Differential subcellular localization of the survival motor neuron protein in spinal cord and skeletal muscle.

To compare the expression pattern of the survival motor neuron (SMN) protein in spinal cord and skeletal muscle, we generated a sheep polyclonal antibody against a bacterially expressed human SMN-fusion protein. On Western blots, the affinity purified anti-SMN antibody recognized a approximately 38 kDa protein band in extracts prepared from the mouse skeletal muscle, spinal cord, and brain that co-migrated with the bacterially expressed SMN protein. In immunohistochemical studies, the anti-SMN antibody labeled mostly the cytoplasm of the motor neurons in the anterior horn of mouse spinal cord. In contrast, predominant uniform labeling of the nuclei was observed in the mouse skeletal muscle. Thus, our results for the first time demonstrate that the SMN protein is differentially localized in mouse spinal cord and skeletal muscle.

Droperidol elimination after cardiopulmonary bypass surgery.

A high-dose (0.75 to 2.8 mg/kg) pharmacokinetic study of droperidol was undertaken in patients during the recovery phase after cardiac surgery involving hypothermic cardiopulmonary bypass (CPB). The elimination half-life of droperidol in these patients, determined from concentration-time data obtained after CPB, was significantly prolonged relative to previously reported mean values in younger surgical patients not undergoing CPB and receiving lower doses of the drug (0.05-0.20 mg/kg). On stratification of the patients by droperidol dose, there was an inverse correlation between the size of the dose and the elimination half-life of droperidol: mean half-life decreased as mean dose increased. This difference in elimination half-life was not related to the duration of the CPB procedure, or the total anesthetic time, both of which were not significantly different between the patient groups receiving the three different doses of droperidol. The magnitude or duration of hypothermia after CPB did not differ between the three patient groups. The differences in half-lives are more likely due to the clinical condition of the patients, such that the patients who received the higher doses of droperidol were also judged clinically to be less ill and thus eliminated droperidol more efficiently. This hypothesis, however, could not be supported due to the small number of patients studied. The results obtained in this study indicate that droperidol elimination is significantly prolonged after high-dose administration to elderly patients undergoing hypothermic CPB procedures during cardiac surgery.

Kindergarten students' food preferences are not consistent with their knowledge of the Dietary Guidelines.

OBJECTIVES: To evaluate kindergarten students' understanding of the concepts and terminology in the Dietary Guidelines for Americans; to determine whether kindergarteners could name food sources of fat, salt, and sugar; and to find out how well they understood the relationship between diet, exercise, body fat, and health. Additionally, food preference information was collected so that kindergarteners' knowledge about the Dietary Guidelines could be compared with their food choices. DESIGN AND SUBJECTS: Focus-group interviews were conducted in two elementary schools with 12 groups of about five students each (n = 62). Four classrooms were self-selected depending on the teacher's willingness to facilitate student participation; the sample was not random. RESULTS: Students understood the general relationship between food choices, exercise, body fat, and health. They were able to name foods high in salt, fat, and sugar and thought consumption of sugary or fatty foods should be limited. Nevertheless, their food preferences were not consistent with recommendations of the Dietary Guidelines to moderate foods high in these nutrients. APPLICATIONS: Nutrition educators should be aware that young children might not understand terms frequently used such as animal sources of foods or variety. Students know what to eat, but their practices are inconsistent with their knowledge. Providing information about what to do is not enough. To help students transfer factual information to personal dietary practices, nutrition educators need to teach them how to apply the Dietary Guidelines within their food environment while maintaining acceptability in regard to taste.

Nutrition education needs and learning preferences of Michigan students in grades 5, 8, and 11.

An assessment of nutrition education needs and learning preferences of students in grades 5, 8, and 11 was conducted to target instruction toward areas of highest need and strongest interest of students using teaching methods they prefer. This research evaluated students' knowledge, attitudes, and practices related to the Dietary Guidelines for Americans, including knowledge of the new Food Guide Pyramid; attitudes about school lunches and learning about nutrition; nutrition topics of interest; and preferred methods for learning about nutrition. Although results varied across grade level, generally students need to learn about the Food Guide Pyramid; the relationship between dietary fat, weight status, and health; and food sources of fat, salt, and fiber. They want to learn about personal health--how to control weight, improve diet, and prevent disease--using instructional methods that actively involve them. Results provide information relative to students' interest, understanding, and application of the Dietary Guidelines.

Cook/Chill Foodservice Systems: Microbiological Quality and End-Point Temperature of Beef Loaf, Peas and Potatoes After Reheating by Conduction, Convection and Microwave Radiation a , b.

Microbiological quality, as estimated from temperature and mesophilic aerobic plate counts of beef loaf, instant mashed potatoes and frozen peas, was determined at point of service to compare conduction, convection and microwave reheating in a hospital-type cook/chill foodservice system. Although reheated products were similar microbiologically (mean log CFU/g = 2.3 to 3.4), internal end temperatures, even under laboratory-controlled conditions, did not meet FDA recommended standards (≥74°C) for reheated products in up to 83% of situations observed. Such data demonstrate the potential for foodborne illness in hospital cook/chill foodservice systems.