A Little Good Goes an Unexpectedly Long Way: Underestimating the Positive Impact of Kindness on Recipients

Performing random acts of kindness increases happiness in both givers and receivers, but we find that givers systematically undervalue their positive impact on recipients. In both field and laboratory settings (Experiments 1a-2b), those performing a random act of kindness predicted how positive recipients would feel and recipients reported how they actually felt. From giving away a cup of hot chocolate in a park to giving away a gift in the lab, those performing a random act of kindness consistently underestimated how positive their recipients would feel, thinking their act was of less value than recipients perceived it to be. Givers’ miscalibrated expectations are driven partly by an egocentric bias in evaluations of the act itself (Experiment 3). Whereas recipients’ positive reactions are enhanced by the warmth conveyed in a kind act, givers’ expectations are relatively insensitive to the warmth conveyed in their action. Underestimating the positive impact of a random act of kindness also leads givers to underestimate the behavioral consequences their prosociality will produce in recipients through indirect reciprocity (Experiment 4). We suggest that givers’ miscalibrated expectations matter because they can create a barrier to engaging in prosocial actions more often in everyday life (Experiments 5a-5b), to the detriment of people’s own wellbeing, to others’ wellbeing, and to civil society.

Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity

The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values < 0.05), as well as that taste sensitivity decreases with age, especially after 50 years old (all tastes; p values < 0.05). These findings strengthen our knowledge about the influence of sex and age on taste sensitivity, and they provide knowledge on the influence of consumption habits related to hot drinks on taste sensitivity.

12. Evaluation of Rapid Phenotypic Testing for KPC Carbapenemase Producing klebsiella Pneumoniae Directly from Positive Blood Cultures by Use of “Hot Chocolate” Plates

Background Invasive infections with Carbapenemase Producing Enterobacterales are associated with considerable morbidity and mortality, in part due to the risk of inappropriate empiric therapy. Consequently, the rapid identification of carbapenem resistance is crucial to the management of these infections. We sought to evaluate possible reductions in turnaround time to identification of this resistance in blood cultures growing these organisms by applying rapid phenotypic test kits to growth from “hot chocolate” plates. Methods 30 blood cultures, spiked with carbapenem resistant Klebsiella pneumoniae isolates or susceptible controls, were inoculated onto chocolate agars that had pre-warmed at 37°C. These plates were incubated at 37ºC for 3.5 hours. The resulting minimal growth was then identified using MALDI-TOF and underwent rapid phenotypic testing using three commercially available products (β-lacta and β-carba, from Bio-Rad, Marnes-la-Coquette, France, and Carba-NP, from bioMérieux, Durham, NC). The time to identification of carbapenem resistance using this method was then compared to that of the conventional laboratory workup. Results The identification was 100% accurate to the species level using MALDI-TOF paired to the 3.5 hour growth on the “hot choocolate” plates. The β-lacta kit identified resistance to 3rd generation cephalosporins for all ESBL and carbapenemase producing Klebsiella pneumoniae isolates, while the β-carba and Carba-NP kits identified carbapenem resistance only in the carbapenemase producers. The sensitivity of all assays was 100% (95% CI 0.87–1.0) and the specificity of carbapenemase detection was 100% (97.5% one-sided CI 0.4–1.0). The corresponding sensitivities and specificities of direct disc diffusion for ertapenem resistance detection were 88.5% (95% CI 0.70–0.98) and 100% (95%CI 0.40–1.0) respectively. The turnaround time for the rapid kits coupled to the “hot chocolate” plates was 4.25 to 5.1 hours as compared to 16 hours for the conventional workup. Conclusion Rapid phenotypic tests performed after inoculation of “hot chocolate” plates are highly sensitive for the presence of carbapenemase production and can be incorporated into the laboratory workflow for Klebisella pneumoniae with important reductions in turnaround time. Disclosures All Authors: No reported disclosures

DETECTION OF BACTERIAL ETIOLOGY USING BIOLUMINESCENCE METHOD ON CUP LIDS DUE TO THE CHANGE IN THEIR FREQUENCY OF USE – SHORT COMMUNICATION

Nowadays, cup with a drink is an attribute of a modern consumer. It is used for hot drinks (e.g. coffee, tea, hot chocolate) and cold drinks (e.g. fruit juices). Currently, there is a noticeable tendency to replace disposable cups with one reusable cup. The barrier to their reuse (especially the mouthpiece on the lid), is the lack of knowledge about its microbiological state. The aim of the presented research was to estimate the risk of bacterial etiology occurrence on disposable and reused lids. The overall metabolic activity of microorganisms was assessed by measuring ATP using the bioluminescence method. Detection of microorganisms was carried out on the abiotic surface (PP / PS), both on the lids of disposable cups used once and repeatedly. Contact with the personnel's hands was also considered. The results of the experiment indicate that the contact of the lids with the personnel's hands is not a reason for the increasing amount of ATP. The highest amounts of ATP were observed on lids of cups used repeatedly.

Establishing a Breakfast Club in the University

Considered as the most important meal of the day, breakfast when taken daily improves the health, mood and productivity of individuals. This quantitative descriptive study assessed the needs of students for breakfast with the aim of establishing a breakfast club in the university.This study was conducted among 475 students of the University of Cebu Lapu-Lapu and Mandaue, Mandaue City, Cebu, Philippines. The study employed the descriptive, quantitative approach. A researcher-made questionnaire was used to gather data. Data collection was done from January 2016 to December 2016. Treatment of data used were simple percentage, weighted mean, and sum of ranks.Majority of the respondents were female (55.2%), college level (76.2%), and residents of Lapu-Lapu City (54.5%). the students do not take breakfast before going to school (63.6%). If food is available at home, they prefer to take their breakfast from 6:00 AM to 7:00 AM (21.9%). Only 4 items are moderately preferred. This includes: one glass of water; one piece of egg (boiled, scrambled or sunny side up); one glass of milk or hot chocolate drink; and one piece of banana or any kind of fruit equivalent to 60 grams. On the 5th spot is 1 cup of rice or its equivalent (less preferred).Based on the findings of the study, there is a need to establish a breakfast club in the university. This program shall support the nutritional requirements of students to help them excel in class. Food preferences and breakfast time shall be considered in the implementation of the program. Recommended citation: Dorio, P. A. Jr. &amp; Amparado, M. A. P. (2020). Establishing a Breakfast Club in the University. Cebu Journal of Hospitality and Tourism and Management, 1(1), 90-100.