Sleep quality and quantity and associated factors among high school students from south Texas

Background. Insufficient and poor quality sleep among adolescents affects not only the cognitive functioning, but overall health of the individual. Existing research suggests that adolescents from varying ethnic groups exhibit differing sleep patterns. However, little research focuses on sleep patterns and associated factors (i.e. tobacco use, mental health indicators) among Hispanic youth. ^ Methods. The study population (n=2,536) included students in grades 9-12 who attended one of the three public high schools along the Texas-Mexico border in 2003. This was a cross sectional study using secondary data collected via a web-based, confidential, self-administered survey. Separate logistic regression models were estimated to identify factors associated with reduced (<9 hours/night) and poor quality sleep on average during weeknights. ^ Results. Of participants, 49.5% reported reduced sleep while 12.8% reported poor quality sleep. Factors significantly (p<0.05) associated with poor quality sleep were: often feeling stressed or anxious (OR=5.49), being born in Mexico (OR=0.65), using a computer/playing video games 15+ hours per week (OR=2.29), working (OR=1.37), being a current smoker (OR=2.16), and being a current alcohol user (OR=1.64). Factors significantly associated with reduced quantity of sleep were: often feeling stressed or anxious (OR=2.74), often having headaches/stomachaches (OR=1.77), being a current marijuana user (OR=1.70), being a current methamphetamine user (OR=4.92), and being a current alcohol user (OR=1.27). ^ Discussion. Previous research suggests that there are several factors that can influence sleep quality and quantity in adolescents. This paper discusses these factors (i.e. work, smoking, alcohol, etc.) found to be associated with poor sleep quality and reduced sleep quantity in the Hispanic adolescent population. A reduced quantity of sleep (81.20% of the participants) and a poor quality of sleep (12.80% of the participants) were also found in high school students from South Texas. ^

The impact of a cooking and gardening summer camp experience on the fruit and vegetable consumption of elementary school-aged children

Childhood obesity is a significant public health problem. Over 15 percent of children in the United States are obese, and about 25 percent of children in Texas are overweight (CDC NHANES). Furthermore, about 30 percent of elementary school aged children in Harris County, Texas are overweight or obese (Children at Risk Institute 2010). In addition to actions such as increasing physical activity, decreasing television watching and video game time, decreasing snacking on low nutrient calorie dense foods and sugar sweetened beverages, children need to consume more fruits and vegetables. According to the National Health and Nutrition Examination Survey (NHANES) from 2002, about 26 percent of U.S. children are meeting the recommendations for daily fruit intake and about 16 percent are meeting the recommendations for daily vegetable intake (CDC NHANES). In 2004, the average total intake of vegetables was 0.9 cups per day and 1.1 cups of fruit per day by children ages four to nine years old in the U.S. (CDC NHANES). Not only do children need effective nutrition education to learn about fruits and vegetables, they also need access and repeated exposure to fruits and vegetables (Anderson 2009, Briefel 2009). Nutrition education interventions that provide a structured, hands-on curriculum such as school gardens have produced significant changes in child fruit and vegetable intake (Blair 2009, McAleese 2007). To prevent childhood obesity from continuing into adolescence and adulthood, effective nutrition education interventions need to be implemented immediately and for the long-term. However, research has shown short-term nutrition education interventions such as summer camps to be effective for significant changes in child fruit and vegetable intake, preferences, and knowledge (Heim 2009). ^ A four week summer camp based on cooking and gardening was implemented at 6 Multi-Service centers in a large, urban city. The participants included children ranging in age from 7 to 14 years old (n=64). The purpose of the camp was to introduce children to their food from the seed to the plate through the utilization of gardening and culinary exercises. The summer camp activities were aimed at increasing the children's exposure, willingness to try, preferences, knowledge, and intake of fruits and vegetables. A survey was given on the first day of camp and again on the last day of camp that measured the pre- and post differences in knowledge, intake, willingness to try, and preferences of fruits and vegetables. The present study examined the short-term effectiveness of a cooking and garden-based nutrition education program on the knowledge, willingness, preferences, and intake among children aged 8 to 13 years old (n=40). The final sample of participants (n=40) was controlled for those who completed pre- and post-test surveys and who were in or above the third grade level. Results showed a statistically significant increase in the reported intake of vegetables and preferences for vegetables, specifically green beans, and fruits. There was also a significant increase in preferences for fruits among boys and participants ages 11 to 13 years. The results showed a change in the expected direction of willingness to try, preferences for vegetables, and intake of fruit, however these were not statistically significant. Interestingly, the results also showed a decrease in the intake of low nutrient calorie dense foods such as sweets and candy.^

Quantity, provenance, and thermal maturity of organic matter at DSDP Holes 95-612 and 95-613

Using methods of analysis from organic geochemistry and organic petrography, we investigated six Pliocene to Maestrichtian samples from DSDP Site 612 and five Pliocene to Eocene samples from DSDP Site 613 for the quantity, type, and thermal maturity of organic matter. At both sites, organic carbon content is low in the Eocene samples (0.10 to 0.20%) and relatively high in the Pliocene/Miocene samples (0.87 to 1.15%). The Maestrichtian samples from Site 612 contain about 0.6% organic carbon. The organic matter is predominantly terrigenous, as indicated by low hydrogen index values from Rock-Eval pyrolysis and the dominance of long-chain wax alkanes in the extractable hydrocarbons. The organic matter is at a low level of thermal maturity; measured vitrinite reflectance values were between 0.27 and 0.44%.

Quantity of CO2 Emissions in the Life Cycle of a Highway Infrastructure

There is strong evidence to indicate that carbon dioxide and other greenhouse gases are accumulating at unprecedented concentrations in out atmosphere contributing to global climate change. Evidence is equally strong that human activities, mainly the burning of fossil fuels, are driving force in this process (IPCC 2007). While different industries contribute varying amounts to total anthropogenic greenhouse gases, it is incumbent upon each to understand its contribution and search for sensible ways to reduce overall greenhouse gas production. The aim of this paper is the development of a methodology to determine the amount of CO2 emissions of a highway, allowing providing solutions that can improve the energy footprint and reduce its emissions

Quantity and degree assessment in an RDF.based semantic language

This paper introduces a semantic language developed with the objective to be used in a semantic analyzer based on linguistic and world knowledge. Linguistic knowledge is provided by a Combinatorial Dictionary and several sets of rules. Extra-linguistic information is stored in an Ontology. The meaning of the text is represented by means of a series of RDF-type triples of the form predicate (subject, object). Semantic analyzer is one of the options of the multifunctional ETAP-3 linguistic processor. The analyzer can be used for Information Extraction and Question Answering. We describe semantic representation of expressions that provide an assessment of the number of objects involved and/or give a quantitative evaluation of different types of attributes. We focus on the following aspects: 1) parametric and non-parametric attributes; 2) gradable and non-gradable attributes; 3) ontological representation of different classes of attributes; 4) absolute and relative quantitative assessment; 5) punctual and interval quantitative assessment; 6) intervals with precise and fuzzy boundaries

Quantity of CO2 Emissions in the Life Cycle of a Highway Infrastructure.

The complexity of climate change and its evolution during the last few years has a positive impact on new developments and approaches to reduce the emissions of CO2. Looking for a methodology to evaluate the sustainability of a roadway, a tool has been developed. Life Cycle Assessment (LCA) is being accepted by the road industry to measure and evaluate the environmental impacts of an infrastructure, as the energy consumption and carbon footprint. This paper describes the methodology to calculate the CO2 emissions associated with the energy embodied on a roadway along its life cycle, including construction, operations and demolition. It will assist to find solutions to improve the energy footprint and reduce the amount of CO2 emissions. Details are provided of both, the methodology and the data acquisition. This paper is an application of the methodology to the Spanish highways, using a local database. Two case studies and a practical example are studied to show the model as a decision support for sustainable construction in the road industry.

Brain mechanisms of quantity are similar in 5-year-old children and adults

Both 5-year-old children and adults determine the quantity of a number by the use of a similar parietal lobe mechanism. Event related potentials indicate that input from Arabic digits and from dot patterns reach areas involved in determining quantity about 200 ms after input. However, voluntary key presses indicating the relation of the input to the quantity five take almost three times as long in children. The ability to trace the networks of brain areas involved in the learning of school subjects should aid in the design and testing of educational methods.

The volume contains the continuation of the Greek and English lexicon; & a treatise on the quantity of the Greek vowels, [1772]-1791

Title copied from the volume's title page.

Cozinha a baixa temperatura:

A dissertação “Cozinha a Baixa Temperatura: Aplicação ao caso da Confeção de Carne de Novilho” inicia-se pelo enquadramento histórico e respetiva conceptualização. São enumerados e explicados os intervenientes e procedimentos na Cozinha a Baixa Temperatura-Cozinha em Vácuo. Enquanto estudo, a cozinha a baixa temperatura foi alvo de críticas positivas no que confere aos benefícios nutricionais, à maximização das potencialidades do produto (conservação, textura, sabor, entre outros…), ao incremento das vantagens organizacionais e económicas (gestão de cozinhas/restaurantes); alertando para o fato de que um incorreto embalamento comprometerá as vantagens da técnica em estudo, ou seja são enumerados ainda todos os requisitos necessários a uma correta e eficaz cozinha em vácuo. Os diferentes tipos de cozinha a vácuo são igualmente abordados (indireta e dupla cozedura), bem como a influência da relação existente entre o tempo e a temperatura e as consequentes modificações químicas e fisiológicas. No intuito de introduzir uma vertente prática e enquanto projeto pessoal e profissional foi desenvolvida uma máquina para cozinhar a baixa temperatura (roner). Neste âmbito foram enumerados os materiais utilizados e explicado o seu funcionamento. Porque conceber um roner implica testá-lo, foi então decidido utilizar carne de vitela (capitação 100gr) durante 1 hora com temperaturas entre os 54 ºC e os 70 ºC. Foram realizados testes de textura em todas as amostras de carne recorrendo ao texturómetro TA XT Plus e respetivo software para o tratamento dos resultados. Em suma, analisando os resultados obtidos, a relação tempo e temperatura origina modificações químicas e fisiológicas na carne, ou seja uma carne a 54 ºC aporta uma menor gelatinização do colagénio originando uma carne menos macia, de tom rosa avermelhado, onde se dá uma menor contração das fibras musculares e que consequentemente origina uma menor quantidade de sucos expelidos da carne; já o contrário acontece numa confeção a 60 ºC, em que se verifica um tom rosa uniforme onde acontece uma maior contração das fibras musculares originando uma maior quantidade de sucos expelidos pela carne. Os resultados dos ensaios instrumentais de textura mostraram que a carne confecionada a 60 ºC se apresentou menos firme e menos dura, e portanto mais macia.

Forecasts of the quantity and composition of solid waste /

"Contract no. 68-03-2649."

EPA hazardous waste numbers for waste streams commonly generated by small quantity generators.

Mode of access: Internet.