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Developmental dyscalculia (DD) is a mathematical learning disability that occurs in around 5%-7% of the population. At present, there are only a handful of screening tools to identify children that might be at risk of developing DD. The present study evaluated the classification accuracy of one such tool: The Numeracy Screener, a 2-min test of symbolic (Arabic numerals) and nonsymbolic (dot arrays) discrimination ability. A sample of 222 children who demonstrated persistent deficits (n = 55), inconsistent deficits (n = 51), or typical performance (n = 116) on standardized tests of math achievement over multiple observations was tested. The Numeracy Screener correctly classified children in all three groups. Notably, the symbolic condition has greater sensitivity in discriminating children with persistent DD from the other two groups. Screening tools that assess early numeracy skills may be promising for identifying children at risk for developing severe mathematical difficulties.

An online search for school board cyberbullying/bullying policies in Alberta was conducted. The results showed that while only five school boards had a bullying policy, many schools had technology or Internet use guidelines. The online search included an assessment of one extensive school board cyberbullying policy as well as Internet use guidelines in two large school boards in Alberta. While technology and Internet use guidelines support anti-bullying initiatives, it is argued that a clear well defined policy empowers administrators to make informed decisions on how to handle cyberbullying. Finally, policy recommendations are proposed based on the results of the online search.

Background and Objectives: Soy, wheat, and oats are widely consumed crops globally, but variation between cultivars and processing methods can produce products of varying protein quality. This study cooked two different cultivars of wheat, oats, and soy and compared indices of protein quality as well as quantified differences in antinutritional factors. Findings: Protein Efficiency Ratio (PER) was highest in cooked soy cultivars and lowest in wheat samples, with cooking having the most impact on soy PER. Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy was greater than oats which was greater than wheat. Antinutritional factors differed significantly between crops and cultivars, with processing having the greatest impact on soy. In vitro measurements of PDCAAS correlated well with in vivo assessment. Conclusions: Thermal processing has variable effects on protein quality depending on crop and cultivar selected, primarily due to differences in amino acid composition. In vitro measurement of protein quality can be used as a rapid screening tool. Significance and Novelty: Direct comparison in protein quality between wheat, oat, and soy is rarely reported. Measuring the protein quality of different cultivars and crops pre and postprocessing provides essential data for product development and dietary formulation. [ABSTRACT FROM AUTHOR]

Background and objectives: Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined. Findings: Protease treatments reduced the contents of condensed tannins and total phenolics, as well as trypsin inhibitor and chymotrypsin inhibitor activities. Hydrolysis at 10%–12% DH (degrees of hydrolysis) improved the amino acid score of the PPEF, but it was still limiting sulfur amino acids, whereas low levels of hydrolysis (DH 2%–4%) decreased the amino acid score. The in vitro protein digestibility score increased slightly following hydrolysis, with the greatest improvement in digestibility occurring with the papain treatment (DH 10%–12%). The in vitro protein digestibility corrected amino acid score with trypsin hydrolysis at DH 2%–4% was the lowest at 59.17%, whereas pepsin hydrolysis (10%–12% DH) gave the highest score (72.89%). Conclusions: Specific hydrolysis treatments could be used to improve the overall nutrition of PPEF, enhancing the potential utilization of modified pea protein ingredients. Significance and novelty: This study utilized four enzymes with different specificities resulting in PPEF hydrolysates with different protein quality even when the DH was the same. Increasing the nutritional quality of a PPEF may give it a competitive advantage over other pea ingredients. [ABSTRACT FROM AUTHOR]

Background and objectives: The overall goal of this research was to examine the effect of solid‐state fermentation using Aspergillus oryzae and Aspergillus niger over time on the nutritional properties of an air‐classified pea protein‐enriched flour (PPEF). Specifically, changes to levels of enzyme inhibitors, total phenolics, in vitro protein digestibility (IVPD), and protein quality (IVPD‐corrected amino acid score) were assessed. Findings: Trypsin and chymotrypsin inhibitors were reduced by 11.6 and 30.4%, and 22.8 and 21.8% for A. niger and A. oryzae, respectively, whereas the total phenolic content increased by 35.3 and 44.7% for A. niger and A. oryzae, respectively. IVPD increased over the fermentation time. However, the overall protein quality as measured by the IVPD‐corrected amino acid score became worse, becoming lowered by 5%–15% after 6 hr. Conclusions: SSF improved the digestibility and bioactive compound availability, whereas protein quality was not improved. Significance and novelty: Findings indicate that this particular solid‐state fermentation system improved the digestibility of the PPEF. [ABSTRACT FROM AUTHOR]

Background and objectives: The functionality of legume and cereal flours is difficult to compare within the literature due to the lack of standardized methodologies and differences in processing methods. The aim of this research was to investigate the functional (pasting, water/oil holding, foaming, and emulsification) attributes and protein quality of flours derived from a wide range of cereal and legume market classes (Canada) for comparative purposes. Findings: Overall, legume flours (mean 1.77 g/g) had slightly higher oil holding capacities than cereal flours (mean 1.50 g/g), whereas their water hydration capacities were similar. In general, legume flours produced more foam with better stability than cereal flours. All legume flours had similar emulsifying properties, whereas for the cereals, oat flour had much lower emulsion stability (52.5%) than the other cereals examined (77.3%–97.7%). The in vitro protein digestibility‐corrected amino acid score (IV‐PDCAAS) of oat flour (62.46%) was much higher than that of wheat (~42%), whereas hull‐less barley (54.29%) was in between these values. Of the legumes studied, soybean and desi and kabuli chickpea flours had high protein quality (IV‐PDCAAS 72%–82%); red lentil was inferior to the aforementioned flours with an IV‐PDCAAS of 43.63%. Conclusions: Legume and cereal flours differed mostly in terms of their oil holding, foaming properties, emulsion activity and pasting properties. Selection of a cereal or legume flour will depend on the attributes desired. Significance and novelty: Information relating to various legume and cereal flour functionality and nutritional quality will enable for better ingredient selection for various food applications. [ABSTRACT FROM AUTHOR]

Background and objectives: The effect of barrel temperature (120 and 150°C, held constant in zones 4–6) and feed moisture (20% and 24%) on the physical properties of chickpea–sorghum (CS) and chickpea–maize (CM) extrudates, and the functional and nutritional properties (protein quality) of their flours were examined. Findings: Temperature had a greater effect on the physical properties than moisture for both blends, where, in general, extrusion at 150°C resulted in greater expansion, less hardness, and lower bulk density than at 120°C. Extrusion also increased the water‐holding capacity relative to the raw CS and CM blends, but had an adverse effect on oil‐holding capacity, foaming, and emulsifying properties. Pasting viscosities of precooked flours were also lowered by 8 to 37 times due to the pregelatinization of the starch. Although in vitro protein digestibility increased after extrusion, the in vitro protein digestibility‐corrected amino acid score (PDCAAS) showed an overall reduction relative to the raw blended flours due to the reduction of the primary limiting amino acid lysine during extrusion. Conclusions: Only the chickpea–maize blend extruded at 120°C at either 20% or 24% moisture had higher in vitro PDCAAS than the raw blend, with only the one with 24% moisture having a value >0.70. Significance and novelty: A balance between functionality and protein quality needs to be considered when using extruded pulse–cereal blends. [ABSTRACT FROM AUTHOR]

Directors are under constant pressure to remain mindful of their complex corporate governance responsibilities. The complexities directors face are heightened when the company is in financial distress, as the courts suggest that the directors' duty to act in the best interests of the company includes having regard to the position of the creditors at such times. If the company is placed into a Pt 5.3A administration, then directors' powers are suspended but they continue to owe the relevant duties. Should the administration result in a Deed of Company Arrangement (DoCA), matters become more complex still. The directors' role is revived at the time that the DoCA takes effect, but significant questions remain as to how their powers may be exercised, to whom their duties are owed at this time, and the precise nature of the entity while under the DoCA. Although voluntary administration continues to be the third most utilised form of external administration behind court and creditor wind-ups respectively, the percentage of companies moving from administration into a DoCA has increased. This article examines the potential pitfalls to be considered when framing of a DoCA, the position of directors during the administration of the DoCA, the legal effect of the DoCA on the role of the creditors and the technical form of the company while under a DoCA. [ABSTRACT FROM AUTHOR]

In 2016, following the collapse of Dick Smith Electronics there was a call for directors to be held personally liable :o account m retailer insolvency with regard to certain behaviour, particularly in relation to pre-payment consumer creditors such as gift card holders. Although this call should not be and was not heeded, it does raise questions about the justifications for further protection of this class of creditors in an insolvency, which we consider in this article. [ABSTRACT FROM AUTHOR]

Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non-animal-based protein sources has led to an interest in plant-based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21-26% by weight) positions pulses as plant-based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods. [ABSTRACT FROM AUTHOR]

Summary PepT1, a di/tripeptide transporter, is preferentially preserved over free amino acid transporters in situations of gut stress. Therefore, our objective was to determine the impact of enterally delivered dipeptide-containing diets on indices of intestinal adaptation in neonatal piglets after intestinal resection. Methods Piglets ( n = 25, 10 ± 1 d old) underwent an 80% jejuno-ileal resection and were provided 50% of nutritional support as TPN, and 50% as one of five, enteral test diets: 1) a control diet containing free amino acids, or the same diet but with equimolar amounts of free amino acids replaced by 2) alanyl-alanine, 3) alanyl-glutamine, 4) cysteinyl-glycine, or 5) both alanyl-alanine and cysteinyl-glycine. After 4 d of enteral feeding, indices of intestinal adaptation were assessed. Outcome measures included plasma and mucosal amino acid concentrations, morphological and histological parameters, protein synthesis, PepT1 mRNA and protein expression, and mucosal cytokine concentrations. Results Intestinal length, organ weight and protein synthesis rates were not different amongst groups. All of the dipeptide-containing diets reduced pro-inflammatory cytokine concentrations in the mucosa (TNF-α, IFN-γ). The cysteinyl-glycine diet supported greater villus height compared to all other dipeptides and greater crypt depth compared to alanyl-glutamine; however, none of the dipeptide diets altered intestinal morphology compared to the free amino acid control diet. Conclusions This study showed that while there was no explicit morphological benefit of enteral dipeptides over their constituent free amino acids, there was the potential for the amelioration of intestinal inflammation by reducing pro-inflammatory cytokines. Enteral provision of dipeptides impacted intestinal adaptation, but the response was dipeptide-specific. [ABSTRACT FROM AUTHOR]

The article looks at the decision of the Supreme Court of Western Australia in the case Laing O'Rourke Australia Construction Pty Ltd v Samsung C & T Corporation regarding the payment dispute in reference to the terms of the construction contracts and sought for judicial review.

The article focuses on Northern Territory court case Gwelo Developments Pty. Ltd. v. Brierty Ltd., which dealt with payment under the Northern Territory Construction Contracts (Security of Payments) Act. Topics include the adjudication of payments, business party consent, and judicial discretion in granting remedies.

The article focuses on the Australian court case Alliance Contracting Pty. Ltd. v. James, which dealt with construction contract payment disputes under the Western Australian (WA) Construction Contracts Act of 2004. Topics include the resolution of construction payment disputes, claims for liquidated damages, and the breach of subcontracts.

The article focuses on the Australian court case Eccles v. Koolan Iron Ore Pty. Ltd. (No 3), which dealt with breach of contract. Topics include estoppel, the renewal of contracts, and the rules regarding contract termination. Information is provided on the conduct of contracting parties, pleaded assumption, and loss of opportunity.

The article discusses the 2012 Federal Court of Australia case Redline Contracting Pty. Ltd. v. MCC Mining (Western Australia) Pty. Ltd. (No 2) which deals with unconditional undertakings and a construction contract for the installation of three pipelines in Western Australia. The court's judgment is examined in relation to interlocutory injunctions, prima facie evidence, and Section 18 of the Western Australia Construction Contracts Act 2004 (WA).

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The article focuses on the Australian court case Department of Construction and Infrastructure v. Urban and Rural Contracting Pty. Ltd., which dealt with the adjudication of payment disputes in construction contracts. Topics include jurisdiction in contract disputes, the voiding of adjudication for jurisdictional error, and the review of an adjudicator's determination by the court.

The article focuses on the Australian court case Mrocki v. Mountview Prestige Homes Pty. Ltd., which dealt with the enforcement of cost plus agreements in construction contracts. Topics include oral agreements prior to contract negotiation, the rejection of contract provisions, and the doctrine of surrounding circumstances.

The article focuses on the Australian court case Spiers Earthworks Pty. Ltd. v. Landtec Projects Corporation Pty. Ltd., which dealt with liquidated damages clauses and remedies for work not completed by a deadline. Information is provided on estoppel, the prevention principle, and extension of time limits clauses.

The article focuses on the Australian court case Scaffidi v. Perpetual Trustees Victoria Ltd., which dealt with releases and covenants not to sue. Topics include the doctrine of accord and satisfaction, the enforcement of mortgage contracts, and the authentication of signatures. Information is provided on awards for unconscionable conduct.

The article focuses on the Australian court case Cardno BSD Pty. Ltd. v. Water Corporation (No. 2) which dealt with the limitation of a damage award prior to trial proceedings due to a contractual exclusionary clause. Information is provided on the effect of liability limitation in cases of construction damages.

The article discusses the issues surrounding all areas of indemnity for employees in view of employment-related liabilities or expenses. It reveals the aspect of common law wherein employees can insist on indemnification in the context of employer liabilities at workplaces. It mentions the restrictions stipulated in statutes such as the Corporations Act that should be aligned with the common law.