The Evolution of First Person Vision Methods: A Survey

The emergence of new wearable technologies such as action cameras and smart-glasses has increased the interest of computer vision scientists in the First Person perspective. Nowadays, this field is attracting attention and investments of companies aiming to develop commercial devices with First Person Vision recording capabilities. Due to this interest, an increasing demand of methods to process these videos, possibly in real-time, is expected. Current approaches present a particular combinations of different image features and quantitative methods to accomplish specific objectives like object detection, activity recognition, user machine interaction and so on. This paper summarizes the evolution of the state of the art in First Person Vision video analysis between 1997 and 2014, highlighting, among others, most commonly used features, methods, challenges and opportunities within the field.Comment: First Person Vision, Egocentric Vision, Wearable Devices, Smart Glasses, Computer Vision, Video Analytics, Human-machine Interactio

Resident Physicians' Preparedness to Provide Cross-Cultural Care: Implications for Clinical Care and Medical Education Policy

Recommends integrating cross-cultural training into medical school curricula, training faculty to ensure useful instruction and mentoring, and mandatory and formal evaluation of residents' cross-cultural communication skills

Application of large area SiPMs for the readout of a plastic scintillator based timing detector

In this study an array of eight 6 mm x 6 mm area SiPMs was coupled to the end of a long plastic scintillator counter which was exposed to a 2.5 GeV/c muon beam at the CERN PS. Timing characteristics of bars with dimensions 150 cm x 6 cm x 1 cm and 120 cm x 11 cm x 2.5 cm have been studied. An 8-channel SiPM anode readout ASIC (MUSIC R1) based on a novel low input impedance current conveyor has been used to read out and amplify SiPMs independently and sum the signals at the end. Prospects for applications in large-scale particle physics detectors with timing resolution below 100 ps are provided in light of the results

Lévy-Ito Models in Finance

We present an overview of the broad class of financial models in which the prices of assets are L évy-Ito processes driven by an n-dimensional Brownian motion and an independent Poisson random measure. The Poisson random measure is associated with an n-dimensional Lévy process. Each model consists of a pricing kernel, a money market account, and one or more risky assets. We show how the excess rate of return above the interest rate can be calculated for risky assets in such models, thus showing the relationship between risk and return when asset prices have jumps. The framework is applied to a variety of asset classes, allowing one to construct new models as well as interesting generalizations of familiar models

Application of large area SiPMs for the readout of a plastic scintillator based timing detector

In this study an array of eight 6 mm x 6 mm area SiPMs was coupled to the end of a long plastic scintillator counter which was exposed to a 2.5 GeV/c muon beam at the CERN PS. Timing characteristics of bars with dimensions 150 cm x 6 cm x 1 cm and 120 cm x 11 cm x 2.5 cm have been studied. An 8-channel SiPM anode readout ASIC (MUSIC R1) based on a novel low input impedance current conveyor has been used to read out and amplify SiPMs independently and sum the signals at the end. Prospects for applications in large-scale particle physics detectors with timing resolution below 100 ps are provided in light of the results

Natural Energy Bars With Protein Improvement From Animal Origin Foods

The energy bars provide the consumer with nutritional and organoleptic quality, as well as a prolonged shelf life without the need to modify the temperature for storage, however, they do not satisfy the nutritional requirements of high-quality proteins since they are usually made from cereals, which are low cost ingredients and great energy contribution. The objective of this study was to create an energetic and nutritious bar, without diminishing the technological quality of the commercial bars and that, due to their sensory characteristics, are easily included in the daily consumption of people who exercise and want to control their weight. A product was formulated with a greater contribution and protein quality, and with a functional dose of macronutrients. The product was prepared in compliance with the regulations of the Ecuadorian Institute for Standardization (INEN) and the Food Codex, the premixing and roasting of ingredients was controlled and finally food with animal protein source such as egg white and powdered milk was added. For the premix oat flakes, nuts such as nuts, almonds and hazelnuts, chia seeds and honey were used, then added egg white and powdered milk. The protein content it reached was 29.01% on a wet basis, a fat value of 23.10% and carbohydrates of 25.24% on 100 g of sample on a wet basis. The energy distribution of macronutrients was balanced, and the sensory evaluation showed good product acceptability. Keywords: cereal bars, protein, immediate energy. Resumen Las barras energéticas proporcionan al consumidor calidad nutricional y organoléptica, así como una vida de anaquel prolongada sin necesidad de modificar la temperatura para su almacenamiento, sin embargo, no satisfacen los requerimientos nutricionales de proteínas de alta calidad ya que generalmente están elaboradas a base de cereales, que son ingredientes de bajo costo y gran aporte energético. El objetivo se este estudio fue crear una barra energética y nutritiva, sin disminuir la calidad tecnológica de las barras comerciales y que por sus características sensoriales sean fácilmente incluidas en el consumo diario de personas que se ejercitan y quieren controlar su peso. Se formuló un producto con un mayor aporte y calidad proteica, y con una dosis funcional de macronutrientes. El producto se elaboró cumpliendo las normativas del Instituto Ecuatoriano de Normalización (INEN) y del Codex alimentario, se controló la premezcla y tostado de ingredientes y finalmente se adicionó los alimentos con fuente proteica animal como la clara de huevo y leche en polvo. Para la premezcla se utilizaron hojuelas de avena, frutos secos como nueces, almendras y avellanas, semillas de chía y miel de abeja, luego se adicionó la clara de huevo y la leche en polvo. El contenido proteico que alcanzó fue de 29,01% en base húmeda, un valor en grasas de 23,10% y de carbohidratos de 25,24% de muestra en base húmeda. La distribución energética de macronutrientes fue equilibrada y la evaluación sensorial arrojó una buena aceptabilidad del producto. Palabras claves: barras de cereales, proteína, energía inmediata