Literatura académica sobre el tema "Vegetarian meals"
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Artículos de revistas sobre el tema "Vegetarian meals"
Šmugović, Stefan, Bojana Kalenjuk-Pivarski, Biljana Grubor y Natalija Knežević. "Vegetarian diet: Perceptions and attitudes of hospitality management". Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, n.º 50-1 (2021): 70–77. http://dx.doi.org/10.5937/zbdght2101070s.
Texto completoJindrich, Caitlin, Jillian Joyce, Elizabeth Daniels, Sandra B. Procter, Kevin Sauer y Jennifer Hanson. "The Nutritional Adequacy and Diet Quality of Vegetarian Menu Substitutions in Urban Kansas Childcare Centers". Nutrients 14, n.º 17 (24 de agosto de 2022): 3464. http://dx.doi.org/10.3390/nu14173464.
Texto completoBerardy, Andrew, Brianna Egan, Natasha Birchfield, Joan Sabaté y Heidi Lynch. "Comparison of Plate Waste between Vegetarian and Meat-Containing Meals in a Hospital Setting: Environmental and Nutritional Considerations". Nutrients 14, n.º 6 (11 de marzo de 2022): 1174. http://dx.doi.org/10.3390/nu14061174.
Texto completoHavala, Suzanne y Catherine Conway. "The National Meals on Wheels Foundation/Vegetarian Resource Group Vegetarian Initiative". Journal of Nutrition For the Elderly 19, n.º 4 (23 de agosto de 2000): 31–40. http://dx.doi.org/10.1300/j052v19n04_03.
Texto completoJindrich, Caitlin, Jennifer Hanson y Elizabeth Daniels. "A Comparison of the Nutrient Content of Standard and Vegetarian Childcare Lunches". Current Developments in Nutrition 5, Supplement_2 (junio de 2021): 138. http://dx.doi.org/10.1093/cdn/nzab035_046.
Texto completoJedut, Paulina, Paweł Glibowski y Michał Skrzypek. "Comparison of the Health Status of Vegetarians and Omnivores Based on Biochemical Blood Tests, Body Composition Analysis and Quality of Nutrition". Nutrients 15, n.º 13 (5 de julio de 2023): 3038. http://dx.doi.org/10.3390/nu15133038.
Texto completoGarnett, Emma E., Andrew Balmford, Chris Sandbrook, Mark A. Pilling y Theresa M. Marteau. "Impact of increasing vegetarian availability on meal selection and sales in cafeterias". Proceedings of the National Academy of Sciences 116, n.º 42 (30 de septiembre de 2019): 20923–29. http://dx.doi.org/10.1073/pnas.1907207116.
Texto completoChitchumroonchokchai, C. "Dietary Fiber and Phytate Intake of Strict Vegetarian Thai Adults". Asia Pacific Journal of Public Health 8, n.º 1 (enero de 1995): 10–12. http://dx.doi.org/10.1177/101053959500800103.
Texto completoStorz, Maximilian Andreas, Alexander Müller y Mauro Lombardo. "Diet and Consumer Behavior in U.S. Vegetarians: A National Health and Nutrition Examination Survey (NHANES) Data Report". International Journal of Environmental Research and Public Health 19, n.º 1 (22 de diciembre de 2021): 67. http://dx.doi.org/10.3390/ijerph19010067.
Texto completoHavala, Suzanne y Tony Abate. "The National Meals on Wheels Foundation Vegetarian Initiative". Journal of Nutrition For the Elderly 17, n.º 2 (9 de marzo de 1998): 45–50. http://dx.doi.org/10.1300/j052v17n02_04.
Texto completoTesis sobre el tema "Vegetarian meals"
Summers, Amber C. "Vegetarian meals in the national school lunch program| Emploring the barrriers and facilitators". Thesis, The Johns Hopkins University, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3571741.
Texto completoBackground: The school food environment is critical in demonstrating and encouraging a healthy dietary pattern among children. Incorporating vegetarian options into school lunch menus is an under-examined aspect of the school food environment, but has the potential to help achieve federal nutrition standards and introduce students to diverse foods. The purpose of this research was to explore the barriers and facilitators to serving meat alternates and vegetarian meals in the school lunch program.
Methods: Peer-reviewed literature, grey literature, and federal documents were reviewed to summarize the current state of research and federal guidelines on meat alternates and vegetarian meals in schools. Qualitative data collection to explore school personnel perspectives on serving vegetarian options took place between November 2011 and June 2012. At the district level, 19 semi-structured interviews were completed with food service personnel in school districts across the United States representing various geographical regions, district sizes, and student demographics. At the school level, 18 semi-structured interviews with school personnel, 5 observations, and review of 10 school lunch menus took place in the Baltimore City Public School district, chosen based on its emphasis on the availability of vegetarian meals through district-wide implementation of Meatless Monday. Interview participants, schools, and districts were selected based on convenience and purposive sampling. Interview transcriptions and observation notes were coded and reviewed for key themes using ATLAS.ti 6.2.
Results: Key barriers to serving vegetarian options were students' food preferences, greater food waste and drop in school lunch participation rates, negative public opinion, and negative parent and personnel attitudes. Key facilitators to serving vegetarian options were demand for vegetarian meals, community support and involvement in school nutrition, providing choice and variety of well-presented vegetarian options, and flexibility of school meal guidelines.
Conclusions: This research demonstrates how federal school meal guidelines have evolved to provide increased flexibility in providing vegetarian options; however, achieving acceptance among some students, school personnel, and families is a challenge. Multi-level strategies involving schools, families, communities, and policy makers are needed to create and sustain a school environment that is supportive of offering vegetarian options. Future research should explore student and family perspectives.
Björk, Alexander y Mauri Liebendörfer. "”Jaha, då har jag blivit vegetarian” : Tonåringars ändrade kostval ur ett föräldraperspektiv". Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-17593.
Texto completoIntroduction Sweden has a strong tradition regarding meat, as it has been the most important part of a meal. At the same time, the population of young people choosing to remove meat from their diet has increased in later years. But, when a young person that still lives with their family makes this choice, it not only affects their own life but also the whole family, especially the parents. Purpose To analyze how a teenager’s vegetarian food choice affected the family meal process and how the parents experienced the possible changes. Background The research background used for the study was food culture and communication, foods, as well as nutrition and health - why do we eat as we do, what is included in the meal process, and how do our choices affect our wellbeing? Material and method Semi-structured interviews in group and by phone with qualitative content analysis according to Graneheim and Lundman. Results The parents expressed the same initial concern for their children's nutrition and their own ignorance when it comes to vegetarian food. At the same time, they felt their responsibility and made sure to help the children solve it by finding out more for themselves. Although the families previously had similar meal patterns, there was a difference regarding how extensive the changes were. The parents experienced that their teenagers became more involved and better at cooking. Conclusion Based on current research, this study shows that extensive change in diet choices can affect several factors in the family meal process, but also that more research on the subject must be done to get better understanding.
Forsberg, Sarah y Mira Winsa. "Vegetabiliska skolmåltider : hållbara alternativ till blandkost som inspiration till skolkök". Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-12355.
Texto completoThe main aim was to develop recipes and prepare sustainable and vegetarian lunch alternatives based on a mixed diet menu. Ten vegetarian dishes were developed with creative design and the main focus was that the meals should be tasty and nutritious according the Nordic recommendations (2012). The nutritional value was estimated through the program dietist Net and an appreciation test and a group discussion was performed with 19 high school students. The resulting feedback was used to improve the taste and appreciation of the dishes among the adolescents. It was concluded that by planning the menu after dishes and vegetables that adolescents already enjoy, there would be no reason why they would not enjoy the dishes. There were also no difficulties in developing vegetarian recipes, but it was difficult to meet the Nordic recommendations (2012) regarding vitamin D, zinc and iron, and it was difficult to avoid high levels of salt in the dishes. To generate cost-estimates there were no noticeable differences, generally vegetables are cheaper than meat. Oatlys enriched oat drink and iMat was important to ensure adequate amounts of B12 and vitamin D in the meals, however they were also the most costly ingredients in the vegetarian dishes. Economically, it can be easily adjusted depending on the goals the school set out with the vegetarian diet. By combining the vegetable meals with mixed diet meals or using dairy products in the recipes instead, it is possible to bring down the prices of the meals.
Dahmani, Justine. "Transition vers une restauration scolaire plus durable, évaluation et mise en place d'actions : le cas de la ville de Dijon". Electronic Thesis or Diss., Bourgogne Franche-Comté, 2023. http://www.theses.fr/2023UBFCK081.
Texto completoIn France, school catering must comply with regulatory constraints to ensure the nutritional quality of the meals. Beyond the nutritional dimension, school catering can play a role in various sustainability challenges (environmental, social, cultural, educational and economic). Recently, regulations have mandated school cantering to serve a weekly vegetarian meal, and have proposed that volunteer local authorities experiment a daily vegetarian meal option. The aim of this thesis was to assist the school catering of the city of Dijon increasing the frequency of vegetarian meals while involving the dimensions of sustainable food.In a first study, the nutritional quality and carbon footprint of the meals were analyzed across various categories. In a second study, connected feedback devices installed in the 38 elementary school canteens in Dijon were used to collect and analyze children's liking of the dishes. In a third study, a survey was conducted to investigate how many parents would like to opt for more vegetarian school meals for their children and what would be their family characteristics and motivations. In a fourth study, a sensory education program named “Chouette Cantine” was co-created with the school canteen staff and implemented in two schools in Dijon. The objective of this study was to evaluate the effects of this program on children’s plant-based food acceptance and eating traits.This research showed that the both vegetarian and non-vegetarian meals had a similar nutritional quality and were generally appreciated by children. Compared to non-vegetarian meals, greenhouse gas emissions were more than twofold reduced in vegetarian meals. Nevertheless, vegan dishes were less liked than egg and/or cheese-based dishes, which had a lower nutritional quality. Vegetarian dishes were slightly more popular than meat or fish dishes in school canteen attended by children from lower socio-economic backgrounds. Concerning parents, 49% of respondents to our survey would opt for a second weekly vegetarian meal for their children and 26% for a daily vegetarian meal. Parents willing to opt for more vegetarian meals were more likely to also opt for pork-free meals for their children and had a higher level of education, and their children used the school canteen less frequently. They were also more likely to be flexitarian or vegetarian. Environmental motivations, fair trade, health and animal welfare were positively associated with the desire to increase the frequency of vegetarian meals; while familiarity and sensory appeal motivations were negatively associated. Finally, the evaluation of “Chouette cantine” program showed encouraging effects on children’s knowledge, willingness to taste and identification one of the two plant-based food (red beans) but not the other (cabbage).This thesis provides recommendations for local authorities would like to offer more vegetarian meals in their school catering, while conciliate the dimensions of food sustainability
Herdy, Anna. "Från 7-Eleven till vegetarisk KRAV-märkt buffé : Den förändrade organisationen av skolmåltider och dess relation till skolornas symboliska tillgångar". Thesis, Södertörns högskola, Lärarutbildningen, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-15264.
Texto completoKarlsson, Peter. "Vetskap om Veggo-vetenskap : utformandet av en utbildningsserie i vegansk näringslära". Thesis, Kristianstad University College, School of Health and Society, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-5521.
Texto completoSom ett led i att främja hälsa och en sund livsstil har Studenthälsan på Malmö Högskola tidigare erbjudit sina studenter föreläsningar i allmän näringslära, men vill nu prova en ny inriktning mot vegansk näringslära. Genom ett processinriktat projekt, beståendes av flera delprocesser, planerades en utbildningsserie innehållandes en föreläsning och två praktiska matlagningstillfällen. Dessa genomfördes varefter de utvärderades av de 20 deltagarna som deltog i utbildningen, detta med en semikvalitativ enkät efter föreläsningen och genom en halvstrukturerad intervju efter det ena matlagningstillfället. Responsen på utbildningsseriens utformning var positiv, förslag på flera delar av både föreläsningar och matlagningstillfällen önskades med teman som träningslära, billigt, nyttigt, veganskt och vegetariskt. Materialet kan användas i utbildningssyfte i liknande sammanhang.
HE, JIA-LUN y 何佳倫. "Environmental Protection Thought and Practice of Vegetarian School Meals of Primary Schools in Taiwan:A Study on the Nan-Mei Primary School in Taoyuan". Thesis, 2017. http://ndltd.ncl.edu.tw/handle/3uaeru.
Texto completo輔仁大學
宗教學系碩士在職專班
105
In the East and West human development process,vegetarianism as one of the choices of human food habit, has a long historical changes. The vegetarian culture of Taiwan influenced by religious beliefs, health consciousness, western culture and other factors, developed into a combination of energy saving and carbon reduction. Since 2010, the Ministry of Education in Taiwan began to focus on primary schools to promote vegetarian school meals once a week without meat diet; And this practice has become a comprehensive primary and secondary school education policy. The vegetarian school meals not only includes food and farming education, environmental education, and nutrition education and other external environmental practice, but also includes the combination of life education, religious beliefs and other internal environmental practice. This study takes the Nan-Mei Primary School as a research object, and examines the environmental protection practice of vegetarian school meals from the aspects of food safety, local production and local consumption, the implementation of food and farming education and the influence of religious belief respectively. And also offers some specific improvements and strategies for the school concerning the implementation of the difficulties encountered. By means of in-depth interviews, questionnaire survey, and documentary analysis , the study is to explore whether it is possible to improve the environmental protection practice of vegetarian school meals of primary schools in Taiwan. The main results of this study are as follows: 1. Research and summarize the historical evolution of the east and west of the vegetable food and the environmental protection thought.2.Examine the relationship between environmental protection practices and the influence of religious beliefs in the implementation of vegetarian school meals of Nan-Mei Primary School. 3.Provided to the National Primary Schools in Taiwan as an improvement reference.
Chen, Bo-Cheng y 陳泊丞. "Vegetarians’ Perceived Meanings and Value for Sustainable Consumption: A Means-End Chain Approach". Thesis, 2012. http://ndltd.ncl.edu.tw/handle/48449672633251594250.
Texto completo朝陽科技大學
企業管理系碩士班
100
The consumption of sustainable diets is a way of reducing environmental harm by purchasing local organic plants and ingredients of less packing, current season and green in order to retard the speed of global warming. The former researches related to consuming motives of vegetarians regard that people who believe in religions may be vegetarians because of religious morality and protection of ecology. As for people who have no religion, they may think about economic factors, health relations and personal reasons. However, those studies can’t define how consuming motives of vegetarians influence consuming decision of vegetarians. On the basis of statements ahead, our research applies means-end chain model and interviews 60 vegetarians. The purposes are to probe into the vegetarian consuming motives of consumers and how these motives drive consuming decision. This major to investigate First What are the benefits to the consumers who are the vegetarians ?What are the need and values can be satisfied to the consumers? Second Establishing Vegetarian Consumption values hierarchical structure. The consequence of research shows that the consumption of vegetarians can bring consumers 11 items of value, joy, mercy, filial piety, satisfaction, sense of responsibility, eternal existence, sense of achievement, relief, treasure of happiness and worth. Moreover, among 17 items of vegetarian consuming benefits, health, delicacy, saving money, saving time and looking after something else are the most important. Finally, our research establishes 5 value hierarchy paths of joyful feeling, worth, sense of responsibility and filial piety, relief and mercy and eternal existence.
Libros sobre el tema "Vegetarian meals"
Anna, James, ed. Vegetarian meals. London: Octopus, 1986.
Buscar texto completoVeggie meals: Rachael Ray's 30-minute meals. New York: Lake Isle Press, 2001.
Buscar texto completoReed, Mangels, ed. Simply vegan: Quick vegetarian meals. [Baltimore, MD]: Vegetarian Resource Group, 1991.
Buscar texto completoWasserman, Debra. Simply vegan: Quick vegetarian meals. 5a ed. Baltimore, Maryland: The Vegetarian Resource Group, 2012.
Buscar texto completoReed, Mangels, ed. Simply vegan: Quick vegetarian meals. 3a ed. Baltimore, MD: Vegetarian Resource Group, 1999.
Buscar texto completoMehta, Nita. Nita Mehta's quick meals. New Delhi, India: Snab Publishers, 2005.
Buscar texto completoLean Italian meatless meals. New York: Fawcett Columbine, 1995.
Buscar texto completoLeeming, Margaret. Protein power: Meatless meals inminutes. London: Columbus, 1987.
Buscar texto completoEvie, Righter, ed. Minutemeals vegetarian: Inventive, satisfying everyday meals. New York: Wiley, 2002.
Buscar texto completoLtd, Publications International, ed. Great vegetarian meals: Easy, delicious, nutritious. Lincolnwood, Ill: Publications International, 1997.
Buscar texto completoCapítulos de libros sobre el tema "Vegetarian meals"
Agte, V. V., K. V. Tarwadi y S. A. Chiplonkar. "The Influence of Various Food Ingredients and Their Combinations on in Vitro Availability of Iron and Zinc in Cereal Based Vegetarian Meals". En Trace Elements in Man and Animals 10, 261–65. New York, NY: Springer US, 2002. http://dx.doi.org/10.1007/0-306-47466-2_77.
Texto completoHaddad, Ella. "Shifting to a Vegetarian Diet: Practical Suggestions from a Nutritionist". En Diet, Life Expectancy, and Chronic Disease, 249–64. Oxford University PressNew York, NY, 2003. http://dx.doi.org/10.1093/oso/9780195113242.003.0015.
Texto completo"LAST MEALS AND THE CRUTCH OF RITUAL". En Frankenstein Was a Vegetarian, 58–72. University Press of Mississippi, 2022. http://dx.doi.org/10.2307/j.ctv2tsxm7z.9.
Texto completoJones, Michael Owen. "Last Meals and the Crutch of Ritual". En Frankenstein Was a Vegetarian, 58–72. University Press of Mississippi, 2022. http://dx.doi.org/10.14325/mississippi/9781496839930.003.0005.
Texto completoDrèze, Jean. "School Meals". En Sense and Solidarity, 69–89. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198833468.003.0004.
Texto completoAlexy, Ute, Nicole Janz y Mathilde Kersting. "Food and Meals in Vegetarian Children and Adolescents". En Vegetarian and Plant-Based Diets in Health and Disease Prevention, 549–64. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-803968-7.00031-9.
Texto completoJones, Michael Owen. "Must Prison Food Sicken Bodies and Minds?" En Frankenstein Was a Vegetarian, 137–51. University Press of Mississippi, 2022. http://dx.doi.org/10.14325/mississippi/9781496839930.003.0010.
Texto completoGoulart Cardoso, Sónia, Fábio Rafael Augusto, Nádia Carvalho Nunes y João Graça. "Public support for vegetarian meals in public canteens: a preliminary study". En Changing societies: legacies and challenges. The diverse worlds of sustainability, 297–315. Imprensa de Ciências Sociais, 2018. http://dx.doi.org/10.31447/ics9789726715054.12.
Texto completoKeeling, Kara K. y Scott T. Pollard. "Dangerous Angels: The Weetzie Bat Books". En Table Lands, 106–21. University Press of Mississippi, 2020. http://dx.doi.org/10.14325/mississippi/9781496828347.003.0007.
Texto completoJones, Michael Owen. "Pork Bans Real and Rumored". En Frankenstein Was a Vegetarian, 73–88. University Press of Mississippi, 2022. http://dx.doi.org/10.14325/mississippi/9781496839930.003.0006.
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