More than 40% of registered foodborne outbreaks can be attributed to unsafe food handling practices in private households (World Health Organization (WHO), 2016). Although represent the final stage chain (where mitigation safety risks would vital), consumers generally do not consider themselves a responsible actor this respect (Taché & Carpentier, 2014). Poor hygiene and are among major risk fa...

The classification of pottery as found in many archaeological sites around the world is a time consuming and often tedious task which can take months and even years for a single site. Many of the seemingly less interesting artifacts simply disappear into storage unclassified. Automating the classification of pottery would hence be a welcome help for many archaeologists, freeing them from routin...

Moringa oleifera (M. oleifera), a green leafy vegetable, is a good source of minerals and vitamins which could be consumed as part of diet to improve human health and well-being. Drying M. oleifera leaves could make it readily available for use as a food fortificant. The objectives of the study were to determine micromineral and β -carotene content of dried M. oleifera leaves, and leaf-incorpor...

OBJECTIVE To determine changes in the nutritional content of children's menu items at U.S. restaurant chains between 2010 and 2014. METHODS The sample consisted of 13 sit down and 16 fast-food restaurant chains ranked within the top 50 US chains in 2009. Nutritional information was accessed in June-July 2010 and 2014. Descriptive statistics were calculated for nutrient content of main dishes ...

Study of cultural-heritage objects with embellished realistic and abstract designs made up of connected and intertwined curves crosscuts a number of related disciplines, including archaeology, art history, and heritage management. However, many objects, such as pottery sherds found in the archaeological record, are fragmentary, making the underlying complete designs unknowable at the scale of t...