NASA, NSBRI Select 29 Proposals to Support Crew Health on Missions

Release: H12-162

WASHINGTON, DC, May 25, 2012 — NASA’s Human Research Program (HRP) and the National Space Biomedical Research Institute (NSBRI) of Houston will fund 29 proposals to help investigate questions about astronaut health and performance on future deep space exploration missions.

The selected proposals are from 25 institutions in 11 states and will receive a total of about $26 million over a one- to three-year period.

A major area of emphasis for both HRP and NSBRI has been the recently identified issue of visual impairment in astronauts during and after long-duration spaceflight. In addition, eight of the selected proposals will examine several facets of this poorly understood syndrome.

HRP and NSBRI research provides knowledge and technologies to improve human health and performance during space exploration and develops possible countermeasures for problems experienced during space travel. The organizations’ goals are to help astronauts complete their challenging missions successfully and preserve astronauts’ health throughout their lives.

HRP quantifies crew health and performance risks during spaceflight and develops strategies that mission planners and system developers can use to monitor and mitigate the risks. These studies often lead to advancements in understanding and treating illnesses in patients on Earth.

The 29 projects were selected from 104 proposals received in response to the research announcement “Research and Technology Development to Support Crew Health and Performance in Space Exploration Missions.”

Scientific and technical experts from academia and government reviewed the proposals. NASA will manage 14 of the projects; NSBRI will manage 15.

NSBRI is a NASA-funded consortium of institutions studying health risks related to long-duration spaceflight. The Institute’s science, technology and education projects take place at more than 60 institutions across the United States.

For a complete list of the selected principal investigators, organizations and proposals, visit:

http://go.nasa.gov/LlGsLz   For information about NASA’s Human Research Program, visit:

http://www.nasa.gov/exploration/humanresearch/   For information about NSBRI’s science, technology and education programs, visit:

http://www.nsbri.org   For information about NASA and agency programs, visit:

http://www.nasa.gov   Additional Contact: Brad Thomas  National Space Biomedical Research Institute, Houston  713-798-7595  rbthomas@bcm.edu

Source: Press Release Distribution http://www.24-7pressrelease.com/press-release/nasa-nsbri-select-29-proposals-to-support-crew-health-on-missions-282491.php

How We Need to Rediscover the Ability to Taste – 79% Can No Longer Detect Basic Flavours; Only 28% Savour What They Eat

Rumor has it that the wedding nuptials are now scheduled for Saturday, June 9, 2012 at the famed Bally’s Las Vegas trip location.

BEVERLY HILLS, CA, May 25, 2012 /24-7PressRelease/ — Tina, star of the #1 Las Vegas dinner theatre show ‘Tony n’ Tina’s Wedding,’ was spotted talking to the celebrity super couple Brangelina, about their recent engagement. Rumor has it that the wedding nuptials are now scheduled for Saturday, June 9, 2012 at the famed Bally’s Las Vegas trip location. Did Tina’s conversation with the Hollywood couple cause her to hesitate?

Not really… we have the real story!

The demands of any wedding are great. Tina has reportedly been packing her trousseau, dealing with the chef and baker about her menu, the jeweler about her rings and the florist about her bouquets. No cold feet here, just an exhausted Bride-to-Be who wanted to be refreshed for her memorable moment.

“Fierce weddings don’t come easy,” states Tina’s flamboyant brother Joey. “Every bride dreams of a perfect wedding day and Tina has had almost 4,000 of them here in Vegas. Can you blame a girl for wanting the perfect day again?”   ‘Tony n’ Tina’s Wedding’ began its celebration in Las Vegas at Rio All-Suite Hotel & Casino in 2002, quickly becoming the #1 dinner theatre in Las Vegas. The highly-anticipated celebration at Bally’s Las Vegas is scheduled for Saturday, June 9th at 7 p.m. with a fresh new look and a hilarious new feel. A perfect way to celebrate your time in Vegas! Fun for all ages, and sexy enough to start the perfect girls night out!

‘Tony N’ Tina’s Wedding’ is unpredictable, spontaneous and the perfect way to celebrate corporate events, office parties, bachelorette parties, fundraisers and more. The more friends you bring to the wedding, the more memories. In addition, if a happy couple gets married at any Caesars Entertainment chapel in Las Vegas, the Wedding Capital of the World, the bride and groom receive two free tickets to the show. This Las Vegas wedding definitely takes the cake and we look forward to you joining us for the time of your life.

Website: http://www.tonyandtinavegas.com

Source: Press Release Distribution – http://www.24-7pressrelease.com/press-release/tony-n-tinas-wedding-at-ballys-las-vegas-june-9-2012-will-tina-get-cold-feet-282290.php

How We Need to Rediscover the Ability to Taste – 79% Can No Longer Detect Basic Flavours; Only 28% Savour What They Eat

Waste of taste: consumers admit lunch is ‘means to an end’ to refuel body.

LEEDS, ENGLAND, May 25, 2012 — A campaign has been launched to encourage consumers to take the time to taste their food after scientific research showed that 79% of people were unable to identify even basic sandwiches and just 28% of a national poll admitted to savouring their food.   Busy, stressed workers are being encouraged to reawaken their taste buds by a leading psychologist after 60% of the population admitted to ‘never’ or ‘rarely’ tasting what they ate – 1,000 people were polled.   The majority (42%) of British workers admitted to eating at their place of work most days with just 13% leaving their place of work for lunch – almost half (44%) described their lunch as ‘a means to an end’ to refuel their body.

Incredibly, with Britain a multicultural melting pot of global cuisine, awareness levels around food nutrition and healthy eating never higher, and the widest range of great tasting food and flavours at the public’s finger tips, it seems the ability to actually taste food is under threat.

Food brand GLORIOUS! has launched the Flavour Map – a global, online, crowdsourced resource – to inspire as well as re-educate consumers about flavour and taste, as well as unearthing little-known global flavours to launch for the UK market. It aims to build the world’s biggest online collection of tastes and flavours.   The scientific research into the UK’s lunchtime eating habits was commissioned by GLORIOUS! and led by Dr David Lewis with scientists at Mindlab.   Participants were able to only correctly identify 35% of ingredients and most did not detect flavour swaps – 93% were unable to discern beef from Chinese pork, 92% couldn’t tell ham from tuna, 82% could not detect Quorn from chicken, while 78% could not distinguish pork from chicken.   Researchers found that, on average, 79% of people were unable to detect when basic flavours had been swapped, this rose to 88% when people ate whilst distracted, increasing to 93% for people eating under time pressure.   The interactive flavour map – www.gloriousfoods.co.uk/greatflavourmap – a ‘Tripadvisor for taste’ allows the public to pin flavours ‘from around the globe or around the corner’ such as meals, recipes, or natural produce.

Dr David Lewis said: “The abundance of great flavours and the range of food experiences have never been more plentiful in the UK, nor more diverse, yet our findings suggest consumers are lazy when it comes to tasting and appreciating their food.   “I doubt there’s ever been such a rich tapestry of food and flavour combinations at our disposal, yet we’re not savouring what we eat, which is not just a shame but a genuine waste of taste.   “Our lunchtime habits in particular show that workers consume food as a means to refuelling the body and most never, or rarely, taste what they’re eating.

“The GLORIOUS! Flavour Map campaign is helping to reawaken taste buds, encouraging consumers to take time out to savour their food and inspire new taste and flavour combinations.   “There’s so much fine produce, ingredients and meals available – from budget to blow-out – that food should be an adventure, yet most consumers are getting lost in the basics of taste exploration.”   The GLORIOUS! product line includes a range of fresh, high quality soups, stews and pasta sauces all developed within its A-Z of Global Flavours ethos.

*Find flavour inspiration at the GLORIOUS Flavour Map: www.gloriousfoods.co.uk/greatflavourmap

Source: Press Release Distribution http://www.24-7pressrelease.com/press-release/how-we-need-to-rediscover-the-ability-to-taste-79-can-no-longer-detect-basic-flavours-only-28-savour-what-they-eat-282473.php