Relationship between Dining Place, Iodine Source, and Iodine Nutrition in School-Age Children: A Cross-Sectional Study in China

Objective This study assesses the impact of iodine-rich processed foods and dining places on the iodine nutritional status of children.Methods School-aged children(SAC) in seven provinces in China were selected by school-based multistage sampling. Urinary iodine, salt iodine, and thyroid volume(TVOL) were determined. Questionnaires were used to investigate dining places and iodine-rich processed foods. The water iodine was from the2017 national survey. Multi-factor regression analysis was used to find correlations between variables.Results Children ate 78.7% of their meals at home, 15.1% at school canteens, and 6.1% at other places.The percentage of daily iodine intake from water, iodized salt, iodine-rich processed foods, and cooked food were 1.0%, 79.2%, 1.5%, and 18.4%, respectively. The salt iodine was correlated with the urinary iodine and TVOL, respectively(r = 0.999 and-0.997, P < 0.05). The iodine intake in processed foods was weakly correlated with the TVOL(r = 0.080, P < 0.01). Non-iodized salt used in processed foods or diets when eating out had less effect on children’s iodine nutrition status.Conclusion Iodized salt remains the primary source of daily iodine intake of SAC, and processed food has less effect on iodine nutrition. Therefore, for children, iodized salt should be a compulsory supplement in their routine diet.

A CO_(2)-controllable phase change absorbent solvent used to waste recycling of dining lampblack

Dining lampblack as a source of atmospheric pollution,urban residents had to spend a lot of economic costs all year round to solve its impact.However,traditional treatment methods often carry the risk of secondary pollution.The use of phase change absorption solvent(PCAS)controlled by CO_(2)can effectively absorb the oily components in dining lampblack,and smoothly avoid the generation of secondary pollutants and squandering of resources.The reversibility of PCASs under CO_(2)control was explained by pH changes and macroscopic visualizations.The absorption effects of favorable absorbents and PCASs on dining lampblack were compared and analyzed.The fatty acid(FA)in the oil absorption mixture was desorbed by interacting with D230.The results of GC/MS analysis on the oil components separated by desorption showed that the desorption of PCASs was effective for these refractory oil components.FAs can be enriched and applied to the subsequent dining lampblack treatment link to realize the waste recycling.In addition,the absorption and desorption of oily components by PCASs were combined with the CO_(2)-controlled phase transformation of PCASs itself to achieve the absorption circulation of treating dining lampblack by using PCASs.

Analysis of Chinese and Western Diet Culture Differences,Causes and Impacts—Dining Etiquette Differences

Chinese and Western diet culture has great differences.This paper analysed the differences of Chinese and Western dining etiquette,dietary concept,dietary content and the reasons and the impact for the differences.It aims to help fully understand the different culture between China and the west,the hinder between cross-cultural communication and effectively foster people’s adaptability while doing cross-cultural communication and prevent social conflict caused by cultural differences the two

Dining Cryptographer安全协议及工程分析

网络信息安全包括信息内容的加密及通讯的匿名性质 .DiningCryptographer (DC net)协议[1,2 ] 就是一个基于数学不可解特性的基础安全匿名通信协议 ,其主要特点是通过提供匿名信息服务来避免恶意攻击 .本文在介绍DC net协议工作原理的基础上 ,从工程应用角度给出了如何构建基于DC net协议的分布式安全信息服务 ,并对运行时的有关问题进行了研究 .

Dining Culture Difference between China and America in The Joy Luck Club

The paper focuses on the dining culture difference between china and America according to analyzing the period of the film, The Joy Luck Club, in which Waverly takes her boyfriend Rich to meet his future mother-in-law.

Study on the Dining Etiquette Difference between China and Western Countries

This paper attempts to discuss dining etiquette difference in China and western countries from the aspect of across-cultural communication by meticulously selecting many fresh examples. The author puts forward the main difference of dinner etiquette and the reasons for differences. It concludes that the methods for avoiding conflict. The research can offer a little help to the cross-cultural communication.

Daily Dining Tables of Emperors in the Qing Dynasty

Dining table is the daily necessity for the Qing emperor.However,emperors’dining tables in the Royal Court were quite different from those of commoners’in the folk.According to archives,Qing emperors normally used low tables put on the heatable brick bed rather than high tables laid on the ground.These low dining tables were mainly made of red sandalwood,huanghuali wood and lacquered wood.In Qing emperor’s daily meal,not just one low table,but a combination of multiple low tables was used.When the emperor leaved the Forbidden City on trip or inspection tour,folding low tables were applied.

Should We Switch To Individual Portions When Dining Together?

In most Chinese families,dining together is a tradition,that is,everyone sits together and shares the dishes on the table,with no individual servings.It has a long history in China.Friends and family members gather together to share food,which can promote communication and enhance intimacy.

A NOT SO COMMON COLLEGE COMMONSSustainable Dining at Bates College

The growing emphasis in the United States on a building’s sustainability as it is constructed is clearly indicated by the exponential growth of the U.S.Green Building Council’s LEED rating system.In addition,society is beginning to pay attention to the existing building stock’s environmental footprint,focusing on energy and water efficiency.There is less discussion,however,on how the design of the building can actually facilitate sustainable living within and even affect behavior beyond the building’s envelope.In some cases,what we do in the building may outweigh the environ­mental impact of the building itself.A dining facility on an average college or university campus,for instance,has potentially the single highest envi­ronmental footprint compared to all other buildings on campus,outside of laboratory or medical facilities.It is one of the most costly to operate and employs a high percentage of campus staff.The dining facility is one of the campus’s largest consumers in terms of purchased goods and producers of waste.It is also one of the biggest energy and water hogs.Conditions for the people working in the building can be dismal,with many kitchens lacking natural light,let alone fresh air or views to the outside.Yet,at the same time,the dining facility often serves as the center for student life on campus and has the greatest opportunity to affect students’behaviors relative to sustainability.In 2004 when Bates College began planning for a new dining facility(Figure 1),the goal was to break the stereo­type for campus dining.The College wanted to push the envelope of the healthy and sustainable dining experience.In the end,Bates built a new dining Commons that is energy and water efficient,equitable to staff,produces close to no waste,supports local and organic food,uses materials responsibly,and increases relationships between students and faculty,coursework and dining,and campus life and community work.

Assessment of COVID-19 aerosol transmission in a university campus food environment using a numerical method

With the prevalence of COVID-19,the phenomenon of viruses spreading through aerosols has become a focus of attention.Diners in university dining halls have a high risk of exposure to respiratory droplets from others without the protection of face masks,which greatly increases the risk of COVID-19 transmission.Therefore,the transmission mechanism of respiratory droplets in extremely crowded dining environments should be investigated.In this study,a numerical simulation of coughing at dining tables under two conditions was performed,namely the presence and absence of protective partitions,and the evaporation and condensation of aerosol droplets in the air were examined.By using the numerical method,we analyzed and verified the isolation effect of dining table partitions in the propagation of aerosol droplets.The effect of changes in room temperature on the diffusion of coughed aerosols when partitions were present was analyzed.We demonstrated how respiratory droplets spread through coughing and how these droplets affect others.Finally,we proposed a design for a dining table partition that minimizes the transmission of COVID-19.

David Hume＇s Culinary Interests and the Historiography of Food

This paper examines the food references in David Hume＇s writings--most notably the correspondence, the essays, and his historical narrative. It is in the latter that we find his culinary interests exhibited in a fair amount of detail----outlining a historiography of food. In fact, people discover a ＂subtext＂ of the history of food in Hume＇s general history of England. Discussed foodstuffs as raw （economic） commodities, food as it is prepared and brought to the table, and as part of a social ritual of manners. All these facets of food practices interested Hume throughout his life （1711-1776） and in his history of the British Isles （ca. 55 BCE to 1688）.

Discoloration and color’s reversion of Scot pine veneers by resin-eliminated treatment

The discoloration of Scot pine （Pinus sylvestris var. Mongolica） veneers caused by resin-eliminated treatment and the reversion of the color were studied. The result showed that the color of the veneers changed from buff to yellowish brown after the treatment of resin elimination and the discoloration of heartwood was more severe than that of sapwood; the degree of discoloration was significantly positively correlated with the medicament strength, temperature and resin-eliminated duration. The variance analysis showed the effects of those three factors on the discoloration were significant. With hydrogen peroxide （H2O2） as color reversion medicament and inorganic compound as medium of the reaction, the reversion of the color of heartwood was more inaccessible than that of sapwood; the degree of the color’s reversion was positively correlated with the H2O2 strength, temperature and treating time; the H2O2 concentration has significant effects on the discoloration. In order to reduce discoloration of Scot pine veneers, medicament of resin-eliminated used have to be at some low concentration, and the optimal concentration of H2O2 is 0.35% during the process of color’s reversion.

挖掘课程资源做“活”教学设计——新标准英语(一年级起点)第4册Module 5 Unit 1

教学目标: 1.认识和了解房间的英文名称。 2.通过参与任务型活动学习课文内容,使用句型Where are you?和Are they in…?进行询问并做出相应的回答。 3.培养学生的创新精神,提高学生用英语做事情的能力。 教学重点:准确认读运用有关房间的词汇及句型Where are you?Are they in… 教学难点:两会单词:diningroom,lounge,bathroom,bedroom,kitchen,sleep(sleeping) 教学用具:CAI、图画纸、房间等词汇图片。

Sky Dining101鸟瞰维港风景 4家云端上的高级食府

好的风景来源于有高度的视野,而在香港的寸土寸金之地,寻一处有高度且有味道的地方坐下慢食也是一件惬意而享受的事情。在全球高楼排行第四的香港全新摩天大厦环球贸易广场第101层,在这座海拔397米高的地方,有四家餐厅。

Dine in Before Flying out

As the world’s second busiest airport, Beijing Capital International Airport had an average of 1,400 domestic and international flights daily and transported more than 65 million travelers in 2009.

Benchmark's Top 5 Dining Trends 2007

Benchmark Hospitality International, which manages 30 award-winning hotels,resorts,conference centers and condominium resorts throughout the United States and in Japan,has just released its Five Tasty Dining Trends for 2007,as observed by its properties.The trends were announced by Bob Zappatelli,vice president of food & beverage,and his team of 18 food & beverage professionals.

Effects of latitudinal variation on field and common garden comparisons between native and introduced groundsel(Senecio vulgaris)populations

Aims Field and common garden comparisons are commonly performed to test the rapid evolution of increased vigor in introduced plant populations.Latitudinal dines in phenotypic traits can obscure such evolutionary inferences,particularly when native or introduced populations are distributed across large geographic ranges.We tested whether the latitudinal dines influence comparisons between introduced and native populations of Senecio vulgaris.Methods Senecio vulgaris is native to Europe but has been introduced in northeastern and southwestern China.To evaluate the performance in terms of growth and reproduction between native European populations and introduced Chinese populations,we compared plant height,number of branches and number of capitula in field populations in native and introduced ranges and in a common garden in Switzerland.Important Findings The introduced Chinese populations performed better than the native European populations in the field in terms of plant height and number of capitula,which was consistent with the prediction of the evolution of the increased competitive ability(EICA)hypothesis.The Chinese populations produced more capitula than the European populations when the latitudinal cline was considered in the common garden comparison.When we compared the traits of the northeastern Chinese,southwestern Chinese and European populations in both the field and common garden,the northeastern Chinese populations,at latitudes similar to those of the European populations,exhibited greater plant size and more capitula than the European populations in both the field and common garden.However,the southwestern Chinese populations,at latitudes much lower than those of the European populations,did not perform better than the native populations in terms of reproduction.In conclusion,our results suggest that latitudinal dines in phenotypic traits should be considered in field and common garden comparisons when introduced populations are geographically structured.

My Home

I'm happy with my home. It's big and nice. There are two floors in my home. I live on the first floor. There are two bedrooms, a kitchen, two bathrooms, a store room, a study, a dining room and a living room on the first floor .

Best Dine 拉面的温度

齐藤一将很爱吃拉面。但他接着又说,也不是"特别"钟爱,"反正就是常吃吧,就像香港人吃云吞面。"他说。每次吃拉面时,齐藤都不会急着吃面,反而先一定喝口汤,看那拉面师傅的功力:因为齐藤本身是一个中华料理厨师,已有十年的经验,他觉得一碗拉面的命脉就系于那个汤底——五年前在东京表参道山MIST吃过森住康二先生的拉面后,惊为天人,"怎么……这个拉面的汤底,不怎么烫嘴,却会有这样复杂的层次和深度?"于是,他决心拜师学艺。

Large Mammals Once Dined on Dinosaurs

中生代哺乳动物吃恐龙?这在化石发现前是无法想象的事情。但确凿的化石证据大大改变了以往人们对中生代哺乳动物委屈地生活在恐龙阴影下的印象,原来它们之中也有个体比小型恐龙还大,甚至可能是行走于光天化日之下,能够吞噬小恐龙的肉食类哺乳动物。