(En)visioning place-based adaptation to sea-level rise

Sustainable climate change adaptation requires an understanding of people\u27s place attachments, so that potential impacts and trade-offs are illuminated when making adaptation decisions. Methods are needed that elucidate these important, but often intangible, place attachments at risk. A study was undertaken to explore place attachment, and how these person–place bonds might be impacted by flooding and sea-level rise. It engaged with a small town in coastal Australia that is already highly vulnerable to flooding, and which has been subject to numerous policy directives intended to reduce climate change-induced flood risk. The town therefore acts as an analogue for climate change adaptation in other semi-rural coastal communities. Photo-elicitation was found to be highly effective at elucidating multifarious dimensions of residents\u27 place attachment. The attachments that were likely to be affected by flooding (and adapting to flood risk) were encapsulated in: the personal and communal identities associated with the tourism and fishing industries, the sense of belonging from living and re-living family connections to local places, and the sense of community and enjoyment derived from diverse recreational activities. The photo-elicitation process provided different outcomes to conventional interviews, focus groups and questionnaires. Participants sought to both vision (by elucidating their current experiences) and re-envision (in advocating for different futures) their everyday experiences of adapting to flooding through their photographs and accompanying narratives. A video introduction to this paper is available at: https://vimeo.com/83484905

Can an interactive application be used to collect meaningful feedback from paediatric patients and their parents in a hospital setting?

The objective of this study was to determine the acceptability of using an interactive application (Fabio the Frog) to understand the experiences and perspectives of children and parents/carers regarding their health care encounter for the purpose of quality improvement and consumer feedback. Children’s perspectives of their healthcare were collected via the interactive application through the use of a validated survey, the Children’s Perceptions of Healthcare Survey (CPHS). The acceptability of eliciting views from children and parents via an interactive application platform was collected using an additional survey designed for this purpose. Data were collected in two phases. Overall, healthcare experiences were found to be positive across key areas including communication, care delivery, hospital environment, and interaction with staff. The application was identified as easy and fun to use from the perspective of children (n=96) and parents/carers (n=79). Parents/carers also responded positively to the ease and enjoyment they observed when their child was using this tool. Staff appreciated that eliciting children’s responses to their care helps to inform high quality care. The interactive application - Fabio the Frog - was a successful strategy for understanding children’s experience across a range of ages, abilities and medical conditions. The study demonstrated the acceptability of an application as an engaging and valuable means to collect meaningful feedback from children and their families. Nevertheless, limitations were noted in the practicality of providing an application to patients in a busy clinical environment. Additionally, the authors recognise that a greater challenge lies in finding ways to incorporate feedback into improving the patient experienc

Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology

The Check-all-that-apply (CATA) method has been widely used for the sensory characterisation of many different foods and beverages. However, this methodology has been rarely used with older adults. The aim of this study was to measure the effectiveness of the CATA methodology to investigate the differences in sensory perception of Oral Nutritional Supplements (ONS) between younger and community dwelling older adults over successive sips of a full volume of two ONS. The study also sought to measure the effects of ONS on thirst, hunger and fullness. 160 participants (eighty aged over 65 and eighty aged 18-35) evaluated two ONS over two different days. They consumed five 40 ml aliquots of ONS amounting to one serving. After each 40 ml they completed a CATA questionnaire, which recorded liking using a 9-point hedonic scale and hunger, fullness, desire, and thirst using 100 mm visual analogue scales. The results indicated significantly lower levels in hunger (p ≤ 0.01) and thirst (p ≤ 0.01) in the older cohort than the younger cohort. Significant differences in texture perception with age were also observed with the younger cohort selecting ‘Watery’ significantly more (p ≤ 0.05) than the older cohort for ONS 1 and ‘Thick’ and ‘Viscous’ significantly more (p ≤ 0.05) for ONS 2. The study showed that the CATA methodology is appropriate for use with older adults. The findings enhanced our understanding of how an older population experience ONS and drivers of ‘liking’. This information has the potential to enhance ONS adherence and ultimately improve the nutritional status of older people

Level 9 CPD Module Educating for Food Sector Sustainability

Module Descriptor for lecturer professional development in Educating for Food Sustainability. In response to SDG 4.7, which requires learners acquire knowledge and skills for sustainability, this module addresses a gap identified by the National Strategy on Education for Sustainable Development in the ‘preparedness of lecturers to facilitate the type of participatory learning’ associated with balancing social and economic well-being with Earth’s ability to replenish its natural resources. For food-sector educators committed to embedding sustainability in their academic practice, this module aims to develop a community of practice, comprising faculty, students, industry and community that can support authentic and transformative living-lab experiences for a sustainable future of our food systems. Deploying inquiry-based, evidence-based and action-learning approaches, this module focuses on addressing future-of-food issues within a holistic framework informed by the 4 Cs of culture, campus, curriculum and community as a means for transforming food-sector higher education

Postprandial 25-hydroxyvitamin D response varies according to the lipid composition of a vitamin D3 fortified dairy drink

In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time*drink*baseline status effect on 25(OH)D concentrations (p = 0.039). There were no time*drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (\u3e50nmol/L). However, there was an effect of time on changes in 25(OH)D concentrations after the olive oil dairy drink (p = 0.034) in vitamin D insufficient participants (\u3c50nmol/L). There were no effects after the other diary drinks. Olive oil may improve vitamin D absorption from fortified foods. Further research is needed to examine the practical implications of changing the lipid component of fortified foods

Sustainable Food Sector Curriculum Co-Create, EdTech 2021

Sustainable Food Curriculum Co-create – Empowering the Student Voice This paper will outline the current National Forum for Enhancement of Teaching and Learning in Higher Education- SATLE Funded Technological University Dublin project ‘Sustainable Food Curriculum Co-Create’. The project’s goal is to build capacity for integrating sustainability learning outcomes across Food programmes through educator professional development and co-creation with students. This is being achieved through the piloting of Food sector-focused sustainability modules with co-learning for academic staff and students (5 ECTS CPD in Educating for Food Sustainability for academic staff and 5 ECTS Elective module in Food Sector Sustainability for students). Curriculum design involved several stakeholders in Education for Sustainable Development from across the Food System including enterprise and state organisations who advised on sector-specific sustainability issues, food experts from across several Schools, and sustainability experts from across the University and beyond. It also was informed by industry publications and policy frameworks. A co-creation approach was adopted as sustainable development is complex, requiring transdisciplinary problem-solving where knowledge emerges between established fields, providing space for alternative perspectives and innovative solutions. It should be influenced by viewpoints of all stakeholders, including students, enterprise, regulatory bodies, communities, and social partners [1]. Curriculum delivery included peer-lectures from staff participating on the module, lectures from experts from across the University, as well as non-academic experts who were invited to deliver key industry related elements. The student voice is captured through co-creation workshops and reflective exercises. All participants in the modules were asked to complete a reflection-in-action, which was designed to document learning transformation in knowledge, values and behaviours. All co-creation workshops were facilitated online using MS TEAMS breakout rooms. The first workshop focused on evaluating the embeddedness of sustainability within individual module descriptor by applying the AASHE-STARS [2] criteria for sustainability-focused and sustainability-related courses. Guided by the SDSN’s SDG keywords [3], a mapping of selected module’s learning outcomes, indicative syllabi, assessments and learning resources to the SDGs was also undertaken by students and staff and opportunities for enhancement were identified. Each breakout room contained a mix of staff and students who were familiar with the respective modules for evaluation. An additional workshop was run to evaluate the circularity of module delivery using SusTEACH [4]. Finally, a third workshop focused on design thinking as a problem-solving process, supported by creative online tools, for addressing super-wicked problems posed by the sustainability challenge. The assessment strategy of the Food Sector sustainability modules involved (1) reflection of personal development throughout the module, as well as on improving performance in the UN supported online multiple-choice question sustainability literacy test (SULITEST); (2) artifacts generated during the workshops and (3) for academic staff, reviewing one of their module descriptors to embed sustainability learning outcomes. Whilst staff and students were each enrolled on different versions of the programme, the underlying ethos was on co-learning. As partners equally vested in a transformative learning process for a rapidly evolving field of study, the paper will highlight the potential for impact that the project will have on catalysing action to review the School’s food education provision. [1] QAA (2014) Education for sustainable Development: Guidelines for UK Higher Education Providers. Higher Education Academy and UK QAA. [2] Technical Manual - The Sustainability Tracking, Assessment & Rating System (aashe.org) [3] Universities & SDGs | SDSN Australia, New Zealand and Pacific (ap-unsdsn.org) [4] http://www9.open.ac.uk/SusTeach/index.ht

Serum 25-Hydroxyvitamin D Response to Vitamin D Supplementation Using Different Lipid Delivery Systems in Middle-Aged and Older Adults: A Randomised Controlled Trial

Food fortification improves vitamin D intakes but is not yet mandated in many countries. Combining vitamin D with different dietary lipids altered vitamin D absorption in in vitro and postprandial studies. This randomised, placebo-controlled trial examined the effect of the lipid composition of a vitamin D-fortified dairy drink on change in 25-hydroxyvitamin D (25(OH)D) concentrations. Sixty-three healthy adults aged 50+ years were randomised to one of the following for 4 weeks: vitamin D-fortified olive oil dairy drink, vitamin D-fortified coconut oil dairy drink, vitamin D supplement or placebo control dairy drink. All vitamin D groups received 20 µg of vitamin D3 daily. Serum was collected at baseline and post-intervention to measure 25(OH)D concentrations and biomarkers of metabolic health. Repeated-measures general linear model ANCOVA (RM GLM ANCOVA) compared changes over time. There was a significant time × treatment interaction effect on 25(OH)D concentrations for those classified as vitamin D-insufficient (P \u3c 0·001) and -sufficient at baseline (P = 0·004). 25(OH)D concentrations increased significantly for all insufficient participants receiving vitamin D3 in any form. However, for vitamin D-sufficient participants at baseline, 25(OH)D concentrations only increased significantly with the coconut oil dairy drink and supplement. There was no effect of vitamin D on biomarkers of metabolic health. Vitamin D fortification of lipid-containing foods may be used in lieu of supplementation when supplement adherence is low or for individuals with dysphagia. These results are important given the recent recommendation to increase vitamin D intakes to 15–20 µg for older adults in Ireland

Level 8 Module Food Sector Sustainability

Optional Module (Level 8) in Food Sector Sustainabiliyt. In response to SDG 4.7, this module contributes to the National Strategy on Education for Sustainable Development’s objective of “equipping learners with relevant knowledge, skills and values for becoming informed active citizens who take action for a more sustainable future”. For food-sector students committed to embedding sustainability in their professional learning and practice, this module explores how we can transform our food systems to be more resilient, ensuring the safe and nutritious food for everyone. It aims to provide authentic and transformative living-lab experiences of sustainable food systems through a community of practice, comprising faculty, students, industry and community stakeholders. The module will provide a comprehensive overview of sustainable development goals (SDGs), targets and policies relating to food systems, diets and nutrition and the design-thinking processes underpinning the co-creating innovative solutions to complex food sustainability challenges

The Effect of Atmospheric Cold Plasma Treatment on the Antigenic Properties of Bovine Milk Casein and Whey Proteins

Casein, β-lactoglobulin and α-lactalbumin are major milk protein allergens. In the present study, the structural modifications and antigenic response of these bovine milk allergens as induced by non-thermal treatment by atmospheric cold plasma were investigated. Spark discharge (SD) and glow discharge (GD), as previously characterized cold plasma systems, were used for protein treatments. Casein, β-lactoglobulin and α-lactalbumin were analyzed before and after plasma treatment using SDS-PAGE, FTIR, UPLC-MS/MS and ELISA. SDS-PAGE results revealed a reduction in the casein and α-lactalbumin intensity bands after SD or GD treatments; however, the β-lactoglobulin intensity band remained unchanged. FTIR studies revealed alterations in protein secondary structure induced by plasma, particularly contents of β-sheet and β-turn. The UPLC-MS/MS results showed that the amino acid compositions decreased after plasma treatments. ELISA of casein and α-lactalbumin showed a decrease in antigenicity post plasma treatment, whereas ELISA of β-lactoglobulin showed an increase in antigenicity. The study indicates that atmospheric cold plasma can be tailored to mitigate the risk of bovine milk allergens in the dairy processing and ingredients sector

Revised Program. New England Intercollegiate Geological Excursion: Montreal, 1931

Program includes visits to St. Helen Island, Mount Royal, Pre-Cambrian of the Laurentians, and the Appalachia front in the vicinity of Phillipsburg, Que