scholarly journals Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 577
Author(s):  
Tiffany Wiriyaphanich ◽  
Jean-Xavier Guinard ◽  
Edward Spang ◽  
Ghislaine Amsler Challamel ◽  
Robert T. Valgenti ◽  
...  
Keyword(s):  
College Students ◽  
Food Waste ◽  
Food Choice ◽  
Collaborative Study ◽  
University Research ◽  
Food Type ◽  
Personal Factors ◽  
Before And After ◽  
Plate Size ◽  
Potential Food

The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and wasted was indirectly measured in units relative to the plate size using before and after photos taken by the diners themselves. Animal protein and mixed dishes (e.g., stir fry, sandwich) took up more of diners’ plate space and these items were correlated to both greater hedonic appeal as well as a higher likelihood of the item being pre-plated. Greater confidence in liking an item before choosing it was correlated to a larger portion being taken. Finally, increased satisfaction with the meal and frequency of visiting the dining commons was correlated to less food waste. Understanding these potential food choice drivers can help dining facilities better target healthier meals to diners while reducing food waste.

Smartphone addiction and the relationship with head and neck pain and electromiographic activity of masticatory muscles

Work ◽  
2021 ◽  
pp. 1-8
Author(s):  
Fabiana Foltran Mescollotto ◽  
Érica Brito Gonçalves ◽  
Ester Moreira de Castro Carletti ◽  
Ana Beatriz Oliveira ◽  
Elisa Bizetti Pelai ◽  
...  
Keyword(s):  
College Students ◽  
Neck Pain ◽  
Head And Neck ◽  
Muscle Activity ◽  
Neck Region ◽  
Masticatory Muscles ◽  
Smartphone Addiction ◽  
Before And After ◽  
Smartphone Use ◽  
The Right

Background: Excessive use of smartphones may be associated with behavioral and physical health changes and might cause musculoskeletal alterations in the head and neck region. Objective: To evaluate the prevalence of smartphone addiction in college students and its correlation with symptoms of head and neck pain and masticatory and trapezius muscle activity while resting, before and after smartphone use. Methods: Twenty university students participated in the study. They answered the Smartphone Addiction Scale and the Fonseca Anamnestic Index. Next, the participants were seated and prepared for electromyography through the placement of surface electrodes on the masseter, temporal, and trapezius muscles. Rest condition data were collected for 10 seconds before and after 30 minutes of smartphone use. Results: The results showed that 35% of the evaluated individuals were classified as smartphone addicted and 35% reported no head or neck pain in the previous 30 days. There was no association between smartphone use and head and neck pain. In the electromyography, there was an increase in RMS values after smartphone use in the right and left masseter muscles and the left trapezius. Conclusion: College students presented a high prevalence of smartphone addiction and head and neck pain, but these were not statistically associated. There was a change in muscle activity only in the right trapezius muscles before and after 30 minutes of smartphone use. These findings are contrary to the current belief that the use of smartphones correlates with pain in the neck region and changes in the electrical muscle activity, leading to fatigue in the cervical muscles.

scholarly journals Moving from Niche to Norm: Lessons from Food Waste Initiatives

2021 ◽  
Vol 13 (14) ◽  
pp. 7667
Author(s):  
Lusine H. Aramyan ◽  
Gonne Beekman ◽  
Joris Galama ◽  
Sandra van der Haar ◽  
Maarten Visscher ◽  
...  
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Food System ◽  
Behavioural Change ◽  
Policy Instruments ◽  
Transition Process ◽  
Personal Factors ◽  
Success Traits

For a transition to a circular economy to take place, behavioural change from people who are part of the transition is a key requirement. However, this change often does not occur by itself. For systemic behavioural change, policy instruments that incentivise behaviour supporting circular food systems play a key role. These instruments need to be aligned with the environment in which the behaviour takes place. In this study, we scrutinise a case study with five initiatives on the reduction of food loss and waste (FLW) contributing to a circular food system, to understand how specific, well-targeted combinations of instruments as well as other contextual and personal factors can fuel the transition to a circular economy and the reduction of FLW. All the initiatives are taking place under the umbrella of the Dutch initiative “United against food waste” (STV). We use a behavioural change perspective to assess how initiatives that support circular food systems arise and how they can be further supported. Based on the case-study analysis, we arrive at five common success traits and barriers, and five key needs for upscaling. We conclude that motivated, inspiring frontrunners are of key importance in the initial phase of a transition process. However, once a niche initiative is ready to be scaled up, the enabling environment becomes increasingly important.

The Physical and Mental Regulating Effect of Tai Chi Chuan Traditional Health Sports Based on Two-Sift Methods

2021 ◽  
Vol 7 (5) ◽  
pp. 4891-4899
Author(s):  
Mengzhe Wang ◽  
Jianzhong Li
Keyword(s):  
College Students ◽  
Tai Chi ◽  
Physical And Mental Health ◽  
Positive Role ◽  
Tai Chi Chuan ◽  
Chinese College Students ◽  
Mental Adjustment ◽  
Traditional Health ◽  
Before And After

Objectives: The research on the physical and mental regulation of college students based on two-screen Tai Chi style traditional health sports can help to improve the teaching process of Tai Chi Chuan and help students to obtain better adjustment of their physical and mental state. Methods: In this study, based on the understanding of related theories, and then the author compares the physical and mental status of a college student before and after Tai Chi Chuan training, and finally uses two algorithms to analyze the physical and mental adjustment role of Tai Chi Chuan to college students. Results: The results show that Tai Chi can play a positive and positive role in regulating the physical and mental health of college students to some extent. Conclusion: The research aims to provide reference for the physical and psychological development of Chinese college students.

scholarly journals A Five-Year Study of Influenza in Families Joint Public Health Laboratory Service/Royal College of General Practitioners Working Group

1981 ◽  
Vol 87 (2) ◽  
pp. 191-200 ◽  
Author(s):  
P. G. Mann ◽  
M. S. Pereira ◽  
J. W. G. Smith ◽  
R. J. C. Hart ◽  
W. O. Williams ◽  
...  
Keyword(s):  
Public Health ◽  
General Practitioners ◽  
Royal College ◽  
Working Group ◽  
Virus Isolation ◽  
Collaborative Study ◽  
Influenza Viruses ◽  
Public Health Laboratory ◽  
Laboratory Service ◽  
Before And After

SummaryA five year collaborative study of influenza in volunteer families from 1973–78 covered a period in which there were outbreaks every year but no major epidemics of influenza. Volunteers over the age of 15 years were bled before and after each of the five winters, and virus isolation was attempted from as many as possible when they reported episodes of illness. Children under 15 in the volunteer families were also swabbed when they were ill. Although most families experienced one or more attacks by influenza viruses, there was little transmission within families.

scholarly journals Pengaruh modifikasi menu makanan lunak terhadap tingkat kepuasan pasien dan sisa makanan di Rumah Sakit Umum Daerah Meuraxa Banda Aceh

2020 ◽  
Vol 1 (2) ◽  
pp. 152
Author(s):  
Rachmawati Rachmawati
Keyword(s):  
Patient Satisfaction ◽  
General Hospital ◽  
Food Waste ◽  
Significant Influence ◽  
Statistical Tests ◽  
Sampling Technique ◽  
District General Hospital ◽  
T Test ◽  
Before And After ◽  
Banda Aceh

Background: Soft foods are foods with a texture that is easy to chew, swallow, digest than regular food. The purpose of administration is to be easily swallowed and digested according to nutritional needs and disease conditions. Modification of recipes is very important to improve the appearance in shape, taste, color, aroma, and temperature of food so that it can be well received by patients.Objectives: The aim was to determine the effect of soft food modification on the level of patient satisfaction and food waste at the Meuraxa General Hospital in Banda Aceh City.Methods: Quasi-experimental research design. This research was conducted at Meuraxa Public Hospital in Banda Aceh City. Which will be carried out from November to December 2018. The population in this study is all inpatients at the Meuraxa general hospital in Banda Aceh city from November to December receiving soft diets. The sample in this study was carried out using the purposive sampling technique in which the sample taken in the Arrahman Room and Arafat Room. Quantitative data analysis with an independent sample t-test was performed to compare food scraps before modification and after modifications to the soft food menu, the data presentation was presented in tabular and narrative form.Results: The rest of the food on the 3rd menu after statistical tests using the t-test can be concluded that there is a significant influence between the remaining rice on the modification of soft foods before and after modification (p < 0.05). Soft food scraps on the 4th menu showed a significant effect between vegetable residues on modified soft foods before and after they were modified (p < 0.05). Soft food residues on the 5th menu before and after modification also showed a significant effect between vegetable residues on modification of soft foods before and after modification (p < 0.05).Conclusion: Modifications to the menu on soft foods showed a significant influence on the level of patient satisfaction and food waste at the Meuraxa District General Hospital in Banda Aceh. Suggestions, modification of soft food menu can be used as an alternative dish that can be served to inpatients.

scholarly journals LOCATE Enzyme-Linked Immunosorbent Assay for Detection of Salmonella in Food: Collaborative Study

1998 ◽  
Vol 81 (2) ◽  
pp. 419-437 ◽  
Author(s):  
Vidhya Gangar ◽  
Michael S Curiale ◽  
Armando D'onorio ◽  
Carol Donnelly ◽  
Paul Dunnigan ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Screening Method ◽  
Culture Method ◽  
Microtiter Plate ◽  
Black Pepper ◽  
Soy Flour ◽  
Food Type ◽  
Enzyme Linked Immunosorbent Assay ◽  
Data Sets ◽  
Whole Egg

abstract A collaborative study was performed in 27 laboratories to validate the enzyme-linked immunosorbent procedure LOCATE for rapid detection of Salmonella in foods. Results were read visually and with a microtiter plate reader. The LOCATE method was compared with the Bacteriological Analytical Manual (BAM)/AOAC INTERNATIONAL culture method for detecting Salmonella in 6 foods: milk chocolate, nonfat dry milk, dried whole egg, soy flour, ground black pepper, and ground raw turkey. Two foods—dried whole egg and black pepper—required repeat rounds because insufficient data sets were produced initially (AOAC INTERNATIONAL stipulates a minimum of 15 sets per food type). Each laboratory tested one or more of the 6 foods. A total of 1 439 samples were analyzed, and no significant differences (P &lt;0.05) were observed between LOCATE with either visual or reader detection and BAM/AOAC INTERNATIONAL results. The LOCATE screening method with visual or reader detection is recommended for Official First Action Approval

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