Integration of environmental and spectral data for sunflower stress determination

Stress in sunflowers was assessed in western and northwestern Minnesota. Weekly ground observations (acquired in 1980 and 1981) were analyzed in concert with large scale aerial photography and concurrent LANDSAT data. Using multidate supervised and unsupervised classification procedures, it was found that all crops grown in association with sunflowers in the study area are spectrally separable from one another. Under conditions of extreme drought, severely stressed plants were differentiable from those not severely stressed, but between-crop separation was not possible. Initial regression analyses to estimate sunflower seed yield showed a sensitivity to environmental stress during the flowering and seed development stages. One of the most important biological factors related to sunflower production in the Red River Valley area was found to be the extent and severity of insect infestations

Drag Coefficients of Varying Dimple Patterns

There are many golf balls on the market today with varying dimple sizes, shapes, and distribution. These proprietary differences are all designed to reduce drag on the balls during flight. There are limited published studies comparing how varying the dimples affects the reduction of drag. An experiment was developed in which golf balls were pulled through a water tank to measure the drag force acting on each ball. The water was chosen to allow for testing at slower velocities. A range of dimple patterns were tested and compared to determine which pattern has the lowest associated drag coefficient

Mechanisms Underlying Weight Loss and Metabolic Improvements in Rodent Models of Bariatric Surgery

Obesity is a growing health risk with few successful treatment options and fewer still that target both obesity and obesity-associated comorbidities. Despite ongoing scientific efforts, the most effective treatment option to date was not developed from basic research but by surgeons observing outcomes in the clinic. Bariatric surgery is the most successful treatment for significant weight loss, resolution of type 2 diabetes and the prevention of future weight gain. Recent work with animal models has shed considerable light on the molecular underpinnings of the potent effects of these ‘metabolic’ surgical procedures. Here we review data from animal models and how these studies have evolved our understanding of the critical signalling systems that mediate the effects of bariatric surgery. These insights could lead to alternative therapies able to accomplish effects similar to bariatric surgery in a less invasive manner

ACA chefs adopt a school: An evaluation

This document summarises an evaluation of a cooking in schools initiative called Chefs Adopt a School (CAAS) which is delivered by the Academy of Culinary Arts.1 At present, sessions are provided all over England from Cumbria to Cornwall subject to demand and resources (with a few sessions being delivered in Scotland too). Annually, 21,000 children take part in the initiative. Delivered by professional chefs, the programme aim is to teach children about food, food provenance, health, nutrition and cookery. The evaluation was informed by a rapid systematic review of the existing literature on cooking in schools. This research has been carried out at a time when cooking in schools is being put forward as a solution to improving diets and reducing obesity. It is currently the only evaluation of school cooking in the UK that measures outcomes that impact on health, such as: eating behaviour, cooking confidence and confidence asking for fruit, vegetables and ingredients at home. As such, it can inform future UK school cooking initiative interventions and evaluations. It also highlights the need to incorporate evaluation into school cooking initiatives, as findings provide valuable information necessary to fine tune an intervention. In the core programme, chefs link with local schools, usually primary, where they deliver 2-3 sessions to one year group within a school. This process is then repeated each year. Key issues covered include hygiene, healthy eating, an appreciation of food through the senses (particularly taste) and practical cooking/food preparation. The first session covers healthy eating and the sensory appreciation of food while the second and third sessions are practical

Alien Registration- Seeley, Ida M. (Bangor, Penobscot County)

https://digitalmaine.com/alien_docs/10842/thumbnail.jp

Cooking in schools: Lessons from the UK

In the United Kingdom (UK), under successive governments, there have been many changes over the years on ‘cooking in schools’ policy, ranging from the removal of cooking from the curriculum to a promise from the current government to make cooking compulsory for all 11–14 year olds by 2011. This paper reports on the current activity around cooking in schools policy in the UK. It also looks at how previous approaches led to these activities and to changes in the school environment, and the problems associated with an un-coordinated approach to the introduction of cooking in schools