Students' awareness of the student health center's sexual health services at a southeast public university.

Objective: To determine whether university students are aware of the sexual health services offered by the student health center. Participants: 522 undergraduate students at a southeast public university. Methods: Students were given a list of 19 sexual health services and tests and were instructed that for each one to check "offered," "not offered," or "I'm not sure." Results: Students were generally unaware that the health center offered testing for a variety of sexually transmitted infections (13-27.4% aware), the Gardasil vaccine for human papillomavirus (HPV) (15.5% aware), the IUD (8.8% aware), emergency contraception (18.6% aware), and breast (24.9% aware) and pelvic examinations (16.5% aware). The only exceptions were for free male condoms (63% aware) and women's awareness of birth control pills (55.3% aware) and pregnancy testing (50.3% aware). Nearly half the students were not aware that parents/guardians could not obtain health center medical records without the student's permission. Conclusions: Student health centers cannot be effective in reducing unwanted pregnancies and the spread of STIs if students are unaware of the services provided. Health centers must do a better job of educating students.

Application of untargeted volatile profiling to investigate the fate of aroma compounds during wine oral processing.

We employed an untargeted volatile profiling approach in combination with spit off-odorant measurement procedure to investigate the fate of aroma compounds in mouth by determining how oral processing and intrinsic biological variables influence the overall volatile composition. A red wine before and after oral processing (expectorated wine), and control samples (expectorated water) were analyzed using GC-TOF-MS to determine as many volatile compounds as possible. We identified compounds in expectorated wines that originated in mouth from either an endogenous or exogenous source, while confirming that compounds might have metabolized by the action of salivary enzymes. Our data also show the changes in volatiles via hydrolysis from the corresponding molecules and may provide evidence of de novo formation of volatiles via transesterification reaction in mouth. While investigating the impact of intrinsic biological variables, we found age and gender specific differences in wine volatile composition due to oral processing and identified the key volatiles.

Application of untargeted volatile profiling and data driven approaches in wine flavoromics research.

Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory properties. Flavoromics has been successfully applied in wine research to gain more insights into the impact of a wide range of flavor active metabolites on wine quality. In this review, we aim to provide an overview of the applications of flavoromics approaches in wine research based on existing literature mainly by focusing on untargeted volatile profiling of wines and how this can be used as a powerful tool to generate novel insights. We highlight the fact that untargeted volatile profiling used in flavoromics approaches ultimately can assist the wine industry to produce different wine styles and to market existing wines appropriately based on consumer preference. In addition to summarizing the main steps involved in untargeted volatile profiling, we also provide an outlook about future perspectives and challenges of wine flavoromics research.

Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality.

Wine flavor and quality are determined by the assessment of multiple sensory stimuli, including aroma, taste, and mouthfeel. It is therefore important to consider the contribution of as many metabolites as possible when attempting to relate wine composition to quality. In this study, partial least squares regression of the volatile (untargeted headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry), non-volatile (untargeted reverse-phase ultra-high-performance liquid chromatography mass spectrometry), and combined metabolite profiles were used to predict Pinot Noir wine quality ratings as assessed by experts. Non-volatile metabolite profiles predicted wine quality ratings better than volatile metabolite profiles, suggesting that the non-volatile composition of Pinot Noir wines contributes to quality perception to a greater extent than the volatile composition. This was underscored by descriptive sensory analysis, which found that taste and mouthfeel attributes were better correlated with wine quality ratings than aroma attributes. Important predictors of Pinot Noir wine quality were also characterized. Some new relationships between wine metabolites and quality ratings were found: dipeptides and unsaturated fatty acids were positively related to Pinot Noir wine quality, while N-(3-methylbutyl)acetamide and xanthine were negatively associated.

Reference samples guide variable selection for correlation of wine sensory and volatile profiling data.

The relationship between wine flavour and wine volatile composition is well recognised, however with thousands of compounds in wine the exact nature of individual contributions may be hard to determine due to synergistic and masking effects. Untargeted chemical analyses coupled with descriptive sensory and partial least squares regression modelling can help unravel interactions to identify groups of compounds that contribute to sensory properties. Variable selection is often applied prior to modelling to eliminate irrelevant variables. In this study, sensory references used to train the sensory panel were chemically analysed and employed to reduce the number of variables used to construct the models. This novel variable selection approach was compared against the inclusion of all variables and the most commonly applied variable selection method - analysis of variance. Models constructed from variables present in sensory references performed similarly to other models and identified interesting groups of compounds to investigate further.

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.

Rapid sensory methods have been developed as alternatives to traditional sensory descriptive analysis methods. Among them, Free-Choice Profiling (FCP) and Flash Profile (FP) are two that have been known for many years. The objectives of this work were to compare the rating-based FCP and ranking-based FP method; to evaluate the impact of adding adjustments to FP approach; to investigate the influence of the number of assessors on the outcome of modified FP. To achieve these aims, a conventional descriptive analysis (DA), FCP, FP and a modified version of FP were carried out. Red wines made by different grape maturity and ethanol concentration were used for sensory testing. This study showed that DA provided a more detailed and accurate information on products through a quantitative measure of the intensity of sensory attributes than FCP and FP. However, the panel hours for conducting DA were higher than that for rapid methods, and FP was even able to separate the samples to a higher degree than DA. When comparing FCP and FP, this study showed that the ranking-based FP provided a clearer separation of samples than rating-based FCP, but the latter was an easier task for most assessors. When restricting assessors on their use of attributes in FP, the sample space became clearer and the ranking task was simplified. The FP protocol with restricted attribute sets seems to be a promising approach for efficient screening of sensory properties in wine. When increasing the number of assessors from 10 to 20 for conducting the modified FP, the outcome tended to be slightly more stable, however, one should consider the degree of panel training when deciding the optimal number of assessors for conducting FP.

Promoting Relationship Building and Connection: Adapting an Evidence-Based Parenting Program for Families Involved in the Child Welfare System.

The high needs of youth involved in the child welfare system and the poor long-term outcomes of former foster youth represent a significant systemic challenge. As part of a process to adapt an evidence-based parenting program for a child welfare population, we conducted a series of focus groups with child welfare staff, foster caregivers, and young adults who were involved in the foster system as teens. From these focus groups we learned that, although there is a need for evidence-based parenting programs for families involved in the child welfare setting, one of the significant barriers to program implementation is the lack of meaningful connection between caregivers and youth in their care. We will provide an in-depth discussion on the proposed adaptations to make Staying Connected more relevant for foster families, including the addition of skills training to help overcome some of the barriers to connection. Staying Connected holds the promise of cultivating more supportive home environments that have the capacity to nurture youths' healthy development, including the avoidance of high-risk behaviors.