Culinary Grief Therapy: Cooking for One Series.

PubMed

Nickrand, Heather L; Brock, Cara M

2017-02-01

Although loss of loved ones is a universal experience, individuals who experience this loss grieve in different ways. Complicated grief involves the development of trauma symptoms, such as flashbacks, anxiety, and fear associated with daily activities after a death that disrupts the healthy grieving process. Daily activities such as eating, meal planning, grocery shopping, managing finances, and household maintenance can become painful and isolating for those experiencing complicated grief. Cognitive behavioral therapy is used to address irrational beliefs, feelings of depression or anger, and avoidance or numbing behaviors with a goal of leading the individual to adapting to a life, which no longer includes the lost loved one. As part of the bereavement counseling program in a hospice, a need was identified in individuals who had lost loved ones and were having difficulty with adjusting to meal planning, grocery shopping, and cooking for one. To address this need for grief counseling centered on meal planning, grocery shopping, meal preparations, and eating meals alone, "Culinary Grief Therapy: Cooking for One Series" was developed with a local Culinary Arts Program. Partnering with a local community college culinary arts program, the Cooking for One Series provides an interactive venue for cognitive behavioral therapy centered on meal planning and meal times. Along with demonstrations and hands-on experiences, participants are engaged in bereavement counseling with hospice staff. Initial reactions to Culinary Grief Therapy have been positive. Many attendees have participated in multiple workshops, and the number of participants grows for each offering. Culinary Grief Therapy is a novel approach to the needs of those experiencing the loss of a loved one and may reduce or prevent complicated grief associated with meal planning, grocery shopping, and cooking for one.

A Cook's Tour: The Journey to Become a Model Culinary Arts Academy

ERIC Educational Resources Information Center

Bantang, Susan C.

2008-01-01

This article is about how the West Boca Raton Community High School's Culinary Arts Academy achieved national model status as it works to prepare the next generation of culinary artists. The culinary academy, established in 2004, adopted national standards that have served as a foundation for its excellence. In November 2007, the National Career…

The Effects of Change in Vocational, Technical, and Occupational Education on the Teaching of Culinary Arts in America.

ERIC Educational Resources Information Center

VanLandingham, Paul G.

Vocational education and culinary arts have gained a new respect. Since the mid-1970s, the status of culinary artists (cooks and chefs) has changed from domestic to professional. This change and the many changes in food technology have brought about a heightened awareness of the need for better training for culinary professionals. Improved…

77 FR 63837 - Announcement of the Award of a Single-Source Program Expansion Supplement to One Grantee Under...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-10-17

... incarcerated fathers designed to move individuals and families to self-sufficiency. SUMMARY: The Administration..., marriage and fatherhood programs, workforce development, and reentry programs designed to equip people to... will support the project's culinary arts training and employment, designed to prepare program...

Assessment of Oral Communication Competencies at Johnson & Wales University. A Pilot Program Assessing Culinary Arts and Pastry Arts Students.

ERIC Educational Resources Information Center

Crossman, Joanne Marciano

The Oral Communication Competencies Assessment Project was designed to determine student communication competency across the curriculum, transferring skills taught in the communication skills class to authentic classroom performances. The 505 students who were required to make oral presentations across the curriculum during the first term of the…

Student Competency Profile Chart: A Competency Based Vocational Education Instrument.

ERIC Educational Resources Information Center

Martell, John L.

This document defines, describes usage of, and provides samples of student competency profiles being used in 17 vocational programs at Rutland Area Vocational-Technical Center in Rutland, Vermont. The profiles cover the following programs: auto body, auto mechanics, business/data processing, cabinetmaking, carpentry/masonry, culinary arts,…

Job Future's Bright for the Chefs of Muskingum Tech.

ERIC Educational Resources Information Center

Hoffman, Carl

1993-01-01

A two-year culinary arts program at Muskingum College (Zanesville, Ohio) prepares students for jobs in an emerging service-based economy. Students receive intensive classroom instruction and hands-on learning in a high-tech kitchen. Twenty-five full-time and 12 part-time students are completing their first year in the program. (LP)

U.S. Naval Sea Cadet Corps 2009 Annual Report

DTIC Science & Technology

2009-01-01

Ceremonial Honor Guard CA, NJ, NY, WA (7 classes) Culinary Arts MI, TN, NY (7 classes) Field Training GA, SC, MN (6 classes) Fire Fighting MI, MA (2...the pre- viously established naval engineering, seamanship, culinary arts and operations specialist classes, additional classes in Naval gunners

Culinary Arts Hospitality Symposium Planning Guide.

ERIC Educational Resources Information Center

Borgie, Karen; Wang, Yeimei

This guide was developed as part of a project to standardize California's statewide culinary arts curriculum based on industry guidelines and standards. It details a process that California community colleges can use to plan a hospitality symposium that will accomplish the following objectives: provide students with a forum to demonstrate their…

Commercial Foods and Culinary Arts. Student Learning Guide.

ERIC Educational Resources Information Center

Palm Beach County Board of Public Instruction, West Palm Beach, FL.

This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…

Cooking Up a Storm.

ERIC Educational Resources Information Center

Crafts, Peter

1983-01-01

Minuteman Vocational Technical School in Lexington, Massachusetts leases school space to McDonald's for a restaurant which also serves as a food service laboratory for students in the culinary arts hospitality management program. The school has also benefited from the renovation of its facilities by McDonald's. (SK)

Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design

ERIC Educational Resources Information Center

Mack, Glenn R.

2012-01-01

The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of…

Hospitality Service: Hotel and Restaurant Management and Culinary Arts Curriculum Guide.

ERIC Educational Resources Information Center

Joliet Junior Coll., IL.

This publication contains competency-based materials for hotel/restaurant management and culinary arts. The materials are designed for students to learn from a work station concept by rotating through a variety of real work settings in a hotel/restaurant environment. In addition, the materials indicate whether or not the students have developed…

iss050e056553

NASA Image and Video Library

2017-03-09

iss050e056553 (03/09/2017) --- NASA astronaut Peggy Whitson unloads spaceflight hardware delivered on SpaceX CRS-10 that was built as part of the NASA High School Students United with NASA to Create Hardware (HUNCH) program. Students in the HUNCH program receive valuable experience creating goods for NASA from hardware to the culinary arts, while NASA receives the creativity of the High School students.

All Stirred Up

ERIC Educational Resources Information Center

Borja, Rhea R.

2004-01-01

This article describes the growth and popularity of Newport Harbor's culinary arts program, which reflects a nationwide trend. The trend is occurring in part, because more Americans are eating out. As the number of people eating out increases, their appetite for learning about food also increases. Over the past few years, Dukes has expanded…

Hospitality and Industry Program: Culinary Arts Transition.

ERIC Educational Resources Information Center

Florida State Dept. of Education, Tallahassee. Div. of Vocational, Adult, and Community Education.

This package consists of a teacher's guide and 12 learning modules that have been designed for middle school home economics exploration and orientation courses. Presented in the teacher's guide are suggested instructional strategies for using the learning modules in interdisciplinary settings. The following topics are covered in the learning…

The Articulation of Secondary and Post-Secondary Vocational Education Programs. Workshop Products.

ERIC Educational Resources Information Center

Keene State Coll., NH.

As a result of the cooperative efforts in articulation by secondary/postsecondary instructor teams, six packages representing the occupational areas of child care, culinary arts, electronics, health occupations, power mechanics, and industrial welding were developed. Each package contains the following three components: a series of job titles…

IB Offering Certificate for Careers

ERIC Educational Resources Information Center

Robelen, Erik W.

2012-01-01

The International Baccalaureate (IB) organization, best known in the United States for its prestigious two-year diploma program for juniors and seniors, will enter new terrain this fall as it formally rolls out an initiative centered on a variety of career pathways that includes engineering, culinary arts, and automotive technology. The move comes…

The Development of a Competency Based Food Preparations Curriculum for High School Special Needs Students in New Castle County, Delaware.

ERIC Educational Resources Information Center

Stewart, Richard Lee

A competency-based culinary arts food preparation curriculum for Delaware high school students with special needs was developed during a project that included the following activities: review of the state's existing culinary arts curriculum for regular education students; incumbent worker survey administered to 24 restaurant…

Commercial Foods and Culinary Arts. Student Learning Guides.

ERIC Educational Resources Information Center

Ridge Vocational-Technical Center, Winter Haven, FL.

These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning…

The Practical Side of Culinary Arts Education: The Role of Social Ability and Durable Knowledge in Culinary Arts Externships

ERIC Educational Resources Information Center

Thibodeaux, William Raymond

2012-01-01

As externships evolved from their vocational education roots into the university setting, both the course purposes and the expectations of student changed toward deeper learning. While the students' responsibility for gaining knowledge has increased, teaching methods designed by educators to prepare students for more critically evaluated…

Impact of Service-Learning Experiences in Culinary Arts and Nutrition Science

ERIC Educational Resources Information Center

Daugherty, Jamie B.

2015-01-01

A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based…

Competing Values in the Culinary Arts and Hospitality Industry: Leadership Roles and Managerial Competencies

ERIC Educational Resources Information Center

Riggs, Michael W.; Hughey, Aaron W.

2011-01-01

It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from…

The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students

ERIC Educational Resources Information Center

Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P.

2017-01-01

This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…

Evolving Curricular Models in Culinary Arts: An Instrumental Case Study of a Technical Field

ERIC Educational Resources Information Center

Cossio, Allison

2016-01-01

The purpose of this research study was to examine how chefs and other individuals in the food industry understood the field of culinary arts. This study used an instrumental case study with purposeful sampling of multiple cases. Through a series of open-ended interviews using snowball-sampling strategy that concluded with 45 participants sharing…

Value Added: Learning Communities, Experiential Process and Student Engagement in Life Long Learning in the Culinary Arts

ERIC Educational Resources Information Center

Smyth, Thomas J.

2016-01-01

Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our…

78 FR 939 - Notice of Public Meeting: Designation of an Ocean Dredged Material Disposal Sites (ODMDS) in...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-07

... held at the Suffolk Community College Culinary Arts Center, 20 E. Main Street, Riverhead, New York 11901. Directions are available at: http://department.sunysuffolk.edu/CulinaryArtsandHospitalityCenter_E...

Competencies for Graduate Culinary Management Degree Programs: Stakeholders' Perspectives

ERIC Educational Resources Information Center

George, Annette A.

2009-01-01

Available literature on graduate hospitality education was highly focused on required competencies for hospitality management degree programs but not on culinary management. One possible explanation is that the culinary sector still lags behind in the formation of graduate culinary management programs in the United States. This causal comparative…

Training future chefs at Opryland.

PubMed

1998-08-01

Dina Starks is the culinary apprentice coordinator at Opryland Hotel Convention Center in Nashville, Tenn. Her apprentices have the unique opportunity to practice the culinary arts at the largest hotel convention center in the world, in a setting that has 15 restaurants and nearly 3,000 rooms.

Improving patients' home cooking - A case series of participation in a remote culinary coaching program.

PubMed

Polak, Rani; Pober, David M; Budd, Maggi A; Silver, Julie K; Phillips, Edward M; Abrahamson, Martin J

2017-08-01

This case series describes and examines the outcomes of a remote culinary coaching program aimed at improving nutrition through home cooking. Participants (n = 4) improved attitudes about the perceived ease of home cooking (p < 0.01) and self-efficacy to perform various culinary skills (p = 0.02); and also improved in confidence to continue online learning of culinary skills and consume healthier food. We believe this program might be a viable response to the need for effective and scalable health-related culinary interventions.

Inmate must take HIV test if he wants to enroll in program.

PubMed

1999-10-29

An inmate cannot sue the Taylorville Correctional Center in Illinois under the Americans with Disabilities Act (ADA) for requiring an HIV test for enrollment in a prison program. [Name removed] wanted to participate in the prison's culinary arts program, but did not want to take the HIV test. The 7th U.S. Circuit Court of Appeals ruled that [name removed] was not a "qualified individual with a disability" and therefore could not sue under ADA. The policy justification for the HIV test, which is required of all inmates enrolling in the program, was not addressed by the court.

[Culinary art and social change: some remarks].

PubMed

Fischler, C

1976-01-01

The development in France, long a rural country, of a new type of civilization characterized by industrialization, urbanisation and their corollaries threatens (in a real or imaginary way) both the quality of food (standardization, agricultural, industrialization and new toxicological and pollution problems) and the social-cultural signification of the meal (time constraints, convenience food, fast-food restaurants, etc.) particularly among social strata most involved in the new urban way of life. And yet a new interest and appreciation for cooking and culinary art spreads. Gastronomy can be regarded as a social privilege and/or a celebrative break in the course of ordinary meals: the new culinary vogue might well develop in opposition to--rather than in spite of--the onslaught of convenience food. Significantly enough, it is based on a new mythology and, as a consequence, on new aesthetic canons. The new food emphasizes the signs of nature, archaïsm, rurality, exotism (ethnic food) etc. It is also bound to conciliate the art of food and the image of the body imposed by contemporary culture (slimness, eternal youth...).

Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients.

PubMed

Polak, Rani; Phillips, Edward M; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S; Burg, Tracey; Eisenberg, David

2016-01-01

Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges.

Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients

PubMed Central

Phillips, Edward M.; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S.; Burg, Tracey; Eisenberg, David

2016-01-01

Background: Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. Objective: The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. Methods: During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. Results: All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. Conclusions: There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges. PMID:26937315

Decision Model for Forecasting Projected Naval Enlisted Reserve Attainments

DTIC Science & Technology

2008-12-01

Command CM Construction Mechanic CS Culinary Specialist CTA Cryptologic Technician - Administrative CTI Cryptologic Technician - Interpretive...services are utilized to compile databases of active duty and reserve accession and loss Category Arts and Photography Journalist (JO) Photographer’s...MM) Mineman (MN) Torpedoman’s Mate (TM) Food, Restaurant, and Lodging Culinary Specialist (CS) Human Resources Navy Counselor (NC) Personnelman (PN

Preparation and Counseling for the World of Work.

ERIC Educational Resources Information Center

Fort Benton Public Schools, MT.

The teaching outline presents career education activities for grades K-6 structured into 10 subject areas (minicourses) with the rationale listed for each. The subject areas are: arts and crafts, culinary arts, hand sewing and clothing art, horticulture, lettering and layout, outdoor living education, personal banking, photography, practical home…

The Extent of Restrictions on the Service of Active-Component Military Women

DTIC Science & Technology

2012-01-01

from www.rand.org as a public service of the RAND Corporation. CHILDREN AND FAMILIES EDUCATION AND THE ARTS ENERGY AND ENVIRONMENT HEALTH AND...EN engineman, GM gunner’s mate, IT information systems, ET electronics technician, FC fire control, LS logistics spe- cialist, and CS culinary ...sonar technician rating. Women in non–submarine- specific ratings, such as YN yeoman, CS culinary specialist, and LS logistics specialist, are

Careers that Combine Culinary and Food Science

NASA Astrophysics Data System (ADS)

Tittl, Michelle

Imagine yourself perusing the aisles of your local grocery store. You head down the frozen food section and, being a cost-conscious shopper with little to no time to cook, you choose a seemingly delectable heat-and-serve meal of grilled chicken medallions and sautéed spinach doused in a mushroom sauce. Taking a closer look at the bag, you ask yourself, is this a delicious food concoction of culinary art or of food technology?

A Legacy of Learning

ERIC Educational Resources Information Center

Reese, Susan

2011-01-01

Apprenticeships are a time-honored way of passing along skills in an art, trade, or craft. Apprenticeships have long been an important element of career and technical education (CTE). From automotive technology to the construction trades to the culinary arts and beyond, community colleges across the nation are still using apprenticeships to…

Expertise shapes domain-specific functional cerebral asymmetry during mental imagery: the case of culinary arts and music.

PubMed

Bensafi, Moustafa; Fournel, Arnaud; Joussain, Pauline; Poncelet, Johan; Przybylski, Lauranne; Rouby, Catherine; Tillmann, Barbara

2017-06-01

Mental imagery in experts has been documented in visual arts, music and dance. Here, we examined this issue in an understudied art domain, namely, culinary arts. Previous research investigating mental imagery in experts has reported either a stronger involvement of the right hemisphere or bilateral brain activation. The first aim of our study was to examine whether culinary arts also recruit such a hemispheric pattern specifically during odor mental imagery. In a second aim, we investigated whether expertise effects observed in a given sensory domain transfer to another modality. We combined psychophysics and neurophysiology to study mental imagery in cooks, musicians and controls. We collected response times and event-related potentials (ERP) while participants mentally compared the odor of fruits, the timbre of musical instruments and the size of fruits, musical instruments and manufactured objects. Cooks were faster in imagining fruit odors, and musicians were faster in imagining the timbre of musical instruments. These differences were not observed in control participants. This expertise effect was reflected in the ERP late positive complex (LPC): only experts showed symmetric bilateral activation, specifically when cooks imagined odors and when musicians imagined timbres. In contrast, the LPC was significantly greater in the left hemisphere than in the right hemisphere for non-expert participants in all conditions. These findings suggest that sensory expertise does not involve transfer of mental imagery ability across modalities and highlight for the first time that olfactory expertise in cooks induces a balance of activations between hemispheres as does musical expertise in musicians. © 2017 Federation of European Neuroscience Societies and John Wiley & Sons Ltd.

Development of a Navy Job-Specific Vocational Interest Model

DTIC Science & Technology

2006-12-01

Enforcement Air Systems Installation/Repair Maritime Interests Applied Mathematics Media Arts Aviation Interests Medical and Dental Services...Technician (AS) 9. Aviation Electronics Technician (AT) 10. Aviation Maintenance Administrationman (AZ) 11. Culinary Specialist (CS) 12. Cryptologic...equipment. 90. Perform preventive and corrective maintenance on state-of-the- art electronic and electromechanical equipment and systems, requiring

Culinary School Gives Latinos a Taste of the Top

ERIC Educational Resources Information Center

Gardner, Lee

2012-01-01

With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

One Size Does Not Fit All: A System Development Perspective

DTIC Science & Technology

2013-09-09

Postgraduate School in Monterey, CA. LCDR LaSalle graduated with an Associate of Science degree in nutrition and culinary arts from Johnson & Wales...designs throughout the project. 10. Simplicity is the art of maximizing work done: Simplicity is essential. As Cockburn (2002) stated, “Simplicity...The fifth discipline: The art and practice of the learning organization. New York, NY: Doubleday/Currency. Sengupta, K., Van Oorschot, K. E., & Van

Jean-Baptiste Labat and the buccaneer barbecue in seventeenth-century Martinique.

PubMed

Toczyski, Suzanne

2010-01-01

If, as the sociologist Pierre L. van den Berghe has suggested, cuisine is a significant expression of man's sociability, one might say that the seventeenth-century missionary Jean-Baptiste Labat was the single most social animal in the Caribbean islands in the 1690s. Although his primary responsibility on the island of Martinique was to serve the island's multiethnic population as a spiritual leader, le père Labat's memoirs chronicle the diverse culinary experiences of the missionary as he literally eats his way around the island, learning to prepare such delicacies as cocoa confit, roasted manatee, lizard en brochette, and parakeet en daube. Positing his unbridled interest in the culinary arts as a mark of his “obedience” to the duties assigned him as missionary, Labat's taxonomy of island delicacies and exotic tastes no doubt titillated the curiosity of his mainland readers while nevertheless grounding itself strongly in the values of order, authenticity, and industry so essential to Labat's apostolic mission. This article focuses on two “buccaneer barbecues” as examples of gastronomical experiences through which Labat was able to construct and negotiate new social, cultural, and symbolic meanings, exploring identity politics through the frame of the culinary arts in seventeenth-century Martinique.

El Arte Culinario Mexicano (Mexican Culinary Art).

ERIC Educational Resources Information Center

Card, Michelle

This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…

Environmental Assessment of the Privatization of Military Family Housing at Andrews Air Force Base, Maryland

DTIC Science & Technology

2007-05-01

is used to train personnel in the culinary arts . Building 4691 is presently vacant. Both of these buildings might have had renovations over the...management services 12.1% 12.6% 12.4% Educational, health, and social services 18.8% 20.0% 20.6% Arts , entertainment, recreation, accommodation, and food

Water Quality Conditions Monitored at the Corps’ Fort Peck Project in Montana during the 3-Year Period 2004 through 2006

DTIC Science & Technology

2007-03-01

standards. As such, the reservoir is to be maintained suitable for drinking, culinary , and food processing purposes, after conventional treatment; bathing...to the Montana/North Dakota state line. Both B-2 and B-3 waters are to be maintained suitable for drinking, culinary and food processing purposes...QUAL-W2 is a “state-of-the- art ” water quality model that can greatly facilitate addressing reservoir water quality management issues. CE-QUAL-W2 is a

Pilot study of a budget-tailored culinary nutrition education program for undergraduate food science students

NASA Astrophysics Data System (ADS)

Kerrison, Dorothy Adair

The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source of primary prevention, the importance of incorporating cost with culinary nutrition, and the importance of incorporating cost with culinary nutrition. Based on the literature review, it was determined that a budget-tailored culinary nutrition program was appropriate and applicable to undergraduate food science students interested in pursuing health-related careers. The pilot study design was a semi-crossover study: all four groups received the program, however, two groups were first treated as the control groups. All fifty-four participants received 5 sessions of culinary nutrition information from Cooking With a Chef, collaboratively delivered by a nutrition educator and a chef, and one session of information about shopping healthy on a budget from Cooking Matters at the Store in the form of a grocery store tour led by the nutrition educator. Three questionnaires were administered to the participants that evaluated culinary nutrition and price knowledge, cooking attitudes, and opinions of the programs' relevance to participants' everyday lives and careers. Two of the questionnaires, including a questionnaire developed specifically for the pilot study, were delivered as a pre- and post-test while the third questionnaire was delivered as a post-test. Eight random participants also partook in a focus group session led by the nutrition educator. Based on statistical results, there were significant differences between the treatment group and control group in Cooking Self-Efficacy (p=0.0024), Self-Efficacy for Using Basic Cooking Techniques (p=<0.0001), Self-Efficacy for Using Fruits, Vegetables, and Seasonings (p=<0.0001), and the ability to use economical methods to purchase low-cost produce and identify different forms of produce (p=<0.0001). For the one-time post-program administered questionnaire, the participants received an average score of 89.44 percent. The reliability procedure performed on the pilot study questionnaire showed that 13 of the 15 items were statistically reliable (p<0.05). The factor analysis procedure performed showed that there were five factors within the pilot study questionnaire. Participant responses from the focus group included how the program was a positive change from other mandatory courses, reaffirmed or increased interest in their major(s) and applied both to their everyday life and future career. This pilot study demonstrates preliminary results of the effects of combining culinary nutrition information with budget and price concepts to deliver to undergraduate food science students. The significance of understanding both culinary nutrition and price is important in order to effectively deliver nutrition counseling to patients of all different demographics. Additional testing and modification could be performed on the curriculum as well as the pilot study questionnaire in order to effectively relate the instrument to the program and increase the instrument's reliability.

U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management

DTIC Science & Technology

2010-06-01

management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary ...improve the quality of life for Culinary Specialists 15. NUMBER OF PAGES 87 14. SUBJECT TERMS Inventory management, records keeper, stores onload...remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food

US Navy Ships Food Service Divisions: Modernizing Inventory Management

DTIC Science & Technology

2010-05-31

relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food Management System...validities, reduce man-hours and improve the quality of life for Culinary Specialists). 15. SUBJECT TERMS 16. SECURITY CLASSIFICATION OF: 17. LIMITATION...procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists

Vocational Education with a Twist: This School Teaches Community Service.

ERIC Educational Resources Information Center

Lewis, Barbara

1983-01-01

At Davis Vocational Technical High School in Lincoln (Rhode Island) students in such areas as carpentry, culinary arts, and cosmetology provide free services to the community and gain valuable experience. (Author/JM)

SURVIAC Bulletin, Issue 1

DTIC Science & Technology

2013-01-01

settings that cover the range of environmental conditions in which the rations are expected to function. These vitally important state-of-the- art ...and the Joint Culinary Center of Excellence on nutritional issues impacting the Warfighter, supports the Surgeon General’s responsibilities as the...Advanced Food Processing Laboratory and Food Pilot Plant for production and testing of food to facilitate state-of-the- art ration development. The

Narrative Review of Culinary Interventions with Children in Schools to Promote Healthy Eating: Directions for Future Research and Practice

PubMed Central

Muzaffar, Henna; Metcalfe, Jessica J; Fiese, Barbara

2018-01-01

Abstract Policymakers, scientists, and food and nutrition practitioners suggest that there is a societal decline in culinary skills, which is predictive of poor dietary habits contributing to childhood obesity. A narrative review was conducted to critically evaluate culinary skill interventions for children ages 5–12 y in schools to identify specific programs and programmatic factors associated with improvement in the quality of diet, body mass index (BMI), and positive changes in psychosocial variables. The culinary interventions were implemented in urban and rural areas in the United States, Australia, and England. PubMed and Medline, the Cochrane database, and a hand-search of publications identified 131 articles; 6 articles were selected for further examination on the basis of the inclusion criteria. Study designs included 1 randomized controlled trial and 5 quasi-experimental studies. Three interventions were grounded in behavioral theory, of which 2 incorporated the Social Cognitive Theory framework. The target population and setting included children and early adolescents in schools. The study methodology primarily included cooking classes combined with nutrition education lessons, parent and community components, gardening classes, tasting sessions, school lunchroom components, trips to a farmers market, or visits to a restaurant. Qualitative evaluations of the programs indicated positive findings in terms of program appeal and improvement in cooking skills and healthy eating. Quantitative analysis indicated improvement in food preferences, cooking skills, cooking self-efficacy, cooking behavioral intentions, food-preparation frequency, knowledge, healthy dietary intake, BMI, and blood pressure. The findings from this review support a positive relation between culinary interventions with children in schools and improvement in cooking skills, consumption of a healthy diet, and positive changes in anthropometric assessments. This review also suggests that integration with the academic curriculum and school lunch program may be potential avenues to explore for improving the longevity and success of the cooking programs. Further research should emphasize rigorous methodologic standards, develop theory-based standardized frameworks, and evaluate long-term effects of culinary interventions.

Fine Dining and Fast Computers: A Commercial College's Recipe for Success.

ERIC Educational Resources Information Center

Borrego, Anne Marie

2001-01-01

Describes the "slow and steady" approach to growth embraced by the owner of Stratford College, a Virginia-based, for-profit school that offers degrees in the culinary arts, information technology, and hotel and event management and business. (EV)

A Profession of Arms

DTIC Science & Technology

2011-01-01

survey of 17,000 civilian technology professionals. Acquisitions, Military Intelligence, Military Investigations, Special Forces, and Military Culinary ...assigned as a career manager at Human Resources Com- mand at Fort Knox, Ky. She holds a Bachelor of Arts in History from Tay- lor University and a

Evidence-based creativity: Working between art and science in the field of fine dining.

PubMed

Borkenhagen, Chad

2017-10-01

This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.

Culinary Occupations. Instructional Materials Committee Recommendations Report.

ERIC Educational Resources Information Center

Louisiana State Technical Resource Center, Natchitoches.

This resource listing contains those culinary occupations instructional materials given a rating of "highly recommended" or "recommended" by a committee of instructors. Titles are arranged alphabetically by title within each of the following Classification of Instructional Programs (CIP) categories: institutional management;…

Geographic Information System (Gis) for Culinary in Pekanbaru using Herversine Formula

NASA Astrophysics Data System (ADS)

Yunefri, Yogi; Devega, Mariza; Kristanto, Dwi

2017-12-01

Pekanbaru is one of a big city in Indonesia with 897.767 inhabitants’ population on 2010. There are various cultures of the population. That diversity presents the difference of culinary in Pekanbaru, so Pekanbaru be one of the cities which appropriate for culinary that give charm circumstance and worth to taste. One of the obstacles that often occur is the tourists still difficult to find the right and nice place to eat, close to tourism place and find information about culinary is difficult as well. Therefore a web-based GIS application built to give information about culinary in Pekanbaru. This application built through some steps, i.e. system analysis, design system, implementation, and testing. This application built using PHP as a programming language and harversine Formula as a method to fine the closest distance. After it built the application, the data of culinary tested used black box. The result shows that testing using this application is similar with the manual test. Thus the application has been built correctly.

Options for Meeting U.S. Navy Foreign Language and Cultural Expertise Requirements in the Post 9/11 Security Environment

DTIC Science & Technology

2009-06-01

inquire about weather or sea conditions or inspect vessels. Higher-level language skills, especially those associated with the art of diplomacy...and Schools, and since 2002 has conferred Associates of Arts in Foreign Language (AA/FL) Degrees upon resident students who successfully complete all...Specialist (RP), Machinery Repairman (MR), Gas Turbine System Technician (GS), Culinary Specialist (CS), Naval Aircrewman (AW), and Command Master Chief

SURVIAC Bulletin. Issue 1

DTIC Science & Technology

2013-01-01

settings that cover the range of environmental conditions in which the rations are expected to function. These vitally important state-of-the- art ...rf ig h te ri N u tr it io n iM o d e lin g Warfighter Nutrition Modeling continued from page 1. (Health Affairs) and the Joint Culinary Center of...Food Pilot Plant for production and testing of food to facilitate state-of-the- art ration development. The Analytical Microbiology and Food

Assessment: A Military Methodology in Need of an Overhaul

DTIC Science & Technology

2014-03-01

certain ingredients and the amount of each to use by developing a recipe that puts them together and hopefully produces a culinary masterpiece...Engineering, a Masters of Aerospace Science from Embry-Riddle Aeronautical University and a Master of Arts in Global Studies from Kings College, London.

Systems Engineering Assessment & Workforce Development Plan

DTIC Science & Technology

2012-11-05

Government or its technical domains. Other fields, such as culinary and healthcare, have also identified these emerging and growing issues (Calhoun...et al. (2009). "The Art and Science of Systems Engineering." Systems Research Forum 3(2): 81-100. Shenhar, A. and B. Sauser, Eds. (2009). Systems

Dillard's Culinary Journey

ERIC Educational Resources Information Center

Chew, Cassie M.

2008-01-01

A new institute at Dillard University promises to enliven scholarly research on the cultural and social history of the foods of the African diaspora. To be started next spring with $1-million from the late singer Ray Charles, the Institute for the Study of Culinary Cultures will oversee research, academic courses, public programs, and an annual…

Use of Community Readiness Model to Develop and Evaluate a Pilot Culinary Training Program for School Nutrition Staff.

PubMed

Hildebrand, Deana A; Blevins, Priscilla; Carl, Lillian; Brown, Barbara; Betts, Nancy M; Poe, Tiffany

2018-02-01

Use the Community Readiness Model (CRM) to develop and evaluate a contextually appropriate pilot culinary training program for school nutrition staff members. Mixed methods to guide intervention development. Six school districts in rural and urban areas of a southwestern state. School nutrition staff (n = 36; female; <1 to >20 years' experience). Pre- and post-training assessments used the CRM. Findings from the pre-assessment were used to develop the pilot culinary training intervention. Readiness to integrate new food preparation methods into existing practices. The researchers used t and Wilcoxon tests to compare overall readiness and dimension scores (P ≤ .05). Thematic analysis was used to identify themes from the discussion component of the assessments. Overall readiness increased from vague awareness to preparation (P = .02). Improved dimensions were knowledge of efforts (P = .004), leadership (P = .05), and knowledge of issues (P = .04). Themes included barriers, leadership, and motivation. The CRM was useful for developing and evaluating a contextually appropriate and effective culinary training program for school nutrition staff. Future efforts should address the provision of additional resources such as on-site chefs, small equipment grants, and engaging school stakeholders. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Pragmatically on the sense of taste - a short treatise based on culinary art.

PubMed

Waluga, Marek; Jonderko, Krzysztof; Buschhaus, Magdalena

2013-01-01

The sense of taste is essential for proper functioning of the organism. The authors describe, in an accessible way, the complex mechanisms of taste perception. The structure of particular taste receptors, variants of their activation, as well as physical and chemical factors modifying the sensation of taste, are presented. Exquisite culinary examples are given in order to facilitate the reader with the understanding of why, at the level of the cerebral cortex, a virtually infinite number of combinations of taste sensations can be perceived. The discourse is spiced up by reflections of the eminent philosopher of taste, J.A. Brillat-Savarin, who convinces us that food intake should be not only a physiological act, but also a refined pleasure.

Pragmatically on the sense of taste – a short treatise based on culinary art

PubMed Central

Jonderko, Krzysztof; Buschhaus, Magdalena

2013-01-01

The sense of taste is essential for proper functioning of the organism. The authors describe, in an accessible way, the complex mechanisms of taste perception. The structure of particular taste receptors, variants of their activation, as well as physical and chemical factors modifying the sensation of taste, are presented. Exquisite culinary examples are given in order to facilitate the reader with the understanding of why, at the level of the cerebral cortex, a virtually infinite number of combinations of taste sensations can be perceived. The discourse is spiced up by reflections of the eminent philosopher of taste, J.A. Brillat-Savarin, who convinces us that food intake should be not only a physiological act, but also a refined pleasure. PMID:24868281

A Helpful Serving

ERIC Educational Resources Information Center

Rockower, David

2006-01-01

This article briefly describes how a fifth-grade class collaborated with a downtown diner for several months and then actually ran the restaurant for four hours. Through the Chatters Cafe, a local high school cafe that serves as a culinary arts training ground for high school students, fifth graders had the opportunity to prepare and serve dinner…

Stackable Credentials and Career/college Pathways in Culinary Arts at Kingsborough Community College, CUNY

ERIC Educational Resources Information Center

Audant, Anne Babette

2016-01-01

Discussions of workforce development emphasize stackable training, and assume linear advancement and alignment, through college and career paths. Stackable credentials have become a best practice for community colleges across the United States as they struggle to advance the college completion agenda and ensure that students graduate with the…

Building a Culinary Arts Academy

ERIC Educational Resources Information Center

Brown, Robert L.

2005-01-01

When Judy Karen Brown (the 2004 Alabama Family and Consumer Sciences Teacher of the Year) arrived at Bob Jones High School (BJHS) in Madison, Alabama, in the summer of 1999, she immediately identified a need to build both student and community interests in family and consumer sciences (FACS). She noticed the student and faculty interest in the…

Environmental Essentials of Signature Pedagogy of Constructivist Teacher Education--An Analogy

ERIC Educational Resources Information Center

Kunnathodi, Abdul Gafoor; Sarabi, M. K.

2017-01-01

Taking the premise that construction or meaning making largely depends on the existing knowledge and experience, this paper uses an analogy of learning the culinary art and learning to teach. This paper attempts to clarify the characteristics of signature pedagogy of teacher education focusing on the threshold concept of constructivism by using…

A Comparative Analysis Between the Navy Standard Workweek and the Work/Rest Patterns of Sailors Aboard U.S. Navy Cruisers

DTIC Science & Technology

2009-09-01

CTM) personnel install, configure, diagnose, and repair state-of-the- art electronic, computer, and network hardware/software systems ashore and...participants consisted of a Culinary Specialist and a Fire Control Technician (not actively involved with Combat System operations). 26 Figure 10

A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist

ERIC Educational Resources Information Center

Bissett, Rachel L.; Cheng, Michael S. H.; Brannan, Robert G.

2010-01-01

Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology[R] is a profession that links skills of culinary arts and food science and technology in the development of food products. An online…

A Plan for the Use of Distance Education Delivery Systems Options To Link Culinary Programs at Johnson and Wales University.

ERIC Educational Resources Information Center

VanLandingham, Paul G.

Johnson and Wales University (J&W) found a need to deliver a culinary curriculum at the branch campuses (located in Charleston, South Carolina; Norfolk, Virginia; North Miami, Florida; and St. Maarten, Netherland Antilles) equivalent to that offered at the Providence (Rhode Island) campus. A research project studied what delivery system…

Teaching Quality, Learning Satisfaction, and Academic Performance among Hospitality Students in Taiwan

ERIC Educational Resources Information Center

Ko, Wen-Hwa; Chung, Feng-Ming

2014-01-01

The purpose of this study is to examine the effect of the teaching quality of culinary arts teachers and student learning satisfaction on the academic performance of hospitality students. This study surveys the students in hospitality departments at universities in Taiwan. A total of 406 (81.2%) valid questionnaires were received. Research results…

Better Contract Oversight Could Have Prevented Deficiencies in the Detention Facility in Parwan, Afghanistan

DTIC Science & Technology

2012-05-17

a visitation center, a water treatment plant, and vocational buildings where detainees can learn carpentry and culinary skills. The facility also...room not connected MHU PPI 69 DCID HVAC unit is inoperable Ml DAB PPI has o rdered p arts and w ill fix w hen it arrives 70 Access broken to VCD

Collection Development: Hitting the Sweet Spot (Baking)

ERIC Educational Resources Information Center

Charles, John

2010-01-01

Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…

Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation.

PubMed

Polak, Rani; Pober, David; Morris, Avigail; Arieli, Rakefet; Moore, Margaret; Berry, Elliot; Ziv, Mati

The Community Culinary Coaching Program is a community-based participatory program aimed at improving communal settlement residents' nutrition. The residents, central kitchens, preschools, and communal dining rooms were identified as areas for intervention. Evaluation included goals accomplishment assessed by food purchases by the central kitchens, and residents' feedback through focus groups. Purchasing included more vegetables (mean (standard error) percent change), (+7% (4); P = .32), fish (+115% (11); P < .001), whole grains, and legumes (+77% (9); P < .001); and less soup powders (-40% (9); P < .05), processed beef (-55% (8); P < .001), and margarine (-100% (4); P < .001). Residents recommended continuing the program beyond the project duration. This model might be useful in organizations with communal dining facilities.

HUNCH Student Culinary Competition at USSRC's Davidson Center

NASA Image and Video Library

2018-02-08

High Schools United with NASA to Create Hardware (HUNCH) students from 6 schools meet at the U.S. Space and Rocket center in order to participate in the annual culinary challenge where students create meals suitable for astronaut use in space. Students in 2018 created different dishes for breakfast dining. Other NASA centers also participate in this program with the top 10 voted recipes being judged at Johnson Space Center.

Vegetables. Learning Activity Pack and Instructor's Guide 5.14. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…

Beverages. Learning Activity Pack and Instructor's Guide 5.3. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving beverages and caring for the equipment used to make them. Illustrated information sheets and learning activities are provided in these…

A Comparison of Student Performance in a National Restaurant Association Foodservice Sanitation Exam by Students Taking versus Those Not Taking a Review Seminar.

ERIC Educational Resources Information Center

Fleury, Ernest

A practicum was conducted to examine and improve the performance of students enrolled in a college of culinary arts on the National Restaurant Association Foodservice (NRAF) sanitation certification examination. Because the pass rate among students retaking the examination was lower than that among students taking the examination for the first…

Starch Products. Learning Activity Pack and Instructor's Guide 5.9. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…

Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)

ERIC Educational Resources Information Center

Patah, Mohd Onn Rashdi Abd; Issa, Zuraini Mat; Nor, Khamis Mohammad

2009-01-01

Food safety issue is not new in Malaysia as problems such as unsafe food handling, doubtful food preparation, food poisoning outbreaks in schools and education institutions and spreading of infectious food borne illness has been discussed by the public more often than before. The purpose of this study is to examine the food safety knowledge and…

Peer-Led Culinary Skills Intervention for Adolescents: Pilot Study of the Impact on Knowledge, Attitude, and Self-efficacy.

PubMed

Oakley, Amanda R; Nelson, Sarah A; Nickols-Richardson, Sharon M

To assess the impact and feasibility of a culinary skills intervention for adolescents led by peer educators compared with adult educators. Adolescents (aged 11-14 years) were randomized to peer educator (n = 22) or adult educator (n = 20) groups and attended 2 2.5-hour culinary skills lessons addressing knife skills, cooking methods, and recipes. Knowledge, attitude, and self-efficacy measurements were completed before and immediately after the intervention and at 3 and 6 months after the intervention. Fidelity checklists assessed the feasibility of program delivery. Differences within and between groups over time were assessed using ANOVA. Adolescents (n = 42) increased knowledge (3.7 ± 2.6 points [mean ± SD]; P < .001), attitude (0.8 ± 4.5; P < .05), and self-efficacy of cooking (2.6 ± 5.3; P < .001) and cooking method (1.7 ± 4.6; P < .01) after intervention. Peer and adult educators were equally able to deliver the intervention. Peers and adults can feasibly lead a culinary skills program for adolescents that increases knowledge. To affect attitude and self-efficacy, additional training of peer educators may be needed. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

Culinary nationalism.

PubMed

Ferguson, Priscilla Parkhurst

2010-01-01

Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean film Le Grand Chef [Sik Gaek ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.

Introduction to Fish and Shellfish. Learning Activity Pack and Instructor's Guide 5.13a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with fish and shellfish for restaurant use. Illustrated information sheets and learning activities are provided in these areas: buying and storing fish and…

Preparing Stocks. Learning Activity Pack and Instructor's Guide 5.10a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…

[Convenience foods -- a simple way of healthy cooking].

PubMed

Rentsch, N; Mühlemann, P; Baumgartner-Perren, S; Exl-Preysch, B M

2001-09-01

Convenience foods stand for a culinary revolution that commenced just over 100 years ago. The food industry came into being parallel to industrialization and urbanization. Nicolas Appert invented the can at that time and Julius Maggi invented dehydrated soup. Today convenience foods--from powdered spices to ready-to-eat dishes--are prepared using state-of-the-art technology and offer a ubiquitous range of healthy, easy-to-serve foods.

Yeast Breads. Learning Activity Pack and Instructor's Guide 5.15a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with yeast breads and their ingredients. Illustrated information sheets and learning activities are provided in these areas: yeast breads and their ingredients,…

Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…

A journey into the imaginary of Sicilian pastry.

PubMed

Tarantino, Maria; Terziani, Sabina

2010-01-01

This article is an anthropological archeology of Sicilian confectionery, from the prehistoric-like assemblage of sesame seeds and honey (giurgiulena) to the extravagant gelato di campagna and the baroque-rustic cassata. Sweets are analyzed as architectural constructions that rely on newly discovered ingredients and techniques to create edible edifices that amazed the eye as much as the palate. They emerge from their historical and social context and affirm themselves as moments of innovation in the culinary art. On a deeper level, the art of pasticceri bears the marks of an existential quest that constantly redefines man's symbolic relation to the forces and contrasts of life.

Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

Buying, Preparing, and Cooking Shellfish. Learning Activity Pack and Instructor's Guide 5.13c. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…

Buying, Preparing, and Cooking Fish. Learning Activity Pack and Instructor's Guide 5.13b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…

Using Cooking, Baking, and Cutting Terms. Learning Activity Pack and Instructor's Guide 5.1a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…

Recognition and Use of Kitchen Tools and Utensils. Learning Activity Pack and Instructor's Guide 4.4. Commercial Foods and Culinary Arts Competency-Based Series. Section 4: Equipment Handling, Operation, and Maintenance.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with common tools and utensils used in commercial kitchens. Illustrated information sheets and learning activities are provided on various kitchen tools (cutting,…

A Formative Evaluation of the Cooking with a Chef Program

ERIC Educational Resources Information Center

Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine

2010-01-01

The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…

Remembrance of repasts past: culinary reminiscence.

PubMed

Weiss, C R; Markve-Patch, M; Thurn, J M

1992-01-01

If food acquisition, preparation and eating over a lifetime have personal and collective meaning, can the memory of these events contribute to residents' well being? This innovative program shows you how.

Portuguese Thymbra and Thymus species volatiles: chemical composition and biological activities.

PubMed

Figueiredo, A C; Barroso, J G; Pedro, L G; Salgueiro, L; Miguel, M G; Faleiro, M L

2008-01-01

Thymbra capitata and Thymus species are commonly known in Portugal as thyme and they are currently used as culinary herbs, as well as for ornamental, aromatizing and traditional medicinal purposes. The present work reports on the state of the art on the information available on the taxonomy, ethnobotany, cell and molecular biology of the Portuguese representatives of these genera and on the chemotaxonomy and antibacterial, antifungal and antioxidant activities of their essential oils and other volatile-containing extracts.

Cooking up a Culinary Career.

ERIC Educational Resources Information Center

Kongshem, Lars

1993-01-01

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

75th Ranger Regiment Nutrition Program

DTIC Science & Technology

2008-07-15

75th Ranger Regiment Nutrition Program LTC Russ Kotwal CPT Nick Barringer Medical Director Dietician SFC Cesar Veliz SFC Justin...Siple Medical Training Culinary Advisor Warfighter Nutrition Conference USUHS, Bethesda, MD 15 JULY 2008 Report Documentation Page Form...DATES COVERED - 4. TITLE AND SUBTITLE 75th Ranger Regiment Nutrition Program 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT

Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students.

PubMed

Cooper, Marcia J; Mezzabotta, Leanne; Murphy, Joseph

2017-03-01

The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. An online bilingual survey was created using Survey Monkey TM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%). Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.

Potato root-associated bacteria: site/cultivar differences and associations with tuber yield and quality

USDA-ARS?s Scientific Manuscript database

Potatoes are the fourth most important food crop in the world with consumption increasing worldwide, especially in developing nations. Breeding programs focus on potato quality for disease resistance and culinary quality; in addition, some programs are beginning to focus on anti-cancer activity of ...

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... requirements for water for drinking and culinary purposes. Only potable water shall be provided for drinking and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

Organizational Analysis of Food Service Management

DTIC Science & Technology

2011-06-01

35  d.  Senior Culinary Specialists on “Twilight” Tour ...................35  e.  NAVSUP Controls Quality of Life...Supply Centers COMSUBFOR Commander Submarine Force CS Culinary Specialist CSCS Culinary Specialist Senior Chief CVN Carrier Vessel Nuclear DDG Guided...attention of the Culinary Specialists. The type of assist visit can be tailored to the requirements identified by the requesting command. Normally

Throw Your Napkin on the Floor: Authenticity, Culinary Tourism, and a Pedagogy of the Senses

ERIC Educational Resources Information Center

Stowe, Lisa; Johnston, Dawn

2012-01-01

This article explores the educational objectives of a University of Calgary short-term travel study program (Food Culture in Spain 2011). A combination of secondary research and primary data collected through in-depth interviews with former program participants, as well as student reflective essays written in the field, shows that the sensory…

2006 Mississippi Curriculum Framework: Secondary Culinary and Related Foods Technology. (Program CIP: 20.0401 - Institutional Food Workers & Admin)

ERIC Educational Resources Information Center

Durand, Linda; Early, Lanell; Wood, Becky Jolly

2006-01-01

Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

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

ERIC Educational Resources Information Center

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

2011-01-01

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

Military Base Realignments and Closures: More Guidance and Information Needed to Take Advantage of Opportunities to Consolidate Training

DTIC Science & Technology

2016-02-01

Management Training, (2) Joint Center of Excellence for Culinary Training, (3) Joint Center of Excellence for Religious Training and Education, (4...of Excellence for Culinary Training (#123) Realign Lackland Air Force Base, Texas by relocating Culinary Training to Fort Lee, Virginia...establishing it as a Joint Center of Excellence for Culinary Training. Fort Lee, Virginia Army, Air Force, Navy, Marine Corps Joint Center of Excellence

Innovation in Diabetes Care: Improving Consumption of Healthy Food Through a “Chef Coaching” Program: A Case Report

PubMed Central

Dill, Diana; Abrahamson, Martin J.; Pojednic, Rachele M.; Phillips, Edward M.

2014-01-01

Nutrition therapy as part of lifestyle care is recommended for people with type 2 diabetes. However, most people with diabetes do not follow this guideline. Changing eating habits involves obtaining knowledge and building practical skills such as shopping, meal preparation, and food storage. Just as fitness coaches use their specific knowledge base in fitness to enhance the effectiveness of their coaching, credentialed chefs trained as health coaches might combine their culinary expertise with coaching in order to improve clients' food choices and lifestyles. This report documents the case of a 55-year-old white male physician, single and living alone, who was recently diagnosed with type 2 diabetes and reported chronic stress, sedentary behavior, and unhealthy eating habits. He participated in a chef coaching program of 8 weekly one-on-one 30-minute coaching sessions via Skype delivered by a chef trained as a health coach. During the first five meetings, the patient's goals were primarily culinary; however, with his success in accomplishing these goals, the patient progressed and expanded his goals to include other lifestyle domains, specifically exercise and work-life balance. At the end of the program, the patient had improved both his nutritional and exercise habits, his confidence in further self-care improvement, and his health parameters such as HgA1c (8.8% to 6.7%; normal <6.5%). We conclude that chef coaching has the potential to help people with diabetes improve their practical culinary skills and implement them so that they eat better and, further, has the potential to help them improve their overall self-care. We intend to further develop chef coaching and assess its potential as we learn from its implementation. PMID:25568831

Innovation in diabetes care: improving consumption of healthy food through a "chef coaching" program: a case report.

PubMed

Polak, Rani; Dill, Diana; Abrahamson, Martin J; Pojednic, Rachele M; Phillips, Edward M

2014-11-01

Nutrition therapy as part of lifestyle care is recommended for people with type 2 diabetes. However, most people with diabetes do not follow this guideline. Changing eating habits involves obtaining knowledge and building practical skills such as shopping, meal preparation, and food storage. Just as fitness coaches use their specific knowledge base in fitness to enhance the effectiveness of their coaching, credentialed chefs trained as health coaches might combine their culinary expertise with coaching in order to improve clients' food choices and lifestyles. This report documents the case of a 55-year-old white male physician, single and living alone, who was recently diagnosed with type 2 diabetes and reported chronic stress, sedentary behavior, and unhealthy eating habits. He participated in a chef coaching program of 8 weekly one-on-one 30-minute coaching sessions via Skype delivered by a chef trained as a health coach. During the first five meetings, the patient's goals were primarily culinary; however, with his success in accomplishing these goals, the patient progressed and expanded his goals to include other lifestyle domains, specifically exercise and work-life balance. At the end of the program, the patient had improved both his nutritional and exercise habits, his confidence in further self-care improvement, and his health parameters such as HgA1c (8.8% to 6.7%; normal <6.5%). We conclude that chef coaching has the potential to help people with diabetes improve their practical culinary skills and implement them so that they eat better and, further, has the potential to help them improve their overall self-care. We intend to further develop chef coaching and assess its potential as we learn from its implementation.

Lentil genetic and genomic resources

USDA-ARS?s Scientific Manuscript database

Lentil (Lens culinaris spp. culinaris) has a long history associated with the early civilizations 11,000 BP in southwestern Asia. The progenitor taxon is Lens culinaris spp. orientalis. The primary source of germplasm for lentil crop improvement is from the International Center for Agricultural Rese...

7 CFR 58.127 - Facilities.

Code of Federal Regulations, 2010 CFR

2010-01-01

... of equipment. Culinary steam used in direct contact with milk or dairy products shall be free from... used wherever applicable to insure a satisfactory and safe steam supply. Culinary steam shall comply with the 3-A Accepted Practices for a Method of Producing Steam of Culinary Quality, number 609. This...

Why are there no great women chefs?

PubMed

Druckman, Charlotte

2010-01-01

This article applies the rhetorical and deliberately provocative approach of the watershed essay art historian Linda Nochlin wrote in 1971—“Why Have there Been No Great Women Artists?”—to today's culinary industry. Nochlin used the question her title posed as a theoretical trap that would draw attention not only to the inherent sexism or prejudice that pervades the way the public perceives art, but also to those same issues' existence within and impact on academia and the other cultural institutions responsible for posing these sorts of questions. Nochlin bypassed the obvious and irrelevant debate over women's being less or differently talented and, in so doing, exposed that debate for being a distraction from the heart of the matter: how, sociologically (media) or institutionally (museums, foundations, etc.), people define a “great artist.” Although it's 40 years later, the polemic is as effective when used to understand the gender divide in the food world.

108th Convention of the American Psychological Association. Washington, DC, August 4-8, 2000

PubMed

2000-04-01

Washington, DC--the nation's capital--celebrates a history rich in diversity and character. One of the most popular cities for sightseeing, Washington contains countless points of interest for its visitors. The world's largest museum complex, the Smithsonian Institution, invites you to explore exhibits that highlight the scientific, cultural, political, and technological developments of the United States and its people. Visit the home to original pieces of the American heritage, such as the Declaration of Independence, the Constitution, and the Bill of Rights, that have helped to shape the way we live today. The art lovers among you will delight in the seven major art galleries. See the modern art and sculpture of the Hirshhorn Museum and the newly opened Sculpture Garden; the Sackler Gallery's collection of Asian art; and the only museum devoted to the art and culture of Africa, the National Museum of African Art. In Washington, there is music in the air, from the Kennedy Center's many stages and the clubs of Georgetown and Adams Morgan to the military bands that give concerts on the Mall. Whatever your culinary desire, be it authentic Texas chili or the finest Asian cuisine, you'll find it at one of the city's internationally famous eateries. What a perfect place for APA to convene its first annual convention of the new millennium!

Modelling dishes and exploring culinary 'precisions': the two issues of molecular gastronomy.

PubMed

This, Hervé

2005-04-01

The scientific strategy of molecular gastronomy includes modelling 'culinary definitions' and experimental explorations of 'culinary precisions'. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes.

Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance

ERIC Educational Resources Information Center

Hu, Meng-Lei I-Chen Monica; Horng, Jeou-Shyan; Teng, Chih-Ching

2016-01-01

The present study designs and develops an innovative culinary competency curriculum (ICCC) model comprising seven sections: innovative culture, aesthetics, techniques, service, product, management, and creativity. The model is formulated based on culinary concept, creativity, innovation, and competency theory. The four elements of curriculum…

Biomimicry and the culinary arts.

PubMed

Burton, Lisa J; Cheng, Nadia; Vega, César; Andrés, José; Bush, John W M

2013-12-01

We present the results of a recent collaboration between scientists, engineers and chefs. Two particular devices are developed, both inspired by natural phenomena reliant on surface tension. The cocktail boat is a drink accessory, a self-propelled edible boat powered by alcohol-induced surface tension gradients, whose propulsion mechanism is analogous to that employed by a class of water-walking insects. The floral pipette is a novel means of serving small volumes of fluid in an elegant fashion, an example of capillary origami modeled after a class of floating flowers. The biological inspiration and mechanics of these two devices are detailed, along with the process that led to their development and deployment.

Character analysis of culinary space in Simpang Limun area, Medan city

NASA Astrophysics Data System (ADS)

Sitorus, Rudolf; Puspita Ruahel Hutauruk, Miona

2018-03-01

Consumption food is one of the most important necessity in human being. Humans have a tendency to eat by way of grouping. These human groups form characteristic spaces. The hallmark of each space depicts the status and culture found in the groups. Space that becomes a place to eat and process food is also called a culinary space. This research takes place in one of the area of goods and services provider in Medan city that is Simpang Limun area. The purpose of this research is to show the various categories of culinary places based on the characteristics conveyed by Lynn. However, from the observations that have been made, there are some culinary spaces that do not fit the characteristics that have been determined and this culinary space is classified as low class. Findings and benefits in this research are written for the government as a reference to city regulation and structuring.

Food Science of Dashi and Umami Taste.

PubMed

Ninomiya, Kumiko

2016-01-01

Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

Development of "College CHEF," a Campus-Based Culinary Nutrition Program

ERIC Educational Resources Information Center

McMullen, Jennifer; Ickes, Melinda; Noland, Melody; Erwin, Heather; Helme, Don

2017-01-01

Background: More than one third of college students are obese, with many lacking the knowledge and skills necessary to cook healthfully. Purpose: The purpose of this study was to describe the PRECEDE-PROCEED model-driven primary and secondary needs assessments (PNA, SNA), which contributed to the development of the College CHEF. Methods: Staff…

An Analysis of the Expediency Social Media for Culinary Products Marketing on Micro and Middle Enterprise in Pekanbaru City

NASA Astrophysics Data System (ADS)

Arisandi, Diki; Sukri

2017-12-01

Today, there are many culinary business can be found Pekanbaru city. To increase the benefit, the culinary entrepreneurs are using social media such as Facebook, twitter, instagram, whatsapp and others. This research discussed about the expediency of social media analysis for culinary products marketing on micro and middle enterprise in Pekanbaru by using structural equation modeling method. The Variables were used in this research are the selection of social media, updating information, response to costumers, quality and price as variable x to culinary business marketing as variable y. Data retrieval comes from a questionnaire filled by culinary entrepreneurs who are using social media to sell their product to customer in Pekanbaru. The result of this research displayed that the value of validity to the questionnaire was minimum = 0.083 and maximum = 0.547, RMSEA = 0.08, AGFI = 0.705, CMIN / DF = 1.834, TLI = 0.813 and CFI = 0.843. From the results of these measurements can be concluded that six of seven components of the measurement value can be avowed as acceptable, so the final result in this research is all the x variables have a positive influence on y variable.

Molecular gastronomy, a scientific look at cooking.

PubMed

This, Hervé

2009-05-19

Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific studies. For French cuisine alone, more than 25,000 culinary precisions have been collected since 1980. The study of the organization of dishes was improved by the introduction of a formalism called "complex disperse systems/nonperiodical organization of space" (CDS/NPOS). CDS describes the colloidal materials from which the parts of a dish are made; NPOS provides an overall description of a dish. This formalism has proven useful for the study of both scientific (examining phenomena to arrive at a mechanism) and technological (using the results of science to improve technique) applications. For example, it can be used to describe the physical structure of dishes (science) but also to examine the characteristics of classical French sauces (technology). Many questions still remain in the field of molecular gastronomy. For example, one "Holy Grail" of the field is the prediction of physical, biological, chemical, and organoleptic properties of systems from their CDS/NPOS formula. Another issue to be worked out is the relationship between compound migration in food and chemical modifications of those migrating compounds. These questions will likely keep scientists busy in the near future.

Army Sustainment. Volume 44, Issue 5. September-October 2012

DTIC Science & Technology

2012-10-01

Culinary Center of Excellence instructs current and future enlisted aides on their duties and arms them with the knowledge needed to address situations...Airmen from any MOS. (The Marine Corps, the Navy, and the Coast Guard require enlisted aides to be culinary specialists.) Officers in all services make...was available. While schools like Starkey helped to develop the per- sonal services and culinary skills of enlisted aides, their civilian curriculum

Policies Governing Military Food Service Contracts Effect Soldier Readiness

DTIC Science & Technology

2011-03-01

Culinary Center of Excellence1 When the Secretary and Chief of Staff of the Army drafted the 2010 Army Posture Statement and stated, “The Army must...professional training acquired at Fort Lee’s Joint Culinary Center of Excellence. Additionally, when not performing their trained skills, they become the...used by the United States Quartermaster School’s Joint Culinary Center of Excellence dispelling any possible competency shortfalls or lack of

The Development, Implementation, and Evaluation of a Campus-Based Culinary Nutrition Program for College Students

ERIC Educational Resources Information Center

McMullen, Jennifer

2016-01-01

College students, on average, do not consume enough fruits and vegetables. Contributing to poor eating habits is an overall decline in young adults' cooking skills as compared to previous decades, with today's college students often relying on ubiquitous convenience food options. The detriments associated with these food choices are linked to a…

Teachers' self-perception of their dietary behavior and needs to teach healthy eating habits in the school.

PubMed

Vio, Fernando; Yañez, Marisol; González, Carmen Gloria; Fretes, Gabriela; Salinas, Judith

2016-04-01

Through focus groups, we explored 22 third- to fifth-grade teachers' perceptions about their eating habits, including barriers and facilitators to healthy eating. It also explored teachers' thoughts about how to teach students healthy eating habits. The information was transcribed and treated using the content analysis technique. Results were evaluated using the concept of majority and minority group and presented in a sequential way: teachers' perceptions about eating habits, barriers to healthy eating, teacher's culinary habits, abilities to teach students healthy eating habits through Information and Communication Technologies, and cooking activities. Teachers' eating habits were poor, with lack of time, money, and will to improve. They had culinary habits skills and the desire to instruct and guide their students in eating healthier food. They need a program with Information and Communication Technologies and cooking workshops to apply in the classroom.

Another cause of occupational entrapment neuropathy: la main du cuisinier (the chef's hand).

PubMed

Krishnan, Arun V; Fulham, Michael J; Kiernan, Matthew C

2009-04-01

Recent studies have raised the possibility of a predisposition to mononeuropathies in a number of professions including musicians, cleaners, and industrial workers. There are, however, no previous reports of increased rates of mononeuropathies in the culinary arts. The authors report three cases of mononeuropathies occurring in professional chefs that presented over a 3-month period in the same outpatient clinic, with a case each of distal ulnar neuropathy, distal median motor neuropathy (thenar motor syndrome) and posterior interosseous neuropathy. There was no history of direct hand trauma in any of the patients. In all three patients, the injuries occurred exclusively in the dominant hand, further strengthening the argument for an occupational link.

Evaluation of the LiveWell@School Food Initiative Shows Increases in Scratch Cooking and Improvement in Nutritional Content

ERIC Educational Resources Information Center

Schober, Daniel J.; Carpenter, Leah; Currie, Venita; Yaroch, Amy L.

2016-01-01

Background: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. Methods: This evaluation…

Ooh La La! Oklahoma Culinary Programs Cook up Great Partnerships with French Counterparts

ERIC Educational Resources Information Center

McCharen, Belinda

2009-01-01

The dream of a Franco-Oklahoma partnership began over a year ago when Chantal Manes, now from the French Ministry of Education, visited Oklahoma. The Technologie Academie in Soissons, France, had a goal for all the career and technical students in the Picardie Region of France to have an international experience before completing their technical…

Using FIA inventory plot data to assess NTFP production possibilities

Treesearch

Jobriath Kauffman; James Chamberlain; Stephen Prisley

2015-01-01

The US Forest Service, Forest Inventory and Analysis (FIA) program collects data on a wealth of variables related to trees and understory species in forests. Some of these trees and plants produce non-timber forest products (NTFPs; e.g., seeds, fruit, bark, sap, roots) that are harvested for their culinary and medicinal values. As example, the cones of Pinus...

Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals

ERIC Educational Resources Information Center

Stephens, Lacy; Shanks, Carmen Byker; Roth, Aubree; Bark, Katie

2016-01-01

Purpose/Objectives: To meet new school meal guidelines, create meals that appeal to students, and promote positive food choices and health status among students, school nutrition programs are increasingly moving towards scratch cooking. This pilot research aimed to evaluate the outcomes of the Montana Cook Fresh Workshop, a culinary skills class…

[Culinary as an object of study and intervention in the field of Food and Nutrition].

PubMed

Diez-Garcia, Rosa Wanda; de Castro, Inês Rugani Ribeiro

2011-01-01

Culinary is approached here as an object of food and nutritional studies and interventions aimed at dietary changes. In order to explore the culinary potential, two studies are presented: one qualitative, focusing on dietary intake, with subjects from two socioeconomic sectors submitted to salt restrictions; the other uses cooking as structural axis of an educational method for promoting healthy eating. In both studies one can observe the potential of culinary: in the first, as a medium which allows access to information about food procedures that can improve the quality of information about food intake and food practices and, in the second, as an effective space for interventions aimed at food habit changes by addressing their sensorial, cognitive, symbolic and procedural dimensions.

2017 HUNCH STUDENT CULINARY COMPETITION

NASA Image and Video Library

2017-02-16

2017 "HIGH SCHOOL STUDENTS UNITED WITH NASA TO CREATE HARDWARE" (HUNCH) STUDENT CULINARY COMPETITION AT THE U.S. SPACE AND ROCKET CENTER. THE STUDENTS DEVELOPED RECIPES FOR DESSERT TREATS FOR ASTRONAUTS IN SPACE

Monitoring nontimber forest products using forest inventory data: an example with slippery elm bark

Treesearch

Jobriath S. Kauffman; Stephen P. Prisley; James L. Chamberlain

2015-01-01

The USDA Forest Service Forest Inventory and Analysi (FIA) program collects data on a wealth of variables related to trees in forests. Some of these trees produce nontimber forest products (NTFPs) (e.g., fruit, bark and sap) that are harvested for culinary, decorative, building, and medicinal purposes. At least 11 tree species inventoried by FIA are valued for their...

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2014 CFR

2014-04-01

... HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND... and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2012 CFR

2012-04-01

... HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND... and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

Quantitation of chlorophylls and 22 of their colored degradation products in culinary aromatic herbs by HPLC-DAD-MS and correlation with color changes during the dehydration process.

PubMed

Lafeuille, Jean-Louis; Lefèvre, Stéphane; Lebuhotel, Julie

2014-02-26

Chlorophylls and their green and olive-brown derivatives were successfully separated from culinary herb extracts by HPLC with photodiode-array and mass spectrometry detection. The method involved a ternary gradient elution and reverse-phase separation conditions capable of resolving 24 different pigments (2 chlorophylls and 22 of their derivatives) of different polarities within 28 min. The method was applied to monitor color changes in 50 samples of culinary aromatic herbs subjected to five different drying treatments. Of the 24 pigments, 14 were key to understanding the differences between the primary degradation pathways of chlorophyll a and chlorophyll b in culinary herbs during drying processes. A color degradation ladder based on the total molar percentage of all the remaining green pigments was also proposed as a tool to measure the impact of drying treatments on aromatic herb visual aspects.

The relationship between culinary skills and eating behaviors: Challenges and opportunities for parents and families.

PubMed

Metcalfe, Jessica Jarick; Leonard, Darin

2018-07-01

Unhealthy dietary intake among American children and adults is of great concern to public health practitioners, nutritional scientists, and child development experts. Cooking skills are related to healthier dietary intake among Americans of all ages, but remain a substantial barrier for many parents who want to serve healthy meals for their families at home. Culinary education interventions are effective solutions for many parents who do not know how to cook, but issues with participation bias mean that these programs are not effective solutions for all individuals. The food industry should develop solutions to help those parents for whom learning cooking skills is not an option - specifically through the development of healthier pre-assembled or prepared foods that do not require cooking skills to make. In the future, the research community should also strive to collect comprehensive population-based data on the state of cooking skills in the United States. Copyright © 2018 Elsevier Inc. All rights reserved.

Beef consumer segment profiles based on information source usage in Poland.

PubMed

Żakowska-Biemans, Sylwia; Pieniak, Zuzanna; Gutkowska, Krystyna; Wierzbicki, Jerzy; Cieszyńska, Katarzyna; Sajdakowska, Marta; Kosicka-Gębska, Małgorzata

2017-02-01

The main aim of this study was to identify market segments based on consumers' usage of information sources about beef and to investigate whether the use of information sources was associated with the type of information consumers were searching for, factors guiding their decision processes to buy beef and motives related to beef consumption. Data were collected in 2014 through a self-administered survey of 501 regular beef consumers. Three distinct clusters were identified: Enthusiast (38.5%), Conservative (43.1%) and Ultra Conservative (18.4%). This study revealed that culinary and personal sources of information on beef were the most frequently used. Taste, perceived healthiness and suitability to prepare many dishes were reported as primary motives to eat beef. These results show that communication channels such as culinary programs and opportunities provided by the development of labelling systems to guarantee beef quality should be considered when developing policies and strategies to increase beef consumption in Poland. Copyright © 2016 Elsevier Ltd. All rights reserved.

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.

PubMed

Rakhi, N K; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms.

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices

PubMed Central

Mukherjee, Jagriti

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms. PMID:29813110

Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).

PubMed

Seefeldt, Helene F; Tønning, Erik; Thybo, Anette K

2011-01-15

A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties. Copyright © 2010 Society of Chemical Industry.

Culinary plants and their potential impact on metabolic overload.

PubMed

Kim, Ji Yeon; Kwon, Oran

2011-07-01

Contemporary human behavior has led a large proportion of the population to metabolic overload and obesity. Postprandial hyperlipidemia and hyperglycemia evoke redox imbalance in the short term and lead to complex chronic disease in the long term with repeated occurrence. Complex diseases are best prevented with complex components of plants; thus, current nutrition research has begun to focus on the development of plant-based functional foods and dietary supplements for health and well-being. Furthermore, given the wide range of species, parts, and secondary metabolites, culinary plants can contribute significant variety and complexity to the human diet. Although understanding the health benefits of culinary plants has been one of the great challenges in nutritional science due to their inherent complexity, it is an advantageous pursuit. This review will address the challenges and opportunities relating to studies of the health benefits of culinary plants, with an emphasis on obesity attributed to metabolic overload. © 2011 New York Academy of Sciences.

Purification, identification and preliminary crystallographic studies of a 2S albumin seed protein from Lens culinaris

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gupta, Pankaj; Gaur, Vineet; Salunke, Dinakar M., E-mail: dinakar@nii.res.in

2008-08-01

A 2S albumin from L. culinaris was purified and crystallized and preliminary crystallographic studies were carried out. Lens culinaris (lentil) is a widely consumed high-protein-content leguminous crop. A 2S albumin protein (26.5 kDa) has been identified using NH{sub 2}-terminal sequencing from a 90% ammonium sulfate saturation fraction of total L. culinaris seed protein extract. The NH{sub 2}-terminal sequence shows very high homology to PA2, an allergy-related protein from Pisum sativum. The 2S albumin protein was purified using a combination of size-exclusion and ion-exchange chromatography. Crystals of the 2S seed albumin obtained using the hanging-drop vapour-diffusion method diffracted to 2.5 Åmore » resolution and were indexed in space group P4{sub 1} (or P4{sub 3}), with unit-cell parameters a = b = 78.6, c = 135.2 Å.« less

Flavor network and the principles of food pairing

NASA Astrophysics Data System (ADS)

Ahn, Yong-Yeol; Ahnert, Sebastian E.; Bagrow, James P.; Barabási, Albert-László

2011-12-01

The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice.

Littoral Combat Ship (LCS) Project: Consideration of an ASVAB Requirement for JOOD Screening

DTIC Science & Technology

2013-08-01

developed for the Submarine community. Sailors classified to the non-technical ratings of the Submarine Community ( Culinary Specialist, Storekeeper...ratings ( Culinary Specialist; Storekeeper; and Yeoman) and Seaman must meet the Submarine ASVAB “floor” standard in order to pass their submarine

An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.

PubMed

Chohan, Magali; Naughton, Declan P; Jones, Lucy; Opara, Elizabeth I

2012-01-01

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H(2)O(2) incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs. PBLs pre-incubated with (C&D) herbs prior to stimulation (H(2)O(2) or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated.

An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs

PubMed Central

Chohan, Magali; Naughton, Declan P.; Jones, Lucy; Opara, Elizabeth I.

2012-01-01

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H2O2 incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs. PBLs pre-incubated with (C&D) herbs prior to stimulation (H2O2 or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated. PMID:22685620

Genetic diversity of cultivated lentil (Lens culinaris Medik.) and its relation to the world’s agro-ecological zones

USDA-ARS?s Scientific Manuscript database

Assessment of genetic diversity and population structure of germplasm collections plays a critical role in supporting conservation and crop genetic enhancement strategies. We used a cultivated lentil (Lens culinaris Medik.) collection consisting of 352 accessions originating from 54 diverse countrie...

An Analysis of the Manpower Impact of Unmanned Aerial Vehicles on Subsurface Platforms

DTIC Science & Technology

2012-03-01

Communication Material Security (CNO) Chief of Naval Operations (COI) Critical Operational Issue (COW) Chief of the Watch (CS) Culinary ...The TDU evolution, while underway, is performed by the off-going Chief of the Watch (COW) or a qualified Culinary Specialists (CS) E6 or above, as

Flavor network and the principles of food pairing

PubMed Central

Ahn, Yong-Yeol; Ahnert, Sebastian E.; Bagrow, James P.; Barabási, Albert-László

2011-01-01

The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines show a tendency to use ingredient pairs that share many flavor compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients. Given the increasing availability of information on food preparation, our data-driven investigation opens new avenues towards a systematic understanding of culinary practice. PMID:22355711

The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

PubMed

Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

2016-12-09

The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol.

PubMed

Bernardo, Greyce Luci; Jomori, Manuela Mika; Fernandes, Ana Carolina; Colussi, Claudia Flemming; Condrasky, Margaret D; Proença, Rossana Pacheco da Costa

2017-12-20

Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States. This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics. This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices. Brazilian Clinical Trials Registry - RBR-8nwxh5 ( http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/ ).

Lentil (Lens culinaris L) as a candidate crop for iron biofortification: Is there a genetic potential for iron bioavailability?

USDA-ARS?s Scientific Manuscript database

Iron (Fe) deficiency is the most prevalent nutrient deficiency worldwide. Biofortification of staple food crops, such as the lentil (Lens culinaris L.), may be an effective solution. We analyzed the iron (Fe) concentration, Fe bioavailability, and phytic acid (PA) concentration of 23 lentil genotype...

Selenium fertilization on lentil (Lens culinaris Medikus) grain yield, seed selenium concentration, and antioxidant activity

USDA-ARS?s Scientific Manuscript database

Selenium (Se) is an essential element for mammals but has not been considered as an essential element for higher plants. Lentil (Lens culinaris Medik.) is a cool season food legume rich in protein and a range of micronutrients including minerals (iron and zinc), folates, and carotenoids. The objecti...

Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants.

PubMed

Lane, Christel

2011-12-01

The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine. © London School of Economics and Political Science 2011.

Cooking up a culinary identity for Belgium. Gastrolinguistics in two Belgian cookbooks (19th century).

PubMed

Parys, Nathalie

2013-12-01

The notion of cookbooks as socio-historic markers in a society is generally accepted within food studies. As both representations and prescriptions of food practices, perceived habits and attitudes towards food, they represent a certain identity for their readers. This paper investigates the nature of the identity that Belgian cookbooks constructed through their rhetoric. An important part of this study is to explore how and to what extent explicit reference to Belgium was made. To this end recipe titles/labels and recipe comments used in two leading bourgeois cookbooks from nineteenth-century Belgium were subjected to a quantitative and qualitative content analysis. The analysis showed that clear attention was paid to national culinary preferences. In terms of a domestic culinary corpus, it became apparent that both the Dutch and French editions of these cookbooks promoted dishes that were ascribed a Belgian origin. Internationality, however, was also an important building block of Belgian culinary identity. It was part of the desire of Belgian bourgeoisie to connect with an international elite. It fit into the 'search for sophistication', which was also expressed through the high representation of the more costly meats and sweet dishes. In addition, other references associated with bourgeois norms and values, such as family, convenience and frugality, were additional building blocks of Belgian culinary identity. Other issues such as tradition, innovation and health, were also matters of concerns to these Belgian cookbooks. Copyright © 2013 Elsevier Ltd. All rights reserved.

A culinary laboratory for nutrition education.

PubMed

Jacob, Michael; Stewart, Patricia; Medina-Walpole, Annette; Fong, Chin-To

2016-06-01

Proficiency in medical nutrition requires an understanding of food-related biochemistry and the application of this knowledge in the context of culinary, cultural, psychosocial and interprofessional components. Our aim was to develop a teaching format where medical students could learn the biochemistry of nutrition in the context of patient narratives, interactive cooking and dialogues with nutrition professionals. We designed and implemented a day-long culinary laboratory intervention (lab), which is taught to first-year medical students at the University of Rochester with the help of dietetic interns from Cornell University. Here, we present the details of the intervention, the resources used and the preliminary outcomes on student attitudes. We designed and implemented a day-long culinary lab, which is taught to first-year medical students A questionnaire with quantitative rating scales and open-ended questions was used to probe student attitudes regarding the educational approach used in the lab. Our preliminary findings suggest that the lab was well received and that the dietetic interns were viewed as effective teachers in this context. A culinary lab is a feasible educational environment for integrating the breadth of topics within the discipline of nutrition. The experiential, food-based format appears to stimulate questions central to current nutritional controversies, particularly challenges related to translating biochemical mechanism into practical nutrition interventions. Close involvement with basic science faculty members, clinical faculty members and allied health professions are essential for this type of endeavour. © 2015 John Wiley & Sons Ltd.

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false General requirements for water for drinking and culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... DRUG ADMINISTRATION CONTROL OF COMMUNICABLE DISEASES Source and Use of Potable Water § 1240.80 General...

Agricultural Meteorology in China.

NASA Astrophysics Data System (ADS)

Rosenberg, Norman J.

1982-03-01

During nearly five weeks in China (May-June 1981), the author visited scientific institutions and experiment stations engaged in agricultural meterology and climatology research and teaching. The facilities, studies, and research programs at each institution are described and the scientific work in these fields is evaluated. Agricultural meteorology and climatology are faced with some unique problems and opportunities in China and progress in these fields may be of critical importance to that nation in coming years. The author includes culinary notes and comments on protocol in China.

Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

ERIC Educational Resources Information Center

M.Nordin, N. R.; Stapa, S. H.; Darus, S.

2013-01-01

Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…

A Culinary Cornucopia at the Second Annual Ethnic Food Cook-off | Poster

Cancer.gov

Imagine traveling the globe, sampling cuisines from countries as disparate as Russia, Switzerland, India, and Ethiopia. Sounds like a dream vacation, doesn’t it? Thanks to the Employee Diversity Team (EDT) and its group of gastronomic volunteers, the NCI at Frederick community was taken on this culinary journey, gratis, at the second annual Ethnic Food Cook-off. Read more...

A global survey of effects of genotype and environment on selenium concentration in lentils (Lens culinaris L.): Implications for nutritional fortification strategies

USDA-ARS?s Scientific Manuscript database

Lentils (Lens culinaris L.) are an important protein and carbohydrate food, rich in essential dietary components and trace elements. Selenium (Se) is an essential micronutrient for human health. For adults, 55 µg of daily Se intake is recommended for better health and cancer prevention. Millions of ...

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false General requirements for water for drinking and culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION CONTROL OF COMMUNICABLE...

An Overview of Culinary and Medicinal Mushrooms in Neurodegeneration and Neurotrauma Research.

PubMed

Wong, Kah-Hui; Ng, Chai-Chee; Kanagasabapathy, Gowri; Yow, Yoon-Yen; Sabaratnam, Vikineswary

2017-01-01

Culinary and medicinal mushrooms have been appreciated since prehistoric times as valuable resources for food and medicine. Edible mushrooms represent an untapped source of nutraceuticals and valuable palatable food. Long considered tonics, they are now treasured as functional foods that can improve human health and quality of life. Numerous studies have provided insights into the neuroprotective effects of edible mushrooms, which are attributed to their antioxidant, antineuroinflammatory, and cholinesterase inhibitory properties, and their ability to prevent neuronal death. Here we review the recent literature on the role of culinary and medicinal mushrooms in the management of neurodegenerative diseases and neurotrauma. We highlight some of the molecular mechanisms for how these alternative medicines provide health benefits that could help us to harness their neuroprotective effects.

Leading Change: A Case Study of Leadership Practices from the Development of the Niagara County Community College Culinary Institute

ERIC Educational Resources Information Center

Caton, Jazmin; Mistriner, Mark

2016-01-01

The purpose of this case study was to evaluate the lessons learned from the development of a project that set out to revitalize an economically depressed area with an innovative approach to workforce development through partnerships. The focus was to utilize the development of the Niagara County Community College Culinary Institute as an example…

Nutrition training for chefs: taste as an essential determinant of choice.

PubMed

Palmer, J; Leontos, C

1995-12-01

The primary objective of Project LEAN (Low-fat Eating for Americans Now), a social marketing initiative of the Henry J. Kaiser Family Foundation, is to help Americans reduce their fat intake to less than 30% of total energy. In Las Vegas, Nev, one of the 10 community sites selected to implement this goal, Las Vegas LEAN acted to change the food environment for restaurant patrons. This program empowered chefs to use their culinary expertise in developing good-tasting, low-fat menu items. The literature shows that consumers, despite verbalizing health concerns, choose food on the basis of taste. This ambivalence between belief and behavior demonstrates the need for innovative culinary techniques to develop food dishes that consumers will not only accept, but will enjoy and order repeatedly. Entrepreneurial dietitians, thus, have an opportunity to market nutrition skills to restaurants and hotels wishing to implement low-fat cuisine with good taste. Our intervention demonstrated that nutrition education for chefs is the key to long-term and successful menu changes. If taste is what consumers are seeking in low-fat items, and improved taste will finally get ambivalent consumers to change their eating behavior, enlisting the expertise of chefs is key.

Polyphenolic characterization and chromatographic methods for fast assessment of culinary Salvia species from South East Europe.

PubMed

Cvetkovikj, I; Stefkov, G; Acevska, J; Stanoeva, J Petreska; Karapandzova, M; Stefova, M; Dimitrovska, A; Kulevanova, S

2013-03-22

Although the knowledge and use of several Salvia species (Salvia officinalis, Salvia fruticosa, and Salvia pomifera) can be dated back to Greek Era and have a long history of culinary and effective medicinal use, still there is a remarkable interest concerning their chemistry and especially the polyphenolic composition. Despite the demand in the food and pharmaceutical industry for methods for fast quality assessment of the herbs and spices, even now there are no official requirements for the minimum content of polyphenols in sage covered by current regulations neither the European Pharmacopoeia monographs nor the ISO 11165 standard. In this work a rapid analytical method for extraction, characterization and quantification of the major polyphenolic constituents in Sage was developed. Various extractions (infusion - IE; ultrasound-assisted extraction - USE and microwave-assisted extraction - MWE) were performed and evaluated for their effectiveness. Along with the optimization of the mass-detector and chromatographic parameters, the applicability of three different reverse C18 stationary phases (extra-density bonded, core-shell technology and monolith column) for polyphenolics characterization was evaluated. A comprehensive overview of the very variable polyphenolic composition of 118 different plant samples of 68 populations of wild growing culinary Salvia species (S. officinalis: 101; S. fruticosa: 15; S. pomifera: 2) collected from South East Europe (SEE) was performed using HPLC-DAD-ESI-MS(n) and more than 50 different compounds were identified and quantified. With this work the knowledge about polyphenols of culinary Sage was expanded thus the possibility for gaining an insight into the chemodiversity of culinary Salvia species in South East Europe was unlocked. Copyright © 2013 Elsevier B.V. All rights reserved.

Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

PubMed

Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

2018-01-01

To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives.

PubMed

Singh, Mohar; Rana, Jai C; Singh, Badal; Kumar, Sandeep; Saxena, Deep R; Saxena, Ashok; Rizvi, Aqeel H; Sarker, Ashutosh

2017-01-01

The development of transgressive phenotype in the segregating populations has been speculated to contribute to niche divergence of hybrid lineages, which occurs most frequently at larger genetic distances. Wild Lens species are considered to be more resistant against major biotic and abiotic stresses than that of the cultivated species. In the present study, we assessed the comparative agronomic performance of lentil ( Lens culinaris subsp. culinaris ) inter-sub-specific ( L. culinaris subsp. orientalis ) and interspecific ( L. ervoides ) derivatives, also discussed its probable basis of occurrence. The F 3 , F 4 , and F 5 inter sub-specific and interspecific populations of ILL8006 × ILWL62 and ILL10829 × ILWL30, respectively revealed a substantial range of variation for majority of agro-morphological traits as reflected by the range, mean and coefficient of variation. A high level of fruitful heterosis was also observed in F 3 and F 4 progeny for important traits of interest. Phenotypic coefficient of variation (PCV) was higher in magnitude than genotypic coefficient of variation (GCV) in all generations for several quantitative characters. The results showed high heritability estimates for majority of traits in conjunction with low to high genetic advance in F 3 and F 4 generations. Further, F 5 progeny of ILL10829 × ILWL30, manifested resistant disease reaction for fifteen recombinant inbred lines (RILs) against ( Fusarium oxysporum f. sp. lentis ( Vasd. Srin .) Gord.). The multilocation agronomic evaluation of both crosses showed better results for earliness, desirable seed yield and Fusarium wilt resistance under two agro-ecological regions of north-western India. These better performing recombinants of ILL8006 × ILWL62 and ILL10829 × ILWL30 can be advanced for further genetic improvement and developing high yielding disease resistant cultivars of lentil.

Safety of 8-weeks oral administration of Arctium lappa L.

PubMed

Bok, So-Hyeon; Cho, Seung Sik; Bae, Chun-Sik; Park, Dae-Hun; Park, Kyung-Mok

2017-09-01

Recently, worldwide dietary reference intakes have been considered an important guideline for public health. Some governments and the World Health Organization (WHO) provide guidelines concerning dietary intake. Although an ingredient may have a history of use as a culinary material, changes in the environment over time suggest that the acceptable maximum intake each of food/culinary material should be regularly evaluated. Arctium lappa L. has been used as a culinary material for many centuries in Korea and Japan and some recent studies have reported related therapeutic effects. However, there are no reports on the safety of repeated oral administration. In this study, we evaluated the safety of a 8-weeks repeated oral intake of A. lappa . We concluded that treatment with <250 mg/kg A. lappa , which was within the safety range, resulted in body weight decrease and blood glucose suppression.

Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health.

PubMed

Guiné, Raquel P F; Gonçalves, Fernando J

2016-01-01

Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.

Revitalization Pagaruyung area as one of tourist destinations in Medan

NASA Astrophysics Data System (ADS)

Izzadati Khairuni, Zhilli; Rahmadhani, Fitri

2018-03-01

Rapid development Medan city apparently impact on the region as tourism. Medan generally have the potential to large enough in the development of tourism in the center for food. The purpose of revitalization is to change the place to be used for more appropriate functions. What is meant by functions better suit usefulness who do no ask an abrupt change or that is just minimize the negative effects. Medan city is one of the city famous in culinary tour. One of the typical culinary attractions in Medan city located in Pagaruyung street. Here sold various culinary existing in Medan city. Pagaruyung area is a strategic location of culinary because it is in the middle in Medan city. No wonder so easily found from the Sun plaza shopping center, Cambridge hotel, Shri mariamman temple, and also Ghaudiyah mosque. But, as the growth and development, pagaruyung start difficulty.Central growth hawker night with modern facilities are unstoppable more or less succeeded in stealing visitors from young generation. To create the region that remained one of tourim Medan city will be applied concept. Focus research about revitalize the region pagaruyung to improve the potential existing that the process this research to the need for theories from the perspective of discipline architecture.

Occurrence of Stachybotrys chartarum chemotype S in dried culinary herbs.

PubMed

Biermaier, Barbara; Gottschalk, Christoph; Schwaiger, Karin; Gareis, Manfred

2015-02-01

Stachybotrys (S.) chartarum is an omnipresent cellulolytic mould which produces secondary metabolites, such as the highly toxic macrocyclic trichothecenes. While it is known to occur in animal feed like hay and straw as well as in water-damaged indoor environments, there is little knowledge about the occurrence of S. chartarum and its secondary metabolites in food. The objective of the present study was to examine selected dried culinary herbs for the presence of S. chartarum chemotype S, to assess the potential risk of a contamination of foods with macrocyclic trichothecenes. In total, 50 Stachybotrys isolates from different types of culinary herbs (n=100) such as marjoram (Origanum majorana Linné (L.)), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and savory (Satureja hortensis L.) were examined by MTT-cell culture test (effect-based bioassay), ELISA, and by liquid chromatography tandem mass spectrometry (LC-MS/MS). Selected toxic and non-toxic isolates (n=15) were genetically characterized by PCR and sequencing. Five isolates (10%) were highly toxic in the MTT-cell culture test, and the production of macrocyclic trichothecenes was proven by ELISA and LC-MS/MS. These five isolates were genetically confirmed as S. chartarum chemotype S. To the best of our knowledge, this is the first report about a contamination of dried culinary herbs with toxigenic S. chartarum.

Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties.

PubMed

Seefeldt, Helene F; Tønning, Erik; Wiking, Lars; Thybo, Anette K

2011-02-01

Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references. The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes. This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes. 2010 Society of Chemical Industry.

Impact of the Bolsa Família program on food availability of low-income Brazilian families: a quasi experimental study.

PubMed

Martins, Ana Paula Bortoletto; Monteiro, Carlos Augusto

2016-08-19

The Bolsa Família Program was created in Brazil in 2003, by the joint of different social programs aimed at poor or very poor families with focus on income transfer to promote immediate poverty relief, conditionalities and complementary programs. Given the contributions of conditional cash transfer programs to poverty alleviation and their potential effects on nutrition and health, the objective of this study was to assess the impact of the Bolsa Família Program on food purchases of low-income households in Brazil. Representative data from the Household Budget Survey conducted in 2008-2009 were studied, with probabilistic sample of 55,970 households. 11,282 households were eligible for this study and 48.5 % were beneficiaries of the BFP. Food availability indicators were compared among paired blocks of households (n = 100), beneficiaries or non-beneficiaries of the Bolsa Família Program, with monthly per capita income up to R$ 210.00. Blocks of households were created based on the propensity score of each household to have beneficiaries and were homogeneous regarding potential confounding variables. The food availability indicators were weekly per capita expenditure and daily energy consumption, both calculated considering all food items and four food groups based on the extent and purpose of the industrial food processing. The comparisons between the beneficiaries and non-beneficiaries blocks of households were conducted through paired 't' tests. Compared to non-beneficiaries, the beneficiaries households had 6 % higher food expenditure (p = 0.015) and 9.4 % higher total energy availability (p = 0.010). It was found a 7.3 % higher expenditure on in natura or minimally processed foods and 10.4 % higher expenditure on culinary ingredients among the Bolsa Família Program families. No statistically significant differences were found regarding the expenditure and the availability of processed and ultra-processed food and drink products. In the in natura or minimally processed foods group, the expenditure and the availability of meat, tubers and vegetables were higher among the Bolsa Família Program beneficiaries. The Bolsa Família Program impact on food availability among low-income families was higher food expenditure, higher availability of fresh foods and culinary ingredients, including those foods that increase diet's quality and diversity.

Headspace screening: A novel approach for fast quality assessment of the essential oil from culinary sage.

PubMed

Cvetkovikj, Ivana; Stefkov, Gjoshe; Acevska, Jelena; Karapandzova, Marija; Dimitrovska, Aneta; Kulevanova, Svetlana

2016-07-01

Quality assessment of essential oil (EO) from culinary sage (Salvia officinalis L., Lamiaceae) is limited by the long pharmacopoeial procedure. The aim of this study was to employ headspace (HS) sampling in the quality assessment of sage EO. Different populations (30) of culinary sage were assessed using GC/FID/MS analysis of the hydrodistilled EO (pharmacopoeial method) and HS sampling directly from leaves. Compound profiles from both procedures were evaluated according to ISO 9909 and GDC standards for sage EO quality, revealing compliance for only 10 populations. Factors to convert HS values, for the target ISO and GDC components, into theoretical EO values were calculated. Statistical analysis revealed a significant relationship between HS and EO values for seven target components. Consequently, HS sampling could be used as a complementary extraction technique for rapid screening in quality assessment of sage EOs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Safety of 8-weeks oral administration of Arctium lappa L.

PubMed Central

Bok, So-Hyeon; Cho, Seung Sik; Bae, Chun-Sik

2017-01-01

Recently, worldwide dietary reference intakes have been considered an important guideline for public health. Some governments and the World Health Organization (WHO) provide guidelines concerning dietary intake. Although an ingredient may have a history of use as a culinary material, changes in the environment over time suggest that the acceptable maximum intake each of food/culinary material should be regularly evaluated. Arctium lappa L. has been used as a culinary material for many centuries in Korea and Japan and some recent studies have reported related therapeutic effects. However, there are no reports on the safety of repeated oral administration. In this study, we evaluated the safety of a 8-weeks repeated oral intake of A. lappa. We concluded that treatment with <250 mg/kg A. lappa, which was within the safety range, resulted in body weight decrease and blood glucose suppression. PMID:29046701

Christmas and Easter Art Programs in Elementary School.

ERIC Educational Resources Information Center

Duncum, Paul

2000-01-01

Describes art programs that were given at several elementary Australian schools focusing on Christmas and Easter. Explains that the programs are based on the accounts of the birth and death of Jesus given in the Bible. States that the programs integrate studio art, art criticism, and art history. (CMK)

Properties and potential applications of the culinary-medicinal cauliflower mushroom, Sparassis crispa Wulf.:Fr. (Aphyllophoromycetideae): a review.

PubMed

Chandrasekaran, Gayathri; Oh, Deuk-Sil; Shin, Hyun-Jae

2011-01-01

Sparassis crispa is a culinary-medicinal mushroom that has recently become popular in Korea, China, Japan, Germany, and the USA. S. crispa is a good source of food and nutraceuticals, or dietary supplements, due to its rich flavor compounds and beta-glucan content. This review is a comprehensive summary of its distribution, growth, management, general constituents, functional ingredients, as well as its current and potential medicinal and other applications.

Production of food grade (culinary) steam with geothermal (geo-heat) for industrial use

DOE Office of Scientific and Technical Information (OSTI.GOV)

Wehlage, E.F.

1980-09-01

It may be assumed that geothermal steam (dry or flashed) will be sterile but not necessarily clean enough for direct incorporation into foods, beverages, and pharmaceuticals. The use of a purification by unfired geo-heat steam generators can produce a food grade or culinary steam supply for critical use even when combined with fossil fuel used as a booster. Low conductivity, i.e., pure food grade steam requires careful water conditioning outside the generator.

Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011.

PubMed

Moubarac, Jean-Claude; Batal, Malek; Martins, Ana Paula Bortoletto; Claro, Rafael; Levy, Renata Bertazzi; Cannon, Geoffrey; Monteiro, Carlos

2014-01-01

A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed. The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.

Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR.

PubMed

Bartoňková, Iveta; Dvořák, Zdeněk

2018-01-01

Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (>10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (trans-anethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

When life gives you lemons: The effectiveness of culinary group intervention among cancer patients.

PubMed

Barak-Nahum, Ayelet; Haim, Limor Ben; Ginzburg, Karni

2016-10-01

Previous studies have shown that the dietary habits of cancer patients and survivors have significant implications for their recovery and quality of life. The current study examined the effectiveness of an innovative culinary group intervention on cancer patients' quality of life through changes in their eating behaviors, as manifested by an increase in their tendency towards intuitive eating and healthy food choices. In total, 190 cancer patients participated in this study, and were allocated to an intervention or a wait-list control group. A battery of self-report questionnaires assessing food choices, intuitive eating, health-related quality of life, and subjective well-being was administered at two time points: Before the intervention (T1) and at the end of the three month intervention (T2). Analyses revealed an increase in health-related quality of life and well-being among the intervention group. Intuitive eating and healthy food choices also increased among the intervention but not wait-list control group. Finally, results indicated that participation in the culinary group intervention and improvements in health-related quality of life and well-being were mediated by changes in eating behaviors. Our findings demonstrate that nutrition and eating behaviors have a significant effect on cancer patients' physical and emotional adjustment. A culinary group intervention seems to target patients' physical and emotional needs and promote their adjustment. Copyright © 2016 Elsevier Ltd. All rights reserved.

The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.

PubMed

Costa, Sara; Afonso, Cláudia; Bandarra, Narcisa Maria; Gueifão, Sandra; Castanheira, Isabel; Carvalho, Maria Luísa; Cardoso, Carlos; Nunes, Maria Leonor

2013-10-01

The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

PubMed

Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2016-01-01

Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

Accounting for variations in ART program sustainability outcomes in health facilities in Uganda: a comparative case study analysis.

PubMed

Zakumumpa, Henry; Bennett, Sara; Ssengooba, Freddie

2016-10-18

Uganda implemented a national ART scale-up program at public and private health facilities between 2004 and 2009. Little is known about how and why some health facilities have sustained ART programs and why others have not sustained these interventions. The objective of the study was to identify facilitators and barriers to the long-term sustainability of ART programs at six health facilities in Uganda which received donor support to commence ART between 2004 and 2009. A case-study approach was adopted. Six health facilities were purposively selected for in-depth study from a national sample of 195 health facilities across Uganda which participated in an earlier study phase. The six health facilities were placed in three categories of sustainability; High Sustainers (2), Low Sustainers (2) and Non- Sustainers (2). Semi-structured interviews with ART Clinic managers (N = 18) were conducted. Questionnaire data were analyzed (N = 12). Document review augmented respondent data. Based on the data generated, across-case comparative analyses were performed. Data were collected between February and June 2015. Several distinguishing features were found between High Sustainers, and Low and Non-Sustainers' ART program characteristics. High Sustainers had larger ART programs with higher staffing and patient volumes, a broader 'menu' of ART services and more stable program leadership compared to the other cases. High Sustainers associated sustained ART programs with multiple funding streams, robust ART program evaluation systems and having internal and external program champions. Low and Non Sustainers reported similar barriers of shortage and attrition of ART-proficient staff, low capacity for ART program reporting, irregular and insufficient supply of ARV drugs and a lack of alignment between ART scale-up and their for-profit orientation in three of the cases. We found that ART program sustainability was embedded in a complex system involving dynamic interactions between internal (program champion, staffing strength, M &E systems, goal clarity) and external drivers (donors, ARVs supply chain, patient demand). ART program sustainability contexts were distinguished by the size of health facility and ownership-type. The study's implications for health systems strengthening in resource-limited countries are discussed.

Consideration in selecting crops for the human-rated life support system: a Linear Programming model

NASA Technical Reports Server (NTRS)

Wheeler, E. F.; Kossowski, J.; Goto, E.; Langhans, R. W.; White, G.; Albright, L. D.; Wilcox, D.; Henninger, D. L. (Principal Investigator)

1996-01-01

A Linear Programming model has been constructed which aids in selecting appropriate crops for CELSS (Controlled Environment Life Support System) food production. A team of Controlled Environment Agriculture (CEA) faculty, staff, graduate students and invited experts representing more than a dozen disciplines, provided a wide range of expertise in developing the model and the crop production program. The model incorporates nutritional content and controlled-environment based production yields of carefully chosen crops into a framework where a crop mix can be constructed to suit the astronauts' needs. The crew's nutritional requirements can be adequately satisfied with only a few crops (assuming vitamin mineral supplements are provided) but this will not be satisfactory from a culinary standpoint. This model is flexible enough that taste and variety driven food choices can be built into the model.

Consideration in selecting crops for the human-rated life support system: a linear programming model

NASA Astrophysics Data System (ADS)

Wheeler, E. F.; Kossowski, J.; Goto, E.; Langhans, R. W.; White, G.; Albright, L. D.; Wilcox, D.

A Linear Programming model has been constructed which aids in selecting appropriate crops for CELSS (Controlled Environment Life Support System) food production. A team of Controlled Environment Agriculture (CEA) faculty, staff, graduate students and invited experts representing more than a dozen disciplines, provided a wide range of expertise in developing the model and the crop production program. The model incorporates nutritional content and controlled-environment based production yields of carefully chosen crops into a framework where a crop mix can be constructed to suit the astronauts' needs. The crew's nutritional requirements can be adequately satisfied with only a few crops (assuming vitamin mineral supplements are provided) but this will not be satisfactory from a culinary standpoint. This model is flexible enough that taste and variety driven food choices can be built into the model.

Internal Technical Report, 1981 Annual Report, An Analysis of the Response of the Raft River Geothermal Site Monitor Wells

DOE Office of Scientific and Technical Information (OSTI.GOV)

Thurow, T.L.; Large, R.M.; Allman, D.W.

1982-04-01

A groundwater monitoring program has been established on the Raft River Geothermal Site since 1978. The objective of this program is to document possible impacts that may be caused by geothermal production and injection on the shallow aquifers used for culinary and irrigation purposes. This annual progress report summarizes data from 12 monitor wells during 1981. These data are compared with long-term trends and are correlated with seasonal patterns, irrigation water use and geothermal production and testing. These results provide a basis for predicting long-term impacts of sustained geothermal production and testing. To date, there has been no effect onmore » the water quality of the shallow aquifers.« less

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

PubMed

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

2012-01-01

As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P < 0.0001) lower (9.3 and 10.1 mg/mL, for stocks started at temperatures of 22 and 99 °C, respectively) than stock cooked at 85 °C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22 and 85 °C, respectively). Stocks prepared at 99 °C scored higher on overall liking compared to commercial samples and those cooked at 85 °C (P= 0.0101). These data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals. © 2011 Institute of Food Technologists®

Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives

PubMed Central

Singh, Mohar; Rana, Jai C.; Singh, Badal; Kumar, Sandeep; Saxena, Deep R.; Saxena, Ashok; Rizvi, Aqeel H.; Sarker, Ashutosh

2017-01-01

The development of transgressive phenotype in the segregating populations has been speculated to contribute to niche divergence of hybrid lineages, which occurs most frequently at larger genetic distances. Wild Lens species are considered to be more resistant against major biotic and abiotic stresses than that of the cultivated species. In the present study, we assessed the comparative agronomic performance of lentil (Lens culinaris subsp. culinaris) inter-sub-specific (L. culinaris subsp. orientalis) and interspecific (L. ervoides) derivatives, also discussed its probable basis of occurrence. The F3, F4, and F5 inter sub-specific and interspecific populations of ILL8006 × ILWL62 and ILL10829 × ILWL30, respectively revealed a substantial range of variation for majority of agro-morphological traits as reflected by the range, mean and coefficient of variation. A high level of fruitful heterosis was also observed in F3 and F4 progeny for important traits of interest. Phenotypic coefficient of variation (PCV) was higher in magnitude than genotypic coefficient of variation (GCV) in all generations for several quantitative characters. The results showed high heritability estimates for majority of traits in conjunction with low to high genetic advance in F3 and F4 generations. Further, F5 progeny of ILL10829 × ILWL30, manifested resistant disease reaction for fifteen recombinant inbred lines (RILs) against (Fusarium oxysporum f. sp. lentis (Vasd. Srin.) Gord.). The multilocation agronomic evaluation of both crosses showed better results for earliness, desirable seed yield and Fusarium wilt resistance under two agro-ecological regions of north-western India. These better performing recombinants of ILL8006 × ILWL62 and ILL10829 × ILWL30 can be advanced for further genetic improvement and developing high yielding disease resistant cultivars of lentil. PMID:28751897

Notes on a New Productive Strain of King Oyster Mushroom, Pleurotus eryngii (Higher Basidiomycetes), a Prized Italian Culinary-Medicinal Mushroom.

PubMed

Venturella, Giuseppe; Palazzolo, Eristanna; Saiano, Filippo; Gargano, Maria Letizia

2015-01-01

In this paper, the authors provide data on a culinary-medicinal, host-specific variety of P. eryngii species-complex that is known in Italy as "cardoncello". A species description, the techniques of isolation of a new strain (C-142-c), and the preparation of the substratum are illustrated. Data on the productivity of substratum inoculated with C-142-c strain and the nutritional value of cultivated "cardoncello" mushrooms are also provided.

A Quantitative Analysis of an Arts Program

ERIC Educational Resources Information Center

Gallagher, Faustina

2013-01-01

This study assessed the relationship of an Arts Summer Learning Program (Arts Program) to student academic performance and college readiness. A North Texas school district collaborated with a research-based Arts Program in 2010, and a new approach was implemented in the summer school program for low-performing students who had failed courses in…

Communication Arts Curriculum: A Model Program. Revised.

ERIC Educational Resources Information Center

Tamaqua Area School District, PA.

This publication describes, in three sections, a high school Communication Arts Curriculum (CAC) program designed to further students' communication skills as they participate in student-centered learning activities in the fine arts, the practical arts, and the performing arts. "Program Operation" includes a course outline and inventories for…

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

PubMed

Vallverdú-Queralt, Anna; Regueiro, Jorge; Martínez-Huélamo, Miriam; Rinaldi Alvarenga, José Fernando; Leal, Leonel Neto; Lamuela-Raventos, Rosa M

2014-07-01

Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. Copyright © 2014 Elsevier Ltd. All rights reserved.

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

PubMed Central

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-01-01

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms. PMID:28239112

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.

PubMed

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-06-17

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters ( a *, h *), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

Antibacterial activity of Phyllantus emblica, Coriandrum sativum, Culinaris medic, Lawsonia alba and Cucumis sativus.

PubMed

Khan, Dawood Ali; Hassan, Fouzia; Ullah, Hanif; Karim, Sabiha; Baseer, Abdul; Abid, Mobasher Ali; Ubaidi, Muhammad; Khan, Shujaat Ali; Murtaza, Ghulam

2013-01-01

Present study deals with the demonstration of the antibacterial activity of very common medicinal plants of Pakistani origin i.e., Phyllantus emblica, Coriandrum sativum, Culinaris medic, Lawsonia alba and Cucumis sativus. The extracts were prepared in crude form by the use of hydro-alcoholic solution and were screened for antibacterial activity against various bacterial species by disk diffusion method. Assay was performed using clinical isolates of B. cereus, S. aureus, P. aeruginosa and E. coli. Crude extract of Phyllantus emblica fruit exhibited strong activity against standard cultures of all studied bacteria. Lawsonia alba showed good activity against standard cultures of all the used microorganisms. Coriandrum sativum was effective only against Bacillus cereus, while Cucumis sativus and Culinaris medic showed poor activity against Pseudomonas aeruginosa only. Hence, Phyllantus emblica exhibited strong antibacterial activity against a wide range of bacteria it means that Phyllantus emblica extract contains some compounds which have broad spectrum of bactericidal activity.

Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters

PubMed Central

Bassey, Francisca I; Oguntunde, Fehintola C; Iwegbue, Chukwujindu M A; Osabor, Vincent N; Edem, Christopher A

2014-01-01

The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals (Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg) in commonly consumed fish species from the Nigerian coastal waters were investigated. The selected fish species were Polydactylus quadratifilis, Chrysicthys nigrodigitatus and Cynoglossus senegalensis. The culinary practices lead to increased protein, fat, and ash contents and decreased moisture contents of these fish species. The culinary practices resulted significant increase in the concentrations of most of the studied metals and decrease in the concentrations of Fe, Cr, and Pb in some fish types. The concentrations and estimated dietary intakes of Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg from consumption of the processed fish were within their statutory safe limits. The individual metal target hazard quotient (THQ) values and the total THQs were less than 1 which indicates that no health risks would arise from the long-term consumption of these fish species. PMID:24936297

77 FR 58141 - Public Buildings Service; Information Collection; Art-in-Architecture Program National Artist...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-19

... Buildings Service; Information Collection; Art-in- Architecture Program National Artist Registry (GSA Form... regarding Art-in Architecture Program National Artist Registry (GSA Form 7437). The Art-in-Architecture...-Architecture & Fine Arts Division (PCAC), 1800 F Street NW., Room 3305, Washington, DC 20405, at telephone(202...

Promoting School Art: A Practical Approach.

ERIC Educational Resources Information Center

Dunn, Phillip C.; And Others

This publication provides art educators with a plan for becoming effective advocates for school art programming and management. Chapter 1 is designed to stimulate change in programs that train art educators, to offer practical guidelines and techniques for obtaining operational support for school art programs, and to describe various marketing…

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

PubMed

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease.

PubMed

Martínez-Pineda, Montserrat; Yagüe-Ruiz, Cristina; Caverni-Muñoz, Alberto; Vercet-Tormo, Antonio

2016-01-01

In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables, as well as to apply laborious culinary techniques to maximize the reduction of potassium. The aim of this work is to analyze potassium content from several vegetable, fresh products, frozen and preserved, as well as check and compare the effectiveness in potassium reduction of different culinary processes, some of them recommended in dietary guidelines such as soaking or double cooking. Sample potassium content was analyzed by triplicate using flamephotometry. The results showed significant reductions in potassium content in all culinary processes studied. The degree of loss varied depending on the type of vegetable and processing applied. Frozen products achieved greater reductions than the fresh ones, obtaining in some cases losses greater than 90%. In addition, it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet. The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients. They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety. Copyright © 2016 Sociedad Española de Nefrología. Published by Elsevier España, S.L.U. All rights reserved.

Assessment of endocrine disruption potential of essential oils of culinary herbs and spices involving glucocorticoid, androgen and vitamin D receptors.

PubMed

Bartoňková, Iveta; Dvořák, Zdeněk

2018-04-25

Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR). Using reporter gene assays in stably transfected cell lines, weak anti-androgen and anti-glucocorticoid activity was observed for EO of vanilla and nutmeg, respectively. Moderate augmentation of calcitriol-dependent VDR activity was caused by EOs of ginger, thyme, coriander and lemongrass. Mixed anti-glucocorticoid and VDR-stimulatory activities were displayed by EOs of turmeric, oregano, dill, caraway, verveine and spearmint. The remaining 19 EOs were inactive against all receptors under investigation. Analyses of GR, AR and VDR target genes by means of RT-PCR confirmed the VDR-stimulatory effects, but could not confirm the anti-glucocorticoid and anti-androgen effects of EOs. In conclusion, although we observed minor effects of several EOs on transcriptional activities of GR, AR and VDR, the toxicological significance of these effects is very low. Hence, 31 EOs of culinary herbs and spices may be considered safe, in terms of endocrine disruption involving receptors GR, AR and VDR.

Applied Art in Trade and Industrial Education.

ERIC Educational Resources Information Center

King, Annie; Zirkle, Chris

Ohio Hi-Point Joint Vocational School (JVS) has developed a comprehensive art program within the vocational setting. Selected trade and industrial programs at the school, as well as programs in agriculture and home economics, incorporate art instruction. The goals of the applied art program are as follows: to give students the opportunity to…

Water supply and management concepts

USGS Publications Warehouse

Leopold, Luna Bergere

1965-01-01

If I had to cite one fact about water in the United States which would be not only the most important but also the most informative, the one I would choose would k this: Over 50 percent of all the water presently being used in the United States is used by industry, and nearly all of that is used for cooling.The large amount of attention recently being given to water shortage and the expected rapid increase in demand for water is probably to some extent clouded because there are certain simple facts about water availability and water use which, though readily available, are not generally either known or understood.Probably most people react to information in the public press about present and possible future water shortages with the thought that it is going to be more difficult in the future to supply the ordinary household with water for drinking, washing, and tbe culinary arts. As a matter of fact that may be true to some extent, but it is not the salient aspect.

For What Purpose the Arts? An Analysis of the Mission Statements of Urban Arts High Schools in Canada and the United States

ERIC Educational Resources Information Center

Gaztambide-Fernández, Rubén; Nicholls, Rachael; Arráiz-Matute, Alexandra

2016-01-01

While general arts programs have declined in many schools across the United States and Canada, the number of specialized art programs in public secondary schools has swelled since the 1980s. While this increase is often celebrated by arts educators, questions about the justification of specialized arts programs are rarely raised, and their value…

ART TEACHING GUIDE--HAWAII, KINDERGARTEN THROUGH GRADE 12.

ERIC Educational Resources Information Center

VAN PIERA, LURENE H.; AND OTHERS

ART IS AN IMPORTANT PART OF A BALANCED PROGRAM FOR THE TOTAL CULTURAL DEVELOPMENT OF EVERY STUDENT. THIS MANUAL SUGGESTS RESOURCES FOR DEVELOPING AN EFFECTIVE ART PROGRAM. AN ART PROGRAM SHOULD BE BASED ON THE NEEDS, INTERESTS, AND EXPERIENCES OF THE PUPIL, THEREFORE, THIS GUIDE IS ORGANIZED BY ART AREAS RATHER THAN BY GRADE LEVEL. THIS MANUAL CAN…

Visual and Performing Arts: Restoring the Balance.

ERIC Educational Resources Information Center

Farr, Sam

This Speaker's Task Force on Arts Education report indicates that arts programs in California schools are on the decline. A drop in student enrollment in the arts and school expenditures for the arts is exacerbated by budget crises that result in cuts to existing art programs. Although a general lack of comprehensive and integrated arts education…

Art Programming for Older Adults: What's Out There?

ERIC Educational Resources Information Center

Barret, Diane B.

1993-01-01

Reviews professional literature on developments in art education for older adults since 1980. Describes programs at the national, state, and local levels that emphasize either the crafts or fine arts approach to art education. Recommends programs that promote creative thinking and self-expression. (CFR)

Industrial Arts Program Goals and Competencies.

ERIC Educational Resources Information Center

1974

The first section of the manual on secondary level industrial arts goal and competencies concerns the ALIVE (Allied Learning Vocational Exploration) Program, a student-managed, individualized learning program involving art, home economics, and industrial arts in a team instruction approach. It provides goals, competencies, and performance…

Developing an Exemplary Fine Arts Program: A Multiple Case-Study of Three Private Institutions of Higher Education

ERIC Educational Resources Information Center

Filippelli, James Anthony

2014-01-01

This study intended to identify commonalities of fine arts programs at selected private liberal arts colleges and universities in order to ultimately develop an exemplary fine arts program in a similar setting. This study searched for answers to three research questions within the context of art, music, dance, and theatre. The first research…

Art Partners: Art and the Artist/the Person and the Medium [and] Art Partners: Curriculum Guide.

ERIC Educational Resources Information Center

Cranford Board of Education, NJ.

The program description and curriculum for Art Partners, a Cranford, New Jersey, after-school program to meet the needs of artistically talented children in grades 3-6, are provided. The program description includes information on: a suggested sequence of activities for 38 sessions, program organization, the artist-in-residence component, area art…

Career Guidance Continuum.

ERIC Educational Resources Information Center

Varmecky, John A.

1989-01-01

Describes the art career guidance programs at Johnstown High School (Pennsylvania). Programs include high school art students' visits to elementary and junior high schools, an "Artist at Work" exhibit at a shopping mall, and an art career guide for high school students. The programs have increased interest in art careers from grade…

Ergonomics study on the handle length and lift angle for the culinary spatula.

PubMed

Wu, Swei-Pi; Hsieh, Chang-Sheng

2002-09-01

The culinary spatula (turning shovel) is one of the most common cooking tools used in the kitchen in Asia. However, the culinary spatula has seldom been ergonomically investigated. When a person uses a spatula to cook food, the operations involve repetitive bent-wrist motions, such as dorsiflexion, palmary flexion, and radial and ulnar deviations. These movements may cause cumulative trauma disorders in the upper extremities, and in particular carpal tunnel syndrome. A poorly designed culinary spatula will be ergonomically inefficient and cause injury to the hand and wrist. The purpose of this study was to investigate the effects of spatula handle length and lift angle on food-frying, food-turning, and food-shoveling performance. Eight female subjects were tested using 16 different culinary spatulas, with four different handle lengths (20, 25, 30 and 35 cm) and four different lift angles (15 degrees, 25 degrees, 35 degrees and 45 ). The criterion measures included cooking performance, and rating of perceived exertion. The subjects ranked their preference after all of the tasks in the tests were completed. The results showed that: (1) The handle length had a significant influence on the cooking performance, and rating of perceived exertion. The optimal handle lengths for frying food, turning food, and shoveling food were 20, 25 and 25 cm, respectively. (2) The lift angle significantly affected the cooking performance, and rating of perceived exertion. The optimal lift angles for frying food, turning food, and shoveling food were 15 degrees, 15 degrees and 25 degrees, respectively. (3) Both the handle length and lift angle had significant effects on subjective preference. For the handle length, the 20 cm length was the best. For the lift angle, the 25 angle was the best. (4) In general, a spatula with a 20 cm handle length and 25 degrees lift angle was the best. A spatula with a 25 cm handle length and 15 lift angle was the second most preferred. (5) However, to prevent subjects from touching the edge of a hot pan, a spatula with a 25 cm handle length and 25 lift angle is suggested.

Negative biomarker-based male fertility evaluation: sperm phenotypes associated with molecular-level anomalies

PubMed Central

Sutovsky, Peter; Aarabi, Mahmoud; Miranda-Vizuete, Antonio; Oko, Richard

2015-01-01

Biomarker-based sperm analysis elevates the treatment of human infertility and ameliorates reproductive performance in livestock. The negative biomarker-based approach focuses on proteins and ligands unique to defective spermatozoa, regardless of their morphological phenotype, lending itself to analysis by flow cytometry (FC). A prime example is the spermatid specific thioredoxin SPTRX3/TXNDC8, retained in the nuclear vacuoles and superfluous cytoplasm of defective human spermatozoa. Infertile couples with high semen SPTRX3 are less likely to conceive by assisted reproductive therapies (ART) and more prone to recurrent miscarriage while low SPTRX3 has been associated with multiple ART births. Ubiquitin, a small, proteolysis-promoting covalent posttranslational protein modifier is found on the surface of defective posttesticular spermatozoa and in the damaged protein aggregates, the aggresomes of spermiogenic origin. Semen ubiquitin content correlates negatively with fertility and conventional semen parameters, and with sperm binding of lectins LCA (Lens culinaris agglutinin; reveals altered sperm surface) and PNA (Arachis hypogaea/peanut agglutinin; reveals acrosomal malformation or damage). The Postacrosomal Sheath WWI Domain Binding Protein (PAWP), implicated in oocyte activation during fertilization, is ectopic or absent from defective human and animal spermatozoa. Consequently, FC-parameters of PAWP correlate with ART outcomes in infertile couples and with fertility in bulls. Assays based on the above biomarkers have been combined into multiplex FC semen screening protocols, and the surface expression of lectins and ubiquitin has been utilized to develop nanoparticle-based bull semen purification method validated by field artificial insemination trials. These advances go hand-in-hand with the innovation of FC-technology and genomics/proteomics-based biomarker discovery. PMID:25999356

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience.

PubMed

Byrnes, Nadia; Loss, Christopher R; Hayes, John E

2015-12-01

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience

PubMed Central

Byrnes, Nadia; Loss, Christopher R.; Hayes, John E.

2015-01-01

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task. PMID:26516297

Case Studies of Liberal Arts Computer Science Programs

ERIC Educational Resources Information Center

Baldwin, D.; Brady, A.; Danyluk, A.; Adams, J.; Lawrence, A.

2010-01-01

Many undergraduate liberal arts institutions offer computer science majors. This article illustrates how quality computer science programs can be realized in a wide variety of liberal arts settings by describing and contrasting the actual programs at five liberal arts colleges: Williams College, Kalamazoo College, the State University of New York…

Immersion francaise precoce: Arts plastiques 1-7 (Early French Immersion: Plastic Arts for Grades 1-7).

ERIC Educational Resources Information Center

Burt, Andy; And Others

This curriculum guide in art education is intended for use in grades 1-7 in the early French immersion program. An introductory chapter describes the educational objectives of the art program, the role of art education in child development, general and terminal objectives, methodology, the steps in graphic evolution, and an outline of the program.…

Association mapping unveils favorable alleles for grain iron and zinc concentrations in lentil (Lens culinaris subsp. culinaris)

PubMed Central

Singh, Akanksha; Sharma, Vinay; Dikshit, Harsh Kumar; Aski, Muraleedhar; Kumar, Harish; Thirunavukkarasu, Nepolean; Patil, Basavanagouda S.; Kumar, Shiv; Sarker, Ashutosh

2017-01-01

Lentil is a major cool-season grain legume grown in South Asia, West Asia, and North Africa. Populations in developing countries of these regions have micronutrient deficiencies; therefore, breeding programs should focus more on improving the micronutrient content of food. In the present study, a set of 96 diverse germplasm lines were evaluated at three different locations in India to examine the variation in iron (Fe) and zinc (Zn) concentration and identify simple sequence repeat (SSR) markers that associate with the genetic variation. The genetic variation among genotypes of the association mapping (AM) panel was characterized using a genetic distance-based and a general model-based clustering method. The model-based analysis identified six subpopulations, which satisfactorily explained the genetic structure of the AM panel. AM analysis identified three SSRs (PBALC 13, PBALC 206, and GLLC 563) associated with grain Fe concentration explaining 9% to 11% of phenotypic variation and four SSRs (PBALC 353, SSR 317–1, PLC 62, and PBALC 217) were associated with grain Zn concentration explaining 14%, to 21% of phenotypic variation. These identified SSRs exhibited consistent performance across locations. These candidate SSRs can be used in marker-assisted genetic improvement for developing Fe and Zn fortified lentil varieties. Favorable alleles and promising genotypes identified in this study can be utilized for lentil biofortification. PMID:29161321

Isolation and characterization of cellulose nanofibers from culinary banana peel using high-intensity ultrasonication combined with chemical treatment.

PubMed

Khawas, Prerna; Deka, Sankar C

2016-02-10

In the present study, culinary banana peel was explored as a source of raw material for production of cellulose nanofibers (CNFs). For isolation of CNFs, first the peel flour was subjected to different chemical treatments to eliminate non-cellulosic compounds. The obtained chemically treated cellulose fibers were then mechanically tailored and separated into nanofibers using high-intensity ultrasonication at different output power ranging from 0 to 1000 W. The presences of nanofibers in all samples were confirmed by TEM. Increasing output power of ultrasonication reduced size of CNFs and generated more thinner and needle-like structure. SEM, FT-IR and XRD results indicated chemical treatment employed was effective in removing compounds other than cellulose fibers. Thermal analyses evinced the developed CNFs enhanced thermal properties which serve the purpose as an effective reinforcing material to be used as bionanocomposites. Hence, the production of CNFs from this underutilized agro-waste has potential application in commercial field that can add high value to culinary banana. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

PubMed Central

Abdullah, Noorlidah; Ismail, Siti Marjiana; Aminudin, Norhaniza; Shuib, Adawiyah Suriza; Lau, Beng Fye

2012-01-01

Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC). Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI). Ganoderma lucidum (30.1%), Schizophyllum commune (27.6%), and Hericium erinaceus (17.7%) showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL). Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents. PMID:21716693

The Art of Learning: A Guide to Outstanding North Carolina Arts in Education Programs.

ERIC Educational Resources Information Center

Herman, Miriam L.

The Arts in Education programs delineated in this guide complement the rigorous arts curriculum taught by arts specialists in North Carolina schools and enable students to experience the joy of the creative process while reinforcing learning in other curricula: language arts, mathematics, social studies, science, and physical education. Programs…

Demystifying Experiential Learning in the Performing Arts

ERIC Educational Resources Information Center

Kindelan, Nancy

2010-01-01

The pedagogy of performing arts courses in theatre, film, music, and dance programs found in most liberal arts curricula is clearly experiential insofar as the making of art involves active engagement in classroom activities or events that are staged or filmed. But because many educators outside the arts perceive performing arts programs as solely…

A pilot educational intervention for headache and concussion: The headache and arts program.

PubMed

Minen, Mia T; Boubour, Alexandra

2018-05-15

Using a science, technology, engineering, arts, and mathematics (STEAM) curriculum, we developed, piloted, and tested the Headache and Arts Program. This program seeks to increase knowledge and awareness of migraine and concussion among high school students through a visual arts-based curriculum. We developed a 2-week Headache and Arts Program with lesson plans and art assignments for high school visual arts classes and an age-appropriate assessment to assess students' knowledge of migraine and concussion. We assessed students' knowledge through (1) the creation of artwork that depicted the experience of a migraine or concussion, (2) the conception and implementation of methods to transfer knowledge gained through the program, and (3) preassessment and postassessment results. The assessment was distributed to all students prior to the Headache and Arts Program. In a smaller sample, we distributed the assessment 3 months after the program to assess longitudinal effects. Descriptive analyses and p values were calculated using SPSS V.24 and Microsoft Excel. Forty-eight students participated in the research program. Students created artwork that integrated STEAM knowledge learned through the program and applied creative methods to teach others about migraine and concussion. At baseline, students' total scores averaged 67.6% correct. Total scores for the longitudinal preassessment, immediate postassessment, and delayed 3-month postassessment averaged 69.4%, 72.8%, and 80.0% correct, respectively. The use of a visual arts-based curriculum may be effective for migraine and concussion education among high school students. © 2018 American Academy of Neurology.

75 FR 2144 - Public Buildings Service; Submission for OMB Review; Art-in-Architecture Program National Artist...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-01-14

... art from living American artists. One-half of one percent of the estimated construction cost of new or... for OMB Review; Art-in- Architecture Program National Artist Registry AGENCY: Public Buildings Service... extension of a previously approved information collection requirement regarding Art-in Architecture Program...

Readings: Developing Arts Programs for Handicapped Students.

ERIC Educational Resources Information Center

Kearns, Lola H., Ed.; And Others

The 23 papers were written by staff and consultants of the Arts in Special Education Project of Pennsylvania, a program to provide assistance to educators in the development of appropriate quality arts programing for handicapped students. After two overview papers, the papers are grouped by category--art, dance, drama, and music. Papers have the…

Healing by Creating: Patient Evaluations of Art-Making Program

ERIC Educational Resources Information Center

Heiney, Sue P.; Darr-Hope, Heidi; Meriwether, Marian P.; Adams, Swann Arp

2017-01-01

The benefits of using art in health care, especially with cancer patients, have been described anecdotally. However, few manuscripts include a conceptual framework to describe the evaluation of patient programs. This paper describes patients' evaluation of a healing arts program developed within a hospital for cancer patients that used art-making,…

Art as a Vehicle for Nuclear Astrophysics

NASA Astrophysics Data System (ADS)

Kilburn, Micha

2013-04-01

One aim of the The Joint Institute for Nuclear Astrophysics (JINA) is to teach K-12 students concepts and ideas related to nuclear astrophysics. For students who have not yet seen the periodic table, this can be daunting, and we often begin with astronomy concepts. The field of astronomy naturally lends itself to an art connection through its beautiful images. Our Art 2 Science programming adopts a hands-on approach by teaching astronomy through student created art projects. This approach engages the students, through tactile means, visually and spatially. For younger students, we also include physics based craft projects that facilitate the assimilation of problem solving skills. The arts can be useful for aural and kinetic learners as well. Our program also includes singing and dancing to songs with lyrics that teach physics and astronomy concepts. The Art 2 Science programming has been successfully used in after-school programs at schools, community centers, and art studios. We have even expanded the program into a popular week long summer camp. I will discuss our methods, projects, specific goals, and survey results for JINA's Art 2 Science programs.

The Liberal Arts and the Martial Arts.

ERIC Educational Resources Information Center

Levine, Donald N.

1984-01-01

Liberal arts and the martial arts are compared from the perspective that courses of training in the martial arts often constitute exemplary educational programs and are worth examining closely. Program characteristics, individual characteristics fostered by them, the relationship between liberal and utilitarian learning, and the moral…

The non-equilibrium nature of culinary evolution

NASA Astrophysics Data System (ADS)

Kinouchi, Osame; Diez-Garcia, Rosa W.; Holanda, Adriano J.; Zambianchi, Pedro; Roque, Antonio C.

2008-07-01

Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.

One thousand words: evaluating an interdisciplinary art education program.

PubMed

Klugman, Craig M; Beckmann-Mendez, Diana

2015-04-01

Art Rounds, an innovative interdisciplinary program, began as a pilot project to determine if use of fine arts instructional strategies would be of benefit in health professional education. Specifically, students were exposed to fine art and taught to use visual thinking strategies (VTS). The initial evaluation of the pilot program revealed improved physical observation skills, increased tolerance for ambiguity, and increased interest in communication skills. More recently, the Art Rounds program has been expanded to an interdisciplinary elective course open to both nursing student and medical students at all levels. An evaluation of Art Rounds as a semester- long course was conducted by course faculty and compared to the original pilot program for differences and similarities. Outcomes have demonstrated that the use of visual arts and humanities continues to be highly effective in improving students' physical observation skills and a powerful tool for teaching nursing students how to be skilled clinicians. Copyright 2015, SLACK Incorporated.

Detection and management of drug-resistant tuberculosis in HIV-infected patients from lower income countries

PubMed Central

Ballif, Marie; Nhandu, Venerandah; Wood, Robin; Dusingize, Jean Claude; Carter, E. Jane; Cortes, Claudia P.; McGowan, Catherine C.; Diero, Lameck; Graber, Claire; Renner, Lorna; Hawerlander, Denise; Kiertiburanakul, Sasisopin; Du, Quy Tuan; Sterling, Timothy R.; Egger, Matthias; Fenner, Lukas

2015-01-01

Setting Drug resistance threatens tuberculosis (TB) control, particularly among HIV-infected persons. Objective We surveyed antiretroviral therapy (ART) programs from lower-income countries on prevention and management of drug-resistant TB. Design We used online questionnaires to collect program-level data in 47 ART programs in Southern Africa (14), East Africa (8), West Africa (7), Central Africa (5), Latin America (7) and Asia-Pacific (6 programs) in 2012. Patient-level data were collected on 1,002 adult TB patients seen at 40 of the participating ART programs. Results Phenotypic drug susceptibility testing was available at 36 (77%) ART programs, but only used for 22% of all TB patients. Molecular drug resistance testing was available at 33 (70%) programs and used for 23% of all TB patients. Twenty ART programs (43%) provided directly observed therapy (DOT) during the whole treatment, 16 (34%) during intensive phase only and 11 (23%) did not follow DOT. Fourteen (30%) ART programs reported no access to second-line TB regimens; 18 (38%) reported TB drug shortages. Conclusions Capacity to diagnose and treat drug-resistant TB was limited across ART programs in lower income countries. DOT was not always implemented and drug supply was regularly interrupted, which may contribute to the global emergence of drug resistance. PMID:25299866

The Art Studio: A Studio-Based Art Therapy Program.

ERIC Educational Resources Information Center

McGraw, Mary K.

1995-01-01

Describes the history and development of the Art Studio, a studio-based art therapy program in Cleveland, Ohio, and discusses specific patient needs that are uniquely addressed by the Art Studio model. The Art Studio was developed for use by medically ill and physically disabled persons, and is the result of a unique cooperative relationship…

45 CFR 1152.3 - What programs and activities of the Endowment are subject to these regulations?

Code of Federal Regulations, 2011 CFR

2011-10-01

... (Continued) NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS INTERGOVERNMENTAL REVIEW OF NATIONAL ENDOWMENT FOR THE ARTS PROGRAMS AND ACTIVITIES § 1152.3 What programs and...

45 CFR 1152.3 - What programs and activities of the Endowment are subject to these regulations?

Code of Federal Regulations, 2010 CFR

2010-10-01

... (Continued) NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS INTERGOVERNMENTAL REVIEW OF NATIONAL ENDOWMENT FOR THE ARTS PROGRAMS AND ACTIVITIES § 1152.3 What programs and...

A consensus linkage map of lentil based on DArT markers from three RIL mapping populations.

PubMed

Ates, Duygu; Aldemir, Secil; Alsaleh, Ahmad; Erdogmus, Semih; Nemli, Seda; Kahriman, Abdullah; Ozkan, Hakan; Vandenberg, Albert; Tanyolac, Bahattin

2018-01-01

Lentil (Lens culinaris ssp. culinaris Medikus) is a diploid (2n = 2x = 14), self-pollinating grain legume with a haploid genome size of about 4 Gbp and is grown throughout the world with current annual production of 4.9 million tonnes. A consensus map of lentil (Lens culinaris ssp. culinaris Medikus) was constructed using three different lentils recombinant inbred line (RIL) populations, including "CDC Redberry" x "ILL7502" (LR8), "ILL8006" x "CDC Milestone" (LR11) and "PI320937" x "Eston" (LR39). The lentil consensus map was composed of 9,793 DArT markers, covered a total of 977.47 cM with an average distance of 0.10 cM between adjacent markers and constructed 7 linkage groups representing 7 chromosomes of the lentil genome. The consensus map had no gap larger than 12.67 cM and only 5 gaps were found to be between 12.67 cM and 6.0 cM (on LG3 and LG4). The localization of the SNP markers on the lentil consensus map were in general consistent with their localization on the three individual genetic linkage maps and the lentil consensus map has longer map length, higher marker density and shorter average distance between the adjacent markers compared to the component linkage maps. This high-density consensus map could provide insight into the lentil genome. The consensus map could also help to construct a physical map using a Bacterial Artificial Chromosome library and map based cloning studies. Sequence information of DArT may help localization of orientation scaffolds from Next Generation Sequencing data.

A consensus linkage map of lentil based on DArT markers from three RIL mapping populations

PubMed Central

Ates, Duygu; Aldemir, Secil; Alsaleh, Ahmad; Erdogmus, Semih; Nemli, Seda; Kahriman, Abdullah; Ozkan, Hakan; Vandenberg, Albert

2018-01-01

Background Lentil (Lens culinaris ssp. culinaris Medikus) is a diploid (2n = 2x = 14), self-pollinating grain legume with a haploid genome size of about 4 Gbp and is grown throughout the world with current annual production of 4.9 million tonnes. Materials and methods A consensus map of lentil (Lens culinaris ssp. culinaris Medikus) was constructed using three different lentils recombinant inbred line (RIL) populations, including “CDC Redberry” x “ILL7502” (LR8), “ILL8006” x “CDC Milestone” (LR11) and “PI320937” x “Eston” (LR39). Results The lentil consensus map was composed of 9,793 DArT markers, covered a total of 977.47 cM with an average distance of 0.10 cM between adjacent markers and constructed 7 linkage groups representing 7 chromosomes of the lentil genome. The consensus map had no gap larger than 12.67 cM and only 5 gaps were found to be between 12.67 cM and 6.0 cM (on LG3 and LG4). The localization of the SNP markers on the lentil consensus map were in general consistent with their localization on the three individual genetic linkage maps and the lentil consensus map has longer map length, higher marker density and shorter average distance between the adjacent markers compared to the component linkage maps. Conclusion This high-density consensus map could provide insight into the lentil genome. The consensus map could also help to construct a physical map using a Bacterial Artificial Chromosome library and map based cloning studies. Sequence information of DArT may help localization of orientation scaffolds from Next Generation Sequencing data. PMID:29351563

Children's Art Carnival Creative Reading Program 1986-87. E.C.I.A. Chapter I Final Evaluation Report.

ERIC Educational Resources Information Center

Guerrero, Frank; And Others

The Children's Art Carnival (CAC) Creative Reading Program, a community arts and educational organization, combines instruction in reading with art activities. Operating in sites in Manhattan and Queens, New York, the program served 294 second to sixth grade students during the 1986-1987 school year. Students who scored poorly on the Degrees of…

The Relationship between Participation in High School Arts Education Programs and Students' Self-Efficacy and Sense of Membership

ERIC Educational Resources Information Center

Hinds, Grace Naomi

2017-01-01

The role of arts education has been discussed at length throughout the United States for many years. Arts educational programs have maintained resounding successes in graduation and attendance statistics. However, it is unclear if there is a correlation or causal relationship between arts education programs and students' self-efficacy and sense of…

Advanced rural transportation systems (ARTS) : rural intelligent transportation systems (ITS) : program plan

DOT National Transportation Integrated Search

1996-08-01

This Program Plan for the Advanced Rural Transportation Systems (ARTS) implements the goals and objectives established in the U.S. Department of Transportations (USDOTs) Strategic Plan for the ARTS. This Program Plan proposes five years (FY 97...

Detection and management of drug-resistant tuberculosis in HIV-infected patients in lower-income countries.

PubMed

Ballif, M; Nhandu, V; Wood, R; Dusingize, J C; Carter, E J; Cortes, C P; McGowan, C C; Diero, L; Graber, C; Renner, L; Hawerlander, D; Kiertiburanakul, S; Du, Q T; Sterling, T R; Egger, M; Fenner, L

2014-11-01

Drug resistance threatens tuberculosis (TB) control, particularly among human immunodeficiency virus (HIV) infected persons. To describe practices in the prevention and management of drug-resistant TB under antiretroviral therapy (ART) programs in lower-income countries. We used online questionnaires to collect program-level data on 47 ART programs in Southern Africa (n = 14), East Africa (n = 8), West Africa (n = 7), Central Africa (n = 5), Latin America (n = 7) and the Asia-Pacific (n = 6 programs) in 2012. Patient-level data were collected on 1002 adult TB patients seen at 40 of the participating ART programs. Phenotypic drug susceptibility testing (DST) was available in 36 (77%) ART programs, but was only used for 22% of all TB patients. Molecular DST was available in 33 (70%) programs and was used in 23% of all TB patients. Twenty ART programs (43%) provided directly observed therapy (DOT) during the entire course of treatment, 16 (34%) during the intensive phase only, and 11 (23%) did not follow DOT. Fourteen (30%) ART programs reported no access to second-line anti-tuberculosis regimens; 18 (38%) reported TB drug shortages. Capacity to diagnose and treat drug-resistant TB was limited across ART programs in lower-income countries. DOT was not always implemented and drug supplies were regularly interrupted, which may contribute to the global emergence of drug resistance.

28 CFR 544.35 - Art and hobbycraft.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 28 Judicial Administration 2 2011-07-01 2011-07-01 false Art and hobbycraft. 544.35 Section 544.35... Recreation Programs § 544.35 Art and hobbycraft. (a) An inmate engaged in art or hobbycraft activities may obtain materials through: (1) The institution art program (if one exists); (2) The commissary sales unit...

Arts Impact: Lessons from ArtsBridge

ERIC Educational Resources Information Center

Shimshon-Santo, Amy R.

2010-01-01

Arts Impact summarizes lessons learned at the ArtsBridge Program. It is informed by in-depth participant observation, logic modeling, and quantitative evaluation of program impact on K-12 students in inner city schools and arts students at the University of California Los Angeles over a two year period. The case study frames its analysis through a…

A program to interest medical students in Changhua, Taiwan in the incorporation of visual arts in medicine.

PubMed

Yang, K T; Lin, C C; Chang, L Y

2011-12-01

Visual arts have been used to facilitate the teaching of the United States Accreditation Council for Graduate Medical Education (ACGME) competencies used in some countries. Some medical students may not appreciate the usefulness of incorporating arts in medical education. Therefore, arts programs that can interest medical students are necessary. We initiated and evaluated a visual arts program at the Changhua Christian Hospital in Changhua, Taiwan, with an aim to give the students a short review of visual arts and to interest them in the incorporation of arts in medicine. A total of 110 students in clerkship or internship participated in a visual arts program with emphasis on medicine-related visual arts. Content analysis of the data from the notes made by the instructor from direct observation of students; descriptions during discussions and the written feedback from students at the end of the program was used to evaluate the effect of the program. Anonymous questionnaires were also used for self-assessment of students. Qualitative analysis of the data revealed that the course was interesting to students. Themes emerged including its helpfulness to students in interpreting paintings, enhanced empathy, increased cultural awareness, enhanced observational skills, better team work, listening and communication skills and reduced stress. Ratings on the questionnaire showed similar results. Moreover, students had an increase in their confidence and desire to interpret paintings. The structured visual arts program, with emphasis on medicine-related visual arts and other humanities subjects, was able to attract the attention of medical students. It might be helpful to improve the required skills of ACGME competencies, but further studies are needed to support these conclusions.

Status of and a Proposed Program for Industrial Arts in the Public Secondary Schools of Tennessee with Implications for Teacher Education.

ERIC Educational Resources Information Center

Ephraim, John

Data from the State Department of Education, along with information forms from industrial arts teachers for the 1967-68 school year, were studied: (1) to ascertain the status of industrial arts teachers and programs in the secondary schools of Tennessee, (2) to determine a desirable secondary industrial arts program, and (3) to point out…

Supervision and Administration: Programs, Positions, Perspectives.

ERIC Educational Resources Information Center

Mills, E. Andrew, Ed.

This anthology is a collection of 17 articles by arts supervisors and administrators. The authors discuss both specific and general aspects of art education program supervision. Topics include staff development, evaluation of art learning, integrating community cultural resources, establishing elementary art specialists, coordinating multiple arts…

Food preparation in colonial America. A Bicentennial study.

PubMed

Bennion, M

1976-07-01

Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

Using Art For Health Promotion: Evaluating an In-School Program Through Student Perspectives.

PubMed

McKay, Fiona H; McKenzie, Hayley

2017-09-01

The value of incorporating arts-based approaches into health promotion programs has long been recognized as useful in affecting change. Such approaches have been used in many schools across Australia and have been found to promote general well-being and mental health. Despite these positive findings, few programs have used or evaluated an integrated arts-based approach to achieve health and well-being goals. This article presents the findings of an evaluation of an integrated arts-based program focused on creativity and improving well-being in students. The findings of this evaluation suggest that students who took part in the program were more interested in art and music at the end of the program and had gained an overall increase in awareness and mindfulness and a positivity toward leisure activities. This evaluation provides some evidence to suggest that this type of program is a promising way to promote well-being in schools.

Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite, and mechanism.

PubMed

Phan, Chia-Wei; David, Pamela; Naidu, Murali; Wong, Kah-Hui; Sabaratnam, Vikineswary

2015-01-01

Mushrooms have long been used not only as food but also for the treatment of various ailments. Although at its infancy, accumulated evidence suggested that culinary-medicinal mushrooms may play an important role in the prevention of many age-associated neurological dysfunctions, including Alzheimer's and Parkinson's diseases. Therefore, efforts have been devoted to a search for more mushroom species that may improve memory and cognition functions. Such mushrooms include Hericium erinaceus, Ganoderma lucidum, Sarcodon spp., Antrodia camphorata, Pleurotus giganteus, Lignosus rhinocerotis, Grifola frondosa, and many more. Here, we review over 20 different brain-improving culinary-medicinal mushrooms and at least 80 different bioactive secondary metabolites isolated from them. The mushrooms (either extracts from basidiocarps/mycelia or isolated compounds) reduced beta amyloid-induced neurotoxicity and had anti-acetylcholinesterase, neurite outgrowth stimulation, nerve growth factor (NGF) synthesis, neuroprotective, antioxidant, and anti-(neuro)inflammatory effects. The in vitro and in vivo studies on the molecular mechanisms responsible for the bioactive effects of mushrooms are also discussed. Mushrooms can be considered as useful therapeutic agents in the management and/or treatment of neurodegeneration diseases. However, this review focuses on in vitro evidence and clinical trials with humans are needed.

Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness.

PubMed

Bach, Vibe; Mikkelsen, Laerke; Kidmose, Ulla; Edelenbos, Merete

2015-07-01

Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption. © 2014 Society of Chemical Industry.

School Dropout Prevention: What Arts-Based Community and Out-of-School-Time Programs Can Contribute

ERIC Educational Resources Information Center

Charmaraman, Linda; Hall, Georgia

2011-01-01

Out-of-school-time programs, especially arts-based programs, can be critical players in a community's efforts to prevent school dropout. This research review suggests the following approaches for arts-based programs: (1) recruitment and retention of target populations with multiple risk factors; (2) long-term skill development that engages youth…

Art Enrichment: Evaluating a Collaboration between Head Start and a Graduate Art Therapy Program

ERIC Educational Resources Information Center

Klorer, P. Gussie; Robb, Megan

2012-01-01

Head Start, a U.S. federally funded program, prepares children for school through early childhood intervention in social-emotional and cognitive arenas. This article describes program evaluation survey results from the past 5 years of an 18-year collaboration between a university graduate art therapy program and 8 Head Start centers. Graduate art…

Coming Up Taller. Arts and Humanities Programs for Children and Youth at Risk.

ERIC Educational Resources Information Center

Weitz, Judith Humphreys

This report documents arts and humanities programs in communities across the country that offer opportunities for children and youth to learn new skills, expand their horizons, and develop self-esteem and well-being. The report describes the variety and vitality of arts and programs humanities programs for children and youth and common…

Curriculum Revision in Practice: Designing a Liberal Arts Degree in Dance Professions

ERIC Educational Resources Information Center

Risner, Doug

2013-01-01

Dance programs in higher education offering both professional degrees (BFA) and liberal arts degrees (BA, BS) often focus most of their energy, attention, and resources to ever-increasing BFA programs. At the same time, liberal arts programs in dance often provide the real bread and butter of program headcounts, credit hours generated, and degrees…

77 FR 73657 - Public Buildings Service; Submission for OMB Review; Art-in-Architecture Program National Artist...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-12-11

... Buildings Service; Submission for OMB Review; Art-in- Architecture Program National Artist Registry (GSA... Architecture Program National Artist Registry (GSA Form 7437). A notice was published in the Federal Register at 77 FR 58141, on September 19, 2012. No comments were received. The Art-in-Architecture Program is...

Exploring the Relational Complexities of "Learning ART Together": A Museum Based Art Program for Migrant Women

ERIC Educational Resources Information Center

Sanders-Bustle, Lynn; Meyer, Jaymie; Standafer Busch, Liz

2017-01-01

In this article, researchers discuss how relational theory (Bourriaud, 2002) can be used to understand the experiences of five migrant women participating in a museum art program called "Learning ART Together." We posit that museums and art centers, like many institutions, are constantly working in tension with rigid institutional…

Parents as Partners in Art Education Enrichment

ERIC Educational Resources Information Center

Hansen, Laurie

2008-01-01

The author describes a parent art program, how it works, and ways to implement it. She emphasizes the strengths of parent programs as a way to support and enrich existing arts education, not as a replacement. Hansen describes the art kit--the adult's teaching resource--and the basic four-part process: presentation, demonstration, an art activity,…

Great Ideas!

ERIC Educational Resources Information Center

McMurray, Virginia Lee

This publication documents the successes of a Mississippi Arts Commission program, entitled the "Artist Is In!". The program was created to provide arts experiences in rural and inner-city communities which have historically had little access to the arts. The program produced other benefits: spurred economic development and tourism; improved…

76 FR 27898 - Registration and Recordation Program

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-13

... to reflect a reorganization that has moved the Recordation function from the Visual Arts and... function from the Visual Arts and Recordation Division of the Registration and Recordation Program to the... Visual Arts Division of the Registration and Recordation Program, has been renamed the Recordation...

The effects of arts-in-medicine programming on the medical-surgical work environment

PubMed Central

Sonke, Jill; Pesata, Virginia; Arce, Lauren; Carytsas, Ferol P.; Zemina, Kristen; Jokisch, Christine

2015-01-01

Background: Arts in medicine programs have significant impacts on patients and staff in long-term care environments, but the literature lacks evidence of effectiveness on hospital units with shorter average lengths of stay. Methods: The qualitative study used individual structured interviews to assess the impacts of arts programming on job satisfaction, stress, unit culture, support, quality of care, and patient outcomes on a short-term medical-surgical unit, and used a qualitative cross comparison grounded theory methodology to analyze data. Results: The study confirmed that arts programming can positively affect unit culture, nursing practice, and quality of care on short-stay medical-surgical units. Significant insights related to nursing practice and the art program were found, including that music can cause negative distraction for staff. Conclusions: While positive impacts of arts programming on the medical-surgical environment are clear, potential negative effects also need to be considered in the development of practice protocols for artists. PMID:25544861

Increased prevalence of pregnancy and comparative risk of program attrition among individuals starting HIV treatment in East Africa.

PubMed

Holmes, Charles B; Yiannoutsos, Constantin T; Elul, Batya; Bukusi, Elizabeth; Ssali, John; Kambugu, Andrew; Musick, Beverly S; Cohen, Craig; Williams, Carolyn; Diero, Lameck; Padian, Nancy; Wools-Kaloustian, Kara K

2018-01-01

The World Health Organization now recommends initiating all pregnant women on life-long antiretroviral therapy (ART), yet there is limited information about the characteristics and program outcomes of pregnant women already on ART in Africa. Our hypothesis was that pregnant women comprised an increasing proportion of those starting ART, and that sub-groups of these women were at higher risk for program attrition. We used the International Epidemiology Databases to Evaluate AIDS- East Africa (IeDEA-EA) to conduct a retrospective cohort study including HIV care and treatment programs in Kenya, Uganda, and Tanzania. The cohort consecutively included HIV-infected individuals 13 years or older starting ART 2004-2014. We examined trends over time in the proportion pregnant, their characteristics and program attrition rates compared to others initiating and already receiving ART. 156,474 HIV-infected individuals (67.0% women) started ART. The proportion of individuals starting ART who were pregnant women rose from 5.3% in 2004 to 12.2% in 2014. Mean CD4 cell counts at ART initiation, weighted for annual program size, increased from 2004 to 2014, led by non-pregnant women (annual increase 20 cells/mm3) and men (17 cells/mm3 annually), with lower rates of change in pregnant women (10 cells/mm3 per year) (p<0.0001). There was no significant difference in the cumulative incidence of program attrition at 6 months among pregnant women starting ART and non-pregnant women. However, healthy pregnant women starting ART (WHO stage 1/2) had a higher rate of attrition rate (9.6%), compared with healthy non-pregnant women (6.5%); in contrast among women with WHO stage 3/4 disease, pregnant women had lower attrition (8.4%) than non-pregnant women (14.4%). Among women who initiated ART when healthy and remained in care for six months, subsequent six-month attrition was slightly higher among pregnant women at ART start (3.5%) compared to those who were not pregnant (2.4%), (absolute difference 1.1%, 95% CI 0.7%-1.5%). Pregnant women comprise an increasing proportion of those initiating ART in Africa, and pregnant women starting ART while healthy are at higher risk for program attrition than non-pregnant women. As ART programs further expand access to healthier pregnant women, further studies are needed to better understand the drivers of loss among this high risk group of women to optimize retention.

Women creating public art and community, 2000-2014.

PubMed

Mulvey, Anne; Egan, Irene M

2015-03-01

This narrative describes a series of 15 short-term public art projects that were part of a program for women and girls in Lowell, Massachusetts, a mid-size city in the United States. The projects were designed to give public space to women's stories and perspectives by exhibiting their creative art in response to suggested themes. A few thousand women and girls representing diverse age and cultural groups created art based on their lived experiences. The organizers of the program met people in comfortable settings, tailored their art-making approaches to particular groups, and used inclusive processes in developing and executing the program. Program successes and challenges were related to the organizational structure of the art projects, the annual themes and art media, the extent of outreach and support, the process of creation, and the impact of art exhibits. Using community psychology and feminist frameworks, authors reflect on the projects and their relevance across contexts, highlight key organizing strategies, and identify ways the project represents community psychology in action.

Sustaining Arts Programs in Public Education

ERIC Educational Resources Information Center

Dunstan, David

2016-01-01

The purpose of this qualitative research case study was to investigate leadership and funding decisions that determine key factors responsible for sustaining arts programs in public schools. While the educational climate, financial constraints, and standardized testing continue to impact arts programs in public education, Eastland High School, the…

45 CFR 1153.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2011 CFR

2011-10-01

... FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE NATIONAL ENDOWMENT FOR THE ARTS...), alternative methods of achieving program accessibility include— (i) Using audio-visual materials and devices...

45 CFR 1153.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2012 CFR

2012-10-01

... FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE NATIONAL ENDOWMENT FOR THE ARTS...), alternative methods of achieving program accessibility include— (i) Using audio-visual materials and devices...

45 CFR 1153.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2013 CFR

2013-10-01

... FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE NATIONAL ENDOWMENT FOR THE ARTS...), alternative methods of achieving program accessibility include— (i) Using audio-visual materials and devices...

45 CFR 1153.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2014 CFR

2014-10-01

... FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE NATIONAL ENDOWMENT FOR THE ARTS...), alternative methods of achieving program accessibility include— (i) Using audio-visual materials and devices...

45 CFR 1153.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2010 CFR

2010-10-01

... FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE NATIONAL ENDOWMENT FOR THE ARTS...), alternative methods of achieving program accessibility include— (i) Using audio-visual materials and devices...

Developing Financial Resources for School Arts Programs.

ERIC Educational Resources Information Center

Green, Alan C.; Ambler, Nancy Morison

This document provides a sampling of financial resources for fine arts programs in the schools and lists methods for submitting proposals and dealing with sponsors of funds. Financial sources for arts programs include school districts, organizations and institutions, special events, direct mail, individuals, associations and clubs, businesses and…

Alcohol Awareness through the Arts: The Power of Dance in a College Alcohol Education Program

ERIC Educational Resources Information Center

Carr, Pattie L.; McClellan, George S.

2008-01-01

This article describes a new alcohol education program at Dickinson State University. The centerpiece of the program is the Alcohol Awareness Through the Arts Program. It involves dozens of students and faculty and regularly draws 400 to 450 audience members. Funded by grants from the National Endowment for the Arts, The Otto Bremer Foundation,…

Art in the Moment: Evaluating a Therapeutic Wellness Program for People with Dementia and Their Care Partners

ERIC Educational Resources Information Center

Livingston, Lucas; Fiterman Persin, Gerri; Del Signore, Deborah

2016-01-01

This article focuses on the implementation and evaluation of "Art in the Moment," a collaborative program between the Art Institute of Chicago and CJE SeniorLife, a non-profit eldercare organization and service provider for the Chicago area. We joined together to develop and offer "Art in the Moment" as an arts-based…

AP Studio Art as an Enabling Constraint for Secondary Art Education

ERIC Educational Resources Information Center

Graham, Mark A.

2009-01-01

Advanced Placement (AP) Studio Art is an influential force in secondary art education as is evident in the 31,800 portfolios submitted for review in 2008. From the perspectives of a high school educator and AP Reader, this author has observed how the constraints of the AP program can be used to generate support for high school art programs and…

A Survey of Arts Organizations. Literacy in the Arts, An Imperative for New Jersey Schools.

ERIC Educational Resources Information Center

Garcia, Eduardo

This document presents the results of a survey of all ongoing arts programs within the New Jersey educational system and other available resource programs. The survey was distributed to arts organizations throughout New Jersey. The survey was designed to measure the content and scope of arts education services provided by non-profit arts…

Communication through the Arts. The Arts and Learning: Interdisciplinary Resources for Education Resource Guide 4.

ERIC Educational Resources Information Center

Adelson, Esther; And Others

One of eight guides in the Arts and Learning series, this guide, which was originally developed through the arts in education program of the Syracuse (New York) City School District, is designed to integrate the arts into a portion of the social studies program, focusing on learning activities for verbal and nonverbal communication. The…

Marker allergens of weed pollen - basic considerations and diagnostic benefits in the clinical routine: Part 16 of the Series Molecular Allergology.

PubMed

Stemeseder, Teresa; Hemmer, Wolfgang; Hawranek, Thomas; Gadermaier, Gabriele

The term weed is referring to plants used as culinary herbs and medicinal plants as well as ecologically adaptive and invasive segetal plants. In Europe, pollen of ragweed, mugwort, English plantain and pellitory are the main elicitors of weed pollen allergies. Presently, 35 weed pollen allergens have been identified. The most relevant belong to the protein families of pectate lyases, defensin-like proteins, non-specific lipid transfer proteins, and Ole e 1-like proteins. The sensitization frequency depends on geographic regions and might affect more than 50 % of pollen allergic patients in distinct regions. Due to overlapping flowering seasons, similar habitats, polysensitizations and cross-reactive (pan)-allergens, it is difficult to diagnose genuine weed pollen sensitization using pollen extracts. Marker allergens for component-resolved diagnostics are available for the important weed pollen. These are Amb a 1 (ragweed), Art v 1 (mugwort), Pla l 1 (English plantain) and Par j 2 (pellitory). Molecule-based approaches can be used to identify the primary sensitizer and thus enable selection of the appropriate weed pollen extracts for allergen immunotherapy.

Oleoresin Capsicum toxicology evaluation and hazard review

DOE Office of Scientific and Technical Information (OSTI.GOV)

Archuleta, M.M.

Oleoresin Capsicum (OC) is an extract of the pepper plant used for centuries as a culinary spice (hot peppers). This material has been identified as a safe and effective Less-Than- Lethal weapon for use by Law enforcement and security professionals against assault. The National Institute of Justice (NIJ) is currently also evaluating its use in conjunction with other Less-Than-Lethal agents such as aqueous foam for use in corrections applications. Therefore, a comprehensive toxicological review of the literature was performed for the National Institute of Justice Less-Than-Lethal Force program to review and update the information available on the toxicity and adversemore » health effects associated with OC exposure. The results of this evaluation indicate that exposure to OC can result in dermatitis, as well as adverse nasal, pulmonary, and gastrointestinal effects in humans. The primary effects of OC exposure include pain and irritation of the mucous membranes of the eyes, nose, and lining of the mouth. Blistering and rash have been shown to occur after chronic or prolonged dermal exposure. Ingestion of capsicum may cause acute stinging of the lips, tongue, and oral mucosa and may lead to vomiting and diarrhea with large doses. OC vapors may also cause significant pulmonary irritation and prolonged cough. There is no evidence of long term effects associated with an acute exposure to OC, and extensive use as a culinary additive and medicinal ointment has further provided no evidence of long term adverse effects following repeated or prolonged exposure.« less

Program of Studies. Instructional Goals and Objectives: Art.

ERIC Educational Resources Information Center

West Virginia State Dept. of Education, Charleston.

Instructional goals and sample instructional objectives for art education in West Virginia's public schools are outlined. A comprehensive arts education program is basic to the general education of every child. Two guiding principles directed the programs' design. First, each student should have opportunities to acquire skills in the four…

Participatory Research in an Arts Integration Professional Development Program

ERIC Educational Resources Information Center

Cawthon, Stephanie W.; Dawson, Kathryn M.; Judd-Glossy, Laura; Ihorn, Shasta

2012-01-01

Drama for Schools (DFS) is an arts integration professional development program rooted in critical pedagogy and constructivism that emphasizes partnerships between school districts and a major research university. As a part of the research initiative embedded in this professional development program, DFS began an Arts integration Research Teacher…

Career Education. Industrial Arts Objectives, Grades 6-12. DS Manual 2890.1 [and] Approved List of Essential Textbooks/Instructional Materials for Industrial Arts, Grades 6-12. DS Manual 2890.2; Revised.

ERIC Educational Resources Information Center

Dependents Schools (DOD), Washington, DC.

Designed to assist the instructor in presenting curriculum content based upon industry and technology, this manual presents a program description and the instructional objectives for the industrial arts program in the Department of Defense Dependents Schools (DoDDS). Six sections are included in the manual: Industrial Arts Program Objectives,…

Industrial Arts Curriculum Guide for Plastics.

ERIC Educational Resources Information Center

Connecticut State Dept. of Education, Hartford. Div. of Vocational Education.

This curriculum guide provides topic outlines and objectives for 12 units of an industrial arts program in plastics at any grade level. Introductory material describes the scope and sequence of an Industrial Arts program, gives specific guidelines for Industrial Arts, and briefly discusses the nature of plastics. Unit titles include Orientation of…

New Dimensions for the Arts 1971-1972.

ERIC Educational Resources Information Center

National Endowment for the Arts, Washington, DC.

This report describes the programs and activities developed and supported by the National Endowment for the Arts during 1971-1972. The organizational framework of the Arts Endowment in the federal government is outlined as foundation for detailed discussion of twelve programs of the arts Endowment. These chapters include descriptions of programs…

Teen Artists: Impact of a Contemporary Art Museum

ERIC Educational Resources Information Center

Erickson, Mary; Hales, Laura

2014-01-01

This study describes the effects of a yearlong, multivisit teen program in a contemporary art museum on adolescents' reflections about art. Our purpose was to discover whether this program, focused on experiences with contemporary art and artists with its metacognitive approach, affected students' thinking about their own artmaking. The…

Learning about Computers through Art History and Art Practice.

ERIC Educational Resources Information Center

Lichtman, Loy

1996-01-01

Describes a Victoria University (Australia) program that combines art history, computer graphics, and studio practice. Discusses the social applications of technology, the creation and manipulation of computer imagery, and the ways that these impact traditional concepts of art. The program has proven particularly successful with female students.…

Arts in the Curriculum.

ERIC Educational Resources Information Center

Weinstock, Ruth

This monograph, part of an ongoing series, discusses the need for school arts programs and provides some examples of how the arts can be infused into the regular curriculum at the elementary level. Support systems for such programs are also discussed. Properly conceived, the arts constitute a great integrating force in the curriculum. To achieve…

Multiple ART Programs Create a Dilemma for Providers to Monitor ARV Adherence in Uganda.

PubMed

Obua, Celestino; Gusdal, Annelie; Waako, Paul; Chalker, John C; Tomson, Goran; Wahlström, Rolf; Team, The Inrud-Iaa

2011-01-01

Increased availability and accessibility of antiretroviral therapy (ART) has improved the length and quality of life amongst people living with HIV/AIDS. This has changed the landscape for care from episodic to long-term care that requires more monitoring of adherence. This has led to increased demand on human resources, a major problem for most ART programs. This paper presents experiences and perspectives of providers in ART facilities, exploring the organizational factors affecting their capacity to monitor adherence to ARVs. From an earlier survey to test adherence indicators and rank facilities as good, medium or poor adherence performances, six facilities were randomly selected, two from each rank. Observations on facility set-up, provider-patient interactions and key informant interviews were carried out. The strengths, weaknesses, opportunities and threats identified by health workers as facilitators or barriers to their capacity to monitor adherence to ARVs were explored during group discussions. Findings show that the performance levels of the facilities were characterized by four different organizational ART programs operating in Uganda, with apparent lack of integration and coordination at the facilities. Of the six facilities studied, the two high adherence performing facilities were Non-Governmental Organization (NGO) programs, while facilities with dual organizational programs (Governmental/NGO) performed poorly. Working conditions, record keeping and the duality of programs underscored the providers' capacity to monitor adherence. Overall 70% of the observed provider-patient interactions were conducted in environments that ensured privacy of the patient. The mean performance for record keeping was 79% and 50% in the high and low performing facilities respectively. Providers often found it difficult to monitor adherence due to the conflicting demands from the different organizational ART programs. Organizational duality at facilities is a major factor in poor adherence monitoring. The different ART programs in Uganda need to be coordinated and integrated into a single well resourced program to improve ART services and adherence monitoring. The focus on long-term care of patients on ART requires that the limitations to providers' capacity for monitoring adherence become central during the planning and implementation of ART programs.

The Dis-Art Creative Journey, Art Therapy for Persons with Disabilities: Adaptation of the Creative Journey

ERIC Educational Resources Information Center

Luzzatto, Paola; Bruno, Teresa; Cosco, Marianna; Del Curatolo, Annamaria; Frigenti, Franca; Macchioni, Silvia

2017-01-01

This article describes a 10-session group art therapy program for people with physical and neurological disabilities. This program, the DIS-ART Creative Journey, was adapted from the Creative Journey used with cancer patients, and was tested in Italy by 4 art therapists. The 5-step structure of each session and the 10 facilitating techniques used…

North Dakota Senior High Industrial Arts Program of Studies--Level II. Research Series No. 80.

ERIC Educational Resources Information Center

North Dakota State Board for Vocational Education, Bismarck. Research Coordinating Unit.

This industrial arts program of a studies guide is the product of a research project designed to (1) ascertain programs and curricula trends of senior high school industrial arts in the fifty states, (2) develop a philosophical rationale for senior high schools in North Dakota secondary schools, and (3) develop a master plan and program of study…

The Hayden House Program: Community Involvement in the Arts.

ERIC Educational Resources Information Center

Hampton, Grace

1979-01-01

Describes an arts and crafts program initiated at Hayden House, a low-income, racially integrated housing development in Phoenix, Arizona. The program, designed to promote pride and community cohesion, presented workshops and cultural events for both children and adults. This article is part of a theme issue on multicultural art. (SJL)

Re-Engaging At-Risk Youth through Art -- The Evolution Program

ERIC Educational Resources Information Center

Brown, Robert; Jeanneret, Neryl

2015-01-01

Many studies have highlighted the capacity of community arts programs to re-engage those young people considered at-risk of disconnection from future education and/or employment. "Evolution" is an artist-guided visual arts program established for young people challenged by mental health and social issues that aims to foster re-engagement…

Fostering Sociopolitical Consciousness with Minoritized Youth: Insights from Community-Based Arts Programs

ERIC Educational Resources Information Center

Ngo, Bic; Lewis, Cynthia; Maloney Leaf, Betsy

2017-01-01

In this chapter, we review the literature on community-based arts programs serving minoritized youth to identify the conditions and practices for fostering sociopolitical consciousness. Community-based arts programs have the capacity to promote teaching and learning practices in ways that engage youth in the use of academic skills to pursue…

Very Special Arts Program Prospectus, 1997.

ERIC Educational Resources Information Center

Frueh, Eileen R., Ed.; And Others

Designed to provide information about arts opportunities for youth and adults with disabilities, this publication describes Very Special Arts (VSA) program activities in the United States that are planned for the period of October 1, 1996, through September 30, 1997. The prospectus begins with an overview of the different types of VSA programs,…

Impacts of Art Museum-Based Dementia Programming on Participating Care Partners

ERIC Educational Resources Information Center

Lamar, Katherine L.; Luke, Jessica J.

2016-01-01

The purpose of this study was to describe the impacts of art museum-based dementia programming on participating care partners (CPs). Data were collected through telephone interviews with 29 caregivers who participated in one of three dementia programs: "here: now" at The Frye Art Museum, Seattle; "Meaningful Moments" at the…

The Effects of a Museum Art Program on the Self-Concept of Children

ERIC Educational Resources Information Center

Kaufman, Ryan; Rinehardt, Eric; Hine, Hank; Wilkinson, Berney; Tush, Peter; Mead, Bethany; Fernandez, Francisco

2014-01-01

Research suggests that art programs have positive therapeutic effects on children, including improved self-concept. This pretest/posttest intervention study examined changes in self-concept in children (N = 176) who participated in an art program at the Dalí Museum in St. Petersburg, Florida. Results indicated significant, positive increases in…

Performing Arts Program, Badger High School: Justification, Proposal, Implementation, Stage One Implementation.

ERIC Educational Resources Information Center

Holmes, Dan

This document presents a justification, proposal, and implementation plan for a comprehensive theatre arts program at Badger High School, Lake Geneva, Wisconsin that would offer a full schedule of amateur and professional arts programs involving the students and the community. The brief Justification section notes that every elementary and…

Rehabilitation through the Arts: Impact on Participants' Engagement in Educational Programs

ERIC Educational Resources Information Center

Halperin, Ronnie; Kessler, Suzanne; Braunschweiger, Dana

2012-01-01

Educational achievement has been shown to be negatively correlated with recidivism among those released from prison (Nuttall, Hollmen, and Staley, 2003). The purpose of this study was to examine the impact of a prison art rehabilitation program, Rehabilitation Through the Arts (RTA), on inmate participation in voluntary educational programs. RTA…

Impact of WOWW's Fine Arts Enriched Education Programming

ERIC Educational Resources Information Center

Sharp, Laurie A.; Tiegs, Ali

2018-01-01

Learning through the fine arts possesses many benefits, yet efforts to address the arts within public schools, particularly rural schools, are insufficient. In an effort to support rural public schools in Texas, Window On a Wider World (WOWW) began providing fine arts enriched education programming in 2006 to area partner schools that serve…

Industrial Arts 7-9. Graphic Communications. Drafting. Graphic Arts.

ERIC Educational Resources Information Center

Manitoba Dept. of Education, Winnipeg.

This guide for industrial arts grades 7-9 provides teachers with a curriculum for the subject cluster of graphic communications. An "Overview" section presents the rationale, discusses how the content of the program is related to the developmental stages of the adolescent, describes the structure of the industrial arts program, and lists…

Museum Education and Art Therapy: Exploring an Innovative Partnership

ERIC Educational Resources Information Center

Peacock, Karen

2012-01-01

This report describes collaborations between the disciplines of museum education and art therapy, which inspired the implementation of a pilot art therapy program at the Memphis Brooks Museum of Art in Tennessee (USA). Because relatively limited research has been conducted on this trend, the author reviewed museum exhibits and programming, as well…

Creative Art Therapy Groups: A Treatment Modality for Psychiatric Outpatients

ERIC Educational Resources Information Center

Drapeau, Marie-Celine; Kronish, Neomi

2007-01-01

This brief report examines the benefits of a creative art therapy group program for outpatients suffering from psychiatric disorders. Included is a review of relevant treatment outcomes literature on the effectiveness of group art therapy. The authors describe the Creative Art Therapy Group Program offered to adult psychiatric outpatients that is…

Art. Program of Art Instruction in the Secondary School.

ERIC Educational Resources Information Center

Battle Creek Public Schools, MI.

GRADES OR AGES: Junior and senior high school. SUBJECT MATTER: Art. ORGANIZATION AND PHYSICAL APPEARANCE: The guide has four main sections: 1) "Aims of the Art Program"; 2) "Function of the Guide"; 3) "Course Descriptions"; and 4) "References, Source Materials, Aids." The course descriptions in section 3 are arranged in chart form with six…

The Arts and 504, A Handbook for Accessible Arts Programming. Revised.

ERIC Educational Resources Information Center

National Endowment for the Arts, Washington, DC.

This handbook is designed to assist arts organizations in complying with disability access regulations. It details how to include the needs of disabled people into programming efforts and also provides information on the Arts Endowment's 504 Regulation, which applies to federally funded organizations, and the 1990 Americans with Disabilities Act…

ArtBreak: A Creative Group Counseling Program for Children

ERIC Educational Resources Information Center

Ziff, Katherine; Pierce, Lori; Johanson, Susan; King, Margaret

2012-01-01

This article describes the pilot of a school-based creative group-counseling program for children called ArtBreak, a choice-based studio art experience based on the restorative possibilities of art making delineated in the expressive therapies continuum (ETC; Kagin & Lusebrink, 1978). The ETC features a developmental hierarchy in relation to how…

Meeting the Needs of Urban Students: Creative Arts Therapy in Jersey City Public Schools

ERIC Educational Resources Information Center

Nelson, Cindy Lou

2010-01-01

This paper describes the history and development of the Jersey City Public Schools creative arts therapy program. Creative arts therapists contributed examples of their work throughout the district that provide a window into their respective school settings. Examples include technology-based art therapy, an extended school year program,…

Trends in Vocational Education in the Arts 1980. Fast Response Survey System.

ERIC Educational Resources Information Center

Wright, Douglas A.; Farris, Elizabeth

A study examined the nature and extent of vocational arts education programs throughout the 50 states. During the study, data were sought concerning those programs designed to prepare students for occupations in 14 arts areas: dance; vocal music; instrumental music; theater; radio, television, and video; cinematography; photography; graphic arts;…

Glutamate perception, soup stock, and the concept of umami: the ethnography, food ecology, and history of dashi in Japan.

PubMed

Osawa, Yoshimi

2012-01-01

This article examines the use of dashi stock as the most characteristic umami-yielding foodstuff in Japanese culinary practice. While umami is scientifically defined as a taste provided by umami substances (e.g., glutamate), the popular meanings attached to the term umami among Japanese is more complex. The article shows how glutamates are encoded in Japanese culinary culture. The research identifies socioeconomic and political factors that have influenced on the changes in perception of glutamate within Japanese society. Through observing changes in the preparation and consumption of umami-containing food, dashi, this study traces the uses and perception of umami over time.

The Japan Society for Innovative Cuisine: Exploring New Visions of Japanese Cuisine.

PubMed

Yamazaki, Hanae; Fushiki, Tohru

2015-01-01

Kyoto cuisine has a long history and its traditions have been practiced for hundreds of years. In Kyoto, a group of scientists and renowned chefs strives to better understand traditional Kyoto cuisine in order to foster culinary innovation within traditional Kyoto cuisine. We launched a research project in April 2009 using a specially equipped "laboratory-kitchen" located in Kyoto University. Chefs chose a variety of topics related to basic concepts and techniques for cooking. We conducted culinary experimentation, thorough analysis, and diligent discussion on each topic for approximately 6 mo. In the symposium, chefs will present the results of their experiments, discussing their techniques and bringing samples of final products.

Research Brief--Effects of An Experimental Program on the Quality of Children's Art and Concept Attainment Using a Synthesis of Japanese Music and Art Education Methods.

ERIC Educational Resources Information Center

Platten, Marvin R.; Arimitsu, Tokuroh

1982-01-01

American 4-, 5-, and 6-year-old children participated in an art program synthesizing the Suzuki Music method and an art instruction method developed by Yoshio Tamano. Children receiving the self-paced art lessons at home gained more in concept formation and painting skill than did a control group. (PP)

Something Larger than Ourselves: Redefining the Young Artists at Work Program as an Art-as-Activism Residency for Teens

ERIC Educational Resources Information Center

Butler, Laurel

2014-01-01

The Young Artists at Work Program at the Yerba Buena Center for the Arts (YBCA) recently shifted its model from an afterschool arts program to a young artists' residency. This decision arose from a desire to reposition the youth program as a priority within the larger organization, coupled with a commitment to deepening the pedagogical values of…

Predictors of Survival among Adult Ethiopian Patients in the National ART Program at Seven University Teaching Hospitals: A Prospective Cohort Study.

PubMed

Fekade, Daniel; Weldegebreal, Teklu; Teklu, Alula M; Damen, Melake; Abdella, Saro; Baraki, Nega; Belayhun, Bekele; Berhan, Eyoel; Kebede, Amha; Assefa, Yibeltal

2017-02-01

In Ethiopia, the publicly funded antiretroviral treatment (ART) program was started in 2005. Two hundred seventy-five thousand patients were enrolled in the national ART program by 2012. However, there is limited data on mortality and predictors of death among adult patients in the ART program. The study aimed to estimate mortality and risk factors for death among adult, ART-naïve patients, started in the national ART program from January 2009 to July 2013. Multi-site, prospective, observational cohort study of adult, age > 18 years, ART-naïve patients, started in the national ART program at seven university-affiliated hospitals from January 2009 - July 2013. Kaplan-Meier and Cox regression analyses were used to estimate survival and determine risk factors for death. A total of 976 patients, 594 females (60.9 %), were enrolled into the study. Median age of the cohort was 33years. The median CD4 count at start of ART was 144 cells/µl (interquartile range (IQR) 78-205), and 34.2% (330/965) had CD4 < 100. Sixty-three percent (536/851) had viral load greater than 5 log copies/ml (IQR 4.7-5.7) at base line. One hundred and one deaths were recorded during follow-up period, all-cause mortality rate 10.3%; 5.4 deaths/100 person years of observation, 95% confidence interval 4.4-6.5. Seventy percent of the deaths occurred within six months of starting ART. Cox regression analyses showed that the following measures independently predicted mortality: age >51 years, (Adjusted Hazard Ratio (AHR) 4.01, P=0.003), WHO stages III&IV, (AHR 1.76, p = 0.025), CD4 count, <100, (AHR 2.36, p =0.006), and viral load >5 log copies /ml (CHR 1.71, p = 0.037). There is high early on- ART mortality in patients presenting with advanced immunodeficiency. Detecting cases and initiating ART before onset of advanced immunodeficiency might improve survival.

Basic Commercial Art. Florida Vocational Program Guide.

ERIC Educational Resources Information Center

University of South Florida, Tampa. Dept. of Adult and Vocational Education.

This document includes a vocational program guide and Career Merit Achievement Plan (Career MAP) for secondary and postsecondary basic commercial art programs. The guide contains the following sections: occupational description; program content (curriculum framework and student performance standards); program implementation (student admission…

Children's Art Carnival Creative Reading Program.

ERIC Educational Resources Information Center

Mercado, Aurea A.

The implementation of the Children's Art Carnival Creative Reading Program in New York City is evaluated in terms of the services it was designed to provide to 210 Title I eligible children in grades 2 to 5 who were at least one grade behind in reading. Children in the program attended the Art Carnival twice a week and received instruction from…

Beyond Small and Nurturing: Tapping the Potential of Liberal Arts Teacher Education

ERIC Educational Resources Information Center

Roose, Deborah

2013-01-01

A majority of the teacher education programs in this country reside in liberal arts institutions. Most pride themselves on the benefits from having small and nurturing programs with strong relationships with students and an emphasis on teaching. There are many types of preparation programs situated within liberal arts institutions and also a wide…

A Comparative Cross-Cultural Examination of Community Art Education Programs in South Korea and the United States

ERIC Educational Resources Information Center

Shin, Ryan; Kim, Junghee

2014-01-01

The authors conducted comparative cross-cultural research to examine a select group of the available and more noteworthy art education organizations and their programs after observing significant differences in the community art education programs offered in Tucson, Arizona, and Anyang, South Korea. The study reports several major differences…

Art Involvement Program. A Final Report, September 15, 1978-July 1, 1980.

ERIC Educational Resources Information Center

Grunberg, Stephanie

An Art Involvement Program is described which helped students in middle schools, junior high and high schools develop their sense of aesthetic appreciation through visits to an art gallery. Publicized through press releases, the program involved various schools in New Jersey that decided to participate. Students from a wide variety of backgrounds…

Industrial Arts 7-9. Power/Energy: Electricity/Electronics, Power Mechanics, Power/Energy.

ERIC Educational Resources Information Center

Manitoba Dept. of Education, Winnipeg.

This guide for industrial arts grades 7-9 provides teachers with a curriculum for the subject cluster of power/energy. An "Overview" section presents the rationale, discusses how the content of the program is related to the developmental stages of the adolescent, describes the structure of the industrial arts program, and lists program goals and…

A Guide To Setting Up a Creative Art Experiences Program for Older Adults with Developmental Disabilities.

ERIC Educational Resources Information Center

Harlan, Jane E.

This guide is intended to help agencies serving older adults with mental retardation and other developmental disabilities in setting up a relatively inexpensive creative art program. The first section presents a rationale for creative art experiences for this population and then provides specific information on program development, including…

Genetic Diversity in Lens Species Revealed by EST and Genomic Simple Sequence Repeat Analysis

PubMed Central

Dikshit, Harsh Kumar; Singh, Akanksha; Singh, Dharmendra; Aski, Muraleedhar Sidaram; Prakash, Prapti; Jain, Neelu; Meena, Suresh; Kumar, Shiv; Sarker, Ashutosh

2015-01-01

Low productivity of pilosae type lentils grown in South Asia is attributed to narrow genetic base of the released cultivars which results in susceptibility to biotic and abiotic stresses. For enhancement of productivity and production, broadening of genetic base is essentially required. The genetic base of released cultivars can be broadened by using diverse types including bold seeded and early maturing lentils from Mediterranean region and related wild species. Genetic diversity in eighty six accessions of three species of genus Lens was assessed based on twelve genomic and thirty one EST-SSR markers. The evaluated set of genotypes included diverse lentil varieties and advanced breeding lines from Indian programme, two early maturing ICARDA lines and five related wild subspecies/species endemic to the Mediterranean region. Genomic SSRs exhibited higher polymorphism in comparison to EST SSRs. GLLC 598 produced 5 alleles with highest gene diversity value of 0.80. Among the studied subspecies/species 43 SSRs detected maximum number of alleles in L. orientalis. Based on Nei’s genetic distance cultivated lentil L. culinaris subsp. culinaris was found to be close to its wild progenitor L. culinaris subsp. orientalis. The Prichard’s structure of 86 genotypes distinguished different subspecies/species. Higher variability was recorded among individuals within population than among populations. PMID:26381889

Inhibition of protein glycation by extracts of culinary herbs and spices.

PubMed

Dearlove, Rebecca P; Greenspan, Phillip; Hartle, Diane K; Swanson, Ruthann B; Hargrove, James L

2008-06-01

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.

Neuronal health - can culinary and medicinal mushrooms help?

PubMed

Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

2013-01-01

Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure.

PubMed

Dos Santos Fogaça, Fabíola Helena; Soares, Cristina; Oliveira, Marta; Alves, Ricardo N; Maulvault, Ana L; Barbosa, Vera L; Anacleto, Patrícia; Magalhães, João Avelar; Bandarra, Narcisa M; Ramalhosa, Maria João; Morais, Simone; Marques, António

2018-07-01

This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg -1 , with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg -1 ), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers. Copyright © 2018 Elsevier Inc. All rights reserved.

Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

PubMed Central

Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

2013-01-01

Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets. PMID:24716157

The Use of Art Therapy in Treatment Programs to Promote Spiritual Recovery from Addiction.

ERIC Educational Resources Information Center

Feen-Calligan, Holly

1995-01-01

Illustrates the relationship between art therapy, spirituality, and recovery supported by the philosophy of Alcoholic Anonymous, and offers a model in which art therapy can be used in treatment programs to facilitate spiritual recovery from addiction. Discusses personal experiences related to the use of art therapy for assisting in addiction…

Art Education for Children and Youth Living in an Emergency Housing Shelter

ERIC Educational Resources Information Center

Morasco, Kara

2013-01-01

The purpose of this study was to determine the benefit of an art program to children and youth living in an emergency housing facility. Factors leading to homelessness are explored and examples of the positive influence of art for children experiencing crisis and trauma are presented. Through action research, an art program was implemented where…

How to Think Like Leonardo da Vinci

ERIC Educational Resources Information Center

Caouette, Ralph

2008-01-01

To be effective and relevant in twenty-first-century learning, art needs to be more inclusive. In this article, the author discusses how teachers can find a good example in Leonardo da Vinci for building an art program. His art, design, and curiosity are the perfect foundation for any art program, at any level. (Contains 3 resources and 3 online…

Advanced Rotorcraft Transmission (ART) program summary

NASA Technical Reports Server (NTRS)

Krantz, T. L.; Kish, J. G.

1992-01-01

The Advanced Rotorcraft Transmission (ART) Program was initiated to advance the state of the art for rotorcraft transmissions. The goal of the ART Program was to develop and demonstrate the technologies needed to reduce transmission weight by 25 pct. and reduce noise by 10 dB while obtaining a 5000 hr 'mean time between failure'. The research done under the ART Program is summarized. A split path design was selected as best able to meet the program goals. Key part technologies needed for this design were identified, studied, and developed. Two of these technologies are discussed in detail: the load sharing of split path designs including the use of a compliant elastomeric torque splitter and the application of a high ratio, low pitch line velocity gear mesh. Development of an angular contact spherical roller bearing, transmission error analysis, and fretting fatigue testing are discussed. The technologies for a light weight, quiet, and reliable rotorcraft transmission were demonstrated.

Exploring Art and Science Integration in an Afterschool Program

NASA Astrophysics Data System (ADS)

Bolotta, Alanna

Science, technology, engineering, arts and math (STEAM) education integrates science with art, presenting a unique and interesting opportunity to increase accessibility in science for learners. This case study examines an afterschool program grounded in art and science integration. Specifically, I studied the goals of the program, it's implementation and the student experience (thinking, feeling and doing) as they participated in the program. My findings suggest that these programs can be powerful methods to nurture scientific literacy, creativity and emotional development in learners. To do so, this program made connections between disciplines and beyond, integrated holistic teaching and learning practices, and continually adapted programming while also responding to challenges. The program is therefore specially suited to engage the heads, hands and hearts of learners, and can make an important contribution to their learning and development. To conclude, I provide some recommendations for STEAM implementation in both formal and informal learning settings.

Enterobacteriaceae resistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia.

PubMed

Veldman, Kees; Kant, Arie; Dierikx, Cindy; van Essen-Zandbergen, Alieda; Wit, Ben; Mevius, Dik

2014-05-02

Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which ESBL-suspected isolates were obtained by selective culturing. Analysis included identification by MALDI-TOF mass spectrometry, susceptibility testing, XbaI-PFGE, microarray, PCR and sequencing of specific ESBL genes, PCR based replicon typing (PBRT) of plasmids and Southern blot hybridization. In addition, the quinolone resistance genotype was characterized by screening for plasmid mediated quinolone resistance (PMQR) genes and mutations in the quinolone resistance determining region (QRDR) of gyrA and parC. The study encompassed fifty samples of ten batches of culinary herbs (5 samples per batch) comprising nine different herb variants. The herbs originated from Thailand (Water morning glory, Acacia and Betel leaf), Vietnam (Parsley, Asian pennywort, Houttuynia leaf and Mint) and Malaysia (Holy basil and Parsley). By selective culturing 21 cefotaxime resistant Enterobacteriaceae were retrieved. Array analysis revealed 18 isolates with ESBL genes and one isolate with solely non-ESBL beta-lactamase genes. Mutations in the ampC promoter region were determined in two isolates with PCR and sequencing. The isolates were identified as Klebsiella pneumoniae (n=9), Escherichia coli (n=6), Enterobacter cloacae complex (n=5) and Enterobacter spp. (n=1). All isolates tested were multidrug resistant. Variants of CTX-M enzymes were predominantly found followed by SHV enzymes. PMQR genes (including aac(6')-1b-cr, qnrB and qnrS) were also frequently detected. In almost all cases ESBL and quinolone resistance genes were located on the same plasmid. Imported fresh culinary herbs from Southeast Asia are a potential source for contamination of food with multidrug resistant bacteria. Because these herbs are consumed without appropriate heating, transfer to human bacteria cannot be excluded. Copyright © 2014 Elsevier B.V. All rights reserved.

Promising Programs in Arts Education: For California Public Schools.

ERIC Educational Resources Information Center

California State Dept. of Education, Sacramento.

Twenty-three exemplary art education programs in California school districts are identified and described. Selected on the basis of criteria stressing program management and commitment, these programs represent three categories: comprehensive multiart experiences, in-school programs, and shared community-school resources. The comprehensive…

45 CFR 1152.6 - What procedures apply to the selection of programs and activities under these regulations?

Code of Federal Regulations, 2011 CFR

2011-10-01

... Public Welfare (Continued) NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS INTERGOVERNMENTAL REVIEW OF NATIONAL ENDOWMENT FOR THE ARTS PROGRAMS AND ACTIVITIES § 1152.6 What...

The Children's Art Exchange.

ERIC Educational Resources Information Center

Stone, Nancy

1989-01-01

Describes Vermont's Art Exchange Program and its goal of sensitizing Soviet and U.S. children to the common humanity they share. Discusses this program's attempts to break down barriers of fear and stereotyping by promoting the exchange of art and writing between children. (KO)

Art, the Natural Sciences and a Museum.

ERIC Educational Resources Information Center

Unterberg, Adele Phyllis

1979-01-01

Described is a school-museum program which linked art and science through the study of small mammals and birds in relation to color, form, and communication. Art, audiovisual aids, research, readings, language, and communication were combined in this interdisciplinary program. (KC)

45 CFR 1152.6 - What procedures apply to the selection of programs and activities under these regulations?

Code of Federal Regulations, 2010 CFR

2010-10-01

... Public Welfare (Continued) NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES NATIONAL ENDOWMENT FOR THE ARTS INTERGOVERNMENTAL REVIEW OF NATIONAL ENDOWMENT FOR THE ARTS PROGRAMS AND ACTIVITIES § 1152.6 What...

Martial Arts: A Discussion of the Feasibility of a University Martial Arts Program.

ERIC Educational Resources Information Center

Hamada, Hiroshi; Tow, Patrick

1979-01-01

A brief description of some of the martial arts is provided along with some discussion of the feasibility of offering one or more of these disciplines as part of the college physical education program. (JMF)

E.C.I.A. Chapter 1 Children's Art Carnival Creative Reading Program: 1985-86. Final Evaluation Report.

ERIC Educational Resources Information Center

New York City Board of Education, Brooklyn. Office of Educational Assessment.

The Children's Art Carnival (CAC) Creative Reading Program combines instruction in reading with art activities, as well as providing the services of a social worker and psychological externs. Operating in sites in Manhattan and Queens, New York, the program served 319 second to sixth grade students during the 1985-86 school year. Students who…

Process and Outcome Evaluation of an Art Therapy Program for People Living with HIV/AIDS

ERIC Educational Resources Information Center

Feldman, Matthew B.; Betts, Donna J.; Blausey, Daniel

2014-01-01

Program evaluation offers an opportunity for improving the implementation and impact of art therapy. This article describes a process and outcomes evaluation of an art therapy program within the mental health services unit of a community-based organization for people living with HIV/AIDS. The aims were to assess utilization patterns and program…

A Program in Art for Small Schools. Priority Country Area Program, Queensland Project Report 3.

ERIC Educational Resources Information Center

Bertani, Katherine

Written for use in small primary schools where children of varying ages and abilities are under the guidance of one teacher and where art is frequently neglected because of teacher workloads, these lessons form a comprehensive art program. The curriculum is divided into five categories according to medium: painting and drawing, modelling, collage…

Human resources for health strategies adopted by providers in resource-limited settings to sustain long-term delivery of ART: a mixed-methods study from Uganda.

PubMed

Zakumumpa, Henry; Taiwo, Modupe Oladunni; Muganzi, Alex; Ssengooba, Freddie

2016-10-19

Human resources for health (HRH) constraints are a major barrier to the sustainability of antiretroviral therapy (ART) scale-up programs in Sub-Saharan Africa. Many prior approaches to HRH constraints have taken a top-down trend of generalized global strategies and policy guidelines. The objective of the study was to examine the human resources for health strategies adopted by front-line providers in Uganda to sustain ART delivery beyond the initial ART scale-up phase between 2004 and 2009. A two-phase mixed-methods approach was adopted. In the first phase, a survey of a nationally representative sample of health facilities (n = 195) across Uganda was conducted. The second phase involved in-depth interviews (n = 36) with ART clinic managers and staff of 6 of the 195 health facilities purposively selected from the first study phase. Quantitative data was analysed based on descriptive statistics, and qualitative data was analysed by coding and thematic analysis. The identified strategies were categorized into five themes: (1) providing monetary and non-monetary incentives to health workers on busy ART clinic days; (2) workload reduction through spacing ART clinic appointments; (3) adopting training workshops in ART management as a motivation strategy for health workers; (4) adopting non-physician-centred staffing models; and (5) devising ART program leadership styles that enhanced health worker commitment. Facility-level strategies for responding to HRH constraints are feasible and can contribute to efforts to increase country ownership of HIV programs in resource-limited settings. Consideration of the human resources for health strategies identified in the study by ART program planners and managers could enhance the long-term sustainment of ART programs by providers in resource-limited settings.

Arts and Crafts of the Mississippi Hills. ESEA, Title IV-C, 1982-83.

ERIC Educational Resources Information Center

Eaton, Barbara; Weatherford, Martha

An overview is presented of a 1982-83 Elementary and Secondary Education Act (ESEA), Title IV-C project, designed for 50 talented high school art students, to preserve the arts and crafts in the Mississippi hills area and to enrich existing arts and crafts curriculum. Steps are listed for implementing such a program, a simple program budget is…

A Call for Diversity: The Need to Recruit and Retain Ethnic Minority Students in Art Therapy

ERIC Educational Resources Information Center

Awais, Yasmine J.; Yali, Ann Marie

2013-01-01

There is a clear need for greater diversity in the field of art therapy with particular attention to increasing the representation of students of color in art therapy training programs. However, little to no data exists on how art therapy programs are actively recruiting for diversity. Diversity in the classroom can offer novel perspectives on…

Melding the Arts and the Vocations: A Program for Gifted Students Interested in Art. Final Report.

ERIC Educational Resources Information Center

Helmandollar, Ben

A project identified students gifted and talented in the arts to participate in a Roanoke (Virginia) County Schools program to develop welding, carpentry, masonry, and metal working skills essential in the production of heroic scale three-dimensional art forms. A steering committee identified nine gifted students from four area high schools. The…

Raising the Barre & Stretching the Canvas: Implementing High-Quality Arts Programming in a National Youth Serving Organization

ERIC Educational Resources Information Center

McClanahan, Wendy; Hartmann, Tracey A.

2017-01-01

As part of an ongoing, multi-million dollar Wallace Foundation initiative to improve and expand arts learning opportunities for young people, the Wallace Foundation, in partnership with the Boys & Girls Clubs of America (BGCA), developed the Youth Arts Initiative (YAI) to deliver otherwise inaccessible high-quality arts programs to low-income…

Evaluation of Professional Development in the Use of Arts-Integrated Activities with Mathematics Content: Findings about Program Implementation

ERIC Educational Resources Information Center

Ludwig, Meredith Jane; Mengli, Song; Kouyate-Tate, Akua; Cooper, Jennifer E.; Phillips, Lori; Greenbaum, Sarah

2014-01-01

In 2010, the Wolf Trap Foundation for the Performing Arts, Institute for Early Learning Through the Arts, was awarded an Arts in Education Model Development and Dissemination (AEMDD) grant to develop, implement, and disseminate a research-based program of professional development (PD) that equips prekindergarten and kindergarten teachers to infuse…

The use of art and music therapy in substance abuse treatment programs.

PubMed

Aletraris, Lydia; Paino, Maria; Edmond, Mary Bond; Roman, Paul M; Bride, Brian E

2014-01-01

Although the implementation of evidence-based practices in the treatment of substance use disorders has attracted substantial research attention, little consideration has been given to parallel implementation of complementary and alternative medical (CAM) practices. Using data from a nationally representative sample (N = 299) of U.S. substance abuse treatment programs, this study modeled organizational factors falling in the domains of patient characteristics, treatment ideologies, and structural characteristics, associated with the use of art therapy and music therapy. We found that 36.8% of treatment programs offered art therapy and 14.7% of programs offered music therapy. Programs with a greater proportion of women were more likely to use both therapies, and programs with larger proportions of adolescents were more likely to offer music therapy. In terms of other treatment ideologies, programs' use of Motivational Enhancement Therapy was positively related to offering art therapy, whereas use of contingency management was positively associated with offering music therapy. Finally, our findings showed a significant relationship between requiring 12-step meetings and the use of both art therapy and music therapy. With increasing use of CAM in a diverse range of medical settings and recent federal legislation likely to reduce barriers in accessing CAM, the inclusion of CAM in addiction treatment is growing in importance. Our findings suggest treatment programs may be utilizing art and music therapies to address unique patient needs of women and adolescents.

Commercial Art. Florida Vocational Program Guide.

ERIC Educational Resources Information Center

University of South Florida, Tampa. Dept. of Adult and Vocational Education.

This document contains a vocational program guide and Career Merit Achievement Plan (Career MAP) for secondary and postsecondary commercial art. The guide contains the following sections: occupational description; program content (curriculum framework and student performance standards); program implementation (student admission criteria,…

Start a Summer Arts Program.

ERIC Educational Resources Information Center

Pedersen, Kirie

1984-01-01

Tips on organizing a creative teaching experience for summer vacation time are offered. Program organization, student selection, course content, publicity, and funding are aspects to be considered when planning a summer arts program. (DF)

Teaching atraumatic restorative treatment in U.S. dental schools: a survey of predoctoral pediatric dentistry program directors.

PubMed

Kateeb, Elham T; Warren, John J; Damiano, Peter; Momany, Elizabeth; Kanellis, Michael; Weber-Gasparoni, Karin; Ansley, Tim

2013-10-01

The International Dental Federation and World Health Organization have promoted the use of Atraumatic Restorative Treatment (ART) in modern clinical settings worldwide. In the United States, the practice of ART is not believed to be widely used, which may be a result of little attention given to ART training in predoctoral pediatric dentistry curricula in U.S. dental schools. This study investigated the extent of clinical and didactic instruction on ART provided in U.S. dental schools by surveying the predoctoral pediatric dentistry programs in 2010. Of the fifty-seven directors asked to complete the survey, forty-four responded for a response rate of 77 percent. Of these forty-four programs, 66 percent reported providing clinical training on ART, though only 14 percent provide this training often or very often. The types of ART training provided often or very often included interim treatment (18 percent) and single-surface cavities (14 percent) in primary teeth. However, ART was said to be rarely taught as a definitive treatment in permanent teeth (2 percent). Attitude was a major predictor, for clinical training provided and using professional guidelines in treatment decisions were associated with a positive attitude towards ART. These predoctoral pediatric dentistry programs used ART mainly in primary, anterior, and single-surface cavities and as interim treatment. As ART increases access of children to dental care, the incorporation of the ART approach into the curricula of U.S. dental schools should be facilitated by professional organizations.

Mycotoxins in spices and herbs-An update.

PubMed

Kabak, Bulent; Dobson, Alan D W

2017-01-02

Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs.

Impact of Community-Based HIV/AIDS Treatment on Household Incomes in Uganda

PubMed Central

Feulefack, Joseph F.; Luckert, Martin K.; Mohapatra, Sandeep; Cash, Sean B.; Alibhai, Arif; Kipp, Walter

2013-01-01

Though health benefits to households in developing countries from antiretroviral treatment (ART) programs are widely reported in the literature, specific estimates regarding impacts of treatments on household incomes are rare. This type of information is important to governments and donors, as it is an indication of returns to their ART investments, and to better understand the role of HIV/AIDS in development. The objective of this study is to estimate the impact of a community-based ART program on household incomes in a previously underserved rural region of Uganda. A community-based ART program, based largely on labor contributions from community volunteers, was implemented and evaluated. All households with HIV/AIDS patients enrolled in the treatment programme (n = 134 households) were surveyed five times; once at the beginning of the treatment and every three months thereafter for a period of one year. Data were collected on household income from cash earnings and value of own production. The analysis, using ordinary least squares and quantile regressions, identifies the impact of the ART program on household incomes over the first year of the treatment, while controlling for heterogeneity in household characteristics and temporal changes. As a result of the treatment, health conditions of virtually all patients improved, and household incomes increased by approximately 30% to 40%, regardless of household income quantile. These increases in income, however, varied significantly depending on socio-demographic and socio-economic control variables. Overall, results show large and significant impacts of the ART program on household incomes, suggesting large returns to public investments in ART, and that treating HIV/AIDS is an important precondition for development. Moreover, development programs that invest in human capital and build wealth are important complements that can increase the returns to ART programs. PMID:23840347

Getting the Right Mix: Sustainability and Resource Development Strategies in Out-of-School Time Youth Arts Programs in Massachusetts

ERIC Educational Resources Information Center

Proffitt, Christine

2010-01-01

High-quality youth arts programs that take place outside the formal education system play a vital role in supporting the developmental needs and well-being of today's youth, particularly youth at risk of negative outcomes. Out-of-school time (OST) youth arts programs provide opportunities for youth to learn about themselves and their world while…

Curriculum Guide for Spanish Language Arts, Level D. Working Draft = Guia para la ensenanza de las artes del lenguaje espanol, nivel D. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking primary students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation.…

Curriculum Guide for Spanish Language Arts, Level E. Working Draft = Guia para la ensenanza de las artes del lenguaje espanol, nivel E. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking primary students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation.…

Gerontology and the Arts.

ERIC Educational Resources Information Center

Jones, Jean Ellen, Ed.

1982-01-01

Reviews research on the place of the arts in programs for the elderly. In nine articles deals with characteristics and attitudes of adult students in art and music, dance therapy, and creativity. Discusses the aging advocacy movement and suggests it can be useful to program planners and gerontologists. (JAC)

Facilities Guidelines for Fine Arts Programs.

ERIC Educational Resources Information Center

Maryland State Dept. of Education, Baltimore.

This manual of facility guidelines examines the planning process and design features and considerations for public school fine arts programs in Maryland. Planning concepts and trends are highlighted followed by planning guidelines for dance, music, theater, visual arts, general education, and performance spaces. General design considerations…

Gifted Programs.

ERIC Educational Resources Information Center

Luehning, Barbara

1979-01-01

Describes programs for the gifted: visual and performing arts for secondary students, enrichment for rural elementary students, and a learning center elementary enrichment program. NOTE: includes "INTERARTS: The High School Program for the Talented in the Arts" by Barbara Luehning, "Spice" by Jane V. Salisbury, and "Learning Center Enrichment…

NASA HUNCH Hardware

NASA Technical Reports Server (NTRS)

Hall, Nancy R.; Wagner, James; Phelps, Amanda

2014-01-01

What is NASA HUNCH? High School Students United with NASA to Create Hardware-HUNCH is an instructional partnership between NASA and educational institutions. This partnership benefits both NASA and students. NASA receives cost-effective hardware and soft goods, while students receive real-world hands-on experiences. The 2014-2015 was the 12th year of the HUNCH Program. NASA Glenn Research Center joined the program that already included the NASA Johnson Space Flight Center, Marshall Space Flight Center, Langley Research Center and Goddard Space Flight Center. The program included 76 schools in 24 states and NASA Glenn worked with the following five schools in the HUNCH Build to Print Hardware Program: Medina Career Center, Medina, OH; Cattaraugus Allegheny-BOCES, Olean, NY; Orleans Niagara-BOCES, Medina, NY; Apollo Career Center, Lima, OH; Romeo Engineering and Tech Center, Washington, MI. The schools built various parts of an International Space Station (ISS) middeck stowage locker and learned about manufacturing process and how best to build these components to NASA specifications. For the 2015-2016 school year the schools will be part of a larger group of schools building flight hardware consisting of 20 ISS middeck stowage lockers for the ISS Program. The HUNCH Program consists of: Build to Print Hardware; Build to Print Soft Goods; Design and Prototyping; Culinary Challenge; Implementation: Web Page and Video Production.

Identifying U.S. Marine Corps Recruit Characteristics That Correspond to Success in Specific Occupational Fields

DTIC Science & Technology

2016-06-01

Reserve Affairs MAGTF Marine Air Ground Task Force MC Mechanical Comprehension MCMAP Marine Corps Martial Arts Program MCO Marine Corps Order MCRC... Martial Arts Program (MCMAP) belt level. Setting the MCMCAP belt level to “NOT TRAINED” is required to maintain the MCMAP records for future analysis...BELT MARTIAL ARTS INSTRUCTOR 60 MMG BROWN BELT MARTIAL ARTS INSTRUCTOR 70 MMJ BLACK BELT, 1ST DEGREE MARTIAL ARTS INSTRUCTOR 80 MMK BLACK BELT, 1ST

Arts Education Quality Rubric and the "ArtsCounts" Initiative. IESP Policy Brief No. 01-09

ERIC Educational Resources Information Center

Institute for Education and Social Policy, 2009

2009-01-01

In 1975, New York City found itself on the verge of bankruptcy, and newly-elected Mayor Abraham Beame was forced to enact massive cuts in the city's budget. Some of the hardest hit programs were arts education classes in the public schools--funding for programs in visual arts, dance, music and theater were slashed from the Board of Education's…

Kaposi’s Sarcoma in HIV-infected patients in South Africa: multi-cohort study in the antiretroviral therapy era

PubMed Central

Bohlius, Julia; Valeri, Fabio; Maskew, Mhairi; Prozesky, Hans; Garone, Daniela; Sengayi, Mazvita; Fox, Matthew P.; Davies, Mary-Ann; Egger, Matthias

2015-01-01

The incidence of Kaposi’s Sarcoma (KS) is high in South Africa but the impact of antiretroviral therapy (ART) is not well defined. We examined incidence and survival of KS in HIV-infected patients enrolled in South African ART programs. We analyzed data of three ART programs: Khayelitsha township and Tygerberg Hospital programs in Cape Town and Themba Lethu program in Johannesburg. We included patients aged >16 years. ART was defined as a regimen of at least three drugs. We estimated incidence rates of KS for patients on ART and not on ART. We calculated Cox models adjusted for age, sex and time-updated CD4 cell counts and HIV-1 RNA. 18,254 patients (median age 34.5 years, 64% female, median CD4 cell count at enrolment 105 cells/μL) were included. During 37,488 person-years follow-up 162 patients developed KS. The incidence was 1,682/100,000 person-years (95% confidence interval [CI] 1,406–2,011) among patients not receiving ART and 138/100,000 person-years (95% CI 102–187) among patients on ART. The adjusted hazard ratio comparing time on ART with time not on ART was 0.19 (95% CI 0.13–0.28). Low CD4 cell counts (time-updated) and male sex were also associated with KS. Estimated survival of KS patients at one year was 72.2% (95% CI 64.9–80.2) and higher in men than in women. The incidence of KS is substantially lower on ART than not on ART. Timely initiation of ART is essential to preventing KS and KS-associated morbidity and mortality in South Africa and other regions in Africa with a high burden of HIV. PMID:24729433

Choosing art as a complement to healing.

PubMed

Suter, Esther; Baylin, Debbie

2007-02-01

Art à la Carte is a volunteer program that enables long-term care patients to decorate their hospital room with an art print of their choice. Thirty-seven participants were interviewed to evaluate the program. The data suggest that art adds a personal touch to the sterile hospital environment, facilitates interaction between staff and patients, and provides positive distractions. Choosing a work of art also helps patients to regain a sense of control. These themes coincide with the key components of supportive health care environment. The data suggest that Art à la Carte can provide a meaningful complement to the healing process.

76 FR 36156 - Meetings of Humanities Panel

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-21

.... PROGRAM: This meeting will review applications for Art History I in Fellowships Program, submitted to the... NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES Meetings of Humanities Panel AGENCY: The... assistance under the National Foundation on the Arts and the Humanities Act of 1965, as amended, including...

PLANNING THE ART ROOM.

ERIC Educational Resources Information Center

POPOLIZIO, VINCENT J.; AND OTHERS

FACILITIES FOR CARRYING OUT AN ART PROGRAM MUST BE DESIGNED TO MEET THE NEEDS OF STUDENTS IN SCHOOL AND THOSE ENROLLED IN ADULT PROGRAMS. PROVISIONS MUST BE INCLUDED FOR PAINTING AND DRAWING, THE GRAPHIC ARTS, GENERAL CRAFTS, MODELING, SCHULPTURING, PHOTOGRAPHY, SERIGRAPHY, AND MECHANICAL DRAWING. WORK CENTERS AND TRAFFIC FLOW NEED CAREFUL…

34 CFR 600.5 - Proprietary institution of higher education.

Code of Federal Regulations, 2013 CFR

2013-07-01

...-designed programs, individualized programs, and unstructured studies: (1) A program that is a structured combination of the arts, biological and physical sciences, social sciences, and humanities, emphasizing breadth of study. (2) An undifferentiated program that includes instruction in the general arts or general...

34 CFR 600.5 - Proprietary institution of higher education.

Code of Federal Regulations, 2014 CFR

2014-07-01

...-designed programs, individualized programs, and unstructured studies: (1) A program that is a structured combination of the arts, biological and physical sciences, social sciences, and humanities, emphasizing breadth of study. (2) An undifferentiated program that includes instruction in the general arts or general...

34 CFR 600.5 - Proprietary institution of higher education.

Code of Federal Regulations, 2011 CFR

2011-07-01

...-designed programs, individualized programs, and unstructured studies: (1) A program that is a structured combination of the arts, biological and physical sciences, social sciences, and humanities, emphasizing breadth of study. (2) An undifferentiated program that includes instruction in the general arts or general...

34 CFR 600.5 - Proprietary institution of higher education.

Code of Federal Regulations, 2012 CFR

2012-07-01

...-designed programs, individualized programs, and unstructured studies: (1) A program that is a structured combination of the arts, biological and physical sciences, social sciences, and humanities, emphasizing breadth of study. (2) An undifferentiated program that includes instruction in the general arts or general...

45 CFR 2104.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2012 CFR

2012-10-01

... FINE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE COMMISSION OF FINE ARTS § 2104.150 Program accessibility: Existing facilities. (a) General... of achieving program accessibility include— (i) Using audio-visual materials and devices to depict...

45 CFR 2104.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2010 CFR

2010-10-01

... FINE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE COMMISSION OF FINE ARTS § 2104.150 Program accessibility: Existing facilities. (a) General... of achieving program accessibility include— (i) Using audio-visual materials and devices to depict...

45 CFR 2104.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2011 CFR

2011-10-01

... FINE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE COMMISSION OF FINE ARTS § 2104.150 Program accessibility: Existing facilities. (a) General... of achieving program accessibility include— (i) Using audio-visual materials and devices to depict...

45 CFR 2104.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2013 CFR

2013-10-01

... FINE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE COMMISSION OF FINE ARTS § 2104.150 Program accessibility: Existing facilities. (a) General... of achieving program accessibility include— (i) Using audio-visual materials and devices to depict...

45 CFR 2104.150 - Program accessibility: Existing facilities.

Code of Federal Regulations, 2014 CFR

2014-10-01

... FINE ARTS ENFORCEMENT OF NONDISCRIMINATION ON THE BASIS OF HANDICAP IN PROGRAMS OR ACTIVITIES CONDUCTED BY THE COMMISSION OF FINE ARTS § 2104.150 Program accessibility: Existing facilities. (a) General... of achieving program accessibility include— (i) Using audio-visual materials and devices to depict...

Look and Do Ancient Greece. Teacher's Manual: Primary Program, Greek Art & Architecture [and] Workbook: The Art and Architecture of Ancient Greece [and] K-4 Videotape. History through Art and Architecture.

ERIC Educational Resources Information Center

Luce, Ann Campbell

This resource, containing a teacher's manual, reproducible student workbook, and a color teaching poster, is designed to accompany a 21-minute videotape program, but may be adapted for independent use. Part 1 of the program, "Greek Architecture," looks at elements of architectural construction as applied to Greek structures, and…

Curriculum Guide for Spanish Language Arts, Elementary Level L. Field Test, Working Draft = Guia para la ensenanza de las artes del lenguaje espanol, nivel elemental intermedio L. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation. Sections…

Curriculum Guide for Spanish Language Arts, Elementary Level N. Field Test, Working Draft = Guia para la ensenanza de las artes del lenguaje espanol, nivel elemental adelantado N. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation. Sections…

Curriculum Guide for Spanish Language Arts, Elementary Level F. Field Test = Guia para la ensenanza de las artes del lenguaje espanol, nivel elemental primario F. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking primary students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation.…

Curriculum Guide for Spanish Language Arts, Elementary Level M. Field Test, Working Draft = Guia para la ensenanza de las artes del lenguaje espanol, nivel elemental adelantado M. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation. Sections…

Students' Pre-Departure Expectations and Post-Sojourn Observations in a Short-Term International Program Abroad on the Culture, Music, and Art of Brazil

ERIC Educational Resources Information Center

Dekaney, Elisa Macedo

2008-01-01

Little is known about the benefits of short-term international programs that concentrate specifically on the subject matter found in the fields of art and music. This article investigates a short-term international program that focuses on the culture, music, and art of Brazil. Findings show that students studying abroad enhance their world view…

Art-Based Learning Strategies in Art Therapy Graduate Education

ERIC Educational Resources Information Center

Deaver, Sarah P.

2012-01-01

This mixed methods research study examined the use of art-based teaching methods in master's level art therapy graduate education in North America. A survey of program directors yielded information regarding in which courses and how frequently art-based methods (individual in-class art making, dyad or group art making, student art projects as…

Art in cancer care: Exploring the role of visual art-making programs within an Energy Restoration Framework.

PubMed

Kirshbaum, Marilynne N; Ennis, Gretchen; Waheed, Nasreena; Carter, Fiona

2017-08-01

In contrast to art-therapy, little is known about the role of art-making for people who have been diagnosed with cancer, and even less is known about program-based art-making. This study explored the experience of participation in a visual art-making program for people during and after cancer treatment in the Northern Territory of Australia. A longitudinal, qualitative, single cohort study was undertaken. Eight women diagnosed with breast and/or ovarian cancer participated in weekly art-making sessions over eight weeks, facilitated by two professional artists. Data were collected before, during and after the sessions by interviews and group discussions. The Energy Restoration Framework was used to document and analyse the benefits of participation in terms of the a priori themes of: Expansive, Belonging, Nurturing and Purposeful. The four a priori themes were retained and an additional attribute of an energy restoration activity called Stimulating was added, along with sub-themes, which broadened and deepened understanding of the art-making experience within cancer care. Involvement in an activity that was expansive, new, beautiful and fascinating was highly valued in addition to the appreciation for being with and belonging to a supportive and accepting group facilitated by dynamic artists. There is much scope for continued research and promotion of art-making programs as an adjunct to cancer treatment. Copyright © 2017 Elsevier Ltd. All rights reserved.

Determinants of mortality and nondeath losses from an antiretroviral treatment service in South Africa: implications for program evaluation.

PubMed

Lawn, Stephen D; Myer, Landon; Harling, Guy; Orrell, Catherine; Bekker, Linda-Gail; Wood, Robin

2006-09-15

The scale-up of antiretroviral treatment (ART) services in resource-limited settings requires a programmatic model to deliver care to large numbers of people. Understanding the determinants of key outcome measures--including death and nondeath losses--would assist in program evaluation and development. Between September 2002 and August 2005, all in-program (pretreatment and on-treatment) deaths and nondeath losses were prospectively ascertained among treatment-naive adults (n=1235) who were enrolled in a community-based ART program in South Africa. At study censorship, 927 patients had initiated ART after a median of 34 days after enrollment in the program. One hundred twenty-one (9.8%) patients died. Mortality rates were 33.3 (95% CI, 25.5-43.0), 19.1 (95% CI, 14.4-25.2), and 2.9 (95% CI, 1.8-4.8) deaths/100 person-years in the pretreatment interval, during the first 4 months of ART (early deaths), and after 4 months of ART (late deaths), respectively. Pretreatment and early treatment deaths together accounted for 87% of deaths, and were independently associated with advanced immunodeficiency at enrollment. Late deaths were comparatively few and were only associated with the response to ART at 4 months. Nondeath program losses (loss to follow-up, 2.3%; transfer-out, 1.9%; relocation, 0.7%) were not associated with immune status and were evenly distributed during the study period. Loss to follow-up and late mortality rates were low, reflecting good cohort retention and treatment response. However, the extremely high pretreatment and early mortality rates indicate that patients are enrolling in ART programs with far too advanced immunodeficiency. Causes of late access to the ART program, such as delays in health care access, health system delays, or inappropriate treatment criteria, need to be addressed.

Impact of the ‘Artful Moments’ Intervention on Persons with Dementia and Their Care Partners: a Pilot Study

PubMed Central

Hazzan, Afeez Abiola; Humphrey, Janis; Kilgour-Walsh, Laurie; Moros, Katherine L.; Murray, Carmen; Stanners, Shannon; Montemuro, Maureen; Giangregorio, Aidan; Papaioannou, Alexandra

2016-01-01

Background Engaging with art can be valuable for persons living with dementia. ‘Artful Moments’ was a collaborative project undertaken by the Art Gallery of Hamilton and the Behavioural Health Program at Hamilton Health Sciences that sought to develop and implement a program of arts-based activities for persons in the middle-to-late stages of dementia who exhibit behavioural symptoms and for their accompanying care partners. Methods This pilot study employed a qualitative descriptive design. Eight participants were observed during multiple art sessions to evaluate their level of engagement in the program. Care partners also completed a questionnaire describing their experience. Qualitative content analysis was used to identify themes. Results For program participants, factors that promoted continued interest and engagement in art included: care partner involvement, group activities, opportunities to share opinions, validation of their personhood, and increased engagement over time. Care partners observed improvements in participants’ creativity, communication, relationship forming, and task accomplishment, and some reported reduced stress. Conclusions ‘Artful Moments’ promoted engagement and expression in persons in the middle-to-late stages of dementia, as well as having benefits for their care partners. Limitations of the study included a small convenience sample drawn from one hospital setting. PMID:27403209

77 FR 56875 - Meetings of Humanities Panel

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-14

... Resources grant program on the subject of Art History, submitted to the Division of Preservation and Access... of Art History, submitted to the Division of Public Programs. 14. Date: October 30, 2012. Time: 8:30... NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES Meetings of Humanities Panel AGENCY: National...

Integrating Science and the Arts in the Classroom.

ERIC Educational Resources Information Center

Dobbs, Stephen Mark

1995-01-01

The value of an interdisciplinary approach in a liberal arts education is stressed, and such a program at San Francisco State University (California) is profiled. The program helps students understand the reciprocal relationship between scientific development and cultural values. One course, "The Visual World of Science and Art," is…

The Occupational Versatility Program: Student-Directed Learning in Industrial Arts.

ERIC Educational Resources Information Center

Lavender, John

1978-01-01

Describes the Occupational Versatility program in industrial arts, involving a self-instructional school shop in which the learning system is student-managed, nongraded, upgraded, and team taught. This federally funded learning method has also been successfully applied to home economics and art education. Information sources for the teacher are…

The Arts Educator and Children with Special Needs: Conference Report.

ERIC Educational Resources Information Center

CEMREL, Inc., St. Louis, MO.

The document contains eight summaries of position statements and a summary of strategies to develop personnel preparation programs arising from a national symposium on arts education for children with handicaps. Symposium participants devised five approaches for expanding the development of programs to train arts personnel to teach handicapped…

Arts Education and the Whole Child

ERIC Educational Resources Information Center

Nelson, Hal

2009-01-01

For years, professional journals have published articles that communicate the importance of high-quality arts education programs. This article talks about how educators can use quality arts programs to contribute to the intellectual, physical, and emotional well-being of learners. The author also discusses what principals can do to advance arts…

78 FR 16711 - Meetings of Humanities Panel

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-18

... NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES Meetings of Humanities Panel AGENCY: National... Foundation on the Arts and Humanities Act of 1965 (20 U.S.C. 951-960, as amended). DATES: See SUPPLEMENTARY... grant program on the subject of the Arts, submitted to the Division of Research Programs. [[Page 16712...

Science Education at Arts-Focused Colleges

ERIC Educational Resources Information Center

Oswald, W. Wyatt; Ritchie, Aarika; Murray, Amy Vashlishan; Honea, Jon

2016-01-01

Many arts-focused colleges and universities in the United States offer their undergraduate students coursework in science. To better understand the delivery of science education at this type of institution, this article surveys the science programs of forty-one arts-oriented schools. The findings suggest that most science programs are located in…

Industrial Arts 7-9. Construction.

ERIC Educational Resources Information Center

Manitoba Dept. of Education, Winnipeg.

This guide for industrial arts grades 7-9 provides teachers with a curriculum for the subject cluster of construction. An "Overview" section presents the rationale, discusses how the content of the proqram is related to the developmental stages of the adolescent, describes the structure of the industrial arts program, and lists program goals and…

Reading Enrichment Art Development.

ERIC Educational Resources Information Center

Sholler, Ruth; And Others

1983-01-01

A unit on Afro-American art was developed as part of the Reading Enrichment Art Development program. Elementary students from the program were concentrating on the concept of pattern in language. The unit was designed to reinforce this understanding via the reverse-fold pleating process used in a Nigerian tie-dye project. (AM)

When Curriculum Meets Art

ERIC Educational Resources Information Center

Giardina, Nicola

2016-01-01

A three-year grant program at the Metropolitan Museum of Art in New York City encourages teachers to draw connections between curricular topics and works of art. In this article, museum educator Nicola Giardina describes how the program uses inquiry-based lessons to create meaningful learning experiences for underserved students. She highlights…

Back from the Brink: A Teacher's Perspective.

ERIC Educational Resources Information Center

Lippert, Cindy

1999-01-01

Discusses the events leading up to the development of the new arts education program for the Sarasota Country School District in Florida. Addresses the work of the Community/Schools Partnership for the Arts, its role in developing the arts program, and the interactions between the community and the school district. (CMK)

Whales and Hermit Crabs: Integrated Programming and Science.

ERIC Educational Resources Information Center

Kataoka, Joy C.; Lock, Robin

1995-01-01

This article describes an integrated program in marine biology. The program was implemented in a nongraded inclusive setting with second- to fourth-grade students whose abilities ranged from gifted to learning disabled. The program integrated science, art, music, language arts, and research and computer skills. (DB)

Determination of superoxide dismutase mimetic activity in common culinary herbs.

PubMed

Chohan, Magali; Naughton, Declan P; Opara, Elizabeth I

2014-01-01

Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by culinary herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the culinary herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected. All extracts of uncooked (U), cooked (C) and cooked and digested (C&D) herbs were shown to possess SODm activity, which was significantly correlated with previously determined antioxidant and anti-inflammatory activities of these herbs. SODm activity was significantly increased following (C) and (C&D) for rosemary and sage only. The impact of (C) and (C&D) on the SODm for thyme may have been influenced by its transition metal ion content. SODm activity may contribute to the herbs' antioxidant and anti-inflammatory activities however the source and significance of this activity need to be established.

FeynArts model file for MSSM transition counterterms from DREG to DRED

NASA Astrophysics Data System (ADS)

Stöckinger, Dominik; Varšo, Philipp

2012-02-01

The FeynArts model file MSSMdreg2dred implements MSSM transition counterterms which can convert one-loop Green functions from dimensional regularization to dimensional reduction. They correspond to a slight extension of the well-known Martin/Vaughn counterterms, specialized to the MSSM, and can serve also as supersymmetry-restoring counterterms. The paper provides full analytic results for the counterterms and gives one- and two-loop usage examples. The model file can simplify combining MS¯-parton distribution functions with supersymmetric renormalization or avoiding the renormalization of ɛ-scalars in dimensional reduction. Program summaryProgram title:MSSMdreg2dred.mod Catalogue identifier: AEKR_v1_0 Program summary URL:http://cpc.cs.qub.ac.uk/summaries/AEKR_v1_0.html Program obtainable from: CPC Program Library, Queen's University, Belfast, N. Ireland Licensing provisions: LGPL-License [1] No. of lines in distributed program, including test data, etc.: 7600 No. of bytes in distributed program, including test data, etc.: 197 629 Distribution format: tar.gz Programming language: Mathematica, FeynArts Computer: Any, capable of running Mathematica and FeynArts Operating system: Any, with running Mathematica, FeynArts installation Classification: 4.4, 5, 11.1 Subprograms used: Cat Id Title Reference ADOW_v1_0 FeynArts CPC 140 (2001) 418 Nature of problem: The computation of one-loop Feynman diagrams in the minimal supersymmetric standard model (MSSM) requires regularization. Two schemes, dimensional regularization and dimensional reduction are both common but have different pros and cons. In order to combine the advantages of both schemes one would like to easily convert existing results from one scheme into the other. Solution method: Finite counterterms are constructed which correspond precisely to the one-loop scheme differences for the MSSM. They are provided as a FeynArts [2] model file. Using this model file together with FeynArts, the (ultra-violet) regularization of any MSSM one-loop Green function is switched automatically from dimensional regularization to dimensional reduction. In particular the counterterms serve as supersymmetry-restoring counterterms for dimensional regularization. Restrictions: The counterterms are restricted to the one-loop level and the MSSM. Running time: A few seconds to generate typical Feynman graphs with FeynArts.

Curriculum Guide for Spanish Language Arts, Elementary Level G. Field Test, Working Draft = Guia para la ensenanza de las artes del lenguaje expanol, nivel elemental primario G. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking primary students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation.…

Curriculum Guide for Spanish Language Arts, Elementary Level H. Field Test, Working Draft = Guia para la ensenanza de las artes del lenguaje espanol, nivel elemental primario H. Edicion experimental.

ERIC Educational Resources Information Center

Chicago Board of Education, IL. Dept. of Curriculum.

The curriculum guide for teachers of Spanish language arts for native Spanish-speaking primary students in the Chicago public schools' bilingual education program is introduced by a section outlining the program and defining the areas to be emphasized in the program: word attack, comprehension skills, study skills, and literature appreciation.…

The arts, health, and aging in america: 2005-2015.

PubMed

Hanna, Gay Powell; Noelker, Linda S; Bienvenu, Beth

2015-04-01

In advance of the White House Conference on Aging (WHCoA) in 1981, 1995, and 2005, the arts and aging communities held mini-conferences to ensure that arts, culture, and livability were part of larger public policy discussions. This article takes a historical look at recommendations from the 2005 WHCoA Mini-Conference on Creativity and Aging in America, including arts in health care, lifelong learning, and livability through universal design. Overarching recommendations in 2005 requested investments in research, including cost-benefit analyses; identification of best practices and model programs; program dissemination to broaden the availability of arts programs. The "Arts" is a broad term encompassing all forms of arts including music, theater, dance, visual arts, literature, multimedia and design, folk, and traditional arts to engage the participation of all older Americans; promotion of innovative public and private partnerships to support arts program development, including workforce development (e.g., artists, social workers, and health care providers); and public awareness of the importance of arts participation to healthy aging. Through the leadership of the National Endowment for the Arts and U.S. Department of Health and Human Services, thinking about the arts and aging has broadened to include greater emphasis on a whole-person approach to the health and well-being of older adults. This approach engages older adults in arts participation not only as audience members, but as vital members of their community through creative expression focusing on life stories for intergenerational as well as interprofessional collaboration. This article reviews progress made to date and identifies critical gaps in services for future consideration at a 2015 Mini-Conference on Creativity and Aging related to the WCHoA area of emphasis on healthy aging. © The Author 2015. Published by Oxford University Press on behalf of The Gerontological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

A Case Study: New Doctor of Arts Program, Illinois State University.

ERIC Educational Resources Information Center

Gray, Charles E.

The development of a Doctor of Arts (D.A.) program in history at Illinois State University's Department of History is presented. The program proposal was approved in 1974 and a full complement of graduate students were accepted into the program by summer 1975. The overall objective of the program is the improvement of history instruction and…

Project on Social Architecture in Education. Final Report. Part III: Case Studies. Chapter 9: Arts Co-op: An Experimental High School Program.

ERIC Educational Resources Information Center

Sullivan, Ellen Wahl

This document contains chapter 9 of the final report of the Project on Social Architecture in Education. Chapter 9 is about a regional experimental high school program for the arts. Several features distinguished Arts Co-op from the other schools in the study. For one, it was a special purpose school, focused on the arts, and not offering a…

Look and Do Ancient Egypt. Teacher's Manual: Primary Program, Ancient Egypt Art & Architecture [and] Workbook: The Art and Architecture of Ancient Egypt [and] K-4 Videotape. History through Art and Architecture.

ERIC Educational Resources Information Center

Luce, Ann Campbell

This resource contains a teaching manual, reproducible student workbook, and color teaching poster, which were designed to accompany a 2-part, 34-minute videotape, but may be adapted for independent use. Part 1 of the program, "The Old Kingdom," explains Egyptian beliefs concerning life after death as evidenced in art, architecture and…

Health effects on leaders and co-workers of an art-based leadership development program.

PubMed

Romanowska, Julia; Larsson, Gerry; Eriksson, Maria; Wikström, Britt-Maj; Westerlund, Hugo; Theorell, Töres

2011-01-01

There are very few evaluations of the effectiveness of leadership development programs. The purpose of the study was to examine whether an art-based leadership program may have a more beneficial effect than a conventional one on leaders' and their corresponding subordinates' mental and biological stress. Participating leaders were randomized to 2 year-long leadership programs, 1 art-based and 1 conventional, with follow-up of the leaders and their subordinates at 12 and 18 months. The art-based program built on an experimental theatre form, a collage of literary text and music, followed by writing and discussions focused on existential and ethical problems. After 18 months a pattern was clearly visible with advantage for the art-based group. In the art group (leaders and their subordinates together as well as for subordinates only) compared to the conventional group, there was a significant improvement of mental health, covert coping and performance-based self-esteem as well as significantly less winter/fall deterioration in the serum concentration of the regenerative/anabolic hormone dehydroepiandrosterone-sulfate. Our findings indicate a more beneficial long-term health effect of the art-based intervention compared to a conventional approach. Positive results for both standardized questionnaires and biological parameters strengthened the findings. The study provides a rationale for further evaluation of the effectiveness of this alternative educational approach. Copyright © 2010 S. Karger AG, Basel.

Sea lettuces: culinary uses and nutritional value.

PubMed

Kim, Se-Kwon; Pangestuti, Ratih; Rahmadi, Puji

2011-01-01

In many countries, sea lettuces are commonly consumed as food by human since the beginning of times. Sea lettuces contain significant amount of nutrients which are essential for human body. Moreover, several studies have provided insight into biological activities and health promoting effects of sea lettuces. Despite having so much health beneficial effects, sea lettuces are still identified as an underexploited plant resources for food purposes. Hence, sea lettuces have a great potential for further development as products in foods and pharmaceutical areas. Further, potential applications of polysaccharides, protein and amino acid, lipid and fatty acid, mineral and vitamin contents may increase the sea lettuces value. This contributions presents information on the currently culinary use of sea lettuces worldwide and nutritional aspects of sea lettuces. Copyright © 2011 Elsevier Inc. All rights reserved.

Economic feasibility study of residential and commercial heating using existing water supply systems. Final report June 1, 1979 - August 15, 1979

DOE Office of Scientific and Technical Information (OSTI.GOV)

Pitts, Donald R.; Looper, Marshall G.

1979-08-15

A study of the use of a low-to-moderate temperature hydrothermal resource for space heating a 140-home residential community has been undertake. The approach centers on use of the existing culinary/potable water supply system to supply heated water to the homes, the culinary water being heated at a single pumping station and then distributed throughout the community through uninsulated, buried water mains. The heated potable water is pumped through individual house water-to-air heat exchangers using sealed, magnetic-drive house pumps and returned to the street distribution lines. These house heat exchangers are either add-on, wall mounted, convective heating units or coils addedmore » to existing forced air heating systems.« less

Fostering Arts Education through a University-Afterschool Partnership

ERIC Educational Resources Information Center

Leonard, Alison E.; Fleming, David S.; Lewis, Melanie; Durham, Sheliah

2017-01-01

Regardless of the type of arts activity, the importance of the arts in afterschool programs cannot be overestimated. As the arts are increasingly marginalized in public school systems, afterschool arts education can be an alternative way to integrate the arts into children's academic experiences or build on their in-school arts experiences (Briggs…

The Arts and Talent Development.

ERIC Educational Resources Information Center

Seeley, Ken

1996-01-01

Discusses the role of creative arts in developing talent among gifted students. Talent development strategies using the arts are identified. Also describes ways that teachers can support collaboration among the arts and that parents can advocate and foster arts programs. (CR)

Evaluating Student Achievement in Discipline-Based Art Programs.

ERIC Educational Resources Information Center

Day, Michael D.

1985-01-01

The discipline-based view of art education requires that students progress in all of the four domains of art learning: art history, art criticism, aesthetic appreciation, and creative production. Evaluation methods in each of these domains are discussed. (RM)

Museum Education and Art Therapy: Promoting Wellness in Older Adults

ERIC Educational Resources Information Center

Rosenblatt, Brooke

2014-01-01

By combining museum education with art therapy, museums can make significant contributions to healthcare. The Creative Aging program at The Phillips Collection in Washington, D.C., unites these fields, using artworks and art-making as catalysts to explore feelings, invite self-exploration, and build community. The program fosters an interest in…

The Cutting-Edge Challenge

ERIC Educational Resources Information Center

Share, Joani

2005-01-01

In a time of educational budget cuts, the arts seem to take the major brunt of the financial ax. Fine arts programs are often pitted against one another for survival. The music industry and supporting corporations, such as American Express, campaign to have instruments donated or purchased to keep educational programs alive. The visual arts do not…

Exploring the Disjunctures between Theory and Practice in Community College Visual Arts Programs

ERIC Educational Resources Information Center

Holland, Arnold

2012-01-01

This study explored the perceptions of ten community college visual arts faculty in five different community college settings with regard to the theory and practice disjunctures they were experiencing in their roles as instructors teaching foundational level courses within visual arts programs. The study illuminated the responses of community…

Integrating the Arts into School Communities

ERIC Educational Resources Information Center

Sisk, Dorothy A.

2010-01-01

Art enriches, beautifies, and entertains, but more importantly it builds understanding, innovation, and mutual responsibility. Yet, so often with tight school budgets, the first programs to be down-sized or deleted are the art and music programs. But there is good news. Recently, the Boston public schools received a grant of $750,000 from the…

Arts Education Facilities Planner for Grades 9-12.

ERIC Educational Resources Information Center

North Carolina State Dept. of Public Instruction, Raleigh. Div. of School Support.

This document suggests facilities necessary to conduct instruction in arts programs in grades 9-12 and conveys essential features that should be present. As a reference document for school facilities designers, it describes arts education programs and the facilities that support them, with some sections focusing on the concepts and features common…

Developing Creative Thinking through an Integrated Arts Programme for Talented Children.

ERIC Educational Resources Information Center

Eriksson, Gillian I.

Described is a K-12 integrative arts program of the Schmerenbeck Educational Centre, Johannesburg, South Africa, designed to help gifted and talented children develop an understanding of the nature of creative thinking as expressed through different art forms. The report discusses how the program defines talent; how gifted students are identified…

Spanish Native Language Arts Staff Development Turnkey Training Program, Spring 1989. OREA Report.

ERIC Educational Resources Information Center

Berney, Tomi D.

The Spanish Native Language Arts Development Turnkey Training Program attempted to create a network of secondary school administrators and teachers of Spanish acquainted with current research and methodology and able to provide staff development in native language arts for teachers of native Spanish speakers of limited English proficiency. Nine…

Industrial Arts Technology Bibliography; An Annotated Reference for Librarians.

ERIC Educational Resources Information Center

New York State Education Dept., Albany. Bureau of Secondary Curriculum Development.

This compilation is designed to assist librarians in selecting books for supplementing the expanding program of industrial arts education. The books were selected for the major subject areas of a broad industrial arts program, on the basis of reflected interest of students, content, format, and readability. The format and coding used in the…

The Vulnerability of Urban Elementary School Arts Programs: A Case Study

ERIC Educational Resources Information Center

Shaw, Ryan D.

2018-01-01

With the intent of improving understanding of cuts to elementary arts programs, the purpose of this research was to investigate how one urban school district (Lansing School District in Lansing, Michigan) eliminated its elementary arts specialists. Research questions were (1) What policy conditions enabled the Lansing School District's decision to…

Cost-Effectiveness and Quality of Care of a Comprehensive ART Program in Malawi

PubMed Central

Orlando, Stefano; Diamond, Samantha; Palombi, Leonardo; Sundaram, Maaya; Shear Zinner, Lauren; Marazzi, Maria Cristina; Mancinelli, Sandro; Liotta, Giuseppe

2016-01-01

Abstract The aim of this study is to assess the cost-effectiveness of a holistic, comprehensive human immunodeficiency virus (HIV) treatment Program in Malawi. Comprehensive cost data for the year 2010 have been collected at 30 facilities from the public network of health centers providing antiretroviral treatment (ART) throughout the country; two of these facilities were operated by the Disease Relief through Excellent and Advanced Means (DREAM) program. The outcomes analysis was carried out over five years comparing two cohorts of patients on treatment: 1) 2387 patients who started ART in the two DREAM centers during 2008, 2) patients who started ART in Malawi in the same year under the Ministry of Health program. Assuming the 2010 cost as constant over the five years the cost-effective analysis was undertaken from a health sector and national perspective; a sensitivity analysis included two hypothesis of ART impact on patients’ income. The total cost per patient per year (PPPY) was $314.5 for the DREAM protocol and $188.8 for the other Malawi ART sites, with 737 disability adjusted life years (DALY) saved among the DREAM program patients compared with the others. The Incremental Cost-Effectiveness Ratio was $1640 per DALY saved; it ranged between $896–1268 for national and health sector perspective respectively. The cost per DALY saved remained under $2154 that is the AFR-E-WHO regional gross domestic product per capita threshold for a program to be considered very cost-effective. HIV/acquired immune deficiency syndrome comprehensive treatment program that joins ART with laboratory monitoring, treatment adherence reinforcing and Malnutrition control can be very cost-effective in the sub-Saharan African setting. PMID:27227921

The Use of Art and Music Therapy in Substance Abuse Treatment Programs

PubMed Central

Aletraris, Lydia; Paino, Maria; Edmond, Mary Bond; Roman, Paul M.; Bride, Brian E.

2014-01-01

While the implementation of evidence-based practices (EBPs) in the treatment of substance use disorders (SUD) has attracted substantial research attention, little consideration has been given to parallel implementation of complementary and alternative medical (CAM) practices. Using data from a nationally representative sample (N = 299) of U.S. substance abuse treatment programs, this study modeled organizational factors falling in the domains of patient characteristics, treatment ideologies, and structural characteristics, associated with the use of art therapy and music therapy. We found that 36.8% of treatment programs offered art therapy and 14.7% of programs offered music therapy. Programs with a greater proportion of women were more likely to use both therapies, and programs with larger proportions of adolescents were more likely to offer music therapy. In terms of other treatment ideologies, programs’ use of Motivational Enhancement Therapy (MET) was positively related to offering art therapy, while use of Contingency Management (CM) was positively associated with offering music therapy. Finally, our findings showed a significant relationship between requiring 12-step meetings and the use of both art therapy and music therapy. With increasing use of CAM in a diverse range of medical settings, and recent federal legislation likely to reduce barriers in accessing CAM, the inclusion of CAM in addiction treatment is growing in importance. Our findings suggest treatment programs may be utilizing art and music therapies to address unique patient needs of women and adolescents. PMID:25514689

NASA Opportunities in Visualization, Art, and Science (NOVAS)

NASA Astrophysics Data System (ADS)

Fillingim, M. O.; Zevin, D.; Croft, S.; Thrall, L.; Shackelford, R. L., III

2015-12-01

Led by members of UC Berkeley's Multiverse education team at the Space Sciences Laboratory (http://multiverse.ssl.berkeley.edu/), in partnership with UC Berkeley Astronomy, NASA Opportunities in Visualization, Art and Science (NOVAS) is a NASA-funded program mainly for high school students that explores NASA science through art and highlights the need for and uses of art and visualizations in science. The project's aim is to motivate more diverse young people (especially African Americans) to consider Science, Technology, Engineering, and Mathematics (STEM) careers. The program offers intensive summer workshops at community youth centers, afterschool workshops at a local high school, a year-round internship for those who have taken part in one or more of our workshops, public and school outreach, and educator professional development workshops. By adding Art (fine art, graphic art, multimedia, design, and "maker/tinkering" approaches) to STEM learning, we wanted to try a unique combination of what's often now called the "STEAM movement" in STEM education. We've paid particular attention to highlighting how scientists and artists/tinkerers often collaborate, and why scientists need visualization and design experts. The program values the rise of the STEAM teaching concept, particularly that art, multimedia, design, and maker projects can help communicate science concepts more effectively. We also promote the fact that art, design, and visualization skills can lead to jobs and broader participation in science, and we frequently work with and showcase scientific illustrators and other science visualization professionals. This presentation will highlight the significant findings from our multi-year program.

Arts Teachers' Perceptions and Attitudes on Arts Integration While Participating in a Statewide Arts Integration Initiative

ERIC Educational Resources Information Center

May, Brittany Nixon; Robinson, Nicole R.

2016-01-01

The purpose of this study was to examine the perceptions and attitudes of the Beverley Taylor Sorenson Arts Learning Program (BTSALP) arts specialists on arts integration. BTSALP arts specialists (N = 50) throughout the state of Utah responded to a 20-item survey. Results indicated that a majority of BTSALP arts specialists believe that arts…

The Comprehensive Fine Arts and Crafts Program, Grades 1-12. Proceedings of the Annual Directors of Instruction Conference on the Improvement of Teaching (10th, Las Cruces, New Mexico, January 19-20, 1968).

ERIC Educational Resources Information Center

Prigmore, George T., Ed.

This collection of speeches is concerned with the fine arts and crafts programs in elementary and secondary schools. An introduction outlines the problem of aesthetics and fine arts education. Speakers (1) propose a humanities program for students of all abilities; (2) consider whether marching bands serve an aesthetic purpose in the high schools;…

Visual Arts Education Guidelines, K-12.

ERIC Educational Resources Information Center

Georgia State Dept. of Education, Atlanta. Div. of Curriculum Development.

Guidelines are offered for implementing an art education program fostering art knowledge, art appreciation, and personal creativity. Six chapters cover goals, content, curriculum planning, resources, evaluation and administration. Chapter 1 identifies 5 objectives of art education--perceptual awareness, values development, creative development,…

Nowhere, Somewhere, Everywhere: The Arts in Education.

ERIC Educational Resources Information Center

Davis, Jessica Hoffman

1999-01-01

Summarizes eight roles that the arts can play in education, focusing on the "arts cultura" model. Describes the Harvard University Graduate School of Education program that explores the arts from a variety of perspectives. Discusses the arts' place in the curriculum. (CMK)

Teaching Art History: Getting Started.

ERIC Educational Resources Information Center

Stinespring, John A; Steele, Brian D.

1993-01-01

Recommends using an activity-based approach to art history similar to that of the "new social studies" movement of the 1960s. Provides suggestions for activities related to art criticism, style, and inductive learning. Concludes that student activities can help integrate art history and studio art in art education programs. (CFR)

Discipline-Based Art Education in Secondary Classrooms.

ERIC Educational Resources Information Center

Day, Michael D.

1987-01-01

Describes two studies of art instruction offered to secondary school students which integrated art production with critical and historical learning and provided some comparisons with non-integrated approaches. Provides observations of high school art programs that included art history and criticism as part of the integrated art curriculum. (AEM)

Arts Education Partnerships: Informing Policy through the Development of Culture and Creativity within a Collaborative Project Approach

ERIC Educational Resources Information Center

Carlisle, Katie

2011-01-01

Arts education partnerships have become an important means for developing and sustaining school arts programs that engage students, teachers, and communities. Tapping into additional perspectives, resources, and support from arts agencies and postsecondary institutions, arts education partnerships strengthen arts education infrastructure within…

Sacred and the Profane in Advertising Art.

ERIC Educational Resources Information Center

Zuk, Bill; Dalton, Robert

This paper examines the arguments for and against inclusion of advertising art in art education programs, and presents a case for the educational benefits of critically examining advertising art based on museum masterpieces. A search for examples of fine art masterpieces used in advertising art examined which masterpieces are commonly used in…

Braving the Thaw Wind: A Challenge for Academics in Basic Arts Education.

ERIC Educational Resources Information Center

Rush, Jean C.

1990-01-01

Discusses the National Endowment for the Arts' recommendations for Basic Arts Education in "Toward Civilization." Considers how basic arts education is different from Discipline-based Art Education and the resulting implications for art teachers. Suggests that academics be funded to research program implementation and that an applied…

Design and Curriculum Considerations for a Computer Graphics Program in the Arts.

ERIC Educational Resources Information Center

Leeman, Ruedy W.

This history and state-of-the-art review of computer graphics describes computer graphics programs and proposed programs at Sheridan College (Canada), the Rhode Island School of Design, the University of Oregon, Northern Illinois University, and Ohio State University. These programs are discussed in terms of their philosophy, curriculum, student…

A community-engaged art program for older people: fostering social inclusion.

PubMed

Moody, Elaine; Phinney, Alison

2012-03-01

Social inclusion is an important factor in promoting optimum health and wellness for older adults. Community-engaged arts (CEA) have been promoted as a means to support social inclusion for this population, but little empirical evidence has been reported. The objective of this study was to explore the role of a CEA program in the social inclusion of older, community-dwelling adults. Sixteen hours of participant observation, nine interviews, and document analyses were conducted with 20 older adults participating in the Arts, Health and Seniors (AHS) Program in Vancouver. Results indicated that the program supported seniors' capacity to connect to community in new ways by helping them forge connections beyond the seniors centre. Participants also developed a stronger sense of community through collaboration as a group, working together on the arts project towards a final demonstration to the larger community. The results suggest that CEA programs contribute to social inclusion for older people.

The Chinese free antiretroviral treatment program: challenges and responses.

PubMed

Zhang, Fujie; Haberer, Jessica E; Wang, Yu; Zhao, Yan; Ma, Ye; Zhao, Decai; Yu, Lan; Goosby, Eric P

2007-12-01

To respond to the HIV/AIDS epidemic in China, the National Center for AIDS/STD Control and Prevention established the Division of Treatment and Care in late 2001. The pilot for the National Free ART Program began in Henan Province in 2002, and the program fully began in 2003. Treatment efforts initially focused on patients infected through illicit blood and plasma donation in the mid-1990s and subsequently expanded to include HIV-infected injection drug users, commercial sex workers, pregnant women, and children. The National Free ART Database was established in late 2004, and includes data on current patients and those treated before 2004. Over 31 000 adult and pediatric patients have been treated thus far. Challenges for the program include integration of drug treatment services with ART, an under-resourced health care system, co-infections, stigma, discrimination, drug resistance, and procurement of second-line ART. The merging of national treatment and care, epidemiologic, and drug resistance databases will be critical for a better understanding of the epidemic, for earlier identification of patients requiring ART, and for improved patient follow-up. The Free ART Program has made considerable progress in providing the necessary care and treatment for HIV-infected people in China and has strong government support for continued improvement and expansion.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

PubMed Central

2011-01-01

Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs. PMID:21575177

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.

PubMed

Carlsen, Monica H; Blomhoff, Rune; Andersen, Lene F

2011-05-16

Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.

A Comparison of Faculty and Institutional Practices between Teacher Education and the Liberal Arts and Sciences.

ERIC Educational Resources Information Center

Powers, P. J.

In order to explore the perceived conflict between teacher education programs and liberal arts and sciences programs this study examined faculty and institutional principles for good practice in undergraduate education at a comprehensive college. For the study, 14 teacher education (TE) and 10 liberal arts and sciences (LAS) (all from the…

Iowa Developed Energy Activity Sampler (IDEAS), Grades 7-12: Industrial Arts.

ERIC Educational Resources Information Center

Simonis, Doris G.

Described is the Industrial Arts component of the Iowa Developed Energy Activity Sampler (IDEAS), a multidisciplinary energy education program designed for infusion into the curriculum of grades 7-12. Also included in the program are activity sets for Home Economics (SE 034 678), Language Arts (SE 034 680), Mathematics (SE 034 681), Science (SE…

Art. Program Planning, Primary, Junior.

ERIC Educational Resources Information Center

York Borough Board of Education, Toronto (Ontario).

Over 20 ideas for planning art programs for grades 1 through 6 are included in this planning guide. Introductory comments stress the individuality of children and caution art teachers not to judge by adult standards and not to direct lessons step-by-step or show how things should be drawn. Outdoor sketching is recommended as a way to develop…

Beyond Traditional Art Education: Transformative Lifelong Learning in Community-Based Settings with Older Adults

ERIC Educational Resources Information Center

Lawton, Pamela Harris; La Porte, Angela M.

2013-01-01

Quality community-based art education programs for older adults over the age of 50 should exploit the broad range of interests and cognitive abilities of participants by utilizing adult education theory, brain research, and the best practices of adult art education programs. We consider a developing paradigm on the cognitive abilities of the…

A Pilot Evaluation of an Art Therapy Program for Refugee Youth from Burma

ERIC Educational Resources Information Center

Kowitt, Sarah Dorothy; Emmerling, Dane; Gavarkavich, Diane; Mershon, Claire-Helene; Linton, Kristin; Rubesin, Hillary; Agnew-Brune, Christine; Eng, Eugenia

2016-01-01

Art therapy is a promising form of therapy to address mental health concerns for refugee youth. This article describes the development and implementation of a pilot evaluation of an art therapy program for refugee adolescents from Burma currently living in the United States. Evaluation activities were based on the Centers for Disease Control and…

Perspectives and Plans for Graduate Studies 18. Fine Arts 1974-76.

ERIC Educational Resources Information Center

Ontario Council on Graduate Studies, Toronto. Advisory Committee on Academic Planning.

In 1973, a provisional embargo in fine arts by the Ministry of Colleges and Universities mandated an internal study before new graduate programs could be funded. The Council of Ontario Universities' recommendations for dance, film, and theater and drama are: that masters' programs be initiated at York University (dance, film, theater, studio art),…

Passages: A Celebration of Migrant Arts. A Guide to the [1991] Exhibition.

ERIC Educational Resources Information Center

Roark-Calnek, Sue

This booklet accompanied a 1991 exhibition of migrant arts, mounted by CAMPS (Creative Artists Migrant Program Services) and an ongoing program of collection and documentation research on migrant folk arts at the BOCES Geneseo Migrant Center. There are four passages in migrant lives: through historical time, through space, through the seasons of…

INSTRUCTIONAL TELEVISION FOR THE MIDDLE PRIMARY. A TEACHER GUIDE, SEMESTER II.

ERIC Educational Resources Information Center

DELIKAN, ALFRED; AND OTHERS

INSTRUCTIONAL TELEVISION PROGRAMS FOR THE MIDDLE PRIMARY GRADES WERE DIVIDED INTO THREE AREAS--ART, MUSIC, AND PHYSICAL EDUCATION. THE MAIN OBJECTIVE OF THE ART PROGRAM WAS TO ENCOURAGE INDIVIDUAL CREATIVITY. PUPIL PARTICIPATION WAS TO TAKE PLACE AS SOON AS POSSIBLE AFTER TELECAST VIEWING. ART LESSONS USED A WINTER THEME, STUFFED PAPER FORMS,…

Third Grade English Language Arts: Underperformance on Statewide Assessments

ERIC Educational Resources Information Center

Ramnarain, Taramattie

2013-01-01

The intent of this investigation was to examine the Kaplan K-12 program in an intervention process and identify the determinants that contributed to the void in performance in English language arts in Grade 3. As such, the researcher selected the Kaplan K-12 intervention program to shrink the void in performance in the English language arts within…

Third Year Report: Evaluation of the Artful Learning Program. CRESST Report 760

ERIC Educational Resources Information Center

Griffin, Noelle C.; Miyoshi, Judy N.

2009-01-01

The National Center for Research on Evaluation, Standards, and Student Testing (CRESST) at University of California, Los Angeles (UCLA) was contracted to undertake a three-year external evaluation of the Artful Learning program, an arts-based school improvement model developed from the work and philosophy of the late composer Leonard Bernstein.…

Degree Completers at Baccalaureate Arts and Sciences Institutions and the Contemporary U. S. Macroeconomy

ERIC Educational Resources Information Center

Wilson, Rachel; Yontz, Brian

2015-01-01

Recent economic downturns have led some liberal arts institutions to consider changes to their program offerings. With this article we seek to enhance the understanding of the correlation between liberal arts and pre-professional programs with the economy in order to help inform higher education faculty and administration when exploring changes to…

Reading Improvement through Art Replicator Manual of Instruction, 3rd Edition

ERIC Educational Resources Information Center

Corwin, Sylvia K., Ed.

2013-01-01

Reading Improvement Through Art (RITA) program is an interdisciplinary approach to literacy that blends visual art with reading comprehension, evaluated in nine New York City urban high schools. 240 problem readers participating in the pilot program were pre- and post-tested in the Fall 1975 and Spring 1976 semesters. The testing showed the 9th…

A psycho-historical research program for the integrative science of art.

PubMed

Bullot, Nicolas J; Reber, Rolf

2013-04-01

Critics of the target article objected to our account of art appreciators' sensitivity to art-historical contexts and functions, the relations among the modes of artistic appreciation, and the weaknesses of aesthetic science. To rebut these objections and justify our program, we argue that the current neglect of sensitivity to art-historical contexts persists as a result of a pervasive aesthetic–artistic confound; we further specify our claim that basic exposure and the design stance are necessary conditions of artistic understanding; and we explain why many experimental studies do not belong to a psycho-historical science of art.

A curative regimen would decrease HIV prevalence but not HIV incidence unless targeted to an ART-naïve population.

PubMed

Dimitrov, Dobromir T; Kiem, Hans-Peter; Jerome, Keith R; Johnston, Christine; Schiffer, Joshua T

2016-02-24

HIV curative strategies currently under development aim to eradicate latent provirus, or prevent viral replication, progression to AIDS, and transmission. The impact of implementing curative programs on HIV epidemics has not been considered. We developed a mathematical model of heterosexual HIV transmission to evaluate the independent and synergistic impact of ART, HIV prevention interventions and cure on HIV prevalence and incidence. The basic reproduction number was calculated to study the potential for the epidemic to be eliminated. We explored scenarios with and without the assumption that patients enrolled into HIV cure programs need to be on antiretroviral treatment (ART). In our simulations, curative regimes had limited impact on HIV incidence if only ART patients were eligible for cure. Cure implementation had a significant impact on HIV incidence if ART-untreated patients were enrolled directly into cure programs. Concurrent HIV prevention programs moderately decreased the percent of ART treated or cured patients needed to achieve elimination. We project that widespread implementation of HIV cure would decrease HIV prevalence under all scenarios but would only lower rate of new infections if ART-untreated patients were targeted. Current efforts to identify untreated HIV patients will gain even further relevance upon availability of an HIV cure.

Building Arts Partnerships.

ERIC Educational Resources Information Center

Soper, Stephanie

1993-01-01

Discusses the activities of the Education Department at the John F. Kennedy Center for the Performing Arts, including the local education outreach program and the Partners in Education program promoting school-community partnerships. (SR)

Language-Through-Literature; A Literary Language/Language Arts Program for Bilingual Education, ESL and Other Activities in Early Childhood. Books 1 and 2.

ERIC Educational Resources Information Center

King, Paul; King, Eva

This language-through-literature program is designed to be used as a native language program (language arts/reading readiness), as a second language program, or as a combined native and second language program in early childhood education. Sequentially developed over the year and within each unit, the program is subdivided into 14 units of about…

Bringing Engineering Research Coupled With Art Into The K-12 Classroom

NASA Astrophysics Data System (ADS)

Cola, J.

2016-12-01

The Partnerships for Research, Innovation and Multi-Scale Engineering Program, a Research Experiences for K-12 Teachers at Georgia Institute of Technology demonstrates a successful program that blends the fine arts with engineering research. Teachers selected for the program improve their science and engineering content knowledge, as well as their understanding of how to use STEAM to increase student comprehension and engagement. Participants in the program designed Science, Technology, Engineering, Art, and Mathematics (STEAM)- based lessons based on faculty engineering research. Examples of some STEAM lessons created will be discussed along with lessons learned.

Fine Arts Standards of Learning for Virginia Public Schools

ERIC Educational Resources Information Center

Virginia Department of Education, 2006

2006-01-01

The Fine Arts Standards of Learning in this publication represent a major development in public education in Virginia, emphasizing the importance of instruction in the fine arts (dance arts, music, theatre arts, and visual arts) as an important part of Virginia's efforts to provide challenging educational programs in the public schools. Knowledge…

A Visual Arts Guide for Idaho Schools, Grades 7-12.

ERIC Educational Resources Information Center

Idaho State Dept. of Education, Boise.

Approximately 50 art activities for students in junior and senior high school are presented in this curriculum guide. Introductory sections define the roles of school superintendents, principals, art supervisors, and art teachers in supporting art programs, and outline goals and objectives of an art curriculum. The bulk of the guide consists of…

The Business of Art Education: Friend or Foe?

ERIC Educational Resources Information Center

Shin, Ryan

2012-01-01

Franchised art instruction businesses are not necessarily the enemy of the art educator, and can even provide a mutually beneficial way to enrich school art education programs. This article explores the status of art education businesses as creative enterprises that offer art curricula for children as clients, beyond the traditional school and…

"You Want to Be a Part of Everything": The Arts, Community, & Learning. A Report from the September 2003 Forum of the Arts Education Partnership (Lincoln Center, New York City)

ERIC Educational Resources Information Center

Smyth, Laura; Stevenson, Lauren

2003-01-01

On September 18th 2003, the director of the Human Creativity youth arts program at Central Falls High School in Central Falls, Rhode Island, and four of its youth leaders enter Lincoln Center in New York City. They are there to present their program's work at a national forum held by the Arts Education Partnership (AEP). The forum is one of three…

Narrative Art and Incarcerated Abused Women

ERIC Educational Resources Information Center

Williams, Rachel; Taylor, Janette Y.

2004-01-01

This article describes an arts and narrative intervention program using visual art, storytelling, music, journaling, and support groups with incarcerated abused women to address the following questions: How can visual art and music empower incarcerated female survivors of domestic violence? Can art, music, storytelling, journaling, and support…

Seeing, Knowing, Doing, Part ii: OP Art

ERIC Educational Resources Information Center

Day, Michael

1975-01-01

The art learning unit described in this article was organized as a result of the author's concern regarding the outcomes of art programs that emphasize the making of art by students while paying little attention to the critical and historical aspects of art learning. (Author/RK)

Folk Arts in Education.

ERIC Educational Resources Information Center

Stevens, Phillips, Jr., Ed.

1987-01-01

This serial issue contains a special section with five articles all on the subject of "Folk Arts in Education": (1) "Folk Arts-in-Education Programs in New York State" (Kathleen Mundell); (2) "The Cultural Heritage Project: Presenting Traditional Arts in a Suburban Setting" (Kathleen Mundell); (3) "Folk Arts in…

Something to Say: Success Principles for Afterschool Arts Programs from Urban Youth and Other Experts

ERIC Educational Resources Information Center

Montgomery, Denise; Rogovin, Peter; Persaud, Neromanie

2013-01-01

How can high-quality arts programs attract and retain low-income urban tweens? Drawing on hundreds of interviews with young people, their families, leaders of exemplary programs and others nationwide, this report offers some answers, including 10 principles for developing effective programming. An infographic illustrating key findings, a report…

The Artistic Oceanographer Program

ERIC Educational Resources Information Center

Haley, Sheean T.; Dyhrman, Sonya T.

2009-01-01

The Artistic Oceanographer Program (AOP) was designed to engage elementary school students in ocean sciences and to illustrate basic fifth-grade science and art standards with ocean-based examples. The program combines short science lessons, hands-on observational science, and art, and focuses on phytoplankton, the tiny marine organisms that form…

Advanced rotorcraft transmission program

NASA Technical Reports Server (NTRS)

Bill, Robert C.

1990-01-01

The Advanced Rotorcraft Transmission (ART) program is an Army-funded, joint Army/NASA program to develop and demonstrate lightweight, quiet, durable drivetrain systems for next generation rotorcraft. ART addresses the drivetrain requirements of two distinct next generation aircraft classes: Future Air Attack Vehicle, a 10,000 to 20,000 lb. aircraft capable of undertaking tactical support and air-to-air missions; and Advanced Cargo Aircraft, a 60,000 to 80,000 lb. aircraft capable of heavy life field support operations. Both tiltrotor and more conventional helicopter configurations are included in the ART program. Specific objectives of ART include reduction of drivetrain weight by 25 percent compared to baseline state-of-the-art drive systems configured and sized for the next generation aircraft, reduction of noise level at the transmission source by 10 dB relative to a suitably sized and configured baseline, and attainment of at least a 5000 hr mean-time-between-removal. The technical approach for achieving the ART goals includes application of the latest available component, material, and lubrication technology to advanced concept drivetrains that utilize new ideas in gear configuration, transmission layout, and airframe/drivetrain integration. To date, candidate drivetrain systems were carried to a conceptual design stage, and tradeoff studies were conducted resulting in selection of an ART transmission configuration for each of the four contractors. The final selection was based on comparative weight, noise, and reliability studies. A description of each of the selected ART designs is included. Preliminary design of each of the four selected ART transmission was completed, as have mission impact studies wherein comparisons of aircraft mission performance and life cycle costs are undertaken for the next generation aircraft with ART and with the baseline transmission.

Alternative financing mechanisms for ART programs in health facilities in Uganda: a mixed-methods approach.

PubMed

Zakumumpa, Henry; Bennett, Sara; Ssengooba, Freddie

2017-01-23

Sub-Saharan Africa is heavily dependent on global health initiatives (GHIs) for funding antiretroviral therapy (ART) scale-up. There are indications that global investments for ART scale-up are flattening. It is unclear what new funding channels can bridge the funding gap for ART service delivery. Many previous studies have focused on domestic government spending and international funding especially from GHIs. The objective of this study was to identify the funding strategies adopted by health facilities in Uganda to sustain ART programs between 2004 and 2014 and to explore variations in financing mechanisms by ownership of health facility. A mixed-methods approach was employed. A survey of health facilities (N = 195) across Uganda which commenced ART delivery between 2004 and 2009 was conducted. Six health facilities were purposively selected for in-depth examination. Semi-structured interviews (N = 18) were conducted with ART Clinic managers (three from each of the six health facilities). Statistical analyses were performed in STATA (Version 12.0) and qualitative data were analyzed by coding and thematic analysis. Multiple funding sources for ART programs were common with 140 (72%) of the health facilities indicating at least two concurrent grants supporting ART service delivery between 2009 and 2014. Private philanthropic aid emerged as an important source of supplemental funding for ART service delivery. ART financing strategies were differentiated by ownership of health facility. Private not-for-profit providers were more externally-focused (multiple grants, philanthropic aid). For-profit providers were more client-oriented (fee-for-service, insurance schemes). Public facilities sought additional funding streams not dissimilar to other health facility ownership-types. Over the 10-year study period, health facilities in Uganda diversified funding sources for ART service delivery. The identified alternative funding mechanisms could reduce dependence on GHI funding and increase local ownership of HIV programs. Further research evaluating the potential contribution of the identified alternative financing mechanisms in bridging the global HIV funding gap is recommended.

Modifications to ART service delivery models by health facilities in Uganda in promotion of intervention sustainability: a mixed methods study.

PubMed

Zakumumpa, Henry; Bennett, Sara; Ssengooba, Freddie

2017-04-04

In November 2015, WHO released new treatment guidelines recommending that all diagnosed as HIV positive be enrolled on antiretroviral therapy (ART). Sustaining and expanding ART scale-up programs in resource-limited settings will require adaptations and modifications to traditional ART delivery models to meet the rapid increase in demand. We identify modifications to ART service delivery models by health facilities in Uganda to sustain ART interventions over a 10-year period (2004-2014). A mixed methods approach involving two study phases was adopted. In the first phase, a survey of a nationally representative sample of health facilities (n = 195) in Uganda which were accredited to provide ART between 2004 and 2009 was conducted. The second phase involved semi-structured interviews (n = 18) with ART clinic managers of 6 of the 195 health facilities purposively selected from the first study phase. We adopted a thematic framework consisting of four categories of modifications (format, setting, personnel, and population). The majority of health facilities 185 (95%) reported making modifications to ART interventions between 2004 and 2014. Of the 195 health facilities, 157 (81%) rated the modifications made to ART as "major." Modifications to ART were reported under all the four themes. The quantitative and qualitative findings are integrated and presented under four themes. Format: Reducing the frequency of clinic appointments and pharmacy-only refill programs was identified as important strategies for decongesting ART clinics. Home-based care programs were introduced to reduce provider ART delivery costs. Personnel: Task shifting to non-physician cadre was reported in 181 (93%) of the health facilities. Visits to the ART clinic were rationalized in favor of the sub-population deemed to have more clinical need. Two health facilities focused on patients living nearer the health facilities to align with targets set by external donors. Over the study period, health facilities made several modifications ART interventions to improve fit with their resource-constrained settings thereby promoting long-term sustainability. Further research evaluating the effect of these modifications on patient outcomes and ART delivery costs is recommended. Our findings have implications for the sustainability of ART scale-up programs in Uganda and other resource-limited settings.

Exploring the population-level impact of antiretroviral treatment: the influence of baseline intervention context.

PubMed

Mishra, Sharmistha; Mountain, Elisa; Pickles, Michael; Vickerman, Peter; Shastri, Suresh; Gilks, Charles; Dhingra, Nandini K; Washington, Reynold; Becker, Marissa L; Blanchard, James F; Alary, Michel; Boily, Marie-Claude

2014-01-01

To compare the potential population-level impact of expanding antiretroviral treatment (ART) in HIV epidemics concentrated among female sex workers (FSWs) and clients, with and without existing condom-based FSW interventions. Mathematical model of heterosexual HIV transmission in south India. We simulated HIV epidemics in three districts to assess the 10-year impact of existing ART programs (ART eligibility at CD4 cell count ≤350) beyond that achieved with high condom use, and the incremental benefit of expanding ART by either increasing ART eligibility, improving access to care, or prioritizing ART expansion to FSWs/clients. Impact was estimated in the total population (including FSWs and clients). In the presence of existing condom-based interventions, existing ART programs (medium-to-good coverage) were predicted to avert 11-28% of remaining HIV infections between 2014 and 2024. Increasing eligibility to all risk groups prevented an incremental 1-15% over existing ART programs, compared with 29-53% when maximizing access to all risk groups. If there was no condom-based intervention, and only poor ART coverage, then expanding ART prevented a larger absolute number but a smaller relative fraction of HIV infections for every additional person-year of ART. Across districts and baseline interventions, for every additional person-year of treatment, prioritizing access to FSWs was most efficient (and resource saving), followed by prioritizing access to FSWs and clients. The relative and absolute benefit of ART expansion depends on baseline condom use, ART coverage, and epidemic size. In south India, maximizing FSWs' access to care, followed by maximizing clients' access are the most efficient ways to expand ART for HIV prevention, across baseline intervention context.

Everyday Arts for Special Education Impact Evaluation. District 75, New York City Department of Education

ERIC Educational Resources Information Center

Horowitz, Rob

2016-01-01

The purpose of this study was to examine the impact of the Everyday Arts for Special Education (EASE) program on elementary special education students' academic achievement (reading and math) and social-emotional learning. EASE was a 5-year program providing professional development and instruction in the arts in 10 New York City special education…

"The Mall" and "the Plant": Choice and the Classed Construction of Possible Futures in Two Specialized Arts Programs

ERIC Educational Resources Information Center

Gaztambide-Fernández, Rubén; VanderDussen, Elena; Cairns, Kate

2014-01-01

This article explores how conceptions of choice and visions of the future are constructed within the context of specialized arts programs in two Canadian public high schools. The authors consider how discourses of the arts are implicated in the way that possible futures are envisioned differently, delimiting the range of choices available to…

We're Pleased That You Are Interested in Making the Arts Accessible to Everyone . . .

ERIC Educational Resources Information Center

Educational Facilities Labs., Inc., New York, NY.

This booklet is the first step in a nationwide project to provide information that can be used for improving the accessibility of buildings and their programs for the arts. Arts programs and facilities are described that have been designed to overcome barriers to children, the elderly, and the handicapped. The second part lists organizations and…

Market "Choices" or Structured Pathways? How Specialized Arts Education Contributes to the Reproduction of Inequality

ERIC Educational Resources Information Center

Gaztambide-Fernández, Rubén; Parekh, Gillian

2017-01-01

Located in one of the most diverse cities in the world, the Toronto District School Board (TDSB) offers several programs catering to a variety of student interests. Specialty Arts Programs (SAPs) have gained particular attention in part because of their reputation as excellent schools providing a unique opportunity for training in the arts.…

Balancing the Curricula in the Arts: The Caribbean Connection. Jamaica, Trinidad, and Tobago.

ERIC Educational Resources Information Center

Jackson, Fran R., Comp.; Henderson, Lana T., Comp.

This curriculum unit evolves from a 5-week study program to the Caribbean by cultural arts teachers from North Carolina. The program was designed: (1) to enhance educators' knowledge of the Caribbean influence on Western culture; (2) to understand the history of the Caribbean and its impact on the arts; and (3) to infuse this information into the…

Bilingual Language Arts Survival Training: Project BLAST, 1987-88. OREA Evaluation Report.

ERIC Educational Resources Information Center

Berney, Tomi D.; Alvarez, Rosalyn

Project Bilingual Language Arts Survival Training (BLAST) served 254 Spanish-speaking 9th- through 12th-graders at Walton High School in the Bronx in its fifth year of funding. The program's aim was to supplement the school's bilingual program by providing instruction in English as a Second Language (ESL), native language arts (NLA) and culture,…

Efforts in Increasing Racial and Ethnic Diversity in the Field of Art Therapy

ERIC Educational Resources Information Center

Awais, Yasmine J.; Yali, Ann Marie

2015-01-01

There is a clear need for greater diversity in the field of art therapy, with a particular need to increase the representation of racial and ethnic minorities in educational programs. In a sample of 16 art therapy program directors, strategies and barriers to recruitment were identified through an anonymous online survey. The results of the survey…

Cooking Up World-Class Training.

ERIC Educational Resources Information Center

Zemke, Ron

1997-01-01

The Culinary Institute of America (CIA), a training ground for aspiring chefs, is a sophisticated training organization that practices many philosophies and techniques, including team learning, training the whole cook, and training the trainer. (JOW)

78 FR 12104 - Proposed Collection of Information; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-21

... collection on arts activities that involve live audiences and that are funded through its Art Works program... NATIONAL FOUNDATION ON THE ARTS AND THE HUMANITIES Proposed Collection of Information; Comment Request AGENCY: National Endowment for the Arts, National Foundation on the Arts and the Humanities...

Cultural Arts Handbook.

ERIC Educational Resources Information Center

Pistone, Kathleen A.

The handbook presents activities to aid elementary school classroom teachers as they develop and implement cultural arts lessons. A cultural arts program is interpreted as a way to help students develop perceptual awareness, build a basic vocabulary in some art cultural form, evaluate their own works of art, appreciate creative expressions, and…

Arts Education Grants, Fiscal Year 2009

ERIC Educational Resources Information Center

National Assembly of State Arts Agencies, 2011

2011-01-01

National Assembly of State Arts Agencies (NASAA) is the authority on state arts agency funding and grant making. NASAA publications provide extensive information on strategic planning, needs assessment and program evaluation methods specifically adapted to public arts agencies. This document presents the total number of arts education grant awards…

District heating with geothermally heated culinary water supply systems

DOE Office of Scientific and Technical Information (OSTI.GOV)

Pitts, D.R.; Schmitt, R.C.

1979-09-01

An initial feasibility study of using existing culinary water supply systems to provide hot water for space heating and air conditioning to a typical residential community is reported. The Phase I study has centered on methods of using low-to-moderate temperature water for heating purposes including institutional barriers, identification and description of a suitable residential commnity water system, evaluation of thermal losses in both the main distribution system and the street mains within the residential district, estimation of size and cost of the pumping station main heat exchanger, sizing of individual residential heat exchangers, determination of pumping and power requirements duemore » to increased flow through the residential area mains, and pumping and power requirements from the street mains through a typical residence. All results of the engineering study of Phase I are encouraging.« less

Research that Helps Move Us Closer to a World where Each Child Thrives

PubMed Central

Diamond, Adele

2015-01-01

Schools are curtailing programs in arts, physical exercise, and play so more time and resources can be devoted to academic instruction. Yet indications are that the arts (e.g., music, dance, or theatre) and physical activity (e.g., sports, martial arts, or youth circus) are crucial for all aspects of children’s development – including success in school. Thus in cutting those activities, schools may be impeding academic success, not aiding it. Correlational and retrospective studies have laid the groundwork, as have moving personal accounts, case studies, and theoretical arguments. The time is ripe for rigorous studies to investigate causality (Do arts and physical activities actually produce academic benefits or would kids in those activities have succeeded anyway?) and what characteristics of programs account for the benefits. Instead of simply claiming that the arts and/or physical activities can transform kids’ lives, that needs to be demonstrated, and granting agencies need to be more open to funding rigorous research of real-world arts and physical-activity programs. PMID:26635510

Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression.

PubMed

Jaksevicius, Andrius; Carew, Mark; Mistry, Calli; Modjtahedi, Helmout; Opara, Elizabeth I

2017-09-21

It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of culinary herbs and spices (CHS) is linked to the inhibition of the cells' cyclooxygenase-2 (COX-2 )expression, and to investigate their therapeutic potential. CHS inhibited the growth of Human colon adenocarcinoma-7 (HCA-7) cells; the order of potency was turmeric, bay leaf, ginger, sage, and rosemary; their combinations had a synergistic or additive effect on cell growth inhibition. CHS also inhibited COX-2 expression and activity; this action was comparable to that of the specific COX-2 inhibitor Celecoxib. Coincident with COX-2 inhibition was the accumulation of cells in the sub G1 phase of the HCA-7's cell cycle and, using bay leaf and turmeric, the cleavage of caspase 3 and poly (ADP-ribose) polymerase (PARP). This latter effect showed that the effect of these CHS on growth arrest was irreversible, and was comparable to that of the caspase activator Etoposide. This study provides evidence of a link between the inhibition of HCA-7 growth, and its COX-2 expression, by CHS, and their therapeutic potential.