Science.gov

Sample records for hallman rutgers food

  1. RUTGERS IN YOUR DISTRICT FROM THE OFFICE OF PUBLIC AFFAIRS

    E-print Network

    Neimark, Alexander V.

    · Haskin Shellfish Laboratory · Rutgers Against Hunger · Rutgers' Cape Shore Laboratory · Rutgers and aquaculture science in the state. Rutgers Against Hunger (RAH) · Rutgers Against Hunger (RAH) is a university

  2. Chapter Three Rutgers College

    E-print Network

    Gustafsson, Torgny

    19 Chapter Three Rutgers College Theodore Strong (1827-1859) Formation of Rutgers College While the teaching in the "collegiate" part of Queen's College ceased in 1816, the Theological Seminary that the Theological Seminary be relocated to New York. The Queen's College Trustees resisted these efforts, arguing

  3. DIMACS Center Rutgers University

    E-print Network

    Participants: James Abello, Rutgers University Martin Farach-Colton, Rutgers University Sunetra Gupta, Oxford, developing a cancer registry modeling project with James Abello and graduate student David Millman Megan, University College London Alun Lloyd, North Carolina State University #12;3 Denis Mollison, Heriot-Watt

  4. RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY

    E-print Network

    Garfunkel, Eric

    and food services. e. Training sites will provide effective laboratory, medical records and radiologicRUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION postgraduate medical education programs. III. DEFINITIONS Housestaff - refers to all interns, residents

  5. business.rutgers.edu Rutgers Business School

    E-print Network

    Neimark, Alexander V.

    -Newark and New Brunswick (RBS) was founded in 1929 and has been accredited since 1941 by AACSB International business environment. AACSB Accredited Business School Rutgers Business School-Newark and New Brunswick (RBS) was founded in 1929 and has been accredited since 1941 by AACSB International. Today

  6. DIMACS Center Rutgers University

    E-print Network

    of the epidemiology work to issues of bioinformatics/genetics. David Madigan, Rutgers University, Member of Organizing; Co- Organizer, Tutorial and Working Group Meeting: Order-theoretic Aspects of Epidemiology Brenda Ozonoff, Boston University; Member of Organizing Committee; Co-Organizer, Tutorial and Working Group

  7. DIMACS Center Rutgers University

    E-print Network

    of the epidemiology work to issues of bioinformatics/genetics. David Madigan, Rutgers University, Member of Organizing; Co-Organizer of Tutorial on Data Mining and Epidemiology Michael Capalbo, working on random graph Colleen Martin, CDC Henry Rolka, CDC Tutorial on Data Mining and Epidemiology March 23 - 24, 2006

  8. Rutgers University -Camden Intramural Handbook

    E-print Network

    Hanson, Stephen José

    of Conduct Page 12 Drug and Alcohol Policy Page 12 Smoking/Tobacco Policy Page 12 Discipline Page 13 PHONE NUMBERS/ADDRESSES Main Office Rutgers University Camden Department of Athletics and Recreational Services 301 Linden Street Camden, NJ, 08102 Athletics and Recreational Services Office: (856

  9. 2010 Annual Report Rutgers New Jersey Agricultural Experiment Station (NJAES) Cooperative Extension helps the diverse population

    E-print Network

    Goodman, Robert M.

    sustainability; and improve food safety and nutrition. The program thrust areas include: Economic Growth Resources, Food Safety and Nutrition. This report highlights program impact for the calendar year 2010: 65 Stamp Nutrition Education Program Email: greene@njaes.rutgers.edu 732-349-1247 WEBSITE

  10. A Pillar of Rutgers Says Farewell By Carla Capizzi

    E-print Network

    Neimark, Alexander V.

    with Rutgers University, Newark in print and online Homepage of Rutgers-Newark www.newark.rutgers.edu Images prosecuting defendants accused of sex crimes, to teaching college students while completing a Ph.D. André

  11. Rutger's CAM2000 chip architecture

    NASA Technical Reports Server (NTRS)

    Smith, Donald E.; Hall, J. Storrs; Miyake, Keith

    1993-01-01

    This report describes the architecture and instruction set of the Rutgers CAM2000 memory chip. The CAM2000 combines features of Associative Processing (AP), Content Addressable Memory (CAM), and Dynamic Random Access Memory (DRAM) in a single chip package that is not only DRAM compatible but capable of applying simple massively parallel operations to memory. This document reflects the current status of the CAM2000 architecture and is continually updated to reflect the current state of the architecture and instruction set.

  12. The Rutgers Gardens School of Environmental and Biological Sciences

    E-print Network

    Neimark, Alexander V.

    The Rutgers Gardens School of Environmental and Biological Sciences Rutgers, The State University/money orders made payable to Rutgers Gardens. Credit Card payments can be made on line at our website or by calling our office during business hours. All necessary paperwork must be mailed to Rutgers Gardens, 112

  13. The Rutgers Gardens School of Environmental and Biological Sciences

    E-print Network

    Neimark, Alexander V.

    The Rutgers Gardens School of Environmental and Biological Sciences Rutgers, The State University: 732.932.8451 Fax: 732.932.7060 2015 Exploration Camp Information Description: Rutgers Gardens offers plants, wildlife and varied environments throughout Rutgers Gardens. The Gardens camp balances scheduled

  14. nursing.rutgers.eduRutgers, The State University of New Jersey Course # Course Title Cr. Hrs.

    E-print Network

    Delgado, Mauricio

    nursing.rutgers.eduRutgers, The State University of New Jersey Course # Course Title Cr. Hrs. First Assessment 3 705:307 Foundations of Nursing Practice 1 2 705:310 The Childbearing Family 6 705:390 Research Process Applied to Evidence- Based Nursing Practice 3 705:395 Pharmacotherapeutics 3 Third Year - Spring

  15. Rutgers-The State University of Rutgers Probability (26:960:575 Sec.02)

    E-print Network

    -fields, probability and conditional probability 2. Independence, product spaces and problems 3. Random variables, geometric probabilities and problems 9. Generating functions and applications, random walk continued 10Rutgers-The State University of Rutgers Probability (26:960:575 Sec.02) Fall 2013 Tuesday 6

  16. Introduction to Rutgers and the Department of Chemistry

    E-print Network

    Neimark, Alexander V.

    Introduction to Rutgers and the Department of Chemistry and Chemical Biology #12;New Jersey really is theNew Jersey really is the ""Garden StateGarden State"" Rutgers is only 33 milesRutgers is only 33 Academy of Engineering #12;Department of Chemistry and Chemical Biology Research - Key Focus Areas

  17. Rutgers Business School Empirical Corporate Finance

    E-print Network

    Rutgers Business School Empirical Corporate Finance SPRING 2012 Class Meetings: Wednesday 1 p it should be related to topics covered in this course but any topic on corporate finance is acceptable and Finance," Journal of Economic Literature(1997), pp. 13-39. Week 2 Corporate Governance - General

  18. RUTGERS POLICY Section: 60.3.18

    E-print Network

    Barr, Maureen

    RUTGERS POLICY Section: 60.3.18 Section Title: HR/Non-Academic Employees Policy Name: Day Care to organize day care centers and negotiate discounted tuition rates and center fees. 2. Reason for Policy Centers (website) 5. Contacts University Human Resources: 732-932-3020 6. The Policy 60.3.18 DAY CARE

  19. 2013 Symposium on Microbiology at Rutgers.

    E-print Network

    Vetriani, Costantino

    2013 Symposium on Microbiology at Rutgers. The 60th Anniversary Celebration of the awarding and microbiology are flourishing and it is a delight to follow the achievements of our students. Our graduate over the last 40 years. Doug is a tour de force in microbiology and for many decades students have been

  20. italian studies at rutgers MAJOR / MINOR

    E-print Network

    Chen, Kuang-Yu

    italian studies at rutgers MAJOR / MINOR Italian Studies Major This option is designed to provide and the Italian diaspora from antiquity through the present. It consists of 36 credits, distributed as follows. Five courses are taken in Italian language and/or literature, beginning at the level of 560

  1. Rutgers Master Gardener Program 2014 Annual Report

    E-print Network

    Vetriani, Costantino

    of Agriculture and Natural Resources, School of Environmental and Biological Sciences Executive Director, New of individuals who dedicate their time, talents, and energy to making a difference. According to the Corporation be found at: http://www.independentsector.org/volunteer_time. Annual Hourly Investment for Rutgers Master

  2. Rutgers Physics and Astronomy Graduate Program

    E-print Network

    Gustafsson, Torgny

    Rutgers Physics and Astronomy Graduate Program The Department of Physics and Astronomy has long-standing, prominent research programs in experimental and theoretical nuclear physics, high-energy physics (including abstract ``string'' theory), astronomy, condensed matter and surface physics. Recent initiatives include

  3. Quantity Food Production Instructor: Jim Vernere Teaching Assistant

    E-print Network

    Chen, Kuang-Yu

    value of food. 3. Know basic food microbiology and be able to assess risk factors of food borne diseases supervision and organization of work of the food service department. 9. Become familiar with quantity. Sept. 2nd Course overview Lab conduct and expectations Rutgers Food Risk Monitoring Personal Hygiene

  4. RUTGERS MOBILE APP Stay connected with the Rutgers mobile application, available for the iPhone, iPad, iPod, as well

    E-print Network

    Garfunkel, Eric

    - 1 - RUTGERS MOBILE APP Stay connected with the Rutgers mobile application, available for the iPhone, iPad, iPod, as well as Android phones and tablets. The Rutgers App provides quick, on-the-go access, and more. How to request this service: The Rutgers Mobile App can be downloaded at the App

  5. Uncovering Facebook Side Channels and User Attitudes Rutgers University

    E-print Network

    Wright, Rebecca N.

    Uncovering Facebook Side Channels and User Attitudes Sai Lu Rutgers University sl914@cs.wright@rutgers.edu Abstract--Over the course of the last decade, Facebook has become an incredibly popular social networking site, reporting around a billion visitors monthly. Like any social networking site, Facebook's design

  6. The Rutgers University College of Pharmacy: A Centennial History.

    ERIC Educational Resources Information Center

    Bowers, Roy A.; Cowen, David L.

    This book presents and analyzes the history of the Rutgers College of Pharmacy (from 1892 to the present) and relates the Rutgers' experience, not only to national developments in education, but also to developments in the pharmaceutical sciences and to the changing pharmaceutical practices in the nation and in the State of New Jersey. A brief…

  7. Big Data As Complementary Audit Kyunghee Yoon, Rutgers Business School

    E-print Network

    Big Data As Complementary Audit Evidence Kyunghee Yoon, Rutgers Business School Lucas Hoogduin, KPMG LLP Li Zhang, Rutgers Business School #12;Changes in audit environments · Auditors use wider are likely to improve the predictive power of data analysis. · Then, what about auditors? #12;Audit evidence

  8. Rutgers, The State University of New Jersey The MISSION

    E-print Network

    Gustafsson, Torgny

    , law enforcement, emergency medical services and fire safety by providing valuable hands-on experience Manager Leroy Washington 732-932-5400 ESO or EMT programs - Chief of Emergency Services Bill Scott 732 very seriously at Rutgers University. RCAT ­ Rutgers Comprehensive Alcohol and Traffic Education

  9. RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY

    E-print Network

    Garfunkel, Eric

    RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION (fellows) enrolled in a RUTGERS Robert Wood Johnson Medical School postgraduate training program. A member regarding medical leave and family leave, as they apply to housestaff, shall be fairly and uniformly applied

  10. RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY

    E-print Network

    Garfunkel, Eric

    RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION as set forth in Rutgers Biomedical Health Science Policy # 00- 01-30-10:00 for outside employment while employment does not: 1. Constitute a conflict of interest (see RBHS policy 00-01-10-05:00, Code of Ethics

  11. Rutgers Workshop on Big Data: Theoretical Foundation of Big Data

    E-print Network

    Jornsten, Rebecka

    Rutgers Workshop on Big Data: Theoretical Foundation of Big Data Department of Statistics:05pm: Welcome and Introduction of Big Data Research at Rutgers Regina Liu, Chair, Department, Carnegie Mellon University "On Data Parallelism and Model Parallelism for Large Scale Machine Learning" 4

  12. RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY

    E-print Network

    Garfunkel, Eric

    . Sexual assault (refer to Rutgers Biomedical and Health Sciences Sexual Assault Policy #00-01-10-85:00); h. Sexual harassment (refer to Rutgers Biomedical and Health Sciences Sexual Harassment Policy #00-01-35-25:00); #12;i. Discrimination based on race, religion, ethnicity, sex, age, sexual orientation, and physical

  13. A Faculty and Staff Guide to Rutgers July 1, 2013

    E-print Network

    Goodman, Robert M.

    and Training 22 Public Safety and Emergencies 22 Purchasing and Procurement of Supplies, Equipment University Archives RU-1213-0109/28M #12;1 Your Guide to Rutgers On July 1, 2013, we enter an exciting new

  14. Frank H. Natale fnatale@imcs.rutgers.edu

    E-print Network

    Falkowski, Paul G.

    __________________________________________________________________ Rutgers University Oceanography Graduate Program, New Brunswick, NJ May 2009 M.S., Thesis: "Effects of p Laboratory Technician June 2004 ­ Oct 2005 Worked in the Molecular Biology Zebrafish Facility as a part time

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

    PubMed

    Freberg, Karen

    2013-01-01

    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

  16. RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY HIPAA AUTHORIZATION FOR USE/DISCLOSURE OF INFORMATION

    E-print Network

    Garfunkel, Eric

    /or my child's audio/ video/photographic images in publications produced by or on behalf of Rutgers, and allow the news media to make images (digital, video, or otherwise) of me or my child for purposes AND CONSENT/USE OF PHOTOGRAPHS AND AUDIO/VIDEO IMAGES Rutgers, The State University of New Jersey, ("Rutgers

  17. 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@stat.rutgers.edu Phone: 848-445-2690 Fax: 848-445-3428 RUTGERS UNIVERSITY DEPARTMENT OF STATISTICS AND BIOSTATISTICS www of propensity score weighting methods reported in the literature. We also discuss various extensions of the CBPS

  18. 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

  19. Rutgers Business School Professor Simi Kedia Corporate Finance

    E-print Network

    Rutgers Business School Professor Simi Kedia Corporate Finance Office: WP - 1132 26:390:572 Phone Objectives: The objective of this course is to introduce doctoral students to research in corporate finance of capital, corporation finance and the theory of investment, American Economic Review. ***S. Myers and N

  20. Rutgers Business School Professor Simi Kedia Corporate Finance

    E-print Network

    Rutgers Business School Professor Simi Kedia Corporate Finance Office: WP ­ 1134(Mondays) 26 in corporate finance and will cover papers on the topics listed below. Course Materials: Journal articles your formulating and answering a specific and original research question in corporate finance

  1. RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY

    E-print Network

    Garfunkel, Eric

    proficiency. Individuals who do not speak English as their primary language and who have a limited abilityRUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION MANUAL POLICY#: XI. 13 SECTION: INSTITUTIONAL POLICIES RELATED TO GME SUBJECT: POLICY ON LIMITED ENGLISH

  2. From: Jackie Rusnak To: financialpeople@AESOP.Rutgers.edu

    E-print Network

    Goodman, Robert M.

    of the relevant funding agencies for externally funded grants and contracts, and (b) there is approval to starting work. With the new cost transfer policy on sponsored programs, summer salary will not be allowed Dean of Agriculture & Natural Resources School of Environmental and Biological Sciences Rutgers

  3. Rutgers Applied Probability Conference Department of Management Science & Information Systems

    E-print Network

    2nd Rutgers Applied Probability Conference Department of Management Science & Information Systems and the Management Sciences, New Jersey Chapter Stochastic Methods in Information Technology December 6 in memory of Research and the Management Sciences, New Jersey Chapter Stochastic Methods in Information Technology Ben

  4. Page 1 of 3 Rutgers University Physics Graduate Qualifying Exam

    E-print Network

    Gustafsson, Torgny

    Determine the eigenstates and eigenvalues of (bosonic) creation and annihilation operators a^ and ^aPage 1 of 3 Rutgers University ­ Physics Graduate Qualifying Exam Quantum Mechanics ­ August 29 physical quantity, i.e., that the quantum mechanical average is conserved by the evolution. Compare

  5. GRADUATE STUDENT LIFE Rutgers Department of Physics and Astronomy

    E-print Network

    Gustafsson, Torgny

    GRADUATE STUDENT LIFE Rutgers Department of Physics and Astronomy Physics community The physics department as a whole, and its graduate students in particular, form a close-knit community, with a number consists out of a 1 or 2 days crash course before classes start, and a more extensive series of workshops

  6. Rutgers -Physics Graduate Qualifying Exam Electricity & Magnetism: August 30, 2006

    E-print Network

    Gustafsson, Torgny

    of the magnetic field is B0, the velocity of the particle makes angle with the magnetic field. FindRutgers - Physics Graduate Qualifying Exam Electricity & Magnetism: August 30, 2006 EA current I is flowing along the x direction in the slab. A uniform magnetic field B is applied in the z

  7. NEWS DIGEST www.newark.rutgers.edu/oc/pubs/connections

    E-print Network

    Neimark, Alexander V.

    domestic spying issues, immigrant detainee and student rights, suppression of dissent, and the Patriot Act http://openhouse.rutgers.edu. Rights Night Events Held A number of events on Feb. 27, 28 and March 1 were presented as part of RightsNight `06. On Feb. 27, keynote speaker Chaplain James Yee, former

  8. RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY

    E-print Network

    Garfunkel, Eric

    in departmental job descriptions and manuals. II. SCOPE This guideline applies to all medical records and all Hospitals. #12;6. Document care and sign patient charts/medical records in a timely manner. 7. VolunteerRUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION

  9. Rutgers University-Newark: Where Opportunity Meets Excellence

    E-print Network

    we do? Strategic Priorities 21-32 1. Invest in collaboration in academic and research programs 2, create, and engage the world 6. Invest in anchor institution collaboration 7. Leverage our diversity, stakeholders, and partners--rooted in our shared sense that Rutgers University­Newark is ideally positioned

  10. RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY

    E-print Network

    Garfunkel, Eric

    RUTGERS ROBERT WOOD JOHNSON MEDICAL SCHOOL NEW BRUNSWICK, NEW JERSEY GRADUATE MEDICAL EDUCATION School postgraduate training program. An individual housestaff member may be referred to as a house performance of housestaff on a continuing basis; this system must be followed uniformly for all housestaff

  11. 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

  12. 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

  13. Emergency Action Plan and Annexes 2014 Rutgers, The State University of New Jersey emergency.rutgers.edu 18 of 39

    E-print Network

    Neimark, Alexander V.

    .rutgers.edu 18 of 39 SEVERE THUNDERSTORMS AND LIGHTNING If you are caught outdoors in a severe thunderstorm under trees during thunderstorms. DO NOT seek shelter in unprotected open structures such as picnic not take a bath or shower during a thunderstorm. 5. Wait 30 minutes or more after hearing the last thunder

  14. Emergency Action Plan and Annexes 2014 Rutgers, The State University of New Jersey emergency.rutgers.edu 10 of 39

    E-print Network

    Neimark, Alexander V.

    .rutgers.edu 10 of 39 BOMB THREAT Keep the caller on the line as long you can and attempt to obtain as much is the bomb going to explode? - Where is the bomb located? - What kind of bomb is it? - What does it look like? - Why was the bomb placed there? Listen closely to the voice (male or female), voice quality (calm

  15. Emergency Action Plan and Annexes 2014 Rutgers, The State University of New Jersey emergency.rutgers.edu 19 of 39

    E-print Network

    Neimark, Alexander V.

    .rutgers.edu 19 of 39 EARTHQUAKE An earthquake is a violent moving or shaking of the earth's crust, generally caused by a release of tectonic stress along fault lines. Earthquakes are impossible to predict and rare and may sustain damage creating hazards during and after the event. The following are important safety

  16. Emergency Action Plan and Annexes 2014 Rutgers, The State University of New Jersey emergency.rutgers.edu 13 of 39

    E-print Network

    Neimark, Alexander V.

    .rutgers.edu 13 of 39 PSYCHOLOGICAL CRISIS/SUICIDE THREAT A psychological crisis exists when someone is contemplating suicide: Remain calm and encourage others do the same. If the threat is immediate or imminent assistance is needed: New Brunswick/Piscataway Campuses call 732-932-7884 or visit http

  17. The Rutgers Undergraduate Physics Program: Preparing Students for Varied Careers

    NASA Astrophysics Data System (ADS)

    Kalelkar, Mohan

    2009-03-01

    At Rutgers University we offer three main physics major tracks, each tailored towards different kinds of career aspirations. The Professional Option is for students who intend to go on to physics graduate study. The Applied Option is for students who desire technical jobs in industry, but without graduate study. The General Option is for students who have an interest in physics, but do not aspire to a technical career. I will discuss how these Options prepare students for their desired careers, and will give specific examples of jobs obtained. I will especially focus on the Applied Option, explaining how it has evolved based on lessons learned, and what further steps we need to take at Rutgers. I will close by briefly discussing a new, fourth physics major track we have just introduced, our Ocean Physics Option. I will describe this new Option and discuss prospects for its success.

  18. Undergraduate Education with the Rutgers 12-Inch Cyclotron

    NASA Astrophysics Data System (ADS)

    Koeth, Timothy W.

    The Rutgers 12-Inch Cyclotron is a research grade accelerator dedicated to undergraduate education. From its inception, it has been intended for instruction and has been designed to demonstrate classic beam physics phenomena and provides students hands on experience with accelerator technology. The cyclotron is easily reconfigured, allowing experiments to be designed and performed within one academic semester. Our cyclotron offers students the opportunity to operate an accelerator and directly observe many fundamental beam physics concepts, including axial and radial betatron motion, destructive resonances, weak and azimuthally varying field (AVF) focusing schemes, RF and DEE voltage effects, diagnostic techniques, and perform low energy nuclear reactions. This paper emphasizes the unique beam physics measurements and beam manipulations capable at the Rutgers 12-Inch Cyclotron.

  19. Rutgers, The State University of New Jersey Douglass Psychology Child Study Center

    E-print Network

    Neimark, Alexander V.

    Rutgers, The State University of New Jersey Douglass Psychology Child Study Center 26 Nichol Avenue this form. Child's name: _______________________________ Home address: ______________________________________ Birth date: ____________________Sex_____ _______________________________________ Home phone

  20. Grid based monitoring on the Rutgers CDF analysis farm

    SciTech Connect

    Fedor Ratnikov et al.

    2004-06-02

    Run II at the Fermilab Tevatron Collider started in March 2001, and it will continue probing the high energy frontier in particle physics until the start of the LHC at CERN. The CDF collaboration at Fermilab has already stored 260 TB of data and expects to store 1PB of data in the next two years. The HEXCAF computing farm is being set up at Rutgers State University

  1. The Empirical Case for Bare Demonstratives in Vision Zenon Pylyshyn, Rutgers Center for Cognitive Science

    E-print Network

    Pylyshyn, Zenon

    The Empirical Case for Bare Demonstratives in Vision Zenon Pylyshyn, Rutgers Center for Cognitive........................................................................................................................... 24 #12;Pylyshyn 1 The Empirical Case for Bare Demonstratives in Vision Zenon Pylyshyn, Rutgers Center of a corpus of linguistic utterances. The specific results achieved in transformational grammar, coupled

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

    E-print Network

    Jornsten, Rebecka

    @stat.rutgers.edu Phone: 848-445-2690 Fax: 848-445-3428 RUTGERS UNIVERSITY DEPARTMENT OF STATISTICS AND BIOSTATISTICS www, a tracking algorithm is used to reconstruct fiber tracts based on (estimated) diffusion directions. Most this talks presents a novel fiber tracking algorithm which takes (estimated) diffusion directions as input

  3. LIVIU IFTODE Department of Computer Science E-mail: iftode@cs,.rutgers.edu

    E-print Network

    Iftode, Liviu

    LIVIU IFTODE Department of Computer Science E-mail: iftode@cs,.rutgers.edu Rutgers University Computing, Social Networking. Education Ph.D. Computer Science Princeton University, 1998 Dissertation: Home-based Shared Virtual Memory, Advisor: Professor Kai Li M.A. Computer Science Princeton University, 1993 Diploma

  4. Cash prizes awarded to allow winning Rutgers' MBAs to commence business operations

    E-print Network

    for persons with disabilities and an event planning website. Innovation in business, whether spurredCash prizes awarded to allow winning Rutgers' MBAs to commence business operations Interactive to make money" comes into play and the idea dies. Enter the Rutgers Business School (RBS) Business Plan

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

    E-print Network

    modern applications built on massive data and using high-dimensional models, such as web-scale content Frelinghuysen Road Piscataway, NJ 08854 Web: www.stat.rutgers.edu E-mail: office@stat.rutgers.edu Phone: (848 via deep neural networks, one needs to handle BIG machine learning problems that threaten to exceed

  6. Rutgers MQF program ranked a "Top 10 Quant School" by Wall Street executives based on recruitability

    E-print Network

    on recruitability Initiated in 2001 with just a handful of students, the Rutgers Business School Master much in demand today ­ a combination of technology and finance courses. Equally important, President of the Class of 2011, went from Rutgers Business School to the Federal Reserve Bank of New York

  7. Rutgers UniversityNewark Equipo de "Staffing for the New Mission Action"

    E-print Network

    Neimark, Alexander V.

    Talento para empleados en toda la Universidad y asegurar que HR (Recursos Humanos) tenga el personal para Canciller en octubre #12;Rutgers University­Newark Sub-equipos · Gestión de Talento para Empleados­Newark GESTIÓN DE TALENTO PARA EMPLEADOS Betsy Rowe (chair), Aaron Gibbs, Jamie Hendrix #12;Rutgers University

  8. You're planning a visit to one or both of Rutgers University's campuses in Newark. This guide will help you find your

    E-print Network

    Gustafsson, Torgny

    .D. or J.D.: 99% STUDENTS Male/Female Ratio: 50:50 Student/Faculty Ratio: 15:1 Nations Represented: 100+ On.D., DCLS, MSCLS, DCN, DPT shrp.rutgers.edu Rutgers School of Nursing Degrees offered: BS, MSN, DNP, Ph.D., MS, BSN nursing.rutgers.edu QUICK FACTS RUTGERS BIOMEDICAL AND HEALTH SCIENCES RHBS is the multisite

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

    SciTech Connect

    Parashar, Manish

    2014-03-06

    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.

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

    E-print Network

    Jornsten, Rebecka

    Science www.stat.rutgers.edu Workshop on Big Data: Theoretical Foundation of Big Data Speaker: Dr. Dean to join Yahoo Labs in NYC. His current research interests are machine learning, stepwise regression

  11. 102 College Avenue, New Brunswick, NJ RU_Abroad@gaiacenters.rutgers.edu

    E-print Network

    Chen, Kuang-Yu

    .rutgers.edu (848)9327787 /RUglobaleduca on Service-Learning in Senegal { Summer:Youth Artists and Community. The course focuses on youth in Senegal Dates: July 14--July 28 Credits: 3 Housing: Hotels and explores

  12. Director's Message by Troy Hallman Announcements

    E-print Network

    George, Edward I.

    /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

  13. In The Know! Melissa T. Hallman

    E-print Network

    of Postsecondary Education (OPE) programs are designed to increase access to quality postsecondary education and Secondary Education (OESE) Examples of Grants: Improving Teacher Quality State Grants: formula grant by improving teacher and principal quality (usually administered by SCHEV) Early Childhood Educator

  14. Director's Message by Troy Hallman UNIVERSITY OF

    E-print Network

    George, Edward I.

    research training and has spent the last two years at Emory University undergoing specialized training pro- file" models (e.g. USDA species, sur- vival surgery, etc.). The interview team (which included-person SHEPHERD training sessions have been scheduled on the following dates: 6/18--8am in BRB room 251 6

  15. Director's Message by Troy Hallman Announcements

    E-print Network

    George, Edward I.

    " models (e.g. USDA species, survival surgery, etc.). Dr. Adam Caro, DVM, will assume the role of a newly's laboratory animal medicine training program. Having been at Penn for the last 3 years, Dr. Caro already has

  16. The Analytics and Information Management MBA concentration at Rutgers Business School provides the skills to prepare students for careers in the major technical areas of

    E-print Network

    The Analytics and Information Management MBA concentration at Rutgers Business School provides with your passion, leave with your career Analytics and Information Management MBA business by train. Analytics and Information Management MBA business.rutgers.edu/AIM Faculty Excellence

  17. nursing.rutgers.eduRutgers, The State University of New Jersey The School of Nursing offers registered nurses the opportunity to obtain a Baccalaureate of Science degree to further their nursing careers.

    E-print Network

    Delgado, Mauricio

    nursing.rutgers.eduRutgers, The State University of New Jersey The School of Nursing offers registered nurses the opportunity to obtain a Baccalaureate of Science degree to further their nursing Director. 33 Credits (pre-licensure credits) RN to BS in Nursing online (with practicums) Rv: 2015

  18. The Ocean Sciences RIOS REU Site at Rutgers University

    NASA Astrophysics Data System (ADS)

    Grassle, J. P.; Ammerman, J. W.; Quinlan, J. A.; Deluca, M. P.

    2004-12-01

    The Institute of Marine and Coastal Sciences (IMCS) at Rutgers University recently completed the first year of its new NSF Ocean Sciences-supported REU site. This program is called RIOS, for Research Internships in Ocean Sciences. The program enrolled 15 students for a 10-week program, 11 located on the New Brunswick campus, and 4 at the Tuckerton field station. NSF funds supported ten of these students and funds from several other sources supported the other five students. All students participated in the group activities during the first and last weeks and periodically throughout the summer. One day of the first week was devoted to a Hudson River plume cruise, which introduced the students to river plume systems and provided data for a group project. Students pursued a variety of individual research projects with faculty mentors, explored the use of MATLAB for data analysis, and collaborated in the analysis of the Hudson plume data. The program culminated in a poster session with presentations of all the individual projects. This presentation will present highlights of the RIOS program, discuss its successes and areas for improvement, and outline plans for next summer.

  19. For archived issues of Connections, and story search: http://www.newark.rutgers.edu/oc/pubs/connections.php

    E-print Network

    Neimark, Alexander V.

    For archived issues of Connections, and story search: http, is currently Rutgers chair of the Federated History Department of Rutgers-New Jersey Institute of Technology history faculty are joined with those at NJIT in a single federated department that offers an integrated

  20. Rutgers-Newark to work on this. And on top of all that, being from the metro

    E-print Network

    Neimark, Alexander V.

    to learn more about her ideas and plans for R-N. FIND US ONLINE: www.newark.rutgers.edu https://plus.google's success in finding partners who will help us address today's most pressing challenges," observes Interim continued their success in winning grants, such as the Rutgers Business School's New Jersey Small Business

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

    E-print Network

    Goodman, Robert M.

    Emergency Medical Services 13 Public Safety Services Rutgers-Camden 14 Public Safety Services Rutgers Prevention & Victim Assistance 18 Campus Sexual Assault Victim's Bill of Rights 19 Sexual Assault Missing Student Information 29 Registered Sex Offender Policy Statement 30 Policies on Alcohol, Drugs

  2. Food Service Food Service

    E-print Network

    Minnesota, University of

    Food Service Employee Handbook #12;Food Service Employee Handbook This document is available and procedures listed in the Food Service Employee Hand- book. ____________________________ ________ Signature of the Food Service Employee Handbook. After signing it, remove and return it to your Manager/Supervisor. #12

  3. 709:401 Advanced Nutrition II: Energy and Micronutrients MW 5:35-6:55 pm, Food Science Auditorium

    E-print Network

    Chen, Kuang-Yu

    @eden.rutgers.edu REQUIRED TEXT: Biochemical and Physiological Aspects of Human Nutrition, By Martha H. Stipanuk, W. B709:401 Advanced Nutrition II: Energy and Micronutrients MW 5:35-6:55 pm, Food Science Auditorium- and Over-Nutrition Watford Chapter 22, 23 2/10 Mon Obesity I Watford Chapter 22, 23 2/12 Wed Obesity II

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

    E-print Network

    Science www.stat.rutgers.edu Workshop on Big Data: Theoretical Foundation of Big Data Speaker: Dr. Robert In the contextual bandit learning problem, the learner must repeatedly decide what action to take in response. The goal is to learn through experience to behave nearly as well as the best policy (or decision rule

  5. Pushing to the Edge: Rutgers Astrophysics Institute Motivates Talented High School Students

    ERIC Educational Resources Information Center

    Etkina, Eugenia; Matilsky, Terry; Lawrence, Michael

    2003-01-01

    The Rutgers Astrophysics Institute is a program in which gifted high school students learn about contemporary science and its methods, and conduct independent authentic research using real-time data. The students use the processes of science to acquire knowledge, and serve as cognitive apprentices to an expert astrophysicist. A variety of…

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

    E-print Network

    .stat.rutgers.edu Seminar Speaker: Professor Peter Z. G. Qian University of Wisconsin-Madison Title: OEM for Big Data Time: 3:20 ­ 4:20pm, Wednesday, November 20, 2013 Place: 552 Hill Center Abstract Big data now arise Data with large sample size. The algorithm works for ordinary least squares and regularized least

  7. LIBRARY INFORMATION SCIENCE DOCTORAL STUDIES AT RUTGERS THE STATE UNIVERSITY OF NEW JERSEY

    E-print Network

    LIBRARY INFORMATION SCIENCE DOCTORAL STUDIES AT RUTGERS THE STATE UNIVERSITY OF NEW JERSEY In the School of Communication, Information and Library Studies The Information Science Track Recent Research () Collaboration for Affinity Groups Applications and Funding Support: Students in the Information Science track

  8. Recruiters highlight Rutgers "great curriculum" and "talented, diverse students" as reasons why graduates stand out

    E-print Network

    graduates stand out Rutgers Business School's undergraduate program in New Brunswick was ranked #3 to businesses has lead to a high placement rate of students at internships and finding jobs. Graduates from the undergraduate business program in New Brunswick more than double the national average securing employment three

  9. Revision 6, Revised 12.2.2014 1 Rutgers, The State University of New Jersey

    E-print Network

    Lawson, Catherine L.

    center plans and are consistent with the Centers for Disease Control and Prevention (CDC) and New JerseyRevision 6, Revised 12.2.2014 1 Rutgers, The State University of New Jersey Ebola Virus Guidelines Department of Health (NJDOH) guidelines on Ebola response and worker protection. As guidance from the state

  10. fMRI Brain Image Retrieval Based on ICA Components bbai@cs.rutgers.edu

    E-print Network

    fMRI Brain Image Retrieval Based on ICA Components Bing Bai bbai@cs.rutgers.edu Department This manuscript proposes a retrieval system for fMRI brain images. Our goal is to find a similarity- metric to enable us to support queries for "similar tasks" for retrieval on a large collection of brain ex

  11. Program Description: Rutgers Business School Pre-College Enrichment Program (PREP) is a highly

    E-print Network

    Program Description: Rutgers Business School ­ Pre-College Enrichment Program (PREP) is a highly portfolio. The PREP program is designed to introduce high-performing and high-potential high school juniors program will result in the high school juniors earning 3 academic course credits toward the completion

  12. Rutgers University Libraries Strategic Activities Annual Action Plan, 2014/15

    E-print Network

    Gustafsson, Torgny

    Rutgers University Libraries Strategic Activities Annual Action Plan, 2014/15 Strategic Goal and other legal issues related to scholarly communication. Improve the level of knowledge of copyright as it relates to new trends in scholarly communication. Engage in new copyright workshops and collaborative

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

    ERIC Educational Resources Information Center

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

    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"…

  14. Supply Chain Inventory Management Rutgers Business School Newark and New Brunswick

    E-print Network

    Supply 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 Courses: Supply Chain Modeling & Algorithms, Supply Chain ­ Marketing Interfaces, Stochastic Models

  15. Women Accuse Rutgers Political-Science Department of Bias and Hostility

    ERIC Educational Resources Information Center

    Moser, Kate

    2008-01-01

    Female faculty members and graduate students at Rutgers University in New Brunswick's political-science department feel unfairly compensated and shut out of leadership positions by their male counterparts, says an internal university report obtained by "The Chronicle." In at least one case, a woman has been afraid to complain about sexual…

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

    E-print Network

    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

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

    E-print Network

    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

  18. Personal Trainer: Vibiana Bowman--Paul Robeson Library, Rutgers University-Camden, NJ

    ERIC Educational Resources Information Center

    Library Journal, 2005

    2005-01-01

    Vibiana Bowman enjoys spending time with young adults--which is just as well since she has a few of her own, has done her time as scout leader, and now teaches proper research methods to students at Rutgers University--Camden. She first discovered how much this instruction was needed when she noticed her own kids cutting and pasting copy from the…

  19. RUTGERS COOPERATIVE EXTENSION NEW JERSEY AGRICULTURAL EXPERIMENT STATION

    E-print Network

    Neimark, Alexander V.

    .................................2 Diabetes Self-Management ............3 Food Insecurity ................................4 Aging decades, the number of children and adolescents in the U. S. who are either overweight or obese has input as to what they see as priority issues. RCE conducted 9 Children's Health Summits ­ Fighting Back

  20. Food Provider Food License

    E-print Network

    Bucci, David J.

    Bon Pain (ABP Corporation) 08/01/16 None food lic exempt- national chain B&W Catering 05/19/16 10 (Susan ZaK) 01/21/16 09/16/16 None Compliant BJ's food lic exempt- national chain Bloods Catering Party/08/16 Compliant Hannaford None food lic exempt- national chain Hanover Consumer Co-Operative 03/15/16 01/01/16 06

  1. Food safety

    MedlinePLUS

    ... become contaminated. Higher risk foods include red meats, poultry, eggs, cheese, dairy products, raw sprouts, and raw ... food. Avoid cross-contaminating food items. Separate meat, poultry, and seafood from other foods during preparation. Always ...

  2. Terminologie alimentaire (Food Terminology).

    ERIC Educational Resources Information Center

    Pelletier, Jean-Francois

    1980-01-01

    Translations and descriptions are given in French for a number of English food terms: convenience foods, fast foods, fast foods industry, fast foods restaurant, frozen foods, deep frozen foods, fast frozen foods, quick frozen foods, dry frozen foods. (MSE)

  3. Hip and Trendy: Characterizing Emerging Trends on Twitter School of Communication and Information, Rutgers University, 4 Huntington St., New Brunswick, NJ 08901.

    E-print Network

    Gravano, Luis

    contributions for interpreting emerg- ing temporal trends in these information systems. First, based on a largeHip and Trendy: Characterizing Emerging Trends on Twitter Mor Naaman School of Communication and Information, Rutgers University, 4 Huntington St., New Brunswick, NJ 08901. E-mail: mor@rutgers.edu Hila

  4. 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

  5. New Partnerships for New Jersey: A Financial Strategy for Academic Distinction. Report of the Committee on Future Financing of Rutgers, The State University of New Jersey.

    ERIC Educational Resources Information Center

    Rutgers, The State Univ., New Brunswick, NJ.

    A financial plan to help Rutgers, The State University of New Jersey achieve national stature is considered. Fundamental principles of the financial strategy include: as New Jersey's only comprehensive public research university, Rutgers is in a position to advance the development of New Jersey; the state should provide the university with the…

  6. Food allergy

    MedlinePLUS

    ... allergy symptoms. Any food can cause an allergic reaction. The most common food allergies are to: Eggs ( ... preservatives, can cause a food allergy or intolerance reaction. Some people have an oral allergy. This is ...

  7. Food Allergies

    MedlinePLUS

    ... of food, most food allergies are caused by tree nuts, peanuts, milk, eggs, soy, wheat, fish and ... all do. People rarely outgrow allergies to peanuts, tree nuts, fish and shellfish Other Organizations Food Allergy ...

  8. Food Allergies

    MedlinePLUS

    ... Digestive System How the Body Works Main Page Food Allergies KidsHealth > Kids > Illnesses & Injuries > I Feel Sick! > ... cow's milk eggs soy wheat What Is a Food Allergy? Food allergies happen when the immune system ...

  9. 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

    Neimark, Alexander V.

    cancer, most cancers--two-thirds or more--are caused by lifestyle choices like poor diet, lack.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

  10. Food Sensitivities

    PubMed Central

    Cutler, Paul

    1984-01-01

    Food sensitivities are a common but frequently unrecognized cause of chronic symptomatology in patients with known allergies. Food sensitivities often are not detected by skin testing. This article discusses the controversy surrounding the treatment of food sensitivities; the provocative sublingual and intradermal tests for sensitivities, and the importance of eliciting complete past and family histories from the allergic patient. Because patients with symptoms of food sensitivity are likely to visit their family doctor first, he should be the first to detect and treat them. Usually patients with a food sensitivity obtain relief from symptoms when the offending food(s) are excluded from their diet. PMID:21283500

  11. ETHICS AND ISSUES IN MICROBIOLOGY 11:680:401: Diane Davis davis@aesop.rutgers.edu 215 Lipman Hall

    E-print Network

    Vetriani, Costantino

    ETHICS AND ISSUES IN MICROBIOLOGY 11:680:401: Diane Davis davis@aesop.rutgers.edu 215 Lipman Hallrd . Ed). American Society for Microbiology (ASM Press), Washington, DC. Prerequisites: 11:680:390 Open to microbiology majors and to others by special permission. Course description: Ethical

  12. Requirements & Advantages The Rutgers Business School Honors Program is designed for promising accounting students at RBS--Newark. After

    E-print Network

    Neimark, Alexander V.

    Actively seek internship opportunities Do well in their courses and maintain high average GPA BenefitsRequirements & Advantages Structure The Rutgers Business School Honors Program is designed courses as one single cohort. Two honors courses are offered each semester, and students must register

  13. Math 106: Mathematics of Money, Fall 2014 Prerequisite: Elementary Algebra at the level of Rutgers Math 025 or equivalent.

    E-print Network

    Miller, Stephen David

    Math 106: Mathematics of Money, Fall 2014 Prerequisite: Elementary Algebra at the level of Rutgers be able to do the following: · Understand the concept of the time value of money, and the reasoning behind compound interest. · Find the future value and present value of a sum of money invested

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

    E-print Network

    Description & Careers The Field Business Analytics and Information Technology (BAIT) is Rutgers roles. Students should have an aptitude for computing and quantitatively-oriented material. Career Paths of organizations. The projects concerned will involve collecting, managing, analyzing, and acting on business data

  15. Rutgers-Somerset Counseling Program: Preventing Violence and Decreasing Risky Behaviors among Adolescent Girls--A Training Manual

    ERIC Educational Resources Information Center

    Batista, Melissa Lynn

    2009-01-01

    The violence prevention group component of the Rutgers-Somerset Counseling Program, a prevention program for multi-problem youth based in a local junior high school, was established in response to appeals made by school staff for help addressing surges in school and community violence and the rising incidence of aggression among female students.…

  16. The Professions and Ethics: Views and Realities in New Jersey. Professions Forum Proceedings (Rutgers, New Jersey, November 17, 1981).

    ERIC Educational Resources Information Center

    Orzack, Louis H., Ed.; Simcoe, Annell L., Ed.

    Papers and summaries from Rutgers University's 1981 Professions Forum, "The Professions and Ethics: Views and Realities in New Jersey," are presented. Titles and authors are as follows: an introduction (Louis H. Orzack and Annell L. Simcoe); "Do Special Ethical Norms Apply to Professions?" (Daniel Callahan); "Ethical Issues in the Work of…

  17. Food insecurity and food deserts.

    PubMed

    Camp, Nadine L

    2015-08-15

    Food insecurity has been steadily increasing in the United States with prevalence at nearly 15% of all households. Nurse practitioners can assess for food insecurity and provide local resources for families living in neighborhoods without easy access to healthy foods, otherwise known as food deserts. PMID:26180911

  18. Food poisoning.

    PubMed

    Lawrence, David T; Dobmeier, Stephen G; Bechtel, Laura K; Holstege, Christopher P

    2007-05-01

    Food poisoning is encountered throughout the world. Many of the toxins responsible for specific food poisoning syndromes are no longer limited to isolated geographic locations. With increased travel and the ease of transporting food products, it is likely that a patient may present to any emergency department with the clinical effects of food poisoning. Recognizing specific food poisoning syndromes allows emergency health care providers not only to initiate appropriate treatment rapidly but also to notify health departments early and thereby prevent further poisoning cases. This article reviews several potential food-borne poisons and describes each agent's mechanism of toxicity, expected clinical presentation, and currently accepted treatment. PMID:17482025

  19. Food additives

    MedlinePLUS

    ... Herbs or spices to add flavor to foods Vinegar for pickling foods Salt, to preserve meats "Indirect" ... this list are: guar gum, sugar, salt, and vinegar. The list is reviewed regularly. Some substances that ...

  20. Food labeling

    MedlinePLUS

    ... foods that claim to be nondairy (such as coffee whiteners) FDA-approved color additives Sources of protein ... contain no significant amounts of any nutrients Plain coffee and tea Ready-to-eat food prepared mostly ...

  1. Food Groups

    MedlinePLUS

    ... About the Protein Foods Group Nutrients and Health Benefits Vegetarian Choices Tips for Making Wise Choices Food Gallery Dairy All About the Dairy Group Nutrients and Health Benefits Non-Dairy Sources of Calcium Tips to Making ...

  2. Food Allergy

    MedlinePLUS

    ... Print this page Get email updates Order publications Food Allergy Guidelines Ebook Download eBook versions of the ... Skip Content Marketing Share this: Main Content Area Food Allergy NIAID is the lead Institute at the ...

  3. Protein Foods

    MedlinePLUS

    ... Less - 2016-jan-fitness-100-calories.html Food & Fitness Burn 100 Calories in 30 Minutes or Less ... Power of Avocados - 2016-jan-avocados.html Food & Fitness The Power of Avocados Celebrate good fats as ...

  4. Packaged Food

    NASA Technical Reports Server (NTRS)

    1976-01-01

    After studies found that many elderly persons don't eat adequately because they can't afford to, they have limited mobility, or they just don't bother, Innovated Foods, Inc. and JSC developed shelf-stable foods processed and packaged for home preparation with minimum effort. Various food-processing techniques and delivery systems are under study and freeze dried foods originally used for space flight are being marketed. (See 77N76140)

  5. Food Scorecard.

    ERIC Educational Resources Information Center

    Jacobson, Michael; Wilson, Wendy

    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…

  6. Food Sources

    Cancer.gov

    Understanding what foods contribute to energy, nutrient, and food group intake enhances our ability to monitor diets relative to recommendations and gives context for dietary guidance. Examining the top sources of dietary constituents that should be reduced is especially helpful for identifying targets for changes in the marketplace and food environment.

  7. Food jags

    MedlinePLUS

    Refusal to eat; Fear of new foods ... caregiver, it is your role to provide healthy food and drink choices. You can also help your ... mealtimes positive. Children should be allowed to choose foods based on their likes and dislikes and their ...

  8. Economics of sugar production with Trichoderma reesei Rutgers C-30. [Corn stover

    SciTech Connect

    Perez, J.; Wilke, C.R.; Blanch, H.W.

    1980-08-01

    The economics of sugar production from bioconversion of corn stover utilizing cellulase obtained from Trichoderma reesei strain Rutgers C-30 were investigated. The cost of manufacturing sugar is 10.5 cents per pound. This reduced cost is due to cellulase activities ranging from 7 to 14 IU/ml from batch cultures. Hydrolysis can be carried out at substrate concentrations up to 25% and give product streams containing up to 9% sugars. Conversions up to 61% of theoretical have been observed. A sensitivity analysis indicates that sugar can be produced at near competitive prices from corn stover costing $0 to $50 per ton. By utilizing new fermentation technology, sugar at these prices can be used to product 95% alcohol at a cost ranging from $1.80 to $3.00 per gallon.

  9. [Food addiction].

    PubMed

    Locatelli, L; Correia, J C; Golay, A

    2015-03-25

    Food addiction is a common term used in everyday language by obese patients. Although the neurobiological evidence points to some similarities between addictive mechanisms and the consumption of certain foods, this diagnosis is not yet officially recognized. After a brief history of food addiction compared to other eating disorders, we review the neurobiological processes underlying this concept. A food addiction assessment tool is presented and discussed with the current literature and new classifications of the DSM-5. The concept of food addiction needs to be rethought and requires further research. PMID:26027200

  10. An Opening Chapter of the First Generation of Artificial Intelligence in Medicine: The First Rutgers AIM Workshop, June 1975.

    PubMed

    Kulikowski, C A

    2015-08-13

    The first generation of Artificial Intelligence (AI) in Medicine methods were developed in the early 1970's drawing on insights about problem solving in AI. They developed new ways of representing structured expert knowledge about clinical and biomedical problems using causal, taxonomic, associational, rule, and frame-based models. By 1975, several prototype systems had been developed and clinically tested, and the Rutgers Research Resource on Computers in Biomedicine hosted the first in a series of workshops on AI in Medicine that helped researchers and clinicians share their ideas, demonstrate their models, and comment on the prospects for the field. These developments and the workshops themselves benefited considerably from Stanford's SUMEX-AIM pioneering experiment in biomedical computer networking. This paper focuses on discussions about issues at the intersection of medicine and artificial intelligence that took place during the presentations and panels at the First Rutgers AIM Workshop in New Brunswick, New Jersey from June 14 to 17, 1975. PMID:26123911

  11. Food additives

    PubMed Central

    Spencer, Michael

    1974-01-01

    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

  12. Holiday Foods

    E-print Network

    Reasonover, Frances L.; Sweeten, Mary K.

    1981-01-01

    's birthdays or birthday parties for family members and friends usually includes a cake and a beverage. Complementary foods such as ice cream, nuts, little sandwiches and pickles are sometimes included . Or, cheese dips with vegetable, fruit, chip... . ....... . .... . .......... . ... . .. . ..... . .. . .. . . ... . ... . Serving ... . ................... . ... . . . . . .. .. . . ..... . . . .. .. .. . .. . Clean-up .. . ................ . .... . ....... .. . ... . .. . Holiday Food Service Styles ......... . . ... ................ . Spring...

  13. Irradiated foods

    MedlinePLUS

    ... it 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 to control insects on wheat and in certain spices and seasonings.

  14. 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...

  15. Finding food

    PubMed Central

    Forsyth, Ann; Lytle, Leslie; Riper, David Van

    2011-01-01

    A significant amount of travel is undertaken to find food. This paper examines challenges in measuring access to food using Geographic Information Systems (GIS), important in studies of both travel and eating behavior. It compares different sources of data available including fieldwork, land use and parcel data, licensing information, commercial listings, taxation data, and online street-level photographs. It proposes methods to classify different kinds of food sales places in a way that says something about their potential for delivering healthy food options. In assessing the relationship between food access and travel behavior, analysts must clearly conceptualize key variables, document measurement processes, and be clear about the strengths and weaknesses of data. PMID:21837264

  16. Food porn.

    PubMed

    McBride, Anne E

    2010-01-01

    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

  17. Research on flexible automation and robotics for plant production at Rutgers University.

    PubMed

    Ting, K C; Ling, P P; Giacomelli, G A

    1996-01-01

    This is an overview of research activities in the areas of flexible automation and robotics (FAR) within controlled environment plant production systems (CEPPS) in the Department of Bioresource Engineering, Rutgers University. In the past thirty years, our CEPPS research has dealt with the topics including structures and energy, environmental monitoring and control, plant growing systems, operations research and decision support systems, flexible automation and robotics, and impact to natural (i.e. surrounding) environment. Computer and modeling/simulation techniques have been utilized extensively. Mechanized systems have been developed to substitute human's physical labor and maintain uniformity in production. Automation research has been directed towards adding, to the mechanized systems, the capabilities of perception, reasoning, communication, and task planning. Computers, because of their programmability, provide flexibility to automated systems, when incorporated with generic hardware devices. Robots are ideal hardware tools to be employed in flexible automation systems. Some technologies developed in our CEPPS research may be readily adaptable to Closed Bioregenerative Life Support Systems (CBLSS). PMID:11538960

  18. Space Food

    NASA Technical Reports Server (NTRS)

    1994-01-01

    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.

  19. Food Poisoning

    MedlinePLUS

    ... uh) Campylobacter (say: kam-pe-low-BAK-tur) E. coli (say: EE KOLE-eye) To avoid food poisoning, ... Second Rule Botulism Being Safe in the Kitchen E. Coli Belly Pain Salmonellosis Why Do I Need to ...

  20. Food pollution.

    PubMed

    Trevino, R J

    1999-06-01

    Food can influence the human body in many ways, both positively and negatively. Several key elements of contemporary food cultivation and production are presented, along with their potential consequences to our health. The history of food cultivation and consumption is contrasted between early hunter-gatherer societies and modern day societies. Natural nutrient-rich foods produced from the soil in early societies have been replaced with artificial supplements and treated with pesticides and herbicides to control plant disease. The evolution of pesticides is chronicled from the synthesis of DDT in 1870 to present day. Several commonly used chemicals are described along with their documented side effects. A number of methods of pest control from ancient to modern day are offered as alternatives to polluting chemicals. Integrated pest management is proposed as a promising, economically feasible method of pest management, reducing pollution and risk to wildlife and human health. PMID:10352445

  1. Food Labels

    MedlinePLUS

    ... than others. Unsaturated fats , which are found in vegetable oils, nuts, and fish, are often called "good fats." ... these foods too, but they are also in vegetable oils that have been specially treated (hydrogenated) so they ...

  2. 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. The allergic reaction may ...

  3. Food Allergy

    MedlinePLUS

    ... trying to access this site from a secured browser on the server. Please enable scripts and reload ... more information about food allergy ????????????????????? Javascript Error Your browser JavaScript is turned off causing certain features of ...

  4. Food Safety

    MedlinePLUS

    ... containing raw eggs. Raw or undercooked meat, poultry, fish, and shellfish. Cook foods to safe minimum internal ... seafood* may contain unhealthy chemicals, like mercury. Choose fish lower in mercury to make sure what your ...

  5. Food Retailers Help Teach Food Buying

    ERIC Educational Resources Information Center

    Bornmann, Priscilla G.

    1973-01-01

    Kroger Food Stores conducted five training sessions for Expanded Food and Nutrition Education Program (EFNEP) aides. The series translated basic marketing principles, as they affect food prices, into axioms for thrifty food buying. (BL)

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

    SciTech Connect

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

    2007-05-14

    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

  7. Understanding Food Labels

    MedlinePLUS

    ... Healthy eating for girls Understanding food labels Understanding food labels There is lots of info on food ... need to avoid because of food allergies. Other food label terms top In addition to the Nutrition ...

  8. Rutgers Alcohol Problem Index Scores at Age 18 Predict Alcohol Dependence Diagnoses Seven Years Later

    PubMed Central

    Dick, Danielle M.; Aliev, Fazil; Viken, Richard; Kaprio, Jaakko; Rose, Richard J.

    2010-01-01

    Background The Rutgers Alcohol Problem Index (RAPI) is widely used to assess adolescent drinking-related problems. We asked how well RAPI, administered in late adolescence, predicts alcohol diagnoses at age 25 in a 7-year follow-up. Methods At age 18, a population-based sample of Finnish twins completed RAPI by postal questionnaire; 597 (300 male) twins, from pairs discordant and concordant for age 18 RAPI scores, were interviewed at age 25 with the SSAGA, yielding DSM-IIIR diagnoses. Polychoric correlations between RAPI and alcohol diagnoses and symptoms, the area under the response operator characteristic (ROC) curve, and the odds ratio of outcome diagnosis per unit change in adolescent RAPI were analysed. Twin pairs discordant for both adolescent RAPI and adult diagnoses permitted within-family replications for the full sample and separately by sex. Results Nearly half the interviewed twins met diagnostic criteria for alcohol dependency (46.2%) or abuse (1.5%). Age 18 RAPI scores significantly correlated with diagnoses (0.52) and symptom counts (0.55). ROC analysis found a 74% probability that adolescent RAPI scores will be higher among those with an alcohol diagnosis at age 25 than for those without. The odds ratio of outcome alcohol diagnosis per unit increase in adolescent 18 RAPI exceeded 10.0. Within-family comparisons of 117 twin pairs discordant for both age 18 RAPI and age 25 alcohol diagnoses replicated the between-family associations. In both between-family and within-family analyses, RAPI was more predictive of alcohol diagnoses among females. Conclusions Our results offer evidence, including that from informative comparisons of co-twins discordant for both predictor and outcome, that RAPI scores in late adolescence robustly predict alcohol diagnoses in early adulthood. Accordingly, our results also provide new evidence that one pathway to problem drinking in early adulthood is a direct one from problem drinking in adolescence. PMID:21323682

  9. Food mutagens.

    PubMed

    Goldman, Radoslav; Shields, Peter G

    2003-03-01

    Several lines of evidence indicate that diet and dietary behaviors can contribute to human cancer risk. One way that this occurs is through the ingestion of food mutagens. Sporadic cancers result from a gene-environment interactions where the environment includes endogenous and exogenous exposures. In this article, we define environment as dietary exposures in the context of gene-environment interactions. Food mutagens cause different types of DNA damage: nucleotide alterations and gross chromosomal aberrations. Most mutagens begin their action at the DNA level by forming carcinogen-DNA adducts, which result from the covalent binding of a carcinogen or part of a carcinogen to a nucleotide. However the effect of food mutagens in carcinogenesis can be modified by heritable traits, namely, low-penetrant genes that affect mutagen exposure of DNA through metabolic activation and detoxification or cellular responses to DNA damage through DNA repair mechanisms or cell death. There are some clearly identified (e.g., aflatoxin) and suspected (e.g., N-nitrosamines, polycyclic aromatic hydrocarbons or heterocyclic amines) food mutagens. The target organs for these agents are numerous, but there is target-organ specificity for each. Mutagenesis however is not the only pathway that links dietary exposures and cancers. There is growing evidence that epigenetic factors, including changes in the DNA methylation pattern, are causing cancer and can be modified by dietary components. Also DNA damage may be indirect by triggering oxidative DNA damage. When considering the human diet, it should be recognized that foods contain both mutagens and components that decrease cancer risk such as antioxidants. Thus nutritionally related cancers ultimately develop from an imbalance of carcinogenesis and anticarcinogenesis. The best way to assess nutritional risks is through biomarkers, but there is no single biomarker that has been sufficiently validated. Although panels of biomarkers would be the most appropriate, their use as a reflection of target-organ risk remains to be determined. Also even when new biomarkers are developed, their application in target organs is problematic because tissues are not readily available. For now most biomarkers are used in surrogate tissues (e.g., blood, urine, oral cavity cells) that presumably reflect biological effects in target organs. This article reviews the role of food mutagens in mutagenesis and carcinogenesis and how their effects are modified by heritable traits and discusses how to identify and evaluate the effects of food mutagens. PMID:12612183

  10. An Opening Chapter of the First Generation of Artificial Intelligence in Medicine: The First Rutgers AIM Workshop, June 1975

    PubMed Central

    2015-01-01

    Summary The first generation of Artificial Intelligence (AI) in Medicine methods were developed in the early 1970’s drawing on insights about problem solving in AI. They developed new ways of representing structured expert knowledge about clinical and biomedical problems using causal, taxonomic, associational, rule, and frame-based models. By 1975, several prototype systems had been developed and clinically tested, and the Rutgers Research Resource on Computers in Biomedicine hosted the first in a series of workshops on AI in Medicine that helped researchers and clinicians share their ideas, demonstrate their models, and comment on the prospects for the field. These developments and the workshops themselves benefited considerably from Stanford’s SUMEX-AIM pioneering experiment in biomedical computer networking. This paper focuses on discussions about issues at the intersection of medicine and artificial intelligence that took place during the presentations and panels at the First Rutgers AIM Workshop in New Brunswick, New Jersey from June 14 to 17, 1975. PMID:26123911

  11. 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...

  12. 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 ...

  13. Joining Rutgers University, Newark this fall are several new leaders who are bringing new perspectives and new insights to assist with the campus's

    E-print Network

    Neimark, Alexander V.

    won international acclaim for his research, focused on issues of HIV/AIDS, and his scholarship has is a member of the Academic Units and Centers Gain New Space as Rutgers Business School Moves Uptown dignitaries. The new location, which has expanded the campus northward near the Broad Street train station

  14. CORPORATE FINANCE, RCORPORATE FINANCE, RCORPORATE FINANCE, RCORPORATE FINANCE, RUTGERS UNIVERSITYUTGERS UNIVERSITYUTGERS UNIVERSITYUTGERS UNIVERSITY,,,, SPRING 2009SPRING 2009SPRING 2009SPRING 2009 ....

    E-print Network

    CORPORATE FINANCE, RCORPORATE FINANCE, RCORPORATE FINANCE, RCORPORATE FINANCE, RUTGERS of important topics in corporate finance. Although we cannot expect to cover every topic and even all aspects and ideas in modern research in corporate finance. Each student is expected to take short quizzes, present

  15. Rutgers University and Pearson have partnered to build and grow complete online degree programs. The partnership includes five key components: marketing, enrollment services and executive coaching,

    E-print Network

    Neimark, Alexander V.

    . The partnership includes five key components: marketing, enrollment services and executive coaching, technology, learning design, and content creation. Marketing: Pearson has established an online presence for Rutgers package Enterprise reporting analytics ExamGuard (online assessment tool to aid with academic integrity

  16. Learning from Disaster: The Learning Environment of the 2006 Rutgers University Hurricane Katrina Relief Project and How Service Learning Generates Transformative Learning: A Case Study

    ERIC Educational Resources Information Center

    Heilman, Donald C.

    2012-01-01

    Problem: The study primarily focused on how a Service Learning project resulted in a Transformative Learning experience. The sample was drawn from 82 participants from Rutgers University who took part in a week-long alternative Spring Break community service project in New Orleans following Hurricane Katrina in 2006. Interviews were conducted…

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

    E-print Network

    Gustafsson, Torgny

    ix Preface The history of physics and astronomy at Rutgers began in 1771 when Queen's College first, or physics. They probably also studied navigation, including some of the rudiments of astronomy. In the years that followed, advances in physics and astronomy were included in the course of studies. As I was finishing

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

    ERIC Educational Resources Information Center

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

    2010-01-01

    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…

  19. To be presented at the Fourth Int. Workshop on Virtual Rehabilitation (IWVR 2005), Catalina Island, CA, September 2005. The Rutgers Arm: An Upper-Extremity Rehabilitation System in

    E-print Network

    New Jersey, University of Medicine and Dentistry of

    Stroke is one of the leading causes of death and disability worldwide. Its prevalence calls of Java 3D VR exercises, clinical data- base module, and a tele-rehabilitation extension. The Rutgers Arm-rehabilitation portion of training showed that exercise duration, level of diffi- culty and patient motivation, were

  20. Rutgers School of Environmental & Biological Sciences Barbara L. Tangel 11:709:405 Professional Issues in Dietetics, P/NC 1 Davison 229B

    E-print Network

    Chen, Kuang-Yu

    Rutgers School of Environmental & Biological Sciences Barbara L. Tangel 11:709:405 Professional on "Accredited Education Programs" click on "Dietetic Internships" List of all dietetic internships alphabetically by state. Contact information for each internship is linked to the list. b. http

  1. Rutgers Business School Traditional Full-Time MBA program is a traditional masters of business administration degree that prepares students for unparalleled

    E-print Network

    sessions and open houses. Open House 2014 October 11 10:15 am to 3:00 pm 100 Rockafeller Road Livingston Campus *MBA only Contact Phone: 973-353-1234 Email: admit@business.rutgers.edu ROUND 1 ROUND 2 ROUND 3 ROUND 4 Completed Application Due: November 15, 2014 Janua

  2. 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

  3. Office of Information Technology / Social Security Number Disclosure Statement Does Rutgers University -Office of Information Technology (OIT) ask for Social Security

    E-print Network

    Garfunkel, Eric

    Office of Information Technology / Social Security Number Disclosure Statement Does Rutgers University - Office of Information Technology (OIT) ask for Social Security numbers (SSNs)? Currently such schools to provide a disclosure statement telling students how the SSN is used. The text of the Privacy

  4. Food Allergy Diagnosis

    MedlinePLUS

    ... Skip Content Marketing Share this: Main Content Area Food Allergy Diagnosis © iStockphoto On this page Detailed History ... diagnosis of food allergy. back to top Oral food challenge Caution Because oral food challenges can cause ...

  5. Norovirus: Food Handlers

    MedlinePLUS

    ... National Institutes of Health NoroCORE Food Virology For Food Workers Language: English Español (Spanish) Recommend on Facebook ... trabajadores del sector alimentario Norovirus and Working With Food CDC Vital Signs Report Preventing Norovirus Outbreaks, Food ...

  6. Food Processing Minor Food, Agricultural, and Environmental

    E-print Network

    5710 Food Additives 2 Meat Sci 4510 Processed Meats (if not taken above) 3 Restrictions and GeneralFood Processing Minor Food, Agricultural, and Environmental Sciences 8/19/13 Dr. Luis Rodriguez-Saona, Coordinator 327 Parker Building 2015 Fyffe Ct.. 614-292-3339 Rodriguez-Saona.1@osu.edu A minor in food

  7. 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...

  8. Reconnaissance of volatile organic compounds in the subsurface at Rutgers University, Busch Campus, Piscataway Township, New Jersey

    USGS Publications Warehouse

    dePaul, V.T.

    1996-01-01

    During 1991-92, the U.S. Geological Survey conducted a hydrogeologic reconnaissance at a site near the Rutgers University, Busch Campus, Chemical Engineering building, C-Wing. Results of analyses of the soil-gas samples, which were collected at 43 locations, indicated the presence of volatile organic compounds, primarily carbon tetrachloride, near the C-Wing building and about 550 feet downgradient from and southwest of the C-Wing building. Concentrations of the compound in soil-gas samples were highest (2.1 ug/L (micrograms per liter)) along the southwestern wall of the C-Wing building. Ground-water samples were collected at depths as great as 55 feet from five wells and piezometers near the C-Wing building. Samples collected along the southwestern wall of the building also contained the highest concentrations of volatile organic compounds. Concentrations of carbon tetrachloride in the ground-water samples ranged from < 0.35 ug/L to 3,400 ug/L, and concentrations of tetrachloro- ethylene ranged from < 0.28 ug/L to 85 ug/L. Ground-water samples collected at depths of 55 feet or more from two wells located on the Rutgers University Golf Course about 2,400 feet down- gradient from the C-Wing building contained concentrations of tetrachloroethylene as great as 17.7 ug/L. Water levels measured in six wells and six piezometers indicated that the general flow direction in the shallow part of the aquifer is to the southwest of the C-Wing building. An electrical-resistivity survey was conducted by azimuthal resistivity techniques. The results of the survey were consistent with field measurements, and the dominant vertical fractures near the Busch Campus trend northeast. An electromagnetic survey was ineffective as a result of cultural interferences and could not be used to determine the hydrogeologic characteristics of the site.

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

    E-print Network

    Goodman, Robert M.

    such as ­ vector diseases ­ urban sprawl ­ youth at risk ­ food, health, and nutrition ­ environmental assessment exposures · Urban Entomology Environmental and Natural Resources · Alternative fuels · Water quality;8 An Urban Experiment Station · NJAES can help New Jersey's nearly 9 million residents in areas

  10. FOOD NUTRITION HEALTH 402 Functional Foods and Nutraceuticals

    E-print Network

    , usages in Functional Food Formulations Structures Sources Efficacy Short Chain Fatty Acids ResistantFOOD NUTRITION HEALTH 402 Functional Foods and Nutraceuticals Instructor: Dr. David Kitts Department of Food Sciences ­ Food, Nutrition & Health Program Food, Nutrition & Health Building ­ Room 219

  11. Use of Irradiated Foods

    NASA Technical Reports Server (NTRS)

    Brynjolfsson, A.

    1985-01-01

    The safety of irradiated foods is reviewed. Guidelines and regulations for processing irradiated foods are considered. The radiolytic products formed in food when it is irradiated and its wholesomeness is discussed. It is concluded that food irradiation processing is not a panacea for all problems in food processing but when properly used will serve the space station well.

  12. FUNCTIONAL FOODS: AN OVERVIEW

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Functional Foods: Any food, modified food or food ingredient that provides structural, functional or health benefits, thus promoting optimal health, longevity and quality of life, "Food products that provide specific health benefits beyond the traditional nutrients they contain". It is expected th...

  13. Keeping local food affordable

    E-print Network

    Virginia Tech

    Keeping local food affordable: Using your SNAP benefits at a farmers market #12; What do we mean when we say local food? What are the differences between food from the supermarket and food from the farmers market? How are they similar? "Local food" is a term we hear a lot about lately. #12;What

  14. Four Simple Food Safety

    E-print Network

    Neimark, Alexander V.

    cook all meat, poultry, sea- food and eggs before eating. · Keep hot foods hot and cold foods cold. DoFour Simple Steps to Food Safety Cook: To prevent listeriosis, cook to proper temperatures and use cart and in your refrigerator. Don't allow cross contamination between raw and cooked foods. · Are

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

    PubMed

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

    2014-12-01

    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

  16. Rutgers HR Policy Matrix Human Resources Policy Library Prior to 7/1/13 As of 7/1/13 Any Changes Notes

    E-print Network

    Barr, Maureen

    Contracts and the Setting of Certain Salaries 60.1.15 60.3.21 No Conscientious Employee Protection Policy 60.2- Benefits- Rutgers Positions ONLY Educational Benefits 60.2.1 60.2.1 No Athletic Privileges 60.2.2 60 60.3.6 60.3.6 No Medical Leave and Absence without Salary 60.3.7 60.3.7 No Updates and new forms

  17. 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...

  18. Safe Home Food Storage 

    E-print Network

    Van Laanen, Peggy

    2002-08-22

    Proper food storage can preserve food quality and prevent spoilage and food/borne illness. The specifics of pantry, refrigerator and freezer storage are given, along with helpful information on new packaging, label dates, etc. A comprehensive table...

  19. Calcium-Rich Foods

    MedlinePLUS

    ... 130 Waffle 80 g 47 Meat, fish and eggs Food Serving Size Calcium (mg) Egg 50 g 27 Red meat 120 g 7 ... foods Food Serving Size Calcium (mg) Quiche (cheese, eggs) 200 g 212 Omelette with cheese 120 g ...

  20. Arsenic in Food

    MedlinePLUS

    ... Products Food Home Food Foodborne Illness & Contaminants Metals Arsenic Share Tweet Linkedin Pin it More sharing options ... Mercury and Lead in Foods Questions & Answers on Arsenic What is Arsenic? Arsenic is a chemical element ...

  1. Finger Foods for Babies

    MedlinePLUS

    ... Deal With Bullies Pregnant? What to Expect Finger Foods for Babies KidsHealth > Parents > Nutrition & Fitness Center > Healthy ... will accept a new food. Back Continue Finger Foods to Avoid Finger feeding is fun and rewarding ...

  2. Food and Nutrition Service

    MedlinePLUS

    ... Find A Report SNAP WIC Food Distribution Programs Food Security Nutrition Education Program Integrity Child Nutrition Programs Demos/Grant Projects FNS Strategic Plan Other Resources Food & Nutrition Information Center National Agriculture Library National Collaborative ...

  3. FOOD ALLERGY RESEARCH PROGRAM

    E-print Network

    Chisholm, Rex L.

    FOOD ALLERGY RESEARCH PROGRAM INNOVATION ENGINES AT NORTHWESTERN MEDICINE INFLAMMATION, AUTOIMMUNITY, IMMUNOLOGY The growing prevalence of food allergy and the relative lack of treatment options investigation, and mechanistic science, we are striving towards halting the increase in food allergies, ensuring

  4. Mood Food

    PubMed Central

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

    2013-01-01

    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

  5. Space Food Systems Laboratory

    NASA Technical Reports Server (NTRS)

    Perchonok, Michele; Russo, Dane M. (Technical Monitor)

    2001-01-01

    The Space Food Systems Laboratory (SFSL) is a multipurpose laboratory responsible for space food and package research and development. It is located on-site at Johnson Space Center in Building 17. The facility supports the development of flight food, menus, packaging and food related hardware for Shuttle, International Space Station, and Advanced Life Support food systems. All foods used to support NASA ground tests and/or missions must meet the highest standards before they are 'accepted' for use on actual space flights. The foods are evaluated for nutritional content, sensory acceptability, safety, storage and shelf life, and suitability for use in micro-gravity. The food packaging is also tested to determine its functionality and suitability for use in space. Food Scientist, Registered Dieticians, Packaging Engineers, Food Systems Engineers, and Technicians staff the Space Food Systems Laboratory.

  6. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Food additives in standardized foods. 170.10 Section 170.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food...

  7. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    21 Food and Drugs 3 2013-04-01 2013-04-01 false Food additives in standardized foods. 170.10 Section 170.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)...

  8. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    21 Food and Drugs 3 2012-04-01 2012-04-01 false Food additives in standardized foods. 170.10 Section 170.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)...

  9. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    21 Food and Drugs 3 2011-04-01 2011-04-01 false Food additives in standardized foods. 170.10 Section 170.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)...

  10. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    21 Food and Drugs 3 2010-04-01 2009-04-01 true Food additives in standardized foods. 170.10 Section 170.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)...

  11. Food Business Entrepreneurship

    NASA Astrophysics Data System (ADS)

    Weber, Peter

    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.

  12. Dietary Bioactive Functional Foods

    E-print Network

    Powers, Robert

    systems of bioactive food components and additives. Dr. Zhang has a particular interestDietary Bioactive Agents and Functional Foods IMPACTING THE WORLD THREE TIMES A DAY DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY Learn more at foodsci.unl.edu Contact Us 1901 N. 21 ST, PO Box 886205 Food

  13. Prevention of Food Poisoning.

    ERIC Educational Resources Information Center

    Army Quartermaster School, Ft. Lee, VA.

    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…

  14. Presenting Food Science Effectively

    ERIC Educational Resources Information Center

    Winter, Carl K.

    2016-01-01

    While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for…

  15. Personal Food System Mapping

    ERIC Educational Resources Information Center

    Wilsey, David; Dover, Sally

    2014-01-01

    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

  16. FOOD SERVICE Professional Organizations

    E-print Network

    Acton, Scott

    FOOD SERVICE Professional Organizations: National Association of College and University Food National Association of College and University Food Services (NACUFS) conference NACUFS Mid-Atlantic Region of Colleges and University Food Services e-newsletter Social Media: National Association of College

  17. 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.

  18. How to read food labels

    MedlinePLUS

    Food labels tell you the nutrition facts about the foods you buy. Use the food labels to help you choose healthier foods. ... also pay attention to trans fats on any food label. These fats raise "bad" cholesterol and lower your " ...

  19. Preventing and Treating Food Allergy

    MedlinePLUS

    ... food-induced allergic reaction. Preventing a Food Allergy Reaction You can only prevent the symptoms of food ... remove allergens from surfaces. Treating a Food Allergy Reaction © iStockphoto Unintentional Exposure When you have food allergies, ...

  20. Nanosensors for food safety.

    PubMed

    Li, Zhixiong; Sheng, Chenxing

    2014-01-01

    This review summarizes recent research and development of nanosensors applied to the food safety. Since the food safety is directly related to the people's health and life, the food detection has received considerable attentions. However, this food security has emerged in China as a severe problem in recent years. Food safety problems frequently compromised due to formaldehyde, poison vegetables, excessive pesticide residues, etc. These kinds of food contaminations could not be detected efficiently by traditional methods. Applying nanotechnology and nanominerals, various food contaminations can be identified accurately. Therefore nanosensors have been widely used in the food detection. We introduce current research on nanosensors followed by the industrial application of nanosensors. Finally, the challenges for the future food safety using nanosensors are discussed. PMID:24730307

  1. Radioactivity and food

    SciTech Connect

    Olszyna-Marzys, A.E. )

    1990-03-01

    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.

  2. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of...

  3. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of...

  4. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives... the Act, which proposes the inclusion of a food additive in such definition and standard of...

  5. 21 CFR 170.10 - Food additives in standardized foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Food additives in standardized foods. 170.10... (CONTINUED) FOOD ADDITIVES General Provisions § 170.10 Food additives in standardized foods. (a) The... inclusion of a food additive in such definition and standard of identity, the provisions of the...

  6. GEOGRAPHY 288: FOOD SECURITY, FOOD SYSTEMS and GLOBAL CHANGE

    E-print Network

    Lopez-Carr, David

    GEOGRAPHY 288: FOOD SECURITY, FOOD SYSTEMS and GLOBAL CHANGE Winter 2008 Class: W 4:00PM-7:00PM food production, food security and global economic and environmental change. Food production and food and environmental outcomes of agriculture? Part 2 of the seminar (Geog 288 HE) will address: What is food security

  7. Food Science and Nutrition Department of Food Science and Nutrition

    E-print Network

    Food Science and Nutrition Department of Food Science and Nutrition Institute for Food Safety of Food Science and Nutrition (FdSN) at the School of Applied Technology and the Institute for Food Safety and Health (IFSH), with IIT faculty, U.S. Food and Drug Administration (FDA) scientists, and food industry

  8. Food Antimicrobials Nanocarriers

    PubMed Central

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

    2014-01-01

    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

  9. Food Service System

    NASA Technical Reports Server (NTRS)

    1992-01-01

    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.

  10. Food and feed enzymes.

    PubMed

    Fraatz, Marco Alexander; Rühl, Martin; Zorn, Holger

    2014-01-01

    Humans have benefited from the unique catalytic properties of enzymes, in particular for food production, for thousands of years. Prominent examples include the production of fermented alcoholic beverages, such as beer and wine, as well as bakery and dairy products. The chapter reviews the historic background of the development of modern enzyme technology and provides an overview of the industrial food and feed enzymes currently available on the world market. The chapter highlights enzyme applications for the improvement of resource efficiency, the biopreservation of food, and the treatment of food intolerances. Further topics address the improvement of food safety and food quality. PMID:23873095

  11. Is It Food Allergy or Food Intolerance?

    MedlinePLUS

    ... reaction to certain products that are added to food to enhance taste, add color, or protect against the growth of microbes. Compounds such as monosodium glutamate (MSG) and sulfites are tied to reactions that can be confused with food allergy. MSG is a flavor enhancer. When taken ...

  12. Food nanotechnology – an overview

    PubMed Central

    Sekhon, Bhupinder S

    2010-01-01

    Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. EU/WE/global legislation for the regulation of nanotechnology in food are meager. Moreover, current legislation appears unsuitable to nanotechnology specificity. PMID:24198465

  13. Functional Foods for Women's Health.

    ERIC Educational Resources Information Center

    Lindeman, Alice K.

    2002-01-01

    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…

  14. Food Applications and Regulation

    NASA Astrophysics Data System (ADS)

    Gálvez, Antonio; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario

    This chapter deals with food applications of bacteriocins. Regulatory issues on the different possibilities for incorporating bacteriocins as bioprotectants are discussed. Specific applications of bacteriocins or bacteriocin-producing strains are described for main food categories, including milk and dairy products, raw meats, ready-to-eat meat and poultry products, fermented meats, fish and fish products or fermented fish. The last section of the chapter deals with applications in foods and beverages derived from plant materials, such as raw vegetable foods, fruits and fruit juices, cooked food products, fermented vegetable foods and ­fermented beverages. Results obtained for application of bacteriocins in combination with other hurdles are also discussed for each specific case, with a special emphasis on novel food packaging and food-processing technologies, such as irradiation, pulsed electric field treatments or high hydrostatic pressure treatment.

  15. Food allergies (image)

    MedlinePLUS

    ... upon subsequent exposure to the substance. 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 ...

  16. CHAPTER 32. CEREAL FOODS.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    AOAC International is the international professional organization that is largely responsible for the development of analytical chemical methods that apply to food, agriculture, marine organisms, dietary supplements, and food allergens. Methods traditionally arise from the collaborative efforts of ...

  17. New foods for thought

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Recent findings show that genetic material in plant foods may survive digestion, circulate through our bodies, and modulate our gene expression. These findings could alter our understanding of nutrition and genetic regulation, and open up new vistas for engineering foods....

  18. Apollo food technology

    NASA Technical Reports Server (NTRS)

    Smith, M. C., Jr.; Heidelbaugh, N. D.; Rambaut, P. C.; Rapp, R. M.; Wheeler, H. O.; Huber, C. S.; Bourland, C. T.

    1975-01-01

    Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.

  19. Thermodynamics and Frozen Foods.

    ERIC Educational Resources Information Center

    Kerr, William L.; Reid, David S.

    1993-01-01

    The heat content of a food at a given temperature can be described by the thermodynamic property of enthalpy. Presents a method to construct a simple calorimeter for measuring the enthalpy changes of different foods during freezing. (MDH)

  20. Fun With Food Webs

    ERIC Educational Resources Information Center

    Smith, Karl D.

    1977-01-01

    Explains an upper elementary game of tag that illustrates energy flow in food webs using candy bars as food sources. A follow-up field trip to a river and five language arts projects are also suggested. (CS)

  1. Food and Environmental Science.

    ERIC Educational Resources Information Center

    Falvey, Lindsay

    1997-01-01

    Argues that intensive agriculture restricted to suitable lands will be required in the future due to global population growth, declining food prices, and extreme poverty. Discusses the challenge of balancing environmental care with food production. (DDR)

  2. Fast food (image)

    MedlinePLUS

    Fast foods are quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, ...

  3. Fast food tips (image)

    MedlinePLUS

    ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ... challenge to eat healthy when going to a fast food place. In general, avoiding items that are deep ...

  4. Safer Food with Irradiation 

    E-print Network

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

    2003-01-21

    This publication answers questions about food irradiation and how it helps prevent foodborne illnesses. Included are explanations of how irradiation works and its benefits. Irradiation is a safe method of preserving food quality and ensuring its...

  5. Genetically engineered foods

    MedlinePLUS

    ... corn, and soybeans have been genetically altered through biotechnology. Many more foods contain engineered ingredients and more ... FDA.gov. http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm. Last updated July 22, 2014. Accessed ...

  6. Best Food Choices

    MedlinePLUS

    ... Less - 2016-jan-fitness-100-calories.html Food & Fitness Burn 100 Calories in 30 Minutes or Less ... Power of Avocados - 2016-jan-avocados.html Food & Fitness The Power of Avocados Celebrate good fats as ...

  7. Energy in food processing

    SciTech Connect

    Singh, R.P.

    1986-01-01

    This book presents papers on energy conservation is food processing plants. Topics considered include methods of energy accounting, regression analysis, exergy analysis, the selection of electric motors, the measurement of steam flow, energy consumption in food processing systems, energy management, energy requirements in food irradiation, energy conversion methods, heat recovery, waste heat utilization, cogeneration, energy losses, and the economics of energy use in food processing.

  8. Spectroscopic study of food and food toxins

    NASA Astrophysics Data System (ADS)

    King, Gavin; Walsh, James E.; Martin, Suzanne

    2003-03-01

    Fungal infection of food causes billions of dollars of lost revenue per annum as well as health problems, to animals and humans, if consumed in sufficient quantities. Modern food sorting techniques rely on colour or other physical characteristics to filter diseased or otherwise unsuitable foodstuffs from healthy foodstuffs. Their speeds are such that up to 40,000 objects per second can be moved at 4 metres per second, through 1 m wide chutes that offer a wide view for colour and shape sorting. Grain type foods such as coffee or peanuts are often vulnerable to toxic infection from invading fungi. If this happens, then their texture, taste and colour can change. Up to now, only visible wavelengths and colour identification have been used to bulk-sort food, but there has been little research in the ultra violet regions of the spectrum to help identify fungus or toxin infection. This research specifically concentrated on the ultra violet (UV) spectral characteristics of food in an attempt to identify possible spectral changes that occur when healthy food items like peanuts become infected with toxin-producing fungi. Ultimately, the goal is to design, build and construct an optical detection system that can use these 'spectral fingerprints' to more quickly and efficiently detect toxically infected food items.

  9. 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 ...

  10. Food allergy: current concerns.

    PubMed

    Fries, J H

    1981-05-01

    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. PMID:6786145

  11. Addressing Food Allergies

    ERIC Educational Resources Information Center

    DeVoe, Jeanne Jackson

    2008-01-01

    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…

  12. 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...

  13. Food allergy: current concerns

    SciTech Connect

    Fries, J.H.

    1981-05-01

    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.

  14. Food-Processing Wastes.

    PubMed

    Frenkel, Val S; Cummings, Gregg A; Maillacheruvu, K Y; Tang, Walter Z

    2015-10-01

    Literature published in 2014 and early 2015 related to food processing wastes treatment for industrial applications are reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits and vegetables, dairy and beverage, and miscellaneous treatment of food wastes. PMID:26420091

  15. The Biology of Food

    ERIC Educational Resources Information Center

    Bonner, J. Jose

    2004-01-01

    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…

  16. 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...

  17. Designing for Sustainable Food

    E-print Network

    Blevis, Eli

    .H. & Blevis, E. (2010). HCI & sustainable food culture: a design framework for engagement. In Proceedings York, NY, USA, 112-117. Choi, J.H. & Blevis, E. (2011). Advancing Design for Sustainable Food Culturesh c i d Designing for Sustainable Food Practices DRAFT Template & Sparse Example Eli Blevis I694

  18. COMMERCIAL FOODS, MATHEMATICS - I.

    ERIC Educational Resources Information Center

    DORNFIELD, BLANCHE E.

    THE UNDERSTANDING AND MASTERY OF FUNDAMENTAL MATHEMATICS IS A NECESSARY PART OF COMMERCIAL FOODS WORK. THIS STUDENT HANDBOOK WAS DESIGNED TO ACCOMPANY A COMMERCIAL FOODS COURSE AT THE HIGH SCHOOL LEVEL FOR STUDENTS WITH APPROPRIATE APTITUDES AND COMMERCIAL FOOD SERVICE GOALS. THE MATERIAL, TESTED IN VARIOUS INTERESTED CLASSROOMS, WAS PREPARED BY…

  19. FOOD SYSTEM PLANNING FOR

    E-print Network

    Delaware, University of

    LOCAL FOOD SYSTEM POLICY AND PLANNING FOR SUSTAINABILITY FINAL REPORT for the Science, Engineering at the master's and doctoral levels. #12;LOCAL FOOD SYSTEM POLICY AND PLANNING FOR SUSTAINABILITY Final Report with an overview of the efficiency and environmental benefits associated local food systems. The Center for Energy

  20. Food Allergies DEFINITIONS

    E-print Network

    Maxwell, Bruce D.

    tract. EIGHT MAJOR FOOD ALLERGENS Milk Eggs Peanuts Tree Nuts walnuts, almonds, pecans, etc. ­ refer by shellfish, fish, tree nuts, and eggs. Most individuals who have had a reaction ate a food that they thought and separate cooking oils when frying food Start Fresh: Cross-contact: shared pans, fryers, grills, counters

  1. Growing Youth Food Citizens

    ERIC Educational Resources Information Center

    Wright, Wynne; Nault, Katherine

    2013-01-01

    How can youth be educated and empowered to become responsible food citizens? Evidence from a university-community partnership with youth in Michigan is presented to illuminate participatory approaches to youth engagement in food systems. We found that youth have valuable knowledge to enhance our understanding of food environments. At the same…

  2. Food Stamps and Nutrition.

    ERIC Educational Resources Information Center

    Clarkson, Kenneth W.

    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…

  3. Allergenicity of processed food.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food allergies have become a major public health issue in many countries. In the U.S. it is estimated that approximately 150 individuals die each year from accidental ingestion of an allergic food. As a result, the federal government recently passed the food allergen labeling law which went into ef...

  4. Agricultural and Food Sciences

    E-print Network

    Faculty of Agricultural and Food Sciences (FAFS) #12;76 Faculty of Agricultural and Food Sciences (FAFS) Undergraduate Catalogue 2015­16 Faculty of Agricultural and Food Sciences (FAFS) Officers Studies, Agri-Business Program Mohamad Talal Farran Coordinator of Undergraduate Studies Historical

  5. Agricultural and Food Sciences

    E-print Network

    Faculty of Agricultural and Food Sciences (FAFS) #12;86 Faculty of Agricultural and Food Sciences (FAFS) Undergraduate Catalogue 2014­15 Faculty of Agricultural and Food Sciences (FAFS) Officers of Undergraduate Studies, Nutrition and Dietetics Program Jad Chaaban Coordinator of Undergraduate Studies, Agri

  6. LIVINGSTON FOOD RESOURCE CENTER

    E-print Network

    Dyer, Bill

    LIVINGSTON FOOD RESOURCE CENTER Addressing the root causes of hunger and poverty in Livingston and Park County #12;Leveraging food production, processing, and distribution to drive local economic development LIVINGSTON FOOD RESOURCE CENTER #12;Offering meeting space for community gatherings LIVINGSTON

  7. Land and Food Systems 250 LAND, FOOD AND COMMUNITY I

    E-print Network

    in an environmentally, socially and economically sustainable manner to community food security for successful participation in food security and sustainability initiatives. Upon 1 Land and Food Systems 250 LAND, FOOD AND COMMUNITY I Faculty

  8. Diagnosis of Food Allergy.

    PubMed

    Chinthrajah, Rebecca Sharon; Tupa, Dana; Prince, Benjamin T; Block, Whitney Morgan; Rosa, Jaime Sou; Singh, Anne Marie; Nadeau, Kari

    2015-12-01

    The prevalence of food allergies has been on the increase over the last 2 decades. Diagnosing food allergies can be complicated, as there are multiple types that have distinct clinical and immunologic features. Food allergies are broadly classified into immunoglobulin E (IgE)-mediated, non-IgE-mediated, or mixed food allergic reactions. This review focuses on the clinical manifestations of the different categories of food allergies and the different tests available to guide the clinician toward an accurate diagnosis. PMID:26456439

  9. EPOK Centre for Organic Food & Farming ORGANIC FOOD

    E-print Network

    EPOK ­ Centre for Organic Food & Farming ORGANIC FOOD ­ food quality and potential health effects: SLU, EPOK ­ Centre for Organic Food & Farming Lay-out: Pelle Fredriksson, SLU, EPOK Photo, cover: i.slu.se/epok/english #12;ORGANIC FOOD ­ food quality and potential health effects Publishing year: 2015, Uppsala Publisher

  10. 1 Food Safety Policy July 2010 Food Safety Policy

    E-print Network

    Sussex, University of

    1 Food Safety Policy July 2010 Food Safety Policy Food Safety Policy 19.7.2010 19.7.2014 #12;2 Food 5. Organisational Responsibilities 6. The Legal References 7. Glossary of Terms #12;3 Food Safety Policy July 2010 Food Safety Policy 1. Introduction 1.1 The University has a duty to assess the risks

  11. Go, Slow, and Whoa Foods

    MedlinePLUS

    ... quick tips for seasonal health, safety and fun Go, Slow, and Whoa Foods Past Issues / Summer 2007 ... of California and Flaghouse, Inc. 2002 Food Group GO Almost anytime foods SLOW Sometimes foods WHOA Once ...

  12. Food Protection Has Many Facets

    ERIC Educational Resources Information Center

    Walker, Bailus, Jr.; And Others

    1972-01-01

    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)

  13. Food Safety for Warmer Weather

    MedlinePLUS

    ... Fight Off Food Poisoning Food Safety for Warmer Weather In warm-weather months, who doesn’t love to get outside ... to keep foods safe to eat during warmer weather. If you’re eating or preparing foods outside, ...

  14. [Multiple food allergy].

    PubMed

    Pinheiro, Adriana; Prates, Sara

    2011-01-01

    Multiple food allergy is an adverse immune response to more than one food. When a child is allergic to a great number of foods, the clinical picture can be serious and the eviction of the implied allergens leads to important dietary restrictions. We describe the case of a 4-year-old child with serious atopic eczema and multiple food allergy. At 8 months she presented positive specific Imunoglobulin (Ig)E for milk, wheat, rye, barley, gluten, soy, egg (yolk and white) and initiated eviction of these foods. At 20 months she tried to introduce wheat but suspended after aggravation of atopic eczema. At 3 years old, she had anaphylaxis after contact with cheese. At 4 years old she keeps eviction of milk, egg, wheat, gluten, barley and rye. Food restrictions in these patients are high, demanding a rigorous control of foods ingested to prevent both adverse reactions and nutricional deficits. Multidisciplinary approach is important. PMID:22015034

  15. Modeling the Severity of Drinking Consequences in First-Year College Women: An Item Response Theory Analysis of the Rutgers Alcohol Problem Index*

    PubMed Central

    Cohn, Amy M.; Hagman, Brett T.; Graff, Fiona S.; Noel, Nora E.

    2011-01-01

    Objective: The present study examined the latent continuum of alcohol-related negative consequences among first-year college women using methods from item response theory and classical test theory. Method: Participants (N = 315) were college women in their freshman year who reported consuming any alcohol in the past 90 days and who completed assessments of alcohol consumption and alcohol-related negative consequences using the Rutgers Alcohol Problem Index. Results: Item response theory analyses showed poor model fit for five items identified in the Rutgers Alcohol Problem Index. Two-parameter item response theory logistic models were applied to the remaining 18 items to examine estimates of item difficulty (i.e., severity) and discrimination parameters. The item difficulty parameters ranged from 0.591 to 2.031, and the discrimination parameters ranged from 0.321 to 2.371. Classical test theory analyses indicated that the omission of the five misfit items did not significantly alter the psychometric properties of the construct. Conclusions: Findings suggest that those consequences that had greater severity and discrimination parameters may be used as screening items to identify female problem drinkers at risk for an alcohol use disorder. PMID:22051212

  16. FoodQuest for Health.

    ERIC Educational Resources Information Center

    Joseph, Linda C.

    2000-01-01

    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)

  17. 2013 Volume 25 Issue 1 Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture,

    E-print Network

    Neimark, Alexander V.

    for no more than 2 hours to prevent food spoilage. · A full refrigerator (door closed) will stay cold sheet) ­ Uncut, fresh fruit and vegetables such as apples, oranges, carrots, peppers, and broccoli

  18. Robert M. Goodman, a plant biologist and virologist by training, is an expert on soil microorganisms and plant disease. Prior to assuming his decanal duties at Rutgers, Goodman was a professor of plant pathology and environmental studies at the

    E-print Network

    Goodman, Robert M.

    Robert M. Goodman, a plant biologist and virologist by training, is an expert on soil microorganisms and plant disease. Prior to assuming his decanal duties at Rutgers, Goodman was a professor acidobacterium. He and collaborators also pioneered the field now known as "metagenomics." Goodman's work has

  19. NJALDP graduates at the Rutgers EcoComplex in June. Seated, LR, are President, New Jersey Agricultural Society William Griffin; New Jersey Secretary of Agriculture Douglas Fisher; Executive Dean of Agriculture and

    E-print Network

    Vetriani, Costantino

    Agricultural Society William Griffin; New Jersey Secretary of Agriculture Douglas Fisher; Executive Dean of Agriculture and Natural Resources at Rutgers Robert M. Goodman; President, New Jersey Farm Bureau Rich, associate director, NJAES Farm Programs. Report to the New Jersey State Board of Agriculture August 2011 New

  20. Food irradiation and sterilization

    NASA Astrophysics Data System (ADS)

    Josephson, Edward S.

    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 70-80°C (bacon to 53°C) 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 (-40°C to -20°C). 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.

  1. Radioactivity and foods

    SciTech Connect

    Olszyna-Marzys, A.E. )

    1991-01-01

    The purpose of this article is to describe and contrast two relationships between radiation and food--on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undersirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chenobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods.

  2. Mood, food, and obesity

    PubMed Central

    Singh, Minati

    2014-01-01

    Food is a potent natural reward and food intake is a complex process. Reward and gratification associated with food consumption leads to dopamine (DA) production, which in turn activates reward and pleasure centers in the brain. An individual will repeatedly eat a particular food to experience this positive feeling of gratification. This type of repetitive behavior of food intake leads to the activation of brain reward pathways that eventually overrides other signals of satiety and hunger. Thus, a gratification habit through a favorable food leads to overeating and morbid obesity. Overeating and obesity stems from many biological factors engaging both central and peripheral systems in a bi-directional manner involving mood and emotions. Emotional eating and altered mood can also lead to altered food choice and intake leading to overeating and obesity. Research findings from human and animal studies support a two-way link between three concepts, mood, food, and obesity. The focus of this article is to provide an overview of complex nature of food intake where various biological factors link mood, food intake, and brain signaling that engages both peripheral and central nervous system signaling pathways in a bi-directional manner in obesity. PMID:25225489

  3. Space Station Food System

    NASA Technical Reports Server (NTRS)

    Thurmond, Beverly A.; Gillan, Douglas J.; Perchonok, Michele G.; Marcus, Beth A.; Bourland, Charles T.

    1986-01-01

    A team of engineers and food scientists from NASA, the aerospace industry, food companies, and academia are defining the Space Station Food System. The team identified the system requirements based on an analysis of past and current space food systems, food systems from isolated environment communities that resemble Space Station, and the projected Space Station parameters. The team is resolving conflicts among requirements through the use of trade-off analyses. The requirements will give rise to a set of specifications which, in turn, will be used to produce concepts. Concept verification will include testing of prototypes, both in 1-g and microgravity. The end-item specification provides an overall guide for assembling a functional food system for Space Station.

  4. Reducing food losses by intelligent food logistics.

    PubMed

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

    2014-06-13

    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

  5. Reducing food losses by intelligent food logistics

    PubMed Central

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

    2014-01-01

    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

  6. Urban Food Initiative

    SciTech Connect

    Buluswar, Shashi

    2015-05-06

    Shashi Buluswar, Berkeley Lab's Executive Director of the Institute for Globally Transformative Technologies (LIGTT) discusses the issue of urban food deserts and malnutrition in American inner cities.

  7. Food, ethics and aesthetics.

    PubMed

    Tivadar, Blanka; Luthar, Breda

    2005-04-01

    The authors test the popular thesis of some of the most influential theorists of contemporary societies about the erosion of the social structuring of consumption choices and their consequent individualisation in westernised societies, using the example of food practices. The analysis is based on data obtained from a random sample of the Slovenian population within a research project entitled 'Lifestyles in a Mediated Society.' The aims of the analysis were: (a) to explore the role of socio-demographic variables in food practices, and (b) to discover the inherent logic that motivates each particular set of food practices and which makes them meaningful for the individual, by studying an association of respondents' food practices with their worldview and cultural consumption. A cluster analysis revealed six food cultures (Male traditionalists, Yes-sayers, Male modernists, Weight-watchers, Carefree hedonists, and Health-conscious hedonists) lying along a continuum where traditionalism occupies one end and post-traditionalism the other. The authors conclude that although two out of six food cultures crosscut socio-demographic affiliations and transform food consumption into a constituent part of a lifestyle as an identity project, there is still a significant influence of socio-demographic characteristics (particularly gender and formal education) on food practices in contemporary Slovenia. Furthermore, significant associations exist between food practices, on the one hand, and the respondent's worldview and cultural consumption, on the other. PMID:15808896

  8. International food patterns for space food

    NASA Technical Reports Server (NTRS)

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

    1989-01-01

    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.

  9. FNH 301 FOOD CHEMISTRY I Principles of Food Chemistry

    E-print Network

    FNH 301 FOOD CHEMISTRY I Principles of Food Chemistry Instructor: Dr. David Kitts Department-822-5143; Email: david.kitts@ubc.ca Evaluation: Distribution of marks for final grade in Food Chemistry: Midterm Science [301] ­ Food Chemistry Course Objectives: To teach students the principles of food chemistry

  10. `Environment and Food' or Population, Health, Environment, and Food?

    E-print Network

    Lopez-Carr, David

    's manuscript ­ and a food security expert (Anna) having worked many years at the FAO, we are delighted the connection between food and human population and consump- tion dynamics, energy security, food sovereignty`Environment and Food' or Population, Health, Environment, and Food? Anna López-Carr and David

  11. Phytosanitary Heat Treatments

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This book chapter by Neil Heather and Guy Hallman, in “Pest Management and Phytosanitary Trade Barriers,” CABI Press, deals with disinfestations of food commodities. Disinfestation of food commodities with heat to satisfy phytosanitary requirements has the advantage of freedom from chemical residue...

  12. Rethinking brain food

    Technology Transfer Automated Retrieval System (TEKTRAN)

    If omega-3 (n-3) fatty acids are the functional food du jour, then that "jour" must first have been the 5th day of creation (according to Genesis 1:21), when the marine fish were created and exhorted to be fruitful and multiply. The exact time when these marine species became "brain food" for peopl...

  13. Food and mood.

    PubMed

    Ottley, C

    A number of specific nutrients and other active substances in foods are thought to have a direct impact on mood. Carol Ottley explores the evidence linking food with aspects of mood and behaviour. Areas covered include premenstrual syndrome, chocolate craving, mood swings, and how we eat in relation to specific mood states such as fear, happiness and anxiety. PMID:11971416

  14. Food Service Employee.

    ERIC Educational Resources Information Center

    Texas Tech. Univ., Lubbock. School of Home Economics.

    This course of study for the food service employee is one of a series available for use by teacher- coordinators and students in Grade 11 and 12 home economics cooperative education programs. Based on job analysis interviews with food service personnel, it was prepared by teachers and Instructional Materials Center staff, field-tested, and revised…

  15. Cafeteria Food. Research Brief

    ERIC Educational Resources Information Center

    Walker, Karen

    2005-01-01

    Currently, high school students account for 60% of food sold in cafeterias. School lunches should provide 33% of the students' energy intake, however, according to some research, it was found that it tends to only provide 19% because of the sale of "competitive" foods. Research by the U.S. Department of Agriculture found that girls ages 14-18 eat…

  16. Naturally Occurring Food Toxins

    PubMed Central

    Dolan, Laurie C.; Matulka, Ray A.; Burdock, George A.

    2010-01-01

    Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies through the creative use of specifications, action levels, tolerances, warning labels and prohibitions. Manufacturers have also played a role by setting limits on certain substances and developing mitigation procedures for process-induced toxins. Regardless of measures taken by regulators and food producers to protect consumers from natural food toxins, consumption of small levels of these materials is unavoidable. Although the risk for toxicity due to consumption of food toxins is fairly low, there is always the possibility of toxicity due to contamination, overconsumption, allergy or an unpredictable idiosyncratic response. The purpose of this review is to provide a toxicological and regulatory overview of some of the toxins present in some commonly consumed foods, and where possible, discuss the steps that have been taken to reduce consumer exposure, many of which are possible because of the unique process of food regulation in the United States. PMID:22069686

  17. [Chemical food contaminants].

    PubMed

    Schrenk, D

    2004-09-01

    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

  18. Perspective on food irradiation

    SciTech Connect

    Not Available

    1987-02-01

    Recent US Food and Drug Administration approval of irradiation treatment for fruit, vegetables and pork has stimulated considerable discussion in the popular press on the safety and efficacy of irradiation processing of food. This perspective is designed to summarize the current scientific information available on this issue.

  19. Food for Thought.

    ERIC Educational Resources Information Center

    Harriman, Cliff; And Others

    This document describes "Food for Thought," a multidisciplinary project for grades 5 through 8, using nutrition as a focal point. The program focuses on the popular topic of food to make the study of different cultures and historic periods more relevant. In the program students research the diets and prepare the meals of cultures they are…

  20. Yersiniosis and food safety

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This special issue of journal of food pathogens was designed to share some of the interested scientific studies published on yersiniosis, a foodborne outbreak associated with consumption of food contaminated with Yersinia. In this issue, the focus was on yersiniosis related foodborne illnesses, beh...

  1. Food Service Fundamentals.

    ERIC Educational Resources Information Center

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on food service fundamentals is designed to provide a general background in the basic aspects of the food service program in the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific information for MCI…

  2. Food Redistribution as Optimization

    E-print Network

    Phillips, Caleb; Higbee, Becky

    2011-01-01

    In this paper we study the simultaneous problems of food waste and hunger in the context of the possible solution of food (waste) rescue and redistribution. To this end, we develop an empirical model that can be used in Monte Carlo simulations to study the dynamics of the underlying problem. Our model's parameters are derived from a unique data set provided by a large food bank and food rescue organization in north central Colorado. We find that food supply is a non-parametric heavy-tailed process that is well-modeled with an extreme value peaks-over-threshold model. Although the underlying process is stochastic, the basic approach of food rescue and redistribution appears to be feasible both at small and large scales. The ultimate efficacy of this model is intimately tied to the rate at which food expires and hence the ability to preserve and quickly transport and redistribute food. The cost of the redistribution is tied to the number and density of participating suppliers, and costs can be reduced (and supp...

  3. Food Service Management

    NASA Technical Reports Server (NTRS)

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

    1985-01-01

    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.

  4. Food-borne Zoonoses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Background: The awareness of food borne illness has shifted over the years as international agribusiness and transportation have steadily increased. At least 30 food borne agents have been identified, with one-third emerging in the last 3 decades. Despite an increased emphasis on control measures, t...

  5. Designing for Sustainable Food

    E-print Network

    Blevis, Eli

    .H. & Blevis, E. (2010). HCI & sustainable food culture: a design framework for engagement. In Proceed- ingsh c i d Designing for Sustainable Food Practices DRAFT Template & Sparse Example LASTNAME Firstname review--or secondary research, and (iii) collections--or knowl- edge about cultural forms. Insights

  6. Food Crystalization and Eggs

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food Crystalization and Eggs Deana R. Jones, Ph.D. USDA Agricultural Research Service Egg Safety and Quality Research Unit Athens, Georgia, USA Deana.Jones@ars.usda.gov Sugar, salt, lactose, tartaric acid and ice are examples of constituents than can crystallize in foods. Crystallization in a foo...

  7. Rebuilding the Food Pyramid.

    ERIC Educational Resources Information Center

    Willet, Walter C.; Stampfer, Meir J.

    2003-01-01

    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)

  8. Functional foods innovations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The aim of the Dairy and Functional Foods Research Unit (DFFRU), ERRC, ARS, USDA, is to improve human health and well being by developing functional food and consumer products that utilize milk and fruit and vegetable processing residues of specialty crops. Major research approaches involve: biotec...

  9. Niigugim Qalgadangis (Atkan Food).

    ERIC Educational Resources Information Center

    Dirks, Moses; Dirks, Lydia

    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…

  10. Food Stamps: A Bibliography.

    ERIC Educational Resources Information Center

    Cameron, Colin; And Others

    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…

  11. Food industry scoping study

    SciTech Connect

    Not Available

    1990-03-01

    This Scoping Study provides an analysis of market and economic forces affecting food industry manufacturing processes, and the current and potential role of electrotechnologies in improving productivity and competitiveness. The research and development activities of food trade associations and research institutions are examined. EPRI-sponsored activities and utility programs affecting food industry customers are reviewed. These analyses indicate that significant opportunities exist for the application of various electrotechnologies in most food processing sectors. Due to the processing methods, energy use characteristics and industry growth trends, the dairy, fruit and vegetables, grain and beverage processing sectors present the most promising applications. However, not all of this potential is being effectively tapped. utilities need better-defined programs to help their food industry customers identify efficient energy utilization options and technologies. The appropriate use of electrotechnologies could help improve food industry productivity, processing efficiency and product quality. This Scoping Study recommends the establishment of an EPRI food electrotechnology office. The office will work with affiliated organizations in major food processing regions to design education and technical support, R D and technology transfer programs for EPRI-member utilities. 24 figs., 23 tabs.

  12. Trends in Food Packaging.

    ERIC Educational Resources Information Center

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  13. [Problems of food authenticity].

    PubMed

    Czerwiecki, Ludwik

    2004-01-01

    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

  14. Food allergy in children

    PubMed Central

    Baral, V; O'B, H

    2005-01-01

    Food allergy is being increasingly recognised with the highest prevalence being in preschool children. Pathogenesis varies so diagnosis rests on careful history and clinical examination, appropriate use of skin prick and serum-specific IgE testing, food challenge, and supervised elimination diets. A double blind placebo controlled food challenge is the gold standard diagnostic test. Avoidance of the allergenic food is the key towards successful management. IgE mediated food allergy may present as a potentially fatal anaphylactic reaction, and management consists of the appropriate use of adrenaline (epinephrine) and supportive measures. Sensitisation remains a key target for intervention. Disease modifying agents are currently under trial for managing difficult allergies. Management requires a multidisciplinary approach and follow up. PMID:16272231

  15. Food Safety, Farm to Fork.

    ERIC Educational Resources Information Center

    Jones, Rebecca

    1998-01-01

    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…

  16. Food Labels Tell the Story!

    MedlinePLUS

    ... page Share From the Label to the Table! Food Labels Tell the Story! What is in food? Food provides your body with all of the ... your food choices. Nutrition Facts—the Labels on Food Products Beginning in 1994, the US government began ...

  17. Be Food Safe: Protect Yourself from Food Poisoning

    MedlinePLUS

    ... this? Submit Button Past Emails CDC Features Be Food Safe: Protect Yourself from Food Poisoning Recommend on Facebook Tweet Share Compartir Most ... had diarrhea for more than 3 days. Be Food-Safe Savvy: Know the Risks and Rules Everyone ...

  18. Comment on "Bayesian evidence: can we beat MultiNest using traditional MCMC methods", by Rutger van Haasteren (arXiv:0911.2150)

    E-print Network

    Feroz, F; Trotta, R

    2010-01-01

    In arXiv:0911.2150, Rutger van Haasteren seeks to criticize the nested sampling algorithm for Bayesian data analysis in general and its MultiNest implementation in particular. He introduces a new method for evidence evaluation based on the idea of Voronoi tessellation and requiring samples from the posterior distribution obtained through MCMC based methods. He compares its accuracy and efficiency with MultiNest, concluding that it outperforms MultiNest in several cases. This comparison is completely unfair since the proposed method can not perform the complete Bayesian data analysis including posterior exploration and evidence evaluation on its own while MultiNest allows one to perform Bayesian data analysis end to end. Furthermore, their criticism of nested sampling (and in turn MultiNest) is based on a few conceptual misunderstandings of the algorithm. Here we seek to set the record straight.

  19. Comment on "Bayesian evidence: can we beat MultiNest using traditional MCMC methods", by Rutger van Haasteren (arXiv:0911.2150)

    E-print Network

    F. Feroz; M. P. Hobson; R. Trotta

    2010-01-08

    In arXiv:0911.2150, Rutger van Haasteren seeks to criticize the nested sampling algorithm for Bayesian data analysis in general and its MultiNest implementation in particular. He introduces a new method for evidence evaluation based on the idea of Voronoi tessellation and requiring samples from the posterior distribution obtained through MCMC based methods. He compares its accuracy and efficiency with MultiNest, concluding that it outperforms MultiNest in several cases. This comparison is completely unfair since the proposed method can not perform the complete Bayesian data analysis including posterior exploration and evidence evaluation on its own while MultiNest allows one to perform Bayesian data analysis end to end. Furthermore, their criticism of nested sampling (and in turn MultiNest) is based on a few conceptual misunderstandings of the algorithm. Here we seek to set the record straight.

  20. Montana State University 1 Sustainable Food &

    E-print Network

    Maxwell, Bruce D.

    opportunities in agricultural business, public health and community food security, natural resource conservation. Having a better understanding of the interconnections among food production, food policy, food security security, public health, Extension education, food and nutrition policy and education, food enterprise

  1. DIMACS Center Rutgers University

    E-print Network

    ", mentoring students and postdocs, organizing workshops James Abello, DIMACS, engaging in the research with James Abello and graduate student David Millman. Megan Murray, Harvard School of Public Health; Member&T State University Denis Mollison, Heriot-Watt University DIMACS/DyDAn Research Project on Potential Uses

  2. DIMACS Center Rutgers University

    E-print Network

    for Occupational Health, South Aftica Ramesh Bharuthram, University of the Witwatersrand Joris Borgdorff, SACEMA and University of Pittsburgh John Davies, University of the Witwatersrand Bassidy Dembele, Howard University, University of Manitoba Bao-Zhu Guo, University of the Witwatersrand Swati Gupta, Merck Research Laboratories

  3. DIMACS Center Rutgers University

    E-print Network

    : Larry Cox, CDC Brenda Latka, DIMACS Fred Roberts, DIMACS Workshop: Theft in E-Commerce: Content and E-Commerce Dates: May 5 - 6, 2005 Organizer: Brian LaMacchia, Microsoft Graduate students who have

  4. DIMACS Center Rutgers University

    E-print Network

    participated in the program planning and workshops. AT&T Labs - Research: Facilities; Personnel Exchanges the organization participated in the program planning and workshops. Princeton University: Facilities; Personnel planning and workshops. Avaya Labs: Facilities; Personnel Exchanges Partner organization of DIMACS

  5. Polyphenol-Rich Rutgers Scarlet Lettuce Improves Glucose Metabolism and Liver Lipid Accumulation in Diet Induced Obese C57BL/6 Mice

    PubMed Central

    Cheng, Diana M.; Pogrebnyak, Natalia; Kuhn, Peter; Poulev, Alexander; Waterman, Carrie; Rojas-Silva, Patricio; Johnson, William D.

    2014-01-01

    Objective The aims of the following experiments were to characterize anti-diabetic in vitro and in vivo activity of the polyphenol-rich aqueous extract of Rutgers Scarlet Lettuce. Materials / Methods Rutgers Scarlet Lettuce (RSL) extract (RSLE) and isolated compounds were evaluated for inhibitory effects on glucose production as well as tumor necrosis factor alpha (TNF?)-dependent inhibition of insulin activity in H4IIE rat hepatoma cells. Additionally, high fat diet-induced obese mice were treated with RSLE (100 or 300 mg/kg), Metformin (250 mg/kg) or vehicle (water) for 28 days by oral administration and insulin and oral glucose tolerance tests were conducted. Tissues were harvested at the end of the study and evaluated for biochemical and physiological improvements in metabolic syndrome conditions. Results A polyphenol-rich RSLE, containing chlorogenic acid, cyanidin malonyl-glucoside and quercetin malonyl-glucoside, was produced by simple boiling water extraction at pH 2. In vitro, RSLE and chlorogenic acid demonstrated dose-dependent inhibition of glucose production. In vivo, RSLE treatment improved glucose metabolism measured by oral glucose tolerance tests, but not insulin tolerance tests. RSLE treated groups had a lower ratio of liver weight to body weight as well as decreased total liver lipids compared to control group after 28 days of treatment. No significant differences in plasma glucose, insulin, cholesterol, and triglycerides were observed with RSLE treated groups compared to vehicle control. Conclusion RSLE demonstrated anti-diabetic effects in vitro and in vivo and may improve metabolic syndrome conditions of fatty liver and glucose metabolism. PMID:24985107

  6. Introduction to Food Analysis

    NASA Astrophysics Data System (ADS)

    Nielsen, S. Suzanne

    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.

  7. [Chemical contaminants in food].

    PubMed

    Coduro, E

    1986-12-01

    Due to a direct material linking between environment and man via breath, food and potable water, toxic substances have always been in the food of man, only modern analytical methods have made it possible to safely register concentrations in the ppb-range and below. This is why we discover more and more potential hazardous substances in food, becoming conscious of the full extent of contamination more and more. Such concentrations make a toxicological evaluation very difficult, most of all when a long-term effect is concerned. There are different reasons for the occurrence of toxic substances in our food. Substances occurring naturally in food like trypsin inhibitors, solanine and cumarin. Substances that are added to food purposely. To these belong artificial dyes and sweetening agents, sulphur dioxide and pesticides resp. herbicides. Substances that are formed during the production, preparation or storage of food like polycyclic aromatic hydrocarbons, peroxides of unsaturated fatty acids, mycotoxins and nitrosamines. Substances that are taken in due to environmental influences, considering primarily the toxic heavy metals lead, cadmium and mercury as well as polychlorinated biphenyls (PCBs). Legislative authorities have taken numerous steps to protect the consumer against food that is detrimental to his health, based mainly on the so-called "principle of prohibition" that stands for the general prohibition of additives as long as they are not formally permitted. The fundamental prohibition of the "Lebensmittel- und Bedarfsgegenständegesetz" (law for food and requirements) to produce or handle food in such a way that its consumption is qualified to harm the health of the consumer, has an extensive protective effect. This effect is supported by regulation for additives and special directives. An important group of possibly toxic substances in our food are pesticides and their residues. In 1985 1839 pesticides based on 302 active components were officially admitted in the Federal Republic of Germany, 40% of these as herbicides, 23% as insecticides. The investigations of the food control authorities are oriented on the regulation of maximum amounts for pesticides which includes maximum values for about 470 active substances. There is a report on special investigations of the "Landesuntersuchungsamt" (office for the investigation of food and requirements).(ABSTRACT TRUNCATED AT 400 WORDS) PMID:3107271

  8. 2012 Volume 24 Issue3 Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture,

    E-print Network

    Neimark, Alexander V.

    to School Lunches 1-2 Know the Facts! Understanding Diabetes Risk in Children 3,8 Foods that Fight Dementia to school means packing lunches in some families. Children want their lunch to be tasty and quick to eat and eating at once. Children are eager to talk with friends and anxious to get to recess. Research shows

  9. Increasing variety of foods consumed by blending nonpreferred foods into preferred foods.

    PubMed Central

    Mueller, Michael M; Piazza, Cathleen C; Patel, Meeta R; Kelley, Michael E; Pruett, Angela

    2004-01-01

    A treatment with differential or noncontingent reinforcement and nonremoval of the spoon increased the acceptance of one or two of 16 foods for 2 participants with severe food refusal. These differential levels of acceptance were demonstrated empirically in an ABAB design in which A was the presentation of the accepted (preferred) foods and B was the presentation of foods the participants refused (nonpreferred foods). Subsequently, we implemented a blending treatment that consisted of mixing (blending) nonpreferred foods into preferred foods in various ratios (e.g., 10% nonpreferred/90% preferred, 20% nonpreferred/80% preferred). We then presented nonpreferred foods that had been exposed to blending to determine if consumption of nonpreferred foods would increase following the blending treatment. We also conducted periodic reversals in which we presented nonpreferred foods that had not been exposed to the blending treatment. Following initial implementation of the blending treatment, consumption was high for nonpreferred foods that had been blended and low for nonpreferred foods that had not been blended. Consumption increased for all foods (i.e., foods that had been exposed to blending and foods that had not been exposed to blending) after seven or eight foods had been exposed to the blending treatment. Thus, the variety of foods consumed by the participants increased from one or two to 16. These results are discussed in terms of stimulus fading, conditioned food preferences, and escape extinction. DESCRIPTORS: conditioned food preferences, food refusal, negative reinforcement, stimulus fading PMID:15293635

  10. Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

    ERIC Educational Resources Information Center

    Francis, Sarah L.

    2014-01-01

    The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

  11. Food Processing Control

    NASA Technical Reports Server (NTRS)

    1997-01-01

    When NASA started plarning for manned space travel in 1959, the myriad challenges of sustaining life in space included a seemingly mundane but vitally important problem: How and what do you feed an astronaut? There were two main concerns: preventing food crumbs from contaminating the spacecraft's atmosphere or floating into sensitive instruments, and ensuring complete freedom from potentially catastrophic disease-producing bacteria, viruses, and toxins. To solve these concerns, NASA enlisted the help of the Pillsbury Company. Pillsbury quickly solved the first problem by coating bite-size foods to prevent crumbling. They developed the hazard analysis and critical control point (HACCP) concept to ensure against bacterial contamination. Hazard analysis is a systematic study of product, its ingredients, processing conditions, handling, storage, packing, distribution, and directions for consumer use to identify sensitive areas that might prove hazardous. Hazard analysis provides a basis for blueprinting the Critical Control Points (CCPs) to be monitored. CCPs are points in the chain from raw materials to the finished product where loss of control could result in unacceptable food safety risks. In early 1970, Pillsbury plants were following HACCP in production of food for Earthbound consumers. Pillsbury's subsequent training courses for Food and Drug Administration (FDA) personnel led to the incorporation of HACCP in the FDA's Low Acid Canned Foods Regulations, set down in the mid-1970s to ensure the safety of all canned food products in the U.S.

  12. Food Allergy Treatment for Hyperkinesis.

    ERIC Educational Resources Information Center

    Rapp, Doris J.

    1979-01-01

    Eleven hyperactive children (6 to 15 years old) were treated with a food extract after titration food allergy testing. They remained improved for 1 to 3 months while ingesting the foods to which they were sensitive. (Author)

  13. Food and Nutrition Information Center

    MedlinePLUS

    ... Search Tips Browse By Subject Dietary Guidance Lifecycle Nutrition Diet and Disease Food Composition Food Safety Weight and Obesity Food Labeling Dietary Supplements Nutrition Assistance Programs Surveys, Reports and Research Professional and ...

  14. Food Exemption Request Organization Information

    E-print Network

    ): ___________________________________________________________________________________________________________________________________________ ___________________________________________________________________________________________________________________________________________ Only homemade food may be provided by your organization. Initial ______ No prepared food may for assistance. Initial ______ Only homemade food may be sold as a fundraiser. Initial ______ All trash must

  15. Calcium Content of Common Foods

    MedlinePLUS

    ... Disorders - Osteoporosis - Prevention - Calcium - Calcium content of common foods Printer friendly Email Share Tweet Like Below is ... Green/French beans 90 g cooked 50 Starchy foods Food Serving Size Calcium (mg) Pasta (cooked) 180 ...

  16. Food packing optimization

    NASA Technical Reports Server (NTRS)

    1981-01-01

    The development of a universal closure lid for the space shuttle food package is reported. The revised lid needs a folded configuration which, when unfolded, fully conforms to the interior surfaces of the food cup. Experimental thermoform molds were fabricated and test lids formed. The lid material not in contact with the food conformed to the cup interior without wrinkles, permitting full nesting of the cups. The final lid design was established and thermoform tooling designed and fabricated. Lids formed on these molds were tested for strength. The heating elements were replaced and repositioned to eliminate any hot spots which may cause warpage.

  17. Food and water supply

    NASA Technical Reports Server (NTRS)

    Popov, I. G.

    1975-01-01

    Supplying astronauts with adequate food and water on short and long-term space flights is discussed based on experiences gained in space flight. Food consumption, energy requirements, and suitability of the foodstuffs for space flight are among the factors considered. Physicochemical and biological methods of food production and regeneration of water from astronaut metabolic wastes, as well as wastes produced in a closed ecological system, or as a result of technical processes taking place in various spacecraft systems are suggested for long-term space flights.

  18. Food packages for Space Shuttle

    NASA Technical Reports Server (NTRS)

    Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

    1978-01-01

    The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

  19. Oral food desensitization.

    PubMed

    Green, Todd D; Burks, A Wesley

    2010-11-01

    The immunologic interactions in the gastrointestinal tract are extensive and complex. In most cases, the end result of this activity is one of tolerance, which refers to the inhibition of an immune response. However, in a minority of cases, food allergy develops, and this seems to be increasing in prevalence. We continue to learn about the mechanisms involved in these processes and the factors that may promote tolerance as opposed to allergy. At this point, management of food allergy consists of allergen avoidance and readiness to manage an accidental exposure reaction, but using current knowledge of gastrointestinal immunity, researchers are investigating immunomodulatory approaches that will provide "active" therapy for food allergy and induce tolerance. Oral immunotherapy is one important therapy being studied, and in this article, we review recent results from studies of this potential treatment for food allergy. PMID:20730515

  20. Vegan Food Guide

    MedlinePLUS

    ... bok choy, broccoli, collards, kale, turnip greens), sesame seeds, almonds, red and white beans, soy foods, dried ... protein such as soy, other legumes, nuts, and seeds. Iron. Iron from plant sources is less easily ...

  1. Kids with Food Allergies

    MedlinePLUS

    ... Diagnosed Real Families Faces of Food Allergies Rising Stars Gracie's Silver Linings Daniel's Confidence Ciara Builds a ... all recall alerts See all recent news Rising Stars Finding Hope in the Face of Severe Allergies ...

  2. Soy Foods and Health

    MedlinePLUS

    ... change - Use this tool to play your goals. Hot Topics Test-Taking Tips Bedbugs Taking Care of ... vegetarian products such as soy burgers and soy hot dogs. Whole soy beans (edamame) and foods that ...

  3. Food Allergy: An Overview

    MedlinePLUS

    ... fruits and vegetables, such as apples, cherries, kiwis, celery, tomatoes, and green peppers. OAS occurs mostly in ... before exercising. Crustacean shellfish, alcohol, tomatoes, cheese, and celery are common causes of exercise-induced food allergy ...

  4. Food decontamination using nanomaterials

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The research indicates that nanomaterials including nanoemulsions are promising decontamination media for the reduction of food contaminating pathogens. The inhibitory effect of nanoparticles for pathogens could be due to deactivate cellular enzymes and DNA; disrupting of membrane permeability; and/...

  5. Attitudes about Food 

    E-print Network

    Baker, Nicole Alexis

    2012-10-19

    food consumption and infrequent physical activity were associated in the present study which could tip the scales of energy balance. Health professionals could focus on raising awareness of the overall diet quality of adolescents who frequently consume...

  6. Food Additives and Hyperkinesis

    ERIC Educational Resources Information Center

    Wender, Ester H.

    1977-01-01

    The hypothesis that food additives are causally associated with hyperkinesis and learning disabilities in children is reviewed, and available data are summarized. Available from: American Medical Association 535 North Dearborn Street Chicago, Illinois 60610. (JG)

  7. Estimation of food consumption

    SciTech Connect

    Callaway, J.M. Jr.

    1992-04-01

    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.

  8. Antioxidant content of foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Plant-based foods, especially fruits, vegetables, and nuts, contain bioactive components which have various biological functions, including free radical scavenging and metal chelating (antioxidant), inhibition of lipid peroxidation, anti-inflammatory properties, etc. Oxidative stress may contribute...

  9. Eating Healthy Ethnic Food

    MedlinePLUS

    ... Families ( We Can! ) Health Professional Resources Tipsheet: Eating Healthy Ethnic Food Trying different ethnic cuisines to give ... black beans Salsa or picante Soft corn tortillas Healthy Weight Tip Ask your server how the menu ...

  10. Facility Focus: Food Service.

    ERIC Educational Resources Information Center

    College Planning & Management, 2002

    2002-01-01

    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)

  11. Skylab food system

    NASA Technical Reports Server (NTRS)

    Bush, W. H.

    1974-01-01

    The Skylab food program was a major effort involving a complex spectrum of activities necessary for the preparation of a crew feeding system. Approximately 17,000 individual food packages and support items, weighing more than 1225 kg, were launched into space as a single unit on board the orbital workshop. This unit provided the three (three-man) Skylab crews with nourishing foods and beverages for a total of 156 days, as well as with eating utensils and accessory items. Additionally, provisions for 5 days (15 man-days) were provided in each of the three command and service modules in a manner similar to that of the Apollo flights. The Skylab food system not only provided the crew with a palatable balanced diet in a familiar and acceptable manner but also supported the formidable mineral balance medical experiment series (M070).

  12. Staphylococcal Food Poisoning

    MedlinePLUS

    ... Information | Additional Information Frequently Asked Questions What is Staphylococcus ? What is staphylococcal food poisoning? What are the ... be used in a bioterrorist attack? What is Staphylococcus ? Staphylococcus aureus is a common bacterium found on ...

  13. Upgrading Food Service Operations.

    ERIC Educational Resources Information Center

    School Business Affairs, 1983

    1983-01-01

    The Murphy Elementary School District in Phoenix, Arizona has cut food service costs and improved community relations by cooking and baking from "scratch" and utilizing the staff's ethnic cooking skills. (MLF)

  14. Asthma and Food Allergies

    MedlinePLUS

    ... Ribbon Commands Skip to main content Turn off Animations Turn on Animations Our Sponsors Log in | Register Menu Log in | ... Asthma and Food Allergies Article Body A family history of any type of allergy increases the risk ...

  15. Balance Food and Activity

    MedlinePLUS

    ... eNewsletters Calendar Balance Food and Activity What is Energy Balance? Energy is another word for "calories." Your ... adults, fewer calories are needed at older ages. Energy Balance in Real Life Think of it as ...

  16. Food Safety for Seniors

    MedlinePLUS

    ... be aware of. Bringing In: Complete Meals to Go and Home Delivered Meals When you want to ... turn? Many convenience foods, including complete meals to go, are increasingly popular. Purchased from grocery stores, deli ...

  17. Refrigeration and Food Safety

    MedlinePLUS

    ... rivers or manufactured, stored, and transported to many countries. Even today, ice is still manufactured for this purpose. The intermediate stage in the history of cooling foods was to add chemicals like ...

  18. Daily Food Plan

    MedlinePLUS

    ... what and how much to eat within your calorie allowance. Your food plan is personalized, based on ... To view, download, or print, cross reference the calorie level and the age group in the tables ...

  19. Starchy foods (image)

    MedlinePLUS

    ... sugary foods, such as bread, rice, pasta, cereal, potatoes, peas, corn, fruit, fruit juice, milk, yogurt, cookies, candy, soda, and other sweets. Other possible sources include peas, milk, and yogurt.

  20. Vitamin food fortification today

    PubMed Central

    de Lourdes Samaniego-Vaesken, Maria; Alonso-Aperte, Elena; Varela-Moreiras, Gregorio

    2012-01-01

    Historically, food fortification has served as a tool to address population-wide nutrient deficiencies such as rickets by vitamin D fortified milk. This article discusses the different policy strategies to be used today. Mandatory or voluntary fortification and fortified foods, which the consumer needs, also have to comply with nutritional, regulatory, food safety and technical issues. The ‘worldwide map of vitamin fortification’ is analysed, including differences between develop and developing countries. The vitamins, folate and vitamin D, are taken as practical examples in the review of the beneficial effect of different strategies on public health. The importance of the risk–benefit aspect, as well as how to identify the risk groups, and the food vehicles for fortification is discussed. PMID:22481896

  1. Food refusal in prison.

    PubMed

    Larkin, E P

    1991-01-01

    The prevalence of mental disorder amongst prisoners refusing food was studied by examining the prison records of a remand prison and a dispersal prison. Food refusal occurred predominantly in the remand prison. Less than one per cent of the annual remand population engaged in this behaviour. The results indicate that prisoners refusing food do so as a form of protest and that the prevalence of mental disorder among such prisoners is high. The majority respond to observation and counselling. Important indicators of psychosis are: (i) the inability of the prisoner to divulge reasons for his behaviour; and (ii) the refusal by the prisoner of both food and fluids. In such cases transfer to hospital for treatment may be urgently required. PMID:2005768

  2. Figuring Out Food Labels

    MedlinePLUS

    ... the promises — at the nutritional values, ingredients, and calorie counts in the food you buy, and to ... the product provides, based on a 2,000-calorie diet information about total fat, saturated fat, trans ...

  3. History of food allergy.

    PubMed

    Wüthrich, Brunello

    2014-01-01

    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

  4. 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_ ...

  5. 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_ ...

  6. Food price volatility

    PubMed Central

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

    2010-01-01

    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

  7. Traditional Indonesian dairy foods.

    PubMed

    Surono, Ingrid S

    2015-12-01

    Indonesia is the largest archipelago blessed with one of the richest mega-biodiversities and also home to one of the most diverse cuisines and traditional fermented foods. There are 3 types of traditional dairy foods, namely the butter-like product minyak samin; yogurt-like product dadih; and cheese-like products dali or bagot in horbo, dangke, litsusu, and cologanti, which reflect the culture of dairy product consumption in Indonesia. PMID:26715081

  8. Psychobiology and Food Perception

    NASA Technical Reports Server (NTRS)

    Neilson, A.

    1985-01-01

    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.

  9. Food-Borne Trematodiases

    PubMed Central

    Keiser, Jennifer; Utzinger, Jürg

    2009-01-01

    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

  10. Food allergies: the basics.

    PubMed

    Valenta, Rudolf; Hochwallner, Heidrun; Linhart, Birgit; Pahr, Sandra

    2015-05-01

    IgE-associated food allergy affects approximately 3% of the population and has severe effects on the daily life of patients-manifestations occur not only in the gastrointestinal tract but also affect other organ systems. Birth cohort studies have shown that allergic sensitization to food allergens develops early in childhood. Mechanisms of pathogenesis include cross-linking of mast cell- and basophil-bound IgE and immediate release of inflammatory mediators, as well as late-phase and chronic allergic inflammation, resulting from T-cell, basophil, and eosinophil activation. Researchers have begun to characterize the molecular features of food allergens and have developed chip-based assays for multiple allergens. These have provided information about cross-reactivity among different sources of food allergens, identified disease-causing food allergens, and helped us to estimate the severity and types of allergic reactions in patients. Importantly, learning about the structure of disease-causing food allergens has allowed researchers to engineer synthetic and recombinant vaccines. PMID:25680669

  11. Food Allergies: The Basics

    PubMed Central

    Valenta, Rudolf; Hochwallner, Heidrun; Linhart, Birgit; Pahr, Sandra

    2015-01-01

    IgE-associated food allergy affects approximately 3% of the population and has severe effects on the daily life of patients—manifestations occur not only in the gastrointestinal tract but also affect other organ systems. Birth cohort studies have shown that allergic sensitization to food allergens develops early in childhood. Mechanisms of pathogenesis include cross-linking of mast cell– and basophil-bound IgE and immediate release of inflammatory mediators, as well as late-phase and chronic allergic inflammation, resulting from T-cell, basophil, and eosinophil activation. Researchers have begun to characterize the molecular features of food allergens and have developed chip-based assays for multiple allergens. These have provided information about cross-reactivity among different sources of food allergens, identified disease-causing food allergens, and helped us to estimate the severity and types of allergic reactions in patients. Importantly, learning about the structure of disease-causing food allergens has allowed researchers to engineer synthetic and recombinant vaccines. PMID:25680669

  12. Food Retailers and Obesity.

    PubMed

    Stanton, Rosemary A

    2015-03-01

    We live in an 'obesogenic environment' where we are constantly bombarded with choices that encourage us to move less and eat more. Many factors influence our dietary choices, including the expert marketers who advise manufacturers on ways to encourage the population to buy more, especially profitable, palatable 'ultra-processed' foods. Supermarkets themselves have become skilled in manipulating buying behaviour, using their layout and specific product placement as well as advertising to maximise purchases of particular foods. Increasingly, supermarkets push their own 'house' brands. Those marketing fast foods also use persuasive tactics to attract customers, especially children who they entice with non-food items such as promotional or collectable toys. There is no mystery to the increase in obesity: our energy intake from foods and drinks has increased over the same period that energy output has decreased. Obesity has a range of relevant factors, but there is little doubt that marketing from supermarkets and fast food retailers has played a role. PMID:26627090

  13. Crediting Foods in the Child Care Food Program. [Revised].

    ERIC Educational Resources Information Center

    Food and Nutrition Service (USDA), Robbinsville, NJ. Mid-Atlantic Regional Office.

    This modified version of a previously published title provides additional information on foods for which reimbursement may be obtained from the United States Department of Agriculture (USDA) by child care centers and family day care homes participating in the Child Care Food Program. Such foods, called creditable foods, are those that may be…

  14. DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY THE FOOD PROCESSING CENTER

    E-print Network

    Powers, Robert

    more about her on page 3. In addition to Clarke, we are hiring three new faculty in food safety riskDEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY THE FOOD PROCESSING CENTER UNIVERSITY OF NEBRASKA in the Department of Food Science and Technology, and her team are doing research that they hope will provide new

  15. A Guide for Precosting Food for School Food Service.

    ERIC Educational Resources Information Center

    Nichols, Jennie B.; And Others

    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,…

  16. Beyond Food Security to Realizing Food Rights in the US

    ERIC Educational Resources Information Center

    Anderson, Molly D.

    2013-01-01

    The right to food is widely accepted by nations, with the notable exception of the United States (US) and four other countries. The US government deals with domestic food insecurity through an array of needs-based food assistance programs instead of rights-based approaches; and administration officials have resisted the right to food for several…

  17. Food safety regulations in Australia and New Zealand Food Standards.

    PubMed

    Ghosh, Dilip

    2014-08-01

    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

  18. Organic Food and the Plural Moralities of Food Provisioning

    ERIC Educational Resources Information Center

    Andersen, Anne Holst

    2011-01-01

    The aim of this paper is twofold. The first aim is to unfold the moral complexity of organic food consumption as part of household food provisioning. By acknowledging this complexity, and the difficulty of determining what is "good" and "right" in food provisioning, the idea is to allow for a better understanding of how organic food may, or may…

  19. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    ERIC Educational Resources Information Center

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

    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 "dérive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action…

  20. 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...

  1. Food production & availability - Essential prerequisites for sustainable food security

    PubMed Central

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

    2013-01-01

    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

  2. Neighborhood fast food availability and fast food consumption.

    PubMed

    Oexle, Nathalie; Barnes, Timothy L; Blake, Christine E; Bell, Bethany A; Liese, Angela D

    2015-09-01

    Recent nutritional and public health research has focused on how the availability of various types of food in a person's immediate area or neighborhood influences his or her food choices and eating habits. It has been theorized that people living in areas with a wealth of unhealthy fast-food options may show higher levels of fast-food consumption, a factor that often coincides with being overweight or obese. However, measuring food availability in a particular area is difficult to achieve consistently: there may be differences in the strict physical locations of food options as compared to how individuals perceive their personal food availability, and various studies may use either one or both of these measures. The aim of this study was to evaluate the association between weekly fast-food consumption and both a person's perceived availability of fast-food and an objective measure of fast-food presence - Geographic Information Systems (GIS) - within that person's neighborhood. A randomly selected population-based sample of eight counties in South Carolina was used to conduct a cross-sectional telephone survey assessing self-report fast-food consumption and perceived availability of fast food. GIS was used to determine the actual number of fast-food outlets within each participant's neighborhood. Using multinomial logistic regression analyses, we found that neither perceived availability nor GIS-based presence of fast-food was significantly associated with weekly fast-food consumption. Our findings indicate that availability might not be the dominant factor influencing fast-food consumption. We recommend using subjective availability measures and considering individual characteristics that could influence both perceived availability of fast food and its impact on fast-food consumption. If replicated, our findings suggest that interventions aimed at reducing fast-food consumption by limiting neighborhood fast-food availability might not be completely effective. PMID:26025087

  3. Microencapsulation and functional bioactive foods

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food, the essential unit of human nutrition has been both wholesome and safe through human history ensuring the continuity of the human race. Functionalized foods are the rediscovery of the need to provide all nutrients through foods without adulteration. The functional components of foods include...

  4. 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...

  5. Food insecurity, hunger, and undernutrition

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food insecurity, hunger, and undernutrition are often viewed as a continuum, with food insecurity resulting in hunger and, ultimately, if sufficiently severe and/or of sufficient duration, in undernutrition. According to this view, food insecurity indicates inadequate access to food for whatever rea...

  6. Food Sharing: An Evolutionary Perspective.

    ERIC Educational Resources Information Center

    Feinman, Saul

    Food altruism and the consumption of food are examined from a sociological perspective which assumes that humans share food as inclusive fitness actors. Inclusive fitness implies the representation of an individual's genes in future generations through his own or others' offspring. The discussion includes characteristics of food sharing among kin…

  7. HYPOALLERGENIC FOODS - SOYBEANS AND PEANUTS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Food allergies have been recognized as a growing problem. Although food allergies are routinely managed by avoidance, understanding how food allergies are induced presents the prospect for moderating adverse and possibly life-threatening immune reactions. Among the possible means to manage food alle...

  8. Chilled storage of foods - principles

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Chilled storage is the most common method for preserving perishable foods. The consumers’ increasing demand for convenient, minimally processed foods has caused food manufacturers to increase production of refrigerated foods worldwide. This book chapter reviews the development of using low tempera...

  9. UMD Dining Services' Sustainable Food

    E-print Network

    Hill, Wendell T.

    2014 UMD Dining Services' Sustainable Food Action Plan Update #12;University of Maryland Dining Services Sustainable Food Action Plan 2014 Update Executive Summary and Status Report 1 2014 Sustainable Food Action Plan Update 3 Introduction 3 Student Engagement 3 Sustainable Food Committee 3 Green Dining

  10. Quantifying food waste in Hawaii's food supply chain.

    PubMed

    Loke, Matthew K; Leung, PingSun

    2015-12-01

    Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122?t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5?kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6?billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. PMID:26446198

  11. PFGE: importance in food quality.

    PubMed

    Vernile, Anna; Giammanco, Giovanni; Massa, Salvatore

    2009-11-01

    In late 19 century, great interest has arisen for food quality. This is referred as absence of pathogens in food (safety for consumers) and as nutritional quality of food (organoleptic characteristics). Pulsed-field gel electrophoresis (PFGE) is, among the molecular techniques developed in the last years, one of the most reliable, discriminative and reproducible technique. It can be used in clinical field for the identification of pathogens and the origin of outbreaks, and in food microbiology for the identification of pathogens (food borne disease surveillance) or of microorganisms responsible for the organoleptic characteristics of food. The present article shows some useful patents related to PFGE and importance in food quality. PMID:20653547

  12. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  13. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  14. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  15. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  16. 21 CFR 105.65 - Infant foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Infant foods. 105.65 Section 105.65 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.65 Infant foods. (a) If a food (other than...

  17. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    21 Food and Drugs 2 2011-04-01 2011-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

  18. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    21 Food and Drugs 2 2010-04-01 2010-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

  19. 21 CFR 105.62 - Hypoallergenic foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    21 Food and Drugs 2 2010-04-01 2010-04-01 false Hypoallergenic foods. 105.62 Section 105.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

  20. The impact of food regulation on the food supply chain.

    PubMed

    Aruoma, Okezie I

    2006-04-01

    Food regulation in the main is aimed at protecting the consumer's health, increasing economic viability, harmonizing well-being and engendering fair trade on foods within and between nations. Consumers nowadays are faced with food or food ingredients that may derive from distant countries or continents, and with a less transparent food supply. Safety concerns must cover the range of different food chains relevant to a certain food product or product group, including all relevant producers, manufacturing sites and food service establishments within a country as well as those importing into the country. Hazard analysis at critical control points (HACCP), good manufacturing practice (GMP) and good hygiene practice (GHP) are major components of the safety management systems in the food supply chain. Principally, "a hazard" is a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect. The likelihood of occurrence and severity of the same is important for the assessment of the risk presented by the hazard to the food supply chain. The Government's regulatory mechanisms in accordance with the WTO agreements (HACCPs, sanitary and phytosanitary measures, etc.) oversee the analyses of public health problems and their association to the food supply. Under the WTO SPS Agreements and the codes of practices issued by the Codex Alimentarius Commission, there now exists a benchmark for international harmonization that guarantee the trade of safe food. Inevitably, food safety is still mainly the responsibility of the consumer. PMID:16483706

  1. Food systems veterinary medicine.

    PubMed

    Hurd, H Scott

    2011-12-01

    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

  2. Processed foods: contributions to nutrition.

    PubMed

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

    2014-06-01

    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

  3. Properties of food webs

    SciTech Connect

    Pimm, S.L.

    1980-04-01

    On the assumption that systems of interacting species, when perturbed from equilibrium, should return to equilibrium quickly, one can predict four properties of food webs: (1) food chains should be short, (2) species feeding on more than one trophic level (omnivores) should be rare, (3) those species that do feed on more than one trophic level should do so by feeding on species in adjacent trophic levels, and (4) host-parasitoid systems are likely to be exceptions to (1)-(3) when interaction coefficients permit greater trophic complexity. By generating random, model food webs (with many features identical to webs described from a variety of marine, freshwater, and terrestrial systems), it is possible to generate expected values for the number of trophic levels and the degree of omnivory within webs. When compared with these random webs, real world webs are shown to have fewer trophic levels, less omnivory, and very few omnivores feeding on nonadjacent trophic levels. Insect webs are shown to have a greater degree of omnivory than other webs. The confirmation of all these predictions from stability analyses suggests that system stability places necessary, though not sufficient, limitations on the possible shapes of food webs.

  4. FoodSafety.gov

    MedlinePLUS

    ... 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.gov GobiernoUSA.gov Give Feedback U.S. Department ...

  5. Pickling Fish Aquatic Foods

    E-print Network

    Tullos, Desiree

    Pickling Fish and Other Aquatic Foods for Home Use PNW0183 PACIFIC NORTHWEST EXTENSION PUBLICATION. Pickling 4. Remove the surface brine by rinsing fish in cold fresh water using a process called "freshen with the pickling solution, put on lids, and keep under refrigeration until the bones soften (1­2 weeks). A Basic

  6. Food and Drug Administration

    MedlinePLUS

    ... isn't enough to keep pets safe. Holiday Food Scraps May Prove Too Tempting Genetically Engineered Salmon Safe to Eat Research shows it's as ... nutritious as any non-GE Atlantic salmon. Genetically Engineered Salmon Safe to Eat National Healthy ... Product Approvals Drugs @ FDA Device Approvals & Clearances Biologics ...

  7. DYNAMIC FOOD WEBS: MULTISPECIES

    E-print Network

    Cohen, Joel E.

    homepage (http://elsevier.com), by selecting "Customer Support" and then "Obtaining Permissions." Library FOOD WEB: STATISTICAL QUESTIONS IN ESTIMATING THE RELATIONSHIP Joel E. Cohen and Stephen R. Carpenter The quantitative patterns and mechanisms of the relationship between body mass and abundance have been examined

  8. Elemental Food for Thought

    ERIC Educational Resources Information Center

    Cady, Susan

    2005-01-01

    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…

  9. Food: Facts and Fancies.

    ERIC Educational Resources Information Center

    Kallinisch, Martha

    GRADES OR AGES: Secondary. SUBJECT MATTER: One of a series on consumer education. This particular guide concerns food--specifically, nutrition, labeling, prices, and money management. ORGANIZATION AND PHYSICAL APPEARANCE: The guide is divided into 24 sections, each containing a major knowledge objective and various minor ones. Each section also…

  10. Food for Thought.

    ERIC Educational Resources Information Center

    Given, Barbara K.

    1998-01-01

    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…

  11. Food Service Worker.

    ERIC Educational Resources Information Center

    Barker, Ellen; And Others

    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…

  12. Food-Borne Noroviruses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Noroviruses have emerged as the number one cause of food-borne illness in the United States. In this book chapter, the current molecular classification criteria are described as well as the current information regarding the molecular biology of the virus and its putative gene functions. Identifica...

  13. Food of Consuming Interest.

    ERIC Educational Resources Information Center

    Saskatchewan Consumer and Commercial Affairs, Regina. Education and Communications Branch.

    This guide is intended for use in a consumer education course designed to teach consumers to get the most out of their dollar when shopping for and preparing food. The kit is divided into a series of sections containing activities and fact sheets that are designed to guide the consumer through a successful shopping trip. The following topics are…

  14. Food-System Botany

    ERIC Educational Resources Information Center

    Rop, Charles J.

    2011-01-01

    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…

  15. Development of Functional Foods

    PubMed Central

    MITSUOKA, Tomotari

    2014-01-01

    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

  16. Food Concerns. Research Notes.

    ERIC Educational Resources Information Center

    Jordan, Debra J.

    1998-01-01

    Adolescent vegetarianism is most frequent among females, and involves meat avoidance, concern for the environment and animal welfare, gender equality, weight loss behaviors, and a concern with body appearance. It can be a precursor to eating disorders. Training and ongoing follow-up are necessary to instill proper food handling procedures in…

  17. Mathematics for Commercial Foods.

    ERIC Educational Resources Information Center

    Wersan, Norman

    A review of basic mathematics operations is presented with problems and examples applied to activities in the food service industry. The text is divided into eight units: measurement, fractions, arithmetic operations, money and decimals, percentage, ratio and proportion, wages and taxes, and business records. Each unit contains a series of lessons…

  18. Facility Focus: Food Service.

    ERIC Educational Resources Information Center

    College Planning & Management, 2001

    2001-01-01

    Details the design goals, materials, and finish choices of a 38,400 square-foot dining facility and the delineation and organization of multiple spaces that comprise a 21,000 square-foot food service facility. This later design utilized market studies of student tastes and buying patterns to ensure student satisfaction. Includes seven photographs.…

  19. WATERCHARRETTE food deserts

    E-print Network

    as the lack of vehicle availability as determined by the census data, which is most often found represented of land to grow crops and livestock, urban farming integrates the cultivation of food crops in more a pivotal role by developing integrated systems-thinking into the process of urban farming within low

  20. Skylab food system

    NASA Technical Reports Server (NTRS)

    Turner, T. R.; Sanford, J. D.

    1974-01-01

    A review of the Skylab food system requirements, package designs, and launch configurations was presented. In-flight anomalies were discussed, and between-mission changes in design were described. A discussion of support for Skylab 3 and Skylab 4 mission extensions and of new items launched on these missions is included.

  1. Radioactivity in food crops

    SciTech Connect

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

    1983-05-01

    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.

  2. Development Food Science

    E-print Network

    Science Broad ArtMuseum Plant Science Greenhouse Chilled Water Plant Fee Berkey Central Services Emmons RHS Information Services Communication Arts and Sciences Mason Angell River Water Research Center Linen Services Food Stores Farrall Agriculture Engineering International Center Erickson IM Sports East

  3. Food Detectives: Fight Bac

    MedlinePLUS

    Kids, We need your help to fight an enemy... Bacteria lives on the food you eat if it isn't cooked and handled properly. It also lives on dirty ... us, and we'll show you how to fight this disgusting enemy. Please take a moment to ...

  4. Food Fortification Stability Study

    NASA Technical Reports Server (NTRS)

    Abdulmalik, T. O.; Cooper, M. R.; Douglas, G. L.

    2015-01-01

    NASA has established the goal of traveling beyond low-Earth orbit and extending manned exploration to Mars. The extended length of a Mars mission, along with the lack of resupply missions increases the importance of nutritional content in the food system. The purpose of this research is to assess the stability of vitamin supplementation in traditionally processed spaceflight foods. It is expected that commercially available fortificants will remain stable through long-duration missions if proper formulation, processing, and storage temperatures are all achieved. Five vitamins (vitamin E, vitamin K, pantothenic acid, folic acid, and thiamin) were blended into a vitamin premix (DSM, Freeport, TX); premixes were formulated to be compatible with current processing techniques (retort or freeze-dried), varied water activities (high or low), and packaging material. The overall goal of this process is to provide 25% of the recommended daily intake of each vitamin (per serving), following processing and two years of ambient storage. Four freeze-dried foods (Scrambled Eggs, Italian Vegetables, Potatoes Au Gratin, Noodles and Chicken) and four thermostabilized foods (Curry Sauce with Vegetables, Chicken Noodle Soup, Grilled Pork Chop, Rice with Butter) were produced (with and without the vitamin premix), to assess the impact of the added fortificant on color and taste, and to determine the stability of supplemental vitamins in spaceflight foods. The use of fortification in spaceflight foods appears to be a plausible mitigation step to inadequate nutrition. This is due to the ease of vitamin addition as well as the sustainability of the premixes through initial processing steps. Postprocessing analysis indicated that vitamin fortification with this premix did not immediately impact organoleptic properties of the food. At this stage, the largest hurdle to fortification is the preciseness to which vitamins can be added; the total amount of vitamins required for production is 10 - 20 grams, a minor percentage of the formulation. As demonstrated by the over-fortification measured in Italian Vegetables and Grilled Pork Chop, homogeneity may be difficult to achieve with such small amounts. Thus, pouch-to-pouch variability, over-fortification, and underfortification may ensue if a method for precise addition is not identified. Stability will continue to be evaluated over two years of storage at three temperatures, and future analysis should reveal the extent to which this issue should be a concern

  5. Nanotechnology and Food Contact Materials

    NASA Astrophysics Data System (ADS)

    Papaspyrides, Constantine (Costas) D.

    2010-06-01

    The use of nanotechnology in food contact materials is highlighted in relation to novel applications and potential implications for consumer safety and regulatory controls. Nanotechnology applications are expected to bring a range of benefits to the food sector, including improved packaging, antimicrobial properties, traceability and security of food products. The toxicological nature of hazard, likelihood of exposure and risk to consumers from nanotechnology-derived food/food packaging are largely unknown and this work highlights the benefits of nanotechnology in food contact materials but also the gaps in knowledge regarding consumers safety that require further research.

  6. Food Acquisition: Food Ingredients, Raw Materials and Supply

    NASA Technical Reports Server (NTRS)

    Wheat, D. W.

    1984-01-01

    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.

  7. 21 CFR 105.62 - Hypoallergenic foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Hypoallergenic foods. 105.62 Section 105.62 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FOODS FOR SPECIAL DIETARY USE Label Statements § 105.62 Hypoallergenic foods. If...

  8. New Dimensions of Food Safety and Food Quality Research

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Evolving consumer, regulatory, and market influences have resulted in significant changes in research directions in the broad areas of food safety and quality. In the food safety area, more attention is being placed on microbial food safety, and pathogenic microorganisms in particular. More rapid an...

  9. 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...

  10. 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 ...

  11. Food Preparation. Michigan School Food Service Training Manual.

    ERIC Educational Resources Information Center

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

    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…

  12. Agrofuels, Food Sovereignty, and the Contemporary Food Crisis

    ERIC Educational Resources Information Center

    Rosset, Peter

    2009-01-01

    In this article, agrofuels are examined in the context of the world food price crisis and the "food sovereignty" proposal for addressing the crisis. Both short- and long-term causes of the crisis are examined, and while agrofuels are presently not a prime causal factor they are clearly contraindicated by the crisis. Food sovereignty, including a…

  13. Reinforcement: Food Signals the Time and Location of Future Food

    ERIC Educational Resources Information Center

    Cowie, Sarah; Davison, Michael; Elliffe, Douglas

    2011-01-01

    It has long been understood that food deliveries may act as signals of future food location, and not only as strengtheners of prefood responding as the law of effect suggests. Recent research has taken this idea further--the main effect of food deliveries, or other "reinforcers", may be signaling rather than strengthening. The present experiment…

  14. Preparing Food for Preschoolers: A Guide for Food Service Personnel.

    ERIC Educational Resources Information Center

    Lundin, Janet, Ed.; O'Malley, Edward T., Ed.

    Guidelines and suggestions to help food service workers in children's day care centers plan, prepare, and serve a variety of nutritious, tasty, and attractive meals and snacks are presented. The following topics are included (subtopics are listed in parentheses): (1) preparation of food (seasoning foods; preparing meat, fish, vegetables, and…

  15. 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...

  16. Food Avoidance Diets for Dermatitis.

    PubMed

    Scott, Jeffrey F; Hammond, Margaret I; Nedorost, Susan T

    2015-10-01

    Food allergy is relatively common in both children and adults, and its prevalence is increasing. Early exposure of food allergens onto skin with an impaired epidermal barrier predisposes to sensitization and prevents the development of oral tolerance. While immediate-type food allergies are well described, less is known about delayed-type food allergies manifesting as dermatitis. This is due, in part, to limitations with current diagnostic testing for delayed-type food allergy, including atopy patch testing. We conducted a systematic review of food avoidance diets in delayed-type food allergies manifesting as dermatitis. While beneficial in some clinical circumstances, avoidance diets should be used with caution in infants and children, as growth impairment and developmental delay may result. Ultimately, dermatitis is highly multifactorial and avoidance diets may not improve symptoms of delayed-type food allergy until combined with other targeted therapies, including restoring balance in the skin microbiome and re-establishing proper skin barrier function. PMID:26300528

  17. Rising Food Prices: Who's Responsible?

    ERIC Educational Resources Information Center

    Brown, Lester R.

    1973-01-01

    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)

  18. Ground Beef and Food Safety

    MedlinePLUS

    ... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... must be federally inspected. The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) carries ...

  19. Daily Food Plan for Moms

    MedlinePLUS

    ... a Budget Create a Grocery Game Plan Shop Smart to Fill Your Cart Prepare Healthy Meals Sample 2-Week Menus Resources for ... Food Plan for Moms You are here Home / Audience / Adults / Moms/ Moms-to-Be Daily Food ...

  20. Infant Allergies and Food Sensitivities

    MedlinePLUS

    ... Text Size Email Print Share Infant Allergies and Food Sensitivities Article Body Human breast milk typically does ... tell your pediatrician about your family’s medical history. Food Sensitivities A few mothers notice minor reactions to ...

  1. Climate change and food security

    PubMed Central

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

    2005-01-01

    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

  2. Food Service and Nutritional Needs

    NASA Technical Reports Server (NTRS)

    Kerwin, J.

    1985-01-01

    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.

  3. Measures of the Food Environment

    Cancer.gov

    This Web site provides a compilation of articles that include community-level measures of the food environment, as well as some of the instruments themselves. Here, we define the food environment to include food stores, restaurants, schools, and worksites. Measurement of the food environment and its effects on dietary behavior is a relatively new, but growing, field of inquiry. This Web site will be updated on a weekly basis.

  4. Inclusion of Fermented Foods in Food Guides around the World

    PubMed Central

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

    2015-01-01

    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

  5. Texas Food may be foun

    E-print Network

    Food Facilit Food Labeli al Health Dep meowner or d Manufactu will need a nd at the fol ide column y license Texas Food M llowing web you will see page to the or Change of sion and ma pplication yo home

  6. Seeing Children's Pleasure with Food

    ERIC Educational Resources Information Center

    Curtis, Deb

    2010-01-01

    Children's relationship with food in early childhood programs is often a complex topic. Families have concerns about "picky eaters" and teachers feel pressure to make sure that children eat enough while in their care. Children bring snacks that teachers describe as junk food and believe this negatively impacts children's behavior. Foods marketed…

  7. Clinical Management of Food Allergy.

    PubMed

    Wright, Benjamin L; Walkner, Madeline; Vickery, Brian P; Gupta, Ruchi S

    2015-12-01

    Food allergies have become a growing public health concern. At present the standard of care focuses on avoidance of trigger foods, education, and treatment of symptoms following accidental ingestions. This article provides a framework for primary care physicians and allergists for the diagnosis, management, and treatment of pediatric food allergy. PMID:26456440

  8. INFOODS guidelines for food matching

    Technology Transfer Automated Retrieval System (TEKTRAN)

    It is necessary to match food consumption data with food composition data in order to calculate estimates of nutrient intakes and dietary exposure. This can be done manually or through an automated system. As food matching procedures are key to obtaining high quality estimations of nutrient intake...

  9. Gathering and Preparing Wild Foods

    ERIC Educational Resources Information Center

    Curry, A. Dudley; Williams, Robert A.

    1975-01-01

    Discussed are the applications of gathering and preparing wild foods to environmental, survival, career, and community education programs. It recommends wild foods activities be used to stimulate social and historical studies of "return-to-nature" life styles. Wild food study also emphasizes man as part of the environment. (MR)

  10. INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE

    E-print Network

    Cotty, Peter J.

    Food Security Link David Crean 7. Farmer Perceptions of Aflatoxins: Implications for InterventionINTERNATIONAL FOOD POLICY RESEARCH INSTITUTE sustainable solutions for ending hunger and poverty A member of the CGIAR ConsortiumIFPRI 2 0 2 0 20FOCUS Aflatoxins Finding Solutions for Improved Food Safety

  11. Food that Fools the Eye

    ERIC Educational Resources Information Center

    Serre, Camille M.

    2009-01-01

    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…

  12. Food Safety Assessment and Programming.

    ERIC Educational Resources Information Center

    Gilmore, Gary D.; And Others

    1994-01-01

    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…

  13. Food products for space applications

    NASA Technical Reports Server (NTRS)

    Cope, P. S.; Larson, R. W.

    1968-01-01

    Specially-prepared foodstuffs supply an astronaut with a diet containing his basic nutritional requirements in a form that is useful in his enironment. Several edible coatings preserve foods and give loose foods form and firmness. These coatings aid in packaging and give the food slip for easy removal from the package.

  14. Local Effects of Delayed Food

    ERIC Educational Resources Information Center

    Davison, Michael; Baum, William M.

    2007-01-01

    Five pigeons were trained on a procedure in which seven concurrent variable-interval schedules arranged seven different food-rate ratios in random sequence in each session. Each of these components lasted for 10 response-produced food deliveries, and components were separated by 10-s blackouts. We varied delays to food (signaled by blackout)…

  15. Food Marketing in Irish Schools

    ERIC Educational Resources Information Center

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

    2010-01-01

    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…

  16. Food Insecurity And Health Outcomes.

    PubMed

    Gundersen, Craig; Ziliak, James P

    2015-11-01

    Almost fifty million people are food insecure in the United States, which makes food insecurity one of the nation's leading health and nutrition issues. We examine recent research evidence of the health consequences of food insecurity for children, nonsenior adults, and seniors in the United States. For context, we first provide an overview of how food insecurity is measured in the country, followed by a presentation of recent trends in the prevalence of food insecurity. Then we present a survey of selected recent research that examined the association between food insecurity and health outcomes. We show that the literature has consistently found food insecurity to be negatively associated with health. For example, after confounding risk factors were controlled for, studies found that food-insecure children are at least twice as likely to report being in fair or poor health and at least 1.4 times more likely to have asthma, compared to food-secure children; and food-insecure seniors have limitations in activities of daily living comparable to those of food-secure seniors fourteen years older. The Supplemental Nutrition Assistance Program (SNAP) substantially reduces the prevalence of food insecurity and thus is critical to reducing negative health outcomes. PMID:26526240

  17. 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...

  18. When Food Is a Foe.

    ERIC Educational Resources Information Center

    Fitzgerald, Patricia L.

    1998-01-01

    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)

  19. Metabolomic analysis in food science

    E-print Network

    Burns, Jacqueline K.

    Review Metabolomic analysis in food science: a review Juan M. Cevallos-Cevallosa , Jose´ I. Reyes 1151; fax: D1 863 956 4631; e-mail: jireyes@ufl.edu) b University of Florida, Department of Food Science and Human Nutrition, 359 Food Science and Human Nutrition Building, P.O. Box 110370, Newell Drive

  20. Hendrix College Local Food Project.

    ERIC Educational Resources Information Center

    Valen, Gary L.

    1992-01-01

    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)

  1. The production of safe foods

    PubMed Central

    Baird-Parker, A. C.

    1974-01-01

    This article summarizes the steps that a food producer takes to ensure that bacterial food poisoning risks are minimized. These include microbiological control of raw materials, processes and the final products. The importance of good process control as the best means of reducing the food poisoning risks is emphasized. PMID:4467861

  2. Hispanics in Fast Food Jobs.

    ERIC Educational Resources Information Center

    Charner, Ivan; Fraser, Bryna Shore

    A study examined the employment of Hispanics in the fast-food industry. Data were obtained from a national survey of employees at 279 fast-food restaurants from seven companies in which 194 (4.2 percent) of the 4,660 respondents reported being Hispanic. Compared with the total sample, Hispanic fast-food employees were slightly less likely to be…

  3. IPM packages deliver food security

    E-print Network

    Isaacs, Rufus

    IPM packages deliver food security For the past 5 years IPM CRSP researchers have been developing, and farmers in the region, the IPM CRSP is working to improve the livelihood and food security of people outcome is improved plant health, reduced pesticide use, and a result- ing increase in production and food

  4. FOOD SECURITY: WAYS FORWARD THROUGH

    E-print Network

    Zaferatos, Nicholas C.

    FOOD SECURITY: WAYS FORWARD THROUGH COOPERATIVE PRODUCTION AND MARKETING1 "Given the chance, poor. The Sustainable Community Connections project, coordinated by AWISH-HELLAS, seeks to address food security issues communities hold the key to the solution of their own problems" (Pretty et al 1995, 139) Introduction Food

  5. IPM packages deliver food security

    E-print Network

    Isaacs, Rufus

    IPM packages deliver food security For the past 5 years IPM CRSP researchers have been developing, and farmers in the region, the IPM CRSP is working to improve the livelihood and food security of people outcome is improved plant health, reduced pesticide use, and a resulting increase in production and food

  6. 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...

  7. of Food Science and Technology

    E-print Network

    Powers, Robert

    Graduate Student Handbook 2015-2016 Department of Food Science and Technology #12;1 TABLE of this manual is to provide a summary of policies and procedures of the Food Science and Technology graduate to the Department of Food Science and Technology at the University of Nebraska­Lincoln and congratulations on your

  8. Food & Soft Materials Research Profile

    E-print Network

    Giger, Christine

    Food & Soft Materials Science Research Profile We are interested in the understanding at a very funda- mental level of the structure-properties relationship of complex food systems composed Institute of Food, Nutrition & Health Prof. Dr. Raffaele Mezzenga raffaele.mezzenga@hest.ethz.ch www

  9. Food Science and Technology Abstracts.

    ERIC Educational Resources Information Center

    Cohen, Elinor; Federman, Joan

    1979-01-01

    Introduces the reader to the Food Science and Technology Abstracts, a data file that covers worldwide literature on human food commodities and aspects of food processing. Topics include scope, subject index, thesaurus, searching online, and abstracts; tables provide a comparison of ORBIT and DIALOG versions of the file. (JD)

  10. Chemically regenerated foods.

    NASA Technical Reports Server (NTRS)

    Shapira, J.

    1971-01-01

    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.

  11. Texture of Frozen Food

    NASA Astrophysics Data System (ADS)

    Wani, Kohmei

    Quantitative determination of textural quality of frozen food due to freezing and storage conditions is complicated,since the texture is consisted of multi-dimensiona1 factors. The author reviewed the importance of texture in food quality and the factors which is proposed by a priori estimation. New classification of expression words of textural properties by subjective evaluation and an application of four elements mechanical model for analysis of physical characteristics was studied on frozen meat patties. Combination of freezing-thawing condition on the subjective properties and physiochemical characteristics of beef lean meat and hamachi fish (Yellow-tail) meat was studied. Change of the plasticity and the deformability of these samples differed by freezing-thawing rate and cooking procedure. Also optimum freezing-thawing condition was differed from specimens.

  12. Food for fuel

    SciTech Connect

    Bell, J.

    1982-05-01

    Cassava, sugar cane, grain crops, molasses - all are potential feedstocks for ethanol production. Brazil has taken a clear lead in converting food crops into ethanol fuels for the automobile, but other countries may follow and the economic consequences could be considerable. This article looks at the various options. The total activity involved in fuel ethanol production and usage is considered as comprising three related components: feedstock production, ethanol production and application of the ethanol as a transport fuel.

  13. Food Supply and Food Safety Issues in China

    PubMed Central

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

    2013-01-01

    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

  14. Keeping consumers safe: food providers' perspectives on pureed food.

    PubMed

    Keller, Heather H; Duizer, Lisa M

    2014-01-01

    Twelve focus groups were conducted in five sites with 80 allied health providers to identify their perspectives on providing pureed food to consumers. Thematic care analysis was completed to summarize and interpret these data. Providers' greatest concern was keeping consumers safe, and the right texture was prioritized over sensory appeal and acceptance. Providers recognized that these foods impacted the quality of life of consumers and worked to rationalize these diets with residents/patients and their families. In addition, offering foods they knew to be poorly accepted affected their self-concept as providers. As a result of these challenges, they did whatever they could in the kitchen and tableside to promote intake of pureed foods. Those in the "food chain" of pureed food provision suggested several ways to further improve these products. Greater communication between those who assist consumers with eating and those who produce the pureed food they consume is needed to promote acceptable pureed products. PMID:25105713

  15. Low GI Food with Barley in Space Foods

    NASA Astrophysics Data System (ADS)

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

    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.

  16. Estuarine Food for Thought

    NASA Astrophysics Data System (ADS)

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

    2002-12-01

    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.

  17. Food and health longevity.

    PubMed

    Kinae, Naohide

    2007-03-01

    Japan has the longest life expectancy in the world. It was an average 85.59 years for women and 78.64 years for men and 77.2 years for women and 71.9 years for men in average health expectancy in 2004. As the diet becomes more westernized, the number of patients with diabetic, cardiovascular, and cerebrovascular diseases due to the metabolic syndrome is increasing. In 2002, our university was selected as a COE21st century participant by the Ministry of Education, Culture, Sports, Science and Technology. Our program is entitled "Center of Excellence for Evolutionary Human Health Sciences". The aim of this program is to obtain and provide significant information for maintaining human health through research/education on food and medicine. The combined use of specialized foods and medicines will enhance the effectiveness and decrease the adverse effects of medicines. Safety evaluation methods will be developed for the combined use, thus establishing a novel academic field for human health sciences. We call this "borderless sciences of food and medicine" (yaku-shoku dogen). PMID:17329925

  18. 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 Cantón Quijos.

  19. Oral Immunotherapy for Food Allergy.

    PubMed

    Burbank, Allison J; Sood, Puja; Vickery, Brian P; Wood, Robert A

    2016-02-01

    Food allergy is a potentially life-threatening condition with no approved therapies, apart from avoidance and injectable epinephrine for acute allergic reactions. Oral immunotherapy (OIT) is an experimental treatment in which food-allergic patients consume gradually increasing quantities of the food to increase their threshold for allergic reaction. This therapy carries significant risk of allergic reactions. The ability of OIT to desensitize patients to particular foods is well-documented, although the ability to induce tolerance has not been established. This review focuses on recent studies for the treatment of food allergies such as cow's milk, hen's egg, and peanut. PMID:26617227

  20. European perspectives of food safety.

    PubMed

    Bánáti, Diána

    2014-08-01

    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

  1. 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.

  2. Extension Investment Option 2015-17 Food Systems, Food Security, Food Safety

    E-print Network

    Tullos, Desiree

    -large Specialist working at the nexus of food production and community nutrition. This request includes in addition health and nutrition; and food system policy. This request includes in addition to salary support $5, and marketing; community health and nutrition; and food system policy. This request includes in addition

  3. From Food to Fuel: Perceptions of Exercise and Food in a Community of Food Bloggers

    ERIC Educational Resources Information Center

    Lynch, Meghan

    2012-01-01

    Objective: An investigation of the discussion surrounding the relationship between food and exercise in one community of photography-based food blogs that past research has identified as exhibiting characteristics of dietary restraint. Design: Forty-five blogs written by young adult women belonging to a food-blogging community were selected for…

  4. Southwest Border Food Safety and Defense Center: Creative Ideas for Promoting Food Safety and Food Protection

    ERIC Educational Resources Information Center

    Koukel, Sonja

    2015-01-01

    Foodborne illness has a significant impact on public health and consumer confidence in the U.S. The Southwest Border Food Safety and Defense Center was established to provide educational programs, trainings, and workshops to address the health and well-being of consumers as it relates to food safety and food protection. A partnership between New…

  5. 75 FR 13766 - Food and Drug Administration and Process Analytical Technology for Pharma Manufacturing: Food and...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-03-23

    ... SERVICES Food and Drug Administration Food and Drug Administration and Process Analytical Technology for Pharma Manufacturing: Food and Drug Administration--Partnering With Industry; Public Conference AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public conference. The Food and...

  6. Toxicologically relevant phthalates in food.

    PubMed

    Kappenstein, Oliver; Vieth, Bärbel; Luch, Andreas; Pfaff, Karla

    2012-01-01

    Various phthalates have been detected in a wide range of food products such as milk, dietary products, fat-enriched food, meat, fish, sea food, beverages, grains, and vegetables as well as in breast milk. Here we present an overview on toxicologically considerable phthalate levels in food reported in the literature. The most common phthalates detected are di-(2-ethylhexyl) phthalate (DEHP), di-n-butyl phthalate (DnBP), and di-isobutyl phthalate (DiBP). Milk analyses demonstrate that background levels in unprocessed milk are usually low. However, during processing the phthalate contents may significantly increase due to migration from plastic materials in contact with food. Among dietary products fat-enriched food such as cheese and cream were identified with highest levels of DEHP. Plasticized PVC from tubes, conveyor belts, or disposable gloves used in food processing is an important source for contamination of food, especially of fatty food. Paper and cardboard packaging made from recycled fibers are another important source of contamination. In addition, gaskets used in metal lids for glass jars have been identified as possible source for the contamination of foodstuffs with phthalates. The highest concentrations of DEHP reported (>900 mg kg(-1)) were detected in food of high fat content stored in such glass jars. Beyond classical food, DEHP and DnBP were identified in human breast milk samples as the main phthalate contaminants. Phthalate monoesters and some oxidative metabolites were also quantified in breast milk. PMID:22945567

  7. 78 FR 49990 - Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-16

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 172 Dean Foods Company and WhiteWave Foods Company; Filing of Food Additive Petition AGENCY: Food and Drug Administration, HHS. ACTION: Notice of petition. SUMMARY: The Food and Drug Administration (FDA or we) is announcing that we have filed a...

  8. Food Grinders and Sustainable Food Waste Disposal Objective: Explore the environmental viability of household and commercial food

    E-print Network

    Wolberg, George

    Food Grinders and Sustainable Food Waste Disposal Objective: Explore the environmental viability of household and commercial food grinders by quantifying their impact in an urban setting. Background: Food cities, food wastes are disposed of in two ways. Liquid waste--including ground up food waste

  9. Healthy soils for food system resiliency

    E-print Network

    Jackson, Trisha L.

    2011-08-31

    Urban gardens produce a growing portion of food consumed in U.S. cities and throughout the world. Spreading out food production means less reliance on centralized food industries, making the food system less vulnerable to ...

  10. 77 FR 59404 - Food Defense; Public Workshop

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-09-27

    ...Bioterrorism Act, Food Defense Guidance from the Food Safety and Inspection Service, Investigating food-related incidents effectively, Physical plant security, Crisis management, and A food related emergency exercise bundle...

  11. Skylab food system laboratory support

    NASA Technical Reports Server (NTRS)

    Sanford, D.

    1974-01-01

    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.

  12. Occurrence of pesticides in groundwater and sediments and mineralogy of sediments and grain coatings underlying the Rutgers Agricultural Research and Extension Center, Upper Deerfield, New Jersey, 2007

    USGS Publications Warehouse

    Reilly, Timothy J.; Smalling, Kelly L.; Meyer, Michael T.; Sandstrom, Mark W.; Hladik, Michelle L.; Boehlke, Adam R.; Fishman, Neil S.; Battaglin, William A.; Kuivila, Kathryn M.

    2014-01-01

    Water and sediment samples were collected from June through October 2007 from seven plots at the Rutgers Agricultural Research and Extension Center in Upper Deerfield, New Jersey, and analyzed for a suite of pesticides (including fungicides) and other physical and chemical parameters (including sediment mineralogy) by the U.S. Geological Survey. Plots were selected for inclusion in this study on the basis of the crops grown and the pesticides used. Forty-one pesticides were detected in 14 water samples; these include 5 fungicides, 13 herbicides, 1 insecticide, and 22 pesticide degradates. The following pesticides and pesticide degradates were detected in 50 percent or more of the groundwater samples: 1-amide-4-hydroxy-chorothalonil, alachlor sulfonic acid, metolachlor oxanilic acid, metolachlor sulfonic acid, metalaxyl, and simazine. Dissolved-pesticide concentrations ranged from below their instrumental limit of detection to 36 micrograms per liter (for metolachlor sulfonic acid, a degradate of the herbicide metolachlor). The total number of pesticides found in groundwater samples ranged from 0 to 29. Fourteen pesticides were detected in sediment samples from continuous cores collected within each of the seven sampled plots; these include 4 fungicides, 2 herbicides, and 7 pesticide degradates. Pesticide concentrations in sediment samples ranged from below their instrumental limit of detection to 34.2 nanograms per gram (for azoxystrobin). The total number of pesticides found in sediment samples ranged from 0 to 8. Quantitative whole-rock and grain-coating mineralogy of sediment samples were determined by x-ray diffraction. Whole-rock analysis indicated that sediments were predominantly composed of quartz. The materials coating the quartz grains were removed to allow quantification of the trace mineral phases present.

  13. Science for a healthy society Food Safety

    E-print Network

    Matthews, Adrian

    and the gut and the sustainability of the food chain in order to further the production of safe, healthy foodsScience for a healthy society Food Safety & Security Food Databanks Food & Health National over £8 of bene ts to the UK economy #12;The Institute of Food Research (IFR) is the only publicly

  14. Food Costs...From Farm to Retail.

    ERIC Educational Resources Information Center

    Dunham, Denis

    This report focuses on food costs for 1985. Some of the information included in the report includes an analysis of food cost trends, percentages of the food dollar that goes to the farmer, and how much of the food dollar goes to food processors and marketers. Some of the highlights of the study are the following: (1) food prices rose slowly in…

  15. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... With an Emergency Permit § 108.25 Acidified foods. (a) Inadequate or improper manufacture,...

  16. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Acidified foods. 108.25 Section 108.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... With an Emergency Permit § 108.25 Acidified foods. (a) Inadequate or improper manufacture,...

  17. Food Packaging Materials

    NASA Technical Reports Server (NTRS)

    1978-01-01

    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.

  18. Food Adulteration in Texas. 

    E-print Network

    Fraps, G. S. (George Stronach)

    1906-01-01

    in borax is taken into the food in small quantities, not exceeding half a gram (7 1-2 grains) a day, notable effects are immediately 'produced. The medical symptorms of the case in long continued exhibitions of small doses or in large doses, extending... in the stomach and head above mentioned. Q * Q * * * Q Q * 2% * "It appears, therefore, that boric acid and ,borax, when continuously adfministered in small doses for a long period, or when given in large quan- tities for a short period, create disturbances...

  19. Economics of food irradiation

    NASA Astrophysics Data System (ADS)

    Kunstadt, Peter; Eng, P.; Steeves, Colyn; Beaulieu, Daniel; Eng, P.

    1993-07-01

    The number of products being radiation processed worldwide is constantly increasing and today includes such diverse items as medical disposables, fruits and vegetables, spices, meats, seafoods and waste products. This range of products to be processed has resulted in a wide range of irradiator designs and capital and operating cost requirements. This paper discusses the economics of low dose food irradiation applications and the effects of various parameters on unit processing costs. It provides a model for calculating specific unit processing costs by correlating known capital costs with annual operating costs and annual throughputs. It is intended to provide the reader with a general knowledge of how unit processing costs are derived.

  20. Packaging for Food Service

    NASA Technical Reports Server (NTRS)

    Stilwell, E. J.

    1985-01-01

    Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.

  1. 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

    Vetriani, Costantino

    "Busting the Myths Surrounding Genetically Engineered Foods." Cara Cuite, associate research professor on "Public Perceptions of GM Food." Brad Hillman, senior associate director, NJAES, and director to significant reduction in the use of pesticides targeted against cranberry weevil in blueberries. Modified

  2. Risk Perception of Food Safety by School Food-handlers

    PubMed Central

    Monego, Estelamaris Tronco; Campos, Maria Raquel Hidalgo

    2014-01-01

    An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the weak risk perception by the food-handlers regarding the student's health. The students, the pedagogical team, and the principal contribute to this behaviour, which can affect the quality of the final product—the served meal. The social devaluation of the food-handlers is also discussed. It is necessary to improve the food-handlers’ training sessions, with the purpose of modifying risk perception and to allow the school community to be involved in healthy and safe feeding practices. PMID:24847589

  3. Psychological burden of food allergy

    PubMed Central

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

    2007-01-01

    One fifth 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 groups is incomplete, because they did not distinguish between immunologic reactions and other kinds of food reactions. In analysing these adverse reactions, a thorough physical and psychological diagnostic approach is important. In our qualitative review, we present those diagnostic measures that are evidenced-based as well as clinically useful, and discuss the various psychological dimensions of adverse reactions to food. It is important to acknowledge the complex interplay between body and mind: Adults and children suffering from food allergy show impaired quality of life and a higher level of stress and anxiety. Pavlovian conditioning of adverse reactions plays an important role in maintaining symptoms. The role of personality, mood, or anxiety in food reactions is debatable. Somatoform disorders ought to be identified early to avoid lengthy and frustrating investigations. A future task will be to improve diagnostic algorithms, to describe psychological aspects in clearly characterised patient subgroups, and to develop strategies for an optimized management of the various types of adverse reactions to food. PMID:17659692

  4. Fast Food Jobs. National Study of Fast Food Employment.

    ERIC Educational Resources Information Center

    Charner, Ivan; Fraser, Bryna Shore

    A study examined employment in the fast-food industry. The national survey collected data from employees at 279 fast-food restaurants from seven companies. Female employees outnumbered males by two to one. The ages of those fast-food employees in the survey sample ranged from 14 to 71, with fully 70 percent being in the 16- to 20-year-old age…

  5. 21 CFR 130.20 - Food additives proposed for use in foods for which definitions and standards of identity are...

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...2013-04-01 2013-04-01 false Food additives proposed for use in foods for...CONSUMPTION FOOD STANDARDS: GENERAL Food Additives in Standardized Foods § 130.20 Food additives proposed for use in foods...

  6. 21 CFR 130.20 - Food additives proposed for use in foods for which definitions and standards of identity are...

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...2012-04-01 2012-04-01 false Food additives proposed for use in foods for...CONSUMPTION FOOD STANDARDS: GENERAL Food Additives in Standardized Foods § 130.20 Food additives proposed for use in foods...

  7. 21 CFR 130.20 - Food additives proposed for use in foods for which definitions and standards of identity are...

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...2014-04-01 2014-04-01 false Food additives proposed for use in foods for...CONSUMPTION FOOD STANDARDS: GENERAL Food Additives in Standardized Foods § 130.20 Food additives proposed for use in foods...

  8. 21 CFR 130.20 - Food additives proposed for use in foods for which definitions and standards of identity are...

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...2010-04-01 2010-04-01 false Food additives proposed for use in foods for...CONSUMPTION FOOD STANDARDS: GENERAL Food Additives in Standardized Foods § 130.20 Food additives proposed for use in foods...

  9. Reducing food allergy: is there promise for food applications?

    PubMed

    Chung, Si-Yin; Reed, Shawndrika

    2014-01-01

    Food allergy is on the rise and has become a growing food safety concern. The main treatment is strictly avoiding allergens in the diet. However, this is difficult to do because foods are sometimes contaminated with allergens due to processing of different foods with the same machinery. For this reason, accidental ingestion of trace amount of allergenic proteins is common. For children with severe food allergy, this could be life-threatening. Food products with reduced allergenic proteins, if developed, could be beneficial and may raise the threshold of the amount of allergenic proteins required to trigger an allergic reaction. As a result, the number of serious allergic reactions may decrease. Moreover, such less allergenic products may be useful or replace regular products in studies such as oral tolerance induction or early exposure experiments, where children with severe peanut allergy are usually excluded due to their severe intolerance. This review focuses on recent findings and progress made in approaches to reduce allergenic proteins in foods. Modifying methods may include physical and chemical treatments as well as lifestyle changes and the use of supplements. We discuss the benefits and drawbacks these methods present for production of hypoallergenic food products and food allergy prevention. PMID:23701557

  10. Unconventional food regeneration in space - Opportunities for microbial food production

    NASA Technical Reports Server (NTRS)

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

    1987-01-01

    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.

  11. Indirect food additive migration from polymeric food packaging materials.

    PubMed

    Till, D; Schwope, A D; Ehntholt, D J; Sidman, K R; Whelan, R H; Schwartz, P S; Reid, R C

    1987-01-01

    Many foods contact polymeric packaging materials which contain residues of the polymerization process or additives employed to facilitate processing. The extent of migration of such materials from the packaging to foods is the focus of the present article. A major experimental program using eight polymer-migrant systems is described. Migration was measured to food-simulating liquids (FSL) and to foods. Accelerated tests were conducted with FSL under FDA guidelines conditions so as to develop correlations between such data and those found using foods under normal storage temperatures and shelf lives. In the majority of tests, the migration was found to be approximately proportional to the square root of time, to increase significantly with a rise in temperature, and to be proportional to the initial concentration of migrant in the polymer. Stirring in the FSL or food phase was generally not important except for the system involving dioctyl adipate migrating from polyvinyl chloride film. In some instances, after a period of time, migration rates became very low, and this effect was attributed to saturating the FSL or food phase with migrant. The foods comprised a variety of types, including liquid, semisolid, solid, and dry; both oily and aqueous foods were included. The physical steps involved in migration include the diffusion of the migrant from the interior of the film to the surface, where it can dissolve in the external FSL or food phase. The nature of the FSL or food is shown to be very important in that components can penetrate the polymer and dramatically increase migration rates. Consistent with the FDA guidelines in effect at the time of this study, testing was performed with five FSL (water, 3% acetic acid, 8% and 50% ethanol, and n-heptane) at 49 degrees C. Detailed comparisons were made between the migrations to foods and to FSL; following are the more relevant conclusions. (1) Three percent acetic acid showed no advantage over water as a food simulant even in those cases where the food could be considered acidic in nature. (2) Water, when used as an FSL at 49 degrees C for 5 days, overestimated migration in aqueous foods in about 75% of the cases. In some instances, however, the water phase became saturated with migrant. In other situations, this test protocol underpredicted migration--especially in those cases where there were components in the food that were able to penetrate into the polymer and enhance migration (such as orange juice).(ABSTRACT TRUNCATED AT 400 WORDS) PMID:3325228

  12. Carbohydrates as food allergens

    PubMed Central

    Soh, Jian Yi; Huang, Chiung Hui

    2015-01-01

    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

  13. Ultrasonic Cutting of Foods

    NASA Astrophysics Data System (ADS)

    Schneider, Yvonne; Zahn, Susann; Rohm, Harald

    In the field of food engineering, cutting is usually classified as a mechanical unit operation dealing with size reduction by applying external forces on a bulk product. Ultrasonic cutting is realized by superpositioning the macroscopic feed motion of the cutting device or of the product with a microscopic vibration of the cutting tool. The excited tool interacts with the product and generates a number of effects. Primary energy concentration in the separation zone and the modification of contact friction along the tool flanks arise from the cyclic loading and are responsible for benefits such as reduced cutting force, smooth cut surface, and reduced product deformation. Secondary effects such as absorption and cavitation originate from the propagation of the sound field in the product and are closely related to chemical and physical properties of the material to be cut. This chapter analyzes interactions between food products and ultrasonic cutting tools and relates these interactions with physical and chemical product properties as well as with processing parameters like cutting velocity, ultrasonic amplitude and frequency, and tool design.

  14. Food allergy in atopic dogs.

    PubMed

    Frick, O L

    1996-01-01

    The food sensitive dog provides a good animal model for food allergy, whose allergic reaction can be followed serially with repeated challenges both in skin and by oral challenges and by endoscopic direct visualization and serial biopsies. This model is proving useful in showing reduced allergenicity in food allergens-soy, wheat, cow's milk by thioredoxin treatment. Recently Dr. Buchanan has cloned the gene for the NADP-thioredoxin reductase (NTR) which he transferred into barley seeds with a bacterial vector. He is attempting to do the same with wheat and soy seeds to produce genetically hypoallergenic foods. The canine model for food allergy provides an excellent model in which to test such bio-engineered potentially hypoallergenic foods. PMID:9095217

  15. Cottonseed Meal as Human Food

    E-print Network

    Fraps, G. S. (George Stronach)

    1910-01-01

    . COTTONSEED MEAL . AS HUMAN FOOD. G. S. FRAPS, Chemist. POSTOFFICE : COLLEGE STATION, BRAZOS COUNTY, TEXAS. AUSTIN, TEX-4s: VON BOECKMANN-JONES CO 1 RINTERS 1910 TEXAS AGRICULTURAL EXPERIMENT STATIONS, GOVERNING) BOARD. (Board of Directors A. & M... sold LA-- lulls cottc and Mr. will COTTONSEED MEAL AS HUMAN FOOD BY CT. S. FRAPS. he use of cottonseed meal as a human food was proposed sever: years back. For example, breads, etc., prepared from cottonseed me( were eerved to certain members...

  16. Examining the interaction between food outlets and outdoor food advertisements with primary school food environments. — Measures of the Food Environment

    Cancer.gov

    Schools are commonly seen as a site of intervention to improve children's nutrition, and prevent excess weight gain. Schools may have limited influence over children's diets; however, with home and community environments also exerting an influence within schools. This study considered the environment of food outlets and outdoor food advertisements surrounding four case study primary schools in New Zealand, and the impact of that external environment on within-school food environments.

  17. Evoked Emotions Predict Food Choice

    PubMed Central

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

    2014-01-01

    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

  18. 21 CFR 25.32 - Foods, food additives, and color additives.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Foods, food additives, and color additives. 25.32... ENVIRONMENTAL IMPACT CONSIDERATIONS Categorical Exclusions § 25.32 Foods, food additives, and color additives.... (b) Action on a request for exemption for investigational use of a food additive if the food...

  19. 21 CFR 25.32 - Foods, food additives, and color additives.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 1 2012-04-01 2012-04-01 false Foods, food additives, and color additives. 25.32... ENVIRONMENTAL IMPACT CONSIDERATIONS Categorical Exclusions § 25.32 Foods, food additives, and color additives.... (b) Action on a request for exemption for investigational use of a food additive if the food...

  20. 21 CFR 25.32 - Foods, food additives, and color additives.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 1 2013-04-01 2013-04-01 false Foods, food additives, and color additives. 25.32... ENVIRONMENTAL IMPACT CONSIDERATIONS Categorical Exclusions § 25.32 Foods, food additives, and color additives.... (b) Action on a request for exemption for investigational use of a food additive if the food...