Sample records for hallman rutgers food

  1. Food Policy Institute at Rutgers New Jersey Agricultural Experiment Station

    NSDL National Science Digital Library

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

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

    E-print Network

    Chen, Kuang-Yu

    , and service of food on the nutritional value and organoleptic qualities of food. 4. Practice safe food and Nutrition, 3 cr. Office: Davison Hall, Rm. 229B Term Outline Phone: (732) 932-6525 TF 12:35-1:55 email: bltangel@rci.rutgers.edu Office Hours: T 2:30-3:30; Th 11:30-2 This course covers the nutritional needs

  3. DIMACS Center Rutgers University

    E-print Network

    of the epidemiology work to issues of bioinformatics/genetics. David Madigan, Rutgers University, Member of Organizing and Analysis Third Meeting, March 2, 2005 Organizers: Donald Hoover, Rutgers University David Madigan, Rutgers

  4. Rutgers Master Gardener Program 2013 Annual Report

    E-print Network

    Garfunkel, Eric

    to local food banks and soup kitchens. As part of an effort to end hunger in the communities it serves@njaes.rutgers.edu In 2013, Kings Food Markets announced the creation of a $25,000 Act Against Hunger Fund, which provides volunteer and financial support to local community gardens that harvest much-needed fresh foods for donation

  5. Rutgers New Jersey Agricultural Experiment Station Cooperative Extension of Somerset County

    E-print Network

    Goodman, Robert M.

    the horticultural displays from 4-H youth. And of course we will be continuing our nightly pie-eating contests - it Days 3 Vet and CART Training 3 NOFA-NJ Twilight Meetings 3 Jersey Grown Page 4 What's Driving Food@njaes.rutgers.edu #12;Rutgers Equine Science Center Economic Impact Report Honored Bethesda, MD ­ Rutgers NJAES / RCE

  6. Rutgers Welcomes RBHS Students!

    E-print Network

    Neimark, Alexander V.

    addresses at netid.rutgers.edu. There are also tools to manage your password, update your secret questions (used to help reset forgotten passwords), change your Rutgers email address, and change where you would into Rutgers services? Have you forgotten your NetID or password? Are you having difficulty connecting

  7. DIMACS Center Rutgers University

    E-print Network

    Organizers: Eduardo Sontag, Rutgers University Ann Stock, UMDNJ/HHMI Workshop on Information Processing Mona Singh, Princeton University Workshop: Clustering Problems in Biological Networks May 9 - 11, 2006

  8. DIMACS Center Rutgers University

    E-print Network

    , Rutgers University Organizers: Emina Soljanin, Bell Labs Paul Siegel, University of California Bane Vasic: Emina Soljanin, Bell Labs Paul Siegel, University of California Bane Vasic, University of Arizona

  9. RUSHS Website: http://healthservices.camden.rutgers.edu Rutgers Student

    E-print Network

    Health ­ STI evaluation and testing, HIV testing Exercise & Obesity Counseling Women's Health MenRUSHS Website: http://healthservices.camden.rutgers.edu Rutgers Student Health Services Camden to Rutgers Student Health Services. Rutgers Student Health Services offers a full range of medical

  10. DIMACS Center Rutgers University

    E-print Network

    Molecular Biology Resources March 1 - 2, 2005 Organizers: Tamar Barkay, Rutgers Paul Ehrlich, BIOMAPS-Organizer, Workshop on Information Processing by Protein Structures in Molecular Recognition Paul Ehrlich, BIOMAPS

  11. DIMACS Center Rutgers University

    E-print Network

    2002 Amy Stern, Rutgers University Summer 2002 Ib. Participating Organizations Telcordia Technologies ONR partially funded one of the workshops. 1c. Other Collaborators The project involved scientists involved individuals from many institutions in many countries. II. Project Activities The rapidly changing

  12. DIMACS Center Rutgers University

    E-print Network

    and Working Group on Usable Privacy and Security Software. Vern Paxson, ICSI Center for Internet ResearchDIMACS Center Rutgers University Special Focus on Communication Security and Information Privacy of the Special Focus on Communication Security and Information Privacy organizing committee. Ronitt Rubinfeld

  13. DIMACS Center Rutgers University

    E-print Network

    1 DIMACS Center Rutgers University Workshop: Facing the Challenge of Infectious Diseases in Africa: Organizers: Dominic Clemence, North Carolina AT&T State University Wayne Getz, University of California at Berkeley Abba Gumel, University of Manitoba John Hargrove, South African Centre for Epidemiological

  14. DIMACS Center Rutgers University

    E-print Network

    1 DIMACS Center Rutgers University US-Africa Advanced Study Institute of Mathematical Modeling Organizers: Brenda Latka, (Program Chair), DIMACS Wayne Getz, UC Berkeley Abba Gumel, University of Manitoba Fritz Hahne, AIMS John Hargrove, SACEMA Simon Levin, Princeton University Edward Lungu, University

  15. Astronomy Research at Rutgers

    NSDL National Science Digital Library

    "Astrophysics research at Rutgers ranges from late stages of stellar evolution to the early universe, and includes both observational studies at many wavelengths and theoretical work." After listing the 15 astrophysics research interests, this website summarizes the university's projects and instrumentation. Some of the summaries contain links to more in-depth information about the specific investigation. Visitors can learn about gravitational lensing; the Ultraviolet Detector Lab, which develops and tests space image sensors; and much more.

  16. Rutgers University Libraries Annual Report

    E-print Network

    Hanson, Stephen José

    The Rutgers Digital Library Initiative 6 Innovations 8 New Scholarly Resources 9 Library Statistics, FY 1999 of the vision embodied in our long-range plan, the Rutgers Digital Library Initiative, are falling into place to advance the Digital Library Initiative and place the Libraries in the top echelon of research libraries

  17. Center for Supply Chain Management http://scm.rutgers.edu Rutgers Business School cscm@business.rutgers.edu

    E-print Network

    Lin, Xiaodong

    Center for Supply Chain Management http://scm.rutgers.edu Rutgers Business School cscm Experiential Work Requirements For The SCM Undergraduate Major Rutgers Business School ­ Department of Supply in the same company. This work experience must be relevant to the field of SCM. Students who are working

  18. Rutgers Center for Information Assurance (RCIA) Rutgers, The State University of New Jersey

    E-print Network

    Lin, Xiaodong

    CHARTER Rutgers Center for Information Assurance (RCIA) Rutgers, The State University of New Jersey The Rutgers Center for Information Assurance (RCIA) is hereby chartered to advance education, foster applied reputation and leadership role in the areas of information assurance, information systems, computer security

  19. SolutionS from rutgerS New Jersey's Partner for a Strong Economy 2009 A Message from the President

    E-print Network

    Goodman, Robert M.

    VeR rutgers' 1.4 megawatt solar farm on the livingston Campus in Piscataway is the largest solar farm both in new Jersey and at a single college campus in the nation. the solar farm will reduce rutgers' carbonSolutionS from rutgerS New Jersey's Partner for a Strong Economy 2009 #12;Contents A Message from

  20. Rutgers Business School: Undergraduate Newark INTERNSHIP CONTRACT

    E-print Network

    Lin, Xiaodong

    Rutgers Business School: Undergraduate ­ Newark INTERNSHIP CONTRACT Internship Guidelines All to register for internship credit under the specific internship courses established by the Accounting, Finance, Management, Marketing or Management Information Systems departments. Internships approved for three academic

  1. Program Description: Rutgers Business School Business Student Transition at Rutgers (B-STAR) Program

    E-print Network

    Lin, Xiaodong

    Program Description: Rutgers Business School ­ Business Student Transition at Rutgers (B-STAR) Program is a highly competitive six-week summer academic and residential bridge program offered by the RBS Office of Diversity Programs. The B-STAR program is a signature program included in the RBS ­ PLUS

  2. Robert L. Barchi Rutgers, The State University of New Jersey

    E-print Network

    Goodman, Robert M.

    , Associate Dean for Academic Programs Clinton Andrews, Associate Dean for Planning and New Initiatives, Graduate Services Christina Miller Coordinator, Undergraduate Services Hillary Bardwell Career Management Mantell, Michael Lahr RUTGERS CENTER FOR GREEN BUILDING Clinton Andrews RUTGERS REGIONAL REPORT James

  3. A Leadership Program for Women in the Rutgers Business School Rutgers Business School: UndergraduateNew Brunswick

    E-print Network

    Jornsten, Rebecka

    A Leadership Program for Women in the Rutgers Business School Rutgers Business School: Undergraduate­New Brunswick Rutgers, The State University of New Jersey Women's Business Leadership Initiative #12;About WBLI The Women's Business Leadership Initiative (WBLI) was created with the emerging female

  4. Rutgers University Newark 2014 Commencement Ceremony

    E-print Network

    Lin, Xiaodong

    on graduation day, Wednesday, May 21st. · Luxury Suites Prudential Center is offering family and guests access to Luxury Suites at an additional cost. These premiere suites are large enough for your entire family's Luxury Suites, call 973.757.6250 or email grpsales@prucenter.com #12;Rutgers Business School Created

  5. Rutgers Business School Newark and New Brunswick

    E-print Network

    Lin, Xiaodong

    Square Park Newark, NJ 07102 Maureen McGuire, Senior Director of Development 973-353-5124 mcguire; and the fastest internet connection available. #12;MUSIC AND DANCE WING Maureen McGuire, Senior Director of Development · 1 Washington Park · Newark, NJ 07102 973-353-5124 · mcguire@business.rutgers.edu · business

  6. Rutgers Business School Department of Finance & Economics

    E-print Network

    Lin, Xiaodong

    1 Rutgers Business School Department of Finance & Economics Majid Sani Econometrics 26 tools for applying finance/economic theory and models to real finance/economic data. We use statistical the economic theory or model actually operates in real world. By the end of this class you should have a solid

  7. RUTGERS POLICY Section: 10.2.11

    E-print Network

    Neimark, Alexander V.

    fashion, respecting the human dignity of all members of the community and resisting behavior that may to familiarize themselves with these regulations. AUTHORITY FOR STUDENT DISCIPLINE 1. Ultimate authority for student discipline is vested in the Board of Governors of Rutgers, The State University of New Jersey

  8. RUTGERS UNIVERSITY DEPARTMENT OF STATISTICS AND BIOSTATISTICS

    E-print Network

    RUTGERS UNIVERSITY DEPARTMENT OF STATISTICS AND BIOSTATISTICS HILL CENTER #501, BUSCH CAMPUS Title: Inference on treatment effects from a randomized clinical trial in the presence of prematureYcoprotein IIb/IIIa inhibitors (SYNERGY) trial was a randomized, open-label, multi-center clinical trial

  9. Rutgers Interactive Track at TREC5

    Microsoft Academic Search

    Nicholas J. Belkin; A. Cabezas; Colleen Cool; K. Kim; Kwong Bor Ng; Soyeon Park; R. Pressman; Soo Young Rieh; Pamela A. Savage-knepshield; H. Xie

    1996-01-01

    The Interactive Track investigation at Rutgers concentrated primarily on three factors: the search- ers' uses and understandings of relevance feedback and ranked output, and the utility of relevance feedback for the interactive track task; the searchers' understandings of the interactive track task; and performance differences based on topic characteristics and searcher and order effects. Our of- ficial results are for

  10. Rutgers' TREC6 Interactive Track Experience

    Microsoft Academic Search

    Nicholas J. Belkin; Jose Perez Carballo; Colleen Cool; Shin-jeng Lin; Soyeon Park; Soo Young Rieh; Pamela A. Savage-knepshield; C. Sikora; H. Xie; James Allan

    1997-01-01

    The goal of the Rutgers TREC-6 Interactive Track study was to compare the performance and usability of a system offering positive relevance feedback with one offering positive and negative relevance feedback. Our hypothesis was that the latter system would better support the aspect identification task than the former. Although aspectual recall was higher for the system supporting both kinds of

  11. Rutgers University School of Environmental & Biological Sciences

    E-print Network

    Chen, Kuang-Yu

    Rutgers University School of Environmental & Biological Sciences Introduction to Horticultural Therapy Spring 2012 SYLLABUS TEXT Jan 17 Orientation to Course Ch 1 Introduce Key Concepts Jan 24 Overview Hands-on Nature Craft Workshop Guest Lecturer: Ann Flagler, Horticultural Therapist Apr 24 Semester

  12. Linking Information to Real-Life Problems: An Interdisciplinary Collaboration of Librarians, Departments, and Food Businesses

    Microsoft Academic Search

    Martin A. Kesselman; Adria Sherman

    2009-01-01

    Through a United States Department of Agriculture Cooperative State Research, Education, and Extension Service (USDA CSREES) Higher Education Challenge Grant, a team of teaching faculty and librarians at Rutgers University developed an interdisciplinary course, “Food and Nutrition Business Information and Communication.” The course employed an active learning approach that involved a unique collaboration between various academic disciplines; the Rutgers University

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

    E-print Network

    Jornsten, Rebecka

    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

  14. A newsletter for the Rutgers-Newark

    E-print Network

    Hanson, Stephen José

    to the registrar. Welcome to the brave new world of BlackBoard 6, a Web-based course management system making its:ShelleyKusnetz It's three in the morning and a Rutgers- Newark student night owl is taking an online exam for one of his courses. When he finishes and submits it, he'll instantly get his grade. Earlier in the evening

  15. 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…

  16. The RUTGERS YOUNG SCHOLARS PROGRAM in DISCRETE MATHEMATICS

    E-print Network

    Delgado, Mauricio

    The RUTGERS YOUNG SCHOLARS PROGRAM in DISCRETE MATHEMATICS July 2 - July 27, 2012 "We're looking Mathematics is sponsored by the Rutgers University Department of Mathematics and DIMACS, the Center for Discrete Mathematics and Theoretical Computer Science [DIMACS], and is supported by a grant from

  17. Rutgers Plain Language Guide to Fundamental Ethics and Conflicts

    E-print Network

    of the several agencies of government," and as a result will be guided by our needs and conditions independent ...instrumentality." N.J.S.A. 52:13D13(a). Rutgers is an independent instrumentality of the State are to conduct their duties objectively and maintain the independence which fosters objectivity. Rutgers

  18. 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

  19. Cournot Competition and Endogenous Firm Rutgers University, Newark

    E-print Network

    Boyer, Edmond

    Cournot Competition and Endogenous Firm Size Jason Barr Rutgers University, Newark jmbarr.saraceno@sciences-po.fr January 2005 Rutgers University Newark Working Paper #2005-001 Abstract We study the dynamics of firm size in a repeated Cournot game with unkown demand function.We model the firm as a type of artificial neural network

  20. Rutgers Supply Chain Management Fact Sheet Size of Rutgers SCM Programs (Year 2014)

    E-print Network

    Lin, Xiaodong

    Projects (2011-2014) Assessing the Risks of Healthcare Supply Chains (sponsored by US DHS) MTA project that Recruited from Rutgers SCM during Spring & Fall 2012 Altria Group Distribution Corp. Amazon Anixter Apple ATC Industrial Supply BASF Corporation Bayer Healthcare Becton-Dickinson Bed Bath & Beyond Bristol

  1. RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY RUTGERS BIOMEDICAL & HEALTH SCIENCES

    E-print Network

    Garfunkel, Eric

    are constructed to recognize and implement the principle of shared governance of the medical school. #12;2 Title B MEDICAL SCHOOL BYLAWS PREAMBLE: New Jersey Medical School ("NJMS") is an educational unit of Rutgers refers to all persons holding an active faculty appointment at NJMS Faculty Organization: Faculty

  2. Laboratory for Computer Science Research Rutgers University Introduction to LAWN

    E-print Network

    Davis, Larry

    Laboratory for Computer Science Research · Rutgers University Introduction to LAWN #12;Laboratory Accountability ­ Vulnerable to attacks · High cost for data line #12;Laboratory for Computer Science Research ­ Authenticated access · Software solution ­ Created by Laboratory for Computer Science Research Computer Science

  3. Rutgers Business School Master of Information Technology Program Learning Goals

    E-print Network

    Rutgers Business School Master of Information Technology Program Learning Goals 1. Communication to find innovative solutions. 4. Business Technology Knowledge Learning Goal Students graduating Skills Learning Goal Students graduating with a Master of Information Technology degree will be able

  4. Rutgers Computer Science Technical Report RU-DCS-TR588 December 2005

    E-print Network

    Pavlovic, Vladimir

    Rutgers Computer Science Technical Report RU-DCS-TR588 December 2005 Discriminative Learning of Computer Science Rutgers University Piscataway, NJ 08854 vladimir@cs.rutgers.edu #12;ABSTRACT A mixture. A crucial benefit of this method is its efficiency; finding a new f requires ML learning of a base BNC model

  5. Gerard Charles Dismukes Tel:848-445-1489; dismukes@rci.rutgers.edu

    E-print Network

    Lawson, Catherine L.

    -19 March 2014, convenor: Johannes Messinger. 2014 speaker, Solar Fuels Institute (SOFI) RutgersJune 2014 1 Gerard Charles Dismukes Tel:848-445-1489; dismukes@rci.rutgers.edu Web: http://dismukeslab.99k.org/ ; http://rutchem.rutgers.edu/dismukes_charles PERSONAL Married: Linda P. Nowicki Children

  6. RUTCOR Rutgers Center for Operations Research

    E-print Network

    or she had headache if there are altogether n foods then the food consumption is characterized xi = 0. One further Boolean variable equals 1 or 0, if the person had headache on that day or not. The problem is to estimate the weight of the event xi = 1 in creating headache. The di erence between

  7. The Accounting Flex MBA concentration at Rutgers Business School provides the skills needed to prepare students for careers across a spectrum of industry sectors,

    E-print Network

    Garfunkel, Eric

    The Accounting Flex MBA concentration at Rutgers Business School provides the skills needed MBA business.rutgers.edu/MBA Student Perspective "The Accounting Flex MBA at Rutgers Business School@business.rutgers.edu Apply Today: business.rutgers.edu/MBA The technically-advanced 100 Rock on the Livingston Campus in New

  8. Food Chain & Food Web

    NSDL National Science Digital Library

    Ms. B

    2011-10-27

    What are the differences and similarities between food chain and food web? Print (2) Garden Gate Print (1) Venn Diagram Garden Gate Venn Diagram Let's learn about the food chain and food web.Read the notes.Food Chain 4 Also, view more notes on food chain and food web. Go to the 7th title Food Chain which is before the Habitats and food chain title of the webpage.Food Chain Power Point Presentation Record what you learn ...

  9. RUTGERS UNIVERSITY STUDENT PRE-ENTRANCE IMMUNIZATION RECORD

    E-print Network

    healthcare provider: *Protects against a common cause of bacterial meningitis, a rare but potentially fatal consider vaccination. Healthcare Provider Name, Address, AND SIGNATURE (REQUIRED): Return Form To: RUTGERS UNIVERSITY ATTN: IMMUNIZATIONS 57 US HIGHWAY 1 NEW BRUNSWICK, NJ 08901-8554 VACCINE Dose #1 Date Dose #2 Date

  10. Rutgers Business School Professor Simi Kedia Corporate Finance

    E-print Network

    Lin, Xiaodong

    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

  11. Rutgers University -Graduate Program in Mathematics Sample Written Qualifying Examination

    E-print Network

    Rutgers University - Graduate Program in Mathematics Sample Written Qualifying Examination From, in two three hour sessions. Each session will consist of 3 required questions and a choice of 3 out of 6 remaining questions. The basic idea is to ensure that all students at least attempt a range of questions

  12. Rutgers University Graduate Program in Mathematics Sample Written Qualifying Examination

    E-print Network

    Rutgers University ­ Graduate Program in Mathematics Sample Written Qualifying Examination From, in two three hour sessions. Each session will consist of 3 required questions and a choice of 3 out of 6 remaining questions. The basic idea is to ensure that all students at least attempt a range of questions

  13. Inventory Management Rutgers Business School Newark and New Brunswick

    E-print Network

    Lin, Xiaodong

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

  14. Inventory Management Rutgers Business School Newark and New Brunswick

    E-print Network

    Lin, Xiaodong

    Inventory Management 26:799:685 Rutgers Business School ­ Newark and New Brunswick Fall 2012 problems and key trade- offs in inventory management, (2) introduce the main stream literature that model-353-5017 Lecture: Wednesdays, 1-3:50pm, at 1 WP 528 Office Hours: by appointment Course Description: Inventory

  15. DONALD R. KLOCK dklock@business.rutgers.edu

    E-print Network

    Lin, Xiaodong

    's first On-Line Masters of Supply Chain Management · Customer Service Improvement · Cost Savings · Global Professor, Supply Chain Management and Marketing Science (2008 to present) Business Director, Center promoting the new Supply Chain Management and Marketing Science department, Rutgers Business School

  16. Rutgers Business School Master of Quantitative Finance Program Learning Goals

    E-print Network

    Lin, Xiaodong

    . Communication Skills Learning Goal Students graduating with a Master of Quantitative Finance degree will be able. Students will be able to find innovative solutions. 4. Ethics Learning Goal Students graduatingRutgers Business School Master of Quantitative Finance Program Learning Goals February 17, 2011 1

  17. Rutgers Business School Master of Information Technology Program Learning Goals

    E-print Network

    Lin, Xiaodong

    . Communication Skills Learning Goal Students graduating with a Master of Information Technology degree. Students will be able to find innovative solutions. 4. Business Technology Knowledge Learning Goal StudentsRutgers Business School Master of Information Technology Program Learning Goals October 2011 1

  18. Rutgers Graduate School of Applied and Professional Psychology

    E-print Network

    psychology) The Design, Implementation, and Formative Evaluation of a Classroom Aide Professional Development and Allison Rosen Danielle Rene Narkaus (school psychology) Program Clarification, Design, and PlanRutgers Graduate School of Applied and Professional Psychology 2012-2013 PsyD Candidates Beth G

  19. Financial Time Series Rutgers Business School 26:960:576

    E-print Network

    Lin, Xiaodong

    Financial Time Series Rutgers Business School 26:960:576 Instructor: Xiaodong Lin. Email: lin time series, with an emphasis on model building and accurate prediction. Completion of this course will equip students with insights and modeling tools to analyze real world financial and business time series

  20. Rutgers University Research Experience for Teachers in Engineering: Preliminary Findings

    ERIC Educational Resources Information Center

    Laffey, Evelyn H.; Cook-Chennault, Kimberly; Hirsch, Linda S.

    2013-01-01

    In addressing the nation's need for a more technologically-literate society, the Rutgers University Research Experience for Teachers in Engineering (RU RET-E) is designed to: (1) engage middle and high school math and science teachers in innovative "green" engineering research during the summer, and (2) support teachers in integrating…

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

    E-print Network

    Garfunkel, Eric

    Community? The Division of Administration and Public Safety is always looking to hire motivated students by the Division of Administration & Public Safety, please visit us online at http://aps.rutgers.edu. Students of Administration and Public Safety (APS) is committed to further improving the quality of safety on campus while

  2. Rutgers School Psychology Internship Consortium Due Process Procedures

    E-print Network

    Garfunkel, Eric

    Rutgers School Psychology Internship Consortium Due Process Procedures Intern-identified Problems with Internship Site 1. If an Intern has a complaint about the internship, the complaint should first be discussed be discussed with the Director of the Internship Consortium. 3. If the complaint is not resolved after

  3. NEWS DIGEST www.newark.rutgers.edu/occ/pubs/connections

    E-print Network

    Hanson, Stephen José

    Portuguese Culture. R-N offers both a major and a minor in Portuguese studies. Rutgers Business School Henry Ireland?" The lecture addressed 1 #12;the works of 18th -century forger William Henry Ireland, who in Great Britain and Ireland, and he most recently served as chair of the university's Department

  4. The Rutgers Arm II Rehabilitation System—A Feasibility Study

    Microsoft Academic Search

    Grigore C. Burdea; Daniel Cioi; Joseph Martin; Devin Fensterheim; Maeve Holenski

    2010-01-01

    The Rutgers Arm II (RA II) is a new system that trains the shoulder\\/arm motor control, strengthening, arm speed of motion, endurance, and grasp strength in a single rehabilitation session. The system components are a tilted low-friction table, a forearm support with markers and wireless transmitter, a shoulder appendage to detect compensatory leaning, infrared vision tracking, a large display and

  5. DIMACS Initiatives in Sustainability dimacs.rutgers.edu

    E-print Network

    of educational opportunities and career paths related to sustainable living. Modules under developmentDIMACS Initiatives in Sustainability dimacs.rutgers.edu DIMACS has a long record in sustainability. Past DIMACS activities include a Climate and Health research initiative and the DIMACS-MBI US

  6. School Feeding Conference Calls for Increased School Lunch Delivery, Presents New Foods and Concepts for Child Nutrition Programs, and Challenges Nutrition Educators

    ERIC Educational Resources Information Center

    Brin, Myron

    1972-01-01

    Report of the National School Feeding Conference co-sponsored by the Food and Nutrition Service of the USDA and the Department of Food Science of Rutgers University, held in New Brunswick, New Jersey, June 27-29, 1972. Alternatives to requirements of the National School Lunch Program; engineered or nutrified foods are discussed. (LK)

  7. June 16 18, 2010 A Rutgers University Certificate Program: Rutgers-Livingston campus Strategies for Designing and Leading Your

    E-print Network

    Lin, Xiaodong

    Logistics & Supply Chain Strategy J. Crew Offered by the Center for Supply Chain Management at Rutgers for Supply Chain Management is pleased to announce a three-day certificate program developed in cooperation, including strategy, sourcing and procurement, logistics, operations and organizational alignment. Learn how

  8. June 13 -15, 2012 A Rutgers University Certificate Program: Rutgers-Livingston campus Strategies for Managing Your End-to-End

    E-print Network

    Lin, Xiaodong

    the major aspects of supply chain management, including strategy, sourcing and procurement, logistics of supply chains Implementing the secure value chain Current trends in operations and logistics management Rutgers Business School 1 Washington Park Newark, NJ 07102-3122 Newark, NJ 07102 The Rutgers Center

  9. Paul V. Profeta Chair in Real Estate at Rutgers Business School Rutgers Business School Newark and New Brunswick invites nominations and applications for the inaugural

    E-print Network

    Lin, Xiaodong

    Paul V. Profeta Chair in Real Estate at Rutgers Business School Rutgers Business School ­ Newark Chair in Real Estate. The School and University are strongly committed to recruiting an entrepreneurial to be a leader in research and teaching in Real Estate. At the same time, the successful candidate will become

  10. Annual Rutgers Workshop on Chinese Philosophy (RWCP) An International Conference on Nature and Value

    E-print Network

    Neimark, Alexander V.

    : Wendy Swartz (Rutgers University) Presenters: Amy Olberding (University of Oklahoma) -- From Corpses Facts and Values in Neo-Confucianism Moderator: Deborah Sommer (Gettysburg College) Presenters: HUANG

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

    E-print Network

    Garfunkel, Eric

    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

  12. 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.

  13. Rutgers Oral History Archive of World War II

    NSDL National Science Digital Library

    Begun in 1994 by the history department of Rutgers University, the Oral History Archive of World War II site (last mentioned in the April 7, 1998 Scout Report for Social Sciences) features transcriptions of interviews with 238 veterans (both men and women) of the war. While the project began with members of the Rutgers class of 1942, it was later expanded to involve many more alumni. The interviews are listed in alphabetical order on the site and feature the personal and intimate recollections of a diverse set of veterans on a variety of topics. There is also a small picture gallery and a complete listing of the military units in which each interviewee served. Finally, there is a listing of related links and a section featuring the most recent interviews that have been conducted.

  14. Food Allergy

    MedlinePLUS

    Food Allergy Food Allergy Overview Symptoms & Diagnosis Treatment & Management Food Allergy Overview If you have a food allergy, your immune system ... it-All. Test your knowledge about food allergies. » Food Allergy Symptoms & Diagnosis Symptoms Allergic reactions to food ...

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

    E-print Network

    Garfunkel, Eric

    of Offenses & Locations 34 Explanation of Crime Statistics 38 Crime Statistics (Rutgers University-Camden) 39 Crime Statistics (Rutgers University-Newark) 41 Crime Statistics (RBHS - Legacy UMDNJ Newark) 43 Crime Statistics (Rutgers University-New Brunswick) 45 Crime Statistics (RBHS - Legacy UMDNJ New Brunswick) 48

  16. Institute for Ethical Leadership Rutgers Business SchoolNewark and New Brunswick

    E-print Network

    , The State University of New Jersey 1 Washington Park Newark, NJ 07102-3122 www.business.rutgers.edu/IEL 973 on Corporate Social Responsibility Reflecting on the past and inventing the future Logistics We look forward Jersey 1 Washington Park Newark, NJ 07102-3122 www.business.rutgers.edu/IEL 973-353-1134 Fax: 973

  17. RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY Application Information For Externally Sponsored Programs

    E-print Network

    Assurance-Federalwide (FWA) Number 00003913 Exp: 02/26/2018 Misconduct in Science Filed February 18, 1997RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY Application Information For Externally Sponsored Programs QUICK FACTS * For More Information - See ORSP Web Site at http://orsp.rutgers.edu 10/4/2013 ORSP

  18. REI Summer Internship 2012 The Rutgers Energy Institute (REI) offers summer internships to a select

    E-print Network

    Lawson, Catherine L.

    REI Summer Internship 2012 The Rutgers Energy Institute (REI) offers summer internships to a select projects that address more than one of these elements: for example, examining novel solar photovoltaic an undergraduate freshman, sophomore, or junior at any school in Rutgers University. No previous research

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

    E-print Network

    Hanson, Stephen José

    Depression. But time has proven the founders of what is now Rutgers Business School (RBS) had been right, after facing challenging times in terms of drawing students during the Depression and World War II, what OF TECHNOLOGY ACTIVITIES Rutgers Business School's (RBS) burgeoning growth and stellar accomplishments continue

  20. ScarletGuideA Resource for Getting Started at Rutgers University

    E-print Network

    University You are about to embark on a wonderful adventure--one that will introduce you to new friends fromScarletGuideA Resource for Getting Started at Rutgers University School of Environmental and Biological Sciences and Rutgers, The State University of New Jersey, and serves as a supplement to the online

  1. 0-0 Rutgers University/ May 9, 2006 Nonequilibrium dynamical mean-field

    E-print Network

    Freericks, Jim

    University/ May 9, 2006 Driven damped harmonic oscillator: an example of a complicated response ˇ ˘¤Ł Ą§¦ ¨ © ˇ ˘Ł Ą§¦ ˇ ˘Ł Ą ˘ Ą¤ !" ˘ Ł Ą #12;0-4 Rutgers University/ May 9, 2006 Driven damped harmonic oscillator: separating out.1 oscillatorcoordinatex x steady x transient #12;0-5 Rutgers University/ May 9, 2006 Bloch oscillations (Bloch 1928, Zener

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

    E-print Network

    Plotkin, Joshua B.

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

  3. kudos: a selection of recent awards & honors received by Rutgers University, Newark faculty

    E-print Network

    Hanson, Stephen José

    professor of Accounting, Business Ethics and Information Systems, Rutgers Business School, has received of striving for national excellence while contributing to the economic development, social health and Chair S. Chan Choi, Rutgers Business School, won the 2008 Davidson Honorable Mention Award for the best

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

    E-print Network

    Muzzio, Fernando J.

    Revision 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@aps.rutgers.edu. What is Ebola Virus? Ebola hemorrhagic fever (HF) virus is a severe, often fatal disease in humans

  5. Rutgers Business School's Marketing MBA provides the skills needed to prepare students for executive careers across a spectrum of industry sectors. Rutgers not

    E-print Network

    Lin, Xiaodong

    Rutgers Business School's Marketing MBA provides the skills needed to prepare students in marketing strategy, research, and consumer behavior, but also offers innovative courses like marketing in the pharmaceutical industry, customer relationship marketing, database marketing, and digital marketing developed

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

    E-print Network

    Chen, Kuang-Yu

    of preparation, storage, and service of food on the nutritional value and organoleptic qualities of food. 4 and Nutrition, 3 cr. Office: Davison Hall, Rm. 229B Term Outline Phone: (732) 932-6525 Spring, 2014 email: bltangel@rci.rutgers.edu Office Hours: T, Th 10:45-12 and by arrangement Nutritional needs of the family

  7. Food Poisoning

    MedlinePLUS

    ... find out how to avoid it. What Is Food Poisoning? Food poisoning comes from eating foods that ... and store foods properly. Continue Do I Have Food Poisoning? Someone who has food poisoning might: have ...

  8. Chemical Composition and Potential Health Effects of Prunes: A Functional Food?

    Microsoft Academic Search

    Maria Stacewicz-Sapuntzakis; Phyllis E. Bowen; Erum A. Hussain; Bernadette I. Damayanti-Wood; Norman R. Farnsworth

    2001-01-01

    Referee: Paul La Chance, Dept. of Food Science, Rutgers University, New Brunswick, NJ Supported in part by an educational grant from California Dried Plum Board. Prunes are dried plums, fruits of Prunus domestica L., cultivated and propagated since ancient times. Most dried prunes are produced from cultivar d'Agen, especially in California and France, where the cultivar originated. After harvest, prune-making

  9. http://dimacs.rutgers.edu/MPE/ Workshop: Writers and Testers of Mathematics of Planet Earth

    E-print Network

    , using the modules in mathematics classes, dissemination of curriculum materials, and futurehttp://dimacs.rutgers.edu/MPE/ Workshop: Writers and Testers of Mathematics of Planet Earth Diego Marriott Marquis and Marina Joint Mathematics Meeting 2013 MPE 2013 Sustainability Modules

  10. December 2010 Features | News | Media | Events Business, Science, and Technology Rutgers IEMBA grad

    E-print Network

    Lin, Xiaodong

    People from across Mongolia travel to the monument of Eej Khad, or Mother Rock, to ask for their wishes industry 5. Rutgers Business School offers One-Year MBA track for students with advanced standing More

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

    E-print Network

    Chen, Kuang-Yu

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

  12. Economics of sugar production with Trichoderma reesei Rutgers C-30

    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 and from 3.5 to 6 IU/ml from continuous cultures. Hydrolysis can be carried out at substrate concentrations up to 25% and give product streams containing up to 15% sugars. This corresponds to a maximum yield of 86%. 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 produce 95% alcohol at a cost ranging from $1.80 to $3.00 per gallon.

  13. June 8 -10, 2011 A Rutgers University Certificate Program: Rutgers-Livingston campus Strategies for Managing Your End-to-End

    E-print Network

    and procurement, logistics, operations and organizational alignment. Learn how to execute a strategic supply chain the globalization of supply chains Implementing the secure value chain Current trends in operations and logistics Business School 1 Washington Park Newark, NJ 07102-3122 Newark, NJ 07102 The Rutgers Center for Supply

  14. Mentoring Graduate Students in Physics and Astronomy at Rutgers University

    NASA Astrophysics Data System (ADS)

    Cizewski, Jolie A.

    2002-04-01

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

  15. The Finance MBA at Rutgers Business School provides broad professional competence and skills to prepare students for careers in executive positions at banks, financial

    E-print Network

    Lin, Xiaodong

    The Finance MBA at Rutgers Business School provides broad professional competence and skills.C., an MBA in finance from Rutgers connects students with excellent job opportunities with the best and financial institutions who serve as guest speakers and hire Rutgers grads. Finance focuses on all aspects

  16. Rutgers will never ask you for your personal information in email. Never respond to emails asking for your password or Social Security Number.

    E-print Network

    Hanson, Stephen José

    1 Rutgers will never ask you for your personal information in email. Never respond to emails asking, password or Social Security Number by an untrustworthy entity. Your Rutgers and personal email accounts may phishing messages. If you responded to a phishing email with your Rutgers password, you should change your

  17. rutgers economic advisory service center for urban policy research edward j. bloustein school of planning and public policy

    E-print Network

    © rutgers economic advisory service · center for urban policy research edward j. bloustein school small this year, they have occurred in every sector of the economy except manufacturing and information.d. michael l. lahr, ph.d. center for urban policy research r econ tm rutgers Economic advisory service e

  18. rutgers economic advisory service center for urban policy research edward j. bloustein school of planning and public policy

    E-print Network

    © rutgers economic advisory service · center for urban policy research edward j. bloustein school for urban policy research r econ tm rutgers Economic advisory service eXeCUtive sUMMary While the U.S. economy strengthened in 2010 and into early 2011, the New Jersey economy contin- ued weak. The state began

  19. UHR Benefits Office (848) 932-3990 | http://uhr.rutgers.edu Benefits GuideEffective July 1, 2013

    E-print Network

    Hanson, Stephen José

    UHR Benefits Office (848) 932-3990 | http://uhr.rutgers.edu Benefits GuideEffective July 1, 2013, The State University of New Jersey. Rutgers offers a generous benefits package that includes health insurance, pension programs, life insurance, and access to university facilities and services. Benefits

  20. The Rutgers Arm II rehabilitation system--a feasibility study.

    PubMed

    Burdea, Grigore C; Cioi, Daniel; Martin, Joseph; Fensterheim, Devin; Holenski, Maeve

    2010-10-01

    The Rutgers Arm II (RA II) is a new system that trains the shoulder/arm motor control, strengthening, arm speed of motion, endurance, and grasp strength in a single rehabilitation session. The system components are a tilted low-friction table, a forearm support with markers and wireless transmitter, a shoulder appendage to detect compensatory leaning, infrared vision tracking, a large display and a PC running custom virtual reality games. Three participants in the chronic stage post-stroke were trained on the RAII for four weeks (12 sessions) and had a follow-up evaluation after three months. The results of this study indicate that the participants were able to use the technology, and preliminary results are encouraging. One participant showed improvement in all timed Jebsen-Taylor test tasks, all participants had a larger shoulder range-of-motion and pinch strength of the affected hand post-training. Computerized measure of supported arm reach area increased in two participants post-training and in all participants at follow-up. Participants reported an improved ability to perform activities of daily living with the affected arm. There was good compliance by the participants, each of whom attended all sessions. The participants accepted the training length, even with some sessions lasting 1 h (excluding rest periods). The participants' subjective evaluation rated the system an average 3.7 out of 5 (see also the accompanying taped video interview of one of the participants). PMID:20529757

  1. Food safety

    MedlinePLUS

    Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and ... Poor food safety practices can cause infection from a foodborne illness. Symptoms of foodborne illnesses vary, but they usually include ...

  2. Food Allergies

    MedlinePLUS

    ... cow's milk eggs soy wheat What Is a Food Allergy? Food allergies occur when your immune system ... had a serious reaction. Back Continue How Are Food Allergies Treated? There is no special medicine for ...

  3. Food Timeline

    NSDL National Science Digital Library

    Lynne Olver, Chief Librarian, Morris County Library (NJ)

    The Food Timeline was created as an independent research project on food history and period recipes. The timeline begins before 17,000 B.C. with gatherable foods (shellfish, eggs, mushrooms) and chronicles the appearance of cultivated plants, domesticated food animals, and commercial food products up to the present day. Each type of food is represented by a link to additional information on it, and there are also links to period recipes appearing in chronological order on the timeline.

  4. Food allergens

    Microsoft Academic Search

    Dean D. Metcalfe

    1985-01-01

    The clinical expression of food hypersensitivity or food allergy is usually the end-result of a series of complex interactions among ingested food antigens, the digestive tract, tissue mast cells and circulating basophils, and food antigen-specific IgE. In some well-defined, food-induced diseases, such as gluten-induced enteropathy, additional immunologic mechanisms are involved. An understanding of the nature of antigens in foods capable

  5. Food Packaging

    NSDL National Science Digital Library

    Engineering K-PhD Program,

    Students learn how food packages are designed and made, including the three main functions. The packaging design and materials must keep food clean, protect or aid in the physical and chemical changes that can take place in food, and identify a food appealingly. Then, in the associated activity, students act as if they are packaging engineers by designing and creating their own food packages for particular food types.

  6. Rutgers Young Horse Teaching and Research Program: undergraduate student outcomes.

    PubMed

    Ralston, Sarah L

    2012-12-01

    Equine teaching and research programs are popular but expensive components of most land grant universities. External funding for equine research, however, is limited and restricts undergraduate research opportunities that enhance student learning. In 1999, a novel undergraduate teaching and research program was initiated at Rutgers University, New Brunswick, NJ. A unique aspect of this program was the use of young horses generally considered "at risk" and in need of rescue but of relatively low value. The media interest in such horses was utilized to advantage to obtain funding for the program. The use of horses from pregnant mare urine (PMU) ranches and Bureau of Land Management (BLM) mustangs held the risks of attracting negative publicity, potential of injury while training previously unhandled young horses, and uncertainty regarding re-sale value; however, none of these concerns were realized. For 12 years the Young Horse Teaching and Research Program received extensive positive press and provided invaluable learning opportunities for students. Over 500 students, at least 80 of which were minorities, participated in not only horse management and training but also research, event planning, public outreach, fund-raising, and website development. Public and industry support provided program sustainability with only basic University infrastructural support despite severe economic downturns. Student research projects generated 25 research abstracts presented at national and international meetings and 14 honors theses. Over 100 students went on to veterinary school or other higher education programs, and more than 100 others pursued equine- or science-related careers. Laudatory popular press articles were published in a wide variety of breed/discipline journals and in local and regional newspapers each year. Taking the risk of using "at risk" horses yielded positive outcomes for all, especially the undergraduate students. PMID:22767090

  7. Food Groups

    MedlinePLUS

    Welcome to the Five Food Groups MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a familiar image – ... half your grains whole. >> See Grains Group Protein Foods Go lean with protein. >> See Protein Foods Group ...

  8. 2011a publication to connect you with Rutgers University, Newark, in print and online

    E-print Network

    Hanson, Stephen José

    issues, Warren is the Leo Gottlieb Professor of Law at Harvard University. She currently serves adviser to the National Bankruptcy Review Commission. Prior to Warren's being honored, yet another, will speak at the Rutgers Business School convocation. Berson is chairman of the Newark-based real estate

  9. The Confrontation with Nazism at Rutgers: Academic Bureaucracy and Moral Failure.

    ERIC Educational Resources Information Center

    Greenberg, Michael; Zenchelsky, Seymour

    1990-01-01

    Argues that Rutgers University administrators participated in obfuscating the political nature of the 1935 dismissal of Lienhard Bergel, a German-born professor, whose anti-Nazi views alienated him from Friedrich Hauptmann, department head, also German-born, and avowedly pro-Nazi. Analyzes Hauptmann's central role and hearings testimony. Charges…

  10. THE STATE UNIVERSITY OF NEW JERSEY Rutgers Environmental Health and Safety

    E-print Network

    Chen, Kuang-Yu

    08854 732/445-2550 · FAX: 732/445-3109 Field Test of Transgenic Plant Please type or print clearly. 1 If yes, describe: 8. What are the scientific and common names of the transgenic plants generated by this experiment? 9. Are transgenic seeds, seedlings, or plants obtained from an entity outside Rutgers University

  11. 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

  12. PART III DIVISION 12 PAGE 1 RUTGERS DESIGN STANDARDS MANUAL MAY 2007 DIVISION 12 FURNISHINGS

    E-print Network

    exposed welds shall be polished smooth. d. Base units which are 3'-0" and narrower in width shall not have DIVISION 12 PAGE 2 RUTGERS DESIGN STANDARDS MANUAL MAY 2007 2. Wood Casework: a. All materials shall and disposal of polyvinyl chlo- ride. Wood blinds are prohibited because they are combustible. In #12;PART III

  13. 2010 Annual Report Rutgers New Jersey Agricultural Experiment Station (NJAES) Cooperative Extension helps the diverse population

    E-print Network

    Goodman, Robert M.

    ,840 Volunteer Hours Donated 266 Educational Meetings How to contact us: Agriculture Email Stamp Nutrition Education Program Email: greene@njaes.rutgers.edu 732-349-1247 WEBSITE and communities through an educational process that uses science based knowledge. Through science

  14. Rutgers University's Center for Mathematics, Science and Computer Education Innovations for the Science Classroom

    E-print Network

    Delgado, Mauricio

    Rutgers University's Center for Mathematics, Science and Computer Education Presents: Innovations for the Science Classroom 2012-2013 Training and Mentoring Offerings For the Inquiry-Based Science Curriculum and materials! Our Hands-on Workshop will focus on: Investigative Science aligned with New Jersey Core

  15. 1.14a0005 Learning and Representation C. R. Gallistel, Rutgers University, Piscataway, NJ, USA

    E-print Network

    Pylyshyn, Zenon

    ELSEVIER AUTHOR PROOF 1.14a0005 Learning and Representation C. R. Gallistel, Rutgers University.14.2.2 Learning the Solar Ephemeris 5 1.14.2.3 The Cognitive Map 7 1.14.2.4 The Representation of Past Episodes 10

  16. Residential application of the Rutgers system for solar heating of greenhouses. [Flooded subfloor heat storage

    Microsoft Academic Search

    1980-01-01

    An important feature of the Rutgers system for solar heating of greenhouses is a flooded subfloor which serves as a massive storage and enables the entire floor surface to act as the primary heat exchanger. Preliminary studies indicate that adapting this concept to a residential space heating system would enable the solar system to operate at low temperatures, about 25

  17. Rutgers, The State University of New Jersey 88 Lipman Drive, New Brunswick, NJ 08901-8525

    E-print Network

    Goodman, Robert M.

    Rutgers, The State University of New Jersey 88 Lipman Drive, New Brunswick, NJ 08901-8525 Phone ventilation. Ventilation should be maximized by keeping windows/doors open as much as possible, even in very of their shoulders, withers, and where the straps secure the blanket if it is too small or tight. If the horse

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

    E-print Network

    Lin, Xiaodong

    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 is three-fold: (1) identify problems and challenges in inventory management, (2) introduce the main stream

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

    E-print Network

    Garfunkel, Eric

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

  20. The Redbeds Annual Newsletter, Department of Earth and Planetary Sciences, Rutgers, The State University of NJ

    E-print Network

    The Redbeds Annual Newsletter, Department of Earth and Planetary Sciences, Rutgers, The State department from Geological Sciences to Earth and Planetary Sciences (EPS) effective 12 Sept. 2007. This name Sciences (IMCS); and 2) integrate its resources in Earth, Ocean, and Atmospheric Sciences, the basic

  1. Monthly Highlights from Rutgers New Jersey Agricultural Experiment Station January 2009 Weed Control Strategy Differences in

    E-print Network

    Goodman, Robert M.

    Monthly Highlights from Rutgers New Jersey Agricultural Experiment Station January 2009 Weed in Weed Science and Jack Rabin, Associate Director - Farm Programs Continued on page 2 Let no weeds go to seeds. Farmers wanting to control weeds with non-chemical herbicide alternatives should

  2. KLab Abstracts http://vision.rutgers.edu/ Authors: Jacob Duijnhouwer, Bart Krekelberg

    E-print Network

    Krekelberg, Bart

    KLab Abstracts http://vision.rutgers.edu/ Authors: Jacob Duijnhouwer, Bart Krekelberg Title: Neural Conference: Vision Sciences Society Annual Meeting, 2011 Date: 5/8/2011 Abstract: The transfer of information in the dorsal aspect of the medial superior temporal cortex (MSTd). We presented optic flow stimuli that changed

  3. 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"…

  4. RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY Application Information For Externally Sponsored Programs

    E-print Network

    Delgado, Mauricio

    SITE ADDRESS http://orsp.rutgers.edu INSTITUTIONAL AUTHORIZED SIGNATURE ON GOVERNMENTAL AND NON) 1226001086A1 DUNS Number (Dun and Bradstreet) 0019128640000 Institutional Profile (IPF) Number for NIH Camden North American Industrial Classification System (NAICS) 61131 Standard Industrial Code (SIC) 8221 CAGE

  5. Applied Time Series Analysis Rutgers Business School 26:960:685 Spring 2011

    E-print Network

    Lin, Xiaodong

    Applied Time Series Analysis Rutgers Business School 26:960:685 · Spring 2011 Instructor: Xiaodong pertaining to time series, with an emphasis on model building and accurate prediction. Completion of this course will provide students with enough insights and modeling tools to analyze time series data

  6. Financial Time Series Rutgers Business School 26:960:576 Fall 2014

    E-print Network

    Lin, Xiaodong

    Financial Time Series Rutgers Business School 26:960:576 ­ Fall 2014 Instructor: Xiaodong Lin. Objectives This course covers applied statistical methodologies pertaining to financial time series with insights and modeling tools to analyze real world financial and business time series. Students are expected

  7. 155: 422 Process Simulation & Control Spring 2014 Webpage: Sakai (https://sakai.rutgers.edu/portal)

    E-print Network

    environment for system simulation and control. Utilizing a block diagram interface, it can be used to model;microlab as well as remotely on https://apps.rutgers.edu/ (you will need to install a Java application Feedback control 8 15 Mar 12 Control system design 10 #12;SPRING BREAK SPRING BREAK 16 Mar 24 Closed loop

  8. RUTGERS STATISTICS/BIOSTATISTICS DEPARTMENT Telephone Directory Academic Year Fall 2011

    E-print Network

    , Xueying 469 Hill Center 1150 chenxuey@gmail.com DONG, Hei-Ki 469 Hill Center 1140 heikdong@gmail, Sheila 469 Hill Center 1142 sheilalawrence65@yahoo.com MAGYAR, Andrew 469 Hill Center 1160 afmagyar@gmail Hill Center tenrun@gmail.com POPEL, George 469 Hill Center 1147 popel@rci.rutgers.edu ROJAS, Patrick

  9. Rutgers New Jersey Agricultural Experiment Station Cooperative Extension of Somerset County

    E-print Network

    Goodman, Robert M.

    Floriculture Greenhouses, Cook Campus New Brunswick, New Jersey Dr. George Wulster, Rutgers Cooperative Extension Specialist in Floriculture has announced his annual production and variety trial open house. More between the hours of 9:00 a.m. to 3:00 p.m. at the Floriculture Greenhouses that are located behind Blake

  10. Singapore Sling Rutgers Singapore EMBA Class of 2010 Newsletter. April 2009 Edition

    E-print Network

    Lin, Xiaodong

    Singapore Sling Rutgers Singapore EMBA Class of 2010 Newsletter. April 2009 Edition Origins of the "Sling" The Singapore Sling is a cocktail that was invented by Ngiam Tong Boon for the Long Bar in Raffles Hotel in Singapore sometime between 1910 and 1915; it is a kind of sling, a traditional type

  11. A PUBLICATION OF THE INTERNATIONALLY ACCREDITED RUTGERS UNIVERSITY POLICE DEPARTMENT Fire Safety

    E-print Network

    Neimark, Alexander V.

    Definitions of Categories & Locations 29 Explanation of Crime Statistics 32 Crime Statistics (Camden) 33 Crime Statistics (Newark) 35 Crime Statistics (New Brunswick) 37 Legacy UMDNJ Crime Statistics 40 Hate Crimes 44 and Crime Statistics Act and is intended to disseminate important information to the Rutgers community

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

    E-print Network

    Banking Free free free free Online Bill Payment Free free free free Credit Card (Visa/MasterCard) No fee at https://www.wellsfargo.com/credit_cards/ Preferred Interest Rate Savings Account No fee when $250Work Place Banking comparison chart Services TD Bank PNC Rutgers Federal Credit Union Wells Fargo

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

    E-print Network

    Garfunkel, Eric

    Emergency Action Plan and Annexes © 2013 Rutgers, The State University of New Jersey 8 of 37 of terrorism or other threats to life and property. Vigilance is a key protective measure that can help reduce to the appropriate municipal police department or by contacting the New Jersey State Office of Homeland Security

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

    E-print Network

    Garfunkel, Eric

    Emergency Action Plan and Annexes © 2012 Rutgers, The State University of New Jersey 7 of 29 of terrorism or other threats to life and property. Vigilance is a key protective measure that can help reduce or by contacting the New Jersey State Office of Homeland Security & Preparedness in one of the following methods: o

  15. Rutgers -School of Health Related Professions Essential Functions for Participation in Courses

    E-print Network

    Cheng, Mei-Fang

    other students, patients or health care workers regardless of race, religion, ethnicity, socioeconomicRevised 7-13 Page 1 Rutgers - School of Health Related Professions Essential Functions functions for Allied Health Education: Students must perform the following functions on others including

  16. Food Allergy

    Microsoft Academic Search

    Oscar L. Frick

    \\u000a IgE-mediated food allergies are part of a spectrum of adverse reactions to foods including immune and nonimmune mechanisms.\\u000a Anaphylaxis is the most serious and life-threatening manifestation of food allergy. Asthma, rhinitis, atopic dermatitis, and\\u000a urticaria\\/angioedema also result from IgE-mediated reactions to foods. Not only ingestion of an allergenic food, but inhalation\\u000a of food allergens may cause reactions. There are many

  17. Food allergy

    PubMed Central

    Wang, Julie; Sampson, Hugh A.

    2011-01-01

    Food allergies affect up to 6% of young children and 3%–4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein–induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise. PMID:21364287

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

    E-print Network

    Lin, Xiaodong

    Rutgers Marketing Research Insights and Analytics Flex MBA goes beyond training marketing research analysts. The unique program connects academics and industry by educating future marketing intelligence professionals who can fully utilize analytical insights gained from marketing research and shape business

  19. Floriculture IPM Notes March/April 2007 A publication of Rutgers and Cornell Cooperative Extension Vol. 17, No 3

    E-print Network

    Goodman, Robert M.

    Northeast Floriculture IPM Notes March/April 2007 A publication of Rutgers and Cornell Cooperative Extension Vol. 17, No 3 Current Situation... Nora Catlin and Jim Willmott, Floriculture Specialist Cornell

  20. Food Allergy

    MedlinePLUS

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

  1. Food Chain

    NSDL National Science Digital Library

    Idaho PTV

    2011-09-04

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

  2. 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)

  3. Food Webs

    NSDL National Science Digital Library

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

  4. Food Webs

    NSDL National Science Digital Library

    Mr. Wood

    2010-10-06

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

  5. Food Chains

    NSDL National Science Digital Library

    Ms. Hammond

    2009-10-21

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

  6. 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…

  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. 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.

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

    E-print Network

    Wang, Changlu

    Mark Gregory Robson, BS, MS, PhD, MPH, DrPH (hc), FAAAS, ATS Rutgers ­ School of Environmental-932-6276 Fax: 732-932-6535 Home: 609-758-0067 Cell: 908-239-4923 E-mail: robson@aesop.rutgers.edu WEB: http://www-rci.rutgers.edu/~insects/robson/operator of farming enterprises. #12;Mark Gregory Robson Page 2 Areas of focus include controlled

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

    E-print Network

    Wang, Changlu

    Mark Gregory Robson, BS, MS, PhD, MPH, DrPH (hc), ATS Rutgers ­ School of Environmental-932-6276 Fax: 732-932-6535 Home: 609-758-0067 Cell: 908-239-4923 E-mail: robson@aesop.rutgers.edu WEB: http://www-rci.rutgers.edu/~insects/robson Robson Page 2 Areas of focus include controlled-environment agriculture, agricultural policy

  11. Food Chains and Food Webs

    NSDL National Science Digital Library

    2012-06-14

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

  12. [Food allergy].

    PubMed

    Kanny, G

    2001-11-01

    Food allergy is an important public health problem. The prevalence of IgE-mediated food allergy is estimated at 3.24% of French population. Clinical pictures are varied: atopic dermatitis, urticaria and oedema, asthma, rhinitis, anaphylactic shock. Their comparative frequencies change with age. The risk of fatal anaphylactic reactions (acute asthma, anaphylactic shock, laryngeal oedema) is underlined. The role of risk factors on expression of food allergy is important: exercise, concomitant intake of alcohol, aspirin NAIDS, beta-blockers or converting enzyme inhibitors. The modifications of food habits and of food allergenicity by agro-alimentary technology, the consumption of novel foods and masked allergens explain the present aspects of food allergy. The role of intestinal flora and early diversification of food influence the acquisition of tolerance. The diagnosis of food allergy depends of the expert appraisement of the allergologist. Oral challenge tests distinguish sensitisation from true food allergy. Treatment is based on targeted eviction diet. Contact with food allergen must be avoided by other way: skin (cosmetic), respiratory tract and drug intake. The control of risk factors is essential. PMID:11797470

  13. 2012 Rutgers Girls Junior Open THURSDAY/FRIDAY, JULY 26 & 27

    E-print Network

    Delgado, Mauricio

    2012 Rutgers Girls Junior Open THURSDAY/FRIDAY, JULY 26 & 27 18 hole divisions Junior Miss 18 Holes Ages 15-18 (2 days) $50.00 (and 2011 HS graduates) Girl's 18 Holes Ages 11 -14 (1 day) $25.00 9 hole divisions Junior Miss 9 9 Holes Ages 15-17 $15.00 Girl's 9 9 Holes Ages 11-14 $15.00 Jr. Girls 9 Holes Ages

  14. Food Security

    Microsoft Academic Search

    R. P. Roetter; H. VAN KEULEN

    2007-01-01

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

  15. 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

  16. Campus Building Name Coordinator's Name Phone # Email Busch 96 Davidson (University Relations) Rae Frisch 848-445-1901 rfrisch@ur.rutgers.edu

    E-print Network

    ) Laura Zoubek 848-445-7541 lzoubek@rutgers.edu Busch Hill Center (SAS-CCB Protein Database) Bill Abbott,B,C,D Wings Ken Stevens 732-445-3847 stevens@biology.rutgers.edu Busch Pharmacy Jenny Visaggio 848

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

    E-print Network

    Lin, Xiaodong

    for Supply Chain Management, exemplifies the mutual advantage of a vital collaboration between Rutgers Collaboration Rutgers Business School ­ Business, Science, and Technology continued > Supply Chain Management to improved efficiencies in end-to-end supply chain management The newly established Department of Supply

  18. 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

    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 Virtual Reality}@caip.rutgers.edu 2 Department of Developmental and Rehabilitative Sciences, University of Medicine and Dentistry

  19. 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...

  20. Irradiated foods

    MedlinePLUS

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

  1. Food Allergies

    MedlinePLUS

    ... caused by tree nuts, peanuts, milk, eggs, soy, wheat, fish and shellfish. These eight foods account for 90% of food allergies. Most people ... outgrow allergies to milk, eggs, soybean products and wheat, not all do. People rarely outgrow allergies to peanuts, tree nuts, fish and shellfish ... Anaphylaxis Network Questions to Ask Your ...

  2. Food allergens

    Microsoft Academic Search

    R. C. Aalberse

    1997-01-01

    A food allergen may be defined as a substance that reacts with IgE antibodies, induces allergic sensitisation or induces allergic reactions. Some allergens only induce allergic sensitisation but do not provoke symptoms, while others bind IgE but do not induce mast cell degranulation. There is no common structure that can predict whether a given antigen may be a strong food

  3. Food & Community

    NSDL National Science Digital Library

    2005-01-01

    With an increased concern over the nature of food production across the globe, it would make sense that a number of organizations and foundations would see fit to address these conditions through any number of crucial initiatives. Launched in 2000, Food & Society is one such initiative. Created by the W.K. Kellogg Foundation, the purpose of the initiative is â??to support the creation and expansion of community-based food systems that are locally owned and controlled, environmentally sound, and health promoting.â?ť On their homepage, visitors can sign up to receive news updates and look through a calendar of upcoming events. Another highlight of the homepage is the â??Food in the Newsâ?ť, which features the latest information on such topics as farmersâ?? markets and recent reports, such as â??Perceptions of the U.S. Food System: What and How Americans Think About Their Foodâ?ť.

  4. 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

  5. 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.

  6. Food Grab

    NSDL National Science Digital Library

    Lawrence Hall of Science

    1979-01-01

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

  7. Food Justice

    NSDL National Science Digital Library

    2011-03-02

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

  8. Food Allergy

    MedlinePLUS

    ... Tools Print this page Get email updates Order publications Volunteer for Clinical Studies Help people who are suffering from chronic, serious, or life-threatening illnesses related to food allergy by volunteering for NIAID clinical ...

  9. Food Process Engineering Food Safety and Technology

    E-print Network

    Heller, Barbara

    Food Process Engineering Food Safety and Technology Food Safety and Technology National Center for Food Safety and Technology IIT Moffett Campus 6502 S. Archer Road Summit-Argo, IL 60501 708 Ravishankar The National Center for Food Safety and Technology (NCFST), with IIT faculty, U.S. Food and Drug

  10. LOCAL FOOD DIGEST: Food Hub Overview

    E-print Network

    Netoff, Theoden

    the local foods value chain. Very low profit margins, lack of subsidies, dispersed rural populationsLOCAL FOOD DIGEST: Food Hub Overview Greg Schweser Associate Director, Sustainable Local Foods, University of Minnesota Humphrey School of Public Affairs LOCAL FOOD MOVEMENT Food hub development has become

  11. Food and Your Bones

    MedlinePLUS

    ... You are here Home » Food and Your Bones Food and Your Bones The food that you eat ... taking multivitamins or supplements . Good-for-Your-Bones Foods Food Nutrient Dairy products such as low-fat ...

  12. 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 ...

  13. rutgers economic advisory service center for urban policy research edward j. bloustein school of planning and public policy

    E-print Network

    © rutgers economic advisory service · center for urban policy research edward j. bloustein school. Lahr, Ph.D. center for urban policy research eXeCUtIve SUMMary The April 2012 R/ECONTM forecast for New. This is an above av- erage rate as the economy comes decisively out of the recession, but the rate of growth

  14. RUTGERS ECONOMIC ADVISORY SERVICE CENTER FOR URBAN POLICY RESEARCH EDWARD J. BLOUSTEIN SCHOOL OF PLANNING AND PUBLIC POLICY

    E-print Network

    © RUTGERS ECONOMIC ADVISORY SERVICE · CENTER FOR URBAN POLICY RESEARCH EDWARD J. BLOUSTEIN SCHOOL: THE RECOVERY CONTINUES VERY SLOWLY Nancy H. Mantell, Ph.D. Michael L. Lahr, Ph.D. center for urban policy research EXECUTIVE SUMMARY The New Jersey economy has improved over the course of the year

  15. rutgers economic advisory service center for urban policy research edward j. bloustein school of planning and public policy

    E-print Network

    © rutgers economic advisory service · center for urban policy research edward j. bloustein schoolUtterS aLoNg Nancy H. Mantell, Ph.D. Michael L. Lahr, Ph.D. center for urban policy research e.3 percent or 49,200 jobs in 2012. This is an above-average rate as the economy comes decisively out

  16. Reprinted from: Artificial Neural Networks for Speech and Vision (Proc. Workshop held at Rutgers, 1992, Edited by Richard J. Mammone)

    E-print Network

    Sontag, Eduardo

    Reprinted from: Artificial Neural Networks for Speech and Vision (Proc. Workshop held at Rutgers­125 UNIQUENESS OF WEIGHTS FOR NEURAL NETWORKS Francesca Albertini \\Lambda and Eduardo D. Sontag y Department into a network, in order to increase representational bias, by imposing artificial conditions such as asking

  17. Reprinted from: Artificial Neural Networks for Speech and Vision (Proc. Workshop held at Rutgers, 1992, Edited by Richard J. Mammone)

    E-print Network

    Sontag, Eduardo

    Reprinted from: Artificial Neural Networks for Speech and Vision (Proc. Workshop held at Rutgers-125 UNIQUENESS OF WEIGHTS FOR NEURAL NETWORKS Francesca Albertini and Eduardo D. Sontag Department of Mathematics by neural networks have very little redundancy.) In this short expository survey, we sketch various known

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

    E-print Network

    Garfunkel, Eric

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

  19. 2012 Volume 24 Issue 4 Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture,

    E-print Network

    Garfunkel, Eric

    School Lunch Plan Get Kids to Eat More Fruits & Veggies? 4 Coconut Oil: Bad or Good? 5 Health and Wealth Michelle F. Brill, MPH, Family & Community Health Sciences Educator, Mercer County continued on page 2 charge. Published by Rutgers Cooperative Extension Department of Family & Community Health Sciences

  20. KLab Abstracts http://vision.rutgers.edu/ Authors: Jacob Duijnhouwer, Bart Krekelberg, Albert van den Berg, Richard van Wezel

    E-print Network

    Krekelberg, Bart

    for pursuit in optic flow Conference: 2010 Vision Sciences Society Annual Meeting in Naples, Florida. DateKLab Abstracts http://vision.rutgers.edu/ Authors: Jacob Duijnhouwer, Bart Krekelberg, Albert van: Saturday, May 8, 2010, 2:45 PM - 6:45 PM Abstract: The pattern of motion on the retina, or optic flow

  1. Dear Rutgers Community, The University's Physical Master Plan effort is being launched, and as students, faculty and staff, you

    E-print Network

    Hanson, Stephen José

    Dear Rutgers Community, The University's Physical Master Plan effort is being launched campuses. This will work hand-in- hand with the university's ambitious strategic plan. Your participation to the MyCampus Survey and learn more about the physical master plan initiative on our website at http

  2. Knows What It Knows: A Framework For Self-Aware Learning Lihong Li lihong@cs.rutgers.edu

    E-print Network

    Littman, Michael L.

    Knows What It Knows: A Framework For Self-Aware Learning Lihong Li lihong@cs.rutgers.edu Michael L; Kearns & Koller, 1999; Kakade et al., 2003; Strehl et al., 2007) lies the idea of distinguishing between experience in the unknown states, Rmax can guaran- tee a polynomial bound on the number of timesteps in which

  3. Rutgers Business School Center for Real Estate Studies (CRES) Newark Museum | 49 Washington Street, Newark NJ 07102 | March 20, 2014

    E-print Network

    Rutgers Business School Center for Real Estate Studies (CRES) Newark Museum | 49 Washington Street Business School's Center for Real Estate Studies (CRES) proudly presents Jon F. Hanson, chairman named the # 1 most influential person in New Jersey Real Estate by NJBIZ, Mr. Hanson is currently

  4. FOOD AND DRINK REGULATIONS Serving hot food

    E-print Network

    O'Mahony, Donal E.

    1 FOOD AND DRINK REGULATIONS Serving hot food Home made hot food may not be served at events conditions must be adhered to: · The caterer must have HSE Food Hygiene Certification, which is to be approved by the College Catering Manager two weeks in advance of any event. · The provider of the food

  5. Weaning Foods.

    ERIC Educational Resources Information Center

    Chauliac, Michel; And Others

    1987-01-01

    Described in this issue of "Children in the Tropics" are handicraft, semi-industrial, and industrial projects which produce weaning foods in developing countries. The introductory section briefly discusses the global epidemiology of malnutrition and offers guidelines for combatting malnutrition. Chapter I provides a framework for reflection on the…

  6. Food Science.

    ERIC Educational Resources Information Center

    Barkman, Susan J.

    1996-01-01

    Presents food science experiments designed for high school science classes that aim at getting students excited about science and providing them with real-life applications. Enables students to see the application of chemistry, microbiology, engineering, and other basic and applied sciences to the production, processing, preservation, evaluation,…

  7. Food Webs

    NSDL National Science Digital Library

    2012-06-26

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

  8. Light-saturated primary production in antarctic coastal waters MARKA. MOLINE,Institute of Marine and Coastal Sciences, Rutgers University, New Brunswick, New Jersey 08903-0231

    E-print Network

    Moline, Mark

    and Coastal Sciences, Rutgers University, New Brunswick, New Jersey 08903-0231 BARBARAB. PREZELIN occurred during the peak solar irradiance and a generally lower percentage of saturation occurred earlier

  9. Food safety in food security and food trade

    Microsoft Academic Search

    Laurian J. ed. Unnevehr

    2003-01-01

    CONTENTS: Overview \\/ Laurian J. Unnevehr; Food Safety as a Public Health Issue for Developing Countries \\/ Fritz K. Käferstein; Mycotoxin Food Safety Risk in Developing Countries \\/ Ramesh V. Bhat and Siruguri Vasanthi; Trends in Food Safety Standards and Regulation: Implications for Developing Countries \\/ Julie A. Caswell; Food Safety Issues in International Trade \\/ Spencer Henson; Balancing Risk

  10. 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 ...

  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. Mark Gregory Robson, B.S., M.S., Ph.D., M.P.H., A.T.S. Rutgers School of Environmental and Biological Sciences

    E-print Network

    Wang, Changlu

    Mark Gregory Robson, B.S., M.S., Ph.D., M.P.H., A.T.S. Rutgers ­ School of Environmental-932-1000 x506 Fax: 732-932-8955 Home: 609-758-0067 Cell: 908-239-4923 E-mail: robson@aesop.rutgers.edu WEB Sciences. (Primary appointment) #12;Mark G. Robson, Ph.D., M.P.H. Page 2 Professor of Environmental

  13. Food Allergy Diagnosis

    MedlinePLUS

    ... JavaScript on. Read more information on enabling JavaScript. Food Allergy Skip Content Marketing Share this: Main Content ... diagnosis of food allergy. back to top Oral food challenge Caution Because oral food challenges can cause ...

  14. Norovirus: Food Handlers

    MedlinePLUS

    ... National Institutes of Health NoroCORE Food Virology For Food Workers Recommend on Facebook Tweet Share Compartir Norovirus and Working With Food CDC Vital Signs Report Preventing Norovirus Outbreaks, Food ...

  15. The Science of Food

    NSDL National Science Digital Library

    Baylor College of Medicine (Baylor College of Medicine Human Genome Sequencing Center)

    2010-01-01

    A series of resources and inquiry lessons on nutrition and food-related concepts such as photosynthesis, food webs, food contaminants, food borne parasites or bacterial infections and choosing a healthy diet.

  16. Rutgers University: Institute of Marine & Coastal Sciences -Deep Sea Microbiology Lab

    NSDL National Science Digital Library

    As part of the Institute of Marine & Coastal Sciences at Rutgers University, Dr. Costantino Vetriani's Deep Sea Microbiology Lab focuses on "the physiology, ecology and evolutionary relationships of deep-sea prokaryotes, with an emphasis on deep-sea hydrothermal vents and cold seeps"." The Microbiology Lab website includes a Publications section which lists book chapters and a number of downloadable, refereed journal articles that have been authored, or co-authored, by Dr. Vetriani. The site also contains a short summary of a current research project, and a listing of oceanographic expeditions dating back to 1995. The site's Deep-Sea Video Clips include some brief, yet interesting coverage of tube worms, zoarcid fish, Pompeii worms, crabs, and more. The site also contains a few intriguing DSML underwater images of microorganisms from hydrothermal vents.

  17. Residential application of the Rutgers system for solar heating of greenhouses. [Flooded subfloor heat storage

    SciTech Connect

    Mears, D.R.

    1980-01-01

    An important feature of the Rutgers system for solar heating of greenhouses is a flooded subfloor which serves as a massive storage and enables the entire floor surface to act as the primary heat exchanger. Preliminary studies indicate that adapting this concept to a residential space heating system would enable the solar system to operate at low temperatures, about 25 to 30/sup 0/C facilitating the use of simple and low-cost solar collection systems. A 125-year old residence is being retrofit with a 2-story addition with a flooded subfloor and a lean-to style greenhouse also with a flooded subfloor storage. A wooded stove with a water heating coil supplements the solar system and the pre-existing residential heating system is the final backup. Since the system became partially operational in early February, all space heating needs have been met by passive gain from the greenhouse and the wood stove.

  18. 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.

  19. Food Court

    NSDL National Science Digital Library

    Grace M. Burton

    2008-01-01

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

  20. Package Those Foods!

    NSDL National Science Digital Library

    2014-09-18

    Student groups are challenged to create food packages for specific foods. They focus on three components in the design of their food packages; the packages must keep the food clean, protect or aid in the physical and chemical changes that can take place in the food, and present the food appealingly. They design their packaging to meet these requirements.

  1. 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...

  2. Food Chains and Webs

    NSDL National Science Digital Library

    Ms. Thompson

    2007-02-21

    Learn more about food chains, food webs, and how the organisms in them affect each other. In class, you have learned what food webs and food chains are. Today, you will explore how the organisms in these systems interact. Step One: Food Chains What happens when you take something out of a food chain? Go to the Chain Reaction website: Chain Reaction--Food Chains This internet site will help you ...

  3. 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...

  4. Food Protection Management Program

    E-print Network

    Food Protection Management Program http://foodsafety.tamu.edu Relevance The Centers for Disease illnesses are attributed to improper handling of food prepared away from home. Because almost half of our food dollars is spent on food prepared outside the home, food safety is a top concern among consumers

  5. Food Allergy An Overview

    E-print Network

    Bandettini, Peter A.

    Food Allergy An Overview NIAID National Institute of Allergy and Infectious Diseases U;#12;National Institute of Allergy and Infectious Diseases Food Allergy An Overview U.S. DEPARTMENT OF HEALTH Is Food Allergy? 5 What Is an Allergic Reaction to Food? 8 What Is Anaphylaxis? 10 Common Food Allergies

  6. 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.

  7. Attributing Illness to Food

    Microsoft Academic Search

    Michael B. Batz; Michael P. Doyle; J. Glenn Morris; John Painter; Ruby Singh; Robert V. Tauxe; Michael R. Taylor; Fo Wong

    2005-01-01

    Identification and prioritization of effective food safety interventions require an understanding of the relationship between food and pathogen from farm to consumption. Critical to this cause is food attribution, the capacity to attribute cases of foodborne disease to the food vehicle or other source responsible for illness. A wide variety of food attribution approaches and data are used around the

  8. Food Allergy: An Overview

    Microsoft Academic Search

    Rhoda Sheryl Kagan

    2003-01-01

    Food allergy affects between 5% and 7.5% of children and between 1% and 2% of adults. The greater prevalence of food allergy in children reflects both the increased predisposition of children to develop food allergies and the development of immunologic tolerance to certain foods over time. Immunoglobulin (Ig) E-mediated food allergies can be classified as those that persist indefi- nitely

  9. Attitudes about Food

    E-print Network

    Baker, Nicole Alexis

    2012-10-19

    Approximately 18% of adolescents are obese. Attitudes about Food is a cross sectional study that seeks to identify lifestyle factors associated with adolescent obesity such as fast food consumption, physical activity, attitudes about fast food...

  10. 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...

  11. 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...

  12. FOOD ALLERGY RESEARCH PROGRAM

    E-print Network

    Engman, David M.

    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

  13. Nutritive Value of Foods.

    E-print Network

    Anoymous,

    1982-01-01

    ] . . . , ..~ . . ~ .. - CONTENTS Page Explanation of the tables .................................................................... 1 Further information ......................................................................... 3 Index...) ............................................. 32 5 Food sources of additional nutrients ................................ . . . . . . . . . . . . . . . . . . . . . . .. 34 1 (Blank Pale to Origiaal BuUetlot .. , -.t . , . '~ .; * ? '."r NUTRITIVE VALUE OF FOODS Extension Foods...

  14. Deciphering Food Labels

    MedlinePLUS

    ... choices to help meet your family's nutritional needs. Food Labels Information The Food and Drug Administration (FDA) ... values; and important nutrients, vitamins, and minerals. Continue Food Label Claims Manufacturers often make claims about the ...

  15. 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...

  16. Attitudes about Food 

    E-print Network

    Baker, Nicole Alexis

    2012-10-19

    Approximately 18% of adolescents are obese. Attitudes about Food is a cross sectional study that seeks to identify lifestyle factors associated with adolescent obesity such as fast food consumption, physical activity, attitudes about fast food...

  17. Forest Food Web

    NSDL National Science Digital Library

    Katie Hale (CSUF; Biological Sciences)

    2007-07-14

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

  18. 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

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

    E-print Network

    Lin, Xiaodong

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

  20. Standardized extracts, foods

    Microsoft Academic Search

    Robert F. Lemanske; Steve L. Taylor

    1987-01-01

    Summary  While progress has been made in the areas of food allergen characterization, both the complexity of the biochemical constituents\\u000a of food and the body’s normal physiologic (digestion) and immunologic responses to food ingestion provide challenging obstacles\\u000a to efforts aimed at developing standardized food extracts. As indicated above, while currently available food extracts can\\u000a be useful in the evaluation of food

  1. [Safety of food supplements].

    PubMed

    Weissenborn, A; Przyrembel, H

    2004-09-01

    Food supplements are foodstuffs. Food which is not safe shall not be placed on the market. Adherence to the laws which aim for the safety of food ensures that food supplements are safe. Unfortunately, there are still gaps in the legislation for food supplements. However, even intrinsically safe foods can bear a risk for the consumer if not used appropriately, for example if food supplements are consumed instead of healthy diets or if food supplements are used as substitutes for indicated drugs. PMID:15378168

  2. Anaphylaxis in food allergy.

    PubMed

    Pesek, Robbie D; Jones, Stacie M

    2015-01-01

    Food allergy is a known trigger of anaphylaxis. Although the awareness of food allergies has improved, food-related allergic reactions and anaphylaxis still commonly occur. The recognition of anaphylaxis, its prompt treatment, and patient education are important for the prevention of future food reactions. Patients and health care providers should also recognize the importance of epinephrine as the primary treatment of anaphylaxis. When food-related anaphylaxis occurs, patients should receive education regarding their food allergies, an epinephrine auto-injector, and follow-up with a food allergy specialist to reduce the risk of future food-related reactions. © 2015 S. Karger AG, Basel. PMID:26022879

  3. National Food Policies Impacting on Food Security

    Microsoft Academic Search

    S. S. Acharya

    India accounts for 16.7 per cent of the world's food consumers. With the exception of China, India's size in terms of food consumers is many times larger than the average size of the rest of the countries. At the time of independence in 1947, India was in the grip of a serious food crisis, which was accentuated by the partition

  4. Big Food, Food Systems, and Global Health

    Microsoft Academic Search

    David Stuckler; Marion Nestle

    2012-01-01

    In an article that forms part of the PLoS Medicine series on Big Food, guest editors David Stuckler and Marion Nestle lay out why more examination of the food industry is necessary, and offer three competing views on how public health professionals might engage with Big Food.

  5. Food Rights, Food Frugality, and Climate Change

    Microsoft Academic Search

    Lynn Vincentnathan

    2012-01-01

    Climate change-related food issues are key problems affecting the world today and into the future. This paper investigates how climate change is harming and is expected to harm food sources on land and in the sea, and how food production itself, especially industrialized agriculture and meat production, contributes to climate change. This article uses human rights discourse to frame the

  6. Uncovering Planetary Nebulae in Early Type Galaxies using the Rutgers Fabry-Perot

    E-print Network

    Arend P. N. Sluis; T. B. Williams

    2005-11-10

    We report on observations of four early-type galaxies performed with the Rutgers Fabry-Perot in order to search for Planetary Nebulae (PNe) in these systems. The aim is to use the PNe as kinematic tracers of the galaxy potential. We describe our data reduction and analysis procedure and show that the proper calibration of our detection statistic is crucial in getting down to our limiting magnitude of $m_{5007} = 26.1$. In the case of the two Leo galaxies we find moderately sized samples: 54 PNe in NGC 3379 and 50 PNe in NGC 3384; NGC 4636 (2 PNe) and NGC 1549 (6 PNe) are included for completeness. We present our samples in tabular form, as well as the spectrum for each PN. We constructed simple non-parametric spherical mass models for NGC 3379 using a Monte Carlo Markov Chain method to explore the space of likely mass models. We find a remarkably constant mass-to-light ratio within five half-light radii with an overall $B$ band mass-to-light ratio $\\sim 5$. A simple mass-to-light estimate for NGC 3384 yields $\\Upsilon_B \\sim 11$, but is likely an overestimate.

  7. Telerehabilitation using the Rutgers Master II glove following carpal tunnel release surgery: proof-of-concept.

    PubMed

    Heuser, Andrew; Kourtev, Hristian; Winter, Scott; Fensterheim, Devin; Burdea, Grigore; Hentz, Vincent; Forducey, Pamela

    2007-03-01

    Carpal tunnel syndrome is caused by the compression of the median nerve as it transits the carpal tunnel, with an incidence of about 1% of the population. If surgery is needed, the treatment involves decompression of the median nerve followed sometimes by musculoskeletal outpatient rehabilitation. This paper presents a proof-of-concept pilot clinical trial in which the Rutgers Masters II haptic glove was tested on five subjects, who were two weeks post-hand surgery. Subjects trained for 13 sessions, 30 min per session, three sessions per week, and had no conventional outpatient therapy. Computerized measures of performance showed group effects in hand mechanical energy (1200% for the virtual ball squeezing and DigiKey exercises and 600% for the power putty exercise). Improvement in their hand function was also observed (a 38% reduction in virtual pegboard errors, and 70% fewer virtual hand ball errors). Clinical strength measures showed increases in grip (by up to 150%) and key pinch (up to 46%) strength in three of the subjects, while two subjects had decreased strength following the study. However, all five subjects improved in their tip pinch strength of their affected hand (between 20%-267%). When asked whether they would recommend the virtual reality exercises to others, four subjects very strongly agreed and one strongly agreed that they would. PMID:17436875

  8. Food Preferences of Users of the Emergency Food System

    Microsoft Academic Search

    Elizabeth Campbell; Heather Hudson; Karen Webb; Patricia B. Crawford

    2011-01-01

    This study examined food and beverage preferences of emergency food program (EFP) clients of the Food Bank of Central New York (Food Bank). Findings suggest that food pantry clients prefer to receive meat\\/poultry\\/fish, vegetables, and fruit over soda, candy, and snack foods. This new information supports the effort being made by the Food Bank to limit foods of minimal nutritional

  9. 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.

  10. 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)...

  11. 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)...

  12. 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)...

  13. 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)...

  14. 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

  15. 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.

  16. Adverse Reactions to Foods

    Microsoft Academic Search

    Anna Nowak-Wegrzyn; Hugh A. Sampson

    2006-01-01

    Over the past 20 years, food allergy has emerged as an important clinical problem in Westernized countries. Not only has food allergy prevalence al- most doubled but its severity and scope have increased. Consequently, research focusing on characterization, mapping, and cloning of food allergens, as well as on deciphering the nature of immune responses to food allergens and the mechanisms

  17. Recombinant food allergens

    Microsoft Academic Search

    Anne-Regine Lorenz; Stephan Scheurer; Dieter Haustein; Stefan Vieths

    2001-01-01

    Allergenic (glyco)proteins are the elicitors of food allergies and can cause acute severe hypersensitivity reactions. Recombinant food allergens are available in standardised quantity and constant quality. Therefore, they offer new perspectives to overcome current difficulties in the diagnosis, treatment and investigation of food allergies. This review summarises the expression strategies and characteristics of more than 40 recombinant food allergens that

  18. Methods of Food Preservation

    Microsoft Academic Search

    Tsvetko Prokopov; Stoyan Tanchev

    Virtually all foods are derived from living cells from animals and plant origin and in some cases from some microorganisms by biotechnology methods. Thus, foods are for the most part composed of “edible biochemicals”. One of the most important goals of the food scientist is to make foods as safe as possible whether they are used fresh or processed. The

  19. 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…

  20. The Food Chain

    NSDL National Science Digital Library

    Miss Jodi

    2009-07-07

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

  1. Apollo 14 food system.

    NASA Technical Reports Server (NTRS)

    Smith, M. C., Jr.; Huber, C. S.; Heidelbaugh, N. D.

    1971-01-01

    The program for improving foods for use during space flights consists of introducing new foods and food-handling techniques on each successive manned space flight. Because of this continuing improvement program, the Apollo 14 food system was the most advanced and sophisticated food system to be used in the U.S. space program. The food system used during the Apollo 14 mission and recent space-food-system advances are described and discussed in regard to their usefulness for future manned space flights.

  2. Daily Food Plan

    NSDL National Science Digital Library

    Mr. Peterson

    2011-09-18

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

  3. Food Allergy to Proteins

    Microsoft Academic Search

    A. Nowak-Wegrzyn

    2007-01-01

    Food allergy is defined as an immune system-mediated adverse reaction to food proteins. Class 1 food allergens are represented by peanut, egg white, and cow’s milk; they are heat- and acid-stable glycoproteins that induce allergic sensitization via gastrointestinal tract and cause systemic reactions. Class 2 food allergens are homologous to proteins in birch tree pollen and class 2 food allergy

  4. Determining nanomaterials in food

    Microsoft Academic Search

    Cristina Blasco; Yolanda Picó

    2011-01-01

    Nanotechnology has emerged as one of the most innovative technologies and has the potential to improve food quality and safety. However, there are a few studies demonstrating that nanomaterials (NMs) are not inherently benign.This review highlights some current applications of NMs in food, food additives and food-contact materials, and reviews analytical approaches suitable to address food-safety issues related to nanotechnology.We

  5. Biotechnology and food allergy

    Microsoft Academic Search

    Ricki M. Helm

    2002-01-01

    The production of genetically modified foods for an increasingly informed and selective consumer requires the coordinated\\u000a activities of both the companies developing the transgenic food and regulatory authorities to ensure that these foods are\\u000a at least as safe as the traditional foods they are supplementing in the diet. Although the size and complexity of the food\\u000a sector ensures that no

  6. Fast Food Facts: Interactive Food Finder

    NSDL National Science Digital Library

    1998-01-01

    Before grabbing a quick bite at a fast food eatery, curious diners may want to check this site, provided by Olen Publishing, and based on the Fast Food Facts handbook, which is published by the Minnesota Attorney General's Office. Food Finder allows users to search any of nineteen fast food restaurants from Arby's to White Castle. Any or all restaurants can be searched on food names, maximum calories, percent calories from fat, and maximum sodium, fat, and cholesterol. Then simply "fire up the deep fryer." To browse all products of all restaurants, simply fire up the deep fryer without entering any search terms. This fun and informative (if slightly frightening) site tallies the cost of that next fast food meal to your health.

  7. Food Allergy: Diagnosis of Food Allergy

    Microsoft Academic Search

    Scott H. Sicherer

    The diagnosis of food allergy derives from the clinical history and the results of supporting tests. To obtain the most information\\u000a from the clinical history, and for appropriate test selection and interpretation, the clinician must incorporate a knowledge\\u000a of the epidemiology and pathophysiology underlying food allergic diseases. Food-specific IgE antibodies measured by prick\\u000a skin testing and\\/or serum assay often provide

  8. Food, Nutrition and Health 300 Food Process Engineering

    E-print Network

    Farrell, Anthony P.

    . Low temperature preservation of food quality. 7. Causes of food borne illness associated with food to the method by which mathematical models of food processes are derived and validated. By the end of the courseFNH 300 1 Food, Nutrition and Health 300 Food Process Engineering September 2011 FOOD, NUTRITION

  9. Food Science and Nutrition Department of Food Science and Nutrition

    E-print Network

    Heller, Barbara

    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

  10. Radioactivity and food

    SciTech Connect

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

    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.

  11. Biotechnology and food allergy.

    PubMed

    Helm, Ricki M

    2002-01-01

    The production of genetically modified foods for an increasingly informed and selective consumer requires the coordinated activities of both the companies developing the transgenic food and regulatory authorities to ensure that these foods are at least as safe as the traditional foods they are supplementing in the diet. Although the size and complexity of the food sector ensures that no single player can control the process from seed production through farming and processing to final products marketed in a retail outlet, checks and balances are in place to ensure that transgenic foods will provide a convenient, wholesome, tasty, safe, affordable food source. Ultimately, it is the responsibility of companies developing the genetically modified food to provide relevant data to regulatory agencies, such as the US Department of Agriculture, Environmental Protection Agency, and Food and Drug Administration, to confirm that the transgenic product is reasonably safe for the consumer, as zero risk from allergen sensitization is nonexistent. PMID:11895627

  12. 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…

  13. 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.

  14. 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

  15. 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…

  16. 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…

  17. Food Justice: Transforming the American food system,

    E-print Network

    Zhang, Junshan

    of the American Environmental Movement; Environmentalism Unbound: Exploring New Path- ways for Change; and A Life of its Own: The Politics and Power of Water. His latest book, Food Justice, details the emerging movement accessible to all. In this talk, Gottlieb addresses the increasing disconnect between food and culture

  18. 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

  19. 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)

  20. 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)

  1. Making Smart Food Choices

    MedlinePLUS

    ... Free Stuff Be a Partner Making Smart Food Choices Regular physical activity and a healthy diet go ... in hand. Go4Life points you to wise food choices important for good health: eat a variety of ...

  2. Safe Food Preparation

    NSDL National Science Digital Library

    Nancy P. Moreno

    2011-01-01

    In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream. This lesson guide includes background information, variations and bilingual (English/Spanish) recipe cards.

  3. Dangerous Food Safety Mistakes

    MedlinePLUS

    ... Safety Mistakes Text Size: A A A Dangerous Food Safety Mistakes Sometimes a simple mistake can have ... proven to cause serious illness. Mistake #1: Tasting food to see if it’s still good Why: You ...

  4. Food Label and You

    MedlinePLUS Videos and Cool Tools

    ... Health and Human Services FDA U.S. Food and Drug Administration Protecting and Promoting Your Health A to ... Search FDA Submit search Popular Content Home Food Drugs Medical Devices Radiation-Emitting Products Vaccines, Blood & Biologics ...

  5. Holiday Food Safety

    MedlinePLUS Videos and Cool Tools

    ... Health and Human Services FDA U.S. Food and Drug Administration Protecting and Promoting Your Health A to ... Search FDA Submit search Popular Content Home Food Drugs Medical Devices Radiation-Emitting Products Vaccines, Blood & Biologics ...

  6. 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 ...

  7. 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...

  8. 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)

  9. Food Chains: Nature's Restaurant

    NSDL National Science Digital Library

    Jane Schaffran

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

  10. Food Chains and Webs

    NSDL National Science Digital Library

    2012-06-26

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

  11. Michelle Springfield Food Insecurity: The prospects for Food

    E-print Network

    Sheldon, Nathan D.

    Michelle Springfield Page 1 PPhhDD Food Insecurity: The prospects for Food Sovereignty....................................................................................................................................28 How many are food insecure-nutrition/undernutrition...........................................................................................................................40 3. Where does food insecurity occur most

  12. Children's Food Preferences

    Microsoft Academic Search

    Jean D. Skinner; Betty Ruth Carruth; Wendy Bounds; Paula J. Ziegler

    2002-01-01

    Objective To compare children's food preferences longitudinally and identify factors related to food preferences.Design Mothers completed the Food Preference Questionnaire for children at 2 to 3 years of age (T1), 4 years (T2), and 8 years (T3) and for themselves at T1 and T3 Both groups completed a Food Neophobia Scale at T3.Subjects 70 child\\/mother pairs who had participated continuously

  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. Local Food Markets Sustainability

    E-print Network

    Hill, Jeffrey E.

    Local Food Markets Organics Sustainability Cooperatives CSA Florida Agricultural Commodity and Policy Outlook Conference Jennifer L. Clark November 15, 2012 #12;What is "local" food? Source: http://agmarketing.extension.psu.edu/ComFarmMkt/PDFs/local_food_system.pdf Per USDA, there is no consensus

  15. Genetically Modified Foods

    Microsoft Academic Search

    Robert R. Nelson; Ali A. Poorani; Justin E. Crews

    2004-01-01

    This study outlines the controversy surrounding genetically modified organisms (GMOs) and how it impacts North American based food service companies' marketing policies. Recent developments have made foods derived from GMOs a strategic marketing challenge for food service franchise and chain operations. Headlines such as “Why McDonalds Pulled Frankenfries from Menus” have unwittingly put restaurants on the frontline of the battle

  16. 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…

  17. Using Food Labels

    NSDL National Science Digital Library

    Nancy P. Moreno

    2011-01-01

    In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels. Learners will be surprised to find out how much sugar soft drinks contain. This lesson guide includes background information and bilingual (English/Spanish) handouts.

  18. Make Fast Food Friendlier

    MedlinePLUS

    ... with sugars, which have calories your kids don’t need. Nearly all fast food restaurants offer alternatives — including water! Learn more: Eating Fast Food A Little Planning Helps Your Heart ... and Your Budget The Salty Six – surprising foods that add the ...

  19. A food regime genealogy

    Microsoft Academic Search

    Philip McMichael

    2009-01-01

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

  20. Immunotherapy for food allergies

    Microsoft Academic Search

    Samuel B. Lehrer; Laurianne G. Wild; Kenneth L. Bost; Ricardo U. Sorensen

    1999-01-01

    Conclusion  The future certainly holds promise for the treatment of food allergies. Generally, future treatments can be divided into immunological\\u000a manipulation of the food-allergic subject (mucosal vaccines, new immunotherapies, cytokine level alterations) or manipulation\\u000a of the food through genetic engineering to diminish or abolish its allergenic activity.

  1. 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…

  2. 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...

  3. 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 ...

  4. 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…

  5. Language in Food Advertisements.

    ERIC Educational Resources Information Center

    Plata, Maximino

    1992-01-01

    Analyses 476 food advertisements in newspapers from 3 different sized cities. Finds that brand names, food names, and descriptive vocabulary comprise the majority of language in food ads across newspaper groups. Offers suggestions for using newspaper ads in the classroom. (RS)

  6. Why Food Banks?

    Microsoft Academic Search

    Geoffrey Lougheed

    2009-01-01

    The following is a speech give at Laurentian University. This educational facility, just as the other 2 colleges in Sudbury, has an active food bank. You will find my words open a dialogue as to the history, reasoning and future of food banks. I have given a wide scope of activities that fall under the tent of food security.

  7. 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...

  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. Food Safety and Technology Food Safety and Technology

    E-print Network

    Heller, Barbara

    Food Safety and Technology Food Safety and Technology Institute for Food Safety and Health IIT Program Manager: Renee McBrien The Institute for Food Safety and Health (IFSH), with IIT faculty, U.S. Food and Drug Administration (FDA) scientists, and food industry experts, provides a unique training

  10. Effects of food processing on the stability of food allergens

    Microsoft Academic Search

    Shridhar K. Sathe; Suzanne S. Teuber; Kenneth H. Roux

    2005-01-01

    The ubiquitous presence of allergens in the human food supply coupled with increased awareness of food allergies warrants undertaking appropriate preventive measures to protect sensitive consumers from unwanted exposure to offending food allergens. Attempts to reduce or eliminate food allergenicity through food processing have met with mixed results. The rationale for using food processing to reduce\\/eliminate allergenicity and limitations to

  11. Revised June 5, 2013 Topics in Health and Environment: Risk, Health, and Safety

    E-print Network

    Wang, Changlu

    2013 William K. Hallman, PhD, Professor - Department of Human Ecology Mark G. Robson, PhD, MPH, Dr Cook Office Building) are by appointment. The phone number at the COB is 848 932 9227. Dr. Robson@aesop.rutgetrs.edu for an appointment. Dr. Robson's e-mail is robson@aesop.rutgers.edu his number is 848- 932-6276. Note: Readings

  12. 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 ...

  13. Eating Outdoors, Handling Food Safely

    MedlinePLUS

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

  14. Food Signs in Radiology

    PubMed Central

    Hussain, Mehboob; Al Damegh, Saleh

    2007-01-01

    Objective: Certain diseases show classic radiological signs that resemble various types of food items like fruits, meat, vegetables, eggs, bakery, grocery and confectionary items. In this article various food signs are discussed and correlated with the various food items in a pictorial way. The objective of this pictorial essay is to provide the information and learn the characteristic radiological signs resembling various food items. These food signs are easy to recognize and allows a confident diagnosis on the basis of imaging findings alone or can narrow down the differential diagnosis. PMID:21475464

  15. Impact of 'functional food'.

    PubMed

    Guesry, Pierre René

    2005-01-01

    'Functional Food' is not a new concept but it became more important recently due to the collapse of most social health system because 'Functional Foods' allow low cost prevention of numerous diseases. 'Functional Foods' are different from 'Neutraceuticals' which remain drug based with poor taste whereas 'Functional Foods' remain good food which could be consumed for years, but in addition have a disease prophylactic function. They are becoming particularly important for the prevention of food allergy in 'at risk' population, obesity, osteoporosis, cardiovascular diseases and particularly high blood pressure and atherosclerosis, but also for cancer prevention. The newest trend is that governments and health authorities allow food manufacturers to make health prevention related claims on mass media. PMID:15702590

  16. [Neonatal food allergy].

    PubMed

    Liu, Ling; Li, Zai-Ling

    2015-04-01

    Food allergy is defined as abnormal immune response elicited by food intake, in which a variety of clinical symptoms will appear as a result of physiological dysfunction and/or tissue damage. Possible mechanisms for food allergy include gastrointestinal tract barrier damage, failure to induce oral immune tolerance, intrauterine sensitization, and allergen transmission during pregnancy and breastfeeding. Hereditary and environmental factors can also contribute to the disease. Gastrointestinal disorders are the main clinical manifestations of the disease. However, hypoalbuminemia, growth retardation, and even acute circulatory failure or shock may occur in severe cases. Oral food challenges are the "gold standard" for the diagnosis of food allergy. Avoidance and replacement of the responsible food are the only effective treatment options for neonatal food allergy. The use of probiotics can offer protection against the disease. PMID:25919566

  17. Dietary Changes for Food Allergies

    E-print Network

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

  18. Toward Food Sovereignty: Reclaiming Autonomous Food Systems

    NSDL National Science Digital Library

    Pimbert, Michel P.

    2008-05-05

    The International Institute for Environment and Development (IIED) has gone above and beyond in crafting this multimedia book that brings together full color photo illustrations and linked video and audio files. The work was finished in 2009, and it "describes the ecological basis of food and agriculture, the social and environmental costs of modern food systems, and the policy reversals needed to democratize food systems." Visitors will note that examples are drawn from all over the world, and it's easy to download the various chapters for offline consultation. The chapter sections include "Local adaptive management of food-producing environments" and "Strengthening civil society." Anyone with an interest in public health, community organizing, and civil society will find a great deal to learn from this publication.

  19. Safe food manufacturing.

    PubMed

    Shapiro, A; Mercier, C

    1994-03-31

    Food safety is a growing preoccupation of the health authorities and the major food companies in any European country. All the aspects of food manufacturing, from the raw materials until the product is consumed have to insure they are innoxious to human health, eliminate any harmful effects related either to food handling or consumption in domestic or common eating places, as well as protect, as much as possible, our environment. Thus, the food manufacturer has to examine step-by-step the security of the agro-cultures, their composition, but also the possible residues of pollutants and contaminants, or chemicals used to protect them against various pests and determine the possible loss or retention of these substances during technological processes. Animal raw materials should not contain veterinary drug residues or an abnormal amount of some components that result from inadequate feeding. Care should be taken to ensure the security of foods manufactured by biotechnology processes. The organisms and the whole processes used in food biotechnologies should eliminate any impurities. Any minor food ingredients, such as food additives, are under a permanent revision from the point of view of their safety. The industry reacts immediately if any justification requires that a particular food additive should not be used. In other words all the raw materials must conform to their specifications. Technological processes must create a food with an adequate microbiological quality, e.g. free of pathogens and their toxic metabolites. Any danger of microbiological contamination or accidental pollution, such as mechanical particles, chemical substances, etc. should be eliminated. The particular role of food packaging is crucial, since this is a barrier to protect the food against further parasites or microbial contamination and preserve the food from alterations due to enzymatic reactions that require particular oxygen and water activity conditions. The packaging should also protect against possible criminal damage. In addition, the material of packaging should not allow micro-migration to the food. It should be inert against its food content. Another aspect of food packaging that has to be taken into account is its recovery and recyclability. Finally, the food manufacturer has to ensure that the nutritional value of the product does not diminish through its shelf-life. The consumer should be advised about the effects of culinary practices since some of them, such as deep frying or grilling under certain circumstances, may create undesirable substances potentially harmful to human health. The food manufacturing in the context of the environment protection requires a separate issue.(ABSTRACT TRUNCATED AT 400 WORDS) PMID:8202696

  20. Washing Food: Does It Promote Food Safety?

    MedlinePLUS

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

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

    E-print Network

    Tullos, Desiree

    Extension Investment Option 2015-17 Food Systems, Food Security, Food Safety The Statewide Need: Food is complicated--culturally, politically, and economically. A food systems approach is a key the foundational strengths of OSU Extension and its delivery model in communities and across the state. Food

  2. [New food allergies].

    PubMed

    Dutau, G; Rittié, J L; Rancé, F; Juchet, A; Brémont, F

    1999-09-25

    RISING INCIDENCE OF FOOD ALLERGIES: Food allergies are becoming more and more common, concerning 3 to 4% of the general population. One out of four persons allergic to nuts, the most frequent food allergen, have severe signs and symptoms. A CLASSICAL DIAGNOSIS: Certain diagnosis of food allergy is established on the basis of labial and oral tests. The dose required to induce a reaction is established by the oral test, giving information about the severity of the allergy and its progression. OTHER ALLERGENS: "Emerging" food allergens include spices and condiments, exotic fruits (kiwi, avocado, cashew and pecan nuts, Brazil nuts), sesame seeds, psyllium, sunflower seeds. Endurance exercise following ingestion of a food allergen can lead to severe anaphylactic reactions. Allergen associations "food-pollen", "latex-food", "mitessnails" have been described. INDISPENSABLE PREVENTION: Avoiding contact is essential. Many allergens are "masked" within prepared foods. Precise labeling, with particular attention to nut content, must be reinforced. Individualized counseling on food allergies should be available for school children. Persons with severe allergies should keep at hand an emergency kit with antihistamines, injectable rapid action corticoids and adrenalin (1 mg/ml). PMID:10526567

  3. World Food Clock

    NSDL National Science Digital Library

    Twyman, Luke

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

  4. Radioactivity and foods

    SciTech Connect

    Olszyna-Marzys, A.E. (Unified Lab. of Food and Drug Control, Guatemala City (Guatemala))

    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.

  5. 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.

  6. Food irradiation in perspective

    NASA Astrophysics Data System (ADS)

    Henon, Y. M.

    1995-02-01

    Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the "prerequisite" became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance.

  7. FAO: Food and Nutrition

    NSDL National Science Digital Library

    During the past few decades, there has been an increased concern over food safety and quality and human nutrition across the globe. A number of large international organizations have begun to bring their expertise and knowledge to the Web, and this site, developed by the Food and Agriculture Organization (FAO) of the United Nations is a good resource of information on these (and other) topics. The site includes a section on human nutrition, where visitors can view detailed country-level nutrition reports and national reports and strategies to combat the ever-growing problem of nutritional deficiencies. The food safety-and-quality area contains information about the capacity-building of food control systems and programs at the national and local level, along with scientific assessments of food safety. The site also contains a link to a very helpful portal that deals with international issues surrounding food safety, animal and plant health.

  8. Food, Hunger, and Insecurity

    NSDL National Science Digital Library

    Fred Powledge (freelancer; )

    2010-04-07

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

  9. Slow food, fast food and the control of food intake

    Microsoft Academic Search

    Frans J. Kok; Cees de Graaf

    2010-01-01

    This Perspective focuses on two elements of our food supply and eating environment that facilitate high energy intake: a high eating rate and distraction of attention from eating. These two elements are believed to undermine our body's capacity to regulate its energy intake at healthy levels because they impair the congruent association between sensory signals and metabolic consequences. The findings

  10. Food-Induced Anaphylaxis

    Microsoft Academic Search

    Kirsi M. Järvinen-Seppo; Anna Nowak-W?grzyn

    \\u000a Food allergy is the most common single cause of anaphylaxis. About 4–6% of children and 3% of adults suffer from confirmed\\u000a food allergy, which places a huge population at risk for anaphylaxis. This chapter provides an overview of the epidemiology,\\u000a pathophysiology, clinical presentation, pediatric considerations, risk factors, treatment, diagnosis, prevention, and natural\\u000a history of food-induced anaphylaxis. With a growing population

  11. Anaphylaxis to food.

    PubMed

    Fishbein, Anna B; Makhija, Melanie M; Pongracic, Jacqueline A

    2015-05-01

    This article provides a clinically focused review of food-induced anaphylaxis that includes epidemiology, risk factors, allergens, diagnosis, and management. Currently, there is no treatment for food allergy. Dietary avoidance and emergency preparedness are the cornerstones of management. Effective and safe therapies to reduce the risk of serious food-induced reactions are urgently needed, as are reliable biomarkers to predict severity. PMID:25841548

  12. Exploring the Food Pyramid

    NSDL National Science Digital Library

    Miss Kern

    2010-05-04

    This project will introduce students to the food pyramid by using the My Food Pyramid Website. Materials Needed: You will be using this worksheet to do the lesson. My Pyramid Worksheet Lesson Your body needs fuel to survive. By eating a healthy balanced diet, you get energy and you can have a healthy body. To stay healthy you need to eat foods out of each of the five ...

  13. Food Intake and Activities

    NSDL National Science Digital Library

    Sharece01

    2006-10-04

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

  14. Fermentation and food

    NSDL National Science Digital Library

    Exploratorium

    2004-01-01

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

  15. Mechanisms of food allergy

    Microsoft Academic Search

    Ricki M Helm; A Wesley Burks

    2000-01-01

    The prevalence of food allergy continues to rise, particularly in ‘westernized’ societies; it has been linked to the ‘hygiene hypothesis’ and the increased diversity of food consumption worldwide. The pathogenic mechanisms and Th1\\/Th2 paradigm are being closely examined with respect to the occurrence of inflammatory and injury\\/repair responses at different mucosal sites. Genetically modified plants as potential food sources and

  16. 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

  17. 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

  18. Keeping food safe.

    PubMed

    Conde, Crystal

    2011-11-01

    Legislation passed during this year's legislative session will help the Texas Department of State Health Services (DSHS) identify the source of food-borne illness outbreaks. Senate Bill 81 increases the number of food wholesalers and warehouse operators that must obtain licenses from DSHS. DSHS enforcement activities include follow-up inspections at establishments that have problems, sending warning letters, holding management meetings with the firms, and providing technical assistance. When a food-borne illness outbreak involves a Texas manufacturer, wholesaler, or warehouse, DSHS can recall contaminated products, close establishments temporarily until they can ensure their food is safe or close them permanently, and levy fines. PMID:22714694

  19. Biosensors for Food Safety

    NSDL National Science Digital Library

    Bio-Inspired Technology and Systems (BITS) RET,

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

  20. Active food packaging technologies.

    PubMed

    Ozdemir, Murat; Floros, John D

    2004-01-01

    Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited. PMID:15239372

  1. Bacterial challenges in food

    PubMed Central

    Collee, J. G.

    1974-01-01

    Qualitative and quantitative aspects of bacterial challenges that might be encountered in food are discussed with reference to recognized and relatively unrecognized hazards. Mechanisms of pathogenicity are reviewed and the populations at risk are noted. The bacterial content of food as it is served at table merits more study. The challenge of prevention by education is discussed. Indirect bacterial challenges in our food are considered. The real challenge of diagnosis depends upon an awareness of a complex range of conditions; the importance of effective communication with efficient laboratory and epidemiological services is stressed. There is an increasing need for care in the preparation and distribution of food. PMID:4467860

  2. 2014 Volume 26 Issue 2 Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture,

    E-print Network

    Garfunkel, Eric

    identifies fights the food allergen (enemy) by releasing histamine with other chemicals, triggering into Food Allergies 2 Is Fresh or Frozen Produce Better to Buy? 3 Whole Grains 101 4-5 Positive Attitude Ditio Graphics Printed April, 2014 A Closer Look into Food Allergies Afood allergy is an abnormal

  3. 2013 Volume 25 Issue 2 Cooperating Agencies: Rutgers, The State University of New Jersey, U.S. Department of Agriculture,

    E-print Network

    Garfunkel, Eric

    the rest of the year. Home food preservation is fun, but requires knowledge and following specific of Agriculture (USDA) and food preservation product companies such as the Ball Company* thoroughly test and procedures. A list of resources is at the end of this article. Start with the best produce Food preservation

  4. Carbon Strategy for the Food Industry FAPC Food Process Engineer

    E-print Network

    Balasundaram, Balabhaskar "Baski"

    or con- trolled by the food processor (e.g., boiler, heater, cooker, vehicle fleet, waste water treatment172-1 Carbon Strategy for the Food Industry Tim Bowser FAPC Food Process Engineer FAPC-172 Robert M. Kerr Food & Agricultural Products Center FOOD TECHNOLOGY FACT SHEET 405-744-6071 · www

  5. Function of Traditional Foods and Food Culture in China

    Microsoft Academic Search

    Li-Te LI; Li-Jun YIN; Masayoshi SAITO

    2004-01-01

    Chinese people have exploited traditional foods through their long history, and developed an abundant food culture. Especially, preserving health by dieting has been an important part of the traditional food culture in China, which is based on the theory of Chinese medicine. Some of the traditional foods are on the verge of being lost, but improvements in traditional foods will

  6. Food Engineering Food Engineer -second cycle: 6 terms

    E-print Network

    Groisman, Pablo

    Food Engineering Food Engineer - second cycle: 6 terms Objective To train professionals of food. Contents This is one of the courses of studies that makeup the Food programme of the UBA training and which serves as the foundation for the superior cycle or specialization cycle in Food

  7. Food Security vs. Food Self-Sufficiency: The Indonesian Case

    Microsoft Academic Search

    Peter Warr

    2011-01-01

    Food security is an important social objective and relying on international food markets to meet the needs of Indonesia's growing population is precarious. The policy of restricting food imports through tariffs or quantitative restrictions promotes the goal of food self-sufficiency, but does so at the cost of reducing the food security of the most vulnerable people – the poorest net

  8. Food Safety and Technology Food Safety and Technology

    E-print Network

    Saniie, Jafar

    seeking graduate education in food safety and technology and food process engineering. Courses are offered Process Engineer- ing (FPE) are designed as flexible programs to educate food technologists and engineers in aspects relating to food processing and safety. Students can specialize in food processing and packaging

  9. Food Supply Chain Management under Conditions of Food Safety

    Microsoft Academic Search

    Wang Dianhua; Huang Douxuan

    2010-01-01

    Food safety and food supply chain management has become a hot research at home and abroad. This article describes the background of the food supply chain, and puts forward a new idea to solve the food safety problems in the food supply chain induced by the causes according to the problem. Analysis based on the quality and safety of the

  10. 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.

  11. Influence of cultivation conditions on the production of cellulolytic enzymes with Trichoderma reesei Rutgers C30 in aqueous two-phase systems

    Microsoft Academic Search

    Ingrid Persson; Folke Tjerneld; Bärbel Hähn-Hagerdal

    1991-01-01

    Cellulolytic enzyme production in aqueous two-phase systems withTrichoderma reesei Rutgers C30 has been investigated. The influ ence of different phase systems, as well as addition of media compo nents and\\u000a substrate on enzyme production have been studied. Extractive enzyme production in fed-batch cultivations was per formed in\\u000a a phase system composed of PEG 8000 5%-Dextran T500 7% with 1% Solka-Floc

  12. Learning Outcomes Food Science & Technology

    E-print Network

    Escher, Christine

    chemistry, food safety, food processing, food packaging, sensory evaluation, flavor chemistry, enology's food and beverage processing industry; · Be responsive in providing outreach activities that convey for the long-term sustainability of Oregon's food processing industry · Provide service to the profession

  13. Food Labels Tell the Story!

    MedlinePLUS

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

  14. Food analysis and consumer protection

    Microsoft Academic Search

    Elke Anklam; Reto Battaglia

    2001-01-01

    Aspects of food safety and quality control are described, with a focus on consumer protection. On the assumption that there can be no ‘zero-risk’, not only in life generally but even in food, appropriate food control is required in order to assess compliance with labelling (e.g. in the case of functional food) and to ensure the safety of food. People

  15. Food safety knowledge retention study.

    PubMed

    Hislop, Nyall; Shaw, Keara

    2009-02-01

    Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives. PMID:19350994

  16. Determination of allergens in foods

    Microsoft Academic Search

    Matthias Besler

    2001-01-01

    Food allergy presents an emerging challenge to food safety and mandatory labelling of relevant food allergens is still in debate. To date there are only a few validated detection methods available for a limited number of food allergens. Immunological detection of food allergens can involve either human serum IgE or animal antibodies. Enzyme-linked immunosorbent assays are currently the method of

  17. 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…

  18. Ensuring Food Safety: The Cooperative Retail Food Program

    MedlinePLUS

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

  19. 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 ...

  20. Stability of food allergens and allergenicity of processed foods

    Microsoft Academic Search

    Matthias Besler; Hans Steinhart; Angelika Paschke

    2001-01-01

    The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.

  1. Food Insufficiency, Food Stamp Participation, and Mental Health

    Microsoft Academic Search

    Colleen M. Heflin; James P. Ziliak

    2008-01-01

    This study examines whether the mental health consequences associated with food insufficiency vary by food stamp participation status and\\/or the value of the food stamp benefit received. Copyright (c) 2008 by the Southwestern Social Science Association.

  2. 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.

  3. Food Service Facilities.

    ERIC Educational Resources Information Center

    Rifenbark, Ray

    This annotated bibliography included summaries of 14 articles and one report dealing with the topic of school and college food service programs. A brief introduction discusses the current trend toward more diversified use of food service facilities and describes recent innovations in the preparation and distribution of students' meals. Many of the…

  4. 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

  5. Naturally occurring food toxins.

    PubMed

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

    2010-09-01

    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

  6. Agricultural and Food Sciences

    E-print Network

    issues of local and global relevance at the nexus of human nutrition, food security and the sustainable to agriculture, food, nutrition and the environment for the enhancement of livelihoods, human health and well programs to meet the needs of an evolving regional demand. An MS in Nutrition was introduced in 1963

  7. 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...

  8. Modelling Food Webs

    Microsoft Academic Search

    B. Drossel; A. J. McKane

    2002-01-01

    We review theoretical approaches to the understanding of food webs. After an overview of the available food web data, we discuss three different classes of models. The first class comprise static models, which assign links between species according to some simple rule. The second class are dynamical models, which include the population dynamics of several interacting species. We focus on

  9. 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…

  10. Food Drying and Dewatering

    Microsoft Academic Search

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

    1996-01-01

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

  11. Biofilms in food processing

    Microsoft Academic Search

    S. K. Hood; E. A. Zottola

    1995-01-01

    Microbial colonization of surfaces (biofilms) have been documented in many environments. Recently, researchers have suggested that biofilms may be a source of contamination in food processing environments. This review will discuss some historical aspects of biofilms, possible mechanisms for the adherence of bacteria to surfaces, methods for studying biofilms and problems adherent microorganisms may cause in food processing.

  12. Food Service Curriculum.

    ERIC Educational Resources Information Center

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

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

  13. Plant Genebanks: Food Security

    NSDL National Science Digital Library

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

    2003-04-01

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

  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. 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...

  16. Update on food allergy

    Microsoft Academic Search

    Hugh A. Sampson

    2004-01-01

    Tremendous progress has been made in our understanding of food-based allergic disorders over the past 5 years. Recent epidemiologic studies suggest that nearly 4% of Americans are afflicted with food allergies, a prevalence much higher than appreciated in the past. In addition, the prevalence of peanut allergy was found to have doubled in American children less than 5 years of

  17. Who Buys Local Food?

    Microsoft Academic Search

    Lydia Zepeda; Jinghan Li

    2006-01-01

    Using data from a national survey of food shoppers, a Lancaster-Weinstein model is estimated using probit analysis to investigate the characteristics of local food buyers. Because there is no standard for what “local food†is, consumer research is used to define the term fairly narrowly as buying from farmers’ markets, buying directly from farmers, and Community Supported Agriculture (CSA) membership.

  18. Universality in food webs

    Microsoft Academic Search

    D. Garlaschelli

    2004-01-01

    Among recently studied real-world networks, food webs are particularly interesting since they provide an example of biological organization at the largest scale, namely that of ecological communities. Quite surprisingly, recent results reveal that food webs do not display those properties which are observed in almost all other networks, such as a scale-free degree distribution and a large clustering coefficient. However,

  19. [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

  20. Processing of food wastes.

    PubMed

    Kosseva, Maria R

    2009-01-01

    Every year almost 45 billion kg of fresh vegetables, fruits, milk, and grain products is lost to waste in the United States. According to the EPA, the disposal of this costs approximately $1 billion. In the United Kingdom, 20 million ton of food waste is produced annually. Every tonne of food waste means 4.5 ton of CO(2) emissions. The food wastes are generated largely by the fruit-and-vegetable/olive oil, fermentation, dairy, meat, and seafood industries. The aim of this chapter is to emphasize existing trends in the food waste processing technologies during the last 15 years. The chapter consists of three major parts, which distinguish recovery of added-value products (the upgrading concept), the food waste treatment technologies as well as the food chain management for sustainable food system development. The aim of the final part is to summarize recent research on user-oriented innovation in the food sector, emphasizing on circular structure of a sustainable economy. PMID:19878858

  1. 4-H Food Presentations.

    ERIC Educational Resources Information Center

    Scholl, Jan

    This booklet was created to help students present their 4-H projects in the foods area. The guide contains information on making presentations, including the following: types of presentations, how to find and develop an idea, using visual aids, planning the work area for food demonstrations, equipment needed, preparing to give the demonstration,…

  2. Be a Food Scientist

    NSDL National Science Digital Library

    Eugene A. Geist

    2004-01-01

    When approached in the appropriate manner, food can be a useful teaching tool to develop understandings of science and mathematics concepts. This engaging series of food science inquiry lessons builds student skills in measurement, data collection, chemical and physical change, and comparative analysis. A sample worksheet is included.

  3. 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...

  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. 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...

  6. 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…

  7. Food Chains and Food Webs - Balance within Natural Systems

    NSDL National Science Digital Library

    VU Bioengineering RET Program,

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

  8. 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…

  9. Food insecurity: limitations of emergency food resources for our patients.

    PubMed

    Gany, Francesca; Bari, Sehrish; Crist, Michael; Moran, Alyssa; Rastogi, Natasha; Leng, Jennifer

    2013-06-01

    Rates of food insecurity are high among medically underserved patients. We analyzed food pantry responsiveness to the needs of medically ill cancer patients in New York City with the intent ofidentifying barriers to available food resources. Our data, collected from 60 pantries, suggest that the emergency food system is currently unable to accommodate patient needs. Accessibility issues include restricted service hours and documentation requirements. Food services were limited in quantity of food provided and the number of nutritious, palatable options. Additional emergency food resources and long-term approaches that provide ongoing food support to patients throughout their treatment period are needed. PMID:22829107

  10. System Thinking and Food Safety

    E-print Network

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

  11. Food Exemption Request Organization Information

    E-print Network

    Food Exemption Request Organization Information Organization Received ______ Organizations are permitted one food exemption per semester. Requests must be submitted and Regulations Your group has requested a food exemption for an event. The rules and regulations for use

  12. GM Foods: Are They Safe?

    NSDL National Science Digital Library

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

    2002-05-01

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

  13. Shall We License Food Handlers?

    ERIC Educational Resources Information Center

    ben Meyr, Berl

    1973-01-01

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

  14. 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)

  15. Is It Food for Plants?

    NSDL National Science Digital Library

    Francis Eberle

    2007-01-01

    The purpose of this assessment probe is to elicit students' ideas about food and plants. The probe is designed to reveal whether students use a biological concept of food to identify what plants use for food.

  16. Population, agriculture and food.

    PubMed

    1982-06-01

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

  17. 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.

  18. An internship in food services 

    E-print Network

    Smith, Bradley J.

    1992-01-01

    . The major area of improvement involved the food-borne illness section of the curriculum. Specific information relevant 11 to food bacteriology was incorporated as well as information pertaining to fungi, viruses, and parasites that cause food-borne... is the lack of information pertaining to food-borne illness in the Food Handling course. The course does not discuss in detail the major types of bacteria, viruses, and parasites that cause food-borne illness. In addition, further emphasis must be placed...

  19. 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...

  20. 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.

  1. 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.

  2. Food-Drug Interactions

    PubMed Central

    Bushra, Rabia; Aslam, Nousheen; Khan, Arshad Yar

    2011-01-01

    The effect of drug on a person may be different than expected because that drug interacts with another drug the person is taking (drug-drug interaction), food, beverages, dietary supplements the person is consuming (drug-nutrient/food interaction) or another disease the person has (drug-disease interaction). A drug interaction is a situation in which a substance affects the activity of a drug, i.e. the effects are increased or decreased, or they produce a new effect that neither produces on its own. These interactions may occur out of accidental misuse or due to lack of knowledge about the active ingredients involved in the relevant substances. Regarding food-drug interactions physicians and pharmacists recognize that some foods and drugs, when taken simultaneously, can alter the body's ability to utilize a particular food or drug, or cause serious side effects. Clinically significant drug interactions, which pose potential harm to the patient, may result from changes in pharmaceutical, pharmacokinetic, or pharmacodynamic properties. Some may be taken advantage of, to the benefit of patients, but more commonly drug interactions result in adverse drug events. Therefore it is advisable for patients to follow the physician and doctors instructions to obtain maximum benefits with least food-drug interactions. The literature survey was conducted by extracting data from different review and original articles on general or specific drug interactions with food. This review gives information about various interactions between different foods and drugs and will help physicians and pharmacists prescribe drugs cautiously with only suitable food supplement to get maximum benefit for the patient. PMID:22043389

  3. 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.

  4. World Food Situation

    NSDL National Science Digital Library

    2008-01-01

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

  5. 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.

  6. Measuring Beelines to Food

    NSDL National Science Digital Library

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

    2000-02-04

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

  7. Research on food safety of China's food trade

    Microsoft Academic Search

    Shuang Li; Jian-zhong Xu

    2011-01-01

    Food safety has become one of the world's most concerns. Foodborne diseases have become an important factor affecting public health. Biological and chemical substances pollution impact food safety more severely. The doubt of genetically modified (GM) foods safety did not eliminate. The China's food export has the problems, i.e. out of limits of pesticide residue, inconformity with regulations, out of

  8. Food Access and Food Security – An Empirical Analysis

    Microsoft Academic Search

    Alessandro Bonanno; Jing Li

    2011-01-01

    This paper analyzes the effect of access to different types of food outlets on households’ food insecurity levels. Two years (2004 and 2005) of Current Population Survey – Food Security Supplement data are matched with MSA-level data on store counts of Wal-Mart Supercenters, small food stores (small grocery stores and convenience stores), medium and large grocery stores, and convenience stores

  9. Mastication of heterogeneous foods: Peanuts inside two different food matrices

    Microsoft Academic Search

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

    2011-01-01

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

  10. Food safety issues and fresh food product exports from LDCs

    Microsoft Academic Search

    Laurian J. Unnevehr

    2000-01-01

    Fresh food products have a high income elasticity of demand and few traditional trade barriers in high income markets. As such, they represent an important opportunity for less developed country (LDC) exporters. Fresh food product exports account for half of all food and agricultural exports from LDCs to high income countries. But these products may be subject to greater food

  11. You Are What You Eat: Food Values and Valuing Food

    E-print Network

    You Are What You Eat: Food Values and Valuing Food Tuesday, November 19, 2013 · 12:00 pm ­ 1:30 pm us for a panel presentation that will explore the values of food. Topics range from the impact of Mexican culture on food to the religious significance of kosher cooking. Panelists include: · Rachel Jones

  12. HEALTHY FOOD DRIVE Food Pantry Nutrition Project, University of Missouri

    E-print Network

    Noble, James S.

    HEALTHY FOOD DRIVE Food Pantry Nutrition Project, University of Missouri Community food drives the chance to help neighbors and instill the values of sharing and caring in children. While food pantries added salt · Low sodium canned soup · Cannedfruitin juice or light syrup · Cannedtunaandchicken in water

  13. 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…

  14. 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…

  15. 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…

  16. Food compensation: do exercise ads change food intake?

    Microsoft Academic Search

    Ellen van Kleef; Mitsuru Shimizu; Brian Wansink

    2011-01-01

    BACKGROUND: Past research has shown that promotional messages such as food advertising influence food consumption. However, what has gone largely unexplored is the effect of exercise advertising on food intake. This study experimentally tested the effects of exposure to exercise commercials on food intake at a lunch meal as compared to the effects of control commercials. METHODS: Prior to eating

  17. OFF-SITE FOOD Grocery/Food Store/Supermarket

    E-print Network

    Country Road, Selden 631-732-9114 Waldbaum's 245 Route 25A, Rocky Point 631-744-1652 Fast Food-395-9464 Delivers w/$60 minimum order www.PEAPOD.com (Grocery/Supermarket) #12;Fast Food Name Location TelephoneOFF-SITE FOOD Grocery/Food Store/Supermarket Name Location Telephone Delivers w/$60 minimum order

  18. Food and Feed Safety and Quality "Food&Feed"

    E-print Network

    perspective and covering the whole food chain. Including: environmental aspects, impact on animal and humanFood and Feed Safety and Quality ­ "Food&Feed" Agneta Oskarsson, BVF Launching of the Research Schools at VH 2011-05-05 #12;Theme of the research school Quality and safety of food and feed in a broad

  19. Recognizing Recalled Foods

    MedlinePLUS

    ... food safety group representing consumer, public health, senior citizen, and labor organizations. FDA agreed with these groups, ... For Government For Press Combination Products Advisory Committees Science & Research Regulatory Information Safety Emergency Preparedness International Programs ...

  20. Food for Thought

    MedlinePLUS

    ... can. I found that if I deny myself chocolate and popcorn, which I love, I just end ... fruit preserves or jams, low-fat ricotta cheese Chocolate cake Angel food cake Guacamole Salsa Cheese and ...

  1. 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.

  2. Antarctic Food Web Game

    NSDL National Science Digital Library

    WGBH Educational Foundation

    2007-08-09

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

  3. 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).

  4. 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)

  5. Identification of irradiated foods

    SciTech Connect

    Morehouse, K.M.

    1992-01-01

    A reliable method is needed to determine if foods have been irradiated and are in compliance with respect to the allowable absorbed radiation dose. Several approaches for the identification of irradiated foods are under development worldwide. These include measurement of o-tyrosine, radiolytically generated hydrocarbons from lipids and chemiluminescence or thermoluminescence, and the use of electron spin resonance (ESR) to measure free radicals trapped in calcified tissues. This paper describes the efforts being undertaken at the FDA to develop analytical procedures to monitor and identify foods that have been treated with ionizing radiation. In particular, it focuses on the use of an ESR approach to measure radiation-induced free radicals trapped in calcified tissues and the use of a capillary gas chromatography (GC)-based procedure to determine radiolytically generated hydrocarbons formed by the radiolysis of lipids in various foods.

  6. Food Groups and Nutrients

    NSDL National Science Digital Library

    Miss Perry

    2007-11-08

    State core objective: 3rd grade Health Standard 6 Objective 2. Students will learn the basic nutrient groups and be able to identify the functions of those nutrients. There is an interactive food pyramid for you to explore and several games that will help you learn how each nutrient is used in our bodies! Learning about nutrition is fun and useful! When you have learned all about the nutrient groups you will create your own food pyramid with your favorite foods and how they help your body. There are five basic food groups: Grains, vegetables, fruits, meat, and dairy. These groups are organized into a pyramid, showing about how much of each you should eat each day. There is also a small section for sugars and fats. This pyramid will let you explore what ...

  7. 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 ...

  8. Oceanic Food Web

    NSDL National Science Digital Library

    Office of Biological and Environmental Research of the U.S. Department of Energy Office of Science

    This visualization illustrates the carbon cycle throughout the oceanic zones, beginning at the surface and traveling to the deep. The concept map-like connections encourage students to link the abiotic and biotic interactions within the oceanic food web.

  9. 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...

  10. Food allergies (image)

    MedlinePLUS

    ... system normally reacts to the presence of toxins, bacteria or viruses by producing a chemical reaction to ... the food allergen, and by the release of histamines and other chemicals into the blood.

  11. Soy Foods and Health

    MedlinePLUS

    ... change - Use this tool to play your goals. Hot Topics Stress & Coping Center Writing a Paper Abusive ... vegetarian products such as soy burgers and soy hot dogs. Foods that contain whole soy are a ...

  12. 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

  13. Food poisoning (image)

    MedlinePLUS

    ... on people, but when allowed to grow in food this bacteria can produce a toxin that causes illness such as vomiting and diarrhea. Proper hygiene and handwashing can prevent this bacteria from entering ...

  14. 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

  15. 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

  16. Food production & availability--essential prerequisites for sustainable food security.

    PubMed

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    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

  17. Flocking for Food

    NSDL National Science Digital Library

    Lawrence Hall of Science

    1982-01-01

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

  18. Food allergy in children

    Microsoft Academic Search

    J. O. Hourihane; P. K. Smith; S. Strobel

    2002-01-01

    Food allergies are increasing in prevalence and as a disease burden throughout the world, however they seem to increasingly\\u000a affect countries with a formerly low prevalence. Consideration and diagnosis of food allergies are important as it has ramifications\\u000a that affect a child’s diet, care at school and home and is recognised to be associated with anxiety of parents, family and

  19. Pediatric food allergy update

    Microsoft Academic Search

    Shahid A. Bangash; Sami L. Bahna

    2005-01-01

    Food allergy is mostly a childhood disease that differs from the adult-onset allergy in several aspects, including the prevalence,\\u000a commonly offending foods, symptomatology, and prognosis. The prevalence is much overestimated by the public, but it probably\\u000a affects up to 6% of children. In some cases, the diagnosis might be clearly evident, but in most cases an expert evaluation\\u000a may be

  20. 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_ ...

  1. 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_ ...

  2. Freezing and Food Safety

    MedlinePLUS

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

  3. Refrigeration and Food Safety

    MedlinePLUS

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

  4. Mail Order Food Safety

    MedlinePLUS

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

  5. Leftovers and Food Safety

    MedlinePLUS

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

  6. Food Adulteration in Texas.

    E-print Network

    Fraps, G. S. (George Stronach)

    1906-01-01

    AGRICULTURAL EXPERIMENT STAT~UIU 3, BULLETIN NO, 91. Chemieal Section- October 1906. FOOD ADULTERATION IN TEXAS. BY G. S. FRAPS, PH. D., Chemist. POSTOFFICE COLLEGE STATION, BRAZOS COUNT' TEXAS AGRlCULi-UKAL EXPERIMENT STAT11 OFFICERS...1or:ng and flavoring only: And furtlier prouided, thd nothing in this act shall be construed as requiring or compelling proprietors: or manufacturers of proprietary foods which contain no un~wholesm added ingredient to disclose their formulas...

  7. The Antarctic Food Chain

    NSDL National Science Digital Library

    This lesson plan introduces students to the animals of Antarctica and to the Antarctic food chain. Students will draw pictures of a variety of animals and attach the pictures to a wall collage. They will then listen to or read statements about the diet of each animal and draw arrows to show which animals eat which other animals. Students will end up with a food web that illustrates the importance of krill to the Antarctic ecosystem.

  8. Notes on the conversion of LogLisp from Rutgers/UCI-Lisp to InterLisp

    SciTech Connect

    Schrag, R.C.

    1983-01-01

    Conversion of the LogLisp(Logic programming in Lisp) Artificial Intelligence programming environment from its original Rutgers/UCI-Lisp (RUCI-Lisp) implementation to an InterLisp implementation is described. This report may be useful to researchers wishing to convert LogLisp to yet another Lisp dialect, or to those wishing to convert other RUCI-Lisp programs into InterLisp. It is also intended to help users of the InterLisp version of LogLisp to understand the implementation. The conversion process is described at a level aimed toward potential translators who might benefit from approaches taken and lessons learned. General issues of conversion of Lisp software between dialects are discussed, use of InterLisp's dialect translation package is described, and specific issues of non-mechanizable conversion are addressed. The latter include dialect differences in function definitions, arrays, integer arithmetic, i/o, interrupts, and macros. Subsequent validation, compilation, and efficiency enhancement of the InterLisp version are then described. A brief user's guide to the InterLisp version and points of contact for information on LogLisp software distribution are also provided.

  9. Multiple food allergy.

    PubMed

    Speer, F

    1975-02-01

    This paper is devoted to a study of multiple food allergy, here defined as sensitivity to three or more foods. The purpose of the study is to report findings obtained from a study of 250 private patients and to show what type of persons develop this condition, how it affects them, and what their common allergens are. It was found that multiple food allergy occurs in both sexes and at all ages but is more common in boys than in girls and more common in women then in men. The clinical manifestations were much like those caused by the more familiar inhalant allergy but with a much more widespread constitutional disturbance. The great majority of patients (86%) also reacted to such air-borne allergens as molds, pollens, house dust, and animal epithelials. This indicates that food allergy and inhalant allergy are fundamentally the same phenomenon. The common food allergens were such everyday foods as milk, chocolate, corn, egg, tomato, peanut, and citrus fruits. PMID:1173207

  10. Food-borne trematodiases.

    PubMed

    Keiser, Jennifer; Utzinger, Jürg

    2009-07-01

    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

  11. 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

  12. 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

  13. Attitudes towards low-allergen food in food allergic consumers

    Microsoft Academic Search

    Susan Miles; Suzanne Bolhaar; Eloina González-Mancebo; Christine Hafner; Karin Hoffmann-Sommergruber; Montserrat Fernández-Rivas; André Knulst

    2005-01-01

    Purpose – The aim was to look at food-allergic consumers’ preferences concerning the development of low-allergen food. Design\\/methodology\\/approach – A questionnaire was designed to measure attitudes towards low-allergen food. Data were collected from 20 food-allergic consumers in Austria, Spain and The Netherlands respectively between April and May 2002 using interviewer-assisted questionnaire methodology. Findings – The results suggested that food-allergic consumers

  14. Climate change and food security

    Microsoft Academic Search

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

    2005-01-01

    Food security in the twenty-first century has three major components: the availabil- ity of food on the market; adequate purchasing power to acquire food; and human ability to digest and absorb nutrients.As we enter the new millennium, the global population continues to grow and apprehensions arise about a potential imbalance between human numbers and food needs - especially in largely

  15. 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...

  16. Combination processes in food irradiation

    Microsoft Academic Search

    B. R. Thakur; R. K. Singh

    1995-01-01

    Irradiation is emerging as a potential method of food preservation. It is being used to extend the shelf life of raw and processed foods in many countries worldwide. Like all other methods of food preservation, irradiation has a number of limitations. Irradiation, when used alone, can cause the development of undesirable sensory and chemical changes in some foods, depending on

  17. Food Safety Policy December 2011

    E-print Network

    Doran, Simon J.

    Food Safety Policy December 2011 #12;www.surrey.ac.uk2 Food Safety Policy Some Useful Telephone the line to be put through to an operator. www.surrey.ac.uk 3 Food Safety Policy Contents Page 1 5 6. Glossary of Terms 7 Appendix 1. Guidance in support of the Food Safety Policy 8 Appendix 2

  18. Independent Food Agencies – Restoring Confidence

    Microsoft Academic Search

    Lise Hellebř Rykkja

    2004-01-01

    The article examines food agencies created in the wake of the mad cow disease or BSE crisis in 1996. Two specific food agencies, the Food Standards Agency (FSA) in Great Britain, and the European Food Safety Authority (EFSA) in the EU, are compared. Central research questions focus on the reasons and reasoning behind their establishment, and the comparison is centred

  19. 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...

  20. Selecting and Purchasing Food Processing

    E-print Network

    Balasundaram, Balabhaskar "Baski"

    FAPC-102 Selecting and Purchasing Food Processing Equipment Tim Bowser Food Process Engineer electing and purchasing food processing equip- ment can be time consuming and difficult. This fact sheet in Figure 1. The first step in selecting and purchasing food-process- ing equipment is a clear

  1. Reasons to Do Food Challenges

    MedlinePLUS

    ... Challenges Reviewed on 12/11 By Dr. Fleischer Food Allergy: Diagnosis Reasons to Do Food Challenges Food challenges are performed to answer a ... manage allergy symptoms. Learn more. Doctors Who Treat Food Allergies Rohit K. Katial Harold S. Nelson Richard W. ...

  2. POTLUCK FOOD SAFETY 1. Definition

    E-print Network

    POTLUCK FOOD SAFETY 1. Definition: (i) Campus Potluck is a closed food event that is privately funded by the participants, where all group members bring food dishes to share with others in the group. All food provided for the potluck event shall be consumed by members of the group at no charge

  3. Psychological Consequences of Food Restriction

    Microsoft Academic Search

    JANET POLIVY

    1996-01-01

    A review of the literature and research on food restriction indicates that inhibiting food intake has consequences that may not have been anticipated by those attempting such restriction. Starvation and self-imposed dieting appear to result in eating binges once food is available and in psychological manifestations such as preoccupation with food and eating, increased emotional responsiveness and dysphoria, and distractibility.

  4. 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...

  5. 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...

  6. Brain Pop Movies - Food Chains

    NSDL National Science Digital Library

    This representation depicts a food chain and a food web and illustrates both with specific examples of organisms in an animated cartoon video. The video illustrates the food chain in a pyramid structure with plants at the bottom and explains the role of each layer in the food chain.

  7. Economic impact of the Institute of Food

    E-print Network

    Rambaut, Andrew

    .................................................................................................................... 21 5.1.1 Food Safety justification (Key market failure) Nature of failure Strategic food research (food safety, microbial modelling of improved quality, safe food products. A central, high quality repository of food safety data is desirable

  8. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    21 Food and Drugs 2 2013-04-01 2013-04-01 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...

  9. 21 CFR 108.25 - Acidified foods.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    21 Food and Drugs 2 2012-04-01 2012-04-01 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...

  10. 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...

  11. 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...

  12. 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...

  13. 21 CFR 105.62 - Hypoallergenic foods.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    21 Food and Drugs 2 2013-04-01 2013-04-01 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...

  14. Functional foods and cardiovascular disease

    Microsoft Academic Search

    Clare M. Hasler; Susan Kundrat; Deborah Wool

    2000-01-01

    Functional foods are foods that, by virtue of physiologically active food components, provide health benefits beyond basic\\u000a nutrition. Many functional foods have been found to be potentially beneficial in the prevention and treatment of cardiovascular\\u000a disease, the leading cause of mortality in the United States. These foods include soybeans, oats, psyllium, flaxseed, garlic,\\u000a tea, fish, grapes, nuts, and stanol- and

  15. Nutritional Quality of Emergency Foods

    Microsoft Academic Search

    Anne Hoisington; Melinda M. Manore; Carolyn Raab

    2011-01-01

    Food insecurity is associated with increased risk of diet-related disease. A key initiative of the Oregon Food Bank is to improve nutritional quality of emergency foods. The purpose of this study was to categorize products distributed by the Oregon Food Bank into food groups by pounds (as-purchased) and MyPyramid units (edible portion). Using a “MyPyramid Day” to describe the number

  16. 76 FR 51935 - Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-08-19

    ...DEPARTMENT OF AGRICULTURE Food and Nutrition Service Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods Used in School Food Service: Request for Information...

  17. The people food equation.

    PubMed

    Chalkley, A

    1976-01-01

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

  18. The Food Museum

    NSDL National Science Digital Library

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

  19. Food education as food literacy: privatized and gendered food knowledge in contemporary Japan

    Microsoft Academic Search

    Aya H. Kimura

    This paper analyzes politics of food education in Japan where food education has become one of the central motifs of food\\u000a policy in recent years. It describes the emergence of private enterprise institutions that offer credentials for people as\\u000a “food education experts,” the majority of whom are women. Based on a survey of more than one hundred food education experts,

  20. Food hypersensitivity by inhalation

    PubMed Central

    Ramirez, Daniel A; Bahna, Sami L

    2009-01-01

    Though not widely recognized, food hypersensitivity by inhalation can cause major morbidity in affected individuals. The exposure is usually more obvious and often substantial in occupational environments but frequently occurs in non-occupational settings, such as homes, schools, restaurants, grocery stores, and commercial flights. The exposure can be trivial, as in mere smelling or being in the vicinity of the food. The clinical manifestations can vary from a benign respiratory or cutaneous reaction to a systemic one that can be life-threatening. In addition to strict avoidance, such highly-sensitive subjects should carry self-injectable epinephrine and wear MedicAlert® identification. Asthma is a strong predisposing factor and should be well-controlled. It is of great significance that food inhalation can cause de novo sensitization. PMID:19232116

  1. Forest Food Webs

    NSDL National Science Digital Library

    Mary Cahill

    2007-12-12

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

  2. Forest Food Webs

    NSDL National Science Digital Library

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

  3. USDA: Food & Nutrition Service

    NSDL National Science Digital Library

    Despite the abundance of foodstuffs in the United States, many individuals and families go hungry on a regular basis. There are a number of public and private organizations working to address this problem, and the USDA's Food & Nutrition Service is just such an organization. Their website allows persons working in this area to learn about their various nutrition assistance programs through their online newsroom, their specific program areas, and their "Spotlights" features. For a brief introduction to their current initiatives and work, interested parties should browse on over to the newsroom, where they can learn about recent grant awards, state food stamp participation rates, and disaster assistance. After that, visitors may wish to look at the multimedia materials within the "Eat Smart. Play Hard" feature designed for young people. Here they can learn about the food pyramid and how to eat balanced meals everyday.

  4. PBS: The Meaning of Food

    NSDL National Science Digital Library

    This PBS documentary companion website on the Meaning of Food describes itself as "an exploration of culture through food. What we consume, how we acquire it, who prepares it, who's at the table, and who eats first is a form of communication that is rich with meaning." The site shares stories, recipes, beautiful images, and more under the headings: Food & Life, Food & Family, and Food & Culture. The website addresses such subjects as kosher food, the Slow Food Movement, pet food, and heirloom seeds, to name a few. In addition, the site provides a bibliography; a simple, downloadable lesson plan for educators; broadcast times for the Meaning of Food documentary series; a small collection of cartoonish desktop backgrounds; and several related links.

  5. Food addiction and neuroimaging.

    PubMed

    Zhang, Yi; von Deneen, Karen M; Tian, Jie; Gold, Mark S; Liu, Yijun

    2011-01-01

    Obesity has become a serious epidemic and one of the leading global health problems. However, much of the current debate has been fractious, and etiologies of obesity have been attributed to eating behavior (i.e. fast food consumption), personality, depression, addiction or genetics. One of the interesting new hypotheses for explaining the development of obesity involves a food addiction model, which suggests that food is not eaten as much for survival as pleasure and that hedonic overeating is relevant to both substance-related disorders and eating disorders. Accumulating evidence has shown that there are a number of shared neural and hormonal pathways as well as distinct differences in these pathways that may help researchers discover why certain individuals continue to overeat despite health and other consequences, and becomes more and more obese. Functional neuroimaging studies have further revealed that pleasant smelling, looking, and tasting food has reinforcing characteristics similar to drugs of abuse. Many of the brain changes reported for hedonic eating and obesity are also seen in various types of addictions. Most importantly, overeating and obesity may have an acquired drive similar to drug addiction with respect to motivation and incentive craving. In both cases, the desire and continued satisfaction occur after early and repeated exposure to stimuli. The acquired drive for eating food and relative weakness of the satiety signal would cause an imbalance between the drive and hunger/reward centers in the brain and their regulation. In the current paper, we first provide a summary of literature on food addition from eight different perspectives, and then we proposed a research paradigm that may allow screening of new pharmacological treatment on the basis of functional magnetic resonance imaging (fMRI). PMID:21492080

  6. Food concerns and support for environmental food policies and purchasing.

    PubMed

    Worsley, Anthony; Wang, Wei C; Burton, Melissa

    2015-08-01

    Consumer support for pro environmental food policies and food purchasing are important for the adoption of successful environmental policies. This paper examines consumers' views of food policy options as their predisposition to purchase pro environmental foods along with their likely demographic, educational and cognitive antecedents including food and environmental concerns and universalism values (relating to care for others and the environment). An online survey to assess these constructs was conducted among 2204 Australian adults in November 2011. The findings showed strong levels of support for both environmental food policies (50%-78% support) and pro environmental food purchasing (51%-69% intending to purchase pro environmental foods). Confirmatory factor analysis and structural equation modelling showed that different cognitive mediators exist along pathways between demographics and the two outcome variables. Support for food policy was positively related to food and environment concerns (std. Beta?=?0.25), universalism (0.41), perceived control (0.07), and regulatory issues (0.64 but negatively with food security issues (-0.37). Environment purchasing intentions were positively linked to food and nutrition concerns (0.13), food and environment concerns (0.24), food safety concerns (0.19), food and animal welfare concerns (0.16), universalism (0.25), female gender (0.05), education (0.04), and perceived influence over the food system (0.17). In addition, health study in years 11 and 12 was positively related to the beginning of both of these pathways (0.07 for each). The results are discussed in relation to the opportunities that communications based on the mediating variables offer for the promotion of environmental food policies and purchasing. PMID:25841645

  7. 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

  8. 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.

  9. Phytoplankton food quality control of planktonic food web processes

    Microsoft Academic Search

    Marta G. Danielsdottir; Michael T. Brett; George B. Arhonditsis

    2007-01-01

    We developed a mechanistic model of nutrient, phytoplankton, zooplankton and fish interactions to test the effects of phytoplankton\\u000a food quality for herbivorous zooplankton on planktonic food web processes. When phytoplankton food quality is high strong\\u000a trophic cascades suppress phytoplankton biomass, the zooplankton can withstand intense zooplanktivory, and energy is efficiently\\u000a transferred through the food web sustaining higher trophic level production.

  10. 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.

  11. Science and Our Food Supply

    NSDL National Science Digital Library

    National Science Teachers Association (NSTA)

    2005-04-01

    Each year millions of people in the United States are known to become ill due to food poisoning (food-borne illness) How ill can you become? Nausea, vomiting, diarrhea, cramps, and fever are just some of the symptoms that a person can have from food poisoning. Not very pleasant is it? Health authorities have a saying: "First you're afraid that you're going to die, then you're afraid your not going to die." In 1999 the Centers for Disease Control and Prevention (CDC) estimated that there were over 76 million cases of gastrointestinal disease including 325,000 hospitalizations and over 5,000 deaths that were directly attributable to food poisoning. The main concern in food-service sanitation is the prevention of illness caused by contaminated food. Bacteria, parasitic worms, and chemicals can all cause food-borne illness. Unfortunately, most food-borne illness is not recognized as such and is therefore seldom reported. By now you are probably wondering why someone would prepare or eat poisoned food? Doesn't poisoned food taste, look, or smell bad? No! If it did, people wouldn't eat it. Would you eat a piece of pie that smelled bad? Would you cook a piece of green chicken? Of course not! You may be asking yourself hows food to becomes poisoned. According to experts at the CDC, the leading factors causing food-borne illness are: ? Improper cooling, such as leaving cooked foods at room temperature. ? Lapse of a day or more between preparing and serving. ? Holding hot foods at the wrong temperature. ? Improper and inadequate refrigeration of foods. ? Infected persons touching and handling food. ? Improper reheating of previously cooked foods. ? Improper cleaning of kitchen equipment such as knives, pots, and cutting boards.

  12. Food additives and allergy.

    PubMed

    Weber, R W

    1993-03-01

    There is ample evidence that food additives of several sorts may precipitate adverse reactions. Some of these have catastrophic potential such as sulfite sensitivity in asthmatic patients. Fortunately, asthmatic responses to a variety of additives are certainly not as prevalent as once feared, and are probably unusual. Restricted diets are of no general benefit in asthmatic patients. In contrast to asthma, urticarial or other cutaneous reactions to food additives are more common. A restricted diet for a few months' duration may be beneficial, although the mechanism through which this is achieved is unclear. Suspected food additive sensitivities are best documented by oral challenges, preferably in a double-blind manner. Challenges in asthmatic patients need to be done with patients continuing on their routine medications to avoid false positives. All care should be taken to titrate the doses and schedule the doses appropriately, since several of these agents could provoke large drops in pulmonary function. With urticarial patients, an adequate baseline of urticarial activity needs to be established before the challenges so that fluctuations in normal activity are not construed as a positive result. Despite a large number of studies evaluating the role of food additives in hyperkinesis, results are not uniform. Evidence does suggest that there is a small subset of primarily younger children in whom additives will impact on behavior. As with asthma and additives, the problem appears to be much smaller than originally postulated. PMID:8452311

  13. 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…

  14. 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.…

  15. Agricultural and Food Sciences

    E-print Network

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

  16. 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...

  17. Polysaccharides and food processing.

    PubMed

    Pilnik, W; Rombouts, F M

    1985-10-01

    The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation to their structure and their rheological behaviour, stability and interactions. Endogenous polysaccharides of fruits and vegetables and in products derived from them are responsible for such phenomena as texture (changes), press yields, ease of filtration and clarification, cloud stability, and mouth feel. To achieve desirable properties, the action of endogenous enzymes on polysaccharides must be inactivated and/or exogenous enzymes added as processing aids. This is also true for overcoming haze phenomena in clear juices or to break down undesirable microbial polysaccharides. Dough properties for bread baking can be improved by enzymic breakdown of a restrictive pentoglycan network. Network formation may come about by oxidative coupling of phenol rings of ferulic acid bound to hemicelluloses by ester links. Gels may be made by inducing oxidative coupling in natural or synthetic systems. Stagnation in development of new polysaccharide food additives is ascribed to difficulties in obtaining government approval for food use. PMID:3000594

  18. 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…

  19. Food is fun!

    NSDL National Science Digital Library

    Miss Mickelsen

    2009-03-27

    Eating healthy food can be fun and is good for you too! Introduction Task Process Evaluation Conclusion Teacher Guide

  20. DYNAMIC FOOD WEBS: MULTISPECIES

    E-print Network

    Notre Dame, University of

    2005, Elsevier, Inc. All rights reserved. Except Chapter 4.1 Chapter 4.1 O 2005, Joel E. Cohen FOOD WEB: STATISTICAL QUESTIONS IN ESTIMATING THE RELATIONSHIP Joel E. Cohen and Stephen R. Carpenter.") Enquist et al. (1998, p. 1641, Cohen et al. (2003, p. 1784),and most plant ecologistsplotted log Mon

  1. Forest food web Illustration

    NSDL National Science Digital Library

    Katie Hale (CSUF; Biological Sciences)

    2007-07-14

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

  2. FOOD USES OF SORGHUM

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sorghum is a drought resistant cereal grain grown primarily in the Central U.S. where it is mainly used as an animal feed. However, in parts of the world such as Africa and India, sorghum has been used for human consumption for thousands of years. A wide range of traditional food products have bee...

  3. Food and emotion

    Microsoft Academic Search

    Laura Canetti; Eytan Bachar; Elliot M Berry

    2002-01-01

    The relationship between eating and emotion has always interested researchers of human behavior. This relationship varies according to the particular characteristics of the individual and according to the specific emotional state. We consider findings on the reciprocal interactions between, on the one hand, emotions and food intake, and, on the other, the psychological and emotional consequences of losing weight and

  4. 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

  5. Classroom Activity: Food Webs

    NSDL National Science Digital Library

    This lesson plan is designed to help students understand the interrelatedness of food webs and to see how populations of organisms affect each other. Students assume the roles of the various organisms in the ecosystem; the ones that are dependent upon each other are symbolically connected by lengths of yarn. A materials list, instructions, assessment ideas, and educational standards are provided.

  6. School Food Program Crisis.

    ERIC Educational Resources Information Center

    Baisinger, Grace C.

    As a result of increased subsidies and an amendment to raise family income eligibility, the number of children receiving free and reduced-price meals has increased. However, over 500,000 paying students--the financial backbone of the food programs--still are not taking advantage of the National School Lunch Program in participating schools. The…

  7. Stachys Palustris as Food

    Microsoft Academic Search

    A. Wentz'l

    1883-01-01

    I SHOULD be much obliged if any of your readers could give me any information as to whether the rhizomes of Stachys palustris, L., are used by the country people either in Great Britain or elsewhere for food. I believe the English name of the plant is Base Horehound, and that in the last century it was so used.

  8. ``Stachys palustris'' as Food

    Microsoft Academic Search

    W. T. Thiselton Dyer

    1883-01-01

    THERE is no reason to think that Stachys palustris, L., is anywhere used now for food in the British Isles. The cultivation of the potato must have long since put it out of court for any such purpose. But that it was once so employed there seems abundant evidence. The part eaten, however, was not the ``rhizomes'', but the subterranean

  9. Metrics for Food Distribution.

    ERIC Educational Resources Information Center

    Cooper, Gloria S., Ed.; Magisos, Joel H., Ed.

    Designed to meet the job-related metric measurement needs of students interested in food distribution, this instructional package is one of five for the marketing and distribution cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational…

  10. 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.

  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. Evolving complex food webs

    Microsoft Academic Search

    A. J. McKane

    2004-01-01

    We describe the properties of a model which links the ecology of food web structure with the evolutionary dynamics of speciation and extinction events; the model describes the dynamics of ecological communities on an evolutionary timescale. Species are defined as sets of characteristic features, and these features are used to determine interaction scores between species. A realistic population dynamics, which

  13. Evolving complex food webs

    Microsoft Academic Search

    A. J. McKanea

    We describe the properties of a model which links the ecology of food web structure with the evolutionary dynamics of speciation and extinction events; the model describes the dynamics of ecological communities on an evolutionary timescale. Species are defined as sets of characteristic features, and these features are used to determine interaction scores between species. A realistic population dynamics, which

  14. 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

  15. Food consumption style determines food product innovations' acceptance

    Microsoft Academic Search

    Kai Sparke; Klaus Menrad

    2011-01-01

    Purpose – The purpose of this paper is to develop a survey tool for consumer segmentation with respect to their food consumption style and to identify interesting consumer clusters for innovative food products development. Design\\/methodology\\/approach – The data for this research were collected in a non-stratified oral survey amongst 327 customers of food retail shops in southern Germany. Findings –

  16. 2012FallFoods&Nutritionand FoodsPreservationAdultVolunteer&

    E-print Network

    Tullos, Desiree

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

  17. College of Agriculture, Food and Environment FSC Food Science

    E-print Network

    MacAdam, Keith

    and preservation methods; organoleptic properties and consumer acceptance of processed meat, dairy and egg products) This course deals with the sensory evaluation methods used for food products based on flavor, odor, color as they relate to food processing and food preservation. Lecture, three hours; laboratory, two hours. Prereq: BCH

  18. Food bytes: intelligent systems in the food industry

    Microsoft Academic Search

    David Corney

    2002-01-01

    Computers have transformed the design of everything from cars to coffee cups. Now the food industry faces the same revolution, with intelligent computer models being used in the design, production and marketing of food products. The combined market capitalisation of the world’s biggest food, cosmetics, tobacco, clothing and consumer electronics companies is $2 trillion, forming the world’s 500 richest companies.

  19. 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…

  20. 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...