I

i little, demanding, does not know it is but a reflection; it soon sees you another, as some one to praise or to blame

Scala

Scala Exhibition held at Gallery FAB, 7th November-7th December, 2013 University of Missouri-St. Louis, St. Louis, Missouri The Visual art works comprising Scala investigated the manner in which nature is mediated through both architectural forms and topographic codes; abstracting and embellishing our sense of space, time and ancient/contemporary culture. In doing so the work arrives a point of new knowledge for the discipline in terms of mapping, displacement and the use of motif within our navigation of real and imagined spaces. The significane of this research is attested to by the fact that it was shown at two international, university art galleries; strengthening ties between the Arts Academy at the University of Ballarat amd other art/research institutions in the United States

Training and Employment Needs of Food Service Personnel in West Tennessee Hospitals

The study of training and employment needs of food service personnel in 15 selected West Tennessee hospitals was accomplished by means of two questionnaires completed during personal interviews with hospital administrators and food service managers of hospitals in two groups by size. Specific weaknesses in the training of food service employees were noted. Hospital administrators reported inadequately trained employees as one of their major problems, and foodservice managers stated that lack of education and training was a major problem in the procurement of food service personnel. Other problems that administrators and feed service managers mentioned frequently regarding food service employees were shortage of personnel, turnover, and absenteeism. The job categories having the greatest employee turnover were food sanitation workers and food service workers. The food sanitation position was considered by managers of large hospitals the most difficult to fill. Managers in the small hospital group did not report difficulty in filling positions, yet they did report major difficulty in securing qualified applicants. Both hospital groups reported plans for adding employees to their departments in the next five years. Expansion of the hospital facility was stated by six managers as their reason for adding positions while the justification given by two managers was improved service. Administrators of the 15 hospitals studied reported a total of 13 managerial positions which will be added in the future. When administrators were asked to identify the qualifications each looked for in a person he was hiring to be in charge of the food service department, experience was mentioned more frequently than any other single qualification. Twelve of the 15 managers interviewed estimated that up to 10 per cent of their employees had received training before being hired. Of the 348 total employees in all hospitals visited, only 21 had been enrolled in training programs conducted during the past two years by outside agencies. The skills and areas of knowledge considered most important for the managerial category were management principles; human nutrition and food science; and personnel administration. Although hospital conducted training programs for managers were reported in approximately half of the institutions studied, training was not considered to be a hospital responsibility. Training for this group was generally considered to be the responsibility of an outside agency. Use and care of equipment, sanitary and safety standards, principles and standards of quantity food service and preparation, and effective use of non-supervisory personnel were cited by all managers as most important for supervisory personnel. Ten of the 15 hospitals established training in these same areas of skills and knowledge. All of the managers interviewed assessed as most important for food preparation workers the area of principles of quantity food preparation and service and the ability to apply them. Managers designated training of food preparation workers as a hospital responsibility, and a majority of the managers reported hospital conducted training in 11of the 15 areas of skills and knowledge included in this category. Food display and service was considered most important for food service workers by all of the managers interviewed. They assigned the training responsibility of food service personnel to the hospital; over half of the hospitals studied conducted training programs in all areas of skills and knowledge listed for these employees. All managers interviewed indicated that use and care of equipment was most important for the food sanitation worker. A majority of managers considered sanitation and personal hygiene and safety as important, and 13 of the 15 hospitals visited conducted training in these areas. Hospital administrators were asked to identify the qualifications each looked for in a person he was hiring to be in charge of the food service department. Administrators mentioned experience as a qualification more frequently than any other single qualification. Approximately equal numbers of administrators of small and large hospitals listed technical knowledge in dietetics and American Dietetic Association membership as a preferred qualification. With one exception all food service managers had completed high school and six had completed college. Four managers who had not completed college indicated they had graduated from the American Dietetic Association sponsored Supervisor Training Program. Education levels in general were higher for managers of large hospitals. Thirteen managers indicated they had attended some type of continuing education program during the last two years. Workshops and hospital sponsored management development courses were the most frequently attended and workshops were considered most helpful of any of the programs listed. Four managers from each hospital group listed no professional affiliation. Three managers of large hospitals were members of the American Dietetic Association and an equal number from the small hospital group were members of the Hospital, Institution, Educational Food Service Society. One manager from each hospital group had less than one year of previous experience in food service and 10 had five or more years of previous experience. Nine of the 15 managers had held their present jobs for over five years

Age and Attitudes: Where's the Action? Life-Cycle and Cohort Effects on Support for "Europe"

Despite much research on age and attitudes, it remains unclear whether age reflects accumulated life experience or conditions prevailing during an individual’s formative years – that is, a life-cycle effect or a cohort effect. In respect to attitudes towards the European Union (EU) the issue is particularly important. Although many analyses indicate a correlation between age and support, the relationship has not been adequately theorized and extant analyses have generated contradictory results. We develop theoretical expectations for both life-cycle and cohort effects on support for the EU, and test those expectations using a cross random effects model. In so doing, we not only identify the nature of an agesupport relationship but also explain the inconsistencies in extant empirical analyses

Occupation, Occupational Change and Movement within the Income Distribution

The authors find considerable earnings mobility in panel data of a sample of white males and associate occupational mobility with these changes in real labor earnings, both in absolute terms and relative to an income distribution. Results of an error-components estimation reveal that occupation and movement among occupations exert strong influences on earnings changes even after controlling for a number of other factors. Effects of the interdependence of earnings and occupational mobility, the state of the pairings, and a variety of personal characteristics are also studied.

Exploiting Human Memory B Cell Heterogeneity for Improved Vaccine Efficacy

The major goal in vaccination is establishment of long-term, prophylactic humoral memory to a pathogen. Two major components to long-lived humoral memory are plasma cells for the production of specific immunoglobulin and memory B cells that survey for their specific antigen in the periphery for later affinity maturation, proliferation, and differentiation. The study of human B cell memory has been aided by the discovery of a general marker for B cell memory, expression of CD27; however, new data suggests the existence of CD27− memory B cells as well. These recently described non-canonical memory populations have increasingly pointed to the heterogeneity of the memory compartment. The novel B memory subsets in humans appear to have unique origins, localization, and functions compared to what was considered to be a “classical” memory B cell. In this article, we review the known B cell memory subsets, the establishment of B cell memory in vaccination and infection, and how understanding these newly described subsets can inform vaccine design and disease treatment

LEGAL CHALLENGES TO STUDENT DISPROPORTIONALITY IN DISCIPLINE: A LEGAL CONTENT ANALYSIS OF OCR CASE RESOLUTION LETTERS AND AGREEMENTS

Thesis (Ed.D.) - Indiana University, Department of Educational Leadership/School of Education, 2020Across the United States, African American and Latino students are being systematically removed from their schools through discriminatory disciplinary practices. While judicial challenges have failed to provide the necessary remedies for these students, the Office for Civil Rights (OCR) has the authority to enforce civil rights laws and hold districts accountable for discriminatory practices. Through a legal content analysis of OCR Case Resolution Letters and Agreements from January 2011 to June 2019, this research explores trends in resolution letters and agreements and makes recommendations for principals to reduce exclusionary discipline

Woven mantra : a visual expression of meditation

"This research project examines the links between spiritual practice and visual art. More specifically, the research examines the relationship between the repetition of a mantra, the repetition of an image and the repetition of a stich.Master of Arts Visual Art

Scotland’s Sacred Waters: Holy Wells and Healing Springs

Water plays a fundamental role in religious worldviews. It manifests as: a chaotic primordial element in multiple cosmologies, the source from which the universe emerges; a great flood that wipes out an unworthy human race in the Old Testament and Near Eastern and Greek mythologies; a gateway to the ‘otherworld’ and site of ritual deposition in Celtic cosmology; and as a healing and purifying element in pre-Christian and Christian religious pracices. Water is essential for human life, an elixir that falls from the skies, appears on flowers at dawn, and collecs in dells, valleys, rivers, and ponds in an almost miraculous fashion. It symbolises prosperity and enhances fertility.This article will analyse the transformative element of water, commencing with a brief sketch of its role in Celtic mythology and folklore. This is followed by an exploration of the history and funcion of several holy wells in Scotland, including: the Well of St Triduana in Restalrig, Edinburgh; Saint Fillan’s Well; and the well dedicated to Saint Maelrubba, the apostle to the Pics, on an island in Loch Maree. The article will detail the association between holy wells, sacred springs, and healing, and the way in which pre- Christian Celtic beliefs concerning the veneration of water have been assimilated into Christian rituals, such as baptism and the pracice of pilgrimage to holy wells, for fertility and miraculous cures. Folkloric pracices that survive to, or have been revived, today are also considered

Keep It Fresh: Improving Access to Fresh Produce in New York State Correctional Facilities – A Pilot Program at Sing Sing Correctional Facility

Justice impacted people incarcerated in the United States carceral system have higher levels of all-cause mortality than the general public (Binswanger et al., 2007; Bondolfi et al., 2020; Wilper et al., 2009). Those incarcerated1 in state correctional facilities are more likely to die than those in federal facilities, with 79% of all deaths in state facilities stemming from illness (Carson, 2021). Common illnesses experienced by those incarcerated include diabetes, hypertension, and cardiovascular disease (Binswanger et al., 2007; Bondolfi et al., 2020; Wilper et al., 2009). The food available in state correctional facilities emerges as an area of concern in relation to this high prevalence of illness. People incarcerated in New York State Correctional Facilities (NYSCFs) have access to food through five main pathways – the mess hall, the commissary, cultural and organizational fundraisers, visiting room vending machines, and food packages mailed into the facility by loved ones2. High nutritional value food, including fresh produce, is not available through these pathways (Correctional Association of New York (CANY), 2021; New York Department of Corrections and Community Supervision (DOCCS), 2019; J. Wilson, personal communication, October 2022). Eating fresh produce has been linked to decreased morbidity and mortality from the illnesses above but NYSCFs have not addressed these issues (He et al., 2007; Hung et al., 2004; Muraki et al., 2013; Wang et al., 2014). The Keep It Fresh program is a multi-level program that is expected to decrease morbidity and mortality from increased accessibility to fresh produce in NYSCFs and will be piloted in Sing Sing Correctional Facility (SSCF) before being recommended to more NYSCFs. The program will address interpersonal, community, and policy level determinants. The overall aims of the Keep It Fresh program are to encourage the development of a system that brings fresh local produce to the commissary and mess hall, and to make fresh produce more accessible to the loved ones of those incarcerated as well as easier to send into those in NYSCFs. Possible quality of life improvements associated with the program include increased feelings of support, decreased financial strain, and increased ability to maintain healthy relationships between those incarcerated and their loved ones on the outside. Keywords: Prison, Correctional Facilities, Program Design, Intervention Mapping, New York State Correctional Facilities, Fresh Produce, Nutritional Food