Teses / dissertações sobre o tema "Food6"
Siga este link para ver outros tipos de publicações sobre o tema: Food6.
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores trabalhos (teses / dissertações) para estudos sobre o assunto "Food6".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja as teses / dissertações das mais diversas áreas científicas e compile uma bibliografia correta.
1
Горобченко, Денис Володимирович, Денис Владимирович Горобченко, Denys Volodymyrovych Horobchenko e T. V. Mogilenets. "Protein foods and sustainable food prodution". Thesis, Видавництво СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/7873.
Texto completo da fonte
2
Pavão, Jéssica Correia. "FODMAPs in foods: differences between food patterns and countries". Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10788.
Texto completo da fonteResumo:
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da NutriçãoFermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) are poorly absorbed short-chain carbohydrates, that are rapidly fermented by the intestinal microbiota, with consequent gas production and water retention, leading to the distention of intestinal walls and symptoms associated with functional gut disorders. The low-FODMAP diet is an individualized dietary strategy design to reduce the FODMAP intake in order to achieve symptoms control. The knowledge about the FODMAP content of foods allows a more accurate implementation of the diet. Furthermore, there are factors capable of influencing the FODMAP content of foods that may present an opportunity to manipulate foods and reduce their FODMAP content. Regional crop varieties may also influence in the FODMAP intake since each country has their own food habits. Most of the information about FODMAP content of foods is prevenient from Australia. In North America and Europe, this approach is growing. In Eastern countries the limited knowledge may lead to other practicality challenges. This review of literature aims to identify the differences in the FODMAP content between different foods and dietary patterns of various countries. Also, it aims to verify whether other factors could influence the final FODMAP content. This review was elaborated through an online bibliographic search using electronic PubMed database. There is not much information about the FODMAP content of regions-specific foods. Nevertheless, it is possible to manipulate the FODMAP content and adapt the dietary pattern in order to reduce the FODMAP intake, but also, to acknowledge cultural differences.
Oligossacarídeos, dissacarídeos, monossacarídeos fermentáveis e polióis (FODMAP) são hidratos de carbono de cadeia curta mal absorvidos e rapidamente fermentáveis pelas bactérias intestinais, com consequente produção de gás e retenção de água, que distendem as paredes intestinais e induzem sintomas associados a desordens intestinais funcionais. A dieta pobre em FODMAPs é uma estratégia dietética individualizada formulada para reduzir o consumo de FODMAPs e controlar os sintomas. Conhecer o conteúdo em FODMAP dos alimentos leva à implementação mais precisa desta dieta. Existem ainda outros fatores capazes de influenciar o conteúdo em FODMAPs dos alimentos que podem ser uma oportunidade para manipular alimentos e reduzir o conteúdo em FODMAPs. Variedades culturais poderão também influenciar o consumo de FODMAPs pois cada país possui hábitos alimentares característicos. A informação acerca do conteúdo em FODMAP advém maioritariamente da Austrália. Na América do Norte e Europa esta abordagem está a crescer. Nos países Orientais o conhecimento limitado leva a desafios práticos. Esta revisão da literatura objetiva identificar as diferenças no conteúdo de FODMAP entre diferentes alimentos e padrões alimentares em vários países. Além disso, visa verificar a influência de outros fatores no conteúdo final de FODMAPs. Esta revisão foi elaborada através de uma pesquisa bibliográfica online com recurso à base de dados eletrónica PubMed. Existe pouca informação sobre o conteúdo em FODMAPs de alimentos específicos de cada região. No entanto, é possível manipular o conteúdo em FODMAP e adaptar os padrões alimentares de modo a reduzir a ingestão de FODMAPs e reconhecer diferenças culturais.
N/A
3
Williams, Katherine W. "Food science in the junior high school foods class". CSUSB ScholarWorks, 1988. https://scholarworks.lib.csusb.edu/etd-project/340.
Texto completo da fonte
4
Waichungo, Wamwarī W. "Textural characteristics of low moisture-crisp foods during moisture sorption and storage /". free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.
Texto completo da fonte
5
Zhu, Xiaoyi. "Prediction of Specific Heat Capacity of Food Lipids and Foods". The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437750532.
Texto completo da fonte
6
Msuya, Joan. "Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania". The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.
Texto completo da fonte
7
Miyazaki, Yoshihiko. "Social knowledge of food how and why people talk about foods /". The University of Waikato, 2008. http://hdl.handle.net/10289/2592.
Texto completo da fonteResumo:
Social knowledge about food was investigated from a social contingency perspective (Guerin, 1994, 1998, 2004), a functional linguistic approach that considers language use having functions both to establish 'facts' in order to control listeners, and to maintain social relationships with words. In Study 1, whether people shared knowledge about food or not was examined. One hundred and fourteen New Zealand and 23 Japanese participants were asked to answer free format questionnaires asking the reasons they and others eat or do not eat particular food items. Those answers were categorised into 8 categories and 30 sub-categories of the knowledge about foods by qualitative content analysis. The results of a cluster analysis of those categories showed that participants used the categories homogeneously although there were some differences between New Zealand and Japanese participants, and that the participants selectively used different types of knowledge according to food items especially when explaining why people do or do not eat some foods. In Study 2, rhetorical features about foods were investigated: (1) numerical quantification rhetoric; (2) narrative use rhetoric; and (3) enumeration rhetoric. Factual statements from a corpus of 118 New Zealand TV commercials and 249 Japanese TV commercials were coded by the categories generated in Study 1. The results showed that the categories of factual statements were selectively used on TV commercials depending on the food types, and related closely to the results of Study 1. The rhetorical strategies appeared in commercials according to the categories of factual statements. When more than one factual statement was presented in a commercial, the relations of the factual statements were usually of a conjunctive form such as quotfact A however fact Bquot or quotfact A moreover fact Bquot, or else the factual statements were presented independently rather than the one statement logically warranting the other. These results suggest that those rhetoric uses and the arrangements of the factual statements were selectively used according to the effectiveness against counter arguments using shared knowledge. Study 3 and Study 4 analysed the functions of shared knowledge about food for maintaining social relationships through investigating the cases in which knowledge about foods presented as the form of 'collaborative talk', which occurs when one speaker completes the preceding saying by another speaker. In Study 3, the collaborative talk as sentence completions of knowledge about food was qualitatively analysed from conversations of 30 to 45 minutes produced by four groups consisting of four or five Japanese participants who were friends. From a social contingency view, the analysis focused on the following conversational properties: (1) who the listener was; (2) the degree of sharing of the information between the speakers; (3) the degree of sharing of the information between the 2nd speaker and the listener; and (4) the disagreement between the 2nd speaker and the listener. The results of Study 3 suggested some possible functions of sentence completions of knowledge about food: (1) the function when the first speaker is the listener may be enhancement of the relationship between the first and the second speakers through showing the second speaker's attention and understanding to the first speaker's utterance, because those sentence completions were often followed by the affirmation or negation by the first speaker; (2) when a third person is the listener, and the first and the second speaker refuted the third person using sentence completion, the function seems to be just establishing 'facts'; and (3) in the cases of 'assisted explaining' (Lerner Takagi, 1999) , the function may be not only establishing 'facts' but also enhancement the relationship between the listener and the speakers, because the constructed 'facts' may work as a kind of conversational 'gift'. In Study 4, five Japanese groups consisting of four participants who were friends were asked to talk about four topics about foods that all participants either agreed or disagreed ('All agree' condition) and four food topics for which there was disagreement about it between participants ('Some agree' condition). When the listeners could not be identified, and the second speakers did not used the utterance-final element such as 'yo ne' that is regarded as having a function of showing agreement between the speakers, the participants used sentence completions more frequently in 'All agree' conditions. The results suggested that the function of this type of sentence completion is not merely establishing 'facts' but also enhancing the relationship between the speakers through showing agreement about the relevant things to the topic. In conclusion, the results of the present studies suggest some possible social contingencies involved both when people get knowledge about food and when they use it.
8
Bisschop, Sean M. "Food sounds, sensory, acoustic, and mechanical analysis of two snack foods". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24445.pdf.
Texto completo da fonte
9
Yang, Tsung Shi. "Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods". The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862.
Texto completo da fonte
10
Kennedy, David Scott. "Moving boxes closer to home the role of SYSCO Corporation in food system localization /". CONNECT TO THIS TITLE ONLINE, 2007. http://etd.lib.umt.edu/theses/available/etd-05182007-090639/.
Texto completo da fonte
11
Yilmaz, Hilal. "Hemicellulose Extraction From Agro-food Industrial Wastes And Its Apllication In Foods". Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614765/index.pdf.
Texto completo da fonteResumo:
Hemicellulose is a valuable component of agro-food industrial wastes. Although there are some potential usage areas of hemicelluloses such as drug manufacture, encapsulation, and emulsification in food processing plants, they are not extensively utilized. In this study, effective extraction methods of the hemicelluloses from agro-food industrial wastes (corn peels and sugar beet pulp) and their application as coating material for banana fruits were investigated. Firstly, the effects of raw material type, particle size, and extraction conditions (alkaline concentration, temperature, time) and methods (direct alkaline extraction, alkaline extraction after component removal, and acidic extraction method) on hemicellulose yields were investigated. Sugar beet pulp and corn wastes were used as raw material. Alkali extraction resulted in 40.2% pure extracts while acidic hydrolysis gave only 27.4% purity in the same extraction conditions. The optimal extraction conditions were found as 30°C temperature, 10% NaOH, and 24 h time (64.3%). It was also observed that removal of constituents such as fat, protein, starch, and soluble sugar increased the purity of hemicellulose from 40.2 to 58.2% at the same conditions. After finding optimum hemicellulose yield for practicle use, it was used as edible coating material to prevent darkening of banana fruits and any quality losses. On the fourth day of storage at 4 º
C, there was no detected fungal decay of coated bananas
however, 20% of uncoated bananas (control) were infected. Moreover, the control group lost 5.1% of total weight but coated samples with 1%, 1.5%, and 2% hemicellulose (HC) lost 3.6%, 3.3%, and 3.1% of their total weight, respectively. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples at the end of 4th day). Color was another important quality parameter and it was showed that lightness and yellowness of coated bananas were preserved with very little losses at the end of storage period while control samples turned brown at an unacceptable level. The results indicated that using both low alkaline concentration and low temperature allows to recover higher quality extracts. In addition, hemicellulose showed a characteristic of a good edible coating material for banana in order to preserve their visual acceptance and other quality parameters.
12
Somehagen, Jesper, Charlton Holmes e Rashed Saleh. "Functional Food : A study of consumer attitudes towards functional foods in Sweden". Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-25950.
Texto completo da fonteResumo:
During the last few decades the interest and demand for both healthy food and different beverages has increased the interest for healthy food and it is expected to continue increasing in the future. A strong reason for this is the desire among more and more people to live healthy and long lives. Because of this, the recent industry of functional foods has become increasingly popular as marketers aim to sell food products that can benefit a consumer’s health beyond a healthy or organic food products ability. “A functional food is, or appears similar to, a conventional food. It is part of a standard diet and is consumed on a regular basis, in normal quantities. It has proven health benefits…beyond its basic nutritional functions.” (Doyon and Labrecque 2008 pp.1147) In order for marketers to make the right marketing actions, a better understanding of consumer behaviour and attitudes towards functional food is needed. Without this information marketers will not be able to create effective marketing campaigns for functional food products. Consumer attitudes towards functional foods were looked at in four different factors/dimensions, reward, necessity, confidence and safety, and then each factors impact on consumer willingness to consume was measured.Purpose - The purpose of the study was to investigate consumer’s attitudes on functional foods and their willingness to consume functional foods.Method/Approach - A questionnaire was developed from a previous study (Lähteenmäki and Urala 2007) on consumer attitudes and their willingness to consume functional foods, using a combination of convenience sampling and judgment sampling.Findings- The data confirmed the results from previous studies that consumer attitudes play a role in impacting consumer willingness to consume functional foods, but also that the results cannot be generalized on all functional food groups or types.Conclusions – Each functional food category should be approached in a different way, from a marketing or advertising point of view and when marketing each functional food product. Different aspects e.g. Reward, necessity, confidence and safety should be highlighted for each individual food category in the packaging or advertisement to give the marketing strategy an advantage to increase consumer willingness to use that product. The study was found to collaborate with the previous studies conducted by Lähteenmäki and Urala (2007).Key Words – Attitudes, Consumer attitudes, Functional foods, Consumer behaviour
13
Tincani, Lucrezia Stella. "Resilient livelihoods : adaptation, food security and wild foods in rural Burkina Faso". Thesis, SOAS, University of London, 2012. http://eprints.soas.ac.uk/13609/.
Texto completo da fonte
14
Wagner, Janine. "Migration of molecular probes from can coatings into foods and food simulants". Thesis, University of Leeds, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.496207.
Texto completo da fonte
15
Noriega, Kristen. "Is the inclusion of animal source foods in fortified blended food justified?" Kansas State University, 2014. http://hdl.handle.net/2097/17571.
Texto completo da fonteResumo:
Master of ScienceDepartment of Human Nutrition
Brian Lindshield
Fortified blended foods (FBF) are used for the prevention and treatment of moderate acute malnutrition (MAM) in nutritionally vulnerable individuals, particularly children. A recent review of current FBF recommended the addition of animal source food (ASF), in the form of whey protein concentrate (WPC), to FBF, especially corn soy blend. The justifications for this recommendation include the potential of ASF to increase length, weight, muscle mass accretion, and recovery from wasting, as well as improve the product protein quality and provide essential growth factors. Evidence was collected from the following four different types of studies: 1) epidemiological, 2) ASF versus no intervention or a low-calorie control, 3) ASF versus an isocaloric non-ASF, and 4) ASF versus an isocaloric, isonitrogenous non-ASF. Epidemiological studies consistently associated improved growth outcomes with ASF consumption; however, little evidence from isocaloric and isocaloric, isonitrogenous interventions was found to support the inclusion of meat or milk in FBF. Evidence suggests that whey may benefit muscle mass accretion, but not linear growth. Overall, there is little evidence to support the costly addition of WPC to FBFs. Further randomized isocaloric, isonitrogenous ASF interventions with nutritionally vulnerable children are needed.
16
Xing, Huajing. "Impact of thiamine and pyridoxine on alcoholic fermentations of synthetic grape juice". Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/h_xing_072607.pdf.
Texto completo da fonte
17
Lin, Ting-Ning. "Effect of fat mimetics on the headspace release of five strawberry flavor compounds". Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4962.
Texto completo da fonteResumo:
Thesis (M.S.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.
18
Preston, Andrew James. "Food safety : developing techniques to measure a potent carcinogen present in cooked foods". Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437547.
Texto completo da fonte
19
Crook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio". Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1246453172.
Texto completo da fonte
20
Hu, Rongrong 1970. "Labeling of genetically modified organisms and the producer's negative labeling decision under a voluntary labeling regime". Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=112638.
Texto completo da fonteResumo:
During the past decade, there has been growing public attention and concern over consuming products containing or processed with genetically modified organisms (GMOs). Labeling of the food products derived from the use of GMOs has thereby been a contentious debate across the world. Currently, there are two systems with regard to labeling GMO-based products: mandatory versus voluntary. The purpose of this study was to survey the research on GMOs, its application in agriculture and the surrounding labeling issues. A theoretical model was developed to analyze non-GMO producers' labeling decisions under a voluntary labeling regime, aimed at providing a theoretical perspective for governments that are contemplating the adoption of a voluntary approach to regulate GMO food products. The analysis indicates that the size of labeling costs and consumers' preferences toward non-GMO products are critical factors that will impact on non-GMO producers' labeling decisions.
21
Wadlington, Twanda D. "Access to Healthy Foods: A Descriptive Analysis of Farmers’ Markets, Food Deserts & USDA Food Assistance Programs in Tennessee Census Tracts". Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etd/3326.
Texto completo da fonteResumo:
Food deserts are a growing problem in the United States, and occur in areas of low-income where people have limited access to healthy foods. In response, the presence of farmers’ markets has grown exponentially, and improved healthy food access. Additionally, the USDA has strived to connect families to healthy foods through food assistance programs such as the Supplemental Nutrition Assistance Program (SNAP), the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), and the Senior Farmers’ Market Nutrition Program (SFMNP). This study investigated the relationship between farmers’ markets, their acceptance of food assistance benefits, and their locations within Tennessee food deserts census tracts.
Using the 2017 Farmers’ Market Directory, this study merged market data, including geocoded addresses, with the appropriate census tract data from the 2015 Food Access Research Atlas. Chi-square tests of independence and spatial visualizations were used to assess the relationship of census tracts, farmers markets, and food assistance benefits.
Of the 1,497 Tennessee census tracts, 18.0% were food deserts. Of these food deserts, 9.3% had at least one market present. Of these food deserts, 92.0% were urban. Of 130 farmers’ markets in Tennessee, 34.6% accepted any food assistance benefits. Additionally, 56.9% of all markets were in areas of high socioeconomic status (SES).
Results indicated that markets were clustered in urban areas, and few were identified as food deserts. Additionally, few markets were in food deserts and accepted any food assistance benefit. Due to these findings, the definition of food deserts should be expanded to include additional food retailers other than supermarkets. Also, additional policies and research is needed to reinforce farmers’ markets and food assistance programs as food access interventions.
22
Neill, Lindsay. "The contested "White Lady" perceptions and social meanings of the "White Lady" in Auckland : a thesis submitted to AUT University in partial fulfilment of the requirements for the degree of Master of International Hospitality Management, 2009 /". Click here to access this resource online, 2009. http://hdl.handle.net/10292/818.
Texto completo da fonte
23
Oaks, Brion. "An evaluation of the snack tax on obesity rate of Maine /". View online, 2005. http://ecommons.txstate.edu/arp/29/.
Texto completo da fonte
24
Hwang, Chang-Hwan. "Modeling of mechanical properties for frozen pastry dough /". free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841153.
Texto completo da fonte
25
Rodriguez-Palacios, Alexander. "Ecology and Epidemiology of Human Pathogen Clostridium difficile in Foods, Food Animals and Wildlife". The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313582304.
Texto completo da fonte
26
Hill, Jillian. "The development of a street-food vending model that offers healthy foods for sale". University of the Western Cape, 2016. http://hdl.handle.net/11394/4995.
Texto completo da fonteResumo:
Philosophiae Doctor - PhDBackground: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.
27
Misner, Scottie, e Evelyn Whitmer. "Keeping Foods Cold for Picnics, Grilling, and Camping". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146666.
Texto completo da fonte
28
Spielman, Kimberly. "Food Supply Chains and Food-Miles: An Analysis for Selected Conventional, Non-local Organic and Other-Alternative Foods Sold in Missoula, Montana". The University of Montana, 2008. http://etd.lib.umt.edu/theses/available/etd-10252007-113605/.
Texto completo da fonteResumo:
The spatial patterns of the conventional food supply chain have played a significant role in increasing the amount of miles food travels before being consumed. As a result, this has increased the amount of energy that is required to transport food from the farm to the table. The food supply chain links production to consumption. However, as food-miles increase, this link becomes obscure. The food supply chain can be described as having two very distinct parts: the conventional food supply chain and the alternative food supply chain. Business consolidation, and large-scale production, processing, distribution and retail characterize the conventional food supply chain. As a result of such economies of scale, the conventional chain is also characterized by standardization of knowledge. The alternative chain, on the other hand, is characterized by direct sales, small-scale production, processing and distribution and by a more transparent market. Certified organic foods began as an alternative to conventional foods. However, certified organic foods have increasingly been criticized for adopting similar business practices as the conventional system and thus travel the same lengths, if not further, than conventional foods. This study is a place-based approach that compares the food-miles and subsequent energy use of the two food supply chainsconventional and alternativethat provide food to retail grocery stores in Missoula, Montana. Energy use is estimated in gallons of diesel and the subsequent byproduct, or emissions, of transportation is estimated in pounds of carbon dioxide. Four of the highest selling retail grocery products; apples, bread, ground beef and milk, are classified into three different categories: conventional, non-local organic and other-alternative. The food-miles, subsequent fuel usage and emissions are also estimated for each of the four products. The study shows a remarkable lack of transparency in the conventional food supply chain and relatively low food-miles, fuel use and carbon dioxide emissions for the other-alternative products.
29
Odugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products". ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.
Texto completo da fonteResumo:
The food sector accounts for $1 of every $6 in the U.S. economy, with more than $700 billion in revenue every year. However, incidents of food safety and substandard quality continue to rise. Consumers are beginning to mistrust and have lower confidence in the food supply chain. Food manufacturers need to address this issue to remain profitable. One approach includes the introduction of food policy programs that allow for independent auditing and certifications such as the Safe Quality Food (SQF) certification. The SQF certification was established as a rigorous and credible benchmark for food handlers to enforce food safety and quality standards. The purpose of this qualitative case study research was to evaluate the perceived usefulness of the SQF certification to food manufacturers. Guided by the theory of diffusion of innovation, data collection for this study included 35 stakeholder semistructured interviews and a review of 5 publicly available documents for triangulation. Thematic analysis of the transcripts was performed to generate answers to the research questions. Study findings revealed that if properly implemented, the SQF certification is a credible and robust GFSI scheme that provides effective guidelines for food production. Findings also revealed 2 opportunities for improvement. Participants noted that training programs for SQF practitioners and auditors should be improved, likewise more commitment and involvement of facility management should be required. The findings may contribute to social change by providing food producers with strategies to minimize food production failures. With the perceived benefits of the SQF certification, other food producers who have not adopted this scheme can benefit from this holistic certification to enhance their food production network.
30
Whittemore, Emma Christine. "The control and prediction of the voluntary food intake of pigs fed poor quality foods". Thesis, University of Edinburgh, 2002. http://hdl.handle.net/1842/27653.
Texto completo da fonteResumo:
The purpose of this thesis was to investigate, in a series of four experiments, the factors that are important for the control and prediction of die voluntary food intake of growing pigs fed poor quality foods. The aim of experiments 1 and 2 was to provide a severe test of two current conceptual frameworks available for die understanding and prediction of food intake. Framework 1 assumes that intake will be that which allows genetic performance to be achieved. If this is not achieved then it is assumed to be because mere is a constraint to food intake (e.g. the bulk content of the food) operating. Framework 2 sees intake as being a consequence of a process of optimisation, such that biological efficiency (rate of net energy ingested per litre of oxygen consumed) is maximised. The experiments tested areas where the frameworks differed in their predictions of intake on poor quality foods. Experiment 1 tested the effect of ambient temperature on die intake of foods of differing bulk content, experiment 2 tested the effect of a period of reduced growth on die subsequent intake of foods of differing bulk content. The results of both experiments were in closer agreement with the predictions of framework 1. It was concluded that die results provided no evidence that the idea that intake on poor quality foods in young growing pigs is constrained by gut capacity should be rejected. Experiment 3 investigated die effect of giving foods of differing bulk content on die short term feeding behaviour (STFB) of growing pigs. It was expected that differences in bulk content between die foods would result in different levels of intake mat would be reflected as differences in STFB.
31
Saini, Jasdeep Kaur. "Control strategies for Listeria monocytogenes in ready-to-eat foods and on food contact surfaces". Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13707.
Texto completo da fonteResumo:
Doctor of PhilosophyFood Science
Daniel Y.C. Fung
James L. Marsden
The ubiquitous nature and continued presence in food processing environments makes Listeria monocytogenes a significant threat in ready-to-eat (RTE) food products. This study was performed in two phases; Phase 1 studied lauric arginate (LAE) as an antimicrobial on food contact surfaces and shredded mozzarella cheese, and use of glucose oxidase (GOX), sodium lactate (SL), and acidified calcium sulfate (ACS) as preservatives in mozzarella cheese; Phase 2 evaluated efficacy of Photohydroionization (PHI) technology to control L. monocytogenes on food contact surfaces, sliced American cheese, and ready-to-eat turkey. Stainless steel coupons, mozzarella cheese, American cheese, and turkey were surface inoculated with a three- or five-strain cocktail of L. monocytogenes. Coupons were treated with 100 and 200 ppm solution of lauric arginate for 5 and 15 min. Mozzarella cheese was treated with different combinations of treatments comprising LAE, GOX, SL, ACS, dextrose, and anticaking agents (free flow 1031 and cellulose). Results indicated up to 2.5 log CFU/coupon reductions and it was concluded that LAE was effective in controlling low levels of contamination of L. monocytogenes on food contact surfaces. In mozzarella cheese, results indicated that lauric arginate provided no additional antimicrobial effect (P > 0.05) as compared to GOX + dextrose. The antimicrobial blends with GOX, SL, and ACS were different (P < 0.05) from the controls but showed no differences (P > 0.05) in their effect in controlling bacterial populations. Results from treatment with PHI unit showed significant (P < 0.05) reduction in bacterial populations. L. monocytogenes populations reduced by 4.37 log CFU/coupon on stainless steel surfaces after 15 min of treatment; 2.16 and 2.52 log CFU/sample reduction on American cheese and ready-to-eat turkey, respectively, after short treatment time of 5 min. Lipid oxidation analyses performed on cheese and turkey samples indicated that the PHI treatment did not affect (P > 0.05) TBAR values. These studies suggest that LAE and GOX as antimicrobials and PHI treatment can be used as intervention strategies in an integrated process to ensure safe production of food. Further research is needed to evaluate applicability of SL and ACS in mozzarella cheese.
32
Hagy, Leslie Faye II. "Female Baby Boomers' Perceptions of Dairy Foods and How Their Perceptions Influence Dairy Food Choices". Thesis, Virginia Tech, 1998. http://hdl.handle.net/10919/36937.
Texto completo da fonteResumo:
Osteoporosis is a debilitating disease that afflicts an estimated 25 million Americans, especially women. Suboptimal intakes of calcium, phosphorus, and vitamin D contribute to development of osteoporosis. Results from the Third National Health and Nutrition Examination Survey (NHANES III) indicate that adult women do not meet the Recommended Dietary Allowance (RDA) for calcium. Results from other national studies indicate that adult women consume less than the recommended number of servings of dairy foods per day. Focus groups were conducted in rural and urban areas of Virginia to gain insight into middle aged women's perceptions of dairy foods.
Four focus groups were conducted with a total of 39 women. The majority of the women were between the ages of 35 to 50 years; all were non-Hispanic white women. All had a minimum of a high school education, and the majority had some education beyond high school. Discussion questions addressed preferences for dairy foods, advantages and disadvantages of dairy foods, factors that influence dairy food choices, and possibilities for product improvements. Focus group discussions were audio taped and transcribed by the moderator. The moderator identified major and minor themes; women's responses were organized thematically. Results were reported in the following broad theme categories: perceptions of health and nutrition that influenced dairy food choices and factors that influenced dairy food choices.
The predominant negative perception of dairy foods was that dairy foods were high in fat. Women also negatively associated dairy foods with lactose intolerance and kidney stones. The predominant positive perception of dairy foods was that dairy foods were a good source of calcium. Women also believed dairy foods were a good source of vitamins, although they were unsure of specific vitamins found in dairy foods. Participants were aware of osteoporosis, but many were not knowledgeable about risk factors or prevention related to osteoporosis. Many women used calcium supplements or vitamin-mineral supplements to help meet dietary calcium requirements. Results indicate a need for education on the role of dairy foods in osteoporosis prevention.
Women's preferences for dairy foods influenced dairy food choices. Product characteristics, such as sensory attributes, convenience, cost, availability, and packaging, were mentioned as factors that greatly influenced dairy food choices. The majority of women stated that other household members influenced dairy food choices. Women also mentioned that physicians and media sources, such as magazine advertisements and television commercials, influenced their dairy food choices. Nutrition education for this population should continue to promote the view that "all foods can fit" into a healthy eating pattern. Nutrition education should be geared toward the fast paced lifestyle these women lead. Product development should focus on convenience items.Master of Science
33
Mills, Gillian. "The effect of high hydrostatic pressure on Clostridium sporogenes". Thesis, Queen's University Belfast, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300784.
Texto completo da fonte
34
Petrick, Gabriella M. "The arbiters of taste producers, consumers and the industrialization of taste in America, 1900-1960 /". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 270 p, 2007. http://proquest.umi.com/pqdweb?did=1268618871&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.
Texto completo da fonte
35
Wickramasinghe, Anita Elizabeth. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed FrozenPotato Slices". The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.
Texto completo da fonte
36
Kenny, Tiffannie. "The Inuit Food System: Ecological, Economic, and Environmental Dimensions of the Nutrition Transition". Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36157.
Texto completo da fonteResumo:
From the Arctic to the South Pacific, Indigenous Peoples have experienced a rapid nutrition transition involving the decline of traditional/subsistence-based ways of life and the adoption of a “Western” diet that is high in saturated fats, sugar, and processed foods. This dietary shift has been paralleled by an increased prevalence of obesity, diabetes, and, other diet-related chronic diseases.
In the Arctic, rapidly changing biophysical conditions, globalization, and integration into market economies are collectively challenging access to both country foods and nutritious market foods. Food security and nutrient adequacy thus remain elusive for Inuit communities of northern Canada. Premised upon the view that human well-being is predicated upon complex and dynamic interactions between ecosystems, economies, and societies, this dissertation integrates multiple lines of inquiry and scales of engagement (community, regional, and national) to further understanding of the nutrition transition among Inuit in Canada. The thesis is comprised of two sections.
Section 1 bridges the often disparate fields of human nutrition and wildlife conservation by addressing key questions about the status and management of Arctic species, and the implications for Inuit food security and health. For example, caribou (Rangifer tarandus) populations across the circumpolar north are currently experiencing dramatic declines in abundance and restrictions on Inuit subsistence harvest are currently implemented for several caribou populations. Caribou, however, is the primary source of protein and several micronutrients involved in the prevention of anemia (e.g. iron zinc, copper, riboflavin, and vitamin B12) in the contemporary diet of Inuit adults. Caribou consumption is also positively associated with hemoglobin levels in Inuit adults.
Section 2 considers elements of the market food system in Inuit communities. We found that the most popular market foods consumed by Inuit (e.g. sweetened beverages, added sugar, and bread) contribute significantly to total diet energy while contributing minimally to most micronutrients. Using optimization models, we have demonstrated that a nutritious diet (one meeting Health Canada dietary reference intake values) is theoretically feasible based on a mix of country food and market food, and at relatively little additional cost from current diets. However, significant deviations in patterns of food expenditure away from sweetened beverages, towards dairy, and whole fruits and vegetables would be required.
Taken collectively, this thesis provides important information, as well as new tools, and approaches, for communities, wildlife conservation and public health professionals to jointly promote ecosystem and human health in a rapidly changing environment.
37
Lamhoujeb, Safaa. "Human noroviruses : characterization, detection, and evaluation of their persistence in foods and on food-contact surfaces". Doctoral thesis, Université Laval, 2008. http://www.theses.ulaval.ca/2008/25360/25360.pdf.
Texto completo da fonte
38
Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations". Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.
Texto completo da fonteResumo:
The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein.Master of Science
39
Darag, Omima Ali. "Influence of Storage Duration, Temperature, and Oxygen on Quality of Stored Dehydrated Foods". DigitalCommons@USU, 2003. https://digitalcommons.usu.edu/etd/5494.
Texto completo da fonteResumo:
This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of various dried foods.
Statistical analysis indicated a significant time and temperature effect for almost all the stored products. Storage at a high temperature (29.5°C) renders OAP ineffective in reducing browning during storage. Potato pearls, dried sliced apple, and dried carrot exhibit darkening by the first 6 months of storage at 29.5°C regardless of oxygen status of the container. White rice showed yellowing under the same conditions. Most of the dried food products that were stored at 10 and 21°C with or without oxygen absorber packets maintained their color as indicted by a relatively constant lightness reading (L*) over time. TBARS values rose in all stored food with increasing storage time, especially when the dried products were stored at higher temperature (29.5°C). Statistical analysis indicated a significant OAP effect in reducing TBARS concentration over time.
Germination of wheat kernel was reduced to less than 80% after 24 months of storage at 29.5°C. However, when stored with oxygen absorber packets, germination was still 86%. Storage length and temperature are the primary factors that determine the quality of home-stored dried food items.
40
Riddle, Ryan T. "Maximizing sulforaphane delivery and sensory acceptability of a novel soy-tomato-broccoli sprout beverage". The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323373292.
Texto completo da fonte
41
Daepp, Madeleine I. G. "The food environment surrounding Vancouver schools : associations of access to food outlets and children's intake of minimally nutritious foods at or en-route to school". Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/58923.
Texto completo da fonteResumo:
Background: Canada has seen a dramatic increase in the prevalence of childhood obesity in recent decades. Researchers have argued that this problem could be addressed through improvements to the “food environment”—the food vendors comprised in the built environment. Children's diets are poorer in nutritional quality during school hours, suggesting that the food environments surrounding schools may be an important area of inquiry. Objectives: This thesis sought (1) to identify the best available data set for assessing the distributions of food outlets in Vancouver, (2) to characterize the food environments surrounding Vancouver public schools, testing for demographic or socioeconomic disparities in access and (3) to examine the associations between school food environments and the dietary intakes of children and adolescents at- or en-route to school. Methods: Food outlet data were obtained from two municipal and two commercial sources and validated against primary data on the food outlets located within 800m of 26 schools. Outlet density and proximity to Vancouver schools (n=113) were evaluated with the best performing data set; negative binomial regression models examined whether disparities existed in environments according to % aboriginal students, % English Language Learners, and school poverty, controlling for neighbourhood-level factors. Multilevel logistic regression analyses evaluated the associations of school food environment measures and 950 children's odds of daily consumption, at or en-route to schools (n=26), of minimally nutritious foods. Results & Conclusions: The City of Vancouver Business Licenses data had the highest sensitivity (0.69) and positive predictive value (0.55). High-poverty schools had more convenience stores within 400m than low-poverty schools, even after controlling for commercial density and neighbourhood socioeconomic deprivation (IRR=1.74, 95% CI 1.003 - 3.032); no robust statistically significant relationships were identified between school food environments and school-level demographic factors. No consistent associations were identified between school food environment measures and students' intakes of minimally nutritious foods. The findings do not support policies to reduce student access to food outlets near schools.Land and Food Systems, Faculty of
Graduate
42
Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera". Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.
Texto completo da fonteResumo:
The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.
43
Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology e Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera". THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.
Texto completo da fonteResumo:
The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.Master of Science (Hons) (Food Science)
44
McCrickerd, Keri. "Optimising beverages for satiety : the role of sensory characteristics, expectations and nutrient content". Thesis, University of Sussex, 2014. http://sro.sussex.ac.uk/id/eprint/51674/.
Texto completo da fonteResumo:
Regularly consuming caloric beverages has been linked to obesity and weight gain and evidence suggests this is because beverages have a weak impact on satiety responses (behavioural and physiological). Using a series of experimental studies this thesis explored the cognitive and sensory features of caloric beverages that might enhance the anticipated and actual satiating power of their nutrients. Paper one characterised the sensory characteristics associated with expectations of hunger, fullness and thirst, finding that food and beverage products anticipated to be creamier and thicker were expected to be more satiating and less thirst-quenching. Paper two established that people can perceive subtle changes in beverage viscosity and manipulating thick and creamy textural cues strongly influenced the expectation that a beverage would be filling and supress hunger after consumption. This was extended in paper three, which reported evidence suggesting that a sensorially enhanced beverage is selected and consumed in smaller portions. Papers four and five investigated the satiating power of a caloric beverage consumed with satiety-relevant cognitive and sensory information. Paper four reported tentative evidence that a labelled satiety message influenced the satiating effect of caloric beverages when combined with thick and creamy sensory cues. Participants in Paper five reported greater satiety responses to a covert manipulation of beverage energy when consumed as a ‘snack' rather than a drink. However, consuming the same beverage in a subtly thicker sensory context (without extra information) generated the largest satiety response to the different nutrient loads, perhaps because textural characteristics are the most reliable cue for nutrients. Overall these studies suggest that caloric beverages may generate weak satiety responses because their nutrient-generated effects are not expected. Encouraging people to consider caloric beverages as a snack, or adding in nutrient-relevant sensory characteristics, may both help consumers regulate energy intake when consuming these products.
45
Chevalier, Natacha. "'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony". Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.
Texto completo da fonteResumo:
This thesis enhances our understanding of the British Kitchen Front through the examination of primary sources from Mass Observation Archive. It illuminates the everyday life of civilians, the impact of the war food restrictions on their eating habits and practices, but also on their perspectives and behaviours. Moreover, it argues that while the food practices of these civilians were modified by the wartime rationing and food scarcity, other factors of influence, namely social class, personal and familial circumstances and time were critical regarding eating habits, food choice and priorities. In order to conduct this research and respond to the difficulties presented by the sources examined, a tailor-made method of data extraction, categorisation and analysis has been designed. Using the advantages of quantitative and qualitative methodologies, this method allowed an unusual quantitative treatment of massive qualitative data, the creation of measurable and comparable figures as well as their qualitative contextualisation. It was found that scarcity of food effectively modified the diet of the diarists, but also their actions and perspective. The food difficulties generated new behaviours, some unlikely to have existed prior to the war, and modified relationships. The value of food changed as well, modifying its role in private and public sphere. However, as argued, the social class and the familial status of the diarists were a key dimension of the management and perception of the food situation, influencing their choice, decision and priorities as well as their response to it. The passing of time also proved to be influential regarding the adaptation and the evolution of the opinion and feelings of the diarists. Rather than drastically challenging the existent literature, the present research suggests that some interpretative differences concerning the Home Front experience could be the result of a variation of focus and of sources employed, indicating the need to enlarge the historical perspective, to include more in depth analysis of qualitative data, and to take into account the factors of influence presented into this work.
46
Al-Saderi, Abdullah Mohammed Ahmed. "Nutritional status assessment of the technical and vocational students' community in Riyadh, Saudi Arabia". Thesis, Liverpool John Moores University, 1991. http://researchonline.ljmu.ac.uk/5013/.
Texto completo da fonteResumo:
The General Organization for Technical Education and Vocational Training, Riyadh, Saudi Arabia, has developed a special feeding program for the students at its institutions. The effects of this program on the nutritional and health status of these students have not been evaluated yet, and since no published dietary research has been performed on Technical and Vocational young adult male students, the present work was undertaken to investigate the nutritional status of this community in Riyadh, Kingdom of Saudi Arabia. After a pilot survey, it was decided to use a selfcompleted questionnaire combined with personal interview to investigate the nutritional status of 690 students randomly selected from the study population. Dietary data was collected by two methods: usual weekly intakes "diet history" and actual daily intakes "diet diary". The nutrient intakes were calculated using the unilever Dietary Analysis Program (UNIDAP). The statistical Package for the social Science (SPSS/PC+) was employed to analyse the data; statistical significance of relationships between certain sets of data was determined by chi-square analysis. Some general factors affecting the nutritional status of these students were identified, their nutritional habits and attitudes were investigated, and the average daily intakes of energy, the macronutrients, and selected micronutrients were calculated. The main results of this study shows that the majority of the study population are adolescent, moderately active individuals, and have lower than the standard range of the Body Mass Index; anaemia is the most stated health problem; meal-skipping and eating between meals are common habits amongst the students. Regarding nutrient intake, there was an energy, polyunsaturated fat, and vitamin C deficiency; adequate intake of saturated fat, dietary fibre, retinol, and zinc; more than adequate intake of protein, total fat, cholesterol, thiamin, riboflavin, calcium, and iron. Recommendations are given which aim to improve the nutrition of technical and vocational students.
47
Robinson, Frances Catherine. "Changing to a self-selected vegetarian diet : two studies of diet and selected physical and lifestyle parameters". Thesis, Liverpool John Moores University, 1998. http://researchonline.ljmu.ac.uk/4913/.
Texto completo da fonte
48
Mammarella, Sarah Colby Sarah. "FOOD OPTIONS WITH A MORE NUTRIENT FAVORABLE PROFILE IN GROCERY STORES: BUYING HEALTHIER FOODS WITHOUT PAYING MORE". [Greenville, N.C.] : East Carolina University, 2010. http://hdl.handle.net/10342/2816.
Texto completo da fonte
49
Nel, Johanna Helena. "Intakes of foods most commonly consumed : secondary data analyses of South African food consumption studies (1983-2000)". Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52892.
Texto completo da fonteResumo:
Thesis (MBA) -- Stellenbosch University, 2002.ENGLISH ABSTRACT: The role of the Global Environment Monitoring System / Food Contamination Monitoring and Assessment Programme (GEMS/Food) is to assess and inform governments, the Codex Alimentarius Commission and other relevant institutions, as well as the public, on levels and trends of contaminants in food, their contribution to total human exposure, and their significance with regard to public health and trade. The primary objective of this study is to generate a reference list of “most commonly” consumed food items and average intakes of these items in the diet of South Africans, using GEMS/Food specifications. The list is required to be representative of foods eaten by children and adults from all age and ethnic groups in South Africa. The list will serve as a reference for the Department of Health who will undertake analyses of (a) toxic chemicals, such as pesticides, heavy metals and environmental contaminants; (b) naturally occurring toxins; and (c) food additives in the commonly consumed food items, as required by the Codex Alimentarius Commission. A secondary objective of the study is to derive average (mean) weights of South Africans in different age groups in order for the calculation of dietary exposure of selected contaminants. Secondary data-analysis was conducted on existing dietary databases (raw data) obtained from surveys undertaken in South Africa between 1983 and 2000. The National Food Consumption Survey (NFCS) served as a framework for compiling data on children since this was a national representative survey of 1 to 9 year-old children in South Africa. However there has never been a national dietary survey on adults in South Africa. Consequently the data had to be extrapolated from existing isolated surveys on adults. The dietary intake for the groups 1 to 5 years and 6 to 9 years was calculated only from the NFCS, and was not supplemented by other databases. The substantiation for treating age 10+ as a unit (and calling it an adult group), was the finding that average consumption of adolescents (10 – 15 years) did not differ significantly from that of adults when comparing mean energy intakes and mean quantities consumed, of age groups in the studies analysed. Data were analysed in terms of the percentage of the group consuming specific food main groups / subgroups / food items and on average per capita portion size. Factor analyses were done to analyse the inter-relationships among the food consumption patterns of NFCS 6-9 year-olds in 9 provinces, urban and rural separately, and the inter-relationships among food consumption patterns of these children and other children and adults in other independent food consumption studies. Two methods of estimating adult consumption were derived. The results from Method 1 corresponded with results from the NFCS, which was over-sampled for lower socio-economic areas, whereas the results from Method 2 ignored relationships with NFCS data and were based on the ethnic proportions of the population in South Africa. A final list, validated against international data, is included, which provides the per capita consumption per food item, average amount consumed (consumers only), the 97,5th percentile of the consumption figures (consumers only), as well as the corresponding gram per kilogram body weight consumed. These figures represent food items consumed by 3% or more of the South African population, for the following age groups: 1-5 years, 6-9 years and age 10+ (adults). Also, average weights of South Africans for the corresponding age groups are provided, which is calculated similarly to the methods used to calculate dietary intake.
AFRIKAANSE OPSOMMING: Die rol van die “Global Environment Monitoring System / Food Contamination Monitoring and Assessment Programme”, of (GEMS/Food), is om regerings, die “Codex Alimentarius”, ander relevante instellings en die publiek, op hoogte te hou (en selfs te monitor), ten opsigte van vlakke en neigings van kontaminasie in voedsel, die omvang van blootstelling aan die mens, en die beduidendheid hiervan vir openbare gesondheid en handel. Die doel van hierdie studie is om ‘n lys van voedselitems wat meestal deur die Suid- Afrikaanse bevolking geëet word, op te stel. Die lys moet hoeveelhede wat ingeneem word reflekteer, en moet aan die GEMS/Food spesifikasies voldoen. Dit moet verteenwoordigend wees van kos wat kinders en grootmense, van alle ouderdomsgroepe en rassegroepe in Suid- Afrika eet. Hierdie lys sal as verwysing vir die Departement van Gesondheid dien, om sodoende dan die berekenings van (a) toksiese chemikalië, soos plaagbeheermiddels, swaar metale en omgewingsbesoedelingsagente; (b) toksine wat natuurlik voorkom; en (c) voedselaanvullings in kossoorte, soos voorgeskryf deur die “Codex Alimentarius Commission”, te bereken. ‘n Sekondêre doel van hierdie studie is om die gemiddelde gewig van Suid-Afrikaners vir verskillende ouderdomsgroepe te bereken, om gebruik te word vir die berekenings van blootstelling aan geselekteerde toksine en besoedelingsagente. Sekondêre data-analise is op bestaande diëetkundige databasisse (oorspronklike data), wat opnames in Suid-Afrika vir die tydperk 1983 tot 2000 verteenwoordig, uitgevoer. Die Nasionale Voedselverbruikersopname, “National Food Consumption Survey” (NFCS), dien as raamwerk om die verbruik van kinders saam te stel, want hierdie opname was ‘n nasionaalverteenwoordigende opname van kinders van die ouderdom 1-9 jaar in Suid-Afrika. Daar was egter tot nou toe nog nie ‘n nasionaal-verteenwoordigende opname van voedselverbruik vir volwassenes in Suid-Afrika nie. Gevolglik moet hierdie data vanuit geïsoleerde opnames op volwassenes onttrek word. Voedselinname van kinders van ouderdomsgroepe 1-5 jaar en 6-9 jaar is dus bereken deur van die NFCS data gebruik te maak sonder aanvulling van enige ander databasisse. Die motivering om kinders van die ouderdomsgroep 10+ te hanteer in dieselfde groep as volwassenes, was die bevinding dat gemiddelde verbruik van adolessente (10 – 15 jaar) nie beduidend verskil het van die van volwassenes nie, veral as daar na die kilojoule inname en die hoeveelheid (gemeet in gram) inname, gekyk word. Die data van die verskeie opnames is ge-analiseer in terme van die persentasie verbruikers en die per kapita inname per voedselsoort, gegroepeerd en ongegroepeerd. Verbande tussen NFCS 6-9 jaar data in die 9 provinsies, landelike en stedelike gebiede afsonderlik beskou, asook verbande tussen hierdie kinders en kinders en volwassenes in onafhanklike ander opnames is met behulp van faktorontledings vasgestel. Twee metodes waarmee die voedselinnames van volwassenes voorspel kan word, is afgelei. Die resultate van Metode 1 stem met die resultate van die NFCS ooreen, waar die aanname is dat daar in die steekproefneming meer op kinders van laer sosio-ekonomiese areas gekonsentreer is. Metode 2 se resultate is gebaseer op die etniese verspreiding van die rassegroepe in Suid-Afrika, en voedselinnames van die blankes, byvoorbeeld, word meer in ag geneem. Die finale lys van voedselsoorte, wat gevalideer is teenoor ander internasionale studies, sluit die volgende veranderlikes in: die per kapita verbruik van die items, die gemiddelde verbruik per item (deur net die verbruikers van die spesifieke item in ag te neem), die 97,5de persentiel van voedselitems wat bereken is vir die groep wat die voedselitem verbruik, en ook die gram (gebaseer op die 97,5de persentiel verbruikers) per kilogram ligaamsgewig verbruik vir hierdie items. Hierdie syfers is vir voedselitems wat deur 3% of meer van die verbruikers in Suid-Afrika geneem word, en vir die volgende ouderdomsgroepe: 1-5 jaar, 6-9 jaar vir die ouderdom 10+ . Die gemiddelde gewig van Suid-Afrikaners vir die ooreenstemmende ouderdomsgroepe is ook bereken deur van dieselfde tegnieke gebruik te maak as die waarmee die voedselinnames bereken is.
50
Shirako, Saki. "Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates". Kyoto University, 2020. http://hdl.handle.net/2433/253335.
Texto completo da fonteResumo:
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第22499号
農博第2403号
新制||農||1077(附属図書館)
学位論文||R2||N5279(農学部図書室)
京都大学大学院農学研究科応用生物科学専攻
(主査)教授 佐藤 健司, 教授 菅原 達也, 准教授 豊原 治彦
学位規則第4条第1項該当