基于公共卫生设施应急背景下新型分类垃圾桶设计思考--以新冠肺炎疫情为例

近年来,公共卫生突发事件层出不穷,对公众健康和社会安全造成了极大的危害。为了减少公共卫生突发事件带来的危害,加强公共卫生设施建设和公共卫生防护工作,文章以2020年新冠肺炎疫情为例,对我国垃圾分类现状和现有分类垃圾桶存在的问题进行了调查分析,整理归纳了普通生活垃圾桶和"防疫废弃物"专用桶的设计要点,最终对新型分类垃圾桶在功能、造型、结构、标识上提出了新的设计构思。     

Human health-related externalities in energy system modelling the case of the Danish heat and power sector

This paper discusses methodology of energy system modelling when reduction of local externalities, such as damage to the human health from energy production-related air pollution, is in focus. Ideally, the local energy externalities should be analysed by adopting the impact pathway approach of ExternE study, and following the pollutants from their release to the personal uptake and resulting health effects. This would require inclusion of air pollution modelling and monetary valuation of the impacts into an energy system optimisation process. However, this approach involves a complex study and generalisations are needed.     

The role of exercise,milk, dairy foods and constituent proteins on the prevention and management of sarcopenia

Sarcopenia, an age‐related decline in muscle mass, is a burgeoning public health concern in the UK, with the number of people over the age of 65 expected to double by 2050. Resistance exercise is an effective intervention in its prevention and management. Increasing quantity and improving quality of dietary protein, by inclusion of high‐availability leucine, are also purportedly beneficial. Leucine is a key anabolic amino acid, found in dairy foods. A number of studies have investigated dairy foods in prevention of sarcopenia. This paper reviews interventions of exercise, amino acids including leucine, dairy protein and foods for prevention of sarcopenia.     

Probiotics– the journey continues

Papers from the recent Society of Dairy Technology's spring conference on probiotics are reviewed. Legislation relating to probiotic health claims was outlined, with comparison of the EU with other countries, including Japan. Research evidence for numerous probiotic benefits was described, with particular focus on obesity‐related disorders, antibiotic‐associated diarrhoea, infections and cancer. The mechanisms of activity underlying these effects were explained. Research on the gut microbiota early and late in life was presented, with examples of new product development. The physicochemical and microbial considerations for probiotic delivery in a cheese matrix were discussed, and the manufacturing process for galacto‐oligosaccharides used in infant formula was outlined.     

不同仪器检测方法及标准品对保健食品中茶多酚含量测定的影响

目的以茶多酚及没食子酸为标准品,分别采用紫外分光光度法及高效液相色谱法测定保健食品中茶多酚含量。方法通过对市场上部分宣称含茶多酚的保健食品进行测定,探讨不同仪器检测方法、不同标准物质对保健食品中茶多酚含量的影响。结果高效液相色谱法测定的结果均低于紫外分光光度法,其中紫外分光度法测定中,以茶多酚为标准品测定结果低于以没食子酸为标准品的结果。结论测定保健食品样品中茶多酚含量时,应根据产品的原辅料及目的进行仪器方法及标准品的选择。     

从三聚氰胺事件探讨我国的食品安全监管体系

通过三鹿奶粉引发的三聚氰胺事件,分析了目前我国食品安全监管体系存在的不足之处,主要是食品监管分段管理模式仍不成熟、重审批轻监管现象普遍、食品安全法律法规仍不完善、国家标准严重滞后、信用体系缺失,并有针对性的提出了相应的对策。     

Families’ use of nutritional information on food labels

How interested and competent are families in fact when using nutritional information on food labels? By means of ethnographical methodologies 12 families with children aged 9–13 were monitored when shopping for food and in their own home when cooking and eating dinner in order to explore their use of nutritional information on food labels and the problems they experience. Later, 300 parents participated in a hall test, the purpose being to investigate the relation between the problems and use of as well as the problems and preference for nutritional labelling. Children use nutritional information rarely or not at all. Parents seldom use nutritional information when they seem to sense an overflow of information, information that is too technical and a problematic presentation of energy distribution, and/or when their health consciousness is limited. Having to deal with information overflow, technical information and energy distribution makes parents more likely to prefer food labels with concise information and more visual aspects.     

地震重灾区的食品来源及卫生特点

目的为震后的食品安全与卫生决策提出建议。方法对四川汶川震后食品的运输、保存、分发等方面进行观察、了解及分析。结果地震初期、中期和后期的食品来源不一,不同主副食品、饮用水等的卫生特点也各不同。结论地震是众多自然灾害的一种,由其引起的食品卫生问题与其他灾害不尽相同。提出了对救灾食物的储备、调运及分发过程中常见存在问题的看法。     

学校食品卫生安全工作的探索与实践

目的 保障学生饮食安全。方法在学校后勤社会化背景下,根据《学校食物中毒事故行政责任追究暂行规定》的规定,在学校建立了食品安全责任体系,制定了符合学校实际的食品安全管理制度,充分依靠卫生部门的专家,认真做好从业人员的工作。结果自体系实施以来,学校食品卫生安全得到有效保障,未发生一起食物中毒事件。结论我校建立的食品安全体系合理有效,能保证学校师生的饮食安全。     

Mechanisms of oxidative browning of wine

Oxidative browning is a long-standing problem in winemaking and sulphur dioxide is the generally used antioxidant to control wine browning. However, concerns over its ability to induce severe allergic reactions have created a great need for its reduction or replacement in recent years. Furthermore, ascorbic acid seems unsuccessful as an alternative antioxidant in winemaking. So a comprehensive understanding of the chemistry of wine browning is essential to study new antioxidant(s) for the protection of wine from browning. The review systematically outlines the mechanisms of wine browning including enzymic and non-enzymic browning happening in winemaking and discusses the central roles performed by iron and copper in the chemistry of wine oxidation. Iron and copper might play a central role in initiating wine non-enzymic browning, and this has important implications in studying antioxidant substitute for sulphur dioxide in wine.