Vanilla Pudding Research Articles

Compatibility study of patiromer with juices/liquids and soft foods

Patiromer powder for oral suspension (patiromer o.s.) is a once-daily, potassium (K+) binder approved for the treatment of hyperkalemia. It is known that patiromer o.s. can be mixed with water, apple juice, or cranberry juice. This in vitro study assessed whether mixing patiromer o.s. with a variety of other liquids and soft foods would affect the total K+-exchange capacity (TKEC) of patiromer. Juices (grape, orange, pear, or pineapple), nectars (apricot or peach), and other liquids/soft foods (milk, thickener, apple sauce, chocolate pudding, vanilla pudding, or yoghurt) were assessed for compatibility with patiromer o.s. at low and high ratio levels, equivalent to patiromer active moiety doses of 8.4 g and 25.2 g per 80 mL (1/3 cup), respectively. Mixtures were stirred, rested for 45 min, diluted with water, and centrifuged. Residues were washed, vacuum filtered, and dried. TKEC of the residue was evaluated; the prespecified acceptance criterion for patiromer was 8.4–10.0 mmol/g. Mean TKECs of the patiromer in juices/nectars were 8.7–8.9 mmol/g for the low ratio and 8.5–8.6 mmol/g for the high ratio. For other liquids/soft foods, the mean TKEC for patiromer at low and high ratios was 8.5–8.7 mmol/g. All tested vehicles were within the prespecified range. Mixing of patiromer o.s. with juices/liquids and soft foods does not adversely affect the K+-binding capability of patiromer. Use of different vehicles for suspending patiromer o.s. may help with its palatability, enhance patient experience, and reduce nonadherence.Graphical The potassium binder, patiromer powder for oral suspension, can be mixed with water, juices (apple, cranberry, grape, orange, pear, or pineapple), nectar (apricot or peach), other liquids (milk or thickener), and soft foods (apple sauce, chocolate or vanilla pudding, or yoghurt) for the treatment of hyperkalemia.

Experimental study on the cleaning effect of discontinuous sprays

Reproducible cleaning of open geometries and vessels in the food industry is usually ensured by Cleaning-in-Place systems, which spray the cleaning fluid onto the surfaces to be cleaned. The discontinuous operation of nozzles is one possibility to improve the efficiency of these operations. Therefore, the influence of various parameters on the cleaning process is investigated in an experimental study for the simplified configuration of a vertical water spray impinging downwards on a horizontal stainless steel surface at a distance of 150 mm. The industrial full cone and flat fan nozzles used in this research delivered volumetric flow rates of 5.5 and 8.0 l/min, respectively, at an operating pressure of 6 bar. Discontinuous flows were generated by switching a pivoted-armature valve upstream of the nozzle with frequencies of 5 and 10 Hz. Vanilla pudding and rice pudding were chosen as model food soils to study the cleaning properties of a homogeneous soil layer and a soil layer with protruding particles, respectively. The use of discontinuous sprays increased the cleaning rate because of altered fluid distribution in the spray and, in case of the inhomogeneous soil layer, due to repetitive load maxima.

Formulation of the Menu of a General Hospital After Its Conversion to a "COVID Hospital": A Nutrient Analysis of 28-Day Menus.

AimThe aim of the present study was to modify the hospital menu to increase energy and protein provision in COVID-19 patients.MethodsAfter the conversion of our hospital to a COVID-19 hospital, eggs, and comfort foods such as vanilla pudding were added to the menu to boost energy and protein intake of patients. All meals of the standard menu of the hospital, i.e., breakfast, lunch, and dinner were recorded for 14 consecutive days during two periods: pre-COVID-19 and after being converted to a “COVID hospital.” The menus were analyzed with the use of the USDA database.ResultsThe total content of energy (1,873 ± 87 vs. 2,489 ± 137 Kcal), protein (97 ± 11 vs. 126.4 ± 18.7 g), fat (55 ± 9 vs. 74.1 ± 12.8 g), and carbohydrate (241.0 ± 16.0 vs. 323.0 ± 16.0 g) of the provided menus was increased in the COVID-19 period compared to the pre-COVID period. The leucine provision was also increased (4.8 ± 1.08 vs. 7.2 ± 1.3 g). Changes in protein and leucine were greater for breakfast (10 vs. 21 g protein and 0.8 vs. 1.7 g of leucine). The menu during COVID-29 provided more vitamin C (69.5 vs. 109.4 mg), thiamine (1.5 vs. 1.6 mg), riboflavin (2.1 vs. 2.6 mg), niacin (20.6 vs. 27.2 mg), pantothenic Acid (5.7 vs. 7.9 mg), vitamin B6 (2 vs. 2.6 mg), folate (274 vs. 334 μg), B12 (4.8 vs. 6.2 μg), choline (296 vs. 458 mg) as well as vitamins A (8,564 vs. 21,258 IU), D (3.9 vs. 4.7 μg), and K (59.3-111.5 μg). As far as micronutrients are concerned, the provisions of calcium (972 vs. 1375 mg), iron (10.2-12.8 mg), magnesium (236 vs. 294 mg), phosphorus (1,325 vs. 1,807 mg), copper (1.0 vs. 1.3 mg), manganese (2.1 vs. 2.4 mg) and selenium (148 vs. 183 μg) were increased during the COVID-19 period.ConclusionSimple menu changes and addition of comfort foods can substantially boost the nutrient content of a hospital diet, which in concert with provision of oral nutritional supplements could have an impact on patients’ nutritional status.

Interlaboratory proficiency tests for the detection of staphylococcal enterotoxin type A in food.

Staphylococcal enterotoxins (SEs) are among the leading causes of food intoxications, affecting consumer health even in nanogram (ng) amounts. In the European Union, certain food safety criteria are specified, including the absence of SEs in cheeses, milk powder and whey powder. Until 2019, the analytical reference method used was the European Screening Method, which was replaced by EN ISO 19020. For the official laboratories involved in food control, the German Reference Laboratory for coagulase-positive staphylococci including Staphylococcus aureus organized three interlaboratory proficiency tests (ILPTs) to detect SE type A in food during the years 2013-2018. The selected food products (cream cheese and vanilla pudding) were successfully tested beforehand with regard to easy handling, homogeneity and stability of the added toxin. In 2013, ILPT participants overall were not competent in detecting SE type A in food. The following factors were identified to improve the performance: (i) concentration of sample extract using dialysis; (ii) selection of a sensitive detection kit; and (iii) proper sample handling. By taking these factors into account and instructing and training the laboratories, their competence greatly improved. In 2018, all performance criteria (specificity, sensitivity and accuracy) were >90%, even at very low concentrations of SE type A of approximately 0·01ngg-1 food.

Implementation of a Fine Needle Aspirate Simulation Model.

Being able to appropriately perform fine needle aspiration (FNA) collecting techniques and sample preparation is essential in obtaining a diagnostic sample, which is a critical skill for veterinary practitioners. Collection and preparation of cytologic samples are skills gained through practice. Experience leads to refinement of technique and improved diagnostic quality. Using live patients for mass skills training is not feasible; therefore, an aspiration simulation model and laboratory session was developed to reinforce physical exam skills, appropriate selection of sample collection supplies, and collection technique. Materials for the models include Ping-Pong balls, silicone, instant vanilla pudding mix, water, and stuffed animals. The laboratory session allows veterinary students to practice lesion identification, isolation, aspiration, and successful preparation. Subsequent submission of the collected sample involves being able to expel and spread the sample on a slide and proper labeling. While the simulation experience was initially developed for a short course with 12 students, it has recently been incorporated into the required clinical pathology clinical year rotation for up to 100 fourth-year veterinary students. The model is inexpensive and efficient and allows for technique development and immediate instructor assessment and feedback.

Dexamethasone for Preventing Major Adverse Kidney Events following Cardiac Surgery: Post-Hoc Analysis to Identify Subgroups.

ABSTRACT Staphylococcal contamination of food products and staphylococcal food-borne illnesses continue to be a problem worldwide. Screening of food for the presence of Staphylococcus aureus and/or enterotoxins using traditional methods is laborious. Reliable and rapid multiplex detection methods from a single food extract or culture supernatant would simplify testing. A fluorescence-based cytometric bead array was developed for the detection of staphylococcal enterotoxin B (SEB), using magnetic microspheres coupled with either an engineered, enterotoxin-specific Vβ domain of the T-cell receptor (Vβ-TCR) or polyclonal antibodies. The binding affinity of the Vβ-TCR for SEB has been shown to be in the picomolar range, comparable to the best monoclonal antibodies. The coupled beads were validated with purified enterotoxins and tested in a variety of food matrices spiked with enterotoxins. The Vβ-TCR or antibody was shown to specifically bind SEB in four different food matrices, including milk, mashed potatoes, vanilla pudding, and cooked chicken. The use of traditional polyclonal antibodies and Vβ-TCR provides a redundant system that ensures accurate identification of the enterotoxin, and the use of labeled microspheres permits simultaneous testing of multiple enterotoxins from a single sample.

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins.

Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.

Simultaneous Separation of Antioxidants and Carbohydrates From Food Wastes Using Aqueous Biphasic Systems Formed by Cholinium-Derived Ionic Liquids.

The food industry produces significant amounts of waste, many of them rich in valuable compounds that could be recovered and reused in the framework of circular economy. The development of sustainable and cost-effective technologies to recover these value added compounds will contribute to a significant decrease of the environmental footprint and economic burden of this industry sector. Accordingly, in this work, aqueous biphasic systems (ABS) composed of cholinium-derived bistriflimide ionic liquids (ILs) and carbohydrates were investigated as an alternative process to simultaneously separate and recover antioxidants and carbohydrates from food waste. Aiming at improving the biocompatible character of the studied ILs and proposed process, cholinium-derived bistriflimide ILs were chosen, which were properly designed by playing with the cation alkyl side chain and the number of functional groups attached to the cation to be able to create ABS with carbohydrates. These ILs were characterized by cytotoxicity assays toward human intestinal epithelial cells (Caco-2 cell line), demonstrating to have a significantly lower toxicity than other well-known and commonly used fluorinated ILs. The capability of these ILs to form ABS with a series of carbohydrates, namely monosaccharides, disaccharides and polyols, was then appraised by the determination of the respective ternary liquid-liquid phase diagrams at 25°C. The studied ABS were finally used to separate carbohydrates and antioxidants from real food waste samples, using an expired vanilla pudding as an example. With the studied systems, the separation of the two products occurs in one-step, where carbohydrates are enriched in the carbohydrate-rich phase and antioxidants are mainly present in the IL-rich phase. Extraction efficiencies of carbohydrates ranging between 89 and 92% to the carbohydrate-rich phase, and antioxidant relative activities ranging between 65 and 75% in the IL-rich phase were obtained. Furthermore, antioxidants from the IL-rich phase were recovered by solid-phase extraction, and the IL was recycled for two more times with no losses on the ABS separation performance. Overall, the obtained results show that the investigated ABS are promising platforms to simultaneously separate carbohydrates and antioxidants from real food waste samples, and could be used in further related applications foreseeing industrial food waste valorization.

Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

The aims of the present study were, first, to identify the quality changes occurring in sterilized vanilla and strawberry pudding during storage at 20 °C; second, to understand the effect of storage temperature on aging; and, third, to determine if temperature could be used as an accelerating factor for shelf life or stability studies. Shelf-stable pudding was produced industrially and packaged in flexible pouches. Different ingredients were used to produce strawberry and vanilla pudding, and the resulting pH was 4.1 and 6.5, respectively. Pudding pouches were kept for 7 days at 20 °C and stored for up to 112 days at − 18, 4, 20, and 30 °C, or cycled repeatedly between − 18 and 20 °C, 4 and 20 °C, and 30 and 20 °C with a frequency of two cycles per week. Color, pH, apparent viscosity, flow behavior, and fluorescence spectra measurements were conducted up to 112 days of storage. The most relevant indicators to monitor quality changes in vanilla pudding were η, pH, b*, and tryptophan emission spectra, and in strawberry pudding, a*, b*, and riboflavin, tryptophan, and vitamin A emission spectra. Indeed, the temperature of 30 °C was identified as the most suitable accelerating factor for accelerated aging tests regarding changes in pH, color, riboflavin, and tryptophan fluorescence spectra of pudding, while cycles of 4/20 °C and isothermal storage at 4 °C were the most appropriate tests to accelerate changes in apparent viscosity of pudding.

Novel High-Fidelity Peritonsillar Abscess Simulator.

To create and assess a novel high-fidelity peritonsillar abscess simulation task trainer with junior otolaryngology-head and neck surgery residents. Prospective cohort study. Third annual Emergencies in Otolaryngology Head & Neck Surgery Bootcamp course at the Canadian Surgical Technologies & Advanced Robotics in London, Canada. Fresh cadaveric material was obtained consisting of a head and neck. Abscess pockets were simulated with a finger of a latex glove containing vanilla pudding to represent pus, tied off with a silk suture. These abscess pockets were inserted into the peritonsillar space from the transected neck inferiorly, passing medial to the great vessels into the parapharyngeal space. Faculty members evaluated the models to test content validity. The primary outcome measure was a postbootcamp survey evaluation assessing specific domains: learning objectives, effectiveness of faculty, and the quality and realism of models. When working with this model, learners were able to locate, visualize, and manipulate the abscess. The materials and positioning of the pockets created high-fidelity models that were realistic in appearance and haptics feedback. A novel high-fidelity task trainer has been successfully developed to teach the technique of peritonsillar abscess incision and drainage. This task trainer is currently the highest-fidelity model reported in the literature. This model allows learners to practice a high-stakes emergency skill in a controlled environment, affording the opportunity to practice localization, visualization, and drainage of the abscess with a high level of realism.

Evaluation of an Extended-Release, Abuse-Deterrent, Microsphere-in-Capsule Analgesic for the Management of Patients with Chronic Pain With Dysphagia (CPD).

Patients who have chronic pain with dysphagia (difficulty swallowing) (CPD) often have difficulty taking oral medication and, as such, alter their medications by crushing or chewing in an attempt to make it easier to swallow. Such manipulation of currently marketed, extended-release (ER) opioid analgesics can significantly alter the pharmacokinetic (PK) properties of the formulations, resulting in poor treatment outcome or serious adverse events. There is an unmet medical need for oral ER opioid formulations suitable for patients with CPD. The primary objectives of this study were to conduct in vitro studies to evaluate alternate means of administration of a new, extended-release (ER), abuse-deterrent, microsphere-in-capsule formulation of oxycodone for patients with CPD. Specifically, these studies investigated the in vitro equivalence of drug release rates from Oxycodone DETERx® ER intact capsules (control condition) and administration via alternate modes-opening the capsule and sprinkling the microspheres onto soft foods or administration through enteral tubes. Secondary objectives were to compare alternate modes of administration of Oxycodone DETERx® to a commercially available ER-morphine product. Soft food study: Oxycodone DETERx® microspheres were sprinkled onto and mixed with several soft foods (ie, applesauce, vanilla pudding, strawberry jam, yogurt, and vanilla ice cream); the effect of drug contact time (0, 30, and 60 minutes) on drug release was studied. Enteral tube study: Oxycodone DETERx® microspheres were administered through varying sizes of nasogastric (10 and 12 Fr.) tubes and a 16 Fr. gastrostomy tube using 5 different delivery vehicles (ie, water, liquid nutritional feeds [Jevity®, Ensure®], and milk [whole milk and 2% milk]). Drug release rate was characterized using a standard in vitro dissolution methodology; dissolution of intact Oxycodone DETERx® capsules served as the control for both the soft food and enteral tube studies. Oxycodone concentration was measured using a standardized high-performance liquid chromatography (HPLC) assay. Similarity factor (f2) analysis was used to compare similarity of the dissolution profiles of test and control conditions. The mean dissolution profile of Oxycodone DETERx® microspheres sprinkled onto and mixed with each of the soft foods were similar (f2 > 50) to that of the control. Study drug-food contact time did not impact dissolution profiles. The dissolution data obtained from Oxycodone DETERx® microspheres passed through enteral feeding tubes of varying sizes were similar (f2 > 50) to that of the control. Unlike a marketed morphine sulfate ER pellet formulation, Oxycodone DETERx® did not clog any of the studied enteral tubes. A new ER, abuse-deterrent, microsphere-in-capsule formulation of oxycodone can be administered by sprinkling onto soft food without affecting the drug release profile of the formulation. The formulation can also be administered directly via enteral tubes without affecting drug release and without clogging enteral tubes. Oxycodone DETERx® may offer physicians and patients with CPD an alternate treatment option, especially in those patients who have dysphagia or an aversion to swallowing monolithic tablet/capsule formulations and for whom analgesic patches or other opioid formulations are not a viable therapeutic option.

No matrix effect in double‐blind, placebo‐controlled egg challenges in egg allergic children

Diagnostic and accidental food allergic reactions may be modified by the matrix containing the allergenic food. Previous studies of double-blind, placebo-controlled food challenges (DBPCFCs) with peanut found an effect of the fat content of the challenge matrix on the severity of the challenge reactions. The aim of this study was to examine whether the fat content of the food matrix is related to eliciting dose and reaction severity in DBPCFCs with heated hen's egg. Sensitized egg allergic children (n = 59) undergoing DBPCFCs with egg as a routine diagnostic procedure in our tertiary care centre were evaluated retrospectively. Three different recipes were used for the food matrix: vanilla pudding, pancake and minced meat, containing 22.8%, 31.9% and 52.7% fat (weighted average), respectively. The eliciting dose (i.e. the highest cumulative dose to which the child reacted) was analyzed by Kaplan-Meier log-rank statistic and by Cox regression. Reaction severity was quantified by using an index (range 1-12) and was analysed by multiple linear regression analysis. The overall influence of type of recipe on eliciting dose was not significant (P = 0.12). The rate of response to minced meat (with the highest fat content) was not significantly different from pudding [HR = 0.61 (0.26-1.45, P = 0.26) or pancake (HR = 1.41 (0.50-3.99), P = 0.52] after adjustment for confounders. The type of recipe did not influence the severity of the challenge reaction. The severity of the challenge reaction for minced meat compared to pudding and pancake was 1.06 (0.52-2.16), P = 0.87 and 0.81 (0.32-2.01), P = 0.64, respectively, after correction for confounders. In contrast to similar research with peanut, no significant influence of the fat content of the matrix was found on the eliciting dose or severity of the reaction in 59 DBPCFCs with hen's egg. Matrix fat content differences comparable to those reported here may not be an important co-determinant of reaction severity for all allergenic foods.

Novel Platform for the Detection of Staphylococcus aureus Enterotoxin B in Foods

Staphylococcal contamination of food products and staphylococcal food-borne illnesses continue to be a problem worldwide. Screening of food for the presence of Staphylococcus aureus and/or enterotoxins using traditional methods is laborious. Reliable and rapid multiplex detection methods from a single food extract or culture supernatant would simplify testing. A fluorescence-based cytometric bead array was developed for the detection of staphylococcal enterotoxin B (SEB), using magnetic microspheres coupled with either an engineered, enterotoxin-specific Vβ domain of the T-cell receptor (Vβ-TCR) or polyclonal antibodies. The binding affinity of the Vβ-TCR for SEB has been shown to be in the picomolar range, comparable to the best monoclonal antibodies. The coupled beads were validated with purified enterotoxins and tested in a variety of food matrices spiked with enterotoxins. The Vβ-TCR or antibody was shown to specifically bind SEB in four different food matrices, including milk, mashed potatoes, vanilla pudding, and cooked chicken. The use of traditional polyclonal antibodies and Vβ-TCR provides a redundant system that ensures accurate identification of the enterotoxin, and the use of labeled microspheres permits simultaneous testing of multiple enterotoxins from a single sample.

RHEOLOGICAL CHARACTERIZATION OF ASEPTICALLY PACKAGED PUDDING

ABSTRACT The flow behavior of commercially available, aseptically packaged vanilla pudding was measured using a Thermo Haake RheoStress rheometer (RS1, Thermo Electron Corporation, Waltham, MA) with a concentric cylinder system. Six different shear rates, ranging from 1 to 100/s, and three reasonable serving temperatures were investigated using constant shear rate tests. A time‐dependent, Herschel–Bulkley model characterized the thixotropic nature of pudding. The model's five parameters were related to temperature. The model was validated at three constant shear rates and at two different temperatures, and was found to predict viscosity well as a function of time, shear rate and temperature.

Becoming Vanilla Pudding

Society invests billions of dollars every year in helping management scholars help organizations. However, many scholars become contented with cranking out endless variations on tired themes. They become vanilla pudding: a bland comfort food with empty calories. To be sure, it is difficult under the best of circumstances to do research that makes a difference. But the profession has constructed artificial barriers to bold theorizing and empiricism, including discipline-specific training, journals, and funding; a bias against qualitative research; various pitfalls of the journal review process; and the defensiveness encouraged by the Great Wall of Academia—tenure. These barriers can be reduced by replacing tenure with regular performance reviews, by recognizing that not all A publications are equal, by judging scholarly books and chapters on their own merits, and by encouraging editors to empower authors. A few such judicious changes would help liberate rather than squelch the passion of management scholars.

Relation between PROP taster status and fat perception, touch, and olfaction

We tested the hypothesis that fat perception (sensitivity to and preferences for fat) may be linked to 6- n-propylthiouracil (PROP) taster status as a result of differences in trigeminal innervation of the oral cavity. In addition, we examined the relationship between taster status and sensitivity to other taste attributes, as well as tactile and olfactory sensitivities. Subjects (40 nontasters, 67 medium tasters, and 40 supertasters of PROP) rated samples (potato chips, chocolate drink, mashed potatoes, and vanilla pudding) varying in fat and flavor concentrations for the intensity of fattiness, saltiness, and sweetness, first without and then with nose clips, and for liking. Tactile sensitivity of the tongue was assessed according to responses to stimulation with Von Frey filaments (2.36, 2.44). Olfactory thresholds were determined for two odors (diacetyl and phenylethyl methyl ethyl carbinol). In general, taster status was not related to the perceptions of fat, saltiness, and sweetness. Subjects were able to accurately assess the fat content of the samples. Increasing the flavor levels in the potato chips and mashed potatoes enhanced the perception of fattiness for these systems. Supertasters were more sensitive to stimulation on the median of the tongue with the no. 2.36 Von Frey filament, and the olfactory thresholds for diacetyl were lower for PROP tasters and supertasters than for nontasters.

GIS-supported investigation of a nosocomial Salmonella outbreak

Within an outbreak at a university hospital 102 persons (44 patients, 26 nursery school children and one relative as well as 31 employees) have been diagnosed to be infected by Salmonella enteritidis. Ninety-nine persons complied with the ‘primary case’-definition. The source of infection could not be detected in retrospect by hygienic-microbiological methods due to missing food samples. But GIS (Geographical Information System)-supported epidemiological investigation and analysis of food production showed that most likely vanilla pudding had been the vehicle of infection. Contamination of the pudding could be put down to the fact that its production took place in direct spatial and temporal association with the preparation of turkey. Probably further infections caused by this primary source were avoided by immediate measures. The making out of an HACCP-concept as well as structural and technical short-term redevelopment measures proved to be decisive factors to decrease the risk of further infections. From these experiences, some recommendations could be derived for the investigation of food-borne outbreaks in hospitals.

Effects of vection-induced motion sickness on gastric myoelectric activity and oral-cecal transit time

The purpose of this study was to investigate the effects of vection-induced motion sickness on three cycle per minute gastric myoelectric activity and oral-cecal transit time. Forty-five subjects were exposed to a rotating optokinetic drum while electrogastrograms and subjective reports of symptoms were monitored. Prior to exposure, baseline breath hydrogen levels were established and subjects ingested vanilla pudding containing 10 g of lactulose. Breath hydrogen measurements were obtained before drum rotation and every 10 minutes after rotation, for 3 hr. Based on the severity of motion sickness symptoms reported, subjects were divided into two groups: a group susceptible to, and a group not susceptible to, vection-induced motion sickness. Averaged across subjects, the percentage of three cycle per minute activity decreased from baseline to rotation (3.6%) and from rotation to recovery (3.0%) [F(2/70)=2.43,P<0.1], with the susceptible group showing a greater overall decrease from baseline to recovery (8.9%), than the nonsusceptible group (4.2%) [F(1/35)=11.16,P<0.01]. The susceptible group had longer average oral-cecal transit times (144 min) than the nonsusceptible group (107 min) [t(36)=3.27,P<0.01]. Furthermore, symptom reports were positively correlated with oral-cecal transit times (r = 0.43, P < 0.05). In conclusion, vection-induced motion sickness is accompanied by decreased gastric three cycle per minute activity and prolonged oral-cecal transit times.

CUEING THE CONSUMER: THE ROLE OF SALIENT CUES IN CONSUMER PERCEPTION

Consumers buy what they perceive, and what they perceive is heavily influenced by the cues — brand name, packaging, color — that marketers send to them. This article reports on an empirical study that demonstrates the influence of color in cueing consumers to the taste of pudding. Vanilla pudding, colored to look like chocolate pudding, was perceived by consumers as tasting like chocolate pudding. The results indicate that color is a more influential cue than taste in the consumers' perception of the flavor of the pudding.

Interaction of Dietary Pudding With Phenytoin

To the Editor.— Patient compliance with use of anticonvulsant medication is necessary to achieve seizure control. In nonambulatory, mentally retarded epileptic patients, phenytoin tablets (Dilantin Infatabs, Parke Davis) are often crushed and mixed with various semisolid foods to mask their taste and to enhance compliance. At our facility, phenytoin tablets were customarily mixed with vanilla pudding prior to patient administration. From our routine therapeutic drug-monitoring program, several patients were observed to have low therapeutic serum concentrations despite seemingly adequate phenytoin dosages.