GRAPHICS MANAGER (GFXMGR): An interactive graphics software program for the Advanced Electronics Design (AED) graphics controller, Model 767

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

Faculjak, D.A.

1988-03-01

Graphics Manager (GFXMGR) is menu-driven, user-friendly software designed to interactively create, edit, and delete graphics displays on the Advanced Electronics Design (AED) graphics controller, Model 767. The software runs on the VAX family of computers and has been used successfully in security applications to create and change site layouts (maps) of specific facilities. GFXMGR greatly benefits graphics development by minimizing display-development time, reducing tedium on the part of the user, and improving system performance. It is anticipated that GFXMGR can be used to create graphics displays for many types of applications. 8 figs., 2 tabs.

Implementation of control point form of algebraic grid-generation technique

NASA Technical Reports Server (NTRS)

Choo, Yung K.; Miller, David P.; Reno, Charles J.

1991-01-01

The control point form (CPF) provides explicit control of physical grid shape and grid spacing through the movement of the control points. The control point array, called a control net, is a space grid type arrangement of locations in physical space with an index for each direction. As an algebraic method CPF is efficient and works well with interactive computer graphics. A family of menu-driven, interactive grid-generation computer codes (TURBO) is being developed by using CPF. Key features of TurboI (a TURBO member) are discussed and typical results are presented. TurboI runs on any IRIS 4D series workstation.

Application driven interface generation for EASIE. M.S. Thesis

NASA Technical Reports Server (NTRS)

Kao, Ya-Chen

1992-01-01

The Environment for Application Software Integration and Execution (EASIE) provides a user interface and a set of utility programs which support the rapid integration and execution of analysis programs about a central relational database. EASIE provides users with two basic modes of execution. One of them is a menu-driven execution mode, called Application-Driven Execution (ADE), which provides sufficient guidance to review data, select a menu action item, and execute an application program. The other mode of execution, called Complete Control Execution (CCE), provides an extended executive interface which allows in-depth control of the design process. Currently, the EASIE system is based on alphanumeric techniques only. It is the purpose of this project to extend the flexibility of the EASIE system in the ADE mode by implementing it in a window system. Secondly, a set of utilities will be developed to assist the experienced engineer in the generation of an ADE application.

Central American information system for energy planning (in English; Spanish)

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

Fonseca, M.G.; Lyon, P.C.; Heskett, J.C.

1991-04-01

SICAPE (Sistema de Information Centroamericano para Planificacion Energetica) is an expandable information system designed for energy planning. Its objective is to satisfy ongoing information requirements by means of a menu driver operational environment. SICAPE is as easily used by the novice computer user as those with more experience. Moreover, the system is capable of evolving concurrently with future requirements of the individual country. The expansion is accomplished by menu restructuring as data and user requirements change. The new menu configurations require no programming effort. The use and modification of SICAPE are separate menu-driven processes that allow for rapid data query,more » minimal training, and effortless continued growth. SICAPE's data is organized by country or region. Information is available in the following areas: energy balance, macro economics, electricity generation capacity, and electricity and petroleum product pricing. (JF)« less

TIGGERC: Turbomachinery Interactive Grid Generator for 2-D Grid Applications and Users Guide

NASA Technical Reports Server (NTRS)

Miller, David P.

1994-01-01

A two-dimensional multi-block grid generator has been developed for a new design and analysis system for studying multiple blade-row turbomachinery problems. TIGGERC is a mouse driven, interactive grid generation program which can be used to modify boundary coordinates and grid packing and generates surface grids using a hyperbolic tangent or algebraic distribution of grid points on the block boundaries. The interior points of each block grid are distributed using a transfinite interpolation approach. TIGGERC can generate a blocked axisymmetric H-grid, C-grid, I-grid or O-grid for studying turbomachinery flow problems. TIGGERC was developed for operation on Silicon Graphics workstations. Detailed discussion of the grid generation methodology, menu options, operational features and sample grid geometries are presented.

Enhancing Access to Patient Education Information: A Pilot Usability Study

PubMed Central

Beaudoin, Denise E.; Rocha, Roberto A.; Tse, Tony

2005-01-01

Health care organizations are developing Web-based portals to provide patient access to personal health information and enhance patient-provider communication. This pilot study investigates two navigation models (“serial” and “menu-driven”) for improving access to education materials available through a portal. There was a trend toward greater user satisfaction with the menu-driven model. Model preference was influenced by frequency of Web use. Results should aid in the improvement of existing portals and in the development of new ones. PMID:16779179

Probabilistic structural analysis methods for select space propulsion system components

NASA Technical Reports Server (NTRS)

Millwater, H. R.; Cruse, T. A.

1989-01-01

The Probabilistic Structural Analysis Methods (PSAM) project developed at the Southwest Research Institute integrates state-of-the-art structural analysis techniques with probability theory for the design and analysis of complex large-scale engineering structures. An advanced efficient software system (NESSUS) capable of performing complex probabilistic analysis has been developed. NESSUS contains a number of software components to perform probabilistic analysis of structures. These components include: an expert system, a probabilistic finite element code, a probabilistic boundary element code and a fast probability integrator. The NESSUS software system is shown. An expert system is included to capture and utilize PSAM knowledge and experience. NESSUS/EXPERT is an interactive menu-driven expert system that provides information to assist in the use of the probabilistic finite element code NESSUS/FEM and the fast probability integrator (FPI). The expert system menu structure is summarized. The NESSUS system contains a state-of-the-art nonlinear probabilistic finite element code, NESSUS/FEM, to determine the structural response and sensitivities. A broad range of analysis capabilities and an extensive element library is present.

Computer control of a microgravity mammalian cell bioreactor

NASA Technical Reports Server (NTRS)

Hall, William A.

1987-01-01

The initial steps taken in developing a completely menu driven and totally automated computer control system for a bioreactor are discussed. This bioreactor is an electro-mechanical cell growth system cell requiring vigorous control of slowly changing parameters, many of which are so dynamically interactive that computer control is a necessity. The process computer will have two main functions. First, it will provide continuous environmental control utilizing low signal level transducers as inputs and high powered control devices such as solenoids and motors as outputs. Secondly, it will provide continuous environmental monitoring, including mass data storage and periodic data dumps to a supervisory computer.

NPLOT: an Interactive Plotting Program for NASTRAN Finite Element Models

NASA Technical Reports Server (NTRS)

Jones, G. K.; Mcentire, K. J.

1985-01-01

The NPLOT (NASTRAN Plot) is an interactive computer graphics program for plotting undeformed and deformed NASTRAN finite element models. Developed at NASA's Goddard Space Flight Center, the program provides flexible element selection and grid point, ASET and SPC degree of freedom labelling. It is easy to use and provides a combination menu and command driven user interface. NPLOT also provides very fast hidden line and haloed line algorithms. The hidden line algorithm in NPLOT proved to be both very accurate and several times faster than other existing hidden line algorithms. A fast spatial bucket sort and horizon edge computation are used to achieve this high level of performance. The hidden line and the haloed line algorithms are the primary features that make NPLOT different from other plotting programs.

Environet: An interactive space-environment information resource

NASA Astrophysics Data System (ADS)

Vampola, A. L.; Hall, William N.; Lauriente, Michael

1989-05-01

EnviroNET is an interactive menu-driven system set up as an information resource for experimenters, program managers, and design and test engineers who are involved in space missions. Its basic use is as a fundamental single-source of data for the environment encountered by Shuttle and Space Station payloads, but is also has wider applicability in that it includes information on environments encountered by other satellites in both low altitude and high altitude (including geosynchronous) orbits. It incorporates both a text-retrieval mode and an interactive modeling code mode. The system is maintained on the ENVNET and MicroVAX computer at NASA/Goddard. It's services are available at no cost to any user who has access to a terminal and a dial-up port. It is a tail-node on SPAN and so it is accessible either directly or through BITNET, ARPANET, and GTE/TELENET via NPSS.

EnviroNET: An online environmental interactions resource

NASA Technical Reports Server (NTRS)

Lauriente, Michael

1991-01-01

EnviroNET is a centralized depository for technical information on environmentally induced interactions likely to be encountered by spacecraft in both low-altitude and high-altitude orbits. It provides a user-friendly, menu-driven format on networks that are connected globally and is available 24 hours a day - every day. The service pools space data collected over the years by NASA, USAF, other government research facilities, industry, universities, and the European Space Agency. This information contains text, tables and over one hundred high resolution figures and graphs based on empirical data. These graphics can be accessed while still in the chapters, making it easy to flip from text to graphics and back. Interactive graphics programs are also available on space debris, the neutral atmosphere, magnetic field, and ionosphere. EnviroNET can help designers meet tough environmental flight criteria before committing to flight hardware built for experiments, instrumentation, or payloads.

Design and development of an IBM/VM menu system

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

Cazzola, D.J.

1992-10-01

This report describes a full screen menu system developed using IBM's Interactive System Productivity Facility (ISPF) and the REXX programming language. The software was developed for the 2800 IBM/VM Electrical Computer Aided Design (ECAD) system. The system was developed to deliver electronic drawing definitions to a corporate drawing release system. Although this report documents the status of the menu system when it was retired, the methodologies used and the requirements defined are very applicable to replacement systems.

Software For Computing Reliability Of Other Software

NASA Technical Reports Server (NTRS)

Nikora, Allen; Antczak, Thomas M.; Lyu, Michael

1995-01-01

Computer Aided Software Reliability Estimation (CASRE) computer program developed for use in measuring reliability of other software. Easier for non-specialists in reliability to use than many other currently available programs developed for same purpose. CASRE incorporates mathematical modeling capabilities of public-domain Statistical Modeling and Estimation of Reliability Functions for Software (SMERFS) computer program and runs in Windows software environment. Provides menu-driven command interface; enabling and disabling of menu options guides user through (1) selection of set of failure data, (2) execution of mathematical model, and (3) analysis of results from model. Written in C language.

Interdisciplinary analysis procedures in the modeling and control of large space-based structures

NASA Technical Reports Server (NTRS)

Cooper, Paul A.; Stockwell, Alan E.; Kim, Zeen C.

1987-01-01

The paper describes a computer software system called the Integrated Multidisciplinary Analysis Tool, IMAT, that has been developed at NASA Langley Research Center. IMAT provides researchers and analysts with an efficient capability to analyze satellite control systems influenced by structural dynamics. Using a menu-driven interactive executive program, IMAT links a relational database to commercial structural and controls analysis codes. The paper describes the procedures followed to analyze a complex satellite structure and control system. The codes used to accomplish the analysis are described, and an example is provided of an application of IMAT to the analysis of a reference space station subject to a rectangular pulse loading at its docking port.

YAMM - YET ANOTHER MENU MANAGER

NASA Technical Reports Server (NTRS)

Mazer, A. S.

1994-01-01

One of the most time-consuming yet necessary tasks of writing any piece of interactive software is the development of a user interface. Yet Another Menu Manager, YAMM, is an application independent menuing package, designed to remove much of the difficulty and save much of the time inherent in the implementation of the front ends for large packages. Written in C for UNIX-based operating systems, YAMM provides a complete menuing front end for a wide variety of applications, with provisions for terminal independence, user-specific configurations, and dynamic creation of menu trees. Applications running under the menu package consists of two parts: a description of the menu configuration and the body of application code. The menu configuration is used at runtime to define the menu structure and any non-standard keyboard mappings and terminal capabilities. Menu definitions define specific menus within the menu tree. The names used in a definition may be either a reference to an application function or the name of another menu defined within the menu configuration. Application parameters are entered using data entry screens which allow for required and optional parameters, tables, and legal-value lists. Both automatic and application-specific error checking are available. Help is available for both menu operation and specific applications. The YAMM program was written in C for execution on a Sun Microsystems workstation running SunOS, based on the Berkeley (4.2bsd) version of UNIX. During development, YAMM has been used on both 68020 and SPARC architectures, running SunOS versions 3.5 and 4.0. YAMM should be portable to most other UNIX-based systems. It has a central memory requirement of approximately 232K bytes. The standard distribution medium for this program is one .25 inch streaming magnetic tape cartridge in UNIX tar format. It is also available on a 3.5 inch diskette in UNIX tar format. YAMM was developed in 1988 and last updated in 1990. YAMM is a copyrighted work with all copyright vested in NASA.

Design and development of an IBM/VM menu system

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

Cazzola, D.J.

1992-10-01

This report describes a full screen menu system developed using IBM`s Interactive System Productivity Facility (ISPF) and the REXX programming language. The software was developed for the 2800 IBM/VM Electrical Computer Aided Design (ECAD) system. The system was developed to deliver electronic drawing definitions to a corporate drawing release system. Although this report documents the status of the menu system when it was retired, the methodologies used and the requirements defined are very applicable to replacement systems.

AN AUTOMATED MONITORING SYSTEM FOR FISH PHYSIOLOGY AND TOXICOLOGY

EPA Science Inventory

This report describes a data acquisition and control (DAC) system that was constructed to manage selected physiological measurements and sample control for aquatic physiology and toxicology. Automated DAC was accomplished with a microcomputer running menu-driven software develope...

Horizontal alignment design consistency for rural two-lane highways.

DOT National Transportation Integrated Search

1995-01-01

The state of the practice in highway geometric design consistency was determined through a review of U.S. and foreign geometric design policy, practice, and research. Models, and a menu-driven microcomputer procedure for their use, were developed for...

SITE TECHNOLOGY CAPSULE: GIS\\KEY ENVIRONMENTAL DATA MANAGEMENT SYSTEM

EPA Science Inventory

GIS/Key™ is a comprehensive environmental database management system that integrates site data and graphics, enabling the user to create geologic cross-sections; boring logs; potentiometric, isopleth, and structure maps; summary tables; and hydrographs. GIS/Key™ is menu-driven an...

The effects of restaurant menu calorie labeling on hypothetical meal choices of females with disordered eating.

PubMed

Haynos, Ann F; Roberto, Christina A

2017-03-01

Concerns have been raised that obesity public policy measures may have harmful effects on individuals with eating disorders. However, little research has investigated this topic. We examined the impact of a popular obesity public policy, menu calorie labeling, on hypothetical food choices of women with disordered eating. Seven hundred sixteen adult females completed an online survey in which they were randomly assigned to receive a restaurant menu with or without calorie information listed. Participants selected foods representative of a meal they would choose to consume and answered questions on restaurant ordering and menu labeling. Participants completed the Eating Disorder Examination Questionnaire (Fairburn & Beglin, ) to assess global eating pathology. Diagnoses of anorexia nervosa (AN), bulimia nervosa (BN), and binge-eating disorder (BED) were also derived from this measure. Generalized linear modeling examined the impact of menu label condition, disordered eating, and the menu label by disordered eating interaction on hypothetical food selection and related variables. When disordered eating was examined continuously, menu labeling did not differentially affect food selections of those with elevated disordered eating (p = .45). However, when examined by eating disorder diagnosis, participants with AN or BN ordered significantly fewer (p < .001) and participants with BED ordered significantly more (p = .001) calories in the menu label versus no label condition. Menu labeling may decrease the calories ordered among individuals with AN or BN and increase calories ordered among individuals with BED. © 2017 Wiley Periodicals, Inc.

The effects of restaurant menu calorie labeling on hypothetical meal choices of females with disordered eating

PubMed Central

Haynos, Ann F.; Roberto, Christina A.

2017-01-01

Objective Concerns have been raised that obesity public policy measures may have harmful effects on individuals with eating disorders. However, little research has investigated this topic. We examined the impact of a popular obesity public policy, menu calorie labeling, on hypothetical food choices of women with disordered eating. Methods 716 adult females completed an online survey in which they were randomly assigned to receive a restaurant menu with or without calorie information listed. Participants selected foods representative of a meal they would choose to consume and answered questions on restaurant ordering and menu labeling. Participants completed the Eating Disorder Examination Questionnaire (Fairburn & Beglin, 1994) to assess global eating pathology. Diagnoses of anorexia nervosa (AN), bulimia nervosa (BN), and binge eating disorder (BED) were also derived from this measure. Generalized linear modeling examined the impact of menu label condition, disordered eating, and the menu label by disordered eating interaction on hypothetical food selection and related variables. Results When disordered eating was examined continuously, menu labeling did not differentially affect food selections of those with elevated disordered eating (p = .45). However, when examined by eating disorder diagnosis, participants with AN or BN ordered significantly fewer (p < .001) and participants with BED ordered significantly more (p = .001) calories in the menu label versus no label condition. Discussion Menu labeling may decrease the calories ordered among individuals with AN or BN and increase calories ordered among individuals with BED. PMID:28130796

Academic Testing and Grading with Spreadsheet Software.

ERIC Educational Resources Information Center

Ho, James K.

1987-01-01

Explains how spreadsheet software can be used in the design and grading of academic tests and in assigning grades. Macro programs and menu-driven software are highlighted and an example using IBM PCs and Lotus 1-2-3 software is given. (Author/LRW)

Computer Aided Teaching of Digital Signal Processing.

ERIC Educational Resources Information Center

Castro, Ian P.

1990-01-01

Describes a microcomputer-based software package developed at the University of Surrey for teaching digital signal processing to undergraduate science and engineering students. Menu-driven software capabilities are explained, including demonstration of qualitative concepts and experimentation with quantitative data, and examples are given of…

GIS\\KEY™ ENVIRONMENTAL DATA MANAGEMENT SYSTEM - INNOVATIVE TECHNOLOGY EVALUATION REPORT

EPA Science Inventory

GIS/Key™ is a comprehensive environmental database management system that integrates site data and graphics, enabling the user to create geologic cross-sections; boring logs; potentiometric, isopleth, and structure maps; summary tables; and hydrographs. GIS/Key™ is menu-driven an...

An interactive graphics program for manipulation and display of panel method geometry

NASA Technical Reports Server (NTRS)

Hall, J. F.; Neuhart, D. H.; Walkley, K. B.

1983-01-01

Modern aerodynamic panel methods that handle large, complex geometries have made evident the need to interactively manipulate, modify, and view such configurations. With this purpose in mind, the GEOM program was developed. It is a menu driven, interactive program that uses the Tektronix PLOT 10 graphics software to display geometry configurations which are characterized by an abutting set of networks. These networks are composed of quadrilateral panels which are described by the coordinates of their corners. GEOM is divided into fourteen executive controlled functions. These functions are used to build configurations, scale and rotate networks, transpose networks defining M and N lines, graphically display selected networks, join and split networks, create wake networks, produce symmetric images of networks, repanel and rename networks, display configuration cross sections, and output network geometry in two formats. A data base management system is used to facilitate data transfers in this program. A sample session illustrating various capabilities of the code is included as a guide to program operation.

The Control Point Library Building System. [for Landsat MSS and RBV geometric image correction

NASA Technical Reports Server (NTRS)

Niblack, W.

1981-01-01

The Earth Resources Observation System (EROS) Data Center in Sioux Falls, South Dakota distributes precision corrected Landsat MSS and RBV data. These data are derived from master data tapes produced by the Master Data Processor (MDP), NASA's system for computing and applying corrections to the data. Included in the MDP is the Control Point Library Building System (CPLBS), an interactive, menu-driven system which permits a user to build and maintain libraries of control points. The control points are required to achieve the high geometric accuracy desired in the output MSS and RBV data. This paper describes the processing performed by CPLBS, the accuracy of the system, and the host computer and special image viewing equipment employed.

Bar-Code System for a Microbiological Laboratory

NASA Technical Reports Server (NTRS)

Law, Jennifer; Kirschner, Larry

2007-01-01

A bar-code system has been assembled for a microbiological laboratory that must examine a large number of samples. The system includes a commercial bar-code reader, computer hardware and software components, plus custom-designed database software. The software generates a user-friendly, menu-driven interface.

The User Interface: How Does Your Product Look and Feel?

ERIC Educational Resources Information Center

Strukhoff, Roger

1987-01-01

Discusses the importance of user cordial interfaces to the successful marketing of optical data disk products, and describes features of several online systems. The topics discussed include full text searching, indexed searching, menu driven interfaces, natural language interfaces, computer graphics, and possible future developments. (CLB)

USER'S GUIDE FOR GLOED VERSION 1.0 - THE GLOBAL EMISSIONS DATABASE

EPA Science Inventory

The document is a user's guide for the EPA-developed, powerful software package, Global Emissions Database (GloED). GloED is a user-friendly, menu-driven tool for storing and retrieving emissions factors and activity data on a country-specific basis. Data can be selected from dat...

South America Map Study.

ERIC Educational Resources Information Center

Canipe, Stephen L.

A simple "menu-driven" microcomputer program on map studies, designed to teach the geography of South America and certain economic facts about its countries, is presented. The program is written for an Apple II+ or Apple IIe computer; use on any other microcomputer will require substantial changes due to high resolution drawings and…

Online Patent Searching: Guided by an Expert System.

ERIC Educational Resources Information Center

Ardis, Susan B.

1990-01-01

Describes the development of an expert system for online patent searching that uses menu driven software to interpret the user's knowledge level and the general nature of the search problem. The discussion covers the rationale for developing such a system, current system functions, cost effectiveness, user reactions, and plans for future…

Program Tracks Cost Of Travel

NASA Technical Reports Server (NTRS)

Mauldin, Lemuel E., III

1993-01-01

Travel Forecaster is menu-driven, easy-to-use computer program that plans, forecasts cost, and tracks actual vs. planned cost of business-related travel of division or branch of organization and compiles information into data base to aid travel planner. Ability of program to handle multiple trip entries makes it valuable time-saving device.

An Implemented Strategy for Campus Connectivity and Cooperative Computing.

ERIC Educational Resources Information Center

Halaris, Antony S.; Sloan, Lynda W.

1989-01-01

ConnectPac, a software package developed at Iona College to allow a computer user to access all services from a single personal computer, is described. ConnectPac uses mainframe computing to support a campus computing network, integrating personal and centralized computing into a menu-driven user environment. (Author/MLW)

Flight dynamics system software development environment (FDS/SDE) tutorial

NASA Technical Reports Server (NTRS)

Buell, John; Myers, Philip

1986-01-01

A sample development scenario using the Flight Dynamics System Software Development Environment (FDS/SDE) is presented. The SDE uses a menu-driven, fill-in-the-blanks format that provides online help at all steps, thus eliminating lengthy training and allowing immediate use of this new software development tool.

INDOOR AIR QUALITY MODEL VERSION 1.0 DOCUMENTATION

EPA Science Inventory

The report presents a multiroom model for estimating the impact of various sources on indoor air quality (IAQ). The model is written for use on IBM-PC and compatible microcomputers. It is easy to use with a menu-driven user interface. Data are entered using a fill-in-a-form inter...

Natural interaction for unmanned systems

NASA Astrophysics Data System (ADS)

Taylor, Glenn; Purman, Ben; Schermerhorn, Paul; Garcia-Sampedro, Guillermo; Lanting, Matt; Quist, Michael; Kawatsu, Chris

2015-05-01

Military unmanned systems today are typically controlled by two methods: tele-operation or menu-based, search-andclick interfaces. Both approaches require the operator's constant vigilance: tele-operation requires constant input to drive the vehicle inch by inch; a menu-based interface requires eyes on the screen in order to search through alternatives and select the right menu item. In both cases, operators spend most of their time and attention driving and minding the unmanned systems rather than on being a warfighter. With these approaches, the platform and interface become more of a burden than a benefit. The availability of inexpensive sensor systems in products such as Microsoft Kinect™ or Nintendo Wii™ has resulted in new ways of interacting with computing systems, but new sensors alone are not enough. Developing useful and usable human-system interfaces requires understanding users and interaction in context: not just what new sensors afford in terms of interaction, but how users want to interact with these systems, for what purpose, and how sensors might enable those interactions. Additionally, the system needs to reliably make sense of the user's inputs in context, translate that interpretation into commands for the unmanned system, and give feedback to the user. In this paper, we describe an example natural interface for unmanned systems, called the Smart Interaction Device (SID), which enables natural two-way interaction with unmanned systems including the use of speech, sketch, and gestures. We present a few example applications SID to different types of unmanned systems and different kinds of interactions.

LC-MS Data Processing with MAVEN: A Metabolomic Analysis and Visualization Engine

PubMed Central

Clasquin, Michelle F.; Melamud, Eugene; Rabinowitz, Joshua D.

2014-01-01

MAVEN is an open-source software program for interactive processing of LC-MS-based metabolomics data. MAVEN enables rapid and reliable metabolite quantitation from multiple reaction monitoring data or high-resolution full-scan mass spectrometry data. It automatically detects and reports peak intensities for isotope-labeled metabolites. Menu-driven, click-based navigation allows visualization of raw and analyzed data. Here we provide a User Guide for MAVEN. Step-by-step instructions are provided for data import, peak alignment across samples, identification of metabolites that differ strongly between biological conditions, quantitation and visualization of isotope-labeling patterns, and export of tables of metabolite-specific peak intensities. Together, these instructions describe a workflow that allows efficient processing of raw LC-MS data into a form ready for biological analysis. PMID:22389014

A RESEARCH DATABASE FOR IMPROVED DATA MANAGEMENT AND ANALYSIS IN LONGITUDINAL STUDIES

PubMed Central

BIELEFELD, ROGER A.; YAMASHITA, TOYOKO S.; KEREKES, EDWARD F.; ERCANLI, EHAT; SINGER, LYNN T.

2014-01-01

We developed a research database for a five-year prospective investigation of the medical, social, and developmental correlates of chronic lung disease during the first three years of life. We used the Ingres database management system and the Statit statistical software package. The database includes records containing 1300 variables each, the results of 35 psychological tests, each repeated five times (providing longitudinal data on the child, the parents, and behavioral interactions), both raw and calculated variables, and both missing and deferred values. The four-layer menu-driven user interface incorporates automatic activation of complex functions to handle data verification, missing and deferred values, static and dynamic backup, determination of calculated values, display of database status, reports, bulk data extraction, and statistical analysis. PMID:7596250

LC-MS data processing with MAVEN: a metabolomic analysis and visualization engine.

PubMed

Clasquin, Michelle F; Melamud, Eugene; Rabinowitz, Joshua D

2012-03-01

MAVEN is an open-source software program for interactive processing of LC-MS-based metabolomics data. MAVEN enables rapid and reliable metabolite quantitation from multiple reaction monitoring data or high-resolution full-scan mass spectrometry data. It automatically detects and reports peak intensities for isotope-labeled metabolites. Menu-driven, click-based navigation allows visualization of raw and analyzed data. Here we provide a User Guide for MAVEN. Step-by-step instructions are provided for data import, peak alignment across samples, identification of metabolites that differ strongly between biological conditions, quantitation and visualization of isotope-labeling patterns, and export of tables of metabolite-specific peak intensities. Together, these instructions describe a workflow that allows efficient processing of raw LC-MS data into a form ready for biological analysis.

A test matrix sequencer for research test facility automation

NASA Technical Reports Server (NTRS)

Mccartney, Timothy P.; Emery, Edward F.

1990-01-01

The hardware and software configuration of a Test Matrix Sequencer, a general purpose test matrix profiler that was developed for research test facility automation at the NASA Lewis Research Center, is described. The system provides set points to controllers and contact closures to data systems during the course of a test. The Test Matrix Sequencer consists of a microprocessor controlled system which is operated from a personal computer. The software program, which is the main element of the overall system is interactive and menu driven with pop-up windows and help screens. Analog and digital input/output channels can be controlled from a personal computer using the software program. The Test Matrix Sequencer provides more efficient use of aeronautics test facilities by automating repetitive tasks that were once done manually.

The Application of Optimal Defaults to Improve Elementary School Lunch Selections: Proof of Concept

ERIC Educational Resources Information Center

Loeb, Katharine L.; Radnitz, Cynthia; Keller, Kathleen L.; Schwartz, Marlene B.; Zucker, Nancy; Marcus, Sue; Pierson, Richard N.; Shannon, Michael; DeLaurentis, Danielle

2018-01-01

Background: In this study, we applied behavioral economics to optimize elementary school lunch choices via parent-driven decisions. Specifically, this experiment tested an optimal defaults paradigm, examining whether strategically manipulating the health value of a default menu could be co-opted to improve school-based lunch selections. Methods:…

Solving Common Mathematical Problems

NASA Technical Reports Server (NTRS)

Luz, Paul L.

2005-01-01

Mathematical Solutions Toolset is a collection of five software programs that rapidly solve some common mathematical problems. The programs consist of a set of Microsoft Excel worksheets. The programs provide for entry of input data and display of output data in a user-friendly, menu-driven format, and for automatic execution once the input data has been entered.

Tools to Ease Your Internet Adventures: Part I.

ERIC Educational Resources Information Center

Descy, Don E.

1993-01-01

This first of a two-part series highlights three tools that improve accessibility to Internet resources: (1) Alex, a database that accesses files in FTP (file transfer protocol) sites; (2) Archie, software that searches for file names with a user's search term; and (3) Gopher, a menu-driven program to access Internet sites. (LRW)

Search and retrieval of office files using dBASE 3

NASA Technical Reports Server (NTRS)

Breazeale, W. L.; Talley, C. R.

1986-01-01

Described is a method of automating the office files retrieval process using a commercially available software package (dBASE III). The resulting product is a menu-driven computer program which requires no computer skills to operate. One part of the document is written for the potential user who has minimal computer experience and uses sample menu screens to explain the program; while a second part is oriented towards the computer literate individual and includes rather detailed descriptions of the methodology and search routines. Although much of the programming techniques are explained, this document is not intended to be a tutorial on dBASE III. It is hoped that the document will serve as a stimulus for other applications of dBASE III.

A user-friendly, menu-driven, language-free laser characteristics curves graphing program for desk-top IBM PC compatible computers

NASA Technical Reports Server (NTRS)

Klutz, Glenn

1989-01-01

A facility was established that uses collected data and feeds it into mathematical models that generate improved data arrays by correcting for various losses, base line drift, and conversion to unity scaling. These developed data arrays have headers and other identifying information affixed and are subsequently stored in a Laser Materials and Characteristics data base which is accessible to various users. The two part data base: absorption - emission spectra and tabulated data, is developed around twelve laser models. The tabulated section of the data base is divided into several parts: crystalline, optical, mechanical, and thermal properties; aborption and emission spectra information; chemical name and formulas; and miscellaneous. A menu-driven, language-free graphing program will reduce and/or remove the requirement that users become competent FORTRAN programmers and the concomitant requirement that they also spend several days to a few weeks becoming conversant with the GEOGRAF library and sequence of calls and the continual refreshers of both. The work included becoming thoroughly conversant with or at least very familiar with GEOGRAF by GEOCOMP Corp. The development of the graphing program involved trial runs of the various callable library routines on dummy data in order to become familiar with actual implementation and sequencing. This was followed by trial runs with actual data base files and some additional data from current research that was not in the data base but currently needed graphs. After successful runs, with dummy and real data, using actual FORTRAN instructions steps were undertaken to develop the menu-driven language-free implementation of a program which would require the user only know how to use microcomputers. The user would simply be responding to items displayed on the video screen. To assist the user in arriving at the optimum values needed for a specific graph, a paper, and pencil check list was made available to use on the trial runs.

PC-BASED MIE SCATTERING PROGRAM FOR THEORETICAL INVESTIGATIONS OF THE OPTICAL PROPERTIES OF ATMOSPHERIC AEROSOLS AS A FUNCTION OF COMPOSITION AND RELATIVE HUMIDITY

EPA Science Inventory

Over the past decade there has been interest in exploring possible relationships between atmospheric visibility (extinction of light) and the chemical form of aerosols in the atmosphere. ser-friendly, menu-driven program for the personal computer (AT 286 with math co-processor or...

Market-Driven Education Reform and the Racial Politics of Advocacy

ERIC Educational Resources Information Center

Scott, Janelle T.

2011-01-01

What is the landscape of the racial politics of public education in the age of Obama? To what factors can we attribute the seeming educational policy consensus from Washington, DC, to the states and from philanthropies and policy entrepreneurs in urban school districts? How should we understand opposition to the policy menu? This article examines…

Dynamic Reaction Figures: An Integrative Vehicle for Understanding Chemical Reactions

ERIC Educational Resources Information Center

Schultz, Emeric

2008-01-01

A highly flexible learning tool, referred to as a dynamic reaction figure, is described. Application of these figures can (i) yield the correct chemical equation by simply following a set of menu driven directions; (ii) present the underlying "mechanism" in chemical reactions; and (iii) help to solve quantitative problems in a number of different…

Software for computing plant biomass—BIOPAK users guide.

Treesearch

Joseph E. Means; Heather A. Hansen; Greg J. Koerper; Paul B Alaback; Mark W. Klopsch

1994-01-01

BIOPAK is a menu-driven package of computer programs for IBM-compatible personal computers that calculates the biomass, area, height, length, or volume of plant components (leaves, branches, stem, crown, and roots). The routines were written in FoxPro, Fortran, and C.BIOPAK was created to facilitate linking of a diverse array of vegetation datasets with the...

ANSYS UIDL-Based CAE Development of Axial Support System for Optical Mirror

NASA Astrophysics Data System (ADS)

Yang, De-Hua; Shao, Liang

2008-09-01

The Whiffle-tree type axial support mechanism is widely adopted by most relatively large optical mirrors. Based on the secondary developing tools offered by the commonly used Finite Element Anylysis (FEA) software ANSYS, ANSYS Parametric Design Language (APDL) is used for creating the mirror FEA model driven by parameters, and ANSYS User Interface Design Language (UIDL) for generating custom menu of interactive manner, whereby, the relatively independent dedicated Computer Aided Engineering (CAE) module is embedded in ANSYS for calculation and optimization of axial Whiffle-tree support of optical mirrors. An example is also described to illustrate the intuitive and effective usage of the dedicated module by boosting work efficiency and releasing related engineering knowledge of user. The philosophy of secondary-developed special module with commonly used software also suggests itself for product development in other industries.

Structural Analysis via Generalized Interactive Graphics - STAGING. Volume III. System Manual.

DTIC Science & Technology

1979-09-01

DISTRIBUTION UNLIMITED 17 DISTRIBUTION ST ATEMENT (of the abnsrct entered in Block 20. it different from, Report) IS SJPPLEMENTARY NOTES I9 KEY WORDS ILCI-lue on...prefixMENUDRIVER and the menu data base itself is cataloged as prefixMENU. The maintanance of the STAGING Material Property Data Base (MPDB...Property Data Base System, and conversion routines as describe,: -n Section 1.2 through 1.6. If any difficulties arise due to differences in operatire

The Market Place: An Internal View of the Future of CD-ROM--The Perspective of the H. W. Wilson Company.

ERIC Educational Resources Information Center

Miller, Frank W.; Loeding, Deborah Voigt

1989-01-01

Discussion of technological developments in library reference services focuses on contributions of the H. W. Wilson Company and highlights CD-ROM technology. Topics discussed include online access; menu-driven systems; CD-ROM hardware and software concerns; user response to CD-ROM; quality control of databases; pricing considerations; and future…

Modernization of the International Volcanic Ash Website - a global resource for ashfall preparedness and impact guidance.

NASA Astrophysics Data System (ADS)

Wallace, K.; Leonard, G.; Stewart, C.; Wilson, T. M.; Randall, M.; Stovall, W. K.

2015-12-01

The internationally collaborative volcanic ash website (http://volcanoes.usgs.gov/ash/) has been an important global information resource for ashfall preparedness and impact guidance since 2004. Recent volcanic ashfalls with significant local, regional, and global impacts highlighted the need to improve the website to make it more accessible and pertinent to users worldwide. Recently, the Volcanic Ash Impacts Working Group (Cities and Volcanoes Commission of IAVCEI) redesigned and modernized the website. Improvements include 1) a database-driven back end, 2) reorganized menu navigation, 3) language translation, 4) increased downloadable content, 5) addition of ash-impact case studies, 7) expanded and updated references , 8) an image database, and 9) inclusion of cooperating organization's logos. The database-driven platform makes the website more dynamic and efficient to operate and update. New menus provide information about specific impact topics (buildings, transportation, power, health, agriculture, water and waste water, equipment and communications, clean up) and updated content has been added throughout all topics. A new "for scientists" menu includes information on ash collection and analysis. Website translation using Google translate will significantly increase user base. Printable resources (e.g. checklists, pamphlets, posters) provide information to people without Internet access. Ash impact studies are used to improve mitigation measures during future eruptions, and links to case studies will assist communities' preparation and response plans. The Case Studies menu is intended to be a living topic area, growing as new case studies are published. A database of all images from the website allows users to access larger resolution images and additional descriptive details. Logos clarify linkages among key contributors and assure users that the site is authoritative and science-based.

Environmental Interactions of Hydrazine Fuels in Soil/Water Systems

DTIC Science & Technology

1988-10-01

model requires that two equations be solved numerically, one for convective-dispersive transport ac/at = D a2 C/az 2 - uaC/az + [p/Glk S I - kfC [7...the menu and get the users choice; if [CHoice.LE.0) THEN If (.Not.AskOus’Do you wish to terminate?’,.true.,12)) (confirm termination before...Return to General Simulation Parameters Menu ’,’ & ’<l> Ion-Exchange (Hydrazium vs Calcium)’, & ’ɚ> Reversible Sorption’, & ’ɛ> Irreversible Sorption

Development of a water-use data system in Minnesota

USGS Publications Warehouse

Horn, M.A.

1986-01-01

The Minnesota Water-Use Data System stores data on the quantity of individual annual water withdrawals and discharges in relation to the water resources affected, provides descriptors for aggregation of data and trend analysis, and enables access to additional data contained in other data bases. MWUDS is stored on a computer at the Land Management Information Center, an agency associated with the State Planning Agency. Interactive menu-driven programs simplify data entry, update, and retrieval and are easy to use. Estimates of unreported water use supplement reported water use to completely describe the stress on the hydrologic system. Links or common elements developed in the MWUDS enable access to data available in other State waterrelated data bases, forming a water-resource information system. Water-use information can be improved by developing methods for increasing accuracy of reported water use and refining methods for estimating unreported water use.

Real-Time Mapping alert system; characteristics and capabilities

USGS Publications Warehouse

Torres, L.A.; Lambert, S.C.; Liebermann, T.D.

1995-01-01

The U.S. Geological Survey has an extensive hydrologic network that records and transmits precipitation, stage, discharge, and other water-related data on a real-time basis to an automated data processing system. Data values are recorded on electronic data collection platforms at field sampling sites. These values are transmitted by means of orbiting satellites to receiving ground stations, and by way of telecommunication lines to a U.S. Geological Survey office where they are processed on a computer system. Data that exceed predefined thresholds are identified as alert values. The current alert status at monitoring sites within a state or region is of critical importance during floods, hurricanes, and other extreme hydrologic events. This report describes the characteristics and capabilities of a series of computer programs for real-time mapping of hydrologic data. The software provides interactive graphics display and query of hydrologic information from the network in a real-time, map-based, menu-driven environment.

Parallel line analysis: multifunctional software for the biomedical sciences

NASA Technical Reports Server (NTRS)

Swank, P. R.; Lewis, M. L.; Damron, K. L.; Morrison, D. R.

1990-01-01

An easy to use, interactive FORTRAN program for analyzing the results of parallel line assays is described. The program is menu driven and consists of five major components: data entry, data editing, manual analysis, manual plotting, and automatic analysis and plotting. Data can be entered from the terminal or from previously created data files. The data editing portion of the program is used to inspect and modify data and to statistically identify outliers. The manual analysis component is used to test the assumptions necessary for parallel line assays using analysis of covariance techniques and to determine potency ratios with confidence limits. The manual plotting component provides a graphic display of the data on the terminal screen or on a standard line printer. The automatic portion runs through multiple analyses without operator input. Data may be saved in a special file to expedite input at a future time.

Easy handling of tectonic data: the programs TectonicVB for Mac and TectonicsFP for Windows™

NASA Astrophysics Data System (ADS)

Ortner, Hugo; Reiter, Franz; Acs, Peter

2002-12-01

TectonicVB for Macintosh and TectonicsFP for Windows TM operating systems are two menu-driven computer programs which allow the shared use of data on these environments. The programs can produce stereographic plots of orientation data (great circles, poles, lineations). Frequently used statistical procedures like calculation of eigenvalues and eigenvectors, calculation of mean vector with concentration parameters and confidence cone can be easily performed. Fault data can be plotted in stereographic projection (Angelier and Hoeppener plots). Sorting of datasets into homogeneous subsets and rotation of tectonic data can be performed in interactive two-diagram windows. The paleostress tensor can be calculated from fault data sets using graphical (calculation of kinematic axes and right dihedra method) or mathematical methods (direct inversion or numerical dynamical analysis). The calculations can be checked in dimensionless Mohr diagrams and fluctuation histograms.

Stellar Inertial Navigation Workstation

NASA Technical Reports Server (NTRS)

Johnson, W.; Johnson, B.; Swaminathan, N.

1989-01-01

Software and hardware assembled to support specific engineering activities. Stellar Inertial Navigation Workstation (SINW) is integrated computer workstation providing systems and engineering support functions for Space Shuttle guidance and navigation-system logistics, repair, and procurement activities. Consists of personal-computer hardware, packaged software, and custom software integrated together into user-friendly, menu-driven system. Designed to operate on IBM PC XT. Applied in business and industry to develop similar workstations.

Real-Time Mapping alert system; user's manual

USGS Publications Warehouse

Torres, L.A.

1996-01-01

The U.S. Geological Survey has an extensive hydrologic network that records and transmits precipitation, stage, discharge, and other water- related data on a real-time basis to an automated data processing system. Data values are recorded on electronic data collection platforms at field monitoring sites. These values are transmitted by means of orbiting satellites to receiving ground stations, and by way of telecommunication lines to a U.S. Geological Survey office where they are processed on a computer system. Data that exceed predefined thresholds are identified as alert values. These alert values can help keep water- resource specialists informed of current hydrologic conditions. The current alert status at monitoring sites is of critical importance during floods, hurricanes, and other extreme hydrologic events where quick analysis of the situation is needed. This manual provides instructions for using the Real-Time Mapping software, a series of computer programs developed by the U.S. Geological Survey for quick analysis of hydrologic conditions, and guides users through a basic interactive session. The software provides interactive graphics display and query of real-time information in a map-based, menu-driven environment.

A DGS Gesture Dictionary for Modelling on Mobile Devices

ERIC Educational Resources Information Center

Isotani, Seiji; Reis, Helena M.; Alvares, Danilo; Brandão, Anarosa A. F.; Brandão, Leônidas O.

2018-01-01

Interactive or Dynamic Geometry System (DGS) is a tool that help to teach and learn geometry using a computer-based interactive environment. Traditionally, the interaction with DGS is based on keyboard and mouse events where the functionalities are accessed using a menu of icons. Nevertheless, recent findings suggest that such a traditional model…

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations.

PubMed

Lee, Kiwon; Lee, Youngmi

2018-06-01

This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) ( P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

Compilation of Abstracts of Theses Submitted by Candidates for Degrees: October 1988 to September 1989

DTIC Science & Technology

1989-09-30

to accommodate peripherally non -uniform flow modelling free of experimental uncertainties. It was effects (blockage) in the throughflow code...combines that experimental control functions with a detail in this thesis, and the results of a computer menu-driven, diagnostic subsystem to ensure...equations and design a complete (DSL) for both linear and non -linear models and automatic control system for the three dimensional compared. Cross

Menu-Driven Solver Of Linear-Programming Problems

NASA Technical Reports Server (NTRS)

Viterna, L. A.; Ferencz, D.

1992-01-01

Program assists inexperienced user in formulating linear-programming problems. A Linear Program Solver (ALPS) computer program is full-featured LP analysis program. Solves plain linear-programming problems as well as more-complicated mixed-integer and pure-integer programs. Also contains efficient technique for solution of purely binary linear-programming problems. Written entirely in IBM's APL2/PC software, Version 1.01. Packed program contains licensed material, property of IBM (copyright 1988, all rights reserved).

Integrated multidisciplinary analysis tool IMAT users' guide

NASA Technical Reports Server (NTRS)

Meissner, Frances T. (Editor)

1988-01-01

The Integrated Multidisciplinary Analysis Tool (IMAT) is a computer software system developed at Langley Research Center. IMAT provides researchers and analysts with an efficient capability to analyze satellite controls systems influenced by structural dynamics. Using a menu-driven executive system, IMAT leads the user through the program options. IMAT links a relational database manager to commercial and in-house structural and controls analysis codes. This paper describes the IMAT software system and how to use it.

Visual Elements and Container Metaphors for Multi-Media.

ERIC Educational Resources Information Center

Howarth, Mike

1997-01-01

An interactive version of an educational radio program can be developed quickly and easily with a main menu interface that takes into account physical classroom conditions; interactive learning interfaces that accommodate eye and vision requirements of children; and a story interface design informed by the "container" metaphor and the 2-D…

A menu-driven software package of Bayesian nonparametric (and parametric) mixed models for regression analysis and density estimation.

PubMed

Karabatsos, George

2017-02-01

Most of applied statistics involves regression analysis of data. In practice, it is important to specify a regression model that has minimal assumptions which are not violated by data, to ensure that statistical inferences from the model are informative and not misleading. This paper presents a stand-alone and menu-driven software package, Bayesian Regression: Nonparametric and Parametric Models, constructed from MATLAB Compiler. Currently, this package gives the user a choice from 83 Bayesian models for data analysis. They include 47 Bayesian nonparametric (BNP) infinite-mixture regression models; 5 BNP infinite-mixture models for density estimation; and 31 normal random effects models (HLMs), including normal linear models. Each of the 78 regression models handles either a continuous, binary, or ordinal dependent variable, and can handle multi-level (grouped) data. All 83 Bayesian models can handle the analysis of weighted observations (e.g., for meta-analysis), and the analysis of left-censored, right-censored, and/or interval-censored data. Each BNP infinite-mixture model has a mixture distribution assigned one of various BNP prior distributions, including priors defined by either the Dirichlet process, Pitman-Yor process (including the normalized stable process), beta (two-parameter) process, normalized inverse-Gaussian process, geometric weights prior, dependent Dirichlet process, or the dependent infinite-probits prior. The software user can mouse-click to select a Bayesian model and perform data analysis via Markov chain Monte Carlo (MCMC) sampling. After the sampling completes, the software automatically opens text output that reports MCMC-based estimates of the model's posterior distribution and model predictive fit to the data. Additional text and/or graphical output can be generated by mouse-clicking other menu options. This includes output of MCMC convergence analyses, and estimates of the model's posterior predictive distribution, for selected functionals and values of covariates. The software is illustrated through the BNP regression analysis of real data.

A user's guide for DTIZE an interactive digitizing and graphical editing computer program

NASA Technical Reports Server (NTRS)

Thomas, C. C.

1981-01-01

A guide for DTIZE, a two dimensional digitizing program with graphical editing capability, is presented. DTIZE provides the capability to simultaneously create and display a picture on the display screen. Data descriptions may be permanently saved in three different formats. DTIZE creates the picture graphics in the locator mode, thus inputting one coordinate each time the terminator button is pushed. Graphic input devices (GIN) are also used to select function command menu. These menu commands and the program's interactive prompting sequences provide a complete capability for creating, editing, and permanently recording a graphical picture file. DTIZE is written in FORTRAN IV language for the Tektronix 4081 graphic system utilizing the Plot 80 Distributed Graphics Library (DGL) subroutines. The Tektronix 4953/3954 Graphic Tablet with mouse, pen, or joystick are used as graphics input devices to create picture graphics.

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

PubMed Central

2018-01-01

BACKGROUND/OBJECTIVES This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS An online survey was conducted with 1,980 parents of children aged 3–12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants. PMID:29854330

Evolution of food provision to athletes at the summer Olympic Games.

PubMed

Pelly, Fiona E; O'Connor, Helen T; Denyer, Gareth S; Caterson, Ian D

2011-06-01

The history of food provision at the summer Olympic Games (OG) over the past century (1896-2008) provides insight into the evolution of sports nutrition research and the dietary strategies of athletes. Early research favoring protein as the main fuel for exercise was reflected in OG menus from 1932 to 1968. Despite conclusive research from the 1960s demonstrating the clear benefit of carbohydrate on exercise performance, a specific emphasis on carbohydrate-rich foods was not noted until the 1970s. Athlete food preferences and catering complexity evolved rapidly between 1970 and 2000, driven predominantly by a dramatic expansion of the OG and the emergence of systematic sports nutrition research. Nutritional advice by experts and sponsorship by food companies became increasingly important beginning with the 1984 Los Angeles OG. More recent developments include nutritional labeling of menu items and provision of a nutrition information desk (Barcelona 1992), demand for a "high-starch, low-fat menu" (Atlanta 1996), the addition of a dedicated menu website and the systematic gathering of information on athletes' apparent consumption (Sydney 2000), and appointment of the first international dietetic review committee (Beijing 2008). The history of catering at the OG tracks the evolution of sports nutrition practice from anecdotes and myth towards an established specialty in nutrition and dietetics grounded in evidence-based science. © 2011 International Life Sciences Institute.

WAMI: A Menu-Driven Computer Program for the Estimation of Weight and Moments of Inertia of Earth-to-Orbit Transports

NASA Technical Reports Server (NTRS)

MacConochie, Ian O.; White, Nancy H.; Mills, Janelle C.

2004-01-01

A program, entitled Weights, Areas, and Mass Properties (or WAMI) is centered around an array of menus that contain constants that can be used in various mass estimating relationships for the ultimate purpose of obtaining the mass properties of Earth-to-Orbit Transports. The current Shuttle mass property data was relied upon heavily for baseline equation constant values from which other options were derived.

Protecting Your Environment: An Interactive CD-ROM. [CD-ROM].

ERIC Educational Resources Information Center

Ohio Environmental Protection Agency, Columbus. Office of Environmental Education.

This interactive CD-ROM provides an overview of the environmental risks in Ohio and makes recommendations on how to reduce these risks on individual and community bases. The main menu is divided into three sections that include sub categories. Section A, "Understanding Your Environment," includes: (1) "Air We Breathe"; (2)…

Design and development of a web-based application for diabetes patient data management.

PubMed

Deo, S S; Deobagkar, D N; Deobagkar, Deepti D

2005-01-01

A web-based database management system developed for collecting, managing and analysing information of diabetes patients is described here. It is a searchable, client-server, relational database application, developed on the Windows platform using Oracle, Active Server Pages (ASP), Visual Basic Script (VB Script) and Java Script. The software is menu-driven and allows authorized healthcare providers to access, enter, update and analyse patient information. Graphical representation of data can be generated by the system using bar charts and pie charts. An interactive web interface allows users to query the database and generate reports. Alpha- and beta-testing of the system was carried out and the system at present holds records of 500 diabetes patients and is found useful in diagnosis and treatment. In addition to providing patient data on a continuous basis in a simple format, the system is used in population and comparative analysis. It has proved to be of significant advantage to the healthcare provider as compared to the paper-based system.

ETARA PC version 3.3 user's guide: Reliability, availability, maintainability simulation model

NASA Technical Reports Server (NTRS)

Hoffman, David J.; Viterna, Larry A.

1991-01-01

A user's manual describing an interactive, menu-driven, personal computer based Monte Carlo reliability, availability, and maintainability simulation program called event time availability reliability (ETARA) is discussed. Given a reliability block diagram representation of a system, ETARA simulates the behavior of the system over a specified period of time using Monte Carlo methods to generate block failure and repair intervals as a function of exponential and/or Weibull distributions. Availability parameters such as equivalent availability, state availability (percentage of time as a particular output state capability), continuous state duration and number of state occurrences can be calculated. Initial spares allotment and spares replenishment on a resupply cycle can be simulated. The number of block failures are tabulated both individually and by block type, as well as total downtime, repair time, and time waiting for spares. Also, maintenance man-hours per year and system reliability, with or without repair, at or above a particular output capability can be calculated over a cumulative period of time or at specific points in time.

Documentation of a graphical display program for the saturated- unsaturated transport (SUTRA) finite-element simulation model

USGS Publications Warehouse

Souza, W.R.

1987-01-01

This report documents a graphical display program for the U. S. Geological Survey finite-element groundwater flow and solute transport model. Graphic features of the program, SUTRA-PLOT (SUTRA-PLOT = saturated/unsaturated transport), include: (1) plots of the finite-element mesh, (2) velocity vector plots, (3) contour plots of pressure, solute concentration, temperature, or saturation, and (4) a finite-element interpolator for gridding data prior to contouring. SUTRA-PLOT is written in FORTRAN 77 on a PRIME 750 computer system, and requires Version 9.0 or higher of the DISSPLA graphics library. The program requires two input files: the SUTRA input data list and the SUTRA simulation output listing. The program is menu driven and specifications for individual types of plots are entered and may be edited interactively. Installation instruction, a source code listing, and a description of the computer code are given. Six examples of plotting applications are used to demonstrate various features of the plotting program. (Author 's abstract)

Applications of graphics to support a testbed for autonomous space vehicle operations

NASA Technical Reports Server (NTRS)

Schmeckpeper, K. R.; Aldridge, J. P.; Benson, S.; Horner, S.; Kullman, A.; Mulder, T.; Parrott, W.; Roman, D.; Watts, G.; Bochsler, Daniel C.

1989-01-01

Researchers describe their experience using graphics tools and utilities while building an application, AUTOPS, that uses a graphical Machintosh (TM)-like interface for the input and display of data, and animation graphics to enhance the presentation of results of autonomous space vehicle operations simulations. AUTOPS is a test bed for evaluating decisions for intelligent control systems for autonomous vehicles. Decisions made by an intelligent control system, e.g., a revised mission plan, might be displayed to the user in textual format or he can witness the effects of those decisions via out of window graphics animations. Although a textual description conveys essentials, a graphics animation conveys the replanning results in a more convincing way. Similarily, iconic and menu-driven screen interfaces provide the user with more meaningful options and displays. Presented here are experiences with the SunView and TAE Plus graphics tools used for interface design, and the Johnson Space Center Interactive Graphics Laboratory animation graphics tools used for generating out out of the window graphics.

EnviroNET: An on-line environment data base for LDEF data

NASA Technical Reports Server (NTRS)

Lauriente, Michael

1992-01-01

EnviroNET is an on-line, free form data base intended to provide a centralized depository for a wide range of technical information on environmentally induced interactions of use to Space Shuttle customers and spacecraft designers. It provides a user friendly, menu driven format on networks that are connected globally and is available twenty-four hours a day, every day. The information updated regularly, includes expository text, tabular numerical data, charts and graphs, and models. The system pools space data collected over the years by NASA, USAF, other government facilities, industry, universities, and ESA. The models accept parameter input from the user and calculate and display the derived values corresponding to that input. In addition to the archive, interactive graphics programs are also available on space debris, the neutral atmosphere, radiation, magnetic field, and ionosphere. A user friendly informative interface is standard for all the models with a pop-up window, help window with information on inputs, outputs, and caveats. The system will eventually simplify mission analysis with analytical tools and deliver solution for computational intense graphical applications to do 'What if' scenarios. A proposed plan for developing a repository of LDEF information for a user group concludes the presentation.

Controller evaluations of the descent advisor automation aid

NASA Technical Reports Server (NTRS)

Tobias, Leonard; Volckers, Uwe; Erzberger, Heinz

1989-01-01

An automation aid to assist air traffic controllers in efficiently spacing traffic and meeting arrival times at a fix has been developed at NASA Ames Research Center. The automation aid, referred to as the descent advisor (DA), is based on accurate models of aircraft performance and weather conditions. The DA generates suggested clearances, including both top-of-descent point and speed profile data, for one or more aircraft in order to achieve specific time or distance separation objectives. The DA algorithm is interfaced with a mouse-based, menu-driven controller display that allows the air traffic controller to interactively use its accurate predictive capability to resolve conflicts and issue advisories to arrival aircraft. This paper focuses on operational issues concerning the utilization of the DA, specifically, how the DA can be used for prediction, intrail spacing, and metering. In order to evaluate the DA, a real time simulation was conducted using both current and retired controller subjects. Controllers operated in teams of two, as they do in the present environment; issues of training and team interaction will be discussed. Evaluations by controllers indicated considerable enthusiasm for the DA aid, and provided specific recommendations for using the tool effectively.

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids’ Choice Restaurant Program

PubMed Central

Ayala, Guadalupe X.; Castro, Iana A.; Pickrel, Julie L.; Lin, Shih-Fan; Williams, Christine B.; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-01-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants. PMID:29194392

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids' Choice Restaurant Program.

PubMed

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Lin, Shih-Fan; Williams, Christine B; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-12-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants.

Potential effect of physical activity based menu labels on the calorie content of selected fast food meals.

PubMed

Dowray, Sunaina; Swartz, Jonas J; Braxton, Danielle; Viera, Anthony J

2013-03-01

In this study we examined the effect of physical activity based labels on the calorie content of meals selected from a sample fast food menu. Using a web-based survey, participants were randomly assigned to one of four menus which differed only in their labeling schemes (n=802): (1) a menu with no nutritional information, (2) a menu with calorie information, (3) a menu with calorie information and minutes to walk to burn those calories, or (4) a menu with calorie information and miles to walk to burn those calories. There was a significant difference in the mean number of calories ordered based on menu type (p=0.02), with an average of 1020 calories ordered from a menu with no nutritional information, 927 calories ordered from a menu with only calorie information, 916 calories ordered from a menu with both calorie information and minutes to walk to burn those calories, and 826 calories ordered from the menu with calorie information and the number of miles to walk to burn those calories. The menu with calories and the number of miles to walk to burn those calories appeared the most effective in influencing the selection of lower calorie meals (p=0.0007) when compared to the menu with no nutritional information provided. The majority of participants (82%) reported a preference for physical activity based menu labels over labels with calorie information alone and no nutritional information. Whether these labels are effective in real-life scenarios remains to be tested. Copyright © 2012 Elsevier Ltd. All rights reserved.

Electric-car simulation

NASA Technical Reports Server (NTRS)

Chapman, C. P.; Slusser, R. A.

1980-01-01

PARAMET, interactive simulation program for parametric studies of electric vehicles, guides user through simulation by menu and series of prompts for input parameters. Program considers aerodynamic drag, rolling resistance, linear and rotational acceleration, and road gradient as forces acting on vehicle.

Application of the Health Belief Model to customers' use of menu labels in restaurants.

PubMed

Jeong, Jin-Yi; Ham, Sunny

2018-04-01

Some countries require the provision of menu labels on restaurant menus to fight the increasing prevalence of obesity and related chronic diseases. This study views customers' use of menu labels as a preventive health behavior and applies the Health Belief Model (HBM) with the aim of determining the health belief factors that influence customers' use of menu labels. A self-administered survey was distributed for data collection. Responses were collected from 335 restaurant customers who experienced menu labels in restaurants within three months prior to the survey. The results of a structural equation model showed that all the HBM variables (perceived threats, perceived benefits, and perceived barriers of using menu labels) positively affected the customers' use of menu labels. Perceived threats were influenced by cues to action and cues to action had an indirect influence on menu label use through perceived threats. In conclusion, health beliefs were good predictors of menu label use on restaurant menus. This study validated the application of the HBM to menu labeling in restaurants, and its findings could offer guidelines for the industry and government in developing strategies to expand the use of menu labels among the public. Copyright © 2017 Elsevier Ltd. All rights reserved.

The State-of-the-Art in Natural Language Understanding.

DTIC Science & Technology

1981-01-28

driven text analysis. If we know a story is about a restaurant, we expect that we may encounter a waitress, menu, table, a bill, food , and other... Pront aids for Data Bases During the 70’s a number of natural language data base front ends apreared: LUNPLR Woods et al 19721 has already been briefly...like to loo.< it inr. ui4 : 3D ’-- "-: handling of novel language, especially netaphor; az-I i,?i nn rti inriq, -mlerstanding systems: the handling of

A Methodology for Model Comparison Using the Theater Simulation of Airbase Resources and All Mobile Tactical Air Force Models

DTIC Science & Technology

1992-09-01

ease with which a model is employed, may depend on several factors, among them the users’ past experience in modeling, preferences for menu driven...partially on our knowledge of important logistics factors, partially on the past work of Diener (12), and partially on the assumption that comparison of...flexibility in output report selection. The minimum output was used in each instance 74 to conserve computer storage and to minimize the consumption of paper

A comprehensive cost model for NASA data archiving

NASA Technical Reports Server (NTRS)

Green, J. L.; Klenk, K. F.; Treinish, L. A.

1990-01-01

A simple archive cost model has been developed to help predict NASA's archiving costs. The model covers data management activities from the beginning of the mission through launch, acquisition, and support of retrospective users by the long-term archive; it is capable of determining the life cycle costs for archived data depending on how the data need to be managed to meet user requirements. The model, which currently contains 48 equations with a menu-driven user interface, is available for use on an IBM PC or AT.

IMAT (Integrated Multidisciplinary Analysis Tool) user's guide for the VAX/VMS computer

NASA Technical Reports Server (NTRS)

Meissner, Frances T. (Editor)

1988-01-01

The Integrated Multidisciplinary Analysis Tool (IMAT) is a computer software system for the VAX/VMS computer developed at the Langley Research Center. IMAT provides researchers and analysts with an efficient capability to analyze satellite control systems influenced by structural dynamics. Using a menu-driven executive system, IMAT leads the user through the program options. IMAT links a relational database manager to commercial and in-house structural and controls analysis codes. This paper describes the IMAT software system and how to use it.

Quick-look guide to the crustal dynamics project's data information system

NASA Technical Reports Server (NTRS)

Noll, Carey E.; Behnke, Jeanne M.; Linder, Henry G.

1987-01-01

Described are the contents of the Crustal Dynamics Project Data Information System (DIS) and instructions on the use of this facility. The main purpose of the DIS is to store all geodetic data products acquired by the Project in a central data bank and to maintain information about the archive of all Project-related data. Access and use of the DIS menu-driven system is described as well as procedures for contacting DIS staff and submitting data requests.

YAMM - Yet Another Menu Manager

NASA Technical Reports Server (NTRS)

Mazer, Alan S.; Weidner, Richard J.

1991-01-01

Yet Another Menu Manager (YAMM) computer program an application-independent menuing package of software designed to remove much difficulty and save much time inherent in implementation of front ends of large packages of software. Provides complete menuing front end for wide variety of applications, with provisions for independence from specific types of terminals, configurations that meet specific needs of users, and dynamic creation of menu trees. Consists of two parts: description of menu configuration and body of application code. Written in C.

Effects of an icon-based menu labelling initiative on consumer food choice.

PubMed

Kerins, Claire; Cunningham, Katie; Finucane, Francis M; Gibson, Irene; Jones, Jenni; Kelly, Colette

2017-01-01

The purpose of this study was to examine the impact of an icon-based menu labelling initiative on consumer buying behaviour. This quasi-experimental study recruited a convenience sample of eight food service establishments, all with at least one menu item meeting the heart healthy criteria. Data from sales of all menu items sold over an 8-week period were collated 4 weeks prior to and 4 weeks during the display of information icons related to healthy food choices on menus. The absolute change in menu item sales showed a non-significant trend towards an increase in healthier menu item selections. Furthermore, there was no association between the type of food service establishment and the percentage change in labelled menu item sales. The study did not find a statistically significant influence of the icon-based menu labels on consumer food choice. Given the limited amount of research that examines alternative menu labelling formats in real-world settings, more studies are necessary to confirm these results. Further research is needed to identify the optimal format, content and impact of menu labels on consumer behaviour.

The availability and accessibility of nutrition information in fast food outlets in five states post-menu labelling legislation in New South Wales.

PubMed

Wellard, Lyndal; Havill, Michelle; Hughes, Clare; Watson, Wendy L; Chapman, Kathy

2015-12-01

1) Explore the availability and accessibility of fast food energy and nutrient information post-NSW menu labelling legislation in states with and without menu labelling legislation. 2) Determine whether availability and accessibility differed compared with pre-menu labelling legislation in NSW. We visited 210 outlets of the five largest fast food chains in five Australian states to observe the availability and accessibility of energy and nutrient information. Results were compared with 197 outlets surveyed pre-menu labelling. Most outlets (95%) provided energy values, half provided nutrient values and 3% provided information for all menu items. The total amount of information available increased post-NSW menu labelling implementation (473 versus 178 pre-implementation, p<0.001); however, fewer outlets provided nutrient values (26% versus 97% pre-implementation, p<0.001). Fast food chains surveyed had voluntarily introduced menu labelling nationally. However, more nutrient information was available in-store in 2010, showing that fast food chains are able to provide comprehensive nutrition information, yet they have stopped doing so. Menu labelling legislation should compel fast food chains to provide accessible nutrition information including nutrient values in addition to energy for all menu items in-store. Additionally, public education campaigns are needed to ensure customers can use menu labelling. © 2015 Public Health Association of Australia.

Cyberpsychology: a human-interaction perspective based on cognitive modeling.

PubMed

Emond, Bruno; West, Robert L

2003-10-01

This paper argues for the relevance of cognitive modeling and cognitive architectures to cyberpsychology. From a human-computer interaction point of view, cognitive modeling can have benefits both for theory and model building, and for the design and evaluation of sociotechnical systems usability. Cognitive modeling research applied to human-computer interaction has two complimentary objectives: (1) to develop theories and computational models of human interactive behavior with information and collaborative technologies, and (2) to use the computational models as building blocks for the design, implementation, and evaluation of interactive technologies. From the perspective of building theories and models, cognitive modeling offers the possibility to anchor cyberpsychology theories and models into cognitive architectures. From the perspective of the design and evaluation of socio-technical systems, cognitive models can provide the basis for simulated users, which can play an important role in usability testing. As an example of application of cognitive modeling to technology design, the paper presents a simulation of interactive behavior with five different adaptive menu algorithms: random, fixed, stacked, frequency based, and activation based. Results of the simulation indicate that fixed menu positions seem to offer the best support for classification like tasks such as filing e-mails. This research is part of the Human-Computer Interaction, and the Broadband Visual Communication research programs at the National Research Council of Canada, in collaboration with the Carleton Cognitive Modeling Lab at Carleton University.

Factors associated with self-reported menu labeling use among US adults

PubMed Central

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah M.; McGuire, Lisa C.; Park, Sohyun

2016-01-01

Background Menu labeling may help people select foods and beverages with lower calories and is a potential population-based strategy to reduce obesity and diet-related chronic diseases in the United States. Objectives The aim of this cross-sectional study was to examine the prevalence of menu labeling use among adults and its association with sociodemographic, behavioral, and policy factors. Methods 2012 Behavioral Risk Factor Surveillance System data from 17 states that included 100,141 adults who noticed menu labeling at fast food/chain restaurants (“When calorie information is available in the restaurant, how often does this information help you decide what to order?”) were used. Menu labeling use was categorized: frequent (always/most of the time), moderate (half the time/sometimes), and never. Multinomial logistic regression was used to examine associations of sociodemographic, behavioral, and policy factors with menu labeling use. Results Overall, of adults who noticed menu labeling, 25.6% reported frequent use of menu labeling, 31.6% reported moderate use, and 42.7% reported that they never use menu labeling. Compared to never users, frequent users were significantly more likely to be younger, female, non-white, more educated, high-income, overweight or obese, physically active, former- or never-smokers, with no or lower (<1 time/day) sugar-sweetened beverage intake, and living in states where menu labeling legislation was enacted or proposed. Conclusions Menu labeling is one method that consumers can use to help reduce their calorie consumption from restaurants. These findings can be used to develop targeted interventions to increase menu labeling use among subpopulations with lower use. PMID:26875022

Factors Associated with Self-Reported Menu-Labeling Usage among US Adults.

PubMed

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah M; McGuire, Lisa C; Park, Sohyun

2016-07-01

Menu labeling can help people select foods and beverages with fewer calories and is a potential population-based strategy to reduce obesity and diet-related chronic diseases in the United States. The aim of this cross-sectional study was to examine the prevalence of menu-labeling use among adults and its association with sociodemographic, behavioral, and policy factors. The 2012 Behavioral Risk Factor Surveillance System data from 17 states, which included 100,141 adults who noticed menu labeling at fast-food or chain restaurants ("When calorie information is available in the restaurant, how often does this information help you decide what to order?") were used. Menu-labeling use was categorized as frequent (always/most of the time), moderate (half the time/sometimes), and never. Multinomial logistic regression was used to examine associations among sociodemographic, behavioral, and policy factors with menu-labeling use. Overall, of adults who noticed menu labeling, 25.6% reported frequent use of menu labeling, 31.6% reported moderate use, and 42.7% reported that they never use menu labeling. Compared with never users, frequent users were significantly more likely to be younger, female, nonwhite, more educated, high-income, adults who were overweight or obese, physically active, former- or never-smokers, less than daily (<1 time/day) consumers of sugar-sweetened beverage, and living in states where menu-labeling legislation was enacted or proposed. Menu labeling is one method that consumers can use to help reduce their calorie consumption from restaurants. These findings can be used to develop targeted interventions to increase menu-labeling use among subpopulations with lower use. Published by Elsevier Inc.

Menu labeling: the unintended consequences to the consumer.

PubMed

Black, Ellen A

2014-01-01

The Affordable Care Act requires certain restaurants to provide nutritional information on their menus and menu boards, which is referred to as menu labeling. Menu labeling presupposes that providing consumers with the nutritional information about their food will cause them to reconsider their food choices by picking healthier food options over less healthy options, thereby reducing the nation's high obesity rate. However, several studies have shown that consumers do not make healthier food choices even when armed with menu labeling. The issue then becomes whether menu labeling provides a correlative benefit to consumers or whether there are unintended consequences that ultimately harm consumers.

An advanced artificial intelligence tool for menu design.

PubMed

Khan, Abdus Salam; Hoffmann, Achim

2003-01-01

The computer-assisted menu design still remains a difficult task. Usually knowledge that aids in menu design by a computer is hard-coded and because of that a computerised menu planner cannot handle the menu design problem for an unanticipated client. To address this problem we developed a menu design tool, MIKAS (menu construction using incremental knowledge acquisition system), an artificial intelligence system that allows the incremental development of a knowledge-base for menu design. We allow an incremental knowledge acquisition process in which the expert is only required to provide hints to the system in the context of actual problem instances during menu design using menus stored in a so-called Case Base. Our system incorporates Case-Based Reasoning (CBR), an Artificial Intelligence (AI) technique developed to mimic human problem solving behaviour. Ripple Down Rules (RDR) are a proven technique for the acquisition of classification knowledge from expert directly while they are using the system, which complement CBR in a very fruitful way. This combination allows the incremental improvement of the menu design system while it is already in routine use. We believe MIKAS allows better dietary practice by leveraging a dietitian's skills and expertise. As such MIKAS has the potential to be helpful for any institution where dietary advice is practised.

47 CFR 7.11 - Information, documentation, and training.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Information, documentation, and training. 7.11 Section 7.11 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.11 - Information, documentation, and training.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Information, documentation, and training. 7.11 Section 7.11 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.11 - Information, documentation, and training.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Information, documentation, and training. 7.11 Section 7.11 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.11 - Information, documentation, and training.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Information, documentation, and training. 7.11 Section 7.11 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.11 - Information, documentation, and training.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Information, documentation, and training. 7.11 Section 7.11 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

PubMed

Rudelt, Amanda; French, Simone; Harnack, Lisa

2014-08-01

To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant. Lunch/dinner food menu of eight leading US fast-food restaurants. Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined. Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

Using the Interactive Learning Environment Aplusix for Teaching and Learning School Algebra: A Research Experiment in a Middle School

ERIC Educational Resources Information Center

Hadjerrouit, Said

2011-01-01

Most software tools that have been developed with the aim of helping students to learn school algebra have not yet achieved successful results in classroom. Almost all of them are menu-based systems that provide transformation rules in menus and buttons. Aplusix is a new interactive software tool for learning school algebra. In contrast to…

EnviroNET: On-line information for LDEF

NASA Technical Reports Server (NTRS)

Lauriente, Michael

1993-01-01

EnviroNET is an on-line, free-form database intended to provide a centralized repository for a wide range of technical information on environmentally induced interactions of use to Space Shuttle customers and spacecraft designers. It provides a user-friendly, menu-driven format on networks that are connected globally and is available twenty-four hours a day - every day. The information, updated regularly, includes expository text, tabular numerical data, charts and graphs, and models. The system pools space data collected over the years by NASA, USAF, other government research facilities, industry, universities, and the European Space Agency. The models accept parameter input from the user, then calculate and display the derived values corresponding to that input. In addition to the archive, interactive graphics programs are also available on space debris, the neutral atmosphere, radiation, magnetic fields, and the ionosphere. A user-friendly, informative interface is standard for all the models and includes a pop-up help window with information on inputs, outputs, and caveats. The system will eventually simplify mission analysis with analytical tools and deliver solutions for computationally intense graphical applications to do 'What if...' scenarios. A proposed plan for developing a repository of information from the Long Duration Exposure Facility (LDEF) for a user group is presented.

A novel artificial intelligence method for weekly dietary menu planning.

PubMed

Gaál, B; Vassányi, I; Kozmann, G

2005-01-01

Menu planning is an important part of personalized lifestyle counseling. The paper describes the results of an automated menu generator (MenuGene) of the web-based lifestyle counseling system Cordelia that provides personalized advice to prevent cardiovascular diseases. The menu generator uses genetic algorithms to prepare weekly menus for web users. The objectives are derived from personal medical data collected via forms in Cordelia, combined with general nutritional guidelines. The weekly menu is modeled as a multilevel structure. Results show that the genetic algorithm-based method succeeds in planning dietary menus that satisfy strict numerical constraints on every nutritional level (meal, daily basis, weekly basis). The rule-based assessment proved capable of manipulating the mean occurrence of the nutritional components thus providing a method for adjusting the variety and harmony of the menu plans. By splitting the problem into well determined sub-problems, weekly menu plans that satisfy nutritional constraints and have well assorted components can be generated with the same method that is for daily and meal plan generation.

IRDS prototyping with applications to the representation of EA/RA models

NASA Technical Reports Server (NTRS)

Lekkos, Anthony A.; Greenwood, Bruce

1988-01-01

The requirements and system overview for the Information Resources Dictionary System (IRDS) are described. A formal design specification for a scaled down IRDS implementation compatible with the proposed FIPS IRDS standard is contained. The major design objectives for this IRDS will include a menu driven user interface, implementation of basic IRDS operations, and PC compatibility. The IRDS was implemented using Smalltalk/5 object oriented programming system and an ATT 6300 personal computer running under MS-DOS 3.1. The difficulties encountered in using Smalltalk are discussed.

Argos: Design and Development of Object-Oriented, Event-Driven Multimedia Data Base Technology in Support of the Paperless Ship

DTIC Science & Technology

1988-12-01

on openStack global mode -- mode may be any of the following types: -- navigate - traverse through the graphical hierarchy -- order - for...ordering an item via graphics put "NAVIGATE" into MODE hide message box hide menubar set userlevel to 5 end openStack on closestack -- this handler will... openStack hide menuBAR hide message box end openStack * BKGND #1, BUTTON #1: Next * * * * ** ** * on mouseUp visual effect wipe left go to next card of

EARS: Electronic Access to Reference Service.

PubMed Central

Weise, F O; Borgendale, M

1986-01-01

Electronic Access to Reference Service (EARS) is a front end to the Health Sciences Library's electronic mail system, with links to the online public catalog. EARS, which became operational in September 1984, is accessed by users at remote sites with either a terminal or microcomputer. It is menu-driven, allowing users to request: a computerized literature search, reference information, a photocopy of a journal article, or a book. This paper traces the history of EARS and discusses its use, its impact on library staff and services, and factors that influence the diffusion of new technology. PMID:3779167

Development of a Menu Driven Materials Data Base for Use on Personal Computers

DTIC Science & Technology

1992-07-01

written permission. Copyright Is the responsibility of the Director Publishing and Marketing , AGPS. Enquiries should be directed to the Manager, AGPS...PROGRAM LISTING A-2-1 Program MOB; uses crt; label levell,level2,level3,shutdown,dis;play; var options,code, nlines ,nmeflitemp,i,j4,k :integer; w,chl,ch2,ch3...char; menus :array [I. .1001 of st~ring[801; nline :array [l. .100] of integer; s2 :string[21; control :string[4]; aline :string[801; inm,iflt :text

EARS: Electronic Access to Reference Service.

PubMed

Weise, F O; Borgendale, M

1986-10-01

Electronic Access to Reference Service (EARS) is a front end to the Health Sciences Library's electronic mail system, with links to the online public catalog. EARS, which became operational in September 1984, is accessed by users at remote sites with either a terminal or microcomputer. It is menu-driven, allowing users to request: a computerized literature search, reference information, a photocopy of a journal article, or a book. This paper traces the history of EARS and discusses its use, its impact on library staff and services, and factors that influence the diffusion of new technology.

47 CFR 7.19 - Answers to informal complaints.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Answers to informal complaints. 7.19 Section 7.19 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.19 Answers to informal...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.5 - General Obligations.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false General Obligations. 7.5 Section 7.5 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.5 General Obligations...

47 CFR 7.17 - Informal complaints; form and content.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Informal complaints; form and content. 7.17 Section 7.17 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.17 Informal complaints...

47 CFR 7.19 - Answers to informal complaints.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Answers to informal complaints. 7.19 Section 7.19 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.19 Answers to informal...

47 CFR 7.19 - Answers to informal complaints.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Answers to informal complaints. 7.19 Section 7.19 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.19 Answers to informal...

47 CFR 7.5 - General Obligations.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false General Obligations. 7.5 Section 7.5 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.5 General Obligations...

47 CFR 7.5 - General Obligations.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false General Obligations. 7.5 Section 7.5 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.5 General Obligations...

47 CFR 7.5 - General Obligations.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false General Obligations. 7.5 Section 7.5 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.5 General Obligations...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.19 - Answers to informal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Answers to informal complaints. 7.19 Section 7.19 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.19 Answers to informal...

47 CFR 7.5 - General Obligations.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false General Obligations. 7.5 Section 7.5 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.5 General Obligations...

47 CFR 7.7 - Product design, development, and evaluation.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Product design, development, and evaluation. 7.7 Section 7.7 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.7 - Product design, development, and evaluation.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Product design, development, and evaluation. 7.7 Section 7.7 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.19 - Answers to informal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Answers to informal complaints. 7.19 Section 7.19 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.19 Answers to informal...

Food for thought: obstacles to menu labelling in restaurants and cafeterias.

PubMed

Thomas, Erica

2016-08-01

Menu labelling is recommended as a policy intervention to reduce obesity and diet-related disease. The present commentary considers the many challenges the restaurant industry faces in providing nutrition information on its menus. Barriers include lack of nutrition expertise, time, cost, availability of nutrition information for exotic ingredients, ability to provide accurate nutrition information, libel risk, customer dissatisfaction, limited space on the menu, menu variations, loss of flexibility in changing the menu, staff training and resistance of employees to change current practice. Health promotion specialists and academics involved in fieldwork must help restaurateurs find solutions to these barriers for menu labelling interventions to be widely implemented and successful. Practical support for small independent restaurants such as free or subsidised nutrition analysis, nutrition training for staff and menu design may also be necessary to encourage voluntary participation.

Menu-labeling usage and its association with diet and exercise: 2011 BRFSS Sugar Sweetened Beverage and Menu Labeling module.

PubMed

Bowers, Kelly M; Suzuki, Sumihiro

2014-01-02

The primary objective of our study was to investigate the association between menu-labeling usage and healthy behaviors pertaining to diet (consumption of fruits, vegetables, sodas, and sugar-sweetened beverages) and exercise. Data from the 2011 Behavioral Risk Factor Surveillance System, Sugar Sweetened Beverage and Menu-Labeling module, were used. Logistic regression was used to determine the association between menu-labeling usage and explanatory variables that included fruit, vegetable, soda, and sugar-sweetened beverage consumption as well as exercise. Nearly half (52%) of the sample indicated that they used menu labeling. People who used menu labeling were more likely to be female (odds ratio [OR], 2.29; 95% confidence interval [CI], 2.04-2.58), overweight (OR, 1.13; 95% CI, 1.00-1.29) or obese (OR, 1.29; 95% CI, 1.12-1.50), obtain adequate weekly aerobic exercise (OR, 1.18; 95% CI, 1.06-1.32), eat fruits (OR, 1.20; 95% CI, 1.12-1.29) and vegetables (OR, 1.12; 95% CI, 1.05-1.20), and drink less soda (OR, 0.76; 95% CI, 0.69-0.83). Although obese and overweight people were more likely to use menu labeling, they were also adequately exercising, eating more fruits and vegetables, and drinking less soda. Menu labeling is intended to combat the obesity epidemic; however the results indicate an association between menu-labeling usage and certain healthy behaviors. Thus, efforts may be necessary to increase menu-labeling usage among people who are not partaking in such behaviors.

Calorie changes in chain restaurant menu items: implications for obesity and evaluations of menu labeling.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2015-01-01

Supply-side reductions to the calories in chain restaurants are a possible benefit of upcoming menu labeling requirements. To describe trends in calories available in large U.S. restaurants. Data were obtained from the MenuStat project, a census of menu items in 66 of the 100 largest U.S. restaurant chains, for 2012 and 2013 (N=19,417 items). Generalized linear models were used to calculate (1) the mean change in calories from 2012 to 2013, among items on the menu in both years; and (2) the difference in mean calories, comparing newly introduced items to those on the menu in 2012 only (overall and between core versus non-core items). Data were analyzed in 2014. Mean calories among items on menus in both 2012 and 2013 did not change. Large restaurant chains in the U.S. have recently had overall declines in calories in newly introduced menu items (-56 calories, 12% decline). These declines were concentrated mainly in new main course items (-67 calories, 10% decline). New beverage (-26 calories, 8% decline) and children's (-46 calories, 20% decline) items also had fewer mean calories. Among chain restaurants with a specific focus (e.g., burgers), average calories in new menu items not core to the business declined more than calories in core menu items. Large chain restaurants significantly reduced the number of calories in newly introduced menu items. Supply-side changes to the calories in chain restaurants may have a significant impact on obesity prevention. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Calorie Changes in Chain Restaurant Menu Items: Implications for Obesity and Evaluations of Menu Labeling

PubMed Central

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

2014-01-01

Background Supply-side reductions to the calories in chain restaurants are a possible benefit of upcoming menu labeling requirements. Purpose To describe trends in calories available in large U.S. restaurants. Methods Data were obtained from the MenuStat project, a census of menu items in 66 of the 100 largest U.S. restaurant chains, for 2012 and 2013 (N=19,417 items). Generalized linear models were used to calculate: (1) the mean change in calories from 2012 to 2013, among items on the menu in both years; and (2) the difference in mean calories, comparing newly introduced items to those on the menu in 2012 only (overall and between core versus non-core items). Data were analyzed in 2014. Results Mean calories among items on menus in both 2012 and 2013 did not change. Large restaurant chains in the U.S. have recently had overall declines in calories in newly introduced menu items (−56 calories, 12% decline). These declines were concentrated mainly in new main course items (−67 calories, 10% decline). New beverage (−26 calories, 8% decline) and children’s (−46 calories, 20% decline) items also had fewer mean calories. Among chain restaurants with a specific focus (e.g., burgers), average calories in new menu items not core to the business declined more than calories in core menu items. Conclusions Large chain restaurants significantly reduced the number of calories in newly introduced menu items. Supply-side changes to the calories in chain restaurants may have a significant impact on obesity prevention. PMID:25306397

A menu of electron probes for optimising information from scanning transmission electron microscopy.

PubMed

Nguyen, D T; Findlay, S D; Etheridge, J

2018-01-01

We assess a selection of electron probes in terms of the spatial resolution with which information can be derived about the structure of a specimen, as opposed to the nominal image resolution. Using Ge [001] as a study case, we investigate the scattering dynamics of these probes and determine their relative merits in terms of two qualitative criteria: interaction volume and interpretability. This analysis provides a 'menu of probes' from which an optimum probe for tackling a given materials science question can be selected. Hollow cone, vortex and spherical wave fronts are considered, from unit cell to Ångstrom size, and for different defocus and specimen orientations. Copyright © 2017 Elsevier B.V. All rights reserved.

Impacts-BRC (below regulatory concern): The microcomputer version

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

Campbell, J.E.; O'Neal, B.L.

1989-01-01

The IMPACTS-BRC computer code was designed for use by the Nuclear Regulatory Commission and industry to evaluate petitions to classify specific waste streams as below regulatory concern (BRC). The code provides a capability for calculating radiation doses to a maximal individual, critical group, and the general population as a result of transportation, treatment, disposal, and post-disposal activities involving low level radioactive waste. Since IMPACTS-BRC is expected to be widely used, the code has been adapted for use on a microcomputer. The microcomputer version of the code provides several features that simplify its use and broaden its applicability. These features includemore » (1) a menu-driven environment, (2) an input editor to simplify creation and editing of input files, (3) default input values and help screens to guide the user in analyzing a particular problem, (4) the ability to perform both parametric studies and Monte Carlo analysis to examine uncertainties, and (5) interactive graphics and statistics output. This paper describes the microcomputer version of IMPACTS-BRC and illustrates its use through an example application. 5 refs., 5 figs., 3 tabs.« less

Query by forms: User-oriented relational database retrieving system and its application in analysis of experiment data

NASA Astrophysics Data System (ADS)

Skotniczny, Zbigniew

1989-12-01

The Query by Forms (QbF) system is a user-oriented interactive tool for querying large relational database with minimal queries difinition cost. The system was worked out under the assumption that user's time and effort for defining needed queries is the most severe bottleneck. The system may be applied in any Rdb/VMS databases system and is recommended for specific information systems of any project where end-user queries cannot be foreseen. The tool is dedicated to specialist of an application domain who have to analyze data maintained in database from any needed point of view, who do not need to know commercial databases languages. The paper presents the system developed as a compromise between its functionality and usability. User-system communication via a menu-driven "tree-like" structure of screen-forms which produces a query difinition and execution is discussed in detail. Output of query results (printed reports and graphics) is also discussed. Finally the paper shows one application of QbF to a HERA-project.

Materials properties numerical database system established and operational at CINDAS/Purdue University

NASA Technical Reports Server (NTRS)

Ho, C. Y.; Li, H. H.

1989-01-01

A computerized comprehensive numerical database system on the mechanical, thermophysical, electronic, electrical, magnetic, optical, and other properties of various types of technologically important materials such as metals, alloys, composites, dielectrics, polymers, and ceramics has been established and operational at the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) of Purdue University. This is an on-line, interactive, menu-driven, user-friendly database system. Users can easily search, retrieve, and manipulate the data from the database system without learning special query language, special commands, standardized names of materials, properties, variables, etc. It enables both the direct mode of search/retrieval of data for specified materials, properties, independent variables, etc., and the inverted mode of search/retrieval of candidate materials that meet a set of specified requirements (which is the computer-aided materials selection). It enables also tabular and graphical displays and on-line data manipulations such as units conversion, variables transformation, statistical analysis, etc., of the retrieved data. The development, content, accessibility, etc., of the database system are presented and discussed.

Rationale and evidence for menu-labeling legislation.

PubMed

Roberto, Christina A; Schwartz, Marlene B; Brownell, Kelly D

2009-12-01

Menu-labeling legislation is a proposed public health intervention for poor diet and obesity that requires chain restaurants to provide nutrition information on menus and menu boards. The restaurant industry has strongly opposed menu-labeling legislation. Using scientific evidence, this paper counters industry arguments against menu labeling by demonstrating that consumers want chain restaurant nutrition information to be disclosed; the current methods of providing nutrition information are inadequate; the expense of providing nutrition information is minimal; the government has the legal right to mandate disclosure of information; consumers have the right to know nutrition information; a lack of information reduces the efficiency of a market economy; and menu labeling has the potential to make a positive public health impact.

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.18 - Procedure; designation of agents for service.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Procedure; designation of agents for service. 7.18 Section 7.18 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.18 Procedure; designation...

Cognitive Support for Learning Computer-Based Tasks Using Animated Demonstration

ERIC Educational Resources Information Center

Chen, Chun-Ying

2016-01-01

This study investigated the influence of cognitive support for learning computer-based tasks using animated demonstration (AD) on instructional efficiency. Cognitive support included (1) segmentation and learner control introducing interactive devices that allow content sequencing through a navigational menu, and content pacing through stop and…

47 CFR 7.18 - Procedure; designation of agents for service.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Procedure; designation of agents for service. 7.18 Section 7.18 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.18 Procedure; designation...

47 CFR 7.18 - Procedure; designation of agents for service.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Procedure; designation of agents for service. 7.18 Section 7.18 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.18 Procedure; designation...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

47 CFR 7.18 - Procedure; designation of agents for service.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Procedure; designation of agents for service. 7.18 Section 7.18 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.18 Procedure; designation...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.18 - Procedure; designation of agents for service.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Procedure; designation of agents for service. 7.18 Section 7.18 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.18 Procedure; designation...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

76 FR 4360 - Draft Guidance for Industry: Questions and Answers Regarding Implementation of the Menu Labeling...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-25

...] Draft Guidance for Industry: Questions and Answers Regarding Implementation of the Menu Labeling...: Questions and Answers Regarding Implementation of the Menu Labeling Provisions of Section 4205 of the... Implementation of the Menu Labeling Provisions of Section 4205 of the Patient Protection and Affordable Care Act...

Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

PubMed

Roseman, Mary G; Mathe-Soulek, Kimberly; Higgins, Joseph A

2013-12-01

In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection. Study participants were surveyed and then provided identical mock restaurant menus with or without calories. Results found that participants who used grocery nutrition labels and believed they would make healthy menu selections with nutrition labels on restaurant menus made healthier menu selections, regardless of whether the menu displayed calories or not. Consumers' nutrition knowledge and behaviors gained from using grocery nutrition labels and consumers' desire for restaurants to provide nutrition menu labels have a positive effect on their choosing healthful restaurant menu items. Copyright © 2013 Elsevier Ltd. All rights reserved.

Menu-Labeling Usage and Its Association with Diet and Exercise: 2011 BRFSS Sugar Sweetened Beverage and Menu Labeling Module

PubMed Central

Bowers, Kelly M.

2014-01-01

Introduction The primary objective of our study was to investigate the association between menu-labeling usage and healthy behaviors pertaining to diet (consumption of fruits, vegetables, sodas, and sugar-sweetened beverages) and exercise. Methods Data from the 2011 Behavioral Risk Factor Surveillance System, Sugar Sweetened Beverage and Menu-Labeling module, were used. Logistic regression was used to determine the association between menu-labeling usage and explanatory variables that included fruit, vegetable, soda, and sugar-sweetened beverage consumption as well as exercise. Results Nearly half (52%) of the sample indicated that they used menu labeling. People who used menu labeling were more likely to be female (odds ratio [OR], 2.29; 95% confidence interval [CI], 2.04–2.58), overweight (OR, 1.13; 95% CI, 1.00–1.29) or obese (OR, 1.29; 95% CI, 1.12–1.50), obtain adequate weekly aerobic exercise (OR, 1.18; 95% CI, 1.06–1.32), eat fruits (OR, 1.20; 95% CI, 1.12–1.29) and vegetables (OR, 1.12; 95% CI, 1.05–1.20), and drink less soda (OR, 0.76; 95% CI, 0.69–0.83). Conclusion Although obese and overweight people were more likely to use menu labeling, they were also adequately exercising, eating more fruits and vegetables, and drinking less soda. Menu labeling is intended to combat the obesity epidemic; however the results indicate an association between menu-labeling usage and certain healthy behaviors. Thus, efforts may be necessary to increase menu-labeling usage among people who are not partaking in such behaviors. PMID:24384303

Monitoring the changes to the nutrient composition of fast foods following the introduction of menu labelling in New South Wales, Australia: an observational study.

PubMed

Wellard-Cole, Lyndal; Goldsbury, David; Havill, Michelle; Hughes, Clare; Watson, Wendy L; Dunford, Elizabeth K; Chapman, Kathy

2018-04-01

The present study examined the energy (kilojoule) content of Australian fast-food menu items over seven years, before and after introduction of menu board labelling, to determine the impact of the introduction of the legislation. Analysis of the median energy contents per serving and per 100g of fast-food menu items. Change in energy content of menu items across the years surveyed and differences in energy content of standard and limited-time only menu items were analysed. Five of Australia's largest fast food chains: Hungry Jack's, KFC, McDonald's, Oporto and Red Rooster. All standard and limited-time only menu items available at each fast-food chain, collected annually for seven years, 2009-2015. Although some fast-food chains/menu item categories had significant increases in the energy contents of their menus at some time points during the 7-year period, overall there were no significant or systematic decreases in energy following the introduction of menu labelling (P=0·19 by +17 kJ/100 g, P=0·83 by +8 kJ/serving). Limited-time only items were significantly higher in median energy content per 100 g than standard menu items (+74 kJ/100 g, P=0·002). While reformulation across the entire Australian fast-food supply has the potential to positively influence population nutrient intake, the introduction of menu labelling legislation in New South Wales, Australia did not lead to reduced energy contents across the five fast-food chains. To encourage widespread reformulation by the fast-food industry and enhance the impact of labelling legislation, the government should work with industry to set targets for reformulation of nutrient content.

Instructional Design Issues for Current and Future Interactive Video Media.

ERIC Educational Resources Information Center

Hadley, James A.; Bentley, Joanne; Christiansen, Todd P.

2003-01-01

Addresses some of the issues that instructional designers will face in the near future and ways to deal with new instructional affordances and constraint, including: Menu and Audio, Video, Subpicture Interleaved, Streamlining Digital Media (MAVSI-SDM); three-dimensional flowcharting; designing multi-faceted storyboards and scripts; managing video,…

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

Impact of Menu Sequencing on Internet-Based Educational Module Selection

ERIC Educational Resources Information Center

Bensley, Robert; Brusk, John J.; Rivas, Jason; Anderson, Judith V.

2006-01-01

Patterns of Internet-based menu item selection can occur for a number of reasons, many of which may not be based on interest in topic. It then becomes important to ensure menu order is devised in a way that ensures the greatest accuracy in matching user need with selection. This study examined the impact of menu rotation on the selection of…

Scleroderma

MedlinePlus

... Utility Nav Community Outreach Publications in Asian Languages Portal en español Main navigation Menu Close Health Topics ... Trials News Room About NIAMS Asian Language Publications Portal en espanol Community Outreach Initiative Menu Menu Close ...

Raynaud's Phenomenon

MedlinePlus

... Utility Nav Community Outreach Publications in Asian Languages Portal en español Main navigation Menu Close Health Topics ... Trials News Room About NIAMS Asian Language Publications Portal en espanol Community Outreach Initiative Menu Menu Close ...

When group members go against the grain: An ironic interactive effect of group identification and normative content on healthy eating.

PubMed

Banas, Kasia; Cruwys, Tegan; de Wit, John B F; Johnston, Marie; Haslam, S Alexander

2016-10-01

Three studies were conducted to examine the effect of group identification and normative content of social identities on healthy eating intentions and behaviour. In Study 1 (N = 87) Australian participants were shown images that portrayed a norm of healthy vs. unhealthy behaviour among Australians. Participants' choices from an online restaurant menu were used to calculate energy content as the dependent variable. In Study 2 (N = 117), female participants were assigned to a healthy or unhealthy norm condition. The dependent variable was the amount of food eaten in a taste test. Social group identification was measured in both studies. In Study 3 (N = 117), both American identification and healthiness norm were experimentally manipulated, and participants' choices from an online restaurant menu constituted the dependent variable. In all three studies, the healthiness norm presented interacted with participants' group identification to predict eating behaviour. Contrary to what would be predicted under the traditional normative social influence account, higher identifiers chose higher energy food from an online menu and ate more food in a taste test when presented with information about their in-group members behaving healthily. The exact psychological mechanism responsible for these results remains unclear, but the pattern of means can be interpreted as evidence of vicarious licensing, whereby participants feel less motivated to make healthy food choices after being presented with content suggesting that other in-group members are engaging in healthy behaviour. These results suggest a more complex interplay between group membership and norms than has previously been proposed. Copyright © 2016. Published by Elsevier Ltd.

Sociodemographic disparities among fast-food restaurant customers who notice and use calorie menu labels.

PubMed

Green, Jessie E; Brown, Alan G; Ohri-Vachaspati, Punam

2015-07-01

As part of the recently passed Patient Protection and Affordable Care Act, chain restaurants with 20 or more locations nationwide will soon be required to post calorie information on menus with the aim of helping customers make healthier food choices. To be effective, this policy must affect all customers, especially those most at risk for poor health and diet outcomes. To determine whether noticing or using calorie menu labels was associated with demographic characteristics of customers at a national fast-food chain currently implementing calorie menu labeling. Cross-sectional analysis. Customer receipts and survey data were collected from 329 participants using street-intercept survey methodology at 29 McDonald's restaurant locations in low- and high-income neighborhoods throughout the Phoenix, AZ, metropolitan area. Calorie menu labeling awareness and use were assessed. The total number of calories purchased was evaluated using participants' itemized receipts. Multivariate logistic regression analyses were used to calculate the odds of customers noticing or using calorie menu labels. Approximately 60% of participants noticed calorie menu labels, whereas only 16% reported using the information for food or beverage purchases. Higher-income individuals had twice the odds of noticing calorie labels (P=0.029) and three times the odds of using them (P=0.004). Significant positive associations were found between individuals with a bachelor's degree or higher and use of calorie menu labels (odds ratio 3.25; P=0.023). Noticing calorie menu labels was not associated with purchasing fewer calories; however, those who reported using calorie information purchased 146 fewer calories than those who did not (P=0.001). Using calorie menu labels is associated with purchasing fewer calories. However, there are significant socioeconomic disparities among customers who notice and use calorie menu labels. Targeted education campaigns are needed to improve the use of menu labeling across all sociodemographic groups. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

A Urinalysis Result Reporting System for a Clinical Laboratory

PubMed Central

Sullivan, James E.; Plexico, Perry S.; Blank, David W.

1987-01-01

A menu driven Urinalysis Result Reporting System based on multiple IBM-PC Workstations connected together by a local area network was developed for the Clinical Chemistry Section of the Clinical Pathology Department at the National Institutes of Health's Clinical Center. Two Network File Servers redundantly save the test results of each urine specimen. When all test results for a specimen are entered into the system, the results are transmitted to the Department's Laboratory Computer System where they are made available to the ordering physician. The Urinalysis Data Management System has proven easy to learn and use.

Timber sale planning and analysis system: A user`s guide to the TSPAS sale program. Forest Service general technical report

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

Schuster, E.G.; Jones, J.G.; Meacham, M.L.

1995-08-01

Presents a guide to operation and interpretation of TSPAS Sale Program (TSPAS SP), a menu-driven computer program that is one of two programs in the Timber Sale Planning and Analysis System. TSPAS SP is intended to help field teams design and evaluate timber sale alternatives. TSPAS SP evaluate current and long-term timber implications along with associated nontimber outputs. Features include multiple entries and products, real value change, and graphical input. Guide includes user instructions, a glossary, a listing of data needs, and an explanation of error messages.

A system for the real-time display of radar and video images of targets

NASA Technical Reports Server (NTRS)

Allen, W. W.; Burnside, W. D.

1990-01-01

Described here is a software and hardware system for the real-time display of radar and video images for use in a measurement range. The main purpose is to give the reader a clear idea of the software and hardware design and its functions. This system is designed around a Tektronix XD88-30 graphics workstation, used to display radar images superimposed on video images of the actual target. The system's purpose is to provide a platform for tha analysis and documentation of radar images and their associated targets in a menu-driven, user oriented environment.

I saw the sign: the new federal menu-labeling law and lessons from local experience.

PubMed

Banker, Michelle I

2010-01-01

Following the lead of several state and local governments, Congress recently imposed menu-labeling requirements on chain restaurants as part of the federal health care reform bill signed into law in March 2010. Section 4205 of the Patient Protection and Affordable Care Act requires restaurant chains with 20 or more locations nationwide to display calorie information for standard menu items on menus, menu boards, and drive-thru displays. This paper examines the new federal law in light of existing state and local regulations and considers the arguments for and against mandatory calorie labeling at restaurants as a federal tool for preventing obesity. Specifically, this paper examines the provisions of the new federal law, highlights how it differs from the municipal and state menu-labeling laws already in effect, reviews early studies of the effectiveness of these state and local laws, and considers the propriety of requiring restaurants to disclose calorie information on menus by discussing arguments for and against menu labeling generally and calorie labeling in particular. This paper finds that based on initial studies of state and local menu-labeling regulations, the efficacy of compulsory menu labeling as a tool to combat obesity remains uncertain. Finally, this paper raises practical considerations associated with the new federal law, including implementation issues, potential collateral effects of the law, a survey of legal challenges that may arise, and a discussion of the Food and Drug Administration's competence to enforce a menu-labeling requirement against restaurants.

Calorie changes in large chain restaurants from 2008 to 2015.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2017-07-01

No prior studies examining changes in the calorie content of chain restaurants have included national data before and after passage of federal menu labeling legislation, required by the 2010 Affordable Care Act. This paper describes trends in calories available in large U.S. chain restaurants in 2008 and 2012 to 2015 using data were obtained from the MenuStat project (2012 to 2015) and from the Center for Science in the Public Interest (2008). This analysis included 44 of the 100 largest U.S. restaurants which are available in all years of the data (2008 and 2012-2015) (N=19,391 items). Generalized linear models were used to examine 1) per-item calorie changes from 2008 to 2015 among items on the menu in all years and 2) mean calories in new items in 2012, 2013, 2014 and 2015 compared to items on the menu in 2008 only. We found that Among items common to the menu in all years, overall calories declined from 327kcal in 2008 to 318kcal in 2015 (p-value for trend=0.03). No differences in mean calories among menu items newly introduced in 2012, 2013, 2014, and 2015 relative to items only on the menu in 2008 were found. These results suggest that the federal menu labeling mandate (to be implemented in May 2017) appears to be influencing restaurant behavior towards lower average calories for menu items. Copyright © 2017 Elsevier Inc. All rights reserved.

Lower-fat menu items in restaurants satisfy customers.

PubMed

Fitzpatrick, M P; Chapman, G E; Barr, S I

1997-05-01

To evaluate a restaurant-based nutrition program by measuring customer satisfaction with lower-fat menu items and assessing patrons' reactions to the program. Questionnaires to assess satisfaction with menu items were administered to patrons in eight of the nine restaurants that volunteered to participate in the nutrition program. One patron from each participating restaurant was randomly selected for a semistructured interview about nutrition programming in restaurants. Persons dining in eight participating restaurants over a 1-week period (n = 686). Independent samples t tests were used to compare respondents' satisfaction with lower-fat and regular menu items. Two-way analysis of variance tests were completed using overall satisfaction as the dependent variable and menu-item classification (ie, lower fat or regular) and one of eight other menu item and respondent characteristics as independent variables. Qualitative methods were used to analyze interview transcripts. Of 1,127 menu items rated for satisfaction, 205 were lower fat, 878 were regular, and 44 were of unknown classification. Customers were significantly more satisfied with lower-fat than with regular menu items (P < .001). Overall satisfaction did not vary by any of the other independent variables. Interview results indicate the importance of restaurant during as an indulgent experience. High satisfaction with lower-fat menu items suggests that customers will support restaurant providing such choices. Dietitians can use these findings to encourage restaurateurs to include lower-fat choices on their menus, and to assure clients that their expectations of being indulged are not incompatible with these choices.

Key facilitators and best practices of hotel-style room service in hospitals.

PubMed

Sheehan-Smith, Lisa

2006-04-01

This qualitative study sought to identify the features, advantages, and disadvantages of hotel-style room service; the barriers to, and facilitators for, implementing the process; and "best practices." The study took place in four heterogeneous hospitals. Participants included hospital administrators, managers, and room-service employees. Data-collection methods included semi-structured interviews, observations, and document analysis. Common features of hotel-style room service were meal delivery within 30 to 45 minutes, a restaurant-style menu, procedures to feed ineligible patients, tray assembly on demand, scripting, and waitstaff uniforms for room-service employees. The major barrier to implementing room service was obtaining nursing support. The key facilitators were the hospital's service-oriented culture, using a multidisciplinary planning team, engaging nursing departments early in the planning stages, and intense customer-service training of room-service employees. The overwhelming advantage was patients' control over their food choices. The main disadvantage was cost. Initial best practices in hotel-style room service include: (a) taking a multidisciplinary team approach for developing and implementing the process, (b) customer-service training, (c) using a customer-driven menu, (d) wearing waitstaff uniforms, and (e) using carts with airpots for dispensing hot beverages.

Claims and Appeals (Medicare)

MedlinePlus

... Glossary MyMedicare.gov Login Search Main Menu , collapsed Main Menu Sign Up / Change Plans Getting started with ... setup: setupNotifier, notify: notify }; lrNotifier.setup(); $("#menu-btn, li.toolbarmenu .toolbarmenu-a").click(function() { // var isExpanded = ' is ...

A Menu Technique for Utilizing VERT Interactively

DTIC Science & Technology

1982-07-01

use. One reason for this lies not with VERT, but with the in- adequate understanding of risk-analysis concepts in gen - eral.14 Many program managers...FIELD ft, 12) IFhtF = 1FFCF ♦ 1 RLTLPN TKArSFtH Ctlfi EiTFER R1GFT OR LEFT FANC JLSI IF ICATILN CL lr.33 I

Interactive Map | USDA Plant Hardiness Zone Map

Science.gov Websites

Choose Basemap: Terrain Road Map Satellite Image Turn on Basemap Roads and Labels Zone Color Transparency menu to switch between Terrain, Road Map, and Satellite Image. Turn on Basemap Roads and Labels Click option is available only for Terrain and Satellite Image basemap choices. Zone Color Transparency The

The Effect of Navigation Tools on Learners' Achievement and Attitude in a Hypermedia Environment.

ERIC Educational Resources Information Center

Farrell, Inez H.; Moore, David M.

2001-01-01

Describes a study of eighth-grade middle school students that was conducted to determine whether varying the amount of learner control and interactivity through the use of different navigation tools (linear, menu, and search engine) would influence the achievement and attitude of learners of different academic abilities. (Author/LRW)

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Actions by the Commission on its own motion. 7.23 Section 7.23 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Actions by the Commission on its own motion. 7.23 Section 7.23 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Actions by the Commission on its own motion. 7.23 Section 7.23 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the...

NATbox: a network analysis toolbox in R.

PubMed

Chavan, Shweta S; Bauer, Michael A; Scutari, Marco; Nagarajan, Radhakrishnan

2009-10-08

There has been recent interest in capturing the functional relationships (FRs) from high-throughput assays using suitable computational techniques. FRs elucidate the working of genes in concert as a system as opposed to independent entities hence may provide preliminary insights into biological pathways and signalling mechanisms. Bayesian structure learning (BSL) techniques and its extensions have been used successfully for modelling FRs from expression profiles. Such techniques are especially useful in discovering undocumented FRs, investigating non-canonical signalling mechanisms and cross-talk between pathways. The objective of the present study is to develop a graphical user interface (GUI), NATbox: Network Analysis Toolbox in the language R that houses a battery of BSL algorithms in conjunction with suitable statistical tools for modelling FRs in the form of acyclic networks from gene expression profiles and their subsequent analysis. NATbox is a menu-driven open-source GUI implemented in the R statistical language for modelling and analysis of FRs from gene expression profiles. It provides options to (i) impute missing observations in the given data (ii) model FRs and network structure from gene expression profiles using a battery of BSL algorithms and identify robust dependencies using a bootstrap procedure, (iii) present the FRs in the form of acyclic graphs for visualization and investigate its topological properties using network analysis metrics, (iv) retrieve FRs of interest from published literature. Subsequently, use these FRs as structural priors in BSL (v) enhance scalability of BSL across high-dimensional data by parallelizing the bootstrap routines. NATbox provides a menu-driven GUI for modelling and analysis of FRs from gene expression profiles. By incorporating readily available functions from existing R-packages, it minimizes redundancy and improves reproducibility, transparency and sustainability, characteristic of open-source environments. NATbox is especially suited for interdisciplinary researchers and biologists with minimal programming experience and would like to use systems biology approaches without delving into the algorithmic aspects. The GUI provides appropriate parameter recommendations for the various menu options including default parameter choices for the user. NATbox can also prove to be a useful demonstration and teaching tool in graduate and undergraduate course in systems biology. It has been tested successfully under Windows and Linux operating systems. The source code along with installation instructions and accompanying tutorial can be found at http://bioinformatics.ualr.edu/natboxWiki/index.php/Main_Page.

Preventive Visit and Yearly Wellness Exams

MedlinePlus

... Glossary MyMedicare.gov Login Search Main Menu , collapsed Main Menu Sign Up / Change Plans Getting started with ... setup: setupNotifier, notify: notify }; lrNotifier.setup(); $("#menu-btn, li.toolbarmenu .toolbarmenu-a").click(function() { // var isExpanded = ' is ...

Improving menu categories.

PubMed

2004-09-01

No matter how good a site's navigational tools, site visitors will not use them if the menu categories are ambiguous. Users have to know what to expect when they click on a particular menu item. If the categories are not intuitive, users will have to resort to the site's search engine, ignoring the entire structure. The Pennsylvania Medical Society site (http://www.pamedsoc.org) had been plagued with poor menu labels until it took a step back and improved them.

Menu variations for diabetes mellitus patients using Goal Programming model

NASA Astrophysics Data System (ADS)

Dhoruri, Atmini; Lestari, Dwi; Ratnasari, Eminugroho

2017-08-01

Diabetes mellitus (DM) was a chronic metabolic disease characterized by higher than normal blood glucose level (normal blood glucose level = = 80 -120 mg/dl). In this study, type 2 DM which mostly caused by unhealthy eating habits would be investigated. Related to eating habit, DM patients needed dietary menu planning with an extracare regarding their nutrients intake (energy, protein, fat and carbohydrate). Therefore, the measures taken were by organizing nutritious dietary menu for diabetes mellitus patients. Dietary menu with appropriate amount of nutrients was organized by considering the amount of calories, proteins, fats and carbohydrates. In this study, Goal Programming model was employed to determine optimal dietary menu variations for diabetes mellitus patients by paying attention to optimal expenses. According to the data obtained from hospitals in Yogyakarta, optimal menu variations would be analyzed by using Goal Programming model and would be completed by using LINGO computer program.

Effect of Nutritional Intervention on Food Choices of French Students in Middle School Cafeterias, Using an Interactive Educational Software Program (Nutri-Advice).

PubMed

Turnin, Marie-Christine; Buisson, Jean-Christophe; Ahluwalia, Namanjeet; Cazals, Laurent; Bolzonella-Pene, Caroline; Fouquet-Martineau, Caroline; Martini, Pascale; Tauber, Maïthé; Hanaire, Hélène

2016-02-01

To evaluate the impact of interactive Nutri-Advice kiosks on children's nutritional skills and their ability to apply it to food choices in a middle school cafeteria menu (food choice competencies). Quasi-experimental design; pre/post-test. Freestanding interactive computer terminals (kiosks) were installed in three middle schools in Toulouse, France. A total of 580 children were enrolled into the study (mean age, 13 ± 1 years). Each child's physiological profile was stored in a personal barcode card. During 1 school year, once a day, each child could access the kiosk with this card, trying to find the most balanced meal according to his or her profile and the food available on the cafeteria menu. Children's food choice competency changes and body mass index z-score were evaluated. Significance of change in food choice competencies (postintervention vs baseline) was examined using paired t test. Across the study, children chose significantly less cheese and pastry or desserts, and significantly more starchy food and dairy, and tended to choose fruits and vegetables more often. Body mass index z-score decreased significantly during the period. Personalized nutrition counseling through an interactive device has the potential to improve the food choice competencies of children. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends

PubMed Central

Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.

2012-01-01

Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171

Adolescents' awareness and use of menu labels in eating establishments: results from a focus group study.

PubMed

Evans, Alexandra E; Weiss, Samantha R; Meath, Kerry J; Chow, Sherman; Vandewater, Elizabeth A; Ness, Roberta B

2016-04-01

Menu labelling has been identified as a potential strategy to help individuals make healthier choices when eating out. Although adolescents eat out often, little research involving menu labelling has been conducted with this population. The objectives of the present study were to: (i) gather qualitative information from adolescents regarding use of menu labels when eating out; (ii) gather adolescents' suggestions for optimal ways to design menu labels; and (iii) examine differences between adolescents living in communities of different socio-economic status. Qualitative. Five focus groups of five to ten participants. Austin, TX, USA, 2012. Forty-one adolescents living in diverse communities recruited using a snowballing technique at public and private recreation centres (twenty-four females; twenty-two African American). Participants reported that menu labelling, in general, does not influence food selections when eating out. Among participants living in low-income communities, food purchases were based on price, taste and familiarity. Among participants living in high-income areas, food purchases were based on quality and ability to satiate (among boys). According to participants, effective ways to present menu labels are by matching calorie levels with physical activity equivalents or through simple graphics. For adolescents, providing menu labels in their current format may not be an effective strategy to increase healthy food selection. Given that the current menu label format has been set by federal policy in the USA cannot be easily changed, research to determine how this format can be best presented or enhanced so that it can have an impact on all US sub-populations is warranted.

The effects of restaurant nutrition menu labelling on college students' healthy eating behaviours.

PubMed

Roseman, Mary G; Joung, Hyun-Woo; Choi, Eun-Kyong Cindy; Kim, Hak-Seon

2017-04-01

According to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act. Full factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v. absence of calorie information) ×2 (presence v. absence of recommended daily calorie intake). Large, public university in the Southwest USA. Primarily undergraduate college students. Majority of participants were 19-23 years of age (mean 21·8 (sd 3·6) years). Menu information about calorie content and respondents' subjective nutrition knowledge had a significantly positive impact on students' intention to select lower-calorie foods (β=0·24, P<0·001 and β=0·33, P<0·001, respectively); however, recommended daily calorie intake information on the menu board did not influence students' intention to select lower-calorie foods (β=0·10, P=0·105). Gender played a significant role on purchase intent for lower-calorie menu items, with females more affected by the calorie information than males (β=0·37, P<0·001). Findings support the role menu labelling can play in encouraging a healthier lifestyle for college students. College students who are Generation Y desire healthier menu options and accept nutritional labels on restaurant menus as a way to easily and expediently obtain nutrition information.

User productivity as a function of AutoCAD interface design.

PubMed

Mitta, D A; Flores, P L

1995-12-01

Increased operator productivity is a desired outcome of user-CAD interaction scenarios. Two objectives of this research were to (1) define a measure of operator productivity and (2) empirically investigate the potential effects of CAD interface design on operator productivity, where productivity is defined as the percentage of a drawing session correctly completed per unit time. Here, AutoCAD provides the CAD environment of interest. Productivity with respect to two AutoCAD interface designs (menu, template) and three task types (draw, dimension, display) was investigated. Analysis of user productivity data revealed significantly higher productivity under the menu interface condition than under the template interface condition. A significant effect of task type was also discovered, where user productivity under display tasks was higher than productivity under the draw and dimension tasks. Implications of these results are presented.

Menu labels, for better, and worse? Exploring socio-economic and race-ethnic differences in menu label use in a national sample.

PubMed

Feng, Wenhui; Fox, Ashley

2018-06-09

Menu calorie labeling aims to empower customers to make healthier food choices, but researchers have questioned whether labels will empower those with greater health literacy, literacy or numeracy more, possibly reinforcing race-ethnic or socioeconomic inequalities in obesity. The goal of this study was to investigate differences in seeing and using restaurant menu calorie labels and whether differences have compounded over time. Using data from three rounds of the National Health and Nutrition Examination Survey covering the period 2007-2014, we investigate race-ethnic and socio-economic differences in menu label usage over time adjusting for sex, age and body weight. While menu label usage increased over time, not all groups increased their use equally. While we find that Blacks and Hispanics use labels more than Whites in sit-down restaurants, more educated individuals, higher income groups and Whites each increased the degree to which they saw and/or used labels in certain settings compared with other groups. This study reinforces concerns that menu-calorie labeling may exacerbate socio-economic and certain race-ethnic obesity differences. As menu labeling policy moves forward to be implemented federally, more attention may need to be diverted to educational campaigns accompanying the implementation and improving the labels so the information is easier to use. Copyright © 2018 Elsevier Ltd. All rights reserved.

Calorie Changes in Large Chain Restaurants: Declines in New Menu Items but Room for Improvement.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2016-01-01

Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three of the data years (2012-2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Energy content of U.S. fast-food restaurant offerings: 14-year trends.

PubMed

Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J

2012-11-01

Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

Putting Languages on the (Drop Down) Menu: Innovative Writing Frames in Modern Foreign Language Teaching

ERIC Educational Resources Information Center

Taylor, Alison; Lazarus, Elisabeth; Cole, Ruth

2005-01-01

The paper presents findings from a school-based collaborative research project, the InterActive Education Project, which linked teachers, teacher educators and university researchers in English secondary schools (see Sutherland et al., 2004). It centres on a case study from one school where students used a simple yet highly effective electronic…

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Actions by the Commission on its own motion. 7... INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the Commission on its own motion. The Commission may on its own motion conduct such inquiries and hold such...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Actions by the Commission on its own motion. 7... INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the Commission on its own motion. The Commission may on its own motion conduct such inquiries and hold such...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

CARE 3 user-friendly interface user's guide

NASA Technical Reports Server (NTRS)

Martensen, A. L.

1987-01-01

CARE 3 predicts the unreliability of highly reliable reconfigurable fault-tolerant systems that include redundant computers or computer systems. CARE3MENU is a user-friendly interface used to create an input for the CARE 3 program. The CARE3MENU interface has been designed to minimize user input errors. Although a CARE3MENU session may be successfully completed and all parameters may be within specified limits or ranges, the CARE 3 program is not guaranteed to produce meaningful results if the user incorrectly interprets the CARE 3 stochastic model. The CARE3MENU User Guide provides complete information on how to create a CARE 3 model with the interface. The CARE3MENU interface runs under the VAX/VMS operating system.

Effect of a promotional campaign on heart-healthy menu choices in community restaurants.

PubMed

Fitzgerald, Catherine M; Kannan, Srimathi; Sheldon, Sharon; Eagle, Kim Allen

2004-03-01

The research question examined in this study was: Does a promotional campaign impact the sales of heart-healthy menu items at community restaurants? The 8-week promotional campaign used professionally developed advertisements in daily and monthly print publications and posters and table tents in local restaurants. Nine restaurants tracked the sales of selected heart-healthy menu items and comparable menu items sold before and after a promotional campaign. The percentage of heart-healthy items sold after the campaign showed a trend toward a slight increase in heart-healthy menu item selections, although it was not statistically significant. This study and others indicate that dietetics professionals must continue to develop strategies to promote heart-healthy food choices in community restaurants.

Use of Video Analysis System for Working Posture Evaluations

NASA Technical Reports Server (NTRS)

McKay, Timothy D.; Whitmore, Mihriban

1994-01-01

In a work environment, it is important to identify and quantify the relationship among work activities, working posture, and workplace design. Working posture may impact the physical comfort and well-being of individuals, as well as performance. The Posture Video Analysis Tool (PVAT) is an interactive menu and button driven software prototype written in Supercard (trademark). Human Factors analysts are provided with a predefined set of options typically associated with postural assessments and human performance issues. Once options have been selected, the program is used to evaluate working posture and dynamic tasks from video footage. PVAT has been used to evaluate postures from Orbiter missions, as well as from experimental testing of prototype glove box designs. PVAT can be used for video analysis in a number of industries, with little or no modification. It can contribute to various aspects of workplace design such as training, task allocations, procedural analyses, and hardware usability evaluations. The major advantage of the video analysis approach is the ability to gather data, non-intrusively, in restricted-access environments, such as emergency and operation rooms, contaminated areas, and control rooms. Video analysis also provides the opportunity to conduct preliminary evaluations of existing work areas.

Chemical Computer Man: Chemical Agent Response Simulation (CARS). Technical report, January 1983-September 1985

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

Davis, E.G.; Mioduszewski, R.J.

The Chemical Computer Man: Chemical Agent Response Simulation (CARS) is a computer model and simulation program for estimating the dynamic changes in human physiological dysfunction resulting from exposures to chemical-threat nerve agents. The newly developed CARS methodology simulates agent exposure effects on the following five indices of human physiological function: mental, vision, cardio-respiratory, visceral, and limbs. Mathematical models and the application of basic pharmacokinetic principles were incorporated into the simulation so that for each chemical exposure, the relationship between exposure dosage, absorbed dosage (agent blood plasma concentration), and level of physiological response are computed as a function of time. CARS,more » as a simulation tool, is designed for the users with little or no computer-related experience. The model combines maximum flexibility with a comprehensive user-friendly interactive menu-driven system. Users define an exposure problem and obtain immediate results displayed in tabular, graphical, and image formats. CARS has broad scientific and engineering applications, not only in technology for the soldier in the area of Chemical Defense, but also in minimizing animal testing in biomedical and toxicological research and the development of a modeling system for human exposure to hazardous-waste chemicals.« less

75 FR 68361 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-05

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu and... appropriate, and other forms of information technology. Restaurant Menu and Vending Machine Labeling... restaurants and similar retail food establishments (SRFE) with 20 or more locations doing business under the...

75 FR 67978 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-04

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu Labeling... appropriate, and other forms of information technology. Restaurant Menu Labeling: Registration for Small... restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as operators of...

DEB: A Diagnostic Experience Browser using similarity networks

NASA Technical Reports Server (NTRS)

Casadaban, Cyprian E.

1990-01-01

Diagnostic Experience Browser (DEB): a fusion of knowledge base and data base that allows users to examine only the data which is most useful to them is described. The system combines a data base of historical cases of diagnostic trouble-shooting experience with similarity networks. A menu-driven natural language interface receives input about the user's current problem. Similarity networks provide the user with references to past cases that are most similar or most related to those they now face. The user can then choose the case that is most pertinent and browse its full textual description which, in turn, may include references to other related cases.

SBEToolbox: A Matlab Toolbox for Biological Network Analysis

PubMed Central

Konganti, Kranti; Wang, Gang; Yang, Ence; Cai, James J.

2013-01-01

We present SBEToolbox (Systems Biology and Evolution Toolbox), an open-source Matlab toolbox for biological network analysis. It takes a network file as input, calculates a variety of centralities and topological metrics, clusters nodes into modules, and displays the network using different graph layout algorithms. Straightforward implementation and the inclusion of high-level functions allow the functionality to be easily extended or tailored through developing custom plugins. SBEGUI, a menu-driven graphical user interface (GUI) of SBEToolbox, enables easy access to various network and graph algorithms for programmers and non-programmers alike. All source code and sample data are freely available at https://github.com/biocoder/SBEToolbox/releases. PMID:24027418

SBEToolbox: A Matlab Toolbox for Biological Network Analysis.

PubMed

Konganti, Kranti; Wang, Gang; Yang, Ence; Cai, James J

2013-01-01

We present SBEToolbox (Systems Biology and Evolution Toolbox), an open-source Matlab toolbox for biological network analysis. It takes a network file as input, calculates a variety of centralities and topological metrics, clusters nodes into modules, and displays the network using different graph layout algorithms. Straightforward implementation and the inclusion of high-level functions allow the functionality to be easily extended or tailored through developing custom plugins. SBEGUI, a menu-driven graphical user interface (GUI) of SBEToolbox, enables easy access to various network and graph algorithms for programmers and non-programmers alike. All source code and sample data are freely available at https://github.com/biocoder/SBEToolbox/releases.

US hydropower resource assessment for Hawaii

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

Francfort, J.E.

1996-09-01

US DOE is developing an estimate of the undeveloped hydropower potential in US. The Hydropower Evaluation Software (HES) is a computer model developed by INEL for this purpose. HES measures the undeveloped hydropower resources available in US, using uniform criteria for measurement. The software was tested using hydropower information and data provided by Southwestern Power Administration. It is a menu-driven program that allows the PC user to assign environmental attributes to potential hydropower sites, calculate development suitability factors for each site based on the environmental attributes, and generate reports. This report describes the resource assessment results for the State ofmore » Hawaii.« less

7 CFR 220.23 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 4 2013-01-01 2013-01-01 false Nutrition standards and menu planning approaches for... AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.23 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition...

7 CFR 220.23 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 4 2014-01-01 2014-01-01 false Nutrition standards and menu planning approaches for... AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.23 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition...

7 CFR 220.8 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Nutrition standards and menu planning approaches for... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.8 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition standards for...

7 CFR 220.8 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Nutrition standards and menu planning approaches for... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.8 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition standards for...

7 CFR 220.8 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Nutrition standards and menu planning approaches for... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.8 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition standards for...

Saving Money with Menu Alternatives.

ERIC Educational Resources Information Center

Rubin, David

1998-01-01

Menu alternatives are substitute meals, whereas menu additions are dishes that complement the main meal. Both should be vegetarian dishes that are less expensive than the main offering and attractive to 20-40% of the camp population. By offering alternatives and additions, one can eliminate complaints, save money, and change eating patterns.…

--No Title--

Science.gov Websites

.navbar-nav .open .dropdown-menu { float: none; width: auto; margin-top: 0; background-color: transparent ; border: 0; box-shadow: none; } #topnav .navbar-nav .open .dropdown-menu > li > a, #topnav .navbar -nav .open .dropdown-menu .dropdown-header { padding: 10px 15px 10px 25px; } #topnav .navbar-nav .open

Effectiveness of Healthy Menu Changes in a Nontrainee Military Dining Facility.

PubMed

Belanger, Bethany A; Kwon, Junehee

2016-01-01

The purpose of this study was to evaluate the impact of implementing the Initial Military Training (IMT) menu standards in nontrainee dining facilities (DFAC) on food selection, nutrient intake, and satisfaction of soldiers. Participants were recruited during lunch before and 3 weeks after the menu changes. Direct observations, digital photography, and plate waste methods were used to assess soldiers' food selection and consumption, along with a survey assessing soldiers' meal satisfaction under the two menu standards. Descriptive statistics and independent sample t-tests were used to summarize and compare the data. A total of 172 and 140 soldiers participated before and after menu changes, respectively. Soldiers consumed 886 kcals (38.6% from total fat and 11.2% from saturated fat) and 1,784 mg of sodium before the menu change. Three weeks after the change, all figures improved (p < 0.01). The percentage of healthier food selections mirrored food items served at the DFAC and improved after the intervention (p < 0.001). There were no differences observed in overall satisfaction and meal acceptability after the intervention. Our findings suggest implementing the Initial Military Training menu standards in nontrainee Army DFACs is feasible and has the potential to improve the overall healthfulness of soldiers' food selection and consumption. Reprint & Copyright © 2016 Association of Military Surgeons of the U.S.

Evaluating the Impact of Menu Labeling on Food Choices and Intake

PubMed Central

Larsen, Peter D.; Agnew, Henry; Baik, Jenny; Brownell, Kelly D.

2010-01-01

Objectives. We assessed the impact of restaurant menu calorie labels on food choices and intake. Methods. Participants in a study dinner (n = 303) were randomly assigned to either (1) a menu without calorie labels (no calorie labels), (2) a menu with calorie labels (calorie labels), or (3) a menu with calorie labels and a label stating the recommended daily caloric intake for an average adult (calorie labels plus information). Food choices and intake during and after the study dinner were measured. Results. Participants in both calorie label conditions ordered fewer calories than those in the no calorie labels condition. When calorie label conditions were combined, that group consumed 14% fewer calories than the no calorie labels group. Individuals in the calorie labels condition consumed more calories after the study dinner than those in both other conditions. When calories consumed during and after the study dinner were combined, participants in the calorie labels plus information group consumed an average of 250 fewer calories than those in the other groups. Conclusions. Calorie labels on restaurant menus impacted food choices and intake; adding a recommended daily caloric requirement label increased this effect, suggesting menu label legislation should require such a label. Future research should evaluate menu labeling's impact on children's food choices and consumption. PMID:20019307

Effect of different children's menu labeling designs on family purchases.

PubMed

Holmes, Ashley S; Serrano, Elena L; Machin, Jane E; Duetsch, Thomas; Davis, George C

2013-03-01

The majority of labeling studies at restaurants have focused on adults, not children, and utilized cross-sectional data with one menu labeling design, typically calorie information. The aim of this longitudinal study was to examine the effect of three different menu labeling designs for children's meals on total calories and fat selected by families. Each menu was implemented for 2months. Patrons' purchases were tracked from a control menu (with no nutrition information) through all three theoretically-based designs: calorie and fat information; followed by symbols denoting healthier choices; then nutrition bargain price. All menus were created specifically for the study. They featured six combination meals (pre-determined entrees and side items) and a la carte items (entrees and side items that could be ordered separately). Only combination meals contained labeling. Fixed effects models were estimated to detect changes in sales for each menu labeling design compared to the control. Overall, menu labeling did not result in a positive net effect on total calories or fat purchased by families, but resulted in significant shifts in purchases of combination and a la carte meals and healthy and unhealthy options. The most significant impact was seen for nutrition bargain price labeling, the last design. Copyright © 2012 Elsevier Ltd. All rights reserved.

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

PubMed

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Williams, Christine B; Lin, Shih-Fan; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2016-03-10

Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children's dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children's menu items in independent restaurants in Southern California, United States. This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children's menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children's menu items, and a healthy children's menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children's menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention fidelity. Successful recruitment of the restaurants has been completed, providing evidence that the restaurant industry is open to working on the public health challenge of childhood obesity. Determining whether a restaurant intervention can promote sales of healthy children's menu items will provide evidence for how to create environments that support the healthy choices needed to prevent and control obesity. Despite these strengths, collection of sales data that will allow comprehensive analysis of intervention effects remains a challenge. NCT02511938.

Calorie Changes in Large Chain Restaurants

PubMed Central

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

2015-01-01

Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three 3 of the data (2012–2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. PMID:26163168

7 CFR 210.10 - Nutrition standards and menu planning approaches for lunches and requirements for afterschool...

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Nutrition standards and menu planning approaches for... Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION... Nutrition standards and menu planning approaches for lunches and requirements for afterschool snacks. (a...

7 CFR 210.10 - Nutrition standards and menu planning approaches for lunches and requirements for afterschool...

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Nutrition standards and menu planning approaches for... Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION... Nutrition standards and menu planning approaches for lunches and requirements for afterschool snacks. (a...

77 FR 59444 - Self-Regulatory Organizations; Chicago Board Options Exchange, Incorporated; Notice of Filing and...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-27

... provides a ``menu'' of matching algorithms to choose from when executing incoming electronic orders. The menu format allows the Exchange to utilize different matching algorithms on a class-by-class basis. The menu includes, among other choices, the ultimate matching algorithm (``UMA''), as well as price-time...

Captivate MenuBuilder: Creating an Online Tutorial for Teaching Software

ERIC Educational Resources Information Center

Yelinek, Kathryn; Tarnowski, Lynn; Hannon, Patricia; Oliver, Susan

2008-01-01

In this article, the authors, students in an instructional technology graduate course, describe a process to create an online tutorial for teaching software. They created the tutorial for a cyber school's use. Five tutorial modules were linked together through one menu screen using the MenuBuilder feature in the Adobe Captivate program. The…

Cyber Portfolio: The Innovative Menu for 21st Century Technology

ERIC Educational Resources Information Center

Robles, Ava Clare Marie O.

2012-01-01

Cyber portfolio is a valuable innovative menu for teachers who seek out strategies or methods to integrate technology into their lessons. This paper presents a straightforward preparation on how to innovate a menu that addresses the 21st century skills blended with higher order thinking skills, multiple intelligence, technology and multimedia.…

Preemption and the obesity epidemic: state and local menu labeling laws and the nutrition labeling and education act.

PubMed

Rutkow, Lainie; Vernick, Jon S; Hodge, James G; Teret, Stephen P

2008-01-01

Obesity is widely recognized as a preventable cause of death and disease. Reducing obesity among adults and children has become a national health goal in the United States. As one approach to the obesity epidemic, public health practitioners and others have asserted the need to provide consumers with information about the foods they eat. Some state and local governments across the United States have introduced menu labeling bills and regulations that require restaurants to post information, such as calorie content, for foods offered on their menus or menu boards. A major dilemma is whether state and local menu labeling laws are preempted by the federal Nutrition Labeling and Education Act (NLEA). While few courts have addressed this issue, ongoing litigation in New York City provides an early glimpse of judicial interpretation in this area. This article explores these preemption issues, arguing that appropriately written and implemented menu labeling laws should not be preempted by the NLEA. We offer guidance for states and localities that wish to develop and implement menu labeling laws.

Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents

PubMed Central

Abbey, Karen L.; Wright, Olivia R. L.; Capra, Sandra

2015-01-01

Background: Choice of food is an imperative aspect of quality of life for residents in Residential Aged Care Homes (RACHs), where overall choice and control is diminished upon entering a home to receive care. The purpose of this study was to examine the current strategies of menu planning in a range of RACHs in Australia, and whether this facilitated appropriate levels of choice for residents receiving texture modified and general diets. Methods: The study comprised a National Menu Survey using a new survey instrument collecting general information about the RACH and foodservice system, menu information and staffing information (n = 247); a national menu analysis (n = 161) and an observational case study of 36 meal environments. Results: Choice was low for the entire sample, but particularly for those receiving pureed texture modified diets. Evidence of menu planning to facilitate the inclusion of choice and alternatives was limited. Discussion: Regulation and monitoring of the Australian Aged Care Accreditation Standards needs to be strengthened to mandate improvement of the choice and variety offered to residents, particularly those on pureed texture modified diets. Further research on how menu choice and a lack of variety in meals affects the quality of life residents is needed in this context, but current evidence suggests the effect would be detrimental and undermine resident autonomy and nutritional status. PMID:26371040

What's on the menu? A review of the energy and nutritional content of US chain restaurant menus.

PubMed

Wu, Helen W; Sturm, Roland

2013-01-01

The present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria. Descriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 29 531 regular and 1392 children's menu items [corrected]. Energy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics. The top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine. Complete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request. The paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.

Comparison of Children's Menu Items at Full- and Quick-Service Restaurants.

PubMed

Eissa, Mona A; Hearne, Katherine; Saavedra, Nora

2018-04-01

The proportion of food consumed by children from restaurants tripled during the last 4 decades and that coincided with the increased rate of obesity. Despite the presence of data linking quick-service (QS) food consumption to poor diet quality, studies comparing the nutrition content of the children's menu items at QS restaurants (QSRs) with those at full-service restaurants (FSRs) are limited. The objectives of this study were to examine the nutrition content of common children's menu items at both QSRs and FSRs and compare these data with recommendations reported by the Dietary Guidelines for Americans 2015-2020, Eighth Edition . Using the 2014 data of the MenuStat project, 10 food items that are on both QSR and FSR children's menus were selected. Data from each restaurant category were aggregated and the overall average of the nutritional content of each individual food item was calculated and compared between the two restaurant categories. The average of calories, fat, carbohydrates, and added sugar of most items on the children's menu of QSRs are lower than those of FSRs. Also, most food items on children's menus of FSRs, and to a lesser extent those of QSRs, exceeded the national recommended calories and fat content per meal. Although some children's menu items of QSRs have less fat and fewer calories compared with those of FSRs, most menu items in both FSRs and QSRs do not meet national dietary recommendations. Healthcare professionals may expand discussions with patients to include both restaurant categories when counseling them and their families on obesity prevention. Also, educating children and families about reading the nutritional content information of children's menu items when eating out to make an informed choice can be a tool in fighting childhood obesity.

Feasibility of voluntary menu labeling among locally owned restaurants.

PubMed

Britt, John W; Frandsen, Kirsten; Leng, Kirsten; Evans, Diane; Pulos, Elizabeth

2011-01-01

In 2007, Tacoma-Pierce County Health Department launched a restaurant menu labeling project called SmartMenu. The objective was to recruit locally owned restaurants to voluntarily post basic nutrition information on their menus or menu boards. Participating restaurants submitted recipes to an independent contractor for nutritional analysis and agreed to post calorie, fat, carbohydrate, and sodium values on new menus within 90 days of receiving results. Vigorous recruitment efforts by the Health Department between June 2007 and September 2008 included free advertising, consultation with a Registered Dietitian, and free nutritional analysis. By the end of 2008, a total of 24 restaurants participated in the program. Significant barriers to participation included infrequent use of standardized recipes, perceived business risk of labeling, and low perceived customer demand for nutrition information. Key program elements, recruitment strategies, and costs are discussed. Results have important implications for future efforts to increase the adoption of menu labeling by locally owned and operated restaurants.

Restaurant Menu Labeling Policy: Review of Evidence and Controversies

PubMed Central

VanEpps, Eric M.; Roberto, Christina A.; Park, Sara; Economos, Christina D.; Bleich, Sara N.

2016-01-01

In response to high rates of obesity in the USA, several American cities, counties, and states have passed laws requiring restaurant chains to post labels identifying the energy content of items on menus, and nationwide implementation of menu labeling is expected in late 2016. In this review, we identify and summarize the results of 16 studies that have assessed the impact of real-world numeric calorie posting. We also discuss several controversies surrounding the US Food and Drug Administration's implementation of federally mandated menu labeling. Overall, the evidence regarding menu labeling is mixed, showing that labels may reduce the energy content of food purchased in some contexts, but have little effect in other contexts. However, more data on a range of ong-term consumption habits and restaurant responses is needed to fully understand the impact menu labeling laws will have on the US population's diet. PMID:26877095

A Study on Linear Programming Applications for the Optimization of School Lunch Menus. Summation Report.

ERIC Educational Resources Information Center

Findorff, Irene K.

This document summarizes the results of a project at Tulane University that was designed to adapt, test, and evaluate a computerized information and menu planning system utilizing linear programing techniques for use in school lunch food service operations. The objectives of the menu planning were to formulate menu items into a palatable,…

Accounting in the Social Menu

ERIC Educational Resources Information Center

González, José Villacís

2010-01-01

This paper was born out of combinatorics. It defines a level of utility which, though it cannot be measured, can be preferred to another in each specific combination of goods. In turn, each combination defines a menu, meaning that there will be as many menus as there are combinations of goods. In this manner, we have a menu and a utility for each…

Using Cascading Style Sheets to Design a Fly-Out Menu with Microsoft Visual Studio

ERIC Educational Resources Information Center

Liu, Chang; Downing, Charles

2010-01-01

The menu has become an integrated component within nearly all professionally designed websites. This teaching tip presents a no-code way to design either a vertical or a horizontal fly-out menu by using Cascading Style Sheets (CSS) within Microsoft Visual Studio 2008. The approach described in this tip helps students fully understand how to…

Division of Waste Management | Welcome

Science.gov Websites

Resources I need information on ... Expand I need information on ... Open Records About Us Expand About Us Name Use SHIFT+ENTER to open the menu (new window). Job Title Use SHIFT+ENTER to open the menu (new window). Business Phone Use SHIFT+ENTER to open the menu (new window). Jon Maybriar Director 502-782-6702

Trigger Menu-aware Monitoring for the ATLAS experiment

NASA Astrophysics Data System (ADS)

Hoad, Xanthe; ATLAS Collaboration

2017-10-01

We present a“trigger menu-aware” monitoring system designed for the Run-2 data-taking of the ATLAS experiment at the LHC. Unlike Run-1, where a change in the trigger menu had to be matched by the installation of a new software release at Tier-0, the new monitoring system aims to simplify the ATLAS operational workflows. This is achieved by integrating monitoring updates in a quick and flexible manner via an Oracle DB interface. We present the design and the implementation of the menu-aware monitoring, along with lessons from the operational experience of the new system with the 2016 collision data.

Restaurant menu labeling laws and alcohol use.

PubMed

Restrepo, Brandon J; Ali, Mir M

2017-09-01

The goal of this study was to analyze the effect of local and state mandatory restaurant menu labeling laws on alcohol use. Using a difference-in-differences estimation approach and data on adults aged 21 and older (n=2,157,722) from the 2002-2012 Behavioral Risk Factor Surveillance System, we estimated the effect of menu labeling laws on self-reported consumption of alcoholic beverages in the past month. The regression analysis indicates that on average implementation of menu labeling laws is associated with a 1.2 percentage-point drop in the fraction of survey respondents reporting that they drank an alcoholic beverage in the past month (95% confidence interval=-0.020, -0.004), compared with jurisdictions that had not implemented menu labeling laws. Moreover, we find that the estimated policy effects on alcohol use are larger among men than among women and larger among minorities than among non-Hispanic whites. Further provision of calorie information on foods and beverages in food service establishments, such as through federal menu labeling regulations, may have the potential to lead to a meaningful reduction in alcohol use throughout the U.S. and may result in larger reductions in alcohol use among men and minorities. Published by Elsevier Inc.

Optimization Technique With Sensitivity Analysis On Menu Scheduling For Boarding School Student Aged 13-18 Using “Sufahani-Ismail Algorithm”

NASA Astrophysics Data System (ADS)

Sudin, Azila M.; Sufahani, Suliadi

2018-04-01

Boarding school student aged 13-18 need to eat nutritious meals which contains proper calories, vitality and nutrients for appropriate development with a specific end goal to repair and upkeep the body tissues. Furthermore, it averts undesired diseases and contamination. Serving healthier food is a noteworthy stride towards accomplishing that goal. However, arranging a nutritious and balance menu manually is convoluted, wasteful and tedious. Therefore, the aim of this study is to develop a mathematical model with an optimization technique for menu scheduling that fulfill the whole supplement prerequisite for boarding school student, reduce processing time, minimize the budget and furthermore serve assortment type of food each day. It additionally gives the flexibility for the cook to choose any food to be considered in the beginning of the process and change any favored menu even after the ideal arrangement and optimal solution has been obtained. This is called sensitivity analysis. A recalculation procedure will be performed in light of the ideal arrangement and seven days menu was produced. The data was gathered from the Malaysian Ministry of Education and schools authorities. Menu arranging is a known optimization problem. Therefore Binary Programming alongside optimization technique and “Sufahani-Ismail Algorithm” were utilized to take care of this issue. In future, this model can be implemented to other menu problem, for example, for sports, endless disease patients, militaries, colleges, healing facilities and nursing homes.

IMAT graphics manual

NASA Technical Reports Server (NTRS)

Stockwell, Alan E.; Cooper, Paul A.

1991-01-01

The Integrated Multidisciplinary Analysis Tool (IMAT) consists of a menu driven executive system coupled with a relational database which links commercial structures, structural dynamics and control codes. The IMAT graphics system, a key element of the software, provides a common interface for storing, retrieving, and displaying graphical information. The IMAT Graphics Manual shows users of commercial analysis codes (MATRIXx, MSC/NASTRAN and I-DEAS) how to use the IMAT graphics system to obtain high quality graphical output using familiar plotting procedures. The manual explains the key features of the IMAT graphics system, illustrates their use with simple step-by-step examples, and provides a reference for users who wish to take advantage of the flexibility of the software to customize their own applications.

Nuclear Computerized Library for Assessing Reactor Reliability (NUCLARR). Version 3.5, Quick Reference Guide

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

Gilbert, B.G.; Richards, R.E.; Reece, W.J.

1992-10-01

This Reference Guide contains instructions on how to install and use Version 3.5 of the NRC-sponsored Nuclear Computerized Library for Assessing Reactor Reliability (NUCLARR). The NUCLARR data management system is contained in compressed files on the floppy diskettes that accompany this Reference Guide. NUCLARR is comprised of hardware component failure data (HCFD) and human error probability (HEP) data, both of which are available via a user-friendly, menu driven retrieval system. The data may be saved to a file in a format compatible with IRRAS 3.0 and commercially available statistical packages, or used to formulate log-plots and reports of data retrievalmore » and aggregation findings.« less

Nuclear Computerized Library for Assessing Reactor Reliability (NUCLARR)

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

Gilbert, B.G.; Richards, R.E.; Reece, W.J.

1992-10-01

This Reference Guide contains instructions on how to install and use Version 3.5 of the NRC-sponsored Nuclear Computerized Library for Assessing Reactor Reliability (NUCLARR). The NUCLARR data management system is contained in compressed files on the floppy diskettes that accompany this Reference Guide. NUCLARR is comprised of hardware component failure data (HCFD) and human error probability (HEP) data, both of which are available via a user-friendly, menu driven retrieval system. The data may be saved to a file in a format compatible with IRRAS 3.0 and commercially available statistical packages, or used to formulate log-plots and reports of data retrievalmore » and aggregation findings.« less

An Open-Source Arduino-based Controller for Mechanical Rain Simulators

NASA Astrophysics Data System (ADS)

Cantilina, K. K.

2017-12-01

Many commercial rain simulators currently used in hydrology rely on inflexible and outdated controller designs. These analog controllers typically only allow a handful of discrete parameter options, and do not support internal timing functions or continuously-changing parameters. A desire for finer control of rain simulation events necessitated the design and construction of a microcontroller-based controller, using widely available off-the-shelf components. A menu driven interface allows users to fine-tune simulation parameters without the need for training or experience with microcontrollers, and the accessibility of the Arduino IDE allows users with a minimum of programming and hardware experience to modify the controller program to suit the needs of individual experiments.

The geo-control system for station keeping and colocation of geostationary satellites

NASA Technical Reports Server (NTRS)

Montenbruck, O.; Eckstein, M. C.; Gonner, J.

1993-01-01

GeoControl is a compact but powerful and accurate software system for station keeping of single and colocated satellites, which has been developed at the German Space Operations Center. It includes four core modules for orbit determination (including maneuver estimation), maneuver planning, monitoring of proximities between colocated satellites, and interference and event prediction. A simple database containing state vector and maneuver information at selected epochs is maintained as a central interface between the modules. A menu driven shell utilizing form screens for data input serves as the central user interface. The software is written in Ada and FORTRAN and may be used on VAX workstations or mainframes under the VMS operating system.

Menu-driven cloud computing and resource sharing for R and Bioconductor.

PubMed

Bolouri, Hamid; Dulepet, Rajiv; Angerman, Michael

2011-08-15

We report CRdata.org, a cloud-based, free, open-source web server for running analyses and sharing data and R scripts with others. In addition to using the free, public service, CRdata users can launch their own private Amazon Elastic Computing Cloud (EC2) nodes and store private data and scripts on Amazon's Simple Storage Service (S3) with user-controlled access rights. All CRdata services are provided via point-and-click menus. CRdata is open-source and free under the permissive MIT License (opensource.org/licenses/mit-license.php). The source code is in Ruby (ruby-lang.org/en/) and available at: github.com/seerdata/crdata. hbolouri@fhcrc.org.

Navigational Structure on the World Wide Web: Usability Concerns, User Preferences, and "Browsing Behavior."

ERIC Educational Resources Information Center

Frick, Theodore; Monson, John A.; Xaver, Richard F.; Kilic, Gulsen; Conley, Aaron T.; Wamey, Beatrice

There are several approaches a World Wide Web site designer considers in developing a menu structure. One consideration is the content of the menus (what choices are available to the user). Another consideration is the physical layout of the menu structure. The physical layout of a menu may be described as being one of at least three different…

MessyBoard: Lowering the Cost of Communication and Making it More Enjoyable

DTIC Science & Technology

2005-05-02

38 Figure 2.9. The MessyBoard main menu ...nized in real time. Users add content to the board by using a menu or by dragging and dropping or cutting and pasting from other applications...initiated.) MessyBoard also allows users to add objects to the space using a menu (Figure 2.9) that appears when the user clicks the right mouse

The Restaurant Food Hot Potato: Stop Passing it on—A Commentary on Mah and Timming’s, ‘Equity in Public Health Ethics: The Case of Menu Labelling Policy at the Local Level’

PubMed Central

MacKay, Kathryn L.

2015-01-01

In the case discussion, ‘Equity in Public Health Ethics: The Case of Menu Labelling Policy at the Local Level’ (2014), Mah and Timming state that menu labelling would ‘place requirements for information disclosure on private sector food businesses, which, as a policy instrument, is arguably less intrusive than related activities such as requiring changes to the food content’. In this commentary on Mah and Timming’s case study, I focus on discussing how menu-labelling policy permits governments to avoid addressing the heart of the problem, which is high-calorie, high-sodium restaurant food. Menu labelling policy does not address food content in a way that is meaningful for change, instead relying on individuals to change their behaviour given new information. Besides having questionable efficacy, this raises concerns about moralizing food choices. PMID:25815060

Menu labeling perception and health behaviors among immigrant and US born minority populations: assessment in two Los Angeles public markets.

PubMed

Vargas-Bustamante, Arturo

2013-01-01

To analyze menu labeling perception and food choices/health behaviors in two Los Angeles public markets. Labels with food caloric content were displayed in the food court of one of these markets. Bivarate means analyses compared the surveyed population by market and by nativity status. The main predictors of menu-labeling influence were identified in the sample from the market that displayed labels. A separate analysis investigated food choices/health behaviors among immigrant cohorts by time of US residence. Reading labels when shopping was one of the main predictors associated with menu labeling influence. Longer-stayed immigrants were more likely to afford "balanced meals", but they were also more likely to eat in fast food restaurants and less likely to engage into moderate/intense physical activity. While nativity was not a significant predictor of menu labeling influence on food choices, our findings suggest food choices/behaviors convergence among immigrant and US-born populations.

Calorie estimation accuracy and menu labeling perceptions among individuals with and without binge eating and/or purging disorders.

PubMed

Roberto, Christina A; Haynos, Ann F; Schwartz, Marlene B; Brownell, Kelly D; White, Marney A

2013-09-01

Menu labeling is a public health policy that requires chain restaurants in the USA to post kilocalorie information on their menus to help consumers make informed choices. However, there is concern that such a policy might promote disordered eating. This web-based study compared individuals with self-reported binge eating disorder (N = 52), bulimia nervosa (N = 25), and purging disorder (N = 17) and those without eating disorders (No ED) (N = 277) on restaurant calorie information knowledge and perceptions of menu labeling legislation. On average, people answered 1.46 ± 1.08 questions correctly (out of 6) (25%) on a calorie information quiz and 92% of the sample was in favor of menu labeling. The findings did not differ based on eating disorder, dieting, or weight status, or race/ethnicity. The results indicated that people have difficulty estimating the calories in restaurant meals and individuals with and without eating disorders are largely in favor of menu labeling laws.

Computer Menu Task Performance Model Development

DTIC Science & Technology

1990-11-01

effect that all three of these factors have on menu task performance Results showed that all three factors significantly influenced menu search and...applications. The work was sponsored by the AFHRL Operations Training Division (AFHRL/OT) and performed under Work Unit 1123-34-02, User/System Interface...capabilities effectively are often either not available or configured in a manner that is difficult to use. These findings provided the genesis for the work

Environmental and Individual Factors Affecting Menu Labeling Utilization: A Qualitative Research Study

PubMed Central

Schindler, Jennifer; Kiszko, Kamila; Abrams, Courtney; Islam, Nadia; Elbel, Brian

2013-01-01

Obesity is a significant public health concern that disproportionally affects low-income and minority populations. Recent policies mandating the posting of calories on menus in fast food chain restaurants have not proven to uniformly influence food choice. This qualitative research study uses focus groups to study individual and environmental factors affecting the usage of these menu labels among low-income, minority populations. Ten focus groups targeting low-income residents (n=105) were conducted at various community organizations throughout NYC in Spanish, English, or a combination of both languages, over a nine-month period in 2011. In late 2011 and early 2012, transcripts were coded through the process of thematic analysis using Atlas.ti for naturally emerging themes, influences, and determinants of food choice. Few used menu labels, despite awareness. Among the themes pertaining to menu label usage, price and time constraints, confusion and lack of understanding of caloric values, as well as the priority of preference, hunger, and habitual ordering habits were most frequently cited as barriers to menu label usage. Based on the individual and external influences on food choice that often take priority over calorie consideration, a modified approach may be necessary to make menu labels more effective and user-friendly. PMID:23402695

Reducing calories, fat, saturated fat and sodium in restaurant menu items: Effects on consumer acceptance

PubMed Central

Patel, Anjali A.; Lopez, Nanette V.; Lawless, Harry T.; Njike, Valentine; Beleche, Mariana; Katz, David L.

2016-01-01

OBJECTIVE This study assessed consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. METHODS Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n=1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis and alienation analysis. RESULTS Overall, modified recipes of 19 menu items were scored similar to (or better than) their respective current versions. Eleven menu items were found to be acceptable at the slightly modified recipe version and eight menu items were found to be acceptable at the moderately modified recipe version. Acceptable ingredient reductions resulted in a reduction of up to 26% in calories and a reduction of up to 31% in sodium per serving. CONCLUSIONS The majority of restaurant menu items with small reductions of calories, fat, saturated fat and sodium were acceptable. Given the frequency of eating foods away from home, these reductions could be effective in creating dietary improvements for restaurant diners. PMID:27891828

Reducing calories, fat, saturated fat, and sodium in restaurant menu items: Effects on consumer acceptance.

PubMed

Patel, Anjali A; Lopez, Nanette V; Lawless, Harry T; Njike, Valentine; Beleche, Mariana; Katz, David L

2016-12-01

To assess consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n = 1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis, and alienation analysis. Overall, modified recipes of 19 menu items were scored similar to (or better than) their respective current versions. Eleven menu items were found to be acceptable in the slightly modified recipe version, and eight menu items were found to be acceptable in the moderately modified recipe version. Acceptable ingredient modifications resulted in a reduction of up to 26% in calories and a reduction of up to 31% in sodium per serving. The majority of restaurant menu items with small reductions of calories, fat, saturated fat, and sodium were acceptable. Given the frequency of eating foods away from home, these reductions could be effective in creating dietary improvements for restaurant diners. © 2016 The Obesity Society.

College Students Must Overcome Barriers to Use Calorie Labels in Fast-Food Restaurants.

PubMed

Stran, Kimberly A; Knol, Linda L; Turner, Lori W; Severt, Kimberly; McCallum, Debra M; Lawrence, Jeannine C

2016-02-01

To explore predictors of intention of college students to use calorie labels on fast-food menus and differences in calories ordered after viewing calorie information. Quasi-experimental design. Participants selected a meal from a menu without calorie labels, selected a meal from the same menu with calorie labels, and completed a survey that assessed demographics, dietary habits, Theory of Planned Behavior constructs, and potential barriers to use of calorie labeling. A southern university. Undergraduate university students (n = 97). Predictors of intention to use calorie labels and whether calories selected from the nonlabeled menu differed from the labeled menu. Confirmatory factor analysis, exploratory factor analysis, multiple regression, and paired t tests. Participants ordered significantly fewer calories (P = .02) when selecting from the labeled menu vs the menu without labels. Attitudes (P = .006), subjective norms (P < .001), and perceived behavioral control (P = .01) predicted intention to use calorie information but did not predict a difference in the calories ordered. Hunger (P = .03) and cost (P = .04) were barriers to using the calorie information. If students can overcome barriers, calorie labeling could provide information that college students need to select lower-calorie items at fast-food restaurants. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Foods Served in Child Care Facilities Participating in the Child and Adult Care Food Program: Menu Match and Agreement with the New Meal Patterns and Best Practices.

PubMed

Dave, Jayna M; Cullen, Karen W

2018-06-01

To assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu coding. Nine early care and education centers. Agreement of posted menus with foods served, and comparison of foods served and consumed with the new CACFP meal guidelines and best practices. Data were compiled for each meal (breakfast, lunch, and snacks). Frequencies and percentages of agreement with the posted menu (coded matches, substitutions, additions, and omissions) were calculated for each food component in the CACFP menu guidelines. Menu total match was created by summing the menu match plus acceptable substitutions. Menus were compared with the new CACFP meal guidelines and best practices. The match between the posted menus and foods actually served to children at breakfast, lunch, and snack was high when the acceptable menu substitutions were considered (approximately 94% to 100% total match). Comparing the menus with the new meal guidelines and best practices, the 1 guideline that was fully implemented was serving only unflavored, low-fat, or 1% milk; fruit and vegetable guidelines were partially met; fruit juice was not served often, nor were legumes; the guideline for 1 whole grain-rich serving/d was not met; and regular beef and full-fat cheese products were commonly served. Early care and education centers enrolled in CACFP provided meals that met the current CACFP guidelines. Some menu improvements are needed for the centers to meet the new guidelines and best practices. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Effect of calorie or exercise labels on menus on calories and macronutrients ordered and calories from specific foods in Hispanic participants: a randomized study.

PubMed

Shah, Meena; Bouza, Brooke; Adams-Huet, Beverley; Jaffery, Manall; Esposito, Phil; Dart, Lyn

2016-12-01

The effect of menu labels on food choices is unknown in Hispanics. This study evaluated the impact of menu labels on calories and macronutrients ordered in Hispanics. 372 Hispanics (18-65 years) were randomly assigned to menus with no labels (NL) (n=127), rank-ordered calorie labels plus a statement on energy needs per meal (CL) (n=123), or rank-ordered exercise labels showing minutes of brisk walking necessary to burn the food calories (EL) (n=122). The menus had identical food choices. Participants were instructed to select foods from the assigned menu as if having lunch in a fast food restaurant. One-way analysis of variance found no difference in calories ordered (median (25th and 75th centiles)) by menu condition (NL: 785.0 (465.0, 1010.0) kcal; CL: 790.0 (510.0, 1020.0) kcal; EL: 752.5 (520.0, 1033.8) kcal; p=0.75). Calories from specific foods and macronutrient intake were not different by menu condition. Menu label use was 26.8% in the CL and 25.4% in the EL condition. Calories ordered were not different between those who used and those who did not use the labels. Regression analysis showed that perception of being overweight (p=0.02), selecting foods based on health value (p<0.0001), and meeting exercise guidelines (p<0.0001) were associated with fewer calories ordered. Logistic regression showed that selecting foods based on health value (p=0.01) was associated with higher food label use. Menu labels did not affect food choices in Hispanic participants. Future studies should determine if nutrition, exercise, and weight perception counseling prior to menu labels intervention would result in better food choices. NCT02804503; post-results. Copyright © 2016 American Federation for Medical Research.

Computer program for analysis of high speed, single row, angular contact, spherical roller bearing, SASHBEAN. Volume 1: User's guide

NASA Technical Reports Server (NTRS)

Aggarwal, Arun K.

1993-01-01

The computer program SASHBEAN (Sikorsky Aircraft Spherical Roller High Speed Bearing Analysis) analyzes and predicts the operating characteristics of a Single Row, Angular Contact, Spherical Roller Bearing (SRACSRB). The program runs on an IBM or IBM compatible personal computer, and for a given set of input data analyzes the bearing design for it's ring deflections (axial and radial), roller deflections, contact areas and stresses, induced axial thrust, rolling element and cage rotation speeds, lubrication parameters, fatigue lives, and amount of heat generated in the bearing. The dynamic loading of rollers due to centrifugal forces and gyroscopic moments, which becomes quite significant at high speeds, is fully considered in this analysis. For a known application and it's parameters, the program is also capable of performing steady-state and time-transient thermal analyses of the bearing system. The steady-state analysis capability allows the user to estimate the expected steady-state temperature map in and around the bearing under normal operating conditions. On the other hand, the transient analysis feature provides the user a means to simulate the 'lost lubricant' condition and predict a time-temperature history of various critical points in the system. The bearing's 'time-to-failure' estimate may also be made from this (transient) analysis by considering the bearing as failed when a certain temperature limit is reached in the bearing components. The program is fully interactive and allows the user to get started and access most of its features with a minimal of training. For the most part, the program is menu driven, and adequate help messages were provided to guide a new user through various menu options and data input screens. All input data, both for mechanical and thermal analyses, are read through graphical input screens, thereby eliminating any need of a separate text editor/word processor to edit/create data files. Provision is also available to select and view the contents of output files on the monitor screen if no paper printouts are required. A separate volume (Volume-2) of this documentation describes, in detail, the underlying mathematical formulations, assumptions, and solution algorithms of this program.

Strategic Detention and Intelligence Operations: GTMO is the Answer

DTIC Science & Technology

2008-03-25

different meal choices ( vegetarian , bland diet , regular menu or high fiber); each main meal menu choice usually includes noodles, fish, meat, a...Finally detainees are fed a "Halal" diet that is culturally correct and meets all dietary requirements to include the preparation of over 80 individually...prepared special diet meals usually directed by medical personnel. Detainees are given a menu two weeks in advance so they can select from four

Healthier Children's Meals in Restaurants: An Exploratory Study to Inform Approaches That Are Acceptable Across Stakeholders.

PubMed

Anzman-Frasca, Stephanie; Folta, Sara C; Glenn, Meaghan E; Jones-Mueller, Anita; Lynskey, Vanessa M; Patel, Anjali A; Tse, Lisa L; Lopez, Nanette V

2017-04-01

Assess parents', children's, and restaurant executives' perspectives on children's meals in restaurants. Cross-sectional. Parents and children completed predominantly quantitative surveys at 4 quick- and full-service restaurant locations. Telephone interviews were conducted with executives representing additional restaurants. Parents (n = 59) and their first- through fourth-grade children (n = 58); executives (n = 4). Parent/child perspectives on child meal selection and toy incentives in restaurants; executives' views on kids' meals and barriers to supplying healthier kids' meals. Frequencies, thematic analysis. A total of 63% of children ordered from children's menus, 8% of whom ordered healthier kids' meals. Half of parents reported that children determined their own orders. Taste was the most common reason for children's meal choices. Most (76%) children reported visiting the restaurant previously; 64% of them placed their usual order. Parents' views on toy incentives were mixed. Themes from executive interviews highlighted factors driving children's menu offerings, including children's habits and preferences and the need to use preexisting pantry items. Executives described menu changes as driven by profitability, consumer demand, regulation, and corporate social responsibility. Findings can inform the development of restaurant interventions that are effective in promoting healthier eating and are acceptable to parents, children, and restaurant personnel. Copyright © 2016 Society for Nutrition Education and Behavior. All rights reserved.

Marketing a Menu.

PubMed

1987-10-31

Patients contemplating the relative nutritional values of mixed macedoine of vegetables and pea puree will soon be finding their hospital menu cards enlivened by supermarkets, travel services and other adverts.

Alternative MyPlate Menus: Effects of Ultra-Processed Foods on Saturated Fat, Sugar, and Sodium Content.

PubMed

Tseng, Marilyn; Neill, Dawn B; Teaford, Stephanie F; Nazmi, Aydin

2018-03-01

Compare saturated fat, sugar, and sodium in the US Department of Agriculture sample menu with a version in which menu items were replaced with comparable ultra-processed foods. The authors modified 7 days of a US Department of Agriculture sample menu providing approximately 2,000 kcal/d by replacing foods with comparable ultra-processed alternatives and then visited 2 chain supermarkets in San Luis Obispo, CA (August, 2016) to locate shopping list items for the 2 menu versions. Product-specific bar codes were entered into an application for recording dietary intake and analyzing nutrient content. Paired t tests (with Bonferroni correction, α = .003) were performed to compare the menus' percent energy from saturated fat and sugar, and energy and sodium content. Mean energy was lower (1,618 vs 1,892 kcal/d; P = .002) whereas percent energy from sugar (24.9% vs 21.4%; P ≤ .001) and sodium content (2,784 vs 2,101 mg/d; P = .001) were higher in the ultra-processed vs original menu. In secondary analyses, mean cost of the ultra-processed version exceeded that of the original menu by $36.87. In a sample menu developed to meet US Dietary Guidelines, substituting items with ultra-processed foods provided fewer calories but more sugar and sodium. Distinguishing ultra-processed from less processed foods may help consumers make healthier choices when using MyPlate tools, particularly in a food environment that presents a wide range of alternatives. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Ready for policy? Stakeholder attitudes toward menu labelling in Toronto, Canada.

PubMed

Mah, Catherine L; Vanderlinden, Loren; Mamatis, Dia; Ansara, Donna L; Levy, Jennifer; Swimmer, Lisa

2013-04-18

The purpose of this research was to assess key stakeholder attitudes regarding menu labelling in Toronto, the largest municipality in Canada. Menu labelling is a population health intervention where food-labelling principles are applied to the eating-out environment through disclosure of nutrient content of food items on restaurant menus at the point of sale. Menu-labelling legislation has been implemented in the United States, but has yet to be adopted in Canada. As provincial voluntary programs and federal analyses progress, municipal jurisdictions will need to assess the feasibility of moving forward with parallel interventions. Data were collected and analyzed in late 2011 to early 2012, including: a consumer eating-out module incorporated into a public health surveillance telephone survey (n=1,699); an online survey of independent restaurant operators (n=256); in-depth key informant interviews with executives and decision makers at chain restaurants (n=9); and a policy consultation with local restaurant associations. Toronto residents, particularly men, younger adults, and those with higher income or education, frequently eat out. A majority indicated that nutrition information is important to them; 69% note that they currently use it and 78% reported they would use it if it were readily available. Resistance to menu-labelling requirements at the municipal level was articulated by franchise/chain restaurant executives and industry associations. Despite overall low interest among independent restaurant operators, 57% reported feeling some responsibility to provide nutrition information and 50% believed it could be good for business. This research supports earlier literature that indicates strong public support for menu labelling alongside perceived barriers among the restaurant and foodservices sector. Leverage points for effective operator engagement for menu-labelling adoption were identified, nonetheless, highlighting the need for public health support.

A 24-h a la carte food service as support for patients at nutritional risk: a pilot study.

PubMed

Munk, T; Seidelin, W; Rosenbom, E; Nielsen, A L; Klausen, T W; Nielsen, M A; Thomsen, T

2013-06-01

Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk. A historically controlled intervention pilot study was conducted. Forty patients at nutritional risk were offered a novel hospital menu as a supplement to the ordinary hospital menu. The menu consisted of 36 naturally energy-enriched small dishes served on demand 24 h a day. Energy and protein intake were calculated as the mean over a period of 3 days. No significant difference in energy and protein intake was observed between the groups; however, a significant (P = 0.001) time gradient in total energy intake was observed in the intervention group. Moreover, a significant (P = 0.03) time gradient in energy intake received from the novel menu was observed. The dishes from the novel menu were mainly ordered from 11.00 h to 14.00 h and from 17.00 h to 18.00 h. No overall significant differences in energy and protein intake between the groups were found. However, the present pilot study revealed a significant time gradient in total energy intake (P = 0.001) and in energy intake from the novel menu (P = 0.03). This indicates the need to include a run-in period when investigating novel hospital menus as a support for patients at nutritional risk. Additionally, food service, available 24 h a day, appears to be unnecessary. © 2012 The Authors Journal of Human Nutrition and Dietetics © 2012 The British Dietetic Association Ltd.

Changes in the nutritional quality of fast-food items marketed at restaurants, 2010 v. 2013.

PubMed

Soo, Jackie; Harris, Jennifer L; Davison, Kirsten K; Williams, David R; Roberto, Christina A

2018-03-27

To examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald's, Burger King, Wendy's, Taco Bell) in 2010 and 2013. Menu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthier v. less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression. Four hundred fast-food restaurants (McDonald's, Burger King, Wendy's, Taco Bell; 100 locations per chain). NPI of fast-food items marketed at fast-food restaurants. Promoted foods and beverages on general menu boards and signs remained below the 'healthier' cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal; P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids' section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse. Foods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013 v. 2010.

Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

PubMed

Byrd, Karen; Almanza, Barbara; Ghiselli, Richard F; Behnke, Carl; Eicher-Miller, Heather A

2018-06-01

High sodium levels in restaurant food have prompted Philadelphia and New York City to require inclusion of sodium content in addition to calories on menus to "nudge" consumers toward lower sodium foods. However, taste perceptions may impact the effectiveness of this intervention. An online survey tested whether sodium and calorie menu nutrition information (MNI) influenced consumer choices from a casual dining restaurant menu, accounting for consumers' intuition about taste of food relative to sodium, calories, and healthiness. Consumer choices were assessed based on calorie and sodium content of the menu items they selected. Participants were randomized to a menu with (1) calorie MNI only, (2) calorie plus numeric sodium MNI, (3) calorie MNI plus a sodium warning symbol for foods with 2300 mg of sodium or more, or (4) no MNI. Calorie plus numeric sodium MNI was associated with selection of meals lower in sodium compared to meals from the calorie MNI only menu or no MNI menu, but only for consumers with a taste intuition that (relatively) lower sodium, lower calorie, healthy foods were tasty. Consumers with the opposite taste intuition *(foods with these characteristics are not tasty) ordered meals higher in sodium. Inclusion of the sodium warning symbol did not result in a significantly different meal sodium content compared to the other menu conditions, regardless of taste intuition. However, differing levels of taste intuition alone, without consideration of MNI, was associated with ordering meals of significantly different calorie content. Overall, findings suggest adding calorie plus numeric sodium MNI may lead to beneficial outcomes (i.e., selecting meals lower in sodium) for some consumers and detrimental outcomes (i.e., selecting meals higher in sodium) for others, depending on their taste intuition. Copyright © 2018 Elsevier Ltd. All rights reserved.

The impact of menu energy labelling across socioeconomic groups: A systematic review.

PubMed

Sarink, Danja; Peeters, Anna; Freak-Poli, Rosanne; Beauchamp, Alison; Woods, Julie; Ball, Kylie; Backholer, Kathryn

2016-04-01

Menu energy labelling at point of purchase is gaining traction worldwide, yet the potential impact for different socioeconomic groups is unclear. We aimed to summarise evidence on the effectiveness of menu energy labelling by socioeconomic position (SEP). A systematic search for papers published to September 2015 was conducted using terms for labelling, food outlets, and SEP. Quality of studies was assessed. Results were summarised across stages of an intervention logic pathway. Eighteen papers were identified. Of twelve studies reporting the effect of menu energy labelling in low SEP populations, six reported on purchase outcomes. All but one of these reported no positive effect of the policy for this population. Two of the five studies that compared purchase outcomes of menu labelling across SEP groups reported that the policy was effective overall. These two studies reported either a significant decline in fast food calories purchased from consumers in high (but not low) SEP neighbourhoods or a significantly greater decline in calories purchased among consumers visiting stores in higher SEP neighbourhoods post policy implementation. None of the included papers reached the highest quality score. The current evidence describing the impact of menu energy labelling within or across SEP is limited in quantity and quality. Of the two studies that reported a positive benefit of menu energy labelling overall, both identified a greater effect on fast food purchases among consumers visiting stores in high compared to low SEP neighbourhoods. It is difficult to know whether the absence of effectiveness reported in low SEP populations represents a true lack of effectiveness or is a result of a more general lack of policy effectiveness or the limited quality of the reviewed studies. Copyright © 2016 Elsevier Ltd. All rights reserved.

Macronutrient Composition of Menu Offerings in Fast Food Restaurants in the U.S.

PubMed

Jarlenski, Marian P; Wolfson, Julia A; Bleich, Sara N

2016-10-01

A high intake of fast food is associated with increased obesity risk. This study assessed recent changes in caloric content and macronutrient composition in large U.S. fast food restaurants. Data from the MenuStat project included 11,737 menu items in 37 fast food restaurants from 2012 to 2014. Generalized linear models were used to examine changes in the caloric content and corresponding changes in the macronutrient composition (non-sugar carbohydrates, sugar, unsaturated fat, saturated fat, and protein) of menu items over time. Additionally, macronutrient composition was compared in menu items newly introduced in 2013 and 2014, relative to 2012. Analyses, conducted in January 2016, controlled for restaurant and were stratified by menu categories. Overall, there was a 22-calorie reduction in food items from 2012 to 2014. Beverages had a 46-calorie increase, explained by an increase in calories from sugar (12 calories) and saturated fat (16 calories). Newly introduced main courses in 2014 had 59 calories fewer than those on 2012 menus, explained by a 54-calorie reduction in unsaturated fat, while other macronutrient content remained fairly constant. Newly introduced dessert items in 2014 had 90 calories more than those on 2012 menus, explained primarily by an increase of 57 calories of sugar. Overall, there were relatively minor changes in menu items' caloric and macronutrient composition. Although declines in caloric content among newly introduced fast food main courses may improve the public's caloric intake, it appears that the macronutrient composition of newly introduced items did not shift to a healthier profile. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

The children's menu assessment: development, evaluation, and relevance of a tool for evaluating children's menus.

PubMed

Krukowski, Rebecca A; Eddings, Kenya; West, Delia Smith

2011-06-01

Restaurant foods represent a substantial portion of children's dietary intake, and consumption of foods away from home has been shown to contribute to excess adiposity. This descriptive study aimed to pilot-test and establish the reliability of a standardized and comprehensive assessment tool, the Children's Menu Assessment, for evaluating the restaurant food environment for children. The tool is an expansion of the Nutrition Environment Measures Survey-Restaurant. In 2009-2010, a randomly selected sample of 130 local and chain restaurants were chosen from within 20 miles of Little Rock, AR, to examine the availability of children's menus and to conduct initial calibration of the Children's Menu Assessment tool (final sample: n=46). Independent raters completed the Children's Menu Assessment in order to determine inter-rater reliability. Test-retest reliability was also examined. Inter-rater reliability was high: percent agreement was 97% and Spearman correlation was 0.90. Test-retest was also high: percent agreement was 91% and Spearman correlation was 0.96. Mean Children's Menu Assessment completion time was 14 minutes, 56 seconds ± 10 minutes, 21 seconds. Analysis of Children's Menu Assessment findings revealed that few healthier options were available on children's menus, and most menus did not provide parents with information for making healthy choices, including nutrition information or identification of healthier options. The Children's Menu Assessment tool allows for comprehensive, rapid measurement of the restaurant food environment for children with high inter-rater reliability. This tool has the potential to contribute to public health efforts to develop and evaluate targeted environmental interventions and/or policy changes regarding restaurant foods. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Collaborative Systems and Multi-user Interfaces: Computer-based Tools for Cooperative Problem Solving

DTIC Science & Technology

1986-10-31

Reference Card Given to Participants) Cognoter Reference Select = LeftButton Menu = MiddleButton TitleBar menu for tool operations Item menu for item...collaborative tools and their uses, the Colab system and the Cognoter presentation tool were implemented and used for both real and posed idea organization...tasks. To test the system design and its effect on structured problem-solving, many early Colab/ Cognoter meetings were monitored and a series of

Providing Calorie Information on Fast-Food Restaurant Menu Boards: Consumer Views

PubMed Central

Fitch, Rebecca C.; Harnack, Lisa J.; Neumark-Sztainer, Dianne R.; Story, Mary T.; French, Simone A.; Oakes, J. Michael; Rydell, Sarah A.

2010-01-01

Purpose To gather consumer input about approaches to providing energy composition information for foods on fast-food restaurant menus. Design We asked a subset of individuals (n = 150) in an experimental study about the influence of nutrition labeling on fast-food meal choices to evaluate calorie information on mock fast-food menus in various formats. Setting Three community sites in the Minneapolis-St. Paul, Minnesota, metropolitan area. Subjects Adolescents and adults who ate fast food at least once per week were recruited. Measures Via a series of open- and close-ended questions, participants gave feedback about several formats for providing energy composition information for foods on fast-food restaurant menus. Analysis Means and frequencies were calculated, and χ2 tests were conducted. Results When asked to compare a menu that provided calorie information for each menu item with a menu that provided the number of minutes of running that would be required to burn the calories contained in each menu item, 71.0% of participants preferred the calorie information over the physical activity information. Participants also compared two approaches to providing caloric reference information on the menu (average daily calorie needs per day vs. per meal), and 61.3% preferred the calorie needs–per-meal format. Conclusion Our results may be useful in designing approaches to providing energy composition information for foods on fast-food restaurant menus. PMID:19928485

Applied Mathematical Optimization Technique on Menu Scheduling for Boarding School Student Using Delete-Reshuffle-Reoptimize Algorithm

NASA Astrophysics Data System (ADS)

Sufahani, Suliadi; Mohamad, Mahathir; Roslan, Rozaini; Ghazali Kamardan, M.; Che-Him, Norziha; Ali, Maselan; Khalid, Kamal; Nazri, E. M.; Ahmad, Asmala

2018-04-01

Boarding school student needs to eat well balanced nutritious food which includes proper calories, vitality and supplements for legitimate development, keeping in mind the end goal is to repair and support the body tissues and averting undesired ailments and disease. Serving healthier menu is a noteworthy stride towards accomplishing that goal. Be that as it may, arranging a nutritious and adjusted menu physically is confounded, wasteful and tedious. This study intends to build up a scientific mathematical model for eating routine arranging that improves and meets the vital supplement consumption for boarding school student aged 13-18 and in addition saving the financial plan. It likewise gives the adaptability for the cook to change any favoured menu even after the ideal arrangement has been produced. A recalculation procedure will be performed in view of the ideal arrangement. The information was gathered from the the Ministry of Education and boarding schools’ authorities. Menu arranging is a notable enhancement issue and part of well-established optimization problem. The model was fathomed by utilizing Binary Programming and “Delete-Reshuffle-Reoptimize Algortihm (DDRA)”.

An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy.

PubMed

Roberto, Christina A; Hoffnagle, Elena; Bragg, Marie A; Brownell, Kelly D

2010-11-01

Some versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts. This was an observational study. The study took place at two McDonald's and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy's restaurants. The number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed. The percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open. Since nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.

Hepatitis C: Managing Pain

MedlinePlus

... Pain: Entire Lesson Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For Veterans and the Public Veterans and the Public Home Hepatitis A Hepatitis B Hepatitis C Hepatitis C Home Getting ...

Reference manual for data base on Nevada water-rights permits

USGS Publications Warehouse

Cartier, K.D.; Bauer, E.M.; Farnham, J.L.

1995-01-01

The U.S. Geological Survey and Nevada Division of Water Resources have cooperatively developed and implemented a data-base system for managing water-rights permit information for the State of Nevada. The Water-Rights Permit data base is part of an integrated system of computer data bases using the Ingres Relational Data-Base Manage-ment System, which allows efficient storage and access to water information from the State Engineer's office. The data base contains a main table, three ancillary tables, and five lookup tables, as well as a menu-driven system for entering, updating, and reporting on the data. This reference guide outlines the general functions of the system and provides a brief description of data tables and data-entry screens.

Reference manual for data base on Nevada well logs

USGS Publications Warehouse

Bauer, E.M.; Cartier, K.D.

1995-01-01

The U.S. Geological Survey and Nevada Division of Water Resources are cooperatively using a data base for are cooperatively using a data base for managing well-log information for the State of Nevada. The Well-Log Data Base is part of an integrated system of computer data bases using the Ingres Relational Data-Base Management System, which allows efficient storage and access to water information from the State Engineer's office. The data base contains a main table, two ancillary tables, and nine lookup tables, as well as a menu-driven system for entering, updating, and reporting on the data. This reference guide outlines the general functions of the system and provides a brief description of data tables and data-entry screens.

Menu-driven cloud computing and resource sharing for R and Bioconductor

PubMed Central

Bolouri, Hamid; Angerman, Michael

2011-01-01

Summary: We report CRdata.org, a cloud-based, free, open-source web server for running analyses and sharing data and R scripts with others. In addition to using the free, public service, CRdata users can launch their own private Amazon Elastic Computing Cloud (EC2) nodes and store private data and scripts on Amazon's Simple Storage Service (S3) with user-controlled access rights. All CRdata services are provided via point-and-click menus. Availability and Implementation: CRdata is open-source and free under the permissive MIT License (opensource.org/licenses/mit-license.php). The source code is in Ruby (ruby-lang.org/en/) and available at: github.com/seerdata/crdata. Contact: hbolouri@fhcrc.org PMID:21685055

User's manual for the Langley Research Center 14- by 22- foot subsonic tunnel static data acquisition system

NASA Technical Reports Server (NTRS)

Orie, Nettie M.; Quinto, P. Frank

1993-01-01

The Static Data Acquisition System (SDAS) components primarily responsible for acquiring data at the 14- by 22-Foot Subsonic Tunnel are the NEFF 620/600 Data Acquisition Unit (DAU) and the PSI 780B electronically scanned pressure (ESP) measurement system. A 9250 Modcomp computer is used to process the signal, to do all aerodynamic calculation, and to control the output of data. All of the tasks required to support a wind tunnel investigation are menu driven. The purpose of this report is to acquaint users of this system with the wide range of capabilities that exist with the available hardware and software and provide them with the proper procedures to follow when setting up or running individual tests.

Studies and analyses of the space shuttle main engine. Failure information propagation model data base and software

NASA Technical Reports Server (NTRS)

Tischer, A. E.

1987-01-01

The failure information propagation model (FIPM) data base was developed to store and manipulate the large amount of information anticipated for the various Space Shuttle Main Engine (SSME) FIPMs. The organization and structure of the FIPM data base is described, including a summary of the data fields and key attributes associated with each FIPM data file. The menu-driven software developed to facilitate and control the entry, modification, and listing of data base records is also discussed. The transfer of the FIPM data base and software to the NASA Marshall Space Flight Center is described. Complete listings of all of the data base definition commands and software procedures are included in the appendixes.

Digital rectal exam

MedlinePlus

Skip navigation U.S. National Library of Medicine The navigation menu has been collapsed. Menu ... exam URL of this page: //medlineplus.gov/ency/article/007069.htm Digital rectal exam To use the sharing features ...

Immunosuppressants

MedlinePlus

... Menu Menu Search Home Prevention Kidney Disease Patients Organ Donation & Transplantation Professionals Events Advocacy Donate A to Z ... Exchange Programs Knowing Your Immunosuppressive (anti-rejection) Medications Organ and Tissue Donation The National Kidney Foundation (NKF) is the largest, ...

76 FR 41265 - Agency Information Collection Activities; Announcement of Office of Management and Budget...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-13

...; Restaurant Menu and Vending Machine Labeling: Recordkeeping and Mandatory Third Party Disclosure Under... collection of information entitled ``Restaurant Menu and Vending Machine Labeling: Recordkeeping and...

Hepatitis C: Treatment

MedlinePlus

... Public Home » Hepatitis C » Hepatitis C Treatment Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... Enter ZIP code here Enter ZIP code here Hepatitis C Treatment for Veterans and the Public Treatment ...

Structural zooming research and development of an interactive computer graphical interface for stress analysis of cracks

NASA Technical Reports Server (NTRS)

Gerstle, Walter

1989-01-01

Engineering problems sometimes involve the numerical solution of boundary value problems over domains containing geometric feature with widely varying scales. Often, a detailed solution is required at one or more of these features. Small details in large structures may have profound effects upon global performance. Conversely, large-scale conditions may effect local performance. Many man-hours and CPU-hours are currently spent in modeling such problems. With the structural zooming technique, it is now possible to design an integrated program which allows the analyst to interactively focus upon a small region of interest, to modify the local geometry, and then to obtain highly accurate responses in that region which reflect both the properties of the overall structure and the local detail. A boundary integral equation analysis program, called BOAST, was recently developed for the stress analysis of cracks. This program can accurately analyze two-dimensional linear elastic fracture mechanics problems with far less computational effort than existing finite element codes. An interactive computer graphical interface to BOAST was written. The graphical interface would have several requirements: it would be menu-driven, with mouse input; all aspects of input would be entered graphically; the results of a BOAST analysis would be displayed pictorially but also the user would be able to probe interactively to get numerical values of displacement and stress at desired locations within the analysis domain; the entire procedure would be integrated into a single, easy to use package; and it would be written using calls to the graphic package called HOOPS. The program is nearing completion. All of the preprocessing features are working satisfactorily and were debugged. The postprocessing features are under development, and rudimentary postprocessing should be available by the end of the summer. The program was developed and run on a VAX workstation, and must be ported to the SUN workstation. This activity is currently underway.

Influence of menu labeling on food choices in real-life settings: a systematic review.

PubMed

Fernandes, Ana C; Oliveira, Renata C; Proença, Rossana P C; Curioni, Cintia C; Rodrigues, Vanessa M; Fiates, Giovanna M R

2016-08-01

Evidence that menu labeling influences food choices in real-life settings is lacking. Reviews usually focus on calorie counts without addressing broader issues related to healthy eating. This systematic review assessed the influence of diverse menu-labeling formats on food choices in real-life settings. Several databases were searched: Cochrane Library, Scopus, MEDLINE, Web of Science, Food Science and Technology Abstracts, Biological Abstracts, CAB Abstracts, EconLit, SciELO, and LILACS. Articles reporting experiments, quasi-experiments, and observational studies using control or preintervention groups were selected blindly by two reviewers. Data was extracted using a standard form. Analyses differentiated between foodservice types. The quality of the 38 included studies was assessed blindly by two reviewers. The results were mixed, but a partial influence of menu labeling on food choices was more frequent than an overall influence or no influence. Menu labeling was more effective in cafeterias than in restaurants. Qualitative information, such as healthy-food symbols and traffic-light labeling, was most effective in promoting healthy eating. In general, the studies were of moderate quality and did not use control groups. Calorie labeling in menus is not effective to promote healthier food choices. Further research in real-life settings with control groups should test diverse qualitative information in menu labeling. © The Author(s) 2016. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

Food marketing to children through toys: response of restaurants to the first U.S. toy ordinance.

PubMed

Otten, Jennifer J; Hekler, Eric B; Krukowski, Rebecca A; Buman, Matthew P; Saelens, Brian E; Gardner, Christopher D; King, Abby C

2012-01-01

On August 9, 2010, Santa Clara County CA became the first U.S. jurisdiction to implement an ordinance that prohibits the distribution of toys and other incentives to children in conjunction with meals, foods, or beverages that do not meet minimal nutritional criteria. Restaurants had many different options for complying with this ordinance, such as introducing more healthful menu options, reformulating current menu items, or changing marketing or toy distribution practices. To assess how ordinance-affected restaurants changed their child menus, marketing, and toy distribution practices relative to non-affected restaurants. Children's menu items and child-directed marketing and toy distribution practices were examined before and at two time points after ordinance implementation (from July through November 2010) at ordinance-affected fast-food restaurants compared with demographically matched unaffected same-chain restaurants using the Children's Menu Assessment tool. Affected restaurants showed a 2.8- to 3.4-fold improvement in Children's Menu Assessment scores from pre- to post-ordinance with minimal changes at unaffected restaurants. Response to the ordinance varied by restaurant. Improvements were seen in on-site nutritional guidance; promotion of healthy meals, beverages, and side items; and toy marketing and distribution activities. The ordinance appears to have positively influenced marketing of healthful menu items and toys as well as toy distribution practices at ordinance-affected restaurants, but did not affect the number of healthful food items offered. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Obstacles to nutrition labeling in restaurants.

PubMed

Almanza, B A; Nelson, D; Chai, S

1997-02-01

This study determined the major obstacles that foodservices face regarding nutrition labeling. Survey questionnaire was conducted in May 1994. In addition to demographic questions, the directors were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling. Sixty-eight research and development directors of the largest foodservice corporations as shown in Restaurants & Institutions magazine's list of the top 400 largest foodservices (July 1993). P tests were used to determine significance within a group for the number of foodservices that were currently using nutrition labeling, perceived impact of nutrition labeling on sales, and perceived responsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label. Response rate was 45.3%. Most companies were neutral about their willingness to use nutrition labeling. Two thirds of the respondents were not currently using nutrition labels. Only one third thought that it was the foodservice's responsibility to provide such information. Several companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identified as menu or personnel related, rather than cost related. Menu-related obstacles included too many menu variations, limited space on the menu for labeling, and loss of flexibility in changing the menu. Personnel-related obstacles included difficulty in training employees to implement nutrition labeling, and not enough time for foodservice personnel to implement nutrition labeling. Numerous opportunities will be created for dietetics professionals in helping foodservices overcome these menu- or personnel-related obstacles.

Knowledge, attitudes and potential response to menu labelling in an urban public health clinic population.

PubMed

Piron, Jennifer; Smith, Lisa V; Simon, Paul; Cummings, Patricia L; Kuo, Tony

2010-04-01

The present study examines the receptivity to and potential effects of menu labelling on food choices of low-income and minority individuals - a group often at disproportionate risk for preventable, lifestyle-related health conditions (e.g. obesity, diabetes and CVD). We conducted a cross-sectional survey to examine the knowledge, attitudes and potential response to menu labelling in an urban public health clinic population. United States. A total of 639 clinic patients were recruited in the waiting rooms of six, large public health centres in Los Angeles County (2007-2008). These centres provide services to a largely uninsured or under-insured, low-income, Latino and African-American population. Among those approached and who met eligibility criteria, 88 % completed the survey. Of the 639 respondents, 55 % were overweight or obese based on self-reported heights and weights; 74 % reported visiting a fast food restaurant at least once in the past year, including 22 % at least once a week; 93 % thought that calorie information was 'important'; and 86 % thought that restaurants should be required to post calorie information on their menu boards. In multivariate analyses, respondents who were obese, female, Latino and supportive of calorie postings were more likely than others to report that they would choose food and beverages with lower calories as a result of menu labelling. These findings suggest that clinic patients are receptive to this population-based strategy and that they would be inclined to change their food selections in response to menu labelling.

'How many calories are in my burrito?' Improving consumers' understanding of energy (calorie) range information.

PubMed

Liu, Peggy J; Bettman, James R; Uhalde, Arianna R; Ubel, Peter A

2015-01-01

Energy (calorie) ranges currently appear on menu boards for customized menu items and will likely appear throughout the USA when menu-labelling legislation is implemented. Consumer welfare advocates have questioned whether energy ranges enable accurate energy estimates. In four studies, we examined: (i) whether energy range information improves energy estimation accuracy; (ii) whether misestimates persist because consumers misinterpret the meaning of the energy range end points; and (iii) whether energy estimates can be made more accurate by providing explicit information about the contents of items at the end points. Four studies were conducted, all randomized experiments. Study 1 took place outside a Chipotle restaurant. Studies 2 to 4 took place online. Participants in study 1 were customers exiting a Chipotle restaurant (n 306). Participants in studies 2 (n 205), 3 (n 290) and 4 (n 874) were from an online panel. Energy ranges reduced energy misestimation across different menu items (studies 1-4). One cause of remaining misestimation was misinterpretation of the low end point's meaning (study 2). Providing explicit information about the contents of menu items associated with energy range end points further reduced energy misestimation (study 3) across different menu items (study 4). Energy range information improved energy estimation accuracy and defining the meaning of the end points further improved accuracy. We suggest that when restaurants present energy range information to consumers, they should explicitly define the meaning of the end points.

The history and impact of the New York City menu labeling law.

PubMed

Bernell, Brent

2010-01-01

As a result of the recent federal health care legislation, all restaurants in the United States that are part of a chain with twenty or more locations serving substantially the same menu items will be required to post the calorie information of the food they serve directly on menus and menu boards. This development represents the culmination of a regulatory initiative to combat the growth of obesity that only began in 2006 with the decision by the New York City Board of Health to require calorie posting in New York City chain restaurants. That initiative, Regulation 81.50, was the first of its kind in the United States; and yet, less than four years later, the idea has become a national standard. This paper tracks the history of New York City's landmark regulation, detailing the drafting of the law, the initial legal victory for the restaurant association challenging it, and the ultimate triumph of the City in winning legal validation of its calorie posting mandate. In doing so, this paper will also use the New York City regulation as a launching point to discuss the rationale behind menu labeling, to examine the potential legal pitfalls of menu labeling laws, to track the development of the initiative from New York City to a national standard, and finally, to evaluate the preliminary data on whether or not menu labeling is actually effective in achieving its ultimate goal: changing consumer eating habits and reducing obesity.

DietPal: A Web-Based Dietary Menu-Generating and Management System

PubMed Central

Abdullah, Siti Norulhuda; Shahar, Suzana; Abdul-Hamid, Helmi; Khairudin, Nurkahirizan; Yusoff, Mohamed; Ghazali, Rafidah; Mohd-Yusoff, Nooraini; Shafii, Nik Shanita; Abdul-Manaf, Zaharah

2004-01-01

Background Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians. Objective To model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians. Methods First, a user-needs study was conducted among dietitians in Malaysia. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. We subsequently designed and developed a Web-based dietary menu generation and management system called DietPal. DietPal has the capability of automatically calculating the nutrient and calorie intake of each patient based on the dietary recall as well as generating suitable diet and menu plans according to the calorie and nutrient requirement of the patient, calculated from anthropometric measurements. The system also allows reusing stored or predefined menus for other patients with similar health and nutrient requirements. Results We modeled the workflow of menu-suggestion activity currently adhered to by dietitians in Malaysia. Based on this workflow, a Web-based system was developed. Initial post evaluation among 10 dietitians indicates that they are comfortable with the organization of the modules and information. Conclusions The system has the potential of enhancing the quality of services with the provision of standard and healthy menu plans and at the same time increasing outreach, particularly to rural areas. With its potential capability of optimizing the time spent by dietitians to plan suitable menus, more quality time could be spent delivering nutrition education to the patients. PMID:15111270

DietPal: a Web-based dietary menu-generating and management system.

PubMed

Noah, Shahrul A; Abdullah, Siti Norulhuda; Shahar, Suzana; Abdul-Hamid, Helmi; Khairudin, Nurkahirizan; Yusoff, Mohamed; Ghazali, Rafidah; Mohd-Yusoff, Nooraini; Shafii, Nik Shanita; Abdul-Manaf, Zaharah

2004-01-30

Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians. To model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians. First, a user-needs study was conducted among dietitians in Malaysia. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. We subsequently designed and developed a Web-based dietary menu generation and management system called DietPal. DietPal has the capability of automatically calculating the nutrient and calorie intake of each patient based on the dietary recall as well as generating suitable diet and menu plans according to the calorie and nutrient requirement of the patient, calculated from anthropometric measurements. The system also allows reusing stored or predefined menus for other patients with similar health and nutrient requirements. We modeled the workflow of menu-suggestion activity currently adhered to by dietitians in Malaysia. Based on this workflow, a Web-based system was developed. Initial post evaluation among 10 dietitians indicates that they are comfortable with the organization of the modules and information. The system has the potential of enhancing the quality of services with the provision of standard and healthy menu plans and at the same time increasing outreach, particularly to rural areas. With its potential capability of optimizing the time spent by dietitians to plan suitable menus, more quality time could be spent delivering nutrition education to the patients.

Predicted Impact of the Food and Drug Administration's Menu-Labeling Regulations on Restaurants in 4 New Jersey Cities.

PubMed

Gruner, Jessie; DeWeese, Robin S; Lorts, Cori; Yedidia, Michael J; Ohri-Vachaspati, Punam

2018-02-01

To determine the proportion of restaurants that will be required to post calorie information under the Food and Drug Administration's menu-labeling regulations in 4 New Jersey cities. We classified geocoded 2014 data on 1753 restaurant outlets in accordance with the Food and Drug Administration's guidelines, which will require restaurants with 20 or more locations nationwide to post calorie information. We used multivariate logistic regression analyses to assess the association between menu-labeling requirements and census tract characteristics. Only 17.6% of restaurants will be affected by menu labeling; restaurants in higher-income tracts have higher odds than do restaurants in lower-income tracts (odds ratio [OR] = 1.55; P = .02). Restaurants in non-Hispanic Black (OR = 1.62; P = .02) and mixed race/ethnicity (OR = 1.44; P = .05) tracts have higher odds than do restaurants in non-Hispanic White tracts of being affected. Additional strategies are needed to help consumers make healthy choices at restaurants not affected by the menu-labeling law. These findings have implications for designing implementation strategies for the law and for evaluating its impact.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items.

PubMed

Thayer, Linden M; Pimentel, Daniela C; Smith, Janice C; Garcia, Beverly A; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F; Ammerman, Alice S; Keyserling, Thomas C

2017-01-01

As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief "intercept" survey. Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach.

Catering for the athletes village at the Sydney 2000 Olympic Games: the role of sports dietitians.

PubMed

Pelly, Fiona; O'Connor, Helen; Denyer, Gareth; Caterson, Ian

2009-08-01

This article describes the development, analysis, and implementation of the menu available to athletes and patrons in the main dining hall of the Athletes Village at the Sydney 2000 Olympic Games and the significant role of sports dietitians in this process. Menu design and development was informed by focus groups, literature reviews, and food-preference surveys of athletes. The final menu was also assessed by an expert panel of Australian sports dietitians. A custom-designed database (Foodweb) was developed to enable dietary analysis of food-production data and creation of point-of-choice nutrition labels. Dietitians assisted with quality assurance testing and training of catering staff. Athletes surveyed in the main dining hall (N=414) agreed that the menu contained sufficient variety and adequate meat, pasta/rice, vegetable/salad, fruit, and snack items. Sports dietitians played a significant role in ensuring that the menu met the needs of athletes from a range of differing cultural and sporting backgrounds. Dining-hall patrons provided positive feedback and few complaints about the overall dining experience. The information presented in this report can help future caterers and dietitians with the planning and provision of suitable food for athletic performance at an Olympic Games.

Table for two: The effects of familiarity, sex and gender on food choice in imaginary dining scenarios.

PubMed

Dibb-Smith, Amanda; Brindal, Emily

2015-12-01

Existing research suggests that eating behaviours may be used to modify self-presentation and that process may be different for women compared to men. We aimed to assess how people make different food choices in situations of varying self-presentation demand. Via an online survey, eligible participants (n = 216; 64% female: not on a restrictive diet or severely obese/underweight) were allocated to one of four experimental conditions manipulating the familiarity (close friend v acquaintance) and sex of an eating companion (same v opposite sex). All participants were asked to imagine they were eating out with one of the manipulated companions, and were presented with a menu and asked to order items. Menu choices were used to calculate the total kilojoules ordered, percentage of kilojoules from fats and number of low-fat options selected. To assess differences in impression management, participants completed the Paulhus Deception scale. Despite successful manipulation checks, analyses of covariance (controlling for levels of hunger) revealed no main or interaction effects for familiarity and sex composition for any of the menu choice outcomes assessed. Impression management scores differed for sex composition (main effect only) with participants who imagined dining with someone of the same gender (M = 2.05, SE = 0.90) having higher impression management scores than those imagining dining with an opposite sex companion (M = 1.27, SE = 0.83). We found preliminary support that gender composition could alter impression management demands but this did not translate to differences in food choice. Copyright © 2015 Elsevier Ltd. All rights reserved.

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An Image Understanding Environment for DARPA Supported Research and Applications, Second Annual Report

DTIC Science & Technology

1992-05-01

relatively independent of the 29 30 Basic Objects Support Objects GUI Access Objects Displays Display Mapping Menues Pixel Snapshot Gizmos /Widgets...a user interactively or set from some gizmo /widget, or that a particular browser field is to be updated when some state occurs or a process completes...also want to distinguish tree graph browsers.] 4.3.2 Simplified access to GUI objects "* Gizmos and Widgets: The IUE should provide simplified

EEGLAB: an open source toolbox for analysis of single-trial EEG dynamics including independent component analysis.

PubMed

Delorme, Arnaud; Makeig, Scott

2004-03-15

We have developed a toolbox and graphic user interface, EEGLAB, running under the crossplatform MATLAB environment (The Mathworks, Inc.) for processing collections of single-trial and/or averaged EEG data of any number of channels. Available functions include EEG data, channel and event information importing, data visualization (scrolling, scalp map and dipole model plotting, plus multi-trial ERP-image plots), preprocessing (including artifact rejection, filtering, epoch selection, and averaging), independent component analysis (ICA) and time/frequency decompositions including channel and component cross-coherence supported by bootstrap statistical methods based on data resampling. EEGLAB functions are organized into three layers. Top-layer functions allow users to interact with the data through the graphic interface without needing to use MATLAB syntax. Menu options allow users to tune the behavior of EEGLAB to available memory. Middle-layer functions allow users to customize data processing using command history and interactive 'pop' functions. Experienced MATLAB users can use EEGLAB data structures and stand-alone signal processing functions to write custom and/or batch analysis scripts. Extensive function help and tutorial information are included. A 'plug-in' facility allows easy incorporation of new EEG modules into the main menu. EEGLAB is freely available (http://www.sccn.ucsd.edu/eeglab/) under the GNU public license for noncommercial use and open source development, together with sample data, user tutorial and extensive documentation.

Autonomous Experimentation of Carbon Nanotube Using Response Surface Methods

DTIC Science & Technology

2015-03-26

on the unique challenges of creating autonomous research robots . v Table of Contents Page Abstract...previous RSM results. 31 S AR Reset a l data les Disp ay Sta t Menu Adjust eas ble bounda es Ad ust acto evel size Dec de andom o speci ed n t...al sta t ni ial Sta t Gene ate andom sta t # o uns D splay O Block Menu C ea e O B ock des gn Disp ay ull O Design Menu C ea e O ull Design W

Beyond positivism: Understanding and addressing childhood obesity disparities through a Critical Theory perspective.

PubMed

Schroeder, Krista; Kulage, Kristine M; Lucero, Robert

2015-10-01

We apply Critical Theory to examine menu labeling with the aim of uncovering important implications for nursing practice, research, and policy. Our critical analysis uncovers barriers to menu labeling's effectiveness, particularly for vulnerable populations. Nurses must work to minimize the impact of these barriers and optimize the effectiveness of menu labeling, in order to strengthen the fight against obesity. We suggest changes, guided by this critical analysis, which can be implemented by nurses working in clinical practice, research, and policy. © 2015, Wiley Periodicals, Inc.

Beyond Positivism: Understanding and addressing childhood obesity disparities through a Critical Theory perspective

PubMed Central

Schroeder, Krista; Kulage, Kristine M.; Lucero, Robert

2016-01-01

Purpose We apply Critical Theory to examine menu labeling with the aim of uncovering important implications for nursing practice, research, and policy. Conclusions Our critical analysis uncovers barriers to menu labeling's effectiveness, particularly for vulnerable populations. Nurses must work to minimize the impact of these barriers and optimize the effectiveness of menu labeling, in order to strengthen the fight against obesity. Practice implications We suggest changes, guided by this critical analysis,that can be implemented by nurses working in clinical practice, research, and policy. PMID:26112774

Estimating the impact of various menu labeling formats on parents' demand for fast-food kids' meals for their children: An experimental auction.

PubMed

Hobin, Erin; Lillico, Heather; Zuo, Fei; Sacco, Jocelyn; Rosella, Laura; Hammond, David

2016-10-01

This study experimentally tested whether parents' demand for fast-food kids' meals for their children is influenced by various menu labeling formats disclosing calorie and sodium information. The study also examined the effect of various menu labeling formats on parents' ability to identify fast-food kids' meals with higher calorie and sodium content. Online surveys were conducted among parents of children aged 3-12. Parents were randomized to view 1 of 5 menu conditions: 1) No Nutrition Information; 2) Calories-Only; 3) Calories + Contextual Statement (CS); 4) Calories, Sodium, + CS; and, 5) Calorie and Sodium in Traffic Lights + CS. Using an established experimental auction study design, parents viewed replicated McDonald's menus according to their assigned condition and were asked to bid on 4 Happy Meals. A randomly selected price was chosen; bids equal to or above this price "won" the auction, and bids less than this price "lost" the auction. After the auction, participants were asked to identify the Happy Meal with the highest calories and sodium content. Adjusting for multiple comparisons and covariates, the Calories, Sodium, + CS menu had a mean attributed value across all 4 Happy Meals which was 8% lower (-$0.31) than the Calories + CS menu (p < 0.05). Significantly more parents in the 4 menu conditions providing calories were able to correctly identify the Happy Meal with the highest calories (p < 0.0001) and significantly more parents in the 2 conditions providing sodium information were able to correctly identify the Happy Meal with the highest sodium content (p < 0.0001). Menus disclosing both calories and sodium information may reduce demand for fast-food kids' meals and better support parents in making more informed and healthier food choices for their children. Copyright © 2016. Published by Elsevier Ltd.

Nudging physician prescription decisions by partitioning the order set: results of a vignette-based study.

PubMed

Tannenbaum, David; Doctor, Jason N; Persell, Stephen D; Friedberg, Mark W; Meeker, Daniella; Friesema, Elisha M; Goldstein, Noah J; Linder, Jeffrey A; Fox, Craig R

2015-03-01

Healthcare professionals are rapidly adopting electronic health records (EHRs). Within EHRs, seemingly innocuous menu design configurations can influence provider decisions for better or worse. The purpose of this study was to examine whether the grouping of menu items systematically affects prescribing practices among primary care providers. We surveyed 166 primary care providers in a research network of practices in the greater Chicago area, of whom 84 responded (51% response rate). Respondents and non-respondents were similar on all observable dimensions except that respondents were more likely to work in an academic setting. The questionnaire consisted of seven clinical vignettes. Each vignette described typical signs and symptoms for acute respiratory infections, and providers chose treatments from a menu of options. For each vignette, providers were randomly assigned to one of two menu partitions. For antibiotic-inappropriate vignettes, the treatment menu either listed over-the-counter (OTC) medications individually while grouping prescriptions together, or displayed the reverse partition. For antibiotic-appropriate vignettes, the treatment menu either listed narrow-spectrum antibiotics individually while grouping broad-spectrum antibiotics, or displayed the reverse partition. The main outcome was provider treatment choice. For antibiotic-inappropriate vignettes, we categorized responses as prescription drugs or OTC-only options. For antibiotic-appropriate vignettes, we categorized responses as broad- or narrow-spectrum antibiotics. Across vignettes, there was an 11.5 percentage point reduction in choosing aggressive treatment options (e.g., broad-spectrum antibiotics) when aggressive options were grouped compared to when those same options were listed individually (95% CI: 2.9 to 20.1%; p = .008). Provider treatment choice appears to be influenced by the grouping of menu options, suggesting that the layout of EHR order sets is not an arbitrary exercise. The careful crafting of EHR order sets can serve as an important opportunity to improve patient care without constraining physicians' ability to prescribe what they believe is best for their patients.

A randomised controlled trial of an online menu planning intervention to improve childcare service adherence to dietary guidelines: a study protocol

PubMed Central

Yoong, Sze Lin; Grady, Alice; Wiggers, John; Flood, Victoria; Rissel, Chris; Finch, Meghan; Searles, Andrew; Salajan, David; O’Rourke, Ruby; Daly, Jaqueline; Gilham, Karen; Stacey, Fiona; Fielding, Alison; Pond, Nicole; Wyse, Rebecca; Seward, Kirsty; Wolfenden, Luke

2017-01-01

Introduction The implementation of dietary guidelines in childcare settings is recommended to improve child public health nutrition. However, foods provided in childcare services are not consistent with guidelines. The primary aim of the trial is to assess the effectiveness of a web-based menu planning intervention in increasing the mean number of food groups on childcare service menus that comply with dietary guidelines regarding food provision to children in care. Methods and analysis A parallel group randomised controlled trial will be undertaken with 54 childcare services that provide food to children within New South Wales, Australia. Services will be randomised to a 12-month intervention or usual care. The experimental group will receive access to a web-based menu planning and decision support tool and online resources. To support uptake of the web program, services will be provided with training and follow-up support. The primary outcome will be the number of food groups, out of 6 (vegetables, fruit, breads and cereals, meat, dairy and ‘discretionary’), on the menu that meet dietary guidelines (Caring for Children) across a 1-week menu at 12-month follow-up, assessed via menu review by dietitians or nutritionists blinded to group allocation. A nested evaluation of child dietary intake in care and child body mass index will be undertaken in up to 35 randomly selected childcare services and up to 420 children aged approximately 3–6 years. Ethics and dissemination Ethical approval has been provided by Hunter New England and University of Newcastle Human Research Ethics Committees. This research will provide high-quality evidence regarding the impact of a web-based menu planning intervention in facilitating the translation of dietary guidelines into childcare services. Trial findings will be disseminated widely through national and international peer-reviewed publications and conference presentations. Trial registration Prospectively registered with Australian New Zealand Clinical Trial Registry (ANZCTR) ACTRN12616000974404. PMID:28893755

Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?

PubMed

Vadiveloo, Maya K; Malik, Vasanti S; Spiegelman, Donna; Willett, Walter C; Mattei, Josiemer

2017-12-01

Worksite cafeterias are compelling venues to improve diet quality through environmental changes. We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012-2015) were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes. Alternative protein sources replaced red meat; nutrient composition and nutrients purchased were compared using Food Pro software. Consumer responses were queried using online surveys; open-ended responses were analyzed using NVivo. Differences in sales and nutrient content pre-post menu redesign were tested with Wilcoxon Rank Sum tests. Gross sales of entrées (61 vs. 222 servings/month; p = 0.01) and side dishes (120 vs. 365 servings/month; p = 0.001) increased more than three-fold post-menu changes. Revenue from entrées (312 vs. 1144 USD/month; p = 0.01) and side dishes (238 vs. 914 USD/month; p = 0.001) also increased; per entrée, consumers purchased significantly more unsaturated fat (5 g), and less saturated fat (3 g) and sodium (100 mg). For side dishes, they purchased fewer calories (48 kcal) and unsaturated fat (2.9 g), but more fiber (1.8 g), and sodium (260 mg). Four themes emerged from consumer responses: the importance of 1) variety, novelty, choice; 2) cost, affordability, value; 3) health; and 4) food quality, taste. Menu redesign can improve nutrient content, while also increasing sales and revenue. Multi-dimensional assessment of the nutritional, consumer, and retailer implications is desirable practice for enacting similar environmental changes.

Frequently Asked Questions (Palliative Care: Conversations Matter)

MedlinePlus

... NINR Home About Email Search En Español Palliative Care - Top Menu Show — Palliative Care - Top Menu Hide — ... and Frequently Asked Questions What is pediatric palliative care? Pediatric palliative (pal-lee-uh-tiv) care is ...

An evaluation of the "TrEAT Yourself Well" restaurant nutrition campaign.

PubMed

Acharya, Ram N; Patterson, Paul M; Hill, Esther P; Schmitz, Troy G; Bohm, Erica

2006-06-01

This study examined the effect of the "TrEAT Yourself Well" campaign on diners'menu choices using data from four restaurant chains in California. Within each chain, two locations in the greater San Diego area were selected as experimental sites and either one or two locations outside the greater San Diego area were selected as control sites. Various promotional activities, including in-restaurant promotions, community events, and paid media advertising, were conducted in the experimental region to promote healthy menu entrées. The results show that the campaign was successful in reaching diners and had positive effects on their beliefs and attitudes toward healthy dining. The campaign directly increased the probability of a consumer purchasing a healthy menu item by 3.7% (p = .05). By improving consumer attitudes toward healthy menu items, the campaign indirectly increased purchases of these items by 4.4%.

Development of Web-Based Menu Planning Support System and its Solution Using Genetic Algorithm

NASA Astrophysics Data System (ADS)

Kashima, Tomoko; Matsumoto, Shimpei; Ishii, Hiroaki

2009-10-01

Recently lifestyle-related diseases have become an object of public concern, while at the same time people are being more health conscious. As an essential factor for causing the lifestyle-related diseases, we assume that the knowledge circulation on dietary habits is still insufficient. This paper focuses on everyday meals close to our life and proposes a well-balanced menu planning system as a preventive measure of lifestyle-related diseases. The system is developed by using a Web-based frontend and it provides multi-user services and menu information sharing capabilities like social networking services (SNS). The system is implemented on a Web server running Apache (HTTP server software), MySQL (database management system), and PHP (scripting language for dynamic Web pages). For the menu planning, a genetic algorithm is applied by understanding this problem as multidimensional 0-1 integer programming.

Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting.

PubMed

Lee-Kwan, Seung Hee; Bleich, Sara N; Kim, Hyunju; Colantuoni, Elizabeth; Gittelsohn, Joel

2015-01-01

To investigate how a pilot environmental intervention changed food sales patterns in carryout restaurants. Quasi-experimental. Low-income neighborhoods of Baltimore, Maryland. Seven carryouts (three intervention, four comparison). Phase 1, menu board revision and healthy menu labeling; phase 2, increase of healthy sides and beverages; and phase 3, promotion of cheaper and healthier combination meals. Weekly handwritten menu orders collected to assess changes in the proportion of units sold and revenue of healthy items (entrée, sides and beverages, and combined). Logistic and Poisson regression models with generalized estimating equations. In the intervention group, odds for healthy entrée units and odds for healthy side and beverage units sold significantly increased in phases 2 and 3; odds for healthy entrée revenue significantly increased in phase 1 (odds ratio [OR] 1.16, 95% confidence interval [CI] 1.08-1.26), phase 2 (OR 1.32, 95% CI 1.25-1.41), and phase 3 (OR 1.39, 95% CI 1.14-1.70); and odds for healthy side and beverage revenues increased significantly in phase 2 (OR 1.62, 95% CI 1.33-1.97) and phase 3 (OR 2.73, 95% CI 2.15-3.47) compared to baseline. Total revenue in the intervention group was significantly higher in all phases than in the comparison group (p < .05). Environmental intervention changes such as menu revision, menu labeling, improved healthy food selection, and competitive pricing can increase availability and sales of healthy items in carryouts.

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains.

PubMed

Auchincloss, Amy H; Young, Candace; Davis, Andrea L; Wasson, Sara; Chilton, Mariana; Karamanian, Vanesa

2013-12-01

Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers’ noticing and using menu labelling. Five focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Focus group participants were mostly female, African American, with incomes <$US 60 000, mean age 36 years and education 14·5 years. At recruitment, 33 % (n 12) reported changing their order after seeing nutrition information on the menu. Three themes characterized influences on label use in restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities. Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.

76 FR 32215 - Agency Information Collection Activities; Announcement of Office of Management and Budget...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-03

...; Restaurant Menu and Vending Machine Labeling; Registration for Small Chains Under Section 4205 of the Patient... ``Restaurant Menu and Vending Machine Labeling: Registration for Small Chains Under Section 4205 of the Patient...

Applications of artificial intelligence to space station and automated software techniques: High level robot command language

NASA Technical Reports Server (NTRS)

Mckee, James W.

1989-01-01

The objective is to develop a system that will allow a person not necessarily skilled in the art of programming robots to quickly and naturally create the necessary data and commands to enable a robot to perform a desired task. The system will use a menu driven graphical user interface. This interface will allow the user to input data to select objects to be moved. There will be an imbedded expert system to process the knowledge about objects and the robot to determine how they are to be moved. There will be automatic path planning to avoid obstacles in the work space and to create a near optimum path. The system will contain the software to generate the required robot instructions.

U.S. hydropower resource assessment for Idaho

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

Conner, A.M.; Francfort, J.E.

1998-08-01

The US Department of Energy is developing an estimate of the undeveloped hydropower potential in the US. The Hydropower Evaluation Software (HES) is a computer model that was developed by the Idaho National Engineering and Environmental Laboratory for this purpose. HES measures the undeveloped hydropower resources available in the US, using uniform criteria for measurement. The software was developed and tested using hydropower information and data provided by the Southwestern Power Administration. It is a menu-driven program that allows the personal computer user to assign environmental attributes to potential hydropower sites, calculate development suitability factors for each site based onmore » the environmental attributes present, and generate reports based on these suitability factors. This report describes the resource assessment results for the State of Idaho.« less

Pilot factors guidelines for the operational inspection of navigation systems

NASA Technical Reports Server (NTRS)

Sadler, J. F.; Boucek, G. P.

1988-01-01

A computerized human engineered inspection technique is developed for use by FAA inspectors in evaluating the pilot factors aspects of aircraft navigation systems. The short title for this project is Nav Handbook. A menu-driven checklist, computer program and data base (Human Factors Design Criteria) were developed and merged to form a self-contained, portable, human factors inspection checklist tool for use in a laboratory or field setting. The automated checklist is tailored for general aviation navigation systems and can be expanded for use with other aircraft systems, transports or military aircraft. The Nav Handbook inspection concept was demonstrated using a lap-top computer and an Omega/VLF CDU. The program generates standardized inspection reports. Automated checklists for LORAN/C and R NAV were also developed. A Nav Handbook User's Guide is included.

Failure analysis of woven and braided fabric reinforced composites

NASA Technical Reports Server (NTRS)

Naik, Rajiv A.

1994-01-01

A general purpose micromechanics analysis that discretely models the yarn architecture within the textile repeating unit cell was developed to predict overall, three dimensional, thermal and mechanical properties, damage initiation and progression, and strength. This analytical technique was implemented in a user-friendly, personal computer-based, menu-driven code called Textile Composite Analysis for Design (TEXCAD). TEXCAD was used to analyze plain weave and 2x2, 2-D triaxial braided composites. The calculated tension, compression, and shear strengths correlated well with available test data for both woven and braided composites. Parametric studies were performed on both woven and braided architectures to investigate the effects of parameters such as yarn size, yarn spacing, yarn crimp, braid angle, and overall fiber volume fraction on the strength properties of the textile composite.

An intelligent ground operator support system

NASA Technical Reports Server (NTRS)

Goerlach, Thomas; Ohlendorf, Gerhard; Plassmeier, Frank; Bruege, Uwe

1994-01-01

This paper presents first results of the project 'Technologien fuer die intelligente Kontrolle von Raumfahrzeugen' (TIKON). The TIKON objective was the demonstration of feasibility and profit of the application of artificial intelligence in the space business. For that purpose a prototype system has been developed and implemented for the operation support of the Roentgen Satellite (ROSAT), a scientific spacecraft designed to perform the first all-sky survey with a high-resolution X-ray telescope and to investigate the emission of specific celestial sources. The prototype integrates a scheduler and a diagnosis tool both based on artificial intelligence techniques. The user interface is menu driven and provides synoptic displays for the visualization of the system status. The prototype has been used and tested in parallel to an already existing operational system.

Satellite Data Processing System (SDPS) users manual V1.0

NASA Technical Reports Server (NTRS)

Caruso, Michael; Dunn, Chris

1989-01-01

SDPS is a menu driven interactive program designed to facilitate the display and output of image and line-based data sets common to telemetry, modeling and remote sensing. This program can be used to display up to four separate raster images and overlay line-based data such as coastlines, ship tracks and velocity vectors. The program uses multiple windows to communicate information with the user. At any given time, the program may have up to four image display windows as well as auxiliary windows containing information about each image displayed. SDPS is not a commercial program. It does not contain complete type checking or error diagnostics which may allow the program to crash. Known anomalies will be mentioned in the appropriate section as notes or cautions. SDPS was designed to be used on Sun Microsystems Workstations running SunView1 (Sun Visual/Integrated Environment for Workstations). It was primarily designed to be used on workstations equipped with color monitors, but most of the line-based functions and several of the raster-based functions can be used with monochrome monitors. The program currently runs on Sun 3 series workstations running Sun OS 4.0 and should port easily to Sun 4 and Sun 386 series workstations with SunView1. Users should also be familiar with UNIX, Sun workstations and the SunView window system.

EGRAM- ECHELLE SPECTROGRAPH DESIGN AID

NASA Technical Reports Server (NTRS)

Dantzler, A. A.

1994-01-01

EGRAM aids in the design of spectrographic systems that utilize an echelle-first order cross disperser combination. This optical combination causes a two dimensional echellogram to fall on a detector. EGRAM describes the echellogram with enough detail to allow the user to effectively judge the feasibility of the spectrograph's design. By iteratively altering system parameters, the desired echellogram can be achieved without making a physical model. EGRAM calculates system parameters which are accurate to the first order and compare favorably to results from ray tracing techniques. The spectrographic system modelled by EGRAM consists of an entrance aperture, collimator, echelle, cross dispersion grating, focusing options, and a detector. The system is assumed to be free of aberrations and the echelle, cross disperser, and detector should be planar. The EGRAM program is menu driven and has a HELP facility. The user is prompted for information such as minimum and maximum wavelengths, slit dimensions, ruling frequencies, detector geometry, and angle of incidence. EGRAM calculates the resolving power and range of order numbers covered by the echellogram. A numerical map is also produced. This tabulates the order number, slit bandpass, and high/middle/low wavelengths. EGRAM can also compute the centroid coordinates of a specific wavelength and order (or vice versa). EGRAM is written for interactive execution and is written in Microsoft BASIC A. It has been implemented on an IBM PC series computer operating under DOS. EGRAM was developed in 1985.

MISR ENVI Tool

Atmospheric Science Data Center

2013-03-20

... projection definitions are provided for augmenting the ENVI defined map projections file, and a sample ENVI menu file which adds a menu ...  |  PDF Users Guide ). The misr_envi tool software can be downloaded as a tar file containing all twelve files,  ...

Applications of Artificial Intelligence in Voice Recognition Systems in Micro-Computers.

DTIC Science & Technology

1982-03-01

DELTAO THEN 1290 1050 IF ANS$(I) = "HAIN MENU THEN 320 1060 IF ANS$(I) - " ABORTO THEN 3150 1070 IF ANS$(I) - 󈧄 BACK’ THEN 3590 1080 NEXT I 1090... ABORTO THEN 3150 1660 NEXT I 1670 SOTO 3350 3 REM’ ERROR PACK 1680 STOP 1690 REM SHIPS MENU 1700 REM------------ 1710 HOME : VTAB 5 :HTAB 15 :PRINT...IF ANS*(I) - PROFILESO THEN 3100 2470 IF IS$(I) - "MIN MENU" THEN 320 24Sf IF NB$(I) - "G0 BACK" THEN 3590 2490 IF ANS$(I) - " ABORTO THEN 3150 2500

The optimal number of menu options per panel

NASA Technical Reports Server (NTRS)

Paap, Kenneth R.; Roske-Hofstrand, Renate J.

1986-01-01

An evaluation is made of the effects of the 'funneling' phenomenon, in an analysis of hierarchical menu structures' optimal search times which builds on the work of Lee and MacGregor (1985). Funneling is a reduction in the total number of options processed through the design of a system of greater choice 'depth' and correspondingly restricted choice 'breadth'. Both random and ordered menus are treated. The available evidence is found to support the general conclusion that randomly ordered menu panels should have only a few (4-8) options, while organized menus should contain as many options as 64.

Development and Validation of Methods for Applying Pharmacokinetic Data in Risk Assessment. Volume 7. PBPK SIM

DTIC Science & Technology

1990-12-01

keys 7 Executing PBPKSIM 10 Main Menu 12 File Selection 13 Data 13 simulation 13 All 14 sTatistics 14 Change directory 14 dos Shell 15 eXit 15 Data...the PBPKSIM program are based upon the window design seen here: TITLE I MENU BAR I INFORMATION LINE I I I IMIN DISPLAY AREAI1 1 I I I I I I I STATUS...AREAI Title shows the location of the program by supplying the name of the window being exeLuted. Menu Bar displays the other windows or other

Menu labeling implementation in dine-in restaurants: the Public's knowledge, attitude and practices.

PubMed

Radwan, Hadia; Faroukh, Eman M; Obaid, Reyad Shaker

2017-01-01

The practice of menu labeling is gaining popularity worldwide as a potential policy to reduce energy intake as a means to decrease the prevalence of obesity. So the purpose of the present study is to identify the knowledge, attitudes, and practices of adults regarding the implementation of menu labeling in dine-in restaurants. A cross sectional survey included 2020 male or female adults (aged ≥ 18 years old) participants was collected from two cities in the United Arab Emirates(UAE). The participants filled a validated questionnaire in public places in two cities. A chi-squared test was conducted to compare responses for differences in proportions. Most participants were knowledgeable about energy requirements for moderately active men (60%) and women (59%), but underestimated energy requirements for inactive adults (34%). The majority of the respondents favored the requirement to post calorie information on menus of dine-in restaurants at the point of purchase (76%). About half the respondents (48%) were more likely to visit restaurants with labeled menus. The results from this study may form the basis for future strategies in mandating calorie labeling of restaurant menu items in UAE. Menu labeling may be a useful policy tool for promoting appropriate caloric consumption.

Mathematical Approach For Serving Nutritious Menu For Secondary School Student Using “Delete-Reshuffle-Reoptimize Algorithm”

NASA Astrophysics Data System (ADS)

Sudin, Azila M.; Sufahani, Suliadi

2018-04-01

Secondary school student need to eat a well nutritious and healthy food that gives enough supplements for improvement, safeguarding and rebuilding the human body. In addition, with legitimate supplement, it can keep any undesirable diseases and infections. At this moment, medicinal disclosure demonstrates that by expending very much adjusted nutritious sustenance, it can anticipate and decrease the dangers of certain illness. Menu organizers, nutritionist and dietitians faced with mind boggling undertakings and inconveniences obstacles to grow human wellbeing. Serving more beneficial meal is a noteworthy step towards accomplishing one of the objectives for this study. However reorganizing a nutritious and well balanced menu by hand is difficult, insufficient and time consuming. The target of this study is to build up a mathematical technique for menu scheduling that fulfill the whole supplement prerequisite for secondary school student, reduce processing time, minimize the budget and furthermore serve assortment type of food consistently. It additionally gives the adaptability for the cook to change any favored menu even after the ideal arrangement and optimal solution has been acquired. A recalculation procedure will be performed in light of the ideal arrangement. The data was obtained from the Ministry of Health Malaysian and school specialists. The model was solved by using Binary Programming and “Delete-Reshuffle-Reoptimize Algorithm”.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

PubMed Central

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. Methods The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief “intercept” survey. Results Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. Discussion The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Translation to Health Education Practice Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach. PMID:28947925

Point-of-Purchase Calorie Labeling Has Little Influence on Calories Ordered Regardless of Body Mass Index.

PubMed

Rendell, Sarah Litman; Swencionis, Charles

2014-09-01

The obesity epidemic has incited legislation aimed to inform consumers of the nutritional value of food items available in restaurants and fast food establishments, with the presumption that knowing the caloric content in a meal might enable patrons to make healthier choices when ordering. However, available research shows mixed results regarding consumers' use of calorie information to promote healthier purchases. The aim of this study was to determine whether menu type, specifically having viewed a menu with calorie disclosures or not, would have an impact on how many calories were in a lunch meal ordered by a patron. Additionally, we sought to identify body mass index (BMI) as a moderator of the relationship between viewing a menu with or without calorie information and the number of calories an individual orders for lunch. Two hundred forty-five adults participated in the study and completed the questionnaire. Results indicated neither menu type, nor reporting having seen calorie information, was significantly related to the number of calories in the foods that participants ordered, even after controlling demographic variables age, sex, income, education, race/ethnicity, and BMI. BMI did not serve as a moderator in the relationship between menu type and food calories ordered. Implications for policy change and clinical work with overweight and obese patients are discussed.

Micronutrients on the Menu: Enhancing the Quality of Food in Long-term Care for Regular, Nontherapeutic Menus.

PubMed

Lam, Ivy T; Keller, Heather H; Duizer, Lisa; Stark, Ken

2015-06-01

Micronutrient (vitamin and mineral) deficiencies may exacerbate prevalent health conditions occurring in long-term care (LTC) residents, and current food provision may potentiate this problem. A micronutrient-focused, food-first approach to menu planning may address this gap by emphasizing nutrient-dense foods. The objectives were to determine if: (i) selected LTC menus met micronutrient and Canada's Food Guide (CFG) recommendations, and (ii) recommendations can be met through food alone with strategic menu planning. Regular, nontherapeutic menus (week 1, all meals) from diverse LTC homes (n = 5) across Canada were analyzed for micronutrient content using Food Processor and CFG servings. Site dietitians confirmed menu analyses. Five super-menus were created and analyzed for comparison. The nutrient content of the menus varied significantly across homes. Micronutrients of greatest concern were (mean ± SD) vitamin D (8.90 ± 5.29 µg/d) and vitamin E (5.13 ± 1.74 mg/d). Folate, magnesium, and potassium were also below recommendations. Super-menus of equal food volume met recommendations for all micronutrients except vitamin D (56%), vitamin E (84%), and potassium (85%). Meeting most micronutrient recommendations is possible with creative and deliberate menu planning. Knowledge translation of best practices is needed.

Achievement and Retention of Spanish Presented Via Videodisc in Linear, Segmented and Interactive Modes.

DTIC Science & Technology

1987-01-01

with non-emotional mate- rial . . . . P5. Students who are able to choose from a ’ menu ’ of topics to provide the general con- text of the exercise...smaller version of the videodisc encoded digitally and capable of storing vast numbers of still frames and text files, presents yet another opportunity for...37. En el restaurante , Ramiro pide . a. chorizo y tinto. b. sardinas y vino. c. tortilla y vino. 38. Cuando es t comiendo en el restaurante , Ramiro

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2010 CFR

2010-01-01

... AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE MODERNIZATION OF THE NATIONAL WEATHER SERVICE § 946.4 Menu of services. The following are the basic weather...) Marine Forecasts, Statements, and Warnings (g) Hydrologic Forecasts and Warnings (h) Fire Weather...

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2013 CFR

2013-01-01

... AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE MODERNIZATION OF THE NATIONAL WEATHER SERVICE § 946.4 Menu of services. The following are the basic weather...) Marine Forecasts, Statements, and Warnings (g) Hydrologic Forecasts and Warnings (h) Fire Weather...

Exploratory Analysis of Fast-Food Chain Restaurant Menus Before and After Implementation of Local Calorie-Labeling Policies, 2005–2011

PubMed Central

Namba, Alexa; Leonberg, Beth L.; Wootan, Margo G.

2013-01-01

Introduction Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry’s response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Methods Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Results Although the overall prevalence of “healthier” food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). Conclusion These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options. PMID:23786908

Nutritional quality at eight U.S. fast-food chains: 14-year trends.

PubMed

Hearst, Mary O; Harnack, Lisa J; Bauer, Katherine W; Earnest, Alicia A; French, Simone A; Michael Oakes, J

2013-06-01

Frequent consumption of fast-food menu items that are high in fat, sugar, and sodium contribute to poor dietary quality, increasing individuals' risk for diet-related chronic diseases. To assess 14-year trends in the nutritional quality of menu offerings at eight fast-food restaurant chains in the U.S. Data on menu items and food and nutrient composition were obtained in 2011 from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database for eight fast-food restaurant chains. In this database, ingredient and nutrition information for all foods sold by the fast-food restaurants were updated biannually between 1997/1998 and 2009/2010. Healthy Eating Index (HEI)-2005 scores were calculated for each restaurant menu as a measure of the extent to which menu offerings were consistent with Dietary Guidelines for Americans and compared over time. Of a possible index total of 100 (healthiest), the HEI-2005 score across all eight fast-food restaurants was 45 in 1997/1998 and 48 in 2009/2010. Individually, restaurant scores in 1997/1998 ranged from 37 to 56 and in 2009/2010 ranged from 38 to 56. The greatest improvements in nutritional quality were seen in the increase of meat/beans, decrease in saturated fat, and decrease in the proportion of calories from solid fats and added sugars. The HEI-2005 score improved in six restaurants and decreased in two. The nutritional quality of menu offerings at fast-food restaurant chains included in this study increased over time, but further improvements are needed. Fast-food restaurants have an opportunity to contribute to a healthy diet for Americans by improving the nutritional quality of their menus. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Feasibility of a pilot intervention to reduce pain and syncope during adolescent vaccination.

PubMed

Henninger, Michelle L; Kuntz, Jennifer L; Firemark, Alison J; Varga, Alexandra M; Bok, Karin; Naleway, Allison L

2018-05-24

Vaccines recommended for adolescents are considered safe and effective, however administration may occasionally result in acute pain at the injection site or syncope (fainting). These adverse effects pose a risk to patient safety and are potential barriers to adherence to future vaccinations. We assessed a novel intervention designed to help prevent acute pain and syncope associated with adolescent vaccinations. We conducted a 3-month pilot study to assess the feasibility and acceptability of a vaccination comfort menu within two Kaiser Permanente Northwest pediatric clinics. The menu offered a variety of comfort items (e.g., cold packs, squeeze balls) that children could select prior to their vaccination. We surveyed parents of recently vaccinated adolescents and interviewed providers to assess the implementation and effectiveness of the intervention. Response rate for the parent survey was 33% (378/1136). Only 20% of the parents reported that their provider offered the comfort menu during the vaccination visit. Approximately 50% of the adolescents who were offered the menu selected a comfort item and most of these participants reported that the item was very (35%) or somewhat (38%) helpful in improving their vaccination experience. Per provider interviews, common barriers to implementing the intervention included lack of time and convenience, and the brevity of the pilot period. The comfort menu may improve the vaccination experience of youth and increase the likelihood of adherence with future vaccinations. However, only 20% of the parents reported that their provider offered the menu during the vaccination visit. Additional research is needed to determine the feasibility of implementing this intervention on a larger scale, as well as assessing whether the intervention has a significant impact on reducing adverse events. Copyright © 2018. Published by Elsevier Ltd.

Exploratory analysis of fast-food chain restaurant menus before and after implementation of local calorie-labeling policies, 2005-2011.

PubMed

Namba, Alexa; Auchincloss, Amy; Leonberg, Beth L; Wootan, Margo G

2013-06-20

Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry's response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Although the overall prevalence of "healthier" food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options.

An IDL-based analysis package for COBE and other skycube-formatted astronomical data

NASA Technical Reports Server (NTRS)

Ewing, J. A.; Isaacman, Richard B.; Gales, J. M.

1992-01-01

UIMAGE is a data analysis package written in IDL for the Cosmic Background Explorer (COBE) project. COBE has extraordinarily stringent accuracy requirements: 1 percent mid-infrared absolute photometry, 0.01 percent submillimeter absolute spectrometry, and 0.0001 percent submillimeter relative photometry. Thus, many of the transformations and image enhancements common to analysis of large data sets must be done with special care. UIMAGE is unusual in this sense in that it performs as many of its operations as possible on the data in its native format and projection, which in the case of COBE is the quadrilateralized sphereical cube ('skycube'). That is, after reprojecting the data, e.g., onto an Aitoff map, the user who performs an operation such as taking a crosscut or extracting data from a pixel is transparently acting upon the skycube data from which the projection was made, thereby preserving the accuracy of the result. Current plans call for formatting external data bases such as CO maps into the skycube format with a high-accuracy transformation, thereby allowing Guest Investigators to use UIMAGE for direct comparison of the COBE maps with those at other wavelengths from other instruments. It is completely menu-driven so that its use requires no knowledge of IDL. Its functionality includes I/O from the COBE archives, FITS files, and IDL save sets as well as standard analysis operations such as smoothing, reprojection, zooming, statistics of areas, spectral analysis, etc. One of UIMAGE's more advanced and attractive features is its terminal independence. Most of the operations (e.g., menu-item selection or pixel selection) that are driven by the mouse on an X-windows terminal are also available using arrow keys and keyboard entry (e.g., pixel coordinates) on VT200 and Tektronix-class terminals. Even limited grey scales of images are available this way. Obviously, image processing is very limited on this type of terminal, but it is nonetheless surprising how much analysis can be done on that medium. Such flexibility has the virtue of expanding the user community to those who must work remotely on non-image terminals, e.g., via modem.

Construction of a menu-based system

NASA Technical Reports Server (NTRS)

Noonan, R. E.; Collins, W. R.

1985-01-01

The development of the user interface to a software code management system is discussed. The user interface was specified using a grammar and implemented using a LR parser generator. This was found to be an effective method for the rapid prototyping of a menu based system.

But Is It Nutritious? Computer Analysis Creates Healthier Meals.

ERIC Educational Resources Information Center

Corrigan, Kathleen A.; Aumann, Margaret B.

1993-01-01

A computerized menu-planning method, "Nutrient Standard Menu Planning" (NSMP), uses today's technology to create healthier menus. Field tested in 20 California school districts, the advantages of NSMP are cost effectiveness, increased flexibility, greater productivity, improved public relations, improved finances, and improved student…

Dietary and Food Processing for a 90-day Bioregenerative Life Support Experiment in the Lunar Palace 1

NASA Astrophysics Data System (ADS)

Zhao, Zhiruo; Fu, Yuming; Dong, Chen; Liu, Guanghui

A 4-day cycle dietary menu was developed to meet the requirements of balanced diet of the crew within the 90-day closed experiment of bioregenerative life support in the Lunar Palace 1. The menu consisted of items prepared from crops and insect grown inside the system, as well as prestored food. Dairy recipe was composed of breads, vegetables, meats and soups, which provided about 2900 kcal per crew member per day. During food processing, to maximize nutrient recovery and minimize waste production, the whole wheat grains and chufa nuts were milled. Further, the carrot leaves and yellow mealworms were used as salad materials and bread ingredients, respectively. The sensory acceptability of the dishes in the menu was evaluated by flavor, texture, and appearance. Our results show that all dishes in the 4-day cycle menu were highly acceptable, which satisfies nutritional requirement of the crew members in the closed habitation.

Systematic Review and Meta-analysis of the Impact of Restaurant Menu Calorie Labeling

PubMed Central

Tobias, Deirdre K.; Cradock, Angie L.; Batchelder, Holly; Gortmaker, Steven L.

2015-01-01

We conducted a systematic review and meta-analysis evaluating the relationship between menu calorie labeling and calories ordered or purchased in the PubMed, Web of Science, PolicyFile, and PAIS International databases through October 2013. Among 19 studies, menu calorie labeling was associated with a −18.13 kilocalorie reduction ordered per meal with significant heterogeneity across studies (95% confidence interval = −33.56, −2.70; P = .021; I2 = 61.0%). However, among 6 controlled studies in restaurant settings, labeling was associated with a nonsignificant −7.63 kilocalorie reduction (95% confidence interval = −21.02, 5.76; P = .264; I2 = 9.8%). Although current evidence does not support a significant impact on calories ordered, menu calorie labeling is a relatively low-cost education strategy that may lead consumers to purchase slightly fewer calories. These findings are limited by significant heterogeneity among nonrestaurant studies and few studies conducted in restaurant settings. PMID:25790388

Construction of web-based nutrition education contents and searching engine for usage of healthy menu of children

PubMed Central

Lee, Tae-Kyong; Chung, Hea-Jung; Park, Hye-Kyung; Lee, Eun-Ju; Nam, Hye-Seon; Jung, Soon-Im; Cho, Jee-Ye; Lee, Jin-Hee; Kim, Gon; Kim, Min-Chan

2008-01-01

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g. PMID:20126375

QADATA user's manual; an interactive computer program for the retrieval and analysis of the results from the external blind sample quality- assurance project of the U.S. Geological Survey

USGS Publications Warehouse

Lucey, K.J.

1990-01-01

The U.S. Geological Survey conducts an external blind sample quality assurance project for its National Water Quality Laboratory in Denver, Colorado, based on the analysis of reference water samples. Reference samples containing selected inorganic and nutrient constituents are disguised as environmental samples at the Survey 's office in Ocala, Florida, and are sent periodically through other Survey offices to the laboratory. The results of this blind sample project indicate the quality of analytical data produced by the laboratory. This report provides instructions on the use of QADATA, an interactive, menu-driven program that allows users to retrieve the results of the blind sample quality- assurance project. The QADATA program, which is available on the U.S. Geological Survey 's national computer network, accesses a blind sample data base that contains more than 50,000 determinations from the last five water years for approximately 40 constituents at various concentrations. The data can be retrieved from the database for any user- defined time period and for any or all available constituents. After the user defines the retrieval, the program prepares statistical tables, control charts, and precision plots and generates a report which can be transferred to the user 's office through the computer network. A discussion of the interpretation of the program output is also included. This quality assurance information will permit users to document the quality of the analytical results received from the laboratory. The blind sample data is entered into the database within weeks after being produced by the laboratory and can be retrieved to meet the needs of specific projects or programs. (USGS)

An interactive drilling simulator for teaching and research

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

Cooper, G.A.; Cooper, A.G.; Bihn, G.

1995-12-31

An interactive program has been constructed that allows a student or engineer to simulate the drilling of an oil well, and to optimize the drilling process by comparing different drilling plans. The program operates in a very user-friendly way, with emphasis on menu and button-driven commands. The simulator may be run either as a training program, with exercises that illustrate various features of the drilling process, as a game, in which a student is set a challenge to drill a well with minimum cost or time under constraints set by an instructor, or as a simulator of a real situationmore » to investigate the merit of different drilling strategies. It has three main parts, a Lithology Editor, a Settings Editor and the simulation program itself. The Lithology Editor allows the student, instructor or engineer to build a real or imaginary sequence of rock layers, each characterized by its mineralogy, drilling and log responses. The Settings Editor allows the definition of all the operational parameters, ranging from the drilling and wear rates of particular bits in specified rocks to the costs of different procedures. The simulator itself contains an algorithm that determines rate of penetration and rate of wear of the bit as drilling continues. It also determines whether the well kicks or fractures, and assigns various other {open_quotes}accident{close_quotes} conditions. During operation, a depth vs. time curve is displayed, together with a {open_quotes}mud log{close_quotes} showing the rock layers penetrated. If desired, the well may be {open_quotes}logged{close_quotes} casings may be set and pore and fracture pressure gradients may be displayed. During drilling, the total time and cost are shown, together with cost per foot in total and for the current bit run.« less

ISLE (Image and Signal LISP Environment): A functional language interface for signal and image processing

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

Azevedo, S.G.; Fitch, J.P.

1987-10-21

Conventional software interfaces that use imperative computer commands or menu interactions are often restrictive environments when used for researching new algorithms or analyzing processed experimental data. We found this to be true with current signal-processing software (SIG). As an alternative, ''functional language'' interfaces provide features such as command nesting for a more natural interaction with the data. The Image and Signal LISP Environment (ISLE) is an example of an interpreted functional language interface based on common LISP. Advantages of ISLE include multidimensional and multiple data-type independence through dispatching functions, dynamic loading of new functions, and connections to artificial intelligence (AI)more » software. 10 refs.« less

ISLE (Image and Signal Lisp Environment): A functional language interface for signal and image processing

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

Azevedo, S.G.; Fitch, J.P.

1987-05-01

Conventional software interfaces which utilize imperative computer commands or menu interactions are often restrictive environments when used for researching new algorithms or analyzing processed experimental data. We found this to be true with current signal processing software (SIG). Existing ''functional language'' interfaces provide features such as command nesting for a more natural interaction with the data. The Image and Signal Lisp Environment (ISLE) will be discussed as an example of an interpreted functional language interface based on Common LISP. Additional benefits include multidimensional and multiple data-type independence through dispatching functions, dynamic loading of new functions, and connections to artificial intelligencemore » software.« less

A randomised controlled trial of an online menu planning intervention to improve childcare service adherence to dietary guidelines: a study protocol.

PubMed

Yoong, Sze Lin; Grady, Alice; Wiggers, John; Flood, Victoria; Rissel, Chris; Finch, Meghan; Searles, Andrew; Salajan, David; O'Rourke, Ruby; Daly, Jaqueline; Gilham, Karen; Stacey, Fiona; Fielding, Alison; Pond, Nicole; Wyse, Rebecca; Seward, Kirsty; Wolfenden, Luke

2017-09-11

The implementation of dietary guidelines in childcare settings is recommended to improve child public health nutrition. However, foods provided in childcare services are not consistent with guidelines. The primary aim of the trial is to assess the effectiveness of a web-based menu planning intervention in increasing the mean number of food groups on childcare service menus that comply with dietary guidelines regarding food provision to children in care. A parallel group randomised controlled trial will be undertaken with 54 childcare services that provide food to children within New South Wales, Australia. Services will be randomised to a 12-month intervention or usual care. The experimental group will receive access to a web-based menu planning and decision support tool and online resources. To support uptake of the web program, services will be provided with training and follow-up support. The primary outcome will be the number of food groups, out of 6 (vegetables, fruit, breads and cereals, meat, dairy and 'discretionary'), on the menu that meet dietary guidelines (Caring for Children) across a 1-week menu at 12-month follow-up, assessed via menu review by dietitians or nutritionists blinded to group allocation. A nested evaluation of child dietary intake in care and child body mass index will be undertaken in up to 35 randomly selected childcare services and up to 420 children aged approximately 3-6 years. Ethical approval has been provided by Hunter New England and University of Newcastle Human Research Ethics Committees. This research will provide high-quality evidence regarding the impact of a web-based menu planning intervention in facilitating the translation of dietary guidelines into childcare services. Trial findings will be disseminated widely through national and international peer-reviewed publications and conference presentations. Prospectively registered with Australian New Zealand Clinical Trial Registry (ANZCTR) ACTRN12616000974404. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

Food and Beverage Selection Patterns among Menu Label Users and Nonusers: Results from a Cross-Sectional Study.

PubMed

Gruner, Jessie; Ohri-Vachaspati, Punam

2017-06-01

By May 5, 2017, restaurants with 20 or more locations nationwide will be required to post calorie information on menus and menu boards. Previous research shows that those who use menu labels purchase fewer calories, but how users are saving calories is unknown. To assess food and beverage selection patterns among menu label users and nonusers. Secondary, cross-sectional analysis using data from a study examining sociodemographic disparities in menu label usage at a national fast-food restaurant chain. Participants were recruited outside restaurant locations, using street-intercept survey methodology. Consenting customers submitted receipts and completed a brief oral survey. Receipt data were used to categorize food and beverage purchases. Side, beverage, and entrée purchases. Sides and beverages were classified as healthier and less-healthy options consistent with the 2015 Dietary Guidelines for Americans. Healthier options contained items promoted in the guidelines, such as whole fruits, vegetables, low-fat dairy, and 100% fruit juice; less-healthy options contained solid fat or added sugar. Entrées were categorized as lower-, medium-, and higher-calorie options, based on quartile cutoffs. Multinomial logistic regression models were used to estimate prevalence ratios (PRs) for purchases among menu label users and nonusers, controlling for sociodemographic characteristics and total price paid. Healthier sides were selected by 7.5% of users vs 2.5% of nonusers; healthier beverages were selected by 34.0% of users vs 11.6% of nonusers; and lowest-calorie entrées were selected by 28.3% of users vs 30.1% of nonusers. Compared with nonusers (n=276), users (n=53) had a higher probability of purchasing healthier sides (PR=5.44; P=0.034), and healthier beverages (PR=3.37; P=0.005). No significant differences were seen in the purchasing patterns of entrées. Targeting educational campaigns to side and beverage purchasing behaviors may increase the effectiveness of menu labeling. Copyright © 2017 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Menu Plans: Maximum Nutrition for Minimum Cost.

ERIC Educational Resources Information Center

Texas Child Care, 1995

1995-01-01

Suggests that menu planning is the key to getting maximum nutrition in day care meals and snacks for minimum cost. Explores United States Department of Agriculture food pyramid guidelines for children and tips for planning menus and grocery shopping. Includes suggested meal patterns and portion sizes. (HTH)

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 15 Commerce and Foreign Trade 3 2014-01-01 2014-01-01 false Menu of services. 946.4 Section 946.4 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade (Continued) NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE...

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 15 Commerce and Foreign Trade 3 2011-01-01 2011-01-01 false Menu of services. 946.4 Section 946.4 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade (Continued) NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE...

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 15 Commerce and Foreign Trade 3 2012-01-01 2012-01-01 false Menu of services. 946.4 Section 946.4 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade (Continued) NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE...

Food ordering for children in restaurants: multiple sources of influence on decision making.

PubMed

Castro, Iana A; Williams, Christine B; Madanat, Hala; Pickrel, Julie L; Jun, Hee-Jin; Zive, Michelle; Gahagan, Sheila; Ayala, Guadalupe X

2016-09-01

Restaurants are playing an increasingly important role in children's dietary intake. Interventions to promote healthy ordering in restaurants have primarily targeted adults. Much remains unknown about how to influence ordering for and by children. Using an ecological lens, the present study sought to identify sources of influence on ordering behaviour for and by children in restaurants. A mixed-methods study was conducted using unobtrusive observations of dining parties with children and post-order interviews. Observational data included: child's gender, person ordering for the child and server interactions with the dining party. Interview data included: child's age, restaurant visit frequency, timing of child's decision making, and factors influencing decision making. Ten independent, table-service restaurants in San Diego, CA, USA participated. Complete observational and interview data were obtained from 102 dining parties with 150 children (aged 3-14 years). Taste preferences, family influences and menus impacted ordering. However, most children knew what they intended to order before arriving at the restaurant, especially if they dined there at least monthly. Furthermore, about one-third of children shared their meals with others and all shared meals were ordered from adult (v. children's) menus. Parents placed most orders, although parental involvement in ordering was less frequent with older children. Servers interacted frequently with children but generally did not recommend menu items or prompt use of the children's menu. Interventions to promote healthy ordering should consider the multiple sources of influence that are operating when ordering for and by children in restaurants.

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults

PubMed Central

Cantu-Jungles, Thaisa M.; McCormack, Lacey A.; Slaven, James E.; Slebodnik, Maribeth

2017-01-01

A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults. PMID:28973989

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults.

PubMed

Cantu-Jungles, Thaisa M; McCormack, Lacey A; Slaven, James E; Slebodnik, Maribeth; Eicher-Miller, Heather A

2017-09-30

A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults.

The Menu for Every Young Mathematician's Appetite

ERIC Educational Resources Information Center

Legnard, Danielle S.; Austin, Susan L.

2012-01-01

Math Workshop offers differentiated instruction to foster a deep understanding of rich, rigorous mathematics that is attainable by all learners. The inquiry-based model provides a menu of multilevel math tasks, within the daily math block, that focus on similar mathematical content. Math Workshop promotes a culture of engagement and…

Menu Cycles.

ERIC Educational Resources Information Center

Clayton, Alfred; Almony, John

The curriculum guide for commercial foods instruction is designed to aid the teacher in communicating the importance of menu cycles in commercial food production. It also provides information about the necessary steps in getting food from the raw form to the finished product, and then to the consumer. In addition to providing information on how to…

Planning the Menu in the Child Care Center.

ERIC Educational Resources Information Center

Bomba, Anne K.; And Others

1996-01-01

Preschools provide a large proportion of children's daily food intake. This article guides child care center staff in understanding child nutrition guidelines and translating good nutrition into meal planning. It contains resources for menu planning, cooking, and food safety and includes specific recipes, a weekly meal planner, and contacts for…

Oregon State University | Oregon State University

Science.gov Websites

Services About Academics Research Outreach Athletics OSU150 Current Students Online Students Future Students Faculty and Staff Parents and Family Open Menu Open Search search for people and pages Search OSU - and ours. More Research. Virtual Tour Tools and Services Audience Menu Future Students Current

Whose Orientations?

ERIC Educational Resources Information Center

Gutoff, Joshua

2010-01-01

This article presents the author's response to Jon A. Levisohn's article entitled "A Menu of Orientations in the Teaching of Rabbinic Literature." While the "menu" Levisohn describes in his groundbreaking work on orientations to the teaching of rabbinic texts will almost certainly be refined over time, even as it stands this article should be of…

76 FR 5380 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-31

... Request; Restaurant Menu and Vending Machine Labeling: Recordkeeping and Mandatory Third Party Disclosure... submitted the following proposed collection of information to OMB for review and clearance. Restaurant Menu...), requires chain restaurants and similar retail food establishments (SRFE) with 20 or more locations doing...

DNR Recorder's Office

Science.gov Websites

Search Search DNR's site DNR State of Alaska RO Home UCC Home Recording Info About the Process Fees Admin. Order 16 District Boundaries Searches RO Search Menu UCC Search Menu *NEW* Online Copy Request . Recorder's Office Search Recording Resources Recording requirements. Our current fees. Recording District

A thousand ways to say 'Delicious!'-Categorizing expressions of deliciousness from restaurant reviews on the social network site Yelp.

PubMed

Ariyasriwatana, Weranuj; Quiroga, Luz Marina

2016-09-01

This study explored expressions of deliciousness-one of the main reasons people make specific food choices over others-from restaurant reviews on Yelp, a popular social network site. Through qualitative content analysis of 205 reviews from 41 food establishments in Hawaii, we found 8 main categories of expressions of deliciousness. These eight main categories created by both concept-driven and data-driven strategies are Sense, Culinary Affair, Matter of Heart, Health, Testimonial and Endorsement, Personal Signature, Consumer, and Restaurant. Each main category was further subcategorized. This meaningful categorization might contribute to healthier eating by helping policy makers and food companies craft effective strategies for healthy eating schemes, healthy menu items, or healthy food products. Marketers of any food product can also increase their market share by utilizing these categories, subcategories, and their underlying concepts in the planning stage. Detailed examples of nudging and social marketing campaigns inspired by our findings were provided. Moreover, social network sites can better serve health conscious and hedonic consumers by personalization through improved algorithms inspired by these categories. Copyright © 2016 Elsevier Ltd. All rights reserved.

An expert system shell for inferring vegetation characteristics: The learning system (tasks C and D)

NASA Technical Reports Server (NTRS)

Harrison, P. Ann; Harrison, Patrick R.

1992-01-01

This report describes the implementation of a learning system that uses a data base of historical cover type reflectance data taken at different solar zenith angles and wavelengths to learn class descriptions of classes of cover types. It has been integrated with the VEG system and requires that the VEG system be loaded to operate. VEG is the NASA VEGetation workbench - an expert system for inferring vegetation characteristics from reflectance data. The learning system provides three basic options. Using option one, the system learns class descriptions of one or more classes. Using option two, the system learns class descriptions of one or more classes and then uses the learned classes to classify an unknown sample. Using option three, the user can test the system's classification performance. The learning system can also be run in an automatic mode. In this mode, options two and three are executed on each sample from an input file. The system was developed using KEE. It is menu driven and contains a sophisticated window and mouse driven interface which guides the user through various computations. Input and output file management and data formatting facilities are also provided.

A Sensor Failure Simulator for Control System Reliability Studies

NASA Technical Reports Server (NTRS)

Melcher, K. J.; Delaat, J. C.; Merrill, W. C.; Oberle, L. G.; Sadler, G. G.; Schaefer, J. H.

1986-01-01

A real-time Sensor Failure Simulator (SFS) was designed and assembled for the Advanced Detection, Isolation, and Accommodation (ADIA) program. Various designs were considered. The design chosen features an IBM-PC/XT. The PC is used to drive analog circuitry for simulating sensor failures in real-time. A user defined scenario describes the failure simulation for each of the five incoming sensor signals. Capabilities exist for editing, saving, and retrieving the failure scenarios. The SFS has been tested closed-loop with the Controls Interface and Monitoring (CIM) unit, the ADIA control, and a real-time F100 hybrid simulation. From a productivity viewpoint, the menu driven user interface has proven to be efficient and easy to use. From a real-time viewpoint, the software controlling the simulation loop executes at greater than 100 cycles/sec.

POLLUX: a program for simulated cloning, mutagenesis and database searching of DNA constructs.

PubMed

Dayringer, H E; Sammons, S A

1991-04-01

Computer support for research in biotechnology has developed rapidly and has provided several tools to aid the researcher. This report describes the capabilities of new computer software developed in this laboratory to aid in the documentation and planning of experiments in molecular biology. The program, POLLUX, provides a graphical medium for the entry, edit and manipulation of DNA constructs and a textual format for display and edit of construct descriptive data. Program operation and procedures are designed to mimic the actual laboratory experiments with respect to capability and the order in which they are performed. Flexible control over the content of the computer-generated displays and program facilities is provided by a mouse-driven menu interface. Programmed facilities for mutagenesis, simulated cloning and searching of the database from networked workstations are described.

A sensor failure simulator for control system reliability studies

NASA Astrophysics Data System (ADS)

Melcher, K. J.; Delaat, J. C.; Merrill, W. C.; Oberle, L. G.; Sadler, G. G.; Schaefer, J. H.

A real-time Sensor Failure Simulator (SFS) was designed and assembled for the Advanced Detection, Isolation, and Accommodation (ADIA) program. Various designs were considered. The design chosen features an IBM-PC/XT. The PC is used to drive analog circuitry for simulating sensor failures in real-time. A user defined scenario describes the failure simulation for each of the five incoming sensor signals. Capabilities exist for editing, saving, and retrieving the failure scenarios. The SFS has been tested closed-loop with the Controls Interface and Monitoring (CIM) unit, the ADIA control, and a real-time F100 hybrid simulation. From a productivity viewpoint, the menu driven user interface has proven to be efficient and easy to use. From a real-time viewpoint, the software controlling the simulation loop executes at greater than 100 cycles/sec.

The IHS diagnostic X-ray equipment radiation protection program

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

Knapp, A.; Byrns, G.; Suleiman, O.

The Indian Health Service (IHS) operates or contracts with Tribal groups to operate 50 hospitals and approximately 165 primary ambulatory care centers. These facilities contain approximately 275 medical and 800 dental diagnostic x-ray machines. IHS environmental health personnel in collaboration with the Food and Drug Administration's (FDA) Center for Devices and Radiological Health (CDRH) developed a diagnostic x-ray protection program including standard survey procedures and menu-driven calculations software. Important features of the program include the evaluation of equipment performance collection of average patient entrance skin exposure (ESE) measurements for selected procedures, and quality assurance. The ESE data, collected using themore » National Evaluation of X-ray Trends (NEXT) protocol, will be presented. The IHS Diagnostic X-ray Radiation Protection Program is dynamic and is adapting to changes in technology and workload.« less

PC Software graphics tool for conceptual design of space/planetary electrical power systems

NASA Technical Reports Server (NTRS)

Truong, Long V.

1995-01-01

This paper describes the Decision Support System (DSS), a personal computer software graphics tool for designing conceptual space and/or planetary electrical power systems. By using the DSS, users can obtain desirable system design and operating parameters, such as system weight, electrical distribution efficiency, and bus power. With this tool, a large-scale specific power system was designed in a matter of days. It is an excellent tool to help designers make tradeoffs between system components, hardware architectures, and operation parameters in the early stages of the design cycle. The DSS is a user-friendly, menu-driven tool with online help and a custom graphical user interface. An example design and results are illustrated for a typical space power system with multiple types of power sources, frequencies, energy storage systems, and loads.

An application for delivering field results to mobile devices

NASA Astrophysics Data System (ADS)

Kanta, A.; Hloupis, G.; Vallianatos, F.; Rust, D.

2009-04-01

Mobile devices (MD) such as personal digital assistants (PDAs) and Smartphones expand the ability of Internet communication between remote users. In particular these devices have the possibility to interact with data centres in order to request and receive information. For field surveys MDs used primarily for controlling instruments (in case of field measurements) or for entering data needed for later processing (e.g damage description after a natural hazard). It is not unusual in areas with high interest combined measurements took place. The results from these measurements usually stored in data servers and their publicity is driven mainly by web-based applications. Here we present a client / server application capable of displaying the results of several measurements for a specific area to a MD. More specific, we develop an application than can present to the screen of the MD the results of existing measurements according to the position of the user. The server side hosted at data centre and uses a relational data base (including the results), a SMS/MMS gateway and a receiver daemon application waiting for messages from MDs. The client side runs on MD and is a simple menu driven application which asks the user to enter the type of requested data and the geographical coordinates. In case of embedded GPS receiver, coordinates automatically derived from the receiver. Then a message is sent to server which responds with the results. In case of absence of Internet communication the application can switched to common Short/Multimedia Messaging Systems: the client request data using SMS and the server responds with MMS. We demonstrate the application using results from TEM, VES and HVSR measurements Acknowledgements Work of authors AK, GH and FV is partially supported by the EU-FP6-SSA in the frame of project "CYCLOPS: CYber-Infrastructure for CiviL protection Operative ProcedureS"

AOIPS data base management systems support for GARP data sets

NASA Technical Reports Server (NTRS)

Gary, J. P.

1977-01-01

A data base management system is identified, developed to provide flexible access to data sets produced by GARP during its data systems tests. The content and coverage of the data base are defined and a computer-aided, interactive information storage and retrieval system, implemented to facilitate access to user specified data subsets, is described. The computer programs developed to provide the capability were implemented on the highly interactive, minicomputer-based AOIPS and are referred to as the data retrieval system (DRS). Implemented as a user interactive but menu guided system, the DRS permits users to inventory the data tape library and create duplicate or subset data sets based on a user selected window defined by time and latitude/longitude boundaries. The DRS permits users to select, display, or produce formatted hard copy of individual data items contained within the data records.

Towards effective interactive three-dimensional colour postprocessing

NASA Technical Reports Server (NTRS)

Bailey, B. C.; Hajjar, J. F.; Abel, J. F.

1986-01-01

Recommendations for the development of effective three-dimensional, graphical color postprocessing are made. First, the evaluation of large, complex numerical models demands that a postprocessor be highly interactive. A menu of available functions should be provided and these operations should be performed quickly so that a sense of continuity and spontaneity exists during the post-processing session. Second, an agenda for three-dimensional color postprocessing is proposed. A postprocessor must be versatile with respect to application and basic algorithms must be designed so that they are flexible. A complete selection of tools is necessary to allow arbitrary specification of views, extraction of qualitative information, and access to detailed quantitative and problem information. Finally, full use of advanced display hardware is necessary if interactivity is to be maximized and effective postprocessing of today's numerical simulations is to be achieved.

The Reinforcing Event (RE) Menu

ERIC Educational Resources Information Center

Addison, Roger M.; Homme, Lloyd E.

1973-01-01

A motivational system, the Contingency Management System, uses contracts in which some amount of defined task behavior is demanded for some interval of reinforcing event. The Reinforcing Event Menu, a list of high probability reinforcing behaviors, is used in the system as a prompting device for the learner and as an aid for the administrator in…

Home - Jean Mayer USDA Human Nutrition Research Center on Aging

Science.gov Websites

Jean Mayer USDA Human Nutrition Research Center on Aging Open Menu Close Menu Open Search Close Study #2965 Nutrition and Genetics Study ADAPT Study Bone material strength in normoglycemic and Resources My Plate for Older Adults Tufts Nutrition Magazine Calculating Calories and Nutrients in Meals

Effects of Three Different Hypertextual Menu Designs on Various Information Searching Activities.

ERIC Educational Resources Information Center

Lai, Yee-Rong, Waugh, Michael L.

1995-01-01

Examines the influence of three combinations of document structures and menu designs on users' attitude, performance, and learning in search tasks. Three versions of a document introducing UNIX, Internet, BITNET, and general computing and networking resources at a university were implemented using HyperCard. Results showed that only the accuracy…

76 FR 5384 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-31

... Request; Restaurant Menu and Vending Machine Labeling: Registration for Small Chains Under Section 4205 of... following proposed collection of information to OMB for review and clearance. I. Background Restaurant Menu... chain restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as...

75 FR 27850 - Self-Regulatory Organizations; Chicago Board Options Exchange, Incorporated; Notice of Filing of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-05-18

... Change, as Modified by Amendment No. 1 Thereto, Related to the Hybrid Matching Algorithms May 12, 2010... allocation algorithms to choose from when executing incoming electronic orders. The menu format allows the Exchange to utilize different allocation algorithms on a class-by-class basis. The menu includes, among...

DNR Recorder's Office

Science.gov Websites

Department of Natural Resources logo, color scheme Alaska Department of Natural Resources UCC Central Search Search DNR's site DNR State of Alaska RO Home UCC Home Filing Info Fees Forms Online Filing Searches RO Search Menu UCC Search Menu *NEW* Online Copy Request FAQs Notices Contact Us State of Alaska / Natural

Serving Up Vegetarian: A Matter of Understanding.

ERIC Educational Resources Information Center

France, Cindy

1997-01-01

A food service manager at a resident camp discusses how she changed her attitude about vegetarianism and the strategies she used to create a vegetarian menu for staff and campers. She experimented with vegetarian recipes and allowed campers and staff their choice of menu options for each camp session. Includes information sources. (LP)

Food for trans-Atlantic rowers: a menu planning model and case study.

PubMed

Clark, Nancy; Coleman, Cato; Figure, Kerri; Mailhot, Tom; Zeigler, John

2003-06-01

Every 4 years, rowers from around the world compete in a 50- to 60-day trans-Atlantic rowing challenge. These ultra-distance rowers require a diet that provides adequate calories, protein, vitamins, minerals, and fluids so they can perform well day after day, minimize fatigue, and stay healthy. Yet, the rowers are confronted with menu planning challenges. The food needs to be lightweight, compact, sturdy, non-spoiling in tropical temperatures, calorie dense, easy to prepare, quick to cook, and good tasting. Financial concerns commonly add another menu planning challenge. The purpose of this case study is to summarize the rowers' food experiences and to provide guidance for sports nutrition professionals who work with ultra-endurance athletes embarking on a physical challenge with similar food requirements. The article provides food and nutrition recommendations as well as practical considerations for ultra-distance athletes. We describe an 8,000 calorie per day menu planning model that uses food exchanges based on familiar, tasty, and reasonably priced supermarket foods that provide the required nutrients and help contain financial costs.

Bioregenerative food system cost based on optimized menus for advanced life support

NASA Technical Reports Server (NTRS)

Waters, Geoffrey C R.; Olabi, Ammar; Hunter, Jean B.; Dixon, Mike A.; Lasseur, Christophe

2002-01-01

Optimized menus for a bioregenerative life support system have been developed based on measures of crop productivity, food item acceptability, menu diversity, and nutritional requirements of crew. Crop-specific biomass requirements were calculated from menu recipe demands while accounting for food processing and preparation losses. Under the assumption of staggered planting, the optimized menu demanded a total crop production area of 453 m2 for six crew. Cost of the bioregenerative food system is estimated at 439 kg per menu cycle or 7.3 kg ESM crew-1 day-1, including agricultural waste processing costs. On average, about 60% (263.6 kg ESM) of the food system cost is tied up in equipment, 26% (114.2 kg ESM) in labor, and 14% (61.5 kg ESM) in power and cooling. This number is high compared to the STS and ISS (nonregenerative) systems but reductions in ESM may be achieved through intensive crop productivity improvements, reductions in equipment masses associated with crop production, and planning of production, processing, and preparation to minimize the requirement for crew labor.

Menu labeling as a potential strategy for combating the obesity epidemic: a health impact assessment.

PubMed

Kuo, Tony; Jarosz, Christopher J; Simon, Paul; Fielding, Jonathan E

2009-09-01

We conducted a health impact assessment to quantify the potential impact of a state menu-labeling law on population weight gain in Los Angeles County, California. We utilized published and unpublished data to model consumer response to point-of-purchase calorie postings at large chain restaurants in Los Angeles County. We conducted sensitivity analyses to account for uncertainty in consumer response and in the total annual revenue, market share, and average meal price of large chain restaurants in the county. Assuming that 10% of the restaurant patrons would order reduced-calorie meals in response to calorie postings, resulting in an average reduction of 100 calories per meal, we estimated that menu labeling would avert 40.6% of the 6.75 million pound average annual weight gain in the county population aged 5 years and older. Substantially larger impacts would be realized if higher percentages of patrons ordered reduced-calorie meals or if average per-meal calorie reductions increased. Our findings suggest that mandated menu labeling could have a sizable salutary impact on the obesity epidemic, even with only modest changes in consumer behavior.

Point-of-Purchase Labels and Reward Cards Improve Sales of Healthy Foods in University Dining Halls.

PubMed

Biden, Catherine R; Matthews, June I; Laframboise, Natalie A; Zok, Anne; Dworatzek, Paula D N; Seabrook, Jamie A

2018-06-12

To compare sales of Food Resources and Education for Student Health (FRESH) Approved versus non-FRESH Approved menu cycle items pre- and postimplementation of the FRESH program. Sales data from 2011-2015 of FRESH Approved versus non-FRESH Approved menu items were analyzed. Fruit and milk items sold, net sales, and the cost of free fruit and milk redeemed through the FRESH Reward Card (FRC) program, were also analyzed. FRESH Approved items sold more often than non-FRESH Approved items in the latter 2 years (P = 0.01). Prices of FRESH Approved menu items were significantly lower than non-FRESH Approved items for all years (e.g., $1.52 ± $0.94 vs $2.21 ± $1.02 per serving in 2014-2015; P < 0.001). Across all FRESH implementation years, FRESH Approved menu items were found more often on the 6-week menu (P < 0.05). The number of fruit items sold increased from a baseline of 143 052 to 170 954, and net sales increased from $135 450 to $154 248 after 3 years of the FRC implementation. FRESH Approved items were less expensive, available more often, and had higher sales. The FRC increased net fruit sales despite the cost of free fruit. Highlighting and reducing the cost of healthy foods are promising practices to improve campus food environments.

Restaurant menu labelling: Is it worth adding sodium to the label?

PubMed

Scourboutakos, Mary J; Corey, Paul N; Mendoza, Julio; Henson, Spencer J; L'Abbe, Mary R

2014-07-31

Several provincial and federal bills have recommended various forms of menu labelling that would require information beyond just calories; however, the additional benefit of including sodium information is unknown. The objective of this study was to determine whether sodium information on menus helps consumers make lower-sodium choices and to understand what other factors influence the effect of menu labelling on consumers' meal choices. A total of 3,080 Canadian consumers completed an online survey that included a repeated measures experiment in which consumers were asked to select what they would typically order from four mock-restaurant menus. Subsequently, consumers were randomly allocated to see one of three menu-labelling treatments (calories; calories and sodium; or calories, sodium and serving size) and were given the option to change their order. There was a significant difference in the proportion of consumers who changed their order, varying from 17% to 30%, depending on the restaurant type. After participants had seen menu labelling, sodium levels decreased in all treatments (p<0.0001). However, in three of the four restaurant types, consumers who saw calorie and sodium information ordered meals with significantly less sodium than consumers who saw only calorie information (p<0.01). Consumers who saw sodium labelling decreased the sodium level of their meal by an average of 171-384 mg, depending on the restaurant. In the subset of consumers who saw sodium information and chose to change their order, sodium levels decreased by an average of 681-1,360 mg, depending on the restaurant. Sex, intent to lose weight and the amount of calories ordered at baseline were the most important predictors of who used menu labelling. Eighty percent of survey panelists wanted to see nutrition information when dining out. Including sodium information alongside calorie information may result in a larger decrease in the amount of sodium ordered by restaurant-goers.

Energy, saturated fat, and sodium were lower in entrées at chain restaurants at 18 months compared with 6 months following the implementation of mandatory menu labeling regulation in King County, Washington.

PubMed

Bruemmer, Barbara; Krieger, Jim; Saelens, Brian E; Chan, Nadine

2012-08-01

Policies on menu labeling have been proposed as a method to improve the food environment. However, there is little information on the nutrient content of chain restaurant menu items and changes over time. To evaluate the energy, saturated fat, and sodium content of entrées 6 and 18 months post-implementation of restaurant menu labeling in King County of Washington State for items that were on the menu at both time periods, and across all items at 6 and 18 months and to compare energy content to recommendations provided by the 2005 Dietary Guidelines for Americans. Eligible restaurants included sit-down and quick-service chains (eg, burgers, pizza, sandwiches/subs, and Tex-Mex) subject to King County regulations with four or more establishments. One establishment per chain was audited at each time period. Hypothesis one examined entrées that were on the menu at both time periods using a paired t test and hypothesis two compared quartiles at 6 months to the distribution at 18 months using a Mantel-Haentzel odds ratios and 95% CIs, and a Cochrane-Armitage test for trend. The content of entrées at 18 months was compared with one-third (assuming three meals per day) of the nutrient intake recommendations for adults provided by the 2005 Dietary Guidelines for Americans. The audit included 37 eligible chains of 92 regulated chains. Energy contents were lower (all chains -41, sit down -73, and quick service -19; paired t tests P<0.0001) for entrées that were on the menu at both time periods. There was a significant trend across quartiles for a decrease in energy, saturated fat, and sodium for all entrées at sit-down chains only. At 18 months entrées not designated for children exceeded 56%, 77%, and 89% of the energy, saturated fat, and sodium guidelines, respectively. Modest improvements in the nutrient content of sit-down and quick-service restaurant entrées occurred but overall levels for energy, saturated fat, and sodium are excessive. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

The influence of menu labeling on calories selected or consumed: a systematic review and meta-analysis.

PubMed

Sinclair, Susan E; Cooper, Marcia; Mansfield, Elizabeth D

2014-09-01

Recent menu labeling initiatives in North America involve posting the calorie content of standard menu items, sometimes with other nutrients of public health concern, with or without contextual information (such as the recommended daily caloric intake for an average adult) or interpretive information (such as traffic light symbols). It is not clear whether this is an effective method to convey nutrition information to consumers wanting to make more-informed food choices. Of particular concern are those consumers who may be limited in their food and health literacy skills to make informed food choices to meet their dietary needs or goals. The purpose of this systematic review was to determine whether the provision of menu-based nutrition information affects the selection and consumption of calories in restaurants and other foodservice establishments. A secondary objective was to determine whether the format of the nutrition information (informative vs contextual or interpretive) influences calorie selection or consumption. Several bibliographic databases were searched for experimental or quasiexperimental studies that tested the effect of providing nutrition information in a restaurant or other foodservice setting on calories selected or consumed. Studies that recruited generally healthy, noninstitutionalized adolescents or adults were included. When two or more studies reported similar outcomes and sufficient data were available, meta-analysis was performed. Menu labeling with calories alone did not have the intended effect of decreasing calories selected or consumed (-31 kcal [P=0.35] and -13 kcal [P=0.61], respectively). The addition of contextual or interpretive nutrition information on menus appeared to assist consumers in the selection and consumption of fewer calories (-67 kcal [P=0.008] and -81 kcal [P=0.007], respectively). Sex influenced the effect of menu labeling on selection and consumption of calories, with women using the information to select and consume fewer calories. The findings of this review support the inclusion of contextual or interpretive nutrition information with calories on restaurant menus to help consumers select and consume fewer calories when eating outside the home. Further exploration is needed to determine the optimal approach for providing this menu-based nutrition information, particularly for those consumers who may be limited in their food and health literacy skills. Crown Copyright © 2014. Published by Elsevier Inc. All rights reserved.

Expeditious illustration of layer-cake models on and above a tactile surface

NASA Astrophysics Data System (ADS)

Lopes, Daniel Simões; Mendes, Daniel; Sousa, Maurício; Jorge, Joaquim

2016-05-01

Too often illustrating and visualizing 3D geological concepts are performed by sketching in 2D mediums, which may limit drawing performance of initial concepts. Here, the potential of expeditious geological modeling brought by hand gestures is explored. A spatial interaction system was developed to enable rapid modeling, editing, and exploration of 3D layer-cake objects. User interactions are acquired with motion capture and touch screen technologies. Virtual immersion is guaranteed by using stereoscopic technology. The novelty consists of performing expeditious modeling of coarse geological features with only a limited set of hand gestures. Results from usability-studies show that the proposed system is more efficient when compared to a windows-icon-menu-pointer modeling application.

User's manual for SEDCALC, a computer program for computation of suspended-sediment discharge

USGS Publications Warehouse

Koltun, G.F.; Gray, John R.; McElhone, T.J.

1994-01-01

Sediment-Record Calculations (SEDCALC), a menu-driven set of interactive computer programs, was developed to facilitate computation of suspended-sediment records. The programs comprising SEDCALC were developed independently in several District offices of the U.S. Geological Survey (USGS) to minimize the intensive labor associated with various aspects of sediment-record computations. SEDCALC operates on suspended-sediment-concentration data stored in American Standard Code for Information Interchange (ASCII) files in a predefined card-image format. Program options within SEDCALC can be used to assist in creating and editing the card-image files, as well as to reformat card-image files to and from formats used by the USGS Water-Quality System. SEDCALC provides options for creating card-image files containing time series of equal-interval suspended-sediment concentrations from 1. digitized suspended-sediment-concentration traces, 2. linear interpolation between log-transformed instantaneous suspended-sediment-concentration data stored at unequal time intervals, and 3. nonlinear interpolation between log-transformed instantaneous suspended-sediment-concentration data stored at unequal time intervals. Suspended-sediment discharge can be computed from the streamflow and suspended-sediment-concentration data or by application of transport relations derived by regressing log-transformed instantaneous streamflows on log-transformed instantaneous suspended-sediment concentrations or discharges. The computed suspended-sediment discharge data are stored in card-image files that can be either directly imported to the USGS Automated Data Processing System or used to generate plots by means of other SEDCALC options.

76 FR 53145 - Filing Procedures for Employment Authorization and Automatic Extension of Existing Employment...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-25

... the menu on the left. You can find specific information about DED for Liberia by selecting ``DED Granted Country: Liberia'' from the menu on the left of the TPS or DED Web page. From the Liberian page... Obama has directed that Liberians (and eligible persons without nationality who last resided in Liberia...

Seeking Information Online: The Influence of Menu Type, Navigation Path Complexity and Spatial Ability on Information Gathering Tasks

ERIC Educational Resources Information Center

Puerta Melguizo, Mari Carmen; Vidya, Uti; van Oostendorp, Herre

2012-01-01

We studied the effects of menu type, navigation path complexity and spatial ability on information retrieval performance and web disorientation or lostness. Two innovative aspects were included: (a) navigation path relevance and (b) information gathering tasks. As expected we found that, when measuring aspects directly related to navigation…

An Evaluation of the Mississippi Recipes for Success Program from the Perspective of Child Nutrition Directors

ERIC Educational Resources Information Center

Bell, Chelsea; Lambert, Laurel; Chang, Yunhee; Carithers, Teresa

2017-01-01

Purpose/Objectives: The Mississippi Recipes for Success (MRS), a customizable selective menu system resource, was developed for child nutrition program (CNP) directors to comply with USDA nutrition regulations. The resource is available in printed and online formats and includes recipes, menu matrixes, food safety, and training materials for meal…

South Dakota Department of Health - DOH

Science.gov Websites

CLOSE South Dakota Department of Health logo WEBSITE OF THE STATE OF SOUTH DAKOTA DEPARTMENT OF HEALTH Kim Malsam-Rysdon, Secretary of Health Contact us Subscribe to Listserv menu MENU A-Z Topics News Publications Statute & Rules Links SD Public Health Bulletin FAQs It's time to get out and be active Learn

75 FR 39026 - Disclosure of Nutrient Content Information for Standard Menu Items Offered for Sale at Chain...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-07

... DEPARTMENT OF HEALTH AND HUMAN SERVICES> Food and Drug Administration [Docket No. FDA-2010-N-0298] Disclosure of Nutrient Content Information for Standard Menu Items Offered for Sale at Chain Restaurants or Similar Retail Food Establishments and for Articles of Food Sold From Vending Machines AGENCY: Food and...

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

ERIC Educational Resources Information Center

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

76 FR 30051 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-24

... Restaurants and Similar Retail Food Establishments; Extension of Comment Period AGENCY: Food and Drug... for providing nutrition information for standard menu items in certain chain restaurants and similar... restaurants and similar retail food establishments that are a part of a chain with 20 or more locations doing...

Civilian Human Resources

Science.gov Websites

open the menu (new window). Open Menu Navigate Up This page location is: Civilian Human Resources Pages Default BrowseTab 1 of 2. PageTab 2 of 2. Sign In You are leaving the Civilian Human Resources Website LinkedIn Search this site... Search Civilian Human Resources Top Link Bar Civilian Human Resources Home

A Writer's Reference. Third Edition.

ERIC Educational Resources Information Center

Hacker, Diana

Designed to save the user time and packaged in a compact size which lies flat, this book is easy to consult while revising and editing a written draft. The book's "main menu," just inside the front cover, displays the contents as briefly and simply as possible. Each of the 12 sections in the book's main menu leads the user to a tabbed…

A Menu of Orientations to the Teaching of Rabbinic Literature

ERIC Educational Resources Information Center

Levisohn, Jon A.

2010-01-01

Following the work of Grossman (1991) in the teaching of English literature and Holtz (2003) in the teaching of Bible, this article develops a menu of orientations for the teaching of rabbinic literature. First, the author explores and clarifies the idea of orientations. Then, each of ten orientations to the teaching of rabbinic literature is…

Redacting with Confidence: How to Safely Publish Sanitized Reports Converted from Word to PDF

DTIC Science & Technology

2006-02-02

select Insert->Picture-> Autoshapes from the top menu bar (this opens the AutoShapes toolbar). Select the rectangle from the Autoshapes toolbar as in... AutoShape from the menu as in Figure 6 (this opens the Format AutoShape dialog box), select the Size tab, enter the desired height and width of the

Calorie labeling and food choices: a first look at the effects on low-income people in New York City.

PubMed

Elbel, Brian; Kersh, Rogan; Brescoll, Victoria L; Dixon, L Beth

2009-01-01

We examined the influence of menu calorie labels on fast food choices in the wake of New York City's labeling mandate. Receipts and survey responses were collected from 1,156 adults at fast-food restaurants in low-income, minority New York communities. These were compared to a sample in Newark, New Jersey, a city that had not introduced menu labeling. We found that 27.7 percent who saw calorie labeling in New York said the information influenced their choices. However, we did not detect a change in calories purchased after the introduction of calorie labeling. We encourage more research on menu labeling and greater attention to evaluating and implementing other obesity-related policies.

Food ordering for children in restaurants: multiple sources of influence on decision making

PubMed Central

Castro, Iana A; Williams, Christine B; Madanat, Hala; Pickrel, Julie L; Jun, Hee-Jin; Zive, Michelle; Gahagan, Sheila; Ayala, Guadalupe X

2017-01-01

Objective Restaurants are playing an increasingly important role in children’s dietary intake. Interventions to promote healthy ordering in restaurants have primarily targeted adults. Much remains unknown about how to influence ordering for and by children. Using an ecological lens, the present study sought to identify sources of influence on ordering behaviour for and by children in restaurants. Design A mixed-methods study was conducted using unobtrusive observations of dining parties with children and post-order interviews. Observational data included: child’s gender, person ordering for the child and server interactions with the dining party. Interview data included: child’s age, restaurant visit frequency, timing of child’s decision making, and factors influencing decision making. Setting Ten independent, table-service restaurants in San Diego, CA, USA participated. Subjects Complete observational and interview data were obtained from 102 dining parties with 150 children (aged 3–14 years). Results Taste preferences, family influences and menus impacted ordering. However, most children knew what they intended to order before arriving at the restaurant, especially if they dined there at least monthly. Furthermore, about one-third of children shared their meals with others and all shared meals were ordered from adult (v. children’s) menus. Parents placed most orders, although parental involvement in ordering was less frequent with older children. Servers interacted frequently with children but generally did not recommend menu items or prompt use of the children’s menu. Conclusions Interventions to promote healthy ordering should consider the multiple sources of influence that are operating when ordering for and by children in restaurants. PMID:27334904

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

Szluha, A.; Morrison, A.; Heckman, C.

Physico-chemical criteria were established and subjected to the chemical compounds listed in CHRIS to select those chemicals which are immiscible and float on water. This information was compiled in a menu-driven data base for easy access. As the result of this work, 294 CHRIS chemicals were found to be floaters. A literature review was conducted also to review available spill containment and recovery equipment and techniques for the application toward floating hazardous chemical spills. No single technology or equipment was found to effectively apply for the containment and recovery of spilled floating chemicals. Specific deficiencies and problems inherent in existingmore » technologies were identified. A hazard and toxicity ranking system was developed and applied to the floating chemicals for groupings by degrees of flammability and toxicity hazards. These groupings include highly flammable through noncombustible and highly toxic through non-toxic and the combination of degrees of hazards.« less

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

Not Available

This paper reports on an automated metering/proving system for custody transfer of crude oil at the Phillips 66 Co. tanker unloading terminal in Freeport, Texas. It is described as one of the most sophisticated systems developed. The menu-driven, one-button automation removes the proving sequence entirely from manual control. The system also is the to be cost-effective and versatile compared to a dedicated flow computer with API calculation capabilities. Developed by Puffer-Sweiven, systems integrators, the new technology additionally is thought to be the first custody transfer system to employ a programmable logic controller (PLC). The PLC provides the automation, gathers andmore » stores all raw data, and prints alarms. Also the system uses a personal computer operator interface (OI) that runs on the Intel iRMX real time operating system. The OI is loaded with Puffer-Sweiven application software that performs API meter factor and volume correction calculations as well as present color graphics and generate reports.« less

WUFI (Wärme and Feuchte Instationär)-Oak Ridge National Laboratory (ORNL)/Fraunhofer IBP

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

Manfred Kehrer, ORNL

2014-05-20

WUFI - Oak Ridge National Laboratory (ORNL)/Fraunhofer IBP is a menu-driven PC program which allows realistic calculation of the transient coupled one-dimensional heat and moisture transport in multi-layer building components exposed to natural weather. It is based on the newest findings regarding vapor diffusion and liquid transport in building materials and has been validated by detailed comparison with measurements obtained in the laboratory and on outdoor testing fields. Together with Oak Ridge National Laboratory (ORNL) Fraunhofer IBP has developed a special version of WUFI ® for North America. WUFI® ORNL is a functionally limited free version of WUFI® Pro formore » non-commercial purposes. It contains climate data for 62 cities in the USA and Canada which are all available in the free version. http://web.ornl.gov/sci/ees/etsd/btric/wufi/ http://www.WUFI.com/ORNL« less

SEDPAK—A comprehensive operational system and data-processing package in APPLESOFT BASIC for a settling tube, sediment analyzer

NASA Astrophysics Data System (ADS)

Goldbery, R.; Tehori, O.

SEDPAK provides a comprehensive software package for operation of a settling tube and sand analyzer (2-0.063 mm) and includes data-processing programs for statistical and graphic output of results. The programs are menu-driven and written in APPLESOFT BASIC, conforming with APPLE 3.3 DOS. Data storage and retrieval from disc is an important feature of SEDPAK. Additional features of SEDPAK include condensation of raw settling data via standard size-calibration curves to yield statistical grain-size parameters, plots of grain-size frequency distributions and cumulative log/probability curves. The program also has a module for processing of grain-size frequency data from sieved samples. An addition feature of SEDPAK is the option for automatic data processing and graphic output of a sequential or nonsequential array of samples on one side of a disc.

SAHARA: A package of PC computer programs for estimating both log-hyperbolic grain-size parameters and standard moments

NASA Astrophysics Data System (ADS)

Christiansen, Christian; Hartmann, Daniel

This paper documents a package of menu-driven POLYPASCAL87 computer programs for handling grouped observations data from both sieving (increment data) and settling tube procedures (cumulative data). The package is designed deliberately for use on IBM-compatible personal computers. Two of the programs solve the numerical problem of determining the estimates of the four (main) parameters of the log-hyperbolic distribution and their derivatives. The package also contains a program for determining the mean, sorting, skewness. and kurtosis according to the standard moments. Moreover, the package contains procedures for smoothing and grouping of settling tube data. A graphic part of the package plots the data in a log-log plot together with the estimated log-hyperbolic curve. Along with the plot follows all estimated parameters. Another graphic option is a plot of the log-hyperbolic shape triangle with the (χ,ζ) position of the sample.

The Steward Observatory asteroid relational database

NASA Technical Reports Server (NTRS)

Sykes, Mark V.; Alvarezdelcastillo, Elizabeth M.

1991-01-01

The Steward Observatory Asteroid Relational Database (SOARD) was created as a flexible tool for undertaking studies of asteroid populations and sub-populations, to probe the biases intrinsic to asteroid databases, to ascertain the completeness of data pertaining to specific problems, to aid in the development of observational programs, and to develop pedagogical materials. To date, SOARD has compiled an extensive list of data available on asteroids and made it accessible through a single menu-driven database program. Users may obtain tailored lists of asteroid properties for any subset of asteroids or output files which are suitable for plotting spectral data on individual asteroids. The program has online help as well as user and programmer documentation manuals. The SOARD already has provided data to fulfill requests by members of the astronomical community. The SOARD continues to grow as data is added to the database and new features are added to the program.

Vacuum status-display and sector-conditioning programs

NASA Astrophysics Data System (ADS)

Skelly, J.; Yen, S.

1990-08-01

Two programs have been developed for observation and control of the AGS vacuum system, which include the following notable features: (1) they incorporate a graphical user interface and (2) they are driven by a relational database which describes the vacuum system. The vacuum system comprises some 440 devices organized into 28 vacuum sectors. The status-display program invites menu selection of a sector, interrogates the relational database for relevant vacuum devices, acquires live readbacks and posts a graphical display of their status. The sector-conditioning program likewise invites sector selection, produces the same status display and also implements process control logic on the sector devices to pump the sector down from atmospheric pressure to high vacuum over a period extending several hours. As additional devices are installed in the vacuum system, the devices are added to the relational database; these programs then automatically include the new devices.

PAGAN

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

Chu, M.S.Y.

1990-12-01

The PAGAN code system is a part of the performance assessment methodology developed for use by the U.S. Nuclear Regulatory Commission in evaluating license applications for low-level waste disposal facilities. In this methodology, PAGAN is used as one candidate approach for analysis of the ground-water pathway. PAGAN, Version 1.1. has the capability to model the source term, vadose-zone transport, and aquifer transport of radionuclides from a waste disposal unit. It combines the two codes SURFACE and DISPERSE which are used as semi-analytical solutions to the convective-dispersion equation. This system uses menu driven input/out for implementing a simple ground-water transport analysismore » and incorporates statistical uncertainty functions for handling data uncertainties. The output from PAGAN includes a time and location-dependent radionuclide concentration at a well in the aquifer, or a time and location-dependent radionuclide flux into a surface-water body.« less

RSM 1.0 user's guide: A resupply scheduler using integer optimization

NASA Technical Reports Server (NTRS)

Viterna, Larry A.; Green, Robert D.; Reed, David M.

1991-01-01

The Resupply Scheduling Model (RSM) is a PC based, fully menu-driven computer program. It uses integer programming techniques to determine an optimum schedule to replace components on or before a fixed replacement period, subject to user defined constraints such as transportation mass and volume limits or available repair crew time. Principal input for RSJ includes properties such as mass and volume and an assembly sequence. Resource constraints are entered for each period corresponding to the component properties. Though written to analyze the electrical power system on the Space Station Freedom, RSM is quite general and can be used to model the resupply of almost any system subject to user defined resource constraints. Presented here is a step by step procedure for preparing the input, performing the analysis, and interpreting the results. Instructions for installing the program and information on the algorithms are given.

Operating manual for the R200 downhole recorder with husky hunter retriever

USGS Publications Warehouse

Johnson, Roy A.; Rorabaugh, James I.

1988-01-01

The R200 Downhole Recorder is a battery-powered device that, when placed in a well casing, monitors water levels for a period of up to 1 year. This instrument measures a 1- to 70-foot range of water levels. These water-level data can be retrieved through use of a commercially available portable microcomputer. The R200 Downhole Recorder was developed at the U.S. Geological Survey 's Hydrologic Instrumentation Facility, Stennis Space Center, Mississippi. This operating manual describes the R200 Downhole Recorder, provides initial set-up instructions, and gives directions for on-site operation. Design specifications and routine maintenance steps are included. The R200 data-retriever program is a user-friendly, menu-driven program. The manual guides the user through the procedures required to perform specific operations. Numerous screens are reproduced in the text with a discussion of user input for desired responses. Help is provided for specific problems. (USGS)

Operating manual for the R200 downhole recorder with Tandy 102 retriever

USGS Publications Warehouse

Johnson, Roy A.; Rorabaugh, James I.

1988-01-01

The R200 Downhole Recorder is a battery-powered device that, when placed in a well casing, monitors water levels for a period of up to 1 year. This instrument measures a 1- to 70-ft range of water levels. These water level data can be retrieved through use of a commercially available portable microcomputer. The R200 Downhole Recorder was developed at the U. S. Geological Survey 's Hydrologic Instrumentation Facility, Stennis Space Center, Mississippi. This operating manual describes the R200 Downhole Recorder, provides initial set-up instructions, and gives directions for on-site operation. Design specifications and routine maintenance steps are included. The R200 data-retriever program is a user-friendly, menu-driven program. The manual guides the user through the procedures required to perform specific operations. Numerous screens are reproduced in the text with a discussion of user input for desired responses. Help is provided for specific problems. (USGS)

Monitoring patron use of CD-ROM databases using SignIn-Stat.

PubMed Central

Silver, H; Dennis, S

1990-01-01

SignIn-Stat, a PC-based, menu-driven program, collects information from users of the library's public access computer systems. It was used to collect patron use data for the library's four CD-ROM workstations for the period September 1987 to April 1988 and to survey users for the period December 1987 to March 1988. During the sample period, 5,909 CD-ROM uses were recorded. MEDLINE was the most heavily used database, followed by PsycLIT and Micromedex CCIS. Students accounted for 61% of the use, while faculty, residents, and staff were responsible for 31%. Graduate students had the highest rate of use per student. Nineteen percent of use was by patrons who had never used CD-ROMs before, while 37% was by patrons who had used CD-ROMs ten or more times. Residents were the least experienced user group, while graduate students and faculty were the most experienced. PMID:2203498

A neural network ActiveX based integrated image processing environment.

PubMed

Ciuca, I; Jitaru, E; Alaicescu, M; Moisil, I

2000-01-01

The paper outlines an integrated image processing environment that uses neural networks ActiveX technology for object recognition and classification. The image processing environment which is Windows based, encapsulates a Multiple-Document Interface (MDI) and is menu driven. Object (shape) parameter extraction is focused on features that are invariant in terms of translation, rotation and scale transformations. The neural network models that can be incorporated as ActiveX components into the environment allow both clustering and classification of objects from the analysed image. Mapping neural networks perform an input sensitivity analysis on the extracted feature measurements and thus facilitate the removal of irrelevant features and improvements in the degree of generalisation. The program has been used to evaluate the dimensions of the hydrocephalus in a study for calculating the Evans index and the angle of the frontal horns of the ventricular system modifications.

A Visual Basic simulation software tool for performance analysis of a membrane-based advanced water treatment plant.

PubMed

Pal, P; Kumar, R; Srivastava, N; Chaudhuri, J

2014-02-01

A Visual Basic simulation software (WATTPPA) has been developed to analyse the performance of an advanced wastewater treatment plant. This user-friendly and menu-driven software is based on the dynamic mathematical model for an industrial wastewater treatment scheme that integrates chemical, biological and membrane-based unit operations. The software-predicted results corroborate very well with the experimental findings as indicated in the overall correlation coefficient of the order of 0.99. The software permits pre-analysis and manipulation of input data, helps in optimization and exhibits performance of an integrated plant visually on a graphical platform. It allows quick performance analysis of the whole system as well as the individual units. The software first of its kind in its domain and in the well-known Microsoft Excel environment is likely to be very useful in successful design, optimization and operation of an advanced hybrid treatment plant for hazardous wastewater.

A Menu of Activities in Different Intelligence Areas to Differentiate Instruction for Upper Elementary Students Related to the Book "Because of Winn-Dixie"

ERIC Educational Resources Information Center

Elser, Caroline F.; Rule, Audrey C.

2008-01-01

Today's elementary classrooms are becoming more diverse, requiring teachers to provide effective instruction to children with a wide range of academic performance, ability, background, and interest. This work focuses on the development of a menu of differentiated instructional activities for teaching literacy to upper elementary students. The…

Menu Labeling as a Potential Strategy for Combating the Obesity Epidemic: A Health Impact Assessment

PubMed Central

Jarosz, Christopher J.; Simon, Paul; Fielding, Jonathan E.

2009-01-01

Objectives. We conducted a health impact assessment to quantify the potential impact of a state menu-labeling law on population weight gain in Los Angeles County, California. Methods. We utilized published and unpublished data to model consumer response to point-of-purchase calorie postings at large chain restaurants in Los Angeles County. We conducted sensitivity analyses to account for uncertainty in consumer response and in the total annual revenue, market share, and average meal price of large chain restaurants in the county. Results. Assuming that 10% of the restaurant patrons would order reduced-calorie meals in response to calorie postings, resulting in an average reduction of 100 calories per meal, we estimated that menu labeling would avert 40.6% of the 6.75 million pound average annual weight gain in the county population aged 5 years and older. Substantially larger impacts would be realized if higher percentages of patrons ordered reduced-calorie meals or if average per-meal calorie reductions increased. Conclusions. Our findings suggest that mandated menu labeling could have a sizable salutary impact on the obesity epidemic, even with only modest changes in consumer behavior. PMID:19608944

Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

PubMed

2014-12-01

To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices.

Efficacy and consumer preferences for different approaches to calorie labeling on menus.

PubMed

Pang, Jocelyn; Hammond, David

2013-01-01

To evaluate the efficacy and consumer preferences of calorie labeling on menus. Between-group experiment. Participants were randomized to view menu items according to 1 of 4 experimental conditions: no calorie information, calorie-only information, calorie plus health statement (HS), and calorie plus the Physical Activity Scale. Participants selected a snack and then rated menus from all conditions on the level of understanding and perceived effectiveness. University of Waterloo, Canada. A total of 213 undergraduate university students recruited from classrooms. The calorie amount of menu selection and ratings of understandability and perceived effectiveness. Linear regression models and chi-square tests. Participants who selected items from menus without calorie information selected snacks with higher calorie amounts than participants in the calorie-only condition (P = .002) and the calorie plus HS condition (P = .001). The calorie plus HS menu was perceived as most understandable and the calorie plus calorie plus Physical Activity Scale menu was perceived as most effective in helping to promote healthy eating. Calorie labeling on menus may assist consumers in making healthier choices, with consumer preference for menus that include contextual health statements. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature.

PubMed

Swartz, Jonas J; Braxton, Danielle; Viera, Anthony J

2011-12-08

Nutrition labels are one strategy being used to combat the increasing prevalence of overweight and obesity in the United States. The Patient Protection and Affordable Care Act of 2010 mandates that calorie labels be added to menu boards of chain restaurants with 20 or more locations. This systematic review includes seven studies published since the last review on the topic in 2008. Authors searched for peer-reviewed studies using PUBMED and Google Scholar. Included studies used an experimental or quasi-experimental design comparing a calorie-labeled menu with a no-calorie menu and were conducted in laboratories, college cafeterias, and fast food restaurants. Two of the included studies were judged to be of good quality, and five of were judged to be of fair quality. Observational studies conducted in cities after implementation of calorie labeling were imprecise in their measure of the isolated effects of calorie labels. Experimental studies conducted in laboratory settings were difficult to generalize to real world behavior. Only two of the seven studies reported a statistically significant reduction in calories purchased among consumers using calorie-labeled menus. The current evidence suggests that calorie labeling does not have the intended effect of decreasing calorie purchasing or consumption.

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels

PubMed Central

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.; Block, Jason P.

2016-01-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012–14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. PMID:26526245

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P; Block, Jason P

2015-11-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012-14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. Project HOPE—The People-to-People Health Foundation, Inc.

Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method.

PubMed

Lesser, Lenard I; Wu, Leslie; Matthiessen, Timothy B; Luft, Harold S

2017-01-01

To develop a technology-based method for evaluating the nutritional quality of chain-restaurant menus to increase the efficiency and lower the cost of large-scale data analysis of food items. Using a Modified Nutrient Profiling Index (MNPI), we assessed chain-restaurant items from the MenuStat database with a process involving three steps: (i) testing 'extreme' scores; (ii) crowdsourcing to analyse fruit, nut and vegetable (FNV) amounts; and (iii) analysis of the ambiguous items by a registered dietitian. In applying the approach to assess 22 422 foods, only 3566 could not be scored automatically based on MenuStat data and required further evaluation to determine healthiness. Items for which there was low agreement between trusted crowd workers, or where the FNV amount was estimated to be >40 %, were sent to a registered dietitian. Crowdsourcing was able to evaluate 3199, leaving only 367 to be reviewed by the registered dietitian. Overall, 7 % of items were categorized as healthy. The healthiest category was soups (26 % healthy), while desserts were the least healthy (2 % healthy). An algorithm incorporating crowdsourcing and a dietitian can quickly and efficiently analyse restaurant menus, allowing public health researchers to analyse the healthiness of menu items.

The effect of menu labeling with calories and exercise equivalents on food selection and consumption.

PubMed

Platkin, Charles; Yeh, Ming-Chin; Hirsch, Kimberly; Wiewel, Ellen Weiss; Lin, Chang-Yun; Tung, Ho-Jui; Castellanos, Victoria H

2014-01-01

Better techniques are needed to help consumers make lower calorie food choices. This pilot study examined the effect of menu labeling with caloric information and exercise equivalents (EE) on food selection. Participants, 62 females, ages 18-34, recruited for this study, ordered a fast food meal with menus that contained the names of the food (Lunch 1 (L1), control meal). One week later (Lunch 2 (L2), experiment meal), participants ordered a meal from one of three menus with the same items as the previous week: no calorie information, calorie information only, or calorie information and EE. There were no absolute differences between groups in calories ordered from L1 to L2. However, it is noteworthy that calorie only and calorie plus exercise equivalents ordered about 16% (206 kcal) and 14% (162 kcal) fewer calories from Lunch 1 to Lunch 2, respectively; whereas, the no information group ordered only 2% (25 kcal) fewer. Menu labeling alone may be insufficient to reduce calories; however, further research is needed in finding the most effective ways of presenting the menu labels for general public.

Food-Wine Pairing Suggestions as a Risk Reduction Strategy: Reducing Risk and Increasing Wine by the Glass Sales in the Context of a Swiss Restaurant.

PubMed

Terrier, Lohyd; Jaquinet, Anne-Laure

2016-08-01

This study tests the effect of a pairing suggestion for food with wine by the glass directly placed on the menu. We made the assumption that these suggestions can, by reducing social and financial risk, increase wine by the glass sales. One hundred and fifty-nine customers of a Swiss restaurant participated in this experiment. For 82 customers, a food and wine by the glass suggestion was directly placed on the menu while the 77 others were given a normal menu (without a pairing suggestion). Results show that this type of suggestion significantly increases wine sold by the glass. Practical applications of this strategy are discussed. © The Author(s) 2016.

CAFÉ: a multicomponent audit and feedback intervention to improve implementation of healthy food policy in primary school canteens: a randomised controlled trial.

PubMed

Yoong, Sze Lin; Nathan, Nicole; Wolfenden, Luke; Wiggers, John; Reilly, Kathryn; Oldmeadow, Christopher; Wyse, Rebecca; Sutherland, Rachel; Delaney, Tessa; Butler, Peter; Janssen, Lisa; Preece, Sarah; Williams, Christopher M

2016-12-05

The implementation of nutrition policies in schools has been recommended as a strategy to improve child dietary intake. Internationally, research suggests that the majority of schools do not implement these policies. In New South Wales (NSW), Australia, the NSW Healthy School Canteen Policy requires that school canteens prohibit the sale of 'red' foods (i.e. foods that are typically nutrient poor and high in energy, such as confectionary and deep-fried foods) and 'banned'drinks (i.e. soft drinks); and that the majority of items on the menu are 'green' (i.e. foods that are good sources of nutrients, such fruits, vegetables and lean meats). This study examined the impact of a multicomponent audit and feedback intervention on schools' implementation of the NSW Healthy School Canteen Policy. A secondary aim was to assess the impact of the intervention on menu composition. This study was a parallel group randomised controlled trial with 72 rural and remote primary schools (36 interventions, 36 controls) located in one region within NSW, Australia. Intervention schools received an initial face to face contact and up to four cycles of audit and feedback (consisting of a menu audit, written feedback report and telephone feedback) over a 12-month period. The primary trial outcomes were the proportion of schools with a canteen menu that had: i) no 'red' foods or 'banned' drinks; and ii) >50% 'green' items, as assessed via standardised menu audits undertaken by trained dietitians. For each primary outcome, between-group differences were assessed using Fisher's exact test under an intention to treat approach. There was insufficient evidence to conclude the intervention had a positive impact on the proportion of intervention schools with no 'red' or 'banned' items on their menu (RR = 2.8; 95% CI: 0.9 to 8.9; p = 0.0895), or on the proportion of intervention schools with more than 50% 'green' items (RR = 1.5; 95% CI: 0.7 to 3.2; p = 0.2568). These findings remained non-significant in the multiple imputation analyses. Intervention schools were significantly more likely to have a lower percentage of 'red' items (p-value: 0.007) and a higher percentage of 'green' items on the menu (p-value: 0.014). This remained statistically significant in the multiple imputation analyses for 'red items' (p-value: 0.0081) but not for 'green' items (p-value: 0.0910). While there was insufficient statistical evidence to suggest that this multicomponent audit and feedback intervention was effective in improving primary schools' compliance with a healthy canteen policy, the intervention demonstrated some positive impact in reducing the availability of 'red' items on the menu. This trial was prospectively registered with the Australian New Zealand Clinical Trials Registry ( ACTRN12613000543785 ). Registered 15th May 2013.

Design on an Enhanced Interactive Satellite Communications System Analysis Program

DTIC Science & Technology

1991-09-01

openStack message is sent from the stack up the hierarchy to HyperCard. When the stack opens, the first card in the stack is displayed and an openCard... openStack global orbitPage,groundPage.commPage,beginmuRe,c.dBker2d.d2r,we global earth-e.NoiseTIV.Losses put false into orbitPage put false into groundPage...menultem 2 of menu "Options" to D end openStack function FreqToWave freq global c put c)(freq* 109) into wave return wave end FreqToWave function log

Mikado: A graphic program

NASA Astrophysics Data System (ADS)

Secretan, Y.

A discussion of the modular program Mikado is presented. Mikado was developed with the goal of creating a flexible graphic tool to display and help analyze the results of finite element fluid flow computations. Mikado works on unstructured meshes, with elements of mixed geometric type, but also offers the possibility of using structured meshes. The program can be operated by both menu and mouse (interactive), or by command file (batch). Mikado is written in FORTRAN, except for a few system dependent subroutines which are in C. It runs presently on Silicon Graphics' workstations and could be easily ported to the IBM-RISC System/6000 family of workstations.

Over-expression of FT1 in plum (Prunus domestica) results in phenotypes compatible with spaceflight: a potential new candidate crop for bioregenerative life support systems

USDA-ARS?s Scientific Manuscript database

Tree fruits (e.g., apples, plums, cherries) are appealing constituents of a crew menu for long-duration exploration missions (i.e., Mars), both in terms of their nutritive and menu diversity contributions. Although appealing, tree fruit species have long been precluded as candidate crops for use in...

A Survey of Hospitals Using a Restaurant Menu Approach in Patient Tray Feeding

DTIC Science & Technology

1982-01-01

UIKED ’ LKSUS ITAK m0 1101091IO01 WACE WITH MOONED OTAMOIC( acvcmis iu MTAK hIAKlED WITH NMIOOM ANRD Cl OK N Y POTAMOIKM omCne LL 4EAL LON WITH ’IEGETAKE...the patient because away from the hospital, he would be required to select items from a regular menu. Methods of marking order sheets varied

Simulation of gamma-ray spectra for a variety of user-specified detector designs

NASA Technical Reports Server (NTRS)

Rester, A. C., Jr.

1994-01-01

The gamma-ray spectrum simulation program BSIMUL was designed to allow the operator to follow the path of a gamma-ray through a detector, shield and collimator whose dimensions are entered by the operator. It can also be used to simulate spectra that would be generated by a detector. Several improvements have been made to the program within the last few months. The detector, shield and collimator dimensions can now be entered through an interactive menu whose options are discussed below. In addition, spectra containing more than one gamma-ray energy can now be generated with the menu - for isotopes listed in the program. Adding isotopes to the main routine is also quite easy. Subroutines have been added to enable the operator to specify the material and dimensions of a collimator. This report details the progress made in simulating gamma-ray spectra for a variety of user-specified detector designs. In addition, a short discussion of work done in the related areas of pulse shape analysis and the spectral analysis is included. The pulse shape analysis and spectral analysis work is being performed pursuant to the requirements of contract F-94-C-0006, for the Advanced Research Projects Agency and the U.S. Air Force.

To twist or poke? A method for identifying usability issues with the rotary controller and touch screen for control of in-vehicle information systems.

PubMed

Harvey, Catherine; Stanton, Neville A; Pickering, Carl A; McDonald, Mike; Zheng, Pengjun

2011-07-01

In-vehicle information systems (IVIS) can be controlled by the user via direct or indirect input devices. In order to develop the next generation of usable IVIS, designers need to be able to evaluate and understand the usability issues associated with these two input types. The aim of this study was to investigate the effectiveness of a set of empirical usability evaluation methods for identifying important usability issues and distinguishing between the IVIS input devices. A number of usability issues were identified and their causal factors have been explored. These were related to the input type, the structure of the menu/tasks and hardware issues. In particular, the translation between inputs and on-screen actions and a lack of visual feedback for menu navigation resulted in lower levels of usability for the indirect device. This information will be useful in informing the design of new IVIS, with improved usability. STATEMENT OF RELEVANCE: This paper examines the use of empirical methods for distinguishing between direct and indirect IVIS input devices and identifying usability issues. Results have shown that the characteristics of indirect input devices produce more serious usability issues, compared with direct devices and can have a negative effect on the driver-vehicle interaction.

Toward Optimization of Gaze-Controlled Human-Computer Interaction: Application to Hindi Virtual Keyboard for Stroke Patients.

PubMed

Meena, Yogesh Kumar; Cecotti, Hubert; Wong-Lin, Kongfatt; Dutta, Ashish; Prasad, Girijesh

2018-04-01

Virtual keyboard applications and alternative communication devices provide new means of communication to assist disabled people. To date, virtual keyboard optimization schemes based on script-specific information, along with multimodal input access facility, are limited. In this paper, we propose a novel method for optimizing the position of the displayed items for gaze-controlled tree-based menu selection systems by considering a combination of letter frequency and command selection time. The optimized graphical user interface layout has been designed for a Hindi language virtual keyboard based on a menu wherein 10 commands provide access to type 88 different characters, along with additional text editing commands. The system can be controlled in two different modes: eye-tracking alone and eye-tracking with an access soft-switch. Five different keyboard layouts have been presented and evaluated with ten healthy participants. Furthermore, the two best performing keyboard layouts have been evaluated with eye-tracking alone on ten stroke patients. The overall performance analysis demonstrated significantly superior typing performance, high usability (87% SUS score), and low workload (NASA TLX with 17 scores) for the letter frequency and time-based organization with script specific arrangement design. This paper represents the first optimized gaze-controlled Hindi virtual keyboard, which can be extended to other languages.

Factors that influence the implementation of dietary guidelines regarding food provision in centre based childcare services: A systematic review.

PubMed

Seward, Kirsty; Finch, Meghan; Yoong, Sze Lin; Wyse, Rebecca; Jones, Jannah; Grady, Alice; Wiggers, John; Nathan, Nicole; Conte, Kathleen; Wolfenden, Luke

2017-12-01

Children attending centre based childcare services consume as much as two thirds of their daily dietary requirements while in care. However, such services often fail to provide foods that are consistent with guideline recommendations. Developing strategies to improve childcare service adherence to menu dietary guidelines requires a comprehensive understanding of factors that may impede or promote implementation. The primary aim of this systematic review is to describe factors (barriers and facilitators) that may influence the implementation of menu dietary guidelines regarding food provision in centre-based childcare services and to map these factors to a theoretical framework. Over 7000 citations were identified from all sources. Duplicate abstracts were removed and selection criteria applied. Twelve studies (1994-2015) were included in the review. Dual data extraction was conducted and the reported factors were synthesised using the theoretical domains framework (TDF). Barriers and facilitators identified in qualitative studies were classified into 8 and 10 of the 14 TDF domains. Barriers and facilitators reported in quantitative studies covered 6 and 3 TDF domains respectively. The most common domain of which both barriers and facilitators to the implementation of menu dietary guidelines were identified was 'environmental context and resources'. This is the first study that comprehensively assesses literature to identify factors that influence the implementation of menu dietary guidelines in childcare services utilising a theoretical framework. Findings provide guidance to support researchers and policy makers design strategies to improve menu dietary guideline implementation and, as such have the potential to improve food provision in care. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

Feasibility and efficacy of menu planning combined with individual counselling to improve health outcomes and dietary adherence in people with type 2 diabetes: a pilot study.

PubMed

Soria-Contreras, Diana C; Bell, Rhonda C; McCargar, Linda J; Chan, Catherine B

2014-10-01

The purpose of this study was to test the feasibility and efficacy of implementing a 4-week menu plan combined with individual counselling among people with type 2 diabetes. A 12-week pilot study with a pretest and post-test design was conducted among 15 participants with type 2 diabetes. The menu plan incorporated the overall recommendations of the Canadian Diabetes Association nutrition therapy guidelines and considered factors such as the accessibility, availability and acceptability of foods. Change in glycated hemoglobin (A1C) was the primary outcome, and secondary outcomes were changes in serum lipid, anthropometric and dietary measures. Mean (±SD) age of the participants was 59.3±9.9 years, and duration of diabetes was 8.1±8.3 years. After the program, A1C decreased by 1.0%±0.86% (p<0.05). There were significant reductions (p<0.05) in weight, body mass index, waist circumference and fat mass and increased high-density lipoprotein cholesterol. No significant changes were observed in dietary measures except for perceived dietary adherence score, which increased significantly (p<0.05). Participants reported using the menu plan an average of 5.0±1.9 days a week and attended, on average, 4 of 6 counselling sessions. Menu planning and individual counselling were demonstrated to be feasible and effective for diabetes management, and they represent a simple and practical approach to implement the nutritional recommendations for diabetes in Canada. Copyright © 2014 Canadian Diabetes Association. Published by Elsevier Inc. All rights reserved.

Delicious Low GL space foods by using Low GI materials -IH and Vacuum cooking -

NASA Astrophysics Data System (ADS)

Katayama, Naomi; Nagasaka, Sanako; Murasaki, Masahiro; Space Agriculture Task Force, J.

Enough life-support systems are necessary to stay in space for a long term. The management of the meal for astronauts is in particular very important. When an astronaut gets sick in outer space, it means death. To astronauts, the delicious good balance space foods are essential for their work. This study was aimed at making balance space foods menu for the healthy space-life. The kitchen utensil has a limit in the space environment. And a method to warm is only heater without fire. Therefore purpose of this study, we make the space foods which make by using vacuum cooking device and the IH heater We made space foods menu to referred to Japanese nutrition standard in 2010. We made space foods menu which are using "brown rice, wheat, soy bean, sweet potato and green-vegetable" and " loach and insects which are silkworm pupa, snail, mud snail, turmait, fly, grasshopper, bee". We use ten health adults as subjects. Ten subjects performed the sensory test of the questionnaire method. There was the sensuality examination in the item of "taste, a fragrance, color, the quantity" and acquired a mark at ten points of perfect scores.. We could make the space foods which we devised with vacuum cooking and IH deliciously. As a result of sensuality examination, the eight points in ten points of perfect scores was appeared. This result showed, our space food menu is delicious. We can store these space foods with a refrigerator for 20 days by making vacuum cooking. This thing is at all important result so that a save is enabled when surplus food was done in future by performing vacuum cooking. We want to make delicious space foods menu with vacuum cooking and IH heater more in future.

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants

PubMed Central

Moran, Alyssa J.; Block, Jason P.; Goshev, Simo G.; Bleich, Sara N.; Roberto, Christina A.

2017-01-01

Introduction Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Methods Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. Results There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (−24, 95% CI= −40.4, −7.2) and between 2012 and 2014 (−40, 95% CI= −68.1, −11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Conclusions Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. PMID:28089130

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants.

PubMed

Moran, Alyssa J; Block, Jason P; Goshev, Simo G; Bleich, Sara N; Roberto, Christina A

2017-03-01

Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (-24, 95% CI= -40.4, -7.2) and between 2012 and 2014 (-40, 95% CI= -68.1, -11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

dLOGIS: Disaster Logistics Information System

NASA Astrophysics Data System (ADS)

Koesuma, Sorja; Riantana, Rio; Siswanto, Budi; Aji Purnomo, Fendi; Lelono, Sarjoko

2017-11-01

There are three timing of disaster mitigation which is pre-disaster, emergency response and post-disaster. All of those is important in disaster mitigation, but emergency response is important when we are talking about time. Emergency response has limited time when we should give help. Rapid assessment of kind of logistic, the number of survivors, number children and old people, their gender and also for difable person. It should be done in emergency response time. Therefore we make a mobile application for logistics management system. The name of application is dLOGIS, i.e. Disaster Logistics Information System. The application is based on Android system for mobile phone. Otherwise there is also website version. The website version is for maintenance, data input and registration. So the people or government can use it directly when there is a disaster. After login in dLOGIS, there is five main menus. The first main menu shows disaster information, refugees conditions, logistics needed, available logistics stock and already accepted logistics. In the second menu is used for entering survivors data. The field coordinator can enter survivors data based on the rapid assessment in disaster location. The third menu is used for entering kind of logistic. Number and kind of logistics are based on the BNPB needed standard for the survivor. The fourth menu displays the logistics stock available in field coordinator. And the last menu displays the logistics help that already accepted and sent by donation. By using this application when a disaster happened, field coordinator or local government can use maintenance distribution of logistics base on their needs. Also for donor people who will give help to survivor, they can give logistics with the corresponding of survivor needs.

How major restaurant chains plan their menus: the role of profit, demand, and health.

PubMed

Glanz, Karen; Resnicow, Ken; Seymour, Jennifer; Hoy, Kathy; Stewart, Hayden; Lyons, Mark; Goldberg, Jeanne

2007-05-01

Increased away-from-home eating is associated with lower diet quality, and may contribute to the increasing prevalence of overweight and obesity. Healthier food choices in restaurants may help mitigate the rise in obesity and improve diet quality. This study sought to understand the views of executives at major U.S. restaurant chains regarding the process, motivation for, and challenges of offering healthier options on their menus. The Healthy Menu Study used in-depth structured telephone interviews with 41 senior menu development and marketing executives at leading casual dining and fast-food restaurant chains. The interview guide covered menu trends, influences on introduction and continuation of new menu items, and barriers to adding healthy foods. Data analysis included tabulation of responses, identification of themes, and examination of subgroup differences. Growing sales and increasing profits are the most important considerations, mentioned by 61% of respondents; health and nutrition were noted as important by 21%. Restaurants may try to avoid losing groups with a "health seeker" by offering healthier foods (low in fat and calories, more fruits and vegetables) (27% of chains), but operators believe demand for healthier foods is not widespread. Additional obstacles to including healthier menu items are short shelf life of produce (46%), increased preparation time, low sales, and high labor costs. Not surprisingly, profit margins are the primary determinants of why restaurants do or do not add and continue to serve healthier food options. Without an increase in consumer demand, it is unlikely the restaurant industry will increase their offering of healthy food choices. Insight into the restaurant industry perspective is important for developing promising strategies to encourage healthier eating patterns.

Customer responses to mandatory menu labeling at full-service restaurants.

PubMed

Auchincloss, Amy H; Mallya, Giridhar G; Leonberg, Beth L; Ricchezza, Andrew; Glanz, Karen; Schwarz, Donald F

2013-12-01

In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant chains to list values for calories, sodium, fat, and carbohydrates for each item on all printed menus. The goal of the study was to determine whether purchase decisions at full-service restaurants varied depending on the presence of labeling. In August 2011, this cross-sectional study collected 648 customer surveys and transaction receipts at seven restaurant outlets of one large full-service restaurant chain. Two outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes included differences in calories and nutrients purchased and customers' reported use of nutrition information when ordering. Data were analyzed in 2012. Mean age was 37 years; 60% were female; 50% were black/African-American and reported incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories (95% CI=-270, -33); 224 mg less sodium (95% CI=-457, +8); and 3.7 g less saturated fat (95% CI=-7.4, -0.1) compared to customers at unlabeled restaurants (or 155 less kilocalories from food plus beverage, 95% CI=-284, -27). Those reporting that nutrition information affected their order purchased 400 fewer food calories, 370 mg less sodium, and 10 g less saturated fat. Mandatory menu labeling was associated with better food choices among a segment of the public dining at full-service restaurants. Consumer education on the availability and use of nutrition information may extend the impact of menu labeling. © 2013 American Journal of Preventive Medicine Published by American Journal of Preventive Medicine All rights reserved.

Calorie postings in chain restaurants in a low-income urban neighborhood: measuring practical utility and policy compliance.

PubMed

Cohn, Elizabeth Gross; Larson, Elaine L; Araujo, Christina; Sawyer, Vanessa; Williams, Olajide

2012-08-01

Current strategies for combating obesity include recent federal legislation mandating calorie count postings in chain restaurants. This study describes the current practice of menu board calorie postings in a low-income urban neighborhood, identifies the extent to which current practice complies with existing policy, and evaluates the practical utility of menu boards to consumers. We conclude that although most postings were legally compliant, they did not demonstrate utility. Menu postings for individual servings are easily understood, but complex math skills are needed to interpret meals designed to serve more than one person. In some items, calories doubled depending on flavor and the calorie posting did not give enough information to make healthier selections. We identified specific strategies to improve practical utility and provide recommendations for policy implementation.

Legal and Public Health Considerations Affecting the Success, Reach, and Impact of Menu-Labeling Laws

PubMed Central

Pomeranz, Jennifer L.; Brownell, Kelly D.

2008-01-01

Because the rate of consumption of away-from-home meals has increased dramatically, the distinction between requiring nutrition information for packaged but not restaurant products is no longer reasonable. Public health necessitates that nutrition labels must be included with restaurant menus as a strategy to educate consumers and address the escalation of obesity. Menu-labeling laws are being considered at the local, state, and federal levels, but the restaurant industry opposes such action. We discuss the public health rationale and set forth the government’s legal authority for the enactment of menu-labeling laws. We further aim to educate the public health community of the potential legal challenges to such laws, and we set forth methods for governments to survive these challenges by drafting laws according to current legal standards. PMID:18633081

Legal and public health considerations affecting the success, reach, and impact of menu-labeling laws.

PubMed

Pomeranz, Jennifer L; Brownell, Kelly D

2008-09-01

Because the rate of consumption of away-from-home meals has increased dramatically, the distinction between requiring nutrition information for packaged but not restaurant products is no longer reasonable. Public health necessitates that nutrition labels must be included with restaurant menus as a strategy to educate consumers and address the escalation of obesity. Menu-labeling laws are being considered at the local, state, and federal levels, but the restaurant industry opposes such action. We discuss the public health rationale and set forth the government's legal authority for the enactment of menu-labeling laws. We further aim to educate the public health community of the potential legal challenges to such laws, and we set forth methods for governments to survive these challenges by drafting laws according to current legal standards.

Foods served in child care facilities participating in the Child and Adult Care Food Program: Menu match and agreement with the new meal patterns and best practices

USDA-ARS?s Scientific Manuscript database

Our objective was to assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu...

Innovations in Defense Acquisition: Asymmetric Information and Incentive Contract Design

DTIC Science & Technology

2009-12-15

selection. As the fixed price increases, consumers who eat the least will be the most likely to stop patronizing the restaurant . Therefore, increasing...mechanism (MBA Professional Report). Monterey, CA: Naval Postgraduate School. Riordan, M.H., & Sappington, D.E.M. (1987). Awarding monopoly franchises ...options from which a contractor can choose. The options provided by the TRIM read like a restaurant menu. Each option on the menu has three

Play, Make, Know, Keep up, Watch, Dream, and Teach: A Kids-eye View of Climate Change

NASA Astrophysics Data System (ADS)

Fisher, D. K.; Leon, N.; Fitzpatrick, A. J.; Jackson, R.; Greene, M. P.

2012-12-01

No matter the subject, the best way of dealing with doubters or deniers is to present the scientific evidence in a clear, concise, non-threatening, and compelling way. NASA's Climate Kids website--written for upper-elementary age kids and their teachers and parent--explains the basic science behind the evidence that Earth's climate is changing much more rapidly than can be accounted for by natural cycles, and that human activity is responsible. Climate science is complex, and most non-scientists are in what, for some, is the uncomfortable position of accepting scientists at their word. For young children, this is not the best approach to learning. They need to learn to think critically and evaluate the evidence for themselves. Climate Kids debuted in January 2011. It was redesigned and reorganized this year. From the beginning, educator feedback has been very positive. Teachers are grateful to have these difficult concepts simplified, yet still comprehensively covered to present the compelling evidence for anthropogenic global warming and its current and predicted effects. Climate Kids explains the "big questions" of climate science simply and clearly, giving teachers a valuable resource to supplement the science units they normally teach. The site extends science lessons in a very specific way, presenting understandable, real-world examples of scientific evidence of the changes happening on our planet. The new site design organizes content by topic and by type of presentation. Topics are shown in a left-side menu. They are Weather & Climate, Air, Ocean, Fresh Water, Carbon Travels (carbon cycle), Energy, Plants & Animals, and Technology. Presentation types are shown in a top menu. They are Play games, Make stuff (hands-on activities), Know your world (answers to big questions), Catch the latest (climate-related news), Watch videos, Dream of a career (profiles of individuals in green careers), and Teach climate science (resources for educators and parents). So, for example, if a child is interested in the ocean, she can select it and get an "Ocean" menu, with links to the interactive "Planet Health Report" (including sea ice extent and sea level rise stats), the interactive "Climate Time Machine" (including sea level and sea ice history), "Big Questions" discussion of the ocean (heat storage, CO2 absorption and sea creature health, salinity, currents, sea ice), "Oceans of Climate Change" video, and an animated cartoon story about threatened phytoplankton. Thus, each menu topic is carried in a variety of vehicles. Even if a visitor to Climate Kids just wants to play games, he just might learn something about the importance of recycling ("Recycle This!"), how solar and wind energy can power a city ("Power Up"), how and why to save energy in daily activities ("Leaps and Flutters" and "Go Green"), endangered and threatened species ("Migration Concentration" and "Animal Jeanie"), and more. The site is well-indexed and has a search capability that creates customized menus on the fly. NASA's Climate Kids fills a niche for free, non-commercial, reliable, inspiring, and understandable information on the science of climate change for children in grades 4-6.

Mandatory menu labeling in one fast-food chain in King County, Washington.

PubMed

Finkelstein, Eric A; Strombotne, Kiersten L; Chan, Nadine L; Krieger, James

2011-02-01

As part of a comprehensive effort to stem the rise in obesity, King County, Washington, enforced a mandatory menu-labeling regulation requiring all restaurant chains with 15 or more locations to disclose calorie information at the point of purchase beginning in January 2009. The purpose of this study is to quantify the impact of the King County regulation on transactions and purchasing behavior at one Mexican fast-food chain with locations within and adjacent to King County. To examine the effect of the King County regulation, a difference-in-difference approach was used to compare total transactions and average calories per transaction between seven King County restaurants and seven control locations focusing on two time periods: one period immediately following the law until the posting of drive-through menu boards (January 2009 to July 2009) and a second period following the drive-through postings (August 2009 through January 2010). Analyses were conducted in 2010. No impact of the regulation on purchasing behavior was found. Trends in transactions and calories per transaction did not vary between control and intervention locations after the law was enacted. In this setting, mandatory menu labeling did not promote healthier food-purchasing behavior. Copyright © 2011 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature

PubMed Central

2011-01-01

Nutrition labels are one strategy being used to combat the increasing prevalence of overweight and obesity in the United States. The Patient Protection and Affordable Care Act of 2010 mandates that calorie labels be added to menu boards of chain restaurants with 20 or more locations. This systematic review includes seven studies published since the last review on the topic in 2008. Authors searched for peer-reviewed studies using PUBMED and Google Scholar. Included studies used an experimental or quasi-experimental design comparing a calorie-labeled menu with a no-calorie menu and were conducted in laboratories, college cafeterias, and fast food restaurants. Two of the included studies were judged to be of good quality, and five of were judged to be of fair quality. Observational studies conducted in cities after implementation of calorie labeling were imprecise in their measure of the isolated effects of calorie labels. Experimental studies conducted in laboratory settings were difficult to generalize to real world behavior. Only two of the seven studies reported a statistically significant reduction in calories purchased among consumers using calorie-labeled menus. The current evidence suggests that calorie labeling does not have the intended effect of decreasing calorie purchasing or consumption. PMID:22152038

Marketing nutrition in restaurants: a survey of current practices and attitudes.

PubMed

Sneed, J; Burkhalter, J P

1991-04-01

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Calorie labeling in a rural middle school influences food selection: findings from community-based participatory research.

PubMed

Hunsberger, Monica; McGinnis, Paul; Smith, Jamie; Beamer, Beth Ann; O'Malley, Jean

2015-01-01

Calorie labeling at the point-of-purchase in chain restaurants has been shown to reduce energy intake. To investigate the impact of point-of-purchase calorie information at one rural middle school. With a community-based participatory research framework a mixed method approach was used to evaluate the impact of point-of-purchase calorie information. Students in grades 6-8, dining at the school cafeteria January and February 2010, participated for 17 school days each month; in January a menu was offered in the usual manner without calorie labels; the same menu was prepared in February with the addition of calorie labels at point-of-purchase. Gross calories served per student were measured each day allowing for matched comparison by menu. In March/April of 2010, 32 students who ate in the cafeteria 3 or more times per week were interviewed regarding their views on menu labeling. Calorie consumption decreased by an average of 47 calories/day; fat intake reduced by 2.1 grams/day. Five main themes were consistent throughout the interviews. Point-of-purchase calorie labels can play a role in reducing the number of calories consumed by middle school age children at the lunch. The majority of students interviewed found the calorie labels helped them choose healthier food.

Reducing sodium across the board: a pilot program in Schenectady County independent restaurants.

PubMed

Schuldt, June; Levings, Jessica Lee; Kahn-Marshall, Jennifer; Hunt, Glynnis; Mugavero, Kristy; Gunn, Janelle Peralez

2014-01-01

Excess sodium intake can lead to increased blood pressure. Restaurant foods contribute nearly a quarter of the sodium consumed in the American diet. The objective of the pilot project was to develop and implement in collaboration with independent restaurants a tool, the Restaurant Assessment Tool and Evaluation (RATE), to assess efforts to reduce sodium in independent restaurants and measure changes over time in food preparation categories, including menu, cooking techniques, and products. Twelve independent restaurants in Schenectady County, New York, voluntarily participated. From initial assessment to a 6-month follow-up assessment using the RATE, 11 restaurants showed improvement in the cooking category, 9 showed improvement in the menu category, and 7 showed improvement in the product category. Menu analysis conducted by the Schenectady County Health Department staff suggested that reported sodium-reduction strategies might have affected approximately 25% of the restaurant menu items. The findings from this project suggest that a facilitated assessment, such as the RATE, can provide a useful platform for independent restaurant owners and public health practitioners to discuss and encourage sodium reduction. The RATE also provides opportunities to build and strengthen relationships between public health care practitioners and independent restaurant owners, which may help sustain the positive changes made.

Consumer Awareness of Fast-Food Calorie Information in New York City After Implementation of a Menu Labeling Regulation

PubMed Central

Huang, Christina Y.; Bassett, Mary T.; Silver, Lynn D.

2010-01-01

Objectives. We assessed consumer awareness of menu calorie information at fast-food chains after the introduction of New York City's health code regulation requiring these chains to display food-item calories on menus and menu boards. Methods. At 45 restaurants representing the 15 largest fast-food chains in the city, we conducted cross-sectional surveys 3 months before and 3 months after enforcement began. At both time points, customers were asked if they had seen calorie information and, if so, whether it had affected their purchase. Data were weighted to the number of city locations for each chain. Results. We collected 1188 surveys pre-enforcement and 1229 surveys postenforcement. Before enforcement, 25% of customers reported seeing calorie information; postenforcement, this figure rose to 64% (P < .001; 38% and 72%, weighted). Among customers who saw calorie information postenforcement, 27% said they used the information, which represents a 2-fold increase in the percentage of customers making calorie-informed choices (10% vs 20%, weighted; P < .001). Conclusions. Posting calorie information on menu boards increases the number of people who see and use this information. Since enforcement of New York's calorie labeling regulation began, approximately 1 million New York adults have seen calorie information each day. PMID:20966367

Five Years Later: Awareness Of New York City's Calorie Labels Declined, With No Changes In Calories Purchased.

PubMed

Cantor, Jonathan; Torres, Alejandro; Abrams, Courtney; Elbel, Brian

2015-11-01

To follow up on a previous study that examined how the mandated displaying of calorie information on menu boards in fast-food restaurants in New York City influenced consumers' behavior, we analyzed itemized cash register receipts and survey responses from 7,699 consumers at four fast-food chains. Using a difference-in-differences study design, we found that consumers exposed to menu labeling immediately after the mandate took effect in 2008 and at three points in 2013-14 reported seeing and using the information more often than their counterparts at fast-food restaurants without menu labeling. In each successive period of data collection, the percentage of respondents noticing and using the information declined, while remaining above the prelabeling baseline. There were no statistically significant changes over time in levels of calories or other nutrients purchased or in the frequency of visits to fast-food restaurants. Menu labeling at fast-food chain restaurants, which the Affordable Care Act requires to be implemented nationwide in 2016, remains an unproven strategy for improving the nutritional quality of consumer food choices at the population level. Additional policy efforts that go beyond labeling and possibly alter labeling to increase its impact must be considered. Project HOPE—The People-to-People Health Foundation, Inc.

Consumer awareness of fast-food calorie information in New York City after implementation of a menu labeling regulation.

PubMed

Dumanovsky, Tamara; Huang, Christina Y; Bassett, Mary T; Silver, Lynn D

2010-12-01

We assessed consumer awareness of menu calorie information at fast-food chains after the introduction of New York City's health code regulation requiring these chains to display food-item calories on menus and menu boards. At 45 restaurants representing the 15 largest fast-food chains in the city, we conducted cross-sectional surveys 3 months before and 3 months after enforcement began. At both time points, customers were asked if they had seen calorie information and, if so, whether it had affected their purchase. Data were weighted to the number of city locations for each chain. We collected 1188 surveys pre-enforcement and 1229 surveys postenforcement. Before enforcement, 25% of customers reported seeing calorie information; postenforcement, this figure rose to 64% (P < .001; 38% and 72%, weighted). Among customers who saw calorie information postenforcement, 27% said they used the information, which represents a 2-fold increase in the percentage of customers making calorie-informed choices (10% vs 20%, weighted; P < .001). Posting calorie information on menu boards increases the number of people who see and use this information. Since enforcement of New York's calorie labeling regulation began, approximately 1 million New York adults have seen calorie information each day.

Analysis of Interactive Conflict Resolution Tool Usage in a Mixed Equipage Environment

NASA Technical Reports Server (NTRS)

Homola, Jeffrey; Morey, Susan; Cabrall, Christopher; Martin, Lynne; Mercer, Joey; Prevot, Thomas

2013-01-01

A human-in-the-loop simulation was conducted that examined separation assurance concepts in varying levels of traffic density with mixtures of aircraft equipage and automation. This paper's analysis focuses on one of the experimental conditions in which traffic levels were approximately fifty percent higher than today, and approximately fifty percent of the traffic within the test area were equipped with data communications (data comm) capabilities. The other fifty percent of the aircraft required control by voice much like today. Within this environment, the air traffic controller participants were provided access to tools and automation designed to support the primary task of separation assurance that are currently unavailable. Two tools were selected for analysis in this paper: 1) a pre-probed altitude fly-out menu that provided instant feedback of conflict probe results for a range of altitudes, and 2) an interactive auto resolver that provided on-demand access to an automation-generated conflict resolution trajectory. Although encouraged, use of the support tools was not required; the participants were free to use the tools as they saw fit, and they were also free to accept, reject, or modify the resolutions offered by the automation. This mode of interaction provided a unique opportunity to examine exactly when and how these tools were used, as well as how acceptable the resolutions were. Results showed that the participants used the pre-probed altitude fly-out menu in 14% of conflict cases and preferred to use it in a strategic timeframe on data comm equipped and level flight aircraft. The interactive auto resolver was also used in a primarily strategic timeframe on 22% of conflicts and that their preference was to use it on conflicts involving data comm equipped aircraft as well. Of the 258 resolutions displayed, 46% were implemented and 54% were not. The auto resolver was rated highly by participants in terms of confidence and preference. Factors such as aircraft equipage, ownership, and location of predicted separation loss appeared to play a role in the decision of controllers to accept or reject the auto resolver's resolutions.

Research on an expert system for database operation of simulation-emulation math models. Volume 2, Phase 1: Results

NASA Technical Reports Server (NTRS)

Kawamura, K.; Beale, G. O.; Schaffer, J. D.; Hsieh, B. J.; Padalkar, S.; Rodriguez-Moscoso, J. J.

1985-01-01

A reference manual is provided for NESS, a simulation expert system. This manual gives user information regarding starting and operating NASA expert simulation system (NESS). This expert system provides an intelligent interface to a generic simulation program for spacecraft attitude control problems. A menu of the functions the system can perform is provided. Control repeated returns to this menu after executing each user request.

Using a visual plate waste study to monitor menu performance.

PubMed

Connors, Priscilla L; Rozell, Sarah B

2004-01-01

Two visual plate waste studies were conducted in 1-week phases over a 1-year period in an acute care hospital. A total of 383 trays were evaluated in the first phase and 467 in the second. Food items were ranked for consumption from a low (1) to high (6) score, with a score of 4.0 set as the benchmark denoting a minimum level of acceptable consumption. In the first phase two entrees, four starches, all of the vegetables, sliced white bread, and skim milk scored below the benchmark. As a result six menu items were replaced and one was modified. In the second phase all entrees scored at or above 4.0, as did seven vegetables, and a dinner roll that replaced sliced white bread. Skim milk continued to score below the benchmark. A visual plate waste study assists in benchmarking performance, planning menu changes, and assessing effectiveness.

The Mars mapper science and mission planning tool

NASA Technical Reports Server (NTRS)

Lo, Martin W.

1993-01-01

The Mars Mapper Program (MOm) is an interactive tool for science and mission design developed for the Mars Observer Mission (MO). MOm is a function of the Planning and Sequencing Element of the MO Ground Data System. The primary users of MOm are members of the science and mission planning teams. Using MOm, the user can display digital maps of Mars in various projections and resolutions ranging from 1 to 256 pixels per degree squared. The user can overlay the maps with ground tracks of the MO spacecraft (S/C) and footprints and swaths of the various instruments on-board the S/C. Orbital and instrument geometric parameters can be computed on demand and displayed on the digital map or plotted in XY-plots. The parameter data can also be saved into files for other uses. MOm is divided into 3 major processes: Generator, Mapper, Plotter. The Generator Process is the main control which spawns all other processes. The processes communicate via sockets. At any one time, only 1 copy of MOm may operate on the system. However, up to 5 copies of each of the major processes may be invoked from the Generator. MOm is developed on the Sun SPARCStation 2GX with menu driven graphical user interface (GUI). The map window and its overlays are mouse-sensitized to permit on-demand calculations of various parameters along an orbit. The program is currently under testing and will be delivered to the MO Mission System Configuration Management for distribution to the MO community in 3/93.

The MELISSA food data base: space food preparation and process optimization

NASA Astrophysics Data System (ADS)

Creuly, Catherine; Poughon, Laurent; Pons, A.; Farges, Berangere; Dussap, Claude-Gilles

Life Support Systems have to deal with air, water and food requirement for a crew, waste management and also to the crew's habitability and safety constraints. Food can be provided from stocks (open loops) or produced during the space flight or on an extraterrestrial base (what implies usually a closed loop system). Finally it is admitted that only biological processes can fulfil the food requirement of life support system. Today, only a strictly vegetarian source range is considered, and this is limited to a very small number of crops compared to the variety available on Earth. Despite these constraints, a successful diet should have enough variety in terms of ingredients and recipes and sufficiently high acceptability in terms of acceptance ratings for individual dishes to remain interesting and palatable over a several months period and an adequate level of nutrients commensurate with the space nutritional requirements. In addition to the nutritional aspects, others parameters have to be considered for the pertinent selection of the dishes as energy consumption (for food production and transformation), quantity of generated waste, preparation time, food processes. This work concerns a global approach called MELISSA Food Database to facilitate the cre-ation and the management of these menus associated to the nutritional, mass, energy and time constraints. The MELISSA Food Database is composed of a database (MySQL based) con-taining multiple information among others crew composition, menu, dishes, recipes, plant and nutritional data and of a web interface (PHP based) to interactively access the database and manage its content. In its current version a crew is defined and a 10 days menu scenario can be created using dishes that could be cooked from a set of limited fresh plant assumed to be produced in the life support system. The nutritional covering, waste produced, mass, time and energy requirements are calculated allowing evaluation of the menu scenario and its interactions with the life support system and filled with the information on food processes and equipment suitable for use in Advanced Life Support System. The MELISSA database is available on the server of the University Blaise Pascal (Clermont Université) with an authorized access at the address http://marseating.univ-bpclermont.fr. In the future, the challenge is to complete this database with specific data related to the MELISSA project. Plants chambers in the pilot plant located in Universitat Aut`noma de Barcelona will give nutritional and process data on crops cultivation.

The Transportable Applications Environment - An interactive design-to-production development system

NASA Technical Reports Server (NTRS)

Perkins, Dorothy C.; Howell, David R.; Szczur, Martha R.

1988-01-01

An account is given of the design philosophy and architecture of the Transportable Applications Environment (TAE), an executive program binding a system of applications programs into a single, easily operable whole. TAE simplifies the job of a system developer by furnishing a stable framework for system-building; it also integrates system activities, and cooperates with the host operating system in order to perform such functions as task-scheduling and I/O. The initial TAE human/computer interface supported command and menu interfaces, data displays, parameter-prompting, error-reporting, and online help. Recent extensions support graphics workstations with a window-based, modeless user interface.

An Empirical Evaluation of Air Force Field Feeding with Recommendations for a New System

DTIC Science & Technology

1984-06-01

however, lack of temperature control results in generally poor quality. Cooking eggs to order is difficult, if not impossible; browning meats is...from or Short Order Menu Two Juices Two Entrees -Hot and Cold Cereal Two Potatoes or Substitutes Eggs to Order Two Vegetables *One Breakfast Meat Three...designed to meet the requirement. 6. The menu to be served must be considered. A complete breakfast with eggs to order including omelets requires specific

Housing Operations Management System (HOMES). Volume 1. Executive Summary

DTIC Science & Technology

1984-08-01

output products become available. One of these products is the Reimburs - able Order and Contract Ledger. By entering a Reimbursable Order (RO) Number or...Development Products Menu 108 G8 HOMES Budget Execution Menu 109 G9 Budget Execution Flow 110 G1O Commitments and Obligations Ledger il1 Gil Reimbursable ...are in a specified percentage range liquidated. Figure ClI shows the format of the Reimbursable Order and Contract Ledger. Figure 012 shows the

Navy Occupational Health Information Management System (NOHIMS). Environmental Exposure Module. Users’ Manual

DTIC Science & Technology

1987-01-16

menus , controls user and device access to the system, manages the security features associated with menus , devices, and users, provides...in the files, or the number of files in the system. 2-2 3.0 MODULE INPUT PROCESSES 3.1 Summary of Input Processes The EE module contains many menu ...Output Processes The EE module contains many menu options which enable the user to obtain needed information from the module. These options can be

Restaurant menu labeling use among adults--17 states, 2012.

PubMed

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah; Kumar, Gayathri; Park, Sohyun

2014-07-11

Many persons underestimate the calories in restaurant foods. Increased attention has been given to menu labeling (ML) as a way to provide consumers with point-of-purchase information that can help them reduce calorie intake and make healthier dietary choices. In 2010, a federal law was passed requiring restaurants with 20 or more establishments to display calorie information on menus and menu boards.* The regulations to implement this federal law have not been finalized, but some states and local jurisdictions have implemented their own ML policies, and many restaurants have already begun providing ML. To assess fast food and chain restaurant ML use by state and by demographic subgroup, CDC examined self-reported ML use by adults in 17 states that used the Sugar-Sweetened Beverages and Menu Labeling optional module in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) survey. Based on approximately 97% of adult BRFSS respondents who noticed ML information at restaurants, the estimated overall proportion of ML users in the 17 states was 57.3% (range = 48.7% in Montana to 61.3% in New York). The prevalence of ML use was higher among women than men for all states; the patterns varied by age group and race/ethnicity across states. States and public health professionals can use these findings to track the use of ML and to develop targeted interventions to increase awareness and use of ML among nonusers.

Sweet potato in a vegetarian menu plan for NASA's Advanced Life Support Program.

PubMed

Wilson, C D; Pace, R D; Bromfield, E; Jones, G; Lu, J Y

1998-01-01

Sweet potato has been selected as one of the crops for NASA's Advanced Life Support Program. Sweet potato primarily provides carbohydrate--an important energy source, beta-carotene, and ascorbic acid to a space diet. This study focuses on menus incorporating two sets of sweet potato recipes developed at Tuskegee University. One set includes recipes for 10 vegetarian products containing fom 6% to 20% sweet potato on a dry weight basis (pancakes, waffles, tortillas, bread, pie, pound cake, pasta, vegetable patties, doughnuts, and pretzels) that have been formulated, subjected to sensory evaluation, and determined to be acceptable. These recipes and the other set of recipes, not tested organoleptically, were substituted in a 10-day vegetarian menu plan developed by the American Institute of Biological Sciences (AIBS) Kennedy Space Center Biomass Processing Technical Panel. At least one recipe containing sweet potato was included in each meal. An analysis of the nutritional quality of this menu compared to the original AIBS menu found improved beta-carotene content (p<0.05). All other nutrients, except vitamin B6, and calories were equal and in some instances greater than those listed for NASA's Controlled Ecological Life Support Systems RDA. These results suggest that sweet potato products can be used successfully in menus developed for space with the added benefit of increased nutrient value and dietary variety.

Restaurant menu labeling: impact of nutrition information on entree sales and patron attitudes.

PubMed

Albright, C L; Flora, J A; Fortmann, S P

1990-01-01

This study examined changes in sales of low fat/low cholesterol foods targeted in a restaurant menu labeling program. Sales of labeled items were tracked before and after the program was introduced, and a subsample of patrons were surveyed for information on visibility and comprehension of the menu labels. Two of the four restaurants had significant increases in the sales of targeted foods following labeling. Comparisons between patrons dining in restaurants which had an increase in sales (I--increase restaurants) to those dining in restaurants which had no overall shift in sales (NI--no increase restaurants) revealed no differences in patron awareness or comprehension of the menu labels. There were age and gender differences between I and NI restaurants, with I restaurants having proportionally more males, and a younger clientele. Taste was the primary reason given by patrons for their entree choice, regardless of whether or not it was labeled. In all four restaurants women and older patrons were more aware of the program and more responsive to its recommendations. These findings suggest that environmental strategies may be an effective method of encouraging dietary changes in the general population, but patron characteristics such as age and gender may influence receptivity to this type of intervention. Future studies aimed at developing effective point of purchase education programs should evaluate these patron characteristics and include more powerful behavior change strategies.

Making an informed choice in the catering environment: what do consumers want to know?

PubMed

Mackison, D; Wrieden, W L; Anderson, A S

2009-12-01

Eating outside the home is common in the UK, but it remains difficult for consumers to make informed choices based on menu information. The present study examines the reported preferences for the provision of nutrition (salt, fat and energy) and ingredient information in six types of UK catering outlets. Participants completed a short postal survey, assessing their frequency of dining at specific catering establishments as well as their desire to see nutrition and ingredient information. The responses from 786 adults aged >or=18 years (of whom 65% claimed to be 'motivated to eat a healthy diet') indicated that over 40% reported eating at a catering outlet at least once a week. Over half said that they would wish to see information on ingredients and the salt content of menu items at all venues. Preference for information on energy and fat content was less popular and varied in the range 42-56% for energy and 47-59% for fat. It is notable that 43% of respondents said they would welcome information on energy content of menu items in restaurants. A significant proportion of consumers wish to see information on the ingredients and nutrition composition on menu items for sale in UK catering outlets. Such information is likely to raise an awareness and understanding of healthy food choices and assist the population in making informed choices about healthy eating.

Potential Effect of Physical Activity Calorie Equivalent (PACE) Labeling on Adult Fast Food Ordering and Exercise.

PubMed

Antonelli, Ray; Viera, Anthony J

2015-01-01

Numeric calorie content labels show limited efficacy in reducing the number of calories ordered from fast food meals. Physical activity calorie equivalent (PACE) labels are an alternative that may reduce the number of calories ordered in fast food meals while encouraging patrons to exercise. A total of 1000 adults from 47 US states were randomly assigned via internet survey to one of four generic fast food menus: no label, calories only, calories + minutes, or calories + miles necessary to walk to burn off the calories. After completing hypothetical orders participants were asked to rate the likelihood of calorie-only and PACE labels to influence (1) food choice and (2) physical activity. Respondents (n = 823) ordered a median of 1580 calories from the no-label menu, 1200 from the calories-only menu, 1140 from the calories + minutes menu, and 1210 from the calories + miles menu (p = 0.0001). 40% of respondents reported that PACE labels were "very likely" to influence food item choice vs. 28% for calorie-only labels (p<0.0001). 64% of participants reported that PACE labels were "somewhat likely" or "very likely" to influence their level of physical activity vs. 49% for calorie-only labels (p<0.0001). PACE labels may be helpful in reducing the number of calories ordered in fast food meals and may have the added benefit of encouraging exercise.