منابع مشابه
Milk in schools: an experiment in nutrition education.
I . An experiment was conducted with 4600 children in nine schools, in which an attempt was made to persuade a greater number of children to take school milk. The proportion taking the milk before the experiment ranged from about 25 to 65 yo. 2. Four methods of nutrition education were used: posters, lectures and films each in two schools, and pamphlets in one school. The remaining two schools ...
متن کاملA Field Experiment on the Impact of Incentives on Milk Choice in the Lunchroom
Almost a third of US children ages 2-19 are deemed overweight or obese, and part of the problem is the habitual decision to consume high calorie, low nutrient foods. We propose that the school lunchroom provides a ‘teachable moment’ to engage children in making healthful choices. We conduct a field experiment with over 1,500 participants in grades K-8 and evaluate the impact of small non-moneta...
متن کاملA decade on: has the use of integrated care pathways made a difference in Lanarkshire?
This article aimed to: (1) review the work carried out in Lanarkshire between 1996 and 1999 on a Scottish Executive funded project and (2) to discuss the situation from 1999 to 2006. (1) This 3-year project led to the successful development and implementation of over 100 integrated care pathways in an urban teaching hospital (Glasgow) and a district general hospital (Lanarkshire) and was the fi...
متن کاملProgesterone in milk: a simple experiment illustrating the estrous cycle and enzyme immunoassay.
Experiments designed for students in reproductive physiology are rare. Here, we describe a simple experiment concerning a physiological aspect of the reproductive system. Milk samples are obtained from cows in estrus, in midcycle, 21 days after insemination, and in gestation. With these samples, the gestation or estrous stage is determined according to the progesterone level in milk that is mea...
متن کاملThe Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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ژورنال
عنوان ژورنال: Annals of Eugenics
سال: 1933
ISSN: 2050-1420
DOI: 10.1111/j.1469-1809.1933.tb02098.x