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Køster-Rasmussen, Rasmus, Volkert Siersma, Thorhallur I. Halldorsson, Niels de Fine Olivarius, Jan E. Henriksen, and Berit L. Heitmann. "Missing portion sizes in FFQ – alternatives to use of standard portions." Public Health Nutrition 18, no. 11 (November 10, 2014): 1914–21. http://dx.doi.org/10.1017/s1368980014002389.
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AbstractObjectiveStandard portions or substitution of missing portion sizes with medians may generate bias when quantifying the dietary intake from FFQ. The present study compared four different methods to include portion sizes in FFQ.DesignWe evaluated three stochastic methods for imputation of portion sizes based on information about anthropometry, sex, physical activity and age. Energy intakes computed with standard portion sizes, defined as sex-specific medians (median), or with portion sizes estimated with multinomial logistic regression (MLR), ‘comparable categories’ (Coca) or k-nearest neighbours (KNN) were compared with a reference based on self-reported portion sizes (quantified by a photographic food atlas embedded in the FFQ).SettingThe Danish Health Examination Survey 2007–2008.SubjectsThe study included 3728 adults with complete portion size data.ResultsCompared with the reference, the root-mean-square errors of the mean daily total energy intake (in kJ) computed with portion sizes estimated by the four methods were (men; women): median (1118; 1061), MLR (1060; 1051), Coca (1230; 1146), KNN (1281; 1181). The equivalent biases (mean error) were (in kJ): median (579; 469), MLR (248; 178), Coca (234; 188), KNN (−340; 218).ConclusionsThe methods MLR and Coca provided the best agreement with the reference. The stochastic methods allowed for estimation of meaningful portion sizes by conditioning on information about physiology and they were suitable for multiple imputation. We propose to use MLR or Coca to substitute missing portion size values or when portion sizes needs to be included in FFQ without portion size data.
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Romano, E., D. Ferriday, D. C. McCaig, J. M. Brunstrom, and P. J. Rogers. "Memory for portion size: Larger portions are remembered less accurately and typical portion size influences memory reconstruction." Appetite 107 (December 2016): 690. http://dx.doi.org/10.1016/j.appet.2016.08.079.
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Fuchs, Bari A., Alaina L. Pearce, Barbara J. Rolls, Stephen J. Wilson, Emma J. Rose, Charles F. Geier, Hugh Garavan, and Kathleen L. Keller. "The Cerebellar Response to Visual Portion Size Cues Is Associated with the Portion Size Effect in Children." Nutrients 16, no. 5 (March 5, 2024): 738. http://dx.doi.org/10.3390/nu16050738.
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The neural mechanisms underlying susceptibility to eating more in response to large portions (i.e., the portion size effect) remain unclear. Thus, the present study examined how neural responses to portion size relate to changes in weight and energy consumed as portions increase. Associations were examined across brain regions traditionally implicated in appetite control (i.e., an appetitive network) as well as the cerebellum, which has recently been implicated in appetite-related processes. Children without obesity (i.e., BMI-for-age-and-sex percentile < 90; N = 63; 55% female) viewed images of larger and smaller portions of food during fMRI and, in separate sessions, ate four meals that varied in portion size. Individual-level linear and quadratic associations between intake (kcal, grams) and portion size (i.e., portion size slopes) were estimated. The response to portion size in cerebellar lobules IV–VI was associated with the quadratic portion size slope estimated from gram intake; a greater response to images depicting smaller compared to larger portions was associated with steeper increases in intake with increasing portion sizes. Within the appetitive network, neural responses were not associated with portion size slopes. A decreased cerebellar response to larger amounts of food may increase children’s susceptibility to overeating when excessively large portions are served.
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Obosi, NJ, AO Akpantah, VB Archibong, and GO Duru. "A study on the determination of sex using lip print patterns among indigenes of Akwa Ibom State, Nigeria." Journal of Forensic Science and Research 6, no. 1 (January 28, 2022): 017–23. http://dx.doi.org/10.29328/journal.jfsr.1001032.
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The lip print pattern is the characteristic pattern of the wrinkles and grooves present on the labial mucosa. This study evaluated the determination of sex among indigenes of Akwa Ibom State, Nigeria using lip print patterns. 100 subjects (50 males and 50 females), aged 18-25 years participated in the study. With written consent, lip prints were collected from the subjects. Samples were analyzed using Suzuki and Tsuchihashi classification of lip prints. The lip samples were analyzed as a whole and then divided into six portions Right Upper Portions, Middle Upper Portion, Left Upper Portion, Right Lower Portion, Middle Lower Portion and Left Lower Portion and analyzed differently. Data were analyzed using the Chi-square test and T - test analysis. The result shows that the most prevalent lip print in males considering the lip as a whole is Type I (29%) while that of the females is Type I’ (32%). In six portions, there was a significant difference (p < 0.05) between the lip print patterns in male and female subjects in the Right Upper Portion (25.960), Left Upper Portion (15.455) and Middle Left Portion (19.948) suggesting that these portions can be effectively used for sex determination among these indigenes. There was no significant difference (p > 0.05) between the thickness of lip in males and in females but, the lower lip was significantly thicker (p < 0.01) than the upper lip in both gender. Results also showed that the length of lips in males was significantly longer (p < 0.01) than that of females. This study, therefore, concludes that determination of sex among indigenes of Akwa Ibom State using lip length and lip print patterns in specific portions of Right Upper Portion, Left Upper Portion and Middle Left Portion can be effectively done.
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Lingamurthy, K. R., Vasant M. Ganiger, Ramachandra Naik, K., T. B. Allolli, Venkateshalu, G. Bhuvaneshwari, and S. M. Prasanna. "Influence of Different Portions of Vine and Plant Growth Regulators on Growth Parameters of Sweet Potato [Ipomoea batatas (L.) Lam.]." International Journal of Environment and Climate Change 13, no. 11 (October 26, 2023): 1591–602. http://dx.doi.org/10.9734/ijecc/2023/v13i113313.
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A field experiment was conducted to study the potentiality of different portions of vine and plant growth regulators on growth performance of sweet potato during 2019 and 2020 at vegetable block, College of Horticulture, Munirabad (Koppal), located in the northern dry zone of Karnataka. The experiment was laid out in a Factorial Randomized Complete Block Design (RCBD) with thirteen treatments. Among the two factors, the first factor was different portions of vine for planting consisting basal portion (P1), middle portion (P2) and top portion (P3) and the second factor was plant growth regulators consisting CCC @ 500 ppm (G1), CCC @1000 ppm (G2), Ethrel @ 150 ppm (G3) and Ethrel @ 300 ppm (G4). The control treatments were basal portion of vine (C1), middle portion of vine (C2) and top portion of vine(C3) all without application of growth regulator. Among the different portions of vine used for planting, the top portion of vine recorded significantly higher vine length, Vine inter nodal length, Number of branches per plant and Leaf area. Application of CCC @ 500 ppm was recorded significantly higher growth attributes. The interaction effect of top portion of vine with CCC @ 500 ppm (P3G1) was found to be significantly superior with respect to growth parameters of sweet potato.
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Kruskall, Laura J. "Portion Distortion." ACSM's Health & Fitness Journal 10, no. 3 (May 2006): 8–14. http://dx.doi.org/10.1249/00135124-200605000-00007.
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Edwards, John S. A. "Portion distortion." Journal of the Royal Society for the Promotion of Health 125, no. 3 (May 2005): 109–10. http://dx.doi.org/10.1177/146642400512500311.
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arin, jennifer. "A Portion." Gastronomica 9, no. 3 (2009): 11. http://dx.doi.org/10.1525/gfc.2009.9.3.11.
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Alpert, Patricia T. "Portion Size." Home Health Care Management & Practice 24, no. 1 (November 18, 2011): 59–61. http://dx.doi.org/10.1177/1084822311422562.
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Lucus, Debbie. "Portion Distortion." Preventive Cardiology 11, no. 2 (June 28, 2008): 121–22. http://dx.doi.org/10.1111/j.1751-7141.2008.08333.x.
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Yamamoto, N., K. Hayashi, H. Kuriyama, K. Ohno, K. Yasuda, and K. Kaneda. "Mechanical Properties of the Rabbit Patellar Tendon." Journal of Biomechanical Engineering 114, no. 3 (August 1, 1992): 332–37. http://dx.doi.org/10.1115/1.2891392.
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The mechanical and structural properties of the patellar tendon fascicle-bone units of rabbit knees were determined by tensile tests, particularly focusing on their local differences. There were no significant differences in the strains measured by a video dimension analyzer among the proximal, middle, and distal regions of the central portion of tendon. The mechanical properties of the medial portion agreed well with those of the central portion. However, significant differences were observed in the tensile strength between the lateral and the other two portions: the tensile strength of the lateral portion was about 16 percent larger than those in the other portions.
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Mathews, Anne E., Ali Al-Rajhi, and Andrew S. Kane. "Validation of a photographic seafood portion guide to assess fish and shrimp intakes." Public Health Nutrition 21, no. 5 (December 29, 2017): 896–901. http://dx.doi.org/10.1017/s1368980017000945.
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AbstractObjectiveTo validate a novel photographic portion guide as a tool to estimate consumption of fish and shrimp. Application of such a validated tool can facilitate accurate individual and community seafood intake assessments and provide meaningful data relative to health benefits and hazard assessment, particularly in response to environmental contamination and disasters.DesignA photographic fish and shrimp portion guide presenting a stepped range of cooked portion sizes was used by participants to estimate their typical portion sizes. Participants selected their typical portion size from the photographic guide and also from a selection of freshly cooked reference meals. Photographic portions selections were compared with plated reference portions for each participant.SettingAcademic sensory testing laboratory in the USA.SubjectsSeparate groups of adults (25–64 years) contributed to fish (n 54) and shrimp (n 53) portion size comparison studies.ResultsIn the fish study, there was no difference between photographic portion selections (6·59 (sd 2·65) oz (186·8 (sd 75·1) g)) and reference plate selections (7·04 (sd 2·63) oz (199·6 (sd 74·6) g); P=0·384). Similarly in the shrimp study, there was no difference between photographic portion selections (6·88 (sd 3·40) oz (195·0 (sd 96·4) g)) and reference plate selections (6·06 (sd 2·65) oz (171·8 (sd 75·1) g); P=0·159). Photographic portions predicted plated reference portions for both fish and shrimp based on linear regression (P<0·001). Bland–Altman plot analyses showed good agreement between the two methods, <1 oz (<28·3 g) bias, in both fish and shrimp studies.ConclusionsThis validated photographic seafood portion guide provides a utilitarian tool for accurately assessing fish and shrimp intake in a community setting.
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Tamura, Shunsuke, Kazuhito Ito, Nobuyuki Hirose, and Shuji Mori. "Psychophysical Boundary for Categorization of Voiced–Voiceless Stop Consonants in Native Japanese Speakers." Journal of Speech, Language, and Hearing Research 61, no. 3 (March 15, 2018): 789–96. http://dx.doi.org/10.1044/2017_jslhr-h-17-0131.
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Purpose The purpose of this study was to investigate the psychophysical boundary used for categorization of voiced–voiceless stop consonants in native Japanese speakers. Method Twelve native Japanese speakers participated in the experiment. The stimuli were synthetic stop consonant–vowel stimuli varying in voice onset time (VOT) with manipulation of the amplitude of the initial noise portion and the first formant (F1) frequency of the periodic portion. There were 3 tasks, namely, speech identification to either /d/ or /t/, detection of the noise portion, and simultaneity judgment of onsets of the noise and periodic portions. Results The VOT boundaries of /d/–/t/ were close to the shortest VOT values that allowed for detection of the noise portion but not to those for perceived nonsimultaneity of the noise and periodic portions. The slopes of noise detection functions along VOT were as sharp as those of voiced–voiceless identification functions. In addition, the effects of manipulating the amplitude of the noise portion and the F1 frequency of the periodic portion on the detection of the noise portion were similar to those on voiced–voiceless identification. Conclusion The psychophysical boundary of perception of the initial noise portion masked by the following periodic portion may be used for voiced–voiceless categorization by Japanese speakers.
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Putri, Rani, Reni Sofiyatin, Lalu Abdi, and AASP Chandradewi. "KESESUAIAN PORSI LAUK DAGING AYAM YANG DITERIMA PADA MAKANAN BIASA." Jurnal Gizi Prima 4, no. 1 (July 18, 2019): 54. http://dx.doi.org/10.32807/jgp.v4i1.129.
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Large portions are often one thing when serving food, especially in food serving. It is still an advantage and lack of portion because there is no right size in food processing. food consumption must be in accordance with the standard portion determined by the hospital nutrition installation. large portions will affect the nutrients contained in a food. This study aims to determine the suitability of standard portions of side dishes of chicken meat received in ordinary food at Sanjiwani Hospital Gianyar Regency. This study was a descriptive observational study with a crossectional approach. This research was conducted for 3 days in April 2019 at Sanjiwani Hospital Gianyar Regency. The number of samples is 30 servings. The proportion of portions served is measured by the food weighing method for 3 days. The results showed that the standard suitability of the portion of chicken received at Sanjiwani General Hospital in Gianyar Regency was largely incompatible, namely 83.3%, while those in accordance with the standard portion were 16.6%.
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Reale, Sophie, Rebecca M. Simpson, Colette Marr, Sharon A. Carstairs, Joanne E. Cecil, Marion M. Hetherington, and Samantha J. Caton. "Snack Portion Sizes for Preschool Children Are Predicted by Caregiver Portion Size, Caregiver Feeding Practices and Children′s Eating Traits." Nutrients 11, no. 12 (December 10, 2019): 3020. http://dx.doi.org/10.3390/nu11123020.
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Caregivers are mostly responsible for the foods young children consume; however, it is unknown how caregivers determine what portion sizes to serve. This study examined factors which predict smaller or larger than recommended snack portion sizes in an online survey. Caregivers of children aged 2 to 4 years were presented with 10 snack images, each photographed in six portion sizes. Caregivers (n = 659) selected the portion they would usually serve themselves and their child for an afternoon snack. Information on child eating traits, parental feeding practices and demographics were provided by caregivers. Most caregivers selected portions in line with recommended amounts for preschool children, demonstrating their ability to match portion sizes to their child′s energy requirements. However, 16% of caregivers selected smaller than recommended low energy-dense (LED, e.g., fruits and vegetables) snacks for their child which was associated with smaller caregiver′s own portion size, reduced child food liking and increased satiety responsiveness. In contrast, 28% of caregivers selected larger than recommended amounts of high energy-dense (HED, e.g., cookies, crisps) snacks for their child which were associated with larger caregiver′s own portion size, greater frequency of consumption, higher child body mass index (BMI), greater pressure to eat and lower child food liking. These findings suggest that most caregivers in this study select portions adjusted to suit their child′s age and stage of development. Future interventions could provide support to caregivers regarding the energy and nutrient density of foods given the relatively small portion sizes of LED and large portions of HED snacks offered to some children.
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Eck, Kaitlyn, Colleen Delaney, Miriam Leary, Oluremi Famodou, Melissa Olfert, Karla Shelnutt, and Carol Byrd-Bredbenner. "“My Tummy Tells Me” Cognitions, Barriers and Supports of Parents and School-Age Children for Appropriate Portion Sizes." Nutrients 10, no. 8 (August 8, 2018): 1040. http://dx.doi.org/10.3390/nu10081040.
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Larger portion sizes have increased in tandem with the rise in obesity. Elucidation of the cognitions of children and parents related to portion size is needed to inform the development of effective obesity prevention programs. This study examined cognitions of parents (n = 36) and their school-age children (6 to 11 years; n = 35) related to portion sizes via focus group discussions. Parents and children believed controlling portion sizes promoted health and weight control. Some parents felt controlling portions was unnecessary, particularly if kids were a healthy weight because kids can self-regulate intake. Barriers to serving appropriate portions identified by parents focused largely on kids getting enough, rather than too much, to eat. Parents also identified lack of knowledge of age-appropriate portions as a barrier. Facilitators of portion control cited by parents included purchasing pre-portioned products and using small containers to serve food. Children relied on cues from parents (e.g., amount of food parent served them) and internal hunger/satiety cues to regulate intake but found it difficult to avoid overeating highly palatable foods, at restaurants, and when others were overeating. Results suggest obesity prevention interventions should aim to improve portion sizes cognitions, barrier management, and use of facilitators, in families with school-age children.
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Salazar Cobo, Maria Isabel, Gerry Jager, Cees de Graaf, and Elizabeth H. Zandstra. "Food-Evoked Emotions and Optimal Portion Sizes of Meat and Vegetables for Men and Women across Five Familiar Dutch Meals: An Online Study." Foods 12, no. 6 (March 16, 2023): 1259. http://dx.doi.org/10.3390/foods12061259.
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Portion size manipulation is well known to be effective in increasing vegetable intake in adults, whereas less is known about the effects of portion size manipulation on reducing meat intake. This online study investigated the effects of recommended and regularly consumed portion sizes of vegetables and meat in five familiar Dutch meals. Participants evaluated 60 food pictures of five meals and used a 100 mm VAS to measure expected liking, satiety, food-evoked emotions, and the perceived normal portion size. The results show that both regular and recommended portions scored above 55 on the 100 mm VAS on expected liking and satiety. Similarly, both portion sizes scored high (55–70 on the 100 mm VAS) in positive emotions (i.e., happy, relaxed, and satisfied). Regarding the perceived amount of meat, men consistently preferred larger portions of meat than women. However, the optimal portion sizes of vegetables were similar for men and women. Furthermore, the recommended portion sizes led to positive food-evoked emotions, implying that the effective implementation of portion size strategies for increasing vegetable and limiting meat intake requires a careful, holistic approach focusing on the sensory characteristics of food products as well as the emotions evoked by the total food experience.
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Larionov, G. A., N. V. Mardaryeva, and N. V. Shсhiptsova. "COMPOSITION AND PROPERTIES OF DIFFERENT PORTIONS OF MORNING AND EVENING MILK." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 4 (2020): 443–49. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202004006.
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To provide the population with high-quality milk and dairy products, to increase the production of milk fat, protein, carbohydrates and other substances, it is necessary to take measures to improve the chemical composition of milk. The article presents the results of research on the composition and properties of different portions of cow's milk of morning and evening milking. It was found that the composition of milk is different and depends on the portions. The mass fraction of protein, lactose, salt, skimmed milk solids is high in the milk of the first portion, the mass fraction of fat and milk solids is high in the last portion. The milk density of the first portion is maximum, and the last portion is minimal. It was found that depending on the portions, the composition of morning milking milk changes more than the composition of evening milking milk.
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Robinson, E., and M. Oldham. "Exposure to larger food portions alters visual judgments of portion size normality." Appetite 101 (June 2016): 219–20. http://dx.doi.org/10.1016/j.appet.2016.02.059.
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Ebraheim, Nabil A., Anis O. Mekhail, and Richard A. Yeasting. "Components of the Posterior Calcaneal Facet: Anatomic and Radiologic Evaluation." Foot & Ankle International 17, no. 12 (December 1996): 751–57. http://dx.doi.org/10.1177/107110079601701207.
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The calcaneal facet of the posterior subtalar joint can be divided into two portions: an anterolateral portion and a posteromedial portion. The importance of this consideration is that the two portions of the facet do not lie in the same plane. This should be taken into consideration when interpreting radiographs of the subtalar joint. Measurements from 50 dry-bone specimens and radiographs of 10 cadaver specimens were taken. The radiographs were obtained after marking the posterior subtalar joint to demonstrate the corresponding site of each facet portion on radiographs. The posteromedial portion lies almost in the transverse plane, making an angle of approximately 40° with the anterolateral portion. Each radiographic projection was explained by demonstrating the orientation of markings applied to the specimens and correlated to the data derived from the angular measurements. A protocol of sequential radiographs that can be used to evaluate the posterior subtalar joint is proposed.
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Schwartz, Jaime, and Carol Byrd-Bredbenner. "Portion Distortion: Typical Portion Sizes Selected by Young Adults." Journal of the American Dietetic Association 106, no. 9 (September 2006): 1412–18. http://dx.doi.org/10.1016/j.jada.2006.06.006.
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WANG, PATRICK S. P. "3D ARTICULATED OBJECT UNDERSTANDING, LEARNING, AND RECOGNITION FROM 2D IMAGES." International Journal of Pattern Recognition and Artificial Intelligence 14, no. 07 (November 2000): 863–73. http://dx.doi.org/10.1142/s0218001400000544.
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This paper is aimed at 3D object understanding from 2D images, including articulated objects in active vision environment, using interactive, and internet virtual reality techniques. Generally speaking, an articulated object can be divided into two portions: main rigid portion and articulated portion. It is more complicated that "rigid" object in that the relative positions, shapes or angles between the main portion and the articulated portion have essentially infinite variations, in addition to the infinite variations of each individual rigid portions due to orientations, rotations and topological transformations. A new method generalized from linear combination is employed to investigate such problems. It uses very few learning samples, and can describe, understand, and recognize 3D articulated objects while the objects status is being changed in an active vision environment.
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Amougou, Norbert, Emmanuel Cohen, Marie L. Mbala, Basile Grosdidier, Jonathan Y. Bernard, Rihlat Saïd-Mohamed, and Patrick Pasquet. "Development and validation of two food portion photograph books to assess dietary intake among adults and children in Central Africa." British Journal of Nutrition 115, no. 5 (January 20, 2016): 895–902. http://dx.doi.org/10.1017/s0007114515005401.
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AbstractOwing to nutritional transition in Cameroon, one in two adults is overweight and one in five is obese, and 8·1 % of children are overweight and 2·1 % are obese. Given this phenomenon, dietary intake assessment is needed to establish appropriate preventive nutrition-sensitive strategies. Our aim was to develop and test the validity of two food portion photograph books (FPPB) to be used as visual aids for adults and children taking part in a 24-h dietary recall. To design FPPB, interviews and focus group discussions were undertaken with women to obtain consensus on the local categorisation of foods. For each cooked and weighed food, three photographs of the average small, medium and large serving portion sizes were taken, and four intermediary portion sizes were calculated. To validate the FPPB, a sample of adults (361) and children (224) were asked, at meal times, to self-serve a food portion prepared in the household and the portion sizes were weighed; 24 h after the measurement, the same subjects were shown the appropriate FPPB and were asked to indicate the food and the portion they consumed. In adults, of the 821 portions tested, 77 % were accurately estimated, whereas in children 74 % of the 556 portions tested were accurately estimated. For both groups, the small- and medium-sized portions were frequently selected and accurately estimated (>70 %). Our findings suggest that the adult and children’s FPPB can be used in Cameroon to estimate food portion sizes, and thus nutritional intake in the frame of the 24-h dietary recall.
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Cunningham, Paige, Liane Roe, Kathleen Keller, Anouk Hendriks, and Barbara Rolls. "Do Behaviors Such As Eating Faster or Taking Larger Bites Moderate the Portion Size Effect?" Current Developments in Nutrition 5, Supplement_2 (June 2021): 1208. http://dx.doi.org/10.1093/cdn/nzab055_018.
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Abstract Objectives Individuals eat more when served larger portions, and this may be influenced by eating-related microstructural behaviors. In a controlled study, we explored whether microstructural components of eating such as eating rate, bite size, bite count, and meal duration influenced the portion size effect. Methods In a randomized crossover design, 44 adults aged 18 to 68 y (66% women; 45% with overweight or obesity) ate lunch in the laboratory once a week for four weeks. The meal consisted of a single dish of pasta (1.4 kcal/g) that was varied in portion size (400,500, 600, or 700 g) along with ∼700 g of water. Intake was assessed by weighing items before and after the meal. To characterize eating microstructure, meals were video-recorded to assess bite counts and meal duration, which were used to calculate mean eating rate (g/min) and mean bite size (g/bite). The influence of eating microstructure on the portion size effect was analyzed by random coefficients models. Results As larger portions were served, meal intake increased in a curvilinear manner (P < 0.0001). Compared to the smallest portion, intake of the largest portion increased by a mean (±SEM) of 123 ± 16 g (43%). As portions were increased, there were similar increases in bite count (35%) and meal duration (38%; both P < 0.0001), but only small increases in mean bite size (8%; P = 0.019) and no significant change in eating rate (P = 0.92). Measures of eating microstructure did not moderate the portion size effect but did have main effects on intake across all portions. Individuals ate more at the meal when they ate faster, took larger bites, took more bites, or ate for longer (all P < 0.0001). Body mass index did not influence eating microstructure or the strength of the portion size effect but had a modest negative effect on intake across all meals (−5.9 ± 2.7 g/unit increase in BMI; P = 0.046). Conclusions Eating-related microstructural behaviors influenced meal intake across portions, but did not moderate the effect of portion size on intake. Individuals who ate faster and took larger bites ate more across all portions, possibly as a result of reduced oro-sensory exposure, which can delay meal termination. Targeted interventions to alter components of eating microstructure have the potential as strategies to reduce overconsumption. Funding Sources NIDDK, Jenny Craig.
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M.P., Iwundu, and Oko E.T. "Design Efficiency and Optimal Values of Replicated Central Composite Designs with Full Factorial Portions." African Journal of Mathematics and Statistics Studies 4, no. 3 (October 28, 2021): 89–117. http://dx.doi.org/10.52589/ajmss-ajwdyp0v.
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Efficiency and optimal properties of four varieties of Central Composite Design, namely, SCCD, RCCD, OCCD and FCCD and having r_f replicates of the full factorial portion, r_α replicates of the axial portion and r_c replicates of the center portion are studied in four to six design variables. Optimal combination,[r_f: r_α: r_c ] of design points associated with the three portions of each central composite design is presented. For SCCD, the optimal combinations resulting in A- and D- efficient designs generally put emphasis on replicating the center portion of the SCCD. However, replicating the center and axial portions allows for G-optimal and efficient designs. For RCCD, the optimal combinations resulting in A- and D- efficient designs generally put emphasis on replicating the factorial and center portions of the RCCD. However, replicating the center and axial portions allows for G-optimal and efficient designs. For OCCD, the optimal combinations resulting in A- optimal and efficient designs generally put emphasis on replicating the axial and center portion of the OCCD. The optimal combinations resulting in G- optimal and efficient designs generally put emphasis on replicating the factorial and axial portions of the OCCD. To achieve designs that are D-optimal and D-efficient, the optimal combination of design points generally put emphasis on replicating the center portion of the OCCD. For FCCD, the optimal combinations of design points resulting in A-efficient designs put emphasis on replicating the axial portion of the FCCD. The optimal combinations resulting in G- optimal and efficient designs as well as G-optimal and efficient designs generally put emphasis on replicating the factorial and axial portions of the FCCD. It is interesting to note that for FCCD in five design variables, any r^th complete replicate of the distinct design points of the combination [r_f: r_α: r_c ] resulted in a D-efficient design. Many super-efficient designs having efficiency values greater than 1.0 emerged under the D-criterion. Unfortunately, these designs did not perform very well under A- and G-criteria, having some efficiency values much below 0.5 or just about 0.6.
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Raghoebar, Sanne, Ashleigh Haynes, Eric Robinson, Ellen Van Kleef, and Emely De Vet. "Served Portion Sizes Affect Later Food Intake Through Social Consumption Norms." Nutrients 11, no. 12 (November 20, 2019): 2845. http://dx.doi.org/10.3390/nu11122845.
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Portion sizes of commercially available foods have increased, and there is evidence that exposure to portion sizes recalibrates what is perceived as ‘normal’ and subsequently, how much food is selected and consumed. The present study aims to explore the role of social (descriptive and injunctive) and personal portion size norms in this effect. Across two experiments, participants were either visually exposed to (Study 1, N = 329) or actually served (Study 2, N = 132) a smaller or larger than normal food portion. After 24 h, participants reported their intended consumption (Study 1) or served themselves and consumed (Study 2) a portion of that food and reported perceived portion size norms. In Study 1, visual exposure to portion size did not significantly affect intended consumption and perceived portion size norms. In Study 2, participants consumed a smaller portion of food when they were served a smaller rather than a larger portion the previous day, which was mediated by perceived descriptive and injunctive social (but not personal) portion size norms. Results suggest that being served (but not mere visual exposure to) smaller (relative to larger) portions changes perceived social norms about portion size and this may reduce future consumption of that food.
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Arsyih, Sundusil, Reni Sofiyatin, and Suhaema Suhaema. "Kesesuaian Besar Porsi Nasi Yang Disajikan Dengan Standar Porsi Pada Menu Makanan Biasa." Jurnal Gizi Prima (Prime Nutrition Journal) 4, no. 2 (October 30, 2019): 87. http://dx.doi.org/10.32807/jgp.v4i2.136.
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Background. Large portions are often wrong when serving food for patients in hospitals, especially in food serving. There is still an excess and lack of food portions in the hospital because there is no right size in the consumption of rice. This food consumption must be in accordance with the standard portions that have been set. The portion of rice will have a direct effect on the nutritional value contained in food, especially on the nutritional value of carbohydrates which contribute a considerable amount of energy. The purpose of this study was to find out the standard portions, large portions and standard suitability of portions of rice with large portions of rice served at Sanjiwani Hospital Gianyar Regency. Research Methods. The method used in this research is descriptive observational method with crossectional approach. Research Result. The study was conducted on April 22-24 2019 in Sanjiwani General Hospital, Gianyar Regency with a total sample of 30 servings of rice served on a regular food menu which was observed in 3 servants. The proportion of portions served is measured by the food weighing method for 3 days. The results of this study indicate that the average portion of rice produced by SL servitude is 182.2 grams, IKW is 200.6 grams and KW is 176.3 grams. So that it can be concluded that the suitability of the portion of rice served by 3 average servings is not suitable because it is less than the standard portion.
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Inerowicz, H. Dorota, Lawrence Novotny, Charles A. Ramsey, Ken L. Riter, Michele Swarbrick, and Nancy Thiex. "Effect of Test Portion Mass on Vitamin A Testing in Animal Feed Materials." Journal of AOAC INTERNATIONAL 105, no. 1 (December 11, 2021): 288–98. http://dx.doi.org/10.1093/jaoacint/qsab158.
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Abstract Background Vitamin A test results have historically been notorious for poor repeatability and reproducibility. This problem has been discussed at length in Association of American Feed Control Officials Laboratory Methods and Services Committee meetings. Objective The objective of this work was to assess the effect of test portion mass on the repeatability of vitamin A test results. Methods The study was conducted in two parts. In Part I, fundamental sampling error (FSE) was determined experimentally through replicated (n = 16) vitamin A testing of three animal feed materials. The testing followed rigorous test portion selection for 10 g and 100 g test portions. In Part II, FSE calculations were made (1) using theoretical equations based on vitamin A as a liberated analyte and (2) on representing the particles in feed materials. Particle size characterization of vitamin A ingredients was estimated by microscopy and further evaluated by particle size analysis. Results RSDs, % for vitamin A determinations ranged from 10.5–24.7, and 2.26–10.7 for 10 g and 100 g test portions, respectively. FSE calculated for Ingredient A ranged from 18.3–101% and 5.79–32.0% for 10 g and 100 g test portions, respectively, and for Ingredient B, ranged from 10.2–56.2% and 3.21–17.8% for 10 g and 100 g test portions, respectively. Conclusion Test portion mass has a substantial impact on FSE and is an important factor in controlling the random error in vitamin A testing. FSE equations are useful to approximate minimum test portion mass. Highlights Vitamin A method development should use theoretical predictions and experimental verification to guide test portion mass. Strategies to deal with the larger test portion masses will be key to validating new methods.
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Suleymanov, Eldar M., Rafiq S. Ibrahimov, Sudaba Novruzova, and Shirin O. Bahshaliyeva. "Research and development of combined universal cement mortar admixture." Nafta-Gaz 79, no. 2 (February 2023): 106–9. http://dx.doi.org/10.18668/ng.2023.02.04.
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Due to the wide variety of drilling and cementing conditions, different grades of cements for different conditions need to be produced by factories. Nowadays, with the development of test methods and techniques, additional materials and substances, the trend has been to focus on some basic cement (base), which, with various additional substances or materials, can be modified according to the conditions of use. According to the technology adopted in Schlumberger, two portions of cement slurry are mainly used for the entire length of the annulus “lead” and “tail” i.e. literally the “leader” (the first portion) and the “tail’ (the second, last portion). Of course, the treatment of these portions with chemical reagents is different, and the first portion is several times larger in volume than the second portion. It is known that as a result of unsuccessful cementing, a gas-water-oil show may appear, leading to the removal of casing strings, fire, etc. As a result, this leads to the abandonment of the well. There is a time difference between the mixing of the first and subsequent portions of dry cement, especially the last ones, since while the subsequent portions of dry cement are just being mixed, the freshest ones have not yet been mixed at all, but the first portions are already finished; this portion of cement slurry in the well gradually begins to thicken under the influence of temperature and pressure. An effective reagent is needed. The optimal composition of the combined reagent should be considered as follows: CMC – 0.2%; FLS – 0.4%; Na2CO3 – 0.05%.
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Hollis, J. M., S. Takai, D. J. Adams, S. Horibe, and S. L. Y. Woo. "The Effects of Knee Motion and External Loading on the Length of the Anterior Cruciate Ligament (ACL): A Kinematic Study." Journal of Biomechanical Engineering 113, no. 2 (May 1, 1991): 208–14. http://dx.doi.org/10.1115/1.2891236.
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A six-degrees-of-freedom mechanical linkage device was designed and used to study the unconstrained motion of ten intact human cadaver knees. The knees were subjected to externally applied varus and valgus (V-V) moments up to 14 N-m as well as anterior and posterior (A-P) loads up to 100 N. Tests were done at four knee flexion angles; 0, 30, 45, and 90 deg. Significant coupled axial tibial rotation was found, up to 21.0 deg for V-V loading (at 90 deg of flexion) and 14.2 deg for A-P loading (at 45 deg of flexion). Subsequently, the knees were dissected and the locations of the insertion sites to the femur and tibia for the anteromedial (AM), posterolateral (PL), and intermediate (IM) portions of the ACL were identified. The distances between the insertion sites for all external loading conditions were calculated. In the case when the external load was zero, the AM portion of the ACL lengthened with knee flexion, while the PL portion shortened and the intermediate (IM) portion did not change in length. With the application of 14 N-m valgus moment, the PL and IM portions of the ACL lengthened significantly more than the AM portion (p<0.001). With the application of 100 N anterior load, the AM portion lengthened slightly less than the PL portion, which lengthened slightly less than the IM portion (p<0.005). In general, the amount of lengthening of the three portions of the ACL during valgus and anterior loading was observed to increase with knee flexion angle (p< 0.001).
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Hetherington, Marion M., Pam Blundell-Birtill, Samantha J. Caton, Joanne E. Cecil, Charlotte E. Evans, Barbara J. Rolls, and Tang Tang. "Understanding the science of portion control and the art of downsizing." Proceedings of the Nutrition Society 77, no. 3 (May 24, 2018): 347–55. http://dx.doi.org/10.1017/s0029665118000435.
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Offering large portions of high-energy-dense (HED) foods increases overall intake in children and adults. This is known as the portion size effect (PSE). It is robust, reliable and enduring. Over time, the PSE may facilitate overeating and ultimately positive energy balance. Therefore, it is important to understand what drives the PSE and what might be done to counter the effects of an environment promoting large portions, especially in children. Explanations for the PSE are many and diverse, ranging from consumer error in estimating portion size to simple heuristics such as cleaning the plate or eating in accordance with consumption norms. However, individual characteristics and hedonic processes influence the PSE, suggesting a more complex explanation than error or heuristics. Here PSE studies are reviewed to identify interventions that can be used to downsize portions of HED foods, with a focus on children who are still learning about social norms for portion size. Although the scientific evidence for the PSE is robust, there is still a need for creative downsizing solutions to facilitate portion control as children and adolescents establish their eating habits.
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Burgmaier, Stefanie. "Eine Portion Neugier." return 9, no. 4 (August 2022): 72–73. http://dx.doi.org/10.1007/s41964-022-0969-7.
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Jonnalagadda, S. S., D. C. Mitchell, H. Smiciklas-Wright, P. M. Kris-Etherton, W. Karmally, and N. VanHeel. "Portion Size Estimation:." Journal of the American Dietetic Association 95, no. 9 (September 1995): A21. http://dx.doi.org/10.1016/s0002-8223(95)00422-x.
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Chobanian, Lisa. "The Portion Teller." Topics in Clinical Nutrition 21, no. 1 (January 2006): 60. http://dx.doi.org/10.1097/00008486-200601000-00009.
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Diktas, Hanim, Liane Roe, Kathleen Keller, and Barbara Rolls. "Both Food Liking and Energy Density Influence Children's Portion Selection." Current Developments in Nutrition 5, Supplement_2 (June 2021): 737. http://dx.doi.org/10.1093/cdn/nzab046_034.
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Abstract Objectives Food liking influences food choice and the most-liked foods are often energy dense. Previous studies found that both food liking and energy density predicted the size of portions selected by adults. To extend these findings, we investigated the independent and combined effects of food liking and energy density on portion selection in children. Methods In two laboratories, 67 children aged 7–16 years (49% girls; 16% with overweight or obesity) completed a computerized survey to assess characteristics of 20 common foods. Children were shown images of the foods and used 100-point scales to rate how much they liked the food (liking) and how much they would eat at a specified meal (portion selection). The energy density (ED) of the foods ranged from 0.3 to 4.9 kcal/g. The survey displayed five images of food amounts at 10%, 30%, 50%, 70%, and 90% of the scale. The portion size of the 50% image was used as the reference amount and was based on mean intake for similar aged children from a U.S. national survey. Individual energy needs were estimated using the Dietary Reference Intake equations. Results There were independent effects of children's liking ratings and food ED, which did not interact to influence portion selection (p = 0.21). Across all foods, food liking had a strong effect on the portion size selected (p < 0.0001); the magnitude of this effect depended on age (−0.04 ± 0.02; p = 0.015). Food energy density had a smaller effect (p = 0.04) that also depended on age (−0.39 ± 0.15; p = 0.010). Younger children selected larger portions (relative to the reference portion) from higher-ED foods than lower-ED foods; conversely, older children selected smaller portions from higher-ED foods. The effects of age remained significant when adjusted for individual energy needs. The effects on portion selection of either food liking or energy density were not influenced by children's sex, BMI-for-age percentile or BMI z-score. Conclusions These results confirm that food liking and food ED are significant determinants of portion selection in children. The finding that liking affected portion selection even for low-ED foods has implications for promoting healthy eating habits in children. Serving larger portions of well-liked low-ED foods such as fruits and vegetables can be a strategy to promote children's intake. Funding Sources NCRR, NCATS, NIDDK.
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Blundell-Birtill, Pam, and Marion M. Hetherington. "Determinants of Portion Size in Children and Adolescents: Insights from the UK National Diet and Nutrition Survey Rolling Programme (2008–2016)." Nutrients 11, no. 12 (December 4, 2019): 2957. http://dx.doi.org/10.3390/nu11122957.
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Large portion sizes have been identified as contributing to overweight and obesity, particularly in children and adolescents. This study examined predictors of portion sizes of high energy snack foods eaten by children aged 1.5–18 years. Specifically, we examined whether portion sizes were adjusted for age, and what external features of the environment might be linked to large portion sizes. Portion sizes were derived from four-day food diaries that form the UK National Diet and Nutrition Survey. Diaries from 5942 children were examined and multilevel models were used to discover whether age, gender, location, time of day, household income, and watching TV while eating predicted portion sizes of savoury snacks, chocolate, confectionery and biscuits. Portion sizes of all the target foods were predicted by age. Boys had larger portions, and portion sizes were larger when target foods were consumed later in the day. Portion sizes were larger outside the home, for example in leisure venues, but the target foods were eaten more frequently in the home. As dietary patterns change to include more snack intake outside the home, these locations could be an important space to target for interventions for portion control.
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Dahlmans, Tessa, and Frank Mathmann. "Eating as Doing or Doing the Right Thing? The Influence of Locomotion and Assessment on Food Consumption Quantity." Journal of International Business Research and Marketing 1, no. 4 (2015): 7–11. http://dx.doi.org/10.18775/jibrm.1849-8558.2015.14.3001.
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As overweight is becoming a serious worldwide health issue, a great amount of commercial books, programs and blogs are offering help in establishing healthy eating patterns. A factor that has commonly been blamed for overweight is the growth of portion sizes. This phenomenon of supersizing portions has created a distortion of portion sizes throughout the food industry and has been suggested to lead to overeating. The present study investigates the influence of locomotion and assessment orientations on food consumption quantities in conditions of distorted portion sizes. A survey was conducted in which participants (N = 75) watched a short movie whilst being presented with a distorted food portion. The results of this study show that when controlling for an individual’s level of hunger and movie engagement, locomotion decreases food consumption quantities. To conclude, it is suggested that when food portions are distorted locomotion assists in limiting an individual’s food intake.
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Labbe, David, Lisa R. Fries, Aurore Ferrage, Francine Lenfant, Nicolas Godinot, and Nathalie Martin. "Right Sizing: Sensory-Based Product Design Is a Promising Strategy to Nudge Consumers toward Healthier Portions." Nutrients 10, no. 10 (October 19, 2018): 1544. http://dx.doi.org/10.3390/nu10101544.
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Research has shown that people consume more food when offered larger portions, and that reducing exposure to large food portions and packages could decrease the average daily energy consumed. In this context, our aim is to develop strategies to promote healthier eating behaviors by reducing portion selection and intake. The present research investigates the impact of different visual attributes of foods on quantity perception and portion selection. In the first study, we tested whether modifying the shape of a familiar food influenced the ideal portion size in adults. In the second study, we assessed the impact of shape, number of units, size, and color variety on a perceived quantity for a familiar multiunit product in children. Participants (N1 = 70 adults, N2 = 62 children) completed different picture-based computer tasks. As hypothesized: (1) adults selected a smaller ideal portion size for an elongated product than for wider and thicker shapes, and (2) children’s perception of food quantity was primarily driven by number of pieces, with smaller effects of size and elongation. Perceived quantity was not influenced by color variety. These findings suggest that it may be possible to reduce the size of food portions without negatively impacting perceived quantity, and to provide opportunities to nudge consumers towards smaller portions while maintaining satisfaction.
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Sharps, Maxine A., Marion M. Hetherington, Pam Blundell-Birtill, Barbara J. Rolls, and Charlotte EL Evans. "The effectiveness of a social media intervention for reducing portion sizes in young adults and adolescents." DIGITAL HEALTH 5 (January 2019): 205520761987807. http://dx.doi.org/10.1177/2055207619878076.
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Objective Adolescents and young adults select larger portions of energy-dense food than recommended. The majority of young people have a social media profile, and peer influence on social media may moderate the size of portions selected. Methods Two pilot interventions examined whether exposure to images of peers’ portions of high-energy-dense (HED) snacks and sugar-sweetened beverages (SSBs) on social media (Instagram) would influence reported desired portions selected on a survey. Confederate peers posted ‘their’ portions of HED snacks and SSBs on Instagram. At baseline and intervention end participants completed surveys that assessed desired portion sizes. Results In intervention 1, undergraduate students ( n = 20, mean age=19.0 years, SD=0.65) participated in a two-week intervention in a within-subjects design. Participants reported smaller desired portions of HED snacks and SSBs following the intervention, and smaller desired portions of HED snacks for their peers. In intervention 2, adolescents ( n = 44, mean age = 14.4 years, SD = 1.06) participated in a four-week intervention ( n = 23) or control condition ( n = 21) in a between-subjects design. Intervention 2 did not influence adolescents to reduce their reported desired portion sizes of HED snacks or SSBs relative to control. Conclusions These preliminary studies demonstrated that social media is a feasible way to communicate with young people. However, while the intervention influenced young adults’ reported desired portions and social norms regarding their peers’ portions, no significant impact on desired reported portion sizes was found for HED snacks and SSBs in adolescents. Desired portion sizes of some foods and beverages may be resistant to change via a social media intervention in this age group.
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Vandenbroele, Jolien, Hendrik Slabbinck, Anneleen Van Kerckhove, and Iris Vermeir. "Curbing portion size effects by adding smaller portions at the point of purchase." Food Quality and Preference 64 (March 2018): 82–87. http://dx.doi.org/10.1016/j.foodqual.2017.10.015.
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Brogden, Nina, and Eva Almiron-Roig. "Estimated portion sizes of snacks and beverages differ from reference amounts and are affected by appetite status in non-obese men." Public Health Nutrition 14, no. 10 (April 5, 2011): 1743–51. http://dx.doi.org/10.1017/s1368980011000528.
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AbstractObjectiveTo explore the extent to which appetite status influences portion size estimation in men under laboratory conditions and to quantify how much participants’ portion estimates differed from the recommended portion sizes defined by authoritative bodies (i.e. government and health professionals’ reference amounts).DesignRepeated, randomized cross-over trial with each participant attending the laboratory on four separate occasions. At each session, participants rated the number of portions of eight foods and beverages displayed in front of them. Participants rated portions twice after consuming breakfast (full conditions) and twice after an overnight fast (hungry conditions). Portion estimates were compared with reference amounts from the British and American Dietetic Associations, from the UK Food Standards Agency and from the US Food and Drug Administration.SettingFood skills laboratory, University of Chester, UK.SubjectsTwenty-seven non-obese men (mean age 24·9 (sd 6·5) years).ResultsPortion size estimates for all items were significantly smaller under hungry than under full conditions (P < 0·01). Relative to reference instruments, estimates were significantly smaller for all foods except banana, irrespective of appetite status (P < 0·001).ConclusionsIn this data set, appetite status altered the perception of food amounts. There were large discrepancies between participants’ perception of a portion and recommendations from health professionals and government standards. Nutritional educational strategies should take into account the role of hunger along with a person's familiarity with existing portion size systems when advising on portion sizes.
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Lyons, Jacqueline, Janette Walton, and Albert Flynn. "Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults." Nutrients 10, no. 12 (December 5, 2018): 1929. http://dx.doi.org/10.3390/nu10121929.
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Reduction in portion size, particularly for energy-dense foods, is increasingly addressed in healthy eating guidelines in a bid to tackle the obesity epidemic. The effect of portion size on other aspects of dietary quality, such as nutrient intakes, is less studied. The aim of the current work was to investigate associations between food portion sizes and key indicators of dietary quality, namely energy-adjusted intakes of saturated fat, dietary fibre, sodium, calcium, iron, folate and vitamin D, and dietary energy density (DED), in Irish adults on the days the foods were consumed. Data from the Irish National Adult Nutrition Survey (2008–2010) (n = 1274, 18–64 years, 4-day semi-weighed record) were used for the analysis. DED was lower on the days larger portions of boiled potatoes, fruit, vegetables and baked beans were consumed, and higher on the days larger portions of white bread, ready-to-eat breakfast cereals (RTEBCs), frying meats, cheese, butter, biscuits, chocolate and sugar-sweetened beverages were consumed. Micronutrient intakes were higher on the days larger portions of brown bread, RTEBCs, vegetables and low-fat spreads were consumed, and lower on the days larger portions of white bread, butter, biscuits, chocolate, sugar-sweetened beverages and beer/cider were consumed, with the exception of folate. The study identifies foods for which larger portion sizes may be associated with positive dietary attributes, as well as the opposite. It provides an important evidence base from which more specific dietary guidance on food portion sizes might be developed for Irish adults.
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Sudo, Masaharu, Isamu Sando, Akihiro Ikui, and Chiaki Suzuki. "Narrowest (ISTHMUS) Portion of Eustachian Tube: A Computer-Aided Three-Dimensional Reconstruction and Measurement Study." Annals of Otology, Rhinology & Laryngology 106, no. 7 (July 1997): 583–88. http://dx.doi.org/10.1177/000348949710600710.
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Nine normal human temporal bones from persons 16 to 88 years old were studied by computer aided three-dimensional reconstruction and measurement. The length of the eustachian tube (ET) lumen in three portions (from pharyngeal orifice to tympanic orifice: cartilaginous, junctional, and bony) averaged 23.6 ±4.3 mm, 3.0 ± 1.9 mm, and 6.4 ± 2.6 mm. The narrowest portion of the ET lumen was in the cartilaginous portion in all cases: 20.5 ± 4.2 mm from the pharyngeal orifice and 3.1 ± 1.6 mm from the pharyngeal margin of the junctional portion. The cross-sectional area of the narrowest portion was 0.65 ± 0.2 mm2. The tendon of the tensor veli palatini muscle (TVPM) inserted into the lateral lamina in the narrowest portion of the ET lumen in five of nine cases. These results suggest that contraction of the TVPM opens the narrowest portion of the ET lumen to ventilate the middle ear and that this portion also plays a role in protecting the middle ear.
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Mahesh, K. K., and F. M. Braz Fernandes. "Phase transformations in Ni-Ti SMA spring." Journal of Physics: Conference Series 2603, no. 1 (October 1, 2023): 012017. http://dx.doi.org/10.1088/1742-6596/2603/1/012017.
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Abstract Equi-atomic Nickel-Titanium (Ni-Ti) alloy is one of the prominent materials to exhibit two way shape memory effect (TWSME). Since the material by itself can change shape due to variation in temperature, it is also used as an actuator. In the present study, Ni-Ti (49.5at%Ni-Ti) alloy wire is converted into a spring coil with straight portions on either ends by shape setting. Training is provided to the spring coil portion to achieve TWSME. Separate specimens from the spring and straight portions were extracted. Phase transformations were observed in the spring and straight portions during heating and cooling. Phase transformation behaviour of the spring coil and straight portions were studied using differential scanning calorimetry (DSC). The straight portion undergoes simple thermal cycles. But the spring coil portion undergoes thermomechanical (TM) cycles due to change in shapes during heating and cooling. The thermograms obtained show difference in their nature of phase transformations. Discussion focusses on the difference in the thermograms appearing for the specimens from straight and coil portions.
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Carruba, Michele O., Maurizio Ragni, Chiara Ruocco, Sofia Aliverti, Marco Silano, Andrea Amico, Concetta M. Vaccaro, et al. "Role of Portion Size in the Context of a Healthy, Balanced Diet: A Case Study of European Countries." International Journal of Environmental Research and Public Health 20, no. 6 (March 22, 2023): 5230. http://dx.doi.org/10.3390/ijerph20065230.
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Over the past decades, a generalised increase in food portion sizes has probably contributed to the growing global obesity epidemic. Increasing awareness of appropriate portion sizes could contribute to reversing this trend through better control of calorie intake. In this study, a comparison of standard portion sizes in European countries for various food categories shows a wide variability of their importance for food, nutrient, and energy consumption according to government and institutional websites. On the other hand, the overall averages appear to be largely in line with the values indicated by the Italian Society of Human Nutrition, which is the most comprehensive and detailed document among those evaluated. The exceptions are milk and yoghurt, for which the reference portions in Europe are generally higher, and vegetables and legumes, for which portions are smaller than those reported in the Italian document. Moreover, the portion sizes of staple foods (e.g., pasta and potatoes) vary according to different food traditions. It is reasonable to consider that the creation of harmonised standard reference portions common to the European countries, based on international guidelines and scientific evidence, would significantly contribute to consumers’ nutritional education and ability to make informed choices for a healthy diet.
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Crowley, Erin, Patrick Bird, Jonathan Flannery, M. Joseph Benzinger, Jr, Kiel Fisher, Megan Boyle, Travis Huffman, et al. "Evaluation of VIDAS®Listeria monocytogenes Xpress (LMX) for the Detection of Listeria monocytogenes in a Variety of Foods: First Action 2013.11." Journal of AOAC INTERNATIONAL 97, no. 2 (March 1, 2014): 442–52. http://dx.doi.org/10.5740/jaoacint.13-368.
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Abstract The VIDAS®Listeria monocytogenes Xpress (LMX) is an automated rapid screening enzyme immunoassay for the detection of Listeria monocytogenes in food products. The VIDAS LMX method was compared in a multi-laboratory collaborative study to AOAC Official Method 993.12 Listeria monocytogenes inMilk and Dairy Products reference method following current AOAC guidelines. A total of 14 laboratories participated, representing government and industry, throughout the United States. One matrix, queso fresco (soft Mexican cheese), was analyzed using two different test portion sizes, 25 and 125 g. Samples representing each portion size were artificially contaminated with L. monocytogenes at three levels: an uninoculated control level [0 colony forming units (CFU)/test portion], a low inoculum level (0.2–2 CFU/test portion), and a high inoculum level (2–5 CFU/test portion). For this evaluation, 1800 unpaired replicate test portions were analyzed by either the VIDAS LMX or AOAC 993.12. Each level was analyzed using the Probability of Detection (POD) statistical model. For the low-level inoculated test portions, difference in collaborator POD (dLPOD) values of 0.04, (–0.08, 0.15) and 0.01, (–0.10, 0.13), with 95% confidence intervals, were obtained, respectively, for 25 and 125 g test portions. The range of the confidence intervals for dLPOD values for both the 25 and 125 g test portions contain the point 0.0 indicating no statistically significant difference in the number of positive samples detected between the VIDAS LMX and the AOAC method. In addition to Oxford Agar (OXA), VIDAS LMX test portions were confirmed using Agar Listeria Ottavani and Agosti (ALOA), a proprietary chromogenic agar for the identification and differentiation of L.monocytogenes and Listeria species. No differences were observed between the two selective agars. The VIDAS LMX method, with the optional ALOA agar confirmation method, was adopted as Official First Action status for the detection of L. monocytogenes in a variety of foods.
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Crowley, Erin, Patrick Bird, Jonathan Flannery, M. Joseph Benzinger, Jr, Kiel Fisher, Megan Boyle, Travis Huffman, et al. "Evaluation of VIDAS® UP Listeria Assay (LPT) for the Detection of Listeria in a Variety of Foods and Environmental Surfaces: First Action 2013.10." Journal of AOAC INTERNATIONAL 97, no. 2 (March 1, 2014): 431–41. http://dx.doi.org/10.5740/jaoacint.13-372.
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Abstract The VIDAS® UP Listeria (LPT) is an automated rapid screening enzyme phage-ligand based assay for the detection of Listeria species in human food products and environmental samples. The VIDAS LPT method was compared in a multi-laboratory collaborative study to AOAC Official Method 993.12 Listeria monocytogenes in Milk and Dairy Products reference method following current AOAC guidelines. A total of 14 laboratories participated, representing government and industry, throughout the United States. One matrix, queso fresco (soft Mexican cheese), was analyzed using two different test portion sizes, 25 and 125 g. Samples representing each test portion size were artificially contaminated with Listeria species at three levels, an uninoculatedcontrol level [0 colony-forming units (CFU)/test portion], a low-inoculum level (0.2–2 CFU/test portion), and a high-inoculum level (2–5 CFU/test portion). For this evaluation, 1800 unpaired replicate test portions were analyzed by either the VIDAS LPT or AOAC 993.12. Each inoculation level was analyzed using the Probability of Detection (POD) statistical model. For the low-level inoculated test portions, difference in collaborator POD (dLPOD) valuesof 0.01, (–0.10, 0.13), with 95% confidence intervals, were obtained for both 25 and 125 g test portions. The range of the confidence intervals for dLPOD values for both the 25 and 125 g test portions contains the point 0.0 indicating no statistically significant difference in the number of positive samples detected between the VIDAS LPT and the AOAC methods. In addition to Oxford agar, VIDAS LPT test portions were confirmed using Agar Listeria Ottavani andAgosti (ALOA), a proprietary chromogenic agar for the identification and differentiation of L. monocytogenes and Listeria species. No differences were observed between the two selective agars. The VIDAS LPT method, with the optional ALOA agar confirmation method, was adopted aOfficial First Action status for the detection of Listeria species in a variety offoods and environmental samples.
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Brito, Alessandra Page, Celso Pereira Guimarães, and Rosangela Alves Pereira. "Evaluation of photographs supporting an FFQ developed for adolescents." Public Health Nutrition 17, no. 1 (November 20, 2012): 139–44. http://dx.doi.org/10.1017/s1368980012004867.
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AbstractObjectiveTo evaluate the validity of food photographs used to support the reporting of food intake with an FFQ designed for adolescents from Rio de Janeiro, Brazil.DesignA set of ninety-five food photographs was elaborated. The photographs’ evaluation process included the acknowledgement of foods and portions in the pictures. In the identification of foods (ninety-five photographs) and typical portions (twelve photographs), the adolescents were requested to answer a structured questionnaire related to the food photographs. The identification of the portion size of amorphous foods (forty-three photographs) was performed using three different portion sizes of actual preparations. The proportions (and 95 % confidence intervals) of adolescents who correctly identified foods and portion size in each photograph were estimated.SettingA public school in Niterói, Rio de Janeiro State, Brazil.SubjectsSixty-two adolescents between 11·0 and 18·9 years old, randomly selected.ResultsAt least 90 % of adolescents correctly identified the food in ninety-two photographs and the food in the three remaining photographs was recognized by 80–89 % of the adolescents. At least 98 % of the adolescents correctly identified eleven typical or natural portions in the food photographs. For amorphous foods, at least 70 % of teenagers correctly identified the portion size in the photograph of thirty-one foods; for the other photographs, the portion size was correctly recognized by 50–69 % of the adolescents for eight foods and by less than 50 % of adolescents for four foods.ConclusionsThe analysed photographs are appropriate visual aids to the reporting of food consumption by adolescents.
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Khaled, A. R. A. "Maximizing Heat Transfer Through Joint Fin Systems." Journal of Heat Transfer 128, no. 2 (September 14, 2005): 203–6. http://dx.doi.org/10.1115/1.2137764.
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Heat transfer through joint fins is modeled and analyzed analytically in this work. The terminology “joint fin systems” is used to refer to extending surfaces that are exposed to two different convective media from its both ends. It is found that heat transfer through joint fins is maximized at certain critical lengths of each portion (the receiver fin portion which faces the hot side and the sender fin portion that faces the cold side of the convective media). The critical length of each portion of joint fins is increased as the convection coefficient of the other fin portion increases. At a certain value of the thermal conductivity of the sender fin portion, the critical length for the receiver fin portion may be reduced while heat transfer is maximized. This value depends on the convection coefficient for both fin portions. Thermal performance of joint fins is increased as both thermal conductivity of the sender fin portion or its convection coefficient increases. This work shows that the design of machine components such as bolts, screws, and others can be improved to achieve favorable heat transfer characteristics in addition to its main functions such as rigid fixation properties.
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Nkomidio, Aïssatou Mboussi, and Paul Woafo. "Propagation of Front Waves in Myelinated Nerve Fibres." International Journal of Artificial Life Research 2, no. 1 (January 2011): 34–42. http://dx.doi.org/10.4018/jalr.2011010104.
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In this paper, the authors examine the propagation of wave fronts in myelinated nerve fibres and applications as electrical transmission lines constituted of linear and nonlinear portions. Numerical simulations show that the front introduced in the nonlinear portion deforms itself in the linear portion, but recovers its initial profile and velocity in the next nonlinear portion. The phenomenon of deformation and recovery can be used for the development of new and low cost electrical transmission lines that can be used to transport localized excitations.