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A new model for prediction of natural carbonation in reinforced concrete structures has recently been developed and presented in (Ekolu, 2018). For brevity, the model is referred to as ESS model. It employs concrete strength as the primary property depicting core carbonation behaviour of any given concrete while other factors induce secondary influence. Chemical admixtures in concrete significantly influence concrete behaviour. Using experimental data from the literature (Dan-Herrera et al., 2015), the model behaviour is verified under use of various types of chemical admixtures of concrete including internal curing, shrinkage reducing, viscosity modifying, and high range water reducing admixtures. Class F fly ash was also used in the concrete mixtures as a supplementary cementitious material. Verification results show the model predictions to be meaningful and consistent with robustness.

Background: Most food in the United Kingdom is purchased in supermarkets, and many of these purchases are routinely tracked through supermarket loyalty card data. Using such data may be an effective way to develop remote public health interventions and to measure objectively their effectiveness at changing food purchasing behavior. Objectives: The Front-of-pack food Labels: Impact on Consumer Choice (FLICC) study is a pilot randomized controlled trial of a digital behavior change intervention. This pilot trial aimed to collect data on recruitment and retention rates and to provide estimates of effect sizes for the primary outcome (healthiness of ready meals and pizzas purchased) to inform a larger trial. Methods: The intervention consisted of a website where participants could access tailored feedback on previous purchases of ready meals and pizzas, set goals for behavior change, and model and practice the recommended healthy shopping behavior using traffic light labels. The control consisted of Web-based information on traffic light labeling. Participants were recruited via email from a list of loyalty card holders held by the participating supermarket. All food and drink purchases for the participants for the 6 months before recruitment, during the 6-week intervention period, and during a 12-week washout period were transferred to the research team by the participating supermarket. Healthiness of ready meals and pizzas was measured using a predeveloped scale based solely on the traffic light colors on the foods. Questionnaires were completed at recruitment, end of the intervention, and end of washout to estimate the effect of the intervention on variables that mediate behavior change (eg, belief and intention formation). Results: We recruited 496 participants from an initial email to 50,000 people. Only 3 people withdrew from the study, and purchase data were received for all other participants. A total of 208 participants completed all 3 questionnaires. There was no difference in the healthiness of purchased ready meals and pizzas between the intervention and control arms either during the intervention period (P=.32) or at washout (P=.59). Conclusions: Although the FLICC study did not find evidence of an impact of the intervention on food purchasing behavior, the unique methods used in this pilot trial are informative for future studies that plan to use supermarket loyalty card data in collaboration with supermarket partners. The experience of the trial showcases the possibilities and challenges associated with the use of loyalty card data in public health research.

Background/objectives Compares the nutritional quality of pre-packaged foods carrying health-related claims with foods that do not carry health-related claims. Subjects/methods Cross-sectional survey of pre-packaged foods available in Germany, the Netherlands, Spain, Slovenia, and the UK in 2013. 2034 foods were randomly sampled from three food store types (a supermarket, a neighbourhood store and a discounter). Nutritional information was taken from nutrient declarations present on food labels and assessed through a comparison of mean levels, regression analyses, and the application of a nutrient profile model currently used to regulate health claims in Australia and New Zealand, (Food Standards Australia New Zealand’s Nutrient Profiling Scoring Criterion, FSANZ NPSC). Results Foods carrying health claims had, on average, lower levels, per 100g, of the following nutrients; energy – 29.3kcal (p < 0.05), protein – 1.2g (p < 0.01), total sugars – 3.1g (p < 0.05), saturated fat – 2.4g (p Conclusions Foods carrying health-related claims have marginally better nutrition profile s than those that do not carry claims; these differences would be increased if the FSANZ NPSC was used to regulate health-related claims. It is unclear whether these relatively small differences have significant impacts on health.

[Resumo] [Abstract]

A alimentação dos mais velhos tem sido alvo de investigação nas últimas décadas, especialmente no que se refere ao estado nutricional e ao consumo de alimentos. Embora os determinantes biológicos, psicológicos, pessoais e económicos da escolha de alimentos sejam bem conhecidos, a relação com o ambiente cultural tem sido menos explorada. As regras culturais determinam a sequência diária e semanal das refeições, o tempo e tipo de refeição, o que constitui uma refeição, o que é considerado uma verdadeira refeição, e distingue ainda uma refeição de uma merenda. O objetivo deste estudo foi compreender as refeições em idade sénior numa população de idosos Portugueses, focando as diferenças ao longo do ciclo de vida, usando uma abordagem qualitativa. A nossa investigação incluiu 80 idosos portugueses a viver na comunidade. Verificou-se que a abundância ou as dificuldades económicas na infância apresentam um impacto positivo ou negativo na visão que os idosos têm sobre as suas refeições no passado e no presente. As experiências na vida adulta (migração, casamento, ter filhos, trabalho, doença) influenciaram as rotinas diárias, incluindo a alimentação, para homens e mulheres. As refeições ao longo da vida são definidas por papéis relacionados com o sexo e a descontinuidade nos relacionamentos. Assim, a presença de novas relações e circunstâncias de vida irá refletir-se em novos desafios nas atividades domésticas. Na velhice, estar sozinho e isolado era um importante determinante dos hábitos alimentares. A perda do parceiro foi a situação mais reportada, estando associada a comer sozinho e a menos satisfação com as refeições. Ter o apoio da família ou de uma instituição especializada era essencial para as rotinas diárias com as refeições. Compreender o significado de refeições na velhice pode ser muito útil para o desenvolvimento de melhores estratégias para esta população. Food in later life has been the focus of research in the past decades, especially in what refers to nutritional status and food consumption. Although biological, psychological, personal and economic determinants in food choice are well known, the relationship with the cultural environment has been less explored. Cultural rules determine daily and weekly sequence of meals, time and type of meal, what constitutes a meal, what is considered a proper meal, and distinguish a meal event from a snack. The purpose of this study was to understand meals in the later life of Portuguese older people, focusing on the differences in the life cycle through a qualitative approach. Our research involved 80 Portuguese older people, free living in the community. We found that an easy childhood or the economic constraints in early childhood had a positive or negative impact in older people view of meals in past and present. The experiences in adult life (migration, marriage, having children, labour, disease) influenced daily routines, including eating, for both men and women. Meals across life were defined by gendered roles and discontinuity in relationships. Therefore, the presence of new relationships or life conditions will reflect in new challenges in domestic activities. In older age, being alone or isolated was an important determinant for eating habits. The loss of partner was the most reported situation, which was linked to eating alone and less satisfaction with meals. Having support from family or a specialized institution is central to the daily routines with meals. Understanding the meaning of meals in later life can be very useful in order to develop appropriate strategies for this population.