Готові списки джерел за темами / Vegetarian meals

Добірка наукової літератури з теми "Vegetarian meals"

Автор: Grafiati

Опубліковано: 20 квітня 2024

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Статті в журналах з теми "Vegetarian meals"

Šmugović, Stefan, Bojana Kalenjuk-Pivarski, Biljana Grubor, and Natalija Knežević. "Vegetarian diet: Perceptions and attitudes of hospitality management." Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, no. 50-1 (2021): 70–77. http://dx.doi.org/10.5937/zbdght2101070s.

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Vegetarianism is characterized by a great expansion among consumers as well as food producers and suppliers, which significantly affects supply in the hospitality business. Although vegetarians are perceived as a homogenous group, they are a varied and heterogeneous group, depending on the consumed foodstuffs, which requires hospitality workers to offer a wide variety of meals and combinations of plant origin. This is the reason why this research aims to show attitudes of restaurant management towards vegetarian cuisine and to examine the orientation of restaurants towards vegetarian meals, as well as challenges faced by employees in the hospitality industry. The basic task is to examine and present attitudes of hospitality management towards vegetarian food. The aim of the overall research is to get a better insight into awareness and attitudes of hospitality management towards foods of vegetarian origin, which is reflected in the restaurant offer.

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Jindrich, Caitlin, Jillian Joyce, Elizabeth Daniels, Sandra B. Procter, Kevin Sauer, and Jennifer Hanson. "The Nutritional Adequacy and Diet Quality of Vegetarian Menu Substitutions in Urban Kansas Childcare Centers." Nutrients 14, no. 17 (August 24, 2022): 3464. http://dx.doi.org/10.3390/nu14173464.

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While plant-based eating has become increasingly popular, little is known of how this trend has impacted childcare center meals. The purpose of this study was to measure the nutrient content and diet quality of vegetarian alternative lunches and compare these measures to those of standard childcare lunches and nutrient benchmarks representing one-third of the Dietary Reference Intake for 3-year-olds and 4–5-year-olds. Menu data were obtained from seven urban Kansas childcare centers participating in the Child and Adult Care Food Program and regularly providing a vegetarian alternative lunch. The centers provided detailed menu information for 27 days’ worth of meals. The most common vegetarian substitution was cheese, which was used to fulfill all or part of the meat/meat alternative requirement in over three-quarters of the vegetarian alternative meals (n = 22). Compared to the standard meals, the vegetarian alternative meals were higher in calories, fat, saturated fat, calcium, and sodium and lower in protein, choline, and diet quality (p = 0.05). Both lunch options met the benchmarks for vitamin A, vitamin D, vitamin B12, calcium, and protein. Iron content for both (95% CI: standard 1.61–2.17 mg; vegetarian 1.37–2.7 mg) was below the benchmark. Although additional research is needed to better understand how vegetarianism has impacted childcare meals in the U.S., important differences in the nutrient contents were observed between the standard and vegetarian alternative meals. In addition, the results suggest vegetarian alternative meals that rely heavily on cheese may be of lower diet quality.

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Berardy, Andrew, Brianna Egan, Natasha Birchfield, Joan Sabaté, and Heidi Lynch. "Comparison of Plate Waste between Vegetarian and Meat-Containing Meals in a Hospital Setting: Environmental and Nutritional Considerations." Nutrients 14, no. 6 (March 11, 2022): 1174. http://dx.doi.org/10.3390/nu14061174.

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Vegetarian diets can satisfy nutritional requirements and have lower environmental impacts than those containing meat. However, fruits and vegetables are wasted at higher rates than meat. Reducing both food waste (FW) and the environmental impacts associated with food production is an important sustainability goal. Therefore, the aim of this study was to examine potential tradeoffs between vegetarian meals’ lower impacts but potentially higher FW compared to meat-containing meals. To examine this, seven consecutive days of plate FW data from Loma Linda University Medical Center (LLUMC) patients were collected and recorded from 471 meals. Mean total FW and associated greenhouse gas emissions (GHGE) were higher among meat-containing meals (293 g/plate, 604 g CO2-eq/plate) than vegetarian meals (259 g/plate, 357 g CO2-eq/plate) by 34 g (p = 0.05) and 240 g CO2-eq (p < 0.001), respectively. Statistically significant differences were observed in both FW and associated GHGE across major food categories, except fruit, when comparing vegetarian and meat-containing meals. Overall, vegetarian meals were preferable to meat-containing meals served at LLUMC both in terms of minimizing FW and lowering environmental impacts. Other institutions serving vegetarian meal options could expect similar advantages, especially in reduced GHGE due to the high CO2 embodied in meat.

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Havala, Suzanne, and Catherine Conway. "The National Meals on Wheels Foundation/Vegetarian Resource Group Vegetarian Initiative." Journal of Nutrition For the Elderly 19, no. 4 (August 23, 2000): 31–40. http://dx.doi.org/10.1300/j052v19n04_03.

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Jindrich, Caitlin, Jennifer Hanson, and Elizabeth Daniels. "A Comparison of the Nutrient Content of Standard and Vegetarian Childcare Lunches." Current Developments in Nutrition 5, Supplement_2 (June 2021): 138. http://dx.doi.org/10.1093/cdn/nzab035_046.

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Abstract Objectives As consumer interest in plant-based eating has increased, requests for meatless childcare meals have become increasingly common. Although vegetarian meals can be nutrient dense, without proper planning, nutrient inadequacies may occur. The objective of this study was to compare the nutrient content of standard childcare lunches with that of vegetarian alternative lunches. Methods Data was obtained from childcare centers participating in the Child and Adult Care Food Program and regularly providing a vegetarian meal alternative in addition to their standard meal. Centers that agreed to participate received unscheduled calls in which they were asked to provide menu and food preparation details for both the standard meal and for the vegetarian option served at lunch. Student's t-tests (P ≤ .05) were used to detect differences in nutrient content. Nutrient values (95% CI) for each set of meals were then compared to reference values representing one-third the Dietary Reference Intake for 3-year-olds. Results Seven childcare centers provided detailed information for a total of 27 meals. Vegetarian meal substitutions included, beans, vegetarian meat patties, tofu, and sunflower seed butter. However, the most common substitution was cheese which was used to fulfill all or part of the meat/meat-alternative requirement in 70.4% of the meals (n = 19). Mean values for energy, protein, fiber, vitamin A, vitamin D, iron, total fat, saturated fat, iron, and vitamin B12 did not differ significantly between the two lunch options. The vegetarian lunches were higher in saturated fat (P = 0.04) and calcium (P < 0.001). Both lunch options met the reference value for vitamin A, vitamin D, vitamin B12, calcium, and protein. Iron content for both (95% CI: standard 1.61–2.17 mg; vegetarian 1.37–2.7 mg) was below the reference value of 2.31 mg. Conclusions Aside from the vegetarian lunches being higher in saturated fat, both meals provided comparable nutrient content. Both meal options could be improved upon by the inclusion of more iron-dense foods. The vegetarian meals could be improved upon with less cheese and more plant-based alternatives, such as such as lentils and beans which are good sources of protein but low in saturated fat. Funding Sources College of Health and Human Sciences and Dr. Carol Shanklin Graduate Research Enhancement Award, Kansas State University.

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Jedut, Paulina, Paweł Glibowski, and 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, no. 13 (July 5, 2023): 3038. http://dx.doi.org/10.3390/nu15133038.

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Many vegetarians are motivated by the health aspect of starting a plant-based diet. This diet can offer many health benefits. The study aimed to check whether people on a vegetarian diet are in good health, have a good nutritional intake, and follow the principles of healthy eating compared with omnivores. Twenty-two vegetarians on a vegetarian diet for more than five years and 22 omnivores aged 18–45 were interviewed. Each of them was given a food questionnaire, body composition analysis (BIA), and biochemical blood analysis, and their 7-day diet was analyzed. Polish vegetarians exhibit similar health statuses and tend towards better health than omnivores. They have an adequate body composition. Biochemical blood analysis showed no significant differences in blood parameters between vegetarians and omnivores, despite specific deficiencies such as vitamin B12, vitamin D and elevated homocysteine levels in vegetarians. They have a better nutritional status and follow good dietary principles. However, they were more likely to consume alcohol, add salt to their meals and sweeten hot drinks. In addition, the lifestyle of vegetarians can be described as healthier, as they are more likely to engage in leisure-time physical activity and get enough sleep.

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Garnett, Emma E., Andrew Balmford, Chris Sandbrook, Mark A. Pilling, and Theresa M. Marteau. "Impact of increasing vegetarian availability on meal selection and sales in cafeterias." Proceedings of the National Academy of Sciences 116, no. 42 (September 30, 2019): 20923–29. http://dx.doi.org/10.1073/pnas.1907207116.

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Shifting people in higher income countries toward more plant-based diets would protect the natural environment and improve population health. Research in other domains suggests altering the physical environments in which people make decisions (“nudging”) holds promise for achieving socially desirable behavior change. Here, we examine the impact of attempting to nudge meal selection by increasing the proportion of vegetarian meals offered in a year-long large-scale series of observational and experimental field studies. Anonymized individual-level data from 94,644 meals purchased in 2017 were collected from 3 cafeterias at an English university. Doubling the proportion of vegetarian meals available from 25 to 50% (e.g., from 1 in 4 to 2 in 4 options) increased vegetarian meal sales (and decreased meat meal sales) by 14.9 and 14.5 percentage points in the observational study (2 cafeterias) and by 7.8 percentage points in the experimental study (1 cafeteria), equivalent to proportional increases in vegetarian meal sales of 61.8%, 78.8%, and 40.8%, respectively. Linking sales data to participants’ previous meal purchases revealed that the largest effects were found in the quartile of diners with the lowest prior levels of vegetarian meal selection. Moreover, serving more vegetarian options had little impact on overall sales and did not lead to detectable rebound effects: Vegetarian sales were not lower at other mealtimes. These results provide robust evidence to support the potential for simple changes to catering practices to make an important contribution to achieving more sustainable diets at the population level.

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Chitchumroonchokchai, C. "Dietary Fiber and Phytate Intake of Strict Vegetarian Thai Adults." Asia Pacific Journal of Public Health 8, no. 1 (January 1995): 10–12. http://dx.doi.org/10.1177/101053959500800103.

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A comparison is made between strict vegetarian (vegan) and non-vegetarian subjects in terms of their dietary fiber and phytate intakes. Duplicated meals were collected and analyzed for chemical composition. Estimation of dietary fiber intake in a vegetarian daily diet was in the order of 68.7 g. Vegetarian diets appeared to contain two times the dietary fiber content found in non-vegetarian diets. The average amount of phytate ingested by the vegan subjects was 3.15 g/day which was four times the amount consumed by the non-vegetarian subjects.

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Storz, Maximilian Andreas, Alexander Müller, and 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, no. 1 (December 22, 2021): 67. http://dx.doi.org/10.3390/ijerph19010067.

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An increasing number of individuals adopt plant-based diets for their potential health benefits. Understanding vegetarians’ dietary behavior in the context of their socioeconomic background is essential for pro-vegetarian messaging and to influence public beliefs about plant food consumption. Thus, this study sought to investigate diet and consumer behaviors in U.S. vegetarians. This is a cross-sectional, population-based study with data from the Nutrition and Health Examination Surveys (2007–2010). Selected items from three modules (diet and nutrition behavior, consumer behavior, and food security) were compared between vegetarians (n = 352) and the general population (n = 14,328). U.S. vegetarians consumed significantly fewer calories and less cholesterol but more fiber than their omnivorous counterparts. Moreover, vegetarians had significantly fewer soft drinks and salty snacks available at home. We also observed significant intergroup differences with regard to the availability of fruit and dark green vegetables. Vegetarians spent less money on eating out and indicated a lower number of not-home-prepared meals and ready-to-eat foods. We found no differences regarding money spent at supermarkets or grocery stores. Our study contributes to a better understanding of dietary and consumer behaviors in vegetarians. We shed a new light on the economic feasibility of vegetarian diets, highlighting that these diets are not necessarily more expensive than an omnivorous diet.

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Havala, Suzanne, and Tony Abate. "The National Meals on Wheels Foundation Vegetarian Initiative." Journal of Nutrition For the Elderly 17, no. 2 (March 9, 1998): 45–50. http://dx.doi.org/10.1300/j052v17n02_04.

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Більше джерел

Дисертації з теми "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.

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Background: 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.

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Björk, Alexander, and 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.

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Inledning I Sverige har matkulturen länge vilat på en tradition som kretsat kring kött då det ansetts som den viktigaste delen av en måltid. Samtidigt har populationen av unga som väljer bort kött ökat de senaste åren. Men när valet görs när en ung människa fortfarande bor hemma påverkas inte bara denne själv utan hela familjen, och i synnerhet föräldrarna. Syfte Att undersöka hur en tonårings vegetariska kostval påverkade familjens måltidsprocess och hur föräldrarna upplevde de eventuella förändringar som uppstod. Bakgrund Den forskningsbakgrund som använts för studien var matkultur och kommunikation, livsmedel sam nutrition och hälsa - varför äter vi som vi gör, vad innebär måltidsprocessen och hur påverkar valen vårt välbefinnande? Material och metod Semistrukturerade grupp- och telefonintervjuer med föräldrar och tonåringar med kvalitativ innehållsanalys efter Graneheim och Lundman. Resultat Föräldrarna uttryckte samma initiala oro för deras barns näringsintag och deras egen okunskap kring att laga vegetarisk mat. De tog samtidigt ansvar och såg till att hjälpa barnen lösa det genom att själva ta reda på mer. Även om familjerna tidigare haft liknande måltidsmönster var det skillnad på hur omfattande omställningen blev. De upplevde att tonåringarna engagerat sig mer och blivit bättre på att laga sin egen mat. Slutsats Med bakgrund i aktuell forskning visar denna studie på tendenser att en omfattande ändring av kostval kan påverka flera faktorer i en familjs måltidsprocess, men att mer forskning behövs på ämnet för att förstå detta närmare.
Introduction 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.

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Forsberg, Sarah, and 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.

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Huvudsyftet var att utveckla recept och tillaga hållbara och vegetabiliska lunchalternativ till en blandkostmeny. De nya måltiderna skulle vara välsmakande och näringsriktiga enligt Nordiska näringsrekommendationer (2012). Med hjälp av creative design togs tio vegetabiliska luncher fram och näringsberäknades med hjälp av Dietist Net. Det utfördes ett gillandetest och en gruppdiskussion med 19 gymnasieelever. Erhållen feedback användes i förbättringsarbetet av måltiderna. Slutsatsen blev att genom att planera menyn efter måltider och med grönsaker som ungdomarna redan tycker om så skulle de lättare kunna vänja sig vid den vegetabiliska maten. Det fanns heller inga svårigheter att ta fram recepten, däremot vad det svårt att nå upp till önskad mängd av vitamin D, zink och järn i måltiderna, det fanns även svårigheter att hålla sig till de Nordiska näringsrekommendationerna (2012) för innehållet av salt i måltiderna. När det gällde de ekonomiska kraven fanns det heller inga direkta skillnader i kostnad vid jämförelse av de vegetabiliska menyerna med blandkostmenyerna, då vegetabiliska råvaror generellt sett är billigare än animaliska råvaror. Oatlys berikade havredrycken samt iMat var viktiga för att tillgodose måltiderna med tillräckliga mängder av B12 och vitamin D, de var dock även de mest kostsamma ingredienserna. Ekonomiskt kan det justeras enkelt beroende på vilka mål skolorna har med den vegetabiliska kosten. Genom att varva de vegetabiliska måltiderna med blandkostmåltider eller använda sig av mejeriprodukter i recepten istället går det att få ner priset på måltiderna.
The 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.

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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.

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En France, la restauration scolaire doit respecter plusieurs contraintes réglementaires pour garantir l’équilibre nutritionnel des menus servis. Au-delà de la dimension nutritionnelle, la restauration scolaire peut être un levier pour répondre à d’autres enjeux de la durabilité (environnementaux, sociaux, culturels, éducatifs et économiques). Récemment, la réglementation a imposé à la restauration scolaire de servir un menu végétarien hebdomadaire et a proposé aux collectivités volontaires d’expérimenter une option végétarienne quotidienne. L’objectif de cette thèse était d’accompagner la restauration scolaire de la Ville de Dijon dans l’augmentation de la fréquence des menus végétariens sans altérer les différentes dimensions de la durabilité.Dans une première étude, la qualité nutritionnelle et l’empreinte carbone des menus a été analysée en fonction de différentes catégories. Dans une seconde étude, les bornes de satisfaction installées dans les 38 restaurants scolaires des écoles élémentaires de Dijon ont permis de recueillir et d’analyser l’appréciation des enfants pour les plats servis. Dans une troisième étude, une enquête a été conduite auprès des parents afin de recueillir leur souhait sur l’augmentation de l’offre végétarienne pour leurs enfants. Dans une dernière étude, un programme d’éducation au goût a été co-construit avec les différents personnels de la restauration scolaire, puis implémenté dans deux écoles de Dijon. Les effets de ce programme sur l’appréciation et le comportement alimentaire des enfants ont ensuite été évalués. Ces travaux de recherche ont montré que les menus servis par la restauration scolaire de la Ville de Dijon, qu’ils soient végétariens ou non, étaient de bonne qualité nutritionnelle et globalement bien appréciés des enfants.Les menus végétariens avaient une empreinte carbone inférieure aux menus à base de viande ou de poisson. Néanmoins, les plats à base d’aliments végétaux étaient moins appréciés que les plats à base d’œufs et/ou fromage, qui possédaient une qualité nutritionnelle moindre. Les repas végétariens étaient légèrement plus appréciés que les plats à base de viande ou de poisson dans les écoles fréquentées par des enfants issus d’un contexte socio-économique moins favorisé. Du côté des parents, 49% des répondants à notre enquête souhaitait un deuxième repas végétarien hebdomadaire dans l’offre de restauration scolaire et 26% un repas végétarien quotidien. Les enfants inscrits au repas sans porc, ceux fréquentant moins régulièrement la cantine et ceux ayant des parents avec un niveau d'éducation plus élevé étaient plus susceptibles d'avoir des parents souhaitant augmenter la fréquence des repas végétariens. De même pour les enfants dont les parents se déclaraient flexitariens ou végétariens. Les critères de choix alimentaires liés à l'environnement, au commerce équitable, à la santé et au bien-être animal étaient associées à la volonté d’augmenter la fréquence de repas végétariens dans la restauration scolaire, tandis que les critères liés à la familiarité et « bons à manger » des aliments semblaient constituer des obstacles. Enfin, l’évaluation du programme « Chouette Cantine » a montré des effets sur les connaissances des enfants, leur envie de goûter et leur capacité à identifier l’un des deux aliments ciblés pour l’intervention (haricot rouge) mais pas pour l’autre (chou vert).Ce travail de thèse donne des pistes de réflexion pour une collectivité qui souhaiterait proposer davantage de repas végétariens dans son offre de restauration scolaire en conciliant les différentes dimensions de la durabilité
In 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

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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.

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The purpose of this study is to examine how school meals are organized in a selection of Stockholm's secondary schools and to examine the relationship between school meals and the different parameters that indicate each school's symbolic capital and educational capital. By looking at the statistics from each school on the basis of the final grade average, percentage of pupils with foreign background and gender, I examine whether it is possible to see a relationship between how schools organize meals and which pupils attend the school. In my study, I systematically went through each school's website and tried to identify how school meals at each school are organized. To increase the validity of the study, I have also conducted a questionnaire survey by mail addressed to school principals. In order to analyse and understand my results and put them in relation to my current knowledge about the schools in my sample, I am using Bourdieu's theoretical tools that a given aid, both in methodological and analytical purpose. Based on Bourdieu's theories of symbolic capital, cultural capital and educational capital, I can understand and analyse school meals are organized and focused as part of schools' symbolic assets in competition with other schools. The first part of the study shows that there are four different organizational models for school meals, fully equipped kitchen and canteen, heating kitchen and canteen, school meals in restaurants and school meal card. In the second part, I have examined the relationship between the type of organization for school meals used and the symbolic resources available at the school. I can conclude from the results that it is difficult to find a correlation between the symbolic resources and the different categories. But even though it is not possible to see all the schools' symbolic assets equally clear, there are still some very telling examples. In many ways, these examples can be seen as polar opposites to each other based on Mikael Palme’s concepts ”goal rational” and ”education oriented” schools.

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Karlsson, 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.

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Som 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.

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HE, JIA-LUN, and 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.

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碩士
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.

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Chen, Bo-Cheng, and 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.

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碩士
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.

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Книги з теми "Vegetarian meals"

Anna, James, ed. Vegetarian meals. London: Octopus, 1986.

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Veggie meals: Rachael Ray's 30-minute meals. New York: Lake Isle Press, 2001.

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Reed, Mangels, ed. Simply vegan: Quick vegetarian meals. [Baltimore, MD]: Vegetarian Resource Group, 1991.

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Wasserman, Debra. Simply vegan: Quick vegetarian meals. 5th ed. Baltimore, Maryland: The Vegetarian Resource Group, 2012.

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Reed, Mangels, ed. Simply vegan: Quick vegetarian meals. 3rd ed. Baltimore, MD: Vegetarian Resource Group, 1999.

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Mehta, Nita. Nita Mehta's quick meals. New Delhi, India: Snab Publishers, 2005.

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Lean Italian meatless meals. New York: Fawcett Columbine, 1995.

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Leeming, Margaret. Protein power: Meatless meals inminutes. London: Columbus, 1987.

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Evie, Righter, ed. Minutemeals vegetarian: Inventive, satisfying everyday meals. New York: Wiley, 2002.

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Ltd, Publications International, ed. Great vegetarian meals: Easy, delicious, nutritious. Lincolnwood, Ill: Publications International, 1997.

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Частини книг з теми "Vegetarian meals"

Agte, V. V., K. V. Tarwadi, and 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." In 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.

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Haddad, Ella. "Shifting to a Vegetarian Diet: Practical Suggestions from a Nutritionist." In Diet, Life Expectancy, and Chronic Disease, 249–64. Oxford University PressNew York, NY, 2003. http://dx.doi.org/10.1093/oso/9780195113242.003.0015.

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Abstract With a new understanding and appreciation of the health benefits of vegetarian diets, some are motivated to make changes in this direction. How is this accomplished? Is it difficult? The term vegerarian encompasses a range of dietary practices. Although “vegetarian” is not consistently defined in the scientific literature, the following definitions are commonly used: It is not difficult or complicated to plan appealing and nutritionally adequate vegetarian meals. The same steps of food selection, preparation, and presentation that are used in conventional diets are necessary for vegetarians. Meals should be both tasty and nutritionally adequate. Here are some useful guidelines that are generally consistent with the most recent position paper issued by the American Dietetic Association (Messina and Burke, 1997).

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"LAST MEALS AND THE CRUTCH OF RITUAL." In Frankenstein Was a Vegetarian, 58–72. University Press of Mississippi, 2022. http://dx.doi.org/10.2307/j.ctv2tsxm7z.9.

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Jones, Michael Owen. "Last Meals and the Crutch of Ritual." In Frankenstein Was a Vegetarian, 58–72. University Press of Mississippi, 2022. http://dx.doi.org/10.14325/mississippi/9781496839930.003.0005.

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More than two million individuals in the U.S. are forcibly separated from society behind bars, as indicated in this chapter. Many of the incarcerated contend that, whether by design, neglect, or indifference, their food contributes greatly to “the pains of imprisonment.” Sometimes disgusting, it often is monochromatic, bland, and monotonous. Long deprived of food's sensory appeal, the role of commensality in eating, and personal autonomy, what do those in isolation on death row choose as their final repast? How does race, class, ethnicity, gender, regionalism, or other identity affect their requests? What are the origins of the last meal ritual, and why is it perpetuated? Ultimately, what does the offer of a last meal before dying symbolize about public attitudes, the power of the state, and our humanity?

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Drèze, Jean. "School Meals." In Sense and Solidarity, 69–89. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198833468.003.0004.

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This chapter makes the case for free midday meals in Indian schools. School meals have wide‐ranging social benefits. First, they help to ensure regular school attendance. Second, they contribute to better child nutrition. Third, midday meals help to impart egalitarian values among children, who learn to sit together and share a meal irrespective of caste and class. Fourth, India's school meal programme is a major source of employment for poor rural women, and also helps other women to join the workforce by liberating them from the burden of having to prepare lunch for their children. All this, of course, depends on midday meals meeting adequate quality standards. In that respect, one recent breakthrough in many Indian states is the inclusion of eggs in school meals. Alas, this is being resisted in some states under the influence of upper‐caste vegetarian lobbies.

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Alexy, Ute, Nicole Janz, and Mathilde Kersting. "Food and Meals in Vegetarian Children and Adolescents." In 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.

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Jones, Michael Owen. "Must Prison Food Sicken Bodies and Minds?" In Frankenstein Was a Vegetarian, 137–51. University Press of Mississippi, 2022. http://dx.doi.org/10.14325/mississippi/9781496839930.003.0010.

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The last two chapters provide ways to apply an understanding of symbolism and identity to two sets of problems involving food. The first issue, in this chapter, involves how to alter penal policy and practice. Prisoners and jail inmates in 2017 numbered 2,245,000. Unfair fare has been a frequent complaint of the incarcerated. “The food shouldn't be part of the punishment,” said one prisoner. “We're still human beings, and we care about what we eat.” Too often those behind bars must sue, riot, or subvert the system to obtain better provisions. A few changes not only in the quality and variety of meals but also in recognition of how food embodies a sense of self and communicates attitudes, feelings, and values might help solve or avert a number of problems now and in the future. Research by food studies and folklore specialists offers useful guidelines.

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Goulart Cardoso, Sónia, Fábio Rafael Augusto, Nádia Carvalho Nunes, and João Graça. "Public support for vegetarian meals in public canteens: a preliminary study." In 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.

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Keeling, Kara K., and Scott T. Pollard. "Dangerous Angels: The Weetzie Bat Books." In Table Lands, 106–21. University Press of Mississippi, 2020. http://dx.doi.org/10.14325/mississippi/9781496828347.003.0007.

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In Dangerous Angels, Francesca Lia Block uses food to intersect the regionalism, history, and physical and cultural geographies of Los Angeles in the1980s. To explore the links among food, setting, and culture, the chapter looks at the particularities of Los Angeles, considering its geography, architecture, the urban histories of Hollywood and the foothills (especially Laurel Canyon), along with the well-documented food culture (restaurant histories, farmers markets, journalism) that marks the region. Block links knowledge, taste, and place as central to the narrative arc of the series. For all the wild eclecticism of Block’s world, the primary food signifier—that also dominates the value of place—is vegetarian home-cooking, providing physical, emotional, ethical, and intellectual support for the series’ heterogeneous community. A comfortable home with a well-stocked kitchen full of healthy vegetarian ingredients—where knowledgeable cooks happily work together making meals—makes the series’ eclecticism possible and sustainable.

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Jones, Michael Owen. "Pork Bans Real and Rumored." In 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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The sixth chapter investigates efforts by the Federal Bureau of Prisons, as well as several institutions abroad, to ban pork products from the menu. Although swine are the most widely eaten animals in the world, several religions proscribe their consumption. The Bureau's prohibition of pork, which was based on faulty data and methods, was met with incredulity and sarcasm on one hand, and on the other, it was lauded as a means of adding to the punishment of prisoners. Moreover, pork sanctions in the U.S. and Western Europe engendered bigotry, Islamophobia, and a rise in culinary nationalism exploited by politicians claiming that various pork items define national character and symbolize their country's uniqueness. For many individuals, institutional restrictions represent an attack on their personal food habits, freedom to choose what to eat when they wish, and who they are.

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