Comparative study of vegetable intake in Japan and the United Kingdom
According to published sources, the vegetable consumption in Japan and the U.K. between 1965 and 1985 has remained largely steady. However, in the U.K. the consumption of vegetables other than potatoes, has somewhat increased. 
 
 
 
A questionnaire was designed to determine the attitude to and utilisation of vegetables in both Japan and the U.K. 750 questionnaires were distributed in Greater Tokyo (76.9% returns) and 400 in Leeds, U.K. (66.8% returns). On a hedonic scale (1–5) an almost identical number of respondents in both countries liked vegetables very much (J — 69.8%, U.K. — 70.0%). Approx. 60% of Japanese ate vegetables with every meal, while only 20% of the British did so. Up to 80% of the Japanese felt that they should eat more vegetables, while almost 60% of the British were satisfied with their level of intake. In both countries vegetables were eaten primarily because of taste and nutritional aspects. A significant number of Japanese used them because of colour. 
 
 
 
In Japan an important source of information on cooking methods was the media, while in U.K. respondents mainly learned from their mothers. In both countries vegetables were most often obtained from supermarket and green grocer. A total of 31 vegetable varieties were mentioned in Tokyo and 29 in Leeds. Cabbage, carrots and potatoes were at the top of both lists. 46.8% of Japanese preferred raw cabbage, while the British preferred it boiled. Further information on seasoning and vegetable combinations is required.
Modelling fruit and vegetable consumption : a comparative study of two cities with high and low consumption
The importance of the consumption of a diet rich in fruit and vegetables, for overall health, has been highlighted by the UK government in recent years. Consumption of fruit and vegetables is considerably lower in Scotland than in other parts of the UK. Behavioural change is most likely to come about through a comprehensive understanding of the range of factors influencing fruit and vegetable consumption, and the nature of the interaction of these factors. 
 
With variations in fruit and vegetable consumption by place and social class, this study focused on an area of low fruit and vegetable consumption in Scotland, and compared this to an area of high fruit and vegetable consumption in England, with socio-economic profile matched. The determinants of consumption, and their interrelationship, were investigated using qualitative information from focus group discussions, and quantitative data from a structured questionnaire. Multivariate models of fruit and vegetables consumption were developed, using log linear analysis, logistic regression and discriminant analysis. 
 
The models developed identified significant differences between fruit and vegetable consumption behaviour. Fruit consumption was mainly influenced by sociodemographic variables,in particulars mokers tatus. The impact of place and social class was substantial, when these variables were considered in interaction with the other socio-demographic variables. In contrast, vegetable consumption was influenced by motivational and attitudinal factors. Of these, the extent to which vegetables satisfied `convenience' expectations, and `hedonic motivations' were the most important influences, critical to vegetable consumption. The findings also suggest that the development of a generic model of food choice may not be an achievable goal, since the models of these two (similar) foodstuffs are so different. Strategies to promote fruit and vegetable consumption, must address the different characteristics, and priorities, of low fruit and vegetable consumers.
Thermal incompatibility analysis of metal-ceramic systems based on flexural displacement data.
The feasibility of simple tests or analytical methods for prediction of residual stress states in metal-ceramic (MC) prostheses has not been demonstrated. Biomaterial metal-ceramic strips have been proposed to provide sensitive measures of transient and residual stress states through the measurement of midpoint deflection after cooling from the ceramic sintering temperature. The objective of this study was to apply the elastic-viscoelastic analogy to calculate transient and residual midpoint deflections in MC biomaterial strips and to compare these values with deflections measured with a beam-bending viscometer (BBV). Calculations and measurements were made for five MC systems that were found from a clinical study to be "thermally compatible" systems. Metal strips, 64 mm in length, 3 mm wide, and either 0.5 mm, 1.0 mm, or 2.0 mm in thickness, were veneered with four 0.25-mm thick layers of opaque porcelain. Midpoint deflection of the MC strips (ceramic oriented in the posterior position) was measured during cooling from an initial temperature of 700 degrees C. In general, the directions of the measured residual deflections did not agree with the "textbook" convention that negative deflections are associated with positive thermal contraction mismatch (alpha(M) - alpha(c) > 0) regardless of metal thickness. For a metal thickness of 0.5 mm, the residual midpoint deflection for all thermal contraction mismatch cases, except one, was positive (upward deflection) whereas the residual midpoint deflections were all negative when the metal thickness was increased to 1 or 2 mm, independent of the thermal contraction mismatch. The best agreement between calculated and measured values of residual midpoint deflection (+16 microns vs. +14 +/- 2.3 microns, respectively was obtained for MC biomaterial strips with a Ni-Cr alloy (0.5 mm thick) while the largest difference (+346 microns vs. +61 +/- 43.8 microns) was obtained for MC bimaterial strips with a Au-Pd allow (0.5 mm thick). In all but one case, changes in deflection direction as a function of metal thickness were correctly predicted by the viscoelastic analysis. The results of this study indicate that a viscoelastic model is useful for estimating thermal compatibility conditions of MC systems.