Dissertations / Theses: 'Ethnic foods'

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Paulson-Box, Elly. "The penetration of ethnic foods in the UK diet." Thesis, Liverpool John Moores University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262249.

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Trigwell, Joanne. "Addressing childhood obesity in ethnic minority populations." Thesis, Liverpool John Moores University, 2011. http://researchonline.ljmu.ac.uk/6156/.

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Childhood obesity in the UK is a serious public health concern. In some ethnic minority groups obesity prevalence is significantly higher than the national average (The NHS Information Centre, 2010). Therefore, it is recommended that interventions to manage childhood obesity are tailored to the needs of ethnic minority groups (NICE, 2006). GOALS (Getting Our Active Lifestyles Started!) is a community based, childhood obesity management programme that focuses upon physical activity, nutrition and behaviour change in families (Watson et aI., 2011). However, monitoring data has suggested an unrepresentatively low proportion of ethnic minority families who are referred to GOALS choose to access the service. Therefore the aim of this research was to improve the cultural relevance of the GOALS programme, whilst also contributing to the evidence-base for local and national strategic planning surrounding obesity and ethnicity. Studies set out to explore perceptions surrounding childhood weight, diet and physical activity in different ethnic groups; identify cultural preferences, and barriers to participation in healthy lifestyle interventions; to implement and pilot a culturally accessible intervention, using the GOALS framework for development; and to assess the acceptability and effectiveness of the pilot intervention. A multi-method, pluralistic, research design was employed that recognised the complexity of the research aims. In total three empirical studies were conducted, and parents (of children aged 4 to 16 years) and school-aged children participated. A combination of process and outcome data was obtained. Quantitative methods were used for descriptive and explanatory purposes and included questionnaire (Study 1,2 and 3b) and BMI measures (Study 3b). Qualitative methods included focus groups (Study 2 and 3a), face-to-face interviews (Study 3b) and the write-and draw-technique (Study 3b). Exploratory data gave context and depth to the research. In Study 1, parents (n=808) identified their ethnic background as Asian British, Black African, Black Somali, Chinese, South Asian, White British and Yemeni. Ethnic background was significantly associated to parental perceptions of weight in childhood. Results showed Black Somali parents exhibited the lowest level of concern for overweight in childhood in comparison to other ethnic groups. In Study 2, parents (n=36) and children (n=31) from six ethnic groups (Asian Bangladeshi, Black African, Black Somali, Chinese, White British and Yemeni) identified intrapersonal, interpersonal and environmental barriers to healthy weight. Findings demonstrated that influences to health behaviours were sometimes specific to particular ethnic groups. For example, dominant cultural norms valuing overweight in childhood were apparent among Yemeni, Black African, Black Somali and Asian Bangladeshi parents and Asian Bangladeshi children. Results from Study 3a with parents (n=33) from ethnically diverse backgrounds, identified barriers and preferences to attending an intervention were often related to cultural and religious values of ethnic groups. Parents considered the ethnic composition of the group important, and suggested an intervention should be relevant to the ethnic background of all families attending. Based on these findings, 'surface' and 'deep' (Reniscow et al., 1999) structural modifications were made to the GOALS programme. Nine families from Asian British, Asian Bangladeshi, Yemeni and Black Somali backgrounds attended the pilot intervention to examine its appropriateness. Process and outcome data from Study 3b illustrated families benefited from a healthy lifestyles intervention that was designed to be culturally acceptable to multiple ethnic groups. This thesis has added to the limited evidence base surrounding the cultural relevance of family-based childhood obesity management programmes for ethnic minority groups. Differences in cultural norms between ethnic populations, and variations in assimilation to Western norms and acculturation within groups, highlight the complex task in addressing childhood obesity in multiple ethnic groups. Knowledge gained from the successful engagement of ethnic minority families in a culturally sensitive healthy lifestyle intervention, has lead to the development of key recommendations for policy and practice that extend beyond childhood obesity management to health promotion more widely.

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Pearson, Susan M. "Studies on microbiological hazards associated with ethnic foods, with particular reference to mycotoxin formation and clostridium perfringens." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325965.

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Crook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1246453172.

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Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.

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Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.

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Grey, Charlotte Jane. "Ethnobiology, ethnic cuisines, and provision of health care among Ukrainian and Sikh migrants in Bradford, UK. A comparative study of plant-based food and drink used for maintaining health, tradition and cultural identity amongst Sikh and Ukrainian migrant communities in Bradford." Thesis, University of Bradford, 2007. http://hdl.handle.net/10454/5396.

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Using ethnobotanical, anthropological and social science theory and methods this work illustrates significance of studying traditional foods and their medicinal qualities for maintaining health. Set in the background of the communities¿ practises and rituals specific plant-based items, used by Sikh and Ukrainian migrant communities, are a central focus to understanding the significance of practises and related knowledge for maintaining health and the broader concept of ¿well-being¿. Literature review, participant observation and in-depth interviewing techniques were used to identify 126 species of plants mentioned. These illustrate what was a primarily female domain of knowledge now becoming superficial and spread over domains of both men and women. This study notes convenience in terms of time and transport, changes in markets in the UK, importation of goods and the use of machinery and techniques such as freezing, and intervention by healthcare professionals have all affected the way traditional foods and remedies are perceived and practised. There are key foods which will remain important for generations to come whilst the domains are changing. Specific community structures support maintenance of food practises, including langar within the Sikh community and the regular OAP Ukrainian lunchtime club and numerous food events where foods with particular religious and cultural significance are made by at least two generations. These events involve transmission of knowledge related to foods and their health qualities, including images of strength as a ¿people¿. By questioning the significance of emic perspectives healthcare professionals and policymakers could learn much from practises developed over centuries or millennia.

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Nguyen, Ngoc Anh. "Ethnic identity, socialization factors and their impacts on ethnic consumption behavior and ethnic food consumption in France." Thesis, Evry-Val d'Essonne, 2013. http://www.theses.fr/2013EVRY0025.

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Avec le plus grand et le plus diversifié nombre d’immigrants et d’étrangers en Europe, la France représente un segment de marché viable et inexploité. Le marketing ethnique, élaboré par plusieurs acteurs du marché, a pour objectif de développer de nouveaux segments de marché, ou de couvrir l’ensemble du marché en tenant compte de la croissance multi-ethnnique en réalité. L’objectif de notre travail est de mesurer l’identité ethnique de la population ethnique en France, leurs facteurs de socialisation, leur comportement de consommation ethnique en général, et leur consommation d’aliments ethniques en particulier, ainsi que de déterminer les influences de ces facteurs. Cette recherche s’inscrit dans une démarche hypothético-déductive et est structurée en deux parties théorique et empirique pour servir l’objectif visé. La première partie est consacrée à l’analyse du contexte général, à la revue de la littérature et à l’élaboration d’un modèle conceptuel de l’identité ethnique, des facteurs de socialisation et de leurs impacts sur les comportements de consommation ethnique et sur la consommation d’aliments ethniques. Seront analysées la théorie de l’identité sociale [Henry Taifel & John C. Tuner 1970], la théorie du développement de l'identité qui se compose de la théorie de l'ego identité [Erik Erikson 1986] et des recherches empiriques sur l'identité personnelle [Marcia, 1980] et le développement de l'identité ethnique [ Phinney et Ong, 2007] ; la théorie de la culture, sous-culture, contre-culture, acculturation, ainsi qu'une connaissance approfondie de l'ethnicité, l'identité ethnique et le marketing ethnique. La partie empirique sera consacrée à la collecte, le traitement et l’analyse de données, qui serviront à vérifier non seulement les variables du modèle conceptuel, mais aussi les hypothèses des relations entre elles. Les résultats de notre étude sur la population ethnique en France ont confirmé nos hypothèses de manière générale. Ils sont utiles en termes de contribution théorique et managériale car ils aident à mettre en évidence quelques stratégies pour le marketing ethnique associé à l'identité ethnique, les comportements de consommation ethnique et la consommation d'aliments ethniques
As a country with biggest number of immigrants in Europe, France has been so far known with its multiple ethnic populations, in which the ethnic minority represents a viable and untapped market segment. As a result, ethnic marketing has been developed correspondingly by several market agents who would like either to pursue new market segment or strive to cover the whole market while taking into account of growing multi-ethnic reality in France. The objective of this research is to measure ethnic identity of ethnic population in France, their socialization factors, their ethnic consumption behavior in general and their ethnic food consumption in particular, as well as to determine the influences of these factors. Applying a hypothetico-deductive approach, both theoretical and empirical investigations are conducted to serve the mentioned objective. The first part is a literature review, helpful in developing a conceptual model of ethnic identity, socialization factors and their impacts on ethnic consumption behavior and ethnic food consumption. It includes the social identity theory [Henry Taifel & John C. Tuner, 1970]; identity development theory which consists of theory on ego identity [Erik Erikson, 1986] and empirical researches on personal identity [Marcia, 1980] and ethnic identity development [Phinney & Ong, 2007]; theory on culture, sub-culture, counter-culture, acculturation; as well as in depth knowledge on ethnicity, ethnic identity, and ethnic marketing. Whereas empirical part involves data collection, processing and analysis, which servethe purpose of verifying not only variables of the conceptual model, but also the hypotheses on the relationships between them. The results of the survey on ethnic population in France have confirmed these hypotheses. They are useful in terms of theoretical contribution, as well as from the point of management since they help highlighting some strategies for ethnic marketing in associated with ethnic identity, ethnic consumption behavior and ethnic food consumption

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Ramsumeer, Soy. "A Plan for the Implementation and Evaluation of Diet Education in Type 2 Diabetes." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/1920.

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Abstract Type 2 Diabetes Mellitus (T2DM) is the seventh leading cause of death in the United States with a projected increase of 552 million people worldwide who will be affected with this illness by 2030. The need to address this issue is vital to prevent complications and reduce healthcare spending. The DNP project is aimed at planning and designing a nutritional education program tailored toward specific ethnic groups in order to increase knowledge in making healthy food choices. This project is intended to educate Registered Nurses (RNs) on nutrition so that they can offer dietary knowledge to T2DM patients. Additional patients can be reached by educating the RNs rather than patients being limited to consultations with a Certified Diabetes Educator or Registered Dietician. This project focused on whether healthy nutrition tailored toward the individual's own ethnic foods helps to stabilize glycemic values for patients with Type 2 diabetes. A toolkit was utilized to aid with the RNs' learning on healthy nutrition and its impact on the management of blood glucose. It addressed areas such as food groups and calories, grocery shopping, preparation methods, and portion control. The framework for design utilized the basic concepts associated with the systems theory with an intended goal to prevent further complications and improve patients' glycemic value through consuming nutritious foods. The logic model will be used to evaluate the impact of healthy nutrition on blood glucose through pre- and post-program tests of the RNs' nutritional knowledge on healthy eating. The continuation of this program will promote positive social change by helping patients to achieve a healthier lifestyle and reduce healthcare expenditures.

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Canbaz, Düriye, and Aktuğ Yılmaz. "Competitive Strategies of Ethnic Food Companies in Sweden." Thesis, Mälardalen University, School of Sustainable Development of Society and Technology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-6078.

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Title: Competitive Strategies of Ethnic Food Companies in Sweden

Authors: Düriye Canbaz – Aktuğ Yılmaz

Instructor: Prafulla Acharya

Course: EFO 705-Master Thesis

Date: 25/05/2009

Introduction: Sweden has a population of 9.1 million habitants and approximately 1.2 million people or 13% of the Swedish population consists of foreign nationalities or individuals born abroad. If the second generation is included in the consideration then the number increases to approximately 1.6 million which in the end corresponds to over 17% of the total population. (Market Brief Focus on Swedish Market, 2007, p.3) Under such circumstances, it is not unusual to see demand for ethnic food. During the last few years, ethnic food products have experienced a very positive market trend and the development is a reflection of both the increasing number of immigrants and native Swedes increasing interest in ethnic foods. (Ibid, p.6) “Several years ago, immigrants constituted the principal consumer group of ethnic foods, but this has changed over the years” that “Swedish consumers are now more and more regarded as the main consumer group of ethnic foods” (Ibid, p.6) Under such circumstances, the competition among the companies rise that companies try to raise their level of competitiveness. Doing so, companies adopt some strategies and develop some competences to outperform the rivals.

Problem: How to compete in Swedish ethnic food stuff industry?

Sub questions;

- What competitive strategies should be carried out?

- What competences and competitive advantages should be developed?

Purpose: The aim of this thesis is to identify the competitive strategies of existent ethnic food stuff companies in Sweden in order to set a success model for the new entrants as a guideline. To be able to set a clear model the distinctive competences of the companies on which strategies are constructed will be identified.

Method: In this dissertation we used both primary and the secondary data. The primary data that we used consists of interviews that we made with the informants from the ethnic food stuff companies and retailers. The secondary data that is used in the thesis generally consists of resources that are relevant and valid such as reports from Swedish Chambers, European Union and reports from United States Department of Agriculture (USDA) as well as some dissertations from Swedish universities.

Analysis and Conclusions: In Swedish ethnic food market both market structure and companies’ resources play important role in the shaping of competitive strategies. Case companies Laroc AB and Sevan AB follows the product differentiation strategy. Companies differentiate in quality, price and product variety. Also, they follow special strategies in branding and target different consumers groups. We recommend to new entrants to follow Sevan’s strategy in the short time which is providing well known brands from Middle Eastern region. However, in the long run, we recommend them to follow Laroc’s strategy which is generally based on creating its own brand name. One of the other recommendations we have for the new entrants is working with the independent stores that are not explored by the other ethnic food stuff companies. Another recommendation that we have for new entrants is the processed food and ready meal products. In the market for Middle Eastern processed food and ready meal products, there is a limited range of products. Ethnic food market is changing, as the only thing that does not change is change itself. Ethnic food is losing its ethnicity as it gets appreciated by the consumers and embeds into culture. Thus, both current competitors and new entrants should be aware of the changes and orient themselves accordingly.

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Novie, Alexander G. "Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains in Eastern Portland, OR." PDXScholar, 2014. https://pdxscholar.library.pdx.edu/open_access_etds/2084.

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Portland, OR, is the site of a unique urban food cart phenomenon that provides opportunities for small business ownership and access points for culturally specific food for the city's foreign-born and minority populations. Known as a "foodie haven," Portland also has an active sustainable food movement with engaged citizens and support from city and regional policies aimed at significantly increasing the consumption of local food. To date, there have been no in-depth studies on the sourcing habits of Portland food cart owners and whether or not these street-level actors are involved in the area's local alternative food movements (AFNs). The current understanding of the Portland food cart phenomenon is based on studies that have focused on carts and pods located in the central business district and "inner-ring" areas of the city. Areas beyond these locations (defined as Eastern Portland) are currently home to the majority of the city's growing foreign-born and minority populations. This thesis uses a situational analysis framework to explore the food supply practices of ethnic food cart owners operating in Eastern Portland cart pods. I investigate the feasibility of purchasing locally grown ingredients for use in ethnic cuisines and the degree to which cart owners incorporate the region's prevailing locavore ethics into their everyday culinary practices. Findings from this inquiry suggest that ethnic cart owners in Eastern Portland have a range of habitus, or personal dispositions and embodied knowledge, that is reflected in how they perceive the benefits of and barriers to "buying local" and the extent (if any) that they engage with AFNs in the Portland area. I assert that ethnic food cart owners in Eastern Portland are performing multiple community roles by providing access points for culturally specific cuisines for their particular ethnic groups, while also offering exotic experiences to other residents and tourists alike. I discuss variations within the food cart phenomenon itself by highlighting the differences in design, amenities, types of access, and neighborhood customer bases of cart pods located in Eastern Portland. Finally, I discuss future research directions for understanding the dynamics of food supply chains in small-scale, direct-to-vendor relationships and the implications for local and regional food sustainability policy goals.

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Singer, Lisa. "The value of community-based ethnic archives, a resource in development." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq23498.pdf.

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Harbottle, Lynn. "Iranian settlers, food and the performance of ethnic and gender identities." Thesis, Keele University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265020.

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Shah, Komal. "Identification of "appealing" and "healthy" menu entr�ee descriptors and determination of factors influencing customer's food selection at ethnic and non-ethnic restuarants [i.e. restaurants]." Virtual Press, 2003. http://liblink.bsu.edu/uhtbin/catkey/1273272.

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The purpose of this research study was to identify menu entree descriptors perceived by consumers to be both appealing and healthy and to describe factors that influence food selection and frequency of eating out at restaurants, including consumers' preference for healthier food selection choices in ethnic restaurants.Four hundred adults completed this survey. Six food descriptors were found to be both "appealing" and "healthy." "Value/cost", "hunger/cravings", and "taste" were found to influence subjects' food selection when eating out. The three factors influencing subjects' frequency of eating out were "value/cost", "hunger/cravings", and "taste." Individuals who ate at ethnic restaurants at least once per week were significantly more likely to want more healthy options and nutrition information available on ethnic restaurant menus. Educational level did not influence frequency of eating out at a sit-down restaurant. Individuals with "some college", however, ate out less frequency at ethnic restaurants than one would expect statistically.
Department of Family and Consumer Sciences

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Stewart, Jennifer. "Three wise misrecognized fools, daring Kantian ethics." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ57687.pdf.

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Stewart, Jennifer (Jennifer Kay) Carleton University Dissertation Philosophy. "'Three wise misrecognized fools: daring Kantian ethics'." Ottawa, 2000.

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Kelley, Lindsay E. "The bioart kitchen: Art, food, and ethics /." Diss., Digital Dissertations Database. Restricted to UC campuses, 2009. http://uclibs.org/PID/11984.

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French, Kellie J. "Remembering, eating, cooking, and sharing| Identity constructing activities in ethnic American first-person food writings." Thesis, East Carolina University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1583681.

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During the past couple of decades, the topic of food and identity has become the subject of increased academic inquiry and scholarly pursuit. However, despite this increased attention, it is still more common to find interpretations of the food that appears in fictional writings than to find critical examinations of creative nonfiction works whose entire thematic focus is food. First-person food writings, like other forms of literature, are not only aesthetically pleasing, they have the power to evoke emotional and psychological responses in their readers. More specifically, ethnic American food memoirs and essays explore important twenty-first century questions concerning identity and the navigation of hybridity.

This thesis considers some of these questions through an investigation of three specific food-related acts in five separate literary works: Remembering in "Cojimar, 1958," from Eduardo Machado's book, Tastes Like Cuba: An Exile's Hunger for Home, and "Kimchi Blues," by Grace M. Cho; eating in "Candy and Lebeneh," part of Diana Abu-Jaber's The Language of Baklava, and "Eating the Hyphen" by Lily Wong; and cooking in Shoba Narayan's "A Feast to Decide a Future" and "Honeymoon in America," part of her food memoir, Monsoon Diary.

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Parker, Kimberly Sue. "Spirituality and ethics of eating." Theological Research Exchange Network (TREN), 2005. http://www.tren.com/search.cfm?p062-0261.

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Williams, Joby. "'The ethic of regard' : artisan practice and the stuff of food." Thesis, University of Sheffield, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555239.

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This thesis develops an interpretation of 'the artisan' as practice, and through practice, taking as its particular case artisan cheese. It pays specific attention to food's materiality. Recognising the vitality of foodstuff, it destabilises conventional notions of the artisan as an exclusively human endeavour, in favour of an alternative construction of the artisan as that which comes together through multiple and heterogeneous human and non-human practices. Research is based on a multi-locale ethnography and extended periods of participant observation across a number of field sites, relating to the production, affinage and retail of artisan cheese. This approach permits an in-depth engagement with practice within and between sites, and with the particular contributions of food's lively matter. Each of the chapters explores distinct sites, tracing the inconsistencies and discontinuities of praxis and progressively decentring conventional conceptualisations of 'the artisan'. As the chapters unfold a thread is drawn out that allows these multiple practices to cohere, and around which an alternative account of what holds the artisan together is constructed. I identify this unifying thread as 'the ethic of regard', characterised by relations of response, curiosity and humility during quotidian encounters, and emergent in the precarious balance between responsiveness and control. This thesis engages with work on 'the artisan' and also with the extensive food studies literature. Artisan praxis is gradually driven out of these existing interpretations and, in an approach informed by post- and non-humanist studies, it is proposed that an appreciation of food as vital and potent matter, rather than as a static bearer of social meanings, can contribute to our understanding of the artisan as emergent in practice, through the coming together of people, materials and things.

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Dohee, Kim. "Causes, Experiences, and Consequences of Ethnic Food Consumption: A Case Study of Korean Restaurants in Sweden." Thesis, Umeå universitet, Kulturgeografi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-150148.

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This study aims to investigate relations among causes, experiences, and consequences of consuming Korean food at Korean restaurants in Sweden. With a specific focus on Korean food in Stockholm, where most of the Korean restaurants in Sweden are located in, this study identifies significant push and pull factors regarding ethnic food experience at ethnic restaurants and consequences affected by actual customer experience. Based on knowledge and insights from related studies in the mobility, hospitality and tourism literature, food consumption and sociological research, 21 push and pull factors are identified and the levels of expectation and satisfaction are measured. Relations between customer satisfaction and the consequences of Korean food experience at Korean restaurants are also examined. A survey designed for those who have been to Korean restaurants in Stockholm was distributed via online communities. The findings identify perceptions, satisfaction and future behavior intention of consumers at Korean restaurants in Stockholm. Also, the findings present significant relationships among causes, experiences, and consequences of consuming Korean food. It suggests that food and service are important factors to attract customers to Korean restaurants and that Korean restaurants need to improve food and service attributes for better customer satisfaction, which can result in the positive future behavioral intention of customers. Also, the relationship between Korean food experience and intention to travel to Korea, in general terms, food-induced tourism, need to be further studies, as it can be useful for Korean tourism organizations and destination marketers to make strategies in order to attract more tourists from Sweden.

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Manners, Bucolo Catherine. "Food for Thought and Thought for Food: Applying Care Ethics to the American Eater." UNF Digital Commons, 2014. https://digitalcommons.unf.edu/etd/513.

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This piece provides an application of care ethics to the typical American diet. In the first chapter, the problems surrounding the Standard American Diet are discussed at both the individual, familial, global, animal, and environmental levels. The second chapter provides an overview of the theoretical components of care ethics, and lays a framework for analysis. The third and final chapter demonstrates how in applying many of the core principles of care, great strides can be made in remedying the numerous problems that are a direct result of typical consumption habits in the United States.

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De, Vita Carmine Franco. "The 'Market Maven' : a new ally in the diffusion of innovations process." Thesis, Cranfield University, 1997. http://hdl.handle.net/1826/3698.

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The initial motive for undertaking this research, was a desire to better understand those factors which were said to affect the diffusion of ethnic foods. In attempting to develop the general methodology for this study, the author revisited seminal studies on diffusion of innovations, word-of-mouth, opinion leadership, and innovator / early adopter influence. During this process, the author discovered Feick and Price's (1987), emergent "Market Maven", theory. Said to be distinctly different from opinion leaders and early adopters, market mavens were not only believed to have a higher awareness of general marketplace information, but also more source credibility than other word- of-mouth influencers. Employing a replication study approach, a telephone survey of 400 households in urban, suburban and rural north Bedfordshire was undertaken. The author found that the market maven construct was not a purely US phenomenon, but was also present in the UK. Developing further Feick and Price's (1987) preliminary investigations, this study confirmed that (in common with related opinion leadership studies), it had not been possible to identify market mavens using demographic / socio- economic variables. VAiilst classifying market mavens remained problematic, the author was nonetheless able to confirm Feick and Price's (1987) earlier findings, that market mavens had an inherently increased propensity for general marketplace information gathering. As this behaviour was considered by the author to be unique to market mavens, the construct was employed to test those factors, said to affect ethnic food diffusion, with interesting, if largely inconclusive results. The author concluded, that the potential of the market maven construct in the diffusion of innovations process was significant, particularly as a conduit for internal word-of- mouth information in the business-to-business / industrial marketing context. In that situation, market mavens' heightened awareness of, and active search for, general marketplace information, would make them ideal targets for the type of marketing communication message that innovators and opinion leaders alike, reputedly ignore.

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Mullins, Emily Ann. "Reactions to American Food Culture: Stories from Immigrants in Athens, Ohio." Ohio University Honors Tutorial College / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1556212579404894.

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White, Jamie Szittai. "Spiritual Formation Revealed Around the Table: An Impact Study of Food and Faith." Ashland Theological Seminary / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=atssem1605432187526995.

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Kang, Le. "Food consumption behaviour patterns of Chinese students registered at the Cape Peninsula University of Technology and the University of the Western Cape." Thesis, Cape Peninsula University of Technology, 2007. http://hdl.handle.net/20.500.11838/958.

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Thesis (MTech (Business Administration))--Cape Peninsula University of Technology, 2007
Chinese students study in South Africa on account of the English environment and cheaper tuition fees. Owing to the increased Chinese student population in South Africa, a potential Chinese food market is being mooted, and it is therefore necessary to undertake research to define this potential market opportunity in order to provide information to entrepreneurs who are interested in establishing a business in the Chinese food market in the Cape Metropolis. Chinese students who are studying at the Cape Peninsula University of Technology (CPUT) and the University of the Western Cape (UWC) will be the focus of the research. The main purpose of this study was to analyze the food consumption behaviour of these students and their attitudes towards Chinese and South African foods. A questionnaire survey was conducted to collect information on the demographic characteristics of Chinese students, their current food consumption habits and attitudes towards Chinese and South African food. The data collection and analysis was computed by means of the Statistical Package for Social Sciences methodology. The results reflected that students generally prefer not to eat at home and that they eat both Chinese and South African food alternately. Furthermore, the attitudes towards of the respondents towards Chinese and South African foods are influenced by factors such as freshness, convenience and availability.

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Cagney, Michael Francis. "The Problem of "Big Food" and the Response of an Integrated Catholic Ecological Ethic." Thesis, Boston College, 2016. http://hdl.handle.net/2345/bc-ir:107212.

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Thesis advisor: Stephen J. Pope
This dissertation argues that industrial food production, characterized under the term “big food,” is an environmental and social problem that requires a response from Christian theology and ethics. However, previous scholarship addressing “big food” did not confront the intransigent nature of this problem. As a result of this state of the problem, the dissertation poses the question: what is an adequate response to the intransigent problem of “big food?” In response this dissertation argues that a proper response involves an integrated Catholic ecological ethic. An integrated ecological ethic combines the methods of virtue ethics and social ethics to propose virtues within a contextually aware framework. The resources of the Catholic tradition can be utilized to develop an integrated ethic that balances the concerns of ecojustice and environmental justice. The solution proposed involves the development of ecological reformulations of the virtues of charity, prudence, justice, temperance, and fortitude. The above virtues are not proposed within a theoretical vacuum, but rather within an awareness of various unjust structures in the United States that support “big food” and habituate the ecological vices of pride, fearlessness, and gluttony. The dissertation makes constructive proposals for structural change to develop structures of “big food” that can promote ecological virtue as opposed to ecological vice. In addition, the dissertation makes several recommendations for personal reforms in relation to food habits so as to move toward ecological virtues
Thesis (PhD) — Boston College, 2016
Submitted to: Boston College. Graduate School of Arts and Sciences
Discipline: Theology

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Pan, Jie, and 潘傑. "The ethics and business of organic food production, circulation and consumption in Japan." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/212628.

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Doody, Sean T. "The Politics and Ethics of Food Localism: An Exploratory Quantitative Inquiry." VCU Scholars Compass, 2016. http://scholarscompass.vcu.edu/etd/4120.

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The local food movement has become a prominent force in the U.S. food market, as represented by the explosive expansion of direct-to-consumer (DTC) marketplaces across the country. Concurrent with the expansion of these DTC marketplaces has been the development of the social ideal of localism: a political and ethical paradigm that valorizes artisanal production and smallness, vilifies globalization, and seeks to recapture a sense of place and community that has been lost under the alienating conditions of capitalism’s gigantism. Supporters of localism understand the movement to be a substantial political and economic threat to global capitalism, and ascribe distinct, counter-hegemonic attributes to localized consumption and production. However, critics argue that localism lacks the political imagination and economic power to meaningfully challenge global capitalism, and that it merely represents an elite form of petite bourgeois consumption. While scholars have debated this issue feverishly, there is a dearth of empirical cases measuring whether or not actual local consumers understand their local consumption within the political and ethical frame of localism, leaving much of the discussion in the realm of esoteric theorizing. This study seeks to uncover whether or not local consumers interpret their local consumption habits within localism’s moral framework by using an original survey instrument to gather primary data, and conducting an exploratory quantitative inquiry.

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Hightower, Carrita A. "Food choices of African Americans compared to other racial/ethnic U.S. populations using NHANES, 2003-2006, dietary survey data." Diss., Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4259.

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Robertson, Christian Anton. "Understanding ethics in sustainability transitions : towards social learning for sustainable food systems." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86426.

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Thesis (MPhil)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: This thesis explores the importance of an appropriate understanding of ethics in sustainability transitions. Through a conceptual analysis, it finds that the dominant understanding of modernist ethics is unsuitable to the contexts of contingency in sustainability transitions, and that the participatory understanding of ethics as a complex system presents a far more adequate approach to the ethical complexity of socioecological systems. In particular, the strategy of 'practising provisionality' is suggested, which understands the process of ethical decision-making as a process of social learning. This argument is further supported by a critical reflection on the food system context. The present dangers and future uncertainties of sustainability transitions are issues of incredible complexity. Socioecological interactions can have unpredictable impacts on our ability to the needs of both current and future generations, like realising a sustainable food system. Moreover, there are difficult decisions that we also to make in such dilemmas, like the extent of natural resource exploitation, where normativity plays a large role. This means that these complex issues are also ethical issues. The importance of understanding ethics in sustainability transitions is, therefore, of great importance, since we will want to believe we are making the 'right' choices in these changing contexts. However, the understanding of ethics that dominates traditional scientific thinking and academic inquiries represents a paradigm of thought that is insensitive to complexity of socioecological systems, and is therefore, inadequate in addressing the ethical complexity of sustainability transitions. In the context of food systems, this is demonstrated in the linear emphasis on food production that dominates the ethics of realising sustainable food systems. This thesis argues that a more appropriate way of thinking about ethics in times of contingent contexts and socioecological change would have to account for complexity. In an acknowledgement of the complexity of ethics, it is argued that every decision has elements of moral consideration, and that there is also no way to know objectively whether the respective decision was morally 'right' or 'wrong'. Such an understanding of complex ethics would, therefore, emphasise the importance of recursively reasoning through every ethical decision to address any reductionisms of complexity; adopting an attitude of modesty and openness towards dialogue, and adopting a student mentality of social learning that would improve upon one's complex ethical reasoning. Subsequently, the paradigmatic shift of a complex approach to ethics is more adequate in understanding ethics in sustainability transitions.
AFRIKAANSE OPSOMMING: Hierdie tesis ondersoek die belangrikheid van 'n toepaslike begrip van etiek in volhoubaarheidsoorgange. Die bevinding van hierdie konseptuele analise is dat die oorheersende begrip van modernistiese etiek ongeskik is in die volhoubaarheidsoorgang konteks van gebeurlikheid en dat die deelnemende begrip van etiek as 'n komplekse sisteem 'n baie meer toepaslike benadering is tot die etiese kompleksiteit van sosioekologiese sisteme. Die strategie van 'praktiese voorlopigheid' word in die besonder voorgestel. Dit sien die proses van etiese besluitneming as 'n proses van sosiale leerwyse. Die argument word verder ondersteun deur die kritiese refleksie op die voedselsisteem konteks. Die huidige gevare en toekomstige onsekerheid van volhoubaarheidsoorgange is geweldige ingewikkelde strydvrae. Sosioekologiese interaksies kan onvoorsiene impakte hê op ons vermoeëns om die behoeftes van beide huidige en toekomstige generasies aan te spreek, soos om volhoubare voedselsisteme te laat realiseer. Verder is daar moelike besluite wat geneem moet word tydens sulke dilemmas, soos die mate waartoe ons natuurlike bronne geeksploiteer word, waar normativiteit 'n groot rol speel. Dit beteken dat hierdie komplekse strydvrae ook etiese strydvrae is. Die belangrikheid van die begrip van etiek in volhoubare oorgange is derhalwe van groot belang, aangesien ons wil glo ons neem die regte besluite in hierdie veranderende kontekste. Die begrip van etiek wat die traditionele wetenskaplike denkwyse en akademiese navrae domineer, kom egter voor as 'n paradigmiese denkwyse wat onsensitief is ten opsigte van die kompleksitiet van die sosioekologiese sisteme, en dus tekortskiet in die hantering van die etiese kompleksitiet van volhoubare oorgange. In die voedselsisteem konteks word dit gedemonstreer in die liniêre klem wat op voedselproduksie geplaas word, wat die etiek van die realisasie van voedselsisteme domineer. Hierdie tesis redeneer dat 'n meer paslike denkwyse omtrent etiek in tye van gebeurlike kontekste en sosioekologiese veranderinge sal moet rekenskap gee van kompleksitieit. In die erkenning van die kompleksiteit van etiek, word dit geredeneer dat elke besluit 'n element van morele oorweging het, en dat daar ook geen manier is om objektief te weet of die respektiewe besluit moreel 'korrek' of verkeerd' is nie. So 'n begrip van komplekse etiek sal, dus die belangrikheid van konstante redenering in elke etiese besluitneming beklemtoon, om enige reduksionisme van kompleksiteit aan te spreek. Dit geskied deurmiddel van 'n houding van beskeidenheid en oopheid tot dialoog, en die aanneming van 'n studente mentaliteit van sosiale leerwyse wat 'n komplekse etiese redenering kan verbeter. Gevolglik, is die paradigmatiese verskuiwing van 'n komplekse benadering tot etiek meer paslik in die begrip van etiek in volhoubaarheidsoorgange.

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Lindholm, Melanie. "Alaska Native perceptions of food, health, and community well-being| Challenging nutritional colonialism." Thesis, University of Alaska Fairbanks, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1572582.

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Alaska Native populations have undergone relatively rapid changes in nearly every aspect of life over the past half century. Overall lifestyles have shifted from subsistence-based to wage-based, from traditional to Western, and from self-sustainability to reliance on Outside sources. My research investigates the effects of these changes on health and well-being. The literature appears to lack concern for and documentation of Native peoples' perceptions of the changes in food systems and effects on their communities. Additionally, there is a lack of studies specific to Alaska Native individual perceptions of health and well-being. Therefore, my research aims to help identify social patterns regarding changes in the food that individuals and communities eat and possible effects the changes have on all aspects of health; it aims to help document how Alaska Native individuals and communities are adaptive and resilient; and it aims to honor, acknowledge, and highlight the personal perspectives and lived experiences of respondents and their views regarding food, health, and community well-being.

I conducted interviews with 20 Alaska Native participants in an effort to document their perspectives regarding these changes. Many themes emerged from the data related to subsistence, dependency, and adaptation. Alaska Natives have witnessed what Western researchers call a "nutritional transition." However, Alaska Native participants in my research describe this transition as akin to cultural genocide. Cut off from traditional hunting and fishing (both geographically and economically), Alaska Natives recognize the damage to individual and community health. Studies attribute rising rates of cancer, heart disease, diabetes, obesity, and mental illness to the loss of culture attached to subsistence lifestyles and subsistence foods themselves. Alaska Natives report a decrease in cultural knowledge and traditional hunting skills being passed to the younger generations. Concern for the future of upcoming generations is a reoccurring theme, especially in regard to dependence on market foods. When asked what changes should be made, nearly all respondents emphasized education as the key to cultural sustainability and self-sufficiency. The changes sought include means and access to hunting and fishing. This is seen as the remedy for dependence on Outside resources. From a traditional Alaska Native perspective, food security cannot be satisfied with Western industrial products.

When considering Arctic community health and cultural sustainability, food security must be considered in both Western and Indigenous Ways. Control over local availability, accessibility, quality, and cultural appropriateness is imperative to Native well-being. Many participants point to differences in Western and Native definitions of what is acceptable nourishment. Imported processed products simply cannot fully meet the needs of Native people. Reasons cited for this claim include risky reliance on a corporate food system designed for profit with its inherent lack of culturally-appropriate, nutrient-dense, locally controlled options. Respondents are concerned that junk food offers dependable, affordable, available, and accessible calories, whereas traditional foods often are not as reliably accessible. Based on these findings, I named the concept of "nutritional colonialism."

Respondents expressed a desire to return to sustainable and self-sufficient subsistence diets with their cultural, emotional, social, spiritual, and physical benefits. Although they expressed concern regarding climate change and environmental pollutants, this did not diminish the significance of traditional foods for respondents.

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Leibovich, Mira. "Racial Inequality, Agriculture, and the Food System: Stories of Oppression, Resilience, and Food Sovereignty Among Black Agriculturalists." Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1619017128236329.

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33

Wan-Hassan, Wan Melissa, and n/a. "Halal restaurants in New Zealand : implications for the hospitality and tourism industry." University of Otago. Department of Tourism, 2009. http://adt.otago.ac.nz./public/adt-NZDU20090903.155113.

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Approximately 98% of lamb and sheep, 60% of cattle and 85% of deer in New Zealand are halal slaughtered each year. The high production of halal meat in the country has lead Tourism New Zealand's Chief Executive Officer, George Hickton, to believe that it would be easier to promote New Zealand as a destination for Muslim travellers. However, research has shown that the majority of Muslim travellers find it difficult to obtain halal food in the country. To understand why the access to halal food is limited for travellers, this study specifically investigates the management and promotion of halal food in restaurants. Data was obtained using a questionnaire that was administered through face-to-face interviews.Since the total population of halal restaurants in New Zealand was unknown, a snowball sampling method was chosen as it was the most efficient and economical way of locating a group of restaurants that was 'hidden'. The locations for sample selection were Auckland, Wellington, Christchurch and Dunedin, which have the highest population of Muslims and are also major tourist destinations. Results, obtained from a sample of 99 halal restaurants, indicate that nearly four out of ten respondents did not agree that the Muslim tourist market is significant to their business. Many were also reluctant to promote their halal food or put up the halal sign in front of their shop. Yet the number of halal restaurants in New Zealand has risen tremendously as a result of the rapidly growing domestic Muslim population. Given the increased risk of fraud, Muslim consumers in New Zealand are in urgent need of halal statutory regulations, as well as stronger guidelines pertaining to the issue of halal food. Additionally, there is also a need to establish and implement an effective halal certification system that is standard throughout the country. The issue of halal slaughter being associated with cruelty to animals will also need to be addressed. Concerted efforts should be made to understand this sentiment and to counter it with appropriate scientific information.

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Dennis, Barbara. "Scalogram analysis as a measure of dietary differentiation in relation to selected sociodemographic and health indicators among four ethnic groups residing in Jerusalem, Israel." Diss., Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/53868.

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A study was conducted to explore the usefulness of scalogram analysis of 24-hour recall dietary data as a measure of dietary complexity in relationship to other measures of social stratification, status incongruity and selected stress related health indicators in a population of Jerusalem adolescents and a sub-sample of their parents. Data used in the study were collected as part of the Jerusalem Lipid Research Clinics Prevalence Study. The study sample consisted of 2,160 adults and seventeen year olds. Twenty four hour dietary recall data were transformed into a series of food group variables based on use of any, or non use of all, food item(s) in the group. Using a Guttman scale procedure with adjustment for misclassification, separate quasi scales were generated for each of the four major ethnic groups in the study sample. Ethnicity was determined by the country of birth for adults and country of father's birth for adolescents. Each scale contained five food groups. Guttman scale scores and a dichotomous complexity score based on the Guttman scale scores were then compared with selected social stratification, nutritional, behavioral and health status variables. Univariate analyses of scale ranks with other variables showed a significant negative association with age and positive association with education of father. Spouse status inconsistency was marginally positively associated with dietary complexity. Spouse scale scores were significantly correlated for homogeneous (same origin) pairs but not for nonhomogeneous pairs. Fathers' complexity scores were associated with those of their children but mothers' scores were not. Nutrients associated with complexity were primarily fat, cholesterol and energy (positive), starch and carbohydrate (negative). Mean plasma cholesterol was higher in fathers in the high complexity group, compared to fathers in the low complexity group, but stress related health and behavioral variables did not appear to be related to dietary complexity as measured in this study. It was concluded that the Guttman procedure used with twenty-four hour recall data tends to scale one day dietary patterns rather than a dietary habit and only to the extent that the twenty-four hour intake represents habitual intake could it reliably scale people.
Ph. D.

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Windridge, Lucy. "Within the folds : how biomedical science is redefining traditional concepts of parenthood and parenting (Researching 'Within the folds' : critical commentary)." Thesis, Cardiff Metropolitan University, 2015. http://hdl.handle.net/10369/7634.

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Within the Folds is a 70,000 word novel where prehistory and the near future meet together in a narrative examining the forces of evolution and duration. The work particularly focuses on the conceptual changes taking place in parenting models as biomedical science gives opportunities to reproductive paradigms which were previously impossible. Taking the premise that developments in human engineering are unstoppable, I explore the transgenic boundaries between 'natural evolution' and proactive human design, conceptually and thematically, as new models of gender roles within family life become inevitable.

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Dietrich, Karen. "Opinions of registered dietitians on the withholding and withdrawing of food and fluid in the terminally ill." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/44364.

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Hedström, Claes. "Mind the Gap - Corporate External Communication in Swedish Food Retail." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-208913.

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With the rise of Internet and a changing social environment corporations legitimacy has been questioned (see Palazzo and Scherer, 2006). Frauds and scandals, both financial and environmental has put pressure on corporations to communicate their business operations and increase transperancy. Food retail inSweden have had several crises, the most recent the so called horesemeat scandal. This study starts in a literature review and describes some theories in CSR and legitimacy. The aim of the study is to investigate how consistent corporate communication is in regard to legitimacy. A framework adapted from Castello and Lozano(2011) was used to perform a content analysis. CEO statements and sustainability policies has been studied from three Swedish food retailers, Axfood, Coop and ICA. The study argues that there is a high degree of inconsistency in corporate communication when these two documents are analysed. This might indicate that sustainable development has not entered the board rooms in effect. It also indicates that while CEO’s are communicating pragmatic and institutional legitiamacy, the sustainability policies are moving into moral legitimacy.

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Tay, Yi Lin Adeline. "The Slow Food Movement : an étude on commodity, time, ethics and aesthetics in contemporary life." Thesis, University of Bristol, 2009. http://hdl.handle.net/1983/f7f2bd57-4cea-418f-b3d0-f5d632cfc896.

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This thesis is a study of the Slow Food Movement (SFM), charting the journey of this grassroots organisation from its ideological and material roots in Bra, Italy to its meteoric development in the advanced capitalist landscapes of England and USA as a consumer-driven, 'eco-gastronomy' movement. It takes to heart the movement's promise for a 'revolution of taste', from which was derived four significant themes, namely: Commodity, Time, Ethics and Aesthetics. Fieldwork was carried out in Italy, England and USA, including sixy-four recorded interviews and ethnographic, moment-to-moment research. The thesis argues that the seemingly archaic attitudes held towards the commodity object, relations of time, ethical values and aesthetic pleasures are the very radical and social action that the SFM and its members undertake in their quest to lead, and live a comtemporary life. A 'nesting' approach was employed to demonstate the strength of this assertion. Firstly, a Marxist analysis moved an undifferentiated commodity towards exploring the character and typology of 'slow food'. Secondly, theories on speed and time consciousness urged a rethinking of time's linearity and the affordance of memory. Thirdly, a dialogue engaged Aristotelian virtues with relations of one and an/other. Fourthly, art encountered aesthetics in delineating the movement's sensorium. The SFM speaks to a modem politics of emotions, ideas and timeliness. The materiality of 'slow food' exhibits taste-in-action, a constantly productive knowledge, sensation and expression of palatable bodies. The complexity of time entwines imagination with responsibility. A good, balanced life - eudaimonia - is fashioned from a touching sociality. Geographies of physicality, sociability and sensuality increasingly influence a contentious food world. This thesis demonstrates that the SFM is a force of life. For the members and chosen food matters, the SFM is that which they in name advocate as well as exceed to, in effect, impel its aims and ambitions. This thesis regards an ontology of 'going there', and a philosophy of living creatively.

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Goodall, Ruby. "REIMAGINING THE BUTCHER BLOCK: HOW THE BUTCHERS OF SOUTH NINTH STREET CREATED THE ITALIAN MARKET." Master's thesis, Temple University Libraries, 2012. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/161150.

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History
M.A.
This paper explores the development of authentic place through the story of Philadelphia's South Ninth Street Market butchers, and how they consciously highlighted their Italian immigrant heritage to respond to the changing postwar environment. Excellent sociological and historical studies of authenticity as a marketing tool have been written in the past decade, but have primarily focused on city development, corporate business models, and the consumer's search for authenticity. In this thesis, the main players are small businessmen - local butcher shop owners - and we look at their use of the history and heritage of their shops and neighborhood to strengthen their businesses and preserve their curb market. Between 1945 and 1975 these men transformed their businesses from routine neighborhood butcher shops into embodiments of a culinary community heritage. Focusing on these butcher shops illuminates the role that taste and food - and in this case, particularly meat - plays in linking the present with the past. Looking at newspaper articles featuring detailed descriptions and interviews of the mid-century market, and from the physical presence of the shops, this paper asks, what has changed? How did the market go from a grimy, everyday curb market to a tourist destination in just a few decades? And how have the butchers turn themselves into the historic heart of South Philadelphia? By answering these questions, we will be able to understand how the market's butchers championed their own authenticity and in doing so, remade the identity of the market.
Temple University--Theses

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Tran, Hong Hanh. "Local knowledge and food security among the Red Yao ethnic group in Vietnam a case study in Sa Pa District, Lao Cai Province, Vietnam." Berlin Münster Lit, 2009. http://d-nb.info/992499305/04.

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Dahlan-Taylor, Magfirah. "Beyond Minority Identity Politics: Rethinking Progressive Islam through Food." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/37730.

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In this dissertation, I analyze the challenges of speaking about religion, ethics, and politics as a Muslim in America beyond the language of minority identity. I investigated the different ways Muslims negotiate the demands of Islamic dietary laws in their everyday lives by collecting primary data gathered through interviews with Muslims from different localities. The answers given by the participants in this study speak to more than the particular issue of how Muslims understand and carry out the demands of Islamic dietary laws given the reality of living in a country where Muslims are a minority group. They reflect a discourse on Islamic dietary laws that is framed primarily within the language of exclusive privatized religious identity and individual consumerism. In this dissertation, I seek to propose a different discourse on Islamic dietary laws, one that is characterized by greater inclusivity and challenges the language of exclusive privatized religious identity and individual consumerism.
Ph. D.

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Booker, Hilary B. "A Poetics of Food in the Bahamas: Intentional Journeys Through Food, Consciousness, and the Aesthetic of Everyday Life." Antioch University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=antioch1497541343781255.

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Robson, Ian. "The social construction of ethical discourse : practitioner accounts of ethical issues in the food industry of the United Kingdom." Thesis, University of Newcastle Upon Tyne, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310037.

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Christopher, Yvonne M. "Welfare Dependency and Work Ethic: A Quantitative and Qualitative Assessment." Wright State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=wright1495994092190171.

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45

Hill, Anabel Lee 1954. "Changes in body weight, total body fat, fat distribution, and dietary food intake in Hispanics participating in a 6 month smoking cessation program with and without the use of transdermal nicotine." Diss., The University of Arizona, 1997. http://hdl.handle.net/10150/282576.

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Smokers who successfully quit smoking gain weight; although important factors have been identified the mechanisms remain unclear. We measured changes in body weight, fat distribution, and dietary intake of macronutrients during a 26 week smoking cessation trial with the use of nicotine and placebo patch in a Hispanic sample of smokers (88% Mexican-American). Participants were randomized to receive patch treatment for 10 weeks and then followed for 16 weeks. We found that nicotine treated quitters experienced significantly less weight gain than placebo treated quitters at 6 weeks; however by 26 weeks, there were no significant differences among treatment groups. We found that percent total body fat (%TBF) for nicotine treated female quitters changed significantly less than for placebo treated female quitters at 10 weeks (p<0.05); there were no treatment differences in change in %TBF for males at 10 weeks. Male and female quitters experienced significantly less change in %TBF at 26 weeks than continued smokers (adjusted for treatment). Dietary intake of total energy, percent of total energy consumed as fat, protein, and carbohydrate were not significantly different by treatment group from BL for males or females. Thus, although body weight increased significantly in quitters versus non-quitters; dietary intake of macronutrients did not change significantly from BL for quitters and non-quitters. This suggests that factors other than changes in energy intake are responsible for the weight gain observed in this sample of Hispanic ex-smokers.

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Munoz, Igor K. "Mexican Restaurants in Bowling Green, Ohio: Spaces for Music Commoditization." Bowling Green State University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1371581386.

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Garrett, Heather Kaori. "FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY." CSUSB ScholarWorks, 2017. https://scholarworks.lib.csusb.edu/etd/477.

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This study fills a critical gap in research on the immediate postwar history of Japanese American community culture in Los Angeles and South Bay. The purpose of this thesis is to contribute research and literature of the immediate postwar period between the late 1940s resettlement period and the 1960s. During the early to mid-1940s, Americans witnessed World War II and the unlawful incarceration of over 120,000 Japanese Americans. In the 1960s, the Sansei (third generation) started to reshape the character and cultural expressions of Japanese American communities, including their development of the Yellow Power Movement in the context of the Black and Brown Power Movements in California. The period between these bookends, however, requires further research and academic study, and it is to the literature of the immediate postwar period that this thesis contributes. Furthermore, this thesis contributes to the nearly absent literature of Japanese American community redevelopment in the transboundary Los Angeles/South Bay area. It is in this area that we find the largest and fastest growing postwar Japanese American population in the country. This community built lasting networks and relationships through the revival of cultural celebrations like Obon and Nisei Week, sport and recreation – namely baseball and bowling, and ethnic resources in the form of food and ethnic markets. These relationships laid the foundations for later social activism and the redefining of the Japanese American community. Far from a period of silence or inactivity, Japanese Americans actively shaped and reshaped their communities in ways that refused to allow the wartime incarceration experience, so fresh in their minds, to define them.

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Ruby, Matthew Byron. "Of meat, morals, and masculinity : factors underlying the consumption of non-human animals, and inferences about another’s character." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/1504.

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Previous psychological research on vegetarianism has focused primarily on participants' health and weight concerns, and the process by which people adopt a vegetarian diet. The present studies broaden this research by exploring the differences in the way omnivores and vegetarians perceive animals and people whose diets do or do not include meat. In Study 1, participants reported their willingness to eat a series of animal- and vegetable-sourced foods, as well as their perceptions of the animals’ qualities. In Study 2, participants reported their impressions of a hypothetical student’s character and personality, basing their inferences on a short profile that indicated the student’s dietary choices as either omnivorous or vegetarian. Our findings in Study 1 suggest that the decision to eat or not eat animals is chiefly a function of disgust at the thought of eating them and how often one has seen them for sale in a store, but also affected by such diverse factors as perceptions of their intelligence, capacity for pain and suffering, appearance, and similarity to humans. In Study 2, both omnivores and vegetarians rated the vegetarian student targets as more virtuous and ethical than the omnivorous student targets.

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Pater, Susan, Dr Peder Cuneo, James English, Dean Fish, Tim Kock, Dr John Marchello, and Bob Peterson. "Quality Assurance and Food Safety: Trainer's Reference." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144704.

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73 pp.
Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Member Manual; Arizona Youth Livestock Quality Assurance Activity Guide.
This trainer's reference is for use in implementing the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the Good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

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McKinnon, Katherine Elizabeth. "“All Food Is Liable to Defile”: Food as a Negative Trope in Twentieth-Century Colonial and (Post)Colonial British Literature." Miami University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=miami1292385406.

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Dissertations / Theses on the topic 'Ethnic foods'

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