Part I: AN INTRODUCTION TO INQUIRY. 1. Human Inquiry and Science. 2. Paradigms, Theory, and Research. 3. The Ethics and Politics of Social Research. Part II: THE STRUCTURING OF INQUIRY: QUANTITATIVE AND QUALITATIVE. 4. Research Design. 5. Conceptualization, Operationalization, and Measurement. 6. Indexes, Scales, and Typologies. 7. The Logic of Sampling. Part III: MODES OF OBSERVATION: QUANTITATIVE AND QUALITATIVE. 8. Experiments. 9. Survey Research. 10. Qualitative Field Research. 11. Unobtrusive Research. 12. Evaluation Research. Part IV: ANALYSIS OF DATA:QUANTITATIVE AND QUALITATIVE . 13. Qualitative Data Analysis. 14. Quantitative Data Analysis. 15. Reading and Writing Social Research. Appendix A. Using the Library. Appendix B. Random Numbers. Appendix C. Distribution of Chi Square. Appendix D. Normal Curve Areas. Appendix E. Estimated Sampling Error.

社会研究方法基础 = The Basics of Social Research

The COVID-19 pandemic has disrupted many aspects of daily life. The purpose of this study was to identify how health behaviors, level of stress, financial and food security have been impacted by the pandemic among Canadian families with young children. Parents (mothers, n = 235 and fathers, n = 126) from 254 families participating in an ongoing study completed an online survey that included close and open-ended questions. Descriptive statistics were used to summarize the quantitative data and qualitative responses were analyzed using thematic analysis. More than half of our sample reported that their eating and meal routines have changed since COVID-19; most commonly reported changes were eating more snack foods and spending more time cooking. Screen time increased among 74% of mothers, 61% of fathers, and 87% of children and physical activity decreased among 59% of mothers, 52% of fathers, and 52% of children. Key factors influencing family stress include balancing work with childcare/homeschooling and financial instability. While some unhealthful behaviors appeared to have been exacerbated, other more healthful behaviors also emerged since COVID-19. Research is needed to determine the longer-term impact of the pandemic on behaviors and to identify effective strategies to support families in the post-COVID-19 context.

The Impact of COVID-19 on Health Behavior, Stress, Financial and Food Security among Middle to High Income Canadian Families with Young Children.

Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of 50%, respectively, which the fat mimetics were referred to as PFM1 (microparticulate pectin gel), PFM2 (pectin weak-gel), and PFM3 (microparticulated combination of WPI and pectin). The full fat (Ff) (100% oil) mayonnaise without fat mimetic was used as a control experiment. Physicochemical, rheological, texture analysis, and sensory evaluation of the Ff and low fat (Lf) mayonnaises were performed. The results indicated that all Lf mayonnaises had significantly lower energy content, but higher water content than their Ff counterpart. In terms of texture, the formulation with pectin weak-gel as fat mimetic showed similar texture values as those of the Ff sample. Both Ff and Lf mayonnaises exhibited thixothopic shear thinning behaviour under steady shear tests and were rheologically classified as weak gels under small amplitude oscillatory shear tests. Sensory evaluation demonstrated that mayonnaises substituted with low-methoxy pectin were acceptable. This study shows good potential for pectin weak-gel and microparticulated pectin gel to be used as a fat mimetic in mayonnaise.

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

The COVID-19 pandemic has had a huge impact on the population with consequences on lifestyles. The aim of the study was to analyse the relationship between eating habits, mental and emotional mood. A survey was conducted online during social isolation, from 24 April to 18 May 2020, among the Italian population. A total of 602 interviewees were included in the data analysis. A high percentage of respondents experienced a depressed mood, anxious feelings, hypochondria and insomnia (61.3%, 70.4%, 46.2% and 52.2%). Almost half of the respondents felt anxious due to the fact of their eating habits, consumed comfort food and were inclined to increase food intake to feel better. Age was inversely related to dietary control (OR = 0.971, p = 0.005). Females were more anxious and disposed to comfort food than males (p < 0.001; p < 0.001). A strength of our study was represented by the fact that the survey was conducted quickly during the most critical period of the Italian epidemic lockdown. As the COVID-19 pandemic is still ongoing, our data need to be confirmed and investigated in the future with larger population studies.

Psychological Aspects and Eating Habits during COVID-19 Home Confinement: Results of EHLC-COVID-19 Italian Online Survey.

Background: Since the beginning of the COVID-19 pandemic, access to fresh food has been restricted, and people are spending more time inside and have limited their physical activity. However, more time at home may have resulted in some positive habits including an increase in cooking. The aim of this review was to assess dietary changes during the first lockdown. Themes and patterns were considered and associations with other lifestyle factors were assessed. Methods: Between June and July 2020, the PubMed, Google Scholar, and Science Direct databases were searched, and results were screened for eligibility based on title, abstract, and full text. The inclusion criteria of this search included: papers published (or in pre-print) in the year 2020; studies that investigated the impact of COVID-19 lockdown on diet; papers published in English. Exclusion criteria were as follows: papers examining dietary changes in those following a structured diet based on diagnosed conditions or dietetic advice; literature, systematic, or narrative studies reviewing previous research. Researchers agreed on the study characteristics for extraction from final papers. Results: Four thousand three hundred and twenty-two studies were originally considered with 23 final full-text papers included. Four themes were identified: dietary patterns, dietary habits (favorable), dietary habits (unfavorable), and other (includes physical activity levels, weight gain). A total of 10 studies reported an increase in the number of snacks consumed, while six studies found that participants increased their meal number and frequency during quarantine. Eleven studies reported favorable changes in dietary habits with an increase in fresh produce and home cooking and reductions in comfort food and alcohol consumption. However, nine studies found a reduction in fresh produce, with a further six reporting an increase in comfort foods including sweets, fried food, snack foods, and processed foods. Two studies reported an increase in alcohol consumption. In eight studies participants reported weight gain with seven studies reporting a reduction in physical exercise. Conclusion: The effect of COVID-19 lockdown both negatively and positively impacted dietary practices throughout Europe and globally, and negative diet habits were associated with other poor lifestyle outcomes including weight gain, mental health issues, and limited physical activity. Both in the short term and if sustained in the long term, these changes may have significant impacts on the health of the population.

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The Impact of Lockdown During the COVID-19 Outbreak on Dietary Habits in Various Population Groups: A Scoping Review

Confinement due to the COVID-19 pandemic can influence dietary profiles, especially those of adolescents, who are highly susceptible to acquiring bad eating habits Adolescents’ poor dietary habits increase their subsequent risk of degenerative diseases such as obesity, diabetes, cardiovascular pathologies, etc Our aim was to study nutritional modifications during COVID-19 confinement in adolescents aged 10 to 19 years, compare them with their usual diet and dietary guidelines, and identify variables that may have influenced changes Data were collected by an anonymous online questionnaire on food intake among 820 adolescents from Spain, Italy, Brazil, Colombia, and Chile The results show that COVID-19 confinement did influence their dietary habits In particular, we recorded modified consumption of fried food, sweet food, legumes, vegetables, and fruits Moreover, gender, family members at home, watching TV during mealtime, country of residence, and maternal education were diversely correlated with adequate nutrition during COVID-19 confinement Understanding the adolescents’ nutrition behavior during COVID-19 lockdown will help public health authorities reshape future policies on their nutritional recommendations, in preparation for future pandemics

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Covid-19 Confinement and Changes of Adolescent's Dietary Trends in Italy, Spain, Chile, Colombia and Brazil.

En este estudio se determinaron los coeficientes de transferencia de masa, difusividad y los coeficientes convectivos de transferencia de calor durante el freido por inmersion de laminas de tilapia y fruta de pan. La determinacion se realizo en aceite de palma a 130, 150 y 170°C para la tilapia y en aceite de soya a 150, 170 y 190°C para la fruta de pan. Las propiedades termofisicas se midieron en funcion de la temperatura y composicion del alimento. Los coeficientes convectivos fueron determinados a partir de graficas de relaciones adimensionales tiempo vs. Temperatura. Los coeficientes aumentaron al aumentar la temperatura del aceite para la fruta de pan y disminuyeron al aumentar la temperatura del aceite para la tilapia. Los coeficientes de transferencia de masa fueron determinados a partir de las graficas adimensionales de concentracion de humedad contra el tiempo y estos aumentaron con la temperatura de fritura.

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Transferencia de Calor y Materia durante el Proceso de Freído de Alimentos: Tilapia (Oreochromis niloticus) y Fruta de Pan (Artocarpus communis)

Sesame pastes are a colloidal suspension composed mainly of hydrophilic solids suspended in oil In this work two types of sesame paste, one obtained by the traditional process and the other one through a technified process were produced; proximate analyzes were performed and the effects of manufacturing processes on the rheological behavior and stability was determined The viscosity profile obtained for both samples indicated a typical behavior of pseudoplastic The syneresis observed for the paste elaborated in the traditional maner was higher, being 40%, whereas that for tech paste was 15%, reason for the higher stability of the latter one It is concluded that the technified process is more efficient and recommended for the development of this product type

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Evaluación de las propiedades reológicas de pastas de ajonjolí artesanal y tecnificada

Resumen Se establecio la composicion quimica del toronjil (Melissa officinalis L.) cultivado en Coloso, Departamento de Sucre en Colombia, mediante la tecnica de cromatografia de gases acoplada a espectrometria de masas. Esto fue realizado para determinar la variabilidad en la composicion quimica producida por las condiciones climaticas que presenta la region. El toronjil se usa en esta comunidad en bebidas aromaticas y como tranquilizante natural considerando sus multiples propiedades antioxidantes, microbiologicas, conservantes y aromatizantes de alimentos. Se identifico eugenol como el compuesto mayoritario con 45.47%, seguido del cariofileno, α-cariofileno, 3-metil-4-isopropil fenol, germacreno D, con 40.77%, 2.94%, 1.52% y 1.17% respectivamente. De acuerdo a los resultados, el aceite esencial de toronjil esta de acuerdo con el quimiotipo eugenol. Palabras clave: Melissa officinalis L, eugenol, cromatografia de gases, espectrometria de masas. Chemical Composition of the Essential Oil from Lemon Balm Leaves (

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Composición Química del Aceite Esencial de las Hojas de Toronjil (Melissa officinalis L.)

espanolEn la presente investigacion se evaluo el efecto de la incorporacion de pasta de ajonjoli y plasma sanguineo de bovino en un producto carnico tipo salchicha, como sustituto parcial de grasa y de agua respectivamente. Para ello se evaluo la composicion proximal, el perfil de acidos grasos, el rendimiento por coccion, el perfil de textura y la aceptabilidad de la salchicha. Se probaron cinco tratamientos. Los resultados mostraron que el contenido de humedad de los productos formulados con pasta de ajonjoli y plasma sanguineo de bovino incremento, en comparacion con el tratamiento control. De esta investigacion se puede concluir que la incorporacion de pasta de ajonjoli y plasma sanguineo de bovino incrementa la humedad, el contenido proteico y el rendimiento por coccion, sin que ello tenga un efecto negativo en la aceptabilidad. EnglishIn this research the effect of the addition of sesame paste and bovine blood plasma in a sausage meat product type, as a partial substitute for fat and water respectively was evaluated. For this, the proximate composition, the fatty acid profile, the performance by cooking, the texture profile and the acceptability of the sausage were evaluated. Five treatments were tested. The results showed that the moisture content of the products formulated with sesame paste and bovine blood plasma increased, compared to the control treatment. From this research it can be concluded that the incorporation of sesame paste and bovine blood plasma increases moisture, protein content and performance by cooking, without having a negative effect on acceptability.

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Piedad M Montero

Papers

Covid-19 Confinement and Changes of Adolescent's Dietary Trends in Italy, Spain, Chile, Colombia and Brazil.

Transferencia de Calor y Materia durante el Proceso de Freído de Alimentos: Tilapia (Oreochromis niloticus) y Fruta de Pan (Artocarpus communis)

Evaluación de las propiedades reológicas de pastas de ajonjolí artesanal y tecnificada

Composición Química del Aceite Esencial de las Hojas de Toronjil (Melissa officinalis L.)

Efecto de la Incorporación de Plasma Sanguíneo y Pasta de Ajonjolí en la Fabricación de un Embutido tipo Salchicha