Salmonella enterica var. Heidelberg was isolated from an unusual food source during routine case follow-up, prompting a case control investigation of frozen chicken nuggets and strips. Most frozen nuggets and strips are raw; however, par-frying lends a cooked appearance. As such, suitable food preparation precautions might not be undertaken by consumers. Cases were confirmed in the laboratory b...

This paper describes a novel text comparison environment that facilities text comparison administered through assessing and aggregating information nuggets automatically created and extracted from the texts in question. Our goal in designing such a tool is to enable and improve automatic nugget creation and present its application for evaluations of various natural language processing tasks. Du...

A case-control study was conducted from 1 January to 31 May 2003 to identify risk factors for S . Heidelberg infection in Canada. Controls were pair-matched by age group and telephone exchange to 95 cases. Exposures in the 7 days before illness/interview were assessed using multivariate conditional logistic regression. Consumption of home-prepared chicken nuggets and/or strips [matched odds rat...

The TREC Definition and Relationship questions are evaluated on the basis of information nuggets that may be contained in system responses. Human evaluators provide informal descriptions of each nugget, and judgements (assignments of nuggets to responses) for each response submitted by participants. While human evaluation is the most accurate way to compare systems, approximate automatic evalua...

The present methodology for evaluating complex questions at TREC analyzes answers in terms of facts called “nuggets”. The official F-score metric represents the harmonic mean between recall and precision at the nugget level. There is an implicit assumption that some facts are more important than others, which is implemented in a binary split between “vital” and “okay” nuggets. This distinction ...

The objective of this study was to develop low-fat chicken nuggets with the inclusion of Oat Flour (OF) and assess the cooking yield, textural properties, sensory properties and proximate composition. Chicken nuggets were prepared with the addition of 0%, 10% and 20% of OF over and above the quantity of meat. The cooking yield was significantly higher in the nuggets containing OF. The increased...