Covid-19: Emerging Considerations for Body Sourcing and Handling. A Perspective View from Nigeria

The current Coronavirus disease (Covid-19) pandemic has spread to about 220 countries of the world and has resulted in a significant number of deaths globally. Infections are still on the rise, and the impact on the global death rate could be devastating. There are fears over the likely impact of a large number of deaths on body sourcing and handling of cadavers for teaching and research. Historically, epidemics come with several challenges and have often led to some level of negligence of ethical practices and health and safety regulations associated with body sourcing and handling. The authors highlighted some emerging problems in this article, focusing on Africa and Nigeria in particular. These problems include a higher risk of coronavirus exposure for body handlers, shortage of cadavers for teaching and learning, a lack of standard regulations leading to unethical body sourcing and handling, and a lack of monitoring and collaboration needed for a well-coordinated Covid-19 pandemic response strategy. If these issues are ignored, the previous gains made in anatomical ethical practices may be destroyed. Some useful recommendations for policymaking geared toward prevention or curtailing these emerging issues have been instilled in this article.     

Adoption of O2O food delivery services in South Korea: The moderating role of moral obligation in meal preparation

Most studies on O2O services have focused solely on the technological merits of mobile applications, overlooking the role of the value systems that underlie people’s lifestyles.In contrast, this research sheds light on how people’s value systems influence their decision to adopt food delivery applications. Particularly, it proposes that people’s moral obligation in meal preparation can change the mode of thinking that guides their adoption decision. Namely, moral obligation is assumed to restrict people from acting on their basic convenience orientation in meal preparation. Empirical results have supported this assumption by showing that people with a high moral obligation (or married people) are more reluctant to convert their basic convenience-seeking tendencies into actual adoption intention than those with a low moral obligation (or single people). The important theoretical and managerial implications of these results are also discussed.     

Analyzing Food Science Research for Publishing Characteristics as a Model for Understanding the Needs of Researchers

Abstract

This paper provides a methodology to study the characteristics of the research output from a university department. The faculty publications and their cited references over a 10-year period were used as the basis for this study to identify their publishing patterns and the types of material they are publishing; a core set of journals and other resources they are publishing in and citing over this period; the characteristics of the journals in which they publish and cite; the degree of openness of their publications and their citation advantage; and the age of resources that are referenced.     

谈谈短跑训练的几点体会

根据少年短跑运动员生长发育和项目特点，探讨了以短跑技术为中心的全面身体训练，发展步长、步频、速度耐力，掌握跑的放松技能，心理训练，合理的营养等。     

圈操器械技术运用规律的研究

以文献资料、图像解析、统计分析法为主要研究手段,在对近3届奥运周期艺术体操国际评分规则比较研究的基础上,针对圈操器械技术的运用趋势与规律作了较深入的探寻.结果表明,器械技术在成套动作中的数量与类型大幅增加;在与不同类型的身体难度动作结合中呈现出不同的规律.     

网上稿件处理问题的思考

针对目前网上稿件管理存在许多问题,如稿件丢失、稿件漏发等,分析了产生问题的原因,给出了一个完善、系统的稿件处理分流图.     

虚拟参考咨询中用户投诉处理机制探究

处理用户投诉是图书馆服务管理的重要内容,以参考咨询服务工作最为常见.为此,对用户投诉对象的内容、具体流程进行分析,提出若干注意事项及服务补救措施.     

利用现代高新技术整合潮汕美食文化资源--"潮汕美食多媒体数据库"研究开发与利用

以潮汕美食多媒体数据库为例，分析潮汕美食文化的内涵，阐述现代信息技术对潮汕美食文化的影响，介绍潮汕美食多媒体数据库的研究开发与利用，探讨利用现代高新技术，整合潮汕美食文化资源的新途径、新方法。     

面点实践教学中工艺标准化探析

在当前面点教学中,大部分教师仍处于凭经验教学阶段,各类教学品种无定量的工艺参数和明确的质量标准,不同教师做法不一,且计量手段落后,概念模糊,制品质量不稳定,造成学生学习起来难度较大;实施面点工艺标准化教学,可使学生更快更好的掌握烹饪工艺和技能,同时增强了学生的标准化意识,为传统食品的工业化生产打好基础;工艺标准化是通过对教学品种的制作工艺进行定量研究,从它的原料性状、制作工艺、营养卫生、质量标准及饮食美学等几个方面着手,确定原料质量标准、制作工艺标准和产品质量标准来实现的。     

The Relationship between Attitudes, Knowledge, and Demographic Variables of High School Teachers Regarding Food Irradiation

ABSTRACT:  The purpose of this study was to use a validated instrument to determine the attitudes and knowledge of high school teachers regarding food irradiation, and to determine the correlations among their knowledge and attitudes and certain demographic variables. Knowledge and attitudes about food irradiation were measured in selected high school family and consumer sciences teachers ( n = 121) who taught Food and Nutrition, Food Science and Technology, and/or Food Production Management and Services, via a 24-item instrument with 6 factors. Results revealed these teachers held neutral to positive attitudes about the safety of irradiated foods, their perception of the risk of foodborne illness, and learning about food irradiation, and neutral to negative perceptions of their understanding of food irradiation and their competence to teach about it. These teachers had a moderate knowledge base regarding food irradiation. Teachers' attitudes regarding the safety of food irradiation were positively correlated with their perceived understanding of food irradiation, actual knowledge of it, and competence to teach about it. Their perceived understanding of food irradiation was positively correlated with competence to teach about it, knowledge, and attitudes toward the safety of food irradiation. The only demographic variable correlated with knowledge or attitudes was teachers' previous food irradiation educational experiences. These data suggest the importance of education for family and consumer sciences teachers concerning food irradiation.