Dissertations / Theses on the topic 'Meals'
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Maurer, Jaclyn, and Linda Houtkooper. "Healthy Meals on the Go." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2005. http://hdl.handle.net/10150/146468.
Full textBeaudet, Kara Marie, Kathryn McGlamery, Ryan Malham, and Toni Teplitsky. "Mindful Meals: Business Plan." Thesis, The University of Arizona, 2011. http://hdl.handle.net/10150/144175.
Full textKinser, Amber E. "Motherhood and Family Meals in Appalachia." Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etsu-works/1252.
Full textBlåfield, Ida. "A time travel for school meals in United Kingdom : Ideas and opinions about school meals in UK-media between 2000 and 2014." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-113329.
Full textBackground Starting from September 2014, all children aged four to seven received their school lunches for free in the UK, to increase healthy eating and decrease obesity. Aim To investigate how school meals (especially school lunches) were depicted in different newspapers in the UK, from 2000 to 2014 when free school meals were introduced. Method Four newspapers in the UK between the years 2000 and 2014 were chosen for the study. In total, 616 texts were found from which 426 were analysed. A combination of quantitative and qualitative analysis of articles and letters to press was made in several steps. The texts were read and grouped into several main messages/contents. These were grouped into subjects and put together in timelines to show when and how much they were depicted in media during the studied years. Finally the subjects were grouped into topics, to show the main focus during the time period. Result During the years 2000 to 2014 several topics related to school meals were discussed. Among these were both positivity and negativity towards Jamie Oliver’s school food campaign, unhealthy packed lunches, the ban of packed lunches, ban of going outside schools on school breaks and the free school meals plan and free school meals for all children aged four to seven. The free school meals and texts related to economy were the most discussed during these years. In the study it was possible to see that Jamie Oliver have been a big part of the results of free school meals for the children between four and seven. Conclusion A long process could be seen progressing until free meals were given to all schoolchildren aged four to seven. There were regulations and actions towards better school meals and encouragements for children to choose the healthier foods. It is possible that people became more and more aware about health and school meals, and the relation between these over the years.
McKinnon, Mona Claire. "A study of Vancouver-Richmond meals-on-wheels." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/26002.
Full textMedicine, Faculty of
Population and Public Health (SPPH), School of
Graduate
Hongu, Nobuko, Karla J. Aceves, Traci Armstrong Florian, Ady Meléndez, and Brittney R. Taylor. "Mexican Mole: Promoting Healthy Meals through Cultural Traditions." College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/607718.
Full textThis article introduces the popular mole (pronounced: MOH-lay) sauces that are typically served in three regions (the North, Central, and South) of Mexico. It also discusses how this popular Mexican food can promote healthy meal cooking, which can reflect traditional foods of the land.
Florence, Lea C. "Rural-Urban Variations in Meals on Wheels Programs." Digital Commons @ East Tennessee State University, 2020. https://dc.etsu.edu/etd/3700.
Full textMisner, Scottie, Carol Curtis, and Evelyn Whitmer. "Diabetes -- Meal Planning, the First Step." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146442.
Full textRevision of 2001 title by Misner
Healthy eating is really the first step in taking care of diabetes. Making good food choices and staying active are important. Eating less fat - especially saturated fat - is one way to decrease the risk for heart disease. This article provides information about different food nutrients and how their intake can be monitored to take care of diabetes.
He, Ping. "Antioxidants in fish meals, fish feeds and farmed fish." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ39660.pdf.
Full textSubuh, Ahmad Mufid Hassan. "Studies on the utilization of rapeseed meals in cattle." Thesis, University of Liverpool, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333680.
Full textReed, Zandra Elizabeth. "Sensory quality and consumer acceptance of chilled ready meals." Thesis, University of Ulster, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.370021.
Full textFellers, Jaime. "Impact of Malawi's School Meals Program on Primary Education." Thesis, Boston College, 2015. http://hdl.handle.net/2345/bc-ir:104303.
Full textInitially launched as a pilot program in 1996 by the World Food Program (WFP) at the request of the Government of Malawi (GoM), the School Meals Program (SMP) reached approximately 642,000 primary school children by 2011. According to the WFP, the objectives of the SMP are: 1) reduce drop out rates; 2) promote regular attendance; 3) increase enrollment; and 4) improve children’s ability to concentrate and learn, through food provision (WFP, 2010). Given these aims, this paper aims to determine if Malawi’s SMP affects the primary enrollment rate or attendance as measured as an impact on temporary withdraws. By applying a propensity score matching (PSM) model to the Third Integrated Household Survey data from 2010-2011, the estimation of the impacts will aim to mitigate selection bias using historic enrollment and other covariates, which include WFP selection criteria and theory-based community and political characteristics. Using three different matching techniques, the model predicts that the SMP has no impact on primary enrollment and a statistically insignificant, but positive impact on attendance, here measured as a decrease in temporary withdraws. Explanations for these atypical results include the presence of exclusion errors, which were found in the pilot evaluation, model misspecification, and the lack of social desirability bias in my measures. Further research is needed to determine the extent to which previous results have been biased by Hawthorne effects or social desirability bias. Given the potential of the temporary withdraws for highlighting a positive impact of the program, further studies should include this measure as a potential outcome of any SMP program, especially in agrarian economies
Thesis (BA) — Boston College, 2015
Submitted to: Boston College. College of Arts and Sciences
Discipline: Departmental Honors
Discipline: Economics
Gray, Morgan. "Evaluation of oxidized rendered protein meals in pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20379.
Full textGrain Science and Industry
Greg Aldrich
Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of extruded pet foods. In Experiment 1, samples of five chicken byproduct meals (CBPM) from each of three locations and five beef meat and bone meals (BMBM) from each of two locations were analyzed for PV, anisidine value (AV), and thiobarbituric acid reactive substances (TBARS). The PV varied by method and location (P < 0.05). The alternative oxidation analytical methods, AV and TBARS, were not strongly correlated to PV (R² > 0.01). In Experiment 2, one metric ton of each unpreserved CBPM and unpreserved BMBM were collected and left unpreserved (U) or preserved with either ethoxyquin (E) or mixed tocopherols (T). These were held at ambient conditions (25°C, 51% RH) and monitored for PV and AV until values plateaued (41 and 63 days for CBPM and BMBM, respectively). Each “aged” meal was then incorporated into a model extruded cat food diet (~30% protein). Samples of kibble for each treatment were collected and stored at an elevated temperature and humidity (40°C, 70% RH) for 18 weeks and an ambient temperature and humidity (~22°C, 45% RH) for 12 months. The initial reduction (P < 0.05) in PV of the U (highly oxidized) BMBM and CBPM after processing suggests oxidation levels were diluted by food production. The oxidized meal led to a shorter shelf life (P < 0.05) in the finished food by PV analysis; but, sensory analysis by quick assessment did not completely corroborate these findings. These results suggest that PV doesn’t fully describe rendered protein meal stability or have a direct impact on shelf life for consumers; but may have a negative impact on pets due to oxidized lipid consumption.
Shafer, Claire G. "Making Place For Ritual: Creating Connection Through Communal Meals." University of Cincinnati / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1337084659.
Full textThiemphasuk, Sudapich, and Kritsada Pornrattanapitak. "Thai Consumer's segmentation for Ready-to-eat meals in Thailand." Thesis, Mälardalens högskola, Akademin för hållbar samhälls- och teknikutveckling, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-13037.
Full textQiao, Yanrui. "Routine techniques for monitoring the nutritional value of animal meals." NCSU, 2001. http://www.lib.ncsu.edu/theses/available/etd-20011030-112347.
Full textFeed mills demand routine techniques to analyze digestible amino acids in highly variable animal meals. As routine tools, infrared spectroscopic predictions of digestible amino acids require reference samples assayed in vivo. Lack of reference samples resulting from costly and time-consuming in vivo assays has limited infrared spectroscopic applications. To remove this limitation, an in vitro assay mimicking in vivo digestion in swine was sought as a replacement to build the reference database.
Pepsin and pancreatic proteases used in the in vitro assays produce autolysates that are assayed as digestible amino acids. To correct this contamination and define incubation time for efficient use of the proteases, the autolysis of these proteases was studied. Correction of enzyme contamination with enzyme blank incubations and incubation time of 24 hours for pepsin and 96 hours for pancreatic proteases were proposed (Chapter III and IV).
In vitro digestion focused on maximal hydrolysis of peptide bonds with minimal enzyme usages for restriction of enzyme contamination. The minimal enzyme usage was determined to be 6.5% (enzyme to substrate ratio) (Chapter V).
Study on absorption of peptides in swine revealed that all soluble in vitro peptides could be estimated as digestible in vivo. Average in vitro digestibility coefficients were comparable to in vivo for a number of amino acids but mismatch occurred for individual samples. In vivo digestible amino acids, though, could be predicted with in vitro digestible amino acids. For example, lysine was predicted with an error of 0.27% (Chapter VI).
Total and digestible amino acids were predicted with near infrared reflectance spectroscopy (NIRS) and mid infrared Fourier transform infrared spectroscopy (FTIR) but not with Raman spectroscopy. Infrared spectroscopic prediction errors for digestible lysine were 0.27% for near infrared spectroscopy and 0.26% for mid infrared spectroscopy. Total amino acids seemed better predicted than digestible amino acids by infrared spectroscopy (Chapter VII).
The study showed that as routine techniques, infrared spectroscopy could potentially replace both in vivo and wet chemical analyses of amino acids.
Turley, Stephen Richard. "Revealing rituals : washings and meals in Galatians and 1 Corinthians." Thesis, Durham University, 2013. http://etheses.dur.ac.uk/7338/.
Full textPurdy, Joanna Mary Alexandra. "Sensory quality and consumer acceptance of reduced salt ready meals." Thesis, Ulster University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252430.
Full textHebert, Karen A. Fleischman (Karen Ann Fleischman). "The Effects of Maternal Employment Status on the Evening Meals of Adolescents." Thesis, North Texas State University, 1987. https://digital.library.unt.edu/ark:/67531/metadc500447/.
Full textForsberg, Sarah. "Home Delivered Meals : Exploring Perceptions and Acceptability among Swedish Older Adults." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-17875.
Full textBakgrund: Det levereras cirka 48 000 måltider till äldre i ordinärt boende varje dag i Sverige. Möjligheten att påverka måltiderna är en viktig förutsättning för äldres livskvalitet, därför är det viktigt att inkludera äldres uppfattningar, önskemål och behov vid strukturering av måltidsdistributionen. Syfte: Syftet var att utforska äldres uppfattningar och acceptans av hemlevererade måltider bland äldre och vårdgivare. Metod: Studien var den första kvalitativa fasen av en mixed method studie med en exploratory sequential design. Kvalitativ data samlades in genom intervjuer med fem äldre i fem kommuner samt två undersköterskor. Resultat: De flesta av deltagarna kunde välja mellan två måltidsalternativ varje dag och de var nöjda med måltidsutbudet för det mesta. Överlag ansågs menyerna vara varierande och säsongs-och högtids anpassade rätter var uppskattade. Även om det svenska köket var en favorit, uppskattades etniska rätter också. Måltiderna ansågs goda, men texturen på grönsaker, potatis och kött var inte optimal. Slutsatser: Ibland uppfattades inte två måltidsalternativ som tillräckligt. Fler rätter och ett bredare utbud av rätter skulle kunna öka äldres känsla av självständighet men också möta förväntningar hos äldre från olika kulturer. Välbekanta rätter, medvetna val av tillbehör, förstärkta smaker och optimerade texturer och utseende kan möjligtvis kompensera för nedsatta sinnen. Detaljerad information om maträtterna på menyerna skulle kanske också kunna hjälp till att möta äldres förväntningar.
Wettasinghe, Mahinda. "Characterization of natural antioxidants of meals of borage and evening primrose." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ54854.pdf.
Full textPrim, Mia. "Ready meals from the consumers perspective : attitudes, beliefs, contexts and appropriateness /." Doctoral thesis, Örebro : Örebro university : Universitetsbiblioteket, 2007. http://www.diva-portal.org/diva/getDocument?urn_nbn_se_oru_diva-1520-3__fulltext.pdf.
Full textHabas, Elmukhtar M. A. "Antecedent diet effect on thermogenic and cardiovascular responses to different meals." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360545.
Full textRogers, Catherine Ann. "Simple Suppers: Findings from a Family Meals Childhood Obesity Prevention Intervention." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492688206338527.
Full textSchmidt, Ximena Carolina. "A sustainable assessment in the convenience food sector : ready-made meals." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/a-sustainable-assessment-in-the-convenience-food-sector-readymade-meals(74939787-085d-481b-be7d-fbf4f00fccbd).html.
Full textQuilliam, Elizabeth Taylor. "Happy meals, happy parents food marketing strategies and corporate social responsibility /." Diss., Connect to online resource - MSU authorized users, 2008.
Find full textTitle from PDF t.p. (viewed on Mar. 30, 2009]) Includes bibliographical references (p. 130-141). Also issued in print.
Garcia, Lorena. "Algae meals as a substitute for fish meal and fish oil in practical diets for the Pacific white shrimp (Litopenaeus vannamei)." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/45711.
Full textBennoson, Janet. "The effect of manipulating the macronutrient composition of meals postprandial lipid metabolism." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310698.
Full textAnfinson, Carl Allen. "Adolescent Food Consumption in Urban China: Factors Influencing BMI and School Meals." Thesis, North Dakota State University, 2013. https://hdl.handle.net/10365/27123.
Full textPersaud, Suresh Chand. "Japan's Import Demand for Soybeans, Rapeseed, and their Respective Meals and Oils." Connect to resource, 1998. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1217870279.
Full textRosenblum, Jordan D. ""They sit apart at meals" : early rabbinic commensality regulations and identity construction." View abstract/electronic edition; access limited to Brown University users, 2008. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3318358.
Full textMendes, Gisele Sandoval Junqueira 1987. "Alimentação escolar : análise dos sistemas centralizado e descentralizado de produção de refeições em municípios do estado de São Paulo." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255284.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-24T00:46:41Z (GMT). No. of bitstreams: 1 Mendes_GiseleSandovalJunqueira_M.pdf: 3718624 bytes, checksum: ea4bfd0d0f64ffc76bbc5cc7e3aa8d84 (MD5) Previous issue date: 2013
Resumo: O Programa Nacional de Alimentação Escolar (PNAE) tem enfrentado mudanças significativas desde a sua criação. Atualmente, tem como objetivo, além de fornecer alimentação aos alunos durante o período escolar, melhorar suas condições nutricionais e a capacidade de aprendizagem e formar hábitos alimentares saudáveis. Apesar das mudanças visarem à melhoria da qualidade das refeições servidas e do gerenciamento, o PNAE ainda enfrenta dificuldades, o que implica principalmente na qualidade da alimentação escolar. Novas tecnologias, como o sistema cook chill e vegetais minimamente processados (VMP), vem sendo desenvolvidas e aplicadas em vários segmentos da alimentação de coletividades, pelas vantagens que oferecem principalmente para a produção centralizada de refeições, sendo porém, raras as prefeituras que se propõem a estudá-las e implantá-las. O objetivo do presente trabalho foi analisar o PNAE no estado de São Paulo em relação aos sistemas de produção de refeições utilizados, centralizado (SC) e descentralizado (SD), identificando os fatores de sucesso e insucesso, além de avaliar o SC com foco na utilização de novas tecnologias, como cook chill e VMP. Foi realizada uma pesquisa quali-quantitativa não probabilística por julgamento, com a elaboração e aplicação de instrumentos de coleta de dados, inicialmente em uma amostra de 54 municípios. A partir dessa amostra, obteve-se uma segunda, por amostragem probabilística sistemática, composta por doze municípios, sendo seis com SC e seis com SD. Em visitas técnicas nesses municípios, foram aplicados outros dois instrumentos de coleta de dados que foram analisados estatisticamente por distribuição de frequência e medidas de tendência central. Verificou-se a influência dos sistemas em relação a alguns fatores: a oferta de alimentos foi considerada adequada somente em quatro dos seis municípios com SD. A taxa de adesão média à alimentação escolar nos municípios com esse sistema foi de 79% contra 62% nos municípios com SC, podendo haver associação com a atratividade e a temperatura das refeições (em três destes municípios as refeições foram distribuídas com temperaturas inferiores a 60°C). Considerada fator de sucesso no SD, a atratividade obteve nota máxima (dez pontos) em três municípios. Nos municípios com SC, a pontuação máxima foi sete para um município. Nos municípios com SD, em quatro de dez unidades escolares, a porcentagem de sobras foi inferior a 7%. Nos municípios com SC, em seis de dez unidades escolares, também foi menor que 7% e houve menor desperdício, com índice médio de resto de 16% em relação ao SD (11%). Em cinco unidades escolares dos municípios com SD, o índice de restos foi menor que 6%. Os resultados mostraram que há a necessidade de estudar novas alternativas que possam garantir a produção com eficiência de refeições adequadas, seguras e atrativas. De acordo com os resultados, a centralização da produção associada à utilização de novas tecnologias, pode ser eficaz desde que haja adequações às peculiaridades de cada município
Abstract: The Brazilian School Meal Programme (PNAE) has faced significant changes since its creation. Besides providing food to students during the school day, it aims to improve learning and encourage healthier eating habits. Despite the recent managerial efforts, PNAE still faces challenges such as the improvement of the quality of school meals. On the other hand, new technologies have been developed and applied to food services, for example, the cook-chill system and minimally processed vegetables (MPV), which are especially suitable for centralized meals production. However, seldom are the Brazilian counties - responsible for the PNAE local administration - that invest in these nonconventional food processing technologies. The objective of this study was to assess the PNAE management in counties located at the state of São Paulo, Brazil, attempting to identify factors of success or failure with respect to meals production systems - centralized (CS) or decentralized (DS). Initially, a sample of 54 counties was determined and from them a sub-sample (N=12) was systematically drawn, being six CS-cities and six DS-cities. Technical visits in the sampled cities were made and a quali-quantitative methodological approach was used to collect data, which were further submitted to descriptive statistically analyses summarized to be analyzed and interpreted. Food supply could be considered adequate in only four of the six cities with DS. About 79% of the students in the cities of DS make their meals in the schools' restaurants, versus 62% in cities with CS and this fact may be due to attractiveness and the temperature of the meals: in three of CS-cities, the meals were served at temperatures lower than 60°C, which diminishes sensory acceptability. Considered a success factor in DS, attractiveness reached the highest rate (ten points) in three cities, while in cities with CS, the highest score was only seven. In four out of ten schools in the cities with DS the percentage of surplus was lower than 7%. Conversely, in cities with CS six out of ten schools presented surplus lower than 7%. With respect to plate waste CS schools showed an average rate of 16% compared to only 11% in DS schools. In conclusion, results showed that there is a need to consider new alternatives to ensure meals production efficiency aiming at safety and attractiveness. Moreover, the centralized production associated with the new cooking technologies, can be effective as long as they can be adapted to the peculiarities of each city
Mestrado
Consumo e Qualidade de Alimentos
Mestra em Alimentos e Nutrição
Beal, Jane Davina. "Potential use of protease enzymes in liquid diets for pigs." Thesis, University of Plymouth, 1999. http://hdl.handle.net/10026.1/2432.
Full textGustafsson, Kerstin. "Meals and Food in Older Women : Health Perceptions, Eating Habits, and Food Management." Doctoral thesis, Uppsala University, Department of Public Health and Caring Sciences, 2002. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-2638.
Full textThe aim was to describe and explore the food-related work and eating habits of older community-dwelling women, with Parkinson’s disease, rheumatoid arthritis or stroke or without these diseases. The major focus is on health perceptions, eating habits and meal support. A theoretical framework based on cultural and health theories was adopted. A total of 91 women between 64 and 88 years were visited in their homes, a food survey was performed consisting of a 24h recall and an estimated three-day food diary was introduced. Seventy-two of the women also took part in qualitative interviews with an ethnographic approach. Approximately one week later, another 24h recall was carried out at a second visit, or for the non-disabled women by telephone. The analyses revealed that many women were influenced by the prevailing health message and tried to eat a healthy diet. It was also important to them to enjoy their preferred foods, but this gave some women a bad conscience, while others perceived their usual foods as wholesome to eat. Health promotion for older women needs to incorporate the women’s own cultural context, their perceptions of food-related health, and their wish to adhere to their usual habits. Women with disease, frailty and who had become alone reported simplified food-related work and poor eating habits. However, management of these duties was highly valued, and women strove to cook by themselves as long as possible when disability became a threat. This resulted in a trend towards less nourishing cooked meals for women with disabilities. Thus, many women with these diseases living at home need support with their meals. This has to be planned in collaboration with the woman and build on her cultural values. The help must be performed with respect for the woman’s sense of order, be given sufficient time, and acknowledge her self-determination.
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.
Full textBackground: 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.
Agbo, Nelson W. "Oilseed meals as dietary protein sources for juvenile Nile tilapia (Oreochromis niloticus L.)." Thesis, University of Stirling, 2008. http://hdl.handle.net/1893/984.
Full textSivapalan, K. "The effects of dividing the rat's energy intake into varying numbers of meals." Thesis, University of Leeds, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.379612.
Full textMarchini, Katlyn Michelle. "FREE LUNCH: HEALTHFULNESS AND SUSTAINABILITY OF FREE MEALS PROVIDED IN THE TECH WORKPLACE." Scholarly Commons, 2017. https://scholarlycommons.pacific.edu/uop_etds/3126.
Full textNorrby, Jenny. "Navigating the transformation to sustainable public meals - The case of Södertälje municipality, Sweden." Thesis, Stockholms universitet, Stockholm Resilience Centre, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-197253.
Full textMandracchia, Floriana. "Restaurant-based interventions: a new approach to promote healthier and allergy-adapted meals." Doctoral thesis, Universitat Rovira i Virgili, 2021. http://hdl.handle.net/10803/672811.
Full textLa oferta de menús saludables y la gestión de alérgenos alimentarios en los restaurantes es un reto. El objetivo fue evidenciar estrategias y tecnologías innovadoras para mejorar la oferta saludable y la gestión de alérgenos en restaurantes. Los estudios realizados son: 1) Un estudio transversal evaluó la adherencia a la dieta mediterránea, la calidad nutricional y la gestión de alérgenos en 44 restaurantes (Provincia Tarragona). Los criterios de dieta mediterránea y gestión de alérgenos se cumplían parcialmente. Los platos deberían aumentar la fibra y disminuir grasas saturadas. La formación del personal es necesaria para mejorar la gestión de alérgenos. 2) Una revisión sistemática (35 Estudios Controlados y Aleatorizados (ECAs) y 6 no-ECAs) y un metaanálisis (16 ECAs) evaluaron las intervenciones efectivas en restaurantes y comedores para mejorar la disponibilidad, compra e ingesta de comidas saludables. Las intervenciones aplicadas en comedores escolares aumentaron la ingesta y disponibilidad de alimentos saludables, y disminuyeron la ingesta de grasas, pero la compra fue parcialmente efectiva. 3) Una revisión sistematizada (8 ECAs) evaluó intervenciones con aplicaciones móviles (apps) para aumentar la ingesta de frutas y verduras. Las efectivas duraron 2-9 meses, incluían población sana y comentarios, autoevaluación y apoyo remoto. 4) Se evaluó la calidad de 14 apps sobre alergias o intolerancias alimentarias mediante la “Mobile App Rating Scale” a partir de una búsqueda sistemática. Estas apps mostraron una calidad aceptable, aunque la sección de implicación debe mejorarse en aquellas de búsqueda de productos y restaurantes. 5) Se desarrolló una web-app para evaluar nutricionalmente los platos e identificar los alérgenos; esta demostró buena usabilidad, calidad y validez. Concluyendo, se han identificado estrategias efectivas y recomendaciones para mejorar la oferta saludable y la gestión de los alérgenos en los restaurantes. El uso de tecnologías innovadoras ayuda a evaluar nutricionalmente los platos e identificar los alérgenos alimentarios.
Eating out increased, but healthy menu offerings and food allergen management remain a challenge. This thesis aimed to provide evidence about potential innovative strategies and technologies for restaurant-based interventions to improve healthy meal offerings and food allergen management. Studies conducted and obtained findings included: 1) A cross-sectional study assessed the Mediterranean diet adherence, healthiness, nutritional quality, and food allergen management at 44 restaurants in Tarragona Province. Restaurants partially met the Mediterranean-adherent diet and food allergen management criteria. Dishes’ nutritional content should be improved by increasing fibre and decreasing saturated fat. Considering food allergen management as a point to improve, staff training is needed. 2) A systematic review (35 Randomized Controlled Trials (RCTs) and 6 non-RCTs) and meta-analysis (16 RCTs) evaluated effective interventions in restaurants and canteens to improve healthy meals’ availability, purchase, and intake. Interventions implemented mainly in school canteens increased dietary intake and healthy food availability, and decreased fat intake. Purchase of healthy foods was partially effective. 3) A systematized review (8 RCTs) evaluated app-based (mHealth) interventions in increasing fruit and vegetable intake. Effective interventions lasted two to nine months, targeted population with healthy dietary goals, and include dietary feedback, self-monitoring, and remote coaching support strategies. 4) A systematic search of 14 apps about food allergy or intolerance assessed their quality by the Mobile App Rating Scale (MARS). Apps showed acceptable quality, although engagement should be improved for food product and restaurant purpose apps. 5) A study described the Healthy Meals web app (eHealth) development, usability, quality assessment, and validation. The app proved its usability, quality, and validity in dishes’ nutritional content assessment. In conclusion, effective strategies were identified and recommendations were designed for restaurants to improve healthy meal offerings and food allergen management. mHealth and eHealth are innovative technologies to support dishes’ food allergen and nutritional content assessments.
Varas, Cartagena Sebastián Iván. "Desarrollo del emprendimiento Hungry Meals experiencias multi culturales en torno a una comida." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/141023.
Full textLa presente tesis tiene como objetivo evaluar el desarrollo del emprendimiento Hungry Meals, plataforma que, basada en las economías compartidas, pretende establecer un vínculo entre estudiantes universitarios con habilidades culinarias y sus invitados mediante la oferta y gestión de experiencias multi culturales en torno a una comida de bajo precio entregándoles la posibilidad de conectarse y compartir sus tradiciones. La motivación detrás de este emprendimiento nace de la necesidad de los estudiantes universitarios, principalmente internacionales, de generar ingresos adicionales, alimentarse de forma adecuada a bajo precio y conocer y crear vínculos con sus compañeros de universidad. Este vínculo se realizará en torno a eventos culturales/culinarios privados mediados por la plataforma de Hungry Meals que proveerá el servicio de difusión, sistematización de la información, gestión de pagos y calificación de usuarios. Por este servicio Hungry Meals cobrará una comisión de un 20% de la cuota cobrada a cada uno de los asistentes a un evento. El análisis realizado muestra la sensibilidad del modelo de negocios respecto del crecimiento de usuarios y también valida la posibilidad de continuar con un modelo que no considere aportes de capital externo financiándose exclusivamente a través de la operación del negocio. Por este motivo y la limitación que significa un mercado de nicho para inversionistas maduros, se concluyó que el crecimiento orgánico basado en los propios ingresos es una estrategia adecuada para este emprendimiento. Lo anterior, considerando también los márgenes crecientes y el flujo de caja positivo proyectados al cuarto año, los cuales entregan un valor actual neto de alrededor de $120.000 AUD.
Walsh, Alexandra Margaret. "Implicit and Explicit Emotional Responses to Light Induced Milk Oxidation and Breakfast Meals." Diss., Virginia Tech, 2016. http://hdl.handle.net/10919/79793.
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Johansson, Linda. "Foodwork and meals in everyday life among persons with dementia and their partners." Doctoral thesis, Hälsohögskolan, Högskolan i Jönköping, HHJ, Avd. för omvårdnad, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-21179.
Full textHast, Matteus. "Evaluation of machine learning algorithms for customer demand prediction of in-flight meals." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-255020.
Full textSyftet med den här studien är att utvärdera ett flertal maskininlärningsalgoritmer för prediktering av konsumentefterfrågan för måltider under flygning. Undersökningen över tidigare arbeten utförda i liknande fält resulterade i att fyra maskininlärningsalgoritmer blev valda, nämligen linjär regression, stödvektormaskin för regression, Extreme Gradient Boosting och ett flerlagersperceptron-neuronnät. Studien utforskar vilken maskininlärningsalgoritm som är bäst anpassad för att prediktera problemet samt vilka egenskaper i datat som är mest inflytesrika när det handlar om att prediktera konsumentefterfrågan av måltider under flygning. Fokus ligger på att finna applicerbara maskininlärningsalgoritmer och på att utvärdera, jämföra samt på att justera parametrarna i syfte till att optimera modellerna. Den tillgängliga datan härstammar från ett enstaka flygbolag och består mestadels av korta och mediumlånga flyg.Resultatet påvisar att de fyra modellerna, linjär regression, en stödvektormaskin för regression, Extreme Gradient Boosting och ett flerlagersperceptron-neuronnät presterar utan någon signifikant skillnad gentemot varandra och är jämförbara i deras prestation i avseende till predikteringprecision med liknande resultat. I avseende till modellanpassningsoch predikteringstid underpresterar dock stödvektormaskinen avsevärt i jämförelse med de resterande tre modellerna. Resultatet visar även att den viktigaste egenskapen i datat för prediktering av konsumentefterfrågan av måltider under flygning är den schemalagda flygtiden.
Göransson, Emilia. "Preschool Staff perception of the pedagogical meal : A mixed methods study of the pedagogical work with meals in Swedish preschools from 2005 to 2020." Thesis, Högskolan Kristianstad, Avdelningen för mat- och måltidsvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21800.
Full textJones, Lynne Marie. "An exploratory study of perception of meal and service quality/in the Title III C congregate meals program: a comparison between management and participants." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76438.
Full textMaster of Science
Kling, Leslie A. "Using metaphorical techniques in focus groups to uncover feelings of mothers toward family meals." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 85 p, 2008. http://proquest.umi.com/pqdweb?did=1459903861&sid=6&Fmt=2&clientId=8331&RQT=309&VName=PQD.
Full textNabasenja, Caroline. "Radiation doses for barium meals and barium enemas in the Western Cape South Africa." Thesis, Cape Peninsula University of Technology, 2009. http://hdl.handle.net/20.500.11838/1560.
Full textSince their discovery in 1895, the use of x-rays is continuously evolving in medicine making the diagnosis of injuries and diseases more practicable. It is therefore not surprising that x-rays contribute 90% of the radiation dose to the population from manmade sources (DWP, 1992). Moreover, these radiation doses are associated with both fatal and non-fatal cancer risk that is detrimental to adults between 20 to 60 years (Wall, 1996). Radiation dose to individuals therefore needs to be actively monitored in order to minimise such risk. Barium contrast examinations were characterised as one of the radiological examinations that contributed enormously to the collective dose to the patients in the radiology department (DWP, 1992). Determining the diagnostic reference levels of such examinations would reduce the over-exposure of individuals to ionising radiation. Currently in South Africa (SA), there are no diagnostic dose reference levels for barium meal (BaM) and barium enema (BaE) examinations. This study therefore investigated the radiation doses delivered to patients referred for BaM and BaE, obtained potential regional reference doses for these examinations, compared the radiation doses obtained with those from similar dosimetry studies and investigated sources of dose variation among the study sites. A total of 25 BaM and 30 BaE patients in the age range 18 to 85 years, weighing 50 kg to 90 kg, at 3 hospitals in the Western Cape, SA were investigated. The radiation dose to the patients was measured using Dose Area Product (DAP) meters that were permanently fitted onto fixed fluoroscopy units at these 3 hospitals. The third quartile DAP values were 20.1 Gycm2 and 36.5 Gycm2 for BaM and BaE respectively. The median DAP values were 13.6 Gycm2 and 27.8 Gycm2 for BaM and BaE respectively. The median values were recommended as the potential Diagnostic Reference Levels for BaM and BaE as they are less affected by outlying values of under or over- weight (Yakoumakis, Tsalafoutas, Sandilos, Koulentianos et al, 1999). The weights of the patients, fluoroscopy time, the number of images obtained, the use of digital or conventional fluoroscopy equipment and the level of training of the radiologists were the factors considered for dose variation among the 3 hospitals.
Forsberg, Sarah. "Home Delivered Meals II : older Adults Sensory Perceptions and Satisfaction from Assistant Nurses Perspective." Thesis, Högskolan Kristianstad, Fakulteten för hälsovetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20128.
Full textIntroduktion: Nöjdhet och måltidens sensoriska egenskaper påverkar äldres nutritionsstatus i särskilt boende. Det finns dock brist på studier om hemmaboende äldres sensoriska uppfattningar och acceptans. Syfte: Syftet var att undersöka hemmaboende äldres sensoriska perceptioner och acceptans av hemlevererade måltider från undersköterskornas perspektiv. Metod: Studien är den andra uppföljande fasen av en mixed method studie med en exploratory sequential design. Kvantitativ data samlades in genom en online enkät med både slutna och öppna frågor om undersköterskors (N=74) erfarenhet av vårdtagarnas nöjdhet samt upplevelser av måltidernas smak, doft, utseende och textur. Resultat: Undersköterskorna rapporterade att de flesta vårdtagarna uppskattar de sensoriska egenskaperna av måltiderna men att upplevelsen av textur och smak varierade betydligt. Texturen på grönsakerna upplevdes antingen som hårda eller mjuka och texturen på köttet upplevdes antingen som segt eller lättuggat. Smaken på måltiderna upplevdes också antingen som god eller inte god. Vidare var sensorisk kvalitet viktig för vårdtagarnas måltidsupplevelse, och doft (OR= 6.15, p= 0,03,) och smak (OR= 5.71, p= 0,05) var signifikanta prediktorer för måltidsnöjdhet, däremot kunde inte nöjdhet korreleras till typ av leveranssystem. Slutsatser: Tuggsvårigheter och försämrade lukt och smaksinnen skulle kunna vara en anledning till den rapporterade variationen i upplevelsen av textur och smak. Mer fokus på råvaror och tillagningsmetoder skulle kunna vara ett sätt förbättra texturen och smaken. Till följd av selektionsbias är inte resultatet generaliserbart.
Jensen, Michelle Ann. "Meal preparation habits and diet quality of college students." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008jensenm.pdf.
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