Evaluation of an electronic medical record-based Paediatric Nutrition Screening Tool.

Background: Nutrition screening is recommended to identify children at risk for malnutrition. A unique screening tool was developed based on American Society for Parenteral and Enteral Nutrition (ASPEN) recommendations and embedded in the electronic medical record to assess for nutrition risk.

Methods: The components of the tool included the Paediatric Nutrition Screening Tool (PNST) and other elements recommended by ASPEN.

Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle.

Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef longissimus lumborum, semimembranosus, and psoas major was evaluated by submerging samples from the upper one half of 2.54cm thick steaks in 0.3% NO(2)(-), vacuum packaging, and incubating at 30°C for 2h to promote pigment reduction.

Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour.

Citric acid was evaluated as a way of improving ascorbic acid's ability to stabilize beef lumbar vertebrae colour in high-oxygen packaging (MAP; 80% O(2)/20% CO(2)). Vertebrae were treated with citric acid (1%, 3%, or 10%), ascorbic acid (1%, 3%, or 10%), or a combination of both. Citric acid demonstrated no positive effects (P>0.

Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles.

Steaks from five bovine muscles [psoas major (PM), longissimus lumborum (LL), deep semimembranosus (DSM), superficial semimembranosus (SSM), and semitendinosus (ST)] were packaged in atmospheres containing 20% or 80% oxygen, with and without 0.4% carbon monoxide. Steaks were evaluated on d 0, 4, and 7 of retail display for instrumental (CIE L(∗), a(∗), and b(∗)) and visual colour, total- and metmyoglobin-reducing activity, and oxygen consumption rate.

Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity.

This study examined two concentrations (0.6 and 1.0mol) of three lactic acid salts (calcium lactate, CaL; potassium lactate, KL; and sodium lactate, NaL), with and without 0.