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Insights into feeding preterm infants in Aotearoa, New Zealand: a mixed-method study
- S. Cooper, M. Muelbert, T. Alexander
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E87
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Optimal nutrition is essential for preterm infants as they face many barriers to achieving exclusive breastfeeding (EBF) and successfully introducing complementary foods (CF)(1). There is limited evidence of early feeding practices of preterm infants in Aotearoa, New Zealand (NZ). We aimed to investigate the facilitators and barriers to EBF and CF introduction in preterm infants in NZ. A nationwide self-completed electronic questionnaire was disseminated via social media to mothers of preterm infants. The survey collected quantitative data on hospital feeding practices, breastfeeding rates, timing of CF introduction, and fussy eating behaviours. Relationships between feeding practices and maternal and infant characteristics, such as ethnicity and level of prematurity, were explored using the Chi-Square statistical test in SPSS. Qualitative information regarding mothers’ experiences with breastfeeding, CF introduction, type of education and support received about the nutrition of preterm infants were collected for thematic analysis using Nvivo. The survey started in April and will close on 20th August 2023. Here we present preliminary findings of a subset of responses collected to date, and full results will be available for the conference. Up to 1st August 2023, 201 mothers had completed the survey. Most mothers self-identified as of New Zealand European (58%) and Māori (13%) background. Most infants (39%) were older than 12 months of chronological age (CA) and born moderate or late preterm (32+0 – 36+6 weeks’ gestation, 70%). Almost 50% of mothers required in-hospital supplementation of mothers’ milk (infant formula, 28% and donor breastmilk, 20%), and 44% of mothers were EBF at the time of hospital discharge. EBF for 5-6 months of CA was reported by 21% of mothers, and 46% provided any breastmilk for more than 6 months of CA. Among mothers who had introduced CF (n = 138), 74% reported introducing CF between 5-8 months of CA, and the infant’s first foods were primarily vegetables (65%) and fruits (60%). Fussy eating behaviour was reported by 47%, and food fussiness was significantly associated with a decreased frequency of vegetable (p<0.001) and fruit (p = 0.004) consumption. Challenges with breastfeeding included the infant’s feeding difficulties, low milk supply, maternal stressors, lack of support and education from health professionals. Challenges to CF introduction included fussiness and maternal fears such as choking and lack of confidence. Support from lactation consultants and previous experience with introducing CF were the most common enablers for breastfeeding and timely CF introduction, respectively. Our findings provide the first insight into the early feeding practices of preterm infants in Aotearoa, New Zealand. This information will support strategies to improve the nutritional management of preterm infants by increasing awareness of common challenges mothers face to achieve the recommended breastfeeding guidelines and CF practices in this vulnerable population.
Swapping white for high-fibre bread exceeds fibre target and improves microbiome diversity
- Y. Wang, B. Wymond, D. Belobrajdic
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E15
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A majority of Australians consume a limited range of different dietary fibres and insufficient total dietary fibre(1). This contributes to low intestinal microbial diversity and impaired microbial function, such as capability in producing beneficial metabolites like short-chain fatty acids (SCFA). This diet-induced dysbiosis is associated with poor gastrointestinal health and a broad range of non-communicable diseases(2). Our study aimed to determine whether one dietary change, substitution of white bread with a high fibre bread improves faecal microbial diversity and butyrate-producing capability. Twenty-six healthy adults completed a randomised, cross-over, single-blinded intervention. Over the two intervention phases separated with a 4-wk washout, participants consumed either 3 slices of a high fibre bread (Prebiotic Cape Seed Loaf with BARLEYmax®) or control white bread as part of the usual diet, each for 2 weeks. At the beginning and end of each intervention period, participants completed a 24-h diet recall, a gut symptoms rating questionnaire and provided a faecal sample for microbiome analysis. The composition of faecal microbiome was characterised using 16S rRNA amplicon sequencing (V3-V4) and a marker of butyrate synthesis capability, the faecal content of butyryl-CoA:acetate CoA-transferase (BCoAT) gene was assessed using Real-time PCR. The high fibre bread intervention increased the servings of whole grain from 1.5 to 4 per day and increased total dietary fibre intake to 40 g/d which was double the amount of fibre consumed by participants at baseline or during the white bread intervention. Compared to white bread, the high fibre bread increased richness and evenness (Shannon, p = 0.014) of the gut microbiota and increased the relative abundance of SCFA producing taxa Lachnospiracae ND3007 group (p <0.001, FDR = 0.019). In addition, the high-fibre bread tended to increase relative abundance of butyrate-producing genus Roseburia, and microbial BCoAT gene content compared to white bread. In conclusion, the substitution of white bread with high-fibre bread improved the diversity of gut microbiota, specific microbes involved in SCFA production and may enhance the butyrate production capability of gut microbiota in healthy adults.
Conclusion
- Alice Jorgensen, Trinity College Dublin
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- Book:
- Emotional Practice in Old English Literature
- Published by:
- Boydell & Brewer
- Published online:
- 09 May 2024
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- 07 May 2024, pp 214-226
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Summary
THIS BOOK has offered case studies of emotional practice across a range of Old English texts, including heroic poems, philosophical prose translation, liturgical and meditative poetry, and homilies. At the least, it is hoped that it has provided useful readings of the individual texts and exemplified what can be revealed by paying attention to how Old English texts do various kinds of emotional work. These kinds of work include offering a way to participate in a heroic ethic of emotional control, celebrating victory and dealing with the blow of defeat, modelling the control of harmful passions, providing emotional stances that position Christians towards the wider community of the faithful and towards God, exploiting empathy to compel recognition of Christ's lordship and prompt compassion and charity towards others, and invoking, stimulating and displaying various shades of fear. This conclusion briefly looks across the chapters to draw out some threads that run through all of them, revisiting the major topics advertised in the introduction.
Control and relationship
A concern that runs through all the chapters in the book is the control of emotions. Emotions, especially sorrow, fear, anger and pride, have the capacity to be overwhelming, negative, socially destructive or spiritually dangerous. Rosenwein criticises a ‘hydraulic’ understanding of emotion as historically unhelpful: emotions are not pre-cultural urges and surges but arise and are experienced in culture-specific ways, and their history is not the history of how they have been controlled or ‘civilized’. (Rosenwein's metaphorical use of ‘hydraulic’ is to be distinguished from the ‘hydraulic model’ described by Lockett, according to which emotions literally seethe and heat up in the breast.) However, all the texts in this book work with the assumption that emotions can rise up unbidden and that it is appropriate to manage them.
The concepts underlying the texts do vary. The heroic literature, certainly informed by the ‘hydraulic model’ in Lockett's sense, and also by the idea that joy, sorrow or terror present in the surrounding world can pass into the container of the mind, can give a sense that emotions are a largely inevitable aspect of living in the world.
Ultra-Processed Food Consumption in the Central Division of Fiji
- A. Palu, J. Santos, M. Shahid, D. Coyle, G. Waqa, A. Moala, C. Bell, B.L. McKenzie
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E62
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Availability of ultra-processed foods is likely to be high in the Pacific(1) however, information on consumption is limited. This study aimed to assess consumption levels and dietary sources of ultra-processed foods (UPFs) in a population of adults in the Central Division of Fiji. A random sample of 700 adults was selected from two statistical enumeration areas (one semi-urban, one rural) in Fiji. Participant characteristics were collected, along with a three-pass 24-hour diet recall. Foods consumed were coded based on level of processing, in alignment with the NOVA categorisation system (1 = unprocessed, 2 = minimally processed,3 = processed and 4 = ultra-processed). UPF contribution to total energy, salt, fat, and sugar intake were estimated. Main sources of UPFs were then estimated by food group. 534 adults participated (76% response rate, 50% female). Preliminary results suggest that UPFs contributed 21.5% (%95 CI, 19.5% to 23.4%) of total energy intake. Further, UPFs contributed to 22.8% (%95CI 20.5% to 25.1%) of total salt intake, 24.0% (%95 CI, 21.4% to 26.6%) of fat intake and 18.6% (%95 CI, 16.5% to 20.7%) of sugar intake. UPFs contributed over 20% of total energy intake in this sample of Fijian adults and over 20% of salt, fat, and sugar. Messages and interventions that encourage consumption of minimally processed foods while reducing consumption of UPFs are likely needed to improve the healthiness of diets.
Supporting Food and Nutrition Education in The Pacific Islands: Scoping Resources and Professional Development Opportunities for Teachers
- B. Horsey, J. Perry, D. Craven, J. Nyemah, S. Burkhart
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E144
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Schools provide a unique opportunity to educate and motivate Pacific Island students and the wider Pacific Island community about food systems, food production activities (e.g., gardening and cooking) and to focus on the knowledge and skills needed to make healthy and sustainable food choices. Recent work(1) has identified limited access to appropriate and credible learning and teaching resources and varying integration of food and nutrition in the curriculum across the Pacific Islands (P.I) region. Teachers reported an ardent desire to incorporate nutrition into the curriculum, but were not sure how to do this, or where to source assistance, including credible learning materials. Stakeholders also reported requiring assistance to develop contextualised learning materials, and that there were limited options for upskilling in food, nutrition and agriculture. Recommendations from this work included the development of a tool to assist teachers to bridge the gap between understanding the benchmark or learning outcomes provided in curriculum and designing engaging and authentic activities and assessment to meet these. Therefore, this project aimed to identify food and nutrition curriculum materials available for Pacific Island educators, to inform the development of a web-based resource. In 2022, a systematic desk-based scoping activity was undertaken to identify any resources available to teach food and nutrition in Pacific Island schools (primary and secondary level) and professional development opportunities relevant for educators. The mapping identified over 70 resources, with resources from almost all countries identified. Some are available for specific countries, but few that are designed for use regionally. Some of these resources are directly aligned to food-based dietary guidelines, while others appear to be developed for specific activities by non-governmental organisations. Very few professional development activities were identified. Once a resource was identified, the project team used the CRAAP test(2) to evaluate the credibility of this. If deemed credible, the resource was tagged with key words (e.g., Tonga, gardening) and added for inclusion. The key resource categories (for tagging) were cooking, ocean and waterway foods, food in schools, food safety, healthy eating, sustainability, pacific research, teaching practice, gardening and WASH. A web designer developed the web-based resource through collaboration with the project team. Users can search for resources by country and/or topic. Based on the mapping of professional development activities, a professional development activity based on assessing the credibility of information was developed and added to the L&T toolkit. Users of the hub can share resources (their own) or identify other resources that could be added to the hub. There are limited resources and opportunities for Pacific Island food and nutrition teachers to upskill in food and nutrition education. School educators may benefit from more food and nutrition resources and professional development activities to complement those that are currently available.
What can TikTok tell us about the food practices of the residents of tiny apartments?
- J. Mandzufas, D. Winter, S. Foster, S. Hickling, G.S.A. Trapp
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E155
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With continuing population growth and increased urbanisation, the prevalence of apartment living will also increase. The food practices and diet of apartment residents may differ to those in lower density, detached or semi-detached housing. Food practices may be impacted by physical constraints of apartment kitchens (size, storage, cooking facilities) and the influence of the surrounding community food environment, particularly in smaller apartments. High-rise apartment residents spend a larger proportion of their weekly household budget on eating foods prepared out of the home 1. This is concerning given meals prepared outside the home tend to be of lower diet quality 2 and are associated with higher body weight 3. This study investigated how kitchens, residents’ food practices and hypothesised barriers to healthy eating were portrayed on popular TikTok videos associated with hashtags denoting small apartments. Using the keyword ‘microapartment’, the top four most viewed hashtags relevant to the topic were identified: #studioapartment (190.5 million views), #smallapartment (152.5 million views), #tinyapartment (62 million views), and #microapartment/ #microapartments (4.9 million views combined). The most liked videos (n = 50) from each of these four hashtags and #apartment (as a comparator) were selected for investigation. Using a REDCap survey, two researchers independently coded a random sample of 15 videos, with comparison and discussion to tighten codebook definitions and reduce ambiguity. Subsequently over half of all videos were coded by at least two researchers, achieving acceptable inter-rater reliability (Cohen’s kappa >0.8). Each video was coded for engagement characteristics, user profile, and characteristics of individuals appearing. Further coding included apartment size, kitchen features displayed or mentioned, and food practices (grocery shopping, cooking at home, and eating foods prepared out of the home). Videos were categorised as having positive sentiment if they depicted the apartment in an explicitly positive way, including promoting or encouraging an aspect of apartment living or indicating support for a behaviour. Conversely, videos were coded as being of negative sentiment where they depicted a clear negative position on an aspect of apartment living. Else, the video was coded as neutral sentiment. The majority of videos (87%) portrayed apartment living with a positive or neutral sentiment; with only 2% of videos portraying kitchen size or function negatively. The expected physical constraints of small apartment kitchens were not evident in the videos, nor were interactions with the food environment surrounding the apartment. Indeed, in the small number of videos portraying the food practices of cooking, shopping and eating, the videos highlighted the ability to undertake these practices despite limitations of size and facilities. As the food practices of residents of small apartments are not well researched, it is not known whether their portrayal on TikTok may indeed reflect reality, or may be a glamorisation.
Ultra-processed food consumption and risk of chronic respiratory diseases mortality
- T. Mekonnen, Y. Melaku, Z. Shi, T. Gill
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E174
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Chronic respiratory diseases (CRDs) are diseases of the respiratory tract and are among the most prominent causes of disability and mortality globally(1). Chronic obstructive pulmonary disease (COPD) and lung cancer are among the leading cause of death among all CRDs(2). Evidence showed that diet, particularly ultra-processed foods (UPFs) are strongly associated with cardiovascular disease, diabetes, cancer, and depression(3). However, the link between UPFs intake and CRDs has rarely been investigated. we aimed to examine the association between UPF consumption and risk of mortality due to CRDs overall, COPD and lung cancer among adults in the USA. A total of 96,607 participants aged 55 years and over were obtained from Prostate, Lung, Colorectal and Ovarian (PLCO) cancer study, a randomised trial designed to investigate the effects of screening on cancer-related mortality. However, data collected also afforded the opportunity to examine the relationships between UPF intake and mortality caused by respiratory diseases. Dietary history of participants was collected at baseline using a validated food frequency questionnaire as was the presence of respiratory diseases. Food items were grouped into one of the four NOVA food classification system(4). Cox regression was fitted to estimate the risk of all-cause mortality and cause-specific mortality due to increased consumption of UPFs over time. Competing risk regression was used to account for the competing risks events and effect of participant loss. During the follow-up period of 1,379,655.5 person-years (median 16.8 years), 28700 all-cause, 4,901 all respiratory, 2,015 lung cancer and 1,536 COPD mortalities occurred. A dose-response association was found between higher UPF intake and mortality from all respiratory diseases and COPD, but not lung cancer. After considering competing events, higher intake of UPF increased the risk of mortality from all respiratory diseases by 10% (HR: 1.10; 95% CI: 1.01, 1.21) and COPD by 20% (HR: 1.20; 95% CI: 1.02, 1.42). After imputation for missing data, the risk of lung cancer increased by 25% among participants in the highest quintile of UPF intake. The PLCO trial data highlighted that consumption of UPF increased respiratory mortality, among those with COPD, however further mechanistic studies are recommended to further clarify the link between UPF and lung cancer. This study also indicated that a high intake of UPF generally increases the risk of mortality of those with respiratory diseases and contributes to a large body of evidence indicating that higher UPF consumption increases the overall risk of mortality.
Perspectives of staff and clients regarding the delivery of nutrition information in Green Prescription: a qualitative inquiry
- C. Pendergrast, C. Conlon, K. Beck, B. Erueti, P. von Hurst
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E167
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In New Zealand, the community-based service, Green Prescription (GRx), has a preventative health focus, supporting clients to make lifestyle changes including improving nutrition literacy, which is known to improve health and reduce chronic disease risk and outcomes (1,2). Fourteen GRx services operate in New Zealand, each with staff who have backgrounds in health and/or exercise. Some staff are degree-qualified nutritionists and/or dietitians. Responsibilities of staff may include providing clients with information about nutrition. We aimed to identify the extent of nutrition information delivery in GRx including successes, challenges, and perspectives of staff and clients. An invitation was extended to all 14 GRx services inviting participation from both staff and clients. Semi-structured interviews were conducted with a convenience sample of 15 GRx staff and 18 clients, representing nine and five GRx services respectively. Interviews were completed in-person, over video call, and by phone. Responses from clients and staff revealed both positive and challenging aspects of nutrition information delivery from GRx services. Thematic analysis identified factors that enhance or diminish the delivery of nutrition information including capacity of staff and appropriateness of information. One theme highlighted was expectations from both clients and staff about what is needed, beneficial and feasible. An expectation identified was for GRx staff to provide meal plans and tailored nutrition advice. Provision of this is dependent on the capacity of nutrition-qualified staff as well as confidence of non-nutrition-qualified staff delivering information beyond basic nutrition guidelines. Client respondents reported they benefit from nutrition information but are challenged when their dietary needs require more specific input, which may be beyond the capacity of GRx. From a staff perspective, there is an expectation that clients possess a certain level of basic nutrition literacy and the effect of nutrition on health. However, staff responses identified there is a vast range of nutrition knowledge among clients; limited foundational knowledge, while simultaneously having in-depth understanding of certain nutrition topics. Provision of information is further complicated by misconceptions about nutrition and limited knowledge about specific health conditions where nutrition plays a significant role. Factors that impact the practical implementation of eating more healthfully were identified by both clients and staff, demonstrating there needs to be both sensitivity and adaptability about what is feasible for clients and achievable in GRx service delivery. Greater focus on determining the nutrition literacy a person has and communicating what is practical in both service delivery and clients’ circumstances would aid in aligning the expectations of supporting clients well with nutrition education and enhance available resources within Green Prescription services.
1 - Participating in a Heroic Emotional Style: Beowulf
- Alice Jorgensen, Trinity College Dublin
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- Book:
- Emotional Practice in Old English Literature
- Published by:
- Boydell & Brewer
- Published online:
- 09 May 2024
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- 07 May 2024, pp 29-69
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Summary
ON HIS return to Geatland, Beowulf reports to Hygelac on his experiences in Denmark, including the celebrations in Heorot after the defeat of Grendel.
Þǣr wæs gidd ond glēo; gomela Scilding,
felafricgende feorran rehte;
hwīlum hildedēor hearpan wynne,
gome(n)wudu grētte, hwīlum gyd āwræc
sōð ond sārlic, hwīlum syllic spell
rehte æfter rihte rūmheort cyning;
hwīlum eft ongan eldo gebunden,
gomel gūðwiga gioguðe cwīðan,
hildestrengo; hreðer (in)ne wēoll
þonne hē wintrum frōd worn gemunde.
Swā wē þǣr inne andlangne dæg
nīode nāman (Beowulf, 2105–17a)
There was song and entertainment; the old Scylding who knew many things recounted tales of long ago; sometimes the one brave in battle touched the joy of the harp, the wood of entertainment, sometimes told a true and sad tale, sometimes the generous-hearted king accurately recounted a wondrous story; sometimes again the old warrior, bound by age, began to lament his youth, his battle-strength; his breast surged within him when, old in winters, he recalled a multitude of things. Thus for the whole day we took our pleasure in there.
This richly suggestive passage raises various questions, including whether the terms gleo, gydd, spell and cwiðan refer to different genres and whether the ‘gomela Scilding’ is Hrothgar. For the purposes of the present study, however, its striking feature is the prominence of emotion terms, including the imagery of surging within the breast (the hydraulic model of emotion), in association with poetic performance. Antonina Harbus remarks on the description of tales as ‘soð and sarlic’, ‘as if the mournfulness were as essential as the truthfulness and both were inherently entertaining’:
The suggestion in Beowulf is that the public experience of sorrow, through shared memory and textualizing the past, is a social bond. This pervasive textualized sorrow might act as a model for the poem as a whole.
The ‘public experience of sorrow’ in the passage is not merely entertaining but involves joy and pleasure (wynn, niod). On the other hand, the sorrow is not confined to the text-world of the tales of old: Hrothgar expresses personal loss that produces a powerfully physical sadness. Story and experience, community and individual, verbal art and embodied emotion come together in this sequence, which is also, as Harbus highlights, one of Beowulf's many self-reflexive moments, with implications for how the poet conceived the functions and nature of heroic poetry.
Dedication
- Donna J. Nicol, California State University, Long Beach
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- Book:
- Black Woman on Board
- Published by:
- Boydell & Brewer
- Published online:
- 09 May 2024
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- 07 May 2024, pp v-vi
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5 - Performing Fear in Old English Homilies
- Alice Jorgensen, Trinity College Dublin
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- Book:
- Emotional Practice in Old English Literature
- Published by:
- Boydell & Brewer
- Published online:
- 09 May 2024
- Print publication:
- 07 May 2024, pp 177-213
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Summary
ONE OF the major genres of Old English literature to have been preserved – by sheer bulk, the major genre – is that of homilies or sermons. There is a technical distinction between the two, a homily being an exposition of a gospel pericope and a sermon a more general exhortation, but in the surviving collections they appear alongside each other and are also intimately associated (for example, in copies of Ælfric's Catholic Homilies) with saints’ lives; in Old English studies, ‘homily’ is widely used as an inclusive term for any text for preaching. Homilies are designed, on the one hand, to teach, and, on the other, to admonish: to educate their audiences about Christian beliefs and worship, and to urge and motivate them to repentance and right action. Some of these texts are sober explanations or narratives; but some are highly coloured exhortations, and among these many present detailed accounts of the Last Days. Like the Judgement Day poem Christ III, discussed in the previous chapter, these sermons openly aim to provoke emotion, specifically fear; indeed they usually directly refer to fear – ege, egesa, fyrhtu, (on)drædan – and invite conscious thought about it.2 The present chapter examines a selection of these texts: two of the earlier anonymous homilies, Vercelli II and Blickling X, and the corpus of sermons by archbishop Wulfstan of York (his sermons being a porous category closely linked to his tracts and lawcodes). It approaches these texts as scripts for self-conscious emotional processes, which take place in a social transaction between the preacher (whether present in person or textualized as the implied speaker of a written utterance), the audience, and God.
Injunctions to fear the last days and to weep for one's sins recur through Old English homiletic prose and, indeed, eschatological poetry. The opening of Vercelli Homily IV succinctly states the core idea:
Men þa leofestan, ic eow bidde 7 eaðmodlice lære þæt ge wepen 7 forhtien on þysse medmiclan tide for eowrum synnum, for þan ne bioð eowre tearas 7 eowre hreowsunga for noht getealde on þære toweardan worulde.
Index
- Alice Jorgensen, Trinity College Dublin
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- Book:
- Emotional Practice in Old English Literature
- Published by:
- Boydell & Brewer
- Published online:
- 09 May 2024
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- 07 May 2024, pp 266-274
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34 - Rosy Wertheim
- Edited by Carine Alders, Eleonore Pameijer
- Foreword by Michael Haas
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- Suppressed Composers in the Netherlands
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- Boydell & Brewer
- Published online:
- 09 May 2024
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- 07 May 2024, pp 311-316
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Summary
Rosy Wertheim was one of the first Dutch women composers who completed a professional music education and gained international acclaim. Next to music, she was deeply committed to social causes. She lived in Paris for seven years, and for some time in Vienna and New York; her home was a meeting point for artists. Her compositions were performed nationally and internationally, and she worked as a correspondent for several newspapers and magazines. She was in the Netherlands when the Second World War broke out, and survived by going into hiding. She left a varied and interesting oeuvre of some 80 works.
Rosalie (Rosy) Marie Wertheim was born on 19 February 1888 into an affluent Jewish family. Her grandfather, Abraham Carel Wertheim (1832–97), was a famous philanthropist, politician (member of the Senate) and board member of numerous social and cultural organisations – the Wertheimpark in Amsterdam was named after him for his services to the city. Rosy was raised in an artistic, assimilated and religiously non-observant environment. Her father, Johannes Gustaaf Wertheim, was a banker, and her mother, Adriana Roza Enthoven, was a gifted singer, pianist and painter. Rosy and her brother Bram (Abraham Carel, born in 1889) received a thorough musical education. In her own words:
Bram and I were just nine and ten, when we constructed a glockenspiel of the various glasses from our doll-size tableware; we filled these with water to different levels to tune them. Then my brother tapped the glasses with a bone spoon and I accompanied him on the piano. My first composition was a little dance for this glockenspiel ensemble. We fantasised a lot together, devised complete operas! He sang and I played piano.
About her piano studies she said, ‘I hated practising piano and preferred improvising, but I needed harmony lessons before I could write down my ideas’. After high school, Rosy wanted to attend the School of Social Work; she felt it was her calling. However, as she explained:
My parents were strongly opposed, because they didn't want me to be confronted with unpleasant things. They sent me to a boarding school in Neuilly where I learned French perfectly, but more importantly: I had excellent piano lessons, which made me decide to proceed further with music.
Assessing the Impact of Reducing Food-Related Choking for Babies and Young Children at Early Learning Services Guidance: Online survey in four regions of New Zealand
- L. Young, S. Agar, B. Chiwawa, B. Edge, T. Goodsell-Mathews, S. Gerritsen
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E89
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Young children, especially those under one year of age, are at higher risk of choking on food due to their body’s immature physiology and chewing, swallowing and coughing ability(1). In 2020, the Ministry of Education mandated the Ministry of Health’s food-related choking guidance for babies and young children at early learning services (ELS), adding it to the licensing criteria(2). Some ELS managers reported that this policy may negatively influence the food and nutrition environment within ELS(3).This study aimed to assess the impact of the food-related choking policy on the food and nutrition environment within ELS. Data were collected using an online Qualtrics questionnaire from ELS in four District Health Board regions: Waikato, Bay of Plenty, Lakes, and Auckland (N = 1066), sourced from the Ministry of Education, Education Counts database. Responses were received from 179 ELS (17%) and most reported making changes due to the food-related choking guidance. The main changes were to the food provided by the ELS (75%), education for whānau/family (73%), and supervision of children (70%). Over half of the centres reported adjusting staff duties to allow for increased supervision of eating (60%) and changed/ceased celebrations or fundraisers (58%). Over half of the respondents (55%) reported that changes to reduce the risk of food-related choking had affected the ‘cultural kaupapa’ (plan/policy) of the ELS. A key theme from written responses was that centres had ‘not come together as whānau’, which refers to reduced hosting of centre events/celebrations within the centre and externally with children and whānau (families). The main reason appeared to be that the food restrictions in the guidance made the management of ‘shared kai (food)’ too difficult. Approximately two-thirds of centres (61%) reported removing foods from menus, and around half (49%) modified the texture of foods. Fifty-one per cent of ELS reported that there had been no change in parent-supplied food. The main foods removed from ELS menus were fruit, vegetables, hard crackers, sausages/other meats, and popcorn. Soft fruit, e.g., canned fruit, soft crackers, and soft meats (hamburger patties, mince, luncheon, and ham), were the main foods added to menus. ELS have responded to most of the new food-related choking guidance requirements regarding food provision, texture modification, and supervision; however, some ELS may need support to implement fully. Ceasing shared kai events at ELS has reduced opportunities to engage with whānau and limits cultural expression, connection and reciprocal learning and teaching about food and nutrition between the centre and whānau as outlined in Te Whariki Early Childhood Curriculum. Improved communication and support for parents and ELS to implement the recommendations for home and centre-supplied foods is needed. Together with sufficient funding for supervision and nutrition education to support children’s learning and cultural needs around food.
Corruption and Co-Optation in Autocracy: Evidence from Russia
- DAVID SZAKONYI
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- Journal:
- American Political Science Review , First View
- Published online by Cambridge University Press:
- 07 May 2024, pp. 1-18
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Do corrupt officials govern differently in elected office? This article develops a theoretical framework and analyzes new data from financial disclosures to estimate the governing costs of corruption. First, I uncover substantial hidden wealth held by roughly one quarter of the legislators in the Russian Duma; these “kompromat deputies” are vulnerable to damaging information being used against them by the regime. Analyzing their behavior in office, I find that these deputies are less active and more absent members of parliament. When called to vote, kompromat deputies from the opposition also more eagerly support the regime’s political agenda. Finally, kompromat deputies are less likely to win reelection, suggesting that they have shorter time horizons as well as that parties have incentives to rotate them out. Autocrats permit and then monitor corruption in order to co-opt potential challengers, who in turn trade loyalty to the regime in exchange for opportunities to self-enrich.
Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults
- J.P. Goode, K.J. Smith, M. Breslin, M. Kilpatrick, T. Dwyer, A.J. Venn, C.G. Magnussen
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E6
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Dietary guidelines are increasingly promoting plant-based diets, limits on red meat consumption, and plant-based sources of protein for health and environmental reasons(1). It is unclear how the resulting food substitutions associate with insulin resistance, a risk factor for type 2 diabetes. Here, we modelled the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity. We included 783 participants (55% female) from the Childhood Determinants of Adult Health (CDAH) study, a population-based cohort of Australians. In adulthood, diet was assessed at three time points using food frequency questionnaires: CDAH-1 (2004–06), CDAH-2 (2009–11), and CDAH-3 (2017–19). The median follow-up duration was 13 years. The cumulative average intake of each food group was calculated to reflect habitual consumption. Insulin sensitivity (%) was estimated from fasting glucose and insulin concentrations at CDAH-3 (aged 39–49 years) using homeostasis model assessment. Applying the partition model(2), we simulated the replacement of one food group with another by including both in the model simultaneously (e.g., red meat and legumes), along with potential confounders and energy intake. The difference between parameter estimates (i.e., regression coefficients and variances) and their covariance were used to estimate the “substitution” effect. We report the simulated percentage point change in log-transformed insulin sensitivity for a 1 serve/day lower intake of one food group with a 1 serve/day higher intake of another food group. Replacing red meat with a combination of plant-based alternatives was associated with higher insulin sensitivity (β = 0·10, 95% CI 0·04–0·16). Adjustment for waist circumference attenuated this association by 61·4%. On an individual basis, replacing red meat with legumes (β = 0·12, 95% CI 0·02–0·21), nuts and seeds (β = 0·15, 95% CI 0·06–0·23), or whole grains (β = 0·11, 95% CI 0·04–0·17) was likewise associated with higher insulin sensitivity. Point estimates were similar when replacing processed meat with plant-based alternatives, but more uncertain due to wide confidence intervals. Our modelling suggests that habitually replacing red meat, and possibly processed meat, with plant-based alternatives may associate with higher insulin sensitivity, and thus, a lower risk of type 2 diabetes. Abdominal adiposity was identified as a potentially important mediator in this relationship. In relation to insulin sensitivity, our findings support the recommendation to choose plant-based sources of protein at the expense of red meat consumption.
The GUTFIT Cohort: Identifying dietary intake of Chinese New Zealanders with functional constipation
- E. Zeng, N. Gillies, S. Ram, J. Cree, J. Jiet Lim, H. Swarnamali, R. Jayaprakash, P. Sharma, A. Shrestha, S. Rosanowski, K. Fraser, N. Butowski, H. Tegetmeyer, W. Young, E. Altermann, S. Nivins, R. Gearry, N.C. Roy, R.F. Mithen, M.P.G. Barnett, A.M. Milan
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E183
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Distinct pathophysiology has been identified with disorders of gut-brain interactions (DGBI), including functional constipation (FC)(1,2), yet the causes remain unclear. Identifying how modifiable factors (i.e., diet) differ depending on gastrointestinal health status is important to understand relationships between dietary intake, pathophysiology, and disease burden of FC. Given that dietary choices are culturally influenced, understanding ethnicity-specific diets of individuals with FC is key to informing appropriate symptom management and prevention strategies. Despite distinct genetic and cultural features of Chinese populations with increasing FC incidence(3), DGBI characteristics are primarily described in Caucasian populations(2). We therefore aimed to identify how dietary intake of Chinese individuals with FC differs to non-Chinese individuals with FC, relative to healthy controls. The Gastrointestinal Understanding of Functional Constipation In an Urban Chinese and Urban non-Chinese New Zealander Cohort (GUTFIT) study was a longitudinal case-control study using systems biology to investigate the multi-factorial aetiology of FC. Here we conducted a cross-sectional dietary intake assessment, comparing Chinese individuals with FC (Ch-FC) against three control groups: a) non-Chinese with FC (NCh-FC) b) Chinese without FC (Ch-CON) and c) non-Chinese without FC (NCh-CON). Recruitment from Auckland, New Zealand (NZ) identified Chinese individuals based on self-identification alongside both parents self-identifying as Chinese, and FC using the ROME IV criteria. Dietary intake was captured using 3-day food diaries recorded on consecutive days, including one weekend day. Nutrient analysis was performed by Foodworks 10 and statistical analysis with SPSS using a generalised linear model (ethnicity and FC status as fixed factors). Of 78 enrolled participants, 66 completed the study and 64 (39.4 ± 9.2 years) completed a 3-day food diary at the baseline assessment. More participants were female (84%) than male (16%). FC and ethnicity status allocated participants into 1 of 4 groups: Ch-FC (n = 11), Ch-CON (n = 18), NCh-FC (n = 16), NCh-CON (n = 19). Within NCh, ethnicities included NZ European (30%), non-Chinese Asian (11%), Other European (11%), and Latin American (2%). Fibre intake did not differ between Ch-FC and NCh-FC (ethnicity × FC status interaction p>0.05) but was independently lower overall for FC than CON individuals (21.8 ± 8.7 versus 27.0 ± 9.7 g, p<0.05) and overall for Ch than NCh (22.1 ± 8.0 versus 27.0 ± 10.4 g, p<0.05). Carbohydrate, protein, and fat intakes were not different across groups (p>0.05 each, respectively). In the context of fibre and macronutrient intake, there is no difference between Ch-FC and NCh-FC. Therefore, fibre and macronutrients are unlikely to contribute to potential pathophysiological differences in FC between ethnic groups. A more detailed assessment of dietary intake concerning micronutrients, types of fibre, or food choices may be indicated to ascertain whether other dietary differences exist.
Inventing traditional authority: Lhomwe chiefs in Malawi
- Amanda Lea Robinson
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- Journal:
- The Journal of Modern African Studies , First View
- Published online by Cambridge University Press:
- 07 May 2024, pp. 1-27
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Chiefs in Malawi exercise significant authority based on legitimacy derived from the position's purportedly deep historical origins. But, does such legitimacy confer when a new chieftaincy is created from scratch? I address this question within the context of an ongoing cultural revival of the Lhomwe ethnic group in Malawi, which has included the appointment of many new Lhomwe chiefs and the creation of a Lhomwe paramount chieftaincy. Using a combination of in-depth interviews and original survey data, I explore the political drivers, mechanisms and implications of the this newly created Lhomwe chieftaincy. I find that its creation was driven by top-down, elite-led action rather than citizen demands, and that the newly appointed chiefs enjoy the most support among urban-based backers of the political party responsible for their appointments. This research contributes to historical work on the colonial-era creation of chieftaincies, but does so using a contemporary case of cultural engineering.
12 - Paul (Pál) Hermann
- Edited by Carine Alders, Eleonore Pameijer
- Foreword by Michael Haas
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- Book:
- Suppressed Composers in the Netherlands
- Published by:
- Boydell & Brewer
- Published online:
- 09 May 2024
- Print publication:
- 07 May 2024, pp 125-134
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Summary
The cellist and composer Paul (Pál) Hermann changed course several times during his life to escape the claws of anti-Semitism. As a young musician, he felt that there was no future for him in Hungary and so he left for Berlin. But in 1933, after a holiday in the Netherlands, he decided not to return to his Berlin home. He performed as long as he could throughout Europe, presenting his own music and works by his teachers Kodály and Bartók.
Paul (Pál) Hermann was born on 27 March 1902, in a prosperous neighbourhood in Buda, the western part of Budapest. An amusing anecdote relates that young Pál would practise the piano only if he received a penny for each etude he played. It is unknown who gave him his first cello lessons, but at the age of thirteen he attended the Franz Liszt Academy. He became friends with the violinist Zoltán Székely, the pianist Géza Frid and their teachers Zoltán Kodály and Béla Bartók. He studied cello with Adolf Schiffer and composition and chamber music with Leo Weiner.
On a spring afternoon in 1918, Hermann was on the same tram back home as Kodály, a teacher only ten years his senior. Hermann had with him a string trio composed by Székely. Hermann conversed with Kodály and when they came to a stop, he started to whistle a section from the piece. Just before getting off the tram, he impulsively handed Kodály the score. It must have made an impression, since, soon after, Székely and Hermann were invited to Kodály's home and began to study with him. It was the beginning of a long friendship.
In 1920, Hermann performed for the first time outside Hungary, playing Kodály's Sonata for solo cello, Op. 8, during a private concert at Arnold Schoenberg's home. This Sonata also provided Hermann's international breakthrough as an interpreter of contemporary music, when he performed it in Salzburg, in August 1923, at a concert of the International Society for Contemporary Music (ISCM).
Hungary went through a turbulent time during the interbellum. Admiral Horthy’s3 reign legitimised intense anti-Semitism, and it is not surprising that many young Jewish musicians left the country.
Supporting resilient communities in the Pacific
- S. Murray
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- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E2
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Pacific Island communities are disproportionally impacted by the effects of climate change, and as teina (younger sibling) to our Pacific tuakana (older sibling), it is our responsibility to ensure these communities have resilience through co-developed solutions to these real-world problems. We focus on marine and freshwater ecosystems, understand their intrinsic links to Pacific communities, while, in partnership with science, empower and enable local knowledge to steer the waka. With more than 20 years’ experience of supporting Pacific communities, we deliver our positive impact through knowledge exchange, capability and capacity development, and problem solving. We strive to learn and grow our own capability, while brokering knowledge between Aotearoa, the Pacific, and our world leading research partners. Our aim is that Pacific Island communities gain a deeper scientific understanding of their aquatic systems, have the tools to rejuvenate and conserve these ecosystems, are empowered to transform their food systems towards more healthy, sustainable, and resilient pathways, and can adapt to the impacts of climate change. We take a systems approach that incorporates adaptive solutions, which are community-led, thereby ensuring a long-lasting positive impact into the future. Our Kete is filled with world-leading expertise from different organizations, which ensures a greater collective impact where it is needed most. This presentation will cover the seven themes within our Pacific Impact area, with a particular focus on food safety and security in relation to ciguatera poisoning (the number one cause of non-bacterial seafood illness affecting Pacific Island communities) (1,2), analytical laboratory development, and transforming food systems.