Our findings highlight the need for improved planning for care of evacuee populations after a major emergency event and the importance of ensuring continuity of care for the most vulnerable. We provide an emergency response preparedness checklist for local public health departments.

Objectives The purpose of this mixed method study was to characterize the patterns of psychosocial adjustment among adolescent African refugees in U.S. resettlement. Methods A purposive sample of 73 recently resettled refugee adolescents from Burundi and Liberia were followed for two years and qualitative and quantitative data was analyzed using a mixed methods exploratory design. Results Protective resources identified were the family and community capacities that can promote youth psychosocial adjustment through: 1) Finances for necessities; 2) English proficiency; 3) Social support networks; 4) Engaged parenting; 5) Family cohesion; 6) Cultural adherence and guidance; 7) Educational support; and, 8) Faith and religious involvement. The researchers first inductively identified 19 thriving, 29 managing, and 25 struggling youths based on review of cases. Univariate analyses then indicated significant associations with country of origin, parental education, and parental employment. Multiple regressions indicated that better psychosocial adjustment was associated with Liberians and living with both parents. Logistic regressions showed that thriving was associated with Liberians and higher parental education, managing with more parental education, and struggling with Burundians and living parents. Qualitative analysis identified how these factors were proxy indicators for protective resources in families and communities. Conclusion These three trajectories of psychosocial adjustment and six domains of protective resources could assist in developing targeted prevention programs and policies for refugee youth. Further rigorous longitudinal mixed-methods study of adolescent refugees in U.S. resettlement are needed.

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Maple sap water is a by‐product of reverse osmosis filtration of maple sap during the production of maple syrup. The objective of this study was to develop blueberry and cranberry flavored beverages using maple sap water. The flavored sap water beverages were formulated using blueberry and cranberry concentrates, acidulant, and sugar and were pasteurized before bottling. Physicochemical characteristics, microbiological quality, ascorbic acid content, and antioxidant capacity of the beverages were analyzed during storage at 4 or 23 °C for 8 weeks. No growth of the total plate count, coliform, and yeast/mold in the beverages was seen initially, nor was it detected throughout the 8‐week storage either at 4 or 23 °C. The sugar content, pH, and titratable acidity for the flavored maple sap water beverages were significantly impacted by storage temperature, time and their interaction (P < 0.05). The storage temperature, time and their interaction significantly affected the area and peak of color absorption at 450 to 600 nm of flavored maple sap water beverages (P<0.01). The ascorbic acid content and total antioxidant capacity of flavored maple sap water beverages were significantly decreased during storage (P<0.01). Results showed that the maple sap water can be used for formulation of flavored functional beverage.