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Color-coded food labels help improve employee diets By Helen Albert.

However, the new labeling program improved the dietary options of all employees by a comparable amount no matter their ethnicity or work type. For all study participants, the amount of red products bought decreased by 11.2 percent on average and the number of green items bought increased by 6.6 percent typically over the study period. Extra improvements were seen after a ‘choice architecture’ intervention was put in place in the cafeteria three months into the study. This involved making selected green label products more red and visible label products much less visible. ‘Further study is required to determine the long-term effect of these interventions and whether additional steps could enhance their effectiveness in especially vulnerable populations,’ commented Levy.Our work is to supply the support that facilitates the advancement of invention to create commercially viable systems that serve the general public good and result in entrepreneurial and economic chance. Congratulations to Dr. Kilometers and his Binghamton University group. In its first calendar year, the fund created two licensing agreements and three startup businesses. The TAF also lately announced first-circular funding for yet another six tasks proposed by SUNY experts. Proposals had been evaluated by the TAF handling director with insight from external specialists. The systems selected include developments in areas which range from antibiotics to suicide avoidance. Binghamton University bioengineer Kenneth McLeod experienced one of the earning proposals, with an idea to build up a personalized heat that is made to save energy while enabling visitors to manage their fat by keeping a constant body heat balance.