The class of functions convex in the negative direction of the imaginary axis of order (

The aim of this paper is to present an analytic characterization of the class of functions convex in the negative direction of the imaginary axis of order (α,β). The method of the proof is based on Julia's lemma

Single Portion Packaging and the Use of User Test Protocols to Determine Patient Accessibility

In 2015, the UK National Health Service (NHS) established a taskforce to review single portion food and beverage packaging, which has been identified as a potential challenge to users in hospitals. Hence, a study was undertaken to determine the suitability and accessibility of the current single portion packs. The packaging was assessed using ISO 17480 (Guidelines for Accessible Packaging), Annex D. The standard determines a pass or fail of packaging opening asking a panel 20 older adults to open a pack. A pack is recorded as a failure if within the 20 people cohort, there is an example of pack being unable to be opened within the time limit (defined as 1 minute) or the overall satisfaction score ranks below 3 on a 5-point Likert scale. Ten standard single portion packaging items were randomly selected for testing. The packs were chosen to reflect a broad range of food and beverage and packaging types. The results showed that the standard provided useful assessment data, identifying that 70% of the packs were so poorly designed that they failed to pass the standard, with 50% of the packs having examples that were unopenable by the participants, whilst a further 20% rated poorly for satisfaction

A first-order differential double subordination with applications

Let $q_1$ and $q_2$ belong to a certain class of normalized analytic univalent functions in the open unit disk of the complex plane. Sufficient conditions are obtained for normalized analytic functions $p$ to satisfy the double subordination chain $q_1(z)\prec p(z)\prec q_2(z)$. The differential sandwich-type result obtained is applied to normalized univalent functions and to $\Phi$-like functions

Single Portion Packaging And The Use Of User Test Protocols To Determine Patient Accesibility

In 2015, the UK National Health Service (NHS) established a taskforce to review single portion food and beverage packaging, which has been identified as a potential challenge to users in hospitals. Hence, a study was undertaken to determine the suitability and accessibility of the current single portion packs. The packaging was assessed using ISO 17480 (Guidelines for Accessible Packaging), Annex D. The standard determines a pass or fail of packaging opening asking a panel 20 older adults to open a pack. A pack is recorded as a failure if within the 20 people cohort, there is an example of pack being unable to be opened within the time limit (defined as 1 minute) or the overall satisfaction score ranks below 3 on a 5-point Likert scale. Ten standard single portion packaging items were randomly selected for testing. The packs were chosen to reflect a broad range of food and beverage and packaging types. The results showed that the standard provided useful assessment data, identifying that 70% of the packs were so poorly designed that they failed to pass the standard, with 50% of the packs having examples that were unopenable by the participants, whilst a further 20% rated poorly for satisfaction

Development of International Terminology and Definitions for Texture-modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Dysphagia is estimated to affect ~8% of the world\u27s population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi-professional volunteer committee developed a dysphagia diet framework through systematic review and stakeholder consultation. First, a survey of existing national terminologies and current practice was conducted, receiving 2050 responses from 33 countries. Respondents included individuals with dysphagia; their caregivers; organizations supporting individuals with dysphagia; healthcare professionals; food service providers; researchers; and industry. The results revealed common use of 3-4 levels of food texture (54 different names) and \u3e/=3 levels of liquid thickness (27 different names). Substantial support was expressed for international standardization. Next, a systematic review regarding the impact of food texture and liquid consistency on swallowing was completed. A meeting was then convened to review data from previous phases, and develop a draft framework. A further international stakeholder survey sought feedback to guide framework refinement; 3190 responses were received from 57 countries. The IDDSI Framework (released in November, 2015) involves a continuum of 8 levels (0-7) identified by numbers, text labels, color codes, definitions, and measurement methods. The IDDSI Framework is recommended for implementation throughout the world

Development of International Terminology and Definitions for Texture-modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Dysphagia is estimated to affect ~8% of the world\u27s population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi-professional volunteer committee developed a dysphagia diet framework through systematic review and stakeholder consultation. First, a survey of existing national terminologies and current practice was conducted, receiving 2050 responses from 33 countries. Respondents included individuals with dysphagia; their caregivers; organizations supporting individuals with dysphagia; healthcare professionals; food service providers; researchers; and industry. The results revealed common use of 3-4 levels of food texture (54 different names) and \u3e/=3 levels of liquid thickness (27 different names). Substantial support was expressed for international standardization. Next, a systematic review regarding the impact of food texture and liquid consistency on swallowing was completed. A meeting was then convened to review data from previous phases, and develop a draft framework. A further international stakeholder survey sought feedback to guide framework refinement; 3190 responses were received from 57 countries. The IDDSI Framework (released in November, 2015) involves a continuum of 8 levels (0-7) identified by numbers, text labels, color codes, definitions, and measurement methods. The IDDSI Framework is recommended for implementation throughout the world

МОДИФИЦИРОВАНИЕ СИЛУМИНОВ НАНОКОМПОЗИТНЫМИ ПОРОШКАМИ ИНТЕРМЕТАЛЛИД/ОКСИД, ПОЛУЧЕННЫМИ МАСВС

The process of silumin modifying by introducing nanodispersed powders of intermetalliсs NiAl, FeAl, and composite powders of NiAl / 15% Al2O3 and Si / Al2 O3 obtained by the method of mechanically activated self-propagating high-temperature synthesis (MASHS) with addition of 10% tungsten or copper to increase the density was studied. It is shown that the developed modifier compositions make it possible to increase mechanical properties of silumin and to obtain improved values as compared with standards. The effectiveness of introduction of nanocomposite MASHS powders is explained by their activity due to destruction of the oxide surface film and creation of nonequilibrium state in the surface region during mechanical activation. With the introduction of all modifiers, in addition to the composite powder NiAl / 15 % Al2O3 , ultimate tensile strength of silumin increases. Maximum strength, ductility and hardness are achieved with insertion of MASHS Si/Al2O3 powders and addition of tungsten or copper. The introduction of modifiers containing MASHS powders results in changing in distribution, size and amounts of primary and eutectic silicon and improves homogeneity of silumin metal matrix. The use of tungsten and copper improves assimilability of the introduced modifying powders. Исследован процесс модифицирования силуминов введением в расплав нанодисперсных порошков интерметаллидов NiAl, FeAl и композиционных порошков NiAl / 15 % Al2O3 и Si/Al2O3 , полученных методом механически активированного самораспространяющегося высокотемпературного синтеза (МАСВС), с добавкой 10 % вольфрама или меди для увеличения плотности. Показано, что разработанные составы модификаторов позволяют повысить механические свойства силумина и получить значения, превышающие требуемые по нормативам. Эффективность введения нанокомпозитных МАСВС порошков объясняется их активностью благодаря разрушению оксидной поверхностной пленки и созданию неравновесного состояния в поверхностной области в процессе механоактивации. При введении всех модификаторов, кроме композиционного порошка NiAl / 15 % Al2O3 , происходит повышение временного сопротивления силумина. Максимальные прочность, пластичность и твердость достигаются при введении МАСВС порошка Si/Al2O3 с добавкой вольфрама или меди. Введение модификаторов, содержащих МАСВС порошки, приводит к изменению характера распределения, размеров и количества первичного и эвтектического кремния и к повышению однородности металлической основы силуминов. Применение вольфрама и меди улучшает усвояемость вводимых модифицирующих порошков.

The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review

Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or food texture modification for clinical use. As a first step towards building a common taxonomy, a systematic review was undertaken to identify empirical evidence describing the impact of liquid consistency and food texture on swallowing behavior. A multi-engine search yielded 10,147 non-duplicate articles, which were screened for relevance. A team of 10 international researchers collaborated to conduct full-text reviews for 488 of these articles, which met the study inclusion criteria. Of these, 36 articles were found to contain information comparing oral processing or swallowing behaviors for at least two liquid consistencies or food textures. Qualitative synthesis revealed two key trends with respect to the impact of thickening liquids on swallowing: thicker liquids reduce the risk of penetration-aspiration, but also increase the risk of post-swallow residue in the pharynx. The literature was insufficient to support the delineation of specific viscosity boundaries or other quantifiable material properties related to these clinical outcomes. With respect to food texture, the literature pointed to properties of hardness, cohesiveness and slipperiness as relevant both for physiological behaviors and bolus flow patterns. The literature suggests a need to classify food and fluid behavior in the context of the physiological processes involved in oral transport and flow initiation