Relevant bibliographies by topics / Foodlaw

Academic literature on the topic 'Foodlaw'

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Published: 10 March 2023

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Journal articles on the topic "Foodlaw"

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Olano, Marc. "Gastronomy foodlab." Les Grands Dossiers des Sciences Humaines N° 58, no. 3 (March 1, 2020): 17. http://dx.doi.org/10.3917/gdsh.058.0017.

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Dhanang, Gelora Mangalik, and Hieskya Chelvin Kristover. "FORMULASI FOODBAR UNTUK PEMENUHAN KEBUTUHAN ATLET." Science Technology and Management Journal 2, no. 2 (August 31, 2022): 51–55. http://dx.doi.org/10.53416/stmj.v2i2.91.

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Atlet membutuhkan kalori untung menunjang peformanya. Foodbar bisa menjadi salah satu penyuplai kebutuhan kalori atlet. Penelitian ini bertujuan untuk memformulasikan foodbar yang diperntukan memenuhi kebutuhan kalori. Penelitian ini adalah eksperimental laboratoris dengan tahapan membuat formulasi foodbar kemudian dianalisis dengan data sekunder. Dihasilkan foodbar dengan ukuran 30 gr yang mengandung 146,5 Kkal. Foodbar tersebut bisa menjadi asupan untuk pemenuhan kebutuhan atlit sebelum, saat, dan setelah bertanding.
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Nuraisyah, Anni. "Sifat fisik makanan padat (foodbar) berbasis tepung komoditas lokal." Jurnal TAMBORA 4, no. 1 (February 21, 2020): 32–38. http://dx.doi.org/10.36761/jt.v4i1.568.

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Consumption of fast food continuously can be detrimental to human health. An effective solution is to make innovative food that is able to meet the adequacy of nutrition, one of which is foodbar. The raw materials used in the manufacture of foodbar come from local commodities which are flourished, including sweet potatoes, green beans and Moringa and added porang to unite the three ingredients. Yellow sweet potato flour contains 77.7% carbohydrates with high digestibility (98%), while Moringa leaf flour contains 27.1 grams / 100 grams protein. Mung bean flour is used as a flavoring agent, while porang flour which is rich in glucomannan acts as a binder agent to produce foodbar products that are not easily destroyed. The treatment in this study used two factors, namely the composition of the composite flour and the composition of the addition of porang. Observations made include physical properties including water content, volume expansion, kamba density and texture of the foodbar. The best treatment on the foodbar was the combination treatment of 100 grams of yellow sweet potato flour (40 grams) green bean flour (60 grams) moringa leaf flour and (4%) porang (P3T1).
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Smuts, C. Marius, A. J. Spinnler Benadé, Jacques Berger, Le Thi Hop, Guillermo López de Romaña, Juliawati Untoro, Elvina Karyadi, Jürgen Erhardt, and Rainer Gross. "Iris I: A Foodlet-Based Multiple-Micronutrient Intervention in 6- to 12-Month-Old Infants at High Risk of Micronutrient Malnutrition in Four Contrasting Populations: Description of a Multicenter Field Trial." Food and Nutrition Bulletin 24, no. 3_suppl_1 (January 2003): S27—S33. http://dx.doi.org/10.1177/15648265030243s105.

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Infants in developing countries are at risk of concurrent micronutrient deficiencies, because the same causative factors may lead to deficiencies of different micronutrients. Inadequate dietary intake is considered one of the major causes of micronutrient deficiencies, especially among poor and underprivileged children in developing countries. Operational strategies and distribution systems are often duplicated when supplementation programs for single micronutrients are implemented at the same time. The International Research on Infant Supplementation (IRIS) trial was conducted in four distinct populations on three continents: Africa, Latin America, and Asia. The participating countries were South Africa, Peru, Vietnam, and Indonesia. The study had a randomized, doubleblind, placebo-controlled design. Each country aimed to enroll at least 70 infants per intervention group (65 + 5 anticipated dropouts). The micronutrient vehicle was in the form of a “foodlet” (food-like tablet) manufactured as chewable tablets, which were easy to break and dissolve, and which had the same taste, color, and flavor for all countries. Children were randomly assigned to one of four 6-month intervention groups: group 1 received a daily foodlet containing multiple micronutrients; group 2 received a daily placebo foodlet containing no micronutrients; group 3 received a weekly foodlet that contained multiple micronutrients (twice the dose of the daily foodlet) and placebo foodlets on the other days of the week; group 4 received a daily foodlet containing only 10 mg of elemental iron. The IRIS Trial aimed to examine the prevalence of multi-micronutrient deficiencies in 6- to 12-month-old infants from rural populations, and to examine the efficacy of multi-micronutrient supplementation in infants from the different countries included in the study. This paper describes the general methodology of the IRIS trial and the operational differences among the country sites.
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Raju, Viprav B., and Edward Sazonov. "FOODCAM: A Novel Structured Light-Stereo Imaging System for Food Portion Size Estimation." Sensors 22, no. 9 (April 26, 2022): 3300. http://dx.doi.org/10.3390/s22093300.

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Imaging-based methods of food portion size estimation (FPSE) promise higher accuracies compared to traditional methods. Many FPSE methods require dimensional cues (fiducial markers, finger-references, object-references) in the scene of interest and/or manual human input (wireframes, virtual models). This paper proposes a novel passive, standalone, multispectral, motion-activated, structured light-supplemented, stereo camera for food intake monitoring (FOODCAM) and an associated methodology for FPSE that does not need a dimensional reference given a fixed setup. The proposed device integrated a switchable band (visible/infrared) stereo camera with a structured light emitter. The volume estimation methodology focused on the 3-D reconstruction of food items based on the stereo image pairs captured by the device. The FOODCAM device and the methodology were validated using five food models with complex shapes (banana, brownie, chickpeas, French fries, and popcorn). Results showed that the FOODCAM was able to estimate food portion sizes with an average accuracy of 94.4%, which suggests that the FOODCAM can potentially be used as an instrument in diet and eating behavior studies.
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Raju, Viprav B., and Edward Sazonov. "FOODCAM: A Novel Structured Light-Stereo Imaging System for Food Portion Size Estimation." Sensors 22, no. 9 (April 26, 2022): 3300. http://dx.doi.org/10.3390/s22093300.

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Imaging-based methods of food portion size estimation (FPSE) promise higher accuracies compared to traditional methods. Many FPSE methods require dimensional cues (fiducial markers, finger-references, object-references) in the scene of interest and/or manual human input (wireframes, virtual models). This paper proposes a novel passive, standalone, multispectral, motion-activated, structured light-supplemented, stereo camera for food intake monitoring (FOODCAM) and an associated methodology for FPSE that does not need a dimensional reference given a fixed setup. The proposed device integrated a switchable band (visible/infrared) stereo camera with a structured light emitter. The volume estimation methodology focused on the 3-D reconstruction of food items based on the stereo image pairs captured by the device. The FOODCAM device and the methodology were validated using five food models with complex shapes (banana, brownie, chickpeas, French fries, and popcorn). Results showed that the FOODCAM was able to estimate food portion sizes with an average accuracy of 94.4%, which suggests that the FOODCAM can potentially be used as an instrument in diet and eating behavior studies.
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Rosas, Raquel, Filipa Pimenta, Isabel Leal, and Ralf Schwarzer. "FOODLIT-PRO: Developing Food Literacy." Psicologia, Saúde & Doença 19, no. 1 (March 29, 2018): 122–28. http://dx.doi.org/10.15309/18psd190118.

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Aizawa, Kiyoharu, and Makoto Ogawa. "FoodLog: Multimedia Tool for Healthcare Applications." IEEE MultiMedia 22, no. 2 (April 2015): 4–8. http://dx.doi.org/10.1109/mmul.2015.39.

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Briend, André, and Noel W. Solomons. "The Evolving Applications of Spreads as a Foodlet for Improving the Diets of Infants and Young Children." Food and Nutrition Bulletin 24, no. 3_suppl_1 (January 2003): S34—S38. http://dx.doi.org/10.1177/15648265030243s106.

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Action is needed to reduce the burden of micronutrient malnutrition in developing countries, and because low-income populations are vulnerable to deficiencies of multiple micronutrients, we need to move beyond approaches that comprise only single nutrients. The normal and evolutionary manner in which to consume nutrients is in the context of foods, both snacks and meals. Spreads are high-viscosity-fat products prepared by mixing dried powdered ingredients with a vegetable fat chosen for its viscosity. Spreads are not traditionally used for feeding infants or young children and were initially proposed as a way to treat children recovering from severe malnutrition. In preparation for the International Research Group on Infant Supplementation (IRIS) III intervention, a sequel to the IRIS I study (which was the focus of a workshop in Lima, Peru, from May 30–June 1, 2001), the feasibility of preparing a FOODlet for feeding infants and young children was explored. Within the spectrum of intervention tools for micronutrient supplementation, tablets are a pharmaceutical form, fortified spreads are a food, and sprinkles are an intermediate approach. The issues still to be discussed and resolved with regard to creating such a spread include its specific micronutrient formulation, the capacity of young children to consume the required amounts (from either the FOODlet alone or the FOODlet mixed with other foods), the iron content and overall antioxidant protection of the spread matrix and its vitamins, potential allergenicity of proteins, and the economic implications of using such a FOODlet in low-income societies.
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Briggs, Rachel V. "The Civil Cooking Pot: Hominy and the Mississippian Standard Jar in the Black Warrior Valley, Alabama." American Antiquity 81, no. 2 (April 2016): 316–32. http://dx.doi.org/10.7183/0002-7316.81.2.316.

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AbstractAlthough the Mississippian standard jar, a specific vessel form found in many parts of the Mississippian cultural world, has long been recognized as a utilitarian cooking pot, the important connection between this ceramic form and maize has largely been overlooked. By focusing on the Mississippian site of Moundville located in the Black Warrior valley of west-central Alabama, I propose that the Mississippian standard jar was not simply a general cooking pot, but instead a specialized culinary tool used to nixtamalize maize. As such, both the vessel and the plant were part of a cohesive ancestral hominy foodway. This relationship is demonstrated in two ways: first, by articulating both the hominy foodway and the antecedent nut foodway practiced between A.D. 1020–1260; and, second, by exploring changes in the morphology and use-alteration patterns of the Moundville Mississippian standard jars recovered from contexts dating to the Moundville I-III phases(A.D. 1120–1520). The relationship between vessel and food demonstrated here suggests a practice- and taste-based model for the synergistic relationship long recognized between maize and the emergence of the Mississippian civic-ceremonial center of Moundville.
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Dissertations / Theses on the topic "Foodlaw"

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Girón, Bazalar Jorge Rodrigo, Eguizabal Alberto Gino Gomez, Cuba Maria Andrea Martinez, Bazan Juan Carlos Miranda, and Eguzquiza Erica Maria Moreno. "Foodly Perú." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655498.

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El objetivo del presente plan de negocios es la creación de la empresa Foodly Perú, cuyo servicio consiste en ofrecer a sus clientes un paquete de insumos e ingredientes (crudos y frescos) vía delivery, con la adición de una guía para la fácil preparación de sus comidas, el tipo de comida seleccionado es saludable y el cliente podrá escoger la posibilidad de obtener raciones exactas para uno o más comensales. Esto representa un apoyo para las personas que no disponen de tiempo suficiente para realizar las compras de los insumos. Así mismo, para los clientes que están seguros respecto a la protección e higiene en la manipulación de los alimentos en los restaurantes, ya que desconocen el proceso de preparación. Foodly Perú nace para satisfacer estas necesidades, por lo que se considera una gran oportunidad de negocio. Se empezará brindando el servicio a personas que residan o laboren en cuatro distritos pertenecientes a Lima Moderna del sector socioeconómico A/B con un rango de edades entre 25 a 35 años. La publicidad que realizará la empresa estará basada principalmente en internet, no obstante, al principio se invertirá en un pequeño espacio publicitario para que un personaje público pueda realizar la promoción de la marca. En relación con el análisis financiero realizado, se ha obtenido un costo de oportunidad del capital (COK) de 8.34% y un costo promedio ponderado de capital (WACC) de 10.28% Por ende, se puede concluir que, el desarrollo de la empresa Foodly Perú es viable económicamente.
The objective of this business plan is the creation of the Foodly Peru company, whose service consists of offering its customers a package of supplies and ingredients (raw and fresh) via delivery, with the addition of a guide for the easy preparation of their meals, the type of food selected is healthy and the customer will be able to choose the possibility of obtaining exact portions for one or more diners. This represents support for people who do not have enough time to purchase inputs. Likewise, for customers who are sure about the protection and hygiene in the handling of food in restaurants, since they do not know the preparation process. Foodly Peru was born to satisfy these needs, which is why it is considered a great business opportunity. It will begin by providing the service to people who reside or work in four districts belonging to Modern Lima of the socioeconomic sector A / B with an age range between 25 to 35 years. The advertising carried out by the company will be based mainly on the internet, however, at the beginning it will be invested in the small advertising space so that a public figure can carry out the promotion of the brand. In relation to the financial analysis carried out, an average opportunity cost of capital (COK) has been obtained of 8.34% and a weighted cost of capital (WACC) of 10.28% Therefore, it can be concluded that the development of the company Foodly Peru it is economically viable.
Trabajo de investigación
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Rearick, Nicole Anne. ""Food is something that we gather around" foodway practices among Arab Americans in Columbus, Ohio /." Columbus, Ohio : Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1243529334.

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HERIBERTO, RUIZ TAFOYA. "POLITICAL ECONOMY OF CORPORATE PACKAGED FOOD：A STUDY OF EXCHANGE AND CONSUMPTION IN METRO MANILA'S SLUMS." Kyoto University, 2019. http://hdl.handle.net/2433/242452.

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Todd, Paul A. "Yaaw (Herring) & Gaax’w (Herring Eggs): The Knowledge Politics of a Traditional Tlingit Subsistence Foodway in Sitka, Alaska." University of Cincinnati / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1511867642668127.

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Wang, Hsin-Yi, and 王心怡. "Establishing Consumption Model for Health Food：A Symbolic Interactionism Perspective." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/40474976642635342440.

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碩士
朝陽科技大學
企業管理系碩士班
96
Biotechnology industry belongs high technology; it contains a lot of professional knowledge in the production process. In the dynamic operating environment, vender not only need understand consuming behavior, but also need find out customer’s emotion about eating the Health Food. In the other word, when consumers in the process of purchasing products, they need more experience need, and the vender also need consider the various rational and emotional factors for customers. So, the marketing, sales and services for the biotechnology industry, the interaction relationships become industrial competitive advantages between enterprises and consumers. Adopting Symbolic Interactionism Model and grounded theory, this study presents interviews with consumers who have rich experience for eating health food. The symbols and associated meanings and deep meanings are analyzed during the eating health food. Afterward, the analysis is categorized into five symbols, four impacts on consumer behavior factors and four inner value concepts of the individuals. First, the five symbols refer to nutrition, medicines, cosmetic, placebo and gift. And one social culture context. Third, the two interaction models refer to brand cognition and learning motivation. Last, the five self-concepts are concerned with health, self perception growth, sanitation and safety, quality of live, interpersonal relationship. According to the above model, the study obtained the following conclusions: 1.The factors of social culture context, interaction models, consumer, and prior behavior bring different interrelated degree. 2.Self-concepts has influence for consumer behavior. 3.There will be positive and negative effect for using health food. Base on foregoing, establishing customer relationship symbolic interactionism model. According to the model presented within, this paper intends to propose certain practical suggestions for biotechnology industry. Key words：Biotechnology Industry, Health Food, Consumer Behavior, Symbolic Interactionism
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Hsiang, Wen-Chang, and 向文章. "Customer Satisfaction for Chinese Fast-Food:A Case Study of Formosa Chang." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/91485182372684999599.

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碩士
銘傳大學
管理學院高階經理碩士學程
98
Use of service quality, food quality, demographic variables, lifestyle analysis and IPA analysis, in order to understand the differences on the perception and emphasis between service quality and food quality, to explore whether the case company Formosa Chang’s business strategies to meet customers’ requirement. This study aim to propose the marketing and operational recommendations based on questionnaire results of service quality and food quality to the case company. The results shown: (1) The more comsumption the higher of satisfaction on food flavor; The yuppies, the largest group of four ethnic groups, but showing low satisfaction on flavor dimension. In the IPA analysis, the performance of the hardware device was significantly higher than customers expectation, so that part of budget on hardware improvement can be invest on taste improvement.(2) There are 98 customer of 31 to 40-year-old customers, which is the second largest group. But training for staff, courtesy and other emotional feel did not meet their expectation significantly. To enhance the satisfaction of this population could via enhancing the basic operation of staff, etiquette training. (3) People with higher educational level (universities and graduated school above), are weak on house work and tend to be eat out-door. Therefore, improving their unsatisfication dimention such as service commitment and standard operation process willl be the main focus. (4) Customer whose age under 30 are like to try new stuff. New taste or creative maketing will fullfill thier desire. (5) In the IPA analysis, the performance on hygine, taste, reliability and assurance dimensions are more in line with customers expectation, which can be sustain. The performance on food quality can''t meet customers expectation. The solution to meet this expectation could be icrease the volume of meal, reduce the price, and more healthy orientation. The performance on tangibility is over customers expectation, which means over investment. Strategic modification on this dimension should take into coonsideration. (6) The importance of food quality is higher than srvice quality, especially on hygine and taste in scustomers mind. The result of this study will providing the strategic option for future operation to the case company. Key word: Service Quality, Food Quality, Demographic Variables, Lifestyle, IPA Analysis
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Chiu, Ming-Jen, and 邱明仁. "A Study on Consumer Behavior of Functional Food:An Example of Functional Food in Taiwan." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/58684719221599143445.

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碩士
國立成功大學
高階管理碩士在職專班
95
Functional food, with special functions and good to specific population, is getting popular, and is a growing category in healthy food market and possesses high business potentiality. Because of product’s image, customers are willing to purchase and use although they do no have professional knowledge related to functional food. Therefore, it will have an important influence on setting marketing strategy if marketers can perceive what customers are thinking. The purpose of this research is to study the effects of nutrition information and health claims of product labeling on three variables, including hope, perceived value and perceived risk, and also to study the relation of the three variables and usage behavior. Moreover, the relation of usage behavior、customers’ satisfaction and repurchase intensity will be also discussed. In this research, 250 questionnaires were passed out to each 3 selected functional products and data were collected from 662 effective questionnaires and were statistic analyzed. The results of this research are as following: 1.Nutritional information and health claim have positive effects on hope and perceived value but have no obvious effects on perceived risk. 2.Usage frequency can be enhanced positively by hope and be affected negatively by psychological perceived risk. 3.Customer satisfaction can be enhanced positively by usage frequency. And the higher satisfaction the customers have, the higher repurchase intensity they have. 4.Customers, with higher hope, have higher customer satisfaction and repurchase intensity.
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Lai, Kuan-Chuan, and 賴冠全. "ivelihood, Foodway, and Community: An Anthropological Assesssment of Cross-Culture Development Project of Pacific Island Nauru." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/7et77f.

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SU, MEI-YUEH, and 蘇美月. "The Research on the Consumers' Satisfaction with Care-Us in Chinese Food：A Case Study in Kaohsiung City." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/9v549v.

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碩士
高苑科技大學
資訊科技應用研究所
106
The purpose of this study was to understand consumer satisfaction with Chinese foods and to provide relevant institutional references. In this study, 335 questionnaires were sent out in a written questionnaire, 310 valid questionnaires were returned, and the effective recovery rate was 92.5%. After collecting relevant data through descriptive statistics, reliability analysis, factor analysis, T Test, One way ANOVA, correlation analysis, and regression analysis, the research findings obtained are as follows: First, the subject's basic condition (a) The majority of female diners are;(b) The majority of the age group is between 41 and 50;(c) There are many people who have no experience in donating money;(d) A one-time meal will be served in the Chinese-style dining room within a half year. Second, the results of the study (a) Good rating for restaurant satisfaction;(b) Women have higher overall ratings for Chinese children's restaurants than their male counterparts;(c) Subjects aged between 31 and 40 years are more satisfied with the sub-items and overall satisfaction of the Chinese restaurant in Magpies than other age groups;(d) The donation experience does not affect the subject's evaluation of each item and the overall evaluation of the Chinese restaurant in Xilaier;(e) The frequency of meals is more than five times in six months. Research Suggestions: (a) increase the richness and diversity of menu design; (b) increase brand awareness;(c) Include seasonal fruits and vegetables into the dish; (d) launch a special cuisine, and regularly change the menu; (e)to increase the characteristics of table-side services and create exclusive services for the children; (f)design multiple incentive programs, or launch special meals at different prices.
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Du, Rand Gerrie Elizabeth. "The role of local food in destination marketing : a South African situational analysis." Thesis, 2006. http://hdl.handle.net/2263/29347.

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In the tourism industry local and regional food holds great potential as a contributor to sustainable competitiveness at a destination. However, from an analysis of the literature and promotional material of South African and key international destinations, there is an indication that the contribution of food to sustainable tourism and the marketing of destinations has received very little attention globally as well as in South Africa. A framework and guidelines for developing and implementing food tourism could enable destination marketers and entrepreneurs to optimise the tourism potential of local and regional food. To this end a Strategic Food Tourism Destination Marketing Framework was conceptualised and was based on the findings of a South African situation analysis and international trends and best practices. The South African situation analysis entailed an empirical investigation into food tourism, a key component of destination marketing in South Africa, to determine its current status, future potential and initiatives. Regional and provincial destination marketing organisations were involved in the research process To support the Strategic Food Tourism Destination Marketing Framework, two key tools were developed, namely FOODPAT (a tourism and culinary atlas linked to a geospatial database) and a Product Potential and Attractiveness Tool. The framework and tools were tested in a South African destination, the Winelands of the Western Cape. Its application revealed that the stakeholder users were successfully provided with mechanisms to develop and implement food tourism. This study presents the key components and gives an evaluation of the framework and tools that were developed. Guidelines and recommendations for the development, packaging and marketing of local and regional foods are postulated. Proposals for future research are put forward. AFRIKAANS : Plaaslike en streeksvoedsel het potensiaal om by te dra tot volhoubare kompeterendheid in toerismebestemmings. ‘n Analise van resente literatuur en promosiematerial van Suid-Afrikaanse en sleutel internasionale bestemmings bevestig dat in Suid-Afrika en wêreldwyd relatief min aandag aan die bemarking en bydrae van plaaslike en streeksvoedsel tot volhoubare toerisme en die bemarking van bestemmings gegee is. ‘n Raamwerk en riglyne vir die ontwikkeling en implementering van voedseltoerisme kan bemarkers en entrepreneurs van ‘n bestemming in staat stel om die toerisme potensiaal van plaaslike en streekskos te bevorder en optimaal aan te wend as ‘n bemarkingsmiddel. Gevolglik is ‘n Strategiese Voedseltoerisme Bestemming Bemarkingsraamwerk gekonseptualiseer, gebaseer op die bevindinge van ‘n Suid-Afrikaanse situasie-analise, sowel as internasionale neigings en praktyke. Die Suid-Afrikaanse situasie-analise het ‘n empiriese ondersoek behels van streeks- en provinsiale bestemmings- bemarkingsorganisasies om sodoende die status tans, toekomstige potensiaal en voedseltoerisme inisiatiewe as sleutelkomponent van bestemmingsbemarking in Suid-Afrika te bepaal. As ondersteuning vir die Strategiese Voedseltoerisme Bestemming Bemarkingsraamwerk is twee primêre hulpmiddels ontwikkel, naamlik: FOODPAT (‘n toerisme- en voedselatlas, gekoppel aan ‘n geografiese databasis) en ‘n Product Potential and Attractiveness Tool. Die raamwerk en hulpmiddels is by ‘n Suid-Afrikaanse bestemming, naamlik die Wes Kaapse Wynlande, getoets en het rolspelers sodoende van hulpmiddels voorsien om voedseltoerisme te ontwikkel en te implementeer. Hierdie studie beskryf en evalueer die sleutelkomponente, asook die raamwerk en hulpmiddels wat ontwikkel is. Riglyne en aanbevelings vir die ontwikkeling, verpakking en bemarking van plaaslike en streekskosse word voorgestel. Voorstelle vir toekomstige navorsing word ook aangedui.
Thesis (PHD)--University of Pretoria, 2007.
Tourism Management
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Books on the topic "Foodlaw"

1

Ontario. Foodland preservation: A proposed policy statement of the Government of Ontario issued for public review. Toronto, Ont: Ministry of Agriculture & Food, Foodland Preservation Branch, 1986.

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Ontario. Ministry of Municipal Affairs. Office of Local Planning Policy. Foodland preservation: A proposed policy statement of the Government of Ontario issued for public review. Toronto, Ont: Ministry of Municipal Affairs, 1986.

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Hickey, Tony. Foodland. Poolbeg Press Ltd, 1990.

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Foodle. Husky Trail Press LLC, 2004.

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FoodLa Nourriture Bilingual First Books. b small publishing limited, 2003.

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Company, Scott Foresman and. My Favorite Foodles. Scott Foresman and Company, 1993.

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Foodplas V-88. Technomic Pub Co, 1990.

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Druin, Melvin L. Dr. Foodplas Nine 1992: Main Conference. Plastics Inst of Amer, 1992.

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Publishing, Foodle. Warning May Spontaneously Start Talking about Foodles: Lined Journal, 120 Pages, 6 X 9, Funny Foodle Notebook Gift Idea, Black Matte Finish. Independently Published, 2019.

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Mowery, Gregory, and Katherine Miller. Oregonian Cookbook: Best Recipes from FOODDAY. 8790 Pictures, Inc., 2021.

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Book chapters on the topic "Foodlaw"

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Gfeller, Fabienne. "Changing One’s Foodway: Creativity as Repositioning." In The Palgrave Handbook of Social Creativity Research, 335–52. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-95498-1_21.

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Aizawa, Kiyoharu. "FoodLog: Multimedia Food Recording Tools for Diverse Applications." In Human-Harmonized Information Technology, Volume 1, 77–95. Tokyo: Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55867-5_4.

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Aizawa, Kiyoharu. "Image Recognition-Based Tool for Food Recording and Analysis: FoodLog." In Connected Health in Smart Cities, 1–9. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27844-1_1.

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Raharilaza, Nathalie Viviane. "Degraded Landscape Transformed into Foodland and Woodland by Village Agroforestry." In Fostering Transformative Change for Sustainability in the Context of Socio-Ecological Production Landscapes and Seascapes (SEPLS), 37–60. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-6761-6_3.

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AbstractThis case study shares the results and lessons learned from agroforestry practices to restore a degraded and abandoned landscape, the production of seedlings of native and endemic tree species for forest restoration, and a trial of autochthones species transplantation at the village level in Madagascar. Awareness-raising and facilitation carried out by the NGO team on landscape changes and their effects on local people’s lives, food and natural resources, were the initial drivers of this process. A farmer led the landscape restoration experimentation by taking part of his poor, degraded land that had been long abandoned, and giving the green light to use it as a ‘farmer field school’. The community decided to keep the other side of the field untouched to enable comparison. Community members learned from each other by periodically sharing experiences. Community capacity-building on family accounting, production and harvest management helped community members to make decisions regarding the choice of crops and landscaping types suited to their needs. The community started to see results from the third year and increased the landscaped areas to boost future production. Some native trees like Harina (Bridelia tuleasneana), a highly preferred tree usually harvested from the rainforest for building materials, adapted very well to the village. The villagers learned to plant them rather than harvest them from the natural forest. The commitment, patience and courage of the community, and their immense pride in what they have achieved, created a cascading effect leading to sustainability.
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Kawano, Yoshiyuki, and Keiji Yanai. "FoodCam: A Real-Time Mobile Food Recognition System Employing Fisher Vector." In MultiMedia Modeling, 369–73. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04117-9_38.

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Pottle, Barry. "Foodland Security:." In Canadian Culinary Imaginations, 31–36. McGill-Queen's University Press, 2022. http://dx.doi.org/10.2307/j.ctv2nwq9gw.5.

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Warnock, John W. "The Loss of Foodland Resources." In The Politics of Hunger, 183–208. Routledge, 2019. http://dx.doi.org/10.4324/9780429296826-8.

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Adams, Bella. "Environment, Justice, Aesthetics." In Karen Tei Yamashita. University of Hawai'i Press, 2018. http://dx.doi.org/10.21313/hawaii/9780824872946.003.0006.

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This essay compares the turns and costs of latter-day consumer appetite whether the Amazon as rainforest or cattle as prime foodway and as expressed in novels by Karen Tei Yamashita and Ruth Ozeki. The one, on the essay’s argument, turns upon Yamashita’s treatment of the Brazil rainforest as ecological fact-fantasy, the other on Ozeki’s pastiche of US media advertising. Both, for Adams, are to be compared as writers who bring a wariest satiric eye to how the earth’s resources risk fatal endangerment.
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Eleff, Zev. "The Search for Religious Authenticity and the Case of Passover Peanut Oil." In Feasting and Fasting, 212–34. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479899333.003.0012.

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This chapter uses the rise and fall of a popular Passover cooking ingredient to explore the role of competing European folkways to determine the religious course of American Orthodox Judaism. In the first half of the twentieth century, traditional-leaning Jews happily used peanut oil in place of chicken fat, relying on the Lithuanian position that peanuts were not considered a “legume,” a category of foods that Ashkenazic Jewry traditionally withheld from during the Passover holiday, in addition to leaven breads. However, late-arriving Hungarian and Israeli folkways fought and triumphed over the Lithuanian foodway by the final decades of the 1900s. This is emblematic of a broader religious confrontation with American Judaism. The use of a variety of sources––responsa, economic, archival, and periodical literature––underscores the importance of “lived religion” and the usefulness of folkways and foodways to gain a fuller appreciation of religious history.
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"„Like a Foodal Lord of Back History"? Gedanken zu einem Vergleich von Südstaaten-Plantage und ostelbischem Rittergut." In Gutsherrschaftsgesellschaften im europäischen Vergleich, 45–54. Akademie Verlag, 1997. http://dx.doi.org/10.1515/9783050074054.45.

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Conference papers on the topic "Foodlaw"

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Kitamura, Keigo, Toshihiko Yamasaki, and Kiyoharu Aizawa. "FoodLog." In the ACM multimedia 2009 workshop. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1630995.1631001.

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"FoodCas." In 2021 IEEE International Symposium on Circuits and Systems (ISCAS). IEEE, 2021. http://dx.doi.org/10.1109/iscas51556.2021.9401376.

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"FoodCAS." In 2020 IEEE International Symposium on Circuits and Systems (ISCAS). IEEE, 2020. http://dx.doi.org/10.1109/iscas45731.2020.9180387.

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Kawano, Yoshiyuki, and Keiji Yanai. "FoodCam-256." In MM '14: 2014 ACM Multimedia Conference. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2647868.2654869.

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Nakamoto, Kei, Kohei Kumazawa, Hiroaki Karasawa, Sosuke Amano, Yoko Yamakata, and Kiyoharu Aizawa. "FoodLog Athl." In MMAsia '22: ACM Multimedia Asia. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3551626.3564978.

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Sahoo, Doyen, Wang Hao, Shu Ke, Wu Xiongwei, Hung Le, Palakorn Achananuparp, Ee-Peng Lim, and Steven C. H. Hoi. "FoodAI." In KDD '19: The 25th ACM SIGKDD Conference on Knowledge Discovery and Data Mining. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3292500.3330734.

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"A Message from FoodCAS." In 2019 IEEE International Symposium on Circuits and Systems (ISCAS). IEEE, 2019. http://dx.doi.org/10.1109/iscas.2019.8702138.

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Pelerin, Jennifer, BJ Bench, Madison Schaugaard, Jacob Swann, and Toniese Bailey. "Optimization of Oxidative Stress Indicator Workflows for Enhanced Quality Control of Rendered Meals and Fats Utilizing the CDR Foodlab Analyzer: Peroxide Value and Free Fatty Acids." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wmzo3356.

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In the United States, over 56 billion pounds of raw materials derived from animals are converted to approximately 9 and 10 billion pounds of rendered fats and protein meal, respectively. With this size and scope, quality control teams need methods that are reliable, accurate, intuitive, robust, and rapid are a necessity to keep up with the ever-growing demands to ensure finished product quality. Two primary indicators to evaluate oxidative stress of protein meals and fats are peroxide value (PV) and free fatty acid (FFA). Industry estimations due to no standardization of oxidative test methods costs the ingredient and food industries millions of dollars. Recently, leaders in various industries have come together to tackle these challenges through evaluating and validating new platforms. One such platform that was recognized is the CDR FoodLab analyzer, a pre-calibrated, easy to use photometer that can perform multiple oxidative stress analyses including PV and FFA in a variety of products. The rendering industry recognized the potential for this and industry leaders in conjunction with CDR FoodLab validated the equipment against the AOCS official methods Cd 8b-90 and Ca 5a-40, for PV and FFA, respectively.In this presentation, the innovative CDR FoodLab technology story will be presented that showcases how novel technologies can be validated and utilized by industries that need platforms that are reliable and intuitive. Included will be the data set from a major industry study where 75 mixed species protein meal samples were tested against the AOCS official method Cd 8b-90 with ether extraction as well as other rapid technologies. After that study, it was recognized that the technology could be exploited and standardized for other matrices with validations being presented.
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Aizawa, Kiyaharu, and Makata Ogawa. "FoodLog: Smartphone based multimedia food recording tool." In 2013 23rd International Conference on Artificial Reality and Telexistence (ICAT). IEEE, 2013. http://dx.doi.org/10.1109/icat.2013.6728920.

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Zhou, Pengfei, Cong Bai, Kaining Ying, Jie Xia, and Lixin Huang. "RWMF: A Real-World Multimodal Foodlog Database." In 2020 25th International Conference on Pattern Recognition (ICPR). IEEE, 2021. http://dx.doi.org/10.1109/icpr48806.2021.9412433.

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