence of some differences in prioritization. Revisions made to version 0.0 of the Mental Health Service Satisfaction Scale (MHSSS) led to an improved instrument, with excellent internal consistency, convergent validity and factor loadings indicative of a uni-dimensional construct. Our findings suggest that conceptions of service satisfaction among people accessing a service for SMD are broadly similar with those established in the literature. Our findings indicate that

  9. 不同烹调方式对羊肉品质的影响%Effect of Different Cooking Methods on the Quality of Lamb Meat

    Institute of Scientific and Technical Information of China (English)

    任国艳; 曹利; 王玉琴; 郭金英; 宋娅; 康怀彬; 崔国庭; 吴影; 韩树羽

    2016-01-01

    研究不同烹调方式(蒸煮、烘烤和煎炸)对羊肉品质的影响,分别对样品中氨基酸、脂肪酸和核苷酸的组成及含量、质构指标以及肌肉微观结构进行检测。结果表明:蒸煮方式的损失率最低,对氨基酸、脂肪酸和核苷酸的组成及含量的影响最小;在3种烹调方式对肉样处理过程中,肉样的氨基酸模式和脂肪酸模式均发生不同程度的变化;煎炸肉样中呈味氨基酸含量为55.33%,显著高于蒸煮肉样呈味氨基酸含量(50.67%)和烘烤肉样呈味氨基酸含量(49.33%);烘烤肉样呈味核苷酸含量最低;蒸煮、煎炸和烘烤对肉样的脂肪酸组成及含量虽有影响,但组间并无差异显著性。烘烤肉样咀嚼性优于煎炸肉样和蒸煮肉样。在3种烹调方式处理过程中,烘烤肉样肌纤维束变形、肌束膜破坏、肌间脂肪受损程度最严重。%This work studied the effect of different cooking methods (boiling, grilling and roasting) on lamb meat quality. The compositions and contents of amino acids, fatty acids, and nucleotides, texture indices and muscle microstructure of fresh and cooked meat samples were detected. Results showed that boiling resulted in the minimum cooking loss and had the lowest effect on the compositions and contents of amino acids, fatty acids and nucleotides in lamb meat. The amino acid pattern and fatty acid pattern of lamb meat were changed to different degree during cooking. The flavor amino acid content in grilled lamb meat was 55.33%, which was significantly higher than that of the boiled (50.67%) and roasted samples (49.33%). The flavor nucleotide content in roasted lamb meat was the lowest. Fatty acid composition and contents in boiled, grilled and roasted lamb meat were different but not significantly. The chewiness of grilled lamb meat was better than that of the boiled and grilled samples. Muscle fiber bundles, the perimysium and intermuscular fat in

  10. Cooking without salt

    Science.gov (United States)

    DASH diet; High blood pressure - DASH; Hypertension - DASH; Low-salt diet - DASH ... Explore cooking with salt substitutes. Add a splash of lemon and other citrus fruits, or wine, to soups and other dishes. Or use them ...

  11. [Novel method for the identification of illegal cooking oil (2) : determination of special odd-chain fatty acids by multidimensional gas chromatography-mass spectrometry].

    Science.gov (United States)

    Jin, Jing; Wang, Longxing; Chen, Jiping; Tian, Yuzeng; Zou, Lili; Zhang, Baoqin; Wang, Shuqiu; Wang, Xingfu

    2012-11-01

    Endogenesis referents from illegal cooking oil (ICO), namely, 13-methyl-tetradecanoic acid and undecanoic acid have been confirmed via non-target and target screening of fatty acids. The former is mainly originated from animal oil, and the later from heated vegetable oil. Based on the retention interactions between gas chromatographic columns with different polarities and alkyl acids, the alkyl acids with various carbon chain or their isomers with the same carbon chains can be separated effectively using multidimensional gas chromatographymass spectrometry. And the accurate quantification of 13-methyl-tetradecanoic acid and undecanoic acid was obtained. The target compounds can be cleaned up online and enriched with the developed method. Subsequently, the fourth and fifth assessments organized by China National Center for Food Safety Risk Assessment were performed in our laboratory. After continuous improvement, the precision of the method was increased. In detail, 100% vegetable oils, 71% ICO (the 4th batch) and 75% ICO (the 5th batch) have been identified. In combination with the capsaicinoid contents, edible oils can be identified in a comprehensive way, and the precision for ICO samples was increased to 89% and 100% for the 4th batch and the 5th batch samples, respectively. Owing to the aforementioned advantages, the developed method has been chosen as one of the four instrumental methods for the identification of ICO by China Ministry of Public Health, waiting for the validation from authoritative departments.

  12. Study on different cooling methods on the quality of cooked wonton%不同冷却方式对熟制馄饨品质的影响

    Institute of Scientific and Technical Information of China (English)

    关敬媛; 张坤生; 任云霞

    2013-01-01

    通过真空冷却、鼓风冷却以及自然冷却3种方式对熟制馄饨进行冷却处理,并在4℃的条件下对产品密封储藏,研究随储存时间的延长,3种不同冷却方式处理的馄饨产品品质的变化情况.结果表明:与常规冷却方式相比较,真空冷却的冷却速率高(P<0.05),冷却失重率大(P<0.05);真空冷却的产品L*值偏小,a*值偏大(P<0.05);硬度和咀嚼性较大、弹性较低(P<0.05),但粘结性、黏性、回复性方面3种冷却方式没有显著差异.随着储藏时间的延长,真空冷却能显著降低馄饨产品的菌落总数、TBA值和pH值(P<0.05),减缓产品品质的劣变.%The cooked wonton was cooled with 3 cooling methods:vacuum cooling,air blast cooling and natural cooling and then stored under 4℃.These three cooling methods were compared on the quality of wonton.The results indicated that compared with conventional cooling methods,vacuum cooling had highest cooling rate,but also the highest loss rate (P <0.05).For vacuum cooling products,the L* value was lower and the a* value was higher(P <0.05);the hardness and chewiness were higher,the springiness was lower(P <0.05),but the adhesiveness and recovery had no significant difference (P > 0.05).As the storage time extended,vacuum cooling products had lower bacterial count,pH value and TBA value (P < 0.05) ; therefore the quality change of the wonton was slowed down.The conclusion is that vacuum cooling is considered as an efficient and safe method for the quality of cooked food.

  13. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

    Science.gov (United States)

    Wheeler, T L; Shackelford, S D; Koohmaraie, M

    1998-11-01

    The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

  14. A comparison of conventional lecture and team-based learning methods in terms of student learning and teaching satisfaction

    Science.gov (United States)

    Jafari, Zahra

    2014-01-01

    Background: Team-based learning (TBL) is a structured type of cooperative learning that has growing application in medical education. This study compares levels of student learning and teaching satisfaction for a neurology course between conventional lecture and team-based learning. Methods: The study incorporated 70 students aged 19 to 22 years at the school of rehabilitation. One half of the 16 sessions of the neurology course was taught by lectures and the second half with team-based learning. Teaching satisfaction for the teaching methods was determined on a scale with 5 options in response to 20 questions. Results: Significant difference was found between lecture-based and team-based learning in final scores (pstudent satisfaction was 94%, and external and internal consistencies of the scale were 0.954 and 0.921 orderly (plecture method was 81.3%. Conclusion: Results revealed more success and student satisfaction from team-based learning compared to conventional lectures in teaching neurology to undergraduate students. It seems that application of new teaching methods such as team-based learning could be effectively introduced to improve levels of education and student learning PMID:25250250

  15. Effect of different cooling methods on quality of cooked spring rolls%不同冷却方式对熟制春卷品质的影响

    Institute of Scientific and Technical Information of China (English)

    黄旖婷; 张坤生; 任云霞

    2015-01-01

    探索自然冷却、冷风冷却、真空冷却与混合冷却4种冷却方式对熟制春卷品质的影响.将熟制春卷中心温度从80℃冷却至室温20℃,然后于4℃下贮藏18d.对春卷冷却后的失重率、色泽、气味、质构、感官评价以及贮藏期间的pH值、菌落总数进行测定及对比.结果表明:真空冷却的冷却速率显著高于常规冷却,但产品的质量损失也显著高于常规冷却;真空冷却产品硬度和脆性较高,但色泽、形态、气味感官评价较低,混合冷却可改善真空冷却的缺点;随着贮藏时间的延长,真空冷却和混合冷却对样品pH值的影响较小,且能显著减少微生物污染,从而达到延长货架期的目的.%Our present work aimed to explore the effect of slow-air cooling, air-blast cooling, vacuum cooling and hybrid cooling on quality of cooked spring rolls.The center temperature of cooked spring rolls was cooled from 80 ℃ to 20 ℃.Then the spring rolls were stored at 4 ℃ for 18 days.The weight loss, color,odor,texture,sensory evaluation after being cooled and the pH, total number of colonies during storage were determined and compared.The results showed that, vacuum cooling method had the fastest efficiency but the highest weight loss when compared with the conventional cooling methods.Vacuum cooling products had higher hardness and brittleness, but the sensory evaluations on color, shape and smell were lower.Hybrid cooling improved the shortcomings of vacuum cooling.With the extension of storage time, vacuum cooling and hybrid cooling made smaller effect on pH of the samples, and significantly reduced microbial contaminations, so as to extend the shelf life of products.

  16. The consumption of fish cooked by different methods was related to the risk of hyperuricemia in Japanese adults: A 3-year follow-up study.

    Science.gov (United States)

    Ren, Z; Huang, C; Momma, H; Cui, Y; Sugiyama, S; Niu, K; Nagatomi, R

    2016-09-01

    Fish consumption is a recognized risk factor for elevated serum uric acid (UA) levels, hyperuricemia, and gout. However, the relationship between the consumption of fish cooked by different methods and the risk of hyperuricemia is unclear. Therefore, we aimed to investigate the relationship between the consumption of fish cooked by different methods and the risk of hyperuricemia in Japanese adults. A 3-year follow-up study was conducted with 424 Japanese adults aged 29-74 years. Fish consumption was assessed using a validated self-administered dietary history questionnaire, and hyperuricemia was defined as serum UA ≥7 mg/dL in men and ≥6 mg/dL in women or the use of any anti-gout treatment. During the 3-year follow-up period, we documented 30 newly diagnosed cases of hyperuricemia. After adjusting for potential confounders, multivariate logistic regressions analysis revealed a significant positive relationship between the risk of hyperuricemia and raw (sashimi and sushi) or roasted fish consumption, but not boiled or fried fish consumption. The odds ratios (95% CI) for hyperuricemia with increasing raw fish consumption were 1.00 (reference), 2.51 (0.85, 7.39), and 3.46 (1.07, 11.14) (P for trend: 0.036). Similarly, the odds ratios (95% CI) with increasing roasted fish consumption were 1.00 (reference), 3.00 (0.75, 11.89), and 5.17 (1.30, 20.62) (P for trend: 0.018). This 3-year follow-up study showed that the consumption of raw or roasted fish, but not boiled or fried fish, was related with a higher risk of hyperuricemia in Japanese adults. Copyright © 2016 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

  17. Screening method of swill-cooked dirty oil based on Raman spectroscopy%基于拉曼光谱技术的地沟油筛查方法研究

    Institute of Scientific and Technical Information of China (English)

    杨冬燕; 李浩; 杨永存; 张倩; 耿艺介; 梁裕; 邓平建

    2015-01-01

    Using 138 edible vegetable product oils of 10 varieties,38 refined swill-cooked dirty oils and 80 oils blended by edible vegetable product oils and refined swill-cooked dirty oils as samples,their Ra-man spectras were scanned in two different ranges of wave number with 532 nm laser source,then the edi-ble vegetable product oils and refined swill -cooked dirty oils were screened and identified by spectra morphology comparison and spectra data analysis. The results showed that the accuracies of the edible vegetable product oils and refined swill-cooked dirty oils all reached 100%;the accuracies of blended oils contained 5%,10% and 20% swill-cooked dirty oil were 40%,63% and 85% respectively,and the decision results had good logicality with each other. The method had items of low cost,short time and small consumption of samples and could control the sham positive rate effectively,which was suitable for screening swill-cooked dirty oil,and it was even more effective to identify swill-cooked dirty oil if com-bined with other confirmation method.%以10个品种的138个食用植物成品油、38个精炼地沟油和80个由食用植物成品油和精炼地沟油勾兑的油为样品,采用532 nm激光光源,分别在2个波数范围内扫描样品的拉曼谱图,通过谱图形态比对及谱图数据分析筛查鉴别地沟油与食用植物成品油。结果表明:138个食用植物成品油和38个精炼地沟油的判定准确率均达到100%;5%、10%、20%地沟油勾兑样品的判定准确率分别为40%,63%及85%,且判定结果之间逻辑性完整。该方法不但具有检测成本低、检测时间短、样品用量小等优点,而且可以有效控制假阳性率,较适于作为地沟油筛查方法,与其他确认方法联合使用可有效鉴别地沟油。

  18. An investigation into the effects of quality improvement method on patients' satisfaction: a semi experimental research in Iran.

    Science.gov (United States)

    Navipour, Hasan; Nayeri, Nahid Dehghan; Hooshmand, Abbas; Zargar, Marjaneh Taghavi

    2011-01-01

    Today, to increase effectiveness is a Strategy for success of organizations and their viability. In health care organization not only service cost- effectiveness is a major problem for productivity and organizational management but also customer-centred is in first priority. Because of these reasons, most of health organization trend to patient satisfaction for their viability. If complex process implemented for viability without attention to patient satisfaction, this is no success result. The FOCUS PDCA process is a new strategy for effectiveness of service quality. To this reason, the recent research done and its objective is to assess effect of FOCUS PDCA process strategy on patient satisfaction in surgery units of hospitals affiliated to Tehran Medical University. This research is a semi experimental with non- equivalent design. The sample was all of patients who hospitalized in two selected surgery units. Self-report was method of data gathering. Patient satisfaction assessed with questionnaire in pre and posttest. Then manipulation implemented as post-operation care process selected. Modelling and opportunity statement Diagrams prepared and improvement team organized. Flow process, convergences and cause- effect charts used to prepare list of items to be improved. Executive program was written. This include personnel training, standard implementation, election and training of quality control nurses (Q.C Ns), daily QC of caring and providing appropriate feed back to personnel, forming group session for determining corrective actions. Then after 1 month patient satisfaction was assessed. Statistical analysis shows this process increase patient satisfaction and it leads to care effectiveness. The findings of the pre-intervention phase indicated that the satisfaction level had been low in both groups and it is not significantly different in the two groups (P> 0.05). There was a significant difference before and after following intervention in the case study

  19. An Investigation into the Effects of Quality Improvement Method on Patients' Satisfaction: A Semi Experimental Research in Iran

    Directory of Open Access Journals (Sweden)

    Hasan Navipour

    2011-01-01

    Full Text Available Today, to increase effectiveness is a Strategy for success of organizations and their viability. In health care organization not only service cost- effectiveness is a major problem for productivity and organizational management but also customer-centred is in first priority. Because of these reasons, most of health organization trend to patient satisfaction for their viability. If complex process implemented for viability without attention to patient satisfaction, this is no success result. The FOCUS PDCA process is a new strategy for effectiveness of service quality. To this reason, the recent research done and its objective is to assess effect of FOCUS PDCA process strategy on patient satisfaction in surgery units of hospitals affiliated to Tehran Medical University. This research is a semi experimental with non- equivalent design. The sample was all of patients who hospitalized in two selected surgery units. Self-report was method of data gathering. Patient satisfaction assessed with questionnaire in pre and posttest. Then manipulation implemented as post-operation care process selected. Modelling and opportunity statement Diagrams prepared and improvement team organized. Flow process, convergences and cause- effect charts used to prepare list of items to be improved. Executive program was written. This include personnel training, standard implementation, election and training of quality control nurses (Q.C Ns, daily QC of caring and providing appropriate feed back to personnel, forming group session for determining corrective actions. Then after 1 month patient satisfaction was assessed. Statistical analysis shows this process increase patient satisfaction and it leads to care effectiveness. The findings of the pre-intervention phase indicated that the satisfaction level had been low in both groups and it is not significantly different in the two groups (P> 0.05. There was a significant difference before and after following intervention in

  20. Determinants of village doctors' job satisfaction under China's health sector reform: a cross-sectional mixed methods study.

    Science.gov (United States)

    Li, Tongtong; Lei, Trudy; Sun, Fiona; Xie, Zheng

    2017-04-18

    To strengthen rural health workforce, the Chinese government has launched a series of policies to promote the job satisfaction of village doctors since the health sector reform. The purpose of this mixed-method study is to describe village doctors' job satisfaction under the context of health sector reform and investigate the associated factors. Data was obtained from a survey of village doctors across three Chinese provinces in 2014. Using a multistage sampling process, quantitative data was collected from village doctors through the self-administered questionnaire and analyzed by multilevel logistic regression models. Qualitative data was collected through face-to-face semi-structured interviews on both village doctors and health managers. Theoretical coding was then conducted to analyze qualitative data. Among the 1221 respondents, 48.6% felt satisfied with their job. Older village doctors with less of a workload and under high-level integrated management were more likely to feel satisfied with their job. Village doctors who earned the top level of monthly income felt more satisfied, while on the county level, those who lived in counties with the highest GDP felt less satisfied. However, enrollment in a pension plan showed no significant difference in regards to village doctors' job satisfaction. Among 34 participants of qualitative interviews, most believed that age, income, and integrated management had a positive influence on the job satisfaction, while pension plan and basic public health care policies exhibited negative effects. Also, the increasing in availability of healthcare and health resources along with local economic development had negative effects on village doctors' job satisfaction. Village doctors' job satisfaction was quite low in regards to several determinants including age, income, workload, enrollment in a pension plan, integrated management, and county economic and medical availability development.

  1. How staff nurses perceive the impact of nurse managers' leadership style in terms of job satisfaction: a mixed method study.

    Science.gov (United States)

    Morsiani, Giuliana; Bagnasco, Annamaria; Sasso, Loredana

    2017-03-01

    To describe staff nurses' perceptions related to the leadership styles adopted by their nurse managers, identify which leadership style ensured job satisfaction in staff nurses and describe which behaviours nurse managers should change. Empirical literature suggests that leadership styles of nurse managers significantly influence staff satisfaction. However, few studies investigate how staff nurses perceive the leadership styles of their nurse managers, and how these impact upon the staff nurses' job satisfaction. This was a mixed method study, which included the administration of the Multi-factor Leadership Questionnaire and three focus groups. Ward nurse managers mostly adopted a transactional leadership style ('Management by exception active') aimed at monitoring errors and intervening to correct errors and punish, which had a negative impact on staff nurses' levels of job satisfaction. In contrast, the transformational leadership style, which is mostly correlated with satisfaction ('Idealized Influence Attributed', which staff nurses perceived as 'respect', 'caring for others', 'professional development' and 'appreciation'), was rarely practiced by nurse managers. The transformational leadership skills of Italian nurse managers need to be improved through behaviours based on greater respect, caring for others, professional development and appreciation. The present study could also serve as model to improve the leadership style of nurse managers in other countries. The themes of transformational leadership could serve as a guide for nurse managers to help them improve their leadership style, and improve the levels of job satisfaction in staff nurses. Owing to the complexity and the importance of this issue, classroom educational interventions would not be sufficient: it should be dealt as a strategic priority by nursing directors. © 2016 John Wiley & Sons Ltd.

  2. Final cook temperature monitoring

    Science.gov (United States)

    Stewart, John; Matthews, Michael; Glasco, Marc

    2006-04-01

    Fully cooked, ready-to-eat products represent one of the fastest growing markets in the meat and poultry industries. Modern meat cooking facilities typically cook chicken strips and nuggets at rates of 6000 lbs per hour, and it is a critical food safety issue to ensure the products on these lines are indeed fully cooked. Common practice now employs oven technicians to constantly measure final cook temperature with insertion-type thermocouple probes. Prior research has demonstrated that thermal imagery of chicken breasts and other products can be used to predict core temperature of products leaving an oven. In practice, implementation of a system to monitor core temperature can be difficult for several reasons. First, a wide variety of products are typically produced on the same production line and the system must adapt to all products. Second, the products can be often hard to find because they often leave the process in random order and may be touching or even overlapping. Another issue is finite measurement time which is typically only a few seconds. Finally, the system is subjected to a rigorous sanitation cycle and must hold up under wash down conditions. To address these problems, a calibrated 320x240 micro-bolometer camera was used to monitor the temperature of formed, breaded poultry products on a fully cooked production line for a period of one year. The study addressed the installation and operation of the system as well as the development of algorithms used to identify the product on a cluttered conveyor belt. It also compared the oven tech insertion probe measurements to the non-contact monitoring system performance.

  3. Determination of advanced glycation endproducts in cooked meat products.

    Science.gov (United States)

    Chen, Gengjun; Smith, J Scott

    2015-02-01

    Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. A parallel domain decomposition-based implicit method for the Cahn-Hilliard-Cook phase-field equation in 3D

    KAUST Repository

    Zheng, Xiang

    2015-03-01

    We present a numerical algorithm for simulating the spinodal decomposition described by the three dimensional Cahn-Hilliard-Cook (CHC) equation, which is a fourth-order stochastic partial differential equation with a noise term. The equation is discretized in space and time based on a fully implicit, cell-centered finite difference scheme, with an adaptive time-stepping strategy designed to accelerate the progress to equilibrium. At each time step, a parallel Newton-Krylov-Schwarz algorithm is used to solve the nonlinear system. We discuss various numerical and computational challenges associated with the method. The numerical scheme is validated by a comparison with an explicit scheme of high accuracy (and unreasonably high cost). We present steady state solutions of the CHC equation in two and three dimensions. The effect of the thermal fluctuation on the spinodal decomposition process is studied. We show that the existence of the thermal fluctuation accelerates the spinodal decomposition process and that the final steady morphology is sensitive to the stochastic noise. We also show the evolution of the energies and statistical moments. In terms of the parallel performance, it is found that the implicit domain decomposition approach scales well on supercomputers with a large number of processors. © 2015 Elsevier Inc.

  5. Applying Creativity Research to Cooking

    Science.gov (United States)

    Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

    2016-01-01

    What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

  6. Applying Creativity Research to Cooking

    Science.gov (United States)

    Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

    2016-01-01

    What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

  7. Participant satisfaction with a school telehealth education program using interactive compressed video delivery methods in rural Arkansas.

    Science.gov (United States)

    Bynum, Ann B; Cranford, Charles O; Irwin, Cathy A; Denny, George S

    2002-08-01

    Socioeconomic and demographic factors can affect the impact of telehealth education programs that use interactive compressed video technology. This study assessed program satisfaction among participants in the University of Arkansas for Medical Sciences' School Telehealth Education Program delivered by interactive compressed video. Variables in the one-group posttest study were age, gender, ethnicity, education, community size, and program topics for years 1997-1999. The convenience sample included 3,319 participants in junior high and high schools. The School Telehealth Education Program provided information about health risks, disease prevention, health promotion, personal growth, and health sciences. Adolescents reported medium to high levels of satisfaction regarding program interest and quality. Significantly higher satisfaction was expressed for programs on muscular dystrophy, anatomy of the heart, and tobacco addiction (p Education Program, delivered by interactive compressed video, promoted program satisfaction among rural and minority populations and among junior high and high school students. Effective program methods included an emphasis on participants' learning needs, increasing access in rural areas among ethnic groups, speaker communication, and clarity of the program presentation.

  8. Cooking Class: Pumpkin Beef

    Institute of Scientific and Technical Information of China (English)

    2004-01-01

    Slice the beef, mix with seasoning (1) and marinate for 10 minutes. Clean, peel and thickly slice the pumpkin. Put in a wok and fry in 2 tbsp cooking oil. Add the salt and soy sauce as per seasoning (2) plus 1/2 cup water. Bring to the boil, lower the heat and simmer for 10 minutes.

  9. Cooking for Lower Cholesterol

    Science.gov (United States)

    ... Venous Thromboembolism Aortic Aneurysm More Cooking for Lower Cholesterol Updated:Oct 28,2016 A heart-healthy eating ... content was last reviewed on 04/21/2014. Cholesterol • Home • About Cholesterol • Why Cholesterol Matters • Understand Your ...

  10. Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C.

    Science.gov (United States)

    Zhou, Huimin; Xie, Yuanhong; Liu, Hui; Jin, Junhua; Duan, Huixia; Zhang, Hongxing

    2015-10-01

    Two application methods were used to investigate the effect of plantaricin BM-1 on the control of Listeria monocytogenes and background spoilage bacteria in sliced vacuum-packaged cooked ham without the addition of any chemical preservatives, including sodium nitrite, during 35 days of storage at 4°C. Regardless of the application method, plantaricin BM-1 treatment (320, 640, or 1,280 arbitrary units [AU]/g of sliced cooked ham) significantly (P < 0.05) reduced the survival of L. monocytogenes (inoculated at 4 log CFU/g of sliced ham) compared with its survival in the control during the first 21 days of storage at 4°C. The inhibitory effect of plantaricin applied to the surface of the ham was significantly better than the same concentration of plantaricin incorporated into the cooked ham (P < 0.0001) during storage. Even 320 AU/g plantaricin applied to the surface exhibited greater inhibition of L. monocytogenes than 1,280 AU/g plantaricin incorporated into the cooked ham on days 1, 14, and 28. A level of 1,280 AU/g plantaricin applied to the surface of the ham reduced L. monocytogenes counts to below the detection limit from the 1st to the 21st day of storage at 4°C. Afterwards, L. monocytogenes was able to regrow, and the viable counts of L. monocytogenes at the end of storage reached 2.76 log CFU/g (6.11 log CFU/g lower than in the control). In the control ham, the counts of background spoilage bacteria increased gradually and surpassed the microbiological spoilage limitation level on the 21st day of storage. However, plantaricin BM-1 treatment significantly (P < 0.05) reduced the survival of background spoilage bacteria in ham compared with their survival in the control from day 21 to 35 of storage at 4°C. A level of 1,280 AU/g plantaricin incorporated into cooked ham was the most effective, reducing the count of background spoilage bacteria count from an initial 2.0 log CFU/g to 1.5 log CFU/g on day 7. This was then maintained for another 14 days and

  11. Constraint satisfaction and optimization for space station short-term mission planning based on an iterative conflict-repair method

    Science.gov (United States)

    Bu, Hui-Jiao; Zhang, Jin; Luo, Ya-Zhong

    2016-10-01

    This article studies the optimization of space station short-term mission planning (STMP) problems. The domain knowledge including description and the concept definitions of the STMP problem are presented, an STMP constraint satisfaction model is developed, and then an iterative conflict-repair method with the resolving strategies is proposed to satisfy complicated constraints. A genetic algorithm (GA) is adopted to optimize the STMP problem. The proposed approach is evaluated using a test case with 15 missions, 13 devices and three astronauts. The results show that the established STMP constraint satisfaction model is effective, and the iterative conflict-repair method can make the plan satisfy all constraints considered and can effectively improve the optimization performance of the GA.

  12. Cooking Method of Scallion Flavored Oat Cookies%香葱味燕麦曲奇的研制

    Institute of Scientific and Technical Information of China (English)

    乌兰; 迟全勃; 赵海艳

    2013-01-01

    通过燕麦香葱味曲奇的试制试验,根据对感官品质及其影响因素的研究,确定原辅料的最佳处理方法和产品的最佳配方。其最佳配方为:燕麦粉碎粒度为100目添加量40%,香葱粉的添加量为8%,所用油脂为黄油与色拉油的混合比例为95:5。%Through trial production tests of scallions flavored oat cookies, the best treatment method of raw and auxiliary materials and the best optimal formula are determined based on the study of sensory qualities and its influencing factors. The best formula: 100 mesh oatmeal for 40%, onion powder for 8%. Butter and salad are used, with mixing ratio of 95:5.

  13. Expert patient illness narratives as a teaching methodology: A mixed method study of student nurses satisfaction.

    Science.gov (United States)

    Feijoo-Cid, Maria; Moriña, David; Gómez-Ibáñez, Rebeca; Leyva-Moral, Juan M

    2017-03-01

    To evaluate nursing students' satisfaction with Expert Patient Illness Narratives as a teaching and learning methodology based on patient involvement. Mixed methods were used in this study: online survey with quantitative and qualitative items designed by researchers. Sixty-four nursing students of the Universitat Autònoma de Barcelona, attending a Medical Anthropology elective course. Women more frequently considered that the new learning methodology was useful in developing the competency "to reason to reason the presence of the triad Health-Illness-Care in all the groups, societies and historical moments" (p-value=0.02) and in that it was consolidated as a learning outcome (p-value=0.022). On the other hand, men considered that this methodology facilitated the development of critical thinking (p=0.01) and the ability to identify normalized or deviant care situations (p=0.007). Students recognized the value of Expert Patient Illness Narratives in their nursing training as a way to acquire new nursing skills and broaden previously acquired knowledge. This educational innovation improved nursing skills and provided a different and richer perspective of humanization of care. The results of the present study demonstrate that nursing students found Expert Patient Illness Narratives satisfactory as a learning and teaching methodology, and reported improvement in different areas of their training and also the integration of new knowledge, meaning, theory applicability, as well las critical and reflective thinking. Involvement of patients as storytellers also provides a new humanizing perspective of care. Nonetheless, further studies of Expert Patient Illness Narratives are needed in order to improve its benefits as a teaching and learning methodology. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Donating blood for research: a potential method for enhancing customer satisfaction of permanently deferred blood donors

    Science.gov (United States)

    Waller, Daniel; Thijsen, Amanda; Garradd, Allira; Hayman, Jane; Smith, Geoff

    2017-01-01

    Background Each year, a large number of individuals in Australia are deferred from donating blood. A deferral may have a negative impact on donor satisfaction and subsequent word-of-mouth communication. The Australian Red Cross Blood Service (the Blood Service) is, therefore, investigating options for managing service interactions with deferred donors to maintain positive relationships. While public research institutes in Australia have established independent research donor registries, other countries provide programmes allowing deferred donors to donate blood for research via blood collection agencies. This study examined attitudes towards donating blood for research use in a sample of permanently deferred Australian donors. Materials and methods Donors permanently deferred because of a risk of variant Creutzfeldt-Jakob disease (n=449) completed a postal survey that examined attitudes towards research donation. Results The majority of participants were interested in donating blood for research (96%), and joining a registry of research donors (93%). Participants preferred to donate for transfusion or clinical research, and were willing to travel large distances. Results indicated that positive attitudes towards the Blood Service would be extended if the opportunity to donate blood was provided. These findings indicate a desire for continued engagement with the Blood Service despite deferral. Discussion Donating blood for research is a potential way of maintaining positive relationships with permanently deferred donors which also benefits the health research community. Through maintaining positive relationships with deferred donors, positive word-of-mouth activity can be stimulated. Further work is needed to determine the feasibility of implementing research donation through the Blood Service in Australia. PMID:26674813

  15. A comparison of conventional lecture and team-based learning methods in terms of student learning and teaching satisfaction.

    Science.gov (United States)

    Jafari, Zahra

    2014-01-01

    Team-based learning (TBL) is a structured type of cooperative learning that has growing application in medical education. This study compares levels of student learning and teaching satisfaction for a neurology course between conventional lecture and team-based learning. The study incorporated 70 students aged 19 to 22 years at the school of rehabilitation. One half of the 16 sessions of the neurology course was taught by lectures and the second half with team-based learning. Teaching satisfaction for the teaching methods was determined on a scale with 5 options in response to 20 questions. Significant difference was found between lecture-based and team-based learning in final scores (plecture method was 81.3%. RESULTS revealed more success and student satisfaction from team-based learning compared to conventional lectures in teaching neurology to undergraduate students. It seems that application of new teaching methods such as team-based learning could be effectively introduced to improve levels of education and student learning.

  16. A Rapid Review of the Factors Affecting Healthcare Students' Satisfaction with Small-Group, Active Learning Methods.

    Science.gov (United States)

    Kilgour, James M; Grundy, Lisa; Monrouxe, Lynn V

    2016-01-01

    PHENOMENON: Problem-based learning (PBL) and other small-group, active learning methodologies have been widely adopted into undergraduate and postgraduate healthcare curricula across the world. Although much research has examined student perceptions of these innovative teaching pedagogies, there are still questions over which factors influence these views. This article aims to identify these key elements that affect healthcare student satisfaction with PBL and other small-group learning methods, including case-based and team-based learning. A systematic rapid review method was used to identify high-quality original research papers from the healthcare education literature from between 2009 and 2014. All papers were critically appraised before inclusion in line with published guidelines. Narrative synthesis was achieved using an inductively developed, thematic framework approach. Fifty-four papers were included in the narrative synthesis. The evidence suggests that, despite an initial period of negative emotion and anxiety, the perspectives of healthcare students toward small-group, active learning methods are generally positive. The key factors influencing this satisfaction level include (a) the facilitator role, (b) tutorial structure, (c) individual student factors, (d) case authenticity, (e) increased feedback, (f) group harmony, and (g) resource availability. Insights: Student satisfaction is an important determinant of healthcare education quality, and the findings of this review may be of value in future curriculum design. The evidence described here suggests that an ideal curriculum may be based on an expert-led, hybrid PBL model.

  17. Graduate Program Assessment of Student Satisfaction: A Method for Merging University and Department Outcomes.

    Science.gov (United States)

    Lipschultz, Jeremy H.; Hilt, Michael L.

    1999-01-01

    Evaluates a communication graduate program based upon the perceptions of M.A. alumni satisfaction. Uses the department's assessment plan to measure graduates' perceived knowledge of theory and research, as well as feelings about career preparation. Finds that assessment measures related to content taught may be linked to perceptions about quality,…

  18. Graduate Program Assessment of Student Satisfaction: A Method for Merging University and Department Outcomes.

    Science.gov (United States)

    Lipschultz, Jeremy H.; Hilt, Michael L.

    1999-01-01

    Evaluates a communication graduate program based upon the perceptions of M.A. alumni satisfaction. Uses the department's assessment plan to measure graduates' perceived knowledge of theory and research, as well as feelings about career preparation. Finds that assessment measures related to content taught may be linked to perceptions about quality,…

  19. Factors Impacting on Teachers' Job Satisfaction Related to Science Teaching: A Mixed Methods Study

    Science.gov (United States)

    Song, S.; Mustafa, M.

    2015-01-01

    Science teachers' job satisfaction is identified as a major factor that affects the quality of a science program. This research investigated to what extent a science program supports science teachers in terms of curriculum materials or extracurricular activities. It also examined the relationships among schools' curriculum support, the number of…

  20. 不同烹调方法对马铃薯品质影响的研究综述%Review of Research on the Influence of Cooking Methods on Potato Quality

    Institute of Scientific and Technical Information of China (English)

    鞠美玲; 周晓燕

    2012-01-01

    Potatoes, both a staple food and a vegetable, is rich in nutrients and good for health. This paper con- ducts a review of different potato cooking methods, the approaches to appraising the quality of potatoes, and the influence of cooking methods on potatoes before suggesting the best cooking means to preserve the nutrients in potatoes, that is, vacuum low-temperature boiling.%马铃薯是一种粮蔬皆可用的植物,它不仅富含营养价值,而且还具有较高的保健功效。本文通过对马铃薯的不同烹调方法和品质评定方法以及对国内外不同烹调方法下马铃薯品质变化的研究情况进行梳理,得出了目前能使马铃薯的营养成分得到最大化保留的一种烹调方法,即真空低温烹煮法。

  1. Satisfaction with and benefits of a psych-social club: development of a mixed method evaluation instrument.

    Science.gov (United States)

    Labun, Evelyn; Yurkovich, Eleanor; Ide, Bette A

    2012-12-01

    There are no instruments for validation or evaluation of a member's satisfaction of and benefits with psych-social clubs. This article reports on the development and testing of the mixed-method instrument entitled Benefits and Satisfaction Tool for Members of a Psych-social Club (B&ST-MPC), which evolved from findings of a qualitative research study. The alpha reliability coefficient was .92. The Kaiser-Meyer-Olkin Test yielded a value of .812. The items loaded on 3 factors. Utilization of B&ST-MPC supports development of services for rural communities through feedback from consumers. Further testing of the B&ST-MPC in settings with diverse populations is recommended.

  2. Impact of the Japanese 5S management method on patients' and caretakers' satisfaction: a quasi-experimental study in Senegal.

    Science.gov (United States)

    Kanamori, Shogo; Castro, Marcia C; Sow, Seydou; Matsuno, Rui; Cissokho, Alioune; Jimba, Masamine

    2016-01-01

    The 5S method is a lean management tool for workplace organization, with 5S being an abbreviation for five Japanese words that translate to English as Sort, Set in Order, Shine, Standardize, and Sustain. In Senegal, the 5S intervention program was implemented in 10 health centers in two regions between 2011 and 2014. To identify the impact of the 5S intervention program on the satisfaction of clients (patients and caretakers) who visited the health centers. A standardized 5S intervention protocol was implemented in the health centers using a quasi-experimental separate pre-post samples design (four intervention and three control health facilities). A questionnaire with 10 five-point Likert items was used to measure client satisfaction. Linear regression analysis was conducted to identify the intervention's effect on the client satisfaction scores, represented by an equally weighted average of the 10 Likert items (Cronbach's alpha=0.83). Additional regression analyses were conducted to identify the intervention's effect on the scores of each Likert item. Backward stepwise linear regression (n=1,928) indicated a statistically significant effect of the 5S intervention, represented by an increase of 0.19 points in the client satisfaction scores in the intervention group, 6 to 8 months after the intervention (p=0.014). Additional regression analyses showed significant score increases of 0.44 (p=0.002), 0.14 (p=0.002), 0.06 (p=0.019), and 0.17 (p=0.044) points on four items, which, respectively were healthcare staff members' communication, explanations about illnesses or cases, and consultation duration, and clients' overall satisfaction. The 5S has the potential to improve client satisfaction at resource-poor health facilities and could therefore be recommended as a strategic option for improving the quality of healthcare service in low- and middle-income countries. To explore more effective intervention modalities, further studies need to address the mechanisms by

  3. Impact of the Japanese 5S management method on patients’ and caretakers’ satisfaction: a quasi-experimental study in Senegal

    Science.gov (United States)

    Kanamori, Shogo; Castro, Marcia C.; Sow, Seydou; Matsuno, Rui; Cissokho, Alioune; Jimba, Masamine

    2016-01-01

    Background The 5S method is a lean management tool for workplace organization, with 5S being an abbreviation for five Japanese words that translate to English as Sort, Set in Order, Shine, Standardize, and Sustain. In Senegal, the 5S intervention program was implemented in 10 health centers in two regions between 2011 and 2014. Objective To identify the impact of the 5S intervention program on the satisfaction of clients (patients and caretakers) who visited the health centers. Design A standardized 5S intervention protocol was implemented in the health centers using a quasi-experimental separate pre-post samples design (four intervention and three control health facilities). A questionnaire with 10 five-point Likert items was used to measure client satisfaction. Linear regression analysis was conducted to identify the intervention's effect on the client satisfaction scores, represented by an equally weighted average of the 10 Likert items (Cronbach's alpha=0.83). Additional regression analyses were conducted to identify the intervention's effect on the scores of each Likert item. Results Backward stepwise linear regression (n=1,928) indicated a statistically significant effect of the 5S intervention, represented by an increase of 0.19 points in the client satisfaction scores in the intervention group, 6 to 8 months after the intervention (p=0.014). Additional regression analyses showed significant score increases of 0.44 (p=0.002), 0.14 (p=0.002), 0.06 (p=0.019), and 0.17 (p=0.044) points on four items, which, respectively were healthcare staff members’ communication, explanations about illnesses or cases, and consultation duration, and clients’ overall satisfaction. Conclusions The 5S has the potential to improve client satisfaction at resource-poor health facilities and could therefore be recommended as a strategic option for improving the quality of healthcare service in low- and middle-income countries. To explore more effective intervention modalities

  4. Impact of the Japanese 5S management method on patients’ and caretakers’ satisfaction: a quasi-experimental study in Senegal

    Directory of Open Access Journals (Sweden)

    Shogo Kanamori

    2016-11-01

    Full Text Available Background: The 5S method is a lean management tool for workplace organization, with 5S being an abbreviation for five Japanese words that translate to English as Sort, Set in Order, Shine, Standardize, and Sustain. In Senegal, the 5S intervention program was implemented in 10 health centers in two regions between 2011 and 2014. Objective: To identify the impact of the 5S intervention program on the satisfaction of clients (patients and caretakers who visited the health centers. Design: A standardized 5S intervention protocol was implemented in the health centers using a quasi-experimental separate pre-post samples design (four intervention and three control health facilities. A questionnaire with 10 five-point Likert items was used to measure client satisfaction. Linear regression analysis was conducted to identify the intervention's effect on the client satisfaction scores, represented by an equally weighted average of the 10 Likert items (Cronbach's alpha=0.83. Additional regression analyses were conducted to identify the intervention's effect on the scores of each Likert item. Results: Backward stepwise linear regression (n=1,928 indicated a statistically significant effect of the 5S intervention, represented by an increase of 0.19 points in the client satisfaction scores in the intervention group, 6 to 8 months after the intervention (p=0.014. Additional regression analyses showed significant score increases of 0.44 (p=0.002, 0.14 (p=0.002, 0.06 (p=0.019, and 0.17 (p=0.044 points on four items, which, respectively were healthcare staff members’ communication, explanations about illnesses or cases, and consultation duration, and clients’ overall satisfaction. Conclusions: The 5S has the potential to improve client satisfaction at resource-poor health facilities and could therefore be recommended as a strategic option for improving the quality of healthcare service in low- and middle-income countries. To explore more effective

  5. Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

    Energy Technology Data Exchange (ETDEWEB)

    Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

    2014-08-01

    Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

  6. Fate of enniatins and deoxynivalenol during pasta cooking.

    Science.gov (United States)

    de Nijs, Monique; van den Top, Hester; de Stoppelaar, Joyce; Lopez, Patricia; Mol, Hans

    2016-12-15

    The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).

  7. The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L. biofortified with (potassium iodine

    Directory of Open Access Journals (Sweden)

    Kapusta-Duch Joanna

    2017-06-01

    Full Text Available Carrot is a vegetable that contains many nutrients and has strong antioxidant activity as well as pro-health potential. The level of bioactive compounds is strongly connected with the production chain. The thermal treatment of food products induces several biological, physical and chemical changes. In this study, changes in the levels of iodine, total carotenoids, total polyphenols as well as the antioxidant activity of unpeeled and peeled controls and carrots biofortified with (potassium iodine (KJ during cultivation due to the cooking and steaming process were investigated. The use of thermal processes resulted in a lower concentration of iodine in the roots of the control as well as in carrots biofortified with (potassium iodine. In addition, peeling carrots caused higher losses of this trace element in the control and the biofortified carrots cooked or steamed for various times. In this study, a significant growth of the total carotenoids in peeled carrots biofortified with (potassium iodine and of the total polyphenols in unpeeled carrots biofortified with (potassium iodine under the influence of the cooking and steaming processes was observed compared with raw peeled and unpeeled biofortified carrots, respectively. Antioxidant activity significantly increased in the unpeeled and peeled carrots biofortified with (potassium iodine under all thermal treatments in comparison with the raw unpeeled and peeled biofortified carrots.

  8. Effect of age and cut on cooking loss, juiciness and flavour of South African beef.

    Science.gov (United States)

    Schönfeldt, H C; Strydom, P E

    2011-03-01

    The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n=61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash) were performed. Tender cuts were cooked by a dry heat method, and less tender cuts were cooked by moist heat methods. A trained panel (n=10) evaluated sensory quality characteristics including initial and sustained juiciness, aroma and flavour. Flavour intensity was the biggest discriminant between the three age groups and declined with an increase in age. Initial impression of juiciness decreased with increased age of the animal and cooking losses increased nonlinearly with age, irrespective of the muscle. In contrast sustained juiciness increased with increased age. Cuts cooked according to a dry heat cooking method were reported juicier (both initial and sustained) than those cooked by moist heat methods.

  9. Evaluation of job satisfaction of practice staff and general practitioners: an exploratory study

    Directory of Open Access Journals (Sweden)

    Goetz Katja

    2011-12-01

    Full Text Available Abstract Background Primary care teams' job satisfaction is an important issue in quality of care. The purpose of our study was to evaluate the job satisfaction of general practitioners (GPs and non-physician staff and to explore the elements that may impact on overall job satisfaction for GPs and non-physician staff separately. Methods The study was based on data from the European Practice Assessment and used an observational design. Job satisfaction was measured with the 10-items Warr-Cook-Wall questionnaire with 7-point-Likert scales. Job satisfaction of GPs and non-physician staff was compared and impact on overall job satisfaction was analysed with stepwise linear regression analyses for both samples separately. Results The study population consisted of 2878 non-physician staff (mean age: 38 years and 676 GPs (mean age: 50 years. The actual mean working time per week of GPs was 50.0 hours and of practice staff 26.0 hours. Both were satisfied with colleagues and fellow workers (mean = 5.99 and mean = 6.18 respectively and mostly dissatisfied with their income (mean = 4.40 and mean = 4.79 respectively. For GPs the opportunity to use their abilities (β = 0.638 and for non-physician staff recognition for their work (β = 0.691 showed the highest scores of explained variance (R2 = 0.406 and R2 = 0.477 respectively regarding overall job satisfaction. Conclusions Non-physician staff evaluate their job satisfaction higher than GPs except recognition for work. Job satisfaction of members of primary care teams is important because poor satisfaction is associated with suboptimal healthcare delivery, poor clinical outcomes and higher turnover of staff.

  10. The benefits of using a mixed methods approach--quantitative with qualitative--to identify client satisfaction and unmet needs in an HIV healthcare centre.

    Science.gov (United States)

    Chow, M Y K; Quine, S; Li, M

    2010-04-01

    Research into patient satisfaction with HIV ambulatory healthcare facilities is limited due to confidentiality restraints, the short history of the condition and the stigma attached. Furthermore, most satisfaction studies of this client group have not used mixed methods (quantitative with qualitative) despite its increasing use since the 1990s in healthcare research. This cross-sectional study demonstrates how a mixed methods approach is beneficial in assessing HIV client satisfaction and in identifying unmet needs in HIV healthcare. Conducted at the largest ambulatory HIV healthcare centre in Australia, this study consisted of two phases conducted sequentially: Phase One, a quantitative self-administered questionnaire survey, provided an overall statistical picture of satisfaction levels. This was followed by Phase Two, qualitative semi-structured face-to-face interviews, which enabled in-depth investigation of the reasons for satisfaction/dissatisfaction. Phase One had 166 respondents, giving a high response rate of 71%, while Phase Two had 22 participants. The study demonstrates the three advantages of using a mixed methods approach. Firstly, it increased the comprehensiveness of overall findings, by showing how qualitative data (Phase Two) provided explanations for statistical data (Phase One). Secondly, it expanded the dimensions of the research topic, as Phase Two enabled investigation of the determinants of satisfaction/dissatisfaction more broadly after assessing the client satisfaction levels in Phase One. Thirdly, it increased the methodological rigour as findings in both phases could be checked for consistency. Thus using a mixed methods approach can greatly enhance our understanding of client satisfaction in HIV/AIDS research.

  11. Cooking breakfast after a brain injury

    Directory of Open Access Journals (Sweden)

    Annick N. Tanguay

    2014-09-01

    Full Text Available Acquired brain injury (ABI often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik & Bialystok, 2006 as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task and the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003. Patients also prepared actual meals, and were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on relative to controls. Surprisingly, however, patients’ Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

  12. Mutagens from heated Chinese and U.S. cooking oils.

    Science.gov (United States)

    Shields, P G; Xu, G X; Blot, W J; Fraumeni, J F; Trivers, G E; Pellizzari, E D; Qu, Y H; Gao, Y T; Harris, C C

    1995-06-07

    volatile emission condensates was correlated with linolenic acid content (r = .83; P = .0004). Condensates from heated linolenic acid, but not linoleic or erucic acid, were highly mutagenic. These studies, combined with experimental and epidemiologic findings, suggest that high-temperature wok cooking with unrefined Chinese rapeseed oil may increase lung cancer risk. This study indicates methods that may reduce that risk. The common use of wok cooking in China might be an important but controllable risk factor in the etiology of lung cancer. In the United States, where cooking oils are usually refined for purity, additional studies should be conducted to further quantify the potential risks of such methods of cooking.

  13. Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

    Science.gov (United States)

    Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

    2015-04-15

    This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process. Sensory analyses highlighted the role of thiamine as a precursor of cooked ham aroma.

  14. Designing satisfaction studies

    DEFF Research Database (Denmark)

    Kristensen, Kai; Eskildsen, Jacob Kjær

    2007-01-01

    In the effect sampling method, presentation of researcher, the intro text, the order of questions in the questionnaire along with the number of categories in the rating scale is tested in relation to the design of satisfaction studies. Based on the analyses specific recommendations for designing...... satisfaction studies are given....

  15. The impact of intrinsic and extrinsic factors on the job satisfaction of dentists.

    Science.gov (United States)

    Goetz, K; Campbell, S M; Broge, B; Dörfer, C E; Brodowski, M; Szecsenyi, J

    2012-10-01

    The Two-Factor Theory of job satisfaction distinguishes between intrinsic-motivation (i.e. recognition, responsibility) and extrinsic-hygiene (i.e. job security, salary, working conditions) factors. The presence of intrinsic-motivation facilitates higher satisfaction and performance, whereas the absences of extrinsic factors help mitigate against dissatisfaction. The consideration of these factors and their impact on dentists' job satisfaction is essential for the recruitment and retention of dentists. The objective of the study is to assess the level of job satisfaction of German dentists and the factors that are associated with it. This cross-sectional study was based on a job satisfaction survey. Data were collected from 147 dentists working in 106 dental practices. Job satisfaction was measured with the 10-item Warr-Cook-Wall job satisfaction scale. Organizational characteristics were measured with two items. Linear regression analyses were performed in which each of the nine items of the job satisfaction scale (excluding overall satisfaction) were handled as dependent variables. A stepwise linear regression analysis was performed with overall job satisfaction as the dependent outcome variable, the nine items of job satisfaction and the two items of organizational characteristics controlled for age and gender as predictors. The response rate was 95.0%. Dentists were satisfied with 'freedom of working method' and mostly dissatisfied with their 'income'. Both variables are extrinsic factors. The regression analyses identified five items that were significantly associated with each item of the job satisfaction scale: 'age', 'mean weekly working time', 'period in the practice', 'number of dentist's assistant' and 'working atmosphere'. Within the stepwise linear regression analysis the intrinsic factor 'opportunity to use abilities' (β = 0.687) showed the highest score of explained variance (R(2) = 0.468) regarding overall job satisfaction. With respect to the Two

  16. Is the job satisfaction of primary care team members associated with patient satisfaction?

    Science.gov (United States)

    Szecsenyi, Joachim; Goetz, Katja; Campbell, Stephen; Broge, Bjoern; Reuschenbach, Bernd; Wensing, Michel

    2011-06-01

    BACKGROUND Previous research has shown a correlation between physician job satisfaction and patient satisfaction with quality of care, but the connection between job satisfaction of other primary care team members and patient satisfaction is yet unclear. OBJECTIVE To evaluate whether there is an association between patient satisfaction and job satisfaction of the members of patient care teams. DESIGN The study was based on data from the European Practice Assessment and used an observational design. SETTING 676 primary care practices in Germany. PARTICIPANTS 47 168 patients, 676 general practitioners (practice principals), 305 physician colleagues (trainees and permanently employed physicians) and 3011 non-physician practice members (nurses, secretaries). MAIN OUTCOME MEASURES Patient evaluation was measured using the 23-item EUROPEP questionnaire. Job satisfaction was measured using the 10-item Warr-Cook-Wall job satisfaction scale and further items relating to practice structure. Bivariate correlations were applied in which factors of patient satisfaction and practice structure were compared with physicians and non-physicians satisfaction. RESULTS Patient satisfaction correlates positively with the general job satisfaction of the non-physician (r=0.25, p<0.01) and no significant correlation was found for the general job satisfaction of practice principals and physician colleagues. Patients' satisfaction with the practice organisation correlates positively with the general job satisfaction of the non-physicians (r=0.30, p<0.01) and their view of practice structure (r=0.29, p<0.01). CONCLUSIONS The correlation between non-physician team member satisfaction and patient satisfaction was higher than the correlation between satisfaction of physicians and patients. Patients seem to be sensitive to aspects of practice structure.

  17. 烹调方法对马铃薯抗氧化活性及多酚类物质含量的影响%Effect of Cooking Methods on Antioxidant Activity and Polyphenols in Potato Tubers

    Institute of Scientific and Technical Information of China (English)

    李葵花; 高玉亮; 崔林; 林学泰

    2012-01-01

    马铃薯是抗氧化活性较高的蔬菜之一,以Gogu Valley、Purple Valley和Superior 3个马铃薯品种为试材,用DPPH方法测定了鲜马铃薯以及经常压水煮、压力蒸煮、微波和油炸不同烹调处理后的抗氧化活性;用HPLC法检测了鲜马铃薯及各处理后多酚类物质(绿原酸、咖啡酸及阿魏酸)的含量.结果表明:Purple Valley 的多酚类物质含量最多且抗氧化活性最高;马铃薯经烹调后其抗氧化活性和多酚类物质含量均比鲜马铃薯降低;微波处理方法可保持较高的抗氧化活性和多酚类物质含量.%Potato tubers are one of the richest sources of antioxidants. Antioxidant activity and phenol contents of chlorogenic acid, caffeic acid, ferulic acid in potato cultivar of Gogu Valley (red skin, yellow flesh) , Purple valley (purple skin, purple flesh) and Superior (yellow skin, yellow flesh) using different cooking methods (boiling, steaming, microwaving, frying) were investigated. The antioxidative activities were measured by DPPH method and the contents of chlorogenic acid, caffeic acid, ferulic acid were determined by HPLC. The Purple Valley cultivar in all cooking treatments, and microwaving treatment in all cultivars had the highest retention of antioxidant activity and phenol contents. The antioxidative activity and phenol contents were decreased after different cooking treatments in three cultivars compared with uncooked treatment.

  18. Patient satisfaction

    Directory of Open Access Journals (Sweden)

    Bhanu Prakash

    2010-01-01

    Full Text Available Patient satisfaction is an important and commonly used indicator for measuring the quality in health care. Patient satisfaction affects clinical outcomes, patient retention, and medical malpractice claims. It affects the timely, efficient, and patient-centered delivery of quality health care. Patient satisfaction is thus a proxy but a very effective indicator to measure the success of doctors and hospitals. This article discusses as to how to ensure patient satisfaction in dermatological practice.

  19. Job satisfaction

    OpenAIRE

    Podroužková, Lucie

    2013-01-01

    Bachelor thesis deals with job satisfaction. It is often given to a context with the attitude to work which is very much connected to job satisfaction. Thesis summarises all the pieces of information about job satisfacion, factors that affect it negatively and positively, interconnection of work satisfaction and work motivation, work behaviour and performance of workers, relationship of a man and work and at last general job satisfaction and its individual aspects. In the thesis I shortly pay...

  20. A survey on psychiatric patients' use of non-medical alternative practitioners: incidence, methods, estimation, and satisfaction.

    Science.gov (United States)

    Demling, J H; Neubauer, S; Luderer, H-J; Wörthmüller, M

    2002-12-01

    We investigated to what extent psychiatric inpatients consult Heilpraktiker, i.e. non-academically trained providers of complementary and alternative medicine (CAM), which diagnostic and therapeutic methods Heilpraktiker employ, how patients assess Heilpraictikers' professional competence, CAM in general and issues of satisfaction for those who have had experience with Heilpraktiker. Four hundred and seventy three patients admitted to a psychiatric university department during a 9-month period filled out a questionnaire developed for this investigation. About one third of the patients had consulted a Heilpraktiker, a quarter of these for their current psychiatric illness. Women were in the majority. Patients with the highest secondary school education consulted Heilpraktiker less often. There was considerable 'customer loyalty' towards Heilpraktiker. Largely the same diagnostic and treatment methods were employed for mental illness as for somatic complaints. Except for iridology, exotic or dangerous methods played a secondary role. Patients generally revealed a very positive attitude toward Heilpraktiker and CAM, although methods were rated differently. CAM enjoyed greater appreciation among women and patients who had consulted Heilpraktiker. Patients with personal experience were, on the whole, very satisfied with the professional competence, with the atmosphere in the practice and staff concern for the patient's well-being. Degree of satisfaction correlated closely with frequency of consultation. More patients with neurotic disorders considered the cost unreasonable than others, despite comparatively frequent visits. Psychiatric patients seek out Heilpraktiker to a considerable degree. Especially those who have relevant experience rank Heilpraktiker highly, in particular due to their 'psychotherapeutic' attitude, but professional competence is also valued. Methods of CAM received mixed reviews from patients but are generally seen in a positive light. It is

  1. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan.

    Science.gov (United States)

    Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa

    2017-01-01

    In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

  2. Prevalence and risk factors for low back pain among professional cooks working in school lunch services

    Directory of Open Access Journals (Sweden)

    Temmyo Yoshiomi

    2007-07-01

    Full Text Available Abstract Background The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Methods Data was collected using a mailed self-administered questionnaire. Results Of 7100 cooks, 5835 (82% replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03–1.68, current smoking (PR 1.57; 95% CI, 1.24–1.98, and past smoking (PR 1.35; 95% CI, 1.01–1.79. As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05–1.56, breaks in the morning session (PR 1.33; 95% CI, 1.13–1.56, kitchen environment (PR 1.09; 95%, CI, 1.03–1.15, and height of cooking equipment (PR 1.13; 95% CI, 1.08–1.19 were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03–1.45, stress at work (PR 1.68; 95% CI, 1.42–1.99, financial constraints (PR 1.23; 95% CI, 1.03–1.47, health-related stress (PR 1.31; 95% CI, 1.08–1.59 and worries about the future (PR 1.24; 95% CI, 1.01–1.52 were similarly associated. Conclusion Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

  3. Cooking in prison – from crook to cook

    DEFF Research Database (Denmark)

    Kjær Minke, Linda

    2014-01-01

    which may improve their ability to subsequently desist from crime. Findings are derived from 13 months (1090 hours) of ethnographic fieldwork in a Danish maximum security prison for men, including in-depth interviews with 68 prisoners. This research finds that prisoners spent a great deal of time...... abilities and personal resources. During incarceration few roles are available for prisoner. The self-catering system offers the role as a cook which offers an opportunity for identity realignment from crook to cook....

  4. The impact of video technology on learning: A cooking skills experiment.

    Science.gov (United States)

    Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

    2017-03-28

    This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients.

  5. Landowner Satisfaction with the Wetland Reserve Program in Texas: A Mixed-Methods Analysis

    Science.gov (United States)

    Stroman, Dianne; Kreuter, Urs P.

    2016-01-01

    Using mail survey data and telephone interviews, we report on landowner satisfaction with permanent easements held by the Natural Resources Conservation Service (NRCS) throughout Texas. This study found that landowners were dissatisfied with the NRCS Wetland Reserve Program (WRP), conflicting with results of previous studies. The objective of this study was to explore specific reasons for frustration expressed by landowners with the program. We found three predominant themes underpinning program dissatisfaction: (1) upfront restoration failures, (2) overly restrictive easement constraints, and (3) bureaucratic hurdles limiting landowners' ability to conduct adaptive management on their easement property. The implications of this study suggest that attitudes of landowners participating in the WRP may limit the long-term effectiveness of this program. Suggestions for improving the program include implementing timely, ecologically sound restoration procedures and streamlining and simplifying the approval process for management activity requests. In addition, the NRCS should consider revising WRP restriction guidelines in order to provide more balance between protection goals and landowner autonomy.

  6. Donating blood for research: a potential method for enhancing customer satisfaction of permanently deferred blood donors.

    Science.gov (United States)

    Waller, Daniel; Thijsen, Amanda; Garradd, Allira; Hayman, Jane; Smith, Geoff

    2015-11-30

    Each year, a large number of individuals in Australia are deferred from donating blood. A deferral may have a negative impact on donor satisfaction and subsequent word-of-mouth communication. The Australian Red Cross Blood Service (the Blood Service) is, therefore, investigating options for managing service interactions with deferred donors to maintain positive relationships. While public research institutes in Australia have established independent research donor registries, other countries provide programmes allowing deferred donors to donate blood for research via blood collection agencies. This study examined attitudes towards donating blood for research use in a sample of permanently deferred Australian donors. Donors permanently deferred because of a risk of variant Creutzfeldt-Jakob disease (n=449) completed a postal survey that examined attitudes towards research donation. The majority of participants were interested in donating blood for research (96%), and joining a registry of research donors (93%). Participants preferred to donate for transfusion or clinical research, and were willing to travel large distances. Results indicated that positive attitudes towards the Blood Service would be extended if the opportunity to donate blood was provided. These findings indicate a desire for continued engagement with the Blood Service despite deferral. Donating blood for research is a potential way of maintaining positive relationships with permanently deferred donors which also benefits the health research community. Through maintaining positive relationships with deferred donors, positive word-of-mouth activity can be stimulated. Further work is needed to determine the feasibility of implementing research donation through the Blood Service in Australia.

  7. Visitors Satisfaction Measurement in Czech Tourism

    Directory of Open Access Journals (Sweden)

    Tomáš Sadílek

    2015-01-01

    Full Text Available The paper deals with describing the method of satisfaction measurement as a one of marketing techniques used for detecting visitors’ satisfaction in tourist regions in the Czech Republic. In the treatise, we try to analyse visitors’ satisfaction with the twenty four partial factors affecting total satisfaction. In the theoretical part of the paper, there are described methodological approaches to satisfaction measurement and presented various methods for satisfaction measurement with focus on the Satisfaction Pyramid method which is also used in the field part. Other presented methods are Customer Satisfaction Index, European Customer Satisfaction Model, Importance-Satisfaction Matrix, SERVQUAL Concept and KANO Model. Data have been collected all over the Czech Republic in years 2010 and 2011 twice every year. In the field part there are presented calculations of data and described total satisfaction, Satisfaction Index and partial satisfactions as well as level of satisfaction by tourist regions and correlations between partial satisfactions and total satisfaction which refers to importance of partial factors. Most important factors affecting total satisfaction are public transport, sport equipment, shopping possibilities, children attractions, orientation signage and free time programs.

  8. Does working with the Veder Contact Method influence the job satisfaction of caregivers? A non-randomized controlled trial in nursing homes for people with dementia.

    Science.gov (United States)

    Boersma, P; Dröes, R M; Lissenberg-Witte, B I; van Meijel, B; van Weert, J C M

    2017-08-22

    Person-centered care interventions can improve the quality of life and decrease behavioral problems of people with dementia. Although not convincingly proven, person-centered care interventions may benefit the caregivers as well. This study aims to gain insight into how working with the Veder Contact Method (VCM) - a new person-centered care method - influences the job satisfaction of caregivers. Within a quasi-experimental study, the job satisfaction of caregivers of six experimental wards (n = 75) was compared with caregivers of six control wards (n = 36) that applied Care-As-Usual. The Leiden Quality of Work Questionnaire (LQWQ) was filled in by caregivers in both conditions. Additionally, on the experimental wards, qualitative research, i.e. focus groups with 42 caregivers and interviews with 11 managers, was conducted to obtain a deeper understanding of the influence of applying VCM on caregivers' job satisfaction. The transcripts were analyzed using deductive analysis. No quantitatively significant differences were found on the subscales of the LQWQ: work and time pressure, job satisfaction, autonomous decision making, social support from colleagues, and social support from supervisors. From the qualitative research, some caregivers and managers reported that implementing VCM contributed to their job satisfaction and that applying VCM supported handling difficult behavior and depressed mood of residents and contributed to team building. No significant effects on job satisfaction were demonstrated. Qualitative findings indicate that VCM positively influences the daily work performances of nursing home caregivers. The relation between the experience of offering quality care and job satisfaction of caregivers needs further investigation.

  9. Homeopathy satisfaction in Iran

    OpenAIRE

    Mahmoudian, Ahmad; Sadri, Gholamhosein

    2014-01-01

    Background: Patient satisfaction is a key indicator of the quality and effectiveness of a therapeutic method. Assessing the satisfaction of patients undergoing homeopathic therapy is essential in the early steps of educating the community, if suitable outcomes are to be achieved. Materials and Methods: This descriptive cross-sectional study was conducted in 2008 on 125 patients from the city of Isfahan. Patients aged above 15 years who had referred to the homeopathic practitioners and receive...

  10. Effect of cooking bag and netting packaging on the quality of pork ham during water cooking.

    Science.gov (United States)

    Cheng, Qiaofen; Sun, Da-Wen

    2007-02-01

    As a preliminary test for combining water cooking with vacuum cooling in soup of pork ham, three package treatments were designed to study the effect of cooking bag and netting on the quality of water cooked ham, i.e. ham cooked with a cooking bag and without a cooking bag (single netting and double netting). For treatments without a cooking bag, the results indicated that there was no significant superiority of ham cooked with double netting compared with ham cooked with single netting on the processing efficiency and quality characteristics. Although the hams cooked with a bag performed better in some chemical retentions and pigment, the water contents were significantly lower than those hams cooked in single netting (P0.05). By considering the safety, convenience, cost, and the recovery effect on the quality changes of ham during vacuum cooling in soup, cooking with single netting is a better choice for future research.

  11. How Do Cooks Actually Cook Vegetables? A Field Experiment With Low-Income Households.

    Science.gov (United States)

    Clarke, Peter; Evans, Susan H

    2016-01-01

    Vegetables in the diet contribute to disease prevention. However, low-income households underconsume fresh vegetables, perhaps because of cost and of unavailability at nearby stores. A third reason may lurk behind those barriers: cooks' unfamiliarity with various and appealing ways to prepare vegetables. To illuminate that possibility and to suggest interventions that could be designed more effectively to boost vegetable consumption, this study took the novel step of providing ample, if temporary, supplies of a fresh vegetable to random sets of clients of food pantries. A week later, telephone interviews obtained details about preparations of meals and snacks that household cooks had made with their unexpected bounty. Among the experiment's 10 vegetables, some were used twice as often as others. Even more striking, cooks practiced a narrow repertoire of preparation methods, dominated by boiling and steaming, across most of the vegetables. Fats and salt were often added to boiled and steamed preparations. Implications are drawn to suggest kinds of recipes-pairings of vegetables and of vegetables with underused means of preparation-that could expand cooks' repertoires and add variety in flavors, appearances of dishes, meal textures, and aromas. © 2015 Society for Public Health Education.

  12. Effect of different investigation methods on collection and satisfaction rates of patient satisfaction questionnaires%调查方式对满意度问卷回收率及满意度的影响

    Institute of Scientific and Technical Information of China (English)

    张颖; 张玉榕; 王克芳

    2014-01-01

    目的 探讨住院患者护理满意度调查的最佳方式,以获得准确信息,提高科室一级质控的质量,为护理管理措施的制定及改进护理工作提供可靠依据.方法 2011年10月至2012年6月,采用护理部与科室共同设计的护理质量问卷调查表对即将出院患者进行护理满意度调查.在不同时间段分别由护士长、值班护士、责任护士进行满意度调查,计量资料采用t检验,计数资料采用x2检验,以P< 0.05认为有统计学意义.结果 责任护士月满意度调查问卷回收率、满意率分别为95.17%,98.9%,均显著高于护士长组(42.51%,91.6%)及值班护士组(56.38%,92.4%),满意度调查问卷回收率、满意率有统计学意义(P<0.01).结论 责任护士进行即将出院患者的满意调查是一种较好的护理满意度调查方法,可以明显提高调查的回收率及满意率.%Objective To investigate the best investigation method of nursing satisfaction to the inpatients,to get accurate information,and improve the quality of first level quality control of department for nursing management measures to provide reliable basis and improve nursing work.Methods We used the nursing quality questionnaire by nursing department and the department co-designed to investigate patients' satisfaction to nursing care from October 2011 to June 2012.In different time,the satisfaction surveys were conducted by head nurse,the nurse on duty and the primary nurse respectively.The t test was applied to compare the difference of measurement data; and the Chi-squared test to enumeration data.There was statistical significant difference when P < 0.05.Results The collection and satisfaction rates of patient satisfaction questionnaires in the primary nurse were 95.17%,98.9%,and there was statistical significant difference to the head nurse and the nurse on duty (P < 0.05).Conclusion The discharged patients' satisfaction survey conducted by primary nurse was a

  13. An evidence-based conceptual framework of healthy cooking.

    Science.gov (United States)

    Raber, Margaret; Chandra, Joya; Upadhyaya, Mudita; Schick, Vanessa; Strong, Larkin L; Durand, Casey; Sharma, Shreela

    2016-12-01

    Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements), further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

  14. Improvement of 5 Synthetic Pigment with HPLC Method for the Determination of Cooked Meat Products%高效液相色谱法测定熟肉制品中5种合成色素

    Institute of Scientific and Technical Information of China (English)

    高慧; 汪洋; 王敏

    2016-01-01

    To establish a HPLC method for the determination of 5 kinds of synthetic pigment in cooked meat products, the selection of the maximum absorption wavelength of 5 synthetic pigment in the samples was deter-mined by high performance liquid chromatography analysis, after the degreasing of the cooked meat products and the pigment extraction. The obtained regression equations of 5 kinds of synthetic pigment showed a good lin-ear relationship (r>0.999) in 0.10μg/mL-50.0μg/mL linear range, with the detection limit of 0.035μg/mL-0.040μg/mL, and the relative standard deviation was between 0.79%to 1.30%. The samples were spiked with recovery experiment, and the absolute recoveries were in the range of 91.5%-101.0%. The method is simple, rapid, accurate, which is suitable for determination of the synthetic pigment in cooked meat products.%建立熟肉制品中5种合成色素的高效液相色谱法测定方法。熟肉制品经过脱脂后提取色素,选择样品中5种色素的最大吸收波长用高效液相色谱仪分析测定。在0.10μg/mL~50.0μg/mL线性范围内,所得5种合成色素的回归方程均呈较好的线性关系(r>0.999)。该方法的检出限为0.035μg/mL~0.040μg/mL,相对标准偏差在0.79%~1.30%之间。对样品进行加标回收试验,绝对回收率在91.5%~101.0%之间。本方法简便、快速、准确,适用于熟肉制品中合成色素的测定。

  15. 食品顾客满意度评价方法探讨%Study on Evaluate Method for Consumers Satisfaction in Food

    Institute of Scientific and Technical Information of China (English)

    唐志国

    2011-01-01

    顾客满意度体现着企业的价值,是企业生存发展的基础,同时顾客满意度也是影响产品市场占有率以及市场竞争力的一个重要因素.本文基于ACSI模型,采用模糊综合评判法,对食品顾客满意度进行评价.%Customers satisfaction reflected the value of the enterprise and also was the basis for enterprise survival and development.lt was an important factor which affected customer satisfaction market share of product and market competition. The paper used the fuzzy comprehensive evaluation method based on the ACSI model to evaluate the customers satisfaction in food

  16. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

    Science.gov (United States)

    Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

  17. Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012

    Directory of Open Access Journals (Sweden)

    Thapanan Konwatchara

    2014-06-01

    Full Text Available The aim of this research was to investigate the changes in functional properties of germinated black glutinous rice (KKU-ULR012 after cooking. Black glutinous rice grains were obtained from Faculty of Agriculture, Khon Kaen University, Thailand. The rough grains were soaked for 12 hrs, then germinated for 30 hrs at 35±2°C (95%RH, dried at 45±2°C for 8 hrs, dehusked and cooked either using a microwave oven or a pressure cooker. The cooked grains were dehydrated in two stages, 85±2°C for 1 hr and 45±2°C for 12 hrs until the final moisture content was 10±2%wb. The antioxidant activity, anthocyanins, GABA and -oryzanol contents, and the microstructure of the dehydrated grains were then characterized. Germination process induced a 2.55 fold increase in GABA content compared to non-germinated KKU-ULR012. The germinated KKU-ULR012 gave DPPH value, anthocyanins and -oryzanol contents of 33.74±0.15 mgTrolox/100gdb, 182.89±0.48 mg/100gdb and 37.72±0.16 mg/100gdb, respectively. Anthocyanins in cooked germinated KKU-ULR012 diminished almost 88-89% after cooking. The cooking methods employed strongly influenced the antioxidant activity and anthocyanins content that the pressure cooking tended to prevent loss of anthocyanin content and antioxidant activity. The GABA, -oryzanol and antho-cyanins contents and antioxidant activity of germinated grains cooked in the pressure cooker were higher than the samples cooked in the microwave oven (p<0.05. For pressure cooking, the cooked grains gave DPPH, ABTS, anthocyanins and -oryzanol contents of 9.89±0.35 mgTrolox/100gdb, 1.79±0.04 mgTrolox/100gdb, 21.60±0.14 mg/100gdb and 37.16±0.70 mg/100gdb, respectively. The rice grains cooked by pressure cooking were more moist and sticky than the grains cooked by microwave cooking. The microstructure examined by SEM showed that the center of the dehydrated cooked rice grain was smooth indicating starch gelatinization whereas the surface revealed

  18. Captain Cook Chased a Chook

    Directory of Open Access Journals (Sweden)

    Katrina Schlunke

    2011-04-01

    Full Text Available How can we write the contemporary 'histories' of Captain Cook when they include such textual and material diversity? When that diversity ranges from children's rhymes to convenience stores as well as journals now claimed as iconic documents of the enlightenment? How might the insights of Bruno Latour into how the 'experimental' is produced in the laboratory be helpful in showing how Cook is produced in a settler culture? How does revealing the 'experimental' (the material and textual ethnography of history show us new ways of 'doing' history that engages with its textual as well as its material diversity.

  19. What’s Cooking, Man?

    DEFF Research Database (Denmark)

    Leer, Jonatan

    2016-01-01

    in contemporary culture. The article is informed by poststructural gender theory and understands ‘doing food’ and ‘doing masculinity’ as two mutually constituting practices. The analyses identify four new tendencies in the construction of masculinity in cooking shows at the beginning of the twenty-first century......: 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has...

  20. Increasing the satisfaction of general practitioners with continuing medical education programs: A method for quality improvement through increasing teacher-learner interaction

    Directory of Open Access Journals (Sweden)

    Fogelman Yacov

    2002-08-01

    Full Text Available Abstract Background Continuing medical education (CME for general practitioners relies on specialist-based teaching methods in many settings. Formal lectures by specialists may not meet the learning needs of practitioners and may cause dissatisfaction with traditional CME. Increasing learner involvement in teaching programs may improve learner satisfaction. Methods A quality improvement program for CME for 18 general practitioners in the Tel Aviv region was designed as a result of dissatisfaction with traditional CME activities. A two-step strategy for change was developed. The CME participants first selected the study topics relevant to them from a needs assessment and prepared background material on the topics. In the second step, specialist teachers were invited to answer questions arising from the preparation of selected topics. Satisfaction with the traditional lecture program and the new participatory program were assessed by a questionnaire. The quality criteria included the relevance, importance and applicability of the CME topic chosen to the participant's practice, the clarity of the presentation and the effective use of teaching aids by the lecturer and the potential of the lecturer to serve as a consultant to the participant. Results The participatory model of CME significantly increased satisfaction with relevance, applicability and interest in CME topics compared to the traditional lecture format. Conclusions Increased learner participation in the selection and preparation of CME topics, and increased interaction between CME teachers and learners results in increased satisfaction with teaching programs. Future study of the effect of this model on physician performance is required.

  1. Active learning in research methods classes is associated with higher knowledge and confidence, though not evaluations or satisfaction

    Directory of Open Access Journals (Sweden)

    Peter James Allen

    2016-03-01

    Full Text Available Research methods and statistics are regarded as difficult subjects to teach, fueling investigations into techniques that increase student engagement. Students enjoy active learning opportunities like hands-on demonstrations, authentic research participation, and working with real data. However, enhanced enjoyment does not always correspond with enhanced learning and performance. In this study, we developed a workshop activity in which students participated in a computer-based experiment and used class-generated data to run a range of statistical procedures. To enable evaluation, we developed a parallel, didactic/canned workshop, which was identical to the activity-based version, except that students were told about the experiment and used a pre-existing/canned dataset to perform their analyses. Tutorial groups were randomized to one of the two workshop versions, and 39 students completed a post-workshop evaluation questionnaire. A series of generalized linear mixed models suggested that, compared to the students in the didactic/canned condition, students exposed to the activity-based workshop displayed significantly greater knowledge of the methodological and statistical issues addressed in class, and were more confident about their ability to use this knowledge in the future. However, overall evaluations and satisfaction between the two groups were not reliably different. Implications of these findings and suggestions for future research are discussed.

  2. Customer satisfaction.

    Science.gov (United States)

    Vukmir, Rade B

    2006-01-01

    This paper seeks to present an analysis of the literature examining objective information concerning the subject of customer service, as it applies to the current medical practice. Hopefully, this information will be synthesized to generate a cogent approach to correlate customer service with quality. Articles were obtained by an English language search of MEDLINE from January 1976 to July 2005. This computerized search was supplemented with literature from the author's personal collection of peer-reviewed articles on customer service in a medical setting. This information was presented in a qualitative fashion. There is a significant lack of objective data correlating customer service objectives, patient satisfaction and quality of care. Patients present predominantly for the convenience of emergency department care. Specifics of satisfaction are directed to the timing, and amount of "caring". Demographic correlates including symptom presentation, practice style, location and physician issues directly impact on satisfaction. It is most helpful to develop a productive plan for the "difficult patient", emphasizing communication and empathy. Profiling of the customer satisfaction experience is best accomplished by examining the specifics of satisfaction, nature of the ED patient, demographic profile, symptom presentation and physician interventions emphasizing communication--especially with the difficult patient. The current emergency medicine customer service dilemmas are a complex interaction of both patient and physician factors specifically targeting both efficiency and patient satisfaction. Awareness of these issues particular to the emergency patient can help to maximize efficiency, minimize subsequent medicolegal risk and improve patient care if a tailored management plan is formulated.

  3. Food, nutrition or cooking literacy

    DEFF Research Database (Denmark)

    Benn, Jette

    2014-01-01

    similarities and differences concerning the understanding of food literacy, ranging from a narrow r understanding of food literacy as the ability to read food messages to broader interpretations aimed at empowerment and self-efficacy concerning food and nutrition and from simple cooking skills to life skills...

  4. A Story About Mr Cook

    Institute of Scientific and Technical Information of China (English)

    宋海燕

    2004-01-01

    Mr Cook lived in the capital. He sang well and often composed (创作) a lot of music himself. People liked to listen to his songs and music. He hated the noise and often went to the quiet places and stayed there for days. There he could compose a few pieces of new music.

  5. Implementation Science to Accelerate Clean Cooking for Public Health

    Science.gov (United States)

    Rosenthal, Joshua; Balakrishnan, Kalpana; Bruce, Nigel; Chambers, David; Graham, Jay; Jack, Darby; Kline, Lydia; Masera, Omar; Mehta, Sumi; Mercado, Ilse Ruiz; Neta, Gila; Pattanayak, Subhrendu; Puzzolo, Elisa; Petach, Helen; Punturieri, Antonello; Rubinstein, Adolfo; Sage, Michael; Sturke, Rachel; Shankar, Anita; Sherr, Kenny; Smith, Kirk; Yadama, Gautam

    2017-01-01

    Summary: Clean cooking has emerged as a major concern for global health and development because of the enormous burden of disease caused by traditional cookstoves and fires. The World Health Organization has developed new indoor air quality guidelines that few homes will be able to achieve without replacing traditional methods with modern clean cooking technologies, including fuels and stoves. However, decades of experience with improved stove programs indicate that the challenge of modernizing cooking in impoverished communities includes a complex, multi-sectoral set of problems that require implementation research. The National Institutes of Health, in partnership with several government agencies and the Global Alliance for Clean Cookstoves, has launched the Clean Cooking Implementation Science Network that aims to address this issue. In this article, our focus is on building a knowledge base to accelerate scale-up and sustained use of the cleanest technologies in low- and middle-income countries. Implementation science provides a variety of analytical and planning tools to enhance effectiveness of clinical and public health interventions. These tools are being integrated with a growing body of knowledge and new research projects to yield new methods, consensus tools, and an evidence base to accelerate improvements in health promised by the renewed agenda of clean cooking. PMID:28055947

  6. Job Satisfaction of University Faculty.

    Science.gov (United States)

    Onuoha, Alphonso R. A.

    1980-01-01

    In testing Herzberg's two-factor theory of job satisfaction, it was found that theories of job satisfaction may be closely related to the methods used in collecting data; hence, the results of studies employing different methods raise questions about the validity of a particular theory. (Author/IRT)

  7. Job Satisfaction of University Faculty.

    Science.gov (United States)

    Onuoha, Alphonso R. A.

    1980-01-01

    In testing Herzberg's two-factor theory of job satisfaction, it was found that theories of job satisfaction may be closely related to the methods used in collecting data; hence, the results of studies employing different methods raise questions about the validity of a particular theory. (Author/IRT)

  8. The outcome and parents-based cosmetic satisfaction following fixation of paediatric supracondylar humerus fractures treated by closed method with or without small medial incision.

    Science.gov (United States)

    Basaran, Serdar Hakan; Ercin, Ersin; Bayrak, Alkan; Bilgili, Mustafa Gokhan; Kizilkaya, Cemal; Dasar, Uygar; Avkan, Mustafa Cevdet

    2016-01-01

    Supracondylar humerus fractures are common in children. Displaced fractures are usually treated with closed reduction and cross pin fixation. But, medial pinning may cause the ulnar nerve injury. The aim of this study was to compare the parents-based cosmetic satisfaction of the incision scars in children with displaced supracondylar humerus fractures treated by closed reduction and cross pin fixation with or without small medial incision. We retrospectively reviewed the medical records of 72 children with displaced supracondylar humerus fractures treated two different closed reduction and percutaneous pinning methods at our institution from January 2010 through December 2013. A group has 36 patients treated with small medial incision and crossed K-wires fixation after closed reduction. The other group has 36 patients treated with closed reduction and K-wires fixation. At the final follow-up, the patients were evaluated radiologically and clinically with Flynn's criteria. Furthermore, a visual analogue scale was used to determine of the parents-based cosmetic satisfaction score. All fractures healed without major complications at the final clinical and radiological assessment. Although, between the two groups did not differ in terms of Flynn cosmetic and functional outcomes, there were statistically significant differences between both groups according to the parents-based cosmetic satisfaction scores. The closed reduction and crossed pin fixation without small medial incision should be preferred first because of better the parents-based cosmetic satisfaction.

  9. How to choose the right statistical software?-a method increasing the post-purchase satisfaction.

    Science.gov (United States)

    Cavaliere, Roberto

    2015-12-01

    Nowadays, we live in the "data era" where the use of statistical or data analysis software is inevitable, in any research field. This means that the choice of the right software tool or platform is a strategic issue for a research department. Nevertheless, in many cases decision makers do not pay the right attention to a comprehensive and appropriate evaluation of what the market offers. Indeed, the choice still depends on few factors like, for instance, researcher's personal inclination, e.g., which software have been used at the university or is already known. This is not wrong in principle, but in some cases it's not enough at all and might lead to a "dead end" situation, typically after months or years of investments already done on the wrong software. This article, far from being a full and complete guide to statistical software evaluation, aims to illustrate some key points of the decision process and introduce an extended range of factors which can help to undertake the right choice, at least in potential. There is not enough literature about that topic, most of the time underestimated, both in the traditional literature and even in the so called "gray literature", even if some documents or short pages can be found online. Anyhow, it seems there is not a common and known standpoint about the process of software evaluation from the final user perspective. We suggests a multi-factor analysis leading to an evaluation matrix tool, to be intended as a flexible and customizable tool, aimed to provide a clearer picture of the software alternatives available, not in abstract but related to the researcher's own context and needs. This method is a result of about twenty years of experience of the author in the field of evaluating and using technical-computing software and partially arises from a research made about such topics as part of a project funded by European Commission under the Lifelong Learning Programme 2011.

  10. Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.).

    Science.gov (United States)

    Cichy, Karen A; Wiesinger, Jason A; Mendoza, Fernando A

    2015-08-01

    Fivefold diversity for cooking time found in a panel of 206 Phaseolus vulgaris accessions. Fastest accession cooks nearly 20 min faster than average.   SNPs associated with cooking time on Pv02, 03, and 06. Dry beans (Phaseolus vulgaris L.) are a nutrient dense food and a dietary staple in parts of Africa and Latin America. One of the major factors that limits greater utilization of beans is their long cooking times compared to other foods. Cooking time is an important trait with implications for gender equity, nutritional value of diets, and energy utilization. Very little is known about the genetic diversity and genomic regions involved in determining cooking time. The objective of this research was to assess cooking time on a panel of 206 P. vulgaris accessions, use genome- wide association analysis (GWAS) to identify genomic regions influencing this trait, and to test the ability to predict cooking time by raw seed characteristics. In this study 5.5-fold variation for cooking time was found and five bean accessions were identified which cook in less than 27 min across 2 years, where the average cooking time was 37 min. One accession, ADP0367 cooked nearly 20 min faster than average. Four of these five accessions showed close phylogenetic relationship based on a NJ tree developed with ~5000 SNP markers, suggesting a potentially similar underlying genetic mechanism. GWAS revealed regions on chromosomes Pv02, Pv03, and Pv06 associated with cooking time. Vis/NIR scanning of raw seed explained 68 % of the phenotypic variation for cooking time, suggesting with additional experimentation, it may be possible to use this spectroscopy method to non-destructively identify fast cooking lines as part of a breeding program.

  11. Using Photovoice with at-risk youth in a community-based cooking program.

    Science.gov (United States)

    Thomas, Heather Clarke; Irwin, Jennifer D

    2013-01-01

    We examined the facilitators of and barriers to participants' application of cooking skills beyond Cook It Up!, a pilot community-based cooking program targeting at-risk youth aged 13 to 18. Photovoice is a qualitative research method using still-picture cameras to document participants' health and community realities. Four participants photographed items they perceived as facilitators of or barriers to the application of cooking skills. At a facilitated discussion group, youth discussed why they took certain pictures and how the photos best exemplified facilitators and barriers. Participants agreed upon the themes arising from the dialogue. Data trustworthiness tools were used to ensure that themes arising from the dialogue truly represented participants' perspectives. Four major themes emerged as facilitators: aptitude, food literacy, local and fresh ingredients, and connectedness. Access to unhealthy foods was the only barrier that participants identified. Participants and researchers decided to advocate for the sustainability of community-based cooking programs offered for high school credit. Participants' photos would enhance advocacy efforts with education stakeholders. Cook It Up! provided youth with cooking techniques for healthy, economical, homemade meals, but proof was needed of the transferability of skills outside the program environment. Youth in this study identified important facilitators that enabled the continued use of their cooking skills, and one barrier. Findings underscore the importance of community-based cooking programs tailored to at-risk youth.

  12. Iron and zinc retention in common beans (Phaseolus vulgaris L. after home cooking

    Directory of Open Access Journals (Sweden)

    Lucia M. J. Carvalho

    2012-02-01

    Full Text Available Background : According to the World Health Organization (WHO, iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives : This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L. cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design : Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP Optical Emission Spectrometry (Spectro Analytical Instrument – Spectroflame P. All experiments and analyses were carried out in triplicate. Results : Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion : The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.

  13. Further validation of the Satisfaction with Life Scale: evidence for the cross-method convergence of well-being measures.

    Science.gov (United States)

    Pavot, W; Diener, E; Colvin, C R; Sandvik, E

    1991-08-01

    The structure of subjective well-being has been conceptualized as consisting of two major components: the emotional or affective component and the judgmental or cognitive component (Diener, 1984; Veenhoven, 1984). The judgmental component has also been conceptualized as life satisfaction (Andrews & Withey, 1976). Although the affective component of subjective well-being has received considerable attention from researchers, the judgmental component has been relatively neglected. The Satisfaction With Life Scale (SWLS; Diener, Emmons, Larsen, & Griffin, 1985) was developed as a measure of the judgmental component of subjective well-being (SWB). Two studied designed to validate further the SWLS are reported. Peer reports, a memory measure, and clinical ratings are used as external criteria for validation. Evidence for the reliability and predictive validity of the SWLS is presented, and its performance is compared to other related scales. The SWLS is shown to be a valid and reliable measure of life satisfaction, suited for use with a wide range of age groups and applications, which makes possible the savings of interview time and resources compared to many measures of life satisfaction. In addition, the high convergence of self- and peer-reported measures of subjective well-being and life satisfaction provide strong evidence that subjective well-being is a relatively global and stable phenomenon, not simply a momentary judgment based on fleeting influences.

  14. An application of importance satisfaction analysis (ISA) method in improving the internship programme for Malaysia Higher Learning Institution

    Science.gov (United States)

    Hamid, Mohamad Shukri Abdul; Ahad, Nor Aishah; Jamil, Jastini Mohd.; Zulkifli, Malina; Yusof, Zahayu Md.

    2015-12-01

    Nowadays most of the university students are required to undergo internship as a requirement before graduation. Internship is very important for students to practice what they have learned in the classroom. During internship students are exposed to the actual situation of how to deal with customers and suppliers which can provide added value to the students. In the choice of company for internship, students also consider a number of things such as internship allowances, work environment, interesting work, stable work shift and other fridge benefits. Study on the importance and satisfaction of students is important to improve the internship program. Importance means how students feel important to the attributes and satisfaction means how students feel after undergoing internship. The aim of this study is to investigate the gaps between students' important and satisfaction on the internship programme and to identify the internship experience factors that need to be improved. Gap analysis has been used to show the difference between how important attributes are to the studentss and how satisfied they are with those attributes. Result shows that the attributes that has high importance and satisfaction to the students are good peer relationship, broad work experience, competitive fringe benefits, interesting work, work environment, sufficient supervisory support, appreciation and praise from manager, feeling of being a team members, able to identify self-strength and able to develop technical skills. In contrast, three attributes are considered importance but low satisfaction. These attributes are internship allowances, opportunity for self-development, and able to develop interests through practice.

  15. Teaching research methods in nursing using Aronson's Jigsaw Technique. A cross-sectional survey of student satisfaction.

    Science.gov (United States)

    Leyva-Moral, Juan M; Riu Camps, Marta

    2016-05-01

    To adapt nursing studies to the European Higher Education Area, new teaching methods have been included that assign maximum importance to student-centered learning and collaborative work. The Jigsaw Technique is based on collaborative learning and everyone in the group must play their part because each student's mark depends on the other students. Home group members are given the responsibility to become experts in a specific area of knowledge. Experts meet together to reach an agreement and improve skills. Finally, experts return to their home groups to share all their findings. The aim of this study was to evaluate nursing student satisfaction with the Jigsaw Technique used in the context of a compulsory course in research methods for nursing. A cross-sectional study was conducted using a self-administered anonymous questionnaire administered to students who completed the Research Methods course during the 2012-13 and 2013-14 academic years. The questionnaire was developed taking into account the learning objectives, competencies and skills that should be acquired by students, as described in the course syllabus. The responses were compared by age group (younger or older than 22years). A total of 89.6% of nursing students under 22years believed that this methodology helped them to develop teamwork, while this figure was 79.6% in older students. Nursing students also believed it helped them to work independently, with differences according to age, 79.7% and 58% respectively (p=0.010). Students disagreed with the statement "The Jigsaw Technique involves little workload", with percentages of 88.5% in the group under 22years and 80% in older students. Most believed that this method should not be employed in upcoming courses, although there were differences by age, with 44.3% of the younger group being against and 62% of the older group (p=0.037). The method was not highly valued by students, mainly by those older than 22years, who concluded that they did not learn

  16. Characterization of Cooking-Related Aerosols

    Science.gov (United States)

    Niedziela, R. F.; Blanc, L. E.

    2010-12-01

    The temperatures at which food is cooked are usually high enough to drive oils and other organic compounds out of materials which are being prepared for consumption. As these compounds move away from the hot cooking surface and into the atmosphere, they can participate in chemical reactions or condense to form particles. Given the high concentration of cooking in urban areas, cooking-related aerosols likely contribute to the overall amount of particulate matter on a local scale. Reported here are results for the mid-infrared optical characterization of aerosols formed during the cooking of several meat and vegetable samples in an inert atmosphere. The samples were heated in a novel aerosol generator that is designed to collect particles formed immediately above the cooking surface and inject them into a laminar aerosol flow cell. Preliminary results for the chemical processing of cooking-related aerosols in synthetic air will also be presented.

  17. Efeito dos métodos de cocção sobre a composição química e perfil lipídico de filés de Tilápia do Nilo (Oreochromis niloticus Linnaeus 1757 Effects of cooking method on chemical composition and fat profile of Nile Tilapia (Oreochromis niloticus Linnaeus, 1757 fillets

    Directory of Open Access Journals (Sweden)

    Milena Wolff Ferreira

    2007-06-01

    Full Text Available No presente trabalho foi avaliado o efeito de métodos de cocção na composição química, teor de colesterol e totais de ácidos graxos de filés de Tilápias do Nilo. Os tratamentos foram cozimento em água (CA, fritura em óleo de soja (FO, assado em forno elétrico (FE, assado em forno microondas (MO, e um grupo testemunha (filés crus. O delineamento foi inteiramente casualizado, cada tratamento com 7 peixes e a unidade experimental foi um peixe (2 filés. Houve aumento (PIn this work, the effects of different cooking methods of Nile tilapia fillets on their chemical composition, cholesterol content and total fatty acids, were studied. Cooking methods evaluated were water boiling (WB, frying in soybean oil (SO, broiling in an electric oven (EO, cooking in a microwave oven (MO and a control group (raw fillets. The experiment was conducted as a completely randomized design, with the fish (two fillets/fish considered as the experimental unit, and seven experimental units were used per treatment. Dry matter increased (P<0.05 in cooked fillets (23.27 % WB, 25.44 % EO, 31.93 % MO and 33.44 % SO when compared with raw fillets (20.61 %. Total lipids were higher (P<0.05 in SO fillets (17.36 %, than in all the other treatments (6.94 % WB, 9.80 % EO, 8.66 % MO and 5.92 % raw fillets. All cooking methods increased (P<0.05 cholesterol content of the fillets (46.89 mg/100g WB, 46.46 mg/100g EO, 54.78 mg/100g SO and 57.28 mg 100g-1 MO when compared with raw fillets (33.00 mg/100 g. Relative to all the other treatments, FO fillets had (P<0.05 lower values for saturated and monounsaturated fatty acids, and a higher percentage of polyunsaturated fatty acids. Overall, water boiling results in an increase in dry matter due to water loss in the cooking process, with higher concentration of the remaining constituents. Cooking by oil frying leads to the incorporation of oil in the fillets, with an increase in total lipids and a change of the fatty acid profile

  18. Cooking Banana Consumption Patterns in the Plantain-growing Area of Southeastern Nigeria

    Directory of Open Access Journals (Sweden)

    Tshiunza, M.

    2001-01-01

    Full Text Available Cooking bananas (Musa spp., ABB genome were intro-duced into Southeastern Nigeria by the International Institute of Tropical Agriculture (IITA in the mid-1980s as an interim measure to reduce the incidence of black sigatoka disease (caused by the fungus Mycosphaerel-la fijiensis Morelet on plantain. However, the people of this region were not familiar with their utilisation methods. To address this lack of the knowledge and thereby sustain cooking banana cultivation, IITA, in collaboration with the Shell Petroleum Development Company (SPDC and the Nigeria Agip OU Company (NAOC commenced a training campaign on cooking banana processing methods. This study examined the patterns of utilisation of cooking bananas ten years after the training took place and compared them with plantain. About 95 % of the households interviewed are consuming cooking banana, indicating a broad acceptance of the crop in the region. Overall, two ripening stages termed green and ripe are the most popular ripening stages for the consumption of both plantain and cooking banana, followed by partially ripe maturity stage. The most common forms of consumption for green plantain are, in decreasing order of importance, pottage, boiled, roasted, and fried. Green cooking banana is also mostly eaten in pottage and boiled forms, and less frequently in fried and pounded forms. Ripe plantain is mostly eaten in fried and pottage forms, while ripe cooking banana is mostly eaten in fried and raw forms. Partially ripe plantain is mostly eaten in pottage, fried, boiled, and roasted forms, while partially ripe cooking banana is eaten in fried, pottage and boiled forms. These results indicate that the consumption patterns of plantain and cooking banana are very similar. This similarity has greatly contributed to the rapid integration of cooking banana within the existing plantain consumption and cropping systems.

  19. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

    Science.gov (United States)

    Turp, Gulen Yildiz; Icier, Filiz; Kor, Gamze

    2016-04-01

    The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating.

  20. Customer satisfaction

    DEFF Research Database (Denmark)

    Eskildsen, Jacob Kjær; Kristensen, Kai

    2007-01-01

    & Westlund, 2003) as well as the structure of the framework (Eskildsen et al., 2004). We know however very little about how the structure of the individual markets with respect to, for instance, how the transparency of products and services affects customer satisfaction. The aim of this article is to analyze...... the effect of the transparency of products and services on customer satisfaction with respect to Danish mobile phone companies, banks and supermarkets from 2004 based on the authors' experiences from the various analyses conducted within the EPSI rating initiative....

  1. Understanding the link between leadership style, employee satisfaction, and absenteeism: a mixed methods design study in a mental health care institution

    Science.gov (United States)

    Elshout, Rachelle; Scherp, Evelien; van der Feltz-Cornelis, Christina M

    2013-01-01

    Background In service oriented industries, such as the health care sector, leadership styles have been suggested to influence employee satisfaction as well as outcomes in terms of service delivery. However, how this influence comes into effect has not been widely explored. Absenteeism may be a factor in this association; however, no studies are available on this subject in the mental health care setting, although this setting has been under a lot of strain lately to provide their services at lower costs. This may have an impact on employers, employees, and the delivery of services, and absenteeism due to illness of employees tends to already be rather high in this particular industry. This study explores the association between leadership style, absenteeism, and employee satisfaction in a stressful work environment, namely a post-merger specialty mental health care institution (MHCI) in a country where MHCIs are under governmental pressure to lower their costs (The Netherlands). Methods We used a mixed methods design with quantitative as well as qualitative research to explore the association between leadership style, sickness absence rates, and employee satisfaction levels in a specialty MHCI. In depth, semi-structured interviews were conducted with ten key informants and triangulated with documented research and a contrast between four departments provided by a factor analysis of the data from the employee satisfaction surveys and sickness rates. Data was analyzed thematically by means of coding and subsequent exploration of patterns. Data analysis was facilitated by qualitative analysis software. Results Quantitative analysis revealed sickness rates of 5.7% in 2010, which is slightly higher than the 5.2% average national sickness rate in The Netherlands in 2010. A general pattern of association between low employee satisfaction, high sickness rates, and transactional leadership style in contrast to transformational leadership style was established. The

  2. Cooking and Science. Ideas in Science. Notes for Teachers.

    Science.gov (United States)

    Murphy, Pat, Ed.

    Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…

  3. Energy-Efficient Cooking of Spaghetti

    Science.gov (United States)

    Levy, Akash

    2011-03-01

    Spaghetti is a dual-career family dinner favorite. But how much energy is consumed in the process, and how can it be optimized? I performed an experiment to test two methods for preparing a spaghetti meal. In both cases, the water was rapidly heated to the boiling point. The flame was kept at maximum for the first experiment until the spaghetti was cooked. In the second experiment, the flame was reduced and the top covered, such that the water was kept at 100C. The two methods are compared in terms of the total time required to prepare the meal and amount of energy required. A discussion of potential savings for the latter method--and possible uses for that savings--is discussed.

  4. Research on the rapid determination method of determining the shelf life of cooked meat products%熟肉制品保质期快速测定方法研究

    Institute of Scientific and Technical Information of China (English)

    王宝峰; 于树勇

    2012-01-01

    目的 通过改变储存环境缩短食品保质时间,进而在短时间内得到食品的保质期.方法 利用化学动力学的原理对样品进行测定.结果 熟肉制品生产10d之内即可测定出保质期.结论 及时获得产品保质期,进而得到商品的销售货价期,从而避免了过期产品流落市场.%Objective To change the storage environmental and shorten the food quality time, and obtain the food shelf life in short time. Method Adopting the principle of chemical kinetics to detect the samples. Results The shelf life of cooked food could be detected in 10 days when produced. Conclusions Obtained the food shelf life in time and then received the sell time, avoid the post - term food driftage to markets.

  5. An assessment of traditional and objective structured practical evaluation methods on satisfaction of nursing students in Zahedan Faculty of Nursing and Midwifery: A comparing

    Directory of Open Access Journals (Sweden)

    Z Pishkar Mofrad

    2013-03-01

    Full Text Available Introduction: Objective evaluation of clinical and professional competency is one of the most important aspects in medical students' clinical education. Objective structural clinical exam (OSCE evaluates a large spectrum of technical and basic skills in an experimental setting. The present study was carried out in order to comparing two methods of evaluation, traditional evaluation (TE and objective structured practical evaluation (OSPE on the satisfaction of nursing students in Zahedan Faculty of Nursing and Midwifery. Method: This study is a quasi-experimental research. Thirty five nursing students who selected relevant units in the first trimester of 2011-12 academic year, participated in this study. TE and OSPE methods were both administered. Data were gathered via a 21 items researcher-made questionnaire after determination of its validity and reliability. Data were analyzed using SPSS software (version 15. Chi square, independent and paired t-tests were used. Results: The average age was 19.7 ± 2.5. %80 of students satisfied or very satisfied with the OSPE evaluation and only % 2.9 were dissatisfied or very dissatisfied with this evaluation method. These rates were changed to %81.5 and %3.7 after announcement of grades respectively. %79.4 of students satisfied or very satisfied with the TE evaluation and %11.8 were dissatisfied or very dissatisfied with this evaluation method. These rates were changed to %63 and %11.1 after announcement of grades, respectively. After announcement of grades, the mean score of OSPE satisfaction was higher than TE satisfaction and this differences was statistically significant (P = 0.02. Conclusion: Nursing students were satisfied with OSPE method in this study, it seems necessary to promote this evaluation method in nursing faculties.

  6. Tournament Satisfaction Scale (TOSS

    Directory of Open Access Journals (Sweden)

    Kubilay Öcal

    2016-04-01

    Full Text Available Increasing in the popularity of regional sport tourism addresses the consumers to measure satisfaction of participants in order to provide high quality product or services. The literature declares the strong need of a reliable and valid scale in the area of sport tourism. For that purpose this paper describes the process of developing Tournament Satisfaction Scale (TOSS that can be used to asses athletes’ perception of satisfaction through sport tournaments. An item pool with 33 items was developed by literature reviews and interviews with experts in the area of sport tourism, sport management and coaching. Exploratory Factor Analysis with Maximum Likelihood extraction method and oblique rotation (direct oblimin was carried out by using the data obtained from 278 athletes in various sport branches participated in a tournament as a regional sport tourist. Exploratory Factor Analysis results yielded one factor with 22 items over .50 factor loading. The 22-item TOSS was found to explain 40.3% of the variance in tournament satisfaction. Cronbach alpha coefficient is 0.93 for TOSS indicating satisfactory reliability evidence. Overall, it can be concluded that the scale is reliable and valid tool for evaluating tournament satisfaction from the perceptions of athletes. In this way coaches, team managers, and tournament organizers would possible to obtain important clues about their performances.

  7. Evaluation of Patient Satisfaction

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    Ioana GĂDĂLEAN

    2011-12-01

    Full Text Available Introduction: Patient satisfaction is an element of psychological health which influence the results of the medical care and their impact. Patient experience can be quantified from their questioning or direct observation. Objectives: The purpose of this paper is to analyze and evaluate the satisfaction of nursing activities closely related to the patients admitted in ICU ward Institute of Oncology Prof. Dr. Ion Chiricuţă Cluj-Napoca. Materials and Methods: This paper describes a prospective study conducted on a sample of 106 patients hospitalized in the intensive care unit of the Institute of Oncology Prof. Dr. Ion Chiricuţă Cluj-Napoca in June 2011 - August 2011. The results were obtained using descriptive and analytical statistical technique of SPSS software. To detect relationships / associations between qualitative variables the Chi-Square test was used (statistically significant association if p ≤ 0.05. Patients received an anonymous questionnaire applied at 24 hours after discharge from the IT department so that the responses would be most sincerely. Results: Patients selected only two degrees of satisfaction, 53.8% very satisfied, respectively 46.2% satisfied. Dissatisfaction factors that may affect satisfaction were communication, accommodation facilities, factors arising from the lack of personal, pain and lack of sleep. Conclusions: Satisfaction “score” is influenced by education level and diagnosis. Resumption of the questionnaire is required periodically to assess the results of our section. It is also necessary to continue to compare results with other departments in the country.

  8. Assessment of carotenoids in pumpkins after different home cooking conditions

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    Lucia Maria Jaeger de Carvalho

    2014-06-01

    Full Text Available Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes. The raw pumpkin samples contained 236.10, 172.20, 39.95, 3.64 and 0.8610 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-cis-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-Z-β-carotene, and 9-Z-β-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 µg.g- 1 of total carotenoids, β-carotene, α-carotene,13-Z-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 µg.g- 1 of total carotenoid, β-carotene, α-carotene, 13-Z- β-carotene, and 9-Z- β-carotene, respectively. These results are promising considering that E- β-carotene has 100% pro-vitamin A activity. The total carotenoid and carotenoid isomers increased after the cooking methods, most likely as a result of a higher availability induced by the cooking processes.

  9. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-temperature long-time heat treatment of meat from a gastronomic viewpoint. The effect of cooking time and cooking temperature on the sensory properties of beef eye of round (semitendinosus) was investigated by a sensory descriptive study. The results showed that both cooking time (3, 6, 9, and 12 hours....... The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs...

  10. Integration of cooking and vacuum cooling of carrots in a same vessel

    Directory of Open Access Journals (Sweden)

    Luiz Gustavo Gonçalves Rodrigues

    2012-03-01

    Full Text Available Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

  11. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    Science.gov (United States)

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (psous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

  12. Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

    Directory of Open Access Journals (Sweden)

    E. GHASEMI

    2009-09-01

    Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

  13. Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

    Institute of Scientific and Technical Information of China (English)

    E. GHASEMI; M. T. Hamed MOSAVIAN; M. H. Haddad KHODAPARAST

    2009-01-01

    Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr) on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

  14. The use of performance improvement methods to enhance emergency department patient satisfaction in the United States: a critical review of the literature and suggestions for future research.

    Science.gov (United States)

    Boudreaux, Edwin D; Cruz, Brian L; Baumann, Brigitte M

    2006-07-01

    The authors reviewed the evidence on performance improvement methods for increasing emergency department (ED) patient satisfaction to provide evidence-based suggestions for clinical practice. Data sources consisted of searches through MEDLINE, CINAHL, PSYCHINFO, Cochrane Library, and Emergency Medicine Abstracts and a manual search of references. Articles were included if they reported a performance improvement intervention targeting patient satisfaction in the ED setting. Articles on studies not conducted in the United States or that failed to provide enough details to allow critical evaluation of the study were excluded. Two authors used structured evaluation criteria to independently review each retained study. Nineteen articles met all selection criteria. Three studies found varying levels of support for multicomponent interventions, predominantly focused on implementation of clinical practice guidelines for specific presenting complaints and process redesign. Sixteen studies evaluated single-component interventions, with the following having at least one supportive study: using alternating patient assignment to provider teams rather than "zone"-based assignment, enhancing provider communication and customer service skills, incorporating information delivery interventions (e.g., pamphlets, video) that target patient expectations, using preformatted charts, and establishing ED-based observation units for specific conditions such as asthma and chest pain. There is modest evidence supporting a range of performance improvement interventions for improving ED patient satisfaction. Further work is needed before specific, evidence-based recommendations can be made regarding which process changes are most effective. Recommendations are made for improving the quality of performance improvement efforts in the ED setting.

  15. Information-theoretic and stochastic methods for managing the quality of service and satisfaction in healthcare systems

    OpenAIRE

    Komashie, Alexander

    2010-01-01

    This thesis was submitted for the degree of Doctor of Philosophy and awarded by Brunel University. This research investigates and develops a new approach to the management of service quality with the emphasis on patient and staff satisfaction in the healthcare sector. The challenge of measuring the quality of service in healthcare requires us to view the problem from multiple perspectives. At the philosophical level, the true nature of quality is still debated; at the psychological level, ...

  16. Cook and Chill

    Science.gov (United States)

    Deakin, Sherine; Steele, Dominic; Clarke, Sarah; Gribben, Cathryn; Bexley, Anne-Marie; Laan, Remmert; Kerr, David

    2015-01-01

    Background: Exposure to extreme temperature can affect the performance of blood glucose monitoring systems. The aim was to determine the non-equilibrated performance of these systems at extreme high and low temperatures that can occur in daily life. Methods: The performances of 5 test systems, (1) Abbott FreeStyle Freedom Lite, (2) Roche AccuChek Aviva, (3) Bayer Contour, (4) LifeScan OneTouch Verio, and (5) Sanofi BG Star, were compared after “cooking” (50°C for 1 hour) or “chilling” (−5°C for 1 hour) with room temperature controls (23°C) using whole blood with glucose concentrations of 50, 100, and 200 mg/dl. Results: The equilibration period (time from the end of incubation to when the test system is operational) was between 1 and 8 minutes, and each test system took between 15 and 30 minutes after incubation to obtain stable measurements at room temperature. Incubating the strips at −5°C or 50°C had little effect on the glucose measurement, whereas incubating the meters introduced bias in performance between 0 and 15 minutes but not subsequently, compared to room temperature controls and at all 3 glucose levels. Conclusions: Compensating technologies embedded within blood glucose monitoring systems studied here perform well at extreme temperatures. People with diabetes need to be alerted to this feature to avoid perceptions of malperformance of their devices and the possible inability to get blood glucose readings on short notice (eg, during time of suspected rapid change or before an unplanned meal). PMID:26292960

  17. Associations between yoga/meditation use, body satisfaction, and weight management methods: Results of a national cross-sectional survey of 8009 Australian women.

    Science.gov (United States)

    Lauche, Romy; Sibbritt, David; Ostermann, Thomas; Fuller, Nicholas R; Adams, Jon; Cramer, Holger

    2017-02-01

    To analyze whether yoga or meditation use is associated with body (dis)satisfaction and weight control methods in Australian women. Women ages 34 to 39 y from the Australian Longitudinal Study on Women's Health were surveyed regarding body satisfaction, weight control behaviors, and yoga and meditation practice. Associations of body satisfaction and weight control methods with yoga/meditation practice were analyzed using chi-squared tests and multiple logistic regression modelling. Of the 8009 women, 49% were overweight or obese. Sixty-five percent of women with normal body mass index (BMI) and approximately 95% of women with overweight/obesity wanted to lose weight. At least one in four women with normal BMI was dissatisfied with body weight and shape, as were more than two in three women with overweight/obesity. The most common weight control methods included exercising (82.7%), cutting down meal sizes (76.8%), and cutting down sugars or fats (71.9%). Yoga/meditation was practiced frequently by 688 women (8.6%) and occasionally by 1176 women (14.7%). Yoga/meditation users with normal BMI were less likely dissatisfied with body weight and shape. All yoga/meditation users more likely exercised and followed a low glycemic diet or diet books; and women with obesity occasionally using yoga/meditation also more likely used fasting or smoking to lose weight. Yoga/meditation users with normal BMI appear to be more satisfied with their body weight and shape than non-yoga/meditation users. While women with normal BMI or overweight tend to rely on healthy weight control methods, women with obesity occasional using yoga/meditation may more likely utilize unhealthy weight control methods. Copyright © 2016 Elsevier Inc. All rights reserved.

  18. Local infiltration analgesia; an effective method for pain relief and patient\\\\\\'s satisfaction after total knee arthroplasty: a randomized clinical trial

    Directory of Open Access Journals (Sweden)

    Mehdi Moghtadaei

    2013-10-01

    Full Text Available Background: Pain is one of the greatest concerns of patients undergoing total knee arthroplasty (TKA; which is severe and intolerable within 72 hours post-surgery. Appropriate pain management is a key factor in patient's early mobilization, launching physiotherapy, less hospital length of stay and more importantly, patient's satisfaction. New studies with the infiltration of combined analgesic agents peri and intra-articularly has shown encouraging results in pain reduction, good clinical outcome and patient's satisfaction. The purpose of this study was to compare the analgesic effect of locally infiltrated analgesia (I compared with single injection femoral nerve block (F and its impact on pain relief, patient's satisfaction, morphine consumption and clinical outcome. Methods: This research was a double-blind randomized clinical trial on 36 consecutive patients undergone TKA divided into group (F in which the ipsilateral femoral nerve in the inguinal area was blocked by a single injection of 20 ml ropivacaine (10 mg/ml and group (I which a combination of ketorolac, ropivacaine and epinephrine was injected peri and intra-articularly on the knee during TKA. Pain intensity measured by visual analog scale (VAS, clinical outcome (based on range of motion, morphine consumption and patient's satisfaction of pain management after TKA were compared between the two groups. Results: Pain intensity score (VAS and Morphine consumption were statistically less in group I than group F during the first 6 hours and 24 hours post surgery respectively (P< 0.05; however, group F had 12-hour VAS score of 5 which was less than group (I by 1 grade in pain scale (VAS (P< 0.05. Other parameters were not statistically different in the two groups and patients' response to our pain management protocols proved to be satisfactory in both groups. Conclusion: Lower level of pain and morphine consumption in group (I during the first 24 hours post-surgery in contrast to group (F

  19. Absorption and Cooked Rice Quality

    Institute of Scientific and Technical Information of China (English)

    LinJialianetal

    2001-01-01

    Abstract: Using glucono-8-1actone, sodiumcyclodextrin and proteinase as mainrice under different conditions and theadditivepolyphosphate, emulsifier, 13-the water-absorbing quality ofmethods to improve the edible quality ofcooked rice are systematically investigated. The experimental result indicatesthat the water-absorbing ability of rice at room temperature can be increasedsignificantly by soaking it in a 1:2 mixture of sodium polyphosphate andglucono-8-1actone. The cooked rice quality can be apparently improved bysoaking in a mixture of sodium polyphosphate, glucono-8-1actone, emulsifier, 13-cyclodextrin and protease.

  20. Taenia solium metacestode viability in infected pork after preparation with salt pickling or cooking methods common in Yucatán, Mexico.

    Science.gov (United States)

    Rodriguez-Canul, R; Argaez-Rodriguez, F; de, la Gala D Pacheco; Villegas-Perez, S; Fraser, A; Craig, P S; Cob-Galera, L; Dominguez-Alpizar, J L

    2002-04-01

    The cestode parasite Taenia solium is an important cause of foodborne infection throughout tropical and subtropical regions. Ingestion of pork meat infected with T. solium larvae can lead to taeniasis infection in humans. With tourism and the consumption of native food increasing, it is important to investigate potential risks of transmission associated with food preparation methods. In this study, traditional Mexican salt pickling and two methods of pork preparation (as roast pork [cochinita pibil] and in pork and beans [frijol con puerco]) were evaluated in order to determine their effects on T. solium cyst viability in infected tissue. In the control groups, all metacestodes isolated were 100% viable, and only small changes in pH (from 6.0 to 5.9) and temperature (29 to 30 degrees C) were recorded. No viable cysts were detected after 12 and 24 h of salt pickling. The pH of the meat during salting dropped from 6.0 to 5.3. Osmotic changes and dehydration from the salting, rather than a change in pH, could be considered the main cause of cyst death. Temperatures of >65 degrees C damaged T. solium metacestodes in roast pork and in pork and beans. The results of this study indicate that if traditional pork dishes are prepared properly, T. solium cysts are destroyed. The criteria used in this study to evaluate the viability of tissue cysts are discussed.

  1. Efeito de métodos de cocção sobre a composição química e colesterol em peito e coxa de frangos de corte Effect of cooking methods on carcass chemical composition and cholesterol of poultry breast and thight meat

    Directory of Open Access Journals (Sweden)

    Fabiana Cordeiro Rosa

    2006-08-01

    Full Text Available Neste experimento, objetivou-se comparar os efeitos dos métodos de cocção: cozimento em água (CA; em óleo (FO; em grelha (GR; em forno convencional (FC e em forno de microondas (MO, sobre a perda no cozimento (PPC, composição centesimal (CC, taxas de retenção aparente, taxa de retenção verdadeira da gordura e colesterol dos cortes peito e coxa de frangos. O delineamento experimental foi o inteiramente casualizado, com 5 tratamentos e 5 repetições, totalizando 25 parcelas experimentais. Os métodos de cocção influenciaram (PIn this work, the aim was to compare the effects of the cooking methods: boiling (BO, pan frying (PF, broiling (BR, conventional oven (CO, microwave oven (MO on cooking loss (CL, proximate composition (CC, apparent retention rate of fat, true retention rate of fat and cholesterol level of chicken's breast and thigh meat. In the statistical analyses was used a completely randomized design, with 5 treatments and 5 repetitions, totaling 25 experimental portions. The cooking methods influenced (P<0,05 the CL, filets roasted on the microwave oven showed lost of 32,49%, higher then lost on the methods: BO, CO, PF, and BR (28.40, 27.04, 29.18 and 23.46%, respectively. The PF treatment showed, in the natural matter, higher values of fat on the breast (2.49% and thigh (7.85%, when compared with the treatments BO, CO, PF, MO (breast, with averages of 1.06 to 1.35 and thigh with averages of 5.06 to 6.27. The cooking methods without oil resulted in lost o fat from the samples, while the cuts submitted to frying, absorbed oil. The cut breast absorbed more fat than thigh.

  2. A comparison of patient satisfaction

    African Journals Online (AJOL)

    2014-09-11

    Sep 11, 2014 ... antenatal care: A comparison of patient satisfaction. Author: ... Methods: A quantitative comparative descriptive design with a Likert-scale measure was used. ..... Qualitative exploratory studies can permit one to ascertain.

  3. Development of Catalytic Cooking Plates

    Energy Technology Data Exchange (ETDEWEB)

    Hjelm, Anna-Karin; Silversand, Fredrik [CATATOR AB, Lund (Sweden); Tena, Emmanuel; Berger, Marc [Gaz de France (France)

    2004-04-01

    Gas catalytic combustion for gas stoves or cooking plates (closed catalytic burner system with ceramic plates) is a very promising technique in terms of ease of cleaning, power modulation and emissions. Previous investigations show that wire mesh catalysts, prepared and supplied by Catator AB (CAT), seem to be very well suited for such applications. Beside significantly reducing the NOx-emissions, these catalysts offer important advantages such as good design flexibility, low pressure drop and high heat transfer capacity, where the latter leads to a quick thermal response. Prior to this project, Gaz de France (GdF) made a series of measurements with CAT's wire mesh catalysts in their gas cooking plates and compared the measured performance with similar results obtained with theirs cordierite monolith catalysts. Compared to the monolith catalyst, the wire mesh catalyst was found to enable very promising results with respect to both emission levels (<10 mg NO{sub x} /kWh, <5 mg CO/kWh) and life-time (>8000 h vs. 700 h at 200 kW/m{sup 2}). It was however established that the radiation and hence, the thermal efficiency of the cooking plate, was significantly less than is usually measured in combination with the monolith (15 % vs. 32 %). It was believed that the latter could be improved by developing new burner designs based on CAT's wire mesh concept. As a consequence, a collaboration project between GdF, CAT and the Swedish Gas Technology AB was created. This study reports on the design, the construction and the evaluation of new catalytic burners, based on CAT's wire mesh catalysts, used for the combustion of natural gas in gas cooking stoves. The evaluation of the burners was performed with respect to key factors such as thermal efficiency, emission quality and pressure drop, etc, by the use of theoretical simulations and experimental tests. Impacts of parameters such as the the wire mesh number, the wire mesh structure (planar or folded), the

  4. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    Science.gov (United States)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-08-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

  5. Method to Biomonitor the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Dyed Hair by Ultra-Performance Liquid Chromatography-Orbitrap High Resolution Multistage Mass Spectrometry.

    Science.gov (United States)

    Guo, Jingshu; Yonemori, Kim; Le Marchand, Loïc; Turesky, Robert J

    2015-06-16

    2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a carcinogenic heterocyclic aromatic amine formed in cooked meat. The use of naturally colored hair containing PhIP can serve as a long-term biomarker of exposure to this carcinogen. However, the measurement of PhIP in dyed hair, a cosmetic treatment commonly used by the adult population, is challenging because the dye process introduces into the hair matrix a complex mixture of chemicals that interferes with the measurement of PhIP. The high-resolution scanning features of the Orbitrap Fusion mass spectrometer were employed to biomonitor PhIP in dyed hair. Because of the complexity of chemicals in the hair dye, the consecutive reaction monitoring of PhIP at the MS(3) scan stage was employed to selectively remove the isobaric interferences. The limit of quantification (LOQ) of PhIP was 84 parts-per-trillion (ppt) employing 50 mg of hair. Calibration curves were generated in dyed hair matrixes and showed good linearity (40-1000 pg PhIP/g hair) with a goodness-of-fit regression value of r(2) > 0.9978. The within-day (between-day) coefficients of variation were 7.7% (17%) and 5.4% (6.1%), respectively, with dyed hair samples spiked with PhIP at 200 and 600 ppt. The levels of PhIP accrued in dyed hair from volunteers on a semicontrolled feeding study who ingested known levels of PhIP were comparable to the levels of PhIP accrued in hair of subjects with natural hair color. The method was successfully employed to measure PhIP in nondyed and dyed hair biospecimens of participants in a case-control study of colorectal adenoma on their regular diet.

  6. Biobased lubricant from used cooking oils

    Science.gov (United States)

    As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

  7. Clinical outcomes of and patient satisfaction with different incision methods for donor hepatectomy in living donor liver transplantation.

    Science.gov (United States)

    Suh, Suk-Won; Lee, Kwang-Woong; Lee, Jeong-Moo; Choi, YoungRok; Yi, Nam-Joon; Suh, Kyung-Suk

    2015-01-01

    With the decrease in the average donor age and the increase in the proportion of female donors, both donor safety and cosmetic appearance are major concerns for some living donors in living donor liver transplantation (LDLT) because a large abdominal incision is needed that may influence the donor's quality of life. In all, 429 donors who underwent donor hepatectomy for LDLT from April 2010 to February 2013 were included in the study. Donors were divided into 3 groups based on the type of incision: conventional inverted L incision (n = 268; the C group), upper midline incision (n = 147; the M group), and transverse incision with laparoscopy (n = 14; the T group). Demographics, perioperative outcomes, postoperative complications for donors and recipients, and questionnaire-derived donor satisfaction with cosmetic appearance were compared. The mean age was lower (P self-confidence were noted in the M and T groups versus the C group. In conclusion, the use of a minimal incision is technically feasible for some donor hepatectomy cases with a favorable safety profile. The patient satisfaction levels were greater with improved cosmetic outcomes in cases of minimal incision versus cases of conventional incision.

  8. Cooking and coughing: Estimating the effects of clean fuel for cooking on the respiratory health of children in the Philippines.

    Science.gov (United States)

    Capuno, Joseph J; Tan, Carlos Antonio R; Javier, Xylee

    2016-07-04

    Household air pollution (HAP) arising from the use of solid fuels for cooking is known to have adverse health effects including acute respiratory infections in children, which remains a major public health concern in developing countries. Hence, various interventions to reduce HAP have been advocated or piloted in many countries. To provide additional evidence on the effectiveness and applicability of the interventions in various settings, we investigate the effects of clean fuel for cooking on the risks of respiratory illness of children below five years old in the Philippines. We apply the propensity score matching method on a subsample of households culled from the 2013 round of the National Demographic and Health Survey to account for the systematic differences in their characteristics that could influence their choices of cooking fuel. We find that the use of electricity, liquefied petroleum gas, natural gas or biogas can lower by 2.4 percentage points the incidence of severe coughing with difficulty in breathing in young children. Our results support worldwide initiatives to promote the household use of clean fuels for cooking and heating to reduce HAP and its undesirable impacts on population health.

  9. Molecular gastronomy, a scientific look at cooking.

    Science.gov (United States)

    This, Hervé

    2009-05-19

    Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

  10. Parents' knowledge, attitudes, use of pain relief methods and satisfaction related to their children's postoperative pain management: a descriptive correlational study.

    Science.gov (United States)

    Chng, Hui Yi; He, Hong-Gu; Chan, Sally Wai-Chi; Liam, Joanne Li Wee; Zhu, Lixia; Cheng, Karis Kin Fong

    2015-06-01

    To examine parents' knowledge about and attitudes towards pain management, use of pain relief strategies and satisfaction with their children's postoperative pain management, as well as the relationships among these variables. Children's postoperative pain is inadequately managed worldwide. Despite increasing emphasis on parental involvement in children's postoperative pain management, few studies have examined parents' management of their child's postoperative pain in Singapore. A descriptive correlational study. A convenience sample of 60 parents having 6- to 14-year-old children undergoing inpatient elective surgery in a public hospital in Singapore was recruited. Data were collected one day after each child's surgery using the Pain Management Knowledge and Attitudes questionnaire and the Parents' Use of Pain Relief Strategies questionnaire. Descriptive statistics, Mann-Whitney U tests, Kruskal-Wallis tests and Spearman's rank correlation coefficient were used for data analyses. Parents displayed moderate levels of knowledge, attitudes and use of pain relief methods in relation to their children's postoperative pain and pain management. They were generally satisfied with the management of their child's postoperative pain. There was significant difference in Parents' Use of Pain Relief Strategies scores between parents with and without previous experience of caring for their hospitalised child. Statistically significant positive correlations were found between parents' knowledge and attitude, knowledge and satisfaction, attitude and satisfaction, knowledge and pain relief strategies, as well as attitude and pain relief strategies. This study indicates the need to provide parents with more information regarding their children's postoperative pain management. Future studies are needed to develop educational interventions for parents to improve their knowledge and attitudes, which will eventually improve their use of pain relief strategies for their children. Health

  11. Analysis of employee satisfaction

    OpenAIRE

    Cikrytová, Kateřina

    2009-01-01

    The thesis contains analysis of job satisfaction employees of call center. In the theoretical part is defined conception of job satisfaction, are described deteminants of job satisfaction and relationship between job satisfaction and work motivation. In the practical part are analysed results of questionnaire survey and there are presented suggestions measures to increas job satisfaction. The respondents were asked about satisfaction with the content of work, remuneration, work organization, ...

  12. New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

    Directory of Open Access Journals (Sweden)

    Bruna Line Carvalho

    2017-04-01

    Full Text Available The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

  13. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

    Directory of Open Access Journals (Sweden)

    Sassy Bhawamai

    2016-09-01

    Full Text Available Background: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results: Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G, but lower protocatechuic acid (PA, than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions: Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice.

  14. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

    Science.gov (United States)

    Bhawamai, Sassy; Lin, Shyh-Hsiang; Hou, Yuan-Yu; Chen, Yue-Hwa

    2016-01-01

    Background Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G), but lower protocatechuic acid (PA), than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP) activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice. PMID:27652685

  15. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

  16. Emulsification of waste cooking oils and fatty acid distillates as diesel engine fuels: An attractive alternative

    Directory of Open Access Journals (Sweden)

    Eliezer Ahmed Melo Espinosa

    2016-06-01

    Full Text Available The scope of this paper is to analyze the possibility and feasibility of the use of emulsification method applied to waste cooking oils and fatty acid distillates as diesel engine fuels, compared with other commonly used methods. These waste products are obtained from the refining oil industry, food industry and service sector, mainly. They are rarely used as feedstock to produce biofuels and other things, in spite of constitute a potential source of environmental contamination. From the review of the state of arts, significant decreases in exhaust emissions of nitrogen oxides, cylinder pressure as well as increases of the ignition delay, brake specific fuel consumption, hydrocarbon, smoke opacity, carbon monoxide, particulate matters to emulsified waste cooking oils and fatty acid distillates compared with diesel fuel are reported. In some experiments the emulsified waste cooking oils achieved better performance than neat fatty acid distillates, neat waste cooking oils and their derivatives methyl esters.

  17. Technical aspects of production and analysis of biodiesel from used cooking oil. A review

    Energy Technology Data Exchange (ETDEWEB)

    Enweremadu, C.C.; Mbarawa, M.M. [Department of Mechanical Engineering, Tshwane University of Technology, Private Bag X680, Pretoria 001 (South Africa)

    2009-12-15

    The increasing awareness of the depletion of fossil fuel resources and the environmental benefits of biodiesel fuel has made it more attractive in recent times. The cost of biodiesel, however, is the major hurdle to its commercialization in comparison to petroleum-based diesel fuel. The high cost is primarily due to the raw material, mostly neat vegetable oil. Used cooking oil is one of the economical sources for biodiesel production. However, the products formed during frying, can affect the transesterification reaction and the biodiesel properties. This paper attempts to review various technological methods of biodiesel production from used cooking oil. The analytical methods for high quality biodiesel fuel from used cooking oil like GC, TLC, HPLC, GPC and TGA have also been summarized in this paper. In addition, the specifications provided by different countries are presented. The fuel properties of biodiesel fuel from used cooking oil were also reviewed and compared with those of conventional diesel fuel. (author)

  18. Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

    Science.gov (United States)

    Cooking or reheating food in a vacuum-sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum-sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the propert...

  19. Development of Psychosocial Scales for Evaluating the Impact of a Culinary Nutrition Education Program on Cooking and Healthful Eating

    Science.gov (United States)

    Condrasky, Margaret D.; Williams, Joel E.; Catalano, Patricia Michaud; Griffin, Sara F.

    2011-01-01

    Objective: Develop scales to assess the impact of the "Cooking with a Chef" program on several psychosocial constructs. Methods: Cross-sectional design in which parents and caregivers were recruited from child care settings (Head Start, faith-based, public elementary schools), and cooks were recruited from church and school kitchens. Analysis…

  20. The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

    Directory of Open Access Journals (Sweden)

    Šojić Branislav V.

    2011-01-01

    Full Text Available In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower cooked sausage, made with addition of 5% inulin, (sausage A were examined and compared with those of conventionally cooked sausage (sausage B. Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L

  1. Recognition and ranking of customer financing methods in international trade: An approach to customers’ satisfaction in the Export Development Bank of Iran

    Directory of Open Access Journals (Sweden)

    Fatemeh Heidari

    2015-05-01

    Full Text Available One of the most important events in the present era is the rapid development of international trade and the presence of countries in different areas of international trade. This issue has posed various new challenges for countries in recent years. Management of these challenges has mostly been done with the intention to achieve two objectives of economic development and promotion to different areas of international economics and global trade. Nowadays, getting customers’ satisfaction is one of the most important principles in the competition among customer-oriented organizations because customers are the main motive for commercial organizations which seek major improvements for progress. Therefore, in this kind of market-based economy, banking system which is thought as one of the main constituents of the economy of every country and bears great responsibilities is not an exception to the above-mentioned principle. The purpose of this study was recognizing and ranking of customer’s financing methods in international trade with an approach to customers’ satisfaction. To achieve this purpose, the research questions were tested in a descriptive method of survey type. The statistical population of this study consisted of all the staff working in all branches of the Export Development Bank of Iran. The sample of the study which was selected according to cluster random sampling method consisted of 217 staff of the Export Development Bank. The data gathering instrument for this study was a questionnaire including 16 questions with a reliability of 0.85. According to the findings, the indexes of open account, prepayment, letter of credit, and documentary collection are considered as customer financing methods in international trade. Based on the ranking presented by the method of TOPSIS, open account and prepayment had the respective higher ranks at the traditional payment system and letter of credit and documentary collection took priority over

  2. Cooking practices, air quality, and the acceptability of advanced cookstoves in Haryana, India: an exploratory study to inform large-scale interventions

    Directory of Open Access Journals (Sweden)

    Rupak Mukhopadhyay

    2012-09-01

    Full Text Available Background: In India, approximately 66% of households rely on dung or woody biomass as fuels for cooking. These fuels are burned under inefficient conditions, leading to household air pollution (HAP and exposure to smoke containing toxic substances. Large-scale intervention efforts need to be informed by careful piloting to address multiple methodological and sociocultural issues. This exploratory study provides preliminary data for such an exercise from Palwal District, Haryana, India. Methods: Traditional cooking practices were assessed through semi-structured interviews in participating households. Philips and Oorja, two brands of commercially available advanced cookstoves with small blowers to improve combustion, were deployed in these households. Concentrations of particulate matter (PM with a diameter <2.5 μm (PM2.5 and carbon monoxide (CO related to traditional stove use were measured using real-time and integrated personal, microenvironmental samplers for optimizing protocols to evaluate exposure reduction. Qualitative data on acceptability of advanced stoves and objective measures of stove usage were also collected. Results: Twenty-eight of the thirty-two participating households had outdoor primary cooking spaces. Twenty households had liquefied petroleum gas (LPG but preferred traditional stoves as the cost of LPG was higher and because meals cooked on traditional stoves were perceived to taste better. Kitchen area concentrations and kitchen personal concentrations assessed during cooking events were very high, with respective mean PM2.5 concentrations of 468 and 718 µg/m3. Twenty-four hour outdoor concentrations averaged 400 µg/m3. Twenty-four hour personal CO concentrations ranged between 0.82 and 5.27 ppm. The Philips stove was used more often and for more hours than the Oorja. Conclusions: The high PM and CO concentrations reinforce the need for interventions that reduce HAP exposure in the aforementioned community. Of the two

  3. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way...... could be an attempt to predict sensory properties based on temperature profiles obtained during cooking. There are still very few scientific studies in the molecular gastronomy field, but hopefully the future brings more studies in this area leading to even more delicious foods in the future....

  4. IN-DEPTH SEMI-DIRECTIVE INTERVIEW REGARDING THE METHODS, TECHNIQUES AND TOOLS USED BY BANKS TO ASSESS THE DEGREE OF CUSTOMERS’ SATISFACTION

    Directory of Open Access Journals (Sweden)

    BĂLTEANU CRISTINA

    2016-12-01

    Full Text Available The phenomenon of market globalization and also the periods of economic instability worldwide led to increased competition and hence to growing concerns of companies to continuously improve their products and services, the quality of which could be a real competitive advantage in attracting and retaining bigger segments of consumers. But to succeed in the market, the companies need to focus their efforts also to finding, knowing, understanding and meeting the needs, requirements and expectations of current and future consumers. Thus, it becomes essential that the flow of information be carried out in two ways: organization – customer, customer – organization, a particular importance being given to the frequency with which they get feedback from customers, this feedback determining the accuracy of the measures taken to improve those aspects appreciated by consumers as being nonconforming. Therefore, knowing the customer perception on the quality of offer has become vital, this being an important determinant of the degree of satisfaction which in turn can decisively influence the profitability of companies, regardless their field of activity. In this context, this paper, which is based on a qualitative marketing research, highlights the main categories of banking products and services used by Romanian consumers and their perceptions on banks and their offers. A particular attention was paid on the methods, techniques and tools used by banks to assess the satisfaction of their customers in order to improve their experience.

  5. Effect of Heat Sterilization Methods and Storage Conditions on Cooked Sweet Potatoes Quality%热杀菌方式及储藏条件对熟制甘薯品质的影响

    Institute of Scientific and Technical Information of China (English)

    翟娅萍; 李新华

    2011-01-01

    The main subject studies effect of the heat sterilization,packaging and storage conditions on cooked sweet potatoes quality.On a high after oven sweet potatoes as raw materials in different heat sterilization,packaging and storage conditions,and its weight loss,sensory quality,aging,and microbial growth conditions were studied.The results show that the thickness of 0.12 mm vacuum bags of cooked sweet potatoes less impact on weight loss and water retention is best;cooked sweet potatoes had been frozen at-18 ℃ and stored 60 d,the bacteria and mildew counts were not exceeded;cooked sweet potatoes of 2~4 ℃ cooling stored 9 d had lower degree of gelatinization,starch degree of aging was relatively high.%主要研究了热杀菌方式、包装与储藏条件对熟制甘薯品质的影响。以经烤箱熟制后的优质甘薯为原料,在不同的热杀菌方式、包装和储藏条件下,对其失重率、感官品质、老化程度和微生物繁殖状况等进行了研究。结果表明,厚度为0.12 mm的真空包装袋对熟制甘薯失重率影响较小,保水性能最佳;熟制甘薯在-18℃冻结储藏60 d时,细菌和霉菌计数仍未超标;在2~4℃冷却储藏9 d的熟制甘薯糊化度较低,淀粉老化程度相对较高。

  6. Anti-inflammatory effect of the sclerotium of Lignosus rhinocerotis (Cooke) Ryvarden, the Tiger Milk mushroom

    OpenAIRE

    Lee, Sook Shien; Tan, Nget Hong; Fung, Shin Yee; Sim, Si Mui; Tan, Chon Seng; Ng, Szu Ting

    2014-01-01

    Background The sclerotium of Lignosus rhinocerotis (Cooke) Ryvarden (Tiger Milk mushroom) is used as a traditional medicine to relieve cough, asthma and chronic hepatitis. The traditional uses of the sclerotium are presumably related to its anti-inflammatory effect. The present study was carried out to evaluate the anti-inflammatory activity of the sclerotial powder of L. rhinocerotis (Cooke) Ryvarden (Tiger Milk mushroom) cultivar TM02. Methods The anti-acute inflammatory activity of the scl...

  7. Cooking Banana Consumption Patterns in the Plantain-growing Area of Southeastern Nigeria

    OpenAIRE

    Tshiunza, M.; Lemchi, J.; Onyeka, U.; Tenkouano, A.

    2001-01-01

    Cooking bananas (Musa spp., ABB genome) were intro-duced into Southeastern Nigeria by the International Institute of Tropical Agriculture (IITA) in the mid-1980s as an interim measure to reduce the incidence of black sigatoka disease (caused by the fungus Mycosphaerel-la fijiensis Morelet) on plantain. However, the people of this region were not familiar with their utilisation methods. To address this lack of the knowledge and thereby sustain cooking banana cultivation, IITA, in collaboration...

  8. CERN's 60th anniversary celebrations: "Cook"ed to perfection

    CERN Document Server

    CERN Bulletin

    2014-01-01

    On 29 September, CERN celebrated its 60th anniversary with a gala celebration. Hundreds of CERN staff members and users, dignitaries from CERN Member States and representatives of international organisations filled the marquee for a ceremony featuring speeches as well as music from the EU Youth Orchestra. CERN Recruitment Unit section leader Anna Cook was called in at the last minute to host the ceremony.   Anna had just got back from a run on her day off when she got the call. On the line CERN60 project leader Sascha Schmeling, Globe manager Bernard Pellequer and video editor Jacques Fichet had a problem. French-Swiss journalist Darius Rochebin, who had been pegged to host CERN's 60th anniversary ceremony, had been forced to cancel at the last minute, just three days before the event. Would Anna host the celebration – a ceremony to be attended by hundreds and broadcast around the world for all to see? After asking whether it was a joke, she said: “OK, I&rsquo...

  9. 46 CFR 169.703 - Cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  10. Annual report, Cook Inlet District, 1958 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1958, including lists of operators and extensive statistics.

  11. Annual report, Cook Inlet District, 1956 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1956, including lists of operators and extensive statistics.

  12. Annual report, Cook Inlet District, 1954 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1954, including lists of operators and extensive statistics.

  13. Annual report, Cook Inlet District, 1957 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1957, including lists of operators and extensive statistics.

  14. Annual report, Cook Inlet District, 1959 season

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Commercial fishery management activities for Cook Inlet and Resurrection Bay for 1959, including lists of operators and extensive statistics.

  15. Cooking Potatoes: Experimentation and Mathematical Modeling.

    Science.gov (United States)

    Chen, Xiao Dong

    2002-01-01

    Describes a laboratory activity involving a mathematical model of cooking potatoes that can be solved analytically. Highlights the microstructure aspects of the experiment. Provides the key aspects of the results, detailed background readings, laboratory procedures and data analyses. (MM)

  16. High Altitude Cooking and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... 286) Actions ${title} Loading... High Altitude Cooking and Food Safety What is considered a high altitude? How is ...

  17. 2015 Cook & Tift County (GA) Lidar

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — TASK NAME: NOAA OCM Tift and Cook Counties GA Lidar Data Acquisition and Processing Production Task NOAA Contract No. EA133C-11-CQ-0010 Woolpert Order No. 75271...

  18. Patients’ Satisfaction Evaluation

    Science.gov (United States)

    Mutlu, Ebru Kaya; Özdinçler, Arzu Razak

    2014-01-01

    Objectives: Although many studies were focused on the assessment of patients' satisfaction, few studies have specifically addressed this issue for knee osteoartritis. Global rating of change (GRC) scales are very commonly used in clinical research, particularly in the musculoskeletal area. The purpose of this study was to evaluate the patients’ satisfaction of the Mulligan’s Mobilization with Movement (MWM) techniques, Passive Mobilization (PM) techniques and physical therapy modalities (PTM) (superficial heat or cold, Transcutaneous Electrical Nerve Stimulation (TENS) and therapeutic ultrasound) in subjects with osteoarthritis of the knee. Methods: Thirty subjects with bilateral osteoarthritis of the knee were randomly assigned to the MWM group (n=21) or the PM group (n=21) or PTM group (n=22). The duration of treatment was a maximum of 5 weeks (12 sessions) in all groups. The subjects’ satisfaction were assessed before and after treatment by the GRC scales. One-way analysis of variance was used to compare the groups. When significance was observed, pairwise post hoc tests were performed using Tukey’s test. Results: Mean age and body mass index (BMI) of our study group were 54±7 years and 31±5 kg/m²,respectively in the MWM group, 56±6 years and 31±4 kg/m²,respectively in the PM group and 57±6 years and 32±5 kg/m²,respectively in the PTM group There were no significant differences between the groups with respect to age, BMI and GRC before treatment (p>0.05). Patients satisfaction of the three groups after treatment were significantly different (F=6.732 p=0.002). Pairwise comparisons of the treatment groups revealed a significant difference in the patients’ satisfaction between MWM and PTM (p=0.007), and between PM and PTM (p=0.007); there was no significant difference between MWM and PM (p>0.05). Conclusion: Manual therapy seemed to be superior to physical therapy modalities for the patients’ satisfaction. Therefore, we suggest that

  19. Agricultural waste derived fuel from oil meal and waste cooking oil.

    Science.gov (United States)

    Chang, Fang-Chih; Tsai, Ming-Jer; Ko, Chun-Han

    2017-05-27

    Oil meal is a by-product of the oil industry (peanut meal, sesame meal, and camellia meal). Oil is extracted from seeds, and the leftover meal is then pelletized, and this process generates a large amount of waste oil meal in Taiwan. In this study, peanut meal, sesame meal, and camellia meal derived fuels were prepared from the waste oil meal with waste cooking oil. The combustion behaviors of the oil meal derived fuels were also investigated. The characteristics of the derived fuel made from oil meal with waste cooking oil showed that the ash content is less than 10% and its calorific value reached 5000 kcal/kg. Additionally, the activation energy of the oil meal and waste cooking oil was analyzed by the Kissinger method. The results show that the fuel prepared in this work from the oil meal mixed with waste cooking oil is suitable for use as an alternative fuel and also avoids food safety issues.

  20. Catalytic Disposal of Cooking Fume Discharged from the Restaurant

    Institute of Scientific and Technical Information of China (English)

    WANG; XiangYu

    2001-01-01

    The cooking oil fume pollution have been becoming a serious problem.1 Though several methods on disposal technology of the fume have been developed at home and abroad, such as filtration process, electrostatic process and wet process, practical and effective technology is still needed.2In the present study, we will report a new disposal process of cooking fume, which were turned complete into water and CO2 in the presence of the catalysts.  Catalysts were prepared by the following procedure. First, layer of A12O3 was painted on the inner pore surface of ceramic honeycomb carrier. Second, a solution of platinum and palladium salts in alcohol was used for impregnation in a suitable concentration to obtain a catalyst 0.3% noble metals.  ……

  1. Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

    Science.gov (United States)

    Kor, Gamze; Icier, Filiz

    2016-11-01

    The temperature measurements during the infrared cooking of the semi-cooked cylindrical minced beef product (koefte) were taken by both contact (thermocouples) and non-contact (thermal imaging) techniques. The meat product was semi-cooked till its core temperature reached up to 75 °C by ohmic heating applied at 15.26 V/cm voltage gradient. Then, infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.7, 5.7 and 8.5 kW/m2), applied distances (10.5, 13.5 and 16.5 cm) and applied durations (4, 8 and 12 min). The average surface temperature increased as the heat flux and the applied duration increased but the applied distance decreased. The temperature distribution of the surface during infrared cooking was determined successfully by non-contact measurements. The temperature homogeneity varied between 0.77 and 0.86. The process condition of 8.5 kW/m2 for 8 min resulted in core temperature greater than 75 °C, which was essential for safe production of ready-to-eat (RTE) meat products. Thermal imaging was much more convenient method for minimizing the point measurement mistakes and determining temperature distribution images more clear and visual.

  2. Avaliação da redução de potássio em hortaliças submetidas a diferentes métodos de cocção para possível utilização na dietoterapia renal Evaluation of potassium in vegetables submitted to different cooking methods and their possible use in renal diet

    Directory of Open Access Journals (Sweden)

    Cristiane Copetti

    2010-10-01

    Full Text Available Objetivo Julgou-se relevante avaliar a concentração de potássio em vegetais crus submetidos ao remolho e cozidos sob diferentes formas - ebulição, micro-ondas e sob pressão - a fim de verificar se o remolho e as técnicas de cocção têm eficácia na redução da concentração desse mineral. Métodos O experimento foi realizado em delineamento casualizado, com esquema fatorial 3x5 (3 vegetais x 5 proce-dimentos e 3 repetições nas análises. As hortaliças - batata, cenoura e brócolis - foram submetidas à análise dos teores de potássio por fotometria de chama IL, e compararam-se os tratamentos: cru, remolho em água, cocção em ebulição, micro-ondas e sob pressão. Resultados Nas amostras analisadas, para a batata o método remolho (232,2mg/g, ebulição (197,3mg/g, micro-ondas (170,3mg/g e pressão (187,2mg/g não diferiram de forma estatisticamente significativa entre si, da mesma forma para a cenoura, que obteve os valores de redução de 315,0mg/g, 309,9mg/g, 243,3mg/g e 210,6mg/g, respectivamente para remolho, ebulição, micro-ondas e pressão. Entretanto, para os brócolis, pode-se observar que os métodos de preparo em micro-ondas (280,1mg/g e pressão (167,3mg/gdiferiram estatisticamente em relação aos outros métodos, mostrando-se mais eficazes na redução dos teores de potássio dessa hortaliça. Conclusão O remolho e os métodos de cocção mostraram-se eficazes na redução dos teores de potássio nas hortaliças, no entanto fatores como tempo, temperatura, recipiente, potência e frequência das ondas eletromagnéticas do micro-ondas podem influenciar os diferentes tipos de cocção.Objective This study assessed the concentration of potassium in raw and macerated raw vegetables and vegetables cooked by different methods - boiling, microwave and pressure-cooking - to verify if maceration and different cooking methods can effectively reduce the concentration of this mineral. Methods This experiment had a random 3x

  3. Which work factors determine job satisfaction?

    OpenAIRE

    Roelen, C. A. M.; Koopmans, P. C.; Groothoff, J W

    2008-01-01

    Background: Job satisfaction is associated with mental health. Employees could be counselled on how they feel about their work. If specific aspects of their job are causing particular dissatisfaction, they could be assisted to appropriately change these aspects. Objective: There is no 'gold standard' indicating the aspects that should be taken into account when job satisfaction is measured. This study investigated which work factors determine job satisfaction. Method: A self-report questionna...

  4. Service Quality in Hotel Industry - Customer Satisfaction

    OpenAIRE

    Fučíková, Martina

    2009-01-01

    The theoretical part of the master thesis focuses mainly on particular methods to help to identify customer satisfaction with regard to the specific processes in the hotel industry. The practical part determines the customer satisfaction in the hotel Jalta. A customer satisfaction survey based on a research of the web pages www.hrs.com, www.booking.com, www.tripadvisor and the evaluation of questionnaires provided by the hotel Jalta has been carried out. In addition a mystery shopping with an...

  5. Relationship between mental health and marital satisfaction

    Directory of Open Access Journals (Sweden)

    Abdolsattar Shahi

    2011-05-01

    Full Text Available Background: Marital satisfaction is an important component of the marriage. Mental health as a component of the personal characteristic also related with marital satisfaction. The aim of this study was to investigate the association between mental health and marital satisfaction of couples.Methods: Three hundred couples from high-risk area of Gorgan – North of Iran were selected. Association between men's and women’s mental health level was measured using General Health Questionnaire-28 (GHQ-28. Marital satisfaction measured by Enrich Marital Satisfaction Questionnaire among married couples. Data was analyzed using multiple regression and analysis of variance modelling.Results: Results indicated that marital satisfaction was predicted by the person’s mental health level. Findings also showed that depression and anxiety were significantly associated with marital satisfaction. 52.5% of studied individuals had mental disorders at the clinical level (p≤0/05. Marital satisfaction in this population was 51.7%. Conclusions: The study confirmed that mental health is an important predictor of marital satisfaction. Improving mental health may lead to improve marital satisfaction.

  6. Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

    Science.gov (United States)

    Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

    2014-01-01

    Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

  7. Implementation of a Cooking Bus Intervention to Support Cooking in Schools in Wales, UK

    Science.gov (United States)

    Segrott, Jeremy; Holliday, Jo; Murphy, Simon; Macdonald, Sarah; Roberts, Joan; Moore, Laurence; Phillips, Ceri

    2017-01-01

    Purpose: The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose…

  8. Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

    Science.gov (United States)

    Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

    2014-01-01

    Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

  9. Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

    CSIR Research Space (South Africa)

    Dlamini, NR

    2009-07-01

    Full Text Available the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols...

  10. Stability of vitamin D in foodstuffs during cooking

    DEFF Research Database (Denmark)

    Jakobsen, Jette; Knuthsen, Pia

    2014-01-01

    We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed...... of retention (86–88%). For bread baked, as recommended in the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat bread at 85%. A similar observation was made for vitamin D2, although the retention was slightly higher, 73% and 89%. No difference between retention...... of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken...

  11. Effects of aleurone layer on rice cooking: A histological investigation.

    Science.gov (United States)

    Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

    2016-01-15

    Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour.

  12. Blended learning positively affects students' satisfaction and the role of the tutor in the problem-based learning process: results of a mixed-method evaluation.

    Science.gov (United States)

    Woltering, Vanessa; Herrler, Andreas; Spitzer, Klaus; Spreckelsen, Cord

    2009-12-01

    Problem-based learning (PBL) is an established didactic approach in medical education worldwide. The impact of PBL depends on the tutors' quality and the students' motivation. To enhance students' motivation and satisfaction and to overcome the problems with the changing quality of tutors, online learning and face-to-face classes were systematically combined resulting in a blended learning scenario (blended problem-based learning--bPBL). The study aims at determining whether bPBL increases the students' motivation and supports the learning process with respect to the students' cooperation, their orientation, and more reliable tutoring. The blended PBL was developed in a cooperation of students and teachers. The well-established Seven Jump-scheme of PBL was carefully complemented by eLearning modules. On the first training day of bPBL the students start to work together with the online program, but without a tutor, on the final training day the tutor participates in the meeting for additional help and feedback. The program was evaluated by a mixed-method study. The traditional PBL course was compared with the blended PBL by means of qualitative and quantitative questionnaires, standardized group interviews, and students' test results. In addition log-files were analyzed. A total of 185 third-year students and 14 tutors took part in the study. Motivation, subjective learning gains and satisfaction achieved significantly higher ratings by the bPBL students compared with the students learning by traditional PBL. The tutors' opinion and the test results showed no differences between the groups. Working with the web-based learning environment was assessed as very good by the students. According to the log-file analysis, the web-based learning module was frequently used and improved the cooperation during the self-directed learning.

  13. Impact of prehistoric cooking practices on paleoenvironmental proxies in shell midden constituents

    Science.gov (United States)

    Müller, Peter; Staudigel, Philip; Murray, Sean T.; Westphal, Hildegard; Swart, Peter K.

    2016-04-01

    Paleoenvironmental proxy records such as oxygen isotopes of calcareous skeletal structures like fish otoliths or mollusk shells provide highest-resolution information about environmental conditions experienced by the organism. Accumulations of such skeletal structures by ancient coastal populations in so called "shell midden" deposits provide us with sub-seasonally resolved paleoclimate records covering time spans up to several millennia. Given their high temporal resolution, these deposits are increasingly used for paleoclimate reconstructions and complement our understanding of ancient climate changes. However, gathered as comestibles, most of these skeletal remains were subject to prehistoric cooking methods prior to deposition. The associated alteration of the chemical proxy signatures as well as the subsequent error for paleoenvironmental reconstructions remained almost entirely neglected so far. Here, we present clumped isotope, conventional oxygen and carbon isotopes as well as element:Ca ratios measured in modern bivalve shells after exposing them to different prehistoric cooking methods. Our data show that most cooking methods considerably alter commonly used paleoclimate proxy systems which can lead to substantial misinterpretations of ancient climate conditions. Since the magnitude of chemical alteration is not distinguishable from natural temperature variability in most coastal settings, the alteration of shell midden constituents by prehistoric cooking remains likely unnoticed in most cases. Thus, depending on the cooking method, pre-depositional heating might have introduced considerable errors into previous paleoclimate studies. However, our data also show that clumped isotope thermometry represents a suitable diagnostic tool to detect such pre-depositional cooking events and also allows differentiating between the most commonly applied prehistoric cooking methods.

  14. Parabolic solar cooker: Cooking with heat pipe vs direct spiral copper tubes

    Science.gov (United States)

    Craig, Omotoyosi O.; Dobson, Robert T.

    2016-05-01

    Cooking with solar energy has been seen by many researchers as a solution to the challenges of poverty and hunger in the world. This is no exception in Africa, as solar coking is viewed as an avenue to eliminate the problem of food insecurity, insufficient energy supply for household and industrial cooking. There are several types of solar cookers that have been manufactured and highlighted in literature. The parabolic types of solar cookers are known to reach higher temperatures and therefore cook faster. These cookers are currently being developed for indoor cooking. This technology has however suffered low cooking efficiency and thus leads to underutilization of the high heat energy captured from the sun in the cooking. This has made parabolic solar cookers unable to compete with other conventional types of cookers. Several methods to maximize heat from the sun for indirect cooking has been developed, and the need to improve on them of utmost urgency. This paper investigates how to optimize the heat collected from the concentrating types of cookers by proposing and comparing two types of cooking sections: the spiral hot plate copper tube and the heat pipe plate. The system uses the concentrating solar parabolic dish technology to focus the sun on a conical cavity of copper tubes and the heat is stored inside an insulated tank which acts both as storage and cooking plate. The use of heat pipes to transfer heat between the oil storage and the cooking pot was compared to the use of a direct natural syphon principle which is achieved using copper tubes in spiral form like electric stove. An accurate theoretical analysis for the heat pipe cooker was achieved by solving the boiling and vaporization in the evaporator side and then balancing it with the condensation and liquid-vapour interaction in the condenser part while correct heat transfer, pressure and height balancing was calculated in the second experiment. The results show and compare the cooking time, boiling

  15. Prospective framework for collection and exploitation of waste cooking oil as feedstock for energy conversion

    Energy Technology Data Exchange (ETDEWEB)

    Singhabhandhu, Ampaitepin; Tezuka, Tetsuo [Energy Economics Laboratory, Department of Socio-Environmental Energy Science, Graduate School of Energy Science, Kyoto University, Yoshida-honmachi, Sakyo-ku, Kyoto 606-8501 (Japan)

    2010-04-15

    From the viewpoint of waste-to-energy, waste cooking oil is one of the attractive and available recycled feedstocks, apart from agricultural residues. The generation of energy from waste cooking oil is considered as an effective technique for waste management, as well as a beneficial form of energy recovery. Two alternative systems and a conventional system of waste cooking oil collection and conversion are evaluated by the cost benefit analysis in order to find a suitable method for waste-to-energy conversion. The results show that the collection of waste cooking oil with waste lubricating oil (System II) a useful alternative to the management of waste cooking oil (B/C > 1). The total heat produced by the combustion of pyrolytic oil at maximum and minimum conversion rates is also determined. The separate collection of waste cooking oil, subjected to chemical pre-treatment prior to introduction in a pyrolysis reactor (System III), is considered an undesirable option (B/C < 1) due to the cost of the chemicals involved. Although the exclusion of chemical pre-treatment makes System III a desirable option, the total amount of heat of combustion generated is less. The increased electricity cost required for the process has no effect on the benefit-cost ratio of System II. However, System III, excluding chemical pre-treatment, becomes an unprofitable alternative when the electricity cost reaches 100% of the fixed capital cost at the minimum conversion rate. (author)

  16. Cooking characterization of Coleus tuberosus noodle in various arenga starch substitution

    Science.gov (United States)

    Miftakhussolikhah, Ariani, Dini; Angwar, Mukhamad; Jeremia Kevin M., M.

    2017-01-01

    Coleus tuberosus is one of local commodities in Indonesia which contains high carbohydrate. However, its utilization isn't done maximally. Therefore, C. tuberosus made into flour by grater method, and then be used for noodle making with arenga strach as substituting material. The aim of this study was to determine the effect of C. tuberosus flour substitution in the noodle preparation from arenga starch on its cooking properties. In this study, noodle was made in some variations which were 100% arenga starch; 75% arenga starch:25% C. tuberosus flour; 50% arenga starch:50% C. tuberosus flour; 25% arenga starch:75% C. tuberosus flour and 100% C. tuberosus flour. Characterization of noodle were investigated including water content, cooking time, cooking loss, swelling index, and expansion ratio Noodle was compared with two commercial products. The result showed that arenga starch substitution in C. tuberosus noodle affect cooking properties of noodle. The higher concentration of C. tuberosus flour caused swelling index and expansion ratio getting low. The water content, cooking loss and cooking time were increased as the C. tuberosus flour substitution ratio increase. None of the noodle resulted from C. tuberosus flour and arenga starch mixture was exactly as same as maize and rice commercial noodles. However 25% of C.tuberosus noodle has better characteristics than other C.tuberosus noodles.

  17. Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.

    Science.gov (United States)

    Nakayoshi, Yuuki; Nakamura, Sumiko; Kameo, Yoji; Shiiba, Daisuke; Katsuragi, Yoshihisa; Ohtsubo, Ken'ichi

    2015-01-01

    Digestion-resistant starch (RS) has many physiologic functions. The RS content is measured by enzymatically degrading flour samples according to the method of the Association of Official Analytical Chemists. Experiments have been performed with wheat, corn, and other grains, but there are no data for cooked rice grains in the form ingested by humans. Thus, we investigated a method to measure RS that is suitable for cooked rice grains using rice cultivars that are reported to differentially increase postprandial blood glucose in humans. Using a method for cooking individual rice grains and optimized enzyme reaction conditions, we established an RS measurement method. We also found that the amylopectin crystal condition affects the RS content measured using our method.

  18. Cooking on Slovene national television during socialism: an overview of cooking programmes from 1960 to 1990

    Directory of Open Access Journals (Sweden)

    Ana Tominc

    2015-05-01

    Full Text Available This article gives a brief historical overview of cooking programmes broadcast on TV Ljubljana between 1960 and 1990 that were mainly produced in Slovenia. From the famous chef Ivan Ivačič in the early 1960s through “Vegeta’s kitchen” in the 1970s to a children’s cooking show, Lonček, kuhaj [Little pot, cook!] in 1990, I analyse the contents of these shows and demonstrate their thematic variation. I also place them in their historical context, especially in terms of socialist television. Cooking shows, which were not only a source of knowledge about new equipment, ingredients and cooking techniques, also revealed to the audience during socialism a different lifestyle, tastes and manners, making television one of the important contributors to the idea of the community, either as a class or nation. Despite this, compared to contemporary cooking shows, the genre of the time remains directed towards education, a feature generally not dissimilar to cooking shows in non-socialist contexts.

  19. On the design of satisfaction studies

    DEFF Research Database (Denmark)

    Kristensen, Kai; Eskildsen, Jacob Kjær

    2008-01-01

    In the effect sampling method, presentation of researcher, the intro text, the order of questions in the questionnaire along with the number of categories in the rating scale is tested in relation to the design of satisfaction studies. Based on the analyses specific recommendations for designing...... satisfaction studies are given....

  20. Using method triangulation to validate a new instrument (CPWQ-com) assessing cancer patients' satisfaction with communication

    DEFF Research Database (Denmark)

    Ross, Lone; Lundstrøm, Louise Hyldborg; Petersen, Morten Aagaard

    2012-01-01

    Patients' perceptions of care including the communication with health care staff is recognized as an important aspect of the quality of cancer care. Using mixed methods, we developed and validated a short instrument assessing this communication....

  1. A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

    DEFF Research Database (Denmark)

    Lassen, Anne Dahl; Kall, M.; Hansen, K.;

    2002-01-01

    In this study different simulated meal-service systems were compared with respect to vitamin B-1, B-2 and B-6 retention, and cooking yield in pork roasts. Initially the roasts were cooked traditionally or sous vide. No significant differences were observed between cooking methods. Further...... processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B-2 retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B-1 and vitamin B-6......, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B-1 retention declined by an extra 4% during storage for 14 days (sous vide) (not significant...

  2. Patient Satisfaction After Scoliosis Surgery

    Directory of Open Access Journals (Sweden)

    V. Tari

    2008-02-01

    Full Text Available Background:Patient satisfaction with the cosmetic result of spinal fusion surgery was studied in 40 cases of adolescent idiopathic scoliosis.Neutral or dissatisfied patients were compared with satisfied patients in several physical and psychological characteristics. The aim of the study was to determine whether adolescents generally report satisfaction with the postoperative appearance of their back after the correction of severe curves and whether preoperative medical and/or psychological factors could distinguish between patients who report satisfaction with the cosmetic surgical result from those who report neutrality or dissatisfaction. Previous reports emphasize the need for medical outcome research that evaluates both patient satisfaction and technical success. Patient satisfaction with spinal surgery has largely been evaluated in retrospective studies and most consistently is related to postoperative cosmesis and degree of curve correction. Methods: 40 adolescents with idiopathic scoliosis without any comorbidity who were 10 years of age or older were studied preoperatively by physical and psychological measurements. Results: Of patients undergoing surgical correction of severe curves, 50% reported satisfaction with the cosmetic result. Neutral or dissatisfied patients were more likely to have a King II or King IV curve types and less correction than satisfied patients. Preoperative psychological difficulties (P< 0.05 and unmet expectations regarding postoperative cosmesis (P<0.05 were more common among neutral or dissatisfied patients. Conclusion: Most adolescents with idiopathic scoliosis expressed satisfaction with the cosmetic surgical result. Preoperative physical characteristics, psychological difficulties, and unrealistic expectations regarding postoperative cosmesis are associated with patient neutrality or dissatisfaction.

  3. Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

    Science.gov (United States)

    Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

    2009-07-01

    Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

  4. The relationship between neuroticism and job satisfaction

    Directory of Open Access Journals (Sweden)

    Numanović Almedina

    2013-12-01

    Full Text Available Objective: In the narrowest sense job satisfaction is related with positive, emotional attachment of an individual to work. Greater number of researches consider that the job satisfaction include greater number of factors. On the other side the results of several studies show that there is a tendency towards higher positive correlations between different factors of job satisfaction suggesting the existence of one general factor towards work environment. Aim: The aim of the study was to determine the correlation between neoroticism and job satisfaction of teachers. Socio-demographics characzeristisc were also compared. Material and Method: The study included 90 teachers, 44 (48,89% male and 46 (51,11% female, of primary school in Novi Pazar. The degree of neuroticism was measured using the test of general neuroticism, Cornell index, and job satisfaction using Questionnaire to test satisfaction with workplace and organization. Results: The obtained results show that there is moderate connection between neoroticism and job satisfaction. On the test of neuroticism, men showed far greater degree of neuroticism, both men and women showed the same degree of job satisfaction. On the CI-N4 test the older employees showed the higher degree of neuroticism than younger employees. Conclusion: It was discovered that there is a positive correlation between neuroticism and job satisfaction s, in other words, as the person is more satisfied with job, neurotic symptoms are more expressed.

  5. Satisfaction and 'comparison sharing'

    DEFF Research Database (Denmark)

    Amilon, Anna

    2009-01-01

    the probability of satisfaction. Results show that comparison sharing impacts satisfaction for women, and that those women who share more equally than their peers are more likely to be satisfied, whereas comparison sharing has no influence on satisfaction for men. Also, parents are less likely to be satisfied...

  6. A hybrid Kano-fuzzy AHP method for measuring customer satisfaction: A case study of transportation system

    Directory of Open Access Journals (Sweden)

    Mohammad Hemati

    2011-07-01

    Full Text Available An increase competition on today's economy has created motivation for many organizations to look for different alternatives on better serving the customers. There are always some budget limitations on any customer relationship method, which leads us to prioritize different alternatives. In this paper, we present an empirical method based on an integrated Kano and fuzzy analytical hierarchy procedure to rank suitable alternatives. The proposed model of this paper uses a questionnaire survey to gather customer's opinions and implements the method for a real-world case study of transportation planning. The questionnaire includes 37 questions distributed among 976 passengers for two trips in Iran. The results indicate that driver's physical and mental health, buss equipments with GPS functionality and familiarity of drivers with road and road's conditions play important role on choosing a transportation company.

  7. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    Xiao Anhong; Pan Chongdao; Xiao Deyan; Hou Hong

    2000-01-01

    An experiment of flour quality was carried out by means of cooking. It was proven that the flour quality could be evaluated directly, accurately and raliablely by cooking experiment, which should be able to guide reasonble processing and utilizing flour.

  8. Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking.

    Science.gov (United States)

    Zhang, Nan; Han, Bin; He, Fei; Xu, Jia; Zhao, Ruojie; Zhang, Yujuan; Bai, Zhipeng

    2017-08-01

    To illustrate chemical characteristic of PM2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO3(-) and SO4(2-), Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10(-3) and 5.8 × 10(-6), respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection. Copyright © 2017 Elsevier Ltd

  9. Job satisfaction in psychiatric nursing.

    Science.gov (United States)

    Ward, M; Cowman, S

    2007-08-01

    In recent years, mental health services across Europe have undergone major organizational change with a move from institutional to community care. In such a context, the impact of change on the job satisfaction of psychiatric nurses has received little attention in the literature. This paper reports on the job satisfaction of psychiatric nurses and data were collected in 2003. The population of qualified psychiatric nurses (n = 800) working in a defined geographical health board area was surveyed. Methodological triangulation with a between-methods approach was used in the study. Data were collected on job satisfaction using a questionnaire adopted from the Occupational Stress Indicator. A response rate of 346 (43%) was obtained. Focus groups were used to collect qualitative data. Factors influencing levels of job satisfaction predominantly related to the nurses work location. Other factors influencing job satisfaction included choice of work location, work routine, off duty/staff allocation arrangements, teamwork and working environment. The results of the study highlight to employers of psychiatric nurses the importance of work location, including the value of facilitating staff with choices in their working environment, which may influence the recruitment and retention of nurses in mental health services.

  10. Measurement of student satisfaction in higher education

    Directory of Open Access Journals (Sweden)

    Gajić Jelena

    2011-01-01

    Full Text Available Higher education institutions as equal participants in the contemporary market operations are intended to deliver value to its customers through improving the overall institutional performance. Factors and trends in the environment have a major impact on higher education and have significant implications for the quality of educational services. For many institutions of higher education, student satisfaction has remained 'trapped' in the departments where the acceptance and enrollment of freshmen was taking place. But the appearance of the Bologna Declaration initiated the need for the existence of a model of student satisfaction in order to control rates of student satisfaction (regarding education services, institutions, relationships, marketing and alumni activities. The quality of educational services through students' satisfaction and attitudes can be monitored by different methods / models of student satisfaction. The method of interviewing is the most common, but modern models suggest the need for consideration of various factors and aspects simultaneously.

  11. "Savoir Fare": Are Cooking Skills a New Morality?

    Science.gov (United States)

    Coveney, John; Begley, Andrea; Gallegos, Danielle

    2012-01-01

    There has been a recent surge of interest in cooking skills in a diverse range of fields, such as health, education and public policy. There appears to be an assumption that cooking skills are in decline and that this is having an adverse impact on individual health and well-being, and family wholesomeness. The problematisation of cooking skills…

  12. 46 CFR 129.550 - Power for cooking and heating.

    Science.gov (United States)

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  13. Job Satisfaction: A Possible Integration of Two Theories

    Science.gov (United States)

    Hazer, John T.

    1976-01-01

    The author proposes an integration of Herzberg's two-factor theory of job satisfaction (job satisfaction/dissatisfaction as two separate, parallel continua) and traditional theory (job satisfaction/dissatisfaction sharing the same continuum) and a rationale for deciding which motivation methods to use for employees with differeing levels of…

  14. Instructional Coach Job Satisfaction: An Exploration of Role Stressors

    Science.gov (United States)

    Debacker, Jeffrey Paul

    2013-01-01

    This mixed methods dissertation examines the relationships between role conflict and job satisfaction, role ambiguity and job satisfaction, and role conflict and job satisfaction within a convenience sample of American instructional coaches (n = 46). Theoretically, this analysis is formed by Merton's idea of role-sets and how instructional…

  15. Patient satisfaction with private physiotherapy for musculoskeletal pain.

    LENUS (Irish Health Repository)

    Casserley-Feeney, Sarah N

    2008-01-01

    BACKGROUND: Despite emphasis on patient centred healthcare, healthcare professionals have been slow to use validated measurements of patient satisfaction in physiotherapy practice. The aim of this cross sectional survey was to measure patient satisfaction with private physiotherapy in Ireland, for patients with musculoskeletal pain, using a previously validated survey instrument. METHODS: A multidimensional patient satisfaction questionnaire \\'PTOPS\\

  16. Job Satisfaction: A Possible Integration of Two Theories

    Science.gov (United States)

    Hazer, John T.

    1976-01-01

    The author proposes an integration of Herzberg's two-factor theory of job satisfaction (job satisfaction/dissatisfaction as two separate, parallel continua) and traditional theory (job satisfaction/dissatisfaction sharing the same continuum) and a rationale for deciding which motivation methods to use for employees with differeing levels of…

  17. Patient satisfaction in anesthesia: A modified Iowa Satisfaction in Anesthesia Scale

    OpenAIRE

    Baroudi, Dina N.; Nofal, Walid H.; Ahmad, Nauman A.

    2010-01-01

    Objectives: To set up and validate a patient satisfaction questionnaire based on Iowa Satisfaction in Anesthesia Scale (ISAS) for evaluating the degree of patient satisfaction in anesthesia. Materials and Methods: We established and validated a survey questionnaire of 13 questions measuring the following dimensions adequacy of patient information; participation in decision making, nurse patient relation, accessibility of communication with the anesthesiologist, patient fear and anxiety and th...

  18. Serving Up Activities for TV Cooking Shows.

    Science.gov (United States)

    Katchen, Johanna E.

    This paper documents a presentation given on the use of English-language television cooking shows in English-as-a-Second-Language (ESL) and English-as-a-Foreign-Language (EFL) classrooms in Taiwan. Such shows can be ideal for classroom use, since they have a predictable structure consisting of short segments, are of interest to most students,…

  19. Energy aspects in food extrusion-cooking

    NARCIS (Netherlands)

    Janssen, L.P.B.M.; Moscicki, L.; Mitrus, M.

    2002-01-01

    Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measurement results, the baro-thermal treatment of different vegetable raw materials is discussed together with the engineering aspects of th

  20. What's Cooking in America's Schoolyard Gardens?

    Science.gov (United States)

    Salter, Cathy

    2010-01-01

    This article discusses what's cooking in America's schoolyard gardens. From First Lady Michelle Obama's world-famous Kitchen Garden, to Alice Waters' groundbreaking Edible Schoolyard in Berkeley, California, to a nationally recognized elementary school learning garden in the small Midwestern town of Ashland, Missouri, school children are planting…

  1. Improving value-add work and satisfaction in medical residents training: a resident-led quality improvement project employing the lean method to improve hospital supply usage.

    Science.gov (United States)

    Yang, Jesse X; Hunt, Tristan D; Ting, Henry H; Henderson, Dan; Finkelstein, Julia; Davidson, Karina W

    2017-04-01

    Our hospital has a Housestaff Quality Council that fosters education and mentorship of medical residents for quality improvement methodologies. Medical residents on our council identified non-standardised storage rooms as a source of medical resident inefficiency and dissatisfaction. To improve value-add work, medical residents implemented and evaluated a quality improvement project of storage room supplies using the lean method. Using 5S principle and lean methodology, we designed and implemented a standardised supply cart with physician specific supplies. Between April 2014 and April 2015, 40 random observations (20 residents and 20 nurses) both before and after the standardised supply cart implementation were made. The duration time to locate an item was measured in seconds. The paths taken to locate items were drawn as spaghetti diagrams. Nurses served as our control group given that their supplies were not moved in the implementation. Fifty residents were surveyed to assess their satisfaction. Implementation of the standardised supply cart reduced the time for residents to locate an item per visit from 50.8 to 30.2 s in one unit (p5S principles and lean methodology to identify and solve a problem that created inefficiency and dissatisfaction. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

  2. The Degree of Satisfaction of Medical Students Regarding Simulation Based Teaching Methods in Anesthesia and Intensive Care

    Directory of Open Access Journals (Sweden)

    Moldovan Cosmin

    2016-03-01

    Full Text Available Background: Anesthesia and Intensive Care is a teaching subject that arguably benefits the most from the use of simulation based methods in education. The availability of technically advanced complex simulators allows instructors to develop training scenarios that can be deeply integrated within the teaching curriculum. Aim: The present study aimed to assess whether the students undergoing Anesthesia and Intensive Caresimulation training are satisfied with the perceived educational outcome. Material and method: We carried out a retrospective transversal study in which we analyzed 256 feedback forms received from medical students between October 2014 and June 2015. The forms contained 5 fixed questions that required rating a certain parameter with grades from 1 to 5. Results: The simulation sessions used in Anesthesia and Intensive Care training were well perceived by students, over 90% of whom considered that these training session are useful from a professional and career development point of view. Conclusion: Based on the students’ perception, simulation training sessions in Anesthesia and Intensive Care can be further developed and integrated with the clinical practical content of this subject.

  3. Optimizing Terminal Delivery of Perishable Products considering Customer Satisfaction

    OpenAIRE

    Xuping Wang; Xiaoyu Sun; Jie Dong; Meng Wang; Junhu Ruan

    2017-01-01

    Freshness of products and timeliness of delivery are two critical factors which have impact on customer satisfaction in terminal delivery of perishable products. This paper investigates how to make a cost-saving vehicle scheduling for perishable products by maximizing customer satisfaction. Customer satisfaction is defined from the two aspects of freshness and time window. Then we develop a priority function based on customer satisfaction and use the hierarchical clustering method to identify...

  4. Influence of the age upon the job satisfaction

    OpenAIRE

    Riemer, Jakub

    2013-01-01

    Presented bachelor thesis covers the topic of job satisfaction in the context of the age of worker. It is focused on theoretical base of job satisfaction, its character or influencing factors. It explores the job satisfaction-job behavior relations and basic methods of research in the field of job satisfaction. Attention is also paid to researches already performed and they are compared. The thesis also includes original empirical survey performed in the international bank company, which is f...

  5. Dual diagnosis clients' treatment satisfaction - a systematic review

    OpenAIRE

    Schulte, S. J.; Meier, P.S.; Stirling, J.

    2011-01-01

    Abstract Background The aim of this systematic review is to synthesize existing evidence about treatment satisfaction among clients with substance misuse and mental health co-morbidity (dual diagnoses, DD). Methods We examined satisfaction with treatment received, variations in satisfaction levels by type of treatment intervention and by diagnosis (i.e. DD clients vs. single diagnosis clients), and the influence of factors other than treatment type on satisfaction. Peer-reviewed studies publi...

  6. Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.

    Science.gov (United States)

    Krasnow, Mark; Bunch, Tucker; Shoemaker, Charles; Loss, Christopher R

    2012-01-01

    As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals. © 2011 Institute of Food Technologists®

  7. Knowledge, Attitude and Perception towards the Consumption of Waste Cooking Oil between Suburban and Rural Communities

    Directory of Open Access Journals (Sweden)

    Hanisah Kamilah

    2015-01-01

    Full Text Available The improper discarding method of toxic waste cooking oil (WCO and the repetitive usage of it are polluting the environment and harmful to human, respectively. Thus, survey regarding the consumption of waste cooking oil (WCO was conducted in Kampung Nelayan, Penang (rural area and Gurun, Kedah (suburban area. Each developed questionnaire containing the total amount of 26 questions, which five open-ended questions and 21 closed questions. Feedbacks of over 180 responses were received from Gurun, Kedah and 200 responses from Kampung Nelayan, Pulau Pinang. Focus group survey and face-to-face interview method were done in Gurun, Kedah and Kampung Nelayan, Pulau Pinang, respectively based on the suitability of the area. Personal information such as race, gender, and occupation of participants was recorded for further information. The percentage of 80% of the respondents was females and there was higher percentage of housewives (59% in Kampung Nelayan compared to Gurun. Majority of the respondents were consuming palm oil (95% and producing waste cooking oil (WCO up to 6-10 L/mth and 1 L/mth in Kampung Nelayan and Gurun, respectively. Survey analysis also showed that 2-3% of the respondents utilised the cooking oil repeatedly until it is fully utilised. Around 7-9% of respondents consumed the cooking oil up to three times before discarding it. As the conclusion, most of the respondents have limited knowledge regarding the WCO management, which could affect the health of a consumer and adulterates the environment.  

  8. Influence of cooking process on protein fractions in cooked ham and mortadella

    OpenAIRE

    Vonghia, G; Liuzzi, V.; M. Faccia; G. Alviti; G. Cacace; A. Di Luccia

    2011-01-01

    The mortadella is a pork meat sausage (in natural or artificial bowel) accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, ...

  9. Relations between love styles and marital satisfaction

    Directory of Open Access Journals (Sweden)

    M. Hefazi Torqabeh

    2006-01-01

    Full Text Available Background and purpose: Love is one of the most significant predictor of marital satisfaction. The present study aimed to examine the relationship between three components of love in Sternberg’s triangular theory and maital satisfaction. Reliability and validity of the Sternberg’s love scale was also assesed in this study.Materials and Methods: A sample of 123 married individuals selected by convenient sampling method from various communities were requested to complete three quostionaires: Sternberg’s triangular love scale, marital satisfaction scale (ENRICH and demographic questionnaire.Results: The results revealed that the Persian version of the Sternberg’s love scale is a valid and reliable scale and the three components (intimacy, passion, commitment were also significantly related to scores of marital satisfaction. Intimacy was the strongest predictor of marital satisfaction and there was no significant difference in scores of intimacy, passion, commitment and marital satisfaction between men and women.Conclusion: Sternberg’s triangular love scale could be used together with other marital satisfaction questionnaires in marriage counseling. Intimacy score is the strongest predictor of both men’s and women’s marital satisfaction.

  10. Satisfaction rates with the current Special Type Consultation (STC) reimbursement scheme among General Practitioners – A Mixed Methods Study.

    LENUS (Irish Health Repository)

    Kiely, A

    2017-03-01

    The Special Type Consultation (STC) scheme is a fee-for-service reimbursement scheme for General Practitioners (GPs) in Ireland. Introduced in 1989, the scheme includes specified patient services involving the application of a learned skill, e.g. suturing. This study aims to establish the extent to which GPs believe this scheme is appropriate for current General Practice. This is an embedded mixed-methods study combining quantitative data on GPs working experience of and qualitative data on GPs attitudes towards the scheme. Data were collected by means of an anonymous postal questionnaire. The response rate was 60.4% (n=159.) Twenty-nine percent (n=46) disagreed and 65% (n=104) strongly disagreed that the current list of special items is satisfactory. Two overriding themes were identified: economics and advancement of the STC process. This study demonstrates an overwhelming consensus among GPs that the current STC scheme is outdated and in urgent need of revision to reflect modern General Practice.

  11. [Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris)].

    Science.gov (United States)

    Reyes, Genara; Nirchio, Mauro; Bello, Rafael; Borderías, Javier

    2014-09-01

    Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27 degrees C or at -20 degrees C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking.

  12. The effectiveness of domestic cook on inactivation of murine norovirus in experimentally infected Manila clams (Ruditapes philippinarum).

    Science.gov (United States)

    Toffan, A; Brutti, A; De Pasquale, A; Cappellozza, E; Pascoli, F; Cigarini, M; Di Rocco, M; Terregino, C; Arcangeli, G

    2014-01-01

    The aim of this work was to evaluate the efficacy of domestic cooking in inactivating Manila clams experimentally infected with murine norovirus (MNV). A cooking pan was modified to enable electronic temperature probes to be positioned to record both flesh and environment temperature. Manila clams were infected with 10(4) TCID 50% ml(-1) of MNV. The infected whole-in-shell clams, divided into three replicates, were cooked on an electric stove, and groups of nine clams were removed from the pan at fixed intervals. Pools of three digestive glands were examined by virus isolation to ascertain residual viral load. Results showed that 10 min of cooking by a traditional domestic method at a temperature close to 100°C, for at least 2 min, can completely devitalize the MNV in infected clams. This is generally the time needed for the majority of valves to open up. At present, it is highly recommended to label all lagoon products as 'requiring cooking before consumption', but no specifications are given on how long and at what temperature they should be cooked. Our results can provide the consumer with useful indications on how to cook clams to prevent any risk of foodborne illness. © 2013 The Society for Applied Microbiology.

  13. Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

    Directory of Open Access Journals (Sweden)

    Liu Yang

    Full Text Available ABSTRACT Effects of leached amylose (AM and amylopectin (AP on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N and stickiness (from 1.74 to 1.19N·s significantly. However, the addition of AM and AP enhanced the hardness (27.63N and stickiness (1.71N·s.Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked rice. The leached AP absorbed water and swelledto form masses. Atthe gelatinization temperature,theAPmassesagglomeratedtoformafilmlayer,whichcoveredtheunevenstructure, the thicker and smoother film contributed to the sticky texture.

  14. Influence of cooking process on protein fractions in cooked ham and mortadella

    Directory of Open Access Journals (Sweden)

    G. Vonghia

    2011-03-01

    Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

  15. [Study on the chemical compositions of VOCs emitted by cooking oils based on GC-MS].

    Science.gov (United States)

    He, Wan-Qing; Nie, Lei; Tian, Gang; Li, Jing; Shao, Xia; Wang, Min-Yan

    2013-12-01

    Volatile organic compounds (VOCs) are key precursors of ozone and secondary organic aerosols in air, and the differences in the compositions of VOCs lead to their different contribution to atmospheric reaction. Cooking oil fume is one of the important sources of atmospheric VOCs, and its chemical compositions are distinct under different conditions of oil types, food types, cooking methods and heating temperatures etc. In this study, the production of cooking oil fume was simulated by heating typical pure vegetable oils (peanut oil, sunflower oil, soybean oil, olive oil and blend oil) at different temperatures in beakers to investigate the chemical compositions of VOCs. The emitted VOCs were sampled with a Tenax adsorption tube and analyzed using GC-MS after thermal desorption. According to spectral library search and map analysis, using area normalized semi-quantitative method, preliminary qualitative and quantitative tests were conducted for the specific components of VOCs under different conditions.

  16. Satisfaction with electronic health records is associated with job satisfaction among primary care physicians

    Directory of Open Access Journals (Sweden)

    Christine D Jones

    2013-12-01

    Full Text Available Objective To evaluate the association between electronic health record (EHR satisfaction and job satisfaction in primary care physicians (PCPs.Method Cross-sectional survey of PCPs at 825 primary care practices in North Carolina.Results Surveys were returned from 283 individuals across 214 practices (26% response rate for practices, of whom 122 were physicians with EHRs and no missing information. We found that for each point increase in EHR satisfaction, job satisfaction increased by ~0.36 points both in an unadjusted and an adjusted model (β 0.359 unadjusted, 0.361 adjusted; p < 0.001 for both models.Conclusion We found that EHR satisfaction was associated with job satisfaction in a cross-sectional survey of PCPs. Our conclusions are limited by suboptimum survey response rate, but if confirmed may have substantial implications for how EHR vendors develop their product to support the needs of PCPs.

  17. How to choose the right statistical software?—a method increasing the post-purchase satisfaction

    Science.gov (United States)

    2015-01-01

    Nowadays, we live in the “data era” where the use of statistical or data analysis software is inevitable, in any research field. This means that the choice of the right software tool or platform is a strategic issue for a research department. Nevertheless, in many cases decision makers do not pay the right attention to a comprehensive and appropriate evaluation of what the market offers. Indeed, the choice still depends on few factors like, for instance, researcher’s personal inclination, e.g., which software have been used at the university or is already known. This is not wrong in principle, but in some cases it’s not enough at all and might lead to a “dead end” situation, typically after months or years of investments already done on the wrong software. This article, far from being a full and complete guide to statistical software evaluation, aims to illustrate some key points of the decision process and introduce an extended range of factors which can help to undertake the right choice, at least in potential. There is not enough literature about that topic, most of the time underestimated, both in the traditional literature and even in the so called “gray literature”, even if some documents or short pages can be found online. Anyhow, it seems there is not a common and known standpoint about the process of software evaluation from the final user perspective. We suggests a multi-factor analysis leading to an evaluation matrix tool, to be intended as a flexible and customizable tool, aimed to provide a clearer picture of the software alternatives available, not in abstract but related to the researcher’s own context and needs. This method is a result of about twenty years of experience of the author in the field of evaluating and using technical-computing software and partially arises from a research made about such topics as part of a project funded by European Commission under the Lifelong Learning Programme 2011. PMID:26793368

  18. Model construction of nursing service satisfaction in hospitalized tumor patients.

    Science.gov (United States)

    Chen, Yongyi; Liu, Jingshi; Xiao, Shuiyuan; Liu, Xiangyu; Tang, Xinhui; Zhou, Yujuan

    2014-01-01

    This study aims to construct a satisfaction model on nursing service in hospitalized tumor patients. Using questionnaires, data about hospitalized tumor patients' expectation, quality perception and satisfaction of hospital nursing service were obtained. A satisfaction model of nursing service in hospitalized tumor patients was established through empirical study and by structural equation method. This model was suitable for tumor specialized hospital, with reliability and validity. Patient satisfaction was significantly affected by quality perception and patient expectation. Patient satisfaction and patient loyalty was also affected by disease pressure. Hospital brand was positively correlated with patient satisfaction and patient loyalty, negatively correlated with patient complaint. Patient satisfaction was positively correlated with patient loyalty, patient complaints, and quality perception, and negatively correlated with disease pressure and patient expectation. The satisfaction model on nursing service in hospitalized tumor patients fits well. By this model, the quality of hospital nursing care may be improved.

  19. Production of resistant starch by extrusion cooking of acid-modified normal-maize starch.

    Science.gov (United States)

    Hasjim, Jovin; Jane, Jay-Lin

    2009-09-01

    The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch-cooking process. A hydrothermal treatment (110 degrees C, 3 d) of batch-cooked and extruded starch samples facilitated propagation of heat-stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid-modified normal-maize starch (AMMS) produced a greater RS content than did native normal-maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch-cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at -20 degrees C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X-ray diffractograms showed that retrograded amylose and crystalline starch-lipid complex, which had melting temperatures above 100 degrees C, accounted for the RS contents.

  20. Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity.

    Science.gov (United States)

    Oliveira, Carla; Amaro, L Filipe; Pinho, Olivia; Ferreira, Isabel M P L V O

    2010-08-25

    This study examined anthocyanin and anthocyanidin composition and radical-scavenging activity of three cultivars of blueberries (Vaccinium corymbosum L., cv. Bluecrop, Bluetravel, and Ozarkblue) before and after cooking. A total of 13 anthocyanins were separated and monitored in methanolic extracts of raw fruits by high-performance liquid chromatography/diode array detector (HPLC/DAD). Principal component analysis using the anthocyanin profile as variables revealed differences according to cultivar origin. Of the six common anthocyanidins, four were identified and quantified in the hydrolysates, namely, malvidin, the most abundant, followed by cyanidin, petunidin, and delphynidin. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries cooked in stuffed fish was performed. The percentage of anthocyanin degradation in cooked blueberries (by progressive heating from 12 to 99 °C for 60 min) ranged between 16 and 30% for Bluecrop, 30-42% for Bluetravel, and 12-41% for Ozarkblue. However, cooked blueberries maintained or increased radical-scavenging activity when evaluated by the 1,1'-diphenyl-2-picrylhydrazyl (DPPH) method. Overall, results show that cooked blueberries can serve as a good source of bioactive phytochemicals.

  1. Fuel for Life: Domestic Cooking Fuels and Women’s Health in Rural China

    Directory of Open Access Journals (Sweden)

    Peng Nie

    2016-08-01

    Full Text Available Background: There is evidence that household air pollution is associated with poor health in China, and that this form of air pollution may even be more of a health concern in China than the much-publicized outdoor air pollution. However, there is little empirical evidence on the relationship between household air pollution and health in China based on nationally representative and longitudinal data. This study examines the association between the type of domestic cooking fuel and the health of women aged ≥16 in rural China. Methods: Using longitudinal and biomarker data from the China Family Panel Studies (n = 12,901 and the China Health and Nutrition Survey (n = 15,539, we investigate the impact of three major domestic cooking fuels (wood/straw, coal, liquefied petroleum gas (LPG on health status using both cross-sectional and panel approaches. Results: Compared to women whose households cook with dirty fuels like wood/straw, women whose households cook with cleaner fuels like LPG have a significantly lower probability of chronic or acute diseases and are more likely to report better health. Cooking with domestic coal instead of wood or straw is also associated with elevated levels of having certain risks (such as systolic blood pressure related to cardiovascular diseases. Conclusions: Our study provides evidence that using cleaner fuels like LPG is associated with better health among women in rural China, suggesting that the shift from dirty fuels to cleaner choices may be associated with improved health outcomes.

  2. Increased advanced glycation end product specific fluorescence in repeatedly heated used cooking oil.

    Science.gov (United States)

    Chhabra, Anupriya; Bhatia, Alka; Ram, Anil Kumar; Goel, Sumit

    2017-07-01

    Repeated heating of cooking oils is known to cause their degradation and generation of toxins. Dietary Advanced glycation end products (dAGEs) are formed when the foods are cooked in dry heat at very high temperatures. dAGEs are believed to contribute significantly to total pool of AGEs in body. In this study, cooking oil samples used for frying snacks were collected from 102 shops. AGEs were extracted using Aqueous-TCA-chloroform method. Fluorescent AGE levels were determined using a fluorescence spectrophotometer and compared with AGEs in corresponding fresh oil samples collected from same shops. Palm oil was most commonly (62.5%) used for cooking. Most of the samples were subjected to several rounds of heating (1-6). AGE specific fluorescence (ASF) in used oil (range = 8.5-745.11) samples was found to be significantly higher in 88/102 as compared to the corresponding fresh oil samples. Treatment with inhibitors like lime concentrate and vitamin C decreased ASF (10/14 and 10/11 samples respectively) of the used oils. The results suggest that cooking oil subjected to repeated heating can contribute to increase in fluorescent AGEs in diet. Simple practices like liberal use of common household substances like lime concentrate may help to reduce these in fried food.

  3. Decoloration Kinetics of Waste Cooking Oil by 60Co γ-ray/H2O2

    Science.gov (United States)

    Xiang, Yulin; Xiang, Yuxiu; Wang, Lipeng

    2016-03-01

    In order to decolorize, waste cooking oil, a dark red close to black solution from homes and restaurants, was subjected to 60Co γ-ray/H2O2 treatment. By virtue of UV/Vis spectrophotometric method, the influence of Gamma irradiation to decoloration kinetics and rate constants of the waste cooking oil in the presence of H2O2 was researched. In addition, the influence of different factors such as H2O2 concentration and irradiation dose on the decoloration rate of waste cooking oil was investigated. Results indicated that the decoloration kinetics of waste cooking oil conformed to the first-order reaction. The decoloration rate increased with the increase of irradiation dose and H2O2 concentration. Saponification analysis and sensory evaluation showed that the sample by 60Co γ-ray/H2O2 treatment presented better saponification performance and sensory score. Furthermore, according to cost estimate, the cost of the 60Co γ-ray/H2O2 was lower and more feasible than the H2O2 alone for decoloration of waste cooking oil.

  4. Type of adsorbent and column height in adsorption process of used cooking oil

    Science.gov (United States)

    Hasnelly, Hervelly, Taufik, Yusman; Melany, Ivo Nila

    2015-12-01

    The purpose of this research was to find out the best adsorbent and column height that can adsorb color and soluble impurities substances in used cooking oil. This research was meant for knowledge development of refined cooking oil technology. The used of this research was giving out information on the recycling process of used cooking oil. Research design used 2 × 2 factorial pattern in randomized group design with 6 repetitions. The first factor is adsorbent type (J) that consist of activated carbon (J1) and Zeolit (J2). The second factor is column height (K) with variations of 15 cm (k1) and 20 cm (k2). Chemical analysis parameter are free fatty acid, water content and saponification value. Physical parameter measurement was done on color with Hunter Lab system analysis and viscosity using viscometer method. Chemical analysis result of preliminary research on used cooking oil showed water content of 1,9%, free fatty acid 1,58%, saponification value 130,79 mg KOH/g oil, viscosity 0,6 d Pas and color with L value of -27,60, a value 1,04 and b value 1,54. Result on main research showed that adsorbent type only gave effect on water content whereas column height and its interaction was not gave significant effect on water content. Interaction between adsorbent type (J) and column height (K) gave significant effect to free fatty acid, saponification value, viscosity and color for L, a and b value of recycled cooking oil.

  5. Compassion satisfaction: A concept analysis in nursing.

    Science.gov (United States)

    Sacco, Tara L; Copel, Linda Carman

    2017-06-29

    Nurses experience an intrinsic sense of fulfillment derived from their work in caring for other people. There is a need to further investigate the concept of compassion satisfaction as it is experienced in the profession of nursing. The aim of this analysis is to provide clarity to the concept of compassion satisfaction in nursing. A search of social work and nursing literature was completed. The search terms "compassion satisfaction," "nursing," "social workers," "teachers," and "educators" were entered in various combinations to the CINAHL, Journals@Ovid, ProQuest Nursing & Allied Health Source, ProQuest Psychology Journals, PsychINFO, ERIC, and Education Full Text databases. A comprehensive review of the literature was completed to identify features of compassion satisfaction. Utilizing the Walker and Avant method, assumptions, antecedents, characteristics, and consequences of compassion satisfaction were identified. A conceptual model of compassion satisfaction was developed encompassing 7 antecedents, 11 characteristics, and 8 consequences. Further, a theoretical definition of compassion satisfaction in nursing was derived. There is a need to focus on the positive effects of caring. This concept analysis provides the initial step to strengthening the science related to compassion satisfaction in nursing and other helping professions. © 2017 Wiley Periodicals, Inc.

  6. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.

    Science.gov (United States)

    Sánchez Del Pulgar, José; Gázquez, Antonio; Ruiz-Carrascal, Jorge

    2012-03-01

    This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60°C or 80°C), time (5 or 12h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P=0.054) and at a lower temperature (PVacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature×time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.

  7. Prescriptive vs. performance based cook-off fire testing.

    Energy Technology Data Exchange (ETDEWEB)

    Nakos, James Thomas; Tieszen, Sheldon Robert; Erikson, William Wilding; Gill, Walter; Blanchat, Thomas K.

    2010-07-01

    In the fire safety community, the trend is toward implementing performance-based standards in place of existing prescriptive ones. Prescriptive standards can be difficult to adapt to changing design methods, materials, and application situations of systems that ultimately must perform well in unwanted fire situations. In general, this trend has produced positive results and is embraced by the fire protection community. The question arises as to whether this approach could be used to advantage in cook-off testing. Prescribed fuel fire cook-off tests have been instigated because of historical incidents that led to extensive damage to structures and loss of life. They are designed to evaluate the propensity for a violent response. The prescribed protocol has several advantages: it can be defined in terms of controllable parameters (wind speed, fuel type, pool size, etc.); and it may be conservative for a particular scenario. However, fires are inherently variable and prescribed tests are not necessarily representative of a particular accident scenario. Moreover, prescribed protocols are not necessarily adaptable and may not be conservative. We also consider performance-based testing. This requires more knowledge and thought regarding not only the fire environment, but the behavior of the munitions themselves. Sandia uses a performance based approach in assuring the safe behavior of systems of interest that contain energetic materials. Sandia also conducts prescriptive fire testing for the IAEA, NRC and the DOT. Here we comment on the strengths and weakness of both approaches and suggest a path forward should it be desirable to pursue a performance based cook-off standard.

  8. THERMAL POWER LOSS COMPENSATION IN THE PRODUCTION OF COOKED AND DRIED GRAINS WITH HEAT PUMPS USING

    Directory of Open Access Journals (Sweden)

    S. A. Shevtsov

    2015-01-01

    Full Text Available Using scientificand practical experience and analysis of recent innovative activity on modernization of food concentrates production, a new variant of the energy-efficient processing of cereal crops using superheated steam and direct involvement in the cooking and drying process waste energy using the vapor compression heat pump was suggested. A method for production of cereal concentrates, which is realized using microprocessor control of technological parameters. According to the information on the processes of cereals washing, cooking, drying and cooling microprocessor provides regime parameters control under the restrictions due to both yield of cooked and dried cereal of high quality and economic feasibility. At the same time the amount of moisture is continuously determined in the recirculation loop formed by the evaporation from the cereals in the drying process. To implement the proposed method of cooked and dried cereals production it is offered to use refrigerationand compressor unit operating in a heat pump mode. The refrigerant to be used is khladon 12V1 CF2ClBr with a boiling point in the evaporator of 4°C and the condensing temperature of 153.7 °C. The use of the heat pump in the heat supply system of cooked and dried cereals production instead of electric heaters will reduce power costs by 1.72 times. The proposed method for the production and control of technological parameters in the field of the product acceptable technological properties will provide high quality cooked and dried cereals; an increase in thermal efficiency by making full use of the waste heat of superheated steam; the reduction of specific energy consumption by 25-30 %; the creation of waste-free and environmentally friendly technologies for cereal production.

  9. On User Satisfaction in Information Service%论信息服务中的用户满意

    Institute of Scientific and Technical Information of China (English)

    周毅

    2001-01-01

    The article discusses the status of user satisfaction in information service and information management. Based on an analysis of the property and structure of the user satisfaction demand, it also introduces several methods for the evaluation of user satisfaction.

  10. Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-glucuronosyltransferases

    Energy Technology Data Exchange (ETDEWEB)

    Malfatti, M A; Felton, J S

    2005-08-22

    A number of carcinogenic heterocyclic amines (PhIP, MeIQx, and DiMeIQx) are produced from the condensation of creatinine, hexoses and amino acids during the cooking of meat (1). There are many variables that impact the production and subsequent ingestion of these compounds in our diet. Temperature, type of meat product, cooking method, doneness, and other factors affect the quantity of these carcinogens consumed by humans. Estimates of ingestion of these carcinogens are 1-20 ng/kg body weight per day (2). Human case control studies that correlate meat consumption from well-done cooking practices with cancer incidence indicate excess tumors for breast, colon, stomach, esophagus, and possibly prostate (3-5).

  11. Citizen (Dis)satisfaction

    DEFF Research Database (Denmark)

    Olsen, Asmus Leth

    2015-01-01

    This article introduces the importance of equivalence framing for understanding how satisfaction measures affect citizens’ evaluation of public services. Does a 90 percent satisfaction rate have a different effect than a logically equivalent 10 percent dissatisfaction rate? Two experiments were...... conducted on citizens’ evaluations of hospital services in a large, nationally representative sample of Danish citizens. Both experiments found that exposing citizens to a patient dissatisfaction measure led to more negative views of public service than exposing them to a logically equivalent satisfaction...

  12. Relationship between Optimism, Religiosity and Self-Esteem with Marital Satisfaction and Life Satisfaction

    Science.gov (United States)

    Homaei, Rezvan; Bozorgi, Zahra Dasht; Ghahfarokhi, Maryam Sadat Mirbabaei; Hosseinpour, Shima

    2016-01-01

    The purpose of the current study is to investigate the relationship between Optimism, Religiosity and Self-esteem with Marital Satisfaction and Life Satisfaction in married university students. The research method was a descriptive study kind of correlation. The sample group included 200 married students that were selected using a simple random…

  13. Invastigation influence of Additives to RiceWater Absorption and cooked rice quaitity

    Institute of Scientific and Technical Information of China (English)

    Lin Jialian; Yang Ronghua

    2001-01-01

    Using glucono-δ-lactone, sodium polyphosphate, emulsifier, 3- cyclodextrin and proteinase as main additive, the water-absorbing quality of rice under different conditions and the methods to improve the edible quality of cooked rice are systematically investigated. The experimental result indicates that the water-absorbing ability of rice at room temperature can be increased significantly by soaking it in a 1:2 mixture of sodium polyphosphate and glucono-δ-lactone. The cooked rice quality can be apparently improved by soaking in a mixture of sodium polyphosphate, glucono-δ-lactone, emulsifier, β -cyclodextrin and protease.

  14. Management Satisfaction Survey

    Data.gov (United States)

    Office of Personnel Management — The Chief Human Capital Officers' Managers' Satisfaction Survey asks managers to rate their perception of workforce planning, interaction with and levels of support...

  15. Homestyle quick-cooking rice meal products.

    Science.gov (United States)

    Azanza, Ma Patricia V; Basman, Irenei Camila V; Tinsay, Cathrina B; Tasarra, Christy G

    2002-01-01

    The study developed processes for quick-cooking rice meal products (QCRMP) paella and bringhe originally based on homestyle recipes. These QCRMPs consisted of basal quick-cooking waxy Malagkit Sungsong and non-waxy irrigated rice (IR) 42 Philippine rice cultivars, dehydrated vegetables, textured vegetable proteins (TVPs) as meat analogs, and seasonings. The rehydrated QCRMP paella and bringhe were found to be more acceptable than their conventionally prepared counterparts at 5% level of significance based on results of sensory acceptability evaluation by 50 consumer panelists. Improvement of the sensory attributes of the QCRMPs was ascribed to the use of alternate concentrates and powdered ingredients which imparted more intense flavors to the developed products than their fresh counterparts.

  16. Scientific Literacy in Food Education: Gardening and Cooking in School

    Science.gov (United States)

    Strohl, Carrie A.

    Recent attention to socio-scientific issues such as sustainable agriculture, environmental responsibility and nutritional health has spurred a resurgence of public interest in gardening and cooking. Seen as contexts for fostering scientific literacy---the knowledge domains, methodological approaches, habits of mind and discourse practices that reflect one's understanding of the role of science in society, gardening and cooking are under-examined fields in science education, in part, because they are under-utilized pedagogies in school settings. Although learning gardens were used historically to foster many aspects of scientific literacy (e.g., cognitive knowledge, norms and methods of science, attitudes toward science and discourse of science), analysis of contemporary studies suggests that science learning in gardens focuses mainly on science knowledge alone. Using multiple conceptions of scientific literacy, I analyzed qualitative data to demonstrate how exploration, talk and text fostered scientific literacy in a school garden. Exploration prompted students to engage in scientific practices such as making observations and constructing explanations from evidence. Talk and text provided background knowledge and accurate information about agricultural, environmental and nutritional topics under study. Using a similar qualitative approach, I present a case study of a third grade teacher who explicitly taught food literacy through culinary arts instruction. Drawing on numerous contextual resources, this teacher created a classroom community of food practice through hands-on cooking lessons, guest chef demonstrations, and school-wide tasting events. As a result, she promoted six different types of knowledge (conceptual, procedural, dispositional, sensory, social, and communal) through leveraging contextual resources. This case study highlights how food literacy is largely contingent on often-overlooked mediators of food literacy: the relationships between

  17. Energy Efficient Cooking - The EffiCooker

    DEFF Research Database (Denmark)

    Schjær-Jacobsen, Jørgen

    2011-01-01

    Substantial energy savings in moist heat cooking may be achieved by employing a pan with integrated electric heating element rather than an ordinary pan on a conventional electric range. The electric pan should be thermally insulated and equipped with an "intelligent" controller and timer. A work...... further user attention. The EffiCooker also may replace many other kitchen appliances, e. g. steamer, rice cooker, double boiler, chocolate melter, deep fat fryer, etc....

  18. Ciguatera poisoning in the Cook Islands.

    Science.gov (United States)

    Bailey, Stephanie; Withers, Tristan

    2014-06-25

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks.

  19. Ciguatera poisoning in the Cook Islands

    OpenAIRE

    Bailey, Stephanie; Withers, Tristan

    2014-01-01

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full...

  20. Shanghai Home-Cooking in Shikumen

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Apopular dish in Shanghai is soaked rice—cooked rice reheated in boiling water. It is usually eaten together with pickles, and so cannot be considered particularly upscale or nutritious. However, a recent survey of the social and economic situation in urban Shanghai indicated that 66 percent of the people in Shanghai eat soaked rice and pickles for breakfast everyday. Soaked rice is a typical food among Shanghai’s shikumen

  1. Tracking the employee satisfaction-life satisfaction binary: The case of South African academics

    Directory of Open Access Journals (Sweden)

    Chengedzai Mafini

    2014-06-01

    Full Text Available Orientation: The study tests a conceptual framework that suggests a positive interplay between life satisfaction and five employee satisfaction dimensions, namely workplace flexibility, skills utilisation, teamwork, remuneration and autonomy.Research purpose: The aim of the study was to investigate the relationship between employee satisfaction and life satisfaction amongst university academics in South Africa.Motivation for the study: The study occupies the gap in literature focusing on the interaction between employee satisfaction and life satisfaction amongst South African university academics.Research design, approach and method: A three-section survey questionnaire was administered to 273 academics recruited from three universities in Gauteng, South Africa. After a confirmatory factor analysis, hypotheses were tested using a combination of Kendall’s tau correlation coefficient and regression analysis.Main findings: Correlation tests revealed strong positive relationships between life satisfaction and three factors: workplace flexibility, skills utilisation and autonomy. Regression analysis showed that workplace flexibility, skills utilisation and autonomy were statistically significant.Practical/managerial implications: Research findings could expedite the generation of strategies for meeting the employment needs and expectations of university academics, thereby reducing the shortage of university academics in South Africa.Contributions/value-add: The conceptual framework proposed in this study is a useful tool for conceptualising the relationship between employee satisfaction and life satisfaction in the higher education environment.

  2. Highlighting the Socio-Demographic Differences of the Key Determinants of Staff’s Satisfaction in Jordanian Hospitals. An Empirical Analysis Based on Warr-Cool-Wall Scales

    Directory of Open Access Journals (Sweden)

    Adriana AnaMaria DAVIDESCU

    2016-12-01

    Full Text Available The aim of this paper is to highlight the socio-demographic differences regarding the main determinants of employee satisfaction in Jordanian hospitals using a sample of 325 employees from six different hospitals in 2015. Therefore, it has been used Warr-Cook-Wall scale in order to assess job satisfaction according to four dimensions: extrinsic job satisfaction, intrinsic job satisfaction, working conditions satisfaction, employee relations satisfaction. The socio-demographic differences on the job satisfaction factors were analyzed using t-test, Anova test and correlation coefficients. The empirical results pointed out that young and older employees express higher degrees of satisfaction comparative with other age group regarding the extrinsic satisfaction and employee relations and that administrative staff, helpers and doctors are more satisfied intrinsic satisfaction, extrinsic satisfaction, working conditions, employee relations and also on the overall level of satisfaction. Also individuals from horizontal structure exhibit higher levels of satisfaction regarding the job satisfaction factors than the ones from vertical structure.

  3. Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks.

    Science.gov (United States)

    Lai, Ching-Huang; Jaakkola, Jouni J K; Chuang, Chien-Yi; Liou, Saou-Hsing; Lung, Shih-Chun; Loh, Ching-Hui; Yu, Dah-Shyong; Strickland, Paul T

    2013-01-01

    Cooking oil fumes (COF) contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde, which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to COF and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient (β), β=0.06, 95% CI 0.001-0.12) and (β=0.07, 95% CI 0.001-0.13), respectively. Exposure to PAHs, or other compounds in cooking oil fumes, may cause both oxidative DNA damage and lipid peroxidation.

  4. CHARACTERISTICS OF LIGNIN REACTIONS IN SODA COOKING OF WHEAT STRAW——PART 1 REACTION OF UNCONDENSED LIGNIN

    Institute of Scientific and Technical Information of China (English)

    HuaminZhai; YuanzongLai

    2004-01-01

    Characteristics of uncondensed lignin reactions in soda cooking of wheat straw were studied. Mild and intense cooking conditions were used to get the pulp sample in which lignin was dissolved physically and the pulp sample in which lignin was dissolved chemically respectively. The pulp samples were analyzed by phenolic group determination, alkaline nitrobenzene oxidation and ozonation method. The results indicated that around 90% of lignin in wheat straw is alkali-soluble at the mild conditions, is basically dissolved physically without chemical change. The phenolic group content was not changed greatly, the nitrobenzene oxidation yield only changed slightly during the mild cooking. The phenolic group content was increased obviously and uncondensed lignin content was decreased very much when the intense cooking conditions were applied and the delignification was over 90%. The lignin structure was changed greatly during this period.

  5. Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens.

    Science.gov (United States)

    Bignardi, Chiara; Cavazza, Antonella; Rinaldi, Massimiliano; Corradini, Claudio; Massini, Roberto

    2013-10-15

    Different markers for the assessment of thermal treatment entity of food products were investigated on a model bread prepared from wheat flour. Samples were submitted to different cooking procedures by combining three different times and temperatures, and employing two different ovens: a low-emissivity oven and a conventional one. The cook value index was calculated for each sample to evaluate the entity of the thermal treatment. Furosine, maltose:maltulose ratio, colour indexes (L, a, b) have been evaluated in all samples. Furosine has been quantified by capillary electrophoresis-mass spectrometry, maltose:maltulose ratio was determined by HPAEC-PAD, colour indexes were measured by spectrophotometer method. Values for weight loss during cooking and surface temperature have also been monitored. A statistical analysis showed good correlation between the cook value index and all the parameters evaluated. Low emissivity oven shown higher performances and lower energy consumption than conventional oven. Copyright © 2012 Elsevier Ltd. All rights reserved.

  6. Chimpanzees, cooking, and a more comparative psychology.

    Science.gov (United States)

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Brosnan, Sarah F; Sayers, Ken

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offered alternative explanations and mechanisms that could account for the behavioral responses of those chimpanzees, and questioned the manner in which the data were used to examine human evolution (Beran, Hopper, de Waal, Sayers, & Brosnan, 2015). Two commentaries suggested either that we were overly critical of the original report's claims and methodology (Rosati & Warneken, 2016), or that, contrary to our statements, early biological thinkers contributed little to questions concerning the evolutionary importance of cooking (Wrangham, 2016). In addition, both commentaries took issue with our treatment of chimpanzee referential models in human evolutionary studies. Our response offers points of continued disagreement as well as points of conciliation. We view Warneken and Rosati's general conclusions as a case of affirming the consequent-a logical conundrum in which, in this case, a demonstration of a partial list of the underlying abilities required for a cognitive trait/suite (understanding of cooking) are suggested as evidence for that ability. And although we strongly concur with both Warneken and Rosati (2015) and Wrangham (2016) that chimpanzee research is invaluable and essential to understanding humanness, it can only achieve its potential via the holistic inclusion of all available evidence-including that from other animals, evolutionary theory, and the fossil and archaeological records.

  7. Food satisfaction: Integrating feelings before, during and after food intake

    DEFF Research Database (Denmark)

    Andersen, Barbara Vad; Hyldig, Grethe

    2015-01-01

    Consumers' satisfaction is important for the food industry to ensure product success. Determinants to food satisfaction are multifactorial and a method approaching the multiple determinants would provide a detailed picture of determinant behind consumers' hedonic food appreciation. The aims...... of this study were (1) to develop a method that could give detailed information about sensory- and food satisfaction (2) to study differences in sensory satisfaction in a case study, and (3) to study the factors related to food satisfaction. Focus group interviews and a literature study provided an overview...... of factors with potential to affect food satisfaction. A total of four questionnaires, covering factors before-, during- and after intake as well as demographics, were developed to measure factors related to satisfaction. The questionnaires were utilised in a cross-over consumer study with 79 subjects...

  8. Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.

    Science.gov (United States)

    Rondanelli, Mariangela; Daglia, Maria; Meneghini, Silvia; Di Lorenzo, Arianna; Peroni, Gabriella; Faliva, Milena Anna; Perna, Simone

    2017-05-01

    In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous-vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous-vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous-vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking.

  9. Study on the change of aroma compounds in cooked lentinous edodes with different drying methods%不同干燥方式下熟化香菇香气成分变化的比较研究

    Institute of Scientific and Technical Information of China (English)

    王雪莹; 黄明亮; 王文昕; 罗佳丽; 蒋和体

    2012-01-01

    为研究干燥方式对熟化香菇香气成分变化的影响,采用同时蒸馏萃取(SDE)结合气相色谱-质谱联用(GC-MS)方法比较真空与真空冷冻两种不同干燥方式下样品香气成分的变化。结果表明:特征香气成分二甲基二硫醚、二甲基三硫醚及其分解产物在两种样品中均有检出;醇类、酸类化合物种类、含量差异较大;芳香族化合物与杂环化合物所占比例较小,为香气的非主要影响因素,与醇、醛、酯、酸、烃类化合物共同起协同调和作用。%To study changes of aroma compounds in cooked lentinous edodes,we use simultaneous distillation and extraction(SDE) combined with gas chromatography-mass spectrometry(GC-MS) analyze samples dried with vacuum drying and vacuum freezing and drying.The result showed characteristic components dimethyl trisulfide,dimethyl disulfide and their decomposition products were detected.Alcohols and acids were varies in species and content.As non-principal factors of aroma,aromatic and heterocyclic compounds took a smaller proportion,and worked collaboratively with alcohols,aldehydes,esters,acids,and hydrocarbons.

  10. Research on improving outpatients' satisfaction by using "Intercept survey and feedback" method%探索应用“拦截调查和反馈”法提高门诊患者满意度的研究

    Institute of Scientific and Technical Information of China (English)

    刘卉; 夏春萍; 邹波; 王海银

    2013-01-01

    OBJECTIVE To explore approaches for improving out-patients' satisfaction and provide a scientific basis to build harmonious relationship between doctors and patients.METHODS "Intercept surveys and feedback" method was adopted and about 100 out-patients daily were randomly selected to be surveyed,timely feedback was given to relative department and rectify and reform was asked to be implemented.Indices such as satisfaction rate,satisfaction coefficient were used for analyzing.RESULTS 48 995 valid questionnaires were investigated from November 2009 to June 2011; the overall satisfaction rate was 93.70 percent.An upward trend was shown for the satisfaction rate (P =0.010 7) ; top five departments with high satisfaction rates were pediatrics,outpatient department,surgery,internal medicine,ambulatory surgery centers respectively.The attitude of medical providers was the largest proportion in the patient feedback and accounted 28.5 percents.CONCLUSION A rising trend is shown for outpatient satisfaction after using "Intercept surveys and feedback" method,quality of service is gradually improved and the management is further more perfect."Intercept surveys and feedback"method may be one effective method for improving outpatients' satisfaction.%目的 探索提高门诊患者满意度的方法,为建设和谐医患关系提供科学依据.方法 采用“拦截调查和反馈”法,每日随机抽取100名左右门诊病人开展问卷调查,并将结果及时反馈至相关部门并要求整改,分析采用满意率、满意系数等指标.结果 2009年11月~2011年6月,共调查有效问卷48 995份,总体满意率为93.70%.满意率呈波动上升趋势(P=0.010 7);满意度排在前5位的部门为儿科、门诊科室、外科、内科、日间手术中心.病人意见反馈中服务态度类比例最大,占28.5%.结论 采用“拦截调查和反馈”法后门诊病人满意度呈上升趋势,医院服务质量逐步提升,管理进一步完善.“拦截调

  11. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

    Science.gov (United States)

    Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing. However, the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented. The objective of this study was t...

  12. Effective Nutrition Education for Aboriginal Australians: Lessons from a Diabetes Cooking Course

    Science.gov (United States)

    Abbott, Penelope A.; Davison, Joyce E.; Moore, Louise F.; Rubinstein, Raechelle

    2012-01-01

    Objectives: To examine the experiences of Aboriginal Australians with or at risk of diabetes who attended urban community cooking courses in 2002-2007; and to develop recommendations for increasing the uptake and effectiveness of nutrition education in Aboriginal communities. Methods: Descriptive qualitative approach using semistructured…

  13. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Science.gov (United States)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  14. The research on methods of measuring real estate customer satisfaction based on BP neural network%基于BP神经网络的房地产业顾客满意度测评研究

    Institute of Scientific and Technical Information of China (English)

    王学文; 魏彦凤; 单其帅; 王玉芬; 孙毅

    2013-01-01

    In order to solve the problem of poor result which is caused by the traditional forecasting methods on the real estate customer satisfaction, first, this paper established a customer satisfaction index system based on ACSI, combining with the industry characteristics of real estate. Second, a real estate satisfaction evaluation model was built based on BP neural network. Last, sample data would be learnt and practiced by MATLAB and a more efficient and practical methods would be provided for situation forecasting of real estate.%针对传统预测方法对房地产业顾客满意度预测效果差的问题,首先结合房地产业的行业特点,在ACSI的基础上建立顾客满意度指标体系。其次,构建基于BP神经网络的房地产业顾客满意度测评模型。最后,利用MATLAB软件对样本数据进行学习和训练,为房地产业顾客满意度测评提供一种更为有效和实用的方法。

  15. Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L. cozido por diferentes métodos Chemical and nutritional evaluation of Carioca beans (Phaseolus vulgaris L. cooked by different methods

    Directory of Open Access Journals (Sweden)

    Taís Carolina Franqueira de Toledo

    2008-06-01

    Full Text Available O objetivo dessa pesquisa foi avaliar alguns métodos de cocção em grãos de feijão (panela aberta, panela de pressão e microondas, utilizando ou não a maceração prévia dos grãos. Os resultados encontrados demonstraram que a ausência de maceração promoveu aumento no tempo de cocção das amostras, levando maior perda de nutrientes, aumento na digestibilidade in vitro da proteína e também inativação mais efetiva de taninos. A utilização de cocção em microondas preservou a disponibilidade dos aminoácidos lisina e metionina e apresentou valores maiores de fibras insolúveis. Maior teor de fibras solúveis foi obtido nas amostras que foram maceradas e quando a água de maceração foi utilizada.The aim of this study was to evaluate different methods to cook Carioca beans (open pan, domestic pressure cooker and microwave oven, with or without previous soaking of the beans. The results demonstrated that the absence of the soaking step promoted an increase in the cooking time of the samples, with a higher loss of nutrients, an increase of the in vitro protein digestibility and also a more effective inactivation of tannins. The use of the microwave oven preserved the availability of the amino acids lysine and methionine and presented higher values for insoluble fiber. Higher soluble fiber contents were found in the soaked samples when the soaking water was used.

  16. Measuring patient satisfaction.

    Science.gov (United States)

    Levin, Roger

    2005-03-01

    Many businesses use customer satisfaction surveys successfully. You may notice that you find one in almost every restaurant or hotel room. I do not think it is a coincidence that the hotel industry provides some of the finest customer service available. When it comes to providing excellent customer service, dental practices can learn from businesses that regularly assess customer satisfaction.

  17. Citizen (Dis)satisfaction

    DEFF Research Database (Denmark)

    Olsen, Asmus Leth

    2015-01-01

    This article introduces the importance of equivalence framing for understanding how satisfaction measures affect citizens’ evaluation of public services. Does a 90 percent satisfaction rate have a different effect than a logically equivalent 10 percent dissatisfaction rate? Two experiments were...... to dissatisfaction rates. The results call for further study of equivalence framing of performance information....

  18. Customer satisfaction measurement

    Directory of Open Access Journals (Sweden)

    Maričić Branko R.

    2012-01-01

    Full Text Available Customer satisfaction is important in business management as a basis for long-term profitability of a single line of products and services and the company as a whole. Customer satisfaction in modern market conditions is characterized by a large number of alternatives that can satisfy the same need or desire of consumers, and are a prerequisite for the retention, loyalty, and positive verbal communication between companies and vendors on one hand and consumers on the other. Companies are investing more and more investment and management efforts in improving customer satisfaction. Improving customer satisfaction and its measurement involves the taking of appropriate marketing strategies and tactics, as well as corrective measures. This paper presents the well-known attempts to measure customers' satisfaction at the macro and micro level of marketing analysis. The index of consumer satisfaction is an important indicator of achieved quality and market performance of companies and can be measured on a micro and macro level. National customer satisfaction indexes are useful framework for analyzing the competitiveness of national economies, industries and individual companies and are used for a variety of other aspects of observation and analysis. Standardization of consumer satisfaction indexes in different countries allows comparability of the data, giving a new quality of analysis in the era of globalization and internationalization of business.

  19. Cluster Analysis of Indonesian Province Based on Household Primary Cooking Fuel Using K-Means

    Science.gov (United States)

    Huda, S. N.

    2017-03-01

    Each household definitely provides installations for cooking. Kerosene, which is refined from petroleum products once dominated types of primary fuel for cooking in Indonesia, whereas kerosene has an expensive cost and small efficiency. Other household use LPG as their primary cooking fuel. However, LPG supply is also limited. In addition, with a very diverse environments and cultures in Indonesia led to diversity of the installation type of cooking, such as wood-burning stove brazier. The government is also promoting alternative fuels, such as charcoal briquettes, and fuel from biomass. The use of other fuels is part of the diversification of energy that is expected to reduce community dependence on petroleum-based fuels. The use of various fuels in cooking that vary from one region to another reflects the distribution of fuel basic use by household. By knowing the characteristics of each province, the government can take appropriate policies to each province according each character. Therefore, it would be very good if there exist a cluster analysis of all provinces in Indonesia based on the type of primary cooking fuel in household. Cluster analysis is done using K-Means method with K ranging from 2-5. Cluster results are validated using Silhouette Coefficient (SC). The results show that the highest SC achieved from K = 2 with SC value 0.39135818388151. Two clusters reflect provinces in Indonesia, one is a cluster of more traditional provinces and the other is a cluster of more modern provinces. The cluster results are then shown in a map using Google Map API.

  20. Descriptive study of stress and satisfaction at work in the Saragossa university services and administration staff

    Directory of Open Access Journals (Sweden)

    Lucha Lopez Ana

    2010-04-01

    Full Text Available Abstract Background The notion of stress in connection with the work environment became an important topic during the 1970's, when the first studies on the subject were published and the term of work stress was first coined. In 1974, Freudenberger proposed the term burnout to refer to the condition of physical and emotional exhaustion, as well as the associated negative attitudes, resulting from the intense interaction in working with people. The aim of our study is to examine burnout and job satisfaction in Saragossa University Services and Administration Staff (SAS and detect the main factors which could contribute to too much stress, because job stress has emerged as a major psychosocial influence on mental health, associated with burnout. Methods 24 people from the Services and Administration Staff in the University of Saragossa participated in the study. The research was carried out during the implementation of a module on Stress Management organised by the University of Saragossa and commissioned to the Unit for Research in Physical Therapy (University School of Health Sciences from that University. This research is an exploratory research to improve the stress management program. A personal interview was carried out and additionally, participants were given the Maslach Burnout Inventory and the Scale of Satisfaction at Work of Warr, Cook & Wall. Results However using small sample this is worth to state that participants present most of them low burnout levels in the burnout scale. Only in one person high exhaustion level was reflected, even though other seven showed mean levels; in the professional self-esteem section, most of them showed high self-esteem, with two cases of low self-esteem and five with mean level. With regard to satisfaction people participating in the study show mean levels in intrinsic as much as in extrinsic factors and general satisfaction. Conclusions Services and Administration Staff from the University of

  1. Impact of structural characteristics on starch digestibility of cooked rice.

    Science.gov (United States)

    Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

    2016-01-15

    To examine the impact of structural characteristics of cooked rice grains on their starch digestibility, a simulated in vitro gastro-small intestinal digestion technique was applied to intact and homogenised cooked rice samples. The starch hydrolysis percentage increased during simulated small intestinal digestion, in which approximately 65% and 24% of the starch was hydrolysed within the first 5min, for homogenised and intact cooked rice, respectively. The kinetic constant of homogenised cooked rice, which was regarded as an estimated digestion rate, was ∼8 times higher than the intact cooked rice. The homogenised and intact samples were also examined for any microstructural changes occurring during the in vitro digestion process using fluorescent and scanning electron microscopy. In the intact samples, the aleurone layers of the endosperm remained as thin-film like layers during in vitro digestion and thus may be regarded as less digestible materials that influence cooked rice digestibility.

  2. Used cooking oil as a green chemical admixture in concrete

    Science.gov (United States)

    Salmia, B.; Che Muda, Zakaria; Ashraful Alam, Md; Sidek, L. M.; Hidayah, B.

    2013-06-01

    According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

  3. Global approach of mean service satisfaction assessment

    Directory of Open Access Journals (Sweden)

    Ahmed Dooguy Kora

    2014-01-01

    Full Text Available A theoretical expression for mobile service satisfaction assessment has been proposed. Mobile networks users’ satisfaction is a major concern for the operators and regulators. Therefore a certain level of network qualification is required to be offered to consumers by operators thanks to the decisions initiated by the regulation authority. For the assessment of the level of satisfaction, several methodologies and tools (measuring and monitoring have emerged. Ranking in two broad categories, namely the objective and subjective methods, both have advantages as well as disadvantages. This Letter has proposed a unified approach to evaluate more objectively users’ level of satisfaction of a service based on the most common network key performance indicators (KPIs rate following the different methods. This approach's main advantage is that it has taken advantages of the different positive aspects of the existing methods and outperformed their limitations thanks to the introduced concept of global KPI. In addition, the size of samples according to each method has been considered. A mean service satisfaction theoretical expression has been proposed to regulation authority, consumers association and operators as common base of service satisfaction assessment.

  4. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.

    Science.gov (United States)

    Yuan, Yuan; Tarres, Adrienne; Bessaire, Thomas; Rademacher, Wilhelm; Stadler, Richard H; Delatour, Thierry

    2017-08-01

    Mepiquat (N,N-dimethylpiperidinium) is a plant growth regulator registered for use as its chloride salt in many countries on cereals and other crops. Recent model system studies have shown that natural chemicals present in crop plants, such as pipecolic acid and pipecolic acid betaine, may furnish mepiquat through different chemical pathways, when subjected to temperatures in the range of 200°C. In this study, we cooked raw vegetables that did not contain mepiquat to a palatable state using different traditional cooking methods, and detected mepiquat in 9 out of 11 oven-cooked vegetables, reaching up to 189μg/kg dry wt in oven-cooked broccoli. Commercial oven potato fries generated mepiquat during cooking, typically in the range of 20-60μg/kg. Only traces of mepiquat (vegetables, including potatoes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Survivability of Salmonella cells in popcorn after microwave oven and conventional cooking.

    Science.gov (United States)

    Anaya, I; Aguirrezabal, A; Ventura, M; Comellas, L; Agut, M

    2008-01-01

    The survivability of Salmonella cells in popcorn preparation was determined for two distinct cooking methods. The first method used a standard microwave oven. The second method used conventional cooking in a pan. Prior to thermal processing in independent experiments, 12 suspensions in a range between 1x10(3) and 8x10(6) colony-forming units (CFU) per gram of Salmonella cells were inoculated in both raw microwave popcorn and conventional corn kernels. The influence of the initial concentration of Salmonella cells in the raw products and the lethal effects on Salmonella by thermal treatments for cooking were studied. Survival of Salmonella cells was determined in the thermally processed material by pre-enrichment and enrichment in selective medium, in accordance with the legislation for expanded cereals and cereals in flakes. Viable experimental contaminants were recovered from the conventionally cooked popcorn with initial inoculation concentrations of 9x10(4)cells/g or greater. Salmonella cell viability was significantly reduced after microwave oven treatment, with recoveries only from initial concentrations of 2x10(6)cells/g or superior.

  6. Dental practice satisfaction with preferred provider organizations

    Directory of Open Access Journals (Sweden)

    Schilling Elizabeth A

    2007-11-01

    Full Text Available Abstract Background Despite their increasing share of the dental insurance market, little is known about dental practices' satisfaction with preferred provider organizations (PPOs. This analysis examined practice satisfaction with dental PPOs and the extent to which satisfaction was a function of communications from the plan, claims handling and compensation. Methods Data were collected through telephone surveys with dental practices affiliated with MetLife between January 2002 and December 2004. Each respondent was asked a series of questions related to their satisfaction with a systematically selected PPO with which they were affiliated. Six different PPO plans had sufficient observations to allow for comparative analysis (total n = 4582. Multiple imputation procedures were used to adjust for item non-response. Results While the average level of overall satisfaction with the target plan fell between "very satisfied" and "satisfied," regression models revealed substantial differences in overall satisfaction across the 6 PPOs (p Conclusion Results demonstrate the importance of compensation to dental practice satisfaction with PPOs. However, these results also highlight the critical role of service-related factors in differentiating plans and suggest that there are important non-monetary dimensions of PPO performance that can be used to recruit and retain practices.

  7. Degree of satisfaction among hearing aid users

    Directory of Open Access Journals (Sweden)

    Mondelli, Maria Fernanda Capoani Garcia

    2013-01-01

    Full Text Available Introduction: Hearing loss (HL is defined as the complete or partial loss of hearing ability. Aims: To characterize (1 the degree of satisfaction among adult and elderly hearing aid (HA users who were treated by a public hearing health service and (2 the relationship between satisfaction and the variables of gender, age, degree of HL, and type of HA. Method: The clinical and experimental study included the administration of the Satisfaction with Amplification in Daily Life (SADL questionnaire to 110 patients who had used HAs for more than 3 months and were 18 years of age or older. Results: Test patients were sex-balanced (48% were women and had a mean age of 67 years. A relatively high incidence of sensorineural moderate HL was detected in the study patients (66% and device B was the most commonly used HA type (48%. No significant differences were evident between HA satisfaction and sex. The importance placed on services/costs and personal image varied between age groups. Correlation was evident at all levels between user satisfaction and amplification. Decreased satisfaction was observed in individuals with severe and/or profound HL. The type of HA used yielded statistically significant differences in the positive effects referring. Conclusion: No correlations were evident between the different factors proposed. HA users exhibited high levels of satisfaction in all SADL areas.

  8. Evaluation of N-Nitrosamine Formation in Routine Potato Cooking

    Directory of Open Access Journals (Sweden)

    Qajarbeygi

    2015-08-01

    Full Text Available Background Nitrosamine is amongst carcinogen chemical compounds, which can enter the human body through consumption of food. Potatoes are a root vegetable consumed by many people around the world, however their potential for nitrosamine formation during cooking processes needs to be considered for public health matters. Objectives In this study we evaluated the effect of conventional potato cooking method on N-nitrosamine compound formation. Materials and Methods The amounts of four nitrosamines, namely N-nitrosodimethylamine (NDMA, N-nitrosodiethylamine (NDEA, N-nitrosopiperidine (NPIP and N-nitrosopyrrolidine (NPYR were determined in four different potato-baking methods. Sixty potato samples were randomly collected from Hamadan city. Fried potato samples were roasted at 180°C and boiled potato samples were scalded at 120°C. Nitrosamine levels were measured using gas chromatography coupled with electronic ionization detector (GC-EID, and spectrophotometry was used for measuring nitrite. Results Fried samples that were measured by the gas chromatography method had the highest average levels of nitrosamine compounds; NDMA, 5.09 ng kg-1, and NDEA, 8.66 ng kg-1. Low levels of nitrosamine compounds were associated with raw potatoes, in which no nitrosamine compound was detected. Based on the analysis of the potato samples by spectrophotometry, the highest levels of nitrite was found in raw potatoes with a mean of 2.43 mg kg-1 and the lowest levels of nitrite were detected in boiled potatoes with an average of 1.172 mg kg-1. Conclusions Nitrosamine was formed with conventional potato baking methods with the most nitrosamine formation found on the surface fried samples. Nitrites amount in baked potatoes decreased. Generally, the amount of nitrosamine in baked potato samples was lower than acceptable limits.

  9. Customer Satisfaction in Hotel Services

    OpenAIRE

    Bizi Mubiri, Joleen

    2016-01-01

    The purpose of this thesis was to investigate how customer satisfaction enhances customer loyalty in hotels. Specifically, the thesis used Lake Kivu Serena Hotel as a case study. Customer retention is achieved by involving customers in improving the quality of services offered by a hotel. Moreover, customers feel appreciated when they realize that the hotel is committed to improving their experience. Qualitative and quantitative methods of research were used to collect the data for the re-...

  10. Waiting Lines and Customer Satisfaction

    OpenAIRE

    Sridhar, M. S.

    2001-01-01

    The paper points out certain quantitative methods largely ignored by library service providers, highlights the importance of customer participation in service delivery process, examines the concepts service quality and customer satisfaction, emphasizes the need for appropriately handling waiting lines in service organisations, presents briefly the theory of waiting lines (queuing theory), psychology of customers in waiting lines with illustrations from library situations, discusses ways and m...

  11. Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2004-07-01

    Cegibat, the information-recommendation agency of Gaz de France for building engineering professionals, has organized this conference meeting on professional cooking to present the existing gas solutions to manage together the space heating, the air conditioning, the refrigeration and the cooking: evolution of markets with new consumer habits, natural gas technologies and innovations, architecture of cooking rooms: esthetics and functionality, opening of energy markets and new gas supplying contracts. (J.S.)

  12. Satisfaction with visit to tourism attractions

    OpenAIRE

    Navrátil, Josef; Pícha, Kamil; Navrátilová, Jana

    2012-01-01

    The aim of this study is to assess the impact of a several factors on satisfaction with a visit to water-based natural attractions. After reviewing relevant studies, it was hypothesized that satisfaction is influenced by push motivations, pull motivations, on-site experience, perceived quality and perceived values of visit. As a method of data reduction, the factor analysis based on principal component analysis was used for multi-item constructs (push motivations, pull motivations, on-site ex...

  13. Measuring Customer Satisfaction on the Internet

    OpenAIRE

    Walczuch, R.M.; Hofmaier, K.

    2000-01-01

    Based on the Expectancy Disconfirmation Model as the underlying construct, methods to measure customer satisfaction with products and the steps to be undertaken in the research process are investigated. The measurement of Derived Satisfaction using (dis)confirmation was identified to be the appropriate approach to CS measurement. Prior research has also shown that during the research process, several points specific to CS measurements need to be accounted for. The Internet services currently ...

  14. children satisfaction of nursing care by drawing

    OpenAIRE

    Sara Shirdelzade; Elahe Ramezanzade; Akram Gazerani

    2014-01-01

    Background & Objective: Patient satisfaction is the main indicator of the quality of healthcare systems. Usually in pediatric works parents are questioned due to lack of appropriate scale. Therefore, this study was done to assess the children’s satisfaction themselves by drawing which is an applicable scale for them.Patients & methods: This study was done with 20 hospitalized children aged 6-12 This study was done with 20 hospitalized children aged 6-12 years in medical and surgical wards of ...

  15. Cooking for geeks: real science, great hacks, and good food

    National Research Council Canada - National Science Library

    Potter, Jeff

    2010-01-01

    ... .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Functional Fixedness 5 A Few Words on Nutrition 10 Tips for Newbies 12 Picking a Recipe 22 Reading Between the Lines 26 Cooking for One...

  16. An interval UTA method based on the satisfaction degree of decision maker%基于决策人满意度的区间UTA方法

    Institute of Scientific and Technical Information of China (English)

    熊文涛; 冯育强

    2016-01-01

    针对区间数多准则决策问题,扩展了传统的效用加性(utility additive,UTA)方法,提出了一种区间UTA方法。该方法首先根据传统的UTA方法,将参考方案的所有指标值转换为效用范围,即效用区间;然后利用区间数运算,得到参考方案的综合效用,进一步根据决策人的满意度和区间数的中点、半宽构建一个线性规划模型,计算出最小误差;在再优化分析中,以各指标下所有节点郊用的方差最小为目标函数,建立二次规划模型,计算出每一指标下各节点的效用值,利用效用值得到待评方案的综合效用区间和排序。算例表明,提出的区间UTA方法能有效地对方案排序,并与决策人以往的偏好信息一致。%An interval UTA method was proposed for inferring interval utility functions from a partial preorder of alter-natives evaluated on multiple criteria,which was an extension of the well-known UTA method capable to handle the in-terval evaluation data.Firstly,according to the original UTA method,the interval attribute values of all reference op-tions were transformed into the ranges of utility,namely,the utility intervals.Next,the overall utility intervals were calculated using the arithmetic operations of interval number.A linear programming model was constructed based on the satisfaction degree of decision maker utilizing the mid-point and half-width of interval numbers.After the total error val-ue was obtained,a quadratic programming model was established in the post-optimization step,where the objective function was the minimum utility variance of all nodes along all criteria.The obtained utility values of all nodes were used to calculate the overall utility intervals and ranking of alternatives under evaluation.Numerical example showed that the alternatives could effectively ranked using the proposed interval UTA method,which was compatible with the preference information of decision

  17. Beyond Multiplication: Incorporating Importance into Client Satisfaction Measures

    Science.gov (United States)

    Hsieh, Chang-Ming

    2014-01-01

    Objective: This article brings the discussions on incorporating perceived importance across study areas into the study of client satisfaction and cautions the use of multiplicative scores (multiplying satisfaction and importance scores) as a weighting method. An alternative weighting method is provided. Method: Analyze data from a client…

  18. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

    Science.gov (United States)

    Grobbel, J P; Dikeman, M E; Hunt, M C; Milliken, G A

    2008-05-01

    Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-maturity carcasses were assigned to either 14-d tenderness measurement or to display and then to 18-d [80% O(2), 20% CO(2) (HiO(2)) modified atmosphere packaging (MAP)] or 28-d [vacuum package (VP) and ultra low (ULO(2)) plus CO MAP blends] tenderness measurement. Loins were then fabricated on d 7 postmortem into 2.54-cm-thick steaks. Steaks 8 to 10 caudal to the first 7 steaks were bisected, assigned to a packaging treatment, and used for internal cooked color. One full steak was used for initial tenderness. Packaging treatments were as follows: vacuum-packaging (VP); 80% O(2), 20% CO(2) (HiO(2)); 0.4% CO, 35% CO(2), 64.6%N(2) (ULO(2)CO); 0.4% CO, 99.6% CO(2) (ULO(2)COCO(2)); 0.4% CO, 99.6% N(2) (ULO(2)CON(2)); or 0.4% CO, 99.6% Ar (ULO(2)COAr). Steaks packaged in HiO(2) MAP were in dark storage (2 degrees C) for 4 d, and all other steaks were in dark storage for 14 d. Steaks were displayed under fluorescent lighting (2,153 lx; 3,000 K) for 7 d, with instrumental color measured on d 0 and 7 of display. Trained color panelists (n = 10) assigned color scores. Steaks for Warner-Bratzler shear force and cooked color were cooked to 70 degrees C. Steaks packaged in the 4 ULO(2) MAP blends with CO had no change (P > 0.05) or increased (P HiO(2) MAP discolored faster (P 0.05) in Warner-Bratzler shear force on d 14 postmortem. Steaks packaged in HiO(2) MAP were less tender (P HiO(2) had the lowest (P HiO(2) MAP and equal or better tenderness. Packaging atmospheres altered the internal cooked color, with steaks packaged in HiO(2) MAP exhibiting premature browning.

  19. Dual diagnosis clients' treatment satisfaction - a systematic review

    Directory of Open Access Journals (Sweden)

    Stirling John

    2011-04-01

    Full Text Available Abstract Background The aim of this systematic review is to synthesize existing evidence about treatment satisfaction among clients with substance misuse and mental health co-morbidity (dual diagnoses, DD. Methods We examined satisfaction with treatment received, variations in satisfaction levels by type of treatment intervention and by diagnosis (i.e. DD clients vs. single diagnosis clients, and the influence of factors other than treatment type on satisfaction. Peer-reviewed studies published in English since 1970 were identified by searching electronic databases using pre-defined search strings. Results Across the 27 studies that met inclusion criteria, high average satisfaction scores were found. In most studies, integrated DD treatment yielded greater client satisfaction than standard treatment without explicit DD focus. In standard treatment without DD focus, DD clients tended to be less satisfied than single diagnosis clients. Whilst the evidence base on client and treatment variables related to satisfaction is small, it suggested client demographics and symptom severity to be unrelated to treatment satisfaction. However, satisfaction tended to be linked to other treatment process and outcome variables. Findings are limited in that many studies had very small sample sizes, did not use validated satisfaction instruments and may not have controlled for potential confounders. A framework for further research in this important area is discussed. Conclusions High satisfaction levels with current treatment provision, especially among those in integrated treatment, should enhance therapeutic optimism among practitioners dealing with DD clients.

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

    Science.gov (United States)

    Zahr, Rola; Sibeko, Lindiwe

    2017-03-01

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

  1. Empirical research on Kano's model and customer satisfaction.

    Science.gov (United States)

    Lin, Feng-Han; Tsai, Sang-Bing; Lee, Yu-Cheng; Hsiao, Cheng-Fu; Zhou, Jie; Wang, Jiangtao; Shang, Zhiwen

    2017-01-01

    Products are now developed based on what customers desire, and thus attractive quality creation has become crucial. In studies on customer satisfaction, methods for analyzing quality attributes and enhancing customer satisfaction have been proposed to facilitate product development. Although substantial studies have performed to assess the impact of the attributes on customer satisfaction, little research has been conducted that quantitatively calculate the odds of customer satisfaction for the Kano classification, fitting a nonlinear relationship between attribute-level performance and customer satisfaction. In the present study, the odds of customer satisfaction were determined to identify the classification of quality attributes, and took customer psychology into account to suggest how decision-makers should prioritize the allocation of resources. A novel method for quantitatively assessing quality attributes was proposed to determine classification criteria and fit the nonlinear relationship between quality attributes and customer satisfaction. Subsequently, a case study was conducted on bicycle user satisfaction to verify the novel method. The concept of customer satisfaction odds was integrated with the value function from prospect theory to understand quality attributes. The results of this study can serve as a reference for product designers to create attractive quality attributes in their products and thus enhance customer satisfaction.

  2. Empirical research on Kano’s model and customer satisfaction

    Science.gov (United States)

    Lin, Feng-Han; Tsai, Sang-Bing; Lee, Yu-Cheng; Hsiao, Cheng-Fu; Zhou, Jie; Wang, Jiangtao; Shang, Zhiwen

    2017-01-01

    Products are now developed based on what customers desire, and thus attractive quality creation has become crucial. In studies on customer satisfaction, methods for analyzing quality attributes and enhancing customer satisfaction have been proposed to facilitate product development. Although substantial studies have performed to assess the impact of the attributes on customer satisfaction, little research has been conducted that quantitatively calculate the odds of customer satisfaction for the Kano classification, fitting a nonlinear relationship between attribute-level performance and customer satisfaction. In the present study, the odds of customer satisfaction were determined to identify the classification of quality attributes, and took customer psychology into account to suggest how decision-makers should prioritize the allocation of resources. A novel method for quantitatively assessing quality attributes was proposed to determine classification criteria and fit the nonlinear relationship between quality attributes and customer satisfaction. Subsequently, a case study was conducted on bicycle user satisfaction to verify the novel method. The concept of customer satisfaction odds was integrated with the value function from prospect theory to understand quality attributes. The results of this study can serve as a reference for product designers to create attractive quality attributes in their products and thus enhance customer satisfaction. PMID:28873418

  3. Marine Ice Atlas for Cook Inlet, Alaska

    Science.gov (United States)

    2007-11-02

    microwave/imager TDD thawing degree-day USACE U.S. Army Corps of Engineers USCB U.S. Census Bureau USCG U.S. Coast Guard USNO U.S. Naval Observatory WMO...large com- mercial fishing fleet based there. Homer, also a center for tourism , has a population of about 4,800. Marine facilities there include a deep...the importance of commercial navigation, fishing, and tourism access to remote sites around Cook Inlet, the practice continues today with even greater

  4. Conference in honor of Kenneth Cooke

    CERN Document Server

    Martelli, Mario

    1991-01-01

    The meeting explored current directions of research in delay differential equations and related dynamical systems and celebrated the contributions of Kenneth Cooke to this field on the occasion of his 65th birthday. The volume contains three survey papers reviewing three areas of current research and seventeen research contributions. The research articles deal with qualitative properties of solutions of delay differential equations and with bifurcation problems for such equations and other dynamical systems. A companion volume in the biomathematics series (LN in Biomathematics, Vol. 22) contains contributions on recent trends in population and mathematical biology.

  5. Chemical changes during extrusion cooking. Recent advances.

    Science.gov (United States)

    Camire, M E

    1998-01-01

    Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches, and non-starch polysaccharides can fragment, creating reactive molecules that may form new linkages not found in nature. Vitamin stability varies with vitamin structure, extrusion conditions, and food matrix composition. Little is known about the effects of extrusion parameters on phytochemical bioavailability and stability. Reactive extrusion to create new flavor, antioxidant and color compounds will be an area of interest in the future.

  6. Local Cooking Oil Faces Foreign Challenges

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Alarming local oil industry This year, the purchasing price of rapeseed from China's major production bases has gone up due to the decline in planting area of oil-bearing crops. In this June, the purchase price of rapeseeds from Anhui Province, a major rape production base in China, increased by 10%~20% from this May and by 50%~60% over last year. It was even 0.26 yuan /jin (half a kilogram) higher than the highest price level of last year. Domestic oil price rise has also resulted in the increasing import of cooking oil.

  7. Factors affecting frontline workers' satisfaction with supervision.

    Science.gov (United States)

    Noelker, Linda S; Ejaz, Farida K; Menne, Heather L; Bagaka's, Joshua G

    2009-02-01

    Objective. This research was guided by a stress and support model to examine the effects of frontline workers' background characteristics, personal stressors, job-related stressors, and workplace support on satisfaction with supervision. Method. Survey data were collected from 644 workers in 49 long-term-care settings that employed them. Regression analysis were used to determine the effects of worker level and then Hierarchical Linear Modeling (HLM) and organizational factors on the outcome. Results. Although all four variable categories made significant contributions to explaining satisfaction with supervision, the most powerful were personal stressors and job-related stressors. Results from HLM analysis showed frontline workers in nursing homes and those employed in for-profit organizations had lower levels of satisfaction with supervision. Discussion. Findings suggest organizational interventions to address workers' financial and health issues and management practices such as better training programs and peer mentoring could enhance workers' satisfaction with supervision.

  8. ISLAMIC CARING MODEL ON INCREASE PATIENT SATISFACTION

    Directory of Open Access Journals (Sweden)

    Muh. Abdurrouf

    2017-04-01

    Full Text Available Introduction: Patient satisfaction was important aspect that must be considered by health service providers, patients who were not satisfied will leave the hospital and be a competitor's customers so be able caused a decrease in sales of products/services and in turn could reduce and even loss of profit, therefore, the hospital must provided the best service so that it could increase patient satisfaction. The purpose of this study was to exams the effect of Islamic caring model on increase patient satisfaction.. Method: This study was used pre-experimental design, the respondents were 31 patients in the treatment group assigned Islamic caring and 31 patients with a kontrol group that were not given Islamic caring Inpatient Surgical Sultan Agung Islamic Hospital Semarang by using consecutive sampling techniques, patient satisfaction data collected through questionnaires and analyzed with Mann-Whitney test, as for finding out the Islamic caring for patient satisfaction were analyzed with spearmen's rho test. Result: The results showed that there was a significant influence of Islamic caring for perceived disconfirmation (p=0,000 there was a perceived disconfirmation influence on patient satisfaction significantly (p=0,000, there was a significant influence of Islamic caring for patient satisfaction in the treatment group with a kontrol group (p=0.001. Discussion: Discussion of this study was Islamic caring model effect on the increase perceived disconfirmation and patient satisfaction, Perceived disconfirmation effect on patient satisfaction, patient satisfaction who given Islamic caring was increase, patients given Islamic caring had higher satisfaction levels than patients who not given Islamic caring. Suggestions put forward based on the results of the study of Islamic caring model could be applied in Sultan Agung Islamic Hospital as a model of nursing care, Islamic caring behavior can be learned and improved through training and commitment and

  9. 76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

    Science.gov (United States)

    2011-01-14

    ... (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking... revocation of the antidumping duty order on imports of porcelain-on-steel cooking ware from Taiwan and the... antidumping duty order on imports of porcelain-on-steel cooking ware from Taiwan and the countervailing...

  10. Organizational culture associated with provider satisfaction

    Science.gov (United States)

    Scammon, Debra L.; Tabler, Jennifer; Brunisholz, Kimberly; Gren, Lisa H.; Kim, Jaewhan; Tomoaia-Cotisel, Andrada; Day, Julie; Farrell, Timothy W.; Waitzman, Norman J.; Magill, Michael K.

    2014-01-01

    Objectives Assess 1) provider satisfaction with specific elements of PCMH; 2) clinic organizational cultures; 3) associations between provider satisfaction and clinic culture. Methods Cross sectional study with surveys conducted in 2011 with providers and staff in 10 primary care clinics implementing their version of a PCMH: Care by Design™. Measures included the Organizational Culture Assessment Instrument (OCAI) and the American Medical Group Association provider satisfaction survey. Results Providers were most satisfied with quality of care (M=4.14; scale=1–5) and interactions with patients (M=4.12) and least satisfied with time spent working (M=3.47), paper work (M =3.45) and compensation (M=3.35). Culture profiles differed across clinics with family/clan and hierarchical the most common. Significant correlations (p ≤ 0.05) between provider satisfaction and clinic culture archetypes included: family/clan negatively correlated with administrative work; entrepreneurial positively correlated with the Time Spent Working dimension; market/rational positively correlated with how practices were facing economic and strategic challenges; and hierarchical negatively correlated with Relationships with Staff and Resource dimensions. Discussion Provider satisfaction is an important metric for assessing experiences with features of a PCMH model. Conclusions Identification of clinic-specific culture archetypes and archetype associations with provider satisfaction can help inform practice redesign. Attention to effective methods for changing organizational culture is recommended. PMID:24610184

  11. Faculty Satisfaction in Academic Medicine.

    Science.gov (United States)

    Nyquist, Julie G.; Hitchcock, Maurice A.; Teherani, Arianne

    2000-01-01

    Describes the challenges and elements of satisfaction in academic medicine. Proposes a model of academic faculty satisfaction which postulates that organizational, job-related, and personal factors combine to develop self-knowledge, social knowledge, and satisfaction with outcomes of productivity, retention, and learner-patient satisfaction. (DB)

  12. Change in Localizations of Arsenic in Rice Grains After Cooking with High Arsenic Waters - µXRF and XANES studies

    Science.gov (United States)

    Datta, S.; Ryan, B.; Kumar, N.; Bortz, T.; Bolen, Z. T.

    2016-12-01

    Threats of Arsenic (As) through food uptake, via consumption of rice, is a potential pathway that presents a concern not only for the millions of inhabitants who reside in river valleys and irrigate their soil with contaminated water, but the global rice market as well. This study focuses on high As rice from India and Bangladesh grown in such soils, and the effect of boiling rice with As-contaminated water in preparation for dietary intake. Husked and unhusked rice grains were boiled with >500 µg/L As-bearing water from the field to simulate local cooking methods. The resulting cooked water was analyzed using iCAP low limit detection via ICP-MS to understand the changes in dissolved elemental concentrations before and after cooking, and HPLC was introduced to measure for changes in As speciation in the waters. Using spectroscopic methods such as µXRF mapping associated with µXANES, distribution/localization and speciation changes of As in rice grains were identified. Further, with Linear Combination Fitting (LCF) of XANES spectra utilizing relevant reference compounds (As-S, AsIII, AsV, MMA and DMA), organic and inorganic As species were able to be mapped within rice grains. The results for uncooked/raw grains showed that predominantly As-S combined with AsIII and AsV accounted for 90% of speciation in most samples, localized in areas such as the outer aleurone layer. When analyzing cooked rice grains, the speciation appears to be an unidentified As species while the best LCF shows between 63-93% of As as MMA. Arsenic was found less localized throughout the cooked grains but rather heterogeneously distributed when compared to the uncooked/raw samples. The analyses of boiled/cooked water resulted in a significant decrease in dissolved As post-cooking (90%), but a subsequent increase in elements such as K, La, Li, Mo, Na, Ni, and Zr was observed; As-V was shown to be the main in-As species in the cooked water. The impact that this study portrays is consuming rice

  13. The structure of psychological life satisfaction: insights from farmers and a general community sample in Australia

    Directory of Open Access Journals (Sweden)

    OBrien Léan V

    2012-11-01

    Full Text Available Abstract Background Psychological life satisfaction is a robust predictor of wellbeing. Public health measures to improve wellbeing would benefit from an understanding of how overall life satisfaction varies as a function of satisfaction with multiple life domains, an area that has been little explored. We examine a sample of drought-affected Australian farmers and a general community sample of Australians to investigate how domain satisfaction combines to form psychological satisfaction. In particular, we introduce a way of statistically testing for the presence of “supra-domains” of satisfaction to propose a novel way of examining the composition of psychological life satisfaction to gain insights for health promotion and policy. Methods Covariance between different perceptions of life domain satisfaction was identified by conducting correlation, regression, and exploratory factor analyses on responses to the Personal Wellbeing Index. Structural equations modelling was then used to (a validate satisfaction supra-domain constructs emerging from different perceptions of life domain satisfaction, and (b model relationships between supra-domains and an explicit measure of psychological life satisfaction. Results Perceived satisfaction with eight different life domains loaded onto a single unitary satisfaction construct adequately in each sample. However, in both samples, different domains better loaded onto two separate but correlated constructs (‘supra-domains’: “satisfaction with connectedness” and “satisfaction with efficacy”. Modelling reciprocal pathways between these supra-domains and an explicit measure of psychological life satisfaction revealed that efficacy mediated the link between connectedness and psychological satisfaction. Conclusions If satisfaction with connectedness underlies satisfaction with efficacy (and thus psychological satisfaction, a novel insight for health policy emerges: psychological life satisfaction

  14. Domestic cooking and food skills: A review.

    Science.gov (United States)

    McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira

    2017-07-24

    Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.

  15. ASD Customer Satisfaction Survey

    Data.gov (United States)

    Department of Veterans Affairs — ASD implemented a customer satisfaction survey for our products and services. This feedback will provide a better understanding of how ASD products and services can...

  16. Patient satisfaction constructs.

    Science.gov (United States)

    Rahman, Muhammad Sabbir; Osmangani, Aahad M

    2015-01-01

    The purpose of this paper is to examine the five-factor structure of patients' satisfaction constructs toward private healthcare service providers. This research is a cross-sectional study. A questionnaire-based survey was conducted with previous and current Bangladeshi patients. Exploratory factor analysis was employed to extract the underlying constructs. Five underlying dimensions that play a significant role in structuring the satisfaction perceived by Bangladeshi private healthcare patients are identified in this study. Practical implications - The main contribution of this study is identifying the dimensions of satisfaction perceived by Bangladeshi patients regarding private healthcare service providers. Healthcare managers adopt the five identified underlying construct items in their business practices to improve their respective healthcare efficiency while ensuring overall customer satisfaction.

  17. Applicant Satisfaction Survey

    Data.gov (United States)

    Office of Personnel Management — The Chief Human Capital Officers developed 3 surveys that asks applicants to assess their satisfaction with the application process on a 1-10 point scale, with 10...

  18. Predictors of life satisfaction in retired physicians and spouses.

    Science.gov (United States)

    Guerriero Austrom, Mary; Perkins, Anthony J; Damush, Teresa M; Hendrie, Hugh C

    2003-03-01

    With the current demographic changes, adjustment to retirement has become a major concern for physicians. Yet information on adjustment to retirement gathered from retired physicians is sparse. Information on physician spouses following retirement is currently not available. Therefore, we conducted a survey of a multi-disciplinary group of retired physicians and their spouses on adjustment to retirement. A mail survey was sent to 1834 alumni who graduated from medical school prior to 1965. Responses were received from 795 (43 %) physicians and 455 spouses. Of the physicians, 678 indicated that they were retired or semi-retired. Life satisfaction was measured on a 9-point Likert scale. Levels of life satisfaction were high for both physicians and spouses. Approximately 88 % of both groups reported being mostly satisfied or better with their lives. Factors associated with better life satisfaction for physicians included better health, optimism, feelings of financial security, participation in activities and hobbies and a good sexual relationship. For spouses, good health, having a husband willing to help with chores, quality of relationships including sexual relationship and attending theatre or sporting events were associated with higher levels of life satisfaction. Spouses who had never worked reported higher levels of life satisfaction than spouses who had worked and were now retired. For changes in life satisfaction since physician retirement, predictors for both physicians and spouses were similar to those for life satisfaction. However, for physicians, both younger age and more years in retirement were independently associated with improved life satisfaction. Issues regarding loss of role and methods and reasons for retirement influenced satisfaction in the early retirees. For spouses, major challenges involved coping with changes in the marital relationship. Physicians and their spouses reported high levels of life satisfaction. The factors predicting life

  19. No-Cook Process for Ethanol Production Using Indian Broken Rice and Pearl Millet

    Directory of Open Access Journals (Sweden)

    Vipul Gohel

    2012-01-01

    Full Text Available No-cook process using granular starch hydrolyzing enzyme (GSHE was evaluated for Indian broken rice and pearl millet. One-factor-at-a-time optimization method was used in ethanol production to identify optimum concentration of GSHE, under yeast fermentation conditions using broken rice and pearl millet as fermentation feedstocks. An acid fungal protease at a concentration of 0.2 kg per metric ton of grain was used along with various dosages of GSHE under yeast fermentation conditions to degrade the grain proteins into free amino nitrogen for yeast growth. To measure the efficacy of GSHE to hydrolyze no-cook broken rice and pearl millet, the chemical composition, fermentation efficiency, and ethanol recovery were determined. In both feedstocks, fermentation efficiency and ethanol recovery obtained through single-step no-cook process were higher than conventional multistep high-temperature process, currently considered the ideal industrial process. Furthermore, the no-cook process can directly impact energy consumption through steam saving and reducing the water cooling capacity needs, compared to conventional high-temperature process.

  20. Automatic control with fuzzy logic of home-made beer production in maceration and cooking stages

    Directory of Open Access Journals (Sweden)

    Mariano Luján Corro

    2010-06-01

    Full Text Available The process of home-made beer production in the malt maceration and cooking stages was controlled automatically with fuzzy logic, across different performers considering the time and temperature of the process, using 2009LabVIEW. The equipment was mainly composed of three 20 L capacity stainless steel containers (water supply, maceration and cooking, an additional hops container, a data acquisition card (PIC 16F877a micro controller, three LM35 temperature sensors and 11 on/off type performers, which were governed by a total of 47 Mandani type fuzzy rules with trapezoidal membership functions, using the method of center area for the defuzzification. The performers: electrovalves (5, pumps (2, heaters (3 and a stirrer, in approximately 4 hours, were adequately controlled in their early maceration and cooking stages. The beer obtained by automatic control with fuzzy logic in the maceration and cooking stages, had the following characteristics: 0.98 g/cm3 of density, 3.9 of pH, total acidity expressed as 0.87% of lactic acid, 6.2ºGL of alcoholic degree and 0.91% w/v of CO2 percentage.

  1. Effect of amylase treatment on the consistency of cooked, fermented oat bran porridge.

    Science.gov (United States)

    Raheem, D

    1995-08-01

    Oat bran porridges were cooked and fermented at 5, 10, 15, and 20% solids (as is basis). Cooking was carried out on gas stove and viscograph. Supplementation with malt flour at 0.1, 0.25, 0.5, 0.75, and 1%. Cooked oat bran porridge was inoculated with fresh yoghurt and fermented 18 h overnight in an incubator at 42 degrees C. Falling number values were made to estimate the effects of amylase treatments by addition of malt flour on oat bran slurry when heated in an aqueous suspension. Pasting properties were observed with the viscograph and consistency measurements were made with Bostwick consistometer. The falling number method was not suitable for consistency measurements due to wide variations in values obtained. Enzymatic additions reduced the consistency of porridge with an increase in flowability during measurements. The peak heights obtained from the viscograms reduced proportionally with an increase in malt flour supplementation. The desirability of a product with higher energy values and a sufficiently low consistency that is spoonable was possible with cooked, fermented oat bran porridge.

  2. Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation.

    Science.gov (United States)

    Mortensen, Margit; Thybo, Anette K; Bertram, Hanne C; Andersen, Henrik J; Engelsen, Søren B

    2005-07-27

    Continuous low-field (LF) (1)H NMR relaxometry was used to monitor the structural changes during cooking of potatoes with two different dry matter (DM) contents. A principal component analysis of the relaxation decay curves revealed major events related to water mobility during cooking, which occur at 53 and 60 degrees C for potatoes with medium and low DM contents, respectively. Exponential analysis of the relaxation decays reveals two major water populations in the potato: a slow-relaxing (assigned to water in cytoplasm and extracellular cavities) water component, T(22) ( approximately 350-550 ms), and a fast-relaxing component (primarily assigned to water associated with starch and cell walls), T(21) ( approximately 45-65 ms). Significant DM dependent shifts in both the T(21) and T(22) relaxation time constants were observed during cooking, indicating that starch gelatinizes between 53 and 70 degrees C with water exchanging with the hydroxyls of starch (transition in T(21)) and cells start to disrupt with an increase in diffusion volumes at approximately 60 degrees C (transition in T(22)). The study reveals that continuous LF NMR measurement is an excellent and highly sensitive method to study changes in water mobility and water populations during the cooking of potatoes.

  3. The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

    OpenAIRE

    Ermy Teti; Sakti Hutabarat; Asriati Nofionna

    2011-01-01

    Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

  4. Production and application of biodiesel from waste cooking oil

    Science.gov (United States)

    Tuly, S. S.; Saha, M.; Mustafi, N. N.; Sarker, M. R. I.

    2017-06-01

    Biodiesel has been identified as an alternative and promising fuel source to reduce the dependency on conventional fossil fuel in particular diesel. In this work, waste cooking oil (WCO) of restaurants is considered to produce biodiesel. A well-established transesterification reaction by sodium hydroxide (NaOH) catalytic and supercritical methanol (CH3OH) methods are applied to obtain biodiesel. In the catalytic transesterification process, biodiesel and glycerine are simultaneously produced. The impact of temperature, methanol/WCO molar ratio and sodium hydroxide concentration on the biodiesel formation were analysed and presented. It was found that the optimum 95% of biodiesel was obtained when methanol/WCO molar ratio was 1:6 under 873 K temperature with the presence of 0.2% NaOH as a catalyst. The waste cooking oil blend proportions were 10%, 15%, 20% and 25% and named as bio-diesel blends B-10, B-15, B-20, and B-25, respectively. Quality of biodiesel was examined according to ASTM 6751: biodiesel standards and testing methods. Important fuel properties of biodiesel, such as heating value, cetane index, viscosity, and others were also investigated. A four-stroke single cylinder naturally aspirated DI diesel engine was operated using in both pure form and as a diesel blend to evaluate the combustion and emission characteristics of biodiesel. Engine performance is examined by measuring brake specific fuel consumption and fuel conversion efficiency. The emission of carbon monoxide (CO), carbon dioxide (CO2), nitrogen oxides (NOx), and others were measured. It was measured that the amount of CO2 increases and CO decreases both for pure diesel and biodiesel blends with increasing engine load. However, for same load, a higher emission of CO2 from biodiesel blends was recorded than pure diesel.

  5. Characterization of volatile organic compounds from different cooking emissions

    Science.gov (United States)

    Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wen, Wei; Wang, Xiaoqi; Yao, Sen

    2016-11-01

    Cooking fume is regarded as one of the main sources of urban atmospheric volatile organic compounds (VOCs) and its chemical characteristics would be different among various cooking styles. In this study, VOCs emitted from four different Chinese cooking styles were collected. VOCs concentrations and emission characteristics were analyzed. The results demonstrated that Barbecue gave the highest VOCs concentrations (3494 ± 1042 μg/m3), followed by Hunan cuisine (494.3 ± 288.8 μg/m3), Home cooking (487.2 ± 139.5 μg/m3), and Shandong cuisine (257.5 ± 98.0 μg/m3). The volume of air drawn through the collection hood over the stove would have a large impact on VOCs concentration in the exhaust. Therefore, VOCs emission rates (ER) and emission factors (EF) were also estimated. Home cooking had the highest ER levels (12.2 kg/a) and Barbecue had the highest EF levels (0.041 g/kg). The abundance of alkanes was higher in Home cooking, Shandong cuisine and Hunan cuisine with the value of 59.4%-63.8%, while Barbecue was mainly composed of alkanes (34.7%) and alkenes (39.9%). The sensitivity species of Home cooking and Hunan cuisine were alkanes, and that of Shandong cuisine and Barbecue were alkenes. The degree of stench pollution from cooking fume was lighter.

  6. A Touching and Contagious Captain Cook: Thinking History through Things

    Directory of Open Access Journals (Sweden)

    Stephen Muecke

    2011-04-01

    What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

  7. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    XiaoAnhong; PanChongdao; 等

    2000-01-01

    An experiment of flour quality was carried out by means of cooking.It was proven that the flour quality could be evaluated directly,accurately and raliablely by cooking experiment,which should be able to guide reasonble processing and utilizing flour.

  8. assessment of household energy utilized for cooking in ikeja, lagos ...

    African Journals Online (AJOL)

    EYERE

    Household cooking energy accounts for a major part of the total energy consumed in Nigeria. Factors ... energy for cooking can be classified into solid fuels and non-solid fuels. ... previously used fuel [11] whereas, other factors such as culture ...

  9. Gas cooking, kitchen ventilation, and exposure to combustion products

    NARCIS (Netherlands)

    Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; De Vries, H

    2006-01-01

    We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real

  10. The effect of cooking on the phytochemical content of vegetables

    NARCIS (Netherlands)

    Palermo, M.; Pellegrini, N.; Fogliano, V.

    2014-01-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scie

  11. A Touching and Contagious Captain Cook: Thinking History through Things

    Directory of Open Access Journals (Sweden)

    Stephen Muecke

    2011-04-01

    What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

  12. The effect of cooking on the phytochemical content of vegetables

    NARCIS (Netherlands)

    Palermo, M.; Pellegrini, N.; Fogliano, V.

    2014-01-01

    Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed

  13. The Relationship of Sexual Satisfaction and Marital Satisfaction with Domestic Violence against Pregnant Women

    Directory of Open Access Journals (Sweden)

    Somayeh Ramezani

    2015-10-01

    Full Text Available Introduction: Domestic violence is one of the most important public health priorities that directly or indirectly impact on pregnancy outcomes. Given the importance of sexuality in pregnancy and its effect on marital relations, this study aimed to investigate the relationship between sexual satisfaction and violence against pregnant women.Methods: In this cross-sectional study, 430 pregnant women admitted to Fatemiyeh hospital in Shahroud during the first quarter of 2015, after obtaining informed consent, were selected to complete Larson Sexual Satisfaction Scale and ENRICH Marital Satisfaction Scale as well as Domestic Violence questionnaire. Relationships between variables were analyzed using structural equation modeling.Results: The mean age of mothers was 28±5.2 years. Prevalence of domestic violence was reported 84.4% in this study. The 81.2% of participants reported physical violence, 55.8% reported emotional violence and 25.3% reported sexual violence. The mean score of marital satisfaction in women with domestic violence (162.5 ± 28.9 was significantly lower than that in pregnant women without domestic violence (188.7 ± 31.4. A significant negative relationship was observed between sexual satisfaction and marital satisfaction with the domestic violence, --0.42 and ‌–0.61, respectively.Conclusion: Considering the high prevalence of domestic violence and its significant relationship with marital satisfaction and sexual satisfaction in this study, interventions and counseling are recommended to increase marital satisfaction and sexual satisfaction and to reduce domestic violence during pregnancy.

  14. Customer satisfaction and business excellence

    DEFF Research Database (Denmark)

    Kristensen, Kai; Martensen, Anne; Grønholdt, Lars

    , customer loyalty and performance, and optimal customer satisfaction is characterized which will help management choose the right quality parameters for improvement. Second, the paper describes empirical evidence that customer satisfaction measures, based on a modelling approach, have impact on economic......The topic for this paper is the link between customer satisfaction and business performance, which makes it possible to use customer satisfaction measures as basis for creating business excellence. First, the paper presents microeconomic models for the relationship between customer satisfaction...

  15. Customer satisfaction and business excellence

    DEFF Research Database (Denmark)

    Kristensen, Kai; Martensen, Anne; Grønholdt, Lars

    The topic for this paper is the link between customer satisfaction and business performance, which makes it possible to use customer satisfaction measures as basis for creating business excellence. First, the paper presents microeconomic models for the relationship between customer satisfaction......, customer loyalty and performance, and optimal customer satisfaction is characterized which will help management choose the right quality parameters for improvement. Second, the paper describes empirical evidence that customer satisfaction measures, based on a modelling approach, have impact on economic...

  16. Delicious Low GL space foods by using Low GI materials -IH and Vacuum cooking -

    Science.gov (United States)

    Katayama, Naomi; Nagasaka, Sanako; Murasaki, Masahiro; Space Agriculture Task Force, J.

    Enough life-support systems are necessary to stay in space for a long term. The management of the meal for astronauts is in particular very important. When an astronaut gets sick in outer space, it means death. To astronauts, the delicious good balance space foods are essential for their work. This study was aimed at making balance space foods menu for the healthy space-life. The kitchen utensil has a limit in the space environment. And a method to warm is only heater without fire. Therefore purpose of this study, we make the space foods which make by using vacuum cooking device and the IH heater We made space foods menu to referred to Japanese nutrition standard in 2010. We made space foods menu which are using "brown rice, wheat, soy bean, sweet potato and green-vegetable" and " loach and insects which are silkworm pupa, snail, mud snail, turmait, fly, grasshopper, bee". We use ten health adults as subjects. Ten subjects performed the sensory test of the questionnaire method. There was the sensuality examination in the item of "taste, a fragrance, color, the quantity" and acquired a mark at ten points of perfect scores.. We could make the space foods which we devised with vacuum cooking and IH deliciously. As a result of sensuality examination, the eight points in ten points of perfect scores was appeared. This result showed, our space food menu is delicious. We can store these space foods with a refrigerator for 20 days by making vacuum cooking. This thing is at all important result so that a save is enabled when surplus food was done in future by performing vacuum cooking. We want to make delicious space foods menu with vacuum cooking and IH heater more in future.

  17. 流动已婚育龄妇女避孕方法的使用对性生活满意度的影响%Effects of contraceptive methods on sexual satisfaction among migrant married women of childbearing ages

    Institute of Scientific and Technical Information of China (English)

    张君娴; 周彦岭; 黄萍; 刘建苏; 王珊; 塔吉古丽·吐尔逊

    2014-01-01

    目的:了解城市流动已婚育龄妇女的性生活满意度以及避孕方法使用对满意度的影响。方法:采用分层-整体-随机的方法,于2010年4月至2013年3月,在乌鲁木齐市六区一县流动人口较集中的社区,对18~50岁的流动已婚育龄妇女进行性生活情况与避孕措施使用情况的问卷调查。结果:在105422名对象中,对性生活“满意”的占50.43%、“偶尔满意”的占48.53%、“不满意”的占1.04%。多因素logistic回归分析显示,与未避孕的对象相比,使用宫内节育器、绝育术和药物避孕的对象,其“偶尔满意”的可能性较高,OR值分别为1.96(95%CI:1.86-2.07)、1.88(95%CI:1.69-2.08)、2.08(95%CI:1.97-2.20);使用宫内节育器的对象性生活“满意”的可能性也较高(OR=1.44,95%CI:1.16-1.79)。结论:有效的避孕措施,特别是宫内节育器的使用,能够提高流动已婚育龄妇女的性生活满意度。%To investigate effects of contraceptive methods on sexual satisfaction among migrant married women of childbearing ages.Methods:Stratified cluster sampling was used to recruit qualified subjects i. e.fertile woman aged from 18 to 50 years old in communities of six districts and one county in Urumchi,from April 2010 to March 2013.Questionnaire surveys about sexual life and contraceptive methods use were conducted by trained family planning providers.Results:Among the 105422 qualified subjects,the proportions of satisfaction, occasionally satisfaction and dissatisfaction were 50.43%,48.53% and 1.04%,respectively.Multi-logistic re-gression models analysis showed that,comparing with those without contraceptive method,subjects using IUD,steri-lization or contraceptive drugs had higher possibility of occasionally satisfaction in sexual life with OR=1 .96 (95%CI:1.86-2.07),1.88 (95%CI:1.69 -2.08),2.08 (95%CI:1.97 -2.20),and women using IUD had higher possibility of

  18. Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples.

    Science.gov (United States)

    da Silva, Francisco L F; de Lima, João P S; Melo, Luciana S; da Silva, Yarina S M; Gouveia, Sandro T; Lopes, Gisele S; Matos, Wladiana O

    2017-10-01

    Only some of ingested nutrients are available for absorption by the organism. The foods generally are submitted to some heat processing that may interfere in the bioaccessibility of nutrients. There are no studies of the influence of cooking under vacuum (sous vide) on the bioaccessibility of minerals. This study evaluated the in vitro bioaccessibility of Ca, Cu, Fe, K, Mg and Zn in bovine liver samples after traditional cooking in water and using the sous vide procedure. All heat treatments of bovine liver promoted the increase of the bioaccessibility of Ca, Cu, Fe, K and Mg, except for Zn when the effect was the opposite. The sous vide method provided higher bioaccessibility of these minerals than cooking in boiling water, except for K when both methods presented equivalent values. Samples of raw liver and liver cooked using sous vide method presented the following percentage of bioaccessible fraction, respectively: 39.7% and 95.8% (Ca), 8.78% and 26.9% (Cu), 8.80% and 39.5% (Fe), 30.2% and 42.6% (K), 26.4% and 43.9% (Mg), 24.8% and 36.3% (Zn). Thus, under the aspect of improvement availability of studied minerals by organism, the sous-vide technique was the most suitable to cook bovine liver. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Genotoxicity of fumes from heated cooking oils produced in Taiwan.

    Science.gov (United States)

    Wu, P F; Chiang, T A; Ko, Y C; Lee, H

    1999-02-01

    Epidemiologic investigations of lung cancer among Taiwanese nonsmoking women have found that exposure to fumes from cooking oils may be an important risk factor. Fume samples from three different commercial cooking oils (lard, soybean, and peanut oils) often used in Taiwan for preparing Chinese meals were collected for genotoxicity analysis in SOS chromotest and sister chromatid exchange (SCE) assays. The induction factors of the SOS chromotest in Escherichia coli PQ 37 were dependent on the concentrations of lard and soybean cooking oil extracts without S9 mix. In addition, when CHO-K1 cells were exposed to condensates of cooking oil fumes for 12 h, SCEs showed a dose-related increase in extracts of lard and soybean oil fumes. This result provides experimental evidence and is in accordance with the findings of epidemiologic studies that women exposed to the emitted fumes of cooking oils are at an increase risk of contracting lung cancer. Copyright 1999 Academic Press.

  20. Emotional Intelligence and Job Satisfaction

    Science.gov (United States)

    Hosseinian, Simin; Yazdi, Seyedeh-Monavar; Zahraie, Shaghayegh; Fathi-Ashtiani, Ali

    This study aims to investigate the effect of training some aspects of Emotional Intelligence (EI) on job satisfaction and productivity of employees. The results can help organizations to realize human capabilities and the way to improve them by paying more attention to psychological issues. We used a quasi-experimental method using a pre-test and a post-test designed with control group and a four-month follow-up. Study population consists of employees of Marine Installations and Construction Company. Considering variables like age, education and job rank, we selected 28 employees who earned the lowest score for EI. They were then randomly assigned to experimental and control groups. Each employee got job satisfaction and productivity questionnaires and their managers were given employee evaluation questionnaire. Then some aspects of EI were taught to the experimental group once a week for 10 sessions. Four months later, both groups were evaluated by managers. The results show that education did not increase employees` job satisfaction nor did it improve managers` evaluation. However, employees` productivity score after training sessions and managers` evaluation improved in the long run. The results reveal that training EI by further controlling the above-mentioned variables is effective and essential to improve human resources.

  1. Cooking time but not cooking method affects children's acceptance of Brassica vegetables

    NARCIS (Netherlands)

    Poelman, A.A.M.; Delahunty, C.M.; Graaf, de C.

    2013-01-01

    The home environment potentially presents a simple means to increase acceptance of sensory properties of vegetables by preparation. This research investigated how preparation can effectively impact upon children's acceptance for vegetables. Five- and six-year old children (n = 82, balanced for veget

  2. Cooking time but not cooking method affects children's acceptance of Brassica vegetables

    NARCIS (Netherlands)

    Poelman, A.A.M.; Delahunty, C.M.; Graaf, de C.

    2013-01-01

    The home environment potentially presents a simple means to increase acceptance of sensory properties of vegetables by preparation. This research investigated how preparation can effectively impact upon children's acceptance for vegetables. Five- and six-year old children (n = 82, balanced for

  3. Interdependence between Inventory Management and Employees’ Satisfaction

    Directory of Open Access Journals (Sweden)

    Dubravko Tomašić

    2013-06-01

    Full Text Available The study determines the correlation between the application of advanced models and methods of inventory optimisation in the supply chain in relation to the satisfaction of employees who are responsible for managing the inventory optimisation processes. The previous studies confirm that the optimisation of inventory management in the supply chain insures competitive advantages on the market. There is space for further research of impact of the achieved inventory optimisation in the supply chain on the change of the employees’ satisfaction. The paper establishes the interrelation of the interdependence of the achieved inventory optimisations on the satisfaction of the employees and the related synergy effects of acquiring added value of the companies on the market oriented to the satisfaction of the buyers and service users. The research has defined new knowledge in interdependence of inventory management optimisation on the change of indicators of employees’ satisfaction. Based on the performed research an assumption has been created for the design of an application package (so-called XaaS-based services for the management of interaction processes of inventory optimization in the supply chain, satisfaction of service users and employees.

  4. Effect of Customer Satisfaction on Company Performance

    Directory of Open Access Journals (Sweden)

    Petr Suchánek

    2015-01-01

    Full Text Available The subject of this article is customer satisfaction and its impact on company performance through satisfaction with its products, including a comparison with the competition. Research was conducted in search of factors which affect customer satisfaction on the one hand and the performance of the company on the other hand. We constructed a model explaining what specific factors (affecting customer satisfaction have an impact on the performance of a company. This model can help management to better run the business and achieve higher performance. The article is based on research that focused on companies in the food industry in Czech Republic and on their customers. First, we found the financial performance of surveyed companies (based on indicators ROA, ROE and assets turnover and on this basis they have been divided on companies efficient and inefficient. Furthermore factors were identified (based on previous research of authors that have an impact on customer satisfaction (among these factors include product quality, customer requirements for product, comparison with competitive products, etc.. With the use of non-parametric statistical methods, logistic regression and discriminant analysis was analyzed, what factors affecting customer satisfaction also affect business performance.

  5. Evaluation and Improvement of Food Safety Satisfaction Based on QFD

    OpenAIRE

    Pu Jin; Lu Qiang

    2015-01-01

    In view of the social phenomenon of people's generally low satisfaction with food safety, we introduced the QFD method to make evaluation and guidance for improvement. Based on scientific and reasonable evaluation index system of food safety satisfaction and the “quality house” of QFD core tool, a food safety satisfaction evaluation model was constructed. On the basis of the evaluation results, we analyzed the public food safety requirements and constructed the quality house between the publi...

  6. Penis size: Survey of female perceptions of sexual satisfaction

    OpenAIRE

    Eisenman Russell

    2001-01-01

    Abstract Background Does the size of the male penis, in terms of length or width, make a difference in female sexual satisfaction? Method To study the effect of penis width vs. length on female sexual satisfaction, 50 sexually active female undergraduate students were asked which felt better, i. e., was penis width or length more important for their sexual satisfaction. Results None reported they did not know, or that width and length were equally satisfying. A large majority, 45 of 50, repor...

  7. Strengthen the servant leadership to enhance the nurses’ job satisfaction

    Directory of Open Access Journals (Sweden)

    Yun-xia HAO

    2014-11-01

    Full Text Available Objective: Continue to improve and implement the service concept of "taking patients as the center" through enhancing nurses’ job satisfaction. Methods: Strengthen clinic functions of nursing department, which is guided by the demands of clinical nurses. Results: Clinical nurses’ job satisfaction keeps at a high level. Conclusion: Service-oriented mode of nursing management can make the nurses to keep good work experience and satisfaction.

  8. Model construction of nursing service satisfaction in hospitalized tumor patients

    OpenAIRE

    Chen, Yongyi; LIU, JINGSHI; Xiao, Shuiyuan; Liu, Xiangyu; Tang, Xinhui; Zhou, Yujuan

    2014-01-01

    This study aims to construct a satisfaction model on nursing service in hospitalized tumor patients. Using questionnaires, data about hospitalized tumor patients’ expectation, quality perception and satisfaction of hospital nursing service were obtained. A satisfaction model of nursing service in hospitalized tumor patients was established through empirical study and by structural equation method. This model was suitable for tumor specialized hospital, with reliability and validity. Patient s...

  9. Modeling emission rates and exposures from outdoor cooking

    Science.gov (United States)

    Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

    2017-09-01

    Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

  10. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time

    Directory of Open Access Journals (Sweden)

    Jose Sanchez del Pulgar

    2013-10-01

    Full Text Available The volatile organic compound (VOC profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C, time (5 or 12 h and vacuum (vacuum or air-packaged. As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  11. Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

    Science.gov (United States)

    del Pulgar, Jose Sanchez; Roldan, Mar; Ruiz-Carrascal, Jorge

    2013-10-10

    The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  12. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  13. Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.

    Science.gov (United States)

    Oz, Fatih; Seyyar, Esra

    2016-04-20

    The effects of different cooking temperatures (65, 75, and 85 °C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQx. In addition, the migration level of BPA in sous-vide-cooked samples ranged between 4.93 and 27.11 ng/g.

  14. Employee satisfaction and employee retention: catalysts to patient satisfaction.

    Science.gov (United States)

    Collins, Kevin S; Collins, Sandra K; McKinnies, Richard; Jensen, Steven

    2008-01-01

    Over the last few years, most health care facilities have become intensely aware of the need to increase patient satisfaction. However, with today's more consumer-driven market, this can be a daunting task for even the most experienced health care manager. Recent studies indicate that focusing on employee satisfaction and subsequent employee retention may be strong catalysts to patient satisfaction. This study offers a review of how employee satisfaction and retention correlate with patient satisfaction and also examines the current ways health care organizations are focusing on employee satisfaction and retention.

  15. Effect of Storage and Cooking Time on the Antioxidant Properties of Two Commonly Used Ghanaian Vegetables

    Directory of Open Access Journals (Sweden)

    A.K. Anderson

    2012-04-01

    Full Text Available Green leafy vegetables are good sources of antioxidants. This study was designed to evaluate the effect of storage and cooking time on the antioxidant properties of two commonly used Ghanaian vegetables: Corchorus olitorius and Solanum macrocarpon locally known as “adeimey” and “gboma” respectively. The storage conditions were: Left to stand overnight at room temperature, refrigerated for one day and refrigerated for one week, and cooked for ten and thirty minutes at 100ºC. The reducing power and the total carotenoid content were determined by measuring absorbance using a Shimadzu UV-120-02 spectrophotometer at 700 nm and 450 nm respectively. The free radical scavenging activity was determined by the 1, 1-diphenyl-2-picrylhydrazil (DPPH method. The antioxidant activity (AOA ranged from 91.59 to 38.42%. The total carotenoid content (TCC varied from 5.10 to 27.30 mg/100 g. The reducing power ranged from 9.52 to 50.59%. The results show that Solanum macrocarpon and Corchorus olitorius are good sources of antioxidants with the later exhibiting higher antioxidant properties than the former. However the AOA, TCC and reducing power decreased drastically when the vegetables were refrigerated for one day and one week and cooked for thirty minutes at 100ºC. Similarly the AOA, TCC and reducing power decreased slightly when the stored vegetables were cooked for ten minutes. These findings suggest modification in the storage and cooking practices of these green leafy vegetables to ensure retention of antioxidants for the best nutritional value and health benefit. The results also indicate that in areas where refrigeration is not possible, vegetables can be left overnight at room temperature to preserve the antioxidants in them.

  16. Effects of dietary cooked navy bean on the fecal microbiome of healthy companion dogs.

    Directory of Open Access Journals (Sweden)

    Katherine R Kerr

    Full Text Available BACKGROUND: Cooked bean powders are a promising novel protein and fiber source for dogs, which have demonstrated potential to alter microbial composition and function for chronic disease control and prevention. This study aimed to determine the impact of cooked navy bean powder fed as a staple food ingredient on the fecal microbiome of healthy adult pet dogs. METHODOLOGY/PRINCIPAL FINDINGS: Fecal samples from healthy dogs prior to dietary control and after 4 wk of dietary treatment with macro- and micronutrient matched diets containing either 0 or 25% cooked navy beans (n = 11 and n = 10, respectively were analyzed by 454-pyrosequencing of the 16S rRNA gene. There were few differences between dogs fed the control and navy bean diets after 4 wk of treatment. These data indicate that there were no major effects of navy bean inclusion on microbial populations. However, significant differences due to dietary intervention onto both research diets were observed (i.e., microbial populations at baseline versus 4 wk of intervention with 0 or 25% navy bean diets. After 4 wk of dietary intervention on either control or navy bean diet, the Phylum Firmicutes was increased and the Phyla Actinobacteria and Fusobacteria were decreased compared to baseline. CONCLUSIONS: No negative alterations of microbial populations occurred following cooked navy bean intake in dogs, indicating that bean powders may be a viable protein and fiber source for commercial pet foods. The highly variable microbial populations observed in these healthy adult pet dogs at baseline is one potential reason for the difficulty to detect alterations in microbial populations following dietary changes. Given the potential physiological benefits of bean intake in humans and dogs, further evaluation of the impacts of cooked navy bean intake on fecal microbial populations with higher power or more sensitive methods are warranted.

  17. A New Mehod to Cook Rice Food,An infant of new Rice Cooker

    Institute of Scientific and Technical Information of China (English)

    Xu Hanyou

    2002-01-01

    Objective:In order to enhance the rice food nutritional quality and the human quality of life.Method:Summarize my lifeexperiences and my cooking rice experience with present Chinese food cookers but in different way to reach the high quality ricefood. Result:The steaming rice method is easy to do and the rice is tasteful and nutritional,comparing with the previous old generationsfood cookers. Conclusions:(1)This cooking method is worth and easy to be adapted by the rice taking people.(2)Through furtherresearch,the new rice cooker of modem generation can be developed according to these principles.This kind of cooker may well bemarketed and used by the rice taking people.

  18. [Job satisfaction among Norwegian doctors].

    Science.gov (United States)

    Nylenna, Magne; Aasland, Olaf Gjerløw

    2010-05-20

    Doctors' job satisfaction has been discussed internationally in recent years based on reports of increasing professional dissatisfaction. We have studied Norwegian doctors' job satisfaction and their general satisfaction with life. A survey was conducted among a representative sample of practicing Norwegian doctors in 2008. The validated 10-item Job Satisfaction Scale was used to assess job satisfaction. 1,072 (65 %) doctors responded. They reported a mean job satisfaction of 5.3 on a scale from 1 (very dissatisfied) to 7 (very satisfied). Job satisfaction increased with increasing age. Private practice specialists reported the highest level of job satisfaction (5.8), and general practitioners reported higher job satisfaction (5.5) than hospital doctors (5.1). Among specialty groups, community doctors scored highest (5.6) and doctors in surgical disciplines lowest (5.0). While long working hours was negatively correlated with job satisfaction, the perception of being professionally updated and having part-time affiliation(s) in addition to a regular job were positively correlated with job satisfaction. 52.9 % of doctors reported a very high general satisfaction. Norwegian doctors have a high level of job satisfaction. Satisfaction with life in general is also high and at least in line with that in the Norwegian population.

  19. How SARS Taught Me to Cook

    Institute of Scientific and Technical Information of China (English)

    GUAVALEE

    2003-01-01

    DURING the week-long May Day holiday I usually hold a party, or enjoy the good weather on outings with friends, but thanks to the SARS epidemic in Beijing this year, I stayed at home the entire May Day holiday. It was no problem finding something to do with my ample spare time, as I can surf the Internet for hours on end. My biggest headache was eating.Having dined in cafeterias and restaurants for the previous ten years or so, I had never learned to cook, but as SARS had begun to spread in Beijing in late April, the cafeteria in my work unit and most restaurants were closed for the holiday.

  20. A novel solar hot plate for cooking

    Energy Technology Data Exchange (ETDEWEB)

    Rincon Mejia, Eduardo A; Osorio Jaramillo, Fidel A [Facultad de Ingenieria, UAEMex, Toluca, Edo. (Mexico)

    2000-07-01

    In Mexico and other developing countries, the use of firewood as combustible for cooking has contributed to deforestation and desertification of large zones. This is due to the lack of alternative combustibles for the poor inhabitants of the countryside and remote areas. In this paper, a new solar hot plate, intended for contributing to solve this problem, is presented. It can be used for cooking not only a great variety of prehispanic and traditional meals, like tortillas, fried meat and vegetables, but also hot cakes, bacon, eggs, steaks and fries. The hot plate solar cooker, called Tolocatzin, consists of a horizontal metallic plate, which is heated from both of its top and bottom surfaces by concentrated sun light from multicompound concentrator based on nonimaging optics, and built with nine ordinary plane glass-silvered, and two curved aluminum mirrors, so it can be manufactured easily in a small factory or at home. For an acceptance angle of 15 Celsius degrees, which allows the concentration of sun light without sun-tracking for about one hour, it can reach temperatures up to 240 Celsius degrees in a few minutes. This temperature is high enough for cooking almost all fried or grilled meals. The design was optimized using ray-trace procedures. The operational experience with early prototypes has shown that the Tolocatzin solar hot plate does an excellent cooking job and could really be massively used in sunny countries. [Spanish] En Mexico y otros paises en desarrollo, el uso de la madera como combustible para cocinar ha contribuido a la deforestacion y desertificacion de grandes zonas. Esto es debido a la falta de combustibles alternativos por parte de los habitantes pobres del campo y de areas remotas. En este articulo se presenta una nueva placa solar que tiene el proposito de contribuir a resolver este problema. Puede ser usada para cocinar no solamente una gran variedad de comidas prehispanicas y tradicionales, como tortillas, carne frita y verduras sino

  1. “What’s Cooking?”

    DEFF Research Database (Denmark)

    Svejenova, Silviya

    2016-01-01

    “What’s cooking?” is old-fashioned slang for asking about what is happening or what someone is planning. In this chapter, it denotes an approach to prospective data collection in qualitative research and captures the gist of a case study from the field of haute cuisine that inspired the saying....... The approach involves seeking proactively, noticing, and acting creatively upon serendipitous opportunities that are associated with the case’s future. These opportunities may bring researchers into contact with social worlds other than those in which the studied case is grounded and may require...... that they negotiate and play diverse roles for data collection, yielding novel insights and offering possibilities for building interesting stories and theories. Next I describe the background of and inspiration for the approach, introduce its elements and workings, and highlight potential benefits and caveats....

  2. A preliminary study of job satisfaction and motivation among the Malaysian primary healthcare professionals

    Directory of Open Access Journals (Sweden)

    Omar M

    2013-10-01

    Full Text Available Aim: This study aimed to examine the relationship between personal or work-based characteristics and job satisfaction and motivation in Malaysian primary healthcare professionals.Methods: This was a cross-sectional survey conducted  during the 15th Family Medicine Scientific Conference in June 2011 using the Warr-Cook-Wall scales. The questionnaires included demography and work-related items and were self-distributed and returned at the end of the conference. Independent risk factors were identified using multiple linear regressions.Results: A total of 149 conference participants completed the survey, with a response rate of 33.1%. They were mainly females (85.2%, Malay (83.2%, and married (83.9% in almost equal proportions of practice location (urban 57.8% and rural 42.2%. Majority of them were working at community-based health clinics (74.0% and in public sectors (94.4%. The respondents were mainly doctors (91.4%. The mean age of the participants was 39.1 years (SD 8.0, with a mean duration of service of 9 years (SD 6.9. Family medicine specialty (FMSt residents had lower job satisfaction (B = -8.0, 95% CI -14.61 to -1.40, p = 0.02. Family medicine specialists (FMSs had higher satisfaction with working conditions (B = 1.95, 95% CI 0.50 to 3.41, p = 0.01. A male worker had on average 2.8 (95% CI -4.7 to -0.9, p = 0.005 lower points in the total intrinsic job motivation scale. There was a positive relationship between the duration of working and job motivation (B = 0.10, 95% CI 0.004 to 0.2, p = 0.04.Conclusion: FMSt residents might have the least job satisfaction, but FMSs were generally satisfied with their working conditions regardless of the location of their clinics. Men and those who were novice in primary healthcare may need more support for motivation.

  3. Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris).

    Science.gov (United States)

    Pal, R S; Bhartiya, Anuradha; Yadav, Pradhuman; Kant, Lakshmi; Mishra, K K; Aditya, J P; Pattanayak, A

    2017-03-01

    The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86 %) whereas, it decreased significantly after germination (2.97-26.52 %) and cooking (23.05-58.63 %). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41 %). Dehulling was most effective in reducing tannins (89.46-92.99 %) and phytic acid (52.63-60.00 %) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

  4. Influence of microwave and conventional cooking on beef liver lipids

    Directory of Open Access Journals (Sweden)

    Farag, R. S.

    1992-12-01

    Full Text Available Liver slices were cooked with a mixture of cottonseed oil and margarine using microwave oven and gas cooker. The acid values, peroxide numbers, total sterols and fatty acid profiles of unheated and cooked liver slices conventionally and by microwaves were determined. The time required for cooking liver slices by microwaves was one-half of the time required conventionally. Heating the lipid mixture by both heating methods caused highly significant decrease in the acid value. Conversely, the acid values of lipids extracted from cooked liver slices were highly significantly increased by the heating processes. The peroxide values of the lipids conventionally heated were always lower than those obtained by microwaves. The peroxide value of microwavable liver lipids was nearly twice as high as that produced by conventional heating. Heating processes significantly reduced the sterol levels for all lipids under study. The fatty acid analysis of the lipids under heat treatments demonstrate the occurrence of oxidative degradation and production of short-chain acids.

    Rodajas de hígado fueron cocinadas con una mezcla de aceite de semilla de algodón y margarina usando horno microonda y cocina de gas. Se determinaron los índices de acidez, índices de peróxido, esteroles totales y perfiles de ácidos grasos de las rodajas de hígado no calentadas y de las cocinadas convencionalmente y por microondas. El tiempo requerido para la cocción de las rodajas de hígado por microondas fue una vez y media el necesitado por el sistema convencional. La mezcla de lípidos calentada por ambos métodos sufrió una disminución significativa en el índice de acidez. Por el contrario, los lípidos extraídos de las rodajas de hígado cocinado mostraron índices de acidez significativamente elevados, aumentados por el proceso de calentamiento. Los índices de peróxidos de los lípidos calentados convencionalmente fueron siempre más bajos que los obtenidos por

  5. 基于证据推理的快餐店顾客满意度评价方法%An Evidence Reasoning-Based Evaluation Method of Customer Satisfaction Degree of Fast-Food Chain Store

    Institute of Scientific and Technical Information of China (English)

    汪伟; 钟金宏; 李兴国

    2012-01-01

    结合快餐店的特点,选取对快餐店顾客满意度有重要影响的评价指标,运用专家打分的方法确定各评价指标的权重,从产品、服务和环境三个方面建立快餐店顾客满意度的评价指标体系.针对实际评价过程中信息不完全和问卷选项不标准等问题,设计了一种基于证据推理的快餐店顾客满意度评价方法.通过安徽省某公司的8家连锁快餐店的实例分析,验证了所提评价方法的有效性和实用性,并依据评价结果给出了提高顾客满意度的合理化建议,对快餐行业的经营活动具有一定的指导作用.%Based on the characteristic of the fast-food store,selected the evaluation index that greatly influenced the customer satisfaction degree, and used the method of expert- scoring to determine the weight of each index ,the evaluation index system of customer satisfaction degree of the fast-food stole is constructed from three parts of the product, service and environments. In the view of the incomplete information in the evaluation process and the option of questionnaire is non-standard, an evaluation method of customer satisfaction degree of the fast-food store based on evidence reasoning is designed. By the case analysis of eight fasr-food chain stares of a company in Anhui Province, the proposed approach is validated. According to the evaluation results, put forward some reasonable suggestions to improve customer satisfaction degree of the fast-food store,which are conducive to business activities of fast-food industry.

  6. Perceptions of parents on satisfaction with care in the pediatric intensive care unit: the EMPATHIC study

    NARCIS (Netherlands)

    J.M. Latour (Jos); J.B. van Goudoever (Hans); H.J. Duivenvoorden (Hugo); N.A.M. van Dam (Nicolette); E. Dullaart (Eugenie); M.J.I.J. Albers (Marcel); C.W.M. Verlaat (Carin); E.M. van Vught (Elise); M. van Heerde (Marc); J.A. Hazelzet (Jan)

    2009-01-01

    textabstractAbstract: PURPOSE: To identify parental perceptions on pediatric intensive care-related satisfaction items within the framework of developing a Dutch pediatric intensive care unit (PICU) satisfaction instrument. METHODS: Prospective cohort study in tertiary PICUs at seven university

  7. Evaluation and Improvement of Food Safety Satisfaction Based on QFD

    Directory of Open Access Journals (Sweden)

    Pu Jin

    2015-05-01

    Full Text Available In view of the social phenomenon of people's generally low satisfaction with food safety, we introduced the QFD method to make evaluation and guidance for improvement. Based on scientific and reasonable evaluation index system of food safety satisfaction and the “quality house” of QFD core tool, a food safety satisfaction evaluation model was constructed. On the basis of the evaluation results, we analyzed the public food safety requirements and constructed the quality house between the public food safety requirements and the food safety satisfaction improvement measures, so as to determine the priority of configuration sequence of improvement measures.

  8. Patient Satisfaction with Virtual Obstetric Care.

    Science.gov (United States)

    Pflugeisen, Bethann Mangel; Mou, Jin

    2017-02-07

    Introduction The importance of patient satisfaction in US healthcare is increasing, in tandem with the advent of new patient care modalities, including virtual care. The purpose of this study was to compare the satisfaction of obstetric patients who received one-third of their antenatal visits in videoconference ("Virtual-care") compared to those who received 12-14 face-to-face visits in-clinic with their physician/midwife ("Traditional-care"). Methods We developed a four-domain satisfaction questionnaire; Virtual-care patients were asked additional questions about technology. Using a modified Dillman method, satisfaction surveys were sent to Virtual-care (N = 378) and Traditional-care (N = 795) patients who received obstetric services at our institution between January 2013 and June 2015. Chi-squared tests of association, t-tests, logistic regression, and ANOVA models were used to evaluate differences in satisfaction and self-reported demographics between respondents. Results Overall satisfaction was significantly higher in the Virtual-care cohort (4.76 ± 0.44 vs. 4.47 ± 0.59; p Virtual-care selection (OR = 2.4, 95% CI: 1.5-3.8; p Virtual-care respondents was not significantly impacted by the incorporation of videoconferencing, Doppler, and blood pressure monitoring technology into their care. The questionnaire demonstrated high internal consistency as measured by domain-based correlations and Cronbach's alpha. Discussion Respondents from both models were highly satisfied with care, but those who had selected the Virtual-care model reported significantly higher mean satisfaction scores. The Virtual-care model was selected by significantly more women who already have children than those experiencing pregnancy for the first time. This model of care may be a reasonable alternative to traditional care.

  9. [Factors associated with job satisfaction of human resources in healthcare].

    Science.gov (United States)

    Вежновець, Тетяна А; Парій, Валентин Д; Вишнивецький, Іван І; Москаленко, Максим В

    Healthcare employee satisfaction is an important criterion for the efficiency of human resource management and prognostic impact factor for high turnover of staff. Furthermore, job satisfaction positively affects patient satisfaction, which is an important indicator for quality of care. The goal of our study was to identify factors associated with job satisfaction in healthcare organizations in Ukraine. We conducted sociological and psychological survey of 190 healthcare professionals (81% response rate) in Kherson City Hospital. Job satisfaction and organizational climate was assessed through developed questionnaire, "Test Motype" method of Gerchikov (motivational profile designing) and "Diagnosis Syndrome emotional burnout" method of Boyko. Spearman rank correlation was used for analysis. Job satisfaction positively correlated with personnel age and time record, career prospects, professional development, superior-subordinate, peer-to-peer and patient communications (psatisfaction did not correlate with responsibility of executives, factors for satisfaction of job description, working conditions and range of wages (all p> 0.05). Based on findings we developed dual job satisfaction-dissatisfaction approach specific for healthcare employee in Ukraine. This model includes internal factors such as work experience, career prospects, professional motivation; external factors such as leadership, governance, work environment, customer satisfaction and preventive factors such as staff role, job description, company policies, salary and benefits.

  10. The relationship between extrinsic motivation, job satisfaction and life satisfaction amongst employees in a public organisation

    Directory of Open Access Journals (Sweden)

    Chengedzai Mafini

    2014-02-01

    Full Text Available Orientation: There is much research on extrinsic motivation, job satisfaction and life satisfaction in organisations. However, empirical evidence on how such factors affect employees in public organisations in developing countries is lacking.Research purpose: To examine the relationships between extrinsic motivation, job satisfaction and life satisfaction amongst employees in a public organisation.Motivation for the study: Labour strife is an endemic phenomenon in South Africa’s public sector as evidenced by the high incidences of industrial action and labour turnover. This study contributes to this subject by identifying the extrinsic factors that could be optimised with a view to enhancing job and life satisfaction amongst government employees.Research approach, design and method: The study used the quantitative research survey approach: a questionnaire was administered to 246 employees in a South African public organisation. Extrinsic motivation factors were identified using principal components analysis. Mean score ranking was used to compare the relative importance of all factors. The conceptual framework was tested using Spearman’s rank correlation analysis and linear regression analysis.Main findings: Statistically significant relationships were observed between job satisfaction and four extrinsic motivation factors: remuneration, quality of work life, supervision and teamwork. The relationship with promotion was insignificant, but a statistically significant relationship was established with life satisfaction.Practical/managerial implications: The findings may be used to implement strategies for enhancing employee performance and industrial relations within public organisations.Contribution/value-add: The study provides evidence of the interplay between extrinsic motivation, job satisfaction and life satisfaction for public servants in developing countries.

  11. Customer satisfaction and competencies

    DEFF Research Database (Denmark)

    Gritti, Paola; Foss, Nicolai Juul

    this by analyzing data collected on 2,105 customers of 118 branches of one of the biggest banks of an Italian banking group. We find that customer satisfaction impacts loyalty, which in turn has a direct effect on financial and non-financial customer value/total customer value/complex customer value. Moreover......, loyalty is a mediator between financial and not-financial customer value and two sources of customer satisfaction, namely relationships with the front office and the branch, on the one hand, and the products offered, on the other.......We empirically address how customer satisfaction and loyalty in the banking industry may affect profitability. This helps to identify the strategy and competencies necessary to benefit from customer relationships which are important sources for improved performance in the banking. We do...

  12. The Organoleptic and Smoked Catfish Histology from Pre-cooking

    Directory of Open Access Journals (Sweden)

    Venny Yuliastri

    2015-11-01

    Full Text Available Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfish production increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7% and fat about 0.95 until 11.5%. The objective of this study was to determine the best organoleptic and to study the changes of tissue structure of catfish caused by process precooking and smoking process. Precooked Catfish with variation 5, 10 and 15 minute; temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed in laboratory. The results organoleptic consumers is the favored smoke catfish without any pre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense 8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53. Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5 minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking has the highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78. Observation on histology showed fresh catfish the structure of the connective tissue still compact. Precooked catfish, myomer begins damage, catfish smoke without pre-cooking is characterized by the formation of fibrils wafy fibers are separated from one another and pre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomer but myomer still intact.

  13. 公路现代化用户满意度评价方法研究--以南通市为例%Research on customer satisfaction evaluation method for road modernization---A case study of Nantong

    Institute of Scientific and Technical Information of China (English)

    汤天培; 徐勋倩; 葛文璇; 张男; 杨诚一

    2015-01-01

    公路现代化是实现全社会现代化的基础,有必要从现代化的视角来重新审视公路用户对公路服务的满意度,由此提出公路现代化用户满意度的评价方法。以南通市为例,根据公路现代化的内涵,建立公路现代化用户满意度评价指标体系,基于实际调查数据,应用数理统计分析手段,从单个指标分析、综合指标评价、差异性分析三个层面进行满意度评价,评价结果表明南通公路现代化用户满意度实现程度为72%,接近于比较满意(80%),未来南通公路提升公路现代化水平应首先从公路绿色性、畅通性和舒适性方面着手;由满意度差异性分析可知,要平衡不同地区的公路现代化发展,关注老年人的公路出行服务,了解不同职业背景对公路服务的不同需求,重点改善从事客运服务的公路用户的公路驾驶体验。研究结果表明,该评价方法可全面了解各类公路用户对公路现代化发展的满意度认知,从用户角度识别影响公路现代化满意度的关键因素,挖掘制约南通公路现代化发展进程的问题所在,为相关部门合理决策发展路径提供依据。%Road modernization is the basis of the modernization of the whole society. From the angle of modernization, it is necessary to review the road service satisfaction for customers. This paper proposes a customer satisfaction evaluation method to evaluate road modernization. According to the connotation of road modernization and by taking Nantong as an example, this paper set up evaluation index system for road modernization of customer satisfaction. Based on the actual investigation data and mathematical statistics analysis method, the paper evaluates the road modernization of customer satisfaction from three aspects including a single index analysis, comprehensive indicators evaluation and variance analysis. Evaluation results show that degree of Nantong

  14. Life satisfaction decreases during adolescence.

    Science.gov (United States)

    Goldbeck, Lutz; Schmitz, Tim G; Besier, Tanja; Herschbach, Peter; Henrich, Gerhard

    2007-08-01

    Adolescence is a developmental phase associated with significant somatic and psychosocial changes. So far there are few studies on developmental aspects of life satisfaction. This cross-sectional study examines the effects of age and gender on adolescent's life satisfaction. 1,274 German adolescents (aged 11-16 years) participated in a school-based survey study. They completed the adolescent version of the Questions on Life Satisfaction (FLZ(M) - Fragen zur Lebenszufriedenheit), a multidimensional instrument measuring the subjective importance and satisfaction with eight domains of general and eight domains of health-related life satisfaction. Effects of gender and age were analysed using ANOVAs. Girls reported significantly lower general (F = 5.0; p = .025) and health-related life satisfaction (F = 25.3; p life domains, there was a significant decrease in general (F = 14.8; p life satisfaction (F = 8.0; p Satisfaction with friends remained on a high level, whereas satisfaction with family relations decreased. Only satisfaction with partnership/sexuality increased slightly, however this effect cannot compensate the general loss of satisfaction. Decreasing life satisfaction has to be considered as a developmental phenomenon. Associations with the increasing prevalence of depression and suicidal ideation during adolescence are discussed. Life satisfaction should be considered a relevant aspect of adolescent's well-being and functioning.

  15. Medical versus surgical abortion: comparing satisfaction and potential confounders in a partly randomized study

    DEFF Research Database (Denmark)

    Rørbye, Christina; Nørgaard, Mogens; Nilas, Lisbeth

    2005-01-01

    BACKGROUND: The aim of the study was to compare satisfaction with medical and surgical abortion and to identify potential confounders affecting satisfaction. METHODS: 1033 women with gestational age (GA) < or = 63 days had either a medical (600 mg mifepristone followed by 1 mg gemeprost) or a sur......BACKGROUND: The aim of the study was to compare satisfaction with medical and surgical abortion and to identify potential confounders affecting satisfaction. METHODS: 1033 women with gestational age (GA)

  16. Formation of mutagens in beef and beef extract during cooking.

    Science.gov (United States)

    Commoner, B; Vithayathil, A J; Dolara, P; Nair, S; Madyastha, P; Cuca, G C

    1978-09-08

    Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

  17. A qualitative evaluation of UC CalFresh Plan, Shop, Save, Cook curriculum reveals additional outcomes

    Directory of Open Access Journals (Sweden)

    Andra Nicoli

    2016-04-01

    Full Text Available UC ANR Cooperative Extension (UCCE conducted six focus groups in 2013 with CalFresh-eligible adults to determine how to improve the existing evaluation method for the Plan, Shop, Save, Cook nutrition education classes. Focus group participants (n = 54 cited many behavior changes that are captured by the existing method. During the focus groups, changes in cooking practices and types of food purchased emerged as two domains that are not currently captured. A small pilot study conducted on 22 of the 54 focus group participants suggests that using a telephone interview to survey participants is a feasible and practical approach to collect follow-up data on long-term behavior changes. More rigorous follow-up studies may guide the development of policies aimed at increasing diet quality and food security of adult CalFresh participants.

  18. Customer satisfaction and competencies

    DEFF Research Database (Denmark)

    Gritti, Paola; Foss, Nicolai Juul

    this by analyzing data collected on 2,105 customers of 118 branches of one of the biggest banks of an Italian banking group. We find that customer satisfaction impacts loyalty, which in turn has a direct effect on financial and non-financial customer value/total customer value/complex customer value. Moreover......We empirically address how customer satisfaction and loyalty in the banking industry may affect profitability. This helps to identify the strategy and competencies necessary to benefit from customer relationships which are important sources for improved performance in the banking. We do...

  19. Tracing the source of cooking oils with an integrated approach of using stable carbon isotope and fatty acid abundance.

    Science.gov (United States)

    Liu, Weiguo; Yang, Hong; Wang, Zheng; Liu, Jinzhao

    2012-08-15

    We report a new approach to identify swill-cooked oils that are recycled from tainted food and livestock waste from commercial vegetable and animal oils by means of carbon isotope values and relative abundance of fatty acids. We test this method using 40 cooking oil samples of different types with known sources. We found significant differences in both total organic carbon isotope as well as compound-specific isotope values and fatty acid C(14)/C(18) ratios between commercial vegetable oils refined from C(3) plants (from -35.7 to -27.0‰ and from 0 to 0.15) and animal oils (from -28.3 to -14.3‰ and from 0.1 to 0.6). Tested swill-cooked oils, which were generally refined by mixing with animal waste illegally, fall into a narrow δ(13)C/fatty acid ratio distribution: from -25.9 to -24.1‰ and from 0.1 to 0.2. Our data demonstrate that the index of a cross-plotting between fatty acid δ(13)C values and C(14)/C(18) ratios can be used to distinguish clean commercial cooking oils from illegal swill-cooked oils.

  20. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.

    Science.gov (United States)

    Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

    2017-01-01

    This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70°C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P>0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100g muscle) omega-3 fatty acids significantly (P<0.05) increased. The mean EPA+DHA content of the cooked meat at 32.8±2.3mg/100g muscle exceeded the minimum 30mg/100g per edible portion required for the defined Australian classification as 'source' long-chain (≥C20) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties.

  1. Sustainable supply chain design for waste cooking oil-based biodiesel in bogor using dynamic system approach

    Science.gov (United States)

    Syahdan, A. D.; Arkeman, Y.; Wijaya, H.

    2017-05-01

    Biodiesel is one of the alternative fuels that are environmentally friendly. Besides palm oil, biodiesel can also be produced from waste cooking oil. Since 2007, the government of Bogor has been utilizing waste cooking oil into biodiesel for use as Transpakuan bus’ fuel. However, in practice, the amount of waste cooking oil supplied is never sufficient the needs of fuel of 30 units Transpakuan bus. The main objective of this research is to analyze the availability of waste cooking oil that will be converted into biodiesel within the next ten years as well as providing policy advice to support the program. The method used is a dynamic system that is followed by simulation of multiple scenarios that have been defined. The system is divided into three subsystems, namely supply subsystem, demand subsystem, and production subsystem. The results showed that the current system is not able to guarantee the sustainability of the supply chain of waste cooking oil as a raw material of biodiesel. From some of the scenarios tested can be concluded that biodiesel needs would increase in line with the trend of the use of environmentally friendly fuels. It takes a new system and a new policy relating to the biodiesel supply chain. Policy suggestions that can be proposed from this research is to increase supplier participation, objectify the program of converting angkot into Transpakuan bus, and support the development of biodiesel industry.

  2. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.

    Science.gov (United States)

    Ramírez-Anaya, Jessica Del Pilar; Samaniego-Sánchez, Cristina; Castañeda-Saucedo, Ma Claudia; Villalón-Mir, Marina; de la Serrana, Herminia López-García

    2015-12-01

    Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Job satisfaction and basic vital needs satisfaction among working women

    National Research Council Canada - National Science Library

    Kalva, I; Shiryayev, D

    2016-01-01

    ... is to investigate the level of job satisfaction and its relation with satisfaction of basic vital needs (according to Maslows needs pyramid) in working women single and married. A positive correlation was found between the level of job satisfaction and the level of satised material needs and security needs in working women. Some differences were found betw...

  4. International Students' Satisfaction: Assessing the Determinants of Satisfaction

    Science.gov (United States)

    Asare-Nuamah, Peter

    2017-01-01

    Studies have shown that students' satisfaction is an important element that should be given much attention by educators in their policymaking. Students' satisfaction has impact on retention and financial capacity of institutions. With the objective of assessing the factors affecting international students' satisfaction, a descriptive research was…

  5. 香瓜子汤料水用香辛料煮制特性研究%Cooking Characteristics of Soup Water of Sunflower Seed Cooked with Spices

    Institute of Scientific and Technical Information of China (English)

    王珏; 宋宗庆; 李春保; 沈旭; 孙艳艳

    2011-01-01

    [目的]研究香瓜子汤料水用香辛料煮制特性,确定多种料包的配比及更换频次.[方法]采用分先光度法对8种香辛料煮制后溶液的吸光度进行了检测,并采用挥发油残留测定法对煮制后的香辛料挥发油残留进行了测定.[结果]枸杞子和花椒的利用限制为2锅(4 h);金银花、胡椒、干姜、八角和丁香限制在3锅(6 h)以内;而甘草可在3~4锅范围内(6~10 h)进行调整.枸杞子和花椒可混合,更换频次为1次/2锅;胡椒、金银花、干姜、八角和丁香可混合,更换频次为1次/3锅;甘草不宣与其他香料混合,更换频次为1次/4锅.[结论]为香瓜子煮制工艺研究提供了理论依据.%[ Objective ] Cooking characteristics of soup water of sunflower seed cooked with spices were studied in order to make sure the proportion and changing frequency of different spices. [ Method] Absorbances of soup water of 8 spices were determined by spectrophotometric method,and volatile oil residues of 2 spices were determined. [ Result] Wolfoerry fruit and Chinese prickly ash could be cooked for 2 pots (4 h);honeysuckle, pepper, dried ginger, aniseed and clove should be limited in 3 pots (6 h) ;while glycyrrhiza could be cooked within 3 ~4 pots (6 ~ 10 h). Wolfberry fruit and Chinese prickly ash could be mixed, with changing frequency of 1 time/2 pots;honeysuckle, pepper, dried ginger, aniseed and clove could be mixed, with changing frequency of 1 time/3 pots;while glycyrrhiza shouldn' t be mixed with the other spices, with changing frequency of 1 time/4 pots. [ Conclusion] The research provides theoretical basis for studies on cooking technology of sunflower seed.

  6. Acoustic Monitoring of Beluga Whale Interactions with Cook Inlet Tidal Energy Project

    Energy Technology Data Exchange (ETDEWEB)

    Worthington, Monty [Project Director - AK

    2014-02-05

    FERC pilot project process. The Project compared results obtained from this method to results obtained from other passive hydrophone technologies and to visual observation techniques performed simultaneously. This Final Report makes recommendations on the best practice for future data collection, for ORPC’s work in Cook Inlet specifically, and for tidal power projects in general. This Project developed a marine mammal study design and compared technologies for hydroacoustic and visual data collection with potential for broad application to future tidal and hydrokinetic projects in other geographic areas. The data collected for this Project will support the environmental assessment of future Cook Inlet tidal energy projects, including ORPC’s East Foreland Tidal Energy Project and any tidal energy developments at Fire Island. The Project’s rigorous assessment of technology and methodologies will be invaluable to the hydrokinetic industry for developing projects in an environmentally sound and sustainable way for areas with high marine mammal activity or endangered populations. By combining several different sampling methods this Project will also contribute to the future preparation of a comprehensive biological assessment of ORPC’s projects in Cook Inlet.

  7. Designer as Ethnographer: A Study of Domestic Cooking and Heating Product Design for Irish Older Adults

    OpenAIRE

    2012-01-01

    In many ways, the design of domestic cooking and heating products reflects the zeitgeist of Irish culture throughout the 20th and into the 21st century. From domesticity to materialism, these products have evolved to meet fundamental human needs within the home. Concurrent with this, the methods and processes designers use to create domestic artefacts have evolved and changed. The emergence of Design Ethnography illustrates an evolution where Design has appropriated an establis...

  8. On prediction of solar cooker performance and cooking in pyrex pots

    Energy Technology Data Exchange (ETDEWEB)

    Khalifa, A.M.A.; Taha, M.M.; Akyurt, M.

    1986-01-01

    Results of experiments conducted on the Arafa cookers that featured insulated receivers with Pyrex pots are presented. The utility of an absorption plate is described. A method is outlined whereby the performance curves of solar cooking are transformed into straight lines. The resulting S-constants are utilized for the prediction of the time-temperature relationships of cookers operating at various levels of insolation for a given charge.

  9. Pollutant Exposures from Natural Gas Cooking Burners: A Simulation-Based Assessment for Southern California

    OpenAIRE

    Logue, Jennifer M.; Klepeis, Neil E.; Lobscheid, Agnes B.; Singer, Brett C.

    2013-01-01

    Background: Residential natural gas cooking burners (NGCBs) can emit substantial quantities of pollutants, and they are typically used without venting range hoods. Objective: We quantified pollutant concentrations and occupant exposures resulting from NGCB use in California homes. Methods: A mass-balance model was applied to estimate time-dependent pollutant concentrations throughout homes in Southern California and the exposure concentrations experienced by individual occupants. We estimated...

  10. Communication with Parents and Body Satisfaction in College Students

    Science.gov (United States)

    Taniguchi, Emiko; Aune, R. Kelly

    2013-01-01

    Objective: This study examined how communication with parents is related to college students' body satisfaction. Participants and Methods: Participants ("N" = 134; 58 males and 76 females) completed a survey in March 2011 assessing body satisfaction and perceptions of communication with mothers and fathers. Results: Daughters' body…

  11. Job Satisfaction: A Possible Integration of Two Theories

    Science.gov (United States)

    Hazer, John T.

    1976-01-01

    A rationale for deciding which motivation methods to use for employees who have differing levels of satisfaction. Discusses pros and cons of two theories on job satisfaction--Herzberg's theory and the traditional theory--suggesting strongly a need to combine both ideas. (WL)

  12. Communication with Parents and Body Satisfaction in College Students

    Science.gov (United States)

    Taniguchi, Emiko; Aune, R. Kelly

    2013-01-01

    Objective: This study examined how communication with parents is related to college students' body satisfaction. Participants and Methods: Participants ("N" = 134; 58 males and 76 females) completed a survey in March 2011 assessing body satisfaction and perceptions of communication with mothers and fathers. Results: Daughters'…

  13. Consumer Satisfaction Measurement in the Function of Retail Management

    OpenAIRE

    Marijan Kariæ

    2008-01-01

    The quality is a key factor of consumer satisfaction and the company’s competitiveness in the market. In this paper we explain methods of measuring customer satisfaction, measuring customer sensitivity and services, as well as timeliness in a goods providing.

  14. Investigation of Job Satisfaction Levels of School Administrators and Teachers

    Science.gov (United States)

    Sener, Gönül; Boydak Özan, Mukadder

    2017-01-01

    The main purpose of the research is to determine the job satisfaction levels of school administrators and teachers. The descriptive method based on screening model for revealing the existing situation was used in the study. An attempt to determine the job satisfaction levels of administrators and teachers in educational organizations was made in…

  15. Job satisfaction and sickness absence : a questionnaire survey

    NARCIS (Netherlands)

    Roelen, C.A.; Koopmans, P.C.; Notenbomer, A.; Groothoff, J.W.

    2008-01-01

    Background When dissatisfaction with work precedes sickness absence, screening for satisfaction levels might usefully detect workers at risk of sickness absence. Aim To investigate whether job satisfaction was associated with subsequent sickness absence days or episodes. Methods A sample of workers

  16. Communication with Parents and Body Satisfaction in College Students

    Science.gov (United States)

    Taniguchi, Emiko; Aune, R. Kelly

    2013-01-01

    Objective: This study examined how communication with parents is related to college students' body satisfaction. Participants and Methods: Participants ("N" = 134; 58 males and 76 females) completed a survey in March 2011 assessing body satisfaction and perceptions of communication with mothers and fathers. Results: Daughters' body…

  17. Job satisfaction and sickness absence : a questionnaire survey

    NARCIS (Netherlands)

    Roelen, C.A.; Koopmans, P.C.; Notenbomer, A.; Groothoff, J.W.

    2008-01-01

    Background When dissatisfaction with work precedes sickness absence, screening for satisfaction levels might usefully detect workers at risk of sickness absence. Aim To investigate whether job satisfaction was associated with subsequent sickness absence days or episodes. Methods A sample of workers

  18. Incorporating Perceived Importance of Service Elements into Client Satisfaction Measures

    Science.gov (United States)

    Hsieh, Chang-Ming

    2012-01-01

    Objective: The purpose of this study was to assess the need for incorporating perceived importance of service elements into client satisfaction measures. Method: A secondary analysis of client satisfaction data from 112 clients of an elderly case management setting was conducted. Results: This study found that the relationship between global…

  19. 不同加工方式下草鱼鱼糜制品中杂环胺生成与变化的研究%Formation and variation of heterocyclic amines in grass carp (Ctenopharyngodon idellus)surimi products by different cooking methods

    Institute of Scientific and Technical Information of China (English)

    杨洪生; 徐琦; 张美琴; 吴瑛; 吴光红

    2014-01-01

    文章研究了草鱼(Ctenopharyngodon idellus)鱼糜制品在水煮、200℃烘烤和140~200℃油炸条件下杂环胺的变化,并初步探讨了杂环胺形成机制。11种杂环胺的质量分数采用超高效液相色谱-电喷雾串联质谱法进行测定。结果表明杂环胺的种类和生成速率与加工方式有关。水煮方式下仅检出2种杂环胺,第60分钟时总量为1.78μg·kg -1;200℃烘烤方式下检出9种杂环胺,第30分钟时总量为75.78μg·kg -1;200℃油炸方式检出9种杂环胺,第8分钟时总量高达115.11μg·kg -1。在140~200℃油炸温度下杂环胺的质量分数随着油炸时间和温度的增加而显著增大(P ﹤0.05),生成杂环胺的种类也有所增加。%We investigated the effect of different cooking methods on variation of heterocyclic amines in grass carp(Ctenopharyngodon idellus)surimi products and discussed their formation mechanism. With ultra-high performance liquid chromatography-electrospray tan-dem mass spectrometry,we detected the contents of 11 kinds of heterocyclic amines. Results reveal that types of heterocyclic amines and their formation rate were related with cooking methods. Only two kinds of heterocyclic amines were detected,with 1. 78 μg·kg - 1 at the 60th minute by boiling method;nine kinds of heterocyclic amines were detected,with 75. 78 μg·kg - 1 at the 30th minute by 200℃ baking method;nine kinds of heterocyclic amines were detected,with 115. 11 μg·kg - 1 at the 8th minute by 200 ℃ frying method. At frying temperature of 100 ~ 200 ℃,the types and contents of heterocyclic amines increased significantly with increase of frying tem-perature and time.

  20. 运用Kano模型分析方法开展科技查新顾客满意度调查%Developing the Customer Satisfaction Investigation of Sci-tech Novelty Retrieval by Using the Kano Model Analysis Method

    Institute of Scientific and Technical Information of China (English)

    吕晓丽; 王晓丽; 蔚洁

    2014-01-01

    By using the kano model analysis method, this paper carries out the customer satisfaction investigation of sci-tech novelty retrieval,and determines the factors affecting the customer satisfaction, which include the connotation demands for sci-tech novelty retrieval report (report quality and novelty retrieval conclusion), denotation demands (service needs, psychological needs,and cultural needs, etc.),price demands(price and price elasticity)and 13 indicators covered by them, and based on the Kano classification,puts forward some measures for improving the quality of sci-tech novelty retrieval service.%运用Kano模型分析方法对科技查新工作进行顾客满意度调查,确定了影响科技查新顾客满意度的因素,包括查新报告的内涵需求(查新报告质量、查新结论)、外延需求(服务需求、心理需求、文化需求等)、价格需求(价位、价格弹性)及所涵盖的13个指标,并根据Kano分类提出了改进科技查新服务的措施。