DOCSLIB.ORG

Phone Follow-Up Dietary Interviewer Procedures Manual

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Phone Follow-Up Dietary Interviewer Procedures Manual National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics.............................................. 1-21 2 INTRODUCTION TO THE DIETARY INTERVIEW................................... 2-1 2.1 Dietary Interview Component in the National Health and Nutrition Examination Survey (NHANES) ................................. 2-1 2.2 The Role of the PFU Dietary Interviewer........................................... 2-3 2.3 Observers and Visitors........................................................................ 2-4 3 GENERAL INTERVIEWING TECHNIQUES............................................... 3-1 3.1 Before Beginning the Interview.......................................................... 3-1 3.2 Beginning the Interview...................................................................... 3-1 3.3 Administering the Interview ............................................................... 3-2 3.3.1 Asking the Questions .......................................................... 3-2 3.3.2 Maintaining Rapport ........................................................... 3-4 3.3.3 Difficult Situations .............................................................. 3-5 3.3.4 Incomplete Information....................................................... 3-5 iii TABLE OF CONTENTS (continued) Chapter Page 3.4 Probing................................................................................................ 3-5 3.4.1 What is Probing and Why is it Necessary ........................... 3-6 3.4.2 Probing Inappropriate Responses........................................ 3-7 3.4.3 Probing Methods Should be Neutral ................................... 3-8 3.4.4 Kinds of Probes ................................................................... 3-8 3.4.5 The Don’t Know (DK) Response........................................ 3-10 3.4.6 Additional Guidelines for Probing ...................................... 3-10 3.4.7 When to Stop Probing ......................................................... 3-11 3.5 General Rules for Recording Answers ............................................... 3-11 3.6 Ending the Interview........................................................................... 3-12 4 DIETARY INTERVIEW APPLICATION FEATURES ................................ 4-1 4.1 General Overview of Computer.......................................................... 4-1 4.1.1 Keyboard ............................................................................. 4-1 4.2 PFU Dietary Interview Related Systems ............................................ 4-4 4.2.1 Key Features of The Wrapper Program .............................. 4-5 4.2.2 Key Features of The AMPM Program ................................ 4-7 5 PHONE FOLLOW-UP CONTACT PROCEDURES ..................................... 5-1 5.1 Check Daily Schedule......................................................................... 5-1 5.2 Document Call Attempts .................................................................... 5-6 5.3 Retry Broken Appointments ............................................................... 5-11 5.4 Reschedule Appointments .................................................................. 5-11 5.5 Reminder Calls ................................................................................... 5-16 6 CONDUCTING THE 24-HOUR RECALL INTERVIEW ............................. 6-1 6.1 Introduction of the PFU Dietary Interview using the USDA Automated Multiple Pass Method (AMPM) Instrument .................... 6-1 6.1.1 Key Features of the 24-Hour Dietary Recall....................... 6-2 6.2 Accessing the Program ....................................................................... 6-4 6.3 Introduction to Respondent................................................................. 6-5 6.4 Step 1: The Quick List Pass (QL) ....................................................... 6-10 iv TABLE OF CONTENTS (continued) Chapter Page 6.4.1 The Main Food List (MFL)................................................. 6-16 6.4.2 Leaving the Quick List (QL) Pass....................................... 6-26 6.5 Step 2: The Forgotten Foods List (FFL) ............................................. 6-27 6.6 Step 3: The Time and Occasion Pass (T/O)........................................ 6-34 6.7 Step 4: The Detail and Review Cycle (DRC) ..................................... 6-44 6.7.1 Measuring Guide Instructions Screen ................................. 6-46 6.7.2 Midnight to First Occasion Probe ....................................... 6-47 6.7.3 Collecting Details and Amounts ......................................... 6-49 6.7.4 Food Source Question ......................................................... 6-93 6.7.5 Review of Occasion ............................................................ 6-101 6.7.6 Occasion Location Question ............................................... 6-103 6.7.7 Between Interval Probe ....................................................... 6-105 6.7.8 Last Occasion to Midnight Probe........................................ 6-106 6.7.9 Collection of Remainder Foods........................................... 6-107 6.8 Step 5: The Final Review Probe (FR)................................................. 6-108 6.9 Intake Health-Related Questions ........................................................ 6-109 6.9.1 Usual Intake ........................................................................ 6-109 6.9.2 Water Questions .................................................................. 6-110 6.10 Dietary Recall Section Status ............................................................. 6-132 6.11 The Post-Recall Section...................................................................... 6-134 6.11.1 Observations Screen............................................................ 6-134 6.11.2 Post-Recall Section Status Screen....................................... 6-137 7 ADDITIONAL INTAKE PROCEDURES...................................................... 7-1 7.1 Proxy and Assisted Interviews............................................................ 7-1 7.1.1 Proxy Interviews with Child SPs Under 9 Years of Age .... 7-2 7.1.2 Assisted Interviews with Child SPs 9 to 11 Years Old ....... 7-3 7.1.3 Proxy or Assisted Interviews with Adults Unable to Report for Themselves ........................................................ 7-3 7.2 Interviewing Children ......................................................................... 7-3 7.3 Data Retrieval Procedures .................................................................. 7-4 7.3.1 Data Retrieval Criteria ........................................................ 7-5 7.3.2 Flagging Eating Occasions for Data Retrieval .................... 7-5 v TABLE OF CONTENTS (continued) Chapter Page 7.3.3 Documenting Data Retrieval Source Information............... 7-10 7.3.4 Data Retrieval Collection Procedures ................................. 7-17 7.4 Documenting Missing Meals (if Data Retrieval is Not Required)...... 7-18 7.5 Documenting Skipped Meals.............................................................. 7-18 7.6 Documenting Fasts on the Recall Day................................................ 7-18 7.7 Documenting Breast-fed Infants ......................................................... 7-19 7.8 “Same As” (Foods Previously Reported by the SP or Household Member) ........................................................................... 7-21 7.9 Procedures for Misreporting Foods .................................................... 7-21 7.10 Adding Remembered Additions ......................................................... 7-22 7.11 RFL IS FULL (Documenting 41 or more Reported Foods) ............... 7-23 7.11.1 RFL IS FULL – Recording Primary Foods During the Dietary Recall...................................................................... 7-24 7.11.2 RFL IS FULL – Recording Primary Linked Foods During the Dietary Recall ................................................... 7-25 7.11.3 RFL IS FULL – Recording Primary Foods While
Load more

Recommended publications
  • Cooking School
    stonewall kitchen COOKING SCHOOL um2016 demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool SWK_CSBrochure_May-Aug2016.indd 1 3/10/16 3:24 PM armer weather means fresh garden produce, may •What Generous portions Expect? of each course picnics, cookouts and fun outdoor get-togethers and a complete recipe packet to recreate cookbook signing with family and friends! In keeping with the the meal at home! season we have lots of great summer classes • Complimentary water, coffee and tea Sunday | May 1 | 11:30am-1:00pm like “Hot Summer Night,” “Grillin’ and Chillin’” during class. Wine and beer may also Wand “Summer Temptations,” as well as many holiday-themed classes or be purchased. Guests 21 years and older. Brunch amazing international cuisine. In addition to our very talented staff chefs, No alcohol may be brought in from outside the school. danaat the moos & some very special guest chefs will be joining us including cookbook • Classroom seating is on a fi rst-come, $55 author Edward Lee who is a three-time James Beard Foundation Award fi rst-served basis, so please plan to arrive Former innkeeper, Dana Moos, shares her finalist for Best Chef and an Iron Chef America winner. Executive chef early in order to sit with companions. go-to brunch dishes. and owner of NYC-based restaurant, The Eddy, Brendan McHale Handicapped accessible seating is • Watermelon and Kiwi Salad with will be here as well as cookbook authors Dana Moos, Maureen Abood limited to four seats per class. The Coconut Lime Crème and Lime Zest and accomplished chef, cookbook author and James Beard Award classroom is air-conditioned and temperature may vary during the course • Poached Eggs over Crispy Potato Pancakes winner, Sanford D’Amato.
    [Show full text]
  • Saga Jacques Vabre/P.27-34
    PAR JEAN WATIN-AUGOUARD (saga ars, de l’or en barre Mars, ou comment une simple pâte à base de lait, de sucre et d’orge recouverte d’une couche de caramel, le tout enrobé d’une fine couche de chocolat au lait est devenue la première barre chocolatée mondiale et l’un des premiers produits nomades dans l’univers de la confiserie. (la revue des marques - n°46 - avril 2004 - page 27 saga) Franck C. Mars ne reçu jamais le moindre soutien des banques et fit de l’autofinancement une règle d’or, condition de sa liberté de créer. Celle-ci est, aujourd’hui, au nombre des cinq principes du groupe . Franck C. Mars, 1883-1934 1929 - Franck Mars ouvre une usine ultramoderne à Chicago est une planète pour certains, le dieu de la guerre pour d’autres, une confiserie pour tous. Qui suis-je ?… Mars, bien sûr ! Au reste, Mars - la confiserie -, peut avoir les trois sens pour les mêmes C’ personnes ! La planète du plaisir au sein de laquelle trône le dieu Mars, célèbre barre chocolatée dégustée dix millions de fois par jour dans une centaine de pays. Mars, c’est d’abord le patronyme d’une famille aux commandes de la société du même nom depuis quatre générations, société - cas rare dans l’univers des multinationales -, non côtée en Bourse. Tri des œufs S’il revient à la deuxième génération d’inscrire la marque au firmament des réussites industrielles et commerciales exemplaires, et à la troisième de conquérir le monde, la première génération peut se glorifier d’être à l’origine d’une recette promise à un beau succès.
    [Show full text]
  • Non-Wood Forest Products from Conifers
    Page 1 of 8 NON -WOOD FOREST PRODUCTS 12 Non-Wood Forest Products From Conifers FAO - Food and Agriculture Organization of the United Nations The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-37 ISBN 92-5-104212-8 (c) FAO 1995 TABLE OF CONTENTS FOREWORD ACKNOWLEDGMENTS ABBREVIATIONS INTRODUCTION CHAPTER 1 - AN OVERVIEW OF THE CONIFERS WHAT ARE CONIFERS? DISTRIBUTION AND ABUNDANCE USES CHAPTER 2 - CONIFERS IN HUMAN CULTURE FOLKLORE AND MYTHOLOGY RELIGION POLITICAL SYMBOLS ART CHAPTER 3 - WHOLE TREES LANDSCAPE AND ORNAMENTAL TREES Page 2 of 8 Historical aspects Benefits Species Uses Foliage effect Specimen and character trees Shelter, screening and backcloth plantings Hedges CHRISTMAS TREES Historical aspects Species Abies spp Picea spp Pinus spp Pseudotsuga menziesii Other species Production and trade BONSAI Historical aspects Bonsai as an art form Bonsai cultivation Species Current status TOPIARY CONIFERS AS HOUSE PLANTS CHAPTER 4 - FOLIAGE EVERGREEN BOUGHS Uses Species Harvesting, management and trade PINE NEEDLES Mulch Decorative baskets OTHER USES OF CONIFER FOLIAGE CHAPTER 5 - BARK AND ROOTS TRADITIONAL USES Inner bark as food Medicinal uses Natural dyes Other uses TAXOL Description and uses Harvesting methods Alternative
    [Show full text]
  • Understanding IRI Household-Based and Store-Based Scanner Data, TB-1942 Economic Research Service/USDA United States Department of Agriculture
    United States Department of Agriculture Economic Research Understanding IRI Service Technical Household-Based and Bulletin 1942 Store-Based Scanner Data April 2016 Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen United States Department of Agriculture Economic Research Service www.ers.usda.gov Access this report online: www.ers.usda.gov/publications/eib-economic-information-bulletin/TB-1942 Download the charts contained in this report: • Go to the report’s index page www.ers.usda.gov/publications/ eib-economic-information-bulletin/TB-1942 • Click on the bulleted item “Download TB1942.zip” • Open the chart you want, then save it to your computer Recommended citation format for this publication: Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen. Understanding IRI Household- Based and Store-Based Scanner Data, TB-1942, U.S. Department of Agriculture, Economic Research Service, April 2016. Cover image from iStock. Use of commercial and trade names does not imply approval or constitute endorsement by USDA. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regu- lations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs).
    [Show full text]
  • Product Catalog
    LOG UCT CATA 2021 PROD Favorite Foods, Inc | Somersworth, NH Your local & family owned Foodservice Distributor Table of Contents Appetizers............................................................. Page 3 Baked Goods........................................................ Page 4 Batters & Doughs.................................................. Page 9 Beans.................................................................... Page 11 Beverages............................................................. Page 12 Breader & Stuffing................................................. Page 17 Cereal & Waffles................................................... Page 18 Chemicals............................................................. Page 19 Condiments & Sauces........................................... Page 22 Crackers & Snacks................................................ Page 29 Dairy...................................................................... Page 30 Extracts & Syrups.................................................. Page 49 Frostings & Fillings.................................................Page 42 Fruit....................................................................... Page 44 Meat...................................................................... Page 45 Mixes & Flour........................................................ Page 60 Muffins & Pastries................................................. Page 64 Non Foods............................................................ Page 66 Oil & Shortening...................................................
    [Show full text]
  • The Index of ESHA Foods & Codes
    The Index of ESHA Foods & Codes Abbreviations 2 Manufacturer Codes 3 Database Changes 7 Foods & Codes GENDAT Database 8 BRANDS Database 143 Full Name Abbreviation Full Name Abbreviation added add package pkg added water add wtr packet pkt artificial art partially part aspartame asp pasteurized past assorted asstd piece pce Australia Austl pineapple pine average avg powder pwd baked bkd precooked preckd baking bkg prepared prep barbeque bbq processed proc boiled ckd protein prot boneless w/o bone ready to bake rtb bottle btl ready to cook rtc bottled btld ready to drink rtd braised brsd ready to eat rte breaded brd ready to feed rtf broiled brld ready to heat rth calcium calc ready to serve rts California Calif ready to use rtu calorie cal recipe rec caffeine caff reconstituted reconst canned cnd reduced rducd carton ctn refrigerated refrig charbroiled char regular reg chocolate choc rehydrated rehyd chopped chpd roasted rstd cholesterol cholest saccharin sacc commercial cmrcl serving svg compartment comp skim milk skm mlk concentrate conc skinless w/o skin condensed cond small sml cooked ckd smoked smkd cottonseed cttnsd sodium sod covered cvrd steamed stmd cranberry cran stewed stwd decaffeinated decaf strained strnd degerminated degermed strawberry straw dehydrated dehyd stuffed stuff each ea sugar sug enriched enrich sweetened swtnd flavor flvr sweetener swtnr flavored flvrd synthetic synth Food Chemical Codex FCC tablespoon tbsp fortified fort teaspoon tsp from f/ textured vegetable protein TVP frozen fzn toasted tstd high hi uncooked
    [Show full text]
  • Breakfast Menu
    Anaheim Union High School District SECONDARY BREAKFAST MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk monday & wednesday Breakfast Croissant Sandwich Chocolate Chip Muffin Fresh Baked Cinnamon Roll tuesday & thursday Breakfast Croissant Sandwich Fresh Baked Breakfast Bread Whole-Grain Mini Donuts friday Breakfast Croissant Sandwich Whole-Grain Toaster Pastry Fresh Baked Cinnamon Roll DAILY Whole-grain Pan Dulce, Assorted Muffins, Bagel w/ Cream Cheese, Breakfast Bars, Cheese Toast, Pancake Wrapped Sausage, Waffles, Low-fat Yogurt, Parfait, Smoothie, French Toast, Assorted Breakfast Breads, Assorted Cereals and Cereal Bars Not all items are available daily and varies by school site. Menu is subject to change without notice. This institution is an equal opportunity provider. Anaheim Union High School District SECONDARY LUNCH MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk DAILY Hamburger/Cheeseburger Macaroni and Cheese Bowl Orange Chicken Bowl Teriyaki Chicken Bowl Chicken & Green Chile Tamale Taco Nada Quesadilla Italian Pasta Bowl Spicy Chicken Sandwich Chicken Box Pizza, Burrito Assorted Sandwiches Salads Chicken Tenders Hummus Box Yogurt w/ Crackers Nachos Chicken Tenders w/ Roll Mini Cheeseburger Sliders Peanut Butter and Jelly Sandwich Seasonal Special Not all items are available daily and v aries by school site. Menu is subject to change wi thout notice. This institution is an eq ual opportunity provider..
    [Show full text]
  • CATERING Customizable Menu for Any Event! LOCATIONS
    CATERING Customizable Menu for any Event! LOCATIONS Wicker Park Oakbrook Center 1560 N Damen Avenue 529 Oak Brook Center Chicago, IL 60622 Oak Brook, IL 60523 773.360.7386 630.590.1060 Streeterville Oak Brook Terrace 259 E Erie St Suite 100 17W615 Butterfield Rd. Chicago, IL 60611 (Butterfield and Midwest Rd) 312.255.1130 Oakbrook Terrace, IL 60181 630.317.7044 Lakeview North 3300 N. Broadway Fulton Market AMini variety of mini Donut Cake and Old Tray Fashioned donuts. Chicago, IL 60657 1301 W Lake Street $59.99 (5 dozen) 773.883.4764 Chicago, IL 60607 312.285.2148 Lakeview South Bagel Platter 2800 N Clark Street Millennium Park $19.99 (12 assorted bagels) Chicago, IL 60657 181 N Michigan Ave Includes Strawberry, Chive, and Regular Cream Cheese 773.868.0173 Chicago, IL 60601 312.729.5480 Coffee South Loop Box of Coffee or Hot Chocolate $19.99 26 E. Roosevelt Road Woodfield Mall Serves 10, includes cups, sugars, stirrers, and creamers Chicago, IL 60605 5 Woodfield Mall 312.834.0700 Schaumburg, IL 60173 224.353.6092 Magnificent Mile 535 N. Michigan Gold Coast Contact (at Grand Ave. Overpass) 750 N. Rush [email protected] Chicago, IL 60611 (at Chicago Ave.) Orders must be placed before 3:00pm for next day delivery or pick up. 312.929.2651 Chicago, IL 60611 If you are looking to order just 4 dozen donuts or less, please call your 312.929.2829 local Stan’s store to place your order. FOLLOW OUR FOOD TRUCK ON TWITTER @StansDonutsCHI #StansVan StansDonuts.com StansDonuts.com All prices subject to change (9/2020) DONUTS SWEETS ASK ABOUT OUR S M L SEASONAL (12oz) (16oz) (20oz) The Standards DONUTS Specialties Coffee Bar Stan’s Cookies $1.99 ea.
    [Show full text]
  • Photos © Peter Menzel • from the Book What I
    BANGLADESH: SHAHNAZ BEGUM MICROLOAN MILKER CANADA: COCO SIMONE FINKEN GREEN TEEN Shahnaz rinses tiny fish for dinner at the village well. Coco blows out sixteen birthday candles on a homemade carrot cake baked by her mother and sister. She cooks with her renters and neighbors in a small lean-to next to her tin-clad house, which has a TV but no refrigerator. Coco and her family in their passive-solar, straw-bale house. Her cows eat a pile of water hyacinths gathered by her son from a The Finkens live a block and a half east of Lac Deschenes, a wide pond beyond the haystack in the main photo. section of the Ottawa River. One Day’s Food One Day’s Food IN DECEMBER IN OCTOBER BREAKFAST Sweet biscuits (cookies), 0.6 oz • Black tea, 3.5 fl oz; BREAKFAST French bread, 1.8 oz • Strawberries, 2.6 oz • So Nice with sugar, 2 tsp soy milk, original, 7.5 fl oz LUNCH Amaranth leaves, stir-fried with small shrimp, onion, LUNCH Veggie Wrap: Old El Paso flour tortilla, salsa flavored, garlic, ginger, and hot chilies, 6 oz • Cauliflower, stir-fried with 2.5 oz; feta cheese, 1.8 oz; green bell pepper, 1.1 oz; lettuce, onion, green chilies, ground chilies, and a small amount of beef 0.4 oz; butter, 0.5 tsp • Apple, 5.6 oz • Carrots, 1.8 oz for flavoring, 6.3 oz • Fresh vegetable salad of tomato, cucumber, and chilies, 3.4 oz; with lemon juice, 1 tbsp • White rice, 12.8 oz DINNER Jyoti matar paneer (peas and Indian-style cheese), 6.1 oz • White rice, 6.6 oz DINNER Khailsha (giant dwarf gourami, a freshwater fish) with snow peas, potato, and tomato, eaten with
    [Show full text]
  • It's Tu Ip-Pa Ooza!
    Twigs A publication for members of Hershey Gardens Spring | Summer 2019 Vol. 13 No. 1 It’s Tu ip-pa ooza! Hershey Gardens To Feature More Than 30 New Cultivars love tulips better than any other spring of ‘Rembrandt’s Parrot tulips and “ flower; they are the embodiment of Favorite’ will peony flowering I alert cheerfulness and tidy grace...” certainly catch tulips are also show- This quote, by British novelist Elizabeth your eye.” stoppers. “Their von Arnim, could perhaps be the reason Darwin fringed edges and why so many guests look forward to seeing Hybrids are one densely packed flow- Hershey Gardens’ renowned spring tulip of the most stun- ers make you second display. ning tulip types. guess if you’re “This year’s “Their huge actually looking ‘Giant Darwin Hybrid Mix’ ‘Black Parrot’ display will include flowers and height at a tulip,” said Hagarman. “Three of my more than 28,000 are enough to demand attention, but then favorites this year are ‘Black Parrot,’ ‘Blue blooms, includ- you add the amazing, bold and bright col- Wow’ and ‘Yellow Mountain.’ ‘Black Par- ing more than 30 ors and you have a truly spectacular flower,” rot’ is a velvety purple-black with fringed new cultivars,” said said Hagarman. edges. ‘Blue Wow’ has densely packed layers Alyssa Hagarman, “My favorite is the of blue-purple petals. ‘Yellow Mountain’ horticulture special- beautiful mix of is an opulent puffy, pale lemon yellow; all ist. “The plants all those amazing three of these tulips also have a delicate ‘Rembrandt’s Favorite’ have been laid out colors in the ‘Giant fragrance.” in large blocks, for an impressive show of Darwin Hybrid “Usually, tulips peak in early May,” color.” Mix,’ which has 11 Hagarman said, Two new triumph different cultivars, “but that depends tulips are ‘Apricot ranging from largely on Mother Foxx’ and ‘Rem- a bold red to a Nature.” brandt’s Favorite.’ ‘Design Impression’ creamy white.” Be sure to check “Both are bicolored, Another new Darwin tulip is ‘Design Im- HersheyGardens.
    [Show full text]
  • AUGUST, 1940 TEN CENTS OFFICIAL STATE Vol
    SMALL MOUTH BASS AUGUST, 1940 TEN CENTS OFFICIAL STATE Vol. 9—No. 8 PUBLICATION VNGLEIC AUGUST, 1940 COMMONWEALTH OF PENNSYLVANIA PUBLISHED MONTHLY by the BOARD OF FISH COMMISSIONERS PENNSYLVANIA BOARD OF FISH COMMISSIONERS Publication Office: 540 Hamilton Street, Allentown. Penna. Executive and Editorial Offices: Commonwealth of Pennsylvania, Pennsylvania Board of Fish Commis­ CHARLES A. FRENCH sioners, Harrisburg, Pa. Commissioner of Fisheries Ten cents a copy—50 cents a year MEMBERS OF BOARD • CHARLES A. FRENCH, Chairman Elwood City ALEX P. SWEIGART, Editor South Office Bldg., Harrisburg, Pa. MILTON L. PEEK Radnor HARRY E. WEBER NOTE Philipsburg Subscriptions to the PENNSYLVANIA ANGLER should be addressed to the Editor. Submit fee either by check or money order payable to the Common­ EDGAR W. NICHOLSON wealth of Pennsylvania. Stamps not acceptable. Philadelphia Individuals sending cash do so at their own risk. FRED McKEAN New Kensington PENNSYLVANIA ANGLER welcomes contribu­ tions and photos of catches from its readers. Proper H. R. STACKHOUSE credit will be given to contributors. Secretary to Board All contributions returned if accompanied by first class postage. Entered as second class matter at the Post Office C. R. BULLER of Allentown, Pa., under Act of March 3, 1879. Chief Fish Culturist, Bellefonte -tJKi IMPORTANT—The Editor should be notified immediately of change in subscriber's address Please give old and new addresses Permission to reprint will be granted provided proper credit notice is given S Vol. 9. No. 8 ANGLERA"VI^ W i»Cr 1%7. AUGUST 1940 EDITORIAL CONTROLLED BASS CULTURE NTENSE investigation and study of bass culture has been taking place in Pennsylvania in the past few years.
    [Show full text]
  • Favorite Experiences - Hershey
    FAVORITE EXPERIENCES - HERSHEY KISSES, COASTERS, CARS & MORE IN HERSHEY HERSHEYPARK® Discover a place for sweet family fun, educational escapes, and memorable group trips! With 14 coasters for the daredevils, a 16-attraction waterpark for splash fans, and ZooAmerica® for the animal lovers, you’ll find endless entertainment. The park has a full summer schedule and seasonally-themed special engagements making Hershey The Sweetest Place On Earth® a year-round getaway! HERSHEY’S CHOCOLATE WORLD ATTRACTION It smells like chocolate the moment you walk in the door! Sweet activities include the free Chocolate Tour Ride, complete with a complimentary Hershey’s product sample, the Create Your Own Candy Bar attraction, the Chocolate Tasting Experience, the 4D Chocolate Mystery digital animation show, and Hershey Trolley Works. THE HERSHEY STORY, THE MUSEUM ON CHOCOLATE AVENUE Start at the beginning of “The Hershey Story” where visitors can experience an inspirational journey through the life of Milton S. Hershey. Learn about the man, his chocolate company, the town that bears his name, and his philanthropic legacy. There’s also an interactive Chocolate Lab. THE AACA MUSEUM, INC. Cruise through time with cars, buses, motorcycles, and other memorabilia in period-themed scenes at this world-class automotive museum! The AACA Museum, a Smithsonian Affiliate Museum, is a great attraction for all ages and interests with an interactive kid’s area and changing exhibits. HERSHEY GARDENS & CONSERVATORY What began as a request from Mr. Hershey for a “small garden of roses” now spans more than 20 acres of breathtaking flower beds, tree groves, and shrub lined pathways overlooking the town of Hershey, and its 14,000-square foot conservatory and tropical Butterfly Atrium makes it a year-round must-see.
    [Show full text]