Abstract: Articles of apparel provide at least one protective characteristic. The articles of apparel may include a generally annular first element, such as a neckband, and a second, retractable element that is operably secured to the first element. The second element may provide at least one protective characteristic. The first element may (or may not) include a receptacle into which the second element is retractable.

Abstract: An apparatus for performing a measurement that characterizes the behavior of an acoustic wave in a heel bone. The apparatus is an integral unit having a base with a platform coupled to the base at a specified angle with respect to the base for receiving, centering and reproducibly orienting a foot. The apparatus has two transducer arms, each supporting an acoustic transducer in spaced relationship with respect to the foot of the subject and a member for mounting the first and second transducer arms in moveable relationship to the base so as to permit coupled two-dimensional motion of the first and second transducers over regions of the heel. The transducer units have transducer caps and an acoustically absorbing filler medium for emitting an acoustic wave with substantially the character of a point source over an opening angle of at least 30.degree..

Abstract: A cervical collar is formed by folding a blank of resilient foamed elastomer or synthetic resin along a longitudinal centerline and enclosing the folded blank in a stretch fabric cover. The rounded, folded edge contributes increased deflection resistance through the vertical dimension of the folded blank and is configured for placement against the jaw areas of a wearer. Openings in the blank allow installation of plugs or air bladders to adjust the vertical dimension and deflection resistance of the collar to accommodate application to necks of various heights and strengths.

Abstract: The present invention relates to a method and apparatus for preparing a series of daily menus that include foods having preselected characteristics. The menus are prepared from a list containing numerous food items, the caloric content of each item, which food group each item resides, and the applicability of each item for a particular meal. The daily menus are created from the items in the list in a manner such that each meal in each menu only includes items which are applicable to that meal, each meal has items from each of a preselected number of food groups, and each meal has a predetermined caloric content. After the menus are formed, selected items in the menus can be replaced, with each replacement item being applicable for the particular meal, being in the same food group, and having the same caloric content as the item that is replaced.