Dissertations / Theses: 'COVID-19 and Food Safety'

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Islam, Ashraful, and Sonia Sultana. "Role of e-commerce for the survival of food service industry during covid-19." Thesis, Högskolan i Gävle, Avdelningen för ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-35223.

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Title: Role of e-commerce for the survival of food service industry during covid-19 Level: Thesis for Master‟s Degree in Business Administration Authors: Ashraful Islam and Sonia Sultana Supervisor: Professor Akmal Hyder Examiner: Dr. Olivia Kang Final submission date: 28-01-2021 Aim: The aim of the study is to examine the various factors involved in adopting an ecommerce platform to overcome the challenges of the covid-19 pandemic in food service industry. Methods: For the research purpose, we have conceptually reviewed articles, books published in different journals, face-to-face interviews, and online surveys. As a methodology, we have used the qualitative method with an inductive approach. We have used primary data only from five intensive interviews in two companies located in Stockholm. We also collected data from the online survey. Findings: Our research result was outstanding; we have found that the adoption of e-commerce for the foodservice company has a positive impact. This e-commerce platform helps to survive their business in this pandemic situation and contributes to overcome all the challenges faces by the covid-19 pandemic. Contribution of the thesis: This study contributes to the literature of both challenges of covid-19 created by covid-19 and factors involved in adopting e-commerce platforms to overcome the challenges. Suggestions for further research: This study is based on Sweden and we only used data from Sweden based restaurant, so, we suggest more extensive research on different type and location of the restaurant. Key Words: Challenges of covid-19, adoption of e-commerce, online food order, health and safety, Pandemic, Social distance.

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Wålinder, Isabelle, and Orhan Begovic. "Has CSR started to sell? Based on the Covid-19 pandemic : An insight from consumers’ perspective." Thesis, Högskolan Kristianstad, Fakulteten för ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22335.

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The purpose of this thesis is to explore if consumers evaluate CSR more into their purchase criterion compared to before the Covid-19 pandemic. CSR activities, consumer buying behavior, and CSR as a purchase criterion were combined in a conceptual framework. The consumer decision-making model was used as a framework in consumer buying behavior. In CSR as a purchase criterion, three factors were used to conclude if consumers started to evaluate CSR more as a purchase criterion. The empirical data was collected through two semi-structured focus groups. Group A was ensembled through a convenience sampling method but evolved to a snowball effect. Group B was ensembled through a purposive sampling method. The findings indicated that consumers did not start to evaluate CSR more as a purchase criterion. The main reason was the financial situation. However, consumers have started to buy more sustainable food, especially locally produced during the pandemic which indicated an increased awareness towards CSR as a purchase criterion. The findings also showed that the Covid-19 pandemic influenced consumers' awareness of CSR but the implemented safety precautions in grocery stores had a limited effect on consumers. The research field of consumer buying behavior in the context of CSR can be complemented with the findings in this study. This study contributed to a deeper understanding of consumer buying behavior and if they value CSR in their purchases during the Covid-19 pandemic.

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Anandappa, Marienne A. "EVALUATING FOOD SAFETY SYSTEMS DEVELOPMENT AND IMPLEMENTATION BY QUANTIFYING HACCP TRAINING DURABILITY." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/19.

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HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion of training for achieving the minimal depletion level of content knowledge. This study further reveals that refresher training in HACCP is necessary within three years. Furthermore, training standardization organizations likely need a formal process of monitoring and maintaining HACCP trainer and trainee qualifications to ensure uniformity in HACCP programming.

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Polack, Fernando P., Stephen J. Thomas, Nicholas Kitchin, Judith Absalon, Alejandra Gurtman, Stephen Lockhart, John L. Perez, et al. "Safety and Efficacy of the BNT162b2 mRNA Covid-19 Vaccine." Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655958.

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Gonçalves, Mariana. "Food insecurity in children during the COVID-19 pandemic: literature review." Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10785.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da Nutrição
In 2020, it is estimated that 149.2 million children under 5 years of age were affected by short stature, 45.4 million suffered from wasting and 38.9 million were overweight. Despite although it's not yet possible to fully account the impact of the COVID-19 pandemic, the estimated increase in 2020 is that it has been equal to the previous five years combined. Therefore, this study aims to analyze how the COVID-19 pandemic globally affected children’s food insecurity, after more than a year after the virus outbreak. This study is a literature review on the theme, using the PubMed and Science Direct databases that included 33 scientific articles. All associations between food insecurity in children and food consumption, home environment, socioeconomic conditions and mental aspects, were explored. The association between food insecurity and the COVID-19 pandemic in children is particularly strong. Most articles revealed an increase in children's food insecurity. The prevalence has increased since the beginning of the pandemic, especially in the most vulnerable communities and families with lower socio-economic status (p < 0.0001). Families with more than one child had a significantly higher risk of having FI (p=0.01) and a higher educational level proved to be protective factors against FI (p=0.001). Lessons from this COVID-19 pandemic must be learned to be well prepared for future crises by improving existing weaknesses; thus, the impact of a new public health crisis would be smaller.
Em 2020, estima-se que 149,2 milhões de crianças menores de 5 anos sofreram de baixa estatura, 45,4 milhões sofreram de fome e 38,9 milhões apresentaram excesso de peso. Embora ainda não seja possível contabilizar totalmente o impacto da pandemia COVID-19, o aumento estimado em 2020 é que seja igual ao dos cinco anos anteriores combinados. Portanto, este estudo tem como objetivo analisar como a pandemia COVID-19 afetou globalmente a insegurança alimentar infantil, após mais de um ano após o surto do vírus. Este estudo é uma revisão da literatura sobre o tema, utilizando as bases de dados PubMed e Science Direct que incluíram 33 artigos científicos. Todas as associações entre a insegurança alimentar em crianças e o consumo alimentar, ambiente doméstico, condições socioeconômicas e aspetos mentais foram exploradas. A associação entre a insegurança alimentar e a pandemia de COVID-19 em crianças é particularmente forte. A maioria dos artigos revelou um aumento na insegurança alimentar das crianças. A prevalência aumentou desde o início da pandemia, especialmente nas comunidades mais vulneráveis e famílias com status socioeconômico mais baixo (p <0,0001). Famílias com mais de um filho apresentaram risco significativamente maior de apresentar IA (p = 0,01) e uma maior escolaridade mostrou ser um fator de proteção contra IA (p = 0,001). As lições desta pandemia de Covid-19 devem ser aprendidas, de maneira a estar bem preparado para futuras crises, pois ao melhorar as fraquezas existentes, o impacto de uma nova crise de saúde pública será muito menor.
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Shaik, Mohammed Soban. "Impact on transportation during Covid-19 crisis and road safety measures in pandemic." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amslaurea.unibo.it/22717/.

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The briefing to know how countries are facing problems during pandemic an overview on the state of play trends of urban transport since the outbreak of the COVID-19 pandemic. It results four scenarios, the prevalence of one or the other depending on the priorities Settled by policy makers and assistance advisers. The guidelines deliver general suggestions for a post-COVID-19 smart and sustainable urban transport mobility and a set of desirable actions on how to integrate EU response into existing strategy priorities. Against the crisis of a continuously changing environment, the aim of this paper is to discuss the impact of COVID-19 crisis in Italy, the government response to cope with the crisis and the major lessons learned during its managing in pandemic. The analysis data to observe how Italy’s faced response has been characterized by some rapid measures to implement the health crisis, but few plans in the mitigation stage and a push back of community involvement. This contribution pressure and its importance of a cultural shift, through the effort to apply in practice the principles already indicated in the main global policy frameworks to guide disaster throughout the country. A community social development approach can help to build new formation of healthy country.

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Skogman, Sara, and Mia Basara. "Förändring av matshoppingpraktiker i dagligvaruhandeln : en praktikteoretisk studie under Covid-19." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-25716.

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The Corona pandemic and its need for social distancing and feelings of fear have affected consumers worldwide and their shopping practices when it comes to food and groceries. Previous research has shown that in normal conditions it is difficult to change shopping practices and consumers routines, but that major changes in the outside world led to new or changing practices. Changed food shopping practices are a consequence of the Corona pandemic and there is a gap in previous studies when it comes to crises in the form of pandemics as they are highly unusual. The purpose of this study is to understand how consumers have changed their food shopping as a result of the pandemic from a practice theoretical perspective. We want to give an insight into where, when and how the consumer buys groceries, but also try to understand what it is that drives the consumer to a certain form of food shopping in crises in the form of a pandemic. To study this, we have used a practice theoretical perspective and conceptualized food shopping as a social practice. The analysis was based on a qualitative method in the form of a combination of focus groups and individual interviews. The study involved 23 participants divided into four focus interviews, five individual interviews and one interview with two ICA suppliers/consultants. By applying a practice-theoretical perspective to food shopping practices, the study was able to provide an insight into how consumers have changed their food shopping as a result of the pandemic and what drives the consumers to do so. The study shows that food shopping practices have changed during the pandemic and that societal crises to this extent can change strongly implemented and routinized patterns. We found that hoarding was a consequence and can be motivated by fear and “the herd effect”. At the same time, it is a concept with negative and shameful associations. We also found an increase in e-commerce. This was justified by the fact that the consumer’s main motive for shopping online was due to the risk of infecting or becoming infected themselves. Another change in food shopping practices that we observed was shopping with protection. Lastly, we found a new form of shopping called collective shopping, which is a practice that occurs temporarily and may involve a transition back to the normal state. The results of the study aim to contribute to knowledge for marketers and other practitioners to prepare society for disruptions due to other pandemics in the future.
Coronapandemin och dess följder har lett till ett behov av social distansering och känslor av rädsla har påverkat konsumenter världen över och deras shoppingpraktiker när det kommer till dagligvaror. Tidigare forskning har visat att det i normala tillstånd är svårt att förändra shoppingpraktiker och konsumenters rutiner men att större förändringar i omvärlden kan bidra till nya eller förändrade praktiker. Förändrade matshoppingpraktiker är en följd av Coronapandemin och det finns ett gap i tidigare studier när det kommer till kriser i form av pandemier då de är högst ovanliga. Syftet med denna studie är att förstå hur konsumenter har förändrat sin matshopping till följd av pandemin utifrån ett praktiksteoretiskt perspektiv. Vi vill ge en inblick i var, när och hur konsumenten handlar dagligvaror, men också försöka förstå vad det är som är driver konsumenten till en viss form av matshopping i kriser i form av en pandemi. För att studera detta har vi använt oss av ett praktikteoretiskt perspektiv och konceptualiserat matshopping som en social praktik. Analysen baserades på en kvalitativ metod i form av en kombination av fokusgrupper och enskilda intervjuer. I studien deltog 23 deltagare uppdelade i fyra fokusintervjuer, fem enskilda intervjuer och en intervju med två ICA-leverantörer/konsulter. Genom att applicera ett praktikteoretiskt perspektiv på matshoppingpraktiker kunde studien ge en insikt i hur konsumenter har förändrat sin matshopping till följd av pandemin och vad som driver konsumenten till det. Studien visar att matshoppingpraktiker har förändrats under pandemins gång och att samhällskriser i denna omfattning kan förändra starkt implementerade och rutiniserade mönster. Vi fann att hamstring var en följd av pandemin och kan motiveras med bland annat rädsla och “the herd effect”. Samtidigt är det ett begrepp med negativa kopplingar och som tycks vara skambelagt. Vi fann även en ökning av e-handel. Detta motiverades med att konsumentens viktigaste motiv till att handla just online var att minska kontakt med andra människor på grund av risken för att smitta, eller själva bli smittade. Ytterligare en förändring i matshoppingpraktiker som vi uppmärksammade var att handla med skydd. Slutligen fann vi en ny form av shopping kallad för kollektiv shopping, vilket är en praktik som sker tillfälligt och kan därmed innebära en övergång tillbaka till det normala tillståndet. Studiens resultat ämnar bidra med kunskap för marknadsförare och andra utövare för att förbereda samhället inför störningar till följd av andra pandemier i framtiden.

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PIETTA, ESTER. "Valutazione della sicurezza di Enterococcus faecium nella catena alimentare." Doctoral thesis, Università Cattolica del Sacro Cuore, 2015. http://hdl.handle.net/10280/6075.

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Enterococcus faecium è un componente fondamentale del microbiota di diversi alimenti fermentati quali formaggi e salumi e viene spesso isolato in alto numero in alimenti pronti al consumo. É inoltre largamente utilizzato come probiotico sia per l’uomo che per gli animali. Allo stesso tempo, però, questa specie batterica rappresenta una delle cause principali di infezioni nosocomiali quali endocarditi ed infezioni al tratto urinario. Studi recenti hanno dimostato che la specie E. faecium è costituita da due sub-popolazioni principali: la prima è denominate hospital associated (HA) clade “A” ed include la maggior parte dei ceppi responsabili di infezioni umane; la seconda è chiamata community associated (CA) clade “B”, e contiene principalmente ceppi commensali dell’uomo. Analisi più approfondite hanno rivelato un ulteriore suddivisione all’interno del clade A, nel sub-clade A1 (che raggruppa la maggioranza dei ceppi clinici) e nel sub-clade A2, associato agli animali e più sporadicamente ad infezioni umane. Nel 2012, EFSA ha redatto una linea guida per la valutazione della sicurezza di E. faecium usato come probiotico per gli animali, concludendo che i cepi appartenenti all’hospital-associated clade non devono essere utilizzati in nutrizione animale. Comunque, la distinzione tra le due sub-popolazioni è stata fatta utilizzando dati ottenuti prevalentemente da isolati umani e animali e solo un numero limitato di ceppi isolati dagli alimenti è stato considerato. Obiettivo di questa tesi di dottorato è stato quello di valutare la sicurezza di E. faecium negli alimenti fermentati, considerando ceppi isolati da formaggi artigianali e prodotti carnei e utilizzando sia tecniche di genomica che analisi fisiologiche. Nessuno dei ceppi alimentari studiati è risultato parte del clade A1, ma un ceppo isolato da un salame stagionato pronto al consumo ha rivelato diversi tratti tipici dei ceppi A1, tra cui particolari IS, transposase e geni di resistenza agli antibiotici. Questi risultati, così come altri dati, sottolineano la necessità di approfondire le conoscenze circa il ruolo dei ceppi di E. faecium isolati da alimenti come fattore di rischio per la salute umana.
Enterococcus faecium is commonly found in high numbers in ready to eat foods, being a member of the bacterial communities of a variety of fermented foods, including cheese and sausages, and is widely used as human and animal probiotic. However, this bacterial species is a leading cause of nosocomial infection, mainly endocarditis and urinary tract infections. Recent studies have demonstrated that E. faecium species consists of two very distinct clades: the hospital associated (HA) clade “A”, which includes most of the strains responsible for human infections, and the community associated (CA) clade “B”, that contains primarily human commensal isolates. Deeper analysis revealed a further split within clade A into sub-clade A1 (which groups the vast majority of clinical isolates), and sub-clade A2, associated with animals and sporadic human infections. In 2012, the European Food Safety Authority has issued a guideline for the safety assessment of E. faecium used as animal probiotics, concluding the strains belonging to the hospital-associated clade should not be used in animal nutrition. However, the differentiation of the two clades has been performed using data mainly deriving from human and animal isolates, and only a limited number of strains from the food chain were considered. Aim of this doctoral thesis was to assess the safety of E. faecium in fermented food, considering strains isolated from artisanal cheese and meat products, and using both whole genome-based techniques and physiological studies. None of the food isolates studied in this work belong to the epidemic clade A1, however a strain isolated from a ready to eat salami revealed several A1-specific traits, such as specific IS, transposases and antibiotic resistance genes. These results, as well as other data, underline the emergency of deeper understanding the role of E. faecium isolated from fermented foods as risk factor for human health.

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Djau, Mara Adelina Barros. "Comportamento alimentar dos consumidores de Cabo Verde durante a Pandemia do Covid-19." Master's thesis, Universidade de Évora, 2021. http://hdl.handle.net/10174/30763.

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Este trabalho teve como objetivo geral conhecer o comportamento alimentar dos consumidores de Cabo Verde durante a Pandemia de COVID-19. Para tal foi desenhada uma investigação de natureza exploratória, suportada em métodos quantitativos, na qual os consumidores de Cabo Verde foram inquiridos através de um questionário online elaborado no âmbito do projeto Changes in Food Behavior COVID-19. Foram analisadas 376 respostas de consumidores. Os resultados mostram que as motivações para a ingestão são ligadas à necessidade de energia, manter uma dieta equilibrada e manter a forma, ser saudável, o hábito, o gosto e a satisfação. Em consonância com isto, os alimentos mais consumidos, ser os frutos e hortícolas, o azeite e o pão e os menos, as bebidas alcoólicas. Diferenças na aquisição, preparação, consumo e desperdício de alimentos durante a pandemia, foram observadas, passando os consumidores a prestar mais atenção aos prazos de validade e ao desperdício de alimentos, não havendo alterações no sentido de comprar através de apps ou telefone, ou, consumir alimentos de produção própria, dando prioridade a compra de fruta e vegetais frescos e de ovos e as refeições em casa. Dois segmentos de consumidores, que se distinguem pelo rendimento mensal do agregado familiar e contêm algumas escolhas alimentares distintas, foram identificados. As conclusões reportam informação interessante e única em Cabo Verde, que constitui uma base de trabalho importante, numa situação de pandemia singular, nunca antes ocorrida nem estudada. Embora de natureza exploratória e com algumas limitações identificadas, o estudo cumpre os objetivos preconizados e fornece ainda pistas para investigações futuras; Cape Verdean Consumer Food Behaviour during the Covid-19 Pandemic - ABSTRACT: This work has a general objective of knowing the food behavior of consumers in Cabo Verde during the COVID-19 Pandemic. To this end, an exploratory research was designed in Cabo Verde using quantitative methods and an online questionnaire prepared under the project “Changes in Food Behavior COVID-19”. The results, from the analyze of 376 consumer responses, show food motivations linked with the need for energy, maintaining a balanced diet, maintaining fitness, being healthy and, the habit, taste and satisfaction. In line with this, the most consumed foods, were fruits and vegetables, olive oil and bread and the least , alcoholic beverages. Differences in the acquisition, preparation, consumption and waste of food during the pandemic were observed, with consumers paying more attention to the expiration dates and food waste, with no changes about buying food by apps and phone, or consuming own production food, prioritizing the purchase of fresh fruit and vegetables and eggs and meals at home. Two consumer segments, which are different on their household's monthly income and some distinct food choices, have been identified. The conclusions report interesting and unique information in Cape Verde, which constitutes an important work base, in a unique pandemic situation, never before occurred or studied. Although of an exploratory nature and with some identified limitations, the study fulfills the defined objectives and also provides clues for future investigations.

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Backer, Charlotte De, Lauranna Teunissen, Isabelle Cuykx, Paulien Decorte, Sara Pabian, Sarah Gerritsen, Christophe Matthys, et al. "An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide." Frontiers Media S.A, 2021. http://hdl.handle.net/10757/657330.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens.
Agentschap Innoveren en Ondernemen
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Sohani, Armin, and Tarek Fahmy. "The impact of a pandemic on brand preference in purchasing decisions of food and hygiene products: a COVID-19 perspective." Thesis, Högskolan Kristianstad, Fakulteten för ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20741.

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The uncontrolled spread of COVID-19 pandemic has surpassed all the expectations. Nations closed their boarders; the economy is going into recession and the whole world is suffering from the emerged pandemic. Although the effects of the pandemic economically and socially can be measured and estimated, thought the changes in the buying behaviour of customers is not easily predicted. As hygiene products demand went up and supply went down causing panic hoarding by some of the consumers. It became interesting for the researchers to explore the impact of the COVID-19 pandemic on the brand preferences in purchasing decisions for hygiene and food products. As a result, the main purpose of this master thesis is to broaden the scope of consumer behaviour as a field by adding a complementary empirical perspective to the current literature on how a pandemic affects brand preference in purchasing behaviour, since it is a topic lacking in empirical research. Furthermore, based on the branding theory and the consumer behaviour theory, the PMO model was built, which provided the bases for collecting empirical data needed for this dissertation. This dissertation was conducted using a qualitative approach with an abductive reasoning. Sixteen semi-structured interviews were conducted with Swedish customers. The findings indicated aspects of price, quality, risk and loyalty became tied to the pandemic in the context of the health aspect of the COVID-19 virus. While there were not much indicating large shifts in preferred brands, there were large changes in health consciousness and qualitative demands on brands due to the pandemic affecting brand preference.

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Pedersen, Johanna, and Lukas Hansson. "Consumers' attitude towards locally produced food products : a study on how the Covid-19 pandemic might have affected consumers attitudes." Thesis, Högskolan Kristianstad, Fakulteten för ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22175.

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Cowan, Anna. "Preserving Safety while Upholding the Integrity of Medical Education and Practical Skills: The Impact of COVID-19 on Teaching Human Anatomy." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/honors/625.

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The global pandemic caused by COVID-19 placed constraints on several aspects of normal life, especially those of higher level education. While many programs moved to teaching in a strictly online format, there are some courses in which this structure was not appropriate. This study observed the outcome of the adapted course structure employed at Quillen College of Medicine during their Gross Human Anatomy course. Through a voluntary survey and multiple independent t-tests, it was demonstrated that the students who took the adapted course performed, on average, 2 points lower on each exam than previous classes. Also, this study showed that there was no statistically significant impact on student performance caused by the instituted safety measures, specifically quarantining. Finally, students had no distinct preference in regards to the structure of the course as it related to their learning experience. The overall conclusion of this study was that this course, despite its modified structure and additional safety measures, taught students effectively and maintained the safety of all individuals involved.

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Jamil, Kazi Safayat, and Manuel Soares. "Ensuring Supply Chain Resilience in the Food Retail Industry during COVID-19 : The Case for the Food Retail Companies in Sweden using Resource-Based View Theory." Thesis, Jönköping University, IHH, Marketing and Logistics, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-52539.

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Background: COVID-19 has brought so many changes in the business environment and in the ways of doing business. Food retail companies in Sweden have been trying to cope with the changes and challenges and have made necessary decisions to become resilient. It is in their urge to become resilient; however, the implementation is arduous at times. Purpose: The purpose of the thesis is two-folded. One is to know the supply chain inefficiencies, and the other is to understand how the inefficiencies can be mitigated through the actions of the supply chain professionals. Method: Semi-structured questions have been asked in the interviews to gather in-depth insights from the industry expert. The interviews were taken from the branch managers of food retail stores in Sweden. The analysis has been done based on the content analysis. Findings: Content analysis assisted the emergence of the factors. It was done by analyzing the quotes from the branch managers. Therefore, the relationship between the characteristics and the RBV theory has been scrutinized. Conclusion: The purpose of the thesis was to find the inefficiencies of the food retail supply chain in pandemic times. Also, it was to find the solution about how the supply chain inefficiencies can be tackled to ensure supply chain resilience in the food retail stores in Sweden. For that purpose, data have been collected right from the field where the action takes place, and therefore, the data have been analyzed. Hence, the problems have been found, and the solutions have been recommended.

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Ålhed, Cecilia. "”Man blir inte lika sugen när man ser en bild av ett livsmedel. Det är inte så att det vattnas i munnen direkt” : En kvalitativ intervjustudie om erfarenheter av onlinehandel av mat under Covid-19 pandemin." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-185580.

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Bakgrund I mars 2020 konstaterades att världen drabbats av en pandemi orsakad av SARS-CoV-2, vilket namngavs Covid-19. Många länder stängde ner och i Sverige uppmanades befolkningen att undvika sociala kontakter, jobba hemifrån och att inte vistas i butiker och köpcentrum i onödan. Som en konsekvens av detta skedde en förändring av människors inköpsbeteende och allt fler gick från att handla sin mat fysiskt i butik till att handla det mesta av sin mat online. Syfte Att utforska erfarenheter och upplevelser i barnfamiljer som övergått till onlinehandel av mat under Covid-19 pandemin i Sverige. Metod Studien använde sig av en kvalitativ studiedesign med halvstrukturerade intervjuer. Tio deltagare rekryterades med hjälp av ett bekvämlighets- och snöbollsurval. Intervjuerna spelades in och transkriberades verbatim och analyserades med kvalitativ innehållsanalys. Resultat Deltagarna upplevde att övergången till onlinehandel av mat under Covid-19 pandemin lett till ett förändrat inköpsbeteende med en ökad matplanering samt färre men större livsmedelsinköp som följd. Deltagarna beskrev även hur de köpte mer frukt och grönsaker och att impulsköpen av utrymmesmat minskat. De upplevda utmaningarna med onlinehandeln var att det gav sämre inspiration, variation och spontanitet jämfört med fysiska livsmedelsbutiker. Tidsbesparing, lägre matkostnader och ett minskat matsvinn var några av de positiva erfarenheter som framhölls av deltagarna. Slutsats Deltagarna upplevde att övergången till onlinehandel av mat hade lett till ett förändrat inköpsbeteende gällande handlingsfrekvens och inköpsmängd samt vad de valde att köpa och inte. Studien bidrar med ny information om hur en övergång till onlinehandel av mat kan påverka människors inköpsbeteende och livsmedelsinköp och bidrar till en ökad förståelse kring de bakomliggande mekanismerna för konsumenters matinköp online under extraordinära omständigheter.
Background In March 2020, it was determined that the world had been hit by a pandemic caused by SARS-CoV-2, which was named Covid-19. Many countries had lockdowns and in Sweden, the population was urged to avoid social contacts, work from home, and avoid unnecessary visits to stores and shopping centers. Consequently, a big change was seen in people's shopping behavior leading to a transition from buying food in a physical grocery store to buying food online. Objective To explore families' experiences and perceptions of the transition to online grocery shopping during the Covid-19 pandemic in Sweden. Method The study used a qualitative study design with semi-structured interviews. Ten participants were recruited with convenience and snowball sample techniques. The interviews were recorded and transcribed verbatim and analyzed with qualitative content analysis. Results The respondents experienced that the transition to online grocery shopping had led to a change in their shopping behavior with increased food planning and fewer but larger food purchases as a result. The respondents also experienced that they bought more fruit and vegetables and less food with empty calories. The perceived challenges with online shopping were that it provided less inspiration, variety, and spontaneity compared to physical grocery stores. Time saving, lower food costs, and reduced food waste were some of the positive experiences highlighted by the respondents. Conclusion The respondents experienced that the transition to online grocery shopping had led to a change in their shopping behavior in regard to frequency, volume, and what they decided to buy and not. The study provides new information about how a transition to online grocery shopping can affect people's shopping behavior and food purchases. The results contribute to an immersed understanding of the underlying mechanisms for consumers' online grocery purchases under extraordinary circumstances.

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Garrison, Debora. "“We’re Sinking and We’re Sinking Quick”: Family and Feeding Work During the COVID-19 Pandemic for Single, White, Middle-Class Mothers." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3893.

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This study examines the work of single, white, middle-class women feeding and caring for their families during the COVID-19 pandemic in the year 2020. The study draws from qualitative analyses of one-on-one interviews conducted with seven single mothers. After situating single mothers and family food provision in the academic literature, as well as and current knowledge about the pandemic in the U.S., the author explores ways that the pandemic disrupted family life. Findings indicated that the single mothers were keenly impacted by being cut off from child care, schools, and other social connections they needed to maintain employment. Further, their feeding work became exceptionally complex as they navigated the need to provide food for their families amid restricted food options, alongside the need to minimize family exposure to the coronavirus. The mothers’ meal preparations and connecting around meals were impacted by complexities caused by the virus and social distancing.

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Marof, Pak, and Therese Ros. "Din arbetsplats är någon annans hem : En kvalitativ studie om trygghet på arbetsplatsen." Thesis, Södertörns högskola, Sociologi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-43722.

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This thesis analyzes how healthcare professionals experience their own safety at work focusing on dementia care. Furthermore, this essay will look into what factors have influenced these feelings towards their personal safety. The method used in this study is a qualitative approach. In-depth interviews were conducted with seven participants. The aim of this approach is to achieve a deeper understanding of how these workers feel and act based on their level of safety. The collected data has been divided into different categories and analyzed individually with the selected theories. The theories used for the purpose of this thesis was Goffman’s notion of dramaturgy that includes theatrical performance where he explains how humans interact with each other and how they maintain a specific role to impress the audience. Additionally, Hochschild’s theory of emotional labor, deep- and surface acting has been used to analyze the study. Overall, the results of this study shows that in order to maintain the feeling of safety, it is important for the participant to have a feeling that their work has a meaningful purpose. It is also important for them to have a strong support system from their colleagues and to have a good competence and the right education in regard to their work. Even though the participants were exposed to different kinds of violence, they still felt safe to a great extent.
Denna studie studerar hur vårdpersonal upplever sin egen säkerhet på arbetsplatsen med fokus på demensomsorg. Uppsatsen kommer även att undersöka vilka faktorer som har påverkat deras känslor gentemot deras trygghet. Metoden som används i denna studie är av kvalitativ ansats där djupgående intervjuer genomförts med sju deltagare. Syftet med denna datainsamlingsmetod är att uppnå en djupare förståelse för hur studiens deltagare känner och agerar utifrån deras trygghetskänslor. De insamlade materialet har delats in i olika kategorier som sedan har analyserats individuellt utifrån de utvalda teorierna. Teorierna som har applicerats för denna studie var Goffmans dramaturgiska teori som innefattar framträdande där han förklarar hur människor interagerar med varandra och hur de upprätthåller en specifik roll för att imponera på publiken. Vidare har Hochschilds teori om emotionellt arbete, djup- och ytverkan använts för att analysera studien. Resultaten av denna studie visar att för att upprätthålla känslan av trygghet är det viktigt för deltagarna att känna att deras arbete har ett meningsfullt syfte. Det är också viktigt för dem att ha ett starkt stödsystem från sina kollegor och att ha en rätt kompetens och lämplig utbildning gällande deras arbete. Trots att deltagarna utsattes för olika typer av våld kände de sig fortfarande säkra i en större utsträckning.

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Sömskar, Alexandra, and Zlata Zapolskaia. "Short term effects of Covid-19 on stock market performance - a comparison of the fashion and the food industry : A study on how volatility and the expected return affect the share price." Thesis, Högskolan Dalarna, Nationalekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:du-34376.

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The aim of the study is to investigate how the share prices of food and fashion companies listed on the Stockholm Stock Exchange OMX have changed from when Covid-19 started until end of April 2020, by studying how stock price, volatility and expected return have affected the development of the stock. Using the financial theories of CAPM model and volatility, we investigate how the stock market has developed during the pre-Covid-19 period in comparison to the period when Covid19 is ongoing. Our results show that the volatility increased a lot after the virus burst out and that the expected return changed to higher and more frequent fluctuations. We also compare the two industries showing that the food industry changed less during the post-Covid-19 compared to the fashion industry.

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Pequeno, Irina Seneide Carvalho. "Comportamento do consumidor de São Tomé e Príncipe na compra e consumo de alimentos durante a pandemia por COVID-19." Master's thesis, Universidade de Évora, 2021. http://hdl.handle.net/10174/31077.

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No início de 2020, a crise global que assolou o mundo na forma da pandemia COVID-19 trouxe consequências a nível global em todos os sectores de atividade, e alterações no comportamento dos consumidores, nomeadamente, no consumo de alimentos. Investigações prévias evidenciam vários motivos para o consumo alimentar e distintos fatores influentes no processo de decisão do consumidor na escolha de alimentos, sendo a sensibilidade ao preço e a qualidade percebida dos produtos alimentares algumas das preocupações identificadas em situações de crise. O objetivo deste estudo foi o de conhecer o comportamento dos consumidores Santomenses na compra e consumo de produtos alimentares durante a pandemia por COVID-19. O estudo faz parte de uma investigação transnacional em distintos países. Para tal foi desenhada uma investigação exploratória de natureza quantitativa, tendo os consumidores de São Tomé e Príncipe sido entrevistados através de um questionário online. Após análise e tratamento estatístico dos 74 questionários obtidos, os resultados sugerem, por um lado, alterações no comportamento de compra e consumo e, por outro, fornecem uma base de trabalho muito importante e única numa situação de crise singular, nunca antes estudada. Apesar das limitações do estudo e do facto de ser exploratório, fornece pistas interessantes para pesquisas futuras; Consumer Behavior of São Tomé and Príncipe in food Purchase and Consumption during the Pandemic by COVID - ABSTRACT: At the beginning of 2020, the global crisis that hit the world in the form of the COVID- 19 pandemic brought consequences at a global level in all sectors of activity, and changes in consumer behavior, namely in food consumption. Previous investigations show several reasons for food consumption and different influencing factors in the consumer's decision-making process in choosing foods, with price sensitivity and perceived quality of food products being some of the concerns identified in crisis situations. The objective of this study was to learn about the behavior of Santomean consumers in the purchase and consumption of food products during the COVID-19 pandemic. The study is part of a transnational investigation in different countries. To this end, an exploratory investigation of a quantitative nature was designed, with consumers in São Tomé and Príncipe being interviewed through an online questionnaire. After analysis and statistical treatment of the 74 questionnaires obtained, the results suggest, on the one hand, changes in purchasing and consumption behavior and, on the other hand, provide a very important and unique work base in a unique crisis situation, never studied before. Despite the limitations of the study and the fact that it is exploratory, it provides interesting clues for future research

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Hasselhuhn, Linnea. "Unga konsumenter och digitala betalningsmedel : Unga vuxnas attityder och acceptans till digitala betalningsmedel." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik, konst och samhälle, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-85204.

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Abstract Purpose The purpose of the study was to investigate young Swedish consumers attitudes towards electronic payments. To answer this purpose, two research questions were formulated: What factors influence young adults' attitudes towards electronic payment? How can young adults' attitudes towards electronic payment be described? Method As for the quantitative part, questionnaires have been used to collect data which have then been analyzed by using regression analyzes. For the qualitative part, in-depth interviews have been used to describe young adults' attitudes and acceptance of electronic payment. Result The results of the study showed that there were various factors that had an impact on young adults' attitudes and acceptance of using electronic payment. The factors that were correlated to age were Perceived usefulness, perceived ease of use, risk, safety. Young adults' attitudes towards electronic payment were very positive and the respondents had a great acceptance of new forms of electronic payments. What the study has also concluded is that other people's influence had a small effect on other individual's attitude towards the usage of electronic payment. Factors that had a major impact on young adults' attitudes towards electronic payments was safety, speed, and ease of use.
Sammanfattning Syfte Studiens syfte har varit att undersöka unga svenska konsumenters attityder till digitala betalningsmedel. För att besvara syftet upprättades två forskningsfrågor: Hur kan faktorer som påverkar unga vuxnas attityder till digitala betalningsmedel beskrivas? Hur kan unga vuxnas attityder till digitala betalningsmedel beskrivas? Metod Både en kvalitativ metod och kvalitativ metod har använts, en så kallad triangulering. Vad gäller den kvantitativa delen så har enkäter använts för att samla in data som sedan har analyserats med hjälp av regressionsanalyser. För den kvalitativa delen användes djupintervjuer för att beskriva unga vuxnas attityder och acceptans till digitala betalningsmedel. Resultat Studiens resultat visade att det fanns olika faktorer som hade en påverkan på unga vuxnas attityder och acceptans till att använda digitala betalningsmedel. De faktorer som hade ett samband med ålder var upplevd användarvänlighet, upplevd enkelhet att använda, risk- samt säkerhetsaspekter. Unga vuxnas attityder till digitala betalningsmedel var mycket positiva och respondenterna hade en stor acceptans till nya digitala betalningsmedel. Vad studien även har kommit fram till är att andra människors inflytande hade en liten inverkan på individens attityd till att använda digitala betalningsmedel. Faktorer som hade en stor påverkan på unga vuxnas attityder och användande var säkerhet, snabbhet och användarvänlighet.

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Aguilar, Perales Maria Yolanda, Ventura Diego Jose Alzamora, Zevallos Josue Reynoso, and Castro Rossmery Nelly Yarma. "La Granja Vegana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652909.

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El presente proyecto trata sobre la producción y distribución de un producto innovador que actualmente no se encuentra en el mercado peruano, este es una hamburguesa hecha 100% de origen vegetal, con la diferencia que cuenta con todas las características a carne de origen animal, simulando el sabor, la textura y aspecto visual. Este proyecto cuenta con el respaldo de la viabilidad en base a los resultados de la investigación realizada a través de entrevistas y encuestas, lo cual resulta en una nueva tendencia en donde las personas indagan por comer más saludable, debido a los problemas originados por hábitos alimenticios que mantienen (comer “comida chatarra” y ultra procesadas), la necesidad encontrada es un producto que sea saludable, de preparación rápida y sobre todo que mantenga un delicioso sabor. Esto se complementa con la coyuntura actual (pandemia Covid-19), donde la salud es el tema principal y la búsqueda del mismo impacta en nuevos hábitos no solo sanitarios, sino también alimenticios, ya que el riesgo principal es perder la vida. Por ello, La Granja Vegana oferta un producto saludable que cubre las necesidades del mercado, dirigido a personas que quieren empezar o ya cuentan con un estilo de vida saludable. Para iniciar este proyecto la inversión será de S/. 482,881.33, de la cual se financiará el 50%. Los indicadores de rentabilidad son altamente atractivos y son superiores a realizar la inversión en un banco. Por lo que, resulta interesante conocer más a fondo esta oportunidad de inversión.
This project is about the production and distribution of an innovative product that is not currently in the Peruvian market, this is a hamburger made 100% of vegetable origin, with the difference that it has all the characteristics of real meat, simulating the flavor, texture and visual appearance. This project has the support of viability based on the results of the research carried out through interviews and surveys, which results in a new trend where people inquire about eating healthier, due to problems caused by eating habits that they maintain (eat “junk food” and ultra-processed food), the need found is a product that is healthy, quick to prepare and, above all, that maintains a delicious flavor. This is complemented by the current situation (Covid-19 pandemic), where health is the main theme and the search for it impacts new habits not only in health, but also in food, since the main risk is to lose life. For this reason, La Granja Vegana offers a healthy product that meets the needs of the market, aimed at people who want to start or already have a healthy lifestyle. To start this project the investment will be S /. 482,881.33, of which 50% will be financed. The profitability indicators are highly attractive and are superior to investing in a bank. Therefore, it is interesting to learn more about this investment opportunity.
Trabajo de investigación

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Lindqvist, Wilhelm. "”Vill du ha plusmeny till det samhällsansvaret?” : - En språkvetenskaplig och filmanalytisk studie om effekten av Covid-19 på svenska hamburgerkedjors marknadsföring." Thesis, Södertörns högskola, Svenska, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-44476.

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Denna studie syftar till att undersöka hur Sveriges tre största hamburgerkedjor tagit sig an Covid-19- krisens utmaningar i sina reklamfilmer. Förhoppningen är att resultatet ska kunna bidra med kunskap om hur kriser av det här slaget kan hanteras när det handlar om marknadsföring samt hur marknadsföringen i sig kan uppfattas, både av mottagare och av de som står bakom den. Studien har analyserat åtta reklamfilmer, hälften från 2019 och hälften från 2020 för att kartlägga dels vad som kännetecknar de olika hamburgerkedjornas reklam under dessa år men också hur kedjorna vill framställa sig i sina mottagares ögon och om det har förändrats i och med Covid-19. Detta har gjorts med filmanalyser för de visuella och semiotiska resurserna i reklamfilmerna men också textanalyser med hjälp av den systemisk-funktionella lingvistikens metafunktioner för en bredare förståelse av de övergripande budskapen. Resultaten visar på likheter i kedjornas sätt att bygga upp sina reklamfilmer 2020 runt det övergripande budskapet att man tar Covid-19-viruset på allvar och prioriterar kundsäkerhet och samhällsansvar. Alla tre verksamheter är också noga med att framstå som givande och inte krävande. Det finns dock också skillnader i hur man förmedlar detta, exempelvis när det gäller distans till mottagaren, kampanjer och rollen som respektive kedja ämnar ta på sig i relation till mottagaren. Vidare går det även att identifiera återkommande mönster i resultaten från både tidigare forskning och reklamfilmerna från 2019 i alla tre kedjors Covid-19-anpassning där framförallt lättsamhet kontra allvar är tydligt.

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Villarán, Espinoza Ivana, and Soldán Zapata Nadine Paz. "Elección de los productos ultraprocesados que realizan las madres para la alimentación del niño preescolar durante la evolución de la pandemia del COVID-19." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/657502.

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Introducción: Desde el inicio de la pandemia por el nuevo coronavirus, a nivel mundial se han adoptado diversas medidas para disminuir la propagación de este. Entre ellas, el aislamiento social obligatorio, el cual ha generado cambios en el estilo de vida de las personas, especialmente en los niños preescolares, quienes han visto interrumpidas, y sustituidas sus actividades académicas a modalidades online, limitando sus actividades recreacionales por actividades más sedentarias. Sumado a esto, el Perú ya venía experimentando un aumento en el consumo de productos ultraprocesados, con incremento en la prevalencia de sobrepeso y obesidad en niños. Objetivo: Explorar cómo influye la evolución de la pandemia del COVID-19 en la elección de los productos ultraprocesados que realizan las madres para la alimentación del niño preescolar. Método: Estudio cualitativo con enfoque fenomenológico. Se realizó 26 entrevistas semiestructuradas utilizando una guía de preguntas. La muestra seleccionada fue por bola de nieve hasta alcanzar la saturación. Resultados: Las madres entrevistadas tuvieron entre 21 y 47 años de edad, la mayoría vivía en los distritos de Miraflores y Surco, contaban con estudios superiores completos y trabajo al momento de las entrevistas. Ellas expresaron que la experiencia de vivir la evolución de la pandemia ha generado cambios en la dinámica de sus familias como: alteraciones en los horarios, introducción del trabajo remoto, adaptación de sus hijos a la educación virtual y mayor sedentarismo. Se demostró que la mayoría tenía un adecuado conocimiento respecto a los productos ultraprocesados. Sin embargo, se evidenció una mayor elección de estos para los preescolares, siendo estos consumidos mayormente en las tardes. Conclusión: Los cambios generados por la evolución de la pandemia aumentaron la elección de productos ultraprocesados por parte de las madres de los niños preescolares.
Introduction: Since the beginning of the new coronavirus pandemic, measures have been taken worldwide to reduce its spreading. Among them, obligatory quarantine, which has generated changes in people’s lifestyles, especially that of preschool aged children, who have been forced to substitute their academic activities for online modalities and their recreational activities for more sedentary ones. In addition, Peru has been experiencing an increase in the consumption of ultra-processed products and in the prevalence of overweight and obesity in children. Objective: Explore how the evolution of the COVID-19 pandemic influences the choice of ultra-processed products that mothers make for feeding their preschool children. Methods: Qualitative study with a phenomenological approach. Twenty-six semi-structured interviews were conducted using a question guide. The sample was selected by snowball until reaching saturation. Results: The interviewed mothers were between 21 and 47 years old, the majority lived in the districts of Miraflores and Surco, had completed higher education and they had work at the time of the interviews. They expressed that the experience of living the evolution of the pandemic has generated changes in the dynamics of their families such as: alterations in schedules, introduction of remote work, adaptation of their children to virtual education and greater sedentary lifestyle. Most were shown to have adequate knowledge of ultra-processed products. However, a greater choice of these was evidenced for preschoolers, being these consumed mostly in the afternoons. Conclusion: The changes generated by the evolution of the pandemic increased the choice of ultra-processed products by the mothers of preschool children.
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Jimenez, Roxanne. "Effectiveness of Nonprofits on Factors That Influence the Social Aspects of Well-Being in Food Deserts." Case Western Reserve University School of Graduate Studies / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=case1620146299409908.

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Calderon, Jara Nikoll Braian, Polanco Diego Ramiro Castañeda, Arrué Jorge Alexis Jesús Gutiérrez, León Natalia Ramírez, and Martell Rosa Maria Wu. "Proyecto: Clean Box." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655092.

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En el presente documento se presentará un proyecto innovador como una posible solución ante la crisis actualmente vivida por el virus Covid 20. El proyecto tiene como nombre “CleanBox”, el cual es una caja esterilizadora cuyas dimensiones son perfectas para colocar productos tanto pequeños como medianos. Asimismo, con Cleanbox, se pueden esterilizar productos, tales como frutas, verduras, entre otros. Además, el modo de uso del aparato es muy sencillo y cualquier persona de la familia puede utilizarla. Este proyecto tiene como finalidad tratar de proteger la salud de los clientes, mediante la reducción de la propagación del virus con la esterilización de los productos que usualmente usa o compra en la calle y pueden estar contaminados. En este caso, nos dirigimos a hombres y mujeres entre los 30 y 55 años del nivel socioeconómico A y B, ya que estos son más sensibles en temas de proteger su salud y la de su familia, buscando alternativas que les ofrezcan resultados eficientes y rápidos. Debido a la crisis coyuntural internacional que actualmente vivimos, el proyecto, de manera momentánea, se enfocará solamente en Lima metropolitana y Callao. También, siguiendo las aperturas permitidas por el gobierno, se irá expandiendo el envío del producto, es decir, se logrará hacer envíos a diferentes provincias del Perú y pensar en la externalización del producto.
In this document an innovative project will be presented as a possible solution to the currently crisis that was experienced by the Covid 20 virus. The project is called “CleanBox”, which is a sterilizing box whose dimensions are perfect for placing both small and medium-sized products. Likewise, with Cleanbox, products can be sterilized, whether from an electronic device to perishable products. In addition, the way to use the device is very simple and anyone in the family can use it. This project aims to try to protect the health of customers, by reducing the spread of the virus with the sterilization of products that you usually use or buy on the street and may be contaminated. In this case, we are targeting men and women between the ages from 30 to 55 of A and B socioeconomic levels, since they are more sensitive in terms of protecting their health and that of their family, looking for alternatives that offer them efficient and quick results. . Due to the international economic crisis that we are currently experiencing, the project, momentarily, will focus only on metropolitan Lima and Callao. Also, following the openings allowed by the government, the shipment of the product will be expanded, that is, it will be possible to make shipments to different provinces of Peru and think about outsourcing the product.
Trabajo de investigación

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Lemos, Marcela Coelho de. "Acesso à informação, preocupações, mitos e verdades sobre segurança alimentar durante a pandemia de covid-19 : estudo de caso em Portugal." Master's thesis, 2021. http://hdl.handle.net/10400.14/37192.

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A pandemia de COVID-19 levantou uma série de questões acerca do comportamento do vírus SARS-CoV-2, principalmente relacionadas com a forma de prevenção e transmissão, havendo crescente preocupação com a possibilidade de contágio através dos alimentos. Além disso, foi também verificado o aumento da circulação de informações sobre o vírus pelos media e na população, o que poderá ter determinado hábitos e comportamentos sem que necessariamente tivesse havido validação da informação. Neste contexto, foi objetivo do presente trabalho identificar as principais dúvidas da população portuguesa em relação à segurança alimentar durante a primeira vaga da pandemia de COVID-19, bem como verificar de que forma estas foram esclarecidas e como as informações relativas à transmissão e prevenção da infeção por SARS-CoV-2 influenciaram os hábitos e comportamentos da população estudada. Para isso, foi desenvolvido um inquérito constituído por questões para recolha de dados sociodemográficos da população estudada e questões para avaliar as dúvidas, os meios de esclarecimento, os hábitos, os comportamentos e os mitos e verdades sobre COVID-19. O inquérito foi disponibilizado online durante os meses de junho e outubro de 2020 e os resultados obtidos foram analisados com recurso ao software IBM® SPSS® versão 27.0 com geração de tabelas de frequência e testes de associação de variáveis adequados. Com base na análise dos resultados, identificaram-se como principais dúvidas dos participantes no inquérito aspetos relacionados com a manipulação dos alimentos e possibilidade de transmissão de SARS-CoV-2 pelos alimentos. Maioritariamente, as dúvidas foram esclarecidas através da televisão e consulta de materiais divulgados por fontes oficiais. Além disso, foi referido um aumento da frequência da lavagem e desinfeção das mãos antes e após a arrumação das compras, desinfeção do ambiente de preparação dos alimentos, assim como maior preocupação com a embalagem dos produtos e durabilidade em comparação com o período anterior à pandemia. Em relação aos mitos e verdades disseminados sobre COVID-19 durante a primeira vaga da pandemia, foi possível observar que a maioria dos participantes disseram concordar com as verdades e discordar dos mitos, o que parece indicar que a população participante no estudo foi capaz de identificar as informações incorretas e adotar os comportamentos mais adequados, à luz do conhecimento atual.
COVID-19 pandemics raised several questions related to SARS-CoV-2 behaviour, mainly related to its prevention and transmission, with growing concern about the possibility of contagion through food. In addition, there was an increase in the circulation of information related to the virus by the media and the population which has not necessarily been validated and that could have determined habits and behaviours. In this context, the aim of this work was to identify the main doubts and concerns of the Portuguese population regarding food safety during the first wave of COVID-19 pandemic, as well as to verify how these were clarify and how the information related to the transmission and prevention of SARS-CoV-2 infection influenced the habits and behaviours of the studied population. For this, a survey was developed consisting of questions to collect sociodemographic data from the population studied and questions to identify doubts, means of clarification, habits, behaviours and myths and truths about COVID-19. The survey was available online during the months of June and October 2020 and the results were analysed using the IBM® SPSS® version 27.0 software with generation of frequency tables and appropriate variable association tests. Based on the analysis of the results, aspects related to food handling and the possibility of transmission of SARS-CoV-2 through food were identified as the main doubts of the survey participants. Mostly, the doubts were clarified through television and consultation of materials released by official sources. In addition, an increase in the frequency of hand washing and disinfection before and after arranging purchases and disinfection of the environment where food is handled was reported, as well as greater concern with product packages and durability compared to the period prior to the pandemic. Regarding myths and concerns disseminated about COVID-19 during the first wave of pandemic, it was observed that most of the participants agreed with the truths and disagreed with the myths, which seems to indicate that the participant population was able to identify incorrect information and adopt the most adequate behaviour considering current knowledge.

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Sousa, Patrícia Machado Krakhofer Marnoco e. "O impacto do medo da Covid-19 nos hábitos de consumo da geração millenial no setor da restauração e serviços de encomenda de comida online." Master's thesis, 2021. http://hdl.handle.net/10284/10407.

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À medida que a pandemia do coronavírus (Covid-19) se espalhou globalmente, o setor da restauração foi significativamente abalado, devido às restrições impostas que impediam os consumidores de manter os hábitos de convívio a que estavam habituados. Esta investigação examinou de que forma a pandemia modificou os hábitos e/ou comportamentos dos consumidores, da geração millenial, no respeitante ao setor da restauração e encomenda de comida online. Pretende-se compreender os principais receios, desejos e preferências dos consumidores nesta área. Para alcançar esse objetivo, procedeu-se a uma revisão da literatura, que abordou temas chave como o medo da covid-19, a perceção da segurança dos restaurantes, a intenção de visitar um restaurante, conveniência e intenção de continuidade de encomendar comida online. Posteriormente, foi realizado e analisado um inquérito através de um questionário online, que recolheu um total de 195 inquéritos validados, de inquiridos com idades compreendidas entre os 21 e 41 anos. Os resultados revelaram que grande parte dos inquiridos revela medo em contrair a Covid-19 e evita encontrar-se com outras pessoas por precaução. Percebeu-se também que a perceção da segurança e da marca de um restaurante tem influência no incremento da intenção dos consumidores de visitar um restaurante. Contudo, essa intenção foi afetada negativamente com o aparecimento da pandemia. Para além disso, a Covid-19 influenciou a frequência e despesas mensais das idas dos inquiridos aos restaurantes. Constatou-se ainda que, a procura por serviços de entrega de alimentos online aumentou, tal como a percentagem de frequência com que os inquiridos encomendam comida para casa. Todavia, concluiu-se que a intenção de encomendar comida online não anula a intenção/desejo de ir a um restaurante, havendo maior preferência em jantar fora a encomendar comida para casa.
As the coronavirus (COVID-19) pandemic spread globally, the restaurant industry was significantly shaken due to the restrictions imposed that prevented consumers from maintaining the previous socializing habits. This research examines how the pandemic changed the habits and/or behaviors of millennial consumers in the restaurant industry and online food ordering. It aimed to understand consumers' main fears, desires, and preferences in this area. To achieve this goal, a literature review was be carried out, which addressed key themes such as fear of covid-19, perception of restaurant safety, intention to visit a restaurant, convenience and intention to continue ordering food online. Afterwards, a survey was conducted and analyzed through an online questionnaire, wich collected a total of 195 validated respondents, aged between 21 and 41 years. The results revealed that most of the respondents are afraid of contracting Covid-19 and avoid meeting other people out of caution. The perceived safety and brand of a restaurant has an influence on increasing consumers' intention to visit a restaurant, and this intention after the outbreak of the pandemic was negatively affected. In addition, Covid-19 influenced the frequency and monthly expenses of the respondents' restaurant visits. It was also found that the demand for online food delivery services increased, as did the percentage of frequency with which respondents order food at home. However, it was concluded that the intention to order does not annul the intention to go to the restaurant. Costumers still prefer dining out than ordering food at home.

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Silva, Angel Jose De Oliveira da. "Nomad foods equity research - growth among Covid-19." Master's thesis, 2021. http://hdl.handle.net/10362/122857.

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This Work Project presents a Nomad Foods Equity Research with a perspective regarding the company’s future performance. Nomad Foods belongs to the European leaders in the frozen food’s industry. The company’s value was computed based on its expected cash flows. The recent pandemic outbreak and the lockdowns established worldwide, enhanced the company to increase its revenues at an outstanding level since the durability and convenience of its products perfectly met population’s needs during the pandemic. Consequently, Nomad Foods valuation depends on COVID-19 evolution. The one year expected return is 8.71%,therefore the final recommendation is to HOLD Nomad Foods’ position.

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Zhiyu, Zhang. "Willingness to use online food delivery platforms: Before and during COVID-19." Master's thesis, 2022. http://hdl.handle.net/10362/136693.

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Dissertation presented as the partial requirement for obtaining a Master's degree in Statistics and Information Management, specialization in Marketing Research and CRM
Background: Since a quarantine was implemented to prevent the spread of COVID-19, online food delivery companies such as UberEats, MeiTuan, and others have garnered more attention. Given the paucity of studies on the willingness and barriers to using online food delivery in general, the current study evaluated the period prior to and during the pandemic using a quantitative manner. Purpose: To begin, this research identifies the aspects of food delivery services people appreciate most, in addition to convenience and cost savings. Second, sanitary concerns, fear of COVID-19, and social isolation concerns were identified as the primary obstacles to service use. Design & Approach: The methodology of this paper is through a designed questionnaire to investigate the motivation of using online-delivery food platforms, followed by the statistical analysis methods to determine the real effects. Afterward, the dissertation implemented descriptions Statistics, sample test, One-way Anova, and frequency distribution to identify the hypothesizes whether they will be supported regarding the requesting, the last step is to conduct the resulting insight from the data. Findings: Most people who have been researched agree that food orders increase due to fear and social isolation during the COVID-19 period, indicating that the hypothesis is valid. The projected beneficial effect of hygienic issues does not materialize, and there is no statistically significant change in hygiene issues associated with online food delivery before and after the pandemic. The data show the attitude of persons with various incomes to pay more for delivery fees is not statistically significant. The results confirmed that users are younger people who are either employed or self-employed. With the emergence of COVID-19, young people's ordering patterns indicate a greater likelihood of using the suggested service. Limitation: A typical concern is that a convenience sample may not be representative of the population. Future research could look into the impact of new online food delivery developments in different countries and post-COVID-19. The food delivery industry is rapidly expanding. Research is required to develop goods that travel well and keep food quality.

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Elliff, Bianca Louise. "Impacting Factors on Healthcare Workers´ Health and Safety in Times of COVID-19." Master's thesis, 2020. https://hdl.handle.net/10216/129960.

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Elliff, Bianca Louise. "Impacting Factors on Healthcare Workers´ Health and Safety in Times of COVID-19." Dissertação, 2020. https://hdl.handle.net/10216/129960.

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Almeida, Catarina Isabel Poças Pires Bulha. "What explains individual performance of food delivery Apps during the COVID-19 pandemic?" Master's thesis, 2022. http://hdl.handle.net/10362/133709.

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Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Information Systems and Technologies Management
Ao longo dos anos, e-commerce tornou-se uma ferramenta poderosa para melhorar certos negócios e indústrias em diferentes países de todo o mundo e para estreitar a sua relação com clientes. O desenvolvimento da tecnologia e a possibilidade de descarregar aplicações de qualquer tipo de serviço para o smartphone, têm potencializado essa relação. As aplicações de entrega de alimentos (FDA) estão a ganhar popularidade entre os utilizadores de smartphones e o número dos restaurantes aderentes tende a aumentar. Com o aparecimento do vírus COVID-19, a indústria alimentar e o sector da restauração tiveram de mudar drasticamente os seus negócios devido às restrições de bloqueio impostas pelo governo para reduzir a transmissão do vírus. O objetivo desta pesquisa é compreender quais os fatores que têm influência no desempenho individual dos serviços de entrega de alimentos (FDA) durante a pandemia COVID-19. Para a falta de literatura sobre este desempenho individual, este estudo propõe um modelo que integra a teoria TTF com a teoria U&G. Foi utilizado o método dos mínimos quadrados parciais (PLS) para analisar as 372 respostas dos estudantes universitários dos países da UE que já encomendam alimentos da FDA, recolhidas através de um inquérito em linha. Os resultados estatísticos e a discussão mostram que o desempenho individual é mais influenciado pela utilização desta aplicação do que a variável TTF. Por outro lado, a utilização é afetada pela pressão social, experiência de entrega, experiência do cliente, preço e facilidade de utilização. Isto significa que os hábitos e costumes dos utilizadores desempenham um papel importante quando se utiliza esta aplicação do que a funcionalidade da mesma. Os resultados deste estudo oferecem várias implicações e recomendações para futuras investigações sobre os FDA.
Over the years, e-commerce has become a powerful tool to improve certain businesses and industries in many countries around the world and to make their relationships with customers closer. The development of technology and the ability to download applications of any type of service has enhanced this relationship. Food delivery apps (FDA) are gaining popularity among smartphone users and the number of restaurants adherents has trended upward. With the appearance of the virus COVID-19, the food industry and restaurant sector had to dramatically modify their business due to the lockdown restrictions imposed by the government to reduce transmission of the virus. The aim of this research is to understand the factors influencing individual performance in FDA during the Covid-19 pandemic. To address the lack of literature about this individual performance this study proposes a model that joins the task-technology fit (TTF) theory with uses and gratification (U&G) theory. The 372 responses from EU countries’ university students who already order food from FDA was analysed using the partial least squares (PLS) method. The results show that individual performance is more influenced by the use of this application than the TTF variable, and that the use is affected by social pressure, delivery experience, customer experience, price, and ease of use. The findings of this study offer implications and recommendations for future research on FDA.

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Gaspar, Ricardina Mendes Penedo Rodrigues. "The impact of Covid-19 in hospitality operations´ costs." Master's thesis, 2021. http://hdl.handle.net/10362/123092.

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The aim of this study is to understand the impacts of COVID-19 in the hospitality operations’ costs, specifically in the housekeeping (HK) and food and beverage (F&B) areas, with data from 8 hotels. The study analysed the general costs’ trends, compared the behaviour of hotels with different capacities and evaluated some customer’s behaviours. This research found evidence that, with the changes in the operations’ processes, the costs of HK and F&B per occupied room increased but hotels with different capacities had different cost behaviours. Lastly, some of the changes occurred benefited the hotels and could be applied in the future.

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Oliveira, Jarina Gabrielle Aquino. "The impact of Covid-19 hygienic measures in food choice and food behavior in a university sample in Portugal." Master's thesis, 2021. http://hdl.handle.net/1822/76746.

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Dissertação de mestrado em Psicologia Aplicada
The Covid-19 pandemic led to several lifestyle changes including on eating behavior. Therefore, we sought to evaluate if depicting pandemic-related sanitary cues in a food video would impact food appraisal, decreasing food attractiveness and the desire to eat. In two different days, participants performed an online protocol in which a food video and food pictures should be evaluated regarding visual aspect, expected smell and taste and desire to eat. The videos presented each day differed regarding the presence/absence of sanitary elements adopted during the pandemics, composing the Covid/Non-Covid conditions. Sweet and high calorie foods received significantly higher evaluations compared to salty and low-calorie foods, being the sweet food evaluation higher in the Non-Covid condition. The Non-Covid video increased the desire to eat, and in both days, it was higher at the end of the task when compared to baseline. Further, our data suggests that depression and anxiety may reduce smell appreciation of foods presented in the pandemic scenario. In sum, food perception seems affected by the presence of the pandemic-related sanitary cues, reducing the desire to eat and food hedonic appreciation with such effects being further potentiated by depression and anxiety symptoms that arise from the pandemics.
A pandemia Covid-19 provocou mudanças de estilo de vida, inclusive no comportamento alimentar. Portanto, avaliamos se a apresentação de pistas sanitárias relacionadas à pandemia, apresentadas em um vídeo de alimentos, impactam na apreciação de alimentos, diminuindo a atratividade e o desejo de comer. Em dois dias, participantes completaram um protocolo online no qual um vídeo e imagens contendo alimentos deveriam ser avaliados quanto ao aspecto visual, cheiro e sabor esperados e desejo de comer. Os vídeos diferiam apenas quanto à presença/ausência de elementos sanitários compondo as condições Covid/Não-Covid. Comidas doces e altamente calóricas receberam avaliações significativamente superior comparadas a comidas salgadas e de baixa caloria, sendo a apreciação das comidas doces maior na condição Não-Covid. O vídeo Não-Covid aumentou o desejo de comer, e em ambos os dias esta avaliação foi maior ao final em comparação ao início da tarefa. Os dados sugerem ainda que sintomatologia depressiva e ansiosa reduziram a apreciação de expectativa do odor dos alimentos no cenário pandêmico. Em suma, a percepção de alimentos parece ser afetada pela presença de pistas sanitárias relacionadas à pandemia, reduzindo o desejo de comer e a apreciação hedónica da comida, sendo esses efeitos potencializados por sintomatologia depressiva e ansiosa.

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Cunha, Vera Sofia Costa. "A linha ténue entre a pandemia de Covid-19 e a insegurança alimentar: à maré da ajuda alimentar no município da Figueira da Foz." Master's thesis, 2021. http://hdl.handle.net/10316/97968.

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Dissertação de Mestrado em Antropologia Médica e Saúde Global apresentada à Faculdade de Ciências e Tecnologia
Objetivos: A insegurança alimentar foi um dos danos diretos da pandemia de Covid-19. A presente investigação nas Instituições que realizam Ajuda Alimentar no município da Figueira da Foz, tem como objetivo principal responder à questão: quais as consequências no padrão alimentar, no estado nutricional e na relação com a alimentação do recurso a ajuda alimentar? Metodologia: Com recurso à “metodologia mista”, foi desenvolvido um trabalho de investigação em 2 instituições do município. De forma a caraterizar as instituições e a ajuda alimentar fornecida, foi realizado um inquérito e as questões foram divididas em 2 categorias: caracterização sociodemográfica e caracterização dos apoios facultados pela instituição. A observação participante foi utilizada como instrumento de recolha de dados qualitativos relativos a uma das instituições, a um total de 11 beneficiários de ajuda alimentar e 3 voluntários. Todas as variáveis analisadas relativas aos beneficiários de ajuda alimentar foram recolhidas a partir de 8 entrevistas semiestruturadas. Foi realizado um inquérito com questões compiladas em três categorias de análise: avaliação sociodemográfica, avaliação do estado de saúde (história clínica e avaliação antropométrica) e avaliação do padrão alimentar através da utilização de Questionário recordatório das 24 horas precedentes e Questionário de Frequência do Consumo Alimentar. De forma a aferir as narrativas de vida para compreender as dimensões da insegurança alimentar, recorreu-se a entrevista semiestruturada, focalizada num assunto sobre o qual foi criado um roteiro com perguntas principais, complementadas por outras questões inerentes às circunstâncias momentâneas à entrevista. Resultados: Verificou-se uma elevada prevalência (62,50%) de excesso de peso entre os entrevistados, um baixo consumo de hortícolas, frutas, pescado e leguminosas e um elevado consumo de alimentos açucarados e alimentos fritos. Na análise das entrevistas, foi possível identificar estratégias de “coping” entre os indivíduos em insegurança alimentar (redução das porções e do número de refeições) e os determinantes de consumo alimentar (preço) e de preferência alimentar (“alimentos típicos”, “alimentos de conforto”) mais comuns, que moldam o padrão alimentar e consequentemente o estado nutricional.Conclusão: A insegurança alimentar e recurso a ajuda alimentar afetam a disponibilidade de alimentos, alterando o padrão alimentar e influenciando o estado nutricional dos indivíduos e, consequentemente, o estado de saúde. O entendimento de como o mundo social influencia o mundo biológico e de como este se torna parte desse mesmo mundo social, é crucial para compreender as desigualdades no acesso a alimentos e em saúde.
Objectives: Food insecurity was one of the direct damages of the Covid-19 pandemic. The main objective of this investigation of the Institutions that provide Food Aid in Figueira da Foz is to answer the question: what are the consequences on eating pattern, nutritional status and food relationship for food aid beneficiaries?Methodology: A “mixed method research” was the methodology used for this investigation study, conducted in 2 institutions that provide food aid. In order to characterize the institutions and the service they provide, a survey was carried out and the questions were divided into 2 categories: sociodemographic characterization and characterization of the support received and offered by the institution. Participant observation was used as an instrument for collecting qualitative data related to one of the institutions (11 food aid beneficiaries and 3 volunteers). All analyzed variables related to food aid beneficiaries were gathered from 8 semi-structured interviews. A survey was conducted with questions compiled into three categories: sociodemographic evaluation, health status evaluation (clinical history and anthropometric assessment) and evaluation of the dietary pattern (24 hours recall method and Food Frequency Questionnaire). A semi-structured interview was used to collect life narratives to understand the dimensions of food insecurity. The script was created with main questions, complemented by other information inherent to the interview context/situation.Results: There was a high prevalence (62,50%) of overweight among respondents, a low consumption of vegetables, fruits, fish and pulses, as well as a high consumption of sugar and fried foods. In the intersubjective and thematic analysis of the interviews, it was possible to identify "coping" strategies between individuals with food insecurity (reduction of portions and meals number) and the determinants of food consumption (price) and food preference ("typical foods", “comfort foods”), which shape the dietary pattern and consequently the nutritional status.Conclusion: Food insecurity and recourse to food aid affect food availability and accessibility, change dietary patterns, influence the nutritional status of individuals and, consequently, their health status. Understanding how the social world affects the biological world is crucial to recognize inequalities in access to food and health.

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Alves, Inês de Freitas. "Relatórios de Estágio e Monografia intitulada "Suplementos alimentares no contexto da COVID-19"." Master's thesis, 2021. http://hdl.handle.net/10316/98964.

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Relatório de Estágio do Mestrado Integrado em Ciências Farmacêuticas apresentado à Faculdade de Farmácia
O presente documento encontra-se dividido em duas partes. A primeira parte é constituída por dois relatórios referentes a dois estágios curriculares, elaborados na forma de uma análise SWOT (Strengths, Weaknesses, Opportunities, Threats). O primeiro estágio curricular realizou-se em Farmácia Comunitária, na Farmácia do Parque, enquanto o segundo se realizou em Farmácia Hospitalar, no Hospital Senhora da Oliveira. A segunda parte do documento apresenta a monografia, intitulada “Suplementos Alimentares no contexto da COVID-19”. A COVID-19 surgiu em dezembro de 2019 num mercado em Wuhan, China e a 11 de março de 2020 foi declarada uma pandemia pela OMS, termo este que se utiliza quando uma doença se espalha por vários continentes, com transmissão sustentada de pessoa para pessoa. Até ao dia 6 de julho de 2021 vitimou mais de 4 milhões de pessoas, sendo um dos maiores desafios para a saúde publica dos últimos anos. A doença, na sua forma grave, caracteriza-se por um quadro de infeção respiratória aguda, com perda de função pulmonar, perturbações da coagulação e eventual morte. Níveis desadequados de nutrientes têm sido associados a um aumento da suscetibilidade a infeções assim como a um maior risco de prognósticos negativos derivados destas. Com o surgimento e rápida evolução da pandemia causada pela COVID-19, investigadores de todo o mundo têm trabalhado exaustivamente com o objetivo de controlar a sua propagação e limitar os estragos causados à saúde publica e à economia. Assim, estudos recentes têm apontado para uma abordagem com vitaminas e minerais para a prevenção e tratamento da infeção. Esta monografia surge no sentido de avaliar o papel de micronutrientes, nomeadamente da vitamina C, vitamina D, zinco e selénio como imunomoduladores e a sua potencial relação com a COVID-19, quer isoladamente quer como terapêutica adjuvante.
The following document is divided into two parts. The first part includes two reports concerning two curricular internships, examined through a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis. The first curricular internship was carried out in Community Pharmacy, at “Farmácia do Parque” while the second in Hospital Pharmacy, at “Hospital Senhora da Oliveira”. The second part of the document presents the monograph, entitled "Food Supplements in the context of COVID-19". COVID-19 appeared in December 2019 in a market in Wuhan, China and on March 11, 2020, it was declared a pandemic by the WHO, a term that is used when a disease spreads across several continents, with sustained person-to-person transmission. Until July 6, 2021, it had killed more than 4 million people, making it one of the biggest challenges for public health in recent years. The disease, in its severe form, is characterized by an acute respiratory infection, with loss of lung function, coagulation disorders and eventual death. Inadequate nutrient levels have been associated with an increased susceptibility to infections as well as a higher risk of negative outcomes derived from them. With the emergence and rapid evolution of COVID-19 pandemic, researchers around the world have been working tirelessly to control its spread and limit the damage that it caused to public health and economy. Thus, recent studies have pointed towards a vitamin and mineral approach for the prevention and treatment of the infection. This monograph arises to assess the role of micronutrients, namely Vitamin C, Vitamin D, zinc and selenium as immunomodulators and their potential relationship with COVID-19, either alone or as adjuvant therapy.

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Liu, Xingyu, Yimeng Ma, and Yushan Wu. "The challenges and solutions of Inventory management in Chinese food supply chains during the Covid-19 Pandemic." Thesis, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-53852.

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At the end of the 2019 year, the outbreak of the Covid-19 pandemic changes human life. People have to change their way to be more safer for working and producing. For most industries, the impact of the Covid-19 pandemic is huge. The number of active labor and the order is decreased, moreover, the inventory management issues appeared in this time. Hence, The related company must find a new inventory management solution for surviving in the Covid-19 pandemic. The subject of this research paper is about inventory management in Chinese food supply chains. And the purpose of this study is aim to dealing with the inventory management dilemma for the most company which related to the food industry during the Covid-19 pandemic. This study uses multi cases study to help readers understand the challenges and solutions of inventory management in the Chinese food industry during the Covid-19 pandemic deeply. Furthermore, this study uses qualitative research to analyze the interview data. The analysis illustrates that the resilience supply chain and the inventory costs are important for strengthening the ability of inventory management to face the risks. And this study is significant, and it can help many Chinese enterprises find a direction for the inventory management risk during the Covid-19 pandemic. Moreover, this study can also provide a foundation for the further study of risk management for inventory.

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Delgado, Mariana Ferreira. "The impact of COVID-19 in the innovation of PPE companies." Master's thesis, 2021. http://hdl.handle.net/10071/24948.

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Since the onset of the COVID-19 pandemic in March 2020, the awareness surrounding Personal Protective Equipment (PPE) has increased considerably. The term PPE has become more commonplace, as well as general knowledge about what it is and why it is used. The sector of safety was highly influenced with shortage of supplies. Companies had to adjust their internal processes and methods to respond to the new market necessities. At the same time, PPE is being affected by innovative products and processes. Companies became more competitive with research and product development, and this brings value to the final product. The objective of this research is to demonstrate how the employees of PPE companies got affected by the pandemic, while thinking of innovation. Also, it is aimed to analyze and confirm if COVID-19 affected the innovation processes in the companies. After analyzing the data collected through a questionnaire in two multinational PPE companies, the results reveal the workers of PPE companies are worried about COVID-19, and this fact influenced their initiatives regarding innovation at work during last year. Companies changed their innovation approach, and allowed the workers to get involved in more processes. The uncertainty created by COVID-19 affected the innovation departments of the companies, but in a positive way, by allowing the employees to participate and give their contribution. Innovation must be a continuous process, especially in PPE companies, which are commercializing products that provide health and safety for workers in many different areas.
Desde o início da pandemia pela COVID-19 em Março de 2020, a consciencialização relativa a Equipamentos de Protecção Individual (EPIs) aumentou consideravelmente. O termo EPI tornou-se mais comum, assim como o conhecimento geral sobre o que é e por que é usado. O sector de segurança foi altamente influenciado pela escassez de produtos. As empresas tiveram que ajustar processos e métodos internos para atender às novas necessidades do mercado. Ao mesmo tempo, o mercado dos EPIs é continuamente afectado por produtos e processos cada vez mais inovadores. As empresas tornam-se mais competitivas com pesquisa e desenvolvimento de produtos, e isso adiciona valor ao produto final. O objectivo desta pesquisa é demonstrar como os colaboradores de empresas de EPIs foram afectados pela pandemia, relativamente à inovação. Além disso, objectiva-se analisar e confirmar se a COVID-19 afectou os processos de inovação nas empresas. Após a análise dos dados colectados através de um questionário a duas empresas multinacionais de EPIs, os resultados revelam que os trabalhadores estão preocupados com a COVID-19, fato que influenciou as iniciativas de inovação no trabalho durante o ano passado. As empresas mudaram a abordagem de inovação e permitiram que os trabalhadores se envolvessem mais nos processos. A incerteza gerada pela COVID-19 afectou os departamentos de inovação das empresas, mas de forma positiva, ao permitir que os colaboradores participassem e dessem o seu contributo. A inovação deve ser um processo contínuo, principalmente nas empresas de EPIs, que comercializam produtos que proporcionam saúde e segurança aos trabalhadores.

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Barroso, Paulo Jorge Verde. "Implementação de Lean Thinking no retalho alimentar : barreiras e efeito covid-19." Master's thesis, 2021. http://hdl.handle.net/10400.14/34873.

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Nos dias de hoje, tem-se verificado um crescimento gradual na oferta de lojas de retalho alimentar, o que implica um aumento da competitividade neste setor. Face este aumento na competitividade, os grupos pertencentes ao retalho alimentar têm de adotar estratégias de modo a alcançar vantagem competitiva, ao mesmo tempo que necessitam também de se adaptar às exigências dos consumidores. É neste ponto que os princípios e as técnicas lean são peça fundamental e podem ter enorme sucesso quando implementados no retalho alimentar, mas há um conjunto de barreiras que dificultam a implementação desta metodologia neste setor. Face esta problemática, a presente investigação tem como objetivo analisar o tipo de entraves que emergem no momento da adoção do lean em lojas de retalho alimentar, como também perceber as alterações ocorridas neste setor sob efeito da pandemia do covid-19, com enfoque na importância deste conceito neste mesmo setor em tempos remotos. com o intuito de alcançar esta meta, procedeu-se à realização de uma investigação qualitativa e exploratória, na forma de pesquisa, para perceber o contexto real em doze lojas distintas de retalho alimentar, através da realização de entrevistas semiestruturadas com os responsáveis de cada loja, e também do auxílio de observações diretas. No fim, percebeu-se que o conceito lean não é amplamente conhecido por todos os entrevistados e, consequentemente, a sua adoção não é notória em todas as lojas presentes no estudo. Foi possível recolher um conjunto de problemáticas que levam a que esta adoção não se manifeste tão fácil, onde se mencionam questões relacionadas como a falta de comunicação organizada dentro das estruturas, volatilidade na procura por este tipo de serviço e também resistência à mudança por parte dos responsáveis. Identificaram-se ainda alguns desperdícios que com simples práticas lean seria possível a sua eliminação e, já na fase final da investigação, verificou-se a importância que o lean pode ter neste tipo de serviço, nomeadamente em tempos remotos como o da pandemia do covid-19, de modo a simplificar os processos e beneficiar a performance na venda final ao cliente.
Nowadays, there has been a gradual growth in the supply of food retail stores, which implies an increase in competitiveness in this sector. In view of this increase in competitiveness, groups belonging to the food retail have to adopt strategies in order to achieve competitive advantage, while also needing to adapt to the demands of consumers. It is at this point that lean principles and techniques are fundamental and can be hugely successful when implemented in food retail, but there are a number of barriers that hinder the implementation of this methodology in this sector. In view of this problem, the present investigation aims to analyze the type of obstacles that emerge at the time of the adoption of lean in food retail stores, as well as to understand the changes that occurred in this sector under the effect of the covid-19 pandemic, focusing on the importance of this concept in this same sector in remote times. In order to achieve these two objectives, a qualitative and exploratory investigation was carried out, in the form of survey, to understand the real context in twelve different food retail stores, by conducting semi-structured interviews with the heads of each store, and also the aid of direct observations. In the end, it was noticed that the lean concept is not widely known by all respondents and, consequently, its adoption is not noticeable in all stores present in the study. It was possible to collect a set of problems that lead to this adoption not being so easy, where related issues are mentioned, such as the lack of organized communication within the structures, volatility in the demand for this type of service and also resistance to change on the part of responsible. Some wastes were also identified that with simple lean practices it would be possible to eliminate and, already in the final stage of the investigation, it was verified the importance that lean can have in this type of service, namely in remote times such as the covid-19 pandemic, in order to simplify the processes and benefit the performance in the final sale to the customer.

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40

Kohlbach, Franz Albrecht. "New haven: an empirical qualification of bitcoin among flight-to-safety assets in the face of Covid-19 pandemic." Master's thesis, 2021. http://hdl.handle.net/10362/133495.

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This paper uses the Covid-19crisisto assess whether crypto currencies show “safe haven” properties or not. By analyzing the CBOE-Volatility-Index I derive the breaking-point of the crisis to be the 18th-March-2020. I present evidence that Bitcoin, as cryptocurrencies’ main representative, fails to act as a “safe haven”, throughout a set of correlation and regression analysis. Moreover, I find that also traditional “safe haven” assets do not meet expectations. I present a possible cause, with the presence of strong financial contagion rooted in the novelty of the crisis. Asness’ Quality-Minus-Junk is the only asset that showed negative correlation with the market during the financial turmoil.

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"Food Skills and Resilience: An Exploration of Self-Sufficiency During the Coronavirus Pandemic." Master's thesis, 2020. http://hdl.handle.net/2286/R.I.62920.

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abstract: This study was designed to examine the associations between food skills, resilience, and coping during the Covid-19 pandemic. Between April and June of 2020, a sample of 154 students, faculty, and staff from Arizona State University were surveyed. Each respondent was administered a survey containing demographic questions, a food skill questionnaire, and the 14-item Resilience Scale (RS). Results indicate that food skill was correlated with resilience (p<0.001) at an r=0.364 and r2=0.1243 and that resilience was correlated with coping during the Covid-19 pandemic (p<0.001) at an r=0.455. Correlations were also run between resilience score and the separate domains of food skill score: all domains remained significantly associated with resilience score (p<0.001) with a r=0.340 and r2=0.1173 for ‘Food Selection and Planning,’ r=0.312 and r2=0.0958 for ‘Food Preparation,’ and r=0.294 and r2=0.0767 for ‘Food Safety.’ Data seems to be consistent with contemporary research suggesting positive associations between diet quality and physiological resilience and positive associations between resilience and coping during the Covid-19 pandemic.
Dissertation/Thesis
Masters Thesis Nutrition 2020

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Do, Q., N. Mishra, N. B. I. Wulandhari, A. Ramudhin, Uthayasankar Sivarajah, and G. Milligan. "Supply chain agility responding to unprecedented changes: empirical evidence from the UK food supply chain during COVID-19 crisis." 2021. http://hdl.handle.net/10454/18475.

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Yes
Purpose: The COVID-19 outbreak has imposed extensive shocks embracing all stages of the food supply chain (FSC). Although the magnitude is still unfolding, the FSC responds with remarkable speed, to mitigate the disruptive consequences and sustain operations. This motivates us to investigate how operationalising supply chain agility (SCA) practices has occurred amid the COVID-19 crisis and expectations for how those practices could transform the supply chain in the post-COVID-19 era. Design: Following an exploratory case-based design, we examine the various agile responses that three supply chains (meat, fresh vegetables and bread) adopted and elaborate using the dynamic capability (DC) theoretical lens. Findings: First, the findings demonstrate how, in the wake of the COVID-19 pandemic, each affected case pursued various agile responses through sensing and seizing capabilities. Sensing includes identifying and assessing the relevant opportunities and threats associated with the specific supply chain context. Seizing involves acquiring, combining and modifying the tangible and intangible resources at the firm and supply chain levels. Second, supply chain transformation is likely if firms and their supply chain develop the sustaining capability to ensure that the desirable changes outlast the crisis. Originality: This study provides a novel and unique perspective on the role of SCA in crisis—in this case, the pandemic. We synthesise the empirical stories of the agile responses in the FSC and elaborate on the DC framework, to identify theoretical and practical implications. We establish the sustaining capability as the missing DC capability for enabling transformation in the post-COVID-19 era. Practical contribution: This study provides an actionable guide for practitioners to develop agile responses to systemic changes in times of crisis and to sustain favourable changes so as to enable their outlasting the crisis.
Project 777742: EC H2020-MSCA-RISE-2017

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43

Do, Q., N. Mishra, N. B. I. Wulandhari, A. Ramudhin, Uthayasankar Sivarajah, and G. Milligan. "Supply chain agility for coping with unprecedented changes: Empirical evidence from the UK food supply chain during COVID-19 crisis." 2005. http://hdl.handle.net/10454/18475.

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Yes
Purpose: The COVID-19 outbreak has imposed extensive shocks embracing all stages of the food supply chain (FSC). Although the magnitude is still unfolding, the FSC responds with remarkable speed, to mitigate the disruptive consequences and sustain operations. This motivates us to investigate how operationalising supply chain agility (SCA) practices has occurred amid the COVID-19 crisis and expectations for how those practices could transform the supply chain in the post-COVID-19 era. Design: Following an exploratory case-based design, we examine the various agile responses that three supply chains (meat, fresh vegetables and bread) adopted and elaborate using the dynamic capability (DC) theoretical lens. Findings: First, the findings demonstrate how, in the wake of the COVID-19 pandemic, each affected case pursued various agile responses through sensing and seizing capabilities. Sensing includes identifying and assessing the relevant opportunities and threats associated with the specific supply chain context. Seizing involves acquiring, combining and modifying the tangible and intangible resources at the firm and supply chain levels. Second, supply chain transformation is likely if firms and their supply chain develop the sustaining capability to ensure that the desirable changes outlast the crisis. Originality: This study provides a novel and unique perspective on the role of SCA in crisis—in this case, the pandemic. We synthesise the empirical stories of the agile responses in the FSC and elaborate on the DC framework, to identify theoretical and practical implications. We establish the sustaining capability as the missing DC capability for enabling transformation in the post-COVID-19 era. Practical contribution: This study provides an actionable guide for practitioners to develop agile responses to systemic changes in times of crisis and to sustain favourable changes so as to enable their outlasting the crisis.

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44

Do, Q., N. Mishra, N. B. I. Wulandhari, A. Ramudhin, Uthayasankar Sivarajah, and G. Milligan. "Supply chain agility for coping with unprecedented changes: Empirical evidence from the UK food supply chain during COVID-19 crisis." 2004. http://hdl.handle.net/10454/18475.

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Yes
Purpose: The COVID-19 outbreak has imposed extensive shocks embracing all stages of the food supply chain (FSC). Although the magnitude is still unfolding, the FSC responds with remarkable speed, to mitigate the disruptive consequences and sustain operations. This motivates us to investigate how operationalising supply chain agility (SCA) practices has occurred amid the COVID-19 crisis and expectations for how those practices could transform the supply chain in the post-COVID-19 era. Design: Following an exploratory case-based design, we examine the various agile responses that three supply chains (meat, fresh vegetables and bread) adopted and elaborate using the dynamic capability (DC) theoretical lens. Findings: First, the findings demonstrate how, in the wake of the COVID-19 pandemic, each affected case pursued various agile responses through sensing and seizing capabilities. Sensing includes identifying and assessing the relevant opportunities and threats associated with the specific supply chain context. Seizing involves acquiring, combining and modifying the tangible and intangible resources at the firm and supply chain levels. Second, supply chain transformation is likely if firms and their supply chain develop the sustaining capability to ensure that the desirable changes outlast the crisis. Originality: This study provides a novel and unique perspective on the role of SCA in crisis—in this case, the pandemic. We synthesise the empirical stories of the agile responses in the FSC and elaborate on the DC framework, to identify theoretical and practical implications. We establish the sustaining capability as the missing DC capability for enabling transformation in the post-COVID-19 era. Practical contribution: This study provides an actionable guide for practitioners to develop agile responses to systemic changes in times of crisis and to sustain favourable changes so as to enable their outlasting the crisis.

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Prostan, Sara. "Exploring Adelaide University student's food security, employment, dietary and lifestyle behaviours before and during the Covid-19 pandemic: A retrospective study." Thesis, 2020. http://hdl.handle.net/2440/130836.

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46

Zhao, Yuyang. "Exploring user behaviours on mobile technologies combined with payment functions during the COVID-19 pandemic." Doctoral thesis, 2022. http://hdl.handle.net/10362/135622.

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A thesis submitted in partial fulfillment of the requirements for the degree of Doctor in Information Management, specialization in Information Technologies
With the extensive spread of smart mobile devices, mobile technologies and services have revolutionised and pervaded significantly in most aspects of human life, such as social communication, commerce, entertainment, etc. Various industries have integrated services and products with mobile financial transaction technologies, facilitating the payment services combined with various mobile applications. The wide adoption of mobile transactions has increased the efficiency of transaction processes, met the expectations of customers and the requirements of enterprises, and supported the social-economic development in different scenarios, especially under the pandemic situation. Understanding mobile device users’ perceptions and behaviours on mobile technologies combining payment functions under the COVID-19 pandemic situation has reinforced the need to embark on a deeper investigation of customer behaviours during the pandemic. For these reasons, this study contributes to the advancement of knowledge and implementation methods for a better understanding of the determinants of customers’ behavioural intentions of using mobile technologies combined with payment functions in a total of seven separate studies. The investigation begins with a systematic literature review on mobile payment studies presented in chapter two. This research is augmented by investigating users’ continuance usage intention of mobile payments under the COVID-19 pandemic in chapter three. The fourth chapter analyses the determinants of continuance usage intention of food delivery apps during the pandemic. Chapters five and six present two theoretical development studies about the Unified Theory of Acceptance and Use of Technology (UTAUT) and UTAUT2, respectively. The seventh chapter investigates customers’ psychological shopping processes via live-streaming shopping apps during the pandemic lockdown period. In epistemological terms, this study involved conjoint positivist and interpretivist research in behavioural information systems research. A qualitative research method was applied in chapters two, five and six, and a quantitative research method was implemented in the third, fourth and seventh chapters. The main theoretical foundations applied and validated in three empirical studies were UTAUT and UTAUT2. Specifically, chapter three integrates UTAUT with Mental Accounting Theory, the fourth chapter combines UTAUT with the Expectancy Confirmation Model, and chapter seven integrates UTAUT2 with the Stimulus-Organism-Response framework and Flow theory. This study found that performance expectancy, social influence, and trust significantly affect users’ behavioural intentions in all three empirical studies. Customers’ mental cognitions, such as perceived benefits, satisfaction, flow and perceived value, positively formulate users’ behavioural intention in the three studies, respectively. Hedonic motivation and flow significantly influence users' behavioural intention when mobile technologies contain payment and entertainment features. Moreover, this study contributes several theoretical and practical implications. This study facilitates the advancement of knowledge of mobile technologies adoption through three verified theoretical frameworks and two proposed developed theoretical models and appropriate measurement methods. Meanwhile, this study supports relevant stakeholders in mobile technologies, enterprises, policymakers, service providers, and marketing departments with valuable findings and discussions for comprehensively understanding the determinants of customers’ behaviours on mobile technologies combined payment function.

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47

Marques, Marta da Fonseca. "Assessing the perspective of health professionals on the impact of training on their safety, during the COVID-19 pandemic: the mediating role of trust." Master's thesis, 2021. http://hdl.handle.net/10071/23893.

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In the face of the current pandemic, health professionals are one of the most important resources, if not the most important. Despite their importance to health care per se, their safety is of paramount importance. Nowadays, health professionals are at increased risk of infection due to the high rate of transmission of the virus. Therefore, all measures concerning their safety, as well as their analysis, become imperative. The present thesis proposes to analyse the perspective of health professionals in Portugal, in terms of the training they have received, the level of trust embedded in the institution where they are employed, and how these aspects affect their perception of safety, during the pandemic period. This study relied on an online questionnaire - with a total of 235 responses - and quantitative analysis methods to answer the defined research question. Data analysis combined descriptive and inferential analysis, internal consistency analysis and mediation analysis, using Hayes’ PROCESS. The results suggest that Health Professionals’ Perception of Safety, Training Adequacy and Organisational Trust are evaluated at low, yet positive values, with the latter recording the highest evaluation. Furthermore, the results demonstrate the existence of a direct effect of the perception of training on the perception of safety, as well as an indirect effect, the latter mediated by organisational trust. In the context studied, the main problems and resulting opportunities for improvement, are to be found in the time and the content framework of training, and in the trust relationships between health professionals, their supervisors and the institution.
Devido à situação pandémica, identificaram-se os profissionais de saúde como um dos recursos fundamentais, senão o mais importante, destacando a sua segurança como um tópico vital. Atualmente, os profissionais de saúde estão expostos a um maior risco de infeção devido à elevada taxa de transmissão do vírus, tornando todas as medidas de segurança, bem como a sua análise, imprescindíveis. Esta investigação propõe uma análise à perceção dos profissionais de saúde em Portugal, durante a pandemia, sobre a formação recebida e à confiança que depositam na sua organização, bem como o impacto na sua perceção de segurança. Para tal, foi elaborado um questionário aos profissionais de saúde com instrumentos avaliadores da perceção da adequação da formação, da confiança organizacional e da sua segurança. O questionário aplicado online recolheu 235 respostas. Os dados analisados com base em estatística descritiva e inferencial, consistência interna e de mediação com utilização do macro PROCESS de Hayes. Os resultados indicam que os profissionais de saúde percecionam de forma positive a adequação da formação recebida, confiam na sua organização e sentem-se seguros. Os resultados suportam ainda a existência de um efeito direto da perceção relativamente à formação sobre o sentimento de segurança, e igualmente um efeito indireto, sendo este mediado pela confiança na organização. O conteúdo e cronograma da formação, bem como a confiança dos profissionais de saúde nos seus supervisores e organização são os pontos onde se registam as avaliações mais baixas, evidenciando os problemas, e consequentemente, as oportunidades de melhoria.

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48

Gomes, Christiane Regina Nunes. "Prevenção da COVID-19 em estaleiros de construção : estudo de caso na obra de requalificação do Ramal Ferroviário do Porto de Sines." Master's thesis, 2021. http://hdl.handle.net/10400.5/24113.

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A pandemia COVID-19 exige das organizações medidas adicionais. As condições de Segurança e Saúde no Trabalho em estaleiros são frequentemente deficientes, o que requer uma especial atenção. O estudo teve como objetivo principal a apresentação de recomendações para prevenção da COVID-19 num estaleiro de construção, tendo sido realizado na obra de Requalificação do Ramal Ferroviário do Porto de Sines. O método Plan-Do-Check-Act suportou o desenvolvimento do estudo. Foi realizada a análise ao Plano de Segurança e Saúde (PSS) que culminou em 33 recomendações. O Job Safety Analysis foi utilizado para a avaliação dos fatores de risco de transmissão do vírus SARS-CoV-2 em 46 tarefas. Foram identificados 11 fatores de risco e 10 tarefas críticas. Apresentaram-se 23 recomendações. Foi elaborado um plano de monitorização das medidas de prevenção para controlo de 4 aspetos identificados como relevantes. As normas e orientações da DGS aplicáveis à Construção foram analisadas, sendo constatadas a dificuldade de cumprimento de alguns requisitos e a necessidade de efetuar a compatibilização e atualização de alguns documentos. Concluiu-se que laborar num estaleiro em contexto de pandemia requer a reavaliação do PSS, a reorganização dos modos de operação e a consciencialização dos trabalhadores quanto aos fatores de risco inerentes às tarefas
The COVID-19 pandemic demands additional measures from organisations. It is necessary to be aware of the Occupational Safety and Health (OSH) conditions especially at construction sites where it is difficult to apply the preventive measures. The presented study aims to recommend the preventive measures of transmission of the Coronavirus on a construction site. It took place in the Requalification of the Railway Access of the Port of Sines project. The Plan-Do-Check-Act method supported the research. The OSH Plan were analysed, and 33 recommendations have been established. The Job Safety Analysis method was applied to assess the risk factors of transmission of the Coronavirus on 46 job tasks. This allowed to identify 11 risk factors and 10 critical tasks for which 23 actions were recommended. The preventive measures plan was created. Analysing the legal requirements, some preventive measures from the Portuguese Public Health Authority guidelines are hard to apply to the construction environment, as well as update the documents in accordance with the guideline. Finally, the research shows that it is necessary to review how tasks are performed. The OSH Plan requires updating and training sessions must be available for employees in construction environment.

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Morais, Pedro Miguel Faria Barroso Baldaia. "Nomad foods equity research - growth within crisis." Master's thesis, 2021. http://hdl.handle.net/10362/122916.

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This Work Project presents a Nomad Foods Equity Research, which is one of the frozen food leaders in Europe. This report aims to forecast the company’s future, and value it based on its expected cash flows. Nomad Foods benefitted from the current pandemic outbreak, as lockdowns brought the need for durable and convenient products, and therefore, its future performance might be contingent on the short-term development of the COVID-19 vaccine, as well as the evolution of cases and government measures regarding lockdowns. Thus, a “HOLD” position was recommended, with a target price of $27.63forDecember 31, 2021.

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50

Ribeirinho, Beatriz Pinheiro de Almeida. "The impact of COVID-19 on organic and conventional food consumption : examining the moderating effect of sustainable-self-esteem on the relationship between mortality salience and consumers´ choice and evaluations of organic versus conventional food." Master's thesis, 2021. http://hdl.handle.net/10400.14/35146.

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This study aims to build a deeper understanding of how the consumer choices, attitudes, purchase intention and willingness to pay change in face of the pandemic. This research examines this phenomenon within the food industry, since it is one of the most impacted industries during the pandemic, with a singular focus on organic versus conventional food consumption and self-esteem as a moderator. Results indicate that the COVID-19 context has increased mortality salience, the awareness that death is inevitable. Yet, mortality salience is not impactful on consumers' evaluations and choice of food, except for the purchase intention for conventional products that seem to decrease in the COVID-19 context for consumers with lower self-esteem coming from sustainable behaviours. Nevertheless, the COVID-19 context shows to lead to more positive attitudes towards the consumption of organic food for consumers who have sustainability behaviours as their source of self-esteem. This study suggests that retailers can influence consumers positively in the COVID-19 context, by making these products easily available to attract consumers to buy organic food. Also, to take advantage of the positive attitudes by consumers towards this type of products that seem to emerge during the pandemic. This study provides valuable insight into consumer behaviour regarding organic and conventional food by examining the factors that influence consumers’ purchase intentions, willingness to pay, attitudes and choices towards food during a pandemic.
Este estudo tem como objetivo compreender mais profundamente como as escolhas, atitudes, intenção de compra e vontade de pagar dos consumidores mudam, face à pandemia. Esta pesquisa examina este fenómeno dentro da indústria alimentar, por ser uma das mais impactadas durante a pandemia, com um foco singular consumo de alimentos orgânicos versus convencionais, utilizando e autoestima como moderadora. Os resultados indicam que no contexto do COVID-19 houve um aumento da saliência da mortalidade, a consciência de que a morte é inevitável. Todavia a saliência da mortalidade não impactou as avaliações dos consumidores e a escolha dos alimentos, com exceção da intenção de compra de produtos convencionais que parece diminuir no contexto do COVID-19 para consumidores com menos autoestima proveniente de comportamentos sustentáveis. No entanto, o contexto do COVID-19 parece conduzir a atitudes mais positivas em relação aos alimentos orgânicos para pessoas que têm comportamentos de sustentabilidade como fonte de autoestima. Este estudo sugere que os revendedores podem influenciar os consumidores positivamente no contexto COVID-19, disponibilizando facilmente esses produtos para atrair consumidores para a compra de alimentos orgânicos e aproveitar as atitudes positivas que parecem emergir em relação a este tipo de productos durante a pandemia. Este estudo fornece informações valiosas sobre o comportamento do consumidor em relação aos alimentos orgânicos e convencionais, examina os fatores que influenciam a intenção de compra, a vontade te pagar, as atitudes e as escolhas de alimentos durante a pandemia.

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Dissertations / Theses on the topic 'COVID-19 and Food Safety'

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