Legislation mandates that older adults, who receive Title III-C assistance should be provided with nutrition education, nutrition counseling, and other nutrition services, as appropriate, based on the needs of individuals. The amount and content of nutrition education, however, is subject to variation of state guidelines. The purpose of this study is to measure the type and amount of nutrition education being provided to congregate meal site and home delivered meal participants and to identify if special accommodations are being made for those participants with visual and hearing impairments in the states of Indiana, Michigan, Ohio, Illinois, Wisconsin, and Minnesota (Region V). The nutrition representatives for congregate meal site and home delivered meal programs within the six states were sent an e-mail questionnaire. Results showed that while majority of the states are meeting their own state guidelines, having uniformity amongst the states could strengthen the nutrition education program for older adults receiving congregate or home delivered nutrition services within Region V. / Department of Family and Consumer Sciences

Energy and nutrient intake from agency meals (AM), other meals (OM) and total daily intake (TDI) of 61 day care and homebound subjects was studied for differences associated with age, income, education, marital status, living arrangements, gender, race, vitamin-mineral supplementation, Body Mass Index (BMI), Health Assessment (HA), Activities of Daily Living (ADL) and Instrumental Activities of Daily Living (IADL).The AM provided more than one-third of the recommended allowances for all nutrients except vitamin B6 plus energy for men. TDI was low because of inadequate OM intake. TDI was less than 100 percent of recommended amounts for zinc plus fiber for women. were most significantly associated with intake from OM and TDI followed by education and income. No age, marital status or racial effects were noted.The ADLs and the IADLs were problematic for most of the participants. They were positively correlated with energy and nutrient intake, as intakes increased so did functional difficulties.Ball State UniversityMuncie, IN 47306 / Center for Gerontology

Both the “crisis of masculinity” and “quality TV” have been popular discourses in academia in recent years. Many of these contemporary quality TV series feature male anti-heroes at the center of their narratives. This dissertation argues that the constructions of masculinity in series such as "Breaking Bad" and "The Walking Dead" are informed by the Western hero. Furthermore, the dissertation links this recourse to an arguably outmoded model of masculinity to recent crisis tendencies in the USA, most notably the recent economic downturn and the aftermath of September 11 2001. Moreover, the return of the Western hero can be understood as a process of remasculinization in light of the crisis of masculinity.

Made available in DSpace on 2014-06-11T19:28:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-07-06Bitstream added on 2014-06-13T19:36:43Z : No. of bitstreams: 1 moia_dfg_me_bauru.pdf: 2028523 bytes, checksum: a4957573090c9f2211022b6a4fceb9b6 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O processo de retificação confere à peça o acabamento final, minimizando as irregularidades superficiais através de interações entre os grãos abrasivos de uma ferramenta (rebolo) e peça retificada. O desgaste do rebolo devido ao atrito entre o rebolo e a peça retificada torna a ferramenta inadequada para nova utilização, sendo necessária a realização do processo de dressagem do rebolo para remoção e ou avivamento dos grãos gastos de sua superfície de corte, de forma e deixá-lo em condições para novo uso. O presente trabalho tem como objetivo classificar a condição do rebolo durante a operação de dressagem utilizando o sinal de emissão acústica (EA) e estatísticas derivadas desse sinal, por meio de redes neurais artificiais. Nos experimentos realizados usou-se um rebolo de óxido de alumínio instalado em uma retificadora plana, um sistema de aquisição de sinais e um dressador de ponta única de diamante. O processamento digital de sinais foi obtido através do software MATLAB. Os ensaios foram realizados com diferentes graus de recobrimento e profundidade de dressagem. A partir dos dados obtidos de EA puro, calculou-se o valor médio quadrático (RMS), bem como mais duas estatísticas, as quais já foram empregadas com sucesso em trabalhos de detecção de queima, no processo de retificação. Essas estatísticas também se mostraram bons indicadores para o monitoramento da operação de dressagem. Uma rede neural perceptron multicamadas (MLP) foi utilizada com o algoritmo de aprendizado Levenberg-Marquardt, cujas entradas foram as duas estatísticas mencionadas e o valor RMS de EA. Os resultados mostram que o método empregado foi capaz de classificar as condições do rebolo no processo de dressagem, identificando o rebolo como afiado (com capacidade de corte) e rebolo se afiação (com perda de capacidade de corte), viabilizando a redução do tempo e custo dessa operação e minimizando a remoção excessiva / The grinding process gives the piece a final finish by minimizing surface irregularities through interactions between the abrasive grains of a tool (wheel) and the part to be ground. The wear of the grinding wheel due to excessive friction between the grinding wheel and ground workpiece makes the tool unsuitable for further use; it is imperative the accomplishment of the process of dressing the grinding wheel to remove or resharpen the worn grains of its surface in order to make if suitable for use again. The present study aims to classify the condition of the grinding wheel during operation using acoustic emission (AE) signal and statistics derived from this sinal through artificial neural networks. In the experiments an aluminum oxide grinding wheel installed to a surface grinding machine was used along with a data acquisition system and a single point diamond dresser. The digital processing of these data was obtained using the MATLAB software. Tests were performed with different overlap ratio and depth of cut. The root mean square value of the AE signal as well as two other statistics were obtained from the raw acoustic emission signal, which have been successfully used in grinding burn detection. These statistics were also good indicators for monitoring the dressing operation. A multilayer perceptron neural network (MLP) was used with the learning algorithm Levenberg-Marquardt, whose inputs were the statistics previously mentioned and dressing conditions. The results show that the method used was able to classify the conditions of the grinding wheel in the process of dressing, identifying the wheel as sharp (cutting capacity) and dull (with loss of cutting capacity), enabling the reduction of time and cost of operation and minimizing the excessive removal of the wheel abrasive material

Submitted by Maike Costa (maiksebas@gmail.com) on 2017-08-31T13:17:39Z No. of bitstreams: 1 arquivototal.pdf: 3277045 bytes, checksum: 6ede1f60220add4bc5099c467a37437b (MD5) / Approved for entry into archive by Viviane Lima da Cunha (viviane@biblioteca.ufpb.br) on 2017-08-31T15:51:28Z (GMT) No. of bitstreams: 1 arquivototal.pdf: 3277045 bytes, checksum: 6ede1f60220add4bc5099c467a37437b (MD5) / Approved for entry into archive by Viviane Lima da Cunha (viviane@biblioteca.ufpb.br) on 2017-08-31T15:53:37Z (GMT) No. of bitstreams: 1 arquivototal.pdf: 3277045 bytes, checksum: 6ede1f60220add4bc5099c467a37437b (MD5) / Made available in DSpace on 2017-08-31T15:55:04Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 3277045 bytes, checksum: 6ede1f60220add4bc5099c467a37437b (MD5) Previous issue date: 2017-05-17 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This research aimed to understand the process of social innovation of the practice of street food on wheels in the city of João Pessoa-PB. For this, the notion of practice and social innovation developed by Shove, Pantzar and Watson (2012) was used, who understand the practice as an entity or performance constituted of interdependent elements (competences, materials and meanings) that combined become order it and reproduce it, and social innovation as the process from which practice emerges, persists, changes and disappears, when the connections between these three types of element are made, sustained, or broken. As for nature, it is a qualitative research in which the approach to practices for access the field was used, also known as Practice-Based Studies (EBP) (NICOLINI; GHERARDI; YANOW, 2003). Based on this approach, the methods of shadowing (CZARNIWASKA, 2014) and the interview to the double (NICOLINI, 2009a) were used, which together made it possible to capture more reliable data in the field of study. Associated with the mentioned methods, the technique of zooming in and zooming out (NICOLINI, 2009b) was also used. The following instruments were used to collect the data: participant observation techniques, informal conversations, semi-structured interviews, photo and video analysis, and field diary. The unit of analysis considered in this study was street food on wheels as a practice. For the analysis of the data and consequent elaboration of the results, the interpretation was used in light of the approach of Shove, Pantzar and Watson (2012), who were inspired by the EBPs. The results indicate that there is strong evidence that street food on wheels is undergoing the process of social innovation, since the material elements, skills and meanings have changed and are still in the process of change, it is already possible to identify differences between practice traditionally developed and the "new" practice. The first change identified in the "new" practice was with regard to gourmetization, the second was the structure and layout of the vehicle used, the third was the form of communication, mainly through the use of social networks via smartphones, the fourth was the management form and the fifth the use of spaces. In addition, a new understanding about the practice of street food on wheels has emerged and is expanding because of the transformations that have occurred in the practice. / Esta pesquisa teve como objetivo compreender a inovação social da comida de rua sobre rodas como prática na cidade de João Pessoa - PB. Para isso, foi utilizada a noção de prática e de inovação social desenvolvida por Shove, Pantzar e Watson (2012), que entendem a prática como uma entidade ou performance constituída de elementos interdependentes (competências, materiais e significados) que, combinados, passam a ordená-la e a reproduzi-la, e a inovação social como o processo do qual a prática emerge, persiste, muda e desaparece, quando as conexões entre esses três tipos de elemento são feitos, sustentados ou quebrados. Quanto à natureza, trata-se de uma pesquisa qualitativa, em que foi utilizada a abordagem das práticas para acesso ao campo, também conhecida como Estudos Baseados em Prática (EBP) (NICOLINI; GHERARDI; YANOW, 2003). Com base nessa abordagem, foram utilizados os métodos de shadowing (CZARNIWASKA, 2014) e o interview to the doble (NICOLINI, 2009a) que, juntos, possibilitaram a captura de dados mais fidedignos ao campo de estudo. Associadas aos métodos citados, também foi empregada a técnica de zooming in e zooming out (NICOLINI, 2009b). Para a coleta dos dados, recorreu-se aos seguintes instrumentos: técnicas de observação participante, conversas informais, entrevistas semiestruturadas, análise de fotografia e de vídeos, assim como o diário de campo. A unidade de análise considerada neste estudo foi a comida de rua sobre rodas como uma prática. Para a análise dos dados e consequente elaboração dos resultados, foi utilizada a interpretação à luz da abordagem de Shove, Pantzar e Watson (2012), que se inspiraram nos EBPs. Os resultados indicam que há fortes indícios de que a comida de rua sobre rodas esteja passando pelo processo de inovação social, pois os elementos materiais, as competências e os significados mudaram e ainda estão em processo de mudança, já que é possível identificar diferenças entre a prática desenvolvida tradicionalmente e a “nova” prática. A primeira mudança identificada na “nova” prática foi com relação à gourmetização, a segunda diz respeito à estrutura e layout do veículo utilizado, a terceira foi a forma de comunicação, principalmente, pelo uso das redes sociais via smartphones, a quarta foi a forma de gestão e a quinta o uso dos espaços. Além disso, um novo entendimento sobre a prática de comida de rua sobre rodas surgiu e está em expansão devido às transformações ocorridas na prática.

Orientador: Paulo Roberto de Aguiar / Banca: Carlos Elias da Silva Junior / Banca:m Eduardo Carlos Bianchi / Resumo: O processo de retificação confere à peça o acabamento final, minimizando as irregularidades superficiais através de interações entre os grãos abrasivos de uma ferramenta (rebolo) e peça retificada. O desgaste do rebolo devido ao atrito entre o rebolo e a peça retificada torna a ferramenta inadequada para nova utilização, sendo necessária a realização do processo de dressagem do rebolo para remoção e ou avivamento dos grãos gastos de sua superfície de corte, de forma e deixá-lo em condições para novo uso. O presente trabalho tem como objetivo classificar a condição do rebolo durante a operação de dressagem utilizando o sinal de emissão acústica (EA) e estatísticas derivadas desse sinal, por meio de redes neurais artificiais. Nos experimentos realizados usou-se um rebolo de óxido de alumínio instalado em uma retificadora plana, um sistema de aquisição de sinais e um dressador de ponta única de diamante. O processamento digital de sinais foi obtido através do software MATLAB. Os ensaios foram realizados com diferentes graus de recobrimento e profundidade de dressagem. A partir dos dados obtidos de EA puro, calculou-se o valor médio quadrático (RMS), bem como mais duas estatísticas, as quais já foram empregadas com sucesso em trabalhos de detecção de queima, no processo de retificação. Essas estatísticas também se mostraram bons indicadores para o monitoramento da operação de dressagem. Uma rede neural perceptron multicamadas (MLP) foi utilizada com o algoritmo de aprendizado Levenberg-Marquardt, cujas entradas foram as duas estatísticas mencionadas e o valor RMS de EA. Os resultados mostram que o método empregado foi capaz de classificar as condições do rebolo no processo de dressagem, identificando o rebolo como "afiado" (com capacidade de corte) e rebolo "se afiação" (com perda de capacidade de corte), viabilizando a redução do tempo e custo dessa operação e minimizando a remoção excessiva / Abstract: The grinding process gives the piece a final finish by minimizing surface irregularities through interactions between the abrasive grains of a tool (wheel) and the part to be ground. The wear of the grinding wheel due to excessive friction between the grinding wheel and ground workpiece makes the tool unsuitable for further use; it is imperative the accomplishment of the process of dressing the grinding wheel to remove or resharpen the worn grains of its surface in order to make if suitable for use again. The present study aims to classify the condition of the grinding wheel during operation using acoustic emission (AE) signal and statistics derived from this sinal through artificial neural networks. In the experiments an aluminum oxide grinding wheel installed to a surface grinding machine was used along with a data acquisition system and a single point diamond dresser. The digital processing of these data was obtained using the MATLAB software. Tests were performed with different overlap ratio and depth of cut. The root mean square value of the AE signal as well as two other statistics were obtained from the raw acoustic emission signal, which have been successfully used in grinding burn detection. These statistics were also good indicators for monitoring the dressing operation. A multilayer perceptron neural network (MLP) was used with the learning algorithm Levenberg-Marquardt, whose inputs were the statistics previously mentioned and dressing conditions. The results show that the method used was able to classify the conditions of the grinding wheel in the process of dressing, identifying the wheel as sharp (cutting capacity) and dull (with loss of cutting capacity), enabling the reduction of time and cost of operation and minimizing the excessive removal of the wheel abrasive material / Mestre

No description available.

The master thesis deals with the influence of a local change of temperature due to advection from disc brake to axial velocity field close to the rotating wheel of a car. The second goal is to set parameters applicable to various wheel discs and study of the influence of these parameters to aerodynamical properties of car and thermodynamical properties of the disc brake. The thesis is numerically executed in StarCCM+. The first part focuses on theoretical background about the numerical solution and current status of research. There are described disc parameters, geometry input and solver settings in the second part. The final part deals with a comparison of velocity fields for isothermal and thermodynamical model and evaluates the influence of parameters to velocity field, aerodynamical drag and thermodynamical performance of the brake.

This thesis deals with a design of new dot-wheels gearing. These wheels serve for closing of paper covers of tea bags. First of all the suggested spare options of the gearing shape are compared with the original. On the basis of the comparison results the gearing is solved as a substandard kind of involute gearing. The involute gearing is designed by the method of generalized parameters. For the gearing design the program GEARING – symetrical profile version 1.5. was used. Consequently this program was adapted for the case of the change of the instrument shape by the user. The kind of wheels material was designed. Further the way of wheels production for single-piece and batch production was also designed. At the end the economic evaluation of the wheels production with newly designed profile was done.

This master's thesis describes the design of All-Terrain Vehicle (ATV) with electric drive. The design is focused on the main parts of the ATV, which are designed with modern trends ATVs. Location of electric drive and batteries in the frame of the ATV is solved for the sport version of the ATV. Steering geometry is designed using the program Adams. For models of main components are created stress analysis in Ansys Workbench. The input is 3D model, which is created in Pro/Engineer. The braking system and wheels are designed for movement and braking of the terrain.