Readiness of Congregate Nutrition Sites to Deliver Nutrition Education to Older Adults

Title III of the Older Americans Act requires congregate nutrition sites (CNSs) to provide nutrition education. In 2015, we assessed 19 CNSs in Appalachian South Carolina for nutrition education readiness. Nutrition education readiness and general education readiness were both low. Overall, the CNSs were not ready to deliver education interventions due to lack of training/education, funds, drivers, and communication technologies. Addressing these problems could improve the likelihood that education would be effective. The readiness concepts described here can be used by Extension educators to determine whether delivery sites are ready to effectively provide education programs

Cooking Healthy, Eating Smart: A Strategically Timed Formative Evaluation of a Community-Based Nutrition and Food Safety Program for Rural Older Adults

The use of focus groups to formatively evaluate community-based curricula after development and before pilot testing is not highlighted in the literature. In the study discussed in this article, research with four focus groups, composed of 46 women aged 65 years and older and belonging to eight South Carolina Family and Community Leaders clubs, was conducted to evaluate the Cooking Healthy, Eating Smart (CHES) curriculum. The CHES curriculum was tailored based on suggestions from the older adults. Extension professionals can better prepare a curriculum for pilot testing in the community by conducting a formative evaluation using focus groups with community members at this particular stage of development

Cost-eff ectiveness of surgery and its policy implications for global health: a systematic review and analysis

Background The perception of surgery as expensive and complex might be a barrier to its widespread acceptance in global health eff orts. We did a systematic review and analysis of cost-eff ectiveness studies that assess surgical interventions in low-income and middle-income countries to help quantify the potential value of surgery. Methods We searched Medline for all relevant articles published between Jan 1, 1996 and Jan 31, 2013, and searched the reference lists of retrieved articles. We converted all results to 2012 US$. We extracted cost-eff ectiveness ratios (CERs) and appraised economic assessments for their methodological quality using the 10-point Drummond checklist. Findings Of the 584 identifi ed studies, 26 met full inclusion criteria. Together, these studies gave 121 independent CERs in seven categories of surgical interventions. The median CER of circumcision ($13·78 per disability-adjusted life year [DALY]) was similar to that of standard vaccinations ($12·96–25·93 per DALY) and bednets for malaria prevention ($6·48–22·04 per DALY). Median CERs of cleft lip or palate repair ($47·74 per DALY), general surgery ($82·32 per DALY), hydrocephalus surgery ($108·74 per DALY), and ophthalmic surgery ($136 per DALY) were similar to that of the BCG vaccine ($51·86–220·39 per DALY). Median CERs of caesarean sections ($315·12 per DALY) and orthopaedic surgery ($381·15 per DALY) are more favourable than those of medical treatment for ischaemic heart disease ($500·41–706·54 per DALY) and HIV treatment with multidrug antiretroviral therapy ($453·74–648·20 per DALY). Interpretation Our fi ndings suggest that many essential surgical interventions are cost-eff ective or very cost-eff ective in resource-poor countries. Quantifi cation of the economic value of surgery provides a strong argument for the expansion of global surgery’s role in the global health movement. However, economic value should not be the only argument for resource allocation—other organisational, ethical, and political arguments can also be made for its inclusion

Biología reproductiva del pepino de mar Holothuria sanctori (Echinodermata: Holothuroidea)

The reproductive biology of the sea cucumber Holothuria sanctori was studied over 24 months (February 2009 to January 2011) at Gran Canaria through the gonad index and a combination of macro- and microscopic analysis of the gonads. Holothuria sanctori showed a 1:1 sex ratio and a seasonal reproductive cycle with a summer spawning: the mean gonad index showed a maximum (3.99±0.02) in summer (June-July) and a minimum (0.05±0.04) between late autumn (November) and early spring (March). Females had significantly wider gonad tubules than males. First maturity occurred at a size of 201 to 210 mm, a gutted body weight of 101 to 110 g and a total weight of 176 to 200 g. Holothuria sanctori shows a typical temperate species reproduction pattern. These results could be useful for managing current extractions of H. sanctori in the Mediterranean and in case a specific fishery is started in the eastern Atlantic region.Se estudió la biología reproductiva del pepino de mar Holothuria sanctori durante 24 meses (Febrero de 2009 a Enero de 2010) en la isla de Gran Canaria, mediante el índice gonadal y una combinación de análisis macro y microscópicos de sus gónadas. Holothuria sanctori presentó una relación de sexos de 1:1 y un solo ciclo reproductivo anual con desove en los meses estivales: el índice gonadal medio presentó un máximo (3.99±0.02) en verano (Junio-Julio) y un mínimo (0.05±0.04) entre finales de otoño (Noviembre) y primeros de primavera (Marzo). Las hembras presentaron túbulos gonadales significativamente más anchos que los de los machos. La primera madurez tuvo lugar con una talla de 201-210 mm, un peso eviscerado de 101-110 g y un peso total de 176-200 g. Holothuria sanctori presenta un patrón de reproducción típico en especies de zonas templadas. Estos resultados pueden ser útiles para gestionar las capturas actuales de H. sanctori en el Mediterráneo y en el caso de que una pesquería específica empezase en la región oriental del Atlántico

COSMOGRAIL XVIII: time delays of the quadruply lensed quasar WFI2033-4723

We present new measurements of the time delays of WFI2033-4723. The data sets used in this work include 14 years of data taken at the 1.2m Leonhard Euler Swiss telescope, 13 years of data from the SMARTS 1.3m telescope at Las Campanas Observatory and a single year of high-cadence and high-precision monitoring at the MPIA 2.2m telescope. The time delays measured from these different data sets, all taken in the R-band, are in good agreement with each other and with previous measurements from the literature. Combining all the time-delay estimates from our data sets results in Dt_AB = 36.2-0.8+0.7 days (2.1% precision), Dt_AC = -23.3-1.4+1.2 days (5.6%) and Dt_BC = -59.4-1.3+1.3 days (2.2%). In addition, the close image pair A1-A2 of the lensed quasars can be resolved in the MPIA 2.2m data. We measure a time delay consistent with zero in this pair of images. We also explore the prior distributions of microlensing time-delay potentially affecting the cosmological time-delay measurements of WFI2033-4723. There is however no strong indication in our measurements that microlensing time delay is neither present nor absent. This work is part of a H0LiCOW series focusing on measuring the Hubble constant from WFI2033-4723.Comment: Submitted to Astronomy and Astrophysic

The Effects of Thawing Methods on Trained Sensory Evaluation of Beef Palatability Traits and Instrumental Measurements of Quality

Objective:Using beef strip loins steaks, evaluate six common thawing methods and assess the quality attributes through a trained panelist evaluation and an array of instrumental quality measures. Study Description:Paired Low Choice strip loins (n = 15) were collected from a beef packing facility. The paired loins were fabricated into 1-in steaks and blocked into six blocks of four steaks. Each block was assigned a different thawing method, and each steak within the block a test, then aged 21 days and frozen. Thaw methods consisted of the four USDA-approved thaw methods: refrigerator (REF), cold water (CW), microwave (MIC), cooking from frozen (COOK); and two methods commonly used by consumers: countertop (CT) and hot water (HW). Steaks assigned to REF were thawed in a refrigerator at 34–37°F for 24 hours prior to cooking. Steaks assigned to CW were thawed in individual containers of 34–37°F water for 24 hours prior to cooking. COOK steaks were cooked immediately upon removal from the freezer, while still in a frozen state. CT steaks were thawed at ambient temperature (68°F) for 5 hours. HW steaks were thawed in a sous vide machine set to 104°F for 20 minutes (± 2 minutes). MIC steaks were microwaved at 50% power for 3.5 minutes, flipped, and repeated in a retail microwave. Fifteen trained panels were performed, with eight panelists consuming six samples from the same loin. Each steak was cooked to a peak temperature of 160°F on clamshell style grills. Data were analyzed as a completely randomized block design. Results:As a whole, thawing method had a minimal impact on palatability There were no (P\u3e0.05) differences among thawing methods for initial juiciness, sustained juiciness, connective tissue, pressed juice percentage, L*(lightness), lipid oxidation, Warner-Bratzler shear force and slice shear force. For myofibrillar tenderness, COOK steaks were tougher (P\u3c0.05) than REF and CW. Also, MIC and COOK steaks were lower (P\u3c0.05) than CW and REF steaks for overall tenderness, while all other treat­ments were similar (P\u3e0.05). The COOK steaks were rated higher (P\u3c0.05) than all other treatments for beef flavor intensity. The MIC steaks had lower (P\u3c0.05) cooked a* (redness) and b* (yellowness) values than REF, HW, and CW steaks, while CT samples had higher (P\u3c0.05) values than COOK and MIC. The MIC steaks had the highest (P\u3c0.05) cook loss, followed by COOK (P\u3c0.05), with all other treatments being similar (MIC\u3eCOOK\u3eCT = HN = CW = REF). MIC and HW had a higher (P\u3c0.05) thaw loss than CW, CT, and REF (MIC = HW\u3eCW = CT = REF). Moreover, MIC, COOK, and HW steaks had a higher (P\u3c0.05) percent total moisture loss than REF, CW, and CT. This increase in total moisture loss and thaw loss could indicate a total economic loss of steaks thawed using these methods. Lastly, COOK steaks had higher (P\u3c0.05) cooked expressible moisture than CT, CW, and REF. The Bottom Line:Consumers and food service establishments may use whichever thawing method is the most economical and convenient for them, as thawing method has minimal impact eating quality, although food safety should be the upmost concern

The Effects of Thawing Method on Consumer Palatability Ratings of Beef Strip Loin Steaks

Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers. Study Description:Paired Low Choice beef strip loins (n=15) were collected and fabricated into six sections, each section was fabricated into 1-in steaks and assigned one of six thawing methods including: countertop, cook from frozen, cold water, hot water, microwave, and refrigerator. Steaks were cooked to an internal peak temperature of 160°F and consumers were given samples which they evaluated for juiciness, tenderness, flavor liking, overall liking, attribute acceptability, and perceived level of quality. Samples were rated on a 100-point scale with 0 indicating dry, tough, or dislike extremely, and 100 indicating extremely juicy, extremely tender, or like extremely. Results:For beef demographic data, consumers reported that the most important beef palatability trait was flavor with 56.7% of consumers indicating it as the most important. Tenderness was rated as the most important by 33.3% of consumers. Additionally, consumers reported the trait they experienced the most variability with was tenderness. Results of consumer sensory evaluation indicated that there were no differences (P\u3e0.05) among the six thaw methods for juiciness, tenderness, flavor, and overall liking. However, all treatments had an average rating of at least 57 for overall liking, indicating a high level of eating satisfaction. For all thaw methods, at least 82% of steaks were rated as overall acceptable. Additionally, for all thaw methods, consumers rated at least 79.1% of steaks acceptable for juiciness, tenderness, and flavor liking. Furthermore, thaw method did not have an impact (P\u3e0.05) on the perceived level of quality of samples. The Bottom Line:Beef strip loin steak palatability was not impacted by thawing method, and therefore consumers should use whichever thawing method is most convenient, or best suits their needs

Evaluation of Thawing Curves of Beef Strip Loin Steaks Using Various Thawing Methods

Objective:The objective of this study was to evaluate and determine thaw rate and time of strip steaks thawed using methods that are recommended by the U.S. Department of Agriculture and those commonly used by consumers. Study Description:Strip steaks collected from a beef packing facility were randomly assigned a thaw method. Initially, steaks were vacuum packaged and then frozen at -40°F until thawed. Two thawing methods were USDA-approved: thawing in a refrigerator (REF) and in cold water (CW); while the other two methods evaluated are commonly used by consumers: thawing on the countertop (CT) and in hot water (HW). The thawing temperatures were: REF at 35.6–37.4°F in the refrigerator; CW maintained at 35.6–37.4°F in water; CT at 68°F; and HW at 104°F. Temperatures of the steaks were recorded every 30 minutes for CW and REF, every 10 minutes for CT, and every thirty seconds for HW to determine the thaw time and rate. Results:Thawing time differed (P\u3c0.05) among treatments in this study (HWP\u3c0.05) among treatments with a similar trend (HWP\u3c0.05) from REF until 5 hours prior to thaw point, at which point the temperatures were similar (P\u3e0.05) for the remaining thawing period. Moreover, REF steaks were warmer (P\u3c0.05) than CW steaks from 13 to 5 hours prior to thaw point. In the final 5 hours, CW and REF steaks were similar (P\u3e0.05) in temperature. Furthermore, among all treatments, CT steaks were the coldest(P\u3c0.05) from 5 to 2 hours prior to thaw point. However, in the final 2 hours, CT steaks were at similar (P\u3e0.05) temperatures as CW and REF. Due to the short period of thawing time and the observed rapid thawing rate, HW samples were the coldest (P\u3c0.05) in the final 10 minutes prior to thaw point. The Bottom Line:Of the four thaw methods utilized in this study, the safest methods are those approved by the USDA (CW and REF). Thawing meat on the countertop or in hot water may be efficient and convenient methods for consumers, but it is important to take the extra time to thaw meat properly for safety

Astrometry and geodesy with radio interferometry: experiments, models, results

Summarizes current status of radio interferometry at radio frequencies between Earth-based receivers, for astrometric and geodetic applications. Emphasizes theoretical models of VLBI observables that are required to extract results at the present accuracy levels of 1 cm and 1 nanoradian. Highlights the achievements of VLBI during the past two decades in reference frames, Earth orientation, atmospheric effects on microwave propagation, and relativity.Comment: 83 pages, 19 Postscript figures. To be published in Rev. Mod. Phys., Vol. 70, Oct. 199

Measurement of the Branching Fraction for B- --> D0 K*-

We present a measurement of the branching fraction for the decay B- --> D0 K*- using a sample of approximately 86 million BBbar pairs collected by the BaBar detector from e+e- collisions near the Y(4S) resonance. The D0 is detected through its decays to K- pi+, K- pi+ pi0 and K- pi+ pi- pi+, and the K*- through its decay to K0S pi-. We measure the branching fraction to be B.F.(B- --> D0 K*-)= (6.3 +/- 0.7(stat.) +/- 0.5(syst.)) x 10^{-4}.Comment: 7 pages, 1 postscript figure, submitted to Phys. Rev. D (Rapid Communications