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Biomedical subjects

J A Kinsella

Publications and source records attributed to J A Kinsella.

2 recordsLinked to original sources

Direct supervision: adding computer-assisted feedback and data capture to live supervision.

This is a critical review of live supervision with emphasis on technical innovations such as earphones or bug-in-the-ear, Teleprompters, and computers. A computer-assisted approach is described that overcomes many criticisms of live supervision. Direct supervision uses a computer monitor to unobtrusively provide information to the therapist about the supervisor's perceptions of the clients' and therapist's behavior, the expected therapeutic behaviors, and the therapist's "on target" behavior. Direct supervision has the advantage over other forms of supervision by providing an immediate, continuous, and permanent record for postsession supervision and for research into the supervisor-therapist-client process. The paper provides several suggestions for research.

Family Therapy↗

Comprehensive evaluation of fatty acids in foods. II. Beef products.

An estensive survey of the literature on lipids of beef covering the past fouteen years revealed that a number of factors, such as sex, age, and diet of animal, and analytical method, can affect the lipid content and fatty acid composition of beef. The feeding regimen of the animal was a factor considered in evaluating data for the food table. Extraction method was important in assessing information on lean tissue lipids. Statistical analysis showed that fatty acid patterns for the separable fat and separable lean of various meat cuts were not significantly different at the 5 per cent level. Cooking by dry or moist heat has little effect on relative fatty acid composition. Methods for converting methyl ester data into per cent composition of fatty acids in the meat cut are presented. A comprehensive table of fatty acids per 100 gm. separable lean, separable fet, and total edible portions of Choice grade cuts of beef is given, as well as a table acids per 100 gm. fat for lean and adipose tissues.

Adipose Tissue↗