scholarly journals Reconstruction of the eating habits of the Japonesians by proteomics

Impact ◽  
2021 ◽  
Vol 2021 (3) ◽  
pp. 86-88
Author(s):  
Takumi Nishiuchi
Keyword(s):  
Large Scale ◽  
Eating Habits ◽  
Science Research ◽  
Associate Professor ◽  
Food Culture ◽  
Plant Remains ◽  
Orbitrap Mass Spectrometry ◽  
Ancient Proteins ◽  
Innovative Work ◽  
Ancient Food

The study of ancient civilisations enables us to establish an understanding of how societies have changed over thousands of years and helps provide useful context for present-day civilisations, as well as highlighting similarities between past and present civilisations. The large-scale study of proteins – proteomics – is one way that scientists can discover the foodstuffs that ancient civilisations grew and ate and gain interesting insights into what life was like back then. This is done through the identification of proteins in materials found during excavations and is at the heart of the work of Associate Professor Takumi Nishiuchi, Advanced Science Research Center, Kanazawa University, Japan. Through the analysis of ancient proteins, Nishiuchi and his team are stimulating ancient food and using archeological data to envisage the lifestyles of ancient civilisations. The researchers are working at ruins in China and South Korea, as well as at two Japanese ruins in Fukuoka prefecture, with a view to better understanding the propagation of rice food culture and, in the process, providing context to Asia's ongoing food culture. In innovative work involving Orbitrap mass spectrometry, the team has performed protein analysis in plant remains and food crusts found at various sites, which is something that has not been done many times before. The researchers hope their work will lay the foundations for similar studies at sites across the globe, providing insights into other civilisations.

scholarly journals The Mediterranean Diet: From an Environment-Driven Food Culture to an Emerging Medical Prescription

2019 ◽  
Vol 16 (6) ◽  
pp. 942 ◽  
Author(s):  
Cristina-Mihaela Lăcătușu ◽  
Elena-Daniela Grigorescu ◽  
Mariana Floria ◽  
Alina Onofriescu ◽  
Bogdan-Mircea Mihai
Keyword(s):  
Mediterranean Diet ◽  
Dietary Pattern ◽  
Large Scale ◽  
Eating Habits ◽  
Health Benefits ◽  
Meat Products ◽  
Food Culture ◽  
Medical Professionals ◽  
Unhealthy Eating ◽  
The Mediterranean

The Mediterranean diet originates in the food cultures of ancient civilizations which developed around the Mediterranean Basin and is based on the regular consumption of olive oil (as the main source of added fat), plant foods (cereals, fruits, vegetables, legumes, tree nuts, and seeds), the moderate consumption of fish, seafood, and dairy, and low-to-moderate alcohol (mostly red wine) intake, balanced by a comparatively limited use of red meat and other meat products. A few decades ago, the Mediterranean diet drew the attention of medical professionals by proving extended health benefits. The first reports ascertained cardiovascular protection, as multiple large-scale clinical studies, starting with Ancel Keys’ Seven Countries Study, showed a marked reduction of atherosclerotic clinical events in populations with a Mediterranean dietary pattern. Ensuing trials confirmed favorable influences on the risk for metabolic syndrome, obesity, type 2 diabetes mellitus, cancer, and neurodegenerative diseases. While its health benefits are universally recognized today by medical professionals, the present state of the Mediterranean diet is challenged by major difficulties in implementing this protective dietary pattern in other geographical and cultural areas and keeping it alive in traditional Mediterranean territories, also tainted by the unhealthy eating habits brought by worldwide acculturation.

1989 göçü sonrası Bulgaristan göçmenlerinin yemek kültüründeki değişim

2017 ◽  
Vol 4 (2) ◽  
pp. 227-245
Author(s):  
Cahit Kahraman ◽  
İlhan Güneş ◽  
Nanae Kahraman
Keyword(s):  
Eating Habits ◽  
Supply And Demand ◽  
Food Culture ◽  
Rapid Progress ◽  
Canned Food ◽  
Product Range ◽  
The World ◽  
Before And After ◽  
Day By Day ◽  
Made In

1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.

A Perspective On The Impact of COVID-19 Pandemic in Basic Science Research and its Future implications

Coronaviruses ◽  
2020 ◽  
Vol 01 ◽  
Author(s):  
Yam Nath Paudel ◽  
Efthalia Angelopoulou ◽  
Bhupendra Raj Giri ◽  
Christina Piperi ◽  
Iekhsan Othman ◽  
...  
Keyword(s):  
Basic Science ◽  
Large Scale ◽  
Preventive Measure ◽  
Science Research ◽  
Research Institutes ◽  
Basic Science Research ◽  
Long Term Consequences ◽  
Long Term Impact ◽  
The Impact

: COVID-19 has emerged as a devastating pandemic of the century that the current generations have ever experienced. The COVID-19 pandemic has infected more than 12 million people around the globe and 0.5 million people have succumbed to death. Due to the lack of effective vaccines against the COVID-19, several nations throughout the globe has imposed a lock-down as a preventive measure to lower the spread of COVID-19 infection. As a result of lock-down most of the universities and research institutes has witnessed a long pause in basic science research ever. Much has been talked about the long-term impact of COVID-19 in economy, tourism, public health, small and large-scale business of several kind. However, the long-term implication of these research lab shutdown and its impact in the basic science research has not been much focused. Herein, we provide a perspective that portrays a common problem of all the basic science researchers throughout the globe and its long-term consequences.

scholarly journals Random Walk and Trapping of Interplanetary Magnetic Field Lines: Global Simulation, Magnetic Connectivity, and Implications for Solar Energetic Particles

2021 ◽  
Author(s):  
David Ruffolo ◽  
Rohit Chhiber ◽  
William H. Matthaeus ◽  
Arcadi V. Usmanov ◽  
Paisan Tooprakai ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Random Walk ◽  
Field Line ◽  
Large Scale ◽  
Transport Model ◽  
Source Region ◽  
Science Research ◽  
Energetic Particles ◽  
Solar Energetic Particles ◽  
Field Lines

<p>The random walk of magnetic field lines is an important ingredient in understanding how the connectivity of the magnetic field affects the spatial transport and diffusion of charged particles. As solar energetic particles (SEPs) propagate away from near-solar sources, they interact with the fluctuating magnetic field, which modifies their distributions. We develop a formalism in which the differential equation describing the field line random walk contains both effects due to localized magnetic displacements and a non-stochastic contribution from the large-scale expansion. We use this formalism together with a global magnetohydrodynamic simulation of the inner-heliospheric solar wind, which includes a turbulence transport model, to estimate the diffusive spreading of magnetic field lines that originate in different regions of the solar atmosphere. We first use this model to quantify field line spreading at 1 au, starting from a localized solar source region, and find rms angular spreads of about 20 – 60 degrees. In the second instance, we use the model to estimate the size of the source regions from which field lines observed at 1 au may have originated, thus quantifying the uncertainty in calculations of magnetic connectivity; the angular uncertainty is estimated to be about 20 degrees. Finally, we estimate the filamentation distance, i.e., the heliocentric distance up to which field lines originating in magnetic islands can remain strongly trapped in filamentary structures. We emphasize the key role of slab-like fluctuations in the transition from filamentary to more diffusive transport at greater heliocentric distances. This research has been supported in part by grant RTA6280002 from Thailand Science Research and Innovation and the Parker Solar Probe mission under the ISOIS project (contract NNN06AA01C) and a subcontract to University of Delaware from Princeton University (SUB0000165).  MLG acknowledges support from the Parker Solar Probe FIELDS MAG team.  Additional support is acknowledged from the  NASA LWS program  (NNX17AB79G) and the HSR program (80NSSC18K1210 & 80NSSC18K1648).</p>

Accumulating Knowledge in the Organizational Sciences

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Frank A. Bosco
Keyword(s):  
Organizational Behavior ◽  
Cognitive Neuroscience ◽  
Large Scale ◽  
Scientific Progress ◽  
Science Research ◽  
Annual Review ◽  
Publication Date ◽  
Organizational Research ◽  
Research Findings ◽  
Meta Analyses

In some fields, research findings are rigorously curated in a common language and made available to enable future use and large-scale, robust insights. Organizational researchers have begun such efforts [e.g., metaBUS ( http://metabus.org/ )] but are far from the efficient, comprehensive curation seen in areas such as cognitive neuroscience or genetics. This review provides a sample of insights from research curation efforts in organizational research, psychology, and beyond—insights not possible by even large-scale, substantive meta-analyses. Efforts are classified as either science-of-science research or large-scale, substantive research. The various methods used for information extraction (e.g., from PDF files) and classification (e.g., using consensus ontologies) is reviewed. The review concludes with a series of recommendations for developing and leveraging the available corpus of organizational research to speed scientific progress. Expected final online publication date for the Annual Review of Organizational Psychology and Organizational Behavior, Volume 9 is January 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Using a Probabilistic Model to Assist Merging of Large-Scale Administrative Records

2019 ◽  
Vol 113 (2) ◽  
pp. 353-371 ◽  
Author(s):  
TED ENAMORADO ◽  
BENJAMIN FIFIELD ◽  
KOSUKE IMAI
Keyword(s):  
Large Scale ◽  
Social Science Research ◽  
Auxiliary Information ◽  
Science Research ◽  
Unique Identifier ◽  
Scalable Algorithm ◽  
Administrative Records ◽  
Inaccurate Information ◽  
Multiple Data ◽  
Open Source Software Package

Since most social science research relies on multiple data sources, merging data sets is an essential part of researchers’ workflow. Unfortunately, a unique identifier that unambiguously links records is often unavailable, and data may contain missing and inaccurate information. These problems are severe especially when merging large-scale administrative records. We develop a fast and scalable algorithm to implement a canonical model of probabilistic record linkage that has many advantages over deterministic methods frequently used by social scientists. The proposed methodology efficiently handles millions of observations while accounting for missing data and measurement error, incorporating auxiliary information, and adjusting for uncertainty about merging in post-merge analyses. We conduct comprehensive simulation studies to evaluate the performance of our algorithm in realistic scenarios. We also apply our methodology to merging campaign contribution records, survey data, and nationwide voter files. An open-source software package is available for implementing the proposed methodology.

Kyoto Cuisine Gone Global

2017 ◽  
Vol 17 (3) ◽  
pp. 36-48 ◽  
Author(s):  
Greg de St. Maurice
Keyword(s):  
Large Scale ◽  
Local Food ◽  
Participant Observation ◽  
Global Scale ◽  
Food Culture ◽  
Local Difference ◽  
The Face ◽  
The Creation ◽  
Culinary Knowledge ◽  
Food Economy

In the face of globalization, chefs in Kyoto, Japan have worked to protect local food culture and revive the local food economy. Their actions do not constitute “resistance,” nor are they simply signs of the persistence of local difference in the context of large-scale changes. Drawing primarily on interviews I conducted with prominent chefs of “traditional” Kyoto cuisine and participant observation at events related to Kyoto cuisine, this article examines chefs’ approaches to outside influence and promotion efforts abroad. I pay specific attention to the incorporation of new foreign ingredients into Kyoto cuisine and new efforts to share culinary knowledge with foreign chefs, namely the establishment of a work visa system and the creation of a cookbook series targeted at professional chefs abroad. Kyoto's chefs, this article demonstrates, have been strategically engaging with globalization, actively refashioning the local to try to control it at a global scale.

scholarly journals Using Quantile Regression to Estimate Intervention Effects Beyond the Mean

2019 ◽  
Vol 79 (5) ◽  
pp. 883-910 ◽  
Author(s):  
Spyros Konstantopoulos ◽  
Wei Li ◽  
Shazia Miller ◽  
Arie van der Ploeg
Keyword(s):  
Quantile Regression ◽  
Least Squares ◽  
Large Scale ◽  
Social Science Research ◽  
Empirical Work ◽  
Science Research ◽  
Ordinary Least Squares ◽  
Least Squares Regression ◽  
Intervention Effects ◽  
Education Data

This study discusses quantile regression methodology and its usefulness in education and social science research. First, quantile regression is defined and its advantages vis-à-vis vis ordinary least squares regression are illustrated. Second, specific comparisons are made between ordinary least squares and quantile regression methods. Third, the applicability of quantile regression to empirical work to estimate intervention effects is demonstrated using education data from a large-scale experiment. The estimation of quantile treatment effects at various quantiles in the presence of dropouts is also discussed. Quantile regression is especially suitable in examining predictor effects at various locations of the outcome distribution (e.g., lower and upper tails).

Digital Traces: New Data, Resources, and Tools for Psychological-Science Research

2019 ◽  
Vol 28 (6) ◽  
pp. 560-566 ◽  
Author(s):  
Anat Rafaeli ◽  
Shelly Ashtar ◽  
Daniel Altman
Keyword(s):  
Research Methods ◽  
Large Scale ◽  
New Technologies ◽  
Science Research ◽  
Psychological Research ◽  
Data Sources ◽  
Human Psychology ◽  
Psychological Science ◽  
Large Scale Data ◽  
Scale Data

New technologies create and archive digital traces—records of people’s behavior—that can supplement and enrich psychological research. Digital traces offer psychological-science researchers novel, large-scale data (which reflect people’s actual behaviors), rapidly collected and analyzed by new tools. We promote the integration of digital-traces data into psychological science, suggesting that it can enrich and overcome limitations of current research. In this article, we review helpful data sources, tools, and resources and discuss challenges associated with using digital traces in psychological research. Our review positions digital-traces research as complementary to traditional psychological-research methods and as offering the potential to enrich insights on human psychology.

scholarly journals Development of culinary recipes in an intervention program with Brazilian university students

2018 ◽  
Vol 31 (4) ◽  
pp. 397-411
Author(s):  
Halana Ataíde Köche RITA ◽  
Greyce Luci BERNARDO ◽  
Manuela Mika JOMORI ◽  
Ana Carolina FERNANDES ◽  
Rossana Pacheco da Costa PROENÇA
Keyword(s):  
University Students ◽  
Intervention Program ◽  
Eating Habits ◽  
The United States ◽  
Food Culture ◽  
Cooking Methods ◽  
Acceptance Test ◽  
Cooking Skills ◽  
Healthy Eating Habits ◽  
Sensorial Attributes

ABSTRACT Objective Develop and test recipes for a cooking skills intervention program aimed at students of a Brazilian university. Methods Culinary recipes were selected for the Nutrition and Culinary in the Kitchen program, which offers cooking classes for participants to practice and develop their cooking skills. The Nutrition and Culinary in the Kitchen program is based on the Cooking with a Chef program of the United States of America. A literature search was conducted to establish criteria for the selection and development of recipes. A decision tree was constructed to determine if Cooking With a Chef recipes were appropriate for the Nutrition and Culinary in the Kitchen program. Recipes were evaluated in the laboratory by untrained university students using an acceptance test that comprised the analysis of sensorial attributes and healthiness criteria. Results Of the 32 developed recipes, nine were based on the Cooking With a Chef program. Recipes were adapted to increase the use of fresh fruits, whole grains, and vegetables; eliminate ultra-processed foods; and take into account local food habits and seasonality of ingredients. In the first test, 53.3% (n=16) of the dishes received an acceptance score of less than 70.0% mainly because of unsatisfactory taste. Culinary recipes considered inadequate were redesigned in terms of ingredients and/or cooking methods and were retested until achieving a score of 100.0%. Conclusion Culinary recipes adapted to the Brazilian food culture and the target audience with the use of healthy ingredients and cooking techniques were considered appropriate for the Nutrition and Culinary in the Kitchen cooking skills intervention program and might increase participants’ adherence to healthy eating habits.

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