Preservatives and other chemicals in foods: their use and abuse,

Mode of access: Internet.

The valuation of unexhausted manures obtained by the consumption of foods by stock.

"From the Journal of the Royal Agricultural Society of England, vol. 63, 1902, p. 76-114."

The microbiology of foods,

Errata slip inserted.

Drying of silk-oak in Hawaii,

Bibliographical footnotes.

Foods for health : report of the pilot program : a pilot nutrition education program by Giant Food Inc. in cooperation with the National Heart, Lung, and Blood Institute /

"August 1983."

Recommendations for drying California black oak /

"August 1961."

Examination of foods for enteropathogenic and indicator bacteria: review of methodology and manual of selected procedures.

Errata sheet inserted.

Healthy foods, healthy baby : a story about how to eat right when you are pregnant.

Mode of access: Internet.

Change of grade and volume of Douglas-Fir shop and better lumber during Kiln Drying /

Mode of access: Internet.

Exploring Issues of Access to Nutritious Foods: Seattle High Schools and Food Environments

Food-related health problems remain widespread throughout the United States. A growing body of research shows that certain populations are disproportionately affected by issues of access to nutritious foods. Limited access is often the result of structural risks and barriers in the “food environment,” including socioeconomic status, physical proximity to food store locations, etc. The purpose of this study is to explore food environments in the city of Seattle for evidence of related disparities between youth of different backgrounds. The findings could support policies to improve access to nutritious foods for all.

Drying of porous building materials: hydraulic diffusivity and front propagation

One-dimensional drying of a porous building material is modelled as a nonlinear diffusion process. The most difficult case of strong surface drying when an internal drying front is created is treated in particular. Simple analytical formulae for the drying front and moisture profiles during second stage drying are obtained when the hydraulic diffusivity is known. The analysis demonstrates the origin of the constant drying front speed observed elsewhere experimentally. Application of the formulae is illustrated for an exponential diffusivity and applied to the drying of a fired clay brick.

Parameters affecting the performance of wetting and drying in a two-dimensional finite element long wave hydrodynamic model

The marsh porosity method, a type of thin slot wetting and drying algorithm in a two-dimensional finite element long wave hydrodynamic model, is discussed and analyzed to assess model performance. Tests, including comparisons to simple examples and theoretical calculations, examine the effects of varying the marsh porosity parameters. The findings demonstrate that the wetting and drying concept of marsh porosity, often used in finite element hydrodynamic modeling, can behave in a more complex manner than initially expected.

Further analyses on Micronesian banana, taro, breadfruit and other foods for provitamin A carotenoids and minerals

Few Micronesian foods have been analyzed for nutrient content. Information is needed on locally grown, culturally acceptable foods that could be promoted to alleviate, vitamin A deficiency in the Federated States of Micronesia. Using an ethnographic approach that included key informant interviews and observation, Micronesian cultivars with potential for high-carotenoid content according to their coloration were identified. These cultivars of banana, giant swamp taro, breadfruit and other foods were analyzed for alpha- and beta-carotene using high-performance liquid chromatography (HPLC) and for nine minerals using inductively coupled plasma (ICP). A wide range of provitamin A carotenoid levels was found in banana, taro, and breadfruit cultivars, some containing very high levels (beta-carotene content from 515 to 6360 mug/100 g in banana, 260 to 1651 mug/100 g in taro, and 295 to 868 mug/100 g in breadfruit, edible portion). Other cultivars contained moderate levels, but as they can be eaten in large quantities, they may contribute significantly to vitamin A status. The taro samples contained very high levels of zinc (mean 5.9 mg/100 g) and significant levels of other minerals (mean content of calcium was 120 mg/100 g). These staples with cultural acceptability and high availability potentially could play a role in vitamin A, micronutrient, and chronic disease programs in the Pacific. (C) 2003 Elsevier Science Ltd. All rights reserved.

Micronesian banana, taro, and other foods: newly recognized sources of provitamin A and other carotenoids

Vitamin A deficiency (VAD) and chronic diseases are serious problems in the Federated States of Micronesia and other Pacific island countries. Nutrition education programs to address these in Micronesia have had limited success, partly due to lack of information on nutrient content in local foods. The study objective was to identify local plant foods rich in provitamin A and other carotenoids that have high levels of cultural acceptability. Food cultivars likely to be carotenoid-rich (suggested by coloration) were identified using an ethnographic approach including key informant interviews. Raw and cooked samples (mostly cultivars previously not analyzed) of 12 banana, 13 giant swamp taro, 10 breadfruit cultivars and four other local foods were analyzed by high-performance liquid chromatography. Many banana and taro cultivars were found with significant levels of beta- and alpha-carotene; the beta-carotene levels ranged from 30 to 2780 mug/100 g (banana) and. 50 to 2040 mug/100 g (taro). The results highlight the potential significance of cultivar differences in human nutrition, important for evaluation of the diet, establishment of locally relevant dietary guidelines, and research on the relationship between diet, health, and disease. These highly acceptable food cultivars could play an important role in VAD and chronic disease prevention programs in the Pacific. (C) 2003 Elsevier Science Ltd. All rights reserved.