Multidimensional well-being of US households at a fine spatial scale using fused household surveys.

Social science often relies on surveys of households and individuals. Dozens of such surveys are regularly administered by the U.S.

Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics.

Sensorial perceptions change as people age and biometrics analysis can be used to explore the unconscious consumer responses. Investigation was conducted of effects of consumer age (younger, 22-52 years; older, 60-76 years) on facial expression response (FER) during consumption of beef patties with varying firmness (soft, medium, hard) and taste (±plum sauce). Video images were collected and FERs analysed using FaceReader™.

Product Design to Enhance Consumer Liking of Cull Ewe Meat.

The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design thinking principles was initiated. The objective was to understand optimal dry aged sheepmeat product formats from chef, butcher, producer and consumer perspectives, and use these findings to develop "highly liked" and "premium" dry aged cull ewe meat dishes.

The assessment and management of thermal burn injuries in a UK ambulance service: a clinical audit.

Background: Although burn emergencies are infrequently encountered, the ambulance service is often the first point of contact for patients in these situations. It is therefore important that these potentially devastating injuries are managed in accordance with the evidence base. Appropriate assessment and management of these patients in the pre-hospital phase will have a significant impact upon their long-term outcomes, such as scarring cosmesis and functionality.

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China.

Sensory perception and food preferences change as we age. This paper encompassed two studies with the aim being to investigate meal and snacking behaviour of older adults towards food, especially meat products, and understand the desirable characteristics of those products. A qualitative multivariate analysis (QMA) focus group with Australian and Chinese older (60-81 years old) adults was conducted.