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Results for: 'MSc Stroke and Cognitive Impairment in a National Biracial Cohort: The REGARDS Study'

2:24

PHP Group 7: Neighborhood and Safety

By: nfeinber

PHP Group 7's presentation on the perception of neighborhood and safety in the state of Vermont

2:10

Basic Needs: Transportation and Childcare

By: jevans18

An overview of our poster outlining the result found when studying the perception of access to transportation and childcare in Vermont communities.

8:39

Bryan Stolzenburg - Excel and JMP - DOC analysis graphing and stats

By: nperdria

Bryan Stolzenburg tutorial on statistical analysis (least square, t test) using JMP. (final project for GEOL185 - Geocomputing)

19:46

Hits, Misses and Incoming: A review of Federal and state pests of concern

By: vmc

This was presented by Judy Rosovsky. This presentation was part of a series of contributed talks from the 2020 FEMC Annual Conference hosted virtually for the first time. For more content from the 2020 conference please go to https://www.uvm.edu/f...

19:17

Modeling Moose Habitat Suitability by Age, Sex, and Season in Vermont, USA based on GPS Radio-collar Data and Lidar Imagery

By: vmc

This was presented by Joshua Blouin. This presentation was part of a series of contributed talks from the 2020 FEMC Annual Conference hosted virtually for the first time. For more content from the 2020 conference please go to https://www.uvm.edu/f...

1:31

Classroom Mics and Mic Packs - Connecting/Disconnecting

By: helpline

In this video, we describe how to connect and disconnect a classroom microphone to the mic packs, available in some campus classrooms.

8:25

How to Add and Organize References in Zotero

By: danaref

This video will show you how to add references to Zotero and then organize those references for easy use.

8:52

TCS and RTE Food Discussion

By: tpritcha

This video introduces TCS foods and RTE Foods. Examples of each will be given.

11:59

Chapter 2 Introduction to Contamination and How Food Becomes Contaminated

By: tpritcha

Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.