Pics for PECS© 2009 Wordlist
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Dressing for the Times: Fashion in Tang Dynasty China (618-907)
Dressing for the Times: Fashion in Tang Dynasty China (618-907) BuYun Chen Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Graduate School of Arts and Sciences COLUMBIA UNIVERSITY 2013 © 2013 BuYun Chen All rights reserved ABSTRACT Dressing for the Times: Fashion in Tang Dynasty China (618-907) BuYun Chen During the Tang dynasty, an increased capacity for change created a new value system predicated on the accumulation of wealth and the obsolescence of things that is best understood as fashion. Increased wealth among Tang elites was paralleled by a greater investment in clothes, which imbued clothes with new meaning. Intellectuals, who viewed heightened commercial activity and social mobility as symptomatic of an unstable society, found such profound changes in the vestimentary landscape unsettling. For them, a range of troubling developments, including crisis in the central government, deep suspicion of the newly empowered military and professional class, and anxiety about waste and obsolescence were all subsumed under the trope of fashionable dressing. The clamor of these intellectuals about the widespread desire to be “current” reveals the significant space fashion inhabited in the empire – a space that was repeatedly gendered female. This dissertation considers fashion as a system of social practices that is governed by material relations – a system that is also embroiled in the politics of the gendered self and the body. I demonstrate that this notion of fashion is the best way to understand the process through which competition for status and self-identification among elites gradually broke away from the imperial court and its system of official ranks. -
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). -
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 -
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.. -
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 -
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............................................. -
189 $199 $299 $299 3/$5 $149
WEEK LONG SUPER SALE - ONLY AT YOUR IGA MARKETPLACE! Fresh Lean & Meaty USDA Choice Boneless Previously Frozen Beef Round & Skinless Babyback Boneless Chicken Breast Pork Ribs Sirloin Tip Roast $ 89 $ 99 $ 99 1 lb. 2 lb. 2 lb. California The Natural Snack Sweet & High In Vitamin C Red, White Or Delicious Summer Flavor Black Seedless Extra Large Tomatoes Grapes Cantaloupes On The Vine $ 99 3/$ $ 49 1 lb. 5 1 lb. Selected Varieties Condensed • Selected Selected Varieties 10.5 To 13.1 Oz Box Varieties • 10.5 To 11.5 Oz Can 8 Oz Pkg Kellogg’s Campbell’s IGA Shredded Special K Cereal Red & White Soups Or Bar Cheese 2/$4 10/$10 $188 Selected Varieties Choose-A-Sheet • 816 Ct Pkg 14.5 Oz Can Scott 8 Pack College Inn Mega Rolls Broth Paper Towels 4/$3 $699 12,000 Ct Or 18 Pack Comfort Selected Varieties Plus Double Rolls • 4158 Ct Pkg 3.75 To 9.1 Oz Box Scott 12 Pack Nabisco Selected Varieties Bath Tissue 14 To 27 Fl Oz Pkg Snack Crackers Good Humor 2/$ $ 99 Or Klondike 2/$ 6 Ice Cream Bars 5 4 Double Manufacturer’s Coupons! See store for details. Reuse and save! Get 2 cents back when you Dushore Towanda Ask About Our Loyalty Card reuse any plastic or paper bags or get 5 cents 121 West Main Street Colonial Plaza No Our Prices Open: Sun 8 AM-5 PM Open Shopper’s Are An back for each nondisposable bag you reuse! Mon.-Thurs. 8 AM-7 PM 7 Days A Week Club Cards Fri. -
Updated Ilsi Na Heavy Metal Screening Tool Documentation Report and User's Guide
Chemical Regulation and Food safety UPDATED ILSI NA HEAVY METAL SCREENING TOOL DOCUMENTATION REPORT AND USER’S GUIDE UPDATED ILSI NA HEAVY METAL SCREENING TOOL DOCUMENTATION REPORT AND USER’S GUIDE Prepared for Alison Kretser MS, RD Senior Scientific Program Manager ILSI North America 1156 Fifteenth Street, NW Suite 200 Washington, DC 20005 Prepared by Exponent 1150 Connecticut Ave., NW Suite 1100 Washington, DC 20036 November 27, 2012 1004049.000 A0T0 0112 0001 i Contents Page List of Tables iv Acronyms and Abbreviations 1 1 BACKGROUND 2 2 MODULE 1: HAZARD CHARACTERIZATION 3 2.1 Inorganic Arsenic 4 2.1.1 Existing Exposure Limits 4 2.1.2 Background Dietary Sources 6 2.1.3 HMS Tool Portion 7 2.2 Cadmium 8 2.2.1 Existing Exposure Limits 8 2.2.2 Background Dietary Sources 9 2.2.3 HMS Tool Portion 9 2.3 Chromium 10 2.3.1 Existing Exposure Limits 10 2.3.2 Background Dietary Sources 11 2.3.3 HMS Tool Portion 11 2.4 Lead 13 2.4.1 Existing Exposure Limits 13 2.4.2 Background Dietary Sources 13 2.4.3 HMS Tool Portion 14 2.5 Mercury 14 2.5.1 Background Dietary Sources 15 2.5.2 HMS Tool Portion 15 2.6 Additional Consideration 16 3 MODULE 2: DIETARY EXPOSURE ASSESSMENT 17 3.1 Concentration Data 17 3.2 Food Consumption Data 18 3.2.1 NHANES 2005-2010 19 3.2.1.1 Option 1: 21 CFR170.3 Food Categories 20 1004049.000 A0T0 0112 0001 ii 3.2.1.2 Option 2: 21CFR Food Sub-Categories 21 3.2.1.3 Intake Estimates 21 3.2.2 Option 3 – Raw Agricultural Commodities (RAC) Foods and the Commodity Intake Database (FCID) 22 3.2.3 Option 4 - Total Diet Study (TDS) 23 3.2.4 Option 5 - Feeding Infants and Toddlers Study (FITS) Data 24 3.3 Estimating Exposures 25 MODULE 3: RISK CHARACTERIZATION 27 4 REFERENCES 29 5 USER’S GUIDE 31 Appendix A. -
Pics for PECS™ Version 13© Wordlist
Pics for PECS™ Version 13© Wordlist New images are bolded in red Activities and Events 1. art 1 31. file 60. mow lawn 93. sort 2. art 2 32. finger-paint 61. music silverware 3. assembly 33. fire drill 1 62. music class 94. sort washing 4. bedtime 34. fire drill 2 63. OT 95. sorting 5. breakfast 35. fold 64. party 96. speech 6. cafeteria 36. fold clothes 65. PE 1 97. spelling 7. centers 37. food prep 66. PE 2 98. stock shelves 8. centres 38. grooming 67. picnic 99. story time 9. change 39. gross motor 68. play area 100. stuff clothes 40. gross motor 69. PT envelopes 10. circle 2 game 70. quiet time 101. surprise 11. circle 3 41. group 71. reading 102. sweep 12. class 42. gym 72. recess 103. take out 13. clean 43. iron 73. rec-leisure rubbish bathroom 44. jobs 74. recycle 104. take out 14. collate 45. laminate 75. rice table trash 15. color 46. leisure 76. sand pit 105. vacuum 16. colour 47. library 77. sand play 106. vending 17. cook 48. line up 78. sand table 107. walk the dog 18. cooking 49. listen 79. sand tray 108. wash dishes 19. crafts 50. listening 80. sandbox 109. wash face 20. cut grass 51. load 81. school shop 110. wash hands 21. deliver mail dishwasher 82. school store 111. wash windows 22. deliver 52. look out 83. science 112. water plants message window 84. sensory table 113. water play 23. dinner 53. lunch 85. set table 114. water table 24. -
Phone Follow-Up Dietary Interviewer Procedures Manual
Phone Follow-Up Dietary Interviewer Procedures Manual January 2008 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ............................................................................ 1-1 1.1 History ................................................................................................ 1-1 1.2 Goals of the Survey............................................................................. 1-4 1.3 NHANES Data Accomplishments...................................................... 1-4 1.4 National Center for Health Statistics .................................................. 1-6 1.5 Sample Selection................................................................................. 1-6 1.6 Field Organization for NHANES ....................................................... 1-7 1.7 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.7.1 Exam Sessions..................................................................... 1-11 1.7.2 Exam Team Responsibilities............................................... 1-12 1.7.3 Examination Components ................................................... 1-13 1.7.4 Sample Person Remuneration ............................................. 1-20 1.7.5 Report of Exam Findings .................................................... 1-21 1.7.6 Dry Run Day ....................................................................... 1-22 1.8 Integrated Survey Information System (ISIS) .................................... 1-22 1.9 Confidentiality -
Bakery Products in the United States
International Markets Bureau MARKET INDICATOR REPORT | FEBRUARY 2012 Bakery Products in the United States Bakery Products in the United States MARKET TRENDS INSIDE THIS ISSUE Canada is a large exporter of bakery products to the Market Trends 2 United States (U.S.). Key exports include dough mixes, biscuits, pastries/cakes/desserts, breads, waffles, cookies, gingerbread, puddings, pies, and cereals. Consumption Demographics 3 The market for bakery products in the U.S. grew by 7.6% from Retail Sales 5 2005 to 2010, while the market for frozen bakery grew by 9.1%, and frozen desserts (not including ice cream) by 18.3%. Frozen Health and Wellness 6 desserts are expected to remain the fastest growing category Bakery Products from 2011 to 2016. Brand and Company Shares 6 Bakery products can be broken down into three sub-categories: baked goods, biscuits, and breakfast cereals. Breads are the largest segment in the baked goods sub-category, followed by Distribution Channels 7 pastries and cakes. Unpackaged artisanal pastries and cakes currently sell more than packaged pastries and cakes, however, New Products 7 packaged bread sells more than unpackaged bread. Trade Data 9 Many successful new bakery products being introduced into the U.S. market feature health claims or claims of higher quality. Many companies are introducing products with lower amounts of high-fructose corn syrup and sodium but higher amounts of fibre, and are using whole wheat more often. In fact, whole wheat bread outsold white bread in 2010. Savoury biscuit volume sales are expected to grow from 2011 to 2016, however, volume sales of sweet biscuits, especially cookies, are expected to decline over the same time period. -
Page 1 PEOPLE of the FAIR
PEOPLE OF THE FAIR Page 1 PEOPLE OF THE FAIR September 15-17, 2017 Sponsored by the Binbrook Agricultural Society 2600 Regional Rd #56 PO Box 244, Binbrook, Ontario, L0R 1C0 Phone: 905-692-4003 Fax: 905-692-1434 [email protected] www.BinbrookFair.org Visit the Fair Friday 5pm-11:30pm Saturday 10am-11:30pm Sunday 10am-6pm Community Appreciation Night Thursday Sept 14th $2 Ride Night 2017 front cover designed by Diane Switzer Our annual fair book covers are designed by local artists, with a flair for the chosen theme. All entries are welcome and encouraged, from folks of all ages. See page 70 or visit www.BinbrookFair.org for complete instructions for your submission. The BAS is a proud member of: OAAS (Ontario Association of Agricultural Societies) OAFE (Ontario Agri-Food Education) CAFE (Canadian Association of Fairs and Exhibitions) Hamilton Chamber of Commerce, Glanbrook Division. In our community, we are proud to be active supporters of these and other organizations: 1st Binbrook Scout Group 4-H Programs (Lifestyle & Agricultural) Able Living Bellmoore Public School Church Communities of Binbrook and Surrounding Area Farmer’s Dell Co-Op Pre-school Glanbrook Home Support Glanbrook Youth Soccer Kids Help Phone Lions Club of Blackheath & Binbrook Women’s Institute of Binbrook & Woodburn Page 2 PEOPLE OF THE FAIR Table of Contents PEOPLE OF THE FAIR ................................................... 5 HORSES - 1 .............................................................. 13 CATTLE -2 ................................................................ 16 SHEEP -3 ................................................................. 22 DAIRY GOAT SHOW -4 ............................................... 24 POULTRY AND RABBITS -5 ......................................... 25 ROOTS & VEGETABLES - 6 ......................................... 29 GRAIN, SEED & HAY - 7 ............................................. 31 PLANTS & FLOWERS - 8 ............................................. 33 ARTS & CRAFTS - 9 ..................................................