Mass improvement of land cadastre data using new measurements

The diploma thesis represents the land cadastre in Slovenia, which was initially established for the\ud purpose of land taxation. Nowadays, the land cadastre has different functions and is the basis for real\ud property management. Different periods of land cadastre development have been represented, which\ud brought also different approaches to land cadastre maintenance. The emphasis has been given on the\ud procedure of mass new cadastral measurements, which gives the possibility to mass improvement of\ud land cadastre data quality. The procedure of mass new cadastral measurements has been compared to\ud the procedures in the past and to the approach, which is defined in the Austrian cadastral system.\ud Among the other, we have found out, that Slovenian legislation has comparable procedure to Austrian\ud new cadastral measurements, but in the legislation it is defined as “establishment of land cadastre”

Disaster Relief Housing: A Passive Design Approach

Hurricanes, forest fires, floods, and avalanches are only a few of the natural disasters that can devastate cities, communities, and families. Too often the individuals that have endured these catastrophes have nowhere to go. As traveling out of the area may not be possible, they are often crowded into shelters or given inferior, substandard housing. These living conditions are far from ideal, and what was initially presented as a housing solution for a week or two can quickly turn into a harsh reality for several months or more. Why not provide better housing solutions during these trying times? The answer to this question is extremely complex. Companies and organizations producing and distributing temporary shelters have their own set of challenges when attempting to provide aid. They are faced with finding solutions to problems such as: How can we construct and distribute shelters quickly and efficiently? How do we provide electricity, clean water, and thermal comfort in very different habitats? And, how can we construct an economical, mass produced unit that could serve as a comfortable temporary home for these survivors over an extended period of time. This project seeks to merge the two perspectives, that of the devastated community and that of the supporting organization, into one successful solution. A prefabricated unit capable of being a passive, self sustaining home in any climate, could be a viable solution. The key goal of this shelter is to create a home that minimizes the need for active systems, such as electricity, air conditioning, and heating, through the manipulation of materials and passive design. If achieved, the shelter would provide a comfortable living environment for those affected by natural disaster for a extended period of time while being sensitive to the practical concerns of the organizations contributing aid

Aqu@teach—the first aquaponics curriculum to be developed specifically for university students

Aquaponic food production requires a broad spectrum of knowledge in order to understand and manage the processes involved, and for commercial aquaponics to develop its full potential, it will require an appropriately trained workforce. Devised in collaboration as an Erasmus+ Strategic Partnership for Higher Education, Aqu@teach covers the basics of aquaponics with a focus on transferable and entrepreneurial skills. The aquaponics curriculum can either be taught using blended learning—combining digital media and the internet with classroom formats that require the physical co-presence of the teacher and students—or as an e-learning course. The supplementary entrepreneurial skills module was devised on the basis of two surveys: of aquaponics companies around the world, in order to get a broad overview of the skills that are important in the early years of a business; and of European higher education institutions that teach subjects where aquaponics could be incorporated as an optional module. The entrepreneurial skills curriculum introduces the main processes involved in developing a business idea into a start-up company. All of the Aqu@teach resources—the e-learning modules, textbooks, module guides for students, curriculum guides for teachers, best practice guide for teaching aquaponics, and toolbox of innovative didactic practices—are open access

CHOCOLATE, SNACKING AND SELECTED DIETARY HABITS IN PUPILS: BMI-FOR AGE APPROACH

Besides pleasant taste, the potential health benefits of cocoa and chocolate products have been known for many years. Formerly accepted as a medicine, chocolate nowadays among consumers represents everyday delicacy primarily associated with caries, obesity, high blood pressure, and diabetes. However, recent studies indicate the potential role of chocolate in cardiovascular diseases prevention and benefits linked to lower body mass index (BMI). The presented study aims to examine adolescents’ habits regarding chocolate, sweets, salty snacks and fast food consumption as well as corresponding products intake frequency and relate them with BMI. The study population encompassed 525 participants attending elementary and high schools in the province of Vojvodina, Serbia, from which 42.5% were boys and 57.5% girls. The risk for overweight and participants’ nutritional status were determined through BMI assessment. The majority of participants had normal range nutritional status (70.5%) followed by overweight (19.8%) and obese (7.6%). Increased number of overweight and obese nutritional statuses was recorded among boys compared to girls. Results revealed that fruits as a snack are most frequently consumed between meals, followed by salty snacks and sweets, regardless of the participants’ nutritional status. The highest share of sweets consumption between meals was noticed among participants with obese nutritional status (15%). Furthermore, more than 40% of participants with overweight and normal range nutritional status do not consume chocolate at all, while 2.5% of participants with obese nutritional status stated that they consume chocolate on a daily basis

Contribuições da consciência fonológica e nomeação seriada rápida para a aprendizagem inicial da escrita

RESUMO Objetivo: investigar a contribuição da consciência fonológica e nomeação seriada rápida para a aprendizagem inicial da escrita. Métodos: participaram do estudo 100 crianças, na faixa etária de três a seis anos e onze meses, matriculadas na educação infantil de uma creche e uma escola municipal da cidade do Recife. Utilizou-se como instrumentos de avaliação o Teste de Consciência Fonológica, a tarefa de Nomeação Seriada Rápida e um roteiro de avaliação da escrita. Os dados foram transcritos e analisados conforme a estatística descritiva e inferencial. Resultados: observou-se que o aumento da faixa etária está diretamente relacionado ao desenvolvimento dos níveis de consciência fonológica, assim como com a diminuição dos erros e do tempo para execução das tarefas de NSR. Verificou-se que as crianças com mais de quatro anos, tiveram um desempenho em consciência fonológica aquém do esperado para sua idade. Dentre as habilidades de consciência fonológica, a consciência silábica obteve melhores índices de pontuações, podendo-se observar grande dificuldade dos participantes nas tarefas de consciência fonêmica. Com relação a escrita, a maioria das crianças estavam na fase pré-silábica. Foi possível verificar correlações significantes entre as habilidades de consciência fonológica com a nomeação seriada rápida e escrita. Conclusão: a consciência fonológica e nomeação seriada rápida contribuem para a aprendizagem inicial da escrita, sendo importante o estímulo destas habilidades antes do ciclo de alfabetização, o que pode favorecer este processo e sinalizar, precocemente, eventuais problemas de aprendizagem. O baixo desempenho nas tarefas pode ser sugestivo da influência de fatores socioeducacionais, devendo-se considerar o contexto de vida da criança e as experiências educativas vivenciadas na família e escola

Temperature and time impact on food safety in domestic refrigerator

The domestic refrigerator is indispensable kitchen device and very important link for food safety in food supply chain. Various studies of consumers’ food safety knowledge and practices show consumers’ insufficient knowledge about the importance of cold chain maintaining and carelessness by handling with foodstuffs. By consideration of fact that recommended time in which chilled foodstuffs are stored at required temperatures in case of electric power failure vary from two to six hours, it is necessary to gain information about internal temperatures of selected foodstuffs after power failure of domestic refrigerator at different environmental conditions. Measurements of selected foodstuffs internal temperatures in domestic refrigerator in case of electric power failure were done. The research includes different refrigerator exterior and interior conditions. The results have shown impact of exterior ambient temperatures and different degrees of refrigerator loading on internal temperatures of selected perishable foodstuffs’ while different frequencies of door openings did not correlate with internal temperatures of selected perishable foodstuffs. The biggest internal temperature difference after six hours of electricity cut-out appears by cream in case of empty refrigerator and high ambient temperatures. The opposite situation appears by frankfurters in case of full refrigerator and low ambient temperatures. Results pointed out the need upon reorganization of methods used for consumers´ education and better cooperation between consumers´ and producer of cold appliances

SARS-CoV-2

The year 2020 has been marked by the novel coronavirus, named Severe Acute Respiratory Syndrome 2 (SARS-CoV-2), which causes coronavirus disease COVID-19. The World Health Organization (WHO) declared a global pandemic on the 11th of March 2020 due to the spread of this very contagious virus throughout the world. Since the outbreak, we have gained many insights about the virus, its presence and persistence in the environment and its possible and most common transmission routes. Such knowledge about the virus is invaluable for establishing effective preventive and control measures (also referred to as Non-Pharmaceutical Interventions (NPIs)) that have become a key to tackling this pandemic in the absence of a SARS-CoV-2 vaccine. In this review, we discuss five main groups of NPIs: 1) ventilation, 2) cleaning and disinfection, 3) hand hygiene, 4) physical distancing, and 5) protective masks. We explore their shortcomings and potential negative consequences that might occur as unwanted side effects

Compliance of formal education system with needs of food supply chain regarding food safety

Cilj doktorske disertacije je analizirati doprinos formalnega izobraževanja k zagotavljanju in obvladovanju varnosti živil. V ta namen je bila zasnovana presečna študija s kombiniranim metodološkim pristopom. Ugotovitve kažejo, da je formalno izobraževanje v osnovi primerno načrtovano, vendar ne obravnava vseh področij zagotavljanja varnosti živil enakomerno vzdolž živilsko-prehransko-oskrbovalne verige. Prav tako ne senzibilizira posameznika v zadostni meri glede subjektivnega dojemanja potencialnih tveganj za zdravje, ki so prisotna pri rokovanju z živili. Preventivni sistem za zagotavljanje varnosti živil (HACCP) je ob koncu formalnega poklicnega izobraževanja slabo poznan in/ali napačno interpretiran. Dijaki na področju gostinstva se glede znanja, odnosa in izvedbe dela značilno razlikujejo od drugih dijakov živilske smeri. Namenska delavnica na področju izvajanja preventivnih ukrepov zagotavljanja varnosti živil se izkaže kot učinkovita metoda dela, s katero lahko vplivamo tako na raven znanja kot tudi na stališča ciljne skupine. Vpliv formalnega izobraževanja na poznavanje novih proizvodnih tehnologij je šibak in selektiven. Vloga učitelja je na več ravneh prepoznana kot ključna pri doseganju zastavljenih učnih ciljev. Vendar pristop, pri katerem učitelj sam izvaja elemente zagotavljanja varnosti živil, dijaka prikrajša za tovrstno praktično izkušnjo že v času formalnega izobraževanja. Ugotovitve izvedene raziskave predstavljajo sporočilo izvajalcem izobraževanj in usposabljanj glede kritičnih točk obstoječega pristopa. Hkrati pa ugotovitve predstavljajo tudi izhodišča načrtovalcem politik na področju zagotavljanja varnosti živil in izobraževanja dijakov živilskih smeri in zaposlenih v proizvodnji in prometu z živili.The purpose of the current cross-sectional research is to analyse the contribution of formal education and training in the field of food safety management. A combination of different approaches and research methods was applied. The findings revealed that formal education is suitably planned, although it does not evenly consider all aspects of food safety along the food supply chain. In addition, it does not make an individual sufficiently sensitive regarding his/her perception towards food-related health hazards. The concepts of the food supply chain and of shared responsibility for food safety are not known among the respondents. At the end of formal vocational education, elements of the preventive food safety management system (HACCP) are poorly known and / or misinterpreted. Catering students differ significantly from other students enrolled in food-related programmes regarding knowledge, attitudes, and practical work. Focused workshop-based educational intervention was proven to be an effective method of teaching in which both the knowledge and perspectives of the target group can be influenced. The impact of formal education on the knowledge regarding new technologies is weak and selective. At several levels, the teacher is identified as the key person in achieving the learning objectives. However, the approach in which the teacher himself/herself is taking care and responsibility for food safety actions deprives the students of this kind of practical experience during their formal education. The findings of the current research should be considered by the providers of education and training regarding the critical points of the existing approach. The findings could also assist food safety and educational policy makers regarding the education of food handlers

The efficiency of thermal insulating bags during domestic transport of chilled food items

It has been demonstrated that temperature control is critical in the last three steps in the cold chain including transport between retail and the consumer’s home. The aim of this study is therefore to evaluate the efficiency of thermal insulating bags meant to transport frozen foods from stores to consumers’ homes also in case of transporting chilled foods. The efficiency of three insulating and one typical PVC bag as a control is evaluated. Evaluation is done at different internal (related to the load of the bag) and external (related to the outside temperature) conditions, also taking their price into consideration. During evaluation, measurements of test objects’ internal temperature were executed at five-minute intervals with a Testo 177-T4 data logger. The measurements reveal variations of the test objects’ internal temperature in accordance with air temperature outside the bag and the degree of load in the bag. The evaluated insulating bags are not efficient enough to preserve appropriate temperature environments for chilled food items under experimental conditions. There was also no confirmation of any significant impact of insulating bag purchase price