Knowledge beliefs and attitudes of squash venue operators relating to use of protective eyewear

Sports venues are in a position to potentially influence the safety practices of their patrons. This study examined the knowledge, beliefs and attitudes of venue operators that could influence the use of protective eyewear by squash players. A 50% random sample of all private and public squash venues affiliated with the Victorian Squash Federation in metropolitan Melbourne was selected. Face-to-face interviews were conducted with 15 squash venue operators during August 2001. Interviews were transcribed and content and thematic analyses were performed. The content of the interviews covered five topics: (1) overall injury risk perception, (2) eye injury occurrence, (3) knowledge, behaviors, attitudes and beliefs associated with protective eyewear, (4) compulsory protective eyewear and (5) availability of protective eyewear at venues. Venue operators were mainly concerned with the severe nature of eye injuries, rather than the relatively low incidence of these injuries. Some venue operators believed that players should wear any eyewear, rather than none at all, and believed that more players should use protective eyewear. Generally, they did not believe that players with higher levels of experience and expertise needed to wear protective eyewear when playing. Only six venues had at least one type of eyewear available for players to hire or borrow or to purchase. Operators expressed a desire to be informed about correct protective eyewear. Appropriate protective eyewear is not readily available at squash venues. Better-informed venue operators may be more likely to provide suitable protective eyewear.

Tooth wear: diet analysis and advice

Diet analysis and advice for patients with tooth wear is potentially the most logical intervention to arrest attrition, erosion and abrasion. It is saliva that protects the teeth against corrosion by the acids which soften enamel and make it susceptible to wear. Thus the lifestyles and diet of patients at risk need to be analysed for sources of acid and reasons for lost salivary protection. Medical conditions which put patients at risk of tooth wear are principally: asthma, bulimia nervosa, caffeine addiction, diabetes mellitus, exercise dehydration, functional depression, gastroesophageal reflux in alcoholism, hypertension and syndromes with salivary hypofunction. The sources of acid are various, but loss of salivary protection is the common theme. In healthy young Australians, soft drinks are the main source of acid, and exercise dehydration the main reason for loss of salivary protection. In the medically compromised, diet acids and gastroesophageal reflux are the sources, but medications are the main reasons for lost salivary protection. Diet advice for patients with tooth wear must: promote a healthy lifestyle and diet strategy that conserves the teeth by natural means of salivary stimulation; and address the specific needs of the patients' oral and medical conditions. Individualised, patient-empowering erosion WATCH strategies; on Water, Acid, Taste, Calcium and Health, are urgently required to combat the emerging epidemic of tooth wear currently being experienced in westernised societies.

Do adaptors and innovators subscribe to opposing values?

Many studies reveal that adaptors are more ready to accept the status quo, whereas innovators are less likely to do so. This raises the question: Do adaptors and innovators subscribe to opposing values? A study is conducted with the following hypotheses. H1 predicts that adaptors are more likely to subscribe to CONSERVATION values like security, conformity, and tradition. H2 predicts that innovators are more likely to subscribe to OPENNESS TO CHANGE values like self-direction and stimulation. The respondents consisted of 243 students from Singapore with an average age of 17.9 years and 195 students from Australia with an average age of 19.1 years. These respondents answered a survey that contained the Kirton Adaption-Innovation (KAI) inventory and the Schwartz value survey. For the Singapore sample, KAI was negatively correlated with CONSERVATION: r = -39, p <.0001; but it was positively correlated with OPENNESS TO CHANGE: r = .14, p <.05. For the Australian sample, KAI was negatively correlated with CONSERVATION: r = -.15, p <.05; but it was positively correlated with OPENNESS TO CHANGE: r =.32, p <.0001. A standard regression analysis indicated that CONSERVATION was the most significant predictor (P = -.43, p <.0001) of KAI, followed by OPENNESS TO CHANGE (P =.37, p <.0001) and Nationality (P =.21, p <.0001). The significant finding associated with Nationality could be attributed to the fact that the Singaporean respondents were a highly select and innovative group of individuals who were aspiring to work in the media industry.

Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser

Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate (about 96% solids basis) were used. Mixtures with whey isolates were generally more viscous than those with whey concentrates, and this was attributed to fewer non-protein milk components in the former. Whey protein concentrates and isolates reduced the peak, trough and final viscosities of the mixtures, but the breakdown and setback ratios of the mixtures were increased. The gelatinisation temperature increased with whey substitutions indicating that whey protein delayed starch gelatinisation. The temperature of fastest viscosity development decreased as the amount of whey was increased. Whey protein isolate generally exercised a lesser effect than the concentrate. At between 40 - 50% whey substitutions, the dominant phase changed from starch to protein irrespective of the source of the whey protein. An additive law poorly defined selected RVA parameters. Both macromolecules interacted to define the viscosity of the mixture, and an exponential model predicted the viscosity better than the additive law. The results obtained in this study are discussed to assist the understanding of extrusion processing of starch-whey systems as models for whey-fortified snack and ready-to-eat foods. Copyright ©2006 The Berkeley Electronic Press. All rights reserved.

Do our feelings leak through the clothes we wear?

There is a substantial body of literature that suggests that clothing and more particularly fashion is a form of communication. It communicates how we want to be seen by others as well as how we see ourselves. But does it communicate how we feel? This paper draws a link between symbolic and emotional communication by suggesting that fashion changes our internal feelings and that many of these emotions are expressed to others through symbols such as the clothes we wear. A conceptual framework is presented explaining the effects of clothing on an individual consumer. This framework classifies the fashion effect into internally and externally communicated meanings. Knowledge of how fashion is used as a form of emotional expression is particularly important for those fashion retailers who display the clothing they sell to engender positive feelings that may then lead to purchase behaviour.