Working on Desert Rails: A Social and Environmental History

Focusing on the Denver and Rio Grande Western Railway from Grand Junction, Colorado to Green River, Utah, this study examines the working circumstances of nineteenth-century railroad laborers, the ecological limitations of the isolating desert where they worked, and their relations with railroad management and local communities. It begins by investigating the experiences of the railroad surveyors and construction laborers. The study then examines the experiences of workers\u27 response to labor organization in the communities of Green River, Utah and Grand Junction, Colorado. The study identifies ecological changes spawned by the railroad and addresses issues of worker autonomy and labor organization in the American West in the late nineteenth century

When chefs adopt a school? An evaluation of a cooking intervention in English primary schools

This article sets out the findings from research on the impact of a, UK based, chefs in schools teaching programme on food, health, nutrition and cookery. Professional chefs link with local schools, where they deliver up to three sessions to one class over a year. The research measured the impact of a standardised intervention package and changes in food preparation and consumption as well as measuring cooking confidence. The target group was 9–11 year olds in four schools. The main data collection method was a questionnaire delivered 2 weeks before the intervention and 2 weeks afterwards. There was a group of four matched control schools. Those taking part in the intervention were enthused and engaged by the sessions and the impact measures indicated an intention to change. There were gains in skills and confidence to prepare and ask for the ingredients to be purchased for use in the home. Following the session with the chef, the average reported cooking confidence score increased from 3.09 to 3.35 (by 0.26 points) in the intervention group – a statistically significant improvement. In the control group this change was not statistically significant. Children’s average reported vegetable consumption increased after the session with the chef, with the consumption score increasing from 2.24 to 2.46 points (0.22 points) again, a statistically significant increase with no significant changes in the control group. The research highlights the need to incorporate evaluation into school cooking initiatives as the findings can provide valuable information necessary to fine-tune interventions and to ensure consistency of the healthy eating messages

An Analysis of Factors Contributing to the Development of Total Parenteral Nutrition‐Induced Cholestasis

Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/141659/1/jpen0586.pd

Aluminum toxicity in childhood

Aluminum intoxication is an iatrogenic disease caused by the use of aluminum compounds for phosphate binding and by the contamination of parenteral fluids. Although organ aluminum deposition was noted as early as 1880 and toxicity was documented in the 1960s, the inability to accurately measure serum and tissue aluminum prevented delineation of its toxic effects until the 1970s. Aluminum toxicity has now been conclusively shown to cause encephalopathy, metabolic bone disease, and microcytic anemia.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/47831/1/467_2004_Article_BF00869743.pd

Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back

Buku ini membahas tentang jarak antara pertanian dan meja makan. Banyak anak-anak yang tidak mengetahui proses bahan pangan mentah menjadi makanan jadi yang siap disantap. Di mana daerah penghasil tanaman tersebut dan cerita di balik sepiring makanan. Dibahas pula industri makanan yang menambahkan hormon pada hewan ternak sehingga menimbulkan masalah kesehatan seperti patogen, pestisida beracun dan polusi dari pabrik