Between Dec 19, 2024 and Jan 2, 2025, datasets can be submitted to DRUM but will not be processed until after the break. Staff will not be available to answer email during this period, and will not be able to provide DOIs until after Jan 2. If you are in need of a DOI during this period, consider Dryad or OpenICPSR. Submission responses to the UDC may also be delayed during this time.

Browsing by Subject "nutrition"

Now showing 1 - 14 of 14
  • Thumbnail Image
    Item
    Assessment of a pharmacist-led comprehensive medication management and wellness program
    (University of Minnesota, College of Pharmacy, 2015) Janovick, Daniel L.; Green, Tara R.; Bright, David R.
    Background: Pharmacists are currently providing comprehensive medication management in the outpatient setting. However, there is little documented evidence demonstrating pharmacists are generating further improved health outcomes utilizing non-pharmacologic support, such as fitness and nutrition counseling. The objective of this study is to determine if a pharmacist-led wellness program with medication management and lifestyle modifications through fitness and nutrition coaching can lead to improved biometric markers. Methods: The wellness program targeted corporate employees and was offered in a corporate headquarters' setting with an on-site workout facility. The program was expected to recruit approximately 15 patients into the wellness program consisting of two treatment arms. The standard group featured nutrition-based classes, medication therapy management and fitness education. The intervention group performed the standard group’s activities plus direct, supervised fitness training once weekly. Measured biometric markers were assessed at baseline, 3.5 months, and 7 months and included body mass index (BMI), waist circumference (WC), fasting blood glucose (FBG), systolic and diastolic blood pressure (SBP and DBP), and full lipid panel (TC, TG, HDL, and LDL). Results: Seventeen patients were enrolled in the study. The standard group (n = 11) and intervention group (n = 6) had relatively similar biometric markers at baseline. Seven total patients completed the study (4 from standard group, 3 from intervention group). The majority of biometric markers improved in both groups, and BP and LDL control was maintained for all who completed the study. Conclusion: These data suggest that a licensed pharmacist with certified personal trainer credentials may be capable of maintaining biometric markers at healthy levels and improving where necessary in an employee wellness program through one-on-one medication, fitness and nutrition support. Additional, large-scale research is needed to verify the clinical outcomes and feasibility in a larger group setting.
  • Thumbnail Image
    Item
    Cow’s milk is an important source of iodine for prenatal health and switching to plant-based milk can lead to iodine insufficiencies
    (2024-04-10) Lundquist, Hallie M
    Iodine insufficiencies are common among many populations, particularly pregnant women. One of the main functions of iodine is making thyroid hormone. The two main hormones that iodine influences are triiodothyronine (T3) and thyroxine (T4). Thyroid hormone impacts the metabolism of most tissues. For the average adult, the Recommended Dietary Allowance, RDA, for iodine is 150 mcg. During certain stages of life, such as pregnancy, lactation, and infancy, the importance of iodine is even greater as it supports brain, bone, and organ development. The RDA for iodine during pregnancy is 220 mcg and, while breastfeeding, the RDA is 290 mcg. Consuming enough iodine in the diet during pregnancy helps support fetal neurodevelopment. Iodine is found in several food sources such as seafood and iodized salt, however, dairy products are one of the major sources of iodine in American diets. It is important to note that only bovine milk products are rich in this mineral. One cup of milk provides 39% and 57% of the daily iodine needs for average adult woman and pregnant woman, respectively. As the Dietary Guidelines for Americans (DGA) recommends limiting sodium intake, which includes iodized salt, dairy may be an especially important source of iodine. However, according to the United States Department of Agriculture, about 90% of the U.S. population does not meet the dairy recommendations presented in the DGA. In recent years, plant-based diets have received a lot of attention. A market for plant-based milk alternatives has grown and includes a variety of options such as almond, soy, and oat milk. Plant-based milks do not naturally contain iodine and are typically not fortified with iodine. Women of childbearing age who drink plant-based milks instead of cow’s milk have lower urinary iodine concentrations than women who consume cow’s milk. This review will focus on the importance of iodine in the diet to support prenatal health, lactation, and infant health.
  • Thumbnail Image
    Item
    Damiano Center's Kids Cafe
    (2005) Miller, Susanna
  • Thumbnail Image
    Item
    Data to accompany evaluation of the first U.S. staple foods ordinance: Impact on nutritional quality of food retailer offerings, customer purchases and home food environments
    (2019-08-08) Laska, Melissa N; Caspi, Caitlin E; Lenk, Kathleen; Moe, Stacey G; Pelletier, Jennifer E; Harnack, Lisa J; Erickson, Darin J; mnlaska@umn.edu; Laska, Melissa N; University of Minnesota Obesity Prevention Center
    Many lower-income and racially diverse communities in the U.S. have limited access to healthy foods, with few supermarkets and many small convenience stores, which tend to stock limited quantities and varieties of healthy foods. To address food access, in 2015 the Minneapolis Staple Foods Ordinance became the first policy requiring food stores to stock minimum quantities and varieties of 10 categories of healthy foods/beverages, including fruits, vegetables, whole grains and other staples, through licensing. This study examined whether: (a) stores complied, (b) overall healthfulness of store environments improved, (c) healthy customer purchases increased, and (d) healthfulness of home food environments improved among frequent small store shoppers. Data for this natural (or quasi) experiment were collected at four times: pre-policy (2014), implementation only (no enforcement, 2015), enforcement initiation (2016) and continued monitoring (2017). In-person store assessments were conducted to evaluate food availability, price, quality, marketing and placement in randomly sampled food retailers in Minneapolis (n=84) and compared to those in a nearby control city, St. Paul, Minnesota (n=71). Stores were excluded that were: supermarkets, authorized through WIC (Special Supplemental Nutrition Program for Women, Infants, and Children), and specialty stores (e.g., spice shops). Customer intercept interviews were conducted with 3,039 customers exiting stores. Home visits, including administration of home food inventories, were conducted with a sub-sample of frequent shoppers (n=88). Overall, findings indicated significant improvements in healthy food offerings by retailers over time in both Minneapolis and St. Paul, with no significant differences in change between the two cities. Compliance was low; in 2017 only 10% of Minneapolis retailers in the sample were fully compliant, and 51% of participating Minneapolis retailers met at least 8 of the 10 required standards. Few changes were observed in the healthfulness of customer purchases or the healthfulness of home food environments among frequent shoppers, and changes were not different between cities. This study is the first evaluation of a local staple foods ordinance in the U.S. and reflects the challenges and time required for implementing such policies.
  • Thumbnail Image
    Item
    Effects of native prairie forbs on the foraging choices and recruitment behavior of honey bees (Apis mellifera)
    (2020-08) Carr-Markell, Morgan
    Recent increases in honey bee colony mortality have prompted many organizations to plant flowers to improve bee nutrition. However, there remain questions about which flower species to plant and how best to plant them. Honey bees and many non-native species of flowering plants arrived in North America with European colonists. To help restore diverse native species, many organizations would like to increase plantings of native flowers. In the Upper Midwest region, multiple organizations are working to reconstruct tallgrass prairie habitats, including native prairie forb species. However, it was unknown whether those species would attract and benefit honey bees. To inform future bee-friendly prairie planting projects, I conducted studies examining honey bee foraging choices. In Chapter 1, I gave honey bee colonies access to large, reconstructed prairies and recorded their recruitment behaviors (decoding and mapping waggle dance communications). I found that honey bee foragers mainly danced to advertise non-prairie flower patches and non-native flowers as profitable pollen sources, but seven native prairie taxa were also advertised as profitable pollen sources. At one site colonies became significantly more likely to advertise nectar sources in prairies in August/September. In Chapter 2, I gave honey bee colonies access to reconstructed prairies and concentrated plantings of native prairie species to further explore how access to prairies affects colony diet breadth. That study showed major contributions of non-native pollen sources, but colonies collected native prairie and native non-prairie sources as well, especially at the end of the season in most sites. The taxa most frequently collected tend to grow in dense patches, suggesting that planting density may have a strong effect on honey bee recruitment. In Chapter 3, I tested a recently-published method for mapping honey bee waggle dances using data collected during the study presented in Chapter 1. In Chapter 4, I used that new method to examine how the density of flowers in a patch affects honey bee recruitment behavior. This approach was novel as previous studies on recruitment used point-source sugar feeders. While my first attempt did not reveal significant preferences for more dense patches of flowers, it did highlight lessons for future experiments that manipulate variables at the flower patch level to better understand the factors that drive honey bee recruitment. Overall, these results provide insights into which species are most likely to attract honey bees to bee-friendly plantings in the Upper Midwest.
  • Thumbnail Image
    Item
    The extraction, characterization, modification, and texturization of novel pennycress (Thlaspi arvense) protein for food applications
    (2023-11) Mitacek, Rachel
    The food industry is actively seeking functional, nutritious, and sustainably produced crops as novel sources of plant protein ingredients to aid in feeding the growing population and address consumer demands. Pennycress (Thlaspi arvense) protein is an attractive alternative to market leading proteins, soy and wheat, as it is currently non-allergenic, non-GMO, and has vast environmental benefits. As a winter cover crop, pennycress provides soil stabilization, nutrient sequestration, and reduced nitrate leaching. Furthermore, pennycress oilseeds are high in protein and oil contents, which are attractive to valorize as two potential food ingredients. The oil from pennycress is currently utilized for industrial biofuels, leaving behind a proteinaceous meal as a by-product. Extracting protein from the meal will increase crop value, creating incentive for farmers to grow this sustainable crop, and will aid in addressing the growing consumer demands for alternative sources of plant proteins. Research on the utilization of pennycress oilseeds for food applications is limited due to antinutritional compounds, namely erucic acid and glucosinolates. Recent agricultural advancements have identified accessions of pennycress with no erucic acid, which are suitable for human consumption. In addition, glucosinolates, which are typically abundant in pennycress meal, are lost during protein isolation steps. Determining optimal, scalable protein extraction conditions that have a high yield of functional, nutritious protein isolates is crucial when evaluating novel crops for food applications. Furthermore, identifying differences in protein structural and functional characteristics among genetically diverse lines is an instrumental knowledge in the advancement of breeding efforts for pennycress. Many plant proteins are known to have inferior functionality compared to whey and soy protein, limiting their use in a variety of applications. Accordingly, this research was divided into two studies to evaluate protein extraction conditions and their impact on structural, functional, and nutritional characteristics of pennycress protein, and then to enhance inferior functional properties through targeted structural modification techniques. Therefore, the objectives of the first study were to 1) optimize protein extraction conditions to maximize yield and purity following two extraction methods, alkaline solubilization coupled with isoelectric precipitation and salt solubilization coupled with ultrafiltration and 2) characterize structural, functional, and nutritional properties of pennycress protein isolates as impacted by the extraction method, scaling up, and difference in genetic variety. Wild-type (W), and zero erucic acid (0EA) pennycress seeds harvested in 2017 were screw-pressed to expel the oil, milled to 60-mesh, and then residual oil was extracted using hexane to produce defatted pennycress meal (DPM). W-DPM was utilized for protein extraction following alkaline solubilization coupled with isoelectric precipitation and salt solubilization coupled with ultrafiltration. Pennycress protein isolate (PcPI) from alkaline extraction (W-PcPI-pH) had a dark, undesirable color, therefore, sodium sulfite was utilized during alkaline solubilization as a reducing agent to mitigate browning. Salt extracted pennycress protein isolate (W-PcPI-Salt) had superior color and functionality. Therefore, salt extraction was used for pilot plant scale up production of PcPI and for protein extraction from 0EA-DPM. Structural and functional characterization was performed on PcPI produced following selected alkaline (with and without sodium sulfite, W-PcPI-pH and W-PcPI-pH-S, respectively) and salt extraction conditions, scaled up salt extraction, and from 0EA seeds. Structural and functional properties of the PcPI samples were compared to native (nSPI) and commercial (cSPI) soy protein isolates. Furthermore, PcPI-salt and W-DPM were evaluated for in-vitro and in-vivo protein digestibility corrected amino acid score (PDCAAS). PcPI-pH, produced with and without the use of sodium sulfite, had relatively poor functionality overall as a consequence of excessive protein denaturation and aggregation and high surface hydrophobicity. On the other hand, W-PcPI-Salt had similar gel strength, three times higher solubility under acidic conditions, and 1.5 times higher emulsification capacity compared to cSPI. 0EA-PcPI-Salt had comparable functionality to that of W-PcPI-Salt. The scaling up process of W-PcPI-Salt resulted in partial denaturation and mild polymerization that contributed to enhanced surface hydrophilic/hydrophobic balance, water holding capacity (WHC), and gel strength compared to its bench scale counterpart. Protein profiling showed that PcPI contains primarily small molecular weight proteins compared to nSPI, contributing to inferior gelation and WHC. Finally, the in-vitro (0.87) and in-vivo (0.72) PDCAAS of PcPI-Salt was superior or comparable to other commercially available plant protein sources. Protein crosslinking and formation of soluble aggregates are required for the development of a strong 3-dimensional gel network that entraps water. Proteins of relatively large molecular weight are correlated with a high potential to form cohesive, strong gel networks. Crosslinking proteins in PcPI will increase gel strength and WHC for enhanced texturization potential, and incorporation into high-value meat analogue applications. Protein crosslinking can be induced by either transglutaminase (TG) or physical treatment with cold atmospheric plasma (CAP). Therefore, the objectives of the second study were to 1) evaluate the effect of CAP and TG modifications on the structural and functional characteristics of PcPI, and 2) to determine the texturization potential of the modified PcPI. CAP treatment with dielectric barrier discharge (DBD) was utilized to polymerize PcPI (PcPI-CP). The production of TG modified PcPI (PcPI-TG) was optimized for enzyme dose, the use of pre-treatment denaturation, and time based on lysine crosslinking and protein profile. PcPI-CP and PcPI-TG were evaluated for structural and functional properties compared to unmodified PcPI. Micro-compounding was utilized for bench scale texturization of unmodified, PcPI-CP, and PcPI-TG at 50% water content. The texturization potential was assessed through mechanical responses during micro-compounding, structural properties, and texture profile analysis. CAP treatment induced polymerization primarily through intermolecular disulfide interchange, whereas TG resulted in a relatively higher extent of polymerization that was induced through a combination of inter- and intramolecular disulfide linkages and other covalent interactions involving acidic subunits of cruciferin. Compared to unmodified PcPI, PcPI-CP and PcPI-TG had double and triple the gel strength, respectively. Furthermore, PcPI-TG had the highest WHC (almost 100%). Upon micro-compounding, unmodified PcPI did not form fibrous structures and instead was a soft mass with low resilience and cohesiveness. Micro-compounding of PcPI-CP resulted in hard, dense fibrous structures due to the low WHC. However, the high gel strength and WHC of PcPI-TG resulted in fibrous structures with more air incorporation upon micro-compounding. Results confirmed that polymerization, especially with TG, can enhance gelation properties and texturization potential of PcPI. This work was the first to optimize protein extraction conditions from pennycress and provide a comprehensive structural, functional, and nutritional comparison among the resulting isolates. Overall, this work demonstrated that PcPI can be successfully extracted from DPM with high protein purity and yield, and acceptable color. Furthermore, the characterization of PcPI from genetically diverse lines provided a benchmark of knowledge to progress pennycress breeding efforts. Results confirmed that salt extraction is scalable and can result in PcPI with favorable functional properties that are comparable, or in some cases superior to cSPI. The low gel strength of PcPI was overcome by inducing polymerization through CAP and TG treatment, ultimately enhancing texturization potential. In particular, TG modification increased the WHC of PcPI, which resulted in textural properties that are desirable for meat analogue applications. This research provided foundational knowledge for the processing, modification, and utilization of PcPI. The introduction of PcPI into the protein ingredients market provides a sustainable, nutritious, and highly functional protein source for use in a wide range of food applications.
  • Thumbnail Image
    Item
    Great Trays Workshop I: Getting to WOW! Simple Steps to a Great Menu
    (University of Minnesota Extension, 2011-02) Barno, Trina; Caskey, Mary; Schroeder, Mary; Dieleman, Linda
  • Thumbnail Image
    Item
    Great Trays Workshop II: Preparing Great Food, Promoting Great Trays
    (University of Minnesota Extension, 2011-06) Dieleman, Linda; Twait, Christine; Carroll, Sarah; Barno, Trina; Caskey, Mary; Bishop, Susan
  • Thumbnail Image
    Item
    Internet tools can help aid in weight loss
    (2010-09-15) Frommer, Sarah
    Almost half of Americans are overweight or obese. It is well known that in order to lose the weight they need to modify their diet and increase their physical activity. However, many have not been properly educated or do not have the proper tools to achieve this goal. Face-to-face programs such as Weight Watchers have been proven effective for long term weight management however many people can not afford this program or would prefer a more private setting. In this age of technology, increased internet access and smart phones can be a valuable tool to provide education and support for these patients.
  • Thumbnail Image
    Item
    Management And Feeding Strategies To Reduce The Impact Of Porcine Delta Coronavirus In Nursery Pigs
    (2018-05) Cottingim, Katie
    Porcine delta coronavirus (PDCoV) and porcine epidemic diarrhea (PEDv) have economically impacted the pork industry. These viruses are known to be transmitted via fecal matter and raises concerns of biosecurity. The objectives were to determine mitigation strategies to minimize or eliminate the risk of virus transmission among swine herds. From the studies conducted we concluded that different feed ingredients pose different risks, with premix having the greatest. Feed additives were not effective at the recommended concentrations which were Acid Booster and KEMGEST 10 mg, Activate DA, sugar and salt 20 mg, UltraAcid P 150 mg, and Amasil 46 μl, Luprosil 56 μl/5 g of complete feed. However, at double the recommended concentrations which were Acid Booster and KEMGEST 20 mg, Activate DA, sugar and salt 40 mg, UltraAcid P 300 mg, Amasil 92 μl, and Luprosil 112 μl/5 g of complete feed greater inactivation was achieved. Additionally, exposing the virus to greater temperatures reduced the risk of transmission. The influence of relative humidity on virus inactivation was unclear. Ultra violet irradiated spray dried porcine plasma reduces the risk of transmission while not decreasing the activity of essential functional proteins (e.g., immunoglobulins, growth factors) needed for nursery pigs during health challenges. Therefore, proper mitigations strategies will reduce the risk of transmission of PDCoV.
  • Thumbnail Image
    Item
    Preparing the Future Nutrition Professional: Exploring the Pedagogical Benefits of Active Learning
    (2024-05) Kelley, Melissa
    The education and training of future food and nutrition professionals plays a vital role in preparation for managing complex food and nutrition problems. Within food systems, food​​​​ and nutrition professionals provide nutrition education to individuals and families and work to ensure​ ​access​​​​ to nutritious and culturally significant foods. Food and nutrition professionals work collaboratively across a range of sectors and disciplines to advance the cause of healthy dietary practices. Their efforts are aimed at mitigating the prevalence of diet-related illnesses, addressing malnutrition concerns, combating the rising rates of overweight and obesity, and ensuring equitable access to food. Through interdisciplinary partnerships and the implementation of diverse strategies, they aim to develop sustainable solutions that contribute to the health and well-being of individuals and communities. However, current higher education students enrolled in ​the ​Didactic Program in Dietetics (DPD) to become registered dietitians may not be receiving the education and training necessary to work effectively in the food system before they enter the workforce. Traditional teaching and learning pedagogies are rich in technical knowledge but may lack opportunities for practical application of nutrition knowledge and transferable skill development. The purpose of this doctoral research was to provide internal and external active learning opportunities in upper-division nutrition courses and assess perceptions of strengths and recommendations for improvement provided by students and professionals external to the University of Minnesota. The studies were conducted in my work as a graduate teaching assistant under the direction of the instructor on record. The three separate reports included in this dissertation utilized data collected at the end of each program to evaluate the aims of each study. Each of the three research studies were underpinned by Participatory Action Research (PAR). In iterative cycles of action, observation, and reflection, undergraduate students and external stakeholders collaborated with the researchers in the design and implementation of active learning methodologies. The first project was the evaluation of three undergraduate food service and management redesigned courses. Prior to the redesign, the courses were taught using lecture-based passive learning methods. Following the redesign, the courses utilized project-based learning in a flipped classroom model. Over the course of an academic year, junior and senior nutrition and dietetics students enrolled in the courses developed and implemented projects related to food systems challenges. Data collected from students based on modified NGT sessions were used to evaluate the redesigned courses regarding strengths and recommendations for improvement. The data were aggregated with themes and relevant quotes identified that supported the findings. The greatest strength of the redesigned courses was the overall project-based framework of the course. The course framework empowered students with autonomy over developing and managing a project. Students also appreciated the opportunity to work on projects aligned with their interests and valued the connections formed with instructors and peers. On the other hand, students felt a gap in food service content, particularly concerning topics relevant to the registered dietitian exam. Their recommendation involved an increased allocation of in-class time towards formal lectures, to comprehensively cover topics related to food service and food service management. Although students valued student-instructors rapport, they expressed a desire for increased project group check-ins and communication from instructors. The second project evaluated a Professionals in Higher Education pilot program. Within the redesigned food service and food and nutrition management courses, activities to develop transferable skills were embedded in project management activities. The pilot program enlisted professionals external to the university to guide and support student project teams. At the end of the pilot program, semi-structured interviews with the professionals were conducted to identify key transferable skills needed for the college-to-work transition, the primary role of the professionals, and the strengths and recommendations for improvement of the pilot program. Interview data were analyzed using thematic analysis for themes and subthemes. The themes indicated that the most important transferable skills for a successful college-to-work transition are the ability to manage ambiguity, a growth mindset, persistence, failing forward or resiliency, and working in teams. The professionals viewed their role as aiding in refining project goals and objectives and providing support for the students. The professionals perceived the integration of real-world projects into the course as the greatest strength of the course. Suggestions for improvement encompassed increased interaction with students, instructors, and fellow professionals. Additionally, they expressed a desire to engage with the projects earlier in the academic year to maximize their support and guidance. The third project evaluated a community-based experiential learning program from the perspective of students enrolled in the program. The community-based program used a cross-cultural study to prepare students to work with a community partner on food and nutrition and health and wellness goals. The work with partners involved restaurant menu modification and development of a social marketing campaign to promote ancient grain consumption. In bidirectional knowledge sharing, students supported community-identified goals while learning to view health and wellness from a cultural lens. Semi-structured interviews and focus groups were conducted with students to evaluate the impact of a cultural self-study and the strengths and recommendations for improvement of the community-based experience. The greatest motivator for participating in the experience was working on real-world projects with the community. Students felt that the experience helped reinforce person centered care including an expanded view of health and wellness including the importance of culture. Students also perceived peer support as a strength of the experience. Students perceived the greatest challenge was communication barriers which lead to confusion and frustration. While the students thought the cultural self-study was helpful in preparing them to work with community, they would have preferred a shorter time for the self-study so they could work with the community sooner. Students indicated that the experience taught them the importance of communication and patience. In all three studies, data were triangulated using observations, field notes, and dialogue to increase the reliability and validity of the research. Similar themes related to strengths emerged in all three studies. Both students and professionals felt that working on real-world projects was a strength. In particular, the course redesign and the community-based experiential learning program helped students apply nutrition solutions in a real-world context. Additionally, students enrolled in the courses and the experiential learning program reported that they felt supported by the course instructors, their peers, and community collaborators. The themes related to areas of improvement were less consistent across all three studies. In the first study, students expressed a desire for more direct instruction on food service and food service management content through traditional lectures. Students struggled to see the connection between food service management content and the project-based learning format. A similar theme that emerged in both the Professionals in Higher Education pilot program and the community-based experiential learning program was a recommendation for earlier engagement with the projects and stakeholders. A prevalent theme identified in the community-based experiential learning program was the students' perception of inadequate communication as a significant challenge. This lack of communication resulted in confusion and frustration among the students, as reported. The findings from these studies indicate that students and professionals alike perceived the active learning methods implemented in the project-based course redesign and the community-based experiential learning program as beneficial. These approaches provided valuable exposure to real-world projects and community partners, as well as opportunities to develop transferable skills. Across all studies, communication was a challenge. Miscommunication and lack of communication resulted in feelings of confusion and frustration. Nevertheless, students emphasized that establishing a strong rapport with both their peers and instructors helped alleviate the challenges encountered in both the courses and the community-based experiential learning program. Despite acknowledging active learning as a notable strength, they also expressed concerns about the insufficient coverage of food service and food service management content.
  • Thumbnail Image
    Item
    Simply Good Eating for Seniors: Recipe Cards
    (St. Paul, MN: College of Human Ecology, University of Minnesota and University of Minnesota Extension Service, 2008) Gromberg, Jill; Darling, Mary
    Part of the Simply Good Eating nutrition education curriculum. This recipe card set is tailored to the needs of seniors. It includes heart healthy recipes, recipes with calcium-rich foods, and tips for cooking for one or two.
  • Thumbnail Image
    Item
    Simply Good Eating: Now You’re Cooking!
    (University of Minnesota Extension Service, 2006)
  • Thumbnail Image
    Item