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Huffman Table Generation The code in the previous section makes use of Huffman coding, but where do we get the Huffman tables used to encode the coefficients The JPEG standard does not specify how Huffman codes are generated Any set of Huffman codes, where no code is longer than 16-bits and no code consists of all 1-bits, can be used There is no requirement that the codes be assigned to values based upon usage frequencies Thus, the simplest method for Huffman encoding is to use a predefined Huffman table The JPEG standard includes two sets of sample Huffman codes for use with DC and AC coefficients,2 and an encoder can be implemented so that it uses these or any other set of predefined tables Nevertheless, while this method has the advantage of being fast and easy to implement, it obviously does not compress as well as using Huffman codes based upon usage frequencies Unless compression speed is a major issue, it makes sense to create the Huffman tables from usage frequencies, which requires the encoder to make two passes over the DCT coefficients in a scan The obvious implementation method is to have separate functions for gathering statistics and outputting codes The problem with this method is that this requires two sets of nearly identical functions that must be kept in strict synchronization The slightest implementation change made to one set of functions would have to be made to the other, creating a maintenance nightmare A better solution is to use separate functions for processing individual codes An encoder could implement two pairs of procedures similar to those shown in Algorithm 94

Avoid overcooking or using extremely high temperatures in cooking food. (NOTE: Undercooking some foods may result in foodborne illness.) Fry foods to a LIGHT, rather than dark, golden brown. Scrape the darker crumbs off toast and other baked items before consuming. Store potatoes at room temperature in a dry location, then soak and rinse cut or sliced potatoes, before frying or baking. It is important to drain the potato slices before frying to prevent pan res. Enjoy a moderate amount of a wide variety of foods to stay healthy! (p. 3)

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of the large-scale computer network with 1000 nodes is created by using the following method introduced in [7]: 1 Start with a small number (m0 ) of nodes with no links among them 2 Add a new node with the m(t) links at each time of t, and each link is chosen according to the following probability of attaching the link to node i among the existing nodes, j = 1, , n(t), in the network at time t: P(i) = ki kj

One of the reasons the Swedish National Food Administration was criticized for its handling of its 2002 press event on acrylamide was that the risks associated with eating certain foods were ampli ed, and no concrete advice was given on how to minimize that risk (3). 10.4.3 Credible Information Sources

Effective communication also involves working with credible information sources. In many cases, knowledge of what foods to avoid comes from commonly asserted knowledge or personal observation rather than from outside sources. Almost no one questions common sense information on nutrition and health, nor do they seem to question information that contains personally veri able knowledge (e.g., weight loss from carbohydrate reduction). Believable outside information sources are most often a physician, health magazine, or family member/friend. In terms of providing sound nutritional advice, physicians and family members have a distinct advantage over media

(62)

sources or literature Health magazines are generally regarded as a competent source whereas there is less enthusiasm for books, which are very divisive While some participants (especially those reducing foods for weight management reasons) cite books as a competent source because they have to tell the truth to get published, others clearly discount that idea News reports (especially television news) are mentioned less frequently as a source of information, and when cited, tend to be mentioned in conjunction with another source That said, participants are very aware of health and foodrelated news reports (eg, trans fat and Alar), and these do make an impact in consumers minds even though it does not always result in changes to their consumption behavior.

Creating Sequential JPEG Images Procedure GatherDC (VALUE, EXTRABITS) Begin // EXTRABITS is not used IncrementFrequency (VALUE) End Procedure PrintDC (VALUE, EXTRABITS) Begin FindHuffmanEncode (VALUE, CODE, CODELENGTH) WriteRawBits (CODELENGTH, CODE) If VALUE <> 0 Then WriteRawBits (VALUE, EXTRABITS) End Procedure GatherAC (VALUE, EXTRABITS) Begin // EXTRABITS is not used IncrementFrequency (VALUE) End Procedure PrintAC (VALUE, EXTRABITS) Begin FindHuffmanEncode (VALUE, CODE, CODELENGTH) WriteRawBits (CODELENGTH, CODE) If (VALUE And 0F16 <> 0 Then WriteRawBits (VALUE And 0F16, EXTRABITS) End

This is most likely because news reports are not the most trusted source, unless they con rm common sense or other longstanding health/nutrition associations, or involve a current (and short-term) health warning News stories heralding new health information often pass by consumers due not only to the high number of new health risks but also to the number of con icting stories Many participants made note of the fact that the continuous changing of information on health and food makes them less likely to believe the stories they hear, if they even notice them in the rst place While news reports and friends/family are most often cited as the original source for new health-related information, almost all participants indicated they would use the Internet if they wanted to get more information about acrylamide (or other new health stories ).

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