Serving Americans Well: Removing Bureaucracy to Help Americans Access Tax Credits

While tax credits can be incredibly effective at helping families afford basic needs and lifting working families out of poverty, the process of claiming them is difficult and confusing for many low- and middle-income families. Even among savvy tax filers, confusion is common. Additional barriers pervade the system for very low-income families, making it difficult for the people who need tax credits the most to get them. The IRS has made progress towards a simpler process, however much more needs to be done to ensure all Americans are served well by our tax filing system. While this issue has sadly become a political football, at root it is simply a matter of making our government work better for taxpayers. Simplifying eligibility for tax credits and removing extra bureaucracy in the process would immediately reduce childhood poverty and material hardship and translate to various long-term positive outcomes for families and society at large. Based on lessons learned from three years of work helping thousands of families in Illinois access their stimulus checks and Child Tax Credits, this paper translates the experiences of hard-working families into a series of policy recommendations from the Chicago team

Comparaison des effets de la morphine sur l'activité motrice spontanée et sur l'autostimulation hypothalamique

Kuper is the illustrator for The Last Cat Book by Robert E. Howard. This collection of cat images is very similar to those found in the book. Kuper uses the same artistic elements portrayed in Some Cats in many of his other artworks as well. Sundog Multiples was a printmaking venture created by Art & Design Professor Kim Fink, in conjunction with UND Art Collections, and generously funded by the Myers Foundations.https://commons.und.edu/uac-all/3977/thumbnail.jp

Exploiting food choice biases for healthier recipe recommendation

By incorporating healthiness into the food recommendation / ranking process we have the potential to improve the eating habits of a growing number of people who use the Internet as a source of food inspiration. In this paper, using insights gained from various data sources, we explore the feasibility of substituting meals that would typically be recommended to users with similar, healthier dishes. First, by analysing a recipe collection sourced from Allrecipes.com, we quantify the potential for finding replacement recipes, which are comparable but have different nutritional characteristics and are nevertheless highly rated by users. Building on this, we present two controlled user studies (n=107, n=111) investigating how people perceive and select recipes. We show participants are unable to reliably identify which recipe contains most fat due to their answers being biased by lack of information, misleading cues and limited nutritional knowledge on their part. By applying machine learning techniques to predict the preferred recipes, good performance can be achieved using low-level image features and recipe meta-data as predictors. Despite not being able to consciously determine which of two recipes contains most fat, on average, participants select the recipe with the most fat as their preference. The importance of image features reveals that recipe choices are often visually driven. A final user study (n=138) investigates to what extent the predictive models can be used to select recipe replacements such that users can be "nudged'' towards choosing healthier recipes. Our findings have important implications for online food systems

Does Frequency or Amount Matter? Testing the Perceptions of Four Universal Basic Income Proposals

The concept of universal basic income (UBI) first gained traction in the United States in the 1960s Civil Rights Movement and again recently due to the 2008 recession and COVID-19 pandemic. Still, the idea lags in popularity in comparison to existing cash transfer policies like the Earned Income Tax Credit and COVID relief packages. We hypothesize that this disparity is related to predicted uses of a UBI in comparison annual or lump sum cash programs. In this survey of 837 American Amazon MTurk workers, we explore whether predicted behavioral responses to four randomly assigned hypothetical cash transfer scenarios vary across the domains of amount and frequency. We find that respondents are more likely to associate monthly payments with work disincentives and lump-sum transfers with debt repayment. Implications for UBI advocates include the need to continue educating the public on the empirical associations between UBI, employment, and expenditures. This study was supported by funds from the Hayek Fund for Scholars

Taste and bulimia

Binge-eating episodes in bulimia often involve sweet or fat-containing foods. Sensory perceptions and preferences for sweetness and fat content were examined in 16 normal-weight women with a diagnosis of DSM IIIR bulimia and in 16 normal-weight volunteer controls. Taste stimuli were 15 semi-liquid mixtures of dessert-type soft white cheese ("fromage blanc") containing 0, 3 or 7 grams of fat per 100 g, and sweetened with 1, 5, 10, 20, or 40% sucrose (wt./wt.). The subjects used 9-point category scales to rate the perceived sweetness and fat content of the stimuli, and assigned a pleasantness (hedonic) rating to each sample. Taste preferences were modelled using the Response Surface Method (RSM). Mean estimates of sweetness intensity and fat content were generally similar for bulimic patients and controls. In contrast, profiles of taste preference differed significantly between groups. Opitmal stimulus sweetness was 15% sucrose wt./wt. for bulimic patients and only 9% for controls, while optimal fat levels were lower for bulimic patients relative to controls. The present data are consistent with previous reports that patients with eating disorders crave sweetness but show reduced sensory preferences for fat-containing foods.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/26975/1/0000542.pd

Energy compensation in the real world. Good compensation for small portions of chocolate and biscuits over short time periods in complicit consumers using commercially available foods.

While investigations using covert food manipulations tend to suggest that individuals are poor at adjusting for previous energy intake, in the real world adults rarely consume foods with which they are ill-informed. This study investigated the impact in fully complicit consumers of consuming commercially available dark chocolate, milk chocolate, sweet biscuits and fruit bars on subsequent appetite. Using a repeated measures design, participants received four small portions (4 × 10-11 g) of either dark chocolate, milk chocolate, sweet biscuits, fruit bars or no food throughout five separate study days (counterbalanced in order), and test meal intake, hunger, liking and acceptability were measured. Participants consumed significantly less at lunch following dark chocolate, milk chocolate and sweet biscuits compared to no food (smallest t(19) = 2.47, p = 0.02), demonstrating very good energy compensation (269-334%). No effects were found for fruit bars (t(19) = 1.76, p = 0.09), in evening meal intakes (F(4,72) = 0.62, p = 0.65) or in total intake (lunch + evening meal + food portions) (F(4,72) = 0.40, p = 0.69). No differences between conditions were found in measures of hunger (largest F(4,76) = 1.26, p = 0.29), but fruit bars were significantly less familiar than all other foods (smallest t(19) = 3.14, p = 0.01). These findings demonstrate good compensation over the short term for small portions of familiar foods in complicit consumers. Findings are most plausibly explained as a result of participant awareness and cognitions, although the nature of these cognitions cannot be discerned from this study. These findings however, also suggest that covert manipulations may have limited transfer to real world scenarios

The role of motivation to eat in the prediction of weight control behaviors in female and male adolescents

Objective: To examine whether motivation to eat variables predict changes in dieting and weight control behaviors in both gender groups over time. \ud Method: Greek adolescents (n=247), aged 14–18 years, completed questionnaires measuring different \ud dimensions of motivation to eat, dieting, healthy and unhealthy weight control behaviors. Dieting and weight \ud control behaviors were measured five months later. \ud Results: Compliance motivation positively predicted changes in dieting in males and a number of unhealthy \ud weight control behaviors in females. Coping motivation negatively predicted meal skipping in both genders \ud and was associated with a lower risk of vomiting in females. Social motivation positively predicted eating less \ud high fat food in males while pleasure motivation was associated with a reduced likelihood of eating more \ud fruits and vegetables in females and a reduced risk of fasting in males. \ud Conclusion: Intervention programs designed to facilitate healthy and circumvent unhealthy weight control \ud practices in adolescents should attend to gender differences in motivational factors shown to predict dieting \ud and weight control behaviors. For females it may be important to minimize compliance motivation whereas \ud for males, programs that foster social motivation to eat might be appropriate

Consumption of whole grains in French children, adolescents and adults

The consumption of whole grain foods is associated with many nutritional, health and weight control benefits. The present study assessed whole grain intake in France on the basis of a 7d dietary survey in a representative sample of children, adolescents and adults (Comportements et Consommations Alimentaires en France 2010 survey). Special care was taken to identify and assess the intake of all whole grains. All foods consumed were considered, with no lower limit on whole grain content. For the majority of foods, details regarding the whole grain contents were obtained from brand information and quantitative nutrient declarations on food labels. Over half of the respondents reported never consuming any whole grain. In participants who did, consumption levels were very low (about 9·1g/d in children and 14·4g/d in adults). The main food sources of whole grains were breakfast cereals in children and adolescents and bread in adults. Consumers of whole grains had higher daily intakes of fibre and several vitamins and minerals than non-consumers. In adults but not in children, the OR for overweight/obesity decreased significantly as the level of whole grain consumption increased. Although a majority of French consumers comply with the national recommendation to consume a starchy food with each meal, they do so with minimal consumption of whole grain food

Functional food science and behaviour and psychological functions

The impact of ingesting various foods on psychological and behavioural functions is a topic of both interest and concern to the general public. In this article, the scientific literature concerning demonstrated cause-and-effect relationships is reviewed, beginning with methodological considerations specific to the quantification of particular behaviours and psychological events. The essential function of food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and energy balance. Functional properties of macronutrient substitutes (high intensity sweeteners, fat replacers) and flavour enhancers are examined in relation to their contribution to hunger, satiety, and energy balance. The effects of foods and individual nutrients on the performance of diverse psychomotor tasks are studied with consideration given to the various validated quantitative tools used to assess behaviour. The effects of food components on activation, sedation, and affective states such as dysphoria are also reviewed, with special attention given to brain function and neuroactive substances such as serotonin and the endorphins. The case of hyperactivity in children is given special emphasis with reference to the potential influence of sugar and food additives. Safety issues related to food constituents and additives are discussed. Finally, a set of criteria is proposed for the evaluation and elaboration of studies in the behavioural and psychological fields, along with suggestions for future researc