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1

Food Policy Institute at Rutgers New Jersey Agricultural Experiment Station  

NSDL National Science Digital Library

Established as a research unit of Rutgers University, the Food Policy Institute is interested in "supporting public and private decision makers who shape aspects of the food system within which government, agriculture, industry and the consumer interact." Interested parties can get the basic sense of what the Institute does on a regular basis by looking over the short introductory essay in the "About Us" area. Moving on, users can look over the "Research Projects" area, and then make their way to the "Publications" area. Policymakers and agricultural specialists will be delighted to learn about reports such as "The U.S. Food Import System: Issues, Processes and Proposals" and "The Economic Impact of Agritourism in New Jersey: A 2006 Assessment". The site is rounded out by the "Resources" section, which contains handy links to government agencies, academic institutions, and industry groups working in this area.

2

Rutgers Food Innovation Center Overview and Clients Served The Rutgers Food Innovation Center (FIC) is a unique business incubation and economic  

E-print Network

that exist worldwide. o Recognized as a national "Innovative Program Model" by USDA Rural Development, in which the Food Innovation Center received a Partnership Award for "achievement as a model for community in the New Jersey region by providing businesses with innovative research, customized practical solutions

Neimark, Alexander V.

3

Zahra Aminzare Rutgers University  

E-print Network

. Joshua Lederberg - John von Neumann Symposium, May 2011, Rockefeller University. New Directions@math.rutgers.edu Homepage: math.rutgers.edu/ aminzare Education Ph.D. student of Mathematics, Rutgers University, under advisory of Professor Eduardo D. Sontag, 2009-present. B.Sc. Mathematics, Sharif University of Technology

4

Rutgers Urban Gardening: A Case Study in Urban Agriculture  

Microsoft Academic Search

Recent research into urban agriculture shows that it brings major benefits to the urban environment. Apart from improving local food supplies, urban agriculture puts marginal lands to wise use and absorbs wastes in the form of compost. In 1994, Rutgers Urban Gardening (RUG) transformed 30 acres of city waste land in Newark, New Jersey into 1,900 food gardens involving about

I. C. Patel

1996-01-01

5

business.rutgers.edu Rutgers, The State University of New Jersey founded 1766 Rutgers Business School  

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business.rutgers.edu Rutgers, The State University of New Jersey ­ founded 1766 Rutgers Business University of New Jersey. Founded in 1929, RBS has been accredited since 1941 by AACSB International and graduate students per year--and growing--at two main campuses in New Jersey as well as six satellite

Lin, Xiaodong

6

Rutgers Business School business.rutgers.edu Rutgers, The State University of New Jersey Founded 1766  

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Rutgers Business School business.rutgers.edu Rutgers, The State University of New Jersey ­ Founded Ahrens BS `08 CEO iSpeech, Inc. Welcome to New Jersey's # 1 Business School One of the most highly as New Jersey's top business school and is among the very best undergraduate business schools nationally

Lin, Xiaodong

7

What's in Season from the Garden State To receive these reports by e-mail: njfarmfresh@rcre.rutgers.edu  

E-print Network

contacted the Rutgers Food Innovation Center and a new product was born: Peach Cider. Truly the essence! Dessert: Sugarbaby watermelon #12;To receive these reports by e-mail: njfarmfresh@rcre.rutgers.edu Web Jersey chefs that design their cuisine around local seasonal foods are highlighted here: http

Goodman, Robert M.

8

DIMACS Center Rutgers University  

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, University of Tennessee James Lloyd-Smith, Penn State University Edward Lungu, University of Botswana Special, Rutgers University Nakeya Williams, Morgan State University South African Participants: Folashade Agusto Ramanan Laximinarayan, Resources for the Future Suzanne Lenhart, University of Tennessee Simon Levin

9

Rutgers School of Environmental & Biological Sciences Barbara L. Tangel 11:709:201 Intro to Foods and Nutrition, 3 cr. Office: Davison Hall, Rm. 229B  

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/10 Gelatinization, Gelation 10/14, 10/17 Fresh Fruits and fresh Vegetables Ch 13, 14, pp. 332-339 Salads, fruit. Understand the physical properties of food and food products. 3. Know the effects of preparation, storage and vegetable juices. 10/21 Processed fruits and vegetables 10/24 Complete Protein Alternatives Legumes and Nuts

Chen, Kuang-Yu

10

Rutgers University Libraries Diversity Plan  

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Rutgers University Libraries Diversity Plan 20092010 The Rutgers University Libraries formed of diversity. The overall goal of the library diversity program is to assure that all library personnel and library users feel welcomed, valued, and respected and to assure that library personnel, services

Hanson, Stephen José

11

The Rutgers Center for Supply Chain Management at Rutgers Business School  

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The Rutgers Center for Supply Chain Management at Rutgers Business School presents a Summit, Partnerships and Sourcing Excellence in Supply Chain Management and Procurement 12:00 ­ 1:00 p.m. Lunch for Supply Chain Management. Our mailing address is Center for Supply Chain Management, Rutgers Business

Lin, Xiaodong

12

The Rutgers Center for Supply Chain Management at Rutgers Business School  

E-print Network

The Rutgers Center for Supply Chain Management at Rutgers Business School presents a Summit Management--The Next Frontiers for Procurement at Bristol-Myers Squibb John N. Trush, Senior Supply Chain Management. Our mailing address is Center for Supply Chain Management, Rutgers Business School, 180

Lin, Xiaodong

13

Rutgers New Jersey Agricultural Experiment Mark Gregory Robson, PhD, MPH  

E-print Network

these units to provide research, extension programs, and services throughout the state Rutgers, The State such as ­ vector diseases ­ urban sprawl ­ youth at risk ­ food, health, and nutrition ­ environmental assessment;2 What is the New Jersey Agricultural Experiment Station? · The largest research unit at the university

Goodman, Robert M.

14

Rutgers iJOBS Interdisciplinary Job Opportunities  

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Rutgers iJOBS Interdisciplinary Job Opportunities for Biomedical Scientists' program, Interdisciplinary Job Opportunities for Biomedical Scientists (i and search for a position. Phase 2 iNITIATE Phase 3 iMPLEMENT Phase 4 i

Neimark, Alexander V.

15

Quantity Food Production Instructor: Jim Vernere Teaching Assistant  

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Quantity Food Production 11:709:344 Instructor: Jim Vernere Teaching Assistant: Department of Nutritional Sciences Yang Wang vernere@rci.rutgers.edu yw274@scarletmail.rutgers.edu Office hours 900 -1000 = A 850-899 = B+ 800 - 849 = B 750 - 799 = C+ 700 - 749 = C 600- 699 = D Below 600 = F #12

Chen, Kuang-Yu

16

Food  

ERIC Educational Resources Information Center

This entire issue is devoted to the problem of producing enough food for the world population and of distributing it equitably. Areas covered include reports on the latest agricultural research, biological research concerned with more efficient photosynthesis, nutrition, and the world social structure, politics, and economics of food. (MA)

Science, 1975

1975-01-01

17

Graduate Admissions Office * Rutgers Business School, Rutgers the State University of New Jersey 1 Washington Park * Room 124 * Newark * New Jersey * 07102-3122  

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Graduate Admissions Office * Rutgers Business School, Rutgers the State University of New Jersey 1 Washington Park * Room 124 * Newark * New Jersey * 07102-3122 RUTGERS BUSINESS SCHOOL CONFIDENTIAL Office * Rutgers Business School, Rutgers the State University of New Jersey 1 Washington Park * Room 124

Lin, Xiaodong

18

Rutgers Business School The Institute for Ethical Leadership  

E-print Network

Rutgers Business School The Institute for Ethical Leadership at Rutgers Business School Annual Report 2010 We promote and strengthen sustainable ethical leadership to enhance civil society. business. The Institute for Ethical Leadership at Rutgers Business School provides education and practical training

19

RUTGERS -THE STATE UNIVERSITY OF NEW JERSEY Data Mining  

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RUTGERS - THE STATE UNIVERSITY OF NEW JERSEY Data Mining Instructor: Dr. Hui Xiong E-mail: hxiong@rutgers.edu WEB : http://datamining.rutgers.edu Text Book: "Introduction to Data Mining", by Pang-Ning Tan useful information. Data mining holds great promise to address this problem by providing efficient

Lin, Xiaodong

20

Institute for Ethical Leadership Rutgers Business SchoolNewark and New Brunswick  

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Institute for Ethical Leadership Rutgers Business School­Newark and New Brunswick Rutgers for Ethical Leadership Rutgers Business School­Newark and New Brunswick Rutgers, The State University of New, The State University of New Jersey 1 Washington Park Newark, NJ 07102-3122 www.business.rutgers.edu/IEL 973

21

Department of Statistics and Biostatistics Rutgers, The State University of New Jersey  

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Department of Statistics and Biostatistics Rutgers, The State University of New Jersey Busch Campus@stat.rutgers.edu Phone: 848-445-2690 Fax: 848-445-3428 RUTGERS UNIVERSITY DEPARTMENT OF STATISTICS AND BIOSTATISTICS www

Jornsten, Rebecka

22

TV Channels 2. Rutgers Community  

E-print Network

. Vh1 9. SOAP NET 10. NBC 11. THE WEATHER CHANNEL 12. PBS 13. Animal Planet 14. Bloomberg 15. BET 16 61. PAX 61 62. HBO 2 West 63. Vh1 Classic 64. Women's Entertainment- WE 65. UNIVISION 65 66 Science 69. A&E- Arts And Entertainment 70. Military Channel 71. Home and Garden TV 72. Food Network 73

23

RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY  

E-print Network

RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION in a RUTGERS Robert Wood Johnson Medical School postgraduate training program. A member of the housestaff may employment does not: 1. Constitute a conflict of interest (see RBHS policy 00-01-10-05:00, Code of Ethics

Garfunkel, Eric

24

Rutgers Business School Center for Supply Chain Management  

E-print Network

Rutgers Business School Center for Supply Chain Management A MEMBERS-ONLY HOT TOPIC SEMINAR? This event is exclusively for member companies of the Rutgers Center for Supply Chain Management. Two seats ON PLANNING FOR CATASTROPHIC SUPPLY CHAIN DISRUPTIONS: AVIAN FLU, HURRICANES AND TERRORIST ATTACK Time: 10

Lin, Xiaodong

25

Water Resources Program Rutgers, the State University of New Jersey  

E-print Network

Ceremony on January 31, 2011 at Trump Taj Mahal Casino, Atlantic City, New Jersey. Rain gardens are an easy Resources Program SPRING 2011Creating solutions for water quality issues in New Jersey 1 4-H RAIN BARREL ART); williams@njaes.rutgers.edu. (e-mail). THE RAIN GARDEN MANUAL OF NJ WINS AWARD The Rutgers Cooperative

Goodman, Robert M.

26

Office of the Dean Rutgers, The State University of New Jersey  

E-print Network

Office of the Dean Rutgers, The State University of New Jersey 33 Livingston Avenue, Suite 300 New-932-2818, or Will Irving, wirving@ejb.rutgers.edu, 848 932-2816 NEW RUTGERS REPORT SOURCES TAX REVENUES, AID IN NEW JERSEY NEW BRUNSWICK, N.J ­ A new Rutgers Regional Report, "Fiscal Flows in New Jersey: A Spatial Analysis

27

Using the Theory of Planned Behavior to predict intention to comply with a food recall message.  

PubMed

The Theory of Planned Behavior (TPB) has provided considerable insight into the public's intention to comply with many different health-related messages, but has not been applied previously to intention to comply with food safety recommendations and recalls ( Hallman & Cuite, 2010 ). Because food recalls can differ from other health messages in their urgency, timing, and cessation, the applicability of the TPB in this domain is unknown. The research reported here attempted to address this gap using a nationally representative consumer panel. Results showed that, consistent with the theory's predictions, attitudes and subjective norms were predictive of the intention to comply with a food recall message, with attitudes having a much greater impact on intent to comply than subjective norms. Perceived behavioral control failed to predict intention to comply. Implications of these results for health public relations and crisis communications and recommendations for future research were discussed. PMID:22746283

Freberg, Karen

2013-01-01

28

Director's Message by Troy Hallman Announcements  

E-print Network

/Spring 2014. Guidance from the AVMA and a mandate from OLAW have required us to modify our CO2 euthanasia and installation of the system for your lab area. When planning future experiments that involve CO2 euthanasia your laboratory space as a location for CO2 euthanasia. If you have any questions, pl

Sharp, Kim

29

Competition Graphs and Food Webs: Some of My Favorite  

E-print Network

1 Competition Graphs and Food Webs: Some of My Favorite Conjectures Fred Roberts, Rutgers University #12;2 Competition Graphs & Food Webs ·Ecology is sometimes the source of interesting graph-theoretical problems. ·Competition between species is a case in point. ·Starting from predator-prey concepts

30

Rutgers Business School's Undergraduate Program in New Brunswick offers a minor in Business Administration. The goals of the Rutgers Business School minor in Business Administration are  

E-print Network

and the Professions (01:350:303) 5) Business Ethics (33:522:334) Students must apply to Rutgers Business SchoolRutgers Business School's Undergraduate Program in New Brunswick offers a minor in Business Administration. The goals of the Rutgers Business School minor in Business Administration are: · To acquire

Lin, Xiaodong

31

RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY  

E-print Network

Ethics Committee Medical Education Committee Blood Utilization Committee Medical Records Committee CancerRUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION MANUAL POLICY#: V. 2 SECTION: RESPONSIBILITIES & SUPERVISION SUBJECT: HOUSESTAFF INVOLVEMENT IN MEDICAL

Garfunkel, Eric

32

Final 8.9.13 Requirements for Food and Catering Services for  

E-print Network

Meats, Salads, Dairy, Perishable Desserts, etc.) 41 Degrees F or Less Hot Foods (Beef, Poultry, PorkFinal 8.9.13 Page 1 Requirements for Food and Catering Services for Department, Organizations and Catering Contractors Providing Food in Student Life-Student Center Facilities Rutgers University

Neimark, Alexander V.

33

Rutgers, 2/23/06 1 A Look At Microchemical Systems  

E-print Network

Institute of Technology, Hoboken, NJ What are MCS? What are some key limitations? Rutgers, 2/23/06 2 Stevens Nowak DARPA Rutgers, 2/23/06 10 Electrical Energy Methanol to hydrogen: Components of fuel processor

Besser, Ronald S.

34

Office of the Dean Rutgers, The State University of New Jersey  

E-print Network

Office of the Dean Rutgers, The State University of New Jersey 33 Livingston Avenue, Suite 300 New and Public Policy at Rutgers, The State University of New Jersey and Joseph J. Seneca, university professor AND RESIDENTIAL HOUSING DEMAND NEW BRUNSWICK, N.J - In the latest Rutgers Regional Report, "Demographics

35

Rutgers, The State University of New Jersey Department of Supply Chain Management and Marketing Sciences  

E-print Network

Rutgers, The State University of New Jersey Department of Supply Chain Management and Marketing and Marketing Science. The Rutgers Business School is located in New Jersey in close proximity to the New York: Recruiting Department of Supply Chain Management and Marketing Sciences Rutgers, The State University of New

36

Orthopedic rehabilitation using the "Rutgers ankle" interface.  

PubMed

A novel ankle rehabilitation device is being developed for home use, allowing remote monitoring by therapists. The system will allow patients to perform a variety of exercises while interacting with a virtual environment (VE). These game-like VEs created with WorldToolKit run on a host PC that controls the movement and output forces of the device via an RS232 connection. Patients will develop strength, flexibility, coordination, and balance as they interact with the VEs. The device will also perform diagnostic functions, measuring the ankle's range of motion, force exertion capabilities and coordination. The host PC transparently records patient progress for remote evaluation by therapists via our existing telerehabilitation system. The "Rutgers Ankle" Orthopedic Rehabilitation Interface uses double-acting pneumatic cylinders, linear potentiometers, and a 6 degree-of-freedom (DOF) force sensor. The controller contains a Pentium single-board computer and pneumatic control valves. Based on the Stewart platform, the device can move and supply forces and torques in 6 DOFs. A proof-of-concept trial conducted at the University of Medicine and Dentistry of New Jersey (UMDNJ) provided therapist and patient feedback. The system measured the range of motion and maximum force output of a group of four patients (male and female). Future medical trials are required to establish clinical efficacy in rehabilitation. PMID:10977590

Girone, M; Burdea, G; Bouzit, M; Popescu, V; Deutsch, J E

2000-01-01

37

Quantity Food Production Instructor: Jim Vernere Teaching Assistant  

E-print Network

Quantity Food Production 11:709:344 Instructor: Jim Vernere Teaching Assistant: Department of Nutritional Sciences KATIE BELUSKA Vernere@rci.rutgers.edu Katie.Beluska@Gmail.com Office hours -1000 = A 850-899 = B+ 800 - 849 = B 750 - 799 = C+ 700 - 749 = C 600- 699 = D Below 600 = F #12;* All

Chen, Kuang-Yu

38

MSIS Concentrations Rutgers Business School Undergraduate New Brunswick  

E-print Network

:623:487 Large-Scale Business Data Analysis (3) 33:623:494 Data Mining for Business Intelligence (3) 33-- 1 -- MSIS Concentrations Rutgers Business School ­ Undergraduate New Brunswick In addition:623:388 Foundations of Business Programming (3) 33:623:470 Business Data Management (3) Plus at least one of 33

Lin, Xiaodong

39

Rutgers, The State University of New Jersey The MISSION  

E-print Network

placed security cameras in multiple locations throughout the University. The purpose of these cameras exemplary services. Cameras for Safety! Rutgers is dedicated to providing a safe campus environment and has to become part of our team. Becoming a CSO, ESO or EMT can open the door to careers in security services

Garfunkel, Eric

40

VNC: Connecting to the Rutgers Astrolab Server Remotely  

E-print Network

to Astrolab from your Windows PC and to transfer files. Go to https://software.rutgers.edu/ and login using remotely from your own PC (or laptop), follow the steps below. If you have a Mac that runs OS X, simply" and then a name (like astrolab). Then in the future, you can connect from the "Profiles" pull-down list. For file

Glashausser, Charles

41

RUTGERS -THE STATE UNIVERSITY OF NEW JERSEY Data Mining  

E-print Network

RUTGERS - THE STATE UNIVERSITY OF NEW JERSEY Data Mining Fall 2013 Instructor: Dr. Hui Xiong E: "Introduction to Data Mining", by Pang-Ning Tan, Michael Steinbach, Vipin Kumar, Addison Wesley, ISBN: 0 even though it may contain useful information. Data mining holds great promise to address this problem

Lin, Xiaodong

42

RUTGERS -THE STATE UNIVERSITY OF NEW JERSEY Data Mining  

E-print Network

RUTGERS - THE STATE UNIVERSITY OF NEW JERSEY Data Mining Fall 2012 Instructor: Dr. Hui Xiong E or by appointment Text Book: "Introduction to Data Mining", by Pang-Ning Tan, Michael Steinbach, Vipin Kumar for analysts to sift through the data even though it may contain useful information. Data mining holds great

Lin, Xiaodong

43

RUTGERS -THE STATE UNIVERSITY OF NEW JERSEY Data Mining  

E-print Network

RUTGERS - THE STATE UNIVERSITY OF NEW JERSEY Data Mining Spring 2011 Instructor: Dr. Hui Xiong E-353-5261 Text Book: "Introduction to Data Mining", by Pang-Ning Tan, Michael Steinbach, Vipin Kumar, Addison for analysts to sift through the data even though it may contain useful information. Data mining holds great

Lin, Xiaodong

44

Inventory Management Rutgers Business School Newark and New Brunswick  

E-print Network

Inventory Management 26:799:685 Rutgers Business School ­ Newark and New Brunswick Fall 2010 problems and key trade- offs in inventory management, (2) introduce the main stream literature that model Books: Foundations of Inventory Management. By Paul Zipkin. 2000. McGraw Hill. ISBN 0

Lin, Xiaodong

45

A scale invariant measure of clutter Psychology Department, Rutgers,  

E-print Network

A scale invariant measure of clutter Psychology Department, Rutgers, Camden NJ, USAMary J. Bravo Department of Computer Science, Dartmouth College, Hanover NH, USAHany Farid We propose a measure of clutter of proportionality was used as a measure of image clutter. The same 160 images were also used as stimuli in a visual

Farid, Hany

46

RUTGERS BIOMEDICAL & HEALTH SCIENCES (RBHS) SENATE CANDIDATES PERSONAL STATEMENTS  

E-print Network

of the Nobel Laureate Marshall Nirenberg. My research focus is Parkinson's disease (PD) using a range of the American Parkinson Disease Association (APDA), grant review panels for the NIH and severa for Neurodegenerative and Neuroimmunologic Diseases Rutgers - Robert Wood Johnson Medical School Prior to joining RWJMS

Garfunkel, Eric

47

About| Rutgers University in Newark is one of three campuses of Rutgers, The State University of New Jersey, a public research university which is one  

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of New Jersey, a public research university which is one of the 61 members of the Association of American Universities. Rutgers- Newark officially came into existence in 1946, when the New Jersey State Legislature to 1908 when the New Jersey Law School first opened its doors. Academics| Rutgers-Newark is comprised

Hanson, Stephen José

48

--------Original Message --------Subject: [robo-ms] Fwd: [robotics-worldwide] Tenure Track Robotics Position at Rutgers  

E-print Network

-------- Original Message -------- Subject: [robo-ms] Fwd: [robotics-worldwide] Tenure Track Robotics Position at Rutgers University, Dept of CS Date: Sat, 22 Oct 2011 15:25:43 -0400 From: Kostas@cs.rutgers.edu> Date: Fri, Oct 21, 2011 at 10:48 AM Subject: [robotics-worldwide] Tenure Track Robotics Position

Plotkin, Joshua B.

49

RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY UNIVERSITY OF MEDICINE AND DENTISTRY OF NEW JERSEY  

E-print Network

RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY UNIVERSITY OF MEDICINE AND DENTISTRY OF NEW JERSEY ................................................................................. 167 2 #12;Rutgers, The State University of New Jersey University of Medical and Dentistry of New Jersey BIOTECHNOLOGY TRAINING PROGRAM The PhD Training Program in Biotechnology

Muzzio, Fernando J.

50

StudyAbroad@Exeter Rutgers, The State University of New Jersey  

E-print Network

StudyAbroad@Exeter Rutgers, The State University of New Jersey New Jersey USA The University Rutgers, The State University of New Jersey, is the premier public university of New Jersey and one of Philadelphia and Washington DC. New Jersey has the ocean and beaches to the east and mountains to the west

Mumby, Peter J.

51

Rutgers, The State University of New Jersey CODE OF ETHICS: GENERAL CONDUCT  

E-print Network

- 1 - Rutgers, The State University of New Jersey CODE OF ETHICS: GENERAL CONDUCT I or appearance of conflict of interest, as defined by the provisions of the New Jersey Conflicts of Interest Law conflict This Code of Ethics was adopted by Rutgers University in accordance with the New Jersey

Shepp, Larry

52

Department of Economics Faculty of Arts and Sciences Rutgers, The State University of New Jersey  

E-print Network

Department of Economics · Faculty of Arts and Sciences Rutgers, The State University of New Jersey 75 Hamilton Street · New Brunswick · New Jersey 08901-1248 732/932-7363 · FAX: 732/932-7416 Rutgers York on Monday, March 3, 2003. The competition brought together 6 schools from the New York/New Jersey

Lin, Xiaodong

53

The Rutgers Difference A closer look at our Supply Chain Management  

E-print Network

The Rutgers Difference A closer look at our Supply Chain Management and Marketing Sciences of Supply Chain Management and Marketing Sciences, Rutgers Business School Click here for more information companies do business with each other and have created a strong emphasis on supply chain management

Lin, Xiaodong

54

[Type text] Offered by the Center for Supply Chain Management at Rutgers  

E-print Network

[Type text] Offered by the Center for Supply Chain Management at Rutgers Business School A Certificate Program in Supply Chain Management Rutgers Business School's Center for Supply Chain Management. This exciting program covers the major aspects of supply chain management, including strategy, sourcing

Lin, Xiaodong

55

Rutgers New Jersey Agricultural Experiment Station Cooperative Extension of Somerset County  

E-print Network

changed from what were traditionally field crops and livestock in rural areas to an industry that has new Hereford Association 5 Recycling Opportunities 5 Ag Education Web Site 6 On Farm Leaf Composting 6 Taste County 908-526-6293 Polanin@njaes.rutgers.edu #12;Rutgers Equine Science Center Offers Podcast Series New

Goodman, Robert M.

56

Rutgers Business School: Undergraduate--Newark Office of Student and Academic Services  

E-print Network

those goals. The Rutgers Business School's academic advisors look forward to collaborating with youRutgers Business School: Undergraduate--Newark Office of Student and Academic Services 1 Washington coursework requires strong dedication and careful academic planning. Academic advisement is not an event

Lin, Xiaodong

57

A new agreement between Rutgers-Newark and a Cambodian human rights  

E-print Network

's 8 million people. The partnership between Rutgers- Newark and DC-CAM marks both the 30th anniversary. The agreement between the Documentation Center of Cambodia (DC-CAM) and Rutgers-Newark places an invaluable TO HARVEST KNOWLEDGE ABOUT THE `KILLING FIELDS' BY MIKE SUTTON ...continued on page 6 33Alex Hinton

Hanson, Stephen José

58

Center for Plasma Edge Simulation (CPES) -- Rutgers University Final Report  

SciTech Connect

The CPES scientific simulations run at scale on leadership class machines, collaborate at runtime and produce and exchange large data sizes, which present multiple I/O and data management challenges. During the CPES project, the Rutgers team worked with the rest of the CPES team to address these challenges at different levels, and specifically (1) at the data transport and communication level through the DART (Decoupled and Asynchronous Remote Data Transfers) framework, and (2) at the data management and services level through the DataSpaces and ActiveSpaces frameworks. These frameworks and their impact are briefly described.

Parashar, Manish

2014-03-06

59

Overview Of Optical Fiber Research At Rutgers University  

NASA Astrophysics Data System (ADS)

The Fiber Optic Materials Research Program (FOMRP) was established in July 1985 at Rutgers, the State University of New Jersey through major funding from the New Jersey Commission on Science and Technology. This summary outlines some of the important features of FOMRP including basic program goals and objectives, current research initiatives and thrust areas, the role of corporate and government sponsors, present and future availability of research facilities, of recent scientific publications, the make-up of FOMRP faculty and graduate students and a listing of recent scientific publications.

Sigel, George H.

1990-02-01

60

Rutgers University Libraries Information Literacy Goals and Outcome Expectations* General Goal Department Goals and Objectives  

E-print Network

Rutgers University Libraries Information Literacy Goals and Outcome Expectations* General Goal Department Goals and Objectives Students will determine the nature and extent of the information needed. Define and articulate the need for information. Identify key concepts and terms that describe

Hanson, Stephen José

61

Emergency Action Plan and Annexes 2012 Rutgers, The State University of New Jersey 7 of 29  

E-print Network

in a timely fashion. REMEMBER: IF YOU SEE SOMETHING, SAY SOMETHING When noticing something that you feel may the responders. Remember, if you see suspicious activity or packages while visiting Rutgers University, pick up

Garfunkel, Eric

62

Emergency Action Plan and Annexes 2013 Rutgers, The State University of New Jersey 8 of 37  

E-print Network

in a timely fashion. REMEMBER: IF YOU SEE SOMETHING, SAY SOMETHING TM When noticing something that you feel by the dispatcher. Remember, if you see suspicious activity or packages while visiting Rutgers University, pick up

Garfunkel, Eric

63

Institute for Ethical Leadership Rutgers Business School Newark and New Brunswick  

E-print Network

In The Nonprofit and For-profit Arena presented by Dr. Matt Statler, Richman Family Director of Business Ethics Certificate Program Dr. Matt Statler Warren Tranquada Rutgers Business School--Newark and New Brunswick 1

Lin, Xiaodong

64

Center for International Faculty and Student Rutgers, The State University of New Jersey  

E-print Network

line.) REQUIRED INFORMATION: Date: ___________________________ SSNCenter for International Faculty and Student Services Rutgers, The State University of New Jersey to another nonimmigrant status in the U.S. (New status: ___________________Date new status will end

Delgado, Mauricio

65

Department of Statistics and Biostatistics Rutgers, The State University of New Jersey  

E-print Network

Department of Statistics and Biostatistics Rutgers, The State University of New Jersey Busch Campus of New Jersey Title: Statistical Challenges in Translational Bioinformatics Research Time: 3:20 ­ 4:20pm

Jornsten, Rebecka

66

Rutgers University School of Environmental & Biological Sciences Horticultural Therapy: Techniques & Programming  

E-print Network

Rutgers University School of Environmental & Biological Sciences Horticultural Therapy: Techniques; Grading Criteria; Human Values in the CH 2 Horticultural Experience; Definitions Jan 29 Applications Consulting IN Horticultural Therapy; Defining & Marketing Your Services CH 15 #12;Apr 2 Midterm Exam (focus

Chen, Kuang-Yu

67

The Center for Governmental Accounting Education & Research (CGEAR) 2013 RUTGERS GOVERNMENTAL  

E-print Network

, Wilentz, Goldman and Spitzer -PILOT and RAB financing David Zimmer, Executive Director, NJEIT, Public Entity Division, Arthur J. Gallagher & Co. Marjorie Kaplan, Dr. P.H., Associate Director, Rutgers

Lin, Xiaodong

68

Rutgers University: New Jersey Mosquito Homepage-Mosquito Biology  

NSDL National Science Digital Library

As the weather warms and the pre-summer rains fall, the familiar buzz of the mosquito can be heard in our ears. This website from entomologists at Rutgers University provides a nice overview of Mosquito Biology including sections on Life Cycle, Anatomy, Habitats, and Behavior. The site also includes some New Jersey-specific sections such as A Classification System for the Life Cycles of Mosquitoes in New Jersey, a fact sheet about the Asian Tiger Mosquito in New Jersey, a Morphological Comparison of Ochlerotatus Species in New Jersey, and a New Jersey Species List. The Species List contains profiles for 63 species of mosquitoes found in New Jersey, and provides information about their geographic distribution, larval habitat, larval identification, anatomical features, and more.

69

Mentoring Graduate Students in Physics and Astronomy at Rutgers University  

NASA Astrophysics Data System (ADS)

The Graduate Program in Physics and Astronomy at Rutgers University involves about 100 graduate students and over 70 faculty members. Research opportunities include experimental and theoretical activities in astronomy, condensed matter, high-energy, and nuclear physics, as well as new initiatives in biological and nano physics and physics education research. Faculty and peer mentors, as well as an academic advisor, are identified for each graduate student upon arrival at Rutgers. All first-year graduate students, without regard to background, are required to participate in the Seminar in Physics, which introduces the graduate students to the breadth of research opportunities, as well as advising students about the academic requirements and preparing for the broad spectrum of future career opportunities. Annual activities in this seminar include sessions at which recent graduates of the program discuss their careers outside of academia or basic research. The course requirements for the Ph.D. in Physics include 2 courses outside of the area of research, one of which can be a course outside of the departmental offerings. Since most students have the option to register for many courses after completing the formal requirements, most students take courses in computer science, engineering, or finance as part of their education. Within one year of advancement to Ph.D. candidacy, students are expected to have the first meeting with their research committee, at which the results of a trial project are presented both orally and in a short written report, and which also serves as a test of the student's aptitude for study in the chosen area and with the chosen advisor. Subsequently, every student is required to meet at least annually with this committee. As a result of these mentoring activities, the time to Ph.D. is now less than 6 years on average. Although about 1/2 of the students assume post-doctoral positions upon completion of the Ph.D., our alumni obtain careers in a broad range of fields, including finance and management consulting.

Cizewski, Jolie A.

2002-04-01

70

Annual Campus Security & Fire Safety Report for Rutgers, The State University of New Jersey A PUBLICATION OF THE INTERNATIONALLY ACCREDITED  

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of society and good citizens of the world. Rutgers teaches across the full educational spectrum: preschool. As it was at our founding in 1766, the heart of our mission is preparing students to become productive members Safety 13 Emergency Medical Services 13 Public Safety Services Rutgers-Camden 14 Public Safety Services

Garfunkel, Eric

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Rutgers Business School -Newark and New Brunswick Prof. Suresh Govindaraj (Office: #934 Wash. SQ. Park, Phone: 973-353-1017)  

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. Park, Phone: 973-353-1017) e-mail: - suresh@business.rutgers.edu Financial Statement Analysis/Decoding (including Strategic Business Analysis, Corporate Mergers and Acquisitions Course Outline Objectives The MBA1 Rutgers Business School - Newark and New Brunswick Prof. Suresh Govindaraj (Office: #934 Wash. SQ

Lin, Xiaodong

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Supply Chain Inventory Management Rutgers Business School Newark and New Brunswick  

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are familiar with the basic concepts of linear/non-linear optimization, probability and statistics. RelatedSupply Chain Inventory Management 26:799:685 Rutgers Business School ­ Newark and New Brunswick Description: Inventory management is the cornerstone of supply chain management. The goal of this course

Lin, Xiaodong

73

Page 1 Vol. 18 No. 3 A Rutgers Cooperative Extension Publication  

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Page 1 Vol. 18 No. 3 A Rutgers Cooperative Extension Publication May 10, 2012 INSIDE Cranberry A t the present time most growers have taken the water from winter flooding off their cranberry beds. We expect that parasitize the eggs. Sparganothis fruitworm ­ This insect is a serious pest in most cranberry-growing states

Goodman, Robert M.

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Page 1 Vol. 18 No. 5 A Rutgers Cooperative Extension Publication  

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Page 1 Vol. 18 No. 5 A Rutgers Cooperative Extension Publication June 5, 2012 INSIDE Cranberry has started in most cranberry beds. If insects have been effectively managed prior to bloom, we spotted fireworm (SFW), Sparganothis fruitworm (SPARG), cranberry fruitworm (CBFW), and blackheaded

Goodman, Robert M.

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Page 1 Vol. 18 No. 2 A Rutgers Cooperative Extension Publication  

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Page 1 Vol. 18 No. 2 A Rutgers Cooperative Extension Publication April 26, 2012 INSIDE Cranberry the winter flood is off from most New Jersey cranberry beds. Once the water is removed, the vines will start for lepidopteran pests (gypsy moth, blackheaded fireworm, spotted fireworm, Sparganothis fruitworm, and cranberry

Goodman, Robert M.

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Page 1 Vol. 18 No. 4 A Rutgers Cooperative Extension Publication  

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Page 1 Vol. 18 No. 4 A Rutgers Cooperative Extension Publication May 24, 2012 INSIDE Cranberry are cranberry blossom worm and blunt-nosed leafhoppers. For more information on these and other pre- bloom cranberry pests please see our previous newsletter. Cranberry Blossom Worm (CBWM) ­ The most important lepi

Goodman, Robert M.

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Page 1 Vol. 18 No. 10 A Rutgers Cooperative Extension Publication  

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Page 1 Vol. 18 No. 10 A Rutgers Cooperative Extension Publication August 2, 2012 INSIDE Cranberry This is the last Cranberry Edition of the Plant & Pest Advisory for 2012. Here, I present the entomology highlights of this year's cranberry season: Early in the season, some farms experienced areas of high spotted fireworm

Goodman, Robert M.

78

New Information from Old Black Holes Department of Physics and Astronomy, Rutgers  

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New Information from Old Black Holes Tom Banks, Department of Physics and Astronomy, Rutgers Recent information is lost in the process of black hole evaporation. It was thought that String Theory had resolved the horizon of a large black hole sees nothing out of the ordinary for a time of order the light crossing time

Glashausser, Charles

79

Work Place Banking comparison chart Services TD Bank PNC Rutgers Federal Credit Union Wells Fargo  

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Work Place Banking comparison chart Services TD Bank PNC Rutgers Federal Credit Union Wells Fargo Banking Free free free free Online Bill Payment Free free free free Credit Card (Visa/MasterCard) No fee when investing through TD Wealth Management Online Statements and AutoAlerts Free Notary Services

80

Rutgers Train the Trainer Program: Teaching Noncareer Prospective Teachers How To Teach.  

ERIC Educational Resources Information Center

The Rutgers Train the Trainer Program (RTTP) is a 2-day intensive workshop for teaching noncareer prospective teachers. Seven essential principles of the program are as follows: (1) teachers of prospective teachers should model the elements of effective teaching; (2) teachers should adopt an overall approach to their students that centers on

Whitford, Ellen V.; Hyman, Ronald T.

81

Rutgers Fire Safety Precautions December 11, 2001 1.1 KETTLE/TANKER FIRE SAFETY PRECAUTIONS  

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in Factory Mutual Property Loss Prevention Data Sheet 1-33, "Safeguarding Torch Applied Roof InstallationsRutgers Fire Safety Precautions December 11, 2001 1.1 KETTLE/TANKER FIRE SAFETY PRECAUTIONS A- tance away from any structure or combustible material. G. Where liquefied petroleum gas (LPG) cylinders

82

A PUBLICATION FOR ALUMNI & FRIENDS OF RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL FA L L 2013  

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, EOHSI, and professor of pharmacology and toxicology, Rutgers University. The interdisciplinary expertise for Environmental Health Sciences (NIEHS) to support CEED. The center hosts three re- search cores and a community education core and spon- sors nine NIEHS-funded pilot programs, which encour- age interdisciplinary

Garfunkel, Eric

83

Center for Effective School Practices Rutgers, the State University of New Jersey  

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Center for Effective School Practices Rutgers, the State University of New Jersey 80 Cottontail Lane Suite 410 DiSaronno Plaza Somerset, New Jersey 08873 732-564-9100 Please note: Plan your trip accordingly; Route 287 and Route 18 can be a highly congested roads between the hours of 7:30AM ­ 9AM New

84

Announcing a Scholarship Offered by the Advisory Board of the Rutgers Center for Supply Chain Management  

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Management Are you a current first-year, full-time MBA student concentrating in Supply Chain Management? Do you have background or experience in some area of supply chain management? Are you actively involved in the Supply Chain Management program at Rutgers Business School? Are you interested in being considered

Lin, Xiaodong

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The Rutgers Center for Supply Chain Management is pleased to present  

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The Rutgers Center for Supply Chain Management is pleased to present A Summit on Best Practices Learned from a Capsule to Tablet Conversion Cecil R. House, Vice President, Supply Chain Management, PSEG, Vice President, Supply Chain Management, PSEG Services Corporation Dr. Lei Lei, Associate Professor

Lin, Xiaodong

86

RUTGERS -THE STATE UNIVERSITY OF NEW JERSEY 26:198:644 Data Mining  

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RUTGERS - THE STATE UNIVERSITY OF NEW JERSEY 26:198:644 Data Mining Fall 2014 Instructor: Professor Text Book: "Introduction to Data Mining", by Pang-Ning Tan, Michael Steinbach, Vipin Kumar, Addison and Tom Fawcett, O'REILLY, ISBN: 978-1- 449-36132-7, 2013. "Data Mining: Concepts and Techniques, Third

Lin, Xiaodong

87

RUTGERS -THE STATE UNIVERSITY OF NEW JERSEY Data Mining (26:198:685)  

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RUTGERS - THE STATE UNIVERSITY OF NEW JERSEY Data Mining (26:198:685) Spring 2009 Instructor: Dr · Office Phone: 973-353-5261 · Text Book: "Introduction to Data Mining", by Pang-Ning Tan, Michael, it is difficult for analysts to sift through the data even though it may contain useful information. Data mining

Lin, Xiaodong

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Page 1 Vol. 17 No. 15 A Rutgers Cooperative Extension Publication  

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expansion that allowed use on stone fruit as well as pome fruit. Details about use of Inspire Super on pomePage 1 Vol. 17 No. 15 A Rutgers Cooperative Extension Publication July 10, 2012 INSIDE Fruit Edition Plant & Pest advisory New Fungicides for Brown Rot Control on Stone Fruit Norman Lalancette, Ph

Goodman, Robert M.

89

20002001 Annual Report he Rutgers University Libraries are pleased to present this  

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students and faculty as well as the major disciplines of music, the performing arts, and women's and gender in meeting the goals of our long-range plan, the Rutgers Digital Library Initiative. We have continued continue, and we are using the World Wide Web to make their contents better known. Planning

Hanson, Stephen José

90

A History of the Extension Division, Rutgers-The State University 1891-1965.  

ERIC Educational Resources Information Center

Rutgers College began offering extension work in 1891 in agriculture, history, the arts, and scientific subjects. The Industrial Extension Division, established in 1925 and renamed the University Extension Division in 1927, was conducting college credit courses within a year of its founding; and, in 1934, University College was established as a

Dee, Frank Paul

91

Emergency Action Plan and Annexes 2013 Rutgers, The State University of New Jersey 2 of 37  

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by automatic sprinkler systems and/or fire standpipe systems. All major buildings are equipped with automatic fire detection and alarm systems, which are constantly monitored by Rutgers University Police of the fire alarm system. Once you have evacuated the building, re-entry is permitted only after approval from

Garfunkel, Eric

92

The Impact of Triple Room Assignment on Students at Rutgers and Douglass Colleges.  

ERIC Educational Resources Information Center

The effects of overassignment (three students living in a room usually assigned to two) on students at Rutgers and Douglass Colleges are examined in a study of differences between students housed in two- and three-person rooms for the semester. The dependent measures were perception of the university environment, academic performance, physical

Semaj, Leahcim

93

AGENDA FOR SC PROJECT MANAGEMENT SUMMIT COLLEGE HALL, RUTGERS-LIVINGSTON STUDENT CENTER  

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and Associate Director, Project Management Program, Howe School of Technology Management, Stevens InstituteAGENDA FOR SC PROJECT MANAGEMENT SUMMIT COLLEGE HALL, RUTGERS-LIVINGSTON STUDENT CENTER OCTOBER 9.m. Rich Fredricksen, Principal, StrongLeader, LLC: Project Management-- Beyond the Project Plan 9:15 ­ 10

Lin, Xiaodong

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Office of the Dean Rutgers, The State University of New Jersey  

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, you will be charged for a room monitor and setup fee. The online rooms display: · Computer display1 Office of the Dean Rutgers, The State University of New Jersey 33 Livingston Avenue, Room 178 New of your event, although it is generally a reliable system. If you must guarantee an event will be recorded

Goodman, Robert M.

95

Monthly Briefing from Rutgers New Jersey Agricultural Experiment Station Volume 6, Issue 4 April 2012  

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for Forsythia blooming, usually 1st week of April, because that's when cabbage maggot becomes active." Cabbage in and kill young cabbage plants. Crops loss can be extensive. Rutgers agriculturalists like Norm, and Phil. This makes growers ask questions, like: · Based on my farm location, when will cabbage maggot likely

Goodman, Robert M.

96

155: 309 Chemical Engineering Thermodynamics II Fall 2014 Web page: https://sakai.rutgers.edu  

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Equilibria III: Solid-Liquid and Solid-Solid Equilibrium Ch. 8.4 Phase Equilibria III: Colligative Properties, Quiz Ch. 8.5 11 Phase Equilibria III: Colligative Properties Ch. 8.5 Chemical Reaction Equilibria Campus Email: meenakshi.dutt@rutgers.edu TBA Teaching Assistants: TBA Course Description: Properties

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155: 309 Chemical Engineering Thermodynamics II Fall 2014 Web page: https://sakai.rutgers.edu  

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Phase Equilibria III: Colligative Properties Ch. 8.5 Nov 12 Chemical Reaction Equilibria: Introduction28@scarletmail.rutgers.edu Office Hours: Tu. 11:00am ­ 12:30pm Course Description: Properties Objectives: The students will understand phase equilibria as applied to liquid and gases, properties

Muzzio, Fernando J.

98

Ethnicity, Race, and Nationality in Education: A Global Perspective. The Rutgers Invitational Symposium on Education Series.  

ERIC Educational Resources Information Center

This volume contains 12 papers originally presented at the 14th Rutgers Invitational Symposium on Education in 1999. The symposium explored contemporary issues of ethnic, cultural, and national identities and their influence on the social construction of identity. Papers include: (1) "Reconceptualizing Ethnicity and Educational Achievement"

Shimahara, N. Ken, Ed.; Holowinsky, Ivan Z., Ed.; Tomlinson-Clarke, Saundra, Ed.

99

Description & Careers Business Analytics and Information Technology (BAIT) is Rutgers Business School's quantitative and computing major. It  

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Business School's quantitative and computing major. It covers information technology, data analysis Analysis and Modeling Business Analytics & Information Technology (BAIT) Major #12;Description & Careers The Field Business Analytics and Information Technology (BAIT) is Rutgers

Lin, Xiaodong

100

The effect of a plant hormone on fruit set and maturity of field grown Rutgers tomatoes in Texas  

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Ths Effect of a Plant Hormone on Fruit Set and Maturity of Field Grown Rutgers Tomatoes in Texas Ewell Alva Rogers A Thesis Submitted to the Graduate School of the Agricultural and Mechanical Collage of Texas in partial fulfillment...

Rogers, Ewell Alva

1953-01-01

101

Holiday Foods.  

E-print Network

strong flavored foods, some sweet and some sour, such as mashed potatoes and broccoli and sweet and sour pork . Choose different colored foods such as cauliflower and broccoli or tomatoes and lettuce. ~lnclude some crisp foods and soft foods... are a natu ral for families attending the games. The station wagon tailgate makes a convenient table for serving the food. Buffet service is a convenient way to serve Baked Beans Potato Salad Fresh Vegetable Relish - Tomato Wedges, Carrot Strips...

Reasonover, Frances L.; Sweeten, Mary K.

1981-01-01

102

November 2008 Join Rutgers in the Fight Against Hunger!  

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devoted to cranberry fields, New Jersey is the third- largest cranberry producer in the United States a difference in the lives of those suffering from hunger. From food drives to 4-H programs, from grocery, behind Wisconsin and Massachusetts. While native to the state--cranberries were a staple

Goodman, Robert M.

103

Food masquerade.  

PubMed

Radishes cut to look like roses, watermelons carved into fruit baskets, apples made into swans, cakes frosted to look like dollswhen did this game of food masquerade start and how? This essay speculates about food's on-going history of disguise, of pretending to be what it's not. From the Renaissance courtier's delight in confections disguised as beasts, birds, and other fancies to our present day fascination with Japanese bento lunch boxes, food masquerade would seem to be a fanciful part of the history of food.Food masquerade injects some levity into our growing seriousness about food, our suspicion that most supermarket food is riddled with toxins and bad karma. It proposes that eating food should be fun. Food masquerade also gets to the very heart of artistic visual representation: the magical transformation of paint, clay or wood into an image of something else. It is a synecdoche for art itself. PMID:21539044

Bermingham, Ann

2010-01-01

104

Food Chain  

NSDL National Science Digital Library

This video segment from IdahoPTV's D4K describes how energy moves through nature. You will learn about the food chain, and its members: producers, consumers, scavengers. It shows where humans fit into the food chain.

Ptv, Idaho

2011-09-04

105

Food Allergy  

MedlinePLUS

... trigger allergic reactions include fish, shellfish, peanuts, and tree nuts, such as walnuts. Problem foods for children can include eggs, milk, peanuts, tree nuts, soy, and wheat. Symptoms of food allergy ...

106

Food Allergy  

MedlinePLUS

... on. Read more information on enabling JavaScript. Food Allergy Top Banner Content Area Skip Content Marketing Share ... National Institutes of Health for research in food allergy. We are committed to supporting efforts to help ...

107

[Food allergy or food intolerance?].  

PubMed

Adverse food reactions can be classified into two main categories depending on wether an immune mechanism is involved or not. The first category includes immune mediated reactions like IgE mediated food allergy, eosinophilic oesophagitis, food protein-induced enterocolitis syndrome and celiac disease. The second category implies non-immune mediated adverse food reactions, also called food intolerances. Intoxications, pharmacologic reactions, metabolic reactions, physiologic, psychologic or reactions with an unknown mechanism belong to this category. We present a classification of adverse food reactions based on the pathophysiologic mechanism that can be useful for both diagnostic approach and management. PMID:24834642

Matre, S; Maniu, C-M; Buss, G; Maillard, M H; Spertini, F; Ribi, C

2014-04-16

108

Food Chains  

NSDL National Science Digital Library

In this project, you will discover the way food chains function by viewing four different types of food chains and designing your favorite one. How is the flow of energy traced through a food chain? Use your cluster organizer to record information for four different food chains and what the consumers, 1st level consumers, 2nd level consumers, and 3rd level consumers are and what they eat. Begin by viewing ecosystems: Introduction to Ecosystems Now that you know what an ...

Hammond, Ms.

2009-10-21

109

Food Webs  

NSDL National Science Digital Library

Food web reading. Build a food web and design a creature. Requires downloaded program. Download your assignment Food Web Assignment Sheet. Use the following sites and activities to answer the questions. Do not start the creature creator until Mr. Wood has seen your food web and completed assignment and allowed you to move on. Type your answers on the sheet and edit it to fit one page. When ...

Wood, Mr.

2010-10-06

110

Food Webs  

NSDL National Science Digital Library

The representation depicts 4 different food webs: Antarctica, the African Grasslands, the Australia Grasslands and a Marine environment. A separate food web for scavengers and decomposers is present in the African Grasslands section. Viewers must first build the web by moving boxes with the organism's picture and name to the appropriate spot on a grid. Clues describing food requirements are given as the boxes are moved. When the boxes are correctly placed a complete food web (with arrows) is displayed.

111

Food Scorecard.  

ERIC Educational Resources Information Center

The importance of establishing good eating habits in youth as a means for laying the foundation of health in later life is discussed. This booklet contains charts that list nutritional scores for many common foods. These scores are measures of the overall nutritional content and value of the foods. Foods receive points for protein; vitamins A, B-2

Jacobson, Michael; Wilson, Wendy

112

Food Chains and Food Webs  

NSDL National Science Digital Library

This lesson explains how energy travels through an ecosystem. This flow can be diagrammed in food chains and food webs as shown in the lesson's illustrations. Key terms are hyperlinked so students can easily view definitions of new concepts.

2012-06-14

113

Food allergies and food intolerances.  

PubMed

Adverse reactions to foods, aside from those considered toxic, are caused by a particular individual intolerance towards commonly tolerated foods. Intolerance derived from an immunological mechanism is referred to as Food Allergy, the non-immunological form is called Food Intolerance. IgE-mediated food allergy is the most common and dangerous type of adverse food reaction. It is initiated by an impairment of normal Oral Tolerance to food in predisposed individuals (atopic). Food allergy produces respiratory, gastrointestinal, cutaneous and cardiovascular symptoms but often generalized, life-threatening symptoms manifest at a rapid rate-anaphylactic shock. Diagnosis is made using medical history and cutaneous and serological tests but to obtain final confirmation a Double Blind Controlled Food Challenge must be performed. Food intolerances are principally caused by enzymatic defects in the digestive system, as is the case with lactose intolerance, but may also result from pharmacological effects of vasoactive amines present in foods (e.g. Histamine). Prevention and treatment are based on the avoidance of the culprit food. PMID:16782524

Ortolani, Claudio; Pastorello, Elide A

2006-01-01

114

The Supply Chain Management MBA is one of the strategic concentrations at Rutgers Business School. Simply put, Supply Chain Management is how business  

E-print Network

The Supply Chain Management MBA is one of the strategic concentrations at Rutgers Business School. Simply put, Supply Chain Management is how business gets done. According to industry analysts to stay competitive. The Department of Supply Chain Management & Marketing Sciences at Rutgers Business

Lin, Xiaodong

115

The history of physics and astronomy at Rutgers began in 1771 when Queen's College first opened its doors to a handful of students.  

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ix Preface The history of physics and astronomy at Rutgers began in 1771 when Queen's College first in putting together a history of physics and astronomy at Rutgers. Paul Leath, the present Department Chair, encouraged me to carry this history to the present date. I have also received encouragement and support from

Glashausser, Charles

116

Food Security  

Microsoft Academic Search

The ultimate aim of activities and interventions aimed at guaranteeing food security is to arrive at a healthy and well-nourished\\u000a population that can take on, to the maximum of its capacities, the development of its own community, area or country. In these\\u000a efforts, agriculture, in its role as food producer, plays a crucial role. (Sufficient quality) food should be available

R. P. Roetter; H. VAN KEULEN

2007-01-01

117

Food additives  

PubMed Central

Food additives are discussed from the food technology point of view. The reasons for their use are summarized: (1) to protect food from chemical and microbiological attack; (2) to even out seasonal supplies; (3) to improve their eating quality; (4) to improve their nutritional value. The various types of food additives are considered, e.g. colours, flavours, emulsifiers, bread and flour additives, preservatives, and nutritional additives. The paper concludes with consideration of those circumstances in which the use of additives is (a) justified and (b) unjustified. PMID:4467857

Spencer, Michael

1974-01-01

118

Food Allergy  

MedlinePLUS

... of links for more information about food allergy Javascript Error Your browser JavaScript is turned off causing certain features of the ... incorrectly. Please visit your browser settings and turn JavaScript on. Read more information on enabling JavaScript. Food ...

119

Food Allergy  

Technology Transfer Automated Retrieval System (TEKTRAN)

The incidence of food allergy appears to be increasing, as is our understanding of the underlying mechanisms, treatment options, identifying, and characterizing allergenic proteins within food sources. The aim of this book is to translate how this vast array of information may fit into development o...

120

Irradiated foods  

MedlinePLUS

... and reduces the risk of food poisoning . Food irradiation is used in many countries. It was first approved in the U.S. to prevent sprouts on white potatoes and for the control of insects on wheat and in certain spices and seasonings.

121

Food jags  

MedlinePLUS

Refusal to eat; Fear of new foods ... you can do to help your child try new foods include: Have other family members help set ... that are pleasing to the eye. Start introducing new tastes, especially green vegetables, beginning at 6 months, ...

122

Food Safety  

MedlinePLUS

... germs. Chill - put fresh food in the refrigerator right away. In the grocery store, avoid cans that are bulging or jars that have cracks or loose lids. Check packages to be sure food hasn't reached its expiration date. United States Department of Agriculture

123

Food porn.  

PubMed

Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on. PMID:21539050

McBride, Anne E

2010-01-01

124

Food Grab  

NSDL National Science Digital Library

In this outdoor activity, learners design devices that will catch prey or gather plants. After testing their devices, learners investigate the food-gathering adaptations of animals in their activity site. Activity background information gives multiple examples of real animals and their food-grabbing mechanisms including shark jaws, rodent teeth, hawk talons, etc. Learners consider the concept of food-gathering adaptations of animals and compare them with human methods. An extension of this activity is observing various animals around the neighborhood as they capture prey and eat plants.

Science, Lawrence H.

1979-01-01

125

Space Food  

NASA Technical Reports Server (NTRS)

In planning for the long duration Apollo missions, NASA conducted extensive research into space food. One of the techniques developed was freeze drying. Action Products commercialized this technique, concentrating on snack food including the first freeze-dried ice cream. The foods are cooked, quickly frozen and then slowly heated in a vacuum chamber to remove the ice crystals formed by the freezing process. The final product retains 98 percent of its nutrition and weighs only 20 percent of its original weight. Action snacks are sold at museums, NASA facilities and are exported to a number of foreign countries. Sales run to several million dollars annually.

1994-01-01

126

Cooperating Agencies: Rutgers, The State University of New Jersey, U S Department of Agriculture, and County Boards of Chosen Freeholders Rutgers Cooperative Extension, a unit of the New Jersey Agricultural Experiment Station, is an equal opportunity prog  

E-print Network

sources for other less desirable animals, like white-tailed deer. The already excessive edge habitat contributing to crop damage from white-tailed deer overabundance is #12;Rutgers NJAES projects advancing-3610. similar to pollinator habitat. The negative economic, ecological, and property damage impacts of deer

Goodman, Robert M.

127

Rutgers, The State University of New Jersey, is dedicated by law and by purpose to serving all people on an equal and nondiscriminatory basis. For more information, see polcomp.rutgers.edu.  

E-print Network

medical costs for cancer treatment in the United States total over $93 billion each year, yet the cure.rutgers.edu. Photography by Nick Romanenko RU-0910-0082/1M The Center for Cancer Prevention Research traces its origins department, the Department of Chemical Biology, to specialize in the causes and prevention of cancer. Over

Neimark, Alexander V.

128

Rutgers Magazine is the university publication for alumni, faculty, staff, and friends of Rutgers, The State University of New Jersey. Published three times a year by the university, the magazine  

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of Rutgers, The State University of New Jersey. Published three times a year by the university, the magazine alumni and more (250,000 of whom alone reside in New Jersey)--keeps readers connected to their alma mater AND FRIENDS OF THE STATE UNIVERSITY OF NEW JERSEY Media Kit Ad agencies and external advertisers contact

129

Food poisoning  

MedlinePLUS

... Toxins in spoiled or tainted fish or shellfish Staphylococcus aureus Salmonella Shigella Infants and elderly people are at the greatest risk for food poisoning. You are also at higher risk if: ...

130

Food Allergies  

MedlinePLUS

... food allergy reactions: milk eggs peanuts soy wheat tree nuts (such as walnuts and cashews) fish shellfish ( ... peanut allergy and about 10% of kids with tree nut allergy outgrow their allergy. Fish and shellfish ...

131

Food Justice  

NSDL National Science Digital Library

In this adaptation of a video that high school students created in collaboration with the Environmental Justice League of Rhode Island, learn what's whack about our current food systems and the many actions individuals can take to address these issues.

2011-03-02

132

Future food.  

PubMed

Journalists and science fiction writers love to speculate that soon we will not be eating food as we have known it for millennia, but only the encapsulated products of the 'farmaceutical' industry. What nonsense! PMID:11852285

Malcolm, Alan D B

2002-02-01

133

Description Rutgers students from other schools, departments, and majors can expand their education and enhance their careers by  

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technology. 6. Ethics ­ understand and evaluate ethical issues and situations to make business decisions. 7 and enhance their careers by earning a Minor in Business Administration at Rutgers Business School. The minor the curriculum on the accreditation standards of the Association to Advance Collegiate Schools of Business (AACSB

Lin, Xiaodong

134

Building a Scholarly Communications Center: Modeling the Rutgers Experience. Frontiers of Access to Library Materials No. 5.  

ERIC Educational Resources Information Center

The scholarly communication center is a comprehensive, technologically rich facility that provides users with access to technology, communications networks, information, and library materials within and beyond the library walls. Relating the experiences of planning the Scholarly Recallication Center at the New Brunswick campus of Rutgers, the

Collins, Boyd; Fabiano, Emily; Langschied, Linda; Toyama, Ryoko; Wilson, Myoung Chung

135

Rutgers University DCS Technical Report 648, April 2009 Analyzing Information Flow in JavaScript-based Browser Extensions  

E-print Network

Rutgers University DCS Technical Report 648, April 2009 Analyzing Information Flow in JavaScript University of New Jersey Abstract JavaScript-based browser extensions (JSEs) enhance the core functionality. For example, unlike JavaScript code in a web applica- tion, code in a JSE is not constrained by the same

Ganapathy, Vinod

136

A Quarterly Newsletter Produced by the Rutgers Cooperative Extension Water Resources Program: Creating Solutions for Water Quality Issues in NJ  

E-print Network

-based stormwater best management practices (BMPs). In general, EPA and Rutgers intend to focus on the soil-water interactions and selected stressors binding to media proposed for use in biofiltration applications. The work to quantitatively describe the interactions between selected environmental stressors in stormwater and the soil

Goodman, Robert M.

137

A Quarterly Newsletter Produced by the Rutgers Cooperative Extension Water Resources Program: Creating Solutions for Water Quality Issues in NJ  

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nearby waterways. Rain gardens are an important way to make our cities and neighborhoods more attractive Program: Creating Solutions for Water Quality Issues in NJ A Quarterly Newsletter Produced by the Rutgers Cooperative Research & Extension Water Resources Program: Creating Solutions for Water Quality Issues in New

Goodman, Robert M.

138

Rutgers Marketing Research Insights and Analytics Flex MBA goes beyond training marketing research analysts. The unique program connects academics and  

E-print Network

Rutgers Marketing Research Insights and Analytics Flex MBA goes beyond training marketing research professionals who can fully utilize analytical insights gained from marketing research and shape business decisions in challenging environments. Market Research One of the Top Jobs in America Marketing intelligence

Lin, Xiaodong

139

Rutgers Marketing Research Insights and Analytics Flex MBA goes beyond training marketing research analysts. The unique program connects academics and  

E-print Network

Rutgers Marketing Research Insights and Analytics Flex MBA goes beyond training marketing research professionals who can fully utilize analytical insights gained from marketing research, and shape business decisions in challenging environments. Market Research One of the Top Jobs in America Marketing intelligence

Lin, Xiaodong

140

Coping with The Financial Aftermath of Terrorism Barbara O'Neill, Ph.D., CFP, Rutgers Cooperative Extension  

E-print Network

Coping with The Financial Aftermath of Terrorism Barbara O'Neill, Ph.D., CFP, Rutgers Cooperative Extension The acts of terrorism on September 11, 2001 have directly impacted the lives of thousands. All investors are affected by the impact of the terrorism upon financial markets. Below is a list

Garfunkel, Eric

141

Food Allergies DEFINITIONS  

E-print Network

are a digestive system response and are much more common than food allergies. Food Allergy vs. Food Intolerance's digestive system or when a person is unable to properly digest a food. SYMPTOMS: Symptoms of an AllergicFood Allergies DEFINITIONS: Definition of a Food Allergy: Immune system response to a food

Maxwell, Bruce D.

142

Food Deserts  

Microsoft Academic Search

Food deserts and accessibility represent a new frontier in the assault of life-threatening, dietrelated diseases, including diabetes, obesity, hypertension, and atherosclerosis. Scholars represent the research literature from diverse disciplines, such as anthropology, agriculture, sociology, economics, marketing, public policy, sociology, and social epidemiology. Applied sociology has not contributed to this important conversation. Applied sociology's integration and use of theory, methods, and

Anthony Troy Adams; Monika J. Ulrich; Amanda Coleman

2010-01-01

143

Food Service.  

ERIC Educational Resources Information Center

Written to teach deaf students skills in food services, this guide and the two related documents (see note) present practical skills needed to work in a school dining room setting serving approximately two hundred students and faculty. Eleven units are included, with each unit containing from three to eleven lessons. Each lesson includes an

Furneisen, Barbara K.

144

Food Webs  

NSDL National Science Digital Library

In this activity, learners construct possible food webs for six different ecosystems as they learn about the roles of different kinds of living organisms. Learners will also discuss and classify producers vs. consumers and different kinds of consumers (herbivores, carnivores, omnivores, decomposers and scavengers). This lesson guide includes background information, variations and bilingual (English/Spanish) cards.

Moreno, Nancy P.; Tharp, Barbara Z.

2011-01-01

145

Food Nanotechnology - Food Packaging Applications  

Technology Transfer Automated Retrieval System (TEKTRAN)

Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part, the impetus for this predicted growth is the ...

146

Food Nanotechnology: Food Packaging Applications  

Technology Transfer Automated Retrieval System (TEKTRAN)

Astonishing growth in the market for nanofoods is predicted in the future, from the current market of $2.6 billion to $20.4 billion in 2010. The market for nanotechnology in food packaging alone is expected to reach $360 million in 2008. In large part the impetus for this predicted growth is the e...

147

Food Court  

NSDL National Science Digital Library

This unit of four lessons from NCTM's Illuminations lets students conduct surveys and represent data in a variety of ways. They also find and compare measures of center. The lessons center around a food court, where students create and use menus in a meaningful way. Topics covered include bar graphs, line plots, and pictographs, measures of center, and probability of events. Individual lessons link to related tools where appropriate, and include questions for students, assessment options, and teacher reflection questions.

Grace M. Burton

2008-01-01

148

Food Pyramid  

NSDL National Science Digital Library

Learn about the different food groups and how to put them to use in planning meals. Objective: By following the steps in this program,the student will be able to gather information to help develop skills in the area of \\"Independent Living\\" according to the Transition Plan of an IEP and the students specific IEP goals. Learning will be assessed by observation and from work sheets and menus ...

Allan, Mrs.

2008-09-29

149

Statistical distributions describing microbial quality of surfaces and foods in food service operations.  

PubMed

Data on the microbial quality of food service kitchen surfaces and ready-to-eat foods were collected over a period of 10 years in Rutgers University dining halls. Surface bacterial counts, total aerobic plate counts, and total and fecal coliform counts were determined using standard methods. Analysis was performed on foods tested more than 50 times (primarily lunch meats and deli salads) and on surfaces tested more than 500 times (36 different surfaces types, including pastry brushes, cutting boards, and countertops). Histograms and statistical distributions were determined using Microsoft Excel and Palisades Bestfit, respectively. All data could be described by lognormal distributions, once data above and below the lower and upper limits of detection were considered separately. Histograms for surfaces counts contained one peak near 1 CFU/4 cm2. Surfaces with higher levels of contamination tended to be nonmetal, with the exception of buffalo chopper bowls, which commonly had high counts. Mean counts for foods ranged from 2 to 4 log CFU/g, with shrimp salad, roast beef, and bologna having higher means. Coleslaw, macaroni salad, and potato salad (all commercially processed products, not prepared in the dining halls) had lowest overall means. Coliforms were most commonly found in sealeg salad (present in 61% of samples) and least commonly found in coleslaw (present in only 7% of samples). Coliform counts (when present) were highest on average in shrimp salad and lowest in coleslaw. Average coliform counts for most products were typically between 1 and 2 log most probable number per gram. Fecal coliforms were not typically found in any deli salads or lunch meats. PMID:14717367

Montville, Rebecca; Schaffner, Donald W

2004-01-01

150

Fast Foods, Organic Foods, Fad Diets  

Technology Transfer Automated Retrieval System (TEKTRAN)

There is no standard definition of fast food. Generally, fast food is eaten without cutlery, and fast-food restaurants have no wait staff. Failure to have a standardized definition makes it difficult to compare studies. Foods available outside the home tend to be high in energy and fat compared w...

151

RBS Policy Sheet for Rutgers Business School Credit Internships & Co-Ops An internship/co-op is a pre-professional experience that complements the business education that  

E-print Network

RBS Policy Sheet for Rutgers Business School Credit Internships & Co-Ops An internship time job offer to the student to commence upon graduation. Internships/Co-Ops must also comply the approval of internships/co-ops for the Rutgers Business School New Brunswick program: Students 1. Students

Lin, Xiaodong

152

[Food allergy, food intolerance or functional disorder?].  

PubMed

The term "food allergy" is widely misused for all sorts of symptoms and diseases caused by food. Food allergy (FA) is an adverse reaction to food (food hypersensitivity) occurring in susceptible individuals, which is mediated by a classical immune mechanism specific for the food itself. The best established mechanism in FA is due to the presence of IgE antibodies against the offending food. Food intolerance (FI) are all non-immune-mediated adverse reactions to food. The subgroups of FI are enzymatic (e.g. lactose intolerance due to lactase deficiency), pharmacological (reactions against biogenic amines, histamine intolerance), and undefined food intolerance (e.g. against some food additives). The diagnosis of an IgE-mediated FA is made by a carefully taken case history, supported by the demonstration of an IgE sensitization either by skin prick tests or by in vitro tests, and confirmed by positive oral provocation. For scientific purposes the only accepted test for the confirmation of FA/FI is a properly performed double-blind, placebo-controlled food challenge (DBPCFC). A panel of recombinant allergens, produced as single allergenic molecules, may in future improve the diagnosis of IgE-mediated FA. Due to a lack of causal treatment possibilities, the elimination of the culprit "food allergen" from the diet is the only therapeutic option for patients with real food allergy. PMID:19340768

Wthrich, B

2009-04-01

153

The new food policies  

Microsoft Academic Search

Food and food policies are becoming more central in the social policy arena. not least because of their impact on health and poverty. This paper reviews some of the key trends in the food system notably the over production of food in the west ,the growing domination odf the food industries by hugecorporations and the rediscovery of the links between

Tim Lang

1987-01-01

154

Flexible packaging of foods  

Microsoft Academic Search

The rationale for packaging foods in flexible materials is reviewed from product and marketing viewpoints. For each category of food, published and other information on markets, packaging requirements, packaging and equipment are discussed. Food products packaging in flexible materials which are reviewed fall into the categories: bakery; biscuit and cracker; canned foods; cereals; coffee; confectionery; convenience foods; dairy; dehydrated; desserts:

Aaron L. Brody; Stanley Sacharow

1970-01-01

155

The Food Guide Pyramid  

Microsoft Academic Search

The Food Guide Pyramid Automated Analysis System (FGPAAS) would classify foods under the appropriate categories of the Food Guide Pyramid (FGP). Further, it would provide an estimation of the serving size(s) of the food group(s) for the food being analyzed, per the FGP guidelines provided by the United States Department of Agriculture (USDA). In the development of this automated analysis

J. Muthukannan

1995-01-01

156

Food insecurity, neighborhood food access, and food assistance in Philadelphia.  

PubMed

An estimated 17.6 million American households were food insecure in 2012, meaning they were unable to obtain enough food for an active and healthy life. Programs to augment local access to healthy foods are increasingly widespread, with unclear effects on food security. At the same time, the US government has recently enacted major cuts to federal food assistance programs. In this study, we examined the association between food insecurity (skipping or reducing meal size because of budget), neighborhood food access (self-reported access to fruits and vegetables and quality of grocery stores), and receipt of food assistance using the 2008, 2010, and 2012 waves of the Southeastern Pennsylvania Household Health Survey. Of 11,599 respondents, 16.7% reported food insecurity; 79.4% of the food insecure found it easy or very easy to find fruits and vegetables, and 60.6% reported excellent or good quality neighborhood grocery stores. In our regression models adjusting for individual- and neighborhood-level covariates, compared to those who reported very difficult access to fruits and vegetables, those who reported difficult, easy or very easy access were less likely to report food insecurity (OR 0.62: 95% CI 0.43-0.90, 0.33: 95% CI 0.23-0.47, and 0.28: 95% CI 0.20-0.40). Compared to those who reported poor stores, those who reported fair, good, and excellent quality stores were also less likely to report food insecurity (OR 0.81: 95% CI 0.60-1.08, 0.58: 95% CI 0.43-0.78, and 0.43: 95% CI 0.31-0.59). Compared to individuals not receiving food assistance, those receiving Supplemental Nutrition Assistance Program (SNAP) benefits were significantly more likely to be food insecure (OR 1.36: 95% CI 1.11-1.67), while those receiving benefits from the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) (OR 1.17: 95% CI 0.77-1.78) and those receiving both SNAP and WIC (OR 0.84: 95% CI 0.61-1.17) did not have significantly different odds of food insecurity. In conclusion, better neighborhood food access is associated with lower risk of food insecurity. However, most food insecure individuals reported good access. Improving diet in communities with high rates of food insecurity likely requires not only improved access but also greater affordability. PMID:25047157

Mayer, Victoria L; Hillier, Amy; Bachhuber, Marcus A; Long, Judith A

2014-12-01

157

Diabetes food pyramid (image)  

MedlinePLUS

The Diabetes Food Pyramid divides food into six groups, which vary in size to show relative amounts of servings for ... Guide Pyramid released by the USDA. In the Diabetes Food Pyramid, the groups are based on protein content ...

158

MRSA and Food Products  

MedlinePLUS

... of Veterans Affairs (VA) Environmental Protection Agency (EPA) MRSA and Food Products Be food safe Studies over ... years have found antibiotic-resistant organisms, such as methicillin-resistant Staphylococcus aureus (MRSA), in a variety of food products including ...

159

Electrotechnologies to process foods  

Technology Transfer Automated Retrieval System (TEKTRAN)

Electrical energy is being used to process foods. In conventional food processing plants, electricity drives mechanical devices and controls the degree of process. In recent years, several processing technologies are being developed to process foods directly with electricity. Electrotechnologies use...

160

Forest Food Web  

NSDL National Science Digital Library

Food webs are an interconnection of producers, consumers, and decomposers. It is important to understand that a change to any level of the food web directly and indirectly affects other organisms within the food web.

Katie Hale (CSUF;Biological Sciences)

2007-07-14

161

Food Safety Education for Food Service Workers  

Microsoft Academic Search

Food safety is paramount in a hospital setting because of the high at-risk population that is being served. Education of food service workers is often difficult because of the various levels of interest and education they possess. A series of games was developed along with an award system for educating the food service worker.Games were created to simulate popular game

M. Fitzgerald

1999-01-01

162

Genetically engineered foods  

MedlinePLUS

... chap 105. Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health, National Research Council. Safety of genetically engineered foods: Approaches to ...

163

Phases of QCD: Summary of the Rutgers Long Range Plan Town Meeting, January 12-14, 2007  

SciTech Connect

This White Paper summarizes the outcome of the Town Meeting on Phases of QCD that took place January 12-14, 2007 at Rutgers University, as part of the NSAC 2007 Long Range Planning process. The meeting was held in conjunction with the Town Meeting on Hadron Structure, including a full day of joint plenary sessions of the two meetings. Appendix A.1 contains the meeting agenda. This Executive Summary presents the prioritized recommendations that were determined at the meeting. Subsequent chapters present the essential background to the recommendations. While this White Paper is not a scholarly article and contains few references, it is intended to provide the non-expert reader

Jacobs, Peter; Kharzeev, Dmitri; Muller, Berndt; Nagle, Jamie; Rajagopal, Krishna; Vigdor, Steve

2007-05-14

164

Mood Food  

PubMed Central

Background Much lore but few studies describe a relation of chocolate to mood. We examined the cross-sectional relationship of chocolate consumption with depressed mood in adult men and women. Methods A sample of 1018 adults (694 men and 324 women) from San Diego, California, without diabetes or known coronary artery disease was studied in a cross-sectional analysis. The 931 subjects who were not using antidepressant medications and provided chocolate consumption information were the focus of the analysis. Mood was assessed using the Center for Epidemiologic Studies Depression Scale (CES-D). Cut points signaling a positive depression screen result (CES-D score, ?16) and probable major depression (CES-D score, ?22) were used. Chocolate servings per week were provided by 1009 subjects. Chocolate consumption frequency and rate data from the Fred Hutchinson Food Frequency Questionnaire were also available for 839 subjects. Chocolate consumption was compared for those with lower vs higher CES-D scores. In addition, a test of trend was performed. Results Those screening positive for possible depression (CES-D score ?16) had higher chocolate consumption (8.4 servings per month) than those not screening positive (5.4 servings per month) (P = .004); those with still higher CES-D scores (?22) had still higher chocolate consumption (11.8 servings per month) (P value for trend, <.01). These associations extended to both men and women. These findings did not appear to be explained by a general increase in fat, carbohydrate, or energy intake. Conclusion Higher CES-D depression scores were associated with greater chocolate consumption. Whether there is a causal connection, and if so in which direction, is a matter for future prospective study. PMID:20421555

Rose, Natalie; Koperski, Sabrina; Golomb, Beatrice A.

2013-01-01

165

Make Better Food Choices  

MedlinePLUS

... Food-A-Pedia makes it easy to compare nutrition information for more than 8,000 foods. cut back on some foods Cut calories by cutting out foods high in solid fats and added sugar. Limit fatty meats like ribs, bacon, and hot dogs. Choose cakes, cookies, candies, and ice cream as ...

166

The Food Chain  

NSDL National Science Digital Library

In this project you will learn about the food chain. In your notebook, write everything you know about the food chain and what you think goes at the top and bottom of the chain. After you write what you know go here to learn more about the food chain Food Chain Video. Click on "Play Movie." Now after watching the movie you should have ...

Jodi, Miss

2009-07-07

167

Food Safety Myths Exposed  

MedlinePLUS

... why keeping cooked food warmed to the right temperature is critical for food safety . Myth #9: Marinades are acidic, which kills bacteriaso its OK to marinate foods on the counter. Fact: Even in the ... at room temperatures. To marinate foods safely, its important to marinate ...

168

Prevention of Food Poisoning.  

ERIC Educational Resources Information Center

The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of

Army Quartermaster School, Ft. Lee, VA.

169

Food Business Entrepreneurship  

NASA Astrophysics Data System (ADS)

Though not a very traditional career path for food scientists, one option is to go into business for yourself by starting a food business. Food business entrepreneurship is a difficult career that entails long work hours, extensive decision making, and tasks that require knowledge beyond food science. However, there is high potential for rewards, including financial rewards, career progression, and personal flexibility.

Weber, Peter

170

Personal Food System Mapping  

ERIC Educational Resources Information Center

Personal food system mapping is a practical means to engage community participants and educators in individualized and shared learning about food systems, decisions, and behaviors. Moreover, it is a useful approach for introducing the food system concept, which is somewhat abstract. We developed the approach to capture diversity of personal food

Wilsey, David; Dover, Sally

2014-01-01

171

Daily Food Plan  

NSDL National Science Digital Library

Students will find daily food recommendations based upon their age, weight, height, and activity level. Standard 2 Objective1: a,b,c It is helpful to have a guide that can give us directions on the type and quantity of foods we should eat daily. Lets first view the basics of our food groups. Click the Food Group Basics link below and see if you can answer the questions provided. Food Group Basics What is the ...

Mr. Peterson

2011-09-18

172

Daily Food Checklist  

Cancer.gov

The daily food checklist method is a form of food record. The tool is comprised of a list of foods; over the course of a day, a respondent makes a check beside a food each time she or he eats it. The checklist shares an advantage of other record methods in that it does not rely on memory. In addition, it avoids some disadvantages of complete quantitative food records in that it has relatively low respondent and investigator burden.

173

Report to the New Jersey State Board of Agriculture Rutgers NJAES sponsored a forum, "GMOs: Questions and Answers for New Jersey Farmers," on May 9  

E-print Network

, "GMOs: Questions and Answers for New Jersey Farmers," on May 9 at the Rutgers EcoComplex in Bordentown. The economic injury is due to the larvae, which feed and develop inside the flower buds and prevent of the cranberry weevil aggregation pheromone. The results will help in the development of a lure for monitoring

Goodman, Robert M.

174

GENERAL CHEMISTRY (01:160:162) -FALL 2010 LECTURERS: Dr. Gene Hall (gene@genehall.com) and Dr. Nancy Marky (marky@rutchem.rutgers.edu)  

E-print Network

1 GENERAL CHEMISTRY (01:160:162) - FALL 2010 LECTURERS: Dr. Gene Hall (gene@genehall.com) and Dr. Nancy Marky (marky@rutchem.rutgers.edu) COURSE COORDINATOR: Dr. Nancy Marky Welcome to Chemistry 162 CHEMISTRY FOURTH ADDITION by Hill, Petrucci, McCreary and Perry. (Prentice Hall). 2) SELECTED SOLUTIONS

Lawson, Catherine L.

175

Rutgers, The State University of New Jersey, is dedicated by law and by purpose to serving all people on an equal and nondiscriminatory basis.  

E-print Network

Rutgers, The State University of New Jersey, is dedicated by law and by purpose to serving all, The State University of New Jersey, has a unique history as a pri- vate college, land-grant college the premier public research university of New Jersey. In addition to the graduate program in physics

Glashausser, Charles

176

"New Jersey is the pharmaceutical capital of the country and Rutgers is at the center of it all," says Marc Paolantonio. After receiving his under-  

E-print Network

"New Jersey is the pharmaceutical capital of the country and Rutgers is at the center of it all in getting to know the companies and the people now," he points out. New Jersey is truly the medicine chest, The State University of New Jersey, has turned a geographic advantage into a unique, new MBA

Lin, Xiaodong

177

Collaboration between Rutgers Business School, private companies and public entities leading to improved efficiencies in end-to-end supply chain management  

E-print Network

to improved efficiencies in end-to-end supply chain management The newly established Department of Supply for Supply Chain Management, exemplifies the mutual advantage of a vital collaboration between Rutgers for Supply Chain Management at RBS is widely viewed as an excellent source of supply chain expertise

Lin, Xiaodong

178

New application of Earth science remote sensing data at NASA\\/GES DISC: Remote Sensing Information Partner (RSIP) with Rutgers University  

Microsoft Academic Search

The NASA Goddard Earth Science (GES) Data and Information Service Center (DISC) has been working on new applications of the Earth science remote sensing data through the Remote Sensing Information Partner (RSIP) program. The infrastructure, procedures and technical approaches are discussed for the RSIP with Rutgers University in this paper

Jianhe Qu; G. Serafino; M. Kafatos; R. Lathrop; J. Trimble

2001-01-01

179

Monthly Highlights from Rutgers New Jersey Agricultural Experiment Station November 2009 Finding Conservation and Using Bio-Energy on Urban Fringe Farms  

E-print Network

methods for conducting on-farm energy audits. While utility companies and consultants have tools attention because of agriculture's ability to capture the sun's energy in plant biomass. Biomass energy. For more than a decade, Rutgers has evaluated hazelnut and other temperate zone tree nuts

Goodman, Robert M.

180

Radioactivity and food  

SciTech Connect

Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.15 references.

Olszyna-Marzys, A.E. (Laboratorio Unificado de Control de Alimentos y Medicamentos (LUCAM) (Guatemala))

1990-03-01

181

Is fast food addictive?  

PubMed

Studies of food addiction have focused on highly palatable foods. While fast food falls squarely into that category, it has several other attributes that may increase its salience. This review examines whether the nutrients present in fast food, the characteristics of fast food consumers or the presentation and packaging of fast food may encourage substance dependence, as defined by the American Psychiatric Association. The majority of fast food meals are accompanied by a soda, which increases the sugar content 10-fold. Sugar addiction, including tolerance and withdrawal, has been demonstrated in rodents but not humans. Caffeine is a "model" substance of dependence; coffee drinks are driving the recent increase in fast food sales. Limited evidence suggests that the high fat and salt content of fast food may increase addictive potential. Fast food restaurants cluster in poorer neighborhoods and obese adults eat more fast food than those who are normal weight. Obesity is characterized by resistance to insulin, leptin and other hormonal signals that would normally control appetite and limit reward. Neuroimaging studies in obese subjects provide evidence of altered reward and tolerance. Once obese, many individuals meet criteria for psychological dependence. Stress and dieting may sensitize an individual to reward. Finally, fast food advertisements, restaurants and menus all provide environmental cues that may trigger addictive overeating. While the concept of fast food addiction remains to be proven, these findings support the role of fast food as a potentially addictive substance that is most likely to create dependence in vulnerable populations. PMID:21999689

Garber, Andrea K; Lustig, Robert H

2011-09-01

182

Food Service System  

NASA Technical Reports Server (NTRS)

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

1992-01-01

183

Home Hearth Food  

NSDL National Science Digital Library

Home Hearth Food is primarily for people who grow or raise their own foods, depending on prepackaged and/or convenience foods as little as possible. Topics include butchering, preserving, smoking, culinary herbs, sausage, household formulas, homemade soda pop and other beverages, baking, equipment and supplies, solutions to food allergies, and allowable foods for those with other illnesses, intertwined with family chit-chat. Religious and political discussions are considered off-topic unless directly food-related in a preparatory, historical, or cultural sense.

184

Food Antimicrobials Nanocarriers  

PubMed Central

Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. However, stability issues result in degradation and loss of antimicrobial activity. Nanoencapsulation allows protection of antimicrobial food agents from unfavorable environmental conditions and incompatibilities. Encapsulation of food antimicrobials control delivery increasing the concentration of the antimicrobials in specific areas and the improvement of passive cellular absorption mechanisms resulted in higher antimicrobial activity. This paper reviews the present state of the art of the nanostructures used as food antimicrobial carriers including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers. PMID:24995363

Blanco-Padilla, Adriana; Soto, Karen M.; Hernndez Iturriaga, Montserrat

2014-01-01

185

Functional Foods for Women's Health.  

ERIC Educational Resources Information Center

Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate

Lindeman, Alice K.

2002-01-01

186

carleton.ca Food Science  

E-print Network

of foods, genetically modified foods, food contamination and preservation. The Carleton advantage Food and biochemistry, genetics and organic chemistry. A Principles of Nutrition (FOOD 2001) course allows you to gaincarleton.ca Food Science and Nutrition #12;The production and distribution of food is one

Dawson, Jeff W.

187

Food poisoning (image)  

MedlinePLUS

... food contaminated with organisms is ingested. The bacteria Staphylococcus aureus can commonly be found on people, but when allowed to grow in food this bacteria can produce a toxin that causes ...

188

Food allergies (image)  

MedlinePLUS

... An actual food allergy, as opposed to simple intolerance due to the lack of digesting enzymes, is indicated by the production of antibodies to the food allergen, and by the release of histamines and other chemicals into the blood.

189

Food Chains: Nature's Restaurant  

NSDL National Science Digital Library

In these life science activities, students will participate in field observations of living things & do research of animals they observe to create a food chain & present it to the class. Students will participate in a food web simulation game.

Schaffran, Jane

190

MyFoodAdvisor  

MedlinePLUS

... Password? Login Cancel Can I eat this? . . . Meal Planning and Tips Managing diabetes is a challenge that ... can make it easier. Discover more about meal planning options and how MyFoodAdvisor can help. Explore Foods ...

191

Food Chains and Webs  

NSDL National Science Digital Library

In this activity, learners investigate feeding relationships. Learners complete a food web and then make a mobile to represent a food chain. Use this activity to talk about predator/prey relationships and ecosystems.

Council, Biotechnology A.

2012-06-26

192

Biosensors for Food Safety  

NSDL National Science Digital Library

How can you tell if harmful bacteria are in your food or water that might make you sick? What you eat or drink can be contaminated with bacteria, viruses, parasites and toxinspathogens that can be harmful or even fatal. Students learn which contaminants have the greatest health risks and how they enter the food supply. While food supply contaminants can be identified from cultures grown in labs, bioengineers are creating technologies to make the detection of contaminated food quicker, easier and more effective.

Bio-Inspired Technology and Systems (BITS) RET,

193

summer 2014 Feeling Food  

E-print Network

to food. First Class: Virginia Tech Caril- ion graduates 40 doctors Virginia Tech Carilion Schoolmagazine summer 2014 Feeling Food Measuring our emotional responses to food First Class School of Medicine graduates 40 doctors Power Couple Alumni lead Kansas' land-grant university Virginia Tech Firsts

Buehrer, R. Michael

194

A food regime genealogy  

Microsoft Academic Search

Food regime analysis emerged to explain the strategic role of agriculture and food in the construction of the world capitalist economy. It identifies stable periods of capital accumulation associated with particular configurations of geopolitical power, conditioned by forms of agricultural production and consumption relations within and across national spaces. Contradictory relations within food regimes produce crisis, transformation, and transition to

Philip McMichael

2009-01-01

195

The Biology of Food  

ERIC Educational Resources Information Center

In this article, the author discusses "The Biology of Food" course. This course--a large lecture course with no laboratory section--is a mixture of kitchen chemistry, post-eating food metabolism, origins of different foods (from crop breeding to evolution), and ecological and environmental impacts of farming and harvesting practices. Nearly every

Bonner, J. Jose

2004-01-01

196

ELECTRICAL PROPERTIES OF FOODS  

Technology Transfer Automated Retrieval System (TEKTRAN)

Foods, especially liquid foods, conduct electricity. Unlike in metals, the charge carriers in foods are ions, instead of electrons. Under normal applications, ions carry the charges as the mass of ions moves along the electrical field. The concentration and mobility of ions determine the electrical ...

197

Food allergy: current concerns  

SciTech Connect

This commentary focuses on the author's concerns with various aspects of food allergy. Strict criteria should be applied to the definition of food allergy and its diagnostic techniques. Industrial inhalational exposures, food contaminations and cross-sensitization all are important influences which demand studious attention.

Fries, J.H.

1981-05-01

198

SAFE HANDLING OF FOODS  

EPA Science Inventory

Microbial food-borne illnesses pose a significant health problem in Japan. In 1996 the world's largest outbreak of Escherichia coli food illness occurred in Japan. Since then, new regulatory measures were established, including strict hygiene practices in meat and food processi...

199

Food Stamps and Nutrition.  

ERIC Educational Resources Information Center

The economics of food stamps - the America's major food assistance program is investigated in order to answer the following questions: (1) whether malnutrition be solved by food supplements or cash allowances; (2) what the benefits to recipients are; (3) whether eligibility requirements permit participation by the needy and exclude higher income

Clarkson, Kenneth W.

200

Addressing Food Allergies  

ERIC Educational Resources Information Center

Since 1960, the incidence of food allergies in children has grown fivefold, from 1 in 100 children to 1 in 20 children, according to the Food Allergy Initiative. Food allergies cause anaphylactic shock, the most severe type of allergic reaction, which can lead to death within minutes if left untreated. While there are no standard guidelines from

DeVoe, Jeanne Jackson

2008-01-01

201

FOOD SAFETY AND BIOTERRORISM  

Technology Transfer Automated Retrieval System (TEKTRAN)

This book chapter describes the scope of the bioterrorist threat to the United States food supply in terms of food service establishments. Descriptions include the organisms and other agents that may be disseminated by food ingestion and the challenges in differentiation of intentional and unintenti...

202

Food and cancer  

Microsoft Academic Search

Food is an important factor in determining cancer incidence in many countries and regions. Food components relevant to cancer development can be divided into macro- and microcomponents. The former tends to act indirectly. The latter usually has a clearly defined action, for example as genotoxic agents. Food can have both positive (carcinogenic) and negative (preventive) effects. Total calory intake appears

Takashi Sugimura

2002-01-01

203

FOOD RISK ANALYSIS  

Technology Transfer Automated Retrieval System (TEKTRAN)

Food risk analysis is a holistic approach to food safety because it considers all aspects of the problem. Risk assessment modeling is the foundation of food risk analysis. Proper design and simulation of the risk assessment model is important to properly predict and control risk. Because of knowl...

204

FNH 301 FOOD CHEMISTRY I Principles of Food Chemistry  

E-print Network

of Agricultural Food Chemistry (available in McMl library) Journals of Food Science and Food Research for the course, but helpful for group projects. Food Technology (available in Woodward library) Journal International (McMl and Woodward libraries) Journal of Food Chemistry (available in McMl library) Food Nutrition

Farrell, Anthony P.

205

Food Protection Has Many Facets  

ERIC Educational Resources Information Center

Developments in food protection are described for microbiological contaminants, delicatessen foods, seafoods, mycotoxins, food additives, and regulatory surveillance. Proposed and advocated is a cooperative, basic data, monitoring program focusing on microbiological, chemical, nutritional, toxicological, and related food quality indices. (BL)

Walker, Bailus, Jr.; And Others

1972-01-01

206

Eating Outdoors, Handling Food Safely  

MedlinePLUS

... are open Serving Picnic Food: Keep it COLD / HOT Keeping food at proper temperatures - indoor and out - ... water as ice melts and replace ice frequently. HOT FOOD Hot food should be kept hot, at ...

207

Food Security Learning Center  

NSDL National Science Digital Library

From World Hunger Year (WHY), this online Food Security Learning Center was created to provide site visitors "with an in-depth look at common hunger and poverty issues facing many U.S. communities." The Food Security Learning Center contains subject categories regarding Rural Poverty, Domestic Hunger & Federal Food Programs, Family Farms, Migrant & Seasonal Farms Workers, and Nutrition. The site also contains a Community Food Security section with subcategories pertaining to Community Supported Agriculture, Community Gardens, Food Policy Councils, Farmers' Markets, Farm to Cafeteria, and more. In addition, the Center links to several funding opportunities, an extensive Hunger & Poverty Resource Guide, and current Action Alerts.

208

Fast food: friendly?  

PubMed

Fast food is routinely blamed for the obesity epidemic and consequentially excluded from professional dietary recommendations. However, several sections of society including senior citizens, low-income adult and children, minority and homeless children, or those pressed for time appear to rely on fast food as an important source of meals. Considering the dependence of these nutritionally vulnerable population groups on fast food, we examined the possibility of imaginative selection of fast food, which would attenuate the potentially unfavorable nutrient composition. We present a sample menu to demonstrate that it is possible to design a fast food menu that provides reasonable level of essential nutrients without exceeding the caloric recommendations. We would like to alert health-care professionals that fast food need not be forbidden under all circumstances, and that a fresh look at the role of fast food may enable its inclusion in meal planning for those who depend on it out of necessity, while adding flexibility. PMID:17342073

Rice, S; McAllister, E J; Dhurandhar, N V

2007-06-01

209

Diagnosis of Food Allergy  

PubMed Central

Diagnosis of food allergy can be challenging. Given the limited specificity of available allergy tests, these need to be interpreted in light of pre-test probability that is determined by a careful history. Using likelihood ratios calculated from previous publication may allow a more individualized assessment. This approach is likely to be most useful in patients with low to moderate results, below the 95% positive predictive value for that food. This review covers the diagnostic approach of immunoglobulin E-mediated food allergy. We first focus on the pre-test clinical assessment of a patient with a suspected food allergy. We then compare currently available diagnostic tests and discuss their performance for frequent food allergens. Finally, we conclude with the interpretation of allergy tests in light of the pre-test assessment to determine final probability of food allergy and indications for referral to an allergy specialist for food challenge. PMID:23718238

Bgin, Philippe; Nadeau, Kari C.

2014-01-01

210

Washing Food: Does It Promote Food Safety?  

MedlinePLUS

... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Food: Does it Promote Food Safety? Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

211

FoodQuest for Health.  

ERIC Educational Resources Information Center

Explains the WebQuest framework developed to help students investigate the topic of nutrition. Highlights include food labels; the Food Guide Pyramid; three levels of inquiry related to nutrition and ingredients in foods; how food choices affect health; historical background of food and food companies; and online grocery shopping. (LRW)

Joseph, Linda C.

2000-01-01

212

Dietary Changes for Food Allergies  

E-print Network

I. Dietary Changes for Food Allergies or Food Intolerance #12;Reference Guide HANDOUT Food Allergies--Rare but Risky U.S. Food and Drug Administration FDA Consumer Revised October 2011 Do you start millions of Americans to suspect they have a food allergy. But true food allergies affect a relatively

213

Food irradiation and sterilization  

NASA Astrophysics Data System (ADS)

Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80C (bacon to 53C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40C to -20C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

Josephson, Edward S.

214

World Food Clock  

NSDL National Science Digital Library

The Scout Staff keeps an eye out for sites that are both informative and interactive, and the World Food Clock does not disappoint. A true feat of graphic design, we loved this site for its innovative and effective presentation of information. The World Food Clock succeeds in providing relevant statistics in an easily digestible manner, with clean and informative visual representations. Likewise, the navigation is both fun and functional, allowing the user to have a stimulating learning experience about global consumption and production.How much food is being consumed around the world right now? It's a vast question that can be answered by the World Food Clock. This interesting website draws on information provided by the Food and Agricultural Organization (FAO) of the United Nations and presents a streaming set of data on global food consumption, global food waste, and other informative topics. It's visually arresting and users can scroll down to look through different "clocks" that track statistics such as the land used to grow wasted food and the stages of food waste, which include production, processing, and consumption. This is a wonderful tool for folks with an interest in food security, environmental studies, public health, and international relations. It could also be used in any number of design courses to illustrate a range of techniques and visualization strategies.

Twyman, Luke

215

The Rutgers Alcohol Problem Index (RAPI): A Comparison of Cut-Points in First Nations Mi'kmaq and Non-Aboriginal Adolescents in Rural Nova Scotia  

Microsoft Academic Search

Important to the assessment of adolescent alcohol misuse is examination of alcohol-related problems. However, most measurement tools have only been validated among Euro-American cultures. The present study assessed the ability of the Rutgers Alcohol Problem Index (RAPI) to identify problem drinkers among groups of First Nations Mi'kmaq and non-Aboriginal adolescents from rural Nova Scotia and compared cut-point scores across cultural

Melanie Noel; Roisin M. O'Connor; Brock Boudreau; Christopher J. Mushquash; M. Nancy Comeau; Doreen Stevens; Sherry H. Stewart

2009-01-01

216

Food Label Accuracy of Common Snack Foods  

PubMed Central

Nutrition labels have raised awareness of the energetic value of foods, and represent for many a pivotal guideline to regulate food intake. However, recent data have created doubts on label accuracy. Therefore we tested label accuracy for energy and macronutrient content of prepackaged energy-dense snack food products. We measured true caloric content of 24 popular snack food products in the U.S. and determined macronutrient content in 10 selected items. Bomb calorimetry and food factors were used to estimate energy content. Macronutrient content was determined according to Official Methods of Analysis. Calorimetric measurements were performed in our metabolic laboratory between April 20th and May 18th and macronutrient content was measured between September 28th and October 7th of 2010. Serving size, by weight, exceeded label statements by 1.2% [median] (25th percentile ?1.4, 75th percentile 4.3, p=0.10). When differences in serving size were accounted for, metabolizable calories were 6.8 kcal (0.5, 23.5, p=0.0003) or 4.3% (0.2, 13.7, p=0.001) higher than the label statement. In a small convenience sample of the tested snack foods, carbohydrate content exceeded label statements by 7.7% (0.8, 16.7, p=0.01); however fat and protein content were not significantly different from label statements (?12.8% [?38.6, 9.6], p=0.23; 6.1% [?6.1, 17.5], p=0.32). Carbohydrate content explained 40% and serving size an additional 55% of the excess calories. Among a convenience sample of energy-dense snack foods, caloric content is higher than stated on the nutrition labels, but overall well within FDA limits. This discrepancy may be explained by inaccurate carbohydrate content and serving size. PMID:23505182

Jumpertz, Reiner; Venti, Colleen A; Le, Duc Son; Michaels, Jennifer; Parrington, Shannon; Krakoff, Jonathan; Votruba, Susanne

2012-01-01

217

Food allergy in children.  

PubMed

The diagnosis of hypersensitivity reactions to foods in infancy and childhood requires the use of clinical skills and laboratory diagnostic methods to identify suspect foods. Patients and parents occasionally may need to keep food/symptom diaries to explore the association of foods and adverse reaction. Skin testing or RAST may shorten the list of potential allergens because of their excellent negative predictive value. Except for obvious serious allergic reactions after ingestion of a single food, confirmation of the reaction may be ideally confirmed by a DBPCFC, especially if the reported symptoms are subjective in nature. Equivocal responses should be repeated. Although many in vitro and in vivo diagnostic methods have been developed to potentially improve the diagnosis of food allergy in children, no test has been able to predict the results of the DBPCFC with any greater accuracy than skin tests or RAST. The "perfect" test with excellent positive and negative predictive values has yet to be developed. PMID:8680954

Watson, W T

1995-01-01

218

Reducing food losses by intelligent food logistics.  

PubMed

The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain. PMID:24797131

Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

2014-06-13

219

Fermentation and food  

NSDL National Science Digital Library

This single-page reading provides an overview of fermentation's use in the production of various foods. The reading, part of a site devoted to the science of cooking, explains what fermentation is and how microorganisms are involved in this process. This explanation is followed by a list of some fermented foods with descriptions of how microbes, such as bacteria or yeast, ferment each item. Foods listed include pickled vegetables, wines, breads, and cheeses. Copyright 2005 Eisenhower National Clearinghouse

Exploratorium

2004-01-01

220

Food Intake and Activities  

NSDL National Science Digital Library

You will find out about eating healthy, what calories are, and how many calories you burn when you excercise. First you need to find out what is healthy and what is not. You\\'ve probably all seen the food pyramid before. Here is the newest version of the food pyramid. Please click on the link below. new food pyramid Now you can find out how many calories you burn per one ...

Sharece01

2006-10-04

221

ICON: food allergy.  

PubMed

Food allergies can result in life-threatening reactions and diminish quality of life. In the last several decades, the prevalence of food allergies has increased in several regions throughout the world. Although more than 170 foods have been identified as being potentially allergenic, a minority of these foods cause the majority of reactions, and common food allergens vary between geographic regions. Treatment of food allergy involves strict avoidance of the trigger food. Medications manage symptoms of disease, but currently, there is no cure for food allergy. In light of the increasing burden of allergic diseases, the American Academy of Allergy, Asthma & Immunology; European Academy of Allergy and Clinical Immunology; World Allergy Organization; and American College of Allergy, Asthma & Immunology have come together to increase the communication of information about allergies and asthma at a global level. Within the framework of this collaboration, termed the International Collaboration in Asthma, Allergy and Immunology, a series of consensus documents called International Consensus ON (ICON) are being developed to serve as an important resource and support physicians in managing different allergic diseases. An author group was formed to describe the natural history, prevalence, diagnosis, and treatment of food allergies in the context of the global community. PMID:22365653

Burks, A Wesley; Tang, Mimi; Sicherer, Scott; Muraro, Antonella; Eigenmann, Philippe A; Ebisawa, Motohiro; Fiocchi, Alessandro; Chiang, Wen; Beyer, Kirsten; Wood, Robert; Hourihane, Jonathan; Jones, Stacie M; Lack, Gideon; Sampson, Hugh A

2012-04-01

222

Food and cancer.  

PubMed

Food is an important factor in determining cancer incidence in many countries and regions. Food components relevant to cancer development can be divided into macro- and microcomponents. The former tends to act indirectly. The latter usually has a clearly defined action, for example as genotoxic agents. Food can have both positive (carcinogenic) and negative (preventive) effects. Total calory intake appears to have a strong positive influence on cancer incidence. Food typical of advanced nations including fat-rich food is associated with increases in breast, colon and prostate cancers. Vegetables rich in antioxidants and fibers tend to reduce cancer incidence. Carcinogenic plant alkaloids, myctoxins and other food contaminants frequently enter our bodies. Heat-cooking generates genotoxicants, including aromatic hydrocarbons (via combustion) and heterocyclic amines (HCAs) through reactions involving creatin(in)e, sugar and amino acids in meat. HCAs are relatively newcomers as food genotoxicants and can produce breast, colon and prostate cancers in rodents. Some epidemiological investigations positively correlate HCA intake and cancer incidence. HCAs can produce other toxicological effects including salivary gland atrophy and myocardial degeneration. Improved food, better life styles and developments in the functional food industry are all crucila to cancer prevention. PMID:12505279

Sugimura, Takashi

2002-12-27

223

International food patterns for space food  

NASA Technical Reports Server (NTRS)

The purpose of this research was to obtain basic data on ethnic foods by studying dietary patterns and multicultural foods, and to determine nutritional status of multicultural space explorers by evaluating dietary, clinical, biochemical, and socioeconomic factors. The study will plan a significant role in providing nutritional research for space explorers of different ethnic backgrounds. It will provide scientific background information by bringing together cross cultural dietary and nutritional from different ethnic groups. Results will also help the health care personnel including physicians, dietitians, and nutritionists to better understand and assist patients from other cultures illness. Also, the results will provide data which will help in the development of future food plans for long duration flights involving manned exploration to Mars and lunar base colonies.

Ahmed, Selina; Cox, Amanda; Cornish, Pauline V.

1989-01-01

224

USDA's National Food and Nutrient Analysis Program: Food Sampling  

Microsoft Academic Search

The National Food and Nutrient Analysis Program (NFNAP) is designed to develop robust estimates of the mean nutrient content of important foods in the food supply and significantly improve the quality of food composition data in the US Department of Agriculture's (USDA) National Nutrient Databank. The program objectives are: (1) evaluation of existing data; (2) identification of Key Foods and

P. R. Pehrsson; D. B. Haytowitz; J. M. Holden; C. R. Perry; D. G. Beckler

2000-01-01

225

Psychological burden of food allergy  

Microsoft Academic Search

One fi fth of the population report adverse reactions to food. Reasons for these symptoms are heterogeneous, varying from food allergy, food intolerance, irritable bowel syndrome to somatoform or other mental disorders. Literature reveals a large discrepancy between truly diagnosed food allergy and reports of food allergy symptoms by care seekers. In most studies currently available the characterization of patient

Martin Teufel; Tilo Biedermann; Nora Rapps; Constanze Hausteiner; Peter Henningsen; Paul Enck; Stephan Zipfel

2007-01-01

226

Food Safety, Farm to Fork.  

ERIC Educational Resources Information Center

In response to growing threat of food-borne illness, the federal government launched the Food Safety Initiative. A key element is the Hazard Analysis Critical Control Points system (HACCP), designed to make everyone in the food-delivery chain responsible for ensuring a safe food supply. The Food and Drug Administration also announced a beef

Jones, Rebecca

1998-01-01

227

Fast food: friendly?  

Microsoft Academic Search

Fast food is routinely blamed for the obesity epidemic and consequentially excluded from professional dietary recommendations. However, several sections of society including senior citizens, low-income adult and children, minority and homeless children, or those pressed for time appear to rely on fast food as an important source of meals. Considering the dependence of these nutritionally vulnerable population groups on fast

S Rice; E J McAllister; N V Dhurandhar

2007-01-01

228

FOOD COMPOSITION AND ANALYSIS  

E-print Network

Recent advances in the area of computers and image processing have created new ways to monitor quality, reliable and economical methods of quality assessment. Image analysis is capable of providing a wide rangeJOURNAL OF FOOD COMPOSITION AND ANALYSIS Journal of Food Composition and Analysis 20 (2007) 73

Manne, Fredrik

229

Food Stamps: A Bibliography.  

ERIC Educational Resources Information Center

A voluminous body of literature exists on the topic of food stamps including the administration of the federal and state programs and the question of abuses and fraud. This bibliography describes a portion of that material in print. An introduction provides general information and a chronology of the food stamp program and comments on the place of

Cameron, Colin; And Others

230

Niigugim Qalgadangis (Atkan Food).  

ERIC Educational Resources Information Center

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

Dirks, Moses; Dirks, Lydia

231

Food Chain Game  

NSDL National Science Digital Library

In this outdoor game, learners role play populations linked in a food chain. The resource suggests a chain with plant, grasshopper, frog, and hawk, but other food chains can be role-played, for example plankton, anchovy, salmon, sea lion. The more "animals" (learners!) the merrier for this active game.

Lawrence Hall of Science

1979-01-01

232

Food Service Management  

NASA Technical Reports Server (NTRS)

A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

Rappole, C. L.; Louvier, S. A.

1985-01-01

233

Lipid oxidation in foods  

Microsoft Academic Search

This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principles. It also presents technological advances for studying the basic mechanism of lipid oxidation, for measuring its intensity, and for retaining

Allen J. St. Angelo; John Vercellotti; Tom Jacks; Michael Legendre

1996-01-01

234

Geospatial Revolution: Food Deserts  

NSDL National Science Digital Library

Food deserts refer to a lack of easy access to nutritious food. They exist all over America as an outcome of poverty. This video from Penn State Public Broadcasting’s Geospatial Revolution shows how geospatial technology can help change this reality.

Wpsu

2010-11-11

235

Finger Foods for Babies  

MedlinePLUS

... Your little one needs to eat nutrient-rich foods instead of consuming empty calories found in desserts and high-fat snacks, such as potato chips. It's tempting to want to see the baby's reactions to some of these foods, but now is not the time. Grandparents and ...

236

OHSU Food & Nutrition Services  

E-print Network

Community Partners OHSU Food & Nutrition Services ~ Healthy Team Healthy You ~ Partners The People of Mesas and Desserts Cactus Paddle Salad Braised Lamb with Chile New Mexico and Wild Oregano featuring America's First Nations foods prominently as our collective tradition has come to bare. HTHU

Chapman, Michael S.

237

Food Service. Teacher's Guide.  

ERIC Educational Resources Information Center

This guide is designed as an aid to the teacher in using the student manual titled "Food Service" and an accompanying language workbook (see related note), all of which are intended for use with deaf students in their vocational preparation for a food service occupation. Eleven units are included, with each unit containing from three to eleven

Furneisen, Barbara K.

238

Best Food Choices  

MedlinePLUS

... additional guidelines: Cut back on high calorie snack foods and desserts. Reduce intake of chips, cookies, cakes, full-fat ice cream, etc. Watch your portion sizes. Eating too much of even healthful foods can lead to weight gain. If you choose ...

239

Food Service Curriculum.  

ERIC Educational Resources Information Center

This handbook presents a competency-based curriculum that provides information to teachers and administrators planning a secondary food service program in Alaska. The organization of the handbook is similar to the work stations commonly found in food service operations, although some competency areas, such as sanitation and safety and the care and

Alaska State Dept. of Education, Juneau. Div. of Adult and Vocational Education.

240

Safer Food with Irradiation  

E-print Network

radioactiv e . The amount of energy used to irradiate food is enough to kill harm-ful bacteria but it does not mak e the food radioactiv e , just as luggage does not become radioactiv e after passing through an airport luggage scanner . Man y common items...

Thompson, Britta; Vestal, Andy; Van Laanen, Peggy

2003-01-21

241

Food Drying and Dewatering  

Microsoft Academic Search

Food drying and dewatering raises a growing interest because of increasing requirements in quality, specially in the production of ingredients and additives for food formulation. Heat and mass transfers, as well as mechanical phenomena and reactions kinetics induced by these transfers must be more and more carefully controlled during drying and storage.This chapter relates recent advances in- drying of solids-

Catherine Bonaui; Elisabeth Dumoulin; Anne-Lucie Raoult-Wack; Z. Berk; J. J. Bimbenet; F. Courtois; G. Trystram; J. Vasseur

1996-01-01

242

Cyclodextrins as food ingredients  

Microsoft Academic Search

The present paper deals with the practical aspects of the utilization of cyclodextrins and cyclodextrin complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavours, vitamins, colourants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf-life. Accelerated and long-term storage stability test results showed that

Lajos Szente; Jozsef Szejtli

2004-01-01

243

Plant Genebanks: Food Security  

NSDL National Science Digital Library

The issue-focused, peer-reviewed article shows how genebanks are like an insurance policy for the future of agriculture, for they: conserve the diversity of plant species, offer resources for breeding of hardier crop varieties, provide food solutions in times of disaster, and safeguard food supplies for future generations.

Geoffrey C. Hawtin and Jeremy Cherfas (International Plant Genetic Resources Institute;)

2003-04-01

244

[Chemical food contaminants].  

PubMed

Chemical food contaminants are substances which are neither present naturally in the usual raw material used for food production nor are added during the regular production process. Examples are environmental pollutants or contaminants derived from agricultural production of crops or livestock or from inadequate manufacturing of the food product itself. More difficult is the classification of those compounds formed during regular manufacturing such as products of thermal processes including flavoring substances. In these cases, it is common practice to call those compounds contaminants which are known for their adverse effects such as acrylamide, whereas constituents which add to the food-specific flavor such as Maillard products formed during roasting, baking etc. are not termed contaminants. From a toxicological viewpoint this distinction is not always clear-cut. Important groups of chemical contaminants are metals such as mercury or lead, persistent organic pollutants such as polychlorinated biphenyls and related pollutants, which are regularly found in certain types of food originating from background levels of these compounds in our environment. Furthermore, natural toxins form microorganisms or plants, and compounds formed during thermal treatment of food are of major interest. In general, a scientific risk assessment has to be carried out for any known contaminant. This comprises an exposure analysis and a toxicological and epidemiological assessment. On these grounds, regulatory and/or technological measures can often improve the situation. Major conditions for a scientific risk assessment and a successful implementation of regulations are highly developed food quality control, food toxicology and nutritional epidemiology. PMID:15378171

Schrenk, D

2004-09-01

245

Rebuilding the Food Pyramid.  

ERIC Educational Resources Information Center

Discusses the old food guide pyramid released in 1992 by the U.S. Department of Agriculture. Contradicts the message that fat is bad, which was presented to the public by nutritionists, and the effects of plant oils on cholesterol. Introduces a new food pyramid. (YDS)

Willet, Walter C.; Stampfer, Meir J.

2003-01-01

246

Ensuring Food Safety: The Cooperative Retail Food Program  

MedlinePLUS

... Code for food establishments to follow, says Kevin Smith, director of FDAs Retail Food and Cooperative Programs ... in foods and cause foodborne illness, says FDAs Smith. National Special Security Events FDA is called upon ...

247

Food perception and food liking with age  

Microsoft Academic Search

Keywords: elderly, sensory acuity taste, olfaction, irritation, compensation, just noticeable difference (JND), conjoint analysis, integrated product conceptThe elderly population is rapidly growing worldwide. Food intake and also body weight both tend to involuntarily decrease in people aged 65 years or older. Since weight loss in later life is associated with frailty and increased morbidity, adequate dietary intake has been recognized

S. Kremer

2006-01-01

248

[Problems of food authenticity].  

PubMed

In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods isotopic techniques (SCIRA, IRMS, SNIF-NMR) were cited. The main spectral methods are: IACPAES, PyMs, FTIR, NIR. The chromatographic techniques (GC, HPLC, HPAEC, HPTLC) with several kinds of detectors were described and the ELISA and PCR techniques are mentioned, too. The role of chemometrics as a way of several analytical data processing was highlighted. It was pointed out at the necessity of more rigorous control of food to support of all activity in area of fight with fraud in food industry. PMID:15307611

Czerwiecki, Ludwik

2004-01-01

249

Glycaemic index of foods.  

PubMed

From the mid-1970s several groups realized progressively that the same amounts of carbohydrates in different foods produce quite different blood glucose curves after ingestion. The glycaemic index (GI) was introduced by Jenkins to express the rise of blood glucose after eating a food against a standard blood glucose curve after glucose (or white bread) in the same subject. The GI ranges from about 20 for fructose and whole barley to about 100 for glucose and baked potato. A table is given of representative GI values. There appears to be no general correlation between GI and per cent resistant starch in foods. Questions about methodology for GI are discussed and the factors in food that affect glycaemic response are briefly reviewed. The GI is affected by the physical form of a food, by processing and by associated fat in the food, which reduces the GI, presumably by delayed gastric emptying. As a rule the degree of insulin response to carbohydrate-containing foods is similar to the glycaemic response. Most investigators have found that the GI of a meal of mixed foods can be predicted from the (weighted) GI of its constituent foods. The GI concept is proving useful in dietary design for the management of diabetes mellitus, especially the non-insulin-dependent type. It may prove useful for prevention of diabetes and perhaps also in pre-event meals for athletes, as a factor in dental cariogenesis, in determining satiety, and conceivably regular low GI foods could delay ageing by reducing glycosylation of body proteins. PMID:1330533

Truswell, A S

1992-10-01

250

Food Chains and Food Webs - Balance within Natural Systems  

NSDL National Science Digital Library

With a continued focus on the Sonoran Desert, students are introduced to the concepts of food chains and food webs through a PowerPoint® presentation. They learn the difference between producers and consumers and study how these organisms function within their communities as participants in various food chains. They further understand ecosystem differences by learning how multiple food chains link together to form intricate and balanced food webs. At lesson end, students construct food webs using endemic desert species.

Vu Bioengineering Ret Program

251

Food safety performance indicators to benchmark food safety output of food safety management systems  

Microsoft Academic Search

There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses. Validation was conducted on the basis of an extensive microbiological assessment scheme (MAS). The assumption behind the food

L. Jacxsens; M. Uyttendaele; F. Devlieghere; J. Rovira; S. Oses Gomez; P. A. Luning

2010-01-01

252

Population, agriculture and food.  

PubMed

Data published by the UN Statistical Office and the Food and Agriculture Organization (FAO) indicates that food production in the world grew at an average annual rate of 2.5% during the period 1961-65 to 1980 whereas during the same period the population growth rate was 1.9% per annum, declining further to 1.8 toward the late 1970s. Yet, the food production growth trend has been most uneven. The situation in Asia has been more or less similar to the global trend. During 1962-72 the rate of population growth increased to 2.5% whereas the annual increase in food production dropped from 3.1 to 2.7%. Throughout the remainder of the 1970s, food production barely managed to keep pace with population growth. Closer analysis reveals that in about the mid 1960s food production fell behind population growth, and near famine situations developed in certain drought affected areas of India, Indonesia, and Pakistan. These countries had to import food to meet the situation at the cost of their economic development programs. According to the UN projections, the region's population will continue to grow at an average of 1.7% per annum up to 2000 despite the declining fertility trend. To cope with the population growth rate and the changing pattern of food consumption even at the present level of nutrition, Asian nations will have to increase food production annually at a 3% compound rate. An increase in food production basically means increasing the inputs of different factors of production such as land and water, labor, materials, and various types of capital and technological know how. The application of these factors in the developing countries largely depends on the infrastructure and services provided by the governments. 2 approaches are generally made in an effort to achieve the objective of increasing food production: horizontal expansion approach, used to bring new land under cultivation so as to produce more food; and the vertical expansion approach, used to increase the productivity of land through the adoption of scientific methods of farming. These include the use of high yielding crop varieties, the application of fertilizers, the use of insecticides and pesticides, weeding, farm mechanization, provision of irrigation, double cropping, mixed cropping, and the provision of widespread extension education and training facilities. Some of these inputs are examined with special reference to the degree of contribution which they can make in increasing food production, distribution, and supply. PMID:12265658

1982-06-01

253

Introduction to Food Analysis  

NASA Astrophysics Data System (ADS)

Investigations in food science and technology, whether by the food industry, governmental agencies, or universities, often require determination of food composition and characteristics. Trends and demands of consumers, the food industry, and national and international regulations challenge food scientists as they work to monitor food composition and to ensure the quality and safety of the food supply. All food products require analysis as part of a quality management program throughout the development process (including raw ingredients), through production, and after a product is in the market. In addition, analysis is done of problem samples and competitor products. The characteristics of foods (i.e., chemical composition, physical properties, sensory properties) are used to answer specific questions for regulatory purposes and typical quality control. The nature of the sample and the specific reason for the analysis commonly dictate the choice of analytical methods. Speed, precision, accuracy, and ruggedness often are key factors in this choice. Validation of the method for the specific food matrix being analyzed is necessary to ensure usefulness of the method. Making an appropriate choice of the analytical technique for a specific application requires a good knowledge of the various techniques (Fig. 1.1). For example, your choice of method to determine the salt content of potato chips would be different if it is for nutrition labeling than for quality control. The success of any analytical method relies on the proper selection and preparation of the food sample, carefully performing the analysis, and doing the appropriate calculations and interpretation of the data. Methods of analysis developed and endorsed by several nonprofit scientific organizations allow for standardized comparisons of results between different laboratories and for evaluation of less standard procedures. Such official methods are critical in the analysis of foods, to ensure that they meet the legal requirements established by governmental agencies. Government regulations and international standards most relevant to the analysis of foods are mentioned here but covered in more detail in Chap. 2, and nutrition labeling regulations in the USA are covered in Chap. 3. Internet addresses for many of the organizations and government agencies discussed are given at the end of this chapter.

Nielsen, S. Suzanne

254

Shall We License Food Handlers?  

ERIC Educational Resources Information Center

This article, reprinted from "The Sanitarian" of May/June 1946, supports a resolution passed by the National Association of Sanitarians advocating the examination of food handlers and operators of food establishments on basic knowledge relating to food sanitation. (JR)

ben Meyr, Berl

1973-01-01

255

GM Foods: Are They Safe?  

NSDL National Science Digital Library

This lesson examines potential benefits and risks of genetically modified foods. Students can interview a biotech company, design enhanced GM food products or packaging labels, form a GM food lobby group and more!

Ronald Brian Watts (CEGEP De La Gaspesie et Des Iles;)

2002-05-01

256

Cooperative Extension Service Preventing Food Poisoning And Food Infection  

E-print Network

Food safety concerns every food handling facility. Each year, thousands of individuals suffer the discomfort and pain resulting from foodborne illness. To prevent such illnesses, understanding the bacteria that cause food poisoning is essential. The term food poisoning is generally used to describe illness caused by al types of foodborne microorganisms. Food poisoning and food infection are different, although the symptoms are similar. True food poisoning or food intoxication is caused by eating food that contains a toxin or poison due to bacterial growth in food. The bacteria which produced and excreted the toxic waste products into the food may be killed, but the toxin they produced causes the illness or digestive upset to occur. Staphylococcus aureus and Clostridium botulinum are two species of bacteria that cause food poisoning. Food infection is the second type of foodborne illness. It is caused by eating food that contains certain types of live bacteria which are present in the food. Once the food is consumed, the bacterial cells themselves continue to grow and illness can result. Salmonellosis is a good example of foodborne infection. Vibrio parahaemolyticus is another infection organism and is found primarily in shellfish from polluted waters. Clostridium perfringens grows in warm food like beef stews or gravies and produces toxins. It also

Estes Reynolds; George Schuler; William Hurst; P. T. Tybor; Extension Food Science; Food Poisoning

257

World Food Situation  

NSDL National Science Digital Library

Founded in 1945, The Food and Agriculture Organization of the United Nations (FAO) is concerned with defeating hunger through a broad range of strategic and targeted programs. One of their public service and awareness initiatives includes this site, which is designed to provide high-quality and rigorously researched information on the state of food and agricultural production across the world. Scholars will want to click on over to the "Analyses and Reports" area, which includes short, medium, and long-term reports on crop prospects, the rice market, and the overall world food market.

2008-01-01

258

[Food additives and healthiness].  

PubMed

Additives are used for improving food structure or preventing its spoilage, for example. Many substances used as additives are also naturally present in food. The safety of additives is evaluated according to commonly agreed principles. If high concentrations of an additive cause adverse health effects for humans, a limit of acceptable daily intake (ADI) is set for it. An additive is a risk only when ADI is exceeded. The healthiness of food is measured on the basis of nutrient density and scientifically proven effects. PMID:24772784

Heinonen, Marina

2014-01-01

259

Epidemiology of food allergy.  

PubMed

Food allergy (FA) is perceived as a common problem, especially during childhood. Accurate assessment of incidence and prevalence of FA has been difficult to establish, however, due to lack of universally accepted diagnostic criteria. Although many foods are reported to cause IgE-mediated FA, most studies focus on 4 common food groups: cow's milk, hen's egg, peanut/tree nuts, and fish/shellfish. There may be variation in the prevalence of FA in regions of the world and a likely increase in prevalence has been observed in recent decades. This cannot be stated with confidence, however, without the use of consistent methodology and diagnostic criteria. PMID:21453805

Venter, Carina; Arshad, S Hasan

2011-04-01

260

Food Safety Month  

NSDL National Science Digital Library

Did you know that September is Food Safety Month? To find out more about it, visit this Website from the US Food and Drug Administration, where you can take the 'Fridge Quiz, learn about the "thaw law" and download the cold storage chart (.pdf). Although the site is intended primarily for food science educators, it contains factsheets, games and activities that might be of interest to general audiences. For instance, did you know that non-dairy whipped topping is safe in the refrigerator for 3 months?! Heaps of graphics and brochures for educators can be downloaded from .pdf files.

2001-01-01

261

Measuring Beelines to Food  

NSDL National Science Digital Library

Access to the article is free, however registration and sign-in are required. Bees are known to communicate the distance from the hive to a new source of food through the waggle dance (if the food source is far away) or the round dance (if the food source is nearby). But how do bees measure the distance in the first place? Collett explains in a Perspective that recent findings (Srinivasan et al.) demonstrate decisively that bees measure distance visually, integrating over time the optic flow of images that cross the retina as they fly through a landscape.

Thomas Collett (Sussex Centre for Neuroscience;School of Biological Sciences)

2000-02-04

262

Estimation of food consumption  

SciTech Connect

The research reported in this document was conducted as a part of the Hanford Environmental Dose Reconstruction (HEDR) Project. The objective of the HEDR Project is to estimate the radiation doses that people could have received from operations at the Hanford Site. Information required to estimate these doses includes estimates of the amounts of potentially contaminated foods that individuals in the region consumed during the study period. In that general framework, the objective of the Food Consumption Task was to develop a capability to provide information about the parameters of the distribution(s) of daily food consumption for representative groups in the population for selected years during the study period. This report describes the methods and data used to estimate food consumption and presents the results developed for Phase I of the HEDR Project.

Callaway, J.M. Jr.

1992-04-01

263

Facility Focus: Food Service.  

ERIC Educational Resources Information Center

Provides four examples of how colleges have incorporated the marketplace into their food service operations as one way of attracting new students. Dining room design features discussed include furniture selection and servery and serving-platform design. (GR)

College Planning & Management, 1999

1999-01-01

264

Making Smart Food Choices  

MedlinePLUS

... for Americans suggest you: l Try to choose grain products made from whole grains. l Vary your veggies. Brighten your plate with ... to enjoy foods with fiber. Try unsweetened, whole-grain, or bran cereals and add fruit such as ...

265

Facility Focus: Food Service.  

ERIC Educational Resources Information Center

Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

College Planning & Management, 2002

2002-01-01

266

Investigating Starch in Foods  

NSDL National Science Digital Library

This activity is a classroom experiment where students gather data on which foods contain starch. They use observation and develop their own hypothesis to create a question they would like to discover about starches.

267

Balance Food and Activity  

MedlinePLUS

... Activity Maintain a Healthy Weight for Life Why Obesity Is a Health Problem Eat Right Choosing Foods for Your Family Limit Fat and Sugar Portion Distortion and Serving Size Healthy Eating Plans ...

268

Food, Hunger, and Insecurity  

NSDL National Science Digital Library

Of the world's current population of 6.8 billion, 5 billion are living at levels of poverty that deprive them of their basic needs, and more than 1 billion are going hungry. In a world where âsecurityâ has lately taken on great significance, it should come as no surprise that âfood securityâ is firmly established in the vocabulary of policy and science. The expression has been defined and used for years, perhaps most succinctly by the United Nations' (UN) Food and Agriculture Organization (FAO): âFood security means access by all people at all times to the food needed for a healthy life." The term is also defined by its opposite, food insecurity, in which some or all of food security's âfour pillars,â as described by the FAO, are missing: availability, access, utilization, and stability.

Fred Powledge (freelancer;)

2010-04-07

269

Antarctic Food Web Game  

NSDL National Science Digital Library

In this interactive game adapted from the Bigelow Laboratory for Ocean Sciences, build a food web that illustrates the flow of energy in an Antarctic ecosystem and the relationships between predators and prey.

Foundation, Wgbh E.

2007-08-09

270

History of food allergy.  

PubMed

In this chapter we will first consider whether there is real evidence on the basis of literature for early descriptions in antiquity of pathogenic reactions after food intake that could be comparable to allergy, for instance in the scriptures of Hippocrates or Lucretius. On this topic we are skeptical, which is in agreement with the medical historian Hans Schadewaldt. We also assert that it is unlikely that King Richard III was the first food-allergic individual in medical literature. Most probably it was not a well-planned poisoning ('allergy') with strawberries, but rather a birth defect (' his harm was ever such since his birth') that allowed the Lord Protector to bring Mylord of Ely to the scaffold in the Tower, as we can read in The History of King Richard III by Thomas More (1478-1535; published by his son-in-law, Rastell, in 1557). In 1912, the American pediatrician Oscar Menderson Schloss (1882-1952) was probably the first to describe scratch tests in the diagnosis of food allergy. Milestones in the practical diagnosis of food allergy are further discussed, including scratch tests, intradermal tests, modified prick tests and prick-to-prick tests. False-negative results can be attributed to the phenomenon of a 'catamnestic reaction' according to Max Werner (1911-1987), or to the fermentative degradation of food products. Prior to the discovery of immunoglobulin E, which marked a turning point in allergy diagnosis, and the introduction of the radioallergosorbent test in 1967, several more or less reliable techniques were used in the diagnosis of food allergy, such as pulse rate increase after food intake according to Coca, the leukopenic index, drop in basophils or drastic platelet decrease. The 'leukocytotoxic test' (Bryan's test), today called the 'ALCAT' test, shows no scientific evidence. The double-blind placebo-controlled food challenge test remains the gold standard in the diagnosis of food allergy. For the future, component-resolved diagnostics with the use of recombinant molecular allergens or chip arrays, such as the ISAC technique, hold a lot of promise. With regard to the clinical situation, a subjective selection is given, touching on the pollen-associated food allergies ('birch-mugwort-celery-spice syndrome'), as well as the new phenomenon of lethal food allergies that have appeared since the 1980s. Finally, rare ways of elicitation of a 'derivative allergy', first described by Erich Fuchs (1921-2008), for example by kissing, as well as 'oral allergy syndrome' and oral hyposensitization are considered. PMID:24925391

Wthrich, Brunello

2014-01-01

271

A Guide for Precosting Food for School Food Service.  

ERIC Educational Resources Information Center

This guide is designed to help school food service managers to control food costs as they plan their menus. The guide contains: (1) menu planning tips and procedures related specifically to economy; (2) instructions for precosting recipes, individual food items and complete menus, estimating costs of USDA donated foods and of condiments,

Nichols, Jennie B.; And Others

272

Mastication of heterogeneous foods: Peanuts inside two different food matrices  

Microsoft Academic Search

We investigated chewing behaviour and particle size outcome in the oral processing of heterogeneous foods using peanuts embedded within two types of food matrices. Eight subjects, selected according to strict dental and mastication criteria, were served four different model foods. Each model food comprised one of two matrices of different physical properties (chocolate and gelatine gel) which were embedded with

Scott C. Hutchings; Kylie D. Foster; John E. Bronlund; Roger G. Lentle; Jim R. Jones; Marco P. Morgenstern

2011-01-01

273

Food for Education Indicator Guide. Food and Nutrition Technical Assistance.  

ERIC Educational Resources Information Center

As defined by the U.S. Agency for International Development, food security is attained "when all people at all times have both physical and economic access to sufficient food to meet their dietary needs for a productive and healthy life." In this guide, Food for Education (FFE) is defined as a program using food as a resource to improve

Bergeron, Gilles; Del Rosso, Joy Miller

274

Reducing food allergy: is there promise for food applications?  

Technology Transfer Automated Retrieval System (TEKTRAN)

The incidence of food allergy has been increasing in recent years. Food allergy can be deadly, and strict avoidance of foods containing allergenic proteins is the only effective way to prevent food-induced allergic reaction. This approach poses challenges, because allergens are not always accurately...

275

Food Mapping: A Psychogeographical Method for Raising Food Consciousness  

ERIC Educational Resources Information Center

Food mapping is a new, participatory, interdisciplinary pedagogical approach to learning about our modern food systems. This method is inspired by the Situationist International's practice of the "drive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action

Wight, R. Alan; Killham, Jennifer

2014-01-01

276

Food safety regulations in Australia and New Zealand Food Standards.  

PubMed

Citizens of Australia and New Zealand recognise that food security is a major global issue. Food security also affects Australia and New Zealand's status as premier food exporting nations and the health and wellbeing of the Australasian population. Australia is uniquely positioned to help build a resilient food value chain and support programs aimed at addressing existing and emerging food security challenges. The Australian food governance system is fragmented and less transparent, being largely in the hands of government and semi-governmental regulatory authorities. The high level of consumer trust in Australian food governance suggests that this may be habitual and taken for granted, arising from a lack of negative experiences of food safety. In New Zealand the Ministry of Primary Industries regulates food safety issues. To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. Although the potential risks to the food supply are dynamic and constantly changing, the demand, requirement and supply for providing safe food remains firm. The Australasian food industry will need to continually develop its system that supports the food safety program with the help of scientific investigations that underpin the assurance of what is and is not safe. The incorporation of a comprehensive and validated food safety program is one of the total quality management systems that will ensure that all areas of potential problems are being addressed by industry. PMID:24638225

Ghosh, Dilip

2014-08-01

277

The Marvelous Food Pyramid  

NSDL National Science Digital Library

This is a list of websites for our third grade class to use in order to safely search the web and learn about the food pyramid! This website is designed so that you can search the web and research your different food group for your presentation next week. Have fun and remember to take notes so that you can remember the different facts that you learn about. This website is from the United States Department of ...

Mr. Holmgren

2008-10-24

278

Genetically Engineered Food AD  

NSDL National Science Digital Library

How has biotechnology been used to improve the quality of food available today? Students are placed in groups of 2 to create an advertisement for a genetically engineered food and are then asked to present their ad. The ads are created with small poster board or paper, markers, and construction paper. Students also use the computer for lettering and clip art. If enough computers and suitable software was available, the ads could be completely done on the computer.

BEGIN:VCARD VERSION:2.1 FN:Lana Hays N:Hays;Lana ORG:Saint Henry District High School REV:2005-04-11 END:VCARD

2005-04-11

279

Flocking for Food  

NSDL National Science Digital Library

In this outdoor beach activity, learners use a variety of "beaks" (such as trowels, spoons or sticks) to hunt for organisms that shore birds might eat. Each learner receives a beak and a stomach. After searching for food, the birds gather to examine the contents of their stomachs. The activity closes with the learners trying to discover how real shorebirds find their food. This activity not only gets learners thinking about adaptations for survival but provides a chance to observe bird behavior.

Lawrence Hall of Science

1982-01-01

280

Food price volatility  

PubMed Central

The high food prices experienced over recent years have led to the widespread view that food price volatility has increased. However, volatility has generally been lower over the two most recent decades than previously. Variability over the most recent period has been high but, with the important exception of rice, not out of line with historical experience. There is weak evidence that grains price volatility more generally may be increasing but it is too early to say. PMID:20713400

Gilbert, C. L.; Morgan, C. W.

2010-01-01

281

Food Product Dating  

MedlinePLUS

... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Food Product Dating / Food Product Dating Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

282

Refrigeration and Food Safety  

MedlinePLUS

... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Food Safety / Refrigeration and Food Safety Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

283

Mail Order Food Safety  

MedlinePLUS

... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Food Handling / Mail Order Food Safety Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

284

Fires and Food Safety  

MedlinePLUS

... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Food Safety / Fires and Food Safety Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

285

Leftovers and Food Safety  

MedlinePLUS

... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Food Safety / Leftovers and Food Safety Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

286

An Eye on Food  

NSDL National Science Digital Library

This C and E News cover story from July 2005 introduces readers to the concept of quality control in food analysis for food safety with an emphasis on the application of near-infrared (NIR) and encoded photometric infrared (EP-IR) spectroscopy, Fourier transform ion cyclotron resonance mass spectrometry (FT ICR MS), and microchip analysis. This article would be of potential use to faculty teaching any of these topics in their classroom.

Ritter, Stephen K.

2011-05-27

287

Discovering The Food Pyramid  

NSDL National Science Digital Library

This project will teach students the basic food groups by linking them to the My Food Pyramid Website. Note: This lesson plan can be used in a variety of different settings. I created this lesson plan to be accessible for students with severe disabilities to complete with help from a peer tutor. Materials Needed: Print out the following sheet for students to complete while completing this lesson. My Pyramid Worksheet Also, ...

Carlee

2009-09-30

288

Psychobiology and Food Perception  

NASA Technical Reports Server (NTRS)

Psychobiology is a scientific discipline which encompasses the phenomena known to be important as regards nutrition and food consumption in space. Specifically, it includes those areas of biology which are clearly related to behavior, human subjective experience and problems of coping and adapting to stress. Taste and odor perception; perception (knowledge gaps); perception (needs); food preference and menu selection; and choosing of acceptable diets are discussed.

Neilson, A.

1985-01-01

289

2013 Volume 25 Issue 1 Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture,  

E-print Network

or breakdowns cause a refrigerator or freezer to stop working. When this occurs, you need to decide if the food in doubt, throw it out". Never taste the food! Keep a thermometer in the refrigerator and freezer. · Freezer should be 0° F or below. · Refrigerator should be at or below 40° F. Higher temperatures

Garfunkel, Eric

290

Zapping the food supply  

SciTech Connect

The idea of exposing food to gamma radiation is over 30 years old, and in 1963 the Food and Drug Administration (FDA) began to permit the irradiation of wheat. Over the years, a few more foodstuffs such as spices and tea were added, but in 1984 the FDA started to approve irradiation of a much broader list of products which now includes meat, poultry, and fresh fruits and vegetables. Simultaneously the FDA has increased the levels of radiation that may be used. The FDA's recent willingness to allow most of the food supply to be irradiated - and at high doses - has triggered an acrimonious debate. The amount of radiation involved is substantial, with intensities millions of times greater than that of an ordinary chest X-ray. The announced goal of promoters of food irradiation is to obtain general approval for the use of up to one million rad. Irradiation does not make food radioactive, nor has alleged radioactivity been at issue in the debate. But there is concern that foods processed by irradiation may contain radiolytic products that could have toxic effects. 12 refs.

Louria, D.B. (New Jersey Medical School, Newark (USA))

1990-09-01

291

Food-Borne Trematodiases  

PubMed Central

Summary: An estimated 750 million people are at risk of infections with food-borne trematodes, which comprise liver flukes (Clonorchis sinensis, Fasciola gigantica, Fasciola hepatica, Opisthorchis felineus, and Opisthorchis viverrini), lung flukes (Paragonimus spp.), and intestinal flukes (e.g., Echinostoma spp., Fasciolopsis buski, and the heterophyids). Food-borne trematodiases pose a significant public health and economic problem, yet these diseases are often neglected. In this review, we summarize the taxonomy, morphology, and life cycle of food-borne trematodes. Estimates of the at-risk population and number of infections, geographic distribution, history, and ecological features of the major food-borne trematodes are reviewed. We summarize clinical manifestations, patterns of infection, and current means of diagnosis, treatment, and other control options. The changing epidemiological pattern and the rapid growth of aquaculture and food distribution networks are highlighted, as these developments might be associated with an elevated risk of transmission of food-borne trematodiases. Current research needs are emphasized. PMID:19597009

Keiser, Jennifer; Utzinger, Jrg

2009-01-01

292

Food production & availability - Essential prerequisites for sustainable food security  

PubMed Central

Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this. PMID:24135188

Swaminathan, M.S.; Bhavani, R.V.

2013-01-01

293

Biogenic amines in foods: histamine and food processing.  

PubMed

Biogenic amines, e.g. histamine, occur in many different foods. At high concentrations, they are risk factors for food intoxication, whereas moderate levels may lead to food intolerance. Sensitive persons, with insufficient diamine oxidase activity, suffer from numerous undesirable reactions after intake of histamine containing foods. Besides spoiled foodstuffs, especially fermented foods tend to contain elevated levels of biogenic amines, although their concentrations vary extensively not only between different food varieties but also within the varieties themselves. High histamine content in foods and beverages result from microbial contamination. The evidence of enteral histaminosis represents a challenge for the food industry to produce foods with histamine levels as low as possible. We therefore investigated critical steps for histamine formation during food production processes, and established production methods that include low-histamine technology. PMID:10442480

Bodmer, S; Imark, C; Kneubhl, M

1999-06-01

294

FOODS: A Food-Oriented Ontology-Driven System  

Microsoft Academic Search

In this paper the authors present the design and development of a counseling system for food or menu planning in a restaurant, clinic\\/hospital, or at home, the food-oriented ontology-driven system (FOODS). FOODS comprises (a) a food ontology, (b) an expert system using the ontology, and some knowledge about cooking methods and prices, and (c) a user interface suitable for novices

Chakkrit Snae; Michael Brckner

2008-01-01

295

Imaging Food Quality Flemming Mller  

E-print Network

Imaging Food Quality Flemming Møller Kongens Lyngby 2012 IMM-PHD-2012-288 #12;Technical University Imaging and spectroscopy have long been established methods for food quality control both the image data to predict or visualise food quality. A range of different food quality parameters

296

Food insecurity, hunger, and undernutrition  

Technology Transfer Automated Retrieval System (TEKTRAN)

Food insecurity, hunger, and undernutrition are viewed as a continuum, with food insecurity resulting in hunger and ultimately, if sufficiently severe and/or of sufficient duration, in undernutrition. Food insecurity indicates inadequate access to food for whatever reason, hunger is the immediate ph...

297

Purdue extension Food Entrepreneurship Series  

E-print Network

be labeled organic if they are produced from genetically modified organisms or are irradiated. Organic meatPurdue extension FS-14-W Food Entrepreneurship Series Department of Food Science Katherine Clayton food science Extension outreach specialist Deidre Bush former Extension assistant Kevin Keener food

298

The Food Museum  

NSDL National Science Digital Library

The website for the Food Museum Online is loaded with exhibits, and it merits several visits. Lively historic and contemporary drawings, photos, and videos populate the lengthy homepage of this New Mexico-based site about the origins of foods, food issues, food advertising, and foods in other countries. Visitors can find the newest exhibit at the top of the homepage, which is called "Feast or Famine", and addresses the paradox of the one billion people whom are malnourished in the world, and the one billion that are overnourished or obese. Visitors can find related exhibits, "Eating Disorders" and "School Lunch Reform", as links at the end of the Feast or Famine exhibit. The "Watermelon" exhibit, about halfway down the homepage, includes the history of watermelons, comparisons against other types of melons, botanical drawings, watermelon-themed toys, a postcard, a Japanese woodcut, and a link to guidance in choosing a ripe watermelon. Visitors shouldn't miss the multimedia exhibit, "Making Crepes: Then & Now", which includes a 30-second video of a cook using a French Crepmatic, which produces a square (rather than round) crepe.

299

Food caramels: a review.  

PubMed

Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by eradicating the frequent areas of problems during its processing. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. Researchers have aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0-160mg/kg body weight; that of Class III as 0-200mg/kg body weight; and that of Class IV as 0-200mg/kg body weight. This paper is an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems. PMID:25190825

Sengar, Garima; Sharma, Harish Kumar

2014-09-01

300

The people food equation.  

PubMed

Over the past 10 years, the Asian and South Pacific region has been experiencing a population growth rate which has prevented significant per capita gains in food production. Despite the introduction of the new food-grain-growing techniques in the South and Southeast Asian areas, cereal production per person in the populations has actually declined. The output of rice alone has only just exceeded the 2.3% growth rate by the narrowest of margins, and wheat and maize production dropped behind population growth on 3 occasions over the 1973-1976 period. A better indicator of how the race between people and food is proceeding is to measure total food consumption in terms of calories, but the record is poor in this situation also. Output of all the varied ingredients of Asian's diet is more than a technical problem. There are other economic and social considerations - other obstacles in the people vs. food race. Poverty and malnutrition are not totally caused by insufficient output, the problems are closely related to unemployment and the unequal distribution of income, rural poverty, and the "invisible infrastructure" hurdle which includes the elements of credit and institutions. PMID:12259637

Chalkley, A

1976-01-01

301

Food systems veterinary medicine.  

PubMed

The objectives of this review are to suggest the use of the systems thinking framework to improve how veterinary medicine is applied to food production. It applies the eight essential skills of systems thinking to a few selected veterinary examples. Two of the skills determine how we approach or define a problem, and are (i) dynamic thinking (taking a longer term perspective) and (ii) the 30,000 foot view (expanding the boundary of analysis beyond the animal, farm, or even country). The other skills are (iii) system-as-cause, (iv) operational thinking, (v) closed-loop (feedback) thinking, (vi) non-linear thinking, (vii) scientific thinking and (viii) generic thinking. The challenge is to adopt and apply this systems framework to veterinary medicine and food production. The result will be a rigorous new approach to solving the complex food and health problems of the 21st century. PMID:22124228

Hurd, H Scott

2011-12-01

302

Forest Food Webs  

NSDL National Science Digital Library

This lesson plan is part of the DiscoverySchool.com lesson plan library for grades 6-8. It focuses on the seasonal changes that affect life in a temperate forest ecosystem and how organisms in a temperate forest are dependent on one another for proper nutrition. Students describe the three major types of organisms that live in an ecosystem, three types of consumers, food webs, and food chains. They then create a food web diagram for display in their classrooms. Included are objectives, materials, procedures, discussion questions, evaluation ideas, suggested readings, and vocabulary. There are videos available to order which complement this lesson, and links to teaching tools for making custom quizzes, worksheets, puzzles and lesson plans.

303

Exercise and functional foods  

PubMed Central

Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning, recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and minerals have been widely used in various sporting fields to provide a boost to the recommended daily allowance. In addition, several natural food components have been found to show physiological effects, and some of them are considered to be useful for promoting exercise performance or for prevention of injury. However, these foods should only be used when there is clear scientific evidence and with understanding of the physiological changes caused by exercise. This article describes various "functional foods" that have been reported to be effective for improving exercise performance or health promotion, along with the relevant physiological changes that occur during exercise. PMID:16749944

Aoi, Wataru; Naito, Yuji; Yoshikawa, Toshikazu

2006-01-01

304

2013 Volume 25 Issue 3 Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture,  

E-print Network

for Food Policy and Obesity at Yale University, "these messages are so common in television, film or chopped forms may be added to smoothies, quick breads, main dishes, or desserts. Try adding pumpkin puree

Garfunkel, Eric

305

Food for the Family.  

E-print Network

. Bananas. Irish Potatoes. Rice. Sweet Potatoes. Group III: Sugar, Honey, Molasses, Syrup and other Sweets: This group, as in the case of Group II, furnishes heat and energy to the body. It does not, however, furnish protein, vitamines or mineral substances... and is not therefore as essential as the other groups. If sugars are used in proper proportion to other food materials and are not served in such a way as to destroy the ,appetite for other foods, they have an important place in the diet. Molasses. Syrups. Honey...

Higgins, M. Hellen

1924-01-01

306

Digest Your Food!  

NSDL National Science Digital Library

In a multi-week experiment, student teams gather biogas data from the mini-anaerobic digesters that they build to break down different types of food waste with microbes. Using plastic soda bottles for the mini-anaerobic digesters and gas measurement devices, they compare methane gas production from decomposing hot dogs, diced vs. whole. They monitor and measure the gas production, then graph and analyze the collected data. Students learn how anaerobic digestion can be used to biorecycle waste (food, poop or yard waste) into valuable resources (nutrients, biogas, energy).

Membrane Biotechnology Laboratory,

307

Peptides and Food Intake  

PubMed Central

The mechanisms for controlling food intake involve mainly an interplay between gut, brain, and adipose tissue (AT), among the major organs. Parasympathetic, sympathetic, and other systems are required for communication between the brain satiety center, gut, and AT. These neuronal circuits include a variety of peptides and hormones, being ghrelin the only orexigenic molecule known, whereas the plethora of other factors are inhibitors of appetite, suggesting its physiological relevance in the regulation of food intake and energy homeostasis. Nutrients generated by food digestion have been proposed to activate G-protein-coupled receptors on the luminal side of enteroendocrine cells, e.g., the L-cells. This stimulates the release of gut hormones into the circulation such as glucagon-like peptide-1 (GLP-1), oxyntomodulin, pancreatic polypeptides, peptide tyrosine tyrosine, and cholecystokinin, which inhibit appetite. Ghrelin is a peptide secreted from the stomach and, in contrast to other gut hormones, plasma levels decrease after a meal and potently stimulate food intake. Other circulating factors such as insulin and leptin relay information regarding long-term energy stores. Both hormones circulate at proportional levels to body fat content, enter the CNS proportionally to their plasma levels, and reduce food intake. Circulating hormones can influence the activity of the arcuate nucleus (ARC) neurons of the hypothalamus, after passing across the median eminence. Circulating factors such as gut hormones may also influence the nucleus of the tractus solitarius (NTS) through the adjacent circumventricular organ. On the other hand, gastrointestinal vagal afferents converge in the NTS of the brainstem. Neural projections from the NTS, in turn, carry signals to the hypothalamus. The ARC acts as an integrative center, with two major subpopulations of neurons influencing appetite, one of them coexpressing neuropeptide Y and agouti-related protein (AgRP) that increases food intake, whereas the other subpopulation coexpresses pro-opiomelanocortin (POMC) and cocaine and amphetamine-regulated transcript that inhibits food intake. AgRP antagonizes the effects of the POMC product, ?-melanocyte-stimulating hormone (?-MSH). Both populations project to areas important in the regulation of food intake, including the hypothalamic paraventricular nucleus, which also receives important inputs from other hypothalamic nuclei. PMID:24795698

Sobrino Crespo, Carmen; Perianes Cachero, Arnzazu; Puebla Jimnez, Lilian; Barrios, Vicente; Arilla Ferreiro, Eduardo

2014-01-01

308

Food Deserts' and 'Food Swamps' in Hillsborough County, Florida: Unequal Access to Supermarkets and Fast-Food Restaurants  

Microsoft Academic Search

Research has shown that the suburbanization of supermarkets has created `food deserts', defined as areas where socially disadvantaged individuals lack access to nutritious food outlets. Additionally, the growing presence of fast-food restaurants has created `food swamps', or areas where socially disadvantaged individuals encounter an overabundance of unhealthy food outlets. While previous studies have analyzed either `food deserts' or `food swamps'

Dana Beth Stein

2011-01-01

309

Microbiological Testing of Skylab Foods  

PubMed Central

The Skylab manned space flight program presented unique food microbiology problems. This challenge was successfully met by careful evaluation of the total Skylab food system by considering the nature of Skylab foods, their processing and handling, and Skylab food safety requirements. Some of the unique problems encountered with the Skylab foods involved: extended storage times, variations in storage temperatures, no opportunity to resupply or charge foods after launch of the Skylab Workshop, first use of frozen foods in space, first use of a food-warming device in weightlessness, relatively small size of production lots requiring statistically valid sampling plans, and use of the food as an accurately controlled segment of sophisticated life science experiments. Consideration of all of these situations generated the need for definitive microbiological tests and test limits. These tests are described in this paper along with the rationale for their selection. Test results are reported which show successful compliance with the test limits. Images PMID:4346978

Heidelbaugh, N. D.; Rowley, D. B.; Powers, E. M.; Bourland, C. T.; McQueen, J. L.

1973-01-01

310

Processed foods: contributions to nutrition.  

PubMed

Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers. PMID:24760975

Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

2014-04-23

311

The Department of Management Science and Information Systems of Rutgers Business School Newark and New Brunswick invites applications for a tenure-track position at the Assistant Professor rank to  

E-print Network

The Department of Management Science and Information Systems of Rutgers Business School ­ Newark to start in September 2012. The department offers undergraduate programs in Management Science, Information Technology programs and it coordinates the tracks in Management Science and Information Technology

Lin, Xiaodong

312

Note: Seed for Moreton tomato are available in packets (35 seeds) from http://www.njfarmfresh.rutgers.edu/ JerseyTomato.html. Bulk Moreton seed available from Harris Seed http://www.harrisseeds.com.  

E-print Network

Note: Seed for Moreton tomato are available in packets (35 seeds) from http://www.njfarmfresh.rutgers.edu/ JerseyTomato.html. Bulk Moreton seed available from Harris Seed http://www.harrisseeds.com. Shipping Tomato Point of Purchase Material 2012 Order Form for Retailers Plant labels, 5 X 7 bench cards and sign

Goodman, Robert M.

313

FOOD 520 Advances in Food Analysis Instructor: Dr. Jerzy Zawistowski  

E-print Network

, infrared spectroscopy, instrumental parameters. Enzymatic Analysis: properties of enzymes, enzyme kinetics Chromatography or Gas Chromatography: concepts and principles, methodology, instrumentation and applicationsPage | 1 FOOD 520 Advances in Food Analysis Instructor: Dr. Jerzy Zawistowski Credits: 3, Term 2

Farrell, Anthony P.

314

Food for Thought.  

ERIC Educational Resources Information Center

What and how students eat can profoundly affect their ability to learn. Children require a high-protein breakfast for alertness, and a balanced diet, including complex carbohydrates throughout the day. Chronic stress causes the brain and body to deplete available nutrients. Nutrition is an important issue; better school food equals better school

Given, Barbara K.

1998-01-01

315

Food Service Worker.  

ERIC Educational Resources Information Center

This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of

Barker, Ellen; And Others

316

Agricultural and Food Sciences  

E-print Network

at the nexus of human nutrition, food security and the sustainable use of resources. Vision FAFS is a reference, nutrition and the environment for the enhancement of livelihoods, human health and well being. Undergraduate of Undergraduate Studies, Nutrition and Dietetics Program Jad Chaaban Coordinator of Undergraduate Studies, Agri

317

Nutritive Value of Foods.  

E-print Network

.......... '.' . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Tables I Equivalents by volume and weight ....................................................... . 2 Nutritive values of the edible part of foods: Dairy products ......................................................................... 4 Eggs... shown in table 2 are the amounts present in the edible part of the item, that is, in only that portion customarily eaten- corn without cob, meat without bone, potatoes without skin, European-type grapes without seeds. If additional parts are eaten...

Anoymous,

1982-01-01

318

Elemental Food for Thought  

ERIC Educational Resources Information Center

One of the first tasks students learn in chemistry is to pronounce and spell the names of elements and learn their corresponding chemical symbols. Repetitive oral recitation is commonly used to learn this information, but games and puzzles can make this task creative, variable, and fun. Elemental Food for Thought is a puzzlelike activity that

Cady, Susan

2005-01-01

319

Food-furanocoumarin binding  

Technology Transfer Automated Retrieval System (TEKTRAN)

Grapefruit juice (GFJ) interferes with the cytochrome P450 3A4 activity responsible for metabolizing certain medications, and it is the furanocoumarins (FCs) in GFJ that have been shown to be the main compounds which cause these interactions. We previously found that a number of foods sequester FCs ...

320

Development of Functional Foods  

PubMed Central

Recent advances in intestinal microbiota research are the background for the appearance of functional foods. Lactic fermentation products are included in the functional foods and classified into 3 groups based on their mechanisms of action: probiotics, prebiotics and biogenics. Probiotics are viable microorganisms, such as lactobacilli and bifidobacteria, that beneficially affect the host by improving the intestinal bacterial balance. Prebiotics are nondigestible food ingredients, such as oligosaccharides and dietary fiber, that beneficially affect the host by selectively stimulating the growth or activities of beneficial intestinal bacteria in the colon and thus improve the health of the hosts. Biogenics are biologically active peptides, including immunopotentiators (biological response modifier: BRM), plant flavonoids, etc. They act directly or indirectly through modulation of intestinal microbiota on the health of the hosts. Thus, functional foods enhance bioregulation such as stresses, appetite and absorption; biodefence, such as immunity and suppression of allergies; prevent diseases, including diarrhea, constipation, cancer, cholesterolemia and diabetes; and suppress aging through immunostimulation as well as suppression of mutagenesis, carcinogenesis, oxidation processes, intestinal putrefaction, and cholesterolemia. PMID:25032085

MITSUOKA, Tomotari

2014-01-01

321

Food Deserts in Dundee  

Microsoft Academic Search

The poor health of Scots is sometimes linked to poor diet, especially a lack of fresh fruit and vegetables. However, this lack may itself be linked to accessibility issues. In recent years, shops selling healthy food, such as large superstores, have tended to relocate to edge-of-town locations, which are very accessible to car users but difficult for others. The term

Lindsay Coyle; Robin Flowerdew

2011-01-01

322

Autophagy in food biotechnology.  

PubMed

The purpose of this review is not to explain autophagy (as clearly there is a plethora of reviews and research papers on the topic) but to provide the autophagy-savvy reader with an overview of the impact of autophagy research on a number of current topics in food biotechnology. To understand this connection, we need to remember that autophagy is, at the end of the day, a type of stress response. Since as humans we are heterotrophic eukaryotic organisms, our cells, and the cells of those organisms that we consume, use autophagy as part of the day-to-day business of living. Thus, a number of food biotechnology processes such as brewing and winemaking employ eukaryotic organisms under autophagy-inducing conditions, as noted below. In addition, food spoilage processes also involve eukaryotic organisms and these processes also involve physiological aspects that impinge on autophagy. Finally, the recently introduced concept of "functional foods" introduces the possibility of engineering foodstuff for the induction or inhibition of autophagy in the consumer, with a potential promise of health benefits that merits further research. In this review, we will provide a perspective on the current literature in these three areas, their relationship to current basic research in autophagy, and their future applicative potential. PMID:19556866

Abeliovich, Hagai; Gonzalez, Ramon

2009-10-01

323

Food-System Botany  

ERIC Educational Resources Information Center

This set of inquiry lessons is adaptable for middle school through high school life science or biology classrooms and will help meet the NSTA scientific inquiry position statement (2004) and the AAAS benchmarks (1993) and NRC standards (1996; 2000) related to health and food literacy. The standards require adolescents to examine their own diet and

Rop, Charles J.

2011-01-01

324

Food for Thought  

NSDL National Science Digital Library

Food for Thought is a spatial graphing activity that uses the participants as part of the graph. The activity helps students develop a feeling for the similarities and differences between populations. Many measures are used for comparison including population, population density, population growth rates, energy consumption, CO2 emissions, and more.

Dahlin, Marge; Murphy, Elaine; Crews, Kimberly; Teisch, Jessica; Longmire, Joan; Stauffer, Cheryl L.

2006-01-01

325

Passive solar food system  

Microsoft Academic Search

A move towards residential self-sufficiency, the Passive Solar Food System (PSFS), was designed to produce both vegetables and high quality animal protein in the form of fish and shellfish. Housed in an attached, passively heated solar greenhouse, the aquaculture tank is designed to provide much of the thermal storage for the PSFS. Additional energy storage mass is provided by the

R. G. Gregoire; C. M. Gregoire

1980-01-01

326

Agricultural and Food Sciences  

E-print Network

students for further studies in Europe and North America. The first MS degree in Horticulture was granted,plantprotection,plantscience,nutrition,foodtechnologyandecosystemmanagement. Mission The mission of FAFS is to foster the sustainable enhancement of the health and well being issues of local and global relevance at the nexus of human nutrition, food security and the sustainable

327

Exercise and functional foods  

Microsoft Academic Search

Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning, recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and minerals have been widely used in various sporting fields to provide a boost to the recommended daily allowance. In addition, several natural food components have been found to show physiological effects,

Wataru Aoi; Yuji Naito; Toshikazu Yoshikawa

2006-01-01

328

IN THE FOOD SECTOR  

E-print Network

q Levers for a sustainable development policy q Earth observation by satellite TELSAT 4 q Pre-normative research in the food sector q Global change and sustainable development q Sustainable management of the North Sea (available from spring 2003) q Sustainable mobility (available from spring 2003) q Supporting actions (available from spring 2003) D/2002/1191/40 Published in 2002 by the

unknown authors

329

FoodSafety.gov  

MedlinePLUS

... Educators Report a Problem Contaminated Carbo Load Top Searches E.Coli Salmonella Listeria Ground Turkey Botulism Tuna Stay Connected Our Partners About FoodSafety.gov Accessibility Privacy Policy FOIA Disclaimers Plain Writing Contact Us No FEAR Viewers & Players WhiteHouse.gov USA. ...

330

Radioactivity in food crops  

SciTech Connect

Published levels of radioactivity in food crops from 21 countries and 4 island chains of Oceania are listed. The tabulation includes more than 3000 examples of 100 different crops. Data are arranged alphabetically by food crop and geographical origin. The sampling date, nuclide measured, mean radioactivity, range of radioactivities, sample basis, number of samples analyzed, and bibliographic citation are given for each entry, when available. Analyses were reported most frequently for /sup 137/Cs, /sup 40/K, /sup 90/Sr, /sup 226/Ra, /sup 228/Ra, plutonium, uranium, total alpha, and total beta, but a few authors also reported data for /sup 241/Am, /sup 7/Be, /sup 60/Co, /sup 55/Fe, /sup 3/H, /sup 131/I, /sup 54/Mn, /sup 95/Nb, /sup 210/Pb, /sup 210/Po, /sup 106/Ru, /sup 125/Sb, /sup 228/Th, /sup 232/Th, and /sup 95/Zr. Based on the reported data it appears that radioactivity from alpha emitters in food crops is usually low, on the order of 0.1 Bq.g/sup -1/ (wet weight) or less. Reported values of beta radiation in a given crop generally appear to be several orders of magnitude greater than those of alpha emitters. The most striking aspect of the data is the great range of radioactivity reported for a given nuclide in similar food crops with different geographical origins.

Drury, J.S.; Baldauf, M.F.; Daniel, E.W.; Fore, C.S.; Uziel, M.S.

1983-05-01

331

Forest food web Illustration  

NSDL National Science Digital Library

The lowest level of a food web includes producers, which are plants that make their own energy from the sun. Animals that eat these producers are called primary consumers, and consumers that eat other consumers are called secondary consumers. Decomposers break down dead plants and animals to release nutrients into the soil.

Katie Hale (CSUF;Biological Sciences)

2007-07-14

332

Food crises, food regimes and food movements: rumblings of reform or tides of transformation?  

PubMed

This article addresses the potential for food movements to bring about substantive changes to the current global food system. After describing the current corporate food regime, we apply Karl Polanyi's 'double-movement' thesis on capitalism to explain the regime's trends of neoliberalism and reform. Using the global food crisis as a point of departure, we introduce a comparative analytical framework for different political and social trends within the corporate food regime and global food movements, characterizing them as 'Neoliberal', 'Reformist', 'Progressive', and 'Radical', respectively, and describe each trend based on its discourse, model, and key actors, approach to the food crisis, and key documents. After a discussion of class, political permeability, and tensions within the food movements, we suggest that the current food crisis offers opportunities for strategic alliances between Progressive and Radical trends within the food movement. We conclude that while the food crisis has brought a retrenchment of neoliberalization and weak calls for reform, the worldwide growth of food movements directly and indirectly challenge the legitimacy and hegemony of the corporate food regime. Regime change will require sustained pressure from a strong global food movement, built on durable alliances between Progressive and Radical trends. PMID:21284237

Holt Gimnez, Eric; Shattuck, Annie

2011-01-01

333

Food Acquisition: Food Ingredients, Raw Materials and Supply  

NASA Technical Reports Server (NTRS)

The kind of food supply system that will serve the space station in coming years is considered. The direction and rate of evolution of space food service systems is also considered and what is needed to supply appropriate food to space station crews. Innovations in food sourcing, recipe development, pre-preparation, packaging, preservation, presentation, consumption and waste disposal are discussed. The development and validation of preparation systems and ingredients which minimize demands on crew time and provide maximum eating enjoyment is outlined.

Wheat, D. W.

1984-01-01

334

2012FallFoods&Nutritionand FoodsPreservationAdultVolunteer&  

E-print Network

, national origin, race, religion, sex, sexual orientation, or veteran's status. Oregon State University-737-1332 2012 4-H Foods & Nutrition and Food Preservation Volunteer Leader, Teen Leader, Judges, and Staff to become a 4-H food preservation judge I am a parent I am a 4-H agent I am a teen leader Other

Tullos, Desiree

335

All Food Waste Food-soiled Paper Products  

E-print Network

All Food Waste Food-soiled Paper Products Napkins, plates, cups, waxed paper, cardboard, milk carton, etc. Compostable Cups, Lids & Utensils PLA,"biodegradable" Wooden Products Coffee stir sticks@gmail.com | buildingsustainability.berkeley.edu #12; BOTTLES and CANS Food-Soiled or Wet Paper Soymilk and Juice Boxes Waxed Paper

Jacobs, Lucia

336

Food Preparation. Michigan School Food Service Training Manual.  

ERIC Educational Resources Information Center

This training manual on food preparation consists of 23 detailed lessons, ranging from an orientation to quality food production and the use and advantages of standardized recipes for bakery ingredients to the making of various desserts. Detailed definitions of words related to food preparation and innumerable handouts with titles like

Michigan State Univ., East Lansing. Cooperative Extension Service.

337

Children's Categorization of Foods: Clusters for Food Search Strategies  

Technology Transfer Automated Retrieval System (TEKTRAN)

The purpose of this study was to identify categories of similar foods that are meaningful to children to facilitate their food search in a computer-administered self-completed 24-hour dietary recall (24hdr). One hundred forty-eight 8- to 13-year0old children sorted 62 cards with food pictures, from ...

338

Novel food processing innovations to improve food safety and health  

Technology Transfer Automated Retrieval System (TEKTRAN)

Innovative food processing can be used to improve safety of specialty crops and their co-products, while improving sustainability of agricultural and food processing operations and enhancing overall nutritional quality of foods for both domestic and international consumers. The potential of various...

339

The Food Friends: Encouraging Preschoolers to Try New Foods  

ERIC Educational Resources Information Center

In response to concerns about children's eating behaviors, the Colorado Nutrition Network developed and tested Food Friends--Making New Foods Fun for Kids. The program was designed as a 12-week social marketing campaign aimed at encouraging preschool-age children to try new foods, such as Ugli Fruit, couscous, and daikon radish. Tasting novel

Bellows, Laura; Anderson, Jennifer

2006-01-01

340

Rising Food Prices: Who's Responsible?  

ERIC Educational Resources Information Center

Rise in food prices can be partially attributed to the high food consumption level throughout Europe and North America, coupled with failure to evolve systems for more production of cattle, soybeans, and fisheries at lower cost. (PS)

Brown, Lester R.

1973-01-01

341

Food Safety for Warmer Weather  

MedlinePLUS

... can make you very sick. Several types of bacteria can also cause food poisoning. Some foods you ... meat or fruits and vegetablesmay already contain bacteria that you need to wash off or cook ...

342

Super Kitchen Centralizes Food Service  

ERIC Educational Resources Information Center

To centralize food service within the entire Pittsburgh school district, a 90,000-square-foot food service preparation building contains cranes and monorails to move 500-pound capacity vats throughout the kitchen. (Author/MLF)

Modern Schools, 1975

1975-01-01

343

Infant Allergies and Food Sensitivities  

MedlinePLUS

... Sensitivities Ages & Stages Listen Infant Allergies and Food Sensitivities Article Body Human breast milk typically does not ... your pediatrician about your familys medical history. Food Sensitivities A few mothers notice minor reactions to other ...

344

Alternative food safety intervention technologies  

Technology Transfer Automated Retrieval System (TEKTRAN)

Alternative nonthermal and thermal food safety interventions are gaining acceptance by the food processing industry and consumers. These technologies include high pressure processing, ultraviolet and pulsed light, ionizing radiation, pulsed and radiofrequency electric fields, cold atmospheric plasm...

345

Climate change and food security  

PubMed Central

Dynamic interactions between and within the biogeophysical and human environments lead to the production, processing, distribution, preparation and consumption of food, resulting in food systems that underpin food security. Food systems encompass food availability (production, distribution and exchange), food access (affordability, allocation and preference) and food utilization (nutritional and societal values and safety), so that food security is, therefore, diminished when food systems are stressed. Such stresses may be induced by a range of factors in addition to climate change and/or other agents of environmental change (e.g. conflict, HIV/AIDS) and may be particularly severe when these factors act in combination. Urbanization and globalization are causing rapid changes to food systems. Climate change may affect food systems in several ways ranging from direct effects on crop production (e.g. changes in rainfall leading to drought or flooding, or warmer or cooler temperatures leading to changes in the length of growing season), to changes in markets, food prices and supply chain infrastructure. The relative importance of climate change for food security differs between regions. For example, in southern Africa, climate is among the most frequently cited drivers of food insecurity because it acts both as an underlying, ongoing issue and as a short-lived shock. The low ability to cope with shocks and to mitigate long-term stresses means that coping strategies that might be available in other regions are unavailable or inappropriate. In other regions, though, such as parts of the Indo-Gangetic Plain of India, other drivers, such as labour issues and the availability and quality of ground water for irrigation, rank higher than the direct effects of climate change as factors influencing food security. Because of the multiple socio-economic and bio-physical factors affecting food systems and hence food security, the capacity to adapt food systems to reduce their vulnerability to climate change is not uniform. Improved systems of food production, food distribution and economic access may all contribute to food systems adapted to cope with climate change, but in adopting such changes it will be important to ensure that they contribute to sustainability. Agriculture is a major contributor of the greenhouse gases methane (CH4) and nitrous oxide (N2O), so that regionally derived policies promoting adapted food systems need to mitigate further climate change. PMID:16433099

Gregory, P.J; Ingram, J.S.I; Brklacich, M

2005-01-01

346

Food Service and Nutritional Needs  

NASA Technical Reports Server (NTRS)

The difficulty is that as we go into the Space Station world, the cost, effort, hardware, food trash, and food waste that the food service system will generate (which is quite tolerable on a 7 day mission), probably will be intolerable on a 90 day Space Station mission. The challenge in the food service supply is not so much packaging but systems engineering. The big constraints are in the supply pipeline. Those constraints and the possible tradeoffs are discussed.

Kerwin, J.

1985-01-01

347

Inclusion of Fermented Foods in Food Guides around the World  

PubMed Central

Fermented foods have been a well-established part of the human diet for thousands of years, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently. The use of many organisms derived from these foods, and their applications in probiotics, have further illustrated their impact on gastrointestinal wellbeing and diseases affecting other sites in the body. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides. Here, we present the case for such inclusion, and challenge health authorities around the world to consider advocating for the many benefits of these foods. PMID:25580813

Chilton, Stephanie N.; Burton, Jeremy P.; Reid, Gregor

2015-01-01

348

System Thinking and Food Safety  

E-print Network

System Thinking and Food Safety John Helferich SDM Systems Thinking · The System and its Boundaries · Food Safety Control ­Current - Linear ­Proposed ­ Complex System · The Research QuesKons 10/21/11 2 #12;What is "Food Safety

349

The NASA Food Commercial Space  

E-print Network

The NASA Food Technology Commercial Space Center and How Your Company Can Participate space in a range of food development projects. For more information about NASA FTCSC or to arrange a presentation about the NASA FTCSC program, contact Dr. Anthony L. Pometto III Director NASA Food Technology

Lin, Zhiqun

350

Great apes prefer cooked food  

Microsoft Academic Search

The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked

Victoria Wobber; Brian Hare; Richard Wrangham

2008-01-01

351

UV Light for Processing Foods  

Microsoft Academic Search

Ultraviolet light (UV) light holds considerable promise in food processing as an alternative to traditional thermal processing. Its applications include pasteurization of juices, post lethality treatment for meats, treatment of food contact surfaces and to extend the shelf-life of fresh produce. This paper will review published studies and commercial applications that utilize UV treatment for solid and liquid foods. Designs

Tatiana Koutchma

2008-01-01

352

Food Crystallization and Egg Products  

Technology Transfer Automated Retrieval System (TEKTRAN)

Sugar, salt, lactose, tartaric acid and ice are examples of constituents than can crystallize in foods. Crystallization in a food product can be either beneficial or detrimental and is of particular importance in candy and frozen desserts. The most common crystal in foods is sugar which affects th...

353

Phytoalexin-Enriched Functional Foods  

Technology Transfer Automated Retrieval System (TEKTRAN)

Functional foods have been a developing area of food science research for the last decade. Many foods are derived from plants that naturally contain compounds beneficial to human health and can often prevent certain diseases. Plant containing phytochemicals with potent anticancer and antioxidant a...

354

Thermophilic composting of food waste  

Microsoft Academic Search

A laboratory reactor was designed to study the effects of operating parameters (air suction rate, seeding and agitation) on the composting process of a synthetic food waste made of dog food. Experimental results showed that the synthetic food waste could be composted within 4days and the final compost passed the maturity tests. In most cases except those with 32% of

James I. Chang; J. J. Tsai; K. H. Wu

2006-01-01

355

Hendrix College Local Food Project.  

ERIC Educational Resources Information Center

By purchasing locally grown foods, Hendrix College (Arkansas) has found it can offer better nutrition, cut environmental damage, and spur economic development. The Local Food Project has reduced the amount of food purchased out of state from 90-70 percent, and is aiming for 50 percent in three years. Student participation is integral. (Author/MSE)

Valen, Gary L.

1992-01-01

356

Food Safety Assessment and Programming.  

ERIC Educational Resources Information Center

A 1990 Wisconsin extension survey (n=1,549) was followed up in 1993 (n=1,135). In 1993, the top three concerns about food safety were food-borne illnesses, government role, and pesticides/chemicals; in 1990, they were pesticides, drugs in food, and manufacturing standards. In both surveys, preferred information sources were radio, television, and

Gilmore, Gary D.; And Others

1994-01-01

357

Food that Fools the Eye  

ERIC Educational Resources Information Center

Toilet-paper food sculpture is an integral part of the art curriculum at Silver Creek Middle School in Sellersburg, Indiana. The author describes techniques on how to create realistic food sculptures using toilet paper, water, and tempera paint. Students of all ages and skill levels enjoy this project because everyone relates to food and a sense

Serre, Camille M.

2009-01-01

358

Learning Outcomes Food Science & Technology  

E-print Network

and Analysis Graduates will understand the fundamental chemical properties and reactions of foods understand the principles behind analytical techniques associated with food to be able to select with a variety of classical and instrumental analytical techniques. Food Safety and Microbiology Graduates

Escher, Christine

359

Food Services 103, 203, 303.  

ERIC Educational Resources Information Center

This curriculum guide provides 15 blocks/credits of instruction for a food services program. The program for grades 10-12 is designed to provide students with the foundation for a successful and safety-conscious career in the field of food services. Each of the three courses--Food Services 103, 203, and 303--consists of four blocks of one credit

Manitoba Dept. of Education, Winnipeg. Div. of Vocational Education.

360

INFORMATION--ARTS & CRAFTS --FOOD  

E-print Network

: empanadas, alfajores, chorizos a la criolla, desserts and more. Tango Café: Argentinean foodINFORMATION--ARTS & CRAFTS --FOOD Listed in alphabetical order Ballroom and Kurtzman Room "Al that provides information about the Caribbean & Latin America. Food from the Caribbean. Carnegie Mellon

Machery, Edouard

361

Variability of Minerals in Foods  

Microsoft Academic Search

Dietary guidance to the public stresses foods or food groups as specific sources of minerals such as calcium in dairy products, iron in meats and legumes, and potassium in oranges and bananas. Dietary guidance also identifies foods that are low in some minerals (such as sodium, potassium, calcium, cooper, and iron) for patients with specific disease conditions. However, the levels

Jean A. T. Pennington

362

FOOD SECURITY: WAYS FORWARD THROUGH  

E-print Network

) olive oil-related products, with targeting of markets in the European Union (EU) and United States (US by food and farm policies designed to transform staple foods into export crops, as with olive oil inexpensive food, primarily for rapidly urbanizing societies. The olive branch which now graces Greek Euros

Zaferatos, Nicholas C.

363

Selenium content of Thai foods  

Microsoft Academic Search

Information on selenium content of foods in different countries, particularly among Asian countries, including Thailand, is limited. In this study, the fluorometric method for selenium determination was tested for accuracy and reliability prior to applying for analysis of selenium in various Thai foods. Common food commodities, i.e., cereals, meat, poultry, seafood, fish, milk, eggs, fruits and vegetables were purchased from

Prapaisri P. Sirichakwal; Prapasri Puwastien; Jarupun Polngam; Ratchanee Kongkachuichai

2005-01-01

364

When Food Is a Foe.  

ERIC Educational Resources Information Center

Although only 5% of the population has severe food allergies, school business officials must be prepared for the worst-case scenario. Banning foods and segregating allergic children are harmful practices. Education and sensible behavior are the best medicine when food allergies and intolerances are involved. Resources are listed. (MLH)

Fitzgerald, Patricia L.

1998-01-01

365

Food Marketing in Irish Schools  

ERIC Educational Resources Information Center

Purpose: Schools are thought to represent a growing marketing opportunity for food advertisers in many countries. Marketing of unhealthy food to children is linked to the increased prevalence of obesity worldwide. This paper aims to explore ways in which schools respond to commercial activity around food marketing. Design/methodology/approach: A

Kelly, Colette; Clerkin, Pauline; Gabhainn, Saoirse Nic; Mulvihill, Maureen

2010-01-01

366

Food Supply and Food Safety Issues in China  

PubMed Central

Food supply and food safety are major global public health issues, and are particularly important in heavily populated countries such as China. Rapid industrialisation and modernisation in China are having profound effects on food supply and food safety. In this Review, we identified important factors limiting agricultural production in China, including conversion of agricultural land to other uses, freshwater deficits, and soil quality issues. Additionally, increased demand for some agricultural products is examined, particularly those needed to satisfy the increased consumption of animal products in the Chinese diet, which threatens to drive production towards crops used as animal feed. Major sources of food poisoning in China include pathogenic microorganisms, toxic animals and plants entering the food supply, and chemical contamination. Meanwhile, two growing food safety issues are illegal additives and contamination of the food supply by toxic industrial waste. Chinas connections to global agricultural markets are also having important effects on food supply and food safety within the country. Although the Chinese Government has shown determination to reform laws, establish monitoring systems, and strengthen food safety regulation, weak links in implementation remain. PMID:23746904

Lam, Hon-Ming; Remais, Justin; Fung, Ming-Chiu; Xu, Liqing; Sun, Samuel Sai-Ming

2013-01-01

367

Food supply and food safety issues in China.  

PubMed

Food supply and food safety are major global public health issues, and are particularly important in heavily populated countries such as China. Rapid industrialisation and modernisation in China are having profound effects on food supply and food safety. In this Review, we identified important factors limiting agricultural production in China, including conversion of agricultural land to other uses, freshwater deficits, and soil quality issues. Additionally, increased demand for some agricultural products is examined, particularly those needed to satisfy the increased consumption of animal products in the Chinese diet, which threatens to drive production towards crops used as animal feed. Major sources of food poisoning in China include pathogenic microorganisms, toxic animals and plants entering the food supply, and chemical contamination. Meanwhile, two growing food safety issues are illegal additives and contamination of the food supply by toxic industrial waste. China's connections to global agricultural markets are also having important effects on food supply and food safety within the country. Although the Chinese Government has shown determination to reform laws, establish monitoring systems, and strengthen food safety regulation, weak links in implementation remain. PMID:23746904

Lam, Hon-Ming; Remais, Justin; Fung, Ming-Chiu; Xu, Liqing; Sun, Samuel Sai-Ming

2013-06-01

368

Low GI Food with Barley in Space Foods  

NASA Astrophysics Data System (ADS)

The construction of the life-support system to perform space, moon base, Mars emigration is demanded. The space foods will play a very important role of life support on this occasion. Particularly, in environment of the microgravity, our metabolism becomes less than the face of the Earth. The management of the blood sugar level is very important. We need to eat the meal which will be rise in blood sugar level slowly. The barley which includes much water-soluble dietary fibers is helpful to make low GI space food. After eating 30% barley with unpolished rice, blood sugar level was rise slowly. The cooking process is very important to our body in thinking about digestion and absorption. Soft foods, long-heated foods and grind-foods are easy to digest. After eating these-foods, our blood sugar level will rise, easily. We introduce the space foods with 30% wheat that the blood sugar level is hard to rising.

Katayama, Naomi; Sugimoto, Manabu; Hashimoto, Hirofumi; Kihara, Makoto; Yamashita, Masamichi; Space Agriculture Task Force

369

The Food Timeline  

NSDL National Science Digital Library

Started in 1999 by Lynne Olver, a reference librarian, this extensive site provides users with well-organized links to a variety of very helpful food history resources, as well as some original content. The main page traces our relationship with food from it's very beginning (water, ice and salt) to the current state of culinary affairs. Along the way, readers can learn about everything from cattle domestication to croquettes. A menu at the bottom of the main page links to various other useful tidbits including digitized cookbooks, historic menu collections and information about culinary research. The culinary history timeline link found just below the menu, will take readers to a rich set of resources which explore culinary traditions and social history.

Olver, Lynne

370

Chemically regenerated foods.  

NASA Technical Reports Server (NTRS)

The raw materials for the synthesis of food for the crew of a spacecraft would be the major metabolic products carbon dioxide and water. Synthetic processes could develop carbohydrates, fats, or proteins. The one potential method of sugar synthesis which has received most attention makes use of the formose reaction. Various aspects of this method are discussed, giving attention also to the nutritional qualities of formose sugars. Questions regarding the utilization of glycerol, propylene glycol, and ethanol as dietary components are also examined. The possibility is considered to use the triglyceride triacetin as food. The use of free amino acids does not appear promising. Methods are described for the synthesis of formaldehyde from carbon dioxide and the synthesis of glycerol from formaldehyde.

Shapira, J.

1971-01-01

371

Fun Food Stuff  

NSDL National Science Digital Library

The University of Wisconsin Biotechnology Center provides this website to help teachers introduce their students to the principles of biotechnology. Many of the activities use food as the experimental medium, and are easy to carry out either in the classroom or at home. By choosing the Every Demo an Experiment link, a number of other applicable biotechnology outreach materials can be found, including additional resources for teachers.

Zinnen, Tom.

372

Jellyfish as food  

Microsoft Academic Search

Jellyfish have been exploited commercially by Chinese as an important food for more than a thousand years. Semi-dried jellyfish represent a multi-million dollar seafood business in Asia. Traditional processing methods involve a multi-phase processing procedure using a mixture of salt (NaCl) and alum (AlK[SO4]2c12 H2O) to reduce the water content, decrease the pH, and firm the texture. Processed jellyfish have

Y. H. Peggy Hsieh; Fui-Ming Leong; Jack Rudloe

2001-01-01

373

Probiotics and food allergy.  

PubMed

The exact prevalence of food allergy in the general population is unknown, but almost 12% of pediatric population refers a suspicion of food allergy. IgE mediated reactions to food are actually the best-characterized types of allergy, and they might be particularly harmful especially in children. According to the "hygiene hypothesis" low or no exposure to exogenous antigens in early life may increase the risk of allergic diseases by both delaying the development of the immune tolerance and limiting the Th2/Th1 switch. The critical role of intestinal microbiota in the development of immune tolerance improved recently the interest on probiotics, prebiotics, antioxidants, polyunsaturated fatty acid, folate and vitamins, which seem to have positive effects on the immune functions.Probiotics consist in bacteria or yeast, able to re-colonize and restore microflora symbiosis in intestinal tract. One of the most important characteristics of probiotics is their safety for human health. Thanks to their ability to adhere to intestinal epithelial cells and to modulate and stabilize the composition of gut microflora, probiotics bacteria may play an important role in the regulation of intestinal and systemic immunity. They actually seem capable of restoring the intestinal microbic equilibrium and modulating the activation of immune cells.Several studies have been recently conducted on the role of probiotics in preventing and/or treating allergic disorders, but the results are often quite contradictory, probably because of the heterogeneity of strains, the duration of therapy and the doses administered to patients. Therefore, new studies are needed in order to clarify the functions and the utility of probiotics in food allergies and ion other types of allergic disorders. PMID:23895430

Castellazzi, Anna Maria; Valsecchi, Chiara; Caimmi, Silvia; Licari, Amelia; Marseglia, Alessia; Leoni, Maria Chiara; Caimmi, Davide; Miraglia del Giudice, Michele; Leonardi, Salvatore; La Rosa, Mario; Marseglia, Gian Luigi

2013-01-01

374

Rural Food Deserts: Low-income Perspectives on Food Access in Minnesota and Iowa  

Microsoft Academic Search

ObjectiveTo investigate how low-income rural residents living in food deserts access the normal food system and food safety net services within their communities, and explore how social, personal, and environment drives food access and food choice.

Chery Smith; Lois W. Morton

2009-01-01

375

The attitudes of Texas food producers toward foreign food aid issues and international food trade policies  

E-print Network

THE ATTITUDES OF TEXAS POOD PRODUCERS TOWARD FOREIGN POOD AID ISSUES AND INTERNATIONAL FOOD TRADE POLICIES A Thesis by JAMES LEE PULCIPHER Submitted to the Graduate College of Texas A&M University in par ial fulfillment of the requirements... for the degree of MASTER OF SCIFNCE May, l983 Major Subject: Sociclogy THE ATTITUDES OF TEXAS FOOD PRODUCERS TOWARD FOREIGN FOOD AID ISSUES AND INTERNATIONAL FOOD TRADE POLICIES A Thesis by JAMES LEE PULCIPHER Approved as ro style and content by...

Pulcipher, James Lee

1983-01-01

376

Food insecurity and household food supplies in rural Ecuador. Measures of the Food Environment  

Cancer.gov

The objective of this research is to assess the validity of a modified US Household Food Security Survey Module (HFSSM) through its correlation with food supply and demographic factors, and its fitness using Rasch model analysis in rural Ecuador. This study examines the relationship between household food insecurity and household food supplies in 52 Ecuadorian households. The sample was drawn from four rural communities participating in the project PLAN in Cantn Quijos.

377

Estuarine Food for Thought  

NASA Astrophysics Data System (ADS)

Recent research in animal and human nutrition has shown the importance of long-chain polyunsaturated fatty acids (LC-PUFA) such as the n-3 LC-PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These LC-PUFA are needed for healthy development and functioning of the nervous and vascular systems. De novo synthesis or elongation to LC-PUFA in animals is inefficient at best; thus sufficient amounts of these PUFA must be supplied by food sources. Algae, especially diatoms, dinoflagellates, and cryptophytes, are the quantitatively most important producers of EPA and DHA. These types of algae often dominate estuarine producer communities. The upper San Francisco Estuary is no exception, and we found its LC-PUFA-rich phytoplankton biomass, but not the quantitatively prevalent terrestrial plant detritus, to be highly predictive of zooplankton (Daphnia) growth. In contrast, in freshwater lakes dominated by relatively LC-PUFA-poor phytoplankton, EPA, not total phytoplankton biomass, best predicted Daphnia growth. The commonly high abundance of LC-PUFA-rich algae in estuaries may help explain the high trophic efficiencies in these systems and resulting high consumer production. Moreover, LC-PUFA-rich estuarine food resources may also provide essential nutrition and associated health and evolutionary benefits to land-dwelling consumers of such foods, including humans. Ensuring LC-PUFA-rich, uncontaminated estuarine production is thus an important goal for estuarine restoration and a convincing argument for estuarine conservation.

M�ller-Solger, A. B.; M�ller-Navarra, D. B.

2002-12-01

378

European perspectives of food safety.  

PubMed

Food safety has been a growing concern among European Union (EU) citizens over the last decades. Despite the fact that food has never been safer, consumers are considerably uncertain and increasingly critical about the safety of their food. The introduction of new principles, such as the primary responsibility of producers, traceability, risk analysis, the separation of risk assessment and risk management provided a more transparent, science-based system in Europe, which can help to restore consumers' lost confidence. The present EU integrated approach to food safety 'from farm to fork' aims to assure a high level of food safety within the EU. PMID:24515443

Bnti, Dina

2014-08-01

379

Organic food: nutritious food or food for thought? A review of the evidence  

Microsoft Academic Search

Apparently, one of the primary reasons for purchasing organic food is the perception that it is more nutritious than conventional food. Given the increasing interest towards organic food products, it is imperative to review the existing literature concerning the nutritional value of the produce, and to determine to what extent are consumer expectations met. There are only few well-controlled studies

Faidon Magkos; Fotini Arvaniti; Antonis Zampelas

2003-01-01

380

Neighborhood impact on healthy food availability and pricing in food stores. Measures of the Food Environment  

Cancer.gov

Availability and price of healthy foods in food stores has the potential to influence purchasing patterns, dietary intake, and weight status of individuals. This study examined whether demographic factors of the store neighborhood or store size have an impact on the availability and price of healthy foods in sample of grocery stores and supermarkets.

381

The True Cost of Cheap Food The globalisation of the food market has made food cheap,  

E-print Network

The True Cost of Cheap Food The globalisation of the food market has made food cheap, but who governments out of the economy altogether. The argument was that the market should be allowed to work its magic, to allocate resources more efficiently, to set prices without government distortions. Trade

Tufts University

382

How Does Food Security Impact Residents of a Food Desert and a Food Oasis?  

Microsoft Academic Search

This study explored how factors that influence food buying practices make it harder for food secure and food insecure households to eat healthy. Twenty-five men and women participated in the concept mapping process, a mixed methods approach that allows participants to identify, sort, and rate ideas according to their perceptions. Participants identified 121 unique statements and sorted them into 12

Renee E. Walker; James Butler; Andrea Kriska; Christopher Keane; Craig S. Fryer; Jessica G. Burke

2010-01-01

383

Nutritional sustainability of pet foods.  

PubMed

Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system. PMID:23493530

Swanson, Kelly S; Carter, Rebecca A; Yount, Tracy P; Aretz, Jan; Buff, Preston R

2013-03-01

384

Skylab food system laboratory support  

NASA Technical Reports Server (NTRS)

A summary of support activities performed to ensure the quality and reliability of the Skylab food system design is reported. The qualification test program was conducted to verify crew compartment compatibility, and to certify compliance of the food system with nutrition, preparation, and container requirements. Preflight storage requirements and handling procedures were also determined. Information on Skylab food items was compiled including matters pertaining to serving size, preparation information, and mineral, calorie, and protein content. Accessory hardware and the engraving of food utensils were also considered, and a stowage and orientation list was constructed which takes into account menu use sequences, menu items, and hardware stowage restrictions. A food inventory system was established and food thermal storage tests were conducted. Problems and comments pertaining to specific food items carried onboard the Skylab Workshop were compiled.

Sanford, D.

1974-01-01

385

Food selection for endurance sports.  

PubMed

1) The body requires at least 40 nutrients that are classified into six groups: protein, carbohydrate, fat, vitamin, mineral, and water. These nutrients cannot be made in the body and so they must be supplied from solid or liquid foods. 2) Fat, carbohydrate, and protein contain energy that is measured in units called kilocalories. Alcohol also contains kilocalories, but is not a recommended energy source for endurance exercise. 3) Foods in endurance sports training programs should provide adequate fluids to prevent dehydration; energy intake that is high in carbohydrate, low in fat, adequate in protein, and that maintains desirable body weight and desirable proportions of fat and lean weight; and sufficient amounts of vitamins and minerals. 4) Six categories of food types form the fundamentals of good diets for endurance exercise training and include: fruits, vegetables, grains-legumes, lean meats, low-fat milk products, and fats-sweets. Vegetarian diets include all food type categories except meat and/or milk products. 5) Fat and carbohydrate content of foods in each food type category varies greatly because of how foods are prepared. 6) The Food Pyramid and Sports Food Swap are guides for selecting foods that provide recommended amounts of essential nutrients for endurance exercise. 7) Before, during, and after endurance exercise, food intake should include adequate amounts of easily digestible, high carbohydrate foods that are familiar and psychologically satisfying. 8) Easily digestible high carbohydrate liquid or solid foods should be eaten soon after exercise is stopped to maximize rates of glycogen replacement. 9) Dehydration can be prevented by adequate fluid intake before, during, and after exercise. 10) Any food plan should be tested before a competition to find out how well that plan works for an athlete. PMID:1406209

Houtkooper, L

1992-09-01

386

Future Therapies for Food Allergies  

PubMed Central

Food allergy is an increasingly prevalent problem in westernized countries and there is an unmet medical need for an effective form of therapy . A number of therapeutic strategies are under investigation targeting foods that most frequently provoke severe IgE-mediated anaphylactic reactions (peanut, tree nuts, shellfish) or are most common in children, such as cows milk and hens egg. Approaches being pursued are both food allergen-specific and non-specific. Allergen-specific approaches include oral, sublingual and epicutaneous immunotherapy (desensitization) with native food allergens, and mutated recombinant proteins, which have decreased IgE-binding activity, co-administered within heat-killed E.coli to generate maximum immune response. Diets containing extensively heated (baked) milk and egg represent an alternative approach to food oral immunotherapy and are already changing the paradigm of strict dietary avoidance for food-allergic patients. Non-specific approaches include monoclonal anti-IgE antibodies, which may increase the threshold dose for food allergen in food-allergic patients, and a Chinese herbal formulation, which prevented peanut-induced anaphylaxis in a mouse model, and is currently being investigated in clinical trials. The variety of strategies for treating food allergy increases the likelihood of success and gives hope that accomplishing an effective therapy for food allergy is within reach. PMID:21277625

Nowak-W?grzyn, Anna; Sampson, Hugh A.

2011-01-01

387

Food Packaging Materials  

NASA Technical Reports Server (NTRS)

The photos show a few of the food products packaged in Alure, a metallized plastic material developed and manufactured by St. Regis Paper Company's Flexible Packaging Division, Dallas, Texas. The material incorporates a metallized film originally developed for space applications. Among the suppliers of the film to St. Regis is King-Seeley Thermos Company, Winchester, Ma'ssachusetts. Initially used by NASA as a signal-bouncing reflective coating for the Echo 1 communications satellite, the film was developed by a company later absorbed by King-Seeley. The metallized film was also used as insulating material for components of a number of other spacecraft. St. Regis developed Alure to meet a multiple packaging material need: good eye appeal, product protection for long periods and the ability to be used successfully on a wide variety of food packaging equipment. When the cost of aluminum foil skyrocketed, packagers sought substitute metallized materials but experiments with a number of them uncovered problems; some were too expensive, some did not adequately protect the product, some were difficult for the machinery to handle. Alure offers a solution. St. Regis created Alure by sandwiching the metallized film between layers of plastics. The resulting laminated metallized material has the superior eye appeal of foil but is less expensive and more easily machined. Alure effectively blocks out light, moisture and oxygen and therefore gives the packaged food long shelf life. A major packaging firm conducted its own tests of the material and confirmed the advantages of machinability and shelf life, adding that it runs faster on machines than materials used in the past and it decreases product waste; the net effect is increased productivity.

1978-01-01

388

The Importance of Food  

NSDL National Science Digital Library

This is a lesson where learners explore the breakdown of food into chemical components used for various purposes in the body. The lesson models scientific inquiry using the 5E instructional model and includes teacher notes, prerequisite concepts, common misconceptions, student journal and reading. This is lesson two in the Astro-Venture Biology Training Unit that was developed to increase students' awareness of and interest in astrobiology and the many career opportunities that utilize science, math and technology skills. The lessons are designed for educators to use with the Astro-Venture multimedia modules.

389

Constructing Sonoran Desert Food Chains and Food Webs  

NSDL National Science Digital Library

Is the food chain shown above accurate? Does the first link depict a producer, the second link a herbivore, and the third link an omnivore / carnivore? Students must correctly determine whether a species is a producer or consumer, and what type of consumer; herbivore, omnivore, or carnivore. Students are provided with a list of Sonoran Desert species and asked to construct, within their groups, several food chains. These food chains are then be used to construct a food web. In order to complete this activity, students must first research the individual species to understand their feeding habits.

Vu Bioengineering Ret Program

390

Impulsive reactions to food-cues predict subsequent food craving.  

PubMed

Low inhibitory control has been associated with overeating and addictive behaviors. Inhibitory control can modulate cue-elicited craving in social or alcohol-dependent drinkers, and trait impulsivity may also play a role in food-cue reactivity. The current study investigated food-cue affected response inhibition and its relationship to food craving using a stop-signal task with pictures of food and neutral stimuli. Participants responded slower to food pictures as compared to neutral pictures. Reaction times in response to food pictures positively predicted scores on the Food Cravings Questionnaire - State (FCQ-S) after the task and particularly scores on its hunger subscale. Lower inhibitory performance in response to food pictures predicted higher FCQ-S scores and particularly those related to a desire for food and lack of control over consumption. Task performance was unrelated to current dieting or other measures of habitual eating behaviors. Results support models on interactive effects of top-down inhibitory control processes and bottom-up hedonic signals in the self-regulation of eating behavior, such that low inhibitory control specifically in response to appetitive stimuli is associated with increased craving, which may ultimately result in overeating. PMID:24411760

Meule, Adrian; Lutz, Annika P C; Vgele, Claus; Kbler, Andrea

2014-01-01

391

Unconventional food regeneration in space - Opportunities for microbial food production  

NASA Technical Reports Server (NTRS)

The possible role of microbial species in regenerating food is considered, and three areas where microbial systems can be used in controlled ecological life support systems are discussed. Microbial species can serve as the biological portion of hybrid chemical/biological schemes for primary food products, as a means more fully to utilize waste materials from agronomical food production, and as a source of nutritional supplements to conventional plant foods. Work accomplished in each of these areas is described. The role of microgravity fermenters in this technology is addressed.

Petersen, Gene R.; Schubert, Wayne W.; Seshan, P. K.; Dunlop, Eric H.

1987-01-01

392

DIMACS Center Rutgers University  

E-print Network

University Burton Singer, Princeton University Daniel Wartenberg, University of Medicine and Dentistry of New of Pennsylvania Workshop: Models/Methodological Problems of Botanical Epidemiology Dates: March 16 - 18, 2009

393

DIMACS Center Rutgers University  

E-print Network

Hopkins University Andrew Patrick, NRC Canada Norman Sadeh, Carnegie Mellon University Working Group: Lorrie Cranor, Carnegie Mellon University Mark Ackerman, University of Michigan Fabian Monrose, Johns: Usable Privacy and Security Software July 9, 2004 Organizers: #12;Lorrie Cranor, Carnegie Mellon

394

Name: Answers Rutgers ID  

E-print Network

in single-parent homes graduated high school. (c) O E 780 participants suffering from high blood pressure. The diastolic blood pressure of each participant was measured at the beginning and at the end of the period and the change in blood pressure was recorded. The average change in blood pressure was calculated for each

Buyske, Steve

395

Name: Answers Rutgers ID  

E-print Network

= .3413. 3 #12;6. (18 points) The lean body mass (a person's weight leaving out the weight of fat)/16 = -16/16 = -1.00. (c) Assuming that gestation length follows a normal model, what proportion per day. The standard deviations were 20 pounds for lean body mass and 300 calories per day

Buyske, Steve

396

Pharmacy Food Environment: Promoting Sugary Snacks at the Point of Prescription Drug Purchase  

Cancer.gov

________________________________________ ________________________________________ _____________________ _____________________ _____________________ _____________________ _____________________ _____________________ Pharmacy Food Environment: Promoting

397

Carbohydrates as food allergens  

PubMed Central

The literature supports the notion that carbohydrate epitopes, on their own, do not contribute significantly to the induction of allergic reactions. They bind weakly to IgE antibodies and have been termed as cross reactive carbohydrate determinants. These epitopes cause confusion in in vitro IgE testing through nonspecific cross-reactivity. Coincident with the rising trends in food allergy prevalence, there has recently been reports of anaphylaxis induced by carbohydrate epitopes. There are two distinct groups, each with unique characteristics and geographical distribution. Anaphylaxis and acute allergic reactions related to the carbohydrate galactose-?-1,3-galactose (?-Gal) epitope that are present in the monoclonal antibody, cetuximab and red meat have been described in the United States and Europe populations where tick bites have been found to be the primary sensitizer. Another carbohydrate inducing anaphylaxis is galacto-oligosaccharides in commercial milk formula which has been described in the several Asian populations including Singapore. The latter is unique in that the allergen is a pure carbohydrate. We summarize the current literature on carbohydrate-induced food allergy, and evaluate the two new groups of carbohydrate allergy that have defied previous findings on carbohydrates and their role. PMID:25653916

Soh, Jian Yi; Huang, Chiung Hui

2015-01-01

398

This free copy brought to you by Rutgers University, Office of Continuing Professional Education. Copyrighted materials (annotations) have been removed.  

E-print Network

:25-4.3 8:25-4.4 Site Buildings Heating plant Equipment SUBCHAPTER 5. HEALTH 8:25-5.1 8:25-5.2 8:25-5.3 8:25-5.4 8:25-5.5 Health program Health director Medication administration and storage First aid supplies substances Firefighting equipment Fire safety SUBCHAPTER 7. FOOD AND WATER 8:25-7.1 8:25-7.2 8

Goodman, Robert M.

399

Fast food: unfriendly and unhealthy  

Microsoft Academic Search

Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently healthy meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together

S Stender; J Dyerberg; A Astrup

2007-01-01

400

Evoked Emotions Predict Food Choice  

PubMed Central

In the current study we show that non-verbal food-evoked emotion scores significantly improve food choice prediction over merely liking scores. Previous research has shown that liking measures correlate with choice. However, liking is no strong predictor for food choice in real life environments. Therefore, the focus within recent studies shifted towards using emotion-profiling methods that successfully can discriminate between products that are equally liked. However, it is unclear how well scores from emotion-profiling methods predict actual food choice and/or consumption. To test this, we proposed to decompose emotion scores into valence and arousal scores using Principal Component Analysis (PCA) and apply Multinomial Logit Models (MLM) to estimate food choice using liking, valence, and arousal as possible predictors. For this analysis, we used an existing data set comprised of liking and food-evoked emotions scores from 123 participants, who rated 7 unlabeled breakfast drinks. Liking scores were measured using a 100-mm visual analogue scale, while food-evoked emotions were measured using 2 existing emotion-profiling methods: a verbal and a non-verbal method (EsSense Profile and PrEmo, respectively). After 7 days, participants were asked to choose 1 breakfast drink from the experiment to consume during breakfast in a simulated restaurant environment. Cross validation showed that we were able to correctly predict individualized food choice (1 out of 7 products) for over 50% of the participants. This number increased to nearly 80% when looking at the top 2 candidates. Model comparisons showed that evoked emotions better predict food choice than perceived liking alone. However, the strongest predictive strength was achieved by the combination of evoked emotions and liking. Furthermore we showed that non-verbal food-evoked emotion scores more accurately predict food choice than verbal food-evoked emotions scores. PMID:25521352

Dalenberg, Jelle R.; Gutjar, Swetlana; ter Horst, Gert J.; de Graaf, Kees; Renken, Remco J.; Jager, Gerry

2014-01-01

401

Safe Food in a Hurry.  

E-print Network

of the time) botulism poison. Botulism is fo;.w.Q more often in home-canned foods than in com- mer ' ) roducts, but be careful either way. " you keep germs off meat, poultry and dairy pro ducts, you avoid problems. Clean utensils, platters, hands...] Safe Food in a Hurry Mary K. Sweeten* Foodborne illness can lead to time away from the job for the employed homemaker besides causing family misery. You have to work to prevent food poisoning as you buy, store, cook and serve food. When you must...

Sweeten, Mary K.

1980-01-01

402

Food Chain Security and Vulnerability  

NASA Astrophysics Data System (ADS)

In our contemporary societies, the food chain could be defined as a macro-technical system, which depends on a wide variety of actors and risks analysis methods. In this contribution, risks related to the food chain are defined in terms of "modern risks" (Beck 1992). The whole national economic sector of food production/distribution is vulnerable to a local accident, which can affect the functioning of food chain, the export programs and even the political system. Such a complex socio-technical environment is undoubtedly vulnerable to intentional act such as terrorism.

Brunet, Sbastien; Delvenne, Pierre; Claisse, Frdric

403

Potential food allergens in medications.  

PubMed

Excipients are substances in pharmaceuticals other than the active ingredients. Some excipients are foods or substances derived from foods, raising the possibility that these substances would pose a hazard to patients with food allergy. This review describes which food-derived substances are used as pharmaceutical excipients in which medications and reviews published data regarding the safety of the administration of these medications to recipients with food allergy. Such reactions are rare, usually because the amount of food protein is not present in a large enough quantity to elicit a reaction. When a food protein appears as an unintentional contaminant, the amount, if any, that is present might be variable and might elicit reactions only from some lots of medication or only in some patients. In most circumstances these medications should not be routinely withheld from patients who have particular food allergies because most will tolerate the medications uneventfully. However, if a particular patient has had an apparent allergic reaction to the medication, potential allergy to the food component should be investigated. PMID:24878443

Kelso, John M

2014-06-01

404

Ballistic food transport in toucans.  

PubMed

The basic mechanism of food transport in tetrapods is lingual-based. Neognathous birds use this mechanism for exploiting a large diversity of food resources, whereas paleognathous birds use cranioinertial mechanism with or without tongue involvement. Food transport in two neognathous species of toucans (Ramphastos toco and R. vitellinus) is defined as ballistic transport mechanism. Only one transport cycle is used for moving the food from the tip of the beak to the pharynx. The food is projected between jaws with similar initial velocity in both species. At the time of release, the angle between trajectory of food position and horizontal is higher in R. vitellinus with a shorter beak than in R. toco. The tongue never makes contact with the food nor is it used to expand the buccal cavity. Tongue movement is associated with throat expansion, permitting the food to reach the entrance of the esophagus at the end of the ballistic trajectory. Selection of large food items in the diet may explain the evolutionary trend of using ballistic transport in the feeding behavior of toucans, which plays a key role in ecology of tropical forest. PMID:19415715

Baussart, Sabine; Korsoun, Leonid; Libourel, Paul-Antoine; Bels, Vincent

2009-08-01

405

Food Preservation beyond the Season.  

ERIC Educational Resources Information Center

Examines how current scientific knowledge of food preservation emerged from traditions handed down through the generations. Discusses various methods of preservation, their history, and current application. (LZ)

Hanes, Phyllis

1992-01-01

406

Medical foods for Alzheimer's disease.  

PubMed

Alzheimer's disease (AD) is a neurodegenerative condition associated with cognitive loss, behavioural changes, functional ability decline and caregiver burden. Given the worldwide public health impact of AD, novel interventions to reduce suffering experienced by AD patients need to be developed. Foods may offer a mechanism for intervention complementary to drugs, devices, biologicals and vaccines. Apart from foods with health claims (including dietary supplements), medical foods are also being explored as an intervention option. The purpose of this article is to describe how medical foods may complement other interventions for AD patients by: (i) defining what a medical food is; (ii) discussing whether AD is a condition amenable to medical food intervention; (iii) reviewing current clinical trial data on medical foods used in participants with AD; and (iv) highlighting steps needed to establish a more comprehensive framework for developing medical foods for AD. While medical foods may be defined differently in other countries, the US Orphan Drug Act of 1998 defined a medical food as a food formulated for enteral intake, taken under physician supervision, and intended to meet the distinctive nutritional requirements identified for a disease or condition. For AD to be amenable to medical food intervention, it must: (i) result in limited or impaired capacity to ingest, digest, absorb or metabolize ordinary foodstuff or certain nutrients; or (ii) have unique, medically determined nutrient requirements; and (iii) require dietary management that cannot be achieved by modification of the normal diet alone. While these criteria are most likely met in advanced AD, identifying unique nutritional requirements in early AD that cannot be met by normal diet modification requires a better understanding of AD pathophysiology. A PubMed search using the terms 'medical food' and 'Alzheimer', limited to clinical trials published in English with human participants with AD aged >65 years and supplemented by other articles known to meet the inclusion criteria, revealed that only two medical foods, AC-1202 and Souvenaid with Fortasyn Connect, have clinical trial results available for discussion. As medical food development for AD is a relatively new endeavour, a window of opportunity exists for all stakeholders to develop a comprehensive framework for assuring that medical food interventions for AD achieve the highest possible scientific and ethical standards to warrant commercialization. PMID:21534638

Shah, Raj C

2011-06-01

407

Food Fight: The Battle over Redefining Competitive Foods  

ERIC Educational Resources Information Center

Background: Environmental and policy influences are potentially the most powerful and yet the least understood strategies for reversing the current childhood obesity epidemic. Methods: This essay focuses on the school lunch environment and examines the key legal and policy factors that affect competitive foods or foods of minimal nutritional value

Fleischhacker, Sheila

2007-01-01

408

Food for talk: discursive identities, food choice and eating practices  

Microsoft Academic Search

This thesis focuses on the construction and use of identities in food interaction. Insights from discursive psychology and conversation analysis are drawn upon to examine the interactional functions of identities in online food talk.<\\/span>Discursive psychology (DP) explores how psychological themes, such as identity, are handled and managed in discourse, by participants themselves. The main principle of this approach is that

P. W. J. Sneijder

2006-01-01

409

HUMAN NUTRITION -FUNCTIONAL FOODS KNL030 Human Nutrition -Functional Foods  

E-print Network

HUMAN NUTRITION - FUNCTIONAL FOODS KNL030 Human Nutrition - Functional Foods Poäng: 5.0 Betygskala grupparbeten. Litteratur: Garrow, J.S.; James, W.P.T.: Human nutrition and dietetics, 9th ed, Churchill Livingstone eller Whitney, E.S., Rolfes, S.R.: Understanding nutrition, 8th ed, 1999, West Publishing Company

410

Migration of Substances from Food Packaging Materials to Foods  

Microsoft Academic Search

The employment of novel food packaging materials has increased the number of occurring hazards due to the migration from packaging material to the packaged food. Although polymers have mainly monopolized the interest of migration testing and experimentation, recent studies have revealed that migration also occurs from traditional materials generally considered to be safe, such as paper, carton, wood, ceramic, and

IOANNIS S. ARVANITOYANNIS; LOULOUDA BOSNEA

2004-01-01

411

Brazil's Food Security and Food Assistance Programs to Reduce Poverty  

Microsoft Academic Search

Hunger in Brazil, according to its government, is caused by the insuffi- cient incomes that limit access to food for more than a quarter of the population. Due to the nutritional deficiencies of this segment of the population, successive Brazilian governments have implemented a range of food assistance, anti-poverty, and well- being programs over the past 50 years. In January

Birgit Meade; Constanza Valdes; Stacey Rosen

412

Food prices, access to food outlets and child weight.  

PubMed

This study examines the importance of food prices and restaurant and food store outlet availability for child body mass index (BMI). We use the 1998, 2000 and 2002 waves of the child-mother merged files from the 1979 cohort of the National Longitudinal Survey of Youth combined with fruit and vegetable and fast food price data obtained from the American Chamber of Commerce Researchers Association and outlet density data on fast food and full-service restaurants and supermarkets, grocery stores and convenience stores obtained from Dun & Bradstreet. Using a random effects estimation model, we found that a 10% increase in the price of fruits and vegetables was associated with a 0.7% increase in child BMI. Fast food prices were not found to be statistically significant in the full sample but were weakly negatively associated with BMI among adolescents with an estimated price elasticity of -0.12. The price estimates were robust to whether we controlled for outlet availability based on a per capita or per land area basis; however, the association between food outlets and child BMI differed depending on the definition. The associations of fruit and vegetable and fast food prices with BMI were significantly stronger both economically and statistically among low- versus high-socioeconomic status children. The estimated fruit and vegetable and fast food price elasticities were 0.14 and -0.26, respectively, among low-income children and 0.09 and -0.13, respectively, among children with less educated mothers. PMID:19231301

Powell, Lisa M; Bao, Yanjun

2009-03-01

413

Food irradiation: The reluctant food additive for all agendas  

Microsoft Academic Search

From its early discovery period around the turn of the century to the mid?1950s, food irradiation research and development and patenting proceeded quietly in the centers and laboratories of Europe, North America, the USSR and elsewhere, essentially unbeknownst to the general public. The development caught the attention of the news media, food faddists, and others concerned about chemicals added to

George G. Giddings

1986-01-01

414

Reestablishing healthy food retail: changing the landscape of food deserts.  

PubMed

The term "food desert" was formally introduced into the lexicon in 1995 and has come to describe areas with limited access to affordable nutritious foods, particularly areas in lower-income neighborhoods. The definition has led to the development of national and regional maps that focus efforts on equity in food access. Recognition of food deserts also marks a strategic change in public health's approach to obesity prevention. Today's emphasis on prevention has shifted away from individual responsibility to the role of the environment in health promotion. A number of solutions are underway to address food deserts, including publicprivate financing programs, industry commitments, as well as local and regional efforts to put healthy food within reach. The promise of financing programs to facilitate development of healthy food markets in underserved communities is rooted in their potential to alleviate the grocery gap and address underlying environmental contributors to obesity and diet-related diseases, such as obesity and diabetes. As food desert mapping and related interventions expand, there remains a need for ongoing investigation of impacts and the mechanisms by which impacts are achieved. PMID:22799475

Karpyn, Allison; Young, Candace; Weiss, Stephanie

2012-02-01

415

Food Prices and Food Security in Trinidad and Tobago  

Microsoft Academic Search

The economy of Trinidad and Tobago is booming, in particular as a consequence of increased energy production and the historical high oil prices. Whilst general inflation has remained relatively low for much of the present economic boom, substantial increases in retail food prices have been observed, in particular since 2005. This paper looks at the development of retail food prices,

Christian Romer Lvendal; Kristian Thor Jakobsen

2007-01-01

416

Detection strategies for food authenticity and genetically modified foods  

Microsoft Academic Search

Analytical methods for authenticity testing have been described for all types of food and can give us important indications for analytical strategies to be developed for the detection and quantitation of genetically modified foods. Transgenic plants contain newly introduced traits or marker genes that are expressed and should be detectable by DNA or protein-based methods. Recent literature clearly favours PCR

Jrg Lthy

1999-01-01

417

Food Deserts, Oases, or Mirages? Small Markets and Community Food Security in the Bay Area Measures of the Food Environment  

Cancer.gov

In light of claims that many low-income urban neighborhoods are "food deserts," this article reports on pilot research to assess whether and how small, full-service food retailers contribute to urban food security. It demonstrates that such stores meet many of the criteria for community food security by providing a wide variety of relatively low-cost foods.

418

Diet and Dermatitis: Food Triggers  

PubMed Central

Given increasing awareness of the link between diet and health, many patients are concerned that dietary factors may trigger dermatitis. Research has found that dietary factors can indeed exacerbate atopic dermatitis or cause dermatitis due to systemic contact dermatitis. In atopic dermatitis, dietary factors are more likely to cause an exacerbation among infants or children with moderate-to-severe atopic dermatitis relative to other populations. Foods may trigger rapid, immunoglobulin E-mediated hypersensitivity reactions or may lead to late eczematous reactions. While immediate reactions occur within minutes to hours of food exposure, late eczematous reactions may occur anywhere from hours to two days later. Screening methods, such as food allergen-specific serum immunoglobulin E tests or skin prick tests, can identify sensitization to specific foods, but a diagnosis of food allergy requires specific signs and symptoms that occur reproducibly upon food exposure. Many patients who are sensitized will not develop clinical findings upon food exposure; therefore, these tests may result in false-positive tests for food allergy. This is why the gold standard for diagnosis remains the double-blind, placebo-controlled food challenge. In another condition, systemic contact dermatitis, ingestion of a specific food can actually cause dermatitis. Systemic contact dermatitis is a distinct T-cell mediated immunological reaction in which dietary exposure to specific allergens results in dermatitis. Balsam of Peru and nickel are well-known causes of systemic contact dermatitis, and reports have implicated multiple other allergens. This review seeks to increase awareness of important food allergens, elucidate their relationship with atopic dermatitis and systemic contact dermatitis, and review available diagnostic and treatment strategies. PMID:24688624

Schlichte, Megan

2014-01-01

419

Diet and dermatitis: food triggers.  

PubMed

Given increasing awareness of the link between diet and health, many patients are concerned that dietary factors may trigger dermatitis. Research has found that dietary factors can indeed exacerbate atopic dermatitis or cause dermatitis due to systemic contact dermatitis. In atopic dermatitis, dietary factors are more likely to cause an exacerbation among infants or children with moderate-to-severe atopic dermatitis relative to other populations. Foods may trigger rapid, immunoglobulin E-mediated hypersensitivity reactions or may lead to late eczematous reactions. While immediate reactions occur within minutes to hours of food exposure, late eczematous reactions may occur anywhere from hours to two days later. Screening methods, such as food allergen-specific serum immunoglobulin E tests or skin prick tests, can identify sensitization to specific foods, but a diagnosis of food allergy requires specific signs and symptoms that occur reproducibly upon food exposure. Many patients who are sensitized will not develop clinical findings upon food exposure; therefore, these tests may result in false-positive tests for food allergy. This is why the gold standard for diagnosis remains the double-blind, placebo-controlled food challenge. In another condition, systemic contact dermatitis, ingestion of a specific food can actually cause dermatitis. Systemic contact dermatitis is a distinct T-cell mediated immunological reaction in which dietary exposure to specific allergens results in dermatitis. Balsam of Peru and nickel are well-known causes of systemic contact dermatitis, and reports have implicated multiple other allergens. This review seeks to increase awareness of important food allergens, elucidate their relationship with atopic dermatitis and systemic contact dermatitis, and review available diagnostic and treatment strategies. PMID:24688624

Katta, Rajani; Schlichte, Megan

2014-03-01

420

Immune reactivity to food coloring.  

PubMed

Artificial food dyes are made from petroleum and have been approved by the US Food and Drug Administration (FDA) for the enhancement of the color of processed foods. They are widely used in the food and pharmaceutical industries to increase the appeal and acceptability of their products. Synthetic food colorants can achieve hues not possible for natural colorants and are cheaper, more easily available, and last longer. However, since the use of artificial food coloring has become widespread, many allergic and other immune reactive disorders have increasingly been reported. During the past 50 y, the amount of synthetic dye used in foods has increased by 500%. Simultaneously, an alarming rise has occurred in behavioral problems in children, such as aggression, attention deficit disorder (ADD), and attention-deficit/hyperactivity disorder (ADHD). The ingestion of food delivers the greatest foreign antigenic load that challenges the immune system. Artificial colors can also be absorbed via the skin through cosmetic and pharmaceutical products. The molecules of synthetic colorants are small, and the immune system finds it difficult to defend the body against them. They can also bond to food or body proteins and, thus, are able to act in stealth mode to circumvent and disrupt the immune system. The consumption of synthetic food colors, and their ability to bind with body proteins, can have significant immunological consequences. This consumption can activate the inflammatory cascade, can result in the induction of intestinal permeability to large antigenic molecules, and could lead to cross-reactivities, autoimmunities, and even neurobehavioral disorders. The Centers for Disease Control (CDC) recently found a 41% increase in diagnoses of ADHD in boys of high-school age during the past decade. More shocking is the legal amount of artificial colorants allowed by the FDA in the foods, drugs, and cosmetics that we consume and use every day. The consuming public is largely unaware of the perilous truth behind the deceptive allure of artificial color. PMID:25599186

Vojdani, Aristo; Vojdani, Charlene

2015-01-01

421

Foods and diseases.  

PubMed

An examination was made of the statistical correlations between the main foodstuff and nutrient intakes and the chief causes of mortality in 20 different countries, comprising 17 in Europe, and Canada, USA, and Japan. Subsidiary examinations were made of the effects of including and excluding Japan, and of the effects of various statistical standardisation procedures. Complex food patterns were identified and related both to geographical latitude and to levels of affluence; these, in turn, were related to complex patterns of mortality. Criteria for drawing special attention to specific associations were identified, based partly on statistical significance tests and also on strength-of-association yardsticks supplied by diseases with known causes. Findings suggesting causal interpretations were: (a) alcohol intakes and cirrhosis of the liver, cancer of the mouth, and cancer of the larynx; (b) total fat intakes and multiple sclerosis, cancer of the large intestine, and cancer of the breast; and (c) beer and cancer of the rectum. PMID:884399

Knox, E G

1977-06-01

422

Foods and diseases.  

PubMed Central

An examination was made of the statistical correlations between the main foodstuff and nutrient intakes and the chief causes of mortality in 20 different countries, comprising 17 in Europe, and Canada, USA, and Japan. Subsidiary examinations were made of the effects of including and excluding Japan, and of the effects of various statistical standardisation procedures. Complex food patterns were identified and related both to geographical latitude and to levels of affluence; these, in turn, were related to complex patterns of mortality. Criteria for drawing special attention to specific associations were identified, based partly on statistical significance tests and also on strength-of-association yardsticks supplied by diseases with known causes. Findings suggesting causal interpretations were: (a) alcohol intakes and cirrhosis of the liver, cancer of the mouth, and cancer of the larynx; (b) total fat intakes and multiple sclerosis, cancer of the large intestine, and cancer of the breast; and (c) beer and cancer of the rectum. PMID:884399

Knox, E G

1977-01-01

423

Bacteria, food, and cancer  

PubMed Central

Gut microbes are essential components of the human organismhelping us metabolize food into energy, produce micronutrients, and shape our immune systems. Having a particular pattern of gut microbes is also increasingly being linked to medical conditions including obesity, inflammatory bowel disease, and diabetes. Recent studies now indicate that our resident intestinal bacteria may also play a critical role in determining one's risk of developing cancer, ranging from protection against cancer to promoting its initiation and progression. Gut bacteria are greatly influenced by diet and in this review we explore evidence that they may be the missing piece that explains how dietary intake influences cancer risk, and discuss possible prevention and treatment strategies. PMID:21876723

Rooks, Michelle G.

2011-01-01

424

Allergen Avoidance Approaches in Food Allergy Management  

Microsoft Academic Search

Dietary elimination of causative food ingredients, usually food proteins, is the basis of treating food hypersensitivity. Proper diagnostic assessment is essential to avoid burdening children with unnecessary dietary restrictions with potential adverse effects. Diagnosis requires a detailed history, allergen elimination, and re-challenge with suspected foods. Complete elimination of causative food components depends on professional counseling and training of the patient

Sibylle Koletzko; Berthold Koletzko

2009-01-01

425

Lecture Block/Food Bookable Events around  

E-print Network

Extreme Fermented Foods The size of microbes ­ building the x1000 chain Pop goes the biofuel Bugs, BubblesLocation Time Lecture Block/Food Sciences Bookable Events around the Campus Throughout the day Farmers Market: Central Campus Afia's Indian food: vegetarian, hot food Alethia foods: gluten-free cakes

Aickelin, Uwe

426

Baby Foods: Formulations and Interactions (A Review)  

Microsoft Academic Search

Infant foods have a special place among food products mainly because of nutritional aspects and preparations methods. A great increase of baby foods incomes is predicted in near future. Formulation, handling, and storage of baby foods are important to keep nutritional quality and physicochemical properties of these foods. During storage some reactions and interactions occur which change physicochemical and nutritional

Ali Nasirpour; Jol Scher; Stphane Desobry

2006-01-01

427

Fragile food supply chains: reacting to risks  

Microsoft Academic Search

Despite extensive food safety legislation, there have been significant food safety incidents in the recent past. The effects of food contamination and other food safety-related incidents permeate rapidly across the different entities of the supply chain as a result of particularly complex and multi-tiered supply chains in the food sector. There is a requirement for other reactive measures to contain

Samir Dani; Aman Deep

2010-01-01

428

Promises and Problems of Functional Foods  

Microsoft Academic Search

Functional foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a food promotes health without providing proper scientific evidence. At the same time, regulations may

MARTIJN B. KATAN; NICOLE M. ROOS

2004-01-01

429

Food Security: What is it all about?  

Microsoft Academic Search

Summary The term 'food security' has appeared as a buzzword in a variety of contexts in recent years. In particular high food prices and concern over the potential effects of climate change have been catalysts for discussion about food security as wealthy countries face the implications of challenges to food supply. In fact many of the issues associated with food

Kira Goodall

430

Labeling Genetically Modified Foods: An Economic Appraisal  

Microsoft Academic Search

Both at home and abroad concerns about genetically modified foods have disrupted food markets and raised a number of problems for international trade. This paper addresses the issue of labeling foods produced using genetically modified ingredients from an economic perspective. The wide range of consumer attitudes with respect to food safety and genetically modified foods highlights the need for research

Elise Golan; Fred Kuchler; Stephen R. Crutchfield

431

Measures of the Food Environment  

Microsoft Academic Search

Background: Valid and reliable measures are required to assess any effect of the food environment on individual dietary behavior, and form the foundation of research that may inform obesity-related policy. Although many methods of measuring the food environment exist, this area of research is still relatively new and there has been no systematic attempt to gather these measures, to compare

Robin A. McKinnon; Jill Reedy; Meredith A. Morrissette; Leslie A. Lytle; Amy L. Yaroch

2009-01-01

432

Safety Regulations of Food Enzymes  

Microsoft Academic Search

Summary The majority of industrial enzymes available at present is used in food industry. Safe- ty regulations of food enzymes differ among countries, including fundamental aspects, whether a pre-market approval is needed and on the level of details, e.g. what particular information manufacturers have to provide in the course of safety evaluation. Occupa- tional safety concerns focus on allergenic properties

Armin Spk

433

Consumer attitude toward food irradiation  

SciTech Connect

Consumer attitudes toward food irradiation were evaluated. The influence of educational efforts on consumer concern for the safety of irradiated products and willingness to buy irradiated foods were measured. Demographic and psychological factors were studied in relation to attitudes. An educational leaflet describing current scientific information regarding the safety, advantages, and disadvantages of food irradiation was developed and used in two studies evaluating attitude change. In the first study, attitude change among two groups of consumers with different philosophic orientations was measured. In a second study, the effectiveness of an educational leaflet received through the mail and a poster display were examined. In a third study response to food irradiation was related to value hierarchy, locus of control, innovativeness, and demographic parameters. Initially, subjects showed a higher concern for other areas of food safety, particularly the use of chemicals and sprays on food, than toward food irradiation. After educational efforts, conventional consumers expressed minor concern toward irradiation whereas ecologically sensitive alternative consumers obtained from a food cooperative expressed major concern. A knowledgeable discussion leader lowered irradiation concern among conventional consumers. In contrast, concern among alternative consumers did not diminish when given the opportunity to discuss safety issues with a knowledgeable person.

Bruhn, C.M.M.

1986-01-01

434

Food irradiation research and technology  

Technology Transfer Automated Retrieval System (TEKTRAN)

Food Irradiation is a safe and effective U.S. Food and Drug Administration (FDA) approved process that can be used to disinfest or delay the maturation of fruits and vegetables, improve the microbiological safety of shellfish, eggs, raw meat and poultry, spices, and seeds used for sprouting. FDA ap...

435

Right to Food and Agrofuel  

EPA Science Inventory

A 54 page FAO study has been released exploring the impact of biofuel production expansion on the availability of adequate food for human nutrition and the underlying human right to food focused on the avoidance of hunger. The report concludes that liquid biofuel production has ...

436

Food of Gars in Texas  

Microsoft Academic Search

The study was initiated to help answer the question raised by sportsmen and conservationists of whether or not gars are detrimental to fishing in Texas. Some of the literature on the food of gar is reviewed. Tables show where and when the Texas specimens were taken, and what food those from each locality contained. Of 21 large alligator gars, Lepisosteus

Kelshaw Bonham

1941-01-01

437

Food technology in space habitats  

NASA Technical Reports Server (NTRS)

The research required to develop a system that will provide for acceptable, nutritious, and safe diets for man during extended space missions is discussed. The development of a food technology system for space habitats capable of converting raw materials produced in the space habitats into acceptable food is examined.

Karel, M.

1979-01-01

438

Fast food: unfriendly and unhealthy.  

PubMed

Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together with large portion sizes, induces over consumption of calories. In addition, we have found it to be a myth that the typical fast-food meal is the same worldwide. Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in 2005-2006 showed that the total fat content of the same menu varies from 41 to 65 g at McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food chains. PMID:17452996

Stender, S; Dyerberg, J; Astrup, A

2007-06-01

439

The Healthy Trail Food Book.  

ERIC Educational Resources Information Center

An 800-mile canoe trip down a Canadian river provided the testing ground for the tenets of this trail food book. On the seven week expedition two pounds of food per person per day at a daily cost of $1.70 were carried. The only perishables were cheese, margarine, and onions. Recipes and menu ideas from that expedition are provided along with

Miller, Dorcas S.

440

Food safety training for nutritionists.  

PubMed Central

A course on food safety for nutritionists has been developed in Indonesia through collaboration between government, industry, academia and international agencies. By teaching the basic principles of the subject it equips the participants to recommend foods that are safe as well as nutritious. PMID:10083718

Crowther, J. S.; Cox, L. J.; Gross, R.; Kferstein, F. A.

1999-01-01

441

Production of Food Grade Yeasts  

Microsoft Academic Search

Summary Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the

Argyro Bekatorou; Costas Psarianos; Athanasios A. Koutinas

2006-01-01

442

Your Food Dollar. Money Management.  

ERIC Educational Resources Information Center

This booklet on food buying power, 1 in a series of 12, covers all the basic aspects of personal- and family-money management. Suitable for use by high school and college students as well as adults, this handbook offers information on developing a shopping list, deciding where to shop, selecting the best buys, and reading food labels. Section 1 on

Baran, Nancy H., Ed.; Tarrant, Sharon M., Ed.

443

California Indian Food and Culture.  

ERIC Educational Resources Information Center

This learning kit begins with a glossary of terms to help students learn about California Indians and their food. The kit explains that California Indians were the first people to live in the area now known as California, and that these tribes differed in the languages they spoke, the regions they lived in, and the foods that they ate. It explains

2001

444

Food preservation by hurdle technology  

Microsoft Academic Search

Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty and economical foods. It advocates the intelligent use of combinations of different preservation factors or techniques (hurdles) in order to achieve multi-target, mild but reliable preservation effects. Attractive applications have been identified in many food areas. The present article briefly introduces

Lothar Leistner; Leon G. M. Gorris

1995-01-01

445

Food dehydration and product structure  

Microsoft Academic Search

Dehydration of biological material is a controlled effort to preserve the structure or create a new one that serves for functional purposes. In this context, food dehydration is revisited from the perspective of recent advances in food materials science, knowledge from desiccation in Nature, microstructural probing, novel processing technologies and deeper insights into drying mechanisms, among others. The role of

Jos Miguel Aguilera; Amparo Chiralt; Pedro Fito

2003-01-01

446

Food Sharing and Social Cognition  

E-print Network

is shared with infants by conspecific 305 helpers68. The shared food tends to consist of invertebrates and the quantity of the food shared 306 is linked to the offsprings life time reproductive success69. A significant proportion of an adult 307 meerkat...

Legg, Edward William; Ostoji?, Ljerka; Clayton, Nicola Susan

2014-12-03

447

Language Workbook for Food Service.  

ERIC Educational Resources Information Center

This workbook parallels the manual, "Food Service" (see related note), and is designed to assist the language arts or foods service teacher in helping deaf students cope with problems of reading the parallel text. The language system used in this text is based upon the Roberts English Series, which uses a linguistic approach to teaching language

Mankoski, Linda C.

448

FOOD SECURITY IN SOUTH AFRICA  

Microsoft Academic Search

South Africa's agricultural policy has had food self-sufficiency as a major objective until recently. This is still the case for a number of the homelands. South Africa has to a large extent achieved this goal by producing a surplus in most of the agricultural commodities. Despite this efficiency, large inequities, inefficient food distribution networks and high levels of malnutrition are

Johan van Zyl; Johann Kirsten

1992-01-01

449

Food Production & Service Curriculum Guide.  

ERIC Educational Resources Information Center

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room

Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

450

Nonthermal processing technologies for food  

Technology Transfer Automated Retrieval System (TEKTRAN)

Looking forward into the future of food science/technology/engineering, in the emerging area of nonthermal processing of foods, is definitely an adventure. It is open-ended and full of uncertainties. Lessons learned from the past should always serve as a good basis for envisioning the future of this...

451

Genetically Modified Organisms and Food  

Microsoft Academic Search

Genetic modification techniques have transformed the scope of biotechnology. Describes the new technology and its potential uses in the food industry. Safety is an important consideration and there are European Community and British legislative safeguards for human and environmental safety. Proposed EC legislation on novel foods, as drafted, contains equivalent provisions. There are wider questions about use of genetic modification

Stewart Marshall

1994-01-01

452

Understanding foods as soft materials  

Microsoft Academic Search

Foods make up some of the most complex examples of soft condensed matter (SCM) with which we interact daily. Their complexity arises from several factors: the intricacy of components, the different aggregation states in which foods are encountered, and the multitude of relevant characteristic time and length scales. Because foodstuffs are governed by the rules of SCM physics but with

Raffaele Mezzenga; Peter Schurtenberger; Adam Burbidge; Martin Michel

2005-01-01

453

Food Service Equipment. Third Edition.  

ERIC Educational Resources Information Center

This book provides information that will help in purchasing the kind of food service equipment most useful in any given facility. Hence, it should be of value to architects, contractors, administrators, dietitians, managers, and others involved in remodeling a facility, replacing equipment, and/or improving the efficiency of food service

Jernigan, Anna Katherine; Ross, Lynne Nannen

454

Prepare Healthy Foods with Toddlers  

ERIC Educational Resources Information Center

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

Izumi-Taylor, Satomi; Rike, Cheryl

2011-01-01

455

The Great Lakes Food Web.  

ERIC Educational Resources Information Center

Presents a play for students in grades four to nine that incorporates the scientific names, physical characteristics, feeding habits, interactions, and interdependence of the plants and animals that make up the Great Lakes food web to facilitate the learning of this complex system. Includes a Great Lakes food web chart. (AIM)

Baker, Marjane L.

1997-01-01

456

Food Irradiation Research and Technology  

Technology Transfer Automated Retrieval System (TEKTRAN)

Food Irradiation is a safe and effective U.S. Food and Drug Administration (FDA) approved process that can be used to disinfest or delay the maturation of fruits and vegetables, improve the microbiological safety of shellfish, eggs, raw meat and poultry, spices, and seeds used for sprouting. FDA ap...

457

Radiation in Treatment of Foods  

NASA Astrophysics Data System (ADS)

In the present world, it is not a difficult thing to preserve any kind of food item provided we follow the correct methods. The food stuffs are to be basically kept safe from the various microorganisms that thrive on the food materials. In this context is that the technique of radiation comes into the fore front. It even has a high margin of safety compared to other preservation methods since it keeps the food stuff afresh of all the vital contents like the minerals and vitamins. Radiation deploys the destruction and resistance to the growth of different kinds of microorganisms. The irradiated food stuffs are, therefore, stable with a long sterile shelf life without any refrigeration.

Pillai, Sreenath; Muralidharan, Leena

2012-09-01

458

Clinical management of food allergy.  

PubMed

Food allergies are commonly seen by the practitioner, and managing these patients is often challenging. Recent epidemiologic studies report that as many as 1 in 13 children in the United States may have a food allergy, which makes this an important disease process to appropriately diagnose and manage for primary care physicians and specialists alike. Having a understanding of the basic immunologic processes that underlie varying presentations of food-induced allergic diseases will guide the clinician in the initial workup. This review will cover the basic approach to understanding the immune response of an individual with food allergy after ingestion and will guide the clinician in applying appropriate testing modalities when needed by conducting food challenges if indicated and by educating the patient and his or her guardian to minimize the risk of accidental ingestion. PMID:25577612

Bird, J Andrew; Lack, Gideon; Perry, Tamara T

2015-01-01

459

Editor's Corner: Food for Thought  

NSDL National Science Digital Library

Food issues often appear in the news and other media. For example, the media regularly address food safety concerns--from Bovine Spongiform Encephalopathy (BSE) or "Mad Cow Disease" to Salmonella and Escherichia coli (E. coli) outbreaks. Obesity is another major concern in the United States, and childhood obesity is a growing concern. Eating disorders are prevalent among teenagers, and healthy dietary habits seem ever more difficult in this age of fast-food restaurants and take-out. It is not surprising that teachers have found the science of food to be a rich and interesting topic. In this month's column, the field editor discusses these relevant issues and shares a favorite food-related activity.

Metz, Steve

2004-10-01

460

Gastrointestinal food allergy in infants.  

PubMed

Food allergies are classified into three types, "IgE-mediated," "combined IgE- and cell-mediated" and "cell-mediated/non-IgE-mediated," depending on the involvement of IgE in their pathogenesis. Patients who develop predominantly cutaneous and/or respiratory symptoms belong to the IgE-mediated food allergy type. On the other hand, patients with gastrointestinal food allergy (GI allergy) usually develop gastrointestinal symptoms several hours after ingestion of offending foods; they belong to the cell-mediated/non-IgE-mediated or combined IgE- and cell-mediated food allergy types. GI allergies are also classified into a number of different clinical entities: food protein-induced enterocolitis syndrome (FPIES), food protein-induced proctocolitis (FPIP), food protein-induced enteropathy (Enteropathy) and eosinophilic gastrointestinal disorders (EGID). In the case of IgE-mediated food allergy, the diagnostic approaches and pathogenic mechanisms are well characterized. In contrast, the diagnostic approaches and pathogenic mechanisms of GI allergy remain mostly unclear. In this review, we summarized each type of GI allergy in regard to its historical background and updated clinical features, offending foods, etiology, diagnosis, examinations, treatment and pathogenesis. There are still many problems, especially in regard to the diagnostic approaches for GI allergy, that are closely associated with the definition of each disease. In addition, there are a number of unresolved issues regarding the pathogenic mechanisms of GI allergy that need further study and elucidation. Therefore, we discussed some of the diagnostic and research issues for GI allergy that need further investigation. PMID:23974876

Morita, Hideaki; Nomura, Ichiro; Matsuda, Akio; Saito, Hirohisa; Matsumoto, Kenji

2013-09-01

461

Food First/Institute for Food and Development Policy  

NSDL National Science Digital Library

"The purpose of the Institute for Food and Development Policy - Food First - is to eliminate the injustices that cause hunger." This is the Food First's mission statement, and to find out exactly what Food First is doing to surmount the problem of hunger, visitors should take a look at "Programs" found on the menu on the left side of the page. They have a three-pronged approach composed of the following programs: "Building Local Agri-Foods Systems", "Democratizing Developments: Land, Resources and Markets", and "Forging Food Sovereignty with Farmers". The issues that Food First is tackling with their three-pronged approach are also on the left side of the page under the heading "Issues", and include "Challenging Industrial Agriculture and the Green Revolution", "Globalization, Trade and International Financial Institutions", and "Social Movements". Each of the issues is explained by articles from various sources, as well as reports, documentaries, and radio interviews. Visitors shouldn't miss checking out the "Publications" section, a link to which can be found at the top of the page. "Books", "Development Reports", "Fact Sheets", and "Policy Briefs" are just some of the types of publications that can be perused.

462

Mutagenicity and cytoxicity of irradiated foods and food components*  

PubMed Central

The preservation of foods by treatment with ionizing radiation can significantly increase the world's food resources by reducing spoilage and waste. However, irradiation can bring about chemical transformations in food and food components resulting in the formation of potential mutagens, particularly hydrogen peroxide and various organic peroxides. In order to evaluate the safety of irradiated foods for general consumption by the public, and, indeed, the safety of all foods subjected to environmental factors such as food additives, pesticides, drugs, air and water pollutants, etc., it is necessary to supplement the usual feeding tests with procedures designed to detect all classes of genetic damage. This article includes a comprehensive critical review of (1) the experimental evidence relating to the presence of mutagenic and cytotoxic agents in irradiated media, as detected by their effects on mammalian and non-mammalian cells; (2) the chemical changes produced in irradiated media, especially those which produce known mutagenic substances; and (3) new and convenient in vivo methods for the detection and evaluation of genetic damage in mammals. PMID:4908553

Schubert, Jack

1969-01-01

463

7 CFR 278.9 - Implementation of amendments relating to the participation of retail food stores, wholesale food...  

Code of Federal Regulations, 2010 CFR

...participation of retail food stores, wholesale food concerns and insured financial institutions...PARTICIPATION OF RETAIL FOOD STORES, WHOLESALE FOOD CONCERNS AND INSURED FINANCIAL INSTITUTIONS...participation of retail food stores, wholesale food concerns and insured financial...

2010-01-01

464

The Greening of China's Food - Green Food, Organic Food, and Eco-labelling  

Microsoft Academic Search

China is rapidly adopting, adapting and developing green technology and ideas. China is now a world leader in organic production and this can have implications for world food production. This paper examines the rapid rise of green food and organic agriculture in China, the multiple motivations that have driven it, and the innovative implementation strategies underpinning it. The first organic

John Paull

465

An Urban Food Store Intervention Positively Affects Food-Related Psychosocial Variables and Food Behaviors  

ERIC Educational Resources Information Center

Obesity and other diet-related chronic diseases are more prevalent in low-income urban areas, which commonly have limited access to healthy foods. The authors implemented an intervention trial in nine food stores, including two supermarkets and seven corner stores, in a low-income, predominantly African American area of Baltimore City, with a

Gittelsohn, Joel; Song, Hee-Jung; Suratkar, Sonali; Kumar, Mohan B.; Henry, Elizabeth G.; Sharma, Sangita; Mattingly, Megan; Anliker, Jean A.

2010-01-01

466

Alkon--Cultivating food Justice From Industrial Garden to Food Desert  

E-print Network

J Alkon--Cultivating food Justice 5 From Industrial Garden to Food Desert: Demarcated Devaluation as the sole food retailer in areas that planners and food justice activists have come to call "food deserts."1 A recent report to Congress by the USDA Economic Research Service defines food desert as an area "with

467

Disparities and access to healthy food in the United States: A review of food deserts literature  

Microsoft Academic Search

Increasingly, studies are focusing on the role the local food environment plays in residents ability to purchase affordable, healthy and nutritious foods. In a food desert, an area devoid of a supermarket, access to healthy food is limited. We conducted a systematic review of studies that focused on food access and food desert research in the United States. The 31

Renee E. Walker; Christopher R. Keane; Jessica G. Burke

2010-01-01

468

Comparison of School Food Allergy Emergency Plans to the Food Allergy and Anaphylaxis Network's Standard Plan  

ERIC Educational Resources Information Center

Eighty-four percent of children with food allergies have a reaction in school, and 25% of first food reactions occur in schools. An evaluation was conducted comparing food allergy emergency plans to the Food Allergy and Anaphylaxis Network's (FAAN) Food Allergy Action Plan. Of the 94 respondents, 60 provided food allergy emergency plans for

Powers, Jill; Bergren, Martha Dewey; Finnegan, Lorna

2007-01-01

469

The deterioration of intermediate moisture foods  

NASA Technical Reports Server (NTRS)

Deteriorative reactions are low and food quality high if intermediate moisture content of a food is held at a water activity of 0.6 to 0.75. Information is of interest to food processing and packaging industry.

Labruza, T. P.

1971-01-01

470

Chemical Effects during Storage of Frozen Foods.  

ERIC Educational Resources Information Center

Discusses (1) characteristics, interrelationships, and distribution of food constituents (including water) in unfrozen food systems; (2) the freezing process; and (3) chemical changes in food during frozen storage. Protein alterations and lipid oxidation are emphasized. (JN)

Powrie, W. D.

1984-01-01

471

Technology Solutions for School Food Service.  

ERIC Educational Resources Information Center

Considers ways to include schools' food service departments in technology planning. Discusses school food service software applications, considerations and challenges of automating food service operations, and business-to-business Internet solutions. (EV)

Begalle, Mary

2002-01-01

472

Vitamin A and Carotene in Human Foods.  

E-print Network

.ene in Texas Foods ......................................... Vitamin A and Carotene per Pound of Edible Parts of Foods and o Foods as Purchased ............................................ ........................ Relative Cost of Vitamin A Potency in Foods... Tesas foods are given in Table 13. The carotene is expressed in parts per million of the edible par- .tion of the food. The crude carotene was purified by shaking with magnesium carbonate, but small percentages of impurity A still re- mained...

Fraps, G. S. (George Stronach)

1947-01-01

473

Emerging Risks Related to Food Technology  

Microsoft Academic Search

\\u000a \\u000a Global food security and safety are threatened by a number of fast-occurring changes, even in the absence of natural disasters or terrorist attacks: overpopulation and urbanisation, environmental pollution,\\u000a climate changes, intensive animal breeding, international trade and travel, emerging water- and food-borne diseases, antimicrobial-resistant\\u000a bacteria, increasing food costs, complexity of food supply chains, malnutrition and risky food behaviour. Food safety management

J. Claude Cheftel

474

Low glycaemic-index foods.  

PubMed

Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals and potato products, have a high GI. Studies in our laboratory show that it is possible to significantly lower the GI of starchy foods, for example by choice of raw material and/or by optimizing the processing conditions. Such low-GI foods may or may not influence glucose tolerance at a subsequent meal. Consequently, certain low-GI breakfasts capable of maintaining a net increment in blood glucose and insulin at the time of the next meal significantly reduced post-prandial glycaemia and insulinaemia following a standardized lunch meal, whereas others had no 'second-meal' impact. These results imply that certain low-GI foods may be more efficient in modulating metabolism in the long term. Although the literature supports a linear correlation between the GI and insulinaemic index (II) of foods, this is not always the case. Consequently, milk products elicited elevated IIs, indistinguishable from a white bread reference meal, despite GIs in the lower range. This inconsistent behaviour of milk products has not been acknowledged, and potential metabolic consequences remain to be elucidated. PMID:10889806

Bjrck, I; Liljeberg, H; Ostman, E

2000-03-01

475

Aquaculture feed and food safety.  

PubMed

The ultimate objective of an aquaculture feed manufacturer and aquaculture food supplier is to ensure that the feed or food produced is both safe and wholesome. Reported food safety risks, which may be associated with the use of commercial animal feeds, including compound aquaculture feeds, usually result from the possible presence of unwanted contaminants, either within the feed ingredients used or from the external contamination of the finished feed on prolonged storage. The major animal feed contaminants that have been reported to date have included Salmonellae, mycotoxins, veterinary drug residues, persistent organic pollutants, agricultural and other chemicals (solvent residues, melamine), heavy metals (mercury, lead, cadmium) and excess mineral salts (hexavalent chromium, arsenic, selenium, flourine), and transmissible spongiform encephalopathies. Apart from the direct negative effect of these possible contaminants on the health of the cultured target species, there is a risk that the feed contaminants may be passed along the food chain, via contaminated aquaculture produce, to consumers. In recent years, public concern regarding food safety has increased as a consequence of the increasing prevalence of antibiotic residues, persistent organic pollutants, and chemicals in farmed seafood. The important role played by the Food and Agriculture Organization of the United Nations (FAO) and the Codex Alimentarius Commission in the development of international standards, guidelines, and recommendations to protect the health of consumers and ensure fair practices in the food trade is discussed. PMID:18991902

Tacon, Albert G J; Metian, Marc

2008-10-01

476

Apollo experience report: Food systems  

NASA Technical Reports Server (NTRS)

Development, delivery, and use of food systems in support of the Apollo 7 to 14 missions are discussed. Changes in design criteria for this unique program as mission requirements varied are traced from the baseline system that was established before the completion of the Gemini Program. Problems and progress in subsystem management, material selection, food packaging, development of new food items, menu design, and food-consumption methods under zero-gravity conditions are described. The effectiveness of various approaches in meeting food system objectives of providing flight crews with safe, nutritious, easy to prepare, and highly acceptable foods is considered. Nutritional quality and adequacy in maintaining crew health are discussed in relation to the establishment of nutritional criteria for future missions. Technological advances that have resulted from the design of separate food systems for the command module, the lunar module, The Mobile Quarantine Facility, and the Lunar Receiving Laboratory are presented for application to future manned spacecraft and to unique populations in earthbound situations.

Smith, M. C., Jr.; Rapp, R. M.; Huber, C. S.; Rambaut, P. C.; Heidelbaugh, N. D.

1974-01-01

477

African fermented foods and probiotics.  

PubMed

Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease. Sub-Saharan Africa is the world's region with the highest percentage of chronically malnourished people and high child mortality. Further developing of traditional fermented foods with added probiotic health features would be an important contribution towards reaching the UN Millennium Development Goals of eradication of poverty and hunger, reduction in child mortality rates and improvement of maternal health. Specific probiotic strains with documented health benefits are sparsely available in Africa and not affordable to the majority of the population. Furthermore, they are not used in food fermentations. If such probiotic products could be developed especially for household food preparation, such as cereal or milk foods, it could make a profound impact on the health and well-being of adults and children. Suitable strains need to be chosen and efforts are needed to produce strains to make products which will be available for clinical studies. This can gauge the impact of probiotics on consumers' nutrition and health, and increase the number of people who can benefit. PMID:25203619

Franz, Charles M A P; Huch, Melanie; Mathara, Julius Maina; Abriouel, Hikmate; Benomar, Nabil; Reid, Gregor; Galvez, Antonio; Holzapfel, Wilhelm H

2014-11-01

478

Food control systems in Canada.  

PubMed

This paper provides an overview of the responsibilities and jurisdictional boundaries of Health Canada (HC) and Agriculture and Agri-Food Canada (AAFC) with regard to food regulation in Canada. It examines their interagency coordination within the federal structure and with other levels of government, industry, and the consumer. The international developments are considered with the North American Free Trade Agreement (NAFTA) and the Canada, United States Trade Agreement (CUSTA) being regarded as likely to have a significant future impact. The federal food safety and quality system is complex and fragmented. Federal food regulation comes under the jurisdiction of four federal departments: HC, AAFC, Industry Canada (IC), and Fisheries and Oceans Canada (FOC). All four departments are involved with inspection, surveillance, and the analysis of food sold in Canada. In addition, Canada's ten provincial and two territorial governments have provincial-, regional-, municipal-, and local-level governments that also have jurisdiction over food safety and quality. Consideration is first given to the main legislative provision covering food--the Federal Food and Drugs Act. This Act is administered by several of the Federal Government departments. The role of these departments is examined individually along with additional, more specific legal provisions for which responsibility is not divided (in particular, the Canada Agricultural Products [CAP] Act administered by AAFC, and the Consumer Packaging and Labeling Act [CPLA] administered by IC). The various reviews that have taken place in the recent past and those still in progress are considered, and the final part of this paper looks at the international developments that are likely to have a major impact on the future development of the Canadian food control system. PMID:9143819

Smith, T M; Jukes, D J

1997-04-01

479

HEALTHY FOOD DRIVE Food Pantry Nutrition Project, University of Missouri  

E-print Network

States today, health conditions such as hypertension, diabetes, and obesity are common. Unfortunately, lean proteins, and foods that are lower in salt and sugar can go a long way toward improving health

Noble, James S.

480

Volatile halogenated hydrocarbons in foods  

SciTech Connect

Volatile halogenated organic compounds were determined in foods. Statistical treatment of the data for 13 sampled from 20 families living in suburban Tokyo (Saitama prefecture) indicated that the foods were contaminated by water pollution and/or substances introduced by the process of food production. Butter and margarine were contaminated by chlorinated ethylene, ethane, and related compounds released by dry cleaning and other operations. Soybean sprouts and tofu (soybean curd) contained chloroform and related trihalomethanes absorbed during the production process. 27 refs., 6 figs., 5 tabs.

Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio [National Institute of Health Services, Tokyo (Japan)] [and others

1995-02-01

481

[Fast food promotes weight gain].  

PubMed

The total amounts of fat in a fast food menu consisting of French fries and fried Chicken Nuggets from McDonald's and KFC, respectively, bought in 35 different countries vary from 41 to 71 gram. In most countries the menu contained unacceptably high amounts of industrially-produced trans fat which contributes to an increased risk of ischaemic heart disease, weight gain, abdominal fat accumulation and type 2 diabetes. The quality of the ingredients in fast food ought to be better and the size of the portions smaller and less energy-dense so that frequent fast food meals do not increase the risk of obesity and diseases among customers. PMID:17537359

Stender, Steen; Dyerberg, Jrn; Astrup, Arne V

2007-05-01

482

Space Station Freedom food management  

NASA Technical Reports Server (NTRS)

This paper summarizes the specification requirements for the Space Station Food System, and describes the system that is being designed and developed to meet those requirements. Space Station Freedom will provide a mix of frozen, refrigerated, rehydratable, and shelf stable foods. The crew will pre-select preferred foods from an approved list, to the extent that proper nutrition balance is maintained. A galley with freezers, refrigerators, trash compactor, and combination microwave and convection ovens will improve crew efficiency and productivity during the long Space Station Freedom (SSF) missions.

Whitehurst, Troy N., Jr.; Bourland, Charles T.

1992-01-01

483

What's Cookin' in Food Science  

NSDL National Science Digital Library

A recent issue of BioMedNet's Webzine HMS Beagle (reviewed in the February 14, 1997 Scout Report) offers this intriguing introduction to food science. Although the article's tone targets the general public, many hyperlinks to academic resources make it worthwhile for researchers. The site covers the science of taste, texture, nutrition, food allergies, and "functional food," among other topics. Of particular use will be the links at the bottom of the site, which connect to a host of resources throughout academic, governmental, and nongovernmental fields.

484

Food prices and food shopping decisions of black women.  

PubMed

Identifying food pricing strategies to encourage purchases of lower-calorie food products may be particularly important for black Americans. Black children and adults have higher than average obesity prevalence and disproportionate exposure to food marketing environments in which high calorie foods are readily available and heavily promoted. The main objective of this study was to characterize effects of price on food purchases of black female household shoppers in conjunction with other key decision attributes (calorie content/healthfulness, package size, and convenience). Factorial discrete choice experiments were conducted with 65 low- and middle-/higher-income black women. The within-subject study design assessed responses to hypothetical scenarios for purchasing frozen vegetables, bread, chips, soda, fruit drinks, chicken, and cheese. Linear models were used to estimate the effects of price, calorie level (or healthfulness for bread), package size, and convenience on the propensity to purchase items. Moderating effects of demographic and personal characteristics were assessed. Compared with a price that was 35% lower, the regular price was associated with a lesser propensity to purchase foods in all categories (??=?-0.33 to -0.82 points on a 1 to 5 scale). Other attributes, primarily calorie content/healthfulness, were more influential than price for four of seven foods. The moderating variable most often associated with propensity to pay the regular versus lower price was the reported use of nutrition labels. Price reductions alone may increase purchases of certain lower-calorie or more healthful foods by black female shoppers. In other cases, effects may depend on combining price changes with nutrition education or improvements in other valued attributes. PMID:24583415

DiSantis, Katherine I; Grier, Sonya A; Oakes, J Michael; Kumanyika, Shiriki K

2014-06-01

485

Food reformulation: the challenges to the food industry.  

PubMed

The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health nutritionist. Attention has been heightened by the Government's Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UK's engagement with the global food security and food supply sustainability agendas and by the Government Office of Science's Foresight report. The Responsibility Deal's food network has to date focused on reduction of trans fatty acids, salt and calories and out-of-home calorie labelling (in food service settings). New pledges are expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the Responsibility Deal's approach, and along with other approaches such as portion control, choice editing and information provision, there is potential to increase the breadth of healthier choices available to the public. With the exception of fruit and vegetables, the emphasis has been almost exclusively on aspects of the diet that are in excess for many of the population (e.g. energy and salt). Evidence of low consumption of some key micronutrients by some groups of the population, particularly adolescents and young adults, often alongside excess energy intake compared with expenditure, is all too often overlooked. This paper summarises the progress made to date, the challenges faced and the opportunities that exist, with particular focus on reformulation. One of the biggest challenges is the relatively poor understanding of how to effect positive and long-term dietary behaviour change. The paper concludes that, in isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision, although it is a contributor. PMID:23228239

Buttriss, Judith L

2013-02-01

486

Food-Custom and Nurture.  

ERIC Educational Resources Information Center

Presents an updated, selective, annotated bibliography of publications, new periodicals, and scientific research reports in these subject categories: sociocultural factors (nutritional anthropology), environmental factors (biocultural anthropology), biologic factors (physical anthropology), psychologic aspects, food traditions, and implications.

Wilson, Christine S., Ed.; Renchler, Ron, Ed.

1979-01-01

487

Chocolate: Temptation or Health Food?  

MedlinePLUS

... products made with cocoa, contain antioxidants called flavonoids. Wine, tea and various fruits and berries also contain ... with all foods, the answer depends upon the quality and quantity of the cocoa product. On the ...

488

International Food Policy Research Institute  

NSDL National Science Digital Library

The International Food Policy Research Institute (IFPRI) is dedicated to identifying and analyzing "policies for sustainably meeting the food needs of the developing world." IFPRI's research interests include economic growth and the alleviation of poverty in developing countries, improving the well-being of poor people, and management of natural resources instrumental in the support of agriculture. The IFPRI Website is packed with food policy research information, including a collection of African food security data sets (compiled in the 1990s); information on IFPRI research searchable by region or by subject; and IFPRI's many publications which are available in English, French, Spanish, and Portuguese. The site offers a links section, which points users to cooperating organizations in developing countries around the world.

489

INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE  

E-print Network

. Animals and Aflatoxins Delia Grace MARKETS 6. Managing Mycotoxin Risks in the Food Industry: The Global benefits and to reduce health risks. This is particularly true regarding aflatoxins and other mycotoxins

Cotty, Peter J.

490

Food, Energy and Body Weight  

NSDL National Science Digital Library

This minds-on analysis and discussion activity helps students to understand the relationships between food molecules as a source of energy, cellular respiration, physical activity, and changes in body weight.

Waldron, Ingrid

491

Animal Cloning and Food Safety  

MedlinePLUS

... that meat and milk from clones of cattle, swine (pigs), and goats, and the offspring of clones from ... mating the composition of food products from cattle, swine, and goat clones, or the offspring of any ...

492

Food Safety for Your Family  

MedlinePLUS

... safe food is the first step. To ensure freshness, refrigerated items (such as meat, dairy, eggs, and ... foodborne illnesses in your family: Preparing and Cooking Fruits and Vegetables Wash all fruits and vegetables with ...

493

Food Quality Protection Act (FQPA)  

NSDL National Science Digital Library

Brief summary of the Food Quality Protection Act concerning EPA regulation of pesticides. Links to FQPA Background, Tolerance Reassessment, Endocrine Disruptors, Science Policies, Implementation Status and Other Information Resources for FQPA.

2008-12-08

494

World Summit on Food Security  

NSDL National Science Digital Library

As global food security concerns continue to mount, a variety of non-governmental organizations (NGOs) and other entities look for dialogue and discussion that will lead to concrete and timely policy solutions. The Food and Agriculture Organization (FAO) of the United Nations convened a World Summit on Food Security in November 2009, and this website offers documents from that meeting, along with information about related events and news stories. In the "List of documents" area, visitors can make their way through agendas, timetables, and the crucial "Roundtable Concept Notes" series. This series includes thought-provoking pieces on financial crises and food security and rural development. Visitors can also learn about forthcoming forums and read transcripts from past forums as well.

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ENVIRONMENT AGENCY FOOD STANDARDS AGENCY  

E-print Network

ENVIRONMENT PROTECTION AGENCY Radioactivity in Food and the Environment, 2009 Appendix 1 CD Supplement ............................................................................................................12 3.1 Radiation protection standards' ............................................................................................15 3.8 Summation of doses from different pathways

496

FTIR analysis of food poisons  

NASA Astrophysics Data System (ADS)

Single and rapid analyses of chemical poisons or contaminants in different food matrices are explored. Various FT-IR accessories are utilized and compared for the detection sensitivity. Detection enhancements by combining with chromatographic techniques are investigated.

Yasui, Sritana C.

1992-03-01

497

Rheological Principles for Food Analysis  

NASA Astrophysics Data System (ADS)

Food scientists are routinely confronted with the need to measure physical properties related to sensory texture and processing needs. These properties are determined by rheological methods, where rheology is a science devoted to the deformation and flow of all materials. Rheological properties should be considered a subset of the textural properties of foods, because the sensory detection of texture encompasses factors beyond rheological properties. Specifically, rheological methods accurately measure "force," "deformation," and "flow," and food scientists and engineers must determine how best to apply this information. For example, the flow of salad dressing from a bottle, the snapping of a candy bar, or the pumping of cream through a homogenizer are each related to the rheological properties of these materials. In this chapter, we describe fundamental concepts pertinent to the understanding of the subject and discuss typical examples of rheological tests for common foods. A glossary is included as Sect. 30.6 to clarify and summarize rheological definitions throughout the chapter.

Daubert, Christopher R.; Foegeding, E. Allen

498

Analytical nanotechnology for food analysis  

Microsoft Academic Search

Nanotechnology involves the study and use of materials at nanoscale dimensions (nanomaterial sizes of ?100nm), exploiting\\u000a the different physiochemical properties exhibited by these nanomaterials from the same materials at a larger scale. Nanotechnology\\u000a is being demonstrated to have a large impact on many aspects of food and agricultural systems, from the development of new\\u000a food packing materials to nano-delivery systems,

Mayra Granda Valds; Arstides Camilo Valds Gonzlez; Josefa Angela Garca Calzn; Marta Elena Daz-Garca

2009-01-01

499

The economics of food production.  

PubMed

Although world average food production per person is increasing there are many countries, particularly in sub-Saharan Africa, where production has fallen in recent decades. The economic analysis of the world food problem concerns the dynamics of production, income, growth, demand and trade. The 'law of diminishing returns' suggests that labour incomes fall as population density increases. Capital investment and technological change, particularly with a land-saving bias, can overcome this effect. Such land-saving innovations are less appropriate where population densities are lower, as in much of sub-Saharan Africa. Innovations which reduce risk, such as stress- and disease-resistant crop varieties, may be more attractive to farmers. Communal or government action is required to ensure sustainability of food production; to reduce risk, through price stabilization, possibly crop insurance and contingency plans for famine relief; to promote equity and to ensure competitive market conditions. Public funding of agricultural research is necessary to promote growth in food supplies. If increases in supply do not keep pace with growth in demand, food prices rise, attracting resources into food production. If supply grows faster, food prices and farm incomes fall, driving resources out of agriculture. Resources may not move fast enough to correct imbalances. Primary producers are likely to face deteriorating terms of trade. Linkages between food production and other sectors are weak, so primary exports are not a good basis for economic development. Import substitution strategies may damage agriculture. Structural adjustment regimes have been adopted in some countries to correct imbalances and provide an incentive for farmers to increase production. Associated reductions in public expenditure may have a contrary impact. PMID:8149829

Upton, M

1993-01-01

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Mark Gregory Robson, BS, MS, PhD, MPH, DrPH (hc), FAAAS, ATS Rutgers School of Environmental and Biological Sciences  

E-print Network

Leadership National Center for Food and Agricultural Policy ­ Resources for the Future Washington, DC 2003 Health (Secondary appointment) Director of the Thai Fogarty ITREOH Center, Chulalongkorn University

Wang, Changlu