Gelineau's narcolepsy relieved by opiates.
Explore the source record for details and available documents.
Adult↗
Biomedical subjects
J M Harper
Publications and source records attributed to J M Harper.
Unusual mycobacterium infection in a renal transplant recipient.
Explore the source record for details and available documents.
Adult↗
Application of low-cost extrusion cooking to weaning foods in feeding programmes. Part 1.
Supplementary foods can be used as a direct means for providing malnourished population groups with the additional food they require. These foods may supply not only much needed food energy, but also substantial amounts of high quality protein, vitamins and minerals. One of the objections to supplementary feeding programmes in the past has been that they have often distributed imported foods and have done little to stimulate local food production. The low-cost extrusion cooker (LEC) programme to be described in this article has as its primary objective the low cost manufacture in developing countries of highly nutritious supplementary foods from locally-grown food crops.
Cooking↗
Application of low-cost extrusion cooking to weaning foods in feeding programmes. part 2.
A low-cost technology for making blended foods and oilseed flours has been developed within a programme operated by Colorado State University, USA. The technology is based on a low-cost extruder cooker (LEC). The primary products are 1) vitamin- and mineral-fortified cereal/legume blends for use in supplementary feeding programmes, and 2) protein supplements for fortifying cereal and/or root crop foods. Plants have been installed in four developing countries, and research and development activities are being carried out in a number of others. The programme involves agricultural and industrial development as well as nutritional improvement. The major product currently made is CSB, and in some cases CSM made by blending dried milk with CSB. These products have been demonstrated to be safe, nutritious and acceptable by the target population, although more work is needed on expanding the ways in which the blended foods might be used in traditional recipes, as well as in gruels and porridges.
Child, Preschool↗
Alternate lunch patterns in high schools. I. Labor requirements and meal costs.
Meal costs were compared in forty-eight high schools as a function of the lunch pattern. The patterns evaluated were: Type A "offer vs. serve," traditional Type A, four food groups (Basic 4), and free choice. Participation in school lunch increased with free choice, resulting in a reduction in labor and total meal costs. Sixteen per cent of foodservice work involved administration, 37 per cent preparation, 16 per cent service, 25 per cent clean-up, and 6 per cent other, which did not vary with the menu pattern.
Adolescent↗
Alternate lunch patterns in high schools. II. Student and foodstaff reactions.
Reactions to alternate menu patterns used in high school lunches were measured. Students rated food in Basic 4 and free-choice patterns more positively than Type A. The environment in the lunchroom was not rated differently with different menu patterns. Based on overall student reactions, the free-choice pattern was preferred. School lunch managers found the free-choice pattern more difficult to serve because of reimbursement and pricing problems but felt there was less plate waste and better student response with this system.
Administrative Personnel↗
Alternate lunch patterns in high schools. III. Food acceptability.
Food acceptability was assessed in forty-eight high schools using alternate methods of menu planning for school lunches. The free-choice pattern resulted in a significant reduction of total plate waste, particularly in the vegetable and salad categories. Girls consistently wasted more food than did boys, regardless of menu pattern. Overall plate waste was 7 and 13 per cent of food service for boys and girls, respectively. The data suggest that a free-choice lunch may be effective in reducing plate waste, particularly for poorly consumed menu items.
Female↗
Alternate lunch patterns in high schools. IV. Nutritive value.
The nutritive value of lunches in forty-eight high schools was assessed using alternate methods of menu planning. Using Type A, Basic 4, and free-choice patterns, the nutrient levels in lunches consumed were not significantly different from those of lunches using the Type A "offer vs. serve" pattern. For boys, lunches as consumed were significantly below the goals for calories, thiamin, and iron in all groups. For girls, lunches as consumed were significantly below the goal only for iron.
Adolescent↗
Food extrusion.
Extrusion processing has become an important food process in the manufacture of pasta, ready-to-eat cereals, snacks, pet foods, and textured vegetable protein (TVP). An extruder consists of tightly fitting screw rotating within a stationary barrel. Preground and conditioned ingredients enter the screw where they are conveyed, mixed, and heated by a variety of processes. The product exits the extruder through a die where it usually puffs and changes texture from the release of steam and normal forces. Mathematical models for extruder flow and torque have been found useful in describing exclusion operations. Scale-up can be facilitated by the application of these models. A variety of food extruder designs have developed. The differences and similarity of design are discussed. Pertinent literature on the extrusion of cereal/snack products, full-fat soy, TVP, pet foods (dry and semi-moist), pasta, and beverage or other food bases are discussed. In many of these applications, the extruder is a high temperature, short time process which minimizes losses in vitamins and amino acids. Color, flavor, and product shape and texture are also affected by the extrusion process. Extrusion has been widely applied in the production of nutritious foods. Emphasis is placed on the use of extrusion to denature antinutritional factors and the improvement of protein quality and digestibility.
Amino Acids↗
Heat inactivation of vaccinia virus particle-associated functions: properties of heated particles in vivo and in vitro.
The heat inactivation characteristics of several vaccinia virus particle-associated functions known to be involved in the transcription of the genome were examined. All functions were more resistant to heat than infectivity. Noninfectious particles were generated which exhibited significant levels of activity of all enzymes examined, and their properties were investigaed both in vitro and in vivo. RNA was synthesized in vitro by such particles, although transport of the RNA into the surrounding medium was defective. This RNA was larger than that made in normal particles but it was polyadenylated and functioned in vitro as a message coding for normal early proteins. The sequences transcribed were similar to those transcribed in normal particles, and we suggest that the production of abnormally large RNA is due to a defect in transcriptional termination. We could not detect any virus-specific protein or RNA synthesis in cells exposed to these inactivated particles and conclude that the loss of infectivity caused by heating is due to a general decline in the activities of a number of particle functions.
Cell Line↗
Consumption and plate waste of menu items served in the National School Lunch Program.
Plate waste was determined in fifty-eight elementary and high schools in the USDA Western, Midwestern, and Southwestern Regions. By weighing sample trays and edible waste, the percentage of food served that was consumed was measured for 23,000 lunches. Highest consumption was recorded for milk, with 88 and 94 per cent consumed in the fifth and tenth grades respectively. Most entrées and starches were well consumed; vegetables and salads showed much less acceptability. Regional differences in food acceptability were minor, and high school students consistently wasted less food in all categories than did elementary pupils.
Adolescent↗
Effect of income and geographic region on the nutritional value of diets in Brazil.
The nutritional quality of dietary patterns in Brazil was examined as influenced by income level, region, and urbanization by calculating nutrient to calorie ratios and amino acid scores. In general, income level had only a minor influence on diet quality. Riboflavin and calcium were generally low in the low income groups in all regions, especially in urban areas. Thiamin intake was marginal in urban areas at all income levels. Protein quality appeared to be relatively independent of income, with two exceptions. These were the dietary patterns of the lowest income groups in the rural Northeast and the City of Sao Paulo which were somewhat limiting in methionine and lysine, respectively. In contrast, the total availability of calories and protein was greatly dependent on income and the lowest income families were seriously short of food. Income, therefore, appeared to be more important in determining the total amount of food available to a family in Brazil than in affecting the nutritional quality of the diet.
Amino Acids↗
The logical levels of complementary, symmetrical, and parallel interaction classes in family dyads.
It was postulated that the parallel interaction class is a higher logical order than complementary and symmetrical interaction, which appear to be of the same logical type. Father-mother, father-child, and mother-child dyads of 48 families were categorized into complementary, symmetrical, and parallel classes using the Relationship Styles Inventory. Each of the dyads in these three categories was then randomly assigned to one of two experimental conditions in which they jointly resolved a moral dilemma. In one condition, the dyads were asked to follow complementary rules, while in the second condition they were instructed to follow symmetrical rules. Results indicated that parallel dyads adjusted to both the complementary and symmetrical conditions, whereas symmetrical and complementary dyads did not successfully accomodate rules outside their own class. The implications in terms of therapeutic intervention and further research are discussed.
Adolescent↗
Menu planning in the Nutrition Program for the Elderly. Modified Nutrient Standard Menu method.
A nutrient standard menu (NSM) planning method was developed for use in planning menus which provided one-third the Recommended Dietary Allowances for persons sixty years of age or older for nine indicator nutrients and calories, while restricting fat to less than 40 per cent of total calories. To eliminate manual calculations and make it easy for individuals untrained in dietetics or nutrition to use NSM planning, the nutrient composition of over a thousand commonly used menu items was listed in a menu planning manual in nutrient units which were one-tenth of the nutrient standard for the meal. Menus from third-party sources were monitored by selecting similar nutritionally analyzed menu items in the manual and adjusting the nutrient composition to conform to the portions actually served. Ten site managers of the Administration on Aging (AoA) evaluated the planning/monitoring method. The members of the group, on the average, were fifty-six years of age, had 1.6 years of education beyond high school, and had 4.6 years of foodservice experience. Approximately 83 per cent of the evaluators did not plan to monitor menus at their sites and had no formal training in dietetics or nutrition. Eighty-four per cent were able to plan menus satisfactorily after this brief introduction. The younger evaluators with more education grasped the concepts faster and were able to plan menus with greater accuracy. The data also indicated that previous experience in menu planning enhanced their ability to plan NSMs. Most felt the approach to be workable and applicable. Menu monitoring was more difficult for the evaluators. Seventy-five per cent were able to monitor menus satisfactorily, and all felt they could do so with more time. The data again showed that the younger individuals having more formal education were able to master the monitoring skills more easily.
Adult↗
Atypical Sézary syndrome: "T cell leukaemia" associated with reversible clubbing, acrolysis and infiltration of skin and liver.
Explore the source record for details and available documents.
Dermatitis, Exfoliative↗
Comparison of Type A and nutrient standard menus for school lunch. I. Development of the nutrient standard method (NSM).
Methodology was developed for planning school lunch menus which meet a specific nutrient standard. The method considered nine indicator nutrients plus calories and percentage of calories coming from fat. The nutrient composition of approximately 625 school lunch menu items were calculated using Agriculture Handbook No. 8 data. All nutrient data were converted to bead units which were summed on an abacus until the meal requirements were met. Preliminary testing of the method showed it to be usable by school lunch menu planners and provided menus meeting certain minimal nutrient constraints. After the test, suggested modifications were incorporated into the method to enhance its use. The method is described and a sample week's given.
Adolescent↗
Comparison of Type A and nutrient standard menus for school lunch. II. Management aspects.
An extensive study compared school lunches planned to meet a specific nutrient standard (NSM) with those planned according to the Type A pattern. Average daily participation, food and labor costs, accuracy of the menus, and differences in the four-week menus between the two methods are reported. Twenty-nine menu planners representing a variety of living environments quickly learned the NSM method and enthusiastically planned and served the Type A and NSM test menus to fifth and tenth grade students. Type A data were collected in the fall and NSM data in the spring of the 1972-73 academic year. Changing from Type A to NSM menu planning resulted in no significant change in lunch participation or food and labor costs. Work functions also did not vary significantly when the menu planning method was changed. Menu planners of varying education and experience successfully planned accurate NSM menus and endorsed the method as an exciting and viable alternative to the Type A pattern. Sixty per cent preferred NSM due to its nutrient assurance, flexibility, and potential for nutrition education.
Adolescent↗
Comparison of Type A and nutrient standard menus for school lunch. III. Nutritive content of menus and acceptability.
The caclulated nutritional value of school lunches for fifth and tenth grade students planned according to the Type A pattern and a nutrient standard (NSM) WEre compared on the basis of meals as planned, served, and eaten. On an "as eaten" basis, menus planned by both methods were low in calories, iron, and thiamin. Although the differences were small, the NSM menus were consistently higher in nutrients, including calories, iron, and thiamin, and lower in percentage of calories coming from fat. The number of schools where the lunches, on the average, furnished less than 60 per cent of the standard for calories, iron, and thiamin was significantly less for NSM than for Type A. Animportant reason for the higher level of nutrients in NSM menus was that a higher ratio of food planned was actually served. In addition, in the case of iron, a higher nutrient: calorie ratio was observed. Food ratings, as determined in the classroom before the meal, correlated positively with food consumption as determined by plate waste analyses. Milk beverages had the highest ratings and consumption, followed by starches, baked goods, sandwiches, and entrées. Salads and vegetables were rated low and consumed least.
Adolescent↗