A web-based software tool for participatory optimization of conservation practices in watersheds

WRESTORE (Watershed Restoration Using Spatio-Temporal Optimization of Resources) is a web-based, participatory planning tool that can be used to engage with watershed stakeholder communities, and involve them in using science-based, human-guided, interactive simulation–optimization methods for designing potential conservation practices on their landscape. The underlying optimization algorithms, process simulation models, and interfaces allow users to not only spatially optimize the locations and types of new conservation practices based on quantifiable goals estimated by the dynamic simulation models, but also to include their personal subjective and/or unquantifiable criteria in the location and design of these practices. In this paper, we describe the software, interfaces, and architecture of WRESTORE, provide scenarios for implementing the WRESTORE tool in a watershed community's planning process, and discuss considerations for future developments.     

Sanitary legislation governing Food Services in Brazil

The Technical Regulation of Good Practices for Brazilian Food Services (Regulamento Técnico de Boas Práticas para Serviços de Alimentação do Brasil) can be complemented by sanitary surveillance agencies at the state, district and municipal levels by tailoring it to location-specific requirements. The purpose of the present study was to survey sanitary legislation governing Brazilian Food Services. During the period from November 2011 to November 2012, a survey was conducted with the sanitary surveillance agencies from the various states, capitals and the Federal District. A previously prepared and tested tool was used for data collection, comprising 10 questions. Only 10 (19.2%) of the sanitary codes had been established prior to RDC Resolution n° 216/2004 and were not complementary. Of the legislation cited as complementary, only the states of Santa Catarina, Rio Grande do Sul and São Paulo and the capital of the state of São Paulo truly presented additional and location-specific aspects. No legislation that was specific to hospital kitchens was found. The majority of participating coordination, including the Evaluation List for Good Practices in Food Services, was also verified; however, it had not been published. In conclusion, a gap in sanitary surveillance services exists, which was caused by the lack of location-specific food service regulations.     

Sustainable supply chain management in Indian organisations: an empirical investigation

The present work is an attempt to investigate the adoption of sustainable supply chain management (SSCM) practices amongst manufacturing and process based organisations in India and its impact on organisational performance encompassing all three dimensions of sustainability. SSCM practices conceived in the present study include environmental management practices (EMP), socially inclusive practices for employees (SPE), socially inclusive practices for community (SPC), operations practices (OP) and supply chain integration (SCI) which were treated as exogenous variables. Organisational performance considered in this study includes five dimensions, namely environmental performance (EPR), employee-centred social performance (ESP), community-centred social performance (CSP), operations performance (OPR) and competitiveness, which were regarded as endogenous variables. The analysis was carried out with the help of structural equation modelling considering natural logarithm of manpower as a control variable. Few major findings are mentioned. EMP does not have any significant association with OPR, nor does it result in competitiveness. However, when jointly mediated through both EPR and OPR, EMP leads to competitiveness. SPC has significant negative association with competitiveness, when only direct relationship is considered. However, indirect relationship between SPC and competitiveness shows significant positive association when mediated through CSP. The resultant total effect between SPC and competitiveness turns out to be insignificant. Further, OPR fully mediates the relationship between OP and competitiveness. Managerial implications of the findings are discussed.     

Survey of domestic food purchases and related home handling practices in the Abruzzo region (central Italy): Data collection and analysis through a language-independent classification system

A telephone survey was carried out on 13,486 randomly selected households located in the Abruzzo region (central Italy). Three questionnaires were specifically designed in relation to three different groups of foods (Meat and meat products, Fishery products, Fruit and vegetables). Questions were mainly focused on the amount and number of purchases, type of retailer, and home food handling practices with respect to the week prior to the interview. Data were classified according to a multilingual thesaurus system (LanguaL). Results allowed to estimate domestic purchases (in kg) per capita for different food categories. The category “Red meat/Cattle” accounted for a large part of purchases in the “meat and meat products” group (10.9 kg per capita/year; 32.2% of purchases in the group) while the category “Fish or related organism/Fish” was the most purchased in the “fishery products” group (6.9 kg per capita/year; 63.3%). The aggregation of more detailed characteristics enabled the identification of popular categories of foods, such as “Red meat/Cattle/Divided into pieces” (25% of the “meat and meat products” group). Significant differences (p < 0.05) were found between the four different provinces (L'Aquila, Chieti, Pescara and Teramo) with respect to “Poultry/Chicken” and “Red meat/Cattle” categories. Householders were also asked about post-purchase food handling practices that might be hazardous to food safety. More than 20% of those surveyed stated that they thawed frozen meat at room temperature. The degree of doneness after cooking of different food categories was generally high: over 90% of products purchased in the majority of meat and fish categories were properly cooked. However a noticeable proportion of householders (about 15%) reported medium or rare cooking of “Red meat/Cattle” and “Red meat/Swine”. Differences (p < 0.05) were also found between consumers of different ages, with people over 65 years old being more prone to freeze meat and cook it thoroughly.The survey was carried out in a specific geographic area and on a statistically significant sample of households, thus allowing a collection of data on domestic habits relating to food purchases and home food handling practices. This information should be included in the framework of quantitative microbial risk assessment (QMRA) models as a measure of the actual exposure of consumers to pathogenic microorganism. The LanguaL system also proved to be a practical language-independent method useful not only to identify and describe food items but also to classify them according to specific food safety characteristics.     

农业管理措施对土壤有机碳动态变化的影响

土壤碳固定问题已成为陆地生态系统碳循环研究的热点问题。土壤碳固定是缓解温室效应加剧的有效方法之一。土壤有机碳含量变化受土地利用方式和耕作措施的强烈影响。将自然土壤转变为耕作土壤会导致土壤碳库的迅速下降,使土壤损失有机碳4.1-5.0×1013kg之间。采用新的农业措施会使碳损失量的60-70%重新被固定。这些措施有保护性耕作(少耕或免耕)、合理施用肥料、覆盖作物、应用深根且富含木质素的作物等。土壤除了固定有机碳外,干旱和半干旱地区土壤还具有固定无机碳的巨大潜力。文章还简要介绍了评价土壤有机碳的两种方法,并对今后的工作提出了几点建议。     

A Profile of Psychologists' Views of Critical Risk Factors for Completed Suicide in Older Adults.

The ability to accurately and reliably predict whether an older adult will commit suicide has eluded clinicians and researchers. A random national sample of psychologists who work with older adults was surveyed regarding their perception of 36 risk factors for completed suicide and indirect self-destructive behavior in older adults. This study produced a profile of psychologists' assessment and treatment practices when working with suicidal older adults. Determining what psychologists consider to be the most salient risk factors for completed suicide is important in identifying a minimum standard that clinicians should follow when assessing older adults. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Web-based systems design: a study of contemporary practices and an explanatory framework based on “method-in-action”

This paper reports the findings of a detailed study of Web-based systems design (WBSD) practices in Ireland based on data collected over a 3-year period (2002–2005), the objectives of which were to (1) contribute towards a richer understanding of the current “real-world” context of WBSD by characterising the profile of a typical project (team size, timeframe, nature of requirements, etc.) and identifying the key challenges, constraints, and imperatives (i.e. “mediating factors”) faced by Web-based system designers, and (2) understand how those contextual parameters and mediating factors influence the activity of WBSD as regards the selection and enactment of whatever design practices are therefore engaged (i.e. the use of methods, procedures, etc.). Data was gathered through a survey which yielded 165 usable responses, and later through a series of semi-structured qualitative interviews. Using grounded theory, an explanatory conceptual framework is derived, based on an extension of the “method-in-action” model, the application of which to WBSD has not been previously investigated in depth. It is proposed that this framework of WBSD issues is valuable in a number of ways to educators, researchers, practitioners, and method engineers.     

The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised.     

全国农田水利建设先进县的经验与启示

针对农田水利建设下滑的被动局面，各地积极探索，从加强领导、拓宽投入渠道、创新体制和机制等方面积极采取措施，取得了很大成效。对国务院2006年表彰的100个全国农田水利建设先进县（市、区）中的35个县（市、区）进行了调研，总结了它们的主要做法、经验，提出农田水利建设先进县的三点启示。     

Prevention of musculoskeletal disorders at work: Validation and reliability in a multicenter intervention study

During the years 1986–1989 The Finnish Work Environment Fund initiated a multicenter, intervention study (programme) to prevent musculoskeletal disorders at work. The programme consisted of four different projects comprising methodological, epidemiological, and interventive themes. The main results were as follows: (1) More than half of the occupational physiotherapists and physicians involved in the project felt that they did not have adequate training for testing the performance capacity of the musculoskeletal system. Several of the most commonly used musculoskeletal tests had either poor validity in predicting future musculoskeletal troubles or had poor reliability. (2) A controlled intervention study showed that active training of neck-shoulder muscles can prevent musculoskeletal troubles, even more than ergonomic actions. (3) It is possible to reduce sick-leave due to low-back disorders by intervention measures directed toward both the work (environment, tools) and the workers (working methods, positive attitude to work, preparedness to keep fit). (4) The identification of ergonomic hazards with the help of teamwork proved to be feasible. The practical improvements, however, were difficult to implement in the prevailing conditions. Some of the improvements increased the work load and the stress of the workers. This aspect needs further consideration.