Agency: European Commission | Branch: H2020 | Program: RIA | Phase: EURO-3-2014 | Award Amount: 1.91M | Year: 2015
SPRINT project intends to give meaning to the concept of social investment as applied to long-term care provision. Its objective is to articulate in more detail the aspirations of the Social Investment Programme, to provide a means for assessing the social costs and benefits of various ways of providing long-term care for the frail elderly, and to present examples of approaches that do indeed, facilitate provision in a way that social benefits are achieved. More specifically, SPRINT will: identify the current landscape of organisation and resourcing of LTC in Europe in order to understand the place in the discussion that social investment currently has and how the principles of social investment used to improve provision in a fashion that is welfare enhancing; investigate how the different resourcing and delivery forms of LTC create social and economic returns, outcomes and social impact and to determine their success factors; evaluate the fiscal and social costs and benefits of various national approaches to LTC delivery; establish a common vocabulary for social investing and for the financing mechanisms of long-term care; identify the most appropriate frameworks for the definition and analysis of social impact of LTC programmes; define the principles for incorporating social considerations in funding decisions of LTC policies and to analyse their relationship with the social innovations addressing the challenges of demographic ageing and of inequities in access to care; develop appropriate instruments, such as the Feasibility Framework Tool, the assessment scales, thresholds and the Impact Map, which will ensure successful implementation of investment in LTC by public authorities, social insurance funds and private investors; create a model of investment in the care sector, emphasizing in social innovations that will be correlated with the broad economic policies; and propose reforms at policy levels.
Lucke F.-K.,FH Fulda |
Zangerl P.,Bundesanstalt For Alpenlandische Milchwirtschaft Federal Institute For Alpine Dairying Bam
Food Control | Year: 2014
The "German-speaking region" in Central Europe is characterized by a large variety of regional food specialities and long tradition in craftsman's skills and experience in safe small-scale food processing and preservation. There is also increasing interest in these traditional products in other countries. Hence, this paper discusses the properties of characteristic food products, and outlines the steps critical for their safety. Such foods include fermented milk products (in particular cheeses), meat and fish products, fermented vegetables, and baked goods such as sourdough breads and spiced cookies. Data analysed show, among others, that (1) hard cheeses made from raw milk are regarded as safe, due to effective hurdles which eliminate foodborne pathogens during production and ripening, and semi-hard cheeses made from raw milk - which are generally ripened for more than 60 days - exhibit only a low health risk if Good Manufacturing Practice (including mastitis control) and effective HACCP systems (e.g. control of starter activity) are implemented; (2) Listeria monocytogenes is not a hazard specific to products from raw milk since it may grow on the surface of smear- and mold ripened cheeses after recontamination, and can be effectively controlled by monitoring systems including environmental samples; (3) semi-dry and dry sausages have a favourable record of safety whereas, in the manufacture of some undried, spreadable types, salmonellae (especially in pork sausages) and Shiga toxin-producing Escherichia coli (STEC; especially in sausages containing meat from ruminants) are frequently reduced only by one log cycle or less. Hence, the safety of these products critically depends on the quality of the raw material. This stresses the need of implementing Good Manufacturing Practice also in traditional processes. © 2014 Elsevier Ltd.
Johner S.A.,University of Bonn |
Gunther A.L.B.,FH Fulda |
Remer T.,University of Bonn
British Journal of Nutrition | Year: 2011
Worldwide, the iodisation of salt has clearly improved iodine status. In industrialised countries, iodised salt added to processed food contributes most to iodine supply. Yet it is unclear as to what extent changes in the latter may affect the iodine status of populations. Between 2004 and 2009, 24-h urinary iodine excretions (UIE) were repeatedly measured in 278 German children (6 to 12 years old) of the Dortmund Nutritional and Anthropometric Longitudinally Designed Study (n 707). Na excretion measurements and simultaneously collected 3-d weighed dietary records provided data on intakes of the most important dietary sources of iodine in the children's diet. Actual trends of UIE (2004-9) and contributions of relevant food groups were analysed by mixed linear regression models. Longitudinal regression analysis showed a plateau of UIE in 2004-6; afterwards, UIE significantly decreased till 2009 (P=0•01; median 24-h UIE in 2004-6: 85•6μg/d; 2009: 80•4μg/d). Median urinary iodine concentration fell below the WHO criteria for iodine sufficiency of 100μg/l in 2007-9. Salt, milk, fish and egg intake (g/d) were significant predictors of UIE (P<0•005); and the main sources of iodine were salt and milk (48 and 38%, respectively). The present data hint at a beginning deterioration in the iodine status of German schoolchildren. A decreased use of iodised salt in industrially produced foods may be one possible reason for this development. Because of the generally known risks for cognitive impairment due to even mild iodine deficits in children, a more widespread use of iodised salt, especially in industrially processed foods, has to be promoted. © 2011 The Authors.
Pfrepper C.,FH Fulda
Blood Coagulation and Fibrinolysis | Year: 2016
Severe hereditary factor VII deficiency is a rare bleeding disorder and may be associated with a severe bleeding phenotype. We describe a pregnancy in a 33-year-old woman with compound heterozygous factor VII deficiency and a history of severe menorrhagia and mucocutaneous bleedings. After discontinuation of contraceptives, menstruation was covered with recombinant activated factor VII (rFVIIa), and during pregnancy, rFVIIa had to be administered in first trimester in doses ranging from 15 to 90?μg/kg per day because of recurrent retroplacental hematomas and vaginal bleedings. Thrombin generation was measured in first trimester at different doses of rFVIIa and showed an increase in lag time when doses of less than 30?μg/kg/day were administered, whereas time to thrombin peak and peak thrombin were not influenced. A low-dose rFVIIa prophylactic treatment of 15?μg/kg every other day in the late second and in the third trimester was sufficient to allow a successful childbirth in this patient with severe factor VII deficiency. Copyright © 2016 YEAR Wolters Kluwer Health, Inc. All rights reserved.
Birringer M.,FH Fulda
Pharmaceutical Research | Year: 2011
A series of dietary ingredients and metabolites are able to induce an adaptive stress response either by generation of reactive oxygen species (ROS) and/or via activation of the Nrf2/Keap1 stress response network. Most of the molecules belong to activated Michael acceptors, electrophiles capable to S-alkylate redox sensitive cysteine thiols. This review summarizes recent advances in the (re) search of these compounds and classifies them into distinct groups. More than 60 molecules are described that induce the Nrf2 network, most of them found in our daily diet. Although known as typical antioxidants, a closer look reveals that these molecules induce an initial mitochondrial or cytosolic ROS formation and thereby trigger an adaptive stress response and hormesis, respectively. This, however, leads to higher levels of intracellular glutathione and increased expression levels of antioxidant enzymes such as glutathione peroxidase, thioredoxin reductase, and superoxide dismutase. According to this principle, the author suggests the term hormetics to describe these indirect antioxidants. © Springer Science+Business Media, LLC 2011.
Beermann C.,FH Fulda |
Hartung J.,FH Fulda
Food and Function | Year: 2013
The demand for health-promoting food ingredients rises within an increasing market worldwide. Different milks fermented with bacteria, yeasts, moulds or enzymes from animal, plant and microbial sources offer a broad range of possibilities to cover different health aspects with new bioactive components. By the fermentation process interesting ingredients are enriched and released from the matrix, like lactoferrin, micro-nutrients, CLA and sphingolipids or synthesized, such as exo-polysaccharides and bioactive peptides. In particular, milk derived bioactive peptides exert several important health-promoting activities, such as anti-hypertensive, anti-microbial, anti-oxidative, immune-modulatory, opioid and mineral-binding properties. Milk-fermentation processes with probiotic bacteria synergistically combine health supporting bacterial and milk ingredient aspects which include new therapeutic solutions concerning hypercholesterolemia, carcinogenic intoxications, treatment of diarrhea, reduction of intestine pathogens, and supporting natural immune defense. Especially, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties, for instance anti-hypertensive, anti-microbial, anti-oxidative, immuno-modulatory, opioid and mineral-binding properties. This review aimed at discussing recent research activities on physiological purposes and technical process aspects of functional components from fermented milk with a specific focus on biofunctional peptides released from fermented milk proteins. © 2013 The Royal Society of Chemistry.
Wenzel M.,FH Fulda |
Seuss-Baum I.,FH Fulda |
Schlich E.,Justus Liebig University
Food Chemistry | Year: 2011
The influences of storage time, temperature (-18 or +20°C, both in the dark), and prior pasteurisation on the xanthophyll content of freeze-dried egg yolk were investigated. After six months of storage, the synthetic xanthophylls all-E-canthaxanthin and β-apo-8-carotenoic acid ethyl ester showed considerably higher stability (with losses of 19-34%) than did the natural pigments all-E-lutein and all-E-zeaxanthin (losses of 59-69%). At all stages of storage, the xanthophyll contents of unpasteurised and previously pasteurised samples did not differ significantly, and no obvious influence of storage temperature was observed. With respect to xanthophyll content, the results suggest that there is no necessity for low-temperature storage of freeze-dried egg yolk. © 2010 Elsevier Ltd.
Engels E.,FH Fulda
2016 11th France-Japan and 9th Europe-Asia Congress on Mechatronics, MECATRONICS 2016 / 17th International Conference on Research and Education in Mechatronics, REM 2016 | Year: 2016
This paper describes the development of a versatile robot control toolbox based on the Open Core Engineering technology invented by Bosch Rexroth AG for the rapid control prototyping software MATLAB® from The MathWorks Inc. The toolbox contains functions to configure, control and manage custom made industrial robots using industrial drives with sercos automation bus interface. The paper explains the architecture and functionality of that toolbox and demonstrates its flexibility, versatility and ease of use through a 3D printing application example. © 2016 IEEE.
Bomsdorf B.,FH Fulda
Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics) | Year: 2010
Interactive systems are often developed without taking security concerns into account. We investigated a combination of both HCI models and access control specifications to overcome this problem. The motivation of a combined approach is to narrow the gap between different modeling perspectives and to provide a coherent mapping of modeling concepts. The general goal is a systematic introduction and tool support of security concerns in model-based development of interactive system. In this paper we report results of our work currently concentrating on the early design steps. The focus of this presentation is on the specification of task and role hierarchies, conflicting privileges and related tool support. © 2010 IFIP International Federation for Information Processing.
Lucke F.-K.,FH Fulda |
Vogeley I.,FH Fulda
Food Microbiology | Year: 2012
Traditional varieties of fermented pork sausages from Central Germany are different from related meat products in various aspects. First, they are prepared from " warm" pork immediately after slaughter. The meat is then minced, mixed with spices and minimal amounts of sugars, salt and nitrate, and the stuffed sausages ripen for a minimum of 6-8 weeks at temperatures below 15°C. Second, surface mould growth during ripening is regularly removed or suppressed. The manufacturing methods require a minimum of investments and labour and reflect the socio-economic situation in the manufacturing area. The sausages have a good record of safety, and a preliminary risk assessment indicates that pathogens are kept under sufficient control by the extended ripening at low temperatures. Small-scale (artisanal) manufacture of these products is only possible with a flexible interpretation of the hygienic principles set up in current legislation. © 2011 Elsevier Ltd.