The Ultraviolet Protection Factor of Naturally-pigmented Cotton

Textile Technology: The sun-blocking properties of a textile are enhanced when a dye, pigment, delustrant, or ultraviolet absorber finish is present that absorbs ultraviolet radiation and blocks its transmission through a fabric to the skin. For this reason, dyed fabrics provide better sun protection than bleached fabrics. Since naturally-colored cottons contain pigments that produce shades ranging from light green to tan and brown, it seemed reasonable to postulate that they would provide better sun protection than conventional bleached cotton, and that natural pigments might prove more durable to laundering and light exposure than dyes, but there is no published research on the ultraviolet transmission values for naturally-pigmented cottons. The purpose of this study was to determine the ultraviolet protection (UPF) values of naturally-pigmented cotton in three shades (green, tan, and brown), and the effect of light exposure and laundering on the sun-blocking properties of naturally-pigmented cotton. Naturally-pigmented cotton specimens were exposed to xenon light and accelerated laundering, ultraviolet transmission values measured, and UPF values calculated following light exposure and laundering. The naturally-pigmented cottons exhibited significantly higher UPF values than conventional cotton (bleached or unbleached). Although xenon light exposure and laundering caused some fading, the UPF values of naturally-pigmented cotton continue to be sufficiently high so that all three shades continue to provide good sun protection after the equivalent of 5 home launderings and 80 American Association of Textile Chemists and Colorists fading units (AFUs) of xenon light exposure.

Discovering Memory and Meaning in Quilts

After an extensive search Ardis and Robert James, quilt collectors from Chappaqua, New York, chose the University of Nebraska–Lincoln (UNL) as the home for their collection of almost a thousand quilts. They also supported the formation of the International Quilt Study Center (IQSC) in 1997 for the interdisciplinary study of quiltmaking traditions through the collection, conservation and exhibition of quilts and related materials. Carolyn Ducey and Patricia Crews, the Center’s curator and director, respectively, write about some of the work they do.

Food Handling Practices, Knowledge and Beliefs of Families with Young Children Based on the Health Belief Model

Objective: To determine current food handling practices, knowledge and beliefs of primary food handlers with children 10 years old and the relationship between these components. Design: Surveys were developed based on FightBac!™ concepts and the Health Belief Model (HBM) construct. Participants: The majority of participants (n= 503) were females (67%), Caucasians (80%), aged between 30 to 49 years old (83%), had one or two children (83%), prepared meals all or most of the time (76%) and consumed meals away from home three times or less per week (66%). Analysis: Descriptive statistics and inferential statistics using Spearman’s rank correlation coefficient (rho) (p<0.05 and one-tail) and Chi-square were used to examine frequency and correlations. Results: Few participants reached the food safety objectives of Healthy People 2010 for safe food handling practices (79%). Mixed results were reported for perceived susceptibility. Only half of the participants (53-54%) reported high perceived severity for their children if they contracted food borne illness. Most participants were confident of their food handling practices for their children (91%) and would change their food handling practices if they or their family members previously experienced food poisoning (79%). Participants’ reasons for high self-efficacy were learning from their family and independently acquiring knowledge and skills from the media, internet or job. The three main barriers to safe food handling were insufficient time, lots of distractions and lack of control of the food handling practices of other people in the household. Participants preferred to use food safety information that is easy to understand, has scientific facts, causes feelings of health-threat and has lots of pictures or visuals. Participants demonstrate high levels of knowledge in certain areas of the FightBac!TM concepts but lacked knowledge in other areas. Knowledge and cues to action were most supportive of the HBM construct, while perceived susceptibility was least supportive of the HBM construct. Conclusion: Most participants demonstrate many areas to improve in their food handling practices, knowledge and beliefs. Adviser: Julie A. Albrecht