Book Review: Benedict on Admiralty: Cruise Ships

Robert M. Jams, editor-in-chief, Benedict on Admiralty: Cruise Ships (New York: Matthew Bender & Company Inc. Lexis Publishing, March 2000), www.bender.com, ISBNO- 8205-4392-6 Binder, 312 pp. (Appendices, Index) $200.

Industrial Discharges of Metals in Kigali, Rwanda, and the Impact on Drinking Water Quality

Rwanda is a landlocked country located in Africa's Central-East Great Lakes region. It has a population of 7.5 million which occupies 26,338 km'. Its population density (285/km') is one of the highest in the world and has prompted fear of a rapid degradation of the ecosystem. There are no central sewer systems in Rwanda. The use of pit latrines and septic tanks is common in urban and rural areas. People still defecate in the fields (World Bank, 1989). Less than half of the urban population is served by a central water supply. The majority of people get their water untreated from rivers that have been polluted by chemicals and human excreta. In and around the capital city of Kigali, there is a concentration of people, farms, and industries which discharge wastewater into the Nyabarongo River and its tributaries. The Nyabarongo River, a tributary of the Nile, empties into the Akagera River which flows into Lake Victoria. Nyabarongo River water is used for drinking water, cooking, bathing, and agriculture in the Kigali area. There has been very little monitoring of the water quality of the Nyabarongo River and of industrial outfalls located on tributaries of the Nyabarongo River. As a first step in understanding the water quality of the Nyabarongo River, wastewater samples were collected in 1993 from industrial outfalls located on tributaries of the Nyabarongo River. Most of the facilities sampled had no wastewater treatment. The impact of these discharges on the water quality of the Nyabarongo River was evaluated.

The influence of perception of forgetting and gender, ethnicity, and closeness on likelihood of caregiving

As life expectancy increases, the population of older adults is increasing rapidly. The caregiving of older parents by adult children has become a normative experience. Much of the gerontological literature has examined the caregiving experience, particularly in terms of the stresses involved. However, research is only beginning to examine the factors which motivate adult children to begin caregiving. The research described here examined how an elderly parent's memory behavior might influence caregiving decisions. In addition, gender, ethnicity, and parent-adult child closeness were examined to explore how these individual difference variables might influence those caregiving decisions.^ Participants read one of two vignettes describing a social visit with an elderly widow (target). In the vignette, the elderly target experiences several instances of forgetting. The vignettes depicted forgetting behavior established in pilot work as normal or serious. The normal forgetting vignette did not arouse concern and the serious forgetting vignette did arouse concern when the middle-aged participants imagined their mothers in the role of the vignette target. Participants rated their likelihood of engaging in eight caregiving behaviors if their mothers behaved like the vignette target. They also rated their closeness with their own mothers.^ Multivariate analyses of variance indicated main effects for vignette type, gender, ethnicity, and attachment. The likelihood of caregiving was higher when forgetting was more serious and when participants were female, Hispanic, and were highly attached to their mothers. Interaction effects showed that gender differences decreased with increased seriousness of forgetting, and ethnic differences were only significant for the normal forgetting condition.^ Multiple regression analyses indicated that attachment was the most significant predictor of likelihood of caregiving. Gender and ethnicity predicted specific caregiving behaviors. Females were more likely to engage in phoning and cooking, and Hispanics were more likely to engage in visiting and suggesting mother move in. ^

A New Generation of Cruise Ships

The giant new cruise ships entering service are distinguished not only by their size but also by the new standards of accommodation for the average passenger that the increased amount of space on board makes possible. Amenities include a major percentage of cabins with private verandas, extensive physical fitness facilities, more inviting dining arrangements, and the use of décor and space planning in an attempt to recover some of the intimacy lost as cruise ships have increased in size. The author reviews how each of the major cruise lines has taken advantage of the challenges and opportunities that the creation of these ships has represented, and presents an overview of the largest new cruise ships that have entered service in the past several years.

Fat Absorption in Commercial French Fries Depending on Oil Type and Coating

This study examines the effect of edible coatings, type of oil used, and cooking method on the fat content of commercially available French fries. In contrast to earlier studies that examined laboratory prepared French fries, this study assesses commercially available French fries and cooking oils. This study also measured the fat content in oven baked French fries, comparing the two cooking methods in addition to the comparisons of different coatings’ oil uptake. The findings of this study were that the type of oil used did have a significant impact on the final oil content of the uncoated and seasoned fries. The fries coated in modified food starch and fried in peanut and soy oils had what appeared to be significantly higher oil content than those fried in corn oil or baked, but the difference was not statistically significant. Additionally, fat content in French fries with hydrocollidial coatings that were prepared in corn oil were not significantly different than French fries with the same coating that were baked.

Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States

How children rate vegetables may be influenced by the preparation method. The primary objective of this study was for first grade students to be involved in a cooking demonstration and to taste and rate vegetables raw and cooked. First grade children of two classes (N= 52: 18 boys and 34 girls (approximately half Hispanic) that had assented and had signed parental consent participated in the study. The degree of liking a particular vegetable was recorded by the students using a hedonic scale of five commonly eaten vegetables tasted first raw (pre-demonstration) and then cooked (post-demonstration). A food habit questionnaire was filled out by parents to evaluate their mealtime practices and beliefs about their child’s eating habits. Paired sample t-tests revealed significant differences in preferences for vegetables in their raw and cooked states. Several mealtime characteristics were significantly associated with children’s vegetable preferences. Parents who reported being satisfied with how often the family eats evening meals together were more likely to report that their child eats adequate vegetables for their health (p=0.026). Parents who stated that they were satisfied with their child’s eating habits were more likely to report that their child was trying new foods (p<.001). Cooking demonstrations by nutrition professionals may be an important strategy that can be used by parents and teachers to promote vegetable intake. It is important that nutrition professionals provide guidance to encourage consumption of vegetables for parents so that they can model the behavior of healthy food consumption to their children.