This thesis tests the necessity of terrorism in articulating Homeland Security citizenship. Chapter 1 orients the study, reviewing relevant literature. Chapter 2 examines the USDHS Ready Kids program's Homeland Security Guide, mapping a baseline for how Homeland Security citizenship is articulated with the overt use of terrorism. Chapter 3 investigates the USDHS Ready Kids program, charting the logic of Homeland Security citizenship when the threat of terrorism is removed from sense making about preparedness. Chapter 4 compares the findings of Chapters 2 and 3, evaluating the similarities and differences between these two articulations of Homeland Security citizenship and concluding that the logic that cements Homeland Security into American society does not depend on the threat of terrorism against the United States.

This thesis is an attempt to expand upon the ideas that permeate the practice of art making that has developed over the past two years. Art criticism, theory, history, and practice are used to give definition to the boundaries of my ever-shifting body of work. Focusing on the elusive nature of communication in both public and private spheres, these projects range from installation and sculptural work, to web projects, photography, and drawing.

Doctor of Philosophy / Department of Diagnostic Medicine/Pathobiology / Douglas Powell / Randall Phebus / Not-ready-to-eat entrées purchased at retail and prepared in the home have been identified as a risk factor for salmonellosis. From 1998 to 2010, ten outbreaks implicated undercooked not-ready-to-eat entrées. In each outbreak, affected individuals prepared entrées in a microwave oven, did not follow recommended cooking instructions, and failed to take the internal temperature of the cooked product. This dissertation surveyed grocery stores for product availability, evaluated consumers’ preparation practices of raw, breaded, frozen chicken entrées, and validated on-package label instructions. The survey of retail revealed that several manufacturers fail to provide consumers clear preparation instructions. A video capture system was used to observe food preparation practices of 41 consumers–21 primary meal preparers and 20 adolescents–in a mock domestic kitchen using uncooked, frozen, breaded chicken products, and determined if differences exist between consumers’ reported safe food handling practices and actual food handling behavior as prescribed on product labels. Differences between self-report and observed food safety behaviors were identified between groups. Many participants reported owning a food thermometer (73 percent) and reported using one when cooking raw, breaded chicken entrées (19.5 percent); however, only five participants (12.2 percent) were observed measuring the final internal temperature with a food thermometer despite instructions on the product packaging to do so. Food handling errors identified during the meal preparation sessions were then mimicked in a controlled laboratory setting to determine the impact of such deviations on end-product temperature. For all products, highly variable internal temperatures were recorded across entrées when prepared in a 600W microwave oven. Microwave cooking of raw breaded poultry products is unpredictable in achieving uniform target end-point temperatures; however, a 1000W microwave oven consistently produced a safe end product. Data collected through direct observation more accurately reflected consumer food handling behaviors than data collected through self-reported surveys. Low wattage microwave ovens failed to produce a safe end product. Processors should validate instructions for not-ready-eat entrées using a range of microwave ovens rather than a single wattage, develop a unique set of instructions for entrées, and provide consumers clear cooking instructions that result in a safe end product.

O presente trabalho trata do problema da programação de entrega de concreto produzido em centrais dosadoras. Tal programação engloba as decisões de qual central deverá atender cada cliente e em qual horário cada veículo de entrega deverá ser carregado nessa central, de forma a maximizar a receita marginal total do sistema. São consideradas restrições de capacidade de carregamento de veículos por central, disponibilidade da frota, e garantia de atendimento de todos os pedidos de cada cliente por uma única central. A fim de resolver esse problema de forma eficiente, é proposto um modelo de programação matemática baseado em uma rede espaço-tempo, o qual foi implementado em ambiente de planilha eletrônica, como parte de um sistema de apoio à decisão. O sistema conta com uma interface amigável para o usuário, desenvolvida em linguagem VBA, que apresenta facilidade de preenchimento dos dados de entrada e compreensão dos resultados fornecidos, mesmo por aqueles sem conhecimento em pesquisa operacional. A aplicação do modelo proposto para a resolução de problemas com dados reais confirma que o modelo funciona corretamente, considera as restrições e gera rapidamente a solução ótima. Sendo assim, a ferramenta desenvolvida mostra-se bastante útil para as operações de programação de uma empresa concreteira que opera diversas centrais dosadoras de concreto. / This paper addresses the problem of scheduling concrete delivery produced in concrete batch plants. Such scheduling comprises the decisions of which center should serve each customer and what time each delivery vehicle should be loaded, so as to maximize the total marginal revenue of the system. Vehicle loading capacity constraints per center, fleet availability and the assurance that all orders will be fulfilled by a single concrete center are considered. In order to solve this problem efficiently, we propose a mathematical programming model based on a time-space network, implemented in a spreadsheet environment, as part of a decision support system. The system features a user-friendly interface, developed in VBA, which makes it easy to enter data and understand the results provided, even by those without knowledge in operational research. The implementation of the proposed model to solve problems with real data confirms that the model works properly, taking into consideration the constraints and quickly generating the optimal solution. Thus, the developed tool appears to be very useful for scheduling operations of a company which operates several concrete batch plants.

A incorporação de ingredientes funcionais a produtos de panificação tem crescido muito ultimamente, em função da preocupação com a saúde dos consumidores. A linhaça tem despertado o interesse pelo seu alto teor de fibras, lignanas, ômega-3 e compostos antioxidantes. O presente trabalho teve por objetivo avaliar o efeito da radiação ionizante de 60Co nas características físico-químicas, sensoriais e microbiológicas de pães com adição de diferentes concentrações de linhaça marrom. Foram elaborados 3 tipos de pães: pão francês, pão de forma preparado com pré-mistura e pão de forma elaborado com ingredientes (\"convencional\"). Foi adicionada linhaça marrom triturada na massa dos pães nas concentrações 8% e 12%. Após o preparo, os pães foram embalados em embalagem de polipropileno e levados ao Instituto de Pesquisas Energéticas Nucleares (IPEN/USP) e irradiados nas doses 6, 8 e 10 kGy. Foram elaborados tratamentos sem adição de linhaça e sem irradiação para controle, totalizando no experimento 12 tratamentos, para cada formulação de pão testado. Foram realizadas análises químicas (composição centesimal, compostos antinutricionais, atividade antioxidante, índice glicêmico, ácidos graxos, vitaminas do complexo B e minerais); análises físicas (índice de cocção, volume, cor e atividade de água); análise sensorial (teste de preferência e Análise Descritiva Quantitativa - ADQ); análise microbiológica e uma pesquisa de opinião sobre produtos irradiados. Observou-se que a adição de linhaça foi eficiente para aumentar o teor de fibras alimentares e o teor de lipídeos nas 3 formulações de pães. Os pães que receberam adição de linhaça e que não foram irradiados apresentaram aumento no teor de fenólicos totais, porém, ao submeter as amostras que receberam adição de linhaça ao processo de irradiação, observou-se diminuição da capacidade antioxidante. Houve aumento no teor de ômega 3 de acordo com a porcentagem de linhaça adicionada aos pães. A adição de linhaça foi eficiente para aumentar o teor de potássio, fósforo e magnésio. Porém a irradiação diminuiu o teor de vitamina B1 e vitamina B6 dos pães. A irradiação não influenciou na qualidade dos pães obtidos. Os provadores não treinados aceitaram os pães independentemente da dose de radiação aplicada. A ADQ evidenciou que as características sensoriais das amostras são dependentes da variação dos ingredientes utilizados nas formulações e da irradiação. As amostras irradiadas apresentaram contagens de bolores consideravelmente mais baixos que as amostra não irradiadas, o que aumentou o shelflife desses produtos. A pesquisa de opinião revelou que a maioria dos entrevistados tem pouco ou nenhum conhecimento sobre irradiação e acreditam que a irradiação pode trazer algum tipo de prejuízo ao humano. Portanto, a fabricação de pães enriquecidos com sementes de linhaça triturada e submetidos à radiação gama é promissora, uma vez que as propriedades químicas e sensoriais foram consideradas satisfatórias, além de terem o tempo de prateleira aumentado / The incorporation of functional ingredients on breading products has grown very much lately, because of the preoccupation with the consumers\' health. The linseed has awakened the interest by its high level of fiber, lignin, omega-3 and antioxidants compounds. The objective of the present work is evaluate the ionizing radiation effect of 60Co on the physical-chemical, sensorial and microbiological characteristics of bread with addition of different concentration of brown linseed. There were elaborated 3 types of bread: French roll, form bread prepared with the mixture and form bread produced with conventional ingredients. It was added smashed brown linseed on the bread dough, with concentrations of 8% and 12%. After the preparation, the three kinds of bread packed with polypropylene packages and taken to the IPEN/USP (Institute of Nuclear Energetic Research/University of São Paulo) and irradiated with doses of 6, 8 and 10 kGy. Treatments were elaborated without the addition of linseed and without irradiation, for control, totalizing 12 distinct treatments, to each bread formula tested. Chemical analyses were made (centesimal composition, anti-nutritional compounds, anti-oxidant activity, glycemic index, fat acids, complex B vitamins and minerals); physical analyses (cooking index, volume, color and water activity); sensorial analyses (preference tests and Descriptive Quantitative Analysis - ADQ); microbiological analysis and a survey about irradiated products. It could be seen that the addition of linseed was efficient to increase the level of alimentary fiber and the level of lipids on the 3 bread formula. The three kinds of bread that received the linseed addition and that were not irradiated presented increase on the level of total phenolic; however, when the samples which received the linseed addition were submitted to the irradiation process, it could be noticed the decrease of the antioxidant capacity. There was an increase on the level of omega-3, depending on the percentage of linseed added to the bread. The linseed addition was effective to raise the level of potassium, phosphorus and magnesium. But, the irradiation decrease the level of vitamin B1 and vitamin B6 of the three kinds of bread. The irradiation did not influence the quality of the obtained bread. The sample tasters, not trained, accepted the bread independently of the doses of applied radiation. The ADQ test evidenced that the sensorial characteristics of the samples depend on the ingredient variation used on the formulas and on the radiation. The irradiated samples presented mold counting considerably lower than the non-irradiated samples, which increased the shelf-life of those products. The survey reveals that the majority of the people interviewed has little or any knowledge about radiation and believe that the irradiation can generate some kind of harm for human beings. Therefore, the bread production enriched with mashed linseed and submitted to gamma radiation is promising, given that the chemical and sensorial properties were considered satisfactory, besides the increasing of the shelf-time

A preferência por produtos prontos para consumo pode implicar em aumento do risco de doenças transmitidas por alimentos (DTAs) e uma grande preocupação, nesse caso, é a presença da Listeria monocytogenes. A infecção por essa bactéria apresenta baixa taxa de morbidade, porém alta de mortalidade, representando maior risco para gestantes, idosos, crianças e indivíduos imunodeprimidos. Os produtos considerados de maior risco são aqueles prontos para o consumo, mantidos sob refrigeração e com longa vida útil. Face ao exposto, foi pesquisada a ocorrência de L. monocytogenes em dois grupos de produtos cárneos fatiados: presunto cozido e salame. Cento e trinta amostras de cada tipo de produto, adquiridas no comércio varejista do Município de São Paulo, foram submetidas a análises laboratoriais. Tais análises foram conduzidas em dois momentos: no terço inicial e no final de vida útil dos produtos. Nos casos de positividade, foram realizadas a quantificação e a sorotipagem da bactéria em cada um dos produtos, a fim de avaliar se os resultados obtidos poderiam oferecer risco à saúde. O salame apresentou prevalência significativamente maior para a L. monocytogenes, 6,2 por cento (8/130), enquanto no presunto a prevalência foi de 0,8 por cento (1/130). As contagens nas amostras de salame apresentaram valores entre <10 a 1900 UFC/g. Os sorotipos identificados, considerando os dois tipos de produtos, apresentaram as seguintes freqüências: 4b= 37,5 por cento (3/8), 1/2b= 25 por cento (2/8), 3b= 25 por cento (2/8) e 1/2c= 12,5 por cento (1/8). Os resultados encontrados permitem inferir que, para os produtos analisados, o risco de listeriose decorrente do consumo de salame é maior do que o associado ao consumo de presunto cozido / The preference for ready-to-eat products can raise the risk of diseases transmitted by food and in this case there is a main concern about the presence of Listeria monocytogenes. The infection caused by these bacteria presents low morbidity but high mortality rate, representing higher risk to pregnants, elderly, children and immunodepressed people. Products considered to have higher risk are the ready-to-eat kept under refrigeration and with longer shelf life. Considering this, it has been searched the occurrence of L. monocytogenes in two groups of sliced meat: cooked jam and salami. There were submitted to laboratorial analyses, to identification of L. monocytogenes, 130 samples of each product, acquired from São Paulo retailing market. Analyses were conducted in two times, in the starting third part life of product and in the end of shelf live. For the positive cases it was realized quantification and serotype from this bacterium, in order to evaluate if found results can offer risk to health. Salami has presented occurrence significantly higher for L. monocytogenes, 6.2 per cent (8/130), while cooked jam has presented 0.8 per cent (1/130). Counts of salami have shown results from <10 to 1900 CFU/g. Identified serotypes, considering both types of products, presented the following frequencies: 4b= 37,5 per cent (3/8), 1/2b= 25 per cent (2/8), 3b= 25 per cent (2/8) e 1/2c= 12,5 per cent (1/8). Presented results allow us to infer, to the tested products, that the risk of listeriosis from consuming salami is higher than the risk associate to consuming cooked jam

Submitted by Leonardo Lima (leonardoperlim@gmail.com) on 2017-04-05T15:23:20Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) PINTO, Andler Kimura.pdf: 3550753 bytes, checksum: f691b3e87368a1be4b14b433d67448bc (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2017-04-25T19:09:05Z (GMT) No. of bitstreams: 2 PINTO, Andler Kimura.pdf: 3550753 bytes, checksum: f691b3e87368a1be4b14b433d67448bc (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2017-04-25T19:12:47Z (GMT) No. of bitstreams: 2 PINTO, Andler Kimura.pdf: 3550753 bytes, checksum: f691b3e87368a1be4b14b433d67448bc (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-04-25T19:13:04Z (GMT). No. of bitstreams: 2 PINTO, Andler Kimura.pdf: 3550753 bytes, checksum: f691b3e87368a1be4b14b433d67448bc (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2015-03-25 / Sem bolsa / O presente trabalho está inserido no ramo da Geografia Urbana, mais especificamente na área da Geografia do Comércio e do Consumo e analisa o consumo de alimentos prontos nos trailers da cidade de Pelotas, RS. O consumo de alimentos prontos nos trailers está ligado com alguns dos momentos do cotidiano, como a associação da compra com o lazer e o tempo gasto com as refeições das pessoas. Este consumo está intimamente relacionado com a hipermodernidade, pois nessa fase é possível observar que a sociedade escolhe seus locais de consumo atrelando ao produto valores, desejos, hábitos, gostos e necessidades intensificadas. Fazendo com que o consumidor não consuma somente o produto que o estabelecimento oferece, mas também o espaço de consumo que o trailer proporciona. Com isso o objetivo do trabalho foi analisar o consumidor que frequenta estes tipos de estabelecimentos e observar como ocorre o consumo nesses espaços e quais os motivos que levam a frequentar os trailers em Pelotas, identificar os trailers localizados na cidade de Pelotas e construir um mapa contendo a localização destes tipos de comercio de alimentos. / This work is inserted in the field of Urban Geography, specifically in the area of Trade and Consumer Geography and analyzes the consumption of ready food in the trailers of the city of Pelotas, Brazil. The consumption of ready food in the trailers is connected with some of the everyday moments, such as the association of the purchase with the leisure and the time spent with meals people. This consumption is closely related to the hyper, because at this stage you can see that society chooses its consumption of local tying the product values, desires, habits, likes and intensified needs. Causing the consumer not only consume the product that the property offers, but also the consumer space the trailer provides. Thus the aim of this study was to analyze the consumer who attends these types of establishments and observe how consumption occurs in these spaces and what are the reasons that lead to attend the trailers in Pelotas, identify the trailers located in the city of Pelotas and build a map containing the location of these types of food trade.

A preferência por produtos prontos para consumo pode implicar em aumento do risco de doenças transmitidas por alimentos (DTAs) e uma grande preocupação, nesse caso, é a presença da Listeria monocytogenes. A infecção por essa bactéria apresenta baixa taxa de morbidade, porém alta de mortalidade, representando maior risco para gestantes, idosos, crianças e indivíduos imunodeprimidos. Os produtos considerados de maior risco são aqueles prontos para o consumo, mantidos sob refrigeração e com longa vida útil. Face ao exposto, foi pesquisada a ocorrência de L. monocytogenes em dois grupos de produtos cárneos fatiados: presunto cozido e salame. Cento e trinta amostras de cada tipo de produto, adquiridas no comércio varejista do Município de São Paulo, foram submetidas a análises laboratoriais. Tais análises foram conduzidas em dois momentos: no terço inicial e no final de vida útil dos produtos. Nos casos de positividade, foram realizadas a quantificação e a sorotipagem da bactéria em cada um dos produtos, a fim de avaliar se os resultados obtidos poderiam oferecer risco à saúde. O salame apresentou prevalência significativamente maior para a L. monocytogenes, 6,2 por cento (8/130), enquanto no presunto a prevalência foi de 0,8 por cento (1/130). As contagens nas amostras de salame apresentaram valores entre <10 a 1900 UFC/g. Os sorotipos identificados, considerando os dois tipos de produtos, apresentaram as seguintes freqüências: 4b= 37,5 por cento (3/8), 1/2b= 25 por cento (2/8), 3b= 25 por cento (2/8) e 1/2c= 12,5 por cento (1/8). Os resultados encontrados permitem inferir que, para os produtos analisados, o risco de listeriose decorrente do consumo de salame é maior do que o associado ao consumo de presunto cozido / The preference for ready-to-eat products can raise the risk of diseases transmitted by food and in this case there is a main concern about the presence of Listeria monocytogenes. The infection caused by these bacteria presents low morbidity but high mortality rate, representing higher risk to pregnants, elderly, children and immunodepressed people. Products considered to have higher risk are the ready-to-eat kept under refrigeration and with longer shelf life. Considering this, it has been searched the occurrence of L. monocytogenes in two groups of sliced meat: cooked jam and salami. There were submitted to laboratorial analyses, to identification of L. monocytogenes, 130 samples of each product, acquired from São Paulo retailing market. Analyses were conducted in two times, in the starting third part life of product and in the end of shelf live. For the positive cases it was realized quantification and serotype from this bacterium, in order to evaluate if found results can offer risk to health. Salami has presented occurrence significantly higher for L. monocytogenes, 6.2 per cent (8/130), while cooked jam has presented 0.8 per cent (1/130). Counts of salami have shown results from <10 to 1900 CFU/g. Identified serotypes, considering both types of products, presented the following frequencies: 4b= 37,5 per cent (3/8), 1/2b= 25 per cent (2/8), 3b= 25 per cent (2/8) e 1/2c= 12,5 per cent (1/8). Presented results allow us to infer, to the tested products, that the risk of listeriosis from consuming salami is higher than the risk associate to consuming cooked jam

Seventy years ago Erikson proposed successful identity formation in adolescence was the foundation for successful intimacy formation in young adulthood. With the extended period of identity exploration in emerging adulthood, it is unclear if intimacy formation continues to be connected to identity. The purpose of this study was to determine the relationship between identity in three domains of love, work, and worldview with long term views of intimacy using Marital Horizons Theory. Results from a sample of 777 college students in the Project READY dataset indicated that identity formation in love is positively associated with views of marriage, identity formation in work has no significant association with views of marriage, and identity formation in worldview is negatively associated with views of marriage. Implications for the transition into marriage and further identity research are discussed.

This research study was conducted to provide information on school readiness. While there is no national definition for school readiness, states and organizations have developed various definitions to highlight readiness skills that have been deemed important for kindergarteners. The early childhood developmental domains that are often cited in these individual definitions are physical (fine/gross motor), social-emotional, cognition (academics), and communication skills. By considering a holistic approach of school readiness, a child’s development is not isolated to mastering one domain to be “ready” for school. While most states do not have a statutory school readiness definition, many have been measuring school readiness skills for several years. In the 1980’s, a number of states screened or tested children’s readiness skills using standardized assessments before kindergarten entry. In the 1990’s, the attention moved from using a child’s score to determine their placement to assessing a child’s strengths and weaknesses in various skill areas that were associated with identified school readiness criteria. Over the last few years, the focus has continued to shift to include monitoring state-wide school readiness levels and guiding planning and instruction. With no universal definition of school readiness, no universal school readiness measurement instrument exists. However, there are school readiness instruments currently being developed to address the needs of states and school districts. The need for reliable and valid instruments to focus on the various developmental skill levels of young children across domains is apparent. The school readiness instrument, the AEPS (Assessment Evaluation Programming System)-3 Ready, Set 4.0, is being developed to do just that, providing a holistic approach to measuring school readiness. Skills in the following areas are to be assessed on the AEPS-3 Ready, Set 4.0: gross motor, fine motor, adaptive, cognitive, social-communication, social-emotional, literacy, and math. The instrument is to be used by kindergarten teachers to access students in the categories listed above once the school year starts. The information gathered from the AEPS-3 Ready, Set 4.0 would provide teachers with authentic, holistic data on the school readiness skills of children in their class. Through teacher surveys, this school readiness study aimed to answer if field users agreed on the content of the AEPS Ready, Set 4.0 in terms of sequence, breadth, clarity, relevance, and functionality and if field users agreed on the scoring, item and criteria, and usefulness of the AEPS Ready, Set 4.0 for its intended purposes.