In-situ 3D Micro-sensor Model using Embedded Plasmonic Island for Biosensors

The design of the microsensor system for biosensors using the plasmonic island is proposed. The sensor head is formed by the stacked layers of silicon-graphene-gold materials. The dual-mode operations of the sensor can be performed using the relationship of the changes between the electron mobility and optical phase, where the exciting environment can be light intensity (phase), electrical transient, heat, pressure, flavour and smoke, The change in light phase (intensity) in silicon and conductivity (mobility) in gold layers cause change in the output measurands. The design and simulation interpretation of the sensor is presented. The sensor manipulation using the MCM arrangement is simulated and interpreted for biosensor applications 3D imaging can also be applied to the MCM function, where the 3D in situ sensor function is possible. The sensor sensitivity of 2.0 × 10−21 cm2 V−1 s−1 (mW)−1 via simulation is obtained

Change & Maintaining Change in School Cafeterias: Economic and Behavioral-Economic Approaches to Increasing Fruit and Vegetable Consumption

Developing a daily habit of consuming fruits and vegetables (FV) in children is an important public-health goal. Eating habits acquired in childhood are predictive of adolescent and adult dietary patterns. Thus, healthy eating patterns developed early in life can protect the individual against a number of costly health deficits and may reduce the prevalence of obesity. At present, children in the United States (US) under-consume FV despite having access to them through the National School Lunch Program. Because access is an obstacle to developing healthy eating habits, particularly in low-income households, targeting children’s FV consumption in schools has the advantage of near-universal FV availability among more than 30 million US children. This chapter reviews economic and behavioral-economic approaches to increasing FV consumption in schools. Inclusion criteria include objective measurement of FV consumption (e.g., plate waste measures) and minimal demand characteristics. Simple but effective interventions include (a) increasing the variety of vegetables served, (b) serving sliced instead of whole fruits, (c) scheduling lunch after recess, and (d) giving children at least 25 minutes to eat. Improving the taste of FV and short-term incentivizing consumption of gradually increasing amounts can produce large increases in consumption of these foods. Low-cost game-based incentive program may increase the practicality of the latter strategy