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We explored the potential of the Feldenkrais Method of somatic education as a tool for enhancing mindfulness, body awareness, and perceptions of transformational leadership capacities among college students. The intervention consisted of thirty-two, 1.25-hour long group sessions taught by a certified Feldenkrais instructor twice weekly to 21 undergraduates in the School of Film, Dance and Theatre of a southwestern state university. Students also were required to keep a journal in which they reflected on how they felt prior to and after each class, and then recorded three additional entries during the week with observations about their experiences with thinking, sensing, feeling, and moving. Repeated measures analysis of covariance (ANCOVA) was conducted to assess changes in levels of mindfulness, body awareness, and perceived leadership capacities using standardized scales administered at study baseline, midterm, and end of term. Over the semester, students evidenced significantly greater mindfulness, body awareness, and a domain of transformational leadership measuring empathy, controlling for their level of stress at the time of final exams. To meet the needs of today’s college students, our results suggest that the Feldenkrais Method shows promise as an intervention to promote mindfulness, body awareness, and empathic leadership.

The focus of this article is a comparative analysis of the values inherent in multicultural feminism, and their consistency with the field of sociology of sexualities using Laud Humphreys’ Tearoom Trade: Impersonal Sex in Public Places as an reflection of that growing body of work. The following six feminist values, as discussed in Cammaert and Larsen (1988), will be discussed through the filter of the Tearoom Trade: Impersonal Sex in Public Places: (1) the personal is political; (2) acknowledging that oppression often results in limited life choices for the “out” group; (3) equalization of the power dynamics between the “in” and “out” groups so they can begin to share power with each other; (4) androgyny and masculinity; (5) social action/empowerment; and (6) expanding the existing knowledge base of data associated with the sociology of sexualities.

Employment has been identified as a significant goal for many homeless persons with mental illness. However, treatment plans for this population typically focus on housing and mental health needs, and neglect to assess individuals’ desires and abilities to achieve and maintain paid employment. This chapter describes the work experiences of the Chicago cohort of the Access to Community Care and Effective Services and Supports (ACCESS) project.

Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend.

Amaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures.

An optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control.

This study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxidants and functional properties of black turtle bean due to different epigeal germination times to increase its utilization in food systems.

Black turtle bean seeds (Phaseolus vulgaris) were cleaned, winnowed, washed, soaked for 16 h, drained and subjected to epigeal germinated at ambient temperature for 0, 24, 48, 72 and 96 h, respectively. The germinated seeds were dried, dehulled, milled and sieved. Proximate, antioxidant properties and activity, anti-nutrients, mineral (calcium, phosphorus, iron, sodium, manganese, copper, potassium, zinc and magnesium) and functional properties (water absorption capacity, oil absorption, bulk density, swelling index, water solubility index and gelling concentration) of the germinated black turtle bean (GTB) flour (0GTB, 24GTB, 48GTB, 72GTB and 96GTB) were determined using standard procedures.

The ash, protein, fat and fibre contents of the black turtle bean were significantly increased through germination. Germination resulted in changes in the antioxidant activity of the black turtle bean samples. The mineral content of the black bean samples was improved significantly by germination and as well altered the functional properties (p < 0.01). Oxalate and phytate were significantly reduced with increased germination time (p < 0.01). In total, 96 h germination (96GTB) had better antioxidant activity, mineral and proximate composition with lower anti-nutrients.

Germination for 96 h proved to be the optimum time for improved mineral content, increased protein, ash, fibre, antioxidant activity and property with reduced antinutrients. Germination represents an attractive, inexpensive means of improving the nutritional profile and enhancing the bio-functionality of the black turtle bean. The epigeal germinated turtle bean could find applied as a functional ingredient in food formulation.

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Term. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

In their continuing quest for new product ideas, marketers are directed to the U.S. Census figures where they can identify shifting populations and newly emerging demographic entities. Rather than relying on old stereotypes for direction, marketers must study the changed values, attitudes, lifestyles and self‐image of these groups. Using qualitative research techniques, the author says will result in implications for new product development, production, sales and marketing. The author identifies three groups whose lifestyles she has studied and who fit the parameters described above: Working women, singles and the 50‐plus age group. Opportunities for marketers are suggested as she describes their changed lifestyles which create a need for new products and services.

The Food Standards Agency has set a five‐year target to reduce foodborne disease in the UK by 20 per cent. The Agency’s strategy proposes measures throughout the food chain, from the farm to the kitchen. It is designed to reduce the risks associated with common vehicles of foodborne infections, such as raw meat, poultry, milk and dairy products, and to promote effective management of food safety, based on the principles of Hazard Analysis Critical Control Points, in all food businesses. Measures to improve food hygiene in the kitchen, whether commercial or domestic, are also planned, underpinned by a media‐based food hygiene campaign. The campaign will aim to raise the profile of food safety on the public agenda and deliver key preventative messages about the cooking and handling of food. Reduction in foodborne disease will be monitored through laboratory reports of key foodborne pathogens.