Relevant bibliographies by topics / Food First

Academic literature on the topic 'Food First'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Food First"

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BEERS, LEE SAVIO. "First Food." Pediatric News 46, no. 12 (December 2012): 18. http://dx.doi.org/10.1016/s0031-398x(12)70279-5.

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MALVIYA, A. N. "Food comes first." Nature 340, no. 6229 (July 1989): 94. http://dx.doi.org/10.1038/340094b0.

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Capdevila Werning, Remei. "Food Comes First." Thresholds 34 (January 2007): 10–11. http://dx.doi.org/10.1162/thld_a_00220.

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Morrell, Erica. "First Food Justice: Infant Feeding Disparities and the First Food System." Breastfeeding Medicine 12, no. 8 (October 2017): 489–92. http://dx.doi.org/10.1089/bfm.2017.0088.

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Gura, T. "Nature's first functional food." Science 345, no. 6198 (August 14, 2014): 747–49. http://dx.doi.org/10.1126/science.345.6198.747.

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Davis, Janet, and Samuel A. Rebelsky. "Food-first computer science." ACM SIGCSE Bulletin 39, no. 1 (March 7, 2007): 372–76. http://dx.doi.org/10.1145/1227504.1227440.

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Cidro, Jaime, Tabitha Robin Martens, Lynelle Zahayko, and Herenia P. Lawrence. "First foods as Indigenous food sovereignty: Country foods and breastfeeding practices in a Manitoban First Nations community." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 5, no. 2 (May 23, 2018): 25–43. http://dx.doi.org/10.15353/cfs-rcea.v5i2.249.

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As a concept and in practice, Indigenous food sovereignty (IFS) offers insights into the social, cultural, and environmental challenges of a deficient food system. The associated poor health outcomes of this system include infant and child health issues such as early childhood caries and childhood obesity, and are a grave concern in many First Nations communities. Extant research has failed to consider the role of infant feeding traditions as an element of Indigenous food sovereignty. Breastfeeding and country food (also called traditional food or cultural food) consumption among infants has been long practiced in First Nations communities, resulting in healthier infants. The research described in this article originated with a research project called the Baby Teeth Talk study (BTT). This is a community-based trial which is testing a pre-natal/post-natal behavioural and preventive intervention for early childhood caries (ECC) among pregnant First Nations women and their infants in urban and on-reserve communities in Ontario and Manitoba. In Norway House Cree Nation, located in northern Manitoba, research participants shared stories on the methods used by caregivers for oral health care, including breastfeeding promotion. This paper reviews the literature relating to IFS, breastfeeding and the introduction of country food to infants. Through the voices of grandmothers in one community in Northern Manitoba, Canada, we connect the introduction of country food and breastfeeding to the larger IFS movement and positive health outcomes for infants, and improve the conceptualization and practice of IFS.
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Davison, Elaine. "First Words." Microbiology Australia 33, no. 1 (2012): 2. http://dx.doi.org/10.1071/ma12002.

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With more than 7 million mouths to feed, world food security (insecurity would be a better description), is high on the international radar. In his article, Les Baxter points out that the term food security means that sufficient quantities of food must be available, that people must have sufficient resources to obtain nutritious food, that it is used appropriately, and that a consistent food supply is not subject to sporadic or periodic shocks. Plant pathogens adversely affect all of these factors. They reduce the quantity and quality of food, they reduce income through reduced marketable yield, and disease epidemics result in sporadic reductions in food supply.
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Long, Sahira. "Juneteenth: First Food for Thought." Breastfeeding Medicine 16, no. 6 (June 1, 2021): 446. http://dx.doi.org/10.1089/bfm.2021.29184.sjl.

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Roberts, Scott W. "Food First, Educating Our Children." Health Education 18, no. 2 (May 1987): 17–18. http://dx.doi.org/10.1080/00970050.1987.10616011.

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Dissertations / Theses on the topic "Food First"

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Wartzman, Emma. "First We Cook." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/scripps_theses/363.

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This thesis is an exploration of cooking as a tool for personal health and community building, as well as for larger social change of the American food system. It looks at the decline of cooking in mid-20th century America, due to changes in technology, women's movement into the workforce, and the rise of fast and processed food. It then examines three distinct efforts going on today that are bringing cooking to the forefront of what they do--one in community gardening, one in food access programs, and one in food education. Each demonstrates the unique ability that cooking has to give immediate satisfaction. The lens is then widened to understand how this immediate satisfaction can, in turn, create waves in the way our food is currently produced on a much broader scale.
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Rouse, Elijah. "First-generation and the factors that influence food behavior and perceptions." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1617108166924414.

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Domingo, Ashleigh. "Household food insecurity and obesity in First Nations communities in Canada." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/58409.

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Background: Food insecurity for Indigenous households across Canada is an ongoing challenge and the associated impacts on health and wellness represent an important public health issue. For Indigenous populations living both on and off-reserve, the diet-related health concerns of food insecurity include obesity, poor dietary quality and chronic disease. Objective: To better understand the factors and processes underlying food insecurity and obesity in First Nations living on-reserve in order to contribute to an evidence-based discussion of strategies for protecting traditional food practices and addressing inequities in health and nutrition. Methods: Secondary data analysis was conducted from the First Nations Food, Nutrition and Environment Study (FNFNES), which applied a cross-sectional study design intended to be representative of First Nations living on-reserve in Canada (south of 60°). Data were analysed from the social, health and lifestyle questionnaire and food security questionnaire components of the FNFNES. Multivariate logistic regression, approached within a holistic framework of First Nations health and wellness, was used to examine the determinants of food insecurity and associations with obesity among individuals living in food insecure households. Analyses were conducted of First Nations communities in British Columbia, Manitoba, Ontario and Alberta. Results: Forty-six percent of First Nations households were food insecure, with 9.5% of households classified as marginally food insecure, 27.9% moderately food insecure and 8.9% severely food insecure. Socio-demographic characteristics significantly associated with food insecurity included age, gender, region, main source of income, years of education, presence or absence of children in the household, road access and household traditional food activity. Rates of obesity were highest among marginally food insecure households (56%). Compared with food secure households, marginally food insecure households had significantly higher odds of obesity (OR 1.5, 95% confidence interval 1.19, 1.97), after adjustments for socio-demographic variables. Conclusions: The relationship between food insecurity and obesity highlight the need for multifaceted approaches that focus on income and the provision of affordable and accessible healthy foods, with particular consideration for quality and cultural appropriateness. Indigenous food sovereignty provides a promising framework for developing culturally appropriate strategies that enable community capacity to address food insecurity and diet-related health conditions.
Medicine, Faculty of
Population and Public Health (SPPH), School of
Graduate
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Lietz, Katherine. "Student Experiences with Food Insecurity at Boston College." Thesis, Boston College, 2020. http://hdl.handle.net/2345/bc-ir:108793.

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Thesis advisor: Juliet Schor
This study aims to understand the prevalence and consequences of food insecurity among four-year undergraduate students at Boston College. It used an anonymous survey to collect data on students’ experiences making financial decisions about food and eating in the Fall of 2019. The final analytic sample consisted of 325 undergraduate students. The study found that roughly 13% of participants were characterized as experiencing food insecurity. Students who received high levels of financial aid and individuals who identified as first-generation college students were more likely to experience characteristics of food insecurity. Students experiencing food insecurity also reported a variety of social, emotional, behavioral, and academic consequences. This study finds that food insecurity is an issue at Boston College and suggests that faculty and administrators should urgently address students’ difficulties ensuring consistent access to food
Thesis (BA) — Boston College, 2020
Submitted to: Boston College. College of Arts and Sciences
Discipline: Departmental Honors
Discipline: Sociology
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Rapley, G. "Spoon-feeding or self-feeding? : the infant's first experience of solid food." Thesis, Canterbury Christ Church University, 2015. http://create.canterbury.ac.uk/14177/.

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Since 2002, the minimum recommended age worldwide for the introduction of solid foods has been six months, an age when most infants are able to bring food to their mouth and chew it, without assistance. Despite this, the practice of spoon feeding with purées remains prevalent and most research to date has examined the introduction of solid foods from the adult’s perspective rather than the infant’s. As a result, factors that may impact on the food preferences of infants, such as the appearance, smell and haptic qualities of food, have not been investigated, nor has the routine use of puréed foods been challenged. Similarly, while differences have been well documented between the processes of breastfeeding and bottle feeding, the possibility that there may be pertinent differences between spoon feeding and self-feeding has not been explored. Overall, the introduction of solid foods has been researched in nutritional terms, rather than in relation to the infant’s experience and his wider learning and development. This study appears to be the first to explore the introduction of solid food from the infant’s perspective. Ten infants were offered a single food, both as a graspable piece and as a spoon-fed purée. The experience was audio/video-recorded and analysed in depth using a combination of quantitative and qualitative methods. Two interviews were conducted with the mother of each infant, during which they were asked to eat the same food, in the same formats, as their infant, and to comment on the audio/video-recording. The findings indicate that spoon feeding and self-feeding are two contrasting experiences. Self-feeding was seen to be characterised by exploratory behaviour, while spoon feeding showed more evidence of avoidant behaviour by the infant and controlling behaviour by the mother. Possible implications for parental and professional guidance and for future research are discussed.
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Thompson, Heather. "Beyond Subsistence: Understanding Local Food Procurement Efforts in the Wapekeka First Nation in Northern Ontario." Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/38018.

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Abstract: Northern rural Indigenous communities in Canada are facing many challenges getting regular access to nutritious foods, primarily due to the high cost of market food, restricted availability of nutritious foods, and lack of government support for nutritious food programs. The consequences of food insecurity in this context are expressed in high rates of diabetes, heart disease, and childhood obesity. Many Indigenous communities are responding to issues around healthy food access by attempting to rebuild local food capacity in their specific regions. Important first steps have been taken in developing local food initiatives, yet it remains to be seen what impact these initiatives are having on improving northern food security. This paper explores this question by working with a remote fly in community in the sub-arctic region Ontario to construct a hoop house and develop a school based community gardening program. By using a community-based participatory approach, it was determined that hoop house and gardening initiatives in rural, northern settings have the potential to build up local food production; can develop the skills and knowledge of community members; can engage and involve youth in growing local food; and do align with land-based food teachings. We show that despite widespread and multidimensional community hardships, there was considerable community buy-in and support to the project, giving hope for future development, and providing important insight for those seeking to initiate similar gardening, hoop house, or greenhouse initiatives in northern Indigenous communities. Abstract 2: Indigenous peoples of what is now known as Canada have experienced rapid lifestyle changes as a result of European contact. Indigenous food systems were systematically eroded by the Canadian government, leading to extremely high rates of food insecurity, and diet related disease. The complicated dynamics and interventions contributing to the erosion of local knowledges have forced a dependence on a market-based food system in remote and northern Indigenous communities in Canada. Communities are experiencing a double burden of the unaffordability or inaccessibility of traditional foods from the land, and the exorbitantly high cost and reduced availability of quality market foods largely due to the cost of shipping to these regions. The entanglement of local practices and global food systems is multifaceted and complex, thus the solution to food insecurity challenges are met with the burden of navigating both the local and the global. The purpose of this article is to analyze local meanings around food in a remote sub-Arctic First Nation in Ontario within the context of “coloniality” and global food systems. Drawing from the work of Walter Mignolo, and his concept of “border thinking”, this article explains the complex subsistence practices in the Canadian north and how they are located within a larger global framework. We show that by pinpointing potential “cracks” in the dominant Western epistemic as border thinking, a more useful understanding of food procurement strategies can come to light and offer new direction for culturally appropriate and sustainable food initiatives in the North.
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Fusté, Forné Francesc. "Food Journalism: Building the discourse on the popularization of gastronomy in the twenty-first century." Doctoral thesis, Universitat Ramon Llull, 2017. http://hdl.handle.net/10803/404567.

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El periodisme gastronòmic és una tipologia de periodisme especialitzat que consisteix en la narració de la gastronomia. Aquesta tesi té com a objectiu estudiar la importància de la gastronomia en la premsa diària durant el període 2005-2015 a Catalunya i Espanya, amb una perspectiva comparativa per al cas dels Estats Units. El treball empíric realitzat inclou l’anàlisis de cinc diaris (El Mundo, El País, El Periódico, La Vanguardia i The New York Times) i està basat en l’estudi de 6,189 articles periodístics. S’ha portat a terme una metodologia tant quantitativa com qualitativa amb l’objectiu de determinar quines són les principals característiques dels continguts gastronòmics i veure com el discurs al voltant de la gastronomia ha evolucionat en la premsa escrita del segle XXI.
El periodismo gastronómico es una tipología de periodismo especializado que consiste en la narración de la gastronomía. Esta tesis tiene como objetivo estudiar la importancia de la gastronomía en la prensa diaria durante el período 2005-2015 en Cataluña y España, con una perspectiva comparativa para el caso de los Estados Unidos. El trabajo empírico realizado incluye el análisis de cinco periódicos (El Mundo, El País, El Periódico, La Vanguardia y The New York Times) y está basado en el estudio de 6,189 artículos periodísticos. Se ha llevado a cabo una metodología tanto cuantitativa como cualitativa con el objetivo de determinar cuales son las principales características de los contenidos gastronómicos y ver como el discurso entorno la gastronomía ha evolucionado en la prensa escrita del siglo XXI.
Food journalism is a special interest journalism that consists on the drawing of narratives with regards to gastronomy. This thesis aims at studying the importance of gastronomy in daily print media during the period 2005-2015 in Catalonia and Spain, with a comparative perspective for the case of the United States. Empirical work includes the analysis of five newspapers (El Mundo, El País, El Periódico, La Vanguardia and The New York Times) and is based on the study of 6,189 newspapers’ articles. Both a quantitative and qualitative analysis is carried out in order to determine the features regarding the gastronomy contents and how gastronomy news have discoursively evolved in the twenty-first century printed media.
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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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Duffett, Rachel. "A war unimagined; Food and the rank and file soilders of the first world war." Thesis, University of Essex, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.499785.

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Patwa, Abhay. "Discrete element method model of the first break wheat milling process." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18668.

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Master of Science
Department of Grain Science and Industry
Kingsly Ambrose
It is a well-known phenomenon that the break-release, particle size and size distribution of wheat milling are functions of machine operational parameters and grain properties. Due to the non-uniformity in characteristics and properties of wheat kernel, the kernel physical and mechanical properties may affect the size reduction process. The discrete element method (DEM) is a numerical modeling technique that can be used to study and understand the effect of physical and mechanical properties of a material on processing. The overall objective of this study is to develop a DEM model of the 1st break wheat milling process. In this study, different physical and mechanical properties of wheat mill streams were determined for using as the input parameters in DEM model development. The particle size and size distribution (PSD), true, bulk and tapped density, young’s modulus, coefficient of static and rolling friction, and coefficient of restitution were measured for wheat kernel, 1st break and flour from hard red winter (HRW), hard red spring (HRS), and soft red winter (SRW) wheat. Overall moisture content was found to have a greater significant effect on the physical properties i.e. density and PSD of the mill streams than material properties i.e. Young’s modulus, coefficients of friction and coefficient of restitution. The DEM model of 1st break wheat milling was developed using both single and multi-sphere approaches. The single sphere approach simulated the size reduction of a spherical cluster of bonded particles with mono-sized particles. The model was simulated for hard red winter (HRW) wheat milling at 16% moisture levels and validated using lab scale milling trials giving a PSD of 437.73 m with a percent deviation of prediction of 235.37. The deviation of prediction was reduced to 192.29 with a mean PSD of 371.52 m by conducting sensitivity analysis by modifying the shear modulus and coefficient of restitution values. In the multi-sphere approach, a bonded cluster resembling a wheat kernel in shape and size was used to simulate the milling process. The model predicted a 1st break PSD of 412.65 µm which had a deviation of 185.89 from lab scale and 156.78 from plant scale milling. The model could however satisfactorily predict the variation in PSD from 1st break milling with moisture content with reasonable accuracy. Future capabilities using the model include performing additional sensitivity analysis to understand the effect of other mechanical properties of wheat on the 1st break PSD. It can also be used to improve the 1st break release during wheat milling.
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Books on the topic "Food First"

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Miriam, Stoppard. First food made fun. London: Dorling Kindersley, 1993.

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Stoppard, Miriam. My first food book. London: Dorling Kindersley, 1987.

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1937-, Stoppard Miriam, ed. First food made fun. London: Dorling Kindersley, 1992.

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Brooks, Felicity. My First Book About Food. London: Usborne Publishing Ltd, 2015.

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Llewellyn, Claire. First look at growing food. Milwaukee: Gareth Stevens Children's Books, 1991.

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The table comes first. London: Quercus, 2011.

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The table comes first. London: Quercus, 2012.

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Duyff, Roberta Larson. First foods. Mission Hills, Calif: Glencoe Pub. Co., 1987.

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Hongladarom, Soraj, ed. Food Security and Food Safety for the Twenty-first Century. Singapore: Springer Singapore, 2015. http://dx.doi.org/10.1007/978-981-287-417-7.

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First serving: Food for the body, food for the soul. Baton Rouge, La: Louisiana Business, Inc., 2006.

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Book chapters on the topic "Food First"

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Dowler, Elizabeth. "Food Banks and Food Justice in ‘Austerity Britain ’." In First World Hunger Revisited, 160–75. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137298737_12.

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Booth, Sue. "Food Banks in Australia: Discouraging the Right to Food." In First World Hunger Revisited, 15–28. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137298737_2.

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Rocha, Cecilia. "A Right to Food Approach: Public Food Banks in Brazil." In First World Hunger Revisited, 29–41. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137298737_3.

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Riches, Graham, and Tiina Silvasti. "Hunger in the Rich World: Food Aid and Right to Food Perspectives." In First World Hunger Revisited, 1–14. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137298737_1.

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Hendriks, Sheryl L., and Angela McIntyre. "Between Markets and Masses: Food Assistance and Food Banks in South Africa." In First World Hunger Revisited, 117–30. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137298737_9.

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Riches, Graham. "Hunger, Welfare and Food Security: Emerging Strategies." In First World Hunger, 165–78. London: Palgrave Macmillan UK, 1997. http://dx.doi.org/10.1007/978-1-349-25187-2_7.

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Spence, Kerry A., Natalie D. Riediger, and Kayla L. Farquhar. "Canadian First Nations and Food." In Encyclopedia of Food and Agricultural Ethics, 1–6. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_573-1.

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Spence, Kerry A., Natalie D. Riediger, and Kayla L. Farquhar. "Canadian First Nations and Food." In Encyclopedia of Food and Agricultural Ethics, 349–55. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_573.

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Thiel, Abigail E., and Steven Hill. "First Jobs for Food Scientists." In Careers in Food Science: From Undergraduate to Professional, 17–28. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-14353-3_3.

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Silvasti, Tiina, and Graham Riches. "Hunger and Food Charity in Rich Societies: What Hope for the Right to Food?" In First World Hunger Revisited, 191–208. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137298737_14.

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Conference papers on the topic "Food First"

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Davis, Janet, and Samuel A. Rebelsky. "Food-first computer science." In Proceedinds of the 38th SIGCSE technical symposium. New York, New York, USA: ACM Press, 2007. http://dx.doi.org/10.1145/1227310.1227440.

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Liu, Gang, and Li Guo. "Developing Strategic Cooperative Relationship in the Food Supply Chain: A Food Safety Perspective." In First International Conference Economic and Business Management 2016. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/febm-16.2016.41.

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Päßler, Sebastian, Matthias Wolff, and Wolf-Joachim Fischer. "Food intake recognition conception for wearable devices." In the First ACM MobiHoc Workshop. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2007036.2007045.

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Doerr, Daniel, Bernd Appel, Kun Hu, Sondra Renly, Stefan Edlund, Matthew Davis, James H. Kaufman, Justin Lessler, Matthias Filter, and Annemarie Käsbohrer. "Accelerating investigation of food-borne disease outbreaks using pro-active geospatial modeling of food supply chains." In the First ACM SIGSPATIAL International Workshop. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2452516.2452525.

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TURCEA, Vlad Constantin. "FOOD TRENDS IN THE FIRST HALF OF 2020." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2020/9/16.

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The COVID-19 coronavirus outbreak has affected people around the world. In this short period of time, the critical situation became synonymous with medical, social and economic challenges. The results of several restrictions applied throughout the states resulted in major disruptions especially in working patterns, supply chains and food consumption. Uncertain times caused people actively change their usual habits especially diets. The present paper wants to track the trending food commodities of this already shaking half year of 2020, analyzing both global and local market trends, focusing on the FMCG sector, highlighting the opportunities and threats in order to make the short-term future lesser blurred in the food sector.
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Thompson, J. C., W. D. Holcombe, G. V. McMurray, and J. C. Wyvill. "On-Line Food Processing Robotics: A First Step." In ASME 1991 International Computers in Engineering Conference and Exposition. American Society of Mechanical Engineers, 1991. http://dx.doi.org/10.1115/cie1991-0147.

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Abstract Food processors today are facing a number of challenges that increasingly make the application of robotics both attractive financially and necessary for their survival. These challenges include foreign competition, a dwindling workforce, increasing safety regulation, demands for increased throughput, and a growing concern for quality improvement to name a few. To date however, robotics have not been successfully employed in this industry due to a number of significant technical shortcomings including speed, end-effector adaptability, environmental ruggedness, and cost. This paper describes two prototype robotic workcells designed for the poultry industry. One cell handles packaged product while a second manipulates raw chicken for cut-up. The challenges involved are described in detail as well as the preliminary results of initial designs and trial operation. From this research a number of focus areas have been identified for future research. Future plans include the development of smart sensor equipped end-effectors, visual guidance systems, force feedback control, and truly universal gripper designs.
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Singh, Kanupriya, Shruti Dabas, Jatin Singhal, and Gaurav Gautam. "HungerDeal: India's First Food Delivery Price Comparison App." In IndiaHCI 2020: 11th Indian Conference on Human-Computer Interaction. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3429290.3429305.

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Karwe, Mukund V. "THERMAL TRANSPORT IN SELECTED FOOD PROCESSING OPERATIONS." In First Thermal and Fluids Engineering Summer Conference. Connecticut: Begellhouse, 2016. http://dx.doi.org/10.1615/tfesc1.pl.004.

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Sasha, Farida, Arina Charabsarn, Noor Hazlina Ahmad, and Zurina Mohaidin. "Driving Food and Beverage SMEs Innovation." In First ASEAN Business, Environment, and Technology Symposium (ABEATS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200514.004.

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Yang, Yimin, Jian Peng, and Xiaoping Zhu. "Modelling Issues on Traceability System in Food Supply Chain." In First International Conference on Transportation Engineering. Reston, VA: American Society of Civil Engineers, 2007. http://dx.doi.org/10.1061/40932(246)666.

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Reports on the topic "Food First"

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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactivation of virus on products sold at various temperatures was identified as a key uncertainty, because if inactivation does occur more rapidly in some situations, then a lower risk may be more appropriate. This project was commissioned to measure the rate of inactivation of virus on the surface of various types of food and food packaging, reducing that uncertainty. The results will be used to consider whether the assumption currently made in the risk assessment remains appropriate for food kept at a range of temperatures, or whether a lower risk is more appropriate for some. We conducted a laboratory-based study, artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We measured how the amount of infectious virus present on those surfaces declined over time, at a range of temperatures and relative humidity levels, reflecting typical storage conditions. We tested broccoli, peppers, apple, raspberry, cheddar cheese, sliced ham, olives, brine from the olives, white and brown bread crusts, croissants and pain au chocolat. The foods tested were selected as they are commonly sold loose on supermarket shelves or uncovered at deli counters or market stalls, they may be difficult to wash, and they are often consumed without any further processing i.e. cooking. The food packaging materials tested were polyethylene terephthalate (PET1) trays and bottles; aluminium cans and composite drinks cartons. These were selected as they are the most commonly used food packaging materials or consumption of the product may involve direct mouth contact with the packaging. Results showed that virus survival varied depending on the foods and food packaging examined. In several cases, infectious virus was detected for several hours and in some cases for several days, under some conditions tested. For a highly infectious agent such as SARS-CoV-2, which is thought to be transmissible by touching contaminated surfaces and then the face, this confirmation is significant. For most foods tested there was a significant drop in levels of virus contamination over the first 24 hours. However, for cheddar cheese and sliced ham, stored in refrigerated conditions and a range of relative humidity, the virus levels remained high up to a week later, when the testing period was stopped. Both cheddar cheese and sliced ham have high moisture, protein and saturated fat content, possibly offering protection to the virus. When apples and olives were tested, the virus was inactivated to the limit of detection very quickly, within an hour, when the first time point was measured. We suggest that chemicals, such as flavonoids, present in the skin of apples and olives inactivate the virus. The rate of viral decrease was rapid, within a few hours, for croissants and pain au chocolat. These pastries are both coated with a liquid egg wash, which may have an inhibitory effect on the virus. Food packaging materials tested had variable virus survival. For all food packaging, there was a significant drop in levels of virus contamination over the first 24 hours, in all relative humidity conditions and at both 6°C and 21°C; these included PET1 bottles and trays, aluminium cans and composite drinks cartons.
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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food Hygiene Rating Scheme (FHRS) Food and You 2: Wave 2. Food Standards Agency, December 2021. http://dx.doi.org/10.46756/sci.fsa.ozf866.

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he Food Hygiene Rating Scheme (FHRS) is run in partnership between the Food Standards Agency and Local Authorities and provides information on the standards of hygiene found in food businesses at the time they are inspected. The scheme covers businesses providing food directly to consumers, such as restaurants, pubs, cafés, takeaways, hotels, hospitals, schools and other places people eat away from home, as well as supermarkets and other food shops. In Wales, the scheme also includes businesses that trade only with other businesses, for example, manufacturers. Food and You 2: Wave 2 is the first wave of data collection to include questions relating to the FHRS. The Food and You 2 survey has replaced the biennial Food and You survey (2010-2018), biannual Public Attitudes Tracker (2010-2019) and the Food Hygiene Rating Scheme (FHRS) Consumer Attitudes Tracker (2014-2019). We previously commissioned the FHRS Consumer Attitudes Tracker survey to monitor consumer awareness, attitudes towards and use of the scheme. The survey moved from a biannual basis to an annual basis from 2017 onwards. Due to differences in the question content, presentation and mode of response, direct comparisons should not be made between these earlier surveys and Food and You 2.
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Suleri, Abid Q., Vaqar Ahmed, Shafqat Munir Ahmad, Qasim Shah, Junaid Zahid, and Karine Gatellier. Strengthening Food Security in Pakistan During the Covid-19 Pandemic. Institute of Development Studies, September 2022. http://dx.doi.org/10.19088/core.2022.008.

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Pakistan is facing numerous socioeconomic impacts of the Covid-19 pandemic, including on food security. Food insecurity, which is a long-standing issue, has become more visible since the pandemic. Covid-19 Responses for Equity (CORE) partner the Sustainable Development Policy Institute (SDPI) – a leading policy research thinktank – has been supporting the Government of Pakistan to maintain essential economic activity and protect workers and small producers during the pandemic. One notable contribution has been the development of a Food Security Portal, which is being used by the government to better manage food security in the country. It is the first track and trace system from farm to fork for essential food items.
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Aromolaran, Adebayo B., and Milu Muyanga. Impact of COVID-19 on Food Systems and Rural Livelihoods in Nigeria. Institute of Development Studies (IDS), September 2020. http://dx.doi.org/10.19088/apra.2020.005.

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This report presents an early assessment of the impacts of the COVID-19 pandemic on agricultural commercialisation, food and nutrition security, labour and employment, and poverty and well-being in rural Nigeria. Data was collected from a stratified random sample of 110 respondent households drawn from five Local Government Areas (LGAs) in Ogun (Ijebu East, Obafemi Owode, and Imeko Afon) and Kaduna (Chikun and Soba) States. At the time of the survey, these LGAs had reported a small number of COVID-19 cases. The survey data is complemented by insights from five in-depth key informant interviews conducted in the LGAs. The APRA COVID-19 data collection will be carried out over three rounds. This report presents insights obtained from the first round implemented during mid-July 2020.
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Boniface, Gideon, and C. G. Magomba. Impact of COVID-19 on Food Systems and Rural Livelihoods in Tanzania – Round 1 Report. Institute of Development Studies (IDS), October 2020. http://dx.doi.org/10.19088/apra.2020.006.

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The first case of COVID-19 in Tanzania was confirmed in March 2020. The government immediately imposed restrictions on mass gatherings, suspended international flights and established special medical camps for COVID-19 patients. They also published guidelines and health measures to be followed by citizens and emphasised these through media and physically through local government officials located across the country.
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Hodey, Louis, and Fred Dzanku. Impact of COVID-19 on Food Systems and Rural Livelihoods in Ghana - Round 1 Report. Institute of Development Studies (IDS), October 2020. http://dx.doi.org/10.19088/apra.2020.003.

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Given the ravaging effects of the COVID-19 pandemic worldwide, this study seeks to estimate its likely impact on food systems and livelihoods in south-western Ghana. Our sample consisted of 110 female and male respondents drawn randomly from an APRA household survey of oil palm producers in the Mpohor and Ahanta West Districts in the Western region, as well as a set of five key informant interviews. Data collection for this study will be carried out over three rounds. This report presents insights obtained from the first round conducted during June/July 2020.
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Sen, Aditi, and Nafkote Dabi. Tightening the Net: Net zero climate targets – implications for land and food equity. Oxfam, August 2021. http://dx.doi.org/10.21201/2021.7796.

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Many governments and companies are adopting net zero climate targets as they recognize the urgency of the climate crisis. Without clear definition, however, these targets risk being reliant on using vast swathes of land in low-income countries to capture carbon emissions, allowing the biggest emitters to avoid making significant cuts in their own emissions. ‘Net zero’ could end up being a dangerous distraction that could delay the rapid reductions in emissions that high-emitting countries and companies need to make if we are to avoid catastrophic climate breakdown. It could also lead to an explosion in demand for land which, if not subject to careful safeguards, might risk increasing hunger and fuelling land inequality. Net zero should be a pathway to real and transformative climate action and not greenwash. Carbon emissions need to be reduced now, and land-based climate solutions must centre ‘food-first’ approaches that help achieve both zero emissions and zero hunger.
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Matita, Mirriam, and Masautso Chimombo. Impact of COVID-19 on Food Systems and Rural Livelihoods in Malawi – Round 1 Report. Institute of Development Studies, September 2020. http://dx.doi.org/10.19088/apra.2020.001.

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Given the ravaging effects of the COVID-19 pandemic worldwide, this study seeks to estimate its likely impact on food systems and livelihoods in Malawi. This briefing note is based on our stratified random sample of 114 household heads (32 female and 82 male) drawn from an APRA household survey of groundnut producers in Mchinji and Ntchisi districts, Central Region, as well as seven key informant interviews from those areas. The APRA COVID-19 data collection will be carried out over three rounds. This report presents insights obtained from the first round of research conducted during June/July 2020.
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Matita, Mirriam, and Masautso Chimombo. Impact of COVID-19 on Food Systems and Rural Livelihoods in Malawi – Round 2 Report. Institute of Development Studies (IDS), December 2020. http://dx.doi.org/10.19088/apra.2020.018.

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COVID-19 continues to impact households and economies worldwide. For this reason, in June 2020 APRA started assessing its likely effects on food systems and livelihoods in Malawi. This report presents insights from the second round (R2) of data collection in October 2020. Data was collected from a stratified random sample of 111 households (59 female and 52 male respondents) drawn from an APRA household survey of groundnut producers in Mchinji and Ntchisi districts, Central Region, as well as from eight key informants. One additional round of research is planned for the first half of 2021.
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Aromolaran, Adebayo, and Milu Muyanga. Impact of COVID-19 on Food Systems and Rural Livelihoods in Nigeria – Round 2 Report. Institute of Development Studies (IDS), December 2020. http://dx.doi.org/10.19088/apra.2020.019.

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This study provides insights from a second survey assessing COVID-19 impacts on agricultural commercialisation, food and nutrition security, labour and employment, and well-being in rural Nigeria. Data for round 2 (R2) were collected between September and October 2020, from 109 households that were interviewed in mid-July (R1). Households were drawn from a stratified random sample from three Local Government Areas in Ogun State and two in Kaduna State. This survey data is complemented by insights from seven in-depth key informant interviews. This analysis compares COVID-19 effects in the second quarter and the third quarter of 2020, which corresponds to the first and second 3-month periods after Nigeria’s countrywide lockdown was put in place.
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