Cultural Differences in Children’s Recommended Punishment of Moral Transgressions

The purpose of this research was to examine the severity of punishment recommended by children for moral transgressions. Using Hofstede’s (1980) distinction between individualism and collectivism, we examined the severity of punishment recommended by eight to twelve year old children for moral transgressions that violated a cultural value. Participants were children of various nationalities enrolled in a summer camp on the island of Mallorca, Spain. The children were classified as either individualist or collectivist using the Children’s Self-Construal Scale (Lewis et al. 2000). Each child reacted to nine moral transgressions, two of which were universal and seven of which reflected transgressions of either individualist or collectivist values. The results indicated that children classified as collectivists recommended harsher punishments for transgressions of collectivist values, whereas individualists did not vary in their recommended level of punishment for transgressions against both collectivist and individualist values. Keywords: individualism, collectivism, moral judgments, cultural orientation, moral transgressions

Yeast chromium and digestible lysine levels in finishing pigs subjected to high ambient temperatures

ABSTRACT: This study evaluated the effects of chromium yeast and digestible lysine levels on the performance and carcass characteristics of finishing pigs. Sixty-four barrows with an initial weight of 72.77 ± 7.20 kg and final weight of 119.44 ± 9.47 kg were used, distributed in a 2 x 2 factorial scheme, with two levels of chromium yeast (Cr0: 0 ppb and Cr800: 800 ppb) and two levels of digestible lysine (L0: recommended level and L+10%: 10%). The recorded air temperature of 30.9 ± 3.7 ºC during the experimental period was considered as heat stress. Performance variables were not influenced (P>0.05); however, L+10% showed an increase (P<0.05) in daily digestible lysine intake. Carcass characteristics of the animals were not influenced (P>0.05) by the chromium or digestible lysine levels. Supplementation with 800 ppb of yeast chromium and a 10% increase in the level of digestible lysine, isolated or associated, did not improve the performance and carcass characteristics of finishing pigs, subjected to high ambient temperatures.

Temporal Hydrogeochemical Dynamics and Source Apportionment in Groundwater of a Complex Lithology.

The present research reports the level of major ions and other physical parameters like pH, EC and TDS and possible sources of contamination in groundwater from south India. A total of 138 groundwater samples were collected during four different seasons and analyzed for physical parameters and other major ions. Many samples are above or approaching the recommended level of ions for safe drinking water. The groundwater quality has been determined by considering 11 parameters and classified into 5 different categories based upon water quality index (WQI) value. The groundwater of the study area is approaching towards pollution which has to consider for future management of the resource. Different geochemical diagrams like Gibbs and Piper are used to evaluate the process affecting the composition of groundwater. Again, the geostatistical techniques applied to confirm the processes through an integrated approach. Based on result of geochemical investigation, the contamination sources in the groundwater of this region are likely to be from (a) Anthropogenic activities (b) Weathering (c) Agricultural fertilizers. Continuous consumption of such water may pose serious health risk to the residents.

Impaired vision and physical activity in childhood and adolescence: findings from the Millennium Cohort Study

Background/aimsInvestigate if impaired vision is associated with reduced levels and differences in types of physical activity (PA) to identify barriers or enablers to achieving healthy PA levels.MethodsData from the Millennium Cohort Study of children born in the UK in 2000–2001 and followed-up to age 14 years (n=11 571). Using parental report on eye conditions coded by clinicians, children were categorised as having no, unilateral or bilateral impaired vision. Outcomes included objective accelerometer-derived time spent in moderate-to-vigorous physical activity (MVPA), and 16 PA types reported by parents, teachers and/or participants, covering physical education (PE), organised sports, self-organised sports and hobbies.ResultsOverall, 50% of 7-year-olds and subsequently 41% as 14-year-olds achieved the internationally recommended level of ≥60 MVPA min/day, irrespective of vision status, and mainly attributable to PE and organised sports. Bilateral impaired vision (vs none) was associated with parent-reported difficulties with PE (adjusted OR, 4.67; 95% CI, 2.31 to 9.41), self-rated poor ability in PE (3.21; 1.44 to 7.15) and not enjoy indoor PA (0.48; 0.26 to 0.88). Unilateral impaired vision was associated with both parent-rated difficulties (1.80; 1.26 to 2.59) and teachers’ perception of low ability in PE (2.27; 1.57 to 3.28), and reduced odds of high participation in organised sports (0.77; 0.59 to 0.99). Age-related trajectories showed suboptimal PA in childhood tracked into adolescence, with no difference by vision status.ConclusionPopulation-wide programmes to increase PA levels in children should pay special attention to those with impaired vision and include early interventions to encourage participation and confidence in PE and organised sports, starting in primary school and maintained afterwards.

PROSPECTIVE DIRECTIONS FOR MODIFICATION OF FLOUR CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD

Качественное сбалансированное питание является одной из самых обсуждаемых и изучаемых тем научного сообщества. Для детей и подростков питание – основа физического и когнитивного развития. Модель питания в последнее 10-летие претерпела существенные изменения: самыми доступными стали продукты с высокой энергетической плотностью, не обладающие оптимальным пищевым профилем, вызывающие неинфекционные заболевания, в том числе и в детском возрасте. В структуре питания современного человека 1/3 суточного потребления энергии составляют «перекусы на бегу». Как правило, это кондитерские изделия длительных сроков хранения, основной сегмент которых составляет печенье. В 75% исследованных образцов сахарного печенья содержание добавленного сахара и жира превышает установленный уровень избыточности, 90% образцов содержат средний рекомендуемый уровень пищевой соли, содержание пищевых волокон находится в диапазоне 1,9–2,8 г/100 г изделия, что свидетельствует о необходимости количественного понижения критических веществ и повышения содержания пищевых волокон вследствие несбалансированности данной пищевой группы. Проведенный мониторинг рекомендаций совершенствования нутриентного состава продуктов питания, анализ рецептурного состава мучных кондитерских изделий группы печенья позволяет установить основные перспективные направления его модификации, важнейшим из которых является обеспечение поступления в рецептуру печенья достаточного количества пищевых волокон из цельного зерна в соответствии с принципами здорового питания и требованиями существующего законодательства к специализированным продуктам для детей старше трех лет. Создание усовершенствованных кондитерских изделий позволит сохранить и укрепить здоровье подрастающего поколения. Quality balanced nutrition is one of the most discussed and studied topics in the scientific community. For children and adolescents, nutrition is the foundation of physical and cognitive development. The nutritional model has undergone significant changes in the last 10 years: the most affordable products have become products with a high energy density, which do not have an optimal nutritional profile, and cause non-infectious diseases, including in childhood. In the structure of nutrition of a modern person, 1/3 of the daily energy consumption is «snacks on the run». As a rule, these are confectionery products with long shelf life, the main segment of which is cookies. In 75% of the sugar cookie samples tested, the content of added sugar and fat exceeds the established level of redundancy, 90% of the samples contain the average recommended level of table salt, the content of dietary fiber is in the range of 1,9-2,8 g /100 g of product, which indicates the need a quantitative decrease in critical substances and an increase in dietary fiber content due to the imbalance of this food group. The monitoring of recommendations for improving the nutritional composition of food products, analysis of the recipe composition of flour confectionery products of the group of cookies allows us to establish the main promising directions of its modification, the most important of which is to ensure that a sufficient amount of dietary fiber from whole grains is supplied to the recipe of cookies in accordance with the principles of healthy nutrition and the requirements of the existing legislation on specialized products for children over three years of age. The creation of improved confectionery products will strengthen and preserve the health of the younger generation.

Effect of formaldehyde exposure on bacterial communities in simulating indoor environments

Indoor formaldehyde (CH2O) exceeding the recommended level is a severe threat to human health. Few studies have investigated its effect on indoor surface bacterial communities, affecting habitants' health. This study used 20-L glass containers to mimic the indoor environment with bacterial inputs from human oral respiration. The behavior of bacterial communities responding to CH2O varied among the different CH2O levels. The bacterial community structure significantly changed over time in the 0.054 mg·m−3 CH2O group, which varied from the 0.1 mg·m−3 and 0.25 mg·m−3 CH2O groups. The Chao1 and Shannon index significantly increased in the 0.054 mg·m−3 CH2O group at 6 week, while they remained unchanged in the 0.25 mg·m−3 CH2O group. At 12 week, the Chao1 significantly increased in the 0.25 mg·m−3 CH2O group, while it remained unchanged in the 0.054 mg·m−3 CH2O group. Only a few Operational Taxonomic Units (OTUs) significantly correlated with the CH2O concentration. CH2O-induced OTUs mainly belong to the Proteobacteria and Firmicutes. Furthermore, bacterial communities formed at 6 or 12 weeks differed significantly among different CH2O levels. Functional analysis of bacterial communities showed that inferred genes related to chemical degradation and diseases were the highest in the 0.25 mg·m−3 CH2O group at 12 weeks. The development of nematodes fed with bacteria collected at 12 weeks was applied to evaluate the bacterial community's hazards. This showed significantly impaired growth in the 0.1 mg·m−3 and 0.25 mg·m−3 CH2O groups. These findings confirmed that CH2O concentration and exposure time could affect the indoor bacterial community and formed bacterial communities with a possibly more significant hazard to human health after long-term exposure to high CH2O levels.

ANTAGONISTIC EFFECT OF LACTOBACILLUS ACIDOPHILUS AGAINST ENTEROPATHOGENS AND ITS UTILIZATION FOR DEVELOPMENT OF PROBIOTIC FOOD MIXTURES

Probiotics are live microbial supplement, which beneficially affect the host by improving the intestinal microbial balance. Lactobacillus acidophilus is one of the most common probiotic bacteria which have beneficial effects on the microbiota of the gastrointestinal tract. In the present study, L. acidophilus was used as the probiotic culture. The antagonistic effect of L. acidophilus against the enteropathogens strains of E. coli (MTCC 40), Salmonella enteritidis (MTCC 3219), Bacillus cereus (MTCC 430), Staphylococcus aureus (MTCC 430) and Shigella flexineri (MTCC 1457) was studied. The results showed that L.acidophilus was able to inhibit the growth of some of the selected pathogens in varying degrees. It was found to be most effective with a zone of inhibition of 24 mm recorded against Staphylococcus aureus. The antagonistic effect may be due to the production of organic acids, bacteriocins and hydrogen peroxide. Later, an attempt wasmade to develop probiotic food mixtures containing banana flour, soya flour, tomato, mango and papaya involving L acidophilus. The food mixture (25g) was mixed with 150ml water and stirred to obtain uniform slurry. Adjusted the pH to 4.5 and autoclaved at 121°C (1.5 kg cm-2) for 15 minutes. After cooling this was inoculated with 300µl (8.07log cfu ml-1) liquid culture of L. acidophilus (24 hour old culture) and incubated at 37° C for 24 hours. After fermentation it was freeze dried. The viability of the developed food mixtures were assessed for 6 months and it showed good viability which was within the recommended level of probiotic organism to assure health benefits.

Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon

Novel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were prepared using starter cultures with propolis (0.03%) and cinnamon in various concentrations (0.3%, 1%, and 2.5%). Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus were used as microorganisms for yogurt production. Chemical analysis revealed a decline of fat matter in the presence of propolis and/or cinnamon. Propolis had statistically significant suppressive effects on Bifidobacterium animalis ssp. lactis as well as on Lactobacillus delbrueckii subsp. bulgaricus numbers (p < 0.05). These effects were diminished in the presence of increasing cinnamon concentrations. For Lactobacillus acidophilus a statistically significant reducing effect on the number of colonies was observed in all products investigated. Nevertheless all samples met the standard of recommended level of ≥ 106 viable cells/g of a product. Propolis showed an inverse effect on Streptococcus thermophilus by increasing its colony numbers in yogurts. The probiotic yogurt samples containing propolis (0.03%) and cinnamon (2.5%) gained the highest number of points in the sensory evaluation compared to control.

Partial replacement of DL-Methionine and methionine hydroxy analogue with betaine in diets for broiler chickens

The study evaluated the effects on the growth performance and carcass characteristics of broiler chickens of DL-Methionine (DL-Met) and methionine hydroxy analogue (MHA) supplementation and their partial replacement with betaine (Bet). Two experiments were performed from day 1 to 21 and from day 22 to 42. Broiler chickens were assigned to six treatments, in a completely randomized design and a 2 × 2 + 2 factorial arrangement, consisting of two Met sources (DL-Met and MHA), with or without Bet, and two negative controls. The six treatments consisted of i) NC-DLM: negative control for DL-Met with 7% reduction in DL-Met; ii) NC-MHA: negative control for MHA with 7% reduction of MHA, iii) DLM100: without Bet, supplemented exclusively with DL-Met reaching 100% of requirements, iv) MHA100: without Bet supplemented exclusively with MHA reaching 100% of requirements, v) DLM93+Bet: DL-Met at 93% of recommended level plus betaine; vi) MHA93+Bet: MHA at 93% of recommended level plus betaine. Growth from day 1 to 21 was not altered by methionine source or betaine supplementation. However, the negative controls had numerically less weight gain and feed conversion ratio (FCR) . Between days and 42 there were no effects on growth. Betaine could partially replace methionine without altering the growth of broiler chickens. In addition, the partial replacement of DL-Met with betaine increased body crude protein content. However, its use increased body fat content regardless of methionine source.

Pulses Twice a Week in Replacement of Meat Modestly Increases Diet Sustainability

The French food-based dietary guidelines recommend eating pulses at least twice a week and to reduce meat consumption. This study assessed the impact on the sustainability characteristics (nutrition, cost, environment) of individual diets of meeting the pulse guideline. Dietary data of 2028 adults from the Esteban survey were completed with the nutritional content (considering bioavailability on iron, zinc and protein), price and environmental impacts of foods. When the pulse guideline (i.e., 57 g/day) was not met, two substitution scenarios raised the quantity of pulses to the recommended level, in replacement of an equivalent portion of (i) starches or (ii) meat. Only 9.6% of the participants reached the pulse guideline. Diet sustainability characteristics improved with the meat scenario (nutritional indicators improved; diet cost, greenhouse gas emissions and acidification decreased), while several indicators deteriorated with the starches scenario. Zinc available for absorption slightly decreased in both scenarios while iron available for absorption decreased in the meat scenario only. Increasing pulse consumption to two portions/week could modestly improve the sustainability of diets when pulses replace meat but not starches. Cultural acceptability of that substitution still needs to be proven, and iron and zinc status of individuals at risk of deficiency should be monitored.