Conifer removal in interior woodland ecosystems of the western US is a common management treatment used to decrease fire hazard and shift woodlands to more historical states. Woody material is frequently removed by skidding material off site and via slash pile burning. Assessing the long-term outcomes of seeding treatments after such ground disturbing activities is critical for informing future management and treatment strategies. Using two designed experiments from a central Oregon juniper woodland, we resampled slash piles and skid trails 8 years after seeding. Our objectives were to assess the long-term vegetation response to conifer removal, ground disturbance, and seeding source (cultivar and local) in slash piles and skid trails. We found that seeded species persisted in the long term, but abundance patterns depended on the species, seed source, and the type of disturbance. In general, there were more robust patterns of persistence after pile burning compared to skid trails. Seeding also suppressed exotic grass cover in the long term, particularly for the local seed source. However, the invasion levels we report are still problematic and may have impacts on biodiversity, forage and fire behavior. Our short-term results were not predictive of longer-term outcomes, but short- and long-term patterns were somewhat predictable based on species life history traits and ecological succession. The use of a mix of species with different life history traits may contribute to seeding success in terms of exotic grass suppression. Lastly, our results suggest that locally adapted seed sources may perform as well or better compared to cultivars. However, more aggressive weed treatments before and after conifer removal activities and wider seeding application may be needed to effectively treat exotic grass populations.
Despite recent relaxation of restrictions on dietary fat consumption in dietary guidelines, there remains a collective “fear of fat”. This study examined college students’ perceptions of health among foods with no fat relative to foods with different types of fats (unsaturated and saturated). Utilizing a multisite approach, this study collected data from college students at six university dining halls throughout the United States. Data were available on 533 students. Participants were 52% male and consisted largely of first-year students (43%). Across three meal types, the no-fat preparation option was chosen 73% of the time, the unsaturated fat option was selected 23% of the time, and the saturated fat option was chosen 4% of the time. Students chose the no-fat option for all meal types 44% of the time. Findings suggest that college students lack knowledge regarding the vital role played by the type and amount of fats within a healthy diet. Nutrition education and food system reforms are needed to help consumers understand that type of fat is more important than total amount of fat. Efforts across various sectors can encourage incorporating, rather than avoiding, fats within healthy dietary patterns.
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