Celebrating Difference: Architectural Conflation within an Urban Fabric

<p>Celebrating Difference questions New Zealand’s current civic architecture, and the way we will design these environments in the future. This thesis explores various cultural literary precedents supported by two detailed case studies and a civic scale architectural design project. Firstly, this thesis explores a global stance on multi-culture and difference and investigates a contemporary breakdown of difference, culture and multiculturalism. The reader is then taken through a journey of New Zealand’s civic history, with an emphasis on cultural and social climates, and their acknowledgement or celebration through architectural discourse. Multicultural Australia, Bernard Tschumi’s metaphorical consumption and a literal exploration of food’s contribution in the civic arena are all literary examples examined within the research with an emphasis on re-direction and possibly unseen correlations within civic scale design. These examinations are to question an international field of cultural architectural discourse and identify events and forms that contribute to cultural celebration. The two case studies examined are Federation Square, Melbourne city and Wellington’s CBD, in New Zealand. These studies highlight each space’s exhibition of cultural celebration and aid in defining key characteristics that encourage cultural celebration through architecture. The hypothesis aligns the study’s key findings with the design project, Architectural Conflation within an Urban Fabric. This correlative piece identifies human similarity as a critical point of understanding in the equation of difference. When similarity is acknowledged, a closeness is formed allowing a greater understanding of human difference to be achieved – doesn’t make good sense. A re-discovery of Raw Foods, Landscape and Materiality are determined as key architectural attributes that aid in creating environments that celebrate difference through architectural discourse.</p>

Celebrating Difference: Architectural Conflation within an Urban Fabric

<p>Celebrating Difference questions New Zealand’s current civic architecture, and the way we will design these environments in the future. This thesis explores various cultural literary precedents supported by two detailed case studies and a civic scale architectural design project. Firstly, this thesis explores a global stance on multi-culture and difference and investigates a contemporary breakdown of difference, culture and multiculturalism. The reader is then taken through a journey of New Zealand’s civic history, with an emphasis on cultural and social climates, and their acknowledgement or celebration through architectural discourse. Multicultural Australia, Bernard Tschumi’s metaphorical consumption and a literal exploration of food’s contribution in the civic arena are all literary examples examined within the research with an emphasis on re-direction and possibly unseen correlations within civic scale design. These examinations are to question an international field of cultural architectural discourse and identify events and forms that contribute to cultural celebration. The two case studies examined are Federation Square, Melbourne city and Wellington’s CBD, in New Zealand. These studies highlight each space’s exhibition of cultural celebration and aid in defining key characteristics that encourage cultural celebration through architecture. The hypothesis aligns the study’s key findings with the design project, Architectural Conflation within an Urban Fabric. This correlative piece identifies human similarity as a critical point of understanding in the equation of difference. When similarity is acknowledged, a closeness is formed allowing a greater understanding of human difference to be achieved – doesn’t make good sense. A re-discovery of Raw Foods, Landscape and Materiality are determined as key architectural attributes that aid in creating environments that celebrate difference through architectural discourse.</p>

Determinants of hepatitis A infection among students: A case study of an outbreak in Jember, Indonesia

Background: Hepatitis A often occurs in school among students in the form of an outbreak. The transmission was through fecal-oral (Common Source) provided that the epidemic curve is close to propagated. The aim of the current study was to analyze the determinants of Hepatitis A Infection among students.Design and methods: This study was a case-control study which was conducted at SMAN Plus with a sample size of 80 students chosen by using simple random sampling. The data obtained were then analyzed using logistic regression with 95% confidence level (α = 0.05), while the strength of the relationship between variables was identified using Odds Ratio (OR).Results: Most of the students were at the age of 17 to 19 years old (65%) and male (57.5%). The average age in the case group was 17.1 years old, while in the control group was 16.75 years old. The habit of consuming raw foods (p = 0.001) as well as eating and drink at the same time during an activity (p = 0.000) had a significant influence on the outbreak of Hepatitis A in the curve epidemic of common source.Conclusions: The outbreak is confirmed as a transmission occurs through fecal-oral which the common source epidemic curve. Risk factors that have been proven to be related to Hepatitis A include consuming raw food, eating shared meals during an activity, and drinking with shared drinking utensils.

Evaluation of iron, copper and zinc concentrations in commercial foods formulated for healthy cats

Objectives The aim of this study was to analyze iron, copper and zinc concentrations in commercial foods and compare among food formats (dry, canned, raw), foods marketed by age category (adult 1+ years and senior 7+ years) and foods intended for adult maintenance vs all life stages. Methods In total, 112 commercial non-therapeutic food products marketed for healthy adult and senior cats were purchased in the USA. Foods were analyzed for their proximate composition. Trace mineral concentrations were measured using inductively coupled argon plasma–optical emission spectroscopy and described on a calculated metabolizable energy basis using standard modified Atwater values. Results Measured iron (median 58.4 mg/1000 kcal [range 15.7–379.0]), copper (median 5.6 mg/1000 kcal [range 0.8–13.3]) and zinc (median 47.6 mg/1000 kcal [range 7.6–128.1]) concentrations were highly variable among cat foods. When all food products – regardless of their nutritional adequacy substantiation method – were compared with the Association of American Feed Control Officials regulatory minimums, 13/112 food products had a mineral deficiency, of which a majority (n = 11/13) were raw food products. Raw foods had significantly lower trace mineral concentrations compared with dry food products and, except for copper, canned food products. Cat foods marketed for senior cats had higher iron ( P = 0.019) and zinc ( P <0.0001) concentrations than foods marketed for adult cats. Foods intended for adult maintenance had higher iron ( P = 0.003) and zinc concentrations than foods intended for all life stages ( P <0.0001). Conclusions and relevance Iron, copper and zinc concentrations in commercial non-therapeutic foods for adult and senior cats are highly variable. A minority of foods – mainly raw food products – were deficient in these minerals. It is unknown if some foods with high trace mineral concentrations could have adverse effects as studies are needed to establish safe upper limits for dietary intake of trace minerals in healthy cats.

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods ( p < 0.05 ). Cooking facilitated the incorporation of fat into food. According to the results, more percentage increases of fat content were observed in tempered string beans (97.51%) and cauliflower milk curry (96.6%). Data revealed that boiling helped to reduce the fat content in cereals and legumes. The cooked foods prepared using traditional recipes with CM, CO, or scraps have higher nutritional content than raw foods and have a significant nourishing potential that meets the daily energy requirements ( p < 0.05 ). It can be concluded that the chemical composition of cooked food serves as a more realistic guideline in recommending dietary interventions in disease and weight management.

VIRO Attack (Covid-19 Syndrome Mapping and Self-Assessment)

The new COVID-19 is caused by the virus SARS-CoV-2. The most likely ecological reservoirs for SARS-CoV-2 are bats, but it is believed that the virus jumped the species barrier to humans from another intermediate animal host. This intermediate animal host could be a domestic food animal, a wild animal, or a domesticated wild animal which has not yet been identified. WHO continues to collaborate with experts, Member States and other partners to identify gaps and research priorities for the control of COVID-19, and provide advice to countries and individuals on prevention measures. National food safety authorities have been following this event with the International Food Safety Authorities Network (INFOSAN) Secretariat to seek more information on the potential for persistence of the virus on foods traded internationally and the potential role of food in the transmission of the virus. Experiences from previous outbreaks of related coronaviruses, such as the Severe Acute Respiratory Syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV) show that transmission through food consumption did not occur. To date, there have not been any reports of transmission of SARS-CoV-2 virus through food. However, concerns were expressed about the potential for these viruses to persist on raw foods of animal origin.

Promoting healthy foods among urban school children in Bangladesh: a qualitative inquiry of the challenges and opportunities

Background In Bangladesh overweight and obesity among urban school children are on the rise. Urban school children tend to consume foods dense in calories and few fruits and vegetables which is associated with overweight and obesity. The current study explored the barriers and opportunities for promoting healthy diets among school children from the perspective of teachers and parents in Dhaka, Bangladesh. Methods We conducted 14 key informant interviews with teachers and principals, six focus group discussions with 31 mothers of school children (5 to 15 year old) and 14 structured observations of the school food environment. Inductive thematic analysis was performed manually. Results Schools were important for development of food preferences of children, however, most school cafeterias provided foods based on profit rather than health considerations. A shift in food culture resulted in making eating out acquire many meanings beyond convenience. Mothers, especially those who were employed, struggled to prepare healthy foods due to time pressure. Mothers were generally concerned about chemicals added to raw foods in markets which led to limited fruit and vegetable consumption. Conclusions There were many challenges to promoting healthy foods to school children within and outside the school. It is important to formulate policies and guidance to create a supportive environment for healthy foods in and in the proximity of schools. It is also important to educate consumers about identifying and choosing healthy foods. Laws related to food safety should be adequately implemented to boost the population’s confidence in safety of available healthy foods in the food system.

Antibiotic-Resistant Bacteria and Antibiotic Residue Contamination in Fresh Raw Foods Sold at Wholesale Markets in Thailand

Objective: To investigate the extent of antibiotic-resistant bacteria and antibiotic residue contamination in fresh raw foods sold at wholesale markets in Thailand, which may be the important drivers of antibiotic-resistant bacteria colonization and antibiotic-resistant bacterial infection in Thai population. Materials and Methods: Fresh raw foods, including food from animal products, seafoods, vegetables, fruits, and honey were purchased from two large wholesale markets in Thailand. Food samples were cultured for antibiotic-resistant bacteria and tested for the presence and amount of antibiotic residue. Results: Among 521 samples for bacterial culture, 86.9% grew at least one kind of bacteria. Enterobacteriaceae were commonly isolated and were commonly resistant to ampicillin (76.7% to 100%). ESBL-producers and ceftriaxone-resistant Enterobacteriaceae were prevalent in swine and duck samples (56.7% to 91.7%). Some isolates were resistant to co-amoxiclav (13.3% to 60.0%) and cefoxitin (5.0% to 30.0%). Colistin-resistant Enterobacteriaceae were observed in pork meat (1.4%) and chicken offal (7.0%). Ertapenem-resistant Enterobacteriaceae were detected in cha-om (26.7%). Among 501 samples for antibiotic residue testing, 37.1% contained at least one antibiotic residue. Enrofloxacin was the most prevalent antibiotic residue, followed by doxycycline and tilmicosin. Although most samples contained less antibiotics than the maximum residue limit (MRL), 7.0% contained an amount of at least one antibiotic above the MRL. Conclusion: Many fresh raw foods sold at wholesale markets in Thailand were contaminated with antibiotic-resistant bacteria, and some contained antibiotic residues. Therefore, Thai people are at risk of being colonized with antibiotic-resistant bacteria and developing antibiotic-resistant bacterial infection due to consuming foods contaminated with antibiotic-resistant bacteria or containing antibiotic residues. Keywords: antibiotic-resistant bacteria, antibiotic residue, fresh raw foods, wholesale market, Thailand