Les 10 concurrents educopia.org les plus visités

jlsc-pub.org

Students are taught the study mnemonic “PVT TIM HiLL” to memorize the 9 indispensable amino acids (IAA): phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, histidine, leucine, and lysine. The Food and Agriculture Organization (FAO) recommended that IAA be treated as individual nutrients on food labels because “crude protein ” alone does not indicate protein quality. Protein quality—determined by Digestible Indispensable Amino Acid Score (DIAAS)—is calculated for 3 life stages: birth to 6 months, 6 months to 3 years, and 3 years and older. Foods possessing DIAAS greater than 100 are “excellent” protein quality, and those with DIAAS between 75 and 99 are “good,” whereas foods with DIAAS < 75 cannot make a protein claim. Processing, heating, and/or grinding can decrease or improve plant and animal IAA digestibility. For children 6 months to 3 years of age, ground pork, smoked-cooked bacon, cooked pork leg, cured ham, cooked pork loin, salami, beef/pork bologna, beef jerky, and medium and medium rare beef ribeye steaks can be described as “excellent.” A range of research has reported that cooked ground beef can be classified as “good” or “excellent,” whereas the Impossible® (Impossible Foods, Redwood City, CA) and Beyond® (Beyond Meat Inc., El Segundo, CA) meat-alternative burgers and well-done ribeye can be classified as “good ” sources of IAA for young children. For persons aged > 3 years, all meat categories but cooked ground beef can be classified “excellent” sources of IAA. For meat alternatives, Impossible Burger could be classified as “excellent,” but Beyond Burger could only claim to be “good.” Protein quality claims for individual food ingredients can be diminished when the food is consumed with a lower protein quality item such as a wheat flour bun. To provide meals that are adequate in all IAA, the protein quality in each food item must be determined. Mixed meals must be adjusted for protein quality by combining low-quality proteins (

osc.universityofcalifornia.edu

Rich Schneider, UCSF Professor of Orthopaedic Surgery and Open Access champion, was instrumental in rallying UCSF faculty to pass an Open Access policy in May 2012. In this interview, Schneider reflects on this significant milestone and on the larger context of Open Access within the academy. View his perspective on: Why Faculty Should Care About Open Access Beyond Policy: How Can Faculty and Institutions Support Open Access? Faculty Support for the OA Policy at UCSF How We Passed the Policy at UCSF The Economics of Open Access Why Faculty Should Care About Open Access Schneider discusses what is at stake […]

blogs.loc.gov

Thanks to Sharon McKinley, Senior Cataloging Specialist, for conducting these interviews with Carolyn Turner and Rachel Weiss, two of this summer’s crop of interns. What made you want to do a volunteer internship at the Library of Congress? Carolyn: My older sister Jessica was a Junior Fellow when I was twelve years old and she …

evolllution.com

As one of the twelve degree granting schools at Harvard University, our goal at Harvard Extension School is to provide adult part-time learners with educational experiences that offer flexibility and a strong community that engage them deeply in their learning. By being a part of the University’s Division of Continuing Education (DCE) we have the ability to […]

scholarlykitchen.sspnet.org

The Arecibo Observatory collapsed, laying bare the problems of funding science infrastructure.

scholars.wlu.ca

scholars commons @ laurier is an online collection of the intellectual, creative, and scholarly output of the wilfrid laurier university community. scholars commons creates a consolidated web presence for the dissemination, promotion, and preservation of research and scholarly publishing at laurier. the goal is to support open scholarly communication, collaboration, and lasting visibility and recognition for laurier scholarship.