Preparation of Emulsifier-Free Styrene–Acrylic Emulsion via Reverse Iodine Transfer Polymerization

Styrene–acrylic emulsions containing hydroxyl functional monomer unit’s component are widely used for maintenance coating. In this paper, a stable emulsifier-free styrene–acrylic emulsion with solid content over 43% could be obtained in 210 min via reverse iodine transfer polymerization (RITP). By adding a mixture of methacrylic acid (MAA) and poly(ethylene glycol)methyl ether methacrylate (PEGMA) into a system containing a high content of hydroxyl functional monomer component (19.4 wt.% of the total monomer mass), styrene (St) could be copolymerized with methyl methacrylate (MMA); the modified film exhibited good hardness properties, good adhesive properties, and low water absorption. An increase in the amount of PEGMA decreased the glass transition temperature (Tg). When 1.4 times the reference amount of initiator was added, the highest molecular weight Mn could reach 40,000 g.·mol−1 with 0.25 times the reference amount of iodine in the emulsion. The largest tensile strength of the dried emulsion film over 5.5 MPa endowed the material with good mechanical properties. Living polymerization was proven by the kinetics of RITP emulsion and chain extension reaction. TEM micrographs manifest the emulsification of the seed random copolymer. This paper may provide a potential methodology for preparing polymer materials with excellent mechanical properties.

Both Food Liking and Energy Density Influence Children's Portion Selection

Objectives Food liking influences food choice and the most-liked foods are often energy dense. Previous studies found that both food liking and energy density predicted the size of portions selected by adults. To extend these findings, we investigated the independent and combined effects of food liking and energy density on portion selection in children. Methods In two laboratories, 67 children aged 7–16 years (49% girls; 16% with overweight or obesity) completed a computerized survey to assess characteristics of 20 common foods. Children were shown images of the foods and used 100-point scales to rate how much they liked the food (liking) and how much they would eat at a specified meal (portion selection). The energy density (ED) of the foods ranged from 0.3 to 4.9 kcal/g. The survey displayed five images of food amounts at 10%, 30%, 50%, 70%, and 90% of the scale. The portion size of the 50% image was used as the reference amount and was based on mean intake for similar aged children from a U.S. national survey. Individual energy needs were estimated using the Dietary Reference Intake equations. Results There were independent effects of children's liking ratings and food ED, which did not interact to influence portion selection (p = 0.21). Across all foods, food liking had a strong effect on the portion size selected (p < 0.0001); the magnitude of this effect depended on age (−0.04 ± 0.02; p = 0.015). Food energy density had a smaller effect (p = 0.04) that also depended on age (−0.39 ± 0.15; p = 0.010). Younger children selected larger portions (relative to the reference portion) from higher-ED foods than lower-ED foods; conversely, older children selected smaller portions from higher-ED foods. The effects of age remained significant when adjusted for individual energy needs. The effects on portion selection of either food liking or energy density were not influenced by children's sex, BMI-for-age percentile or BMI z-score. Conclusions These results confirm that food liking and food ED are significant determinants of portion selection in children. The finding that liking affected portion selection even for low-ED foods has implications for promoting healthy eating habits in children. Serving larger portions of well-liked low-ED foods such as fruits and vegetables can be a strategy to promote children's intake. Funding Sources NCRR, NCATS, NIDDK.

The Establishment of Nutrient Profiles for Solid Pre-packaged Food in China

Objectives: To provide scientific and practical criteria for Nutrient Profiles (NP) in China in order to evaluate the overall nutritional quality of solid pre-packaged food according to their nutrient composition. Methods: Based on data obtained from a survey of experts’ grading of foods available in China, a NP model was established, which covered scope of application, choice and balance of nutrients, choice of benchmarks and algorithm used. Results: A NP model for solid foods was established as a scoring model, the reference amount was 100 g. The recommended intake standards were Nutrient Reference Value (NRV) in labeling regulation. Nutrients taken into account included qualifying nutrients (dietary fiber, vitamin C) and disqualifying nutrients (total fat, saturated fatty acid (SFA), sodium). A total score was calculated as (score of dietary fiber + score of vitamin C) – (score of total fat + score of SFA + score of sodium). Foods with a total score ≤-5were qualified as "less healthy", a score of -4 ≤ total score ≤ 2 was "intermediate" and a total score ≥3 indicated "healthier". Conclusion: A NP model for pre-packaged foods in China was established that can be used to assess and compare the impact of different foods on diet, and help decide which pre-packaged foods are qualified to carry nutrition and health claims.

Types of Swaps

A swap is a bilateral over-the-counter derivatives contract in which two parties agree to exchange cash flows on a “notional amount” over a period of time. The notional amount is a reference amount upon which the payment formula is based. The parties exchange cash flows pursuant to an agreed-upon payment schedule, made up of one or more payment dates throughout the life of the contract. Cash flows are computed by applying the agreed-upon formula relating to each party's respective set of payments of the swap to a notional amount, that is, a hypothetical underlying value that does not necessarily itself change hands. This chapter discusses “plain vanilla” interest rate swaps, currency swaps, credit-default swaps, and the move toward regulatory reform.

Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States

ABSTRACT Background Exposure to vegetable flavors during infancy and toddlerhood is hypothesized to enhance vegetable acceptance when children transition to table foods. Objective We sought to examine the vegetable types, ingredients, and nutrient contents of vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize vegetables using the USDA vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, products were categorized as single-vegetable, multi-vegetable, vegetable and fruit, vegetable and meat, or vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results Of the 548 vegetable products, only 52 single-vegetable products (9.5%) were identified, none of which contained dark green vegetables or beans and peas. Red and orange vegetables most often appeared as the first ingredient (23.7%) compared to other vegetable types, such as dark green vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all vegetables (37.8%). One-way ANOVA revealed that vegetable and fruit products contained more sugars on average than did vegetable products with other ingredients, such as dairy and/or grains (all P values < 0.001). Conclusions Current available products do not provide caregivers with a sufficient variety of single-vegetable products or products containing dark green vegetables to facilitate children's subsequent acceptance of these vegetables. Guidance should include making caregivers aware of the limitations of commercial ITFs manufactured and sold in the US market.

Testing and Development of Transfer Functions for Weighing Precipitation Gauges in WMO-SPICE

Adjustments for the undercatch of solid precipitation caused by wind were developed for different weighing gauge/wind shield combinations tested in WMO-SPICE. These include several different manufacturer-provided unshielded and single-Alter shielded weighing gauges, a MRW500 precipitation gauge within a small, manufacturer-provided shield, and host-provided precipitation gauges within double-Alter, Belfort double-Alter, and small Double-Fence Intercomparison Reference (SDFIR) shields. Previously-derived adjustments were also tested on measurements from each weighing gauge/wind shield combination. The transfer functions developed specifically for each of the different types of unshielded and single-Alter shielded weighing gauges did not perform significantly better than the more generic and universal transfer functions developed previously using measurements from eight different WMO-SPICE sites. This indicates that wind shield type (or lack thereof) is more important in determining the magnitude of wind-induced undercatch than the type of weighing precipitation gauge. It also demonstrates the potential for widespread use of the previously-developed, multi-site single-Alter shielded and unshielded transfer functions. In addition, corrections for the lower-porosity Belfort double-Alter shield and a standard double-Alter shield were developed and tested using measurements from two separate sites for the first time. Among all of the manufacturer-provided shields tested, with an average undercatch of about 5 %, the Belfort double Alter shield required the least amount of correction, and caught ~ 80 % of the reference amount of precipitation even in snowy conditions with wind speeds greater than 5 m s−1. The SDFIR-shielded gauge accumulated 98 % of the Double-Fence Automated Reference (DFAR) precipitation amount on average, accumulated 90 % of the DFAR accumulation in high winds, and was almost indistinguishable from the full-sized DFAR used as a reference. In general, the more effective wind shields, that were associated with smaller unadjusted errors, also produced more accurate measurements after adjustment.

‘How many calories did I just eat?’ An experimental study examining the effect of changes to serving size information on nutrition labels

ObjectiveTo test modifications to nutrition label serving size information on understanding of energy (calorie) content among youth and young adults.DesignParticipants completed two online experiments. First, participants were randomly assigned to view a beverage nutrition label with a reference amount of per serving (250 ml), per container (473 ml) or a dual-column format with both reference amounts. Participants were then randomized to view a cracker nutrition label which specified a single serving in small font, a single serving in large font, or the number of servings per bag with single serving information below. In both experiments, participants estimated energy content. Logistic regression analysis modelled correct energy estimation. Finally, participants reported their preference for serving size display format.SettingCanada.SubjectsCanadian youth and young adults (n2008; aged 16–24 years).ResultsIn experiment 1, participants randomized to view the nutrition label with per container or dual column were more likely to correctly identify energy content than those using per serving information (P<0·01). For experiment 2, the serving size display format had no association with correct energy estimation. The majority of participants (61·9 %) preferred the serving size format that included servings per package.ConclusionsLabelling foods with nutrition information using a serving size reference amount for the entire container increased understanding of energy content. Consumers prefer nutrition labels that include more prominently featured serving size information. Additional modifications that further improve consumers’ accuracy should be examined. These results have direct implications for nutrition labelling policy.

Eco-Compensation for Coastal Principal Function Zoning in Xiamen Bay

Eco-compensation for Coastal Principal Function Zoning (CPFZ) is a novel and important research topic. This paper chooses the coastal area of Xiamen Bay as the study area, and attempts to research on the eco-compensation under the framework of CPFZ. At first, the paper discusses the connotation of eco-compensation for CPFZ, and points out that the main consideration should be given to two aspects: the compensation for losses of coastal ecosystem services caused by the leading industry, and the compensation for losses of the restricted or prohibited industries due to the leading industry priority. Then, based on the framework of CPFZ in Xiamen Bay, this article estimates the losses of ecosystem services caused by the leading industries and the corresponding eco-compensation amount, as well as the losses of the restricted or prohibited industries and the reference amount of the claim, using the valuation of ecosystem services combined with the expert judgment method, and the market price method, respectively. Finally, the compensation approaches and the relevant policy are suggested. This work will be helpful to promote the operability of CPFZ and provide reference for further related researches.

Conventional analyses of data from dietary validation studies may misestimate reporting accuracy: illustration from a study of the effect of interview modality on children's reporting accuracy

ObjectiveTo compare two approaches to analysing energy- and nutrient-converted data from dietary validation (and relative validation) studies – conventional analyses, in which the accuracy of reported items is not ascertained, and reporting-error-sensitive analyses, in which reported items are classified as matches (items actually eaten) or intrusions (items not actually eaten), and reported amounts are classified as corresponding or overreported.DesignSubjects were observed eating school breakfast and lunch, and interviewed that evening about that day's intake. For conventional analyses, reference and reported information were converted to energy and macronutrients; then t-tests, correlation coefficients and report rates (reported/reference) were calculated. For reporting error-sensitive analyses, reported items were classified as matches or intrusions, reported amounts were classified as corresponding or overreported, and correspondence rates (corresponding amount/reference amount) and inflation ratios (overreported amount/reference amount) were calculated.SubjectsSixty-nine fourth-grade children (35 girls) from 10 elementary schools in Georgia (USA).ResultsFor energy and each macronutrient, conventional analyses found that reported amounts were significantly less than reference amounts (every P < 0.021; paired t-tests); correlations between reported and reference amounts exceeded 0.52 (every P < 0.001); and median report rates ranged from 76% to 95%. Analyses sensitive to reporting errors found median correspondence rates between 67% and 79%, and that median inflation ratios, which ranged from 7% to 17%, differed significantly from 0 (every P < 0.0001; sign tests).ConclusionsConventional analyses of energy and nutrient data from dietary reporting validation (and relative validation) studies may overestimate accuracy and mask the complexity of dietary reporting error.

Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response

The glycaemic index (GI) is an in vivo measurement based on the glycaemicresponse to carbohydrate-containing foods, and allows foods to be ranked on the basis of the rate of digestion and absorption of the carbohydrates that they contain. GI values are normalizedto a reference amount of available carbohydrate and do not reflect the amounts of carbohydrate normally present in foods; for example, a food with a low content of carbohydrates will have a high GI value if that carbohydrate is digested and absorbed rapidly in the human small intestine. This is potentially confusing for a person wishing to control his or her blood glucoselevels by the choice of foods. The rate and extent of starch digestion in vitro has been measured using a technique that classifies starch into three major fractions: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). In addition, thistechnique gives a value for rapidly available glucose (RAG), which includes RDS, free glucose and the glucose moiety of sucrose. When the values for thirty-nine foods were expressed on the basis ofthe available carbohydrate content of these foods, highly significant (P<0·001) positive correlations were observed between GI and both RDS and RAG. The measurement of RAGin vitro provides values for direct calculation of the amount of glucose likely to be rapidly absorbed in the human small intestine and,thus, to influence blood glucose and insulin levels. These values can be used to compare foods, as eaten,on an equal-weight basis. Food-table RAG values would allow simple calculation of the total amount of RAG provided by single foods, by whole meals and by whole diets. Studies are planned in which RAG and the glycaemic response in man will be measured for identical food products.