Chemistry and food preparation, a laboratory manual for students of home economics; a series of experiments in elementary chemistry and experimental cookery designed for a scientific approach to the study of food preparation. Basic recipes and methods of combining ingredients are presented, together with variations that suggest the wide applicability of the fundamental principles.

Bibliography: p. 1

Food purchasing for the home,

Includes bibliographical references and index.

Terminology used in food preparation; a report of the Terminology Committee of the Food and Nutrition Division, American Home Economics Association, submitted June 1935.

Mode of access: Internet.

Food production for home use by households in the United States : by region /

Cover title.

Food for young families : a series of nutrition lessons : guide for extension home economists

Mode of access: Internet.

Characterization of Organophosphate Pesticides in Urine and Home Environment Dust in an Agricultural Community

Thesis (Master's)--University of Washington, 2016-06

L.I.F.E. Landscape: A Co-created Healing Environment for Vulnerable Maasai Youth

Thesis (Master's)--University of Washington, 2016-06

Human Mobility, Exposure to the Built Environment, and Health

Thesis (Ph.D.)--University of Washington, 2016-06

Cadmium in the environment and high risk population groups

Cadmium has been widely used in various industries for the past fifty years, with current world production standing at around 16,755 tonnes per year. Very little cadmium is ever recycled and the ultimate fate of all cadmium is the environment. In view of reports that cadmium in the environment is increasing, this thesis aims to identify population groups 'at risk' of receiving dietary intakes of cadmium up to or above the current Food and Agricultural Organisation/World Health Organisation maximum tolerable intake of 70 ug/day. The study involves the investigation of one hundred households (260 individuals) who grow a large proportion of their vegetable diet in garden soils in the Borough of Walsall, part of an urban/industrial area in the United Kingdom. Measurements were made of the cadmium levels in atmospheric deposition, soil, house dust, diet and urine from the participants. Atmospheric deposition of cadmium was found to be comparable with other urban/industrial areas in the European Community, with deposition rates as high as 209 g ha-1 yr-1. The garden soils of the study households were found to contain up to 33 mg kg-1 total cadmium, eleven times the highest level usually found in agricultural soils. Dietary intakes of cadmium by the residents from food were calculated to be as high as 68 ug/day. It is suggested that with intakes from other sources, such as air, adventitious ingestion, smoking and occupational exposure, total intakes of cadmium may reach or exceed the FAO/WHO limit. Urinary excretion of cadmium amongst a non-smoking, non-occupationally exposed sub-group of the study population was found to be significantly higher than that of a similar urban population who did not rely on home-produced vegetables. The results from this research indicate that present levels of cadmium in urban/industrial areas can increase dietary intakes and body burdens of cadmium. As cadmium serves no useful biological function and has been found to be highly toxic, it is recommended that policy measures to reduce human exposure on the European scale be considered.

The importance of mealtime structure for reducing child food fussiness

The aim of this study was to explore how the structure of mealtimes within the family setting is related to children's fussy eating behaviours. Seventy-five mothers of children aged between 2 and 4 years were observed during a typical mealtime at home. The mealtimes were coded to rate mealtime structure and environment as well as the child's eating behaviours (food refusal, difficulty to feed, eating speed, positive and negative vocalisations). Mealtime structure emerged as an important factor which significantly distinguished children with higher compared with lower levels of food fussiness. Children whose mothers ate with their child and ate the same food as their child were observed to refuse fewer foods and were easier to feed compared with children whose mothers did not. During mealtimes where no distractors were used (e.g. no TV, magazines or toys), or where children were allowed some input into food choice and portioning, children were also observed to demonstrate fewer fussy eating behaviours. Findings of this study suggest that it may be important for parents to strike a balance between structured mealtimes, where the family eats together and distractions are minimal, alongside allowing children some autonomy in terms of food choice and intake.

Számítógép-használat otthon és a munkahelyen - a digitális kompetencia és a számítógépes munkakörnyezet ergonómiájának empirikus vizsgálata (Using of computers at home and on the workplace – an empirical study of the ergonomy of digital competency and the computerized working environment)

A számítógépes munkavégzés elterjedése számos szempontból és módszerrel vizsgálható. A szerző kutatásai során az ember-gép-környezet összhang megteremtésének igényéből kiindulva arra keresi a választ, hogy milyen tényezők befolyásolják a számítógéppel végzett tevékenységek megszervezésének és végrehajtásának hatékonyságát. Tanulmányában a kutatás indítófázisának főbb eredményeiről, a számítógép-használati szokásokról ad áttekintést, ami elengedhetetlen az irodai-adminisztratív jellegű tevékenységekhez kötődő kritikus tényezők feltárásához, továbbá a mérési és fejlesztési feladatok megalapozásához. A szűkebb értelemben vett ergonómiai szempontok mellett a digitális kompetenciák kérdéskörét vonta be a munkába, amit releváns kérdésnek tart a hatékonyság mérése szempontjából, mivel a számítógép megválasztása és a munkahely kialakítása nem értékelhető az emberi tényező alkalmassága és az elvégzendő feladat tartalma nélkül. __________ Office and administrative work, business corres-pondence, private contacts and learning are increasingly supported by computers. Moreover the technical possibilities of correspondence are wider than using a PC. It is accessible on the go by a cell phone. The author analysed the characteristics of the used devices, the working environment, satisfaction factors in connection with computer work and the digital competence by a survey. In his opinion development in an ergonomic approach is important not only to establish the technological novelties but to utilize the present possibilities of hardware and environment. The reason for this is that many people can not (or do not want) to follow the dynamic technological development of computers with buying the newest devices. The study compares the results of home and work characteristic of computer work. This research was carried out as part of the “TAMOP-4.2.1.B-10/2/ KONV-2010-0001” project with support by the European Union, co-financed by the European Social Fund.

The Food Service Industry Environment: Market Volatility Analysis

In their dialogue entitled - The Food Service Industry Environment: Market Volatility Analysis - by Alex F. De Noble, Assistant Professor of Management, San Diego State University and Michael D. Olsen, Associate Professor and Director, Division of Hotel, Restaurant & Institutional Management at Virginia Polytechnic Institute and State University, De Noble and Olson preface the discussion by saying: “Hospitality executives, as a whole, do not believe they exist in a volatile environment and spend little time or effort in assessing how current and future activity in the environment will affect their success or failure. The authors highlight potential differences that may exist between executives' perceptions and objective indicators of environmental volatility within the hospitality industry and suggest that executives change these perceptions by incorporating the assumption of a much more dynamic environment into their future strategic planning efforts. Objective, empirical evidence of the dynamic nature of the hospitality environment is presented and compared to several studies pertaining to environmental perceptions of the industry.” That weighty thesis statement presumes that hospitality executives/managers do not fully comprehend the environment in which they operate. The authors provide a contrast, which conventional wisdom would seem to support and satisfy. “Broadly speaking, the operating environment of an organization is represented by its task domain,” say the authors. “This task domain consists of such elements as a firm's customers, suppliers, competitors, and regulatory groups.” These are dynamic actors and the underpinnings of change, say the authors by way of citation. “The most difficult aspect for management in this regard tends to be the development of a proper definition of the environment of their particular firm. Being able to precisely define who the customers, competitors, suppliers, and regulatory groups are within the environment of the firm is no easy task, yet is imperative if proper planning is to occur,” De Noble and Olson further contribute to support their thesis statement. The article is bloated, and that’s not necessarily a bad thing, with tables both survey and empirically driven, to illustrate market volatility. One such table is the Bates and Eldredge outline; Table-6 in the article. “This comprehensive outline…should prove to be useful to most executives in expanding their perception of the environment of their firm,” say De Noble and Olson. “It is, however, only a suggested outline,” they advise. “…risk should be incorporated into every investment decision, especially in a volatile environment,” say the authors. De Noble and Olson close with an intriguing formula to gauge volatility in an environment.

Dynamic mental representations of habitual behaviours: Food choice on a web-based environment

Aim: Rather than being rigid, habitual behaviours may be determined by dynamic mental representations that can adapt to context changes. This adaptive potential may result from particular conditions dependent on the interaction between two sources of mental constructs activation: perceived context applicability and cognitive accessibility . Method: T wo web-shopping simulations of fering the choice between habitually chosen and non-habitually chosen food products were presented to participants. This considered two choice contexts dif fering in the habitual behaviour perceived applicability (low vs. high) and a measure of habitual behaviour chronicity . Results: Study 1 demonstrated a perceived applicability ef fect, with more habitual (non-organic) than non-habitual (organic) food products chosen in a high perceived applicability (familiar) than in a low perceived applicability (new) context. The adaptive potential of habitual behaviour was evident in the habitual products choice consistency across three successive choices, despite the decrease in perceived applicability . Study 2 evidenced the adaptive potential in strong habitual behaviour participants – high chronic accessibility – who chose a habitual product (milk) more than a non-habitual product (orange juice), even when perceived applicability was reduced (new context). Conclusion: Results portray consumers as adaptive decision makers that can flexibly cope with changes in their (inner and outer) choice contexts.

Glue ear, hearing loss and IQ:an association moderated by the child's home environment

BACKGROUND: Glue ear or otitis media with effusion (OME) is common in children and may be associated with hearing loss (HL). For most children it has no long lasting effects on cognitive development but it is unclear whether there are subgroups at higher risk of sequelae. OBJECTIVES: To examine the association between a score comprising the number of times a child had OME and HL (OME/HL score) in the first four/five years of life and IQ at age 4 and 8. To examine whether any association between OME/HL and IQ is moderated by socioeconomic, child or family factors. METHODS: Prospective, longitudinal cohort study: the Avon Longitudinal Study of Parents and Children (ALSPAC). 1155 children tested using tympanometry on up to nine occasions and hearing for speech (word recognition) on up to three occasions between age 8 months and 5 years. An OME/HL score was created and associations with IQ at ages 4 and 8 were examined. Potential moderators included a measure of the child's cognitive stimulation at home (HOME score). RESULTS: For the whole sample at age 4 the group with the highest 10% OME/HL scores had performance IQ 5 points lower [95% CI -9, -1] and verbal IQ 6 points lower [95% CI -10, -3] than the unaffected group. By age 8 the evidence for group differences was weak. There were significant interactions between OME/HL and the HOME score: those with high OME/HL scores and low 18 month HOME scores had lower IQ at age 4 and 8 than those with high OME/HL scores and high HOME scores. Adjusted mean differences ranged from 5 to 8 IQ points at age 4 and 8. CONCLUSIONS: The cognitive development of children from homes with lower levels of cognitive stimulation is susceptible to the effects of glue ear and hearing loss.