An intergenerational reading of climate change-health concern nexus: a qualitative study of the Millennials' and Gen Z participants' perceptions.

BACKGROUND: The study of climate change through a generational lens is meaningful when one considers the distinct attitudes, behaviors, values, and motivations of each generation. Individuals born between 1980 and 1999, referred to as the Millennial Generation (Millennials) and individuals born up to five years before or after 2000, referred to as Generation Z (Gen Z), may differ widely in their views, values, attitudes, and behaviors. This may lead to conflicts between these two cohorts. As Gen Z enters the labor market, their first-level supervisors will be, in many cases, the Millennials, who may view the topic of climate change-health concern nexus very differently than their Gen Z subordinates. Considering the perspectives of each generation may offer insights on how to engage them to act in an environmentally responsible way to counteract climate change effects. OBJECTIVE: The study reveals similarities and differences in how Millennials and Gen Z perceive the climate change-health concern nexus, which illuminates the understanding of the potential generational conflicts and the critical points where intervention is needed. METHOD: Interview data from 41 participants were analyzed via thematic analysis using the Quirkos software program. Reporting is in accordance with the COREQ guidelines. RESULTS: The interview questions elicited responses related to five dimensions: (i) Views of individual and community health; (ii) Knowledge around climate change; (iii) Perceived health impact; (iv) Attitudes towards climate change; (v) Behaviors related to climate change. The findings revealed a set of commonalities and differences in understanding the climate change-health concern nexus between the participants representative of each of the generations examined. One main result is that while most interviewees perceived changes in summer and winter temperatures, they failed to articulate how climate change affected their health. CONCLUSION: Thematic analysis revealed that the commonalities of views outweigh the differences between the two generations. A relevant remark is that participants can be described rather as "observers" than "players" since they do not tend to see themselves (through their behavior and their contribution) as active participants in the goal to fight climate change. Consequently, both generations undergo what Stephen Gardiner [1] called "intergenerational buck-passing."

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.

This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey formulation (35, 50 and 65% v/v of whey) and ultrasonicated (at 40 kHz and 11 W/cm2) for 0, 3 or 10 min, prior to fermentation with L. casei 431. The treatments were identified as 35/65/0, 50/50/0, 65/35/0, 35/65/3, 50/50/3, 65/35/3, 35/65/10, 50/50/10 and 65/35/10, referring to the whey percentage, oat percentage, and the ultrasound time (min), respectively. The beverages 50/50/0 and 50/50/3 registered the highest (P < 0.05) growth with 1.96 and 2.00 log CFU ml, respectively. In general, the final average population of L. casei 431 was 7 to 8.86 log CFU/ml, being this adequate for a probiotic beverage. The highest antioxidant activity was found in the 35/65/3, 35/65/10, 50/50/3 and 50/50/10 beverages without difference (P < 0.05) among them. There was no effect of gender on the acceptance of the probiotic beverages. The best accepted beverage by women was 50/50/3 and both genders disliked the beverage 35/65/10. There was no relationship between the acceptance of the beverages and the consumers' habit by fermented milk beverages. No difference in the preference between the 50/50/0 and the 50/50/3 beverage was found. It is concluded that the probiotic beverage containing 50% whey and 50% oat and ultrasonicated for 3 min generated the highest levels of L. casei 431 growth, high antioxidant activity and good consumer acceptance and preference.

Hemodynamic effects of L-threo-3,4-dihydroxyphenylserine (Droxidopa) in hypotensive individuals with spinal cord injury.

OBJECTIVES: To determine the effect of an escalating dose of droxidopa (100, 200, and 400 mg) compared with placebo on seated blood pressure (BP) in hypotensive individuals with spinal cord injury (SCI). Secondarily, we aimed to determine the effect of droxidopa on (1) supine BP and heart rate, (2) the change in BP and heart rate when these individuals were transferred from the supine to the seated position, and (3) adverse event (AE) reporting. DESIGN: Open-label dose titration trial. SETTING: A Veterans Administration Medical Center. PARTICIPANTS: Participants with SCI (C3-T12) (N=10) were studied during 4 laboratory visits. Subjects visited the laboratory for about 5 hours on each visit, which incorporated a 30-minute seated baseline, a 30- to 60-minute supine, and a 4-hour seated postdrug observation. INTERVENTIONS: Placebo on visit 1, droxidopa 100 mg on visit 2, droxidopa 200 mg on visit 3, and droxidopa 400 mg on visit 4. MAIN OUTCOME MEASURES: BP and heart rate changes from baseline to the postdrug period, orthostatic heart rate and BP responses, and subjective AE reporting. RESULTS: Seated BP was significantly elevated with 400 mg droxidopa compared with placebo and 100 mg droxidopa for 3 hours and was elevated for 2 hours compared with 200 mg droxidopa. Increase in supine BP was not worsened following droxidopa, and the expected fall in BP when transferred to the seated position was prevented with droxidopa 200 and 400 mg. There were no significant differences in the heart rate response or AE reporting among the study visits. CONCLUSIONS: Our preliminary findings suggest that droxidopa, at the doses tested, does not cause excessive increases in supine BP and the 400-mg dose appears to be effective at increasing seated BP for up to 3 hours in persons with SCI.

High-Frequency Focused Ultrasound on Quality Traits of Bovine Triceps brachii Muscle.

This aim of this study was to evaluate the effect of high-frequency focused ultrasound (HFFU) on quality traits of bovine Triceps brachii. Four treatments (0, 10, 20, and 30 min) of HFFU (2 MHz and 1.5 W/cm2) were applied to bovine T. brachii muscle. Immediately after treatment, evaluations of color, pH, drip loss, water holding capacity, and shear force in meat were undertaken. The application of HFFU slightly decreased (p < 0.05) the redness of meat. In addition, a significant (p < 0.05) decrease in the shear force of meat was observed after the application of HFFU at 30 min. No effect (p > 0.05) was observed on other color parameters, drip loss, and water holding capacity of meat. Overall, HFFU improved beef tenderness without negative impacts on color, pH, drip loss, and water holding capacity of meat. HFFU offers the option of tenderizing specific muscles or anatomical regions of the beef carcass. These findings provide new insights into the potential application of ultrasound in meat processing.

Ultrasound and meat quality: A review.

High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat and inactivation of microorganisms. It is also an alternative to traditional meat ageing methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatment on the conservation and modification of processed meat foods. Finally, the ultrasound application parameters must be deep explored and established before the method can be scaled to industrial levels.

Bacterial control and structural and physicochemical modification of bovine Longissimus dorsi by ultrasound.

A multifactorial study to evaluate the effect of three ultrasound intensities (16, 28 and 90 Wcm-2), two sonication times (20 and 40 min), and two storage times (0 and 7 days at 4 °C) on physicochemical properties, microbiological counts, and microstructure of bovine Longissimus dorsi was performed. The results showed that ultrasound (US) did not modify luminosity (P = 0.42), redness (a*, P = 0.45), or yellowness (b*, P = 0.94). However, the hue angle increased with US treatment and during storage (P = 0.04), showing an important degradation in the color of meat treated with 16 Wcm-2. The pH and shear force decreased during storage at 4 °C (P = 0.01). Although US did not have any significant effects on the tenderness of the meat, the interfibrillar areas increased drastically in samples treated with 16, 28 and 90 Wcm-2 (P < 0.0001). US was effective in controlling mesophilic and psychrophilic bacteria during storage at 4 °C when intensities of 90 Wcm-2 were used (P < 0.0001), whereas decontamination of coliform bacteria was efficient independently of ultrasonication intensity, as long as a long sonication time (40 min) was used.