The Teacher as Union Member and Professional Educator: The Continuing Challenge of Bread and Butter and Professionalism

Teachers are central to education;they stand at the crossroads of education. It is chiefly through their efforts that the goals of education are achieved or thwarted. Susan Moore Johnson, Harvard Graduate School Professor of Education, sagely wrote just over 30 years ago, "Who Teaches Matters” (Teachers at work: Achieving success in our schools. Basic Books, New York, 1990, p. xii). Eric Hanushek concurs writing, "First, teachers are very important;no other measured aspect of schools is nearly as important in determining student achievement” (The economic value of higher teacher quality. National Center for Analysis of Longitudinal Data in Education Research, Calder The Urban Institute, Washington, DC, 2010, p. 3). The COVID-19 pandemic with its shutdown of many schools brought to the forefront the importance of teachers interacting with their students in classroom settings. Try as the teachers may, their virtual presence was a questionable substitute for the personal dynamics created by teachers with their students. Teachers consider themselves to be professionals, providing a fundamental service, and seek to present themselves to the public as professionals. Juxtaposed to the critical importance of the teacher is the fact that public school teachers are part of a heavily unionized workforce. For some, there is a challenge between being a professional educator and being a member of a union. Dana Goldstein, in The Teacher Wars: A History of America's Most Embattled Profession, asked, "Could unionized teachers fight for their own interests as workers for the educational interests of the city's children? Or were those two priorities at odds?" (The teacher wars: a history of America's most embattled profession. Doubleday, New York, 2014, p. 74). Essentially, is unionization organized in a way that supports the professionalism of teachers? DeMitchell and Cobb, in their study of unions and teacher professionalism, ask, "[Are] teacher unionism and collective bargaining compatible with teacher perceptions of professionalism?" (West's Educ Law Reporter 212:1-20, 2006, p. 19). This chapter explores the challenges of unions and teachers in developing and sustaining the union, which balances the traditional and legitimate responsibility that unions owe to the educators they represent while supporting the professional responsibility of the teachers to act in the best interests of their students. The discussion will begin with an exploration of professionalism - what does it mean to be a professional. Next, the rise of teacher unionization and the divergent paths of the National Education Association and the American Federation of Teachers in relation to professionalism and unionization will be discussed. The organizing principle of the emerging state collective bargaining laws formats public sector laws consistent with the industrial union model of private sector unionization and the impact of industrial unionism on teachers and teaching. The chapter concludes with a review of DeMitchell and Cobb's research on the tangled fit of being both a union member and a professional educator. © The Author(s), under exclusive licence to Springer Nature Switzerland AG 2022.

The influence on the fermentation process of bread with the addition of almond chestnut (Terminalia catappa L.): practical experiment in a domestic environment

This study verified the influence of the addition of castanets almond flour (Terminalia catappa L.) in the fermentation process of bread, analyzing attributes such as volume, weight, color, and flavor. The actions were coordinated remotely, in a domestic environment, in the city of Fortaleza (Ceara, Brazil) due to the restrictions caused by the pandemic of the new coronavirus (SARS-CoV-2). About 2 kg of castanets were collected and the processing process included washing, pulp extraction, drying, roasting, and endocarp breaking. The ingredients were placed in a bowl and homogenized until completely incorporated, following the process of kneading, resting, kneading, shaping, fermentation and cooking. For the study, the evaluation was carried out in quadruplicate, with four samples of each dough, these being named Basic Bread (PB) and Chestnut Bread (PC). The dough showed growth between minutes 0 to 60, however, there was a regression between minutes 90 to 120. It is possible to observe that the dough reached its peak of fermentation between 30 and 60 minutes. The PB samples showed an external golden color and white crumb caused by the Maillard Reaction, possibly from the added butter, and had small alveoli. The PB sample had a neutral taste but was salty. No interference was observed in the bread fermentation process with the addition of castanets flour.

The determination of fermented food awareness and the effect of the COVID-19 pandemic period on fermented food consumption in Turkiye

The COVID-19 pandemic highlighted the need of creating a strong immune system while dealing with viral illnesses. Nutrition has a crucial role in immune system control. Fermented food products, which are important in nutrition, can also strengthen the immune system. In this study, we investigated the determination of the knowledge level of consumers about fermented foods as well as the effect of the COVID-19 pandemic on fermented food consumption. The data obtained from the online surveys was conducted with 600 consumers in Turkiye. The surveys were repeated twice, in the first year and the second year of COVID-19. Binary logit model was used to analyse the data. According to the results, 88% of the consumers had sufficient information about COVID-19. In the first year of COVID-19, it was determined that the state of having knowledge about fermented foods was affected by gender and education, and in the second year, it was affected by gender and age. Consumers who increased their consumption of fermented foods increased their consumption of yogurt, cheese, butter, boza, and sausage in the first year of COVID-19 compared to the second year. In the second year of COVID-19, they increased their consumption of kefir, shalgam, tarhana, and pickles compared to the first year. The results will contribute to the prevention of disease by raising awareness about fermented food consumption in the COVID-19 pandemic and will provide resources for relevant stakeholders.Copyright © Mattioli 1885.

INSUFFICIENT VITAMIN D LEVELS IN PATIENTS WITH HEART FAILURE

Chronic heart failure despite the development of new treatment methods, remains the most common and prognostic adverse complication of all cardiovascular diseases. Studies conducted in different countries over the past decades have convincingly proved that vitamin D deficiency is one of the important factors in the development of CCC diseases. Vitamin D (VDR) receptors were detected in more than 40 target tissues, including cardiomyocytes, smooth muscle and endothelial vascular cells and have convincingly proved, that eliminating vitamin D deficiency improves blood pressure in hypertension and also reduces myocardial hypertrophy. The above studies also confirmed the effect of vitamin D on the development of prediabetes, diabetes, metabolic disorders. The effect of vitamin D on the prevention of atherosclerosis has also been confirmed. One of the mechanisms for the development of atherosclerosis is currently considered an inflammatory process. The effect of vitamin D on the course of inflammatory processes in the body was clearly manifested during the pandemic caused by the new coronavirus infection COVID-19. There was a clear correlation between vitamin D levels and the severity of infection. In severe COVID-19, as a rule, either a deficiency or a lack of vitamin D in the body was determined. In addition, low vitamin D levels increase the risk of developing severe forms of coronary heart disease. The study involved 30 patients <n = 30>diagnosed with heart failure(I-III NYHA) In 12 < 40%> patients out of 30, vitamin D levels were below 20.0 ng/mL, consistent with this vitamin deficiency. In 14 < 46,67%>the level of vitamin D in the blood was between 20.0 ng/mL and 30.0 ng/mL and this corresponded about the lack of vitamin D. Only 4 < 13,33%> patients has level of vitamin D in reference values and this was due to the use vitamin D due to comorbid pathology: thyroid disease, autoimmune diseases or previously identified vitamin D hypovitaminosis. Vitamin D partially enters the body with food mainly found in animal productsliver, milk, eggs, butter, etc and is formed in the skin under the influence of ultraviolet rays. However, patients with CHF often have concomitant diseases:kidney disease, diabetes, disorders and others, forcing them to adhere to a strict diet poor in vitamin D. Also, due to CHF, these patients mainly lead a sedentary lifestyle, and, as a result, receive little ultraviolet rays. This explains the frequently detected deficiency and deficiency of vitamin D in patients with CHF, if, they do not receive drugs that compensate for its deficiency.

Impact of the crisis caused by the coronavirus on Hungarian consumer behavior related to food purchases

Introduction. Due to the worldwide coronavirus epidemic, models of consumer behaviour related to the purchase of food need to be revised. Materials and methods. An empirical study was conducted with a questionnaire survey. The research took place in Hungary in the summer of 2020, involving 724 consumers. Results and discussion. A high percentage of consumers in Hungary reacted to the coronavirus crisis by panic buying. The consumption of healthier foods has spread in connection with the coronavirus crisis, and that the demand of Hungarian consumers for dairy products has also increased. Furthermore, there are differences between the products consumed by panic buyers and normal shoppers. The results showed those who were not afraid of the coronavirus paid less attention to their eating habits (Pearson's correlation: -0.119, sign.:0.01). Some 59.9% of respondents said that it was worth storing large quantities of food because of the coronavirus epidemic. Females and males did not differ on this issue (Chi-square 0.160, df: 2, sign.:0.923, p > 0.05). Correlation tests showed that for dairy purchases, butter, cheese, fruit yoghurt and sour cream were significantly correlated with each other. By age, respondents aged 40-60 bought the most dairy products, while consumers aged 30 bought the least. Conclusion. The coronavirus pandemic has seriously affected not only the global economy, but also the daily life of the world's population. Negative consequences were also reflected in the attitude to the purchase of food and there were significant changes in the composition of consumed products.

Consumption pattern of dairy products in Sabah, Malaysia during Covid-19

Dairy production has a considerable effect on climate change due to emissions of greenhouse gases, but dairy products are meals that are well-known for their pleasant taste and nutritional value. During the Covid-19 outbreak, there were shortages of dairy goods on the shelves of grocery stores. This study investigated the consumption patterns of dairy products in Sabah. Using a pre-tested questionnaire, data were collected through online survey during Covid-19 outbreaks from 64 households comprising 16 from rural, 25 from town and 23 from city areas. The surveyed households were classified into 5 groups based on monthly household income: (i) ≤RM2000, (ii) RM2001-RM3000, (iii) RM3001-RM4000 and (iv) >RM4000. Among the participated households, 75% of respondents were female and 25% were male. There was a significant relationship among household income groups for fresh milk consumption. Regardless of areas and household incomes, the average monthly consumption for evaporated milk, fresh milk, condensed milk, powder milk, sweetmeats, yogurt, butter and ice cream per household were 1018g, 1425ml, 978g, 815g, 527g, 468g, 522g, and 650g, respectively. 28% of respondents monthly consumed 0.5-1.0 L fresh milk per household. 42%, 39%, 39%, 63%, 58%, 64% and 50% of respondents-- respectively-- monthly consumed evaporated milk, condensed milk, powder milk, sweetmeats, yogurt, butter and ice cream, where the amount of each component was not more than 500g per household. Results showed that 38% of respondents liked more on butter followed by cheese (30%), yogurt (20%), cream (9%) and condensed milk (3%). The 25% and 45% of respondents had reduced their consumption and expenditure behaviour, respectively. Results indicated that individual of city areas consumed more dairy products. Although cows add methane to our environment, organic dairy farming and husbandry methods can significantly reduce greenhouse gas emission.

Assessment of Anti-Obesity Activity of Tectona Grandis Leaves on Butter Induced Hyperlipidemia in Mice

Objective: Obesity is one of the world's leading problems, which is major cause of cardiovascular diseases. During COVID-19 pandemic many young children and all age group people are getting challenged by obesity due stagnant life style. To treat such life-threatening disorder natural remedies acquire prior position, plant produces a good deal of secondary metabolites which have a benefited mankind in various ways, including treatment of diseases. The present research work was focused on developing a natural remedy using Tectona grandis, an ancient plant with number of proven activities in traditional medicine. Method(s): In the literature survey, it was found that flavonoids, sterols, tannins, and alkaloids shown promising effects to tackle obesity by various mechanisms, T. grandis has shown the presence of saponins, alkaloids, flavonoids, proteins, and amino acids. With the above evidence, this plant has been selected for screening of its antiobesity activity against high-fat diet induced obesity in mice. Studies were conducted using aqueous extract of T. grandis leaves (AETG) on high-fat diet (butter) induced model of hyperlipidemia in mice. During 21 days' time period AETI low and high doses were induced to respective animal groups along with butter where atorvastatin has been taken as standard drug. Butter enhanced the cholesterol and triglyceride, low-density lipoprotein (LDL) levels. Results and Discussion: At the end of 21 days, blood samples were collected from the animal through retroperitoneal route. Biochemical parameters of AETG have been compared with that of standard drug group of animals. The test results were almost similar and for some particular parameters such as LDL and very low-density lipoprotein, AETG shown good results than standard drug results. Conclusion(s): In congruence with these results, it may be confirmed that due to the presence of phytoconstituents such as saponins, flavonoids, proteins, terpenoids, amino acids, and alkaloids in the aqueous extract of T. grandis, it could be responsible for the observed significant anti-obesity activity. Copyright © 2022 The Authors.

Traditional treatment of COVID-19 symptoms with ancient goat butter: Medical follow-up of 27 cases in Batna, Algeria

The search of an effective treatment to cure COVID-19 patients and to dwindle the virus carriage duration gives the opportunity to traditional medicine to expand several tests. Goat butter is used in traditional medicine on the east of Algeria for different lung diseases such a chronic bronchitis and other lung infections. We follow up report on 27 SARS-CoV-2 positive tested patients with PCR-rt and putted at home containment, the patients were auto medicated with a very ancient goat butter with a dose of 3 g two times daily for fifteen days. A noted clinical improvement was confirmed in all 27 cases, clinical symptoms such as fever, cough and respiratory disorders have been missing after the first ten days of treatment, all patients are recovered and do not show any `Covid-19 symptoms after one month of the ancient goat butter cure. Ancient goat butter has antiviral potential in traditional medicine used on the Aures region of Algeria due to its richness of peptides and bioactive lipids. The findings support that this product have efficacy in the treatment of COVID-19. Generally, Auresian people use this product for all lung disease sins many years ago which is being tested now to control its effectiveness to fight this world global health crisis. Copyright © 2021, SILAE (Italo-Latin American Society of Ethnomedicine). All rights reserved.

Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters

Purpose>The purpose of this pilot-scale study was to compare the quality of traditionally manufactured butters from local, small British producers with the quality of butters that are produced industrially.Design/methodology/approach>Butter samples were obtained after supervised site inspections of three traditional-butter manufacturers and one large-scale butter producer. The samples were subject to initial microbiological, chemical and sensory testing, followed by a refrigerated shelf-life study over 24 weeks.Findings>Traditional butters matched or exceeded the sensory quality of industrial butters, but spoilage microorganisms tended to grow faster on traditional butters. This seemed to be related to poorer water droplet dispersion in the manufacture of some of the traditionally made butters. Visible mould appeared on two of the traditional butters after eight weeks, but this occurred well after the nominal “best before” date.Originality/value>Prolonged lockdowns due to the current coronavirus disease (COVID-19) pandemic pose a threat to the food supply chain, and food produced by local manufacturers may become increasingly important. However, are foods produced by local small-scale manufacturers of a quality comparable to that produced using large-scale production facilities? To the best of the authors' knowledge, there is no comparative study of the quality and shelf-life of traditionally-produced and industrially-produced butters. The current work presents such a comparison together with an outline of how the process of traditional butter-making differs from commercial production in Britain.

SCARED INTO SCURVY: NUTRITIONAL DEFICIENCIES DUE TO FEAR OF COVID-19

CASE: A 26-year-old male presented to the hospital with 2 weeks of difficulty ambulating, bilateral lower extremity rash, and diffuse myalgia with arthralgia. Symptoms began suddenly with lower extremity pain and difficulty getting up from his chair. He denied sensory changes, and pain was most prominent at the hips and knees. He also noticed a new rash on his thighs and mild bleeding from his gums. All other review of systems were negative. He denied family history of autoimmune disease and was without any personal chronic medical conditions. He was the primary caretaker of his grandmother and had stayed isolated at home throughout the COVID-19 pandemic. Vital signs were normal, and physical exam revealed 3/5 right hip flexion, 4/5 left hip flexion, and 4/5 right knee flexion and extension. Inspection of his rash demonstrated follicular hyperkeratosis, perifollicular erythema, and corkscrew hairs. Initial lab work revealed anemia, hypothyroidism, hypotonic hyponatremia, hypocalcemia, an elevated CK, ESR, and CRP. Extensive infectious and autoimmune workup was unrevealing. Further interview revealed that his diet consisted of soy milk, potato chips, crackers, peanut butter, and water in the preceding 6 months. This was intentionally done to reduce exposure to SARS- CoV-2. Further evaluation revealed Vitamin C, Vitamin D, Zinc, and Iron deficiencies. His presenting symptoms and rash were ultimately attributed to hypothyroid myopathy and Scurvy. Following thyroid replacement therapy, dietary education, and nutritional supplementation, he experienced improvement in his symptoms and rash. IMPACT/DISCUSSION: It has become evident that the COVID-19 pandemic has had significant psychosocial impact on the public, with substantial portions of our population experiencing increased fear and anxiety. Interestingly, a longitudinal study by Pan et al. found that Dutch patients without prior mental health disorders, such as our patient, had a more significant increase in depression, anxiety, and worry during the pandemic. To add to this, a study by Izzo et al. found that a substantial part of their study population had turned to unhealthy nutritional behaviors during the pandemic. Furthermore, Nguyen et al. demonstrated that increased health literacy was protective against the negative psychological impacts of the COVID-19 pandemic. Our case presents an outcome of merging pandemic fears with poor health literacy. It also highlights the critical role of the clinician as historian. Conceptualizing the patient's clinical presentation with their daily life ultimately led to appropriate diagnostic workup and treatment. CONCLUSION: As the COVID-19 pandemic continues, its broader and less apparent effects will continue to be seen. Clinicians must remain vigilant in assessing the changes in their patients' daily lives with open and invested communication. Early identification of potentially harmful changes and improved health education could prevent potential complications.

Peanut Butter Food Safety Concerns-Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter.

Peanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by Salmonella spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the Salmonella spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating Salmonella spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating Salmonella spp. in contaminated peanut butter. The removal of aflatoxins in contaminated peanut butter is equally problematic and for all practical purposes almost impossible at the moment. Adopting good manufacturing hygiene practices from farm to table and avoiding the processing of contaminated peanuts are probably some of the few practically viable strategies for minimising these peanut butter food safety risks. The purpose of this review is to highlight the nature of food safety risks associated with peanut butter and to discuss the effectiveness of the initiatives that are aimed at minimising these risks.

VALUE CHAINS AND CLIMATE CHANGE MITIGATION STRATEGIES: A CASE OF NUTRITIONAL GARDENS IN ZIMBABWE

High incidence of drought and donor fatigue in Zimbabwe calls for more sustainable measures of ensuring food security. This study analyzed the impact of nutritional gardens in the two droughtprone districts of Mudzi and Mutoko. In line with attaining Sustainable Development Goals (SDGs) targeted to be achieved by 2030, nutritional gardens were identified as a sustainable way to mitigate climate change and address the 'hidden hunger' challenge. Primary data was collected using a baseline framework adopting a triangulation methodology of questionnaires, interviews and focus group discussions (FGDs) across 100 households and key informant stakeholders. Data for 48 households was usable. Results indicated that majority are low-income earners. There are high levels of deforestation and siltation, low water table and low harvest due to frequent droughts. Main crops are drought resistant crops such as millet, sorghum and legumes like groundnuts. Gardens present great potential for food and nutrition supplement and income from the sale of horticultural products. COVID-19 increased vulnerability of all stakeholders across the whole value-chain. The study recommends more drought-resistant varieties, horticultural products, solar powered boreholes and value-adding processes like peanut butter and yoghurt production to optimize local resources.

Development of an energy-dense biscuit suitable for primary school learners for the South African national school nutrition programme

South Africa has a well established National School Nutrition Programme (NSNP). Despite rescheduling the mealtime to two hours after the start of the school day to accommodate learners who come to school on an empty stomach, a gap still exists as many children start their learning day with low energy and concentration levels. A costeffective, energy-dense snack served at the start of the school day can be a solution to sustain learners until the main meal is served. Cross-sectional surveys were used to determine the snack preferences of children and the product development process was used to develop a suitable snack. An energy-dense peanut butter biscuit was developed based on those surveys as well as a scoping review of previous snack studies. The energydense developed product provided 1388kJ (61.0%) of energy from fat, 688kJ (30.2%) of energy from carbohydrates and 201kJ (8.8%) of energy from protein per 100g. The biscuit conformed to microbial testing standards. Shelf-life analysis projected a shelf-life of five weeks fresh and five months in food grade packaging. Sensory results showed that there was no significant difference in sensory scores across gender (p=0.691) and age (p=0.706). More of the learners (n=56, 69.1%) found the biscuit to be 'Super good' than the other ratings (p < .0005). When compared with similar biscuit products currently on the market, it was found that the developed biscuit was the most reasonably priced. The developed biscuit has the potential to serve as a solution to hidden hunger for children that come to school on an empty stomach. This versatile snack solution has potential for continuity of use even during periods of national crisis as with COVID-19, when learners' nutritional needs may be most vulnerable.

Dairy value chains during the COVID-19 pandemic in Ethiopia: evidence from cascading value chain surveys before and during the pandemic

The researchers combine in-person survey data collected in February 2018 with phone survey data collected in June and September 2021 to study how dairy value chains in Ethiopia have coped with the COVID-19 pandemic. Focusing on the major dairy value chain connecting farmers in North and West Shewa as well as peri-urban and urban producers in and around Addis Ababa to consumers in Addis Ababa, the researchers applied a cascading survey approach in which the researchers collected data at all levels of the value chain: dairy farmers, rural wholesalers, and urban retailers. In June and September 2021, the researchers see little evidence that the pandemic is exerting a negative effect on the dairy value chain actors. Nine percent of the dairy farmers exited the business between February 2018 and June 2021, but these exits were not caused by the pandemic. Milk yields have increased considerably between 2018 and 2021, particularly among cross-bred cow types. Meanwhile, sales patterns and sales destinations among farmers have remained similar since 2018. In 2021, farmers are processing more and the decision to process or not seems to be formed by the changes in the relative prices of liquid milk and processed dairy products. The researchers see suggestive evidence of a decline in credit availability and access to extension services. Same is true for the availability of daily workers, though not many farmers hire external help. Among farmers, by far the main concern relate to surging feed prices that increased since the onset of the pandemic and June 2021 by 80 to 100 percent. As a result, farmers report purchasing less feed and this is reducing milk yields, and thus farmer incomes. Rural traders also seem unaffected by the pandemic. The turnover among liquid milk traders is high with 36 percent of the milk wholesalers interviewed in February 2018 reported to have stopped trading dairy products by September 2021. However, only few reported that the pandemic was a factor in their decision to quit the business. The turnover among butter traders was smaller with 4 out of 30 traders quitting between February 2018 and September 2021. The researchers see no dramatic changes in procurement and sales destinations between 2018 and 2021. Traders report that the competition in their sector has increased since February 2020. Meanwhile, the availability of labor at the midstream segment of the value chain has remained the same over time. The main concern among at this segment of the value chain relates to limited supply of milk and butter from rural areas. The impact of the pandemic seems also minimal at the retail level. About 29 percent of the retail traders had quit the business since February 2018, mostly because their business was no longer profitable. Eight out of the 49 retailers that exited the sector attributed their exit, at least partly, to the pandemic. Comparison of the data collected in 2018 and 2021 reveals that the traded quantities have increased in the dairy retail sector. However, when asked to compare to the situation just before the pandemic was declared, most traders report selling less and having fewer clients now. The researchers see little change in labor use at the retail level across the survey years. Shortage of dairy coming into Addis Ababa was highlighted as the main concern among retail traders. In line with the high general inflation in Ethiopia over the past years, prices of liquid milk have increased considerably in the last three years. However, when expressed in USD terms, prices of milk have remained surprisingly stable (0.92 USD/liter in 2018 and 0.91 USD/liter in 2021). Comparing the farmgate and retail prices reveal that farm share (i.e., the share of the final retail price that is received by the farmer) increased slightly between 2018 and 2021. Finally, the researchers see no evidence that increases in post-harvest losses. The physical quantities wasted seem very low, which is in line with the more careful analysis conducted by Minten, Tamru, and Reardon (2020). If anything, these losses at the