bluuebunny/crossref_metadata_2025_split huggingface dataset:
Prudence, Principle and Minimal Heuristics: British Public Opinion toward the Use of Military Force in Afghanistan and Libya
Authors: Reifler Jason , Clarke Harold D. , Scotto Thomas J. , Sanders David , Stewart Marianne C. , Whiteley Paul 
Published: January 2013

Research Highlights and Abstract This article shows: Clear pluralities of British survey respondents opposed their nation's military interventions in Afghanistan and Libya. Opposition to involvement in the conflicts mostly a function of the costs the missions would impose on the nation and concerns about the morality of the missions. Attitudes towards the parties and their leaders are weak predictors of the respondents' attitudes towards involving the nation's military in the conflict. Survey experiment reveals the positions leaders and parties took on sending additional British troops into Afghanistan did not prime support or opposition to such a ‘surge’. Scholarship is divided on the primary drivers of public support for the use of military force. This article addresses this controversy by comparing three competing models of British public opinion towards the use of military force in Afghanistan and Libya. Analyses of national survey data demonstrate that cost-benefit calculations and normative considerations have sizable effects, but leader images and other heuristics have very limited explanatory power. These results are buttressed by experimental evidence showing that leader cues have negligible impacts on attitudes towards participation in a military ‘surge’ in Afghanistan. The minimal role heuristics played in motivating citizen support and opposition to the conflicts in these two countries contrast with their significant relationship to citizen attitudes towards the British intervention in Iraq. These conflicting results suggest that the strength of leader and partisan cues may be animated by the intensity of inter-elite conflict over British involvement in military interventions.
Changes in glutathione redox cycle during diapause determination and termination in the bivoltine silkworm, Bombyx mori
Authors: Zhao Lin‐Chuan , Hou Yi‐Sheng , Sima Yang‐Hu 
Published: January 2013

AbstractTo explore whether glutathione regulates diapause determination and termination in the bivoltine silkworm Bombyx mori, we monitored the changes in glutathione redox cycle in the ovary of both diapause‐ and nondiapause‐egg producers, as well as those in diapause eggs incubated at different temperatures. The activity of thioredoxin reductase (TrxR) was detected in ovaries but not in eggs, while neither ovaries nor eggs showed activity of glutathione peroxidase. A lower reduced glutathione/oxidized glutathione (GSH/GSSG) ratio was observed in the ovary of diapause‐egg producers, due to weaker reduction of oxidized glutathione (GSSG) to the reduced glutathione (GSH) catalyzed by glutathione reductase (GR) and TrxR. This indicates an oxidative shift in the glutathione redox cycle during diapause determination. Compared with the 25°C‐treated diapause eggs, the 5°C‐treated diapause eggs showed lower GSH/GSSG ratio, a result of stronger oxidation of GSH catalyzed by thioredoxin peroxidase and weaker reduction of GSSG catalyzed by GR. Our study demonstrated the important regulatory role of glutathione in diapause determination and termination of the bivoltine silkworm.
Consumers' (in)ability to estimate the energy content of unhealthy foods
Authors: Pettigrew Simone , Rosenberg Michael , Ferguson Renee 
Published: January 2013

AbstractAimTo assess consumers' ability to estimate the energy content of fast foods purchased at a community event.MethodsPatrons (n = 179; 59 male, 120 female) attending the Perth Royal Show in Western Australia in October 2011 estimated the energy content of three popular Show foods—a regular serve of hot chips, a Dagwood Dog (battered sausage) and a can of regular soft drink. Respondents were shown images of the three products to ensure they understood the items in question. They were able to respond in the energy measure of their choice (kilojoules or calories). Age, gender and postcode data were collected.ResultsAverage estimates for the three products were very high, ranging from 72% overestimation for the hot chips to 203% overestimation for the soft drink. There were few significant differences in error rates by age, gender or socioeconomic status.ConclusionsThe results suggest substantial knowledge deficits relating to the energy content of fast foods and indicate the need for community education about the nature of food energy and its relationship to healthy food choices.
Amount of sugar in Australian breakfast cereals is not associated with energy density or glycaemic index: Results of a systematic survey
Authors: Shrapnel Bill 
Published: January 2013

AbstractAimIt has been suggested that sugar intake may be linked to the risk for obesity and, although the mechanisms remain unclear, energy density and glycaemic index (GI) may be relevant. The aim of the present study was to investigate the relationships between sugar content, energy density and GI in Australian breakfast cereals.MethodsA systematic survey of all breakfast cereals available for sale in Sydney, Australia, was conducted. A dietitian purchased samples of every complying cereal available for sale in supermarkets in the Sydney area. Data on total sugars were drawn from Nutrition Information Panels, and GI data were obtained from the Glycemic Index Database and on‐pack information. Cereals were grouped into ‘all cereals’ and ‘ready‐to‐eat cereals’. Regression analyses were conducted to determine the relationships between total sugars and energy density and between total sugars and GI.ResultsA total of 312 breakfast cereals were collected, of which 167 were ready‐to‐eat cereals. There was no relationship between sugar content and energy density in either group of cereals. GI information was available for 43 products, of which 32 were ready‐to‐eat cereals. There was no association between sugar content and GI in either cereal group.ConclusionsThe sugar content of breakfast cereals is a poor indicator of energy density and GI. The continued focus on sugar in dietary guidelines and nutrition advice may need to be reconsidered, at least in relation to solid foods.
Working profile of Australian private practice Accredited Practising Dietitians
Authors: Ball Lauren , Larsson Rachel , Gerathy Rachel , Hood Peta , Lowe Catherine 
Published: January 2013

AbstractAimTo describe the demographic, operational and financial working profile of private practice dietitians in Australia.MethodsA cross‐sectional online survey examined the demographics, business structure, key services and fees, marketing strategies, financial welfare, professional support and motivation for dietitians working in the private practice sector in Australia. A link to the survey was posted on the Dietitians Association of Australia, Dietitians In the Private Sector Interest Group national list serve, from September to October 2011 (potential reach of 1222 members). Reminder emails were posted every seven days; data collection ceased after 28 days.ResultsA total of 156 dietitians completed the online survey, representing a response rate of 13%. The majority were female, aged 20–30 years. Seventy‐four per cent of the dietitians identified themselves as the proprietor of the business in which they worked. Eighty‐four per cent of the respondents had prior dietetic experience before entering private practice, mainly in the hospital/clinical setting. Most dietitians conducted <20 consultations per week, with the main source of referrals being general practitioners. Initial consultations were on average 52 ± 13 minutes in length (range 30–120 minutes) and incurred a fee of $99 ± 22 (range $60–$195). For dietitians renumerated on a ‘per‐hour’ basis (41%), the gross hourly rate was $71 ± $35 (range $20–$135). For those renumerated on a ‘percentage of income generated’ basis (44%), the rate was 52 ± 23% (range 15–89%).ConclusionsThe present study provides valuable data on the working profile of private practice dietitians in Australia, which will inform support and advocacy for this working group.
Food choices that achieve calcium adequacy in older women
Authors: Booth Alison , Nowson Caryl 
Published: January 2013

AbstractAimIn a sample of older women, we assessed the proportion who met the estimated average requirement (1100 mg/day) for calcium and the dietary food choices that achieved calcium adequacy. We also assessed if the diets adequate in dietary calcium were consistent with the other dietary recommendations for health.MethodsBaseline data from women aged 50+ years who were recruited for dietary intervention studies were included as a proxy for usual intake. Analyses of usual food and nutrient intake were derived from two 24‐hour recalls.ResultsWomen (n = 145) aged 50+ years (mean age 59.3 (SD5.5) years, mean calcium intake of 815 (323) mg calcium/day) participated. Approximately one‐fifth met the estimated average requirement for calcium (21%, n = 31); among this group, dairy products contributed to 61% of calcium intake (mean 2.8 (SD1.0) servings/day). Milk contributed 33% (425 mg) of total dietary calcium. Three per cent consumed skim milk only. Both groups (calcium adequate/inadequate) exceeded the suggested dietary target (≤10%) recommended for percent energy from saturated fat, 13.4% (3.7%) and 11.7% (3.5%), respectively. In the adequate group, if skim milk replaced full‐fat and reduced‐fat milk, then percent energy from saturated fat would fall by 3% (from 13.4% of energy to 10.4% of energy).ConclusionsConsumption of at least 2.8 servings/day of dairy products is likely to ensure an adequate calcium intake (>1100 mg) in women over 50 years. However, to ensure saturated fat remains at recommended levels, usual consumption of full‐fat and reduced‐fat milk should be replaced with skim milk.
Fish consumption and use of omega 3 supplements in a sample of older Australians
Authors: Grieger Jessica Anne , Miller Michelle , Cobiac Lynne 
Published: January 2013

AbstractAimDespite the established health benefits of fish, particularly long‐chain omega‐3 fatty acids, data on fish intake and the use of fish oil supplements in adult Australian is not well documented. In a sample of Australian adults aged ≥51 years, the aims were to determine: (i) the current intake of finfish/seafood and long‐chain omega‐3 fatty acids; (ii) the percentage meeting current Heart Foundation recommendations for long‐chain omega‐3 fatty acid intakes; and (iii) the percentage consuming omega 3 supplements.MethodsThis was a cross‐sectional survey. Eight hundred and fifty‐four Australians aged ≥51 years completed the survey online or by computer‐assisted telephone interview. The survey included the quantitative fish frequency questionnaire and open‐ and closed‐ended survey questions on demographics and supplement usage.ResultsThe mean frequency of finfish/seafood consumption was 1.7 times per week (median intake 173 g). Thirteen per cent (n = 112) consumed finfish/seafood never/<1 per month and were considered ‘low consumers’; 34% ate any type of finfish/seafood ≥2 times per week. Excluding the low consumers, the mean (±standard deviation) daily intake of long‐chain omega‐3 fatty acids was 508 ± 855 mg and 28% consumed the recommended intake of 500 mg/day from finfish/seafood alone. Forty‐three per cent consumed omega 3 supplements.ConclusionsCurrent fish consumption in older Australians is low and many do not meet the current recommendations. A further understanding of why many older adults consume low amounts of finfish/seafood is necessary. Strategies to enhance intake to meet dietary recommendations in this older age group are required.
Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional content using millets
Authors: Krishnamoorthy Srinivasan , Kunjithapatham Singaravadivel , Manickam Loganathan 
Published: January 2013

AbstractAimTo formulate ready‐to‐make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of those with pure rice mix Idli and Dosa.MethodsGerminated powders of high‐quality millets were mixed and incorporated with other basic traditional ingredients like rice powder and de‐husked black gram powder in formulated proportions. Nutritional and sensory qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.ResultsThe millet‐based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate (72–74%) compared to the rice‐based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The millet‐based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%) compared to the rice‐based Dosa. Also the processing steps like decortications, germination and fermentation significantly reduced the phytic acids (69%) and tannin (78%) content in millet‐based foods. The sensory evaluation results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 ± 0.5ConclusionThe results indicated that the nutritional content of millet‐incorporated Idli and Dosa was comparable with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients but also enhance the essential nutrients. Emerging research on millet‐based food is one of the strategies for alleviating malnutrition.
Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages
Authors: Valencia‐Flores Dora C. , Hernández‐Herrero Manuela , Guamis Buenaventura , Ferragut Victoria 
Published: January 2013

Abstract The effects of ultra‐high‐pressure homogenization (UHPH) at 200 and 300 MPa, in combination with different inlet temperatures (55, 65, and 75 °C) on almond beverages with lecithin (AML) and without lecithin (AM), were studied. UHPH‐treated samples were compared with the base product (untreated), pasteurized (90 °C, 90 s), and ultra‐high‐temperature (UHT, 142 °C, 6 s) samples. Microbiological analysis, physical (dispersion stability, particle size distribution, and hydrophobicity), and chemical (hydroperoxide index) parameters of special relevance in almond beverages were studied. Microbiological results showed that pressure and inlet temperature combination had a significant impact on the lethal effect of UHPH treatment. While most UHPH treatments applied produced a higher quality of almond beverage than the pasteurized samples, the combination of 300 MPa and 65 and/or 75 °C corresponded to a maximum temperature after high pressure valve of 127.7 ± 9.7 and 129.3 ± 12.6 °C, respectively. This temperature acted during less than 0.7 s and produced no bacterial growth in almond beverages after incubation at 30 °C for 20 d. UHPH treatments of AML samples caused a significant decrease in particle size, resulting in a high physical stability of products compared to conventional heat treatments. UHPH treatment produced higher values of hydroperoxide index at day 1 of production than heat‐treated almond beverage. Hydrophobicity increased in AML‐UHPH‐treated samples compared to AM and conventional treatments.Practical Application: Ultra‐high‐pressure‐homogenization (UHPH) is an emerging technology, a potential alternative to conventional heat treatments. It is a simple process consisting of single step. When liquid food (almond beverage in this study) passes through the high‐pressure valve, a very good stability and reduction of microorganisms is achieved, both effects due to the particle breakdown. Specific UHPH conditions could produce commercial sterilization of almond beverage.
An effort‐based index of beta diversity
Authors: Lazarina Maria , Sgardeli Vasiliki , Kallimanis Athanasios S. , Sgardelis Stefanos P. 
Published: January 2013

Summary

Beta diversity provides a link between species diversity in a region to species diversity within sites. Many metrics have been proposed for its estimation each reflecting a different aspect of the phenomenon. Many of them are more informative of the variation in alpha diversity among samples and the sampling effort (number of sampling units) rather than of the species assemblage differentiation. Here, we propose an index based on the sampling effort needed to fulfil a certain criterion and accounts for the relationship between the initial slope of the species accumulation curve and mean alpha diversity.

For defining the index, we consider a set of n samples with S(n) species among R(n) total occurrences. The shared species occurrences are I(n) = R(n) − S(n). The proposed new index (N*) is defined as the point, in terms of n, where I(n) crosses S(n). Samples taken beyond that point (N*) contribute, cumulatively, more to the shared occurrences rather than to new species. For the estimation of N*, we provide the R function ‘Nstar’ based on the specaccum function in the vegan package.

We tested the properties of N* on simulated datasets with known community assembly patterns and on a dataset of plant diversity of Greek Natura 2000 protected areas.

N* is not mathematically confounded with alpha or gamma diversity. It depends on the relationship between gamma and alpha (Whittaker's index) but, furthermore, it reflects the variation in species occupancies. Thus, if a number of random samples, sufficient for the reliable estimation of mean alpha diversity and the species accumulation curve, is collected, N* converges to a value that does not change by the inclusion of more samples from the same region. N* depends primarily on the proportion of new species expected in each next sample.

N* declines with nestedness in community structure, while it increases with species turnover. This holds for plant diversity of Greek Natura 2000, where N* exhibited lower values in island compared to continental regions reflecting the increased nestedness of island communities.
Stimulating the discussion on saliva substitutes: a clinical perspective
Authors: Dost F , Farah CS 
Published: January 2013

AbstractXerostomia is a significant problem commonly faced by patients and oral health practitioners. There is no cure for this condition, which commonly manifests as a side effect of medications, head and neck irradiation and other systemic conditions, such as Sjögren's syndrome and type 2 diabetes. It may also arise idiopathically. Therefore, treatment is palliative and takes the form of oral lubricants and saliva substitutes which aim to reduce symptoms associated with xerostomia as well as prevent oral disease secondary to it. Recently there has been an expansion of the number and range of products available in Australia for the palliative management of xerostomia. It is imperative then that oral health professionals have a sound understanding of the advantages and disadvantages of using such products as patients tend to be well informed about new products which are commercially available. This article discusses some of the most commonly available products used for the symptomatic relief and preventive management of xerostomia. Amongst the plethora of products available to the patient suffering from xerostomia, no single product or product range adequately reproduces the properties of natural saliva and therefore consideration of patients' concerns, needs and oral health state should be taken into account when formulating a home care regime. With Australia's ageing population and its heavier reliance on medications and treatments which may induce xerostomia, oral health professionals are likely to encounter this condition more than ever before and therefore an understanding of xerostomia and its management is essential to patient care.
Oral conditions and their social impact among HIV dental patients, 18 years on
Authors: Liberali SA , Coates EA , Freeman AD , Logan RM , Jamieson L , Mejia G 
Published: January 2013

AbstractBackgroundA study undertaken in 1992–1993 identified that HIV‐infected dental patients were substantially disadvantaged with regard to the social impact of their oral disease. The oral pain experienced by HIV‐positive patients prior to the introduction of combination antiretroviral therapy (cART) was attributable to specific features of HIV‐related periodontal disease and other oral manifestations of HIV such as candida infections and xerostomia. A repeat of this study in 2009–2010 provided additional information in the post‐cART era.MethodsData were collected from three sources: the 2009–2010 HIV‐positive sample, the National Survey of Adult Oral Health (NSAOH) and the original 1992–1993 study. Collation of data was by clinical and radiographic oral examination. Information about the social impact of oral conditions was obtained from the Oral Health Impact Profile.ResultsThe caries experience of the 2009–2010 HIV‐positive sample was improved with statistical significance for both mean DMFT and mean DT, while the presence of HIV‐related periodontal disease still occurs. Statistically significant improvements were achieved for prevalence and severity of oral health related quality of life.ConclusionsThe need for timely access to oral health care with a focus on prevention is essential for HIV‐positive individuals whose health is impacted by chronic disease, smoking and salivary hypofunction.
An in vitro study of silver and fluoride ions on remineralization of demineralized enamel and dentine
Authors: Zhi QH , Lo ECM , Kwok ACY 
Published: January 2013

AbstractBackgroundThe purpose of this study was to compare the effect of silver fluoride, silver nitrate and potassium fluoride on remineralization of demineralized enamel and dentine in vitro.MethodsForty premolars were cut into cuboidal blocks. Acid‐resistant varnish was painted onto each block to cover all surfaces, except two windows, one in enamel and one in dentine. The tooth blocks were placed in demineralizing solution for 96 hours. They were then randomly divided into four groups of 10 blocks each and immersed in solutions of AgF, AgNO3, KF or water for 3 minutes. Afterwards, they were immersed in a remineralizing solution for 108 hours. Micro CT scanning was conducted before and after remineralization.ResultsThe increase in linear attentuation coefficient (LAC) for the enamel lesions after remineralization was 1.08/cm, 0.95/cm, 0.86/cm and 0.60/cm in the AgF, AgNO3, KF and control groups, respectively (ANOVA, p < 0.001; AgF, AgNO3, KF > control; AgF > KF). The increase in LAC for the dentine lesions was 1.01/cm, 0.92/cm, 0.88/cm and 0.53/cm, respectively (ANOVA, p < 0.001; AgF, AgNO3, KF > control).ConclusionsTopical application of silver or fluoride ions can increase the mineral density of demineralized enamel and dentine lesions during remineralization. The synergistic effect of silver and fluoride ions is relatively small.