Effects of Video Technology on Cooking Self-Efficacy

College students, on average, have poor nutritional habits associated with increasing risk of obesity and chronic disease later in life. Today’s average student has low self-efficacy for cooking meals in the home and thus, is highly dependent on convenience-type food items. A valuable technique for improving cooking skill in individuals is through the use of video technology to teach cooking. Undergraduate students are likely Millennials, and prefer to use technology for learning purposes. The objective of this study was to test the effect of video technology on cooking self-efficacy in undergraduate college students living off-campus at a public Midwestern University. Two groups of undergraduate college students (n=71) were assessed for baseline self-efficacy for cooking skill and number of meals cooked per week using an online survey. One group received five weeks of a recipe card and survey assessing self-efficacy for cooking the meal and barriers to cooking in the home. The second group received five weeks of a recipe card and accompanying cooking video in addition to a survey assessing the same parameters. Participants were surveyed at the end of the study to assess changes in cooking self-efficacy, number of meals cooker per week, and differences between groups. There were significantly statistical improvements from pretest to posttest cooking self-efficacy scores for participants but no statistical difference between pretest and posttest number of meals cooked per week (p=.345). There were no statistical differences between intervention groups (p\u3e.05). Conclusions of the study found students reported confidence in cooking skill, but lacked time and equipment associated with cooking healthy meals. Overall, the use of video technology was effective at improving self-efficacy for cooking if: 1) Meals are simple, short, and specific. 2) Recipe videos are short to maintain viewer attention

Diamond degradation in hadron fields

The energy dependence of the concentration of primary displacements induced by protons and pions in diamond has been calculated in the energy range 50 MeV - 50 GeV, in the frame of the Lindhard theory. The concentrations of primary displacements induced by protons and pions have completely different energy dependencies: the proton degradation is very important at low energies, and is higher than the pion one in the whole energy range investigated, with the exception of the delta33 resonance region. Diamond has been found, theoretically, to be one order of magnitude more resistant to proton and pion irradiation in respect to silicon.Comment: 7 pages, 3 figure

Primary and secondary structure of black beetle virus RNA2, the genomic messenger for BBV coat protein precursor

The nucleotide sequence of black beetle virion (BBV) RNA2 has been determined. RNA2 is 1399 b long. Its 5' terminus is capped. Its 3' terminus has an unidentified moiety that renders the RNA resistent to polyadenylation and ligation. The first AUG codon at base 23 is followed by an open reading frame for a protein 107 amino acids long, the predicted size of coat protein precursor. A second open reading frame for a putative protein 72 amino acid residues long begins at base 1110. No other large open reading frames exist. The 5' half of the RNA can be folded into a long, imperfect hairpin of high predicted stability. The 3' half of the RNA can fold into a complex set of multiply bifurcated stem and loop regions

Campana points on diagonal hypersurfaces

We construct an integral model for counting Campana points of bounded height on diagonal hypersurfaces of degree greater than one, and give an asymptotic formula for their number, generalising work by Browning and Yamagishi. The paper also includes background material on the theory of Campana points on hyperplanes and previous results in the field.Comment: 19 page