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Hadzhikolev, Emil, and Stanka Hadzhikoleva. "Application of the Simplex Method to Create A Weekly Menu Planner." Acta Universitatis Cibiniensis. Series E: Food Technology 22, no. 2 (December 1, 2018): 77–84. http://dx.doi.org/10.2478/aucft-2018-0015.
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Abstract Organized meals for different groups - students, servicemen, employees working in specific businesses and organization of work - is invariably care for people’s health. An important task in this process is the preparation of menu plans that correspond to the norms for full, balanced and healthy nutrition for the respective age group and working conditions. They must provide the energy and nutrients necessary for the organism - proteins, carbohydrates, vitamins, fats (of animal and plant origin), etc. In some cases, menu planning must be consistent with the use of available food products or the use of interchangeable or similar foods. Problems arise when it comes to assessment and proving compliance with the quality and quantity standards of the products in the weekly menu plan. A commonly used solution is through the formal substitution of food products from the menu plan with the basic products defined by the norms. The mathematical model we offer creates an optimal solution that leaves minimal quantities of unchanged products.
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Vassányi, I., G. Kozmann, and B. Gaál. "A Novel Artificial Intelligence Method for Weekly Dietary Menu Planning." Methods of Information in Medicine 44, no. 05 (2005): 655–64. http://dx.doi.org/10.1055/s-0038-1634022.
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Summary Objectives: Menu planning is an important part of per-sonalized lifestyle counseling. The paper describes the results of an automated menu generator (MenuGene) of the web-based lifestyle counseling system Cordelia that provides personalized advice to prevent cardiovascular diseases. Methods: The menu generator uses genetic algorithms to prepare weekly menus for web users. The objectives are derived from personal medical data collected via forms in Cordelia, combined with general nutritional guidelines. The weekly menu is modeled as a multilevel structure. Results: Results show that the genetic algorithm-based method succeeds in planning dietary menus that satisfy strict numerical constraints on every nutritional level (meal, daily basis, weekly basis). The rule-based assessment proved capable of manipulating the mean occurrence of the nutritional components thus providing a method for adjusting the variety and harmony of the menu plans. Conclusions: By splitting the problem into well determined sub-problems, weekly menu plans that satisfy nutritional constraints and have well assorted components can be generated with the same method that is for daily and meal plan generation.
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Bhargava, Saurabh, George Loewenstein, and Justin Sydnor. "Choose to Lose: Health Plan Choices from a Menu with Dominated Option*." Quarterly Journal of Economics 132, no. 3 (April 27, 2017): 1319–72. http://dx.doi.org/10.1093/qje/qjx011.
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Abstract We examine the health plan choices that 23,894 employees at a U.S. firm made from a large menu of options that differed only in financial cost-sharing and premium. These decisions provide a clear test of the predictions of the standard economic model of insurance choice in the absence of choice frictions because plans were priced so that nearly every plan with a lower deductible was financially dominated by an otherwise identical plan with a high deductible. We document that the majority of employees chose dominated plans, which resulted in excess spending equivalent to 24% of chosen plan premiums. Low-income employees were significantly more likely to choose dominated plans, and most employees did not switch into more financially efficient plans in the subsequent year. We show that the choice of dominated plans cannot be rationalized by standard risk preference or any expectations about health risk. Testing alternative explanations with a series of hypothetical-choice experiments, we find that the popularity of dominated plans was not primarily driven by the size and complexity of the plan menu, nor informed preferences for avoiding high deductibles, but by employees’ lack of understanding of health insurance. Our findings challenge the standard practice of inferring risk preferences from insurance choices and raise doubts about the welfare benefits of health reforms that expand consumer choice.
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Yu, Mingzhu, Ruina Yang, and Lijun Ma. "The Quota-Based Compensation Plan in Fashion Retailing Industry under Asymmetric Information." Mathematical Problems in Engineering 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/263419.
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We study a compensation plan problem in the fashion retailing industry, which involves a risk-neutral fashion retailer and a risk-neutral salesperson, in a two-stage game framework with asymmetric information. In the first stage, the fashion retailer provides a menu of compensation plans to the salesperson who decides which plan to sign based on his superior market demand information. Confronted with the asymmetric demand information, the fashion retailer could observe market information from the salesperson's response by designing a menu of compensation plans rather than a single one to the salesperson. In the second stage, the fashion retailer then makes production decision and the salesperson determines his selling effort. We consider both adverse selection and moral hazard. We adopt the quota-based plan to derive the fashion retailer’s optimal compensation plan design and the salesperson's best response. We emphasize the impact of the quota level on the system outcomes. The results reveal that a higher quota level is disadvantageous to the fashion retailer but advantageous to the salespersons.
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Ramos-Pérez, Juan-Manuel, Gara Miranda, Eduardo Segredo, Coromoto León, and Casiano Rodríguez-León. "Application of Multi-Objective Evolutionary Algorithms for Planning Healthy and Balanced School Lunches." Mathematics 9, no. 1 (December 31, 2020): 80. http://dx.doi.org/10.3390/math9010080.
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A multi-objective formulation of the Menu Planning Problem, which is termed the Multi-objective Menu Planning Problem, is presented herein. Menu planning is of great interest in the health field due to the importance of proper nutrition in today’s society, and particularly, in school canteens. In addition to considering the cost of the meal plan as the classic objective to be minimized, we also introduce a second objective aimed at minimizing the degree of repetition of courses and food groups that a particular meal plan consists of. The motivation behind this particular multi-objective formulation is to offer a meal plan that is not only affordable but also varied and balanced from a nutritional standpoint. The plan is designed for a given number of days and ensures that the specific nutritional requirements of school-age children are satisfied. The main goal of the current work is to demonstrate the multi-objective nature of the said formulation, through a comprehensive experimental assessment carried out over a set of multi-objective evolutionary algorithms applied to different instances. At the same time, we are also interested in validating the multi-objective formulation by performing quantitative and qualitative analyses of the solutions attained when solving it. Computational results show the multi-objective nature of the said formulation, as well as that it allows suitable meal plans to be obtained.
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Yao, Rui, Weipeng Wu, and Cody Mendenhall. "Use of Advisors and Retirement Plan Performance." Journal of Financial Counseling and Planning 31, no. 2 (April 27, 2020): 342–56. http://dx.doi.org/10.1891/jfcp-18-00087.
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As defined contribution (DC) plans become more popular than defined benefit (DB) plans, American workers are increasingly responsible for their retirement savings. Because retirement plan participants' portfolio allocation is constrained by the available funds in the plan, the construction of a plan's investment menu has become extremely important. No research has evaluated fund selection in retirement plans or compared plans involving an advisor with self-directed plans. To fill this research gap, this study employs cross-sectional, nationwide data that include 5,570 retirement plans with 100 or more participants in 2013, 2014 and 2015. Results show that in most cases, using advisors is not related to plan performance. Plan sponsors should require advisors to periodically evaluate the performance of plans under their management using objective measures.
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Viveky, Navita, Jennifer Billinsky, Lilian Thorpe, Jane Alcorn, Thomas Hadjistavropoulos, and Susan J. Whiting. "Challenges in Planning Long-term Care Menus: That Meet Dietary Recommendations." Canadian Journal of Dietetic Practice and Research 74, no. 2 (July 2013): 84–87. http://dx.doi.org/10.3148/74.2.2013.84.
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Purpose: Long-term care (LTC) homes plan menus based on Eating Well with Canada’s Food Guide (CFG) recommendations for older adults. To determine whether recommended CFG servings and nutrients were being provided, we analyzed the menu of a large LTC facility in a metropolitan area and compared our analysis with a similar one conducted in 2000. Methods: A full week’s menu from a large Saskatoon LTC facility was analyzed and compared with CFG and recent Dietary Recommended Intake nutrient recommendations. The menu was analyzed using The Food Processor SQL. The 2011 menu was compared with the similar 2000 menu analysis to permit an evaluation of changes over a decade. Results: The 2011 menu demonstrated a significant improvement in servings of vegetables and fruit (4.6 to 7.2 servings). Servings of grain products had declined from 4.9 to 3.6 and servings of milk and alternatives had declined from 2.4 to 1.2 since 2000. Servings of meat and alternatives, total carbohydrate, and protein were not significantly different. Foods on the 2011 menu were lower in fat and higher in dietary fibre and offered more vitamins and minerals. Conclusions: Greater attention to the planning of LTC menus may explain improvements in the 2011 LTC menu. The current menu, however, needs to overcome the challenges that prevent it from meeting CFG recommendations for older adults.
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PUSIRAN, Arif Kamisan, Yuzainy JANIN, Kamarul Mizal MARZUKI, and Watsida BOONYANMETHAPORN. "Food Culture Integration in Menu Plan for a Sustainable Homestay Business." Journal of Environmental Management and Tourism 12, no. 1 (February 22, 2021): 258. http://dx.doi.org/10.14505//jemt.v12.1(49).22.
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Other than providing overnight stays and local activities, the provision of food and beverage is an important aspect in the homestay business. The food and beverage aspect of a homestay has the potential of being a crucial contributing factor towards a guest’s experience whilst ensuring optimal monetary return to the homestay operators. This paper presents the findings on meal offerings provided by four homestay operators at Mantanani Island, an island off the Kota Belud coast of Sabah. This study also highlights the importance of food as an element of local culture and as an expression of the history, habits and traditions of a community. Discussions are pinned on rationalising the differences in meal offerings among operators and how this would implicate the operators’ profit margins, as well as how the local culture reflects the menu offered by the homestay participants. Finally, recommendations for improvement on meal plans are proposed to enhance the economic benefits of these operators without compromising guest experience
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Suchitra M R and Parthasarathy S. "Nutrition and corona virus: Plan a diet in a pandemic." International Journal of Research in Pharmaceutical Sciences 11, SPL1 (May 16, 2020): 110–14. http://dx.doi.org/10.26452/ijrps.v11ispl1.2241.
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The corona virus pandemic is causing the worst ever health disaster in the recent decades. Continuously newer drugs are being tried for the same with variable success. There has been much talk about one’s immunity and the corona survival. There are a lot of traditional food items which can increase the immunity with an additional benefit of some antiviral properties. Citrus fruits, sitaphal, apple papaya are among the fruits. Vegetables including broccoli, onion, garlic and green leaves are a few vegetables. Nuts, ginger, turmeric, pepper, egg yolk, shell fish, mushroom are some of the miscellaneous dietary supplements which have both properties. In a pandemic scenario, diet and nutrition can be an important supplement to pharmacy to counter viruses. We have tried to give complete menu for a day with such properties. The major hiccup may be the non-availability of certain foods. Hence, we have also suggested many alternate recipes to tackle this problem. This sample menu and their alternatives are being given for a normal adult. Needy changes should be contemplated according to age, sex, body mass index and daily physical activities.
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Wang, Shu Rong, De En Meng, and Jin Song Zhao. "Design and Implementation of Module Hot-Plugging in Equipment Management Platform." Advanced Materials Research 605-607 (December 2012): 2438–41. http://dx.doi.org/10.4028/www.scientific.net/amr.605-607.2438.
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Due to present situation of equipment management in power plant, a development platform for equipment management application which is to achieve hot-plugging module has been presented. The functions of business framework platform and technology of hot-plugging module have also been introduced. Some base functions of business framework platform have been elaborated, such as design of base class, module management function, and menu authority management etc. How to plan module file hierarchy, plan function file hierarchy, design business page, release business module, and install or uninstall business module in the process of business development have been illustrated.
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Elinder, Liselotte Schäfer, Patricia Eustachio Colombo, Emma Patterson, Alexandr Parlesak, and Anna Karin Lindroos. "Successful Implementation of Climate-Friendly, Nutritious, and Acceptable School Meals in Practice: The OPTIMAT™ Intervention Study." Sustainability 12, no. 20 (October 14, 2020): 8475. http://dx.doi.org/10.3390/su12208475.
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Introducing children to sustainable and healthy school meals can promote a long-term dietary shift to lower climate impact and improve population health. The aim of the OPTIMAT study was to optimize meals for minimum deviation from the current food supply while reducing greenhouse gases and ensuring nutritional adequacy without increasing cost. Optimized menus were tested in four primary schools in Sweden and effects on daily food consumption and waste evaluated. Pupils received their usual menu plan for three weeks and then the isocaloric optimized menu plan for another three weeks. Nutritional recommendations for a school lunch and a maximum of 500 g of carbon dioxide equivalents per meal (CO2 eq/meal) were applied as constraints during linear programming. Pulses, cereals, meat, and eggs increased, while fats and oils, dairy, sauces, and seasonings decreased. The amount of ruminant meat was reduced in favor of other meat products. The new menu was 28% lower in greenhouse gas emissions and slightly less costly than the original. No significant changes in mean food consumption or plate waste were found in interrupted time series analysis between the two periods. This pragmatic approach for combining linear optimization with meal planning could accelerate sustainable development of the meal sector in Sweden and abroad.
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Kim, A.-Rom, Mi-Jeong Kim, and Youngnam Kim. "Nutritional Assessment of Menu Plan Prepared according to the Target Pattern - Menu Prepared by Home Economics Teachers and Middle-School Girls -." Korean Journal of Community Nutrition 16, no. 3 (2011): 375. http://dx.doi.org/10.5720/kjcn.2011.16.3.375.
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배인호 and 전진화. "Plan to Improve Business in Hotel's Restaurant by Promotional Menu of Circumstance Factor." Culinary Science & Hospitality Research 13, no. 1 (March 2007): 192–203. http://dx.doi.org/10.20878/cshr.2007.13.1.017.
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배인호 and 전진화. "Plan to Improve Business in Hotel's Restaurant by Promotional Menu of Circumstance Factor." Culinary Science & Hospitality Research 13, no. 1 (March 2007): 192–203. http://dx.doi.org/10.20878/cshr.2007.13.1.017017017.
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Asaad, Ghada A., Diana C. Soria Contreras, and Catherine B. Chan. "A1C Reduction Using a Menu Plan Intervention in Patients with Type 2 Diabetes." Canadian Journal of Diabetes 37 (October 2013): S70—S71. http://dx.doi.org/10.1016/j.jcjd.2013.08.216.
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Limon-Miro, Ana Teresa, Veronica Lopez-Teros, and Humberto Astiazaran-Garcia. "Dynamic Macronutrient Meal-Equivalent Menu Method: Towards Individual Nutrition Intervention Programs." Methods and Protocols 2, no. 3 (September 5, 2019): 78. http://dx.doi.org/10.3390/mps2030078.
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Nutrition interventions should reflect the state of the art in science and dietetics to meet each patient’s requirements. Incorporating new knowledge into individualized food-based nutrition interventions is a major challenge, and health care professionals constantly search for novel approaches through specific and standardized methods. The dynamic macronutrient meal-equivalent menu method involves individuals making informed food choices that match their requirements, schedule, and food availability and affinity, helping them maintain a sense of control and motivation to adhere to a nutrition intervention program. This protocol includes the steps required to prepare a nutrition plan containing equivalent meal options consistent with the patient’s needs and preferences. Standard food servings are planned according to population specific dietary guidelines and individual characteristics. Servings are distributed at required mealtimes, and are all equivalent in energy and macronutrient content, providing every patient with interchangeable choices within each mealtime. This empowers individuals to select foods in a guided format whilst adhering to a dietary plan. Acceptable variations for calculated energy and macronutrient content are as follows: protein ±1 g/day, fat ±1 g/day, carbohydrate ±2 g/day, and energy ±15 kcal/day. Following this method, health care professionals can develop individualized nutrition intervention programs that may improve patients’ adherence, nutritional status, and health.
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Alvarez, Fernando, and Francesco Lippi. "Temporary Price Changes, Inflation Regimes, and the Propagation of Monetary Shocks." American Economic Journal: Macroeconomics 12, no. 1 (January 1, 2020): 104–52. http://dx.doi.org/10.1257/mac.20180383.
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We present a sticky price model that features the coexistence of many price changes, most of which are temporary, with a modest flexibility of the aggregate price level. Stickiness is introduced in the form of a price plan, namely a set of two prices: either price can be charged at any moment but changing the plan entails a menu cost. We analytically solve for the optimal plan and for the aggregate output response to a monetary shock. We present evidence consistent with the model implications using scanner data, as well as Consumer Price Index data across a wide range of inflation rates. (JEL D22, E31, E52, L11, O11, O23)
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DVORAK, TOMAS. "Do 401k plan advisors take their own advice?" Journal of Pension Economics and Finance 14, no. 1 (February 24, 2014): 55–75. http://dx.doi.org/10.1017/s1474747214000043.
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AbstractSponsors of defined contribution plans often hire financial advisors to help them design and monitor their plans. I find that advisors have a significant impact on the menu of investment options of their clients’ plans. Clients of the same advisor tend to hold the same funds and fund families. They also tend to delete and add the same funds. Advisors’ plans are similar to their clients’ plans in that they tend to hold identical funds, use the same fund families, and fund categories. Thus, to a large extent, advisors take their own advice. However, funds that are in clients’ plans but not in their advisors’ plans have higher expense ratios than the funds held by advisors. Since advisors’ compensation is often tied to the expense ratio of their clients’ funds, this pattern is consistent with misaligned incentives on the part of advisors and their clients.
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Apsarini Soegoto, Felicia. "Product Development using SWOT Analysis." International Journal of Entrepreneurship & Technopreneur 1, no. 1 (June 25, 2021): 1–10. http://dx.doi.org/10.34010/injetech.v1i1.4819.
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The objective of this research is to give recommendation for a bakery chain operator called Greggs in terms of improving their breakfast menu selection to generate more sales. The research method uses SWOT analysis to produce a strategic development plan. Greggs is one of the largest United Kingdom bakery stores and performs well in generating revenue as the turnover. The uncertainty of Brexit, the minimum wage set by the government, the highest proportion of people who usually eat breakfast on the go, development of a mobile app, breakfast preference to a healthier fresh meal and reduce sugar consumption, competitor, extreme winter weather, and the government policy have an impact on Gregg revenue. Based on the SWOT analysis result it can be concluded that Gregg needs to utilize the position as the market leader to promote the benefit of high-quality healthy food, use the revenue to start on research for healthy products innovation, use the healthy breakfast trend to introduce vegan breakfast menu, add more drink option for the breakfast deal to make it more convenient for people to commute, keep focusing on the quality and taste development with a competitive price, add more menu that correspondent with consumer demand, and try to efficiently spend the revenue based on priority to cut operating cost.
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Leibovitz, E., F. Moore, R. Dobinsky, and M. Boaz. "SUN-LB330: Nutritional Care Plan to Prevent Hypoglycemia During Admission – Results from the Menu Project." Clinical Nutrition 36 (September 2017): S176. http://dx.doi.org/10.1016/s0261-5614(17)30633-7.
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KEIM, DONALD B., and OLIVIA S. MITCHELL. "Simplifying choices in defined contribution retirement plan design: a case study." Journal of Pension Economics and Finance 17, no. 3 (September 25, 2017): 363–84. http://dx.doi.org/10.1017/s1474747217000336.
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AbstractThe growth and popularity of defined contribution pensions, along with the government's increasing attention to retirement plan costs and investment choices provided, make it important to understand how people select their retirement plan investments. This paper shows how employees in a large firm altered their fund allocations when the employer streamlined its pension fund menu and deleted nearly half of the offered funds. Using administrative data, we examine the changes in plan participant investment choices that resulted from the streamlining and how these changes might affect participants’ eventual retirement wellbeing. We show that streamlined participants’ new allocations exhibited significantly lower within-fund turnover rates and expense ratios, and we estimate this could lead to aggregate savings for these participants over a 20-year period of $20.2 M, or in excess of $9,400 per participant. Moreover, after the reform, streamlined participants’ portfolios held significantly less equity and exhibited significantly lower risks by way of reduced exposures to most systematic risk factors, compared with their non-streamlined counterparts.
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Putri, Ratu Ilma Indra, Zulkardi Zulkardi, Ninik Purwaning Setyorini, Agyta Meitrilova, Ranni Permatasari, Sulafah Ansya Saskiyah, and Duano Sapta Nusantara. "DESIGNING A HEALTHY MENU PROJECT FOR INDONESIAN JUNIOR HIGH SCHOOL STUDENTS." Journal on Mathematics Education 12, no. 1 (January 13, 2021): 133–46. http://dx.doi.org/10.22342/jme.12.1.13239.133-146.
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Project-based learning (PjBL) is an appropriate learning model that can shape students’ scientific, social and higher-order thinking. Implementing PjBL in education gives students the freedom to plan their own learning activities, conduct projects collaboratively and produce products. In a healthy menu project, PjBL can help students calculate their excess weight. The purpose of this study was thus to design a healthy menu that assists Indonesian junior high school students solve numeracy problems using obesity context. The method followed a design research type validation studies using observation and document reviews as data collection techniques. This study produced a learning trajectory that can help grade VII students solve arithmetic operations using obesity context through two activities. In the first, the students were asked to record their respective heights and weights, then use them to determine their body mass index (BMI) and body mass ratio (BMR). Then, the students confirmed their necessary daily caloric intake, and categorized their BMI and BMR results as underweight, normal, overweight or obese. In the second activity, the students developed healthy menus per their respective tastes based on their weight categories from the first activity. The study concluded with the students successfully producing healthy menus that they designed according to their calculated required daily caloric intake.
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Sartika, Ratu Ayu Dewi. "Penerapan Komunikasi, Informasi, dan Edukasi Gizi terhadap Perilaku Sarapan Siswa Sekolah Dasar." Kesmas: National Public Health Journal 7, no. 2 (September 1, 2012): 76. http://dx.doi.org/10.21109/kesmas.v7i2.66.
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Sarapan pagi merupakan kegiatan makan yang paling penting dalam memenuhi kebutuhan energi dan zat gizi dalam sehari. Kegiatan ini bertujuan untuk mengetahui pengaruh komunikasi, informasi, dan edukasi (KIE)gizi terhadap perilaku sarapan pagi siswa sekolah dasar di Kabupaten Bogor. Desain studi penelitian ini adalah kuasi-eksperimental, pre-post intervention. Hasil penelitian menunjukkan bahwa setelah dilakukan kegiatan KIE gizi diperoleh peningkatan skor rata-rata pengetahuan dan perilaku siswa terhadap kebiasaan sarapan pagi (nilai p < 0,05). Media yang digunakan adalah kartu bergambar, kartu kuartet, ular tangga, tebak gambar, teka teki silang (TTS), leaflet, poster, dan lomba cerdas cermat. Peran ibu sebagai penyedia sarapan pagi bagi siswa sangat penting terutama dalam menghindari kebosanan siswa terhadap menu yang disediakan. Sebaiknya pihak sekolah bekerja sama dengan Persatuan Orang Tua Murid dan puskesmas untuk menggiatkan kembali Usaha Kesehatan Sekolah denganmelakukan kegiatan promosi kesehatan bagi ibu/pengasuh siswa, khususnya tentang bagaimana merencanakan menu sarapan pagi yang enak, praktis, dan sehat bagi siswa.Kata kunci: Sarapan, siswa, komunikasi informasi dan edukasi gizi AbstractBreakfast as the most important meal of the day, contributing substantially to daily nutrient intake and energy needs. This study was conducted to determine the effect of communication, information, and education toward thebreakfast behavior of primary school students in Bogor. The study design was quasi-experimental design with pre and post intervention. The study results showed that there were increased knowledge and attitudes towards the habit of breakfast (p value < 0,05). The media used were picture card,quartet card, the ladder snake, guess the picture, crossword puzzle, leaflet, poster, and quizes. Mother’s role as a breakfast provider for students is important in avoiding students who are bored with menu provided. Collaboration needed between school unit, parents, and staff of publichealth center to revitalize the School Health Program with health promotion activities for mothers/caregivers of students, especially about how to plan and serve a delicious breakfast menu, easy making, and healthy for students.Keywords: Breakfast, students, communication information and educationof nutrition
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Mandell, Nikki. "What Happened to the Company That Dix Made?" Enterprise & Society 13, no. 3 (September 2012): 588–633. http://dx.doi.org/10.1017/s1467222700010879.
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In the early twentieth century, progressive employers tried to turn recalcitrant workers into cooperative partners with a menu of corporate welfare programs. One of those employers, Henry A. Dix, took a leap that few contemplated. In 1922 he announced a plan to give his profitable $1 million business to his employees. Dix became famous as “the man who gave his business to his employees.” His ownership transfer scheme sought to make the welfare of the workforce the raison d'etre of a modern shareholder-owned corporation. It raised the possibility of building a capitalist society quite different from the one that emerged in the twentieth century. This paper connects the Dix plan to an understudied employer-based movement for industrial democracy and examines cultural, gender, and class dimensions of the Dix transfer from conception through the company's demise decades later.
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Kim, Jung-Ok, and Youngnam Kim. "Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size." Korean Journal of Community Nutrition 18, no. 4 (2013): 333. http://dx.doi.org/10.5720/kjcn.2013.18.4.333.
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Polydoropoulou, Amalia, Ioannis Tsouros, Ioanna Pagoni, and Athena Tsirimpa. "Exploring Individual Preferences and Willingness to Pay for Mobility as a Service." Transportation Research Record: Journal of the Transportation Research Board 2674, no. 11 (August 24, 2020): 152–64. http://dx.doi.org/10.1177/0361198120938054.
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This paper discusses demand and willingness to pay for mobility as a service (MaaS) plans. Given the rising popularity of the MaaS concept, research exploring preferences and demand for such services is valuable to researchers and policy makers as well as other involved stakeholders and mobility operators. This research investigates individual preferences for MaaS utilizing data collected via questionnaire surveys from Greater Manchester, United Kingdom. The surveys collected socio-demographic data and data in relation to individuals’ attitudes and typical mode use patterns, while stated preference data were also obtained by designing menu-based stated preference experiments where the respondents were able to create their ideal MaaS plan. A hybrid choice model is developed to explore user choices toward MaaS, while distributed willingness to pay values are estimated. A latent variable that captures the latent predisposition of people toward using multiple modes of transport is constructed. The results indicate that individuals who are more prone to using multimodal mobility options are willing to pay more for being offered both traditional and emerging mobility services as part of a monthly MaaS plan. Considering that the implementation of MaaS is still at an immature phase, while research efforts in relation to the demand for MaaS are limited, the results of this paper provide significant insights into individuals’ preferences toward MaaS and the heterogeneity between different user segments, and could be exploited to formulate valuable plans and contribute to the successful implementation of MaaS.
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Menal-Puey, Susana, Miriam Martínez-Biarge, and Iva Marques-Lopes. "Developing a Food Exchange System for Meal Planning in Vegan Children and Adolescents." Nutrients 11, no. 1 (December 25, 2018): 43. http://dx.doi.org/10.3390/nu11010043.
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Vegan diets in children need to be adequately planned so they can safely meet children’s requirements for growth and development. Adequate and realistic meal planning guidelines should not be difficult to achieve, thanks to the increasing number and availability of natural and fortified vegan foods, which can help children to meet all their nutrients requirements. In order to ensure an adequate supply of key nutrients, families and health professionals need accurate, reliable, and easy-to-use meal planning tools. The aim of this article is to provide a practical approach system to meal planning, based on the same food exchange methodology that has been already published in adults. Daily portions of each food exchange group have been calculated so the resulting menu provides at least 90% of the Dietary Reference Intakes (DRIs) of protein, iron, zinc, calcium, and n-3 fatty acids for each age group, sex, and physical activity level. These diets do not provide enough vitamin B-12 and vitamin D. Although fortified plant drinks, breakfast cereals or plant protein-rich products could provide variable amounts of these two vitamins, B12 supplementation is always recommended and vitamin D supplementation should be considered whenever sun exposure is limited. This tool can be used to plan healthful and balanced vegan diets for children and adolescents.
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Sørensen, Nina N., Inge Tetens, Hanne Løje, and Anne D. Lassen. "The effectiveness of the Danish Organic Action Plan 2020 to increase the level of organic public procurement in Danish public kitchens." Public Health Nutrition 19, no. 18 (July 4, 2016): 3428–35. http://dx.doi.org/10.1017/s1368980016001737.
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AbstractObjectiveTo measure the effect of organic food conversion projects on the percentage of organic food used in Danish public kitchens participating in the Danish Organic Action Plan 2020.DesignThe current longitudinal study was based on measurements of organic food percentages in Danish public kitchens before and after kitchen employees participated in conversion projects.SettingPublic kitchens participating in the nine organic food conversion projects under the Danish Organic Action Plan 2020, initiated during autumn 2012 and spring 2013 and completed in summer 2015.SubjectsA total of 622 public kitchens.ResultsThe average (median) increase in organic food percentage from baseline to follow-up was 24 percentage points (P<0·001) during an overall median follow-up period of 1·5 years. When analysing data according to public kitchen type, the increase remained significant for seven out of eight kitchens. Furthermore, the proportion of public kitchens eligible for the Organic Cuisine Label in either silver (60–90 % organic food procurement) or gold (90–100 % organic food procurement) level doubled from 31 % to 62 %, respectively, during the conversion period. Conversion project curriculum mostly included elements of ‘theory’, ‘menu planning’, ‘network’ and ‘Organic Cuisine Label method’ to ensure successful implementation.ConclusionsThe study reports significant increases in the level of organic food procurement among public kitchens participating in the Danish Organic Action Plan 2020. Recommendations for future organic conversion projects include adding key curriculum components to the project’s educational content and measuring changes in organic food percentage to increase the chances of successful implementation.
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Rofiah, Habibatur, Hendra Dea Arifin, Elvanisa Ayu Muhsina, and Agus Mulyanto. "The Analysis of Reliability Factor’s Testing of An Academic Information System." IJID (International Journal on Informatics for Development) 5, no. 1 (May 26, 2016): 1. http://dx.doi.org/10.14421/ijid.2016.05101.
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Academic information system of STMIK El Rahma College is a software which has function to make academic access activities easier. The system has no good quality yet. For example, several menus are unable to be opened. Furthermore, the system has no error notification upon several menus. Hence testing software is necessitated to examine the reliability in operating of the system. McCall method has precision and detail which can be used to examine and assure the reliability of the academic information system of STMIK El Rahma. This research uses a testing procedure plan of software to obtain the reliability degree of the academic information system of STMIK El Rahma for SIMAK menu. The result of the reliability degree of the software is 49,29 %. It is obtained by several percentages such as 96% Accuracy, 0% Consistency, 62.96% Error Tolerance, 43,75% Modularity, and 43,75% Simplicity. The fivepercentages are divided by 5.
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Green, Hilary, Patricia Siwajek, and Anne Roulin. "Use of nutrient profiling to identify healthy versus unhealthy snack foods and whether they can be part of a healthy menu plan." Journal of Nutrition & Intermediary Metabolism 9 (September 2017): 1–5. http://dx.doi.org/10.1016/j.jnim.2017.07.001.
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Carmi, Udi. "The McDonaldization of Fencing. The Tauberbischofsheim Coaching Method as a Turning Point in the History of Fencing." STADION 43, no. 1 (2019): 99–114. http://dx.doi.org/10.5771/0172-4029-2019-1-99.
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In the early 1970s, the German fencing coach Emil Beck invented a new training model that deviated from the traditional French and Italian schools. Beck's model, named for the fencing club he established, Tauberbischofsheim, revolutionized the way fencing was taught. It was a rational, formal system based on McDonaldization - the economic consumption paradigm developed by sociologist George Ritzer. This article studies the Tauberbischofsheim training model as a turning point in the history of fencing. It analyzes the core principles of the system and the revolution it brought about. The McDonaldization paradigm applied to fencing undermined the basic tenets of fencing instruction, introducing a rational coaching plan and individualized lessons chosen from a pre-set menu. The coach became more of a guide than a trainer. For the first time, it was possible to teach fencing without being a consummate professional or an expert in the traditional instruction methods. The success of Beck's students has been unprecedented in the world of fencing.
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Erdman, Kelly Anne. "A Lifetime Pursuit of a Sports Nutrition Practice." Canadian Journal of Dietetic Practice and Research 76, no. 3 (September 1, 2015): 150–54. http://dx.doi.org/10.3148/cjdpr-2015-021.
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Sports nutrition in Canada has significantly evolved over the years from providing fundamental training dietary advice to applied precise assessment of nutritional status in a variety of settings, especially with the establishment of Canadian Sport Institutes and Centres across Canada. This progression has enhanced the level of dietary support to manage athletes’ nutrition in a holistic perspective. Athletes are now educated about food fundamentals (acquiring foods, menu planning, preparing, food safety), personal accountability of hydration and energy monitoring (urinary and body weight assessments), individualized supplementation protocols, and customized nutrition for variable daily training environments according to their Yearly Training Plan. Sport dietitians are an important member of Integrated Sport Teams where collaboration exists amongst professionals who coordinate the athletes’ personalized training and performance programming. Dietitians in sport are encouraged to continue to lobby for nutrition programming at the elite, varsity, provincial, and club levels to ensure that athletes receive accurate guidance from nutrition experts.
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Suarez, Nataly, Katerina Berezina, Wan Yang, and Susan Gordon. "Are restaurant customers ready for tablet-based menus?" International Journal of Contemporary Hospitality Management 31, no. 7 (July 8, 2019): 2914–32. http://dx.doi.org/10.1108/ijchm-04-2018-0307.
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Purpose The purpose of this study is to explain the impact of innovation characteristics (relative advantage, compatibility, complexity and perceived risk) and individual differences (inertia, technology anxiety, need for interaction and previous experience) on customer intentions to adopt tablet-based menus in various restaurants settings. Design/methodology/approach An experimental design was used in this study to explore tablet-based menu acceptance intentions across three restaurant settings: quick-service, midscale and upscale. A total of 415 participants were randomly assigned to one of the three scenarios describing a dining experience. Each scenario placed participants in a restaurant setting where a tablet-based menu was a part of the guests’ dining experience. Findings The study results indicated that out of the four innovation characteristics, compatibility and relative advantage are strong predictors of adoption intention of tablet-based menus. Among customer individual differences, technology anxiety and need for interaction were not found to have a statistically significant impact on intentions to adopt tablet-based menus. It was also found that customers dining at quick-service and midscale restaurants are more likely to adopt tablet-based menus than customers dining at upscale restaurants. Practical implications Managers in quick-service and midscale restaurants may consider investing in tablet-based menus, as customers of these restaurant types demonstrate higher adoption intentions compared to the customers of upscale dining establishments. The results of this study suggest that upscale restaurants should plan carefully before switching to table-based menus. Originality/value The findings of this study may assist restaurant managers in recognizing the importance of customer acceptance of new technologies such as tablet-based menus, which will lead to informed decisions about implementing tablet-based menus in their establishments.
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Gebbie, Kristine M., Joan Valas, Jacqueline Merrill, and Stephen Morse. "Role of Exercises and Drills in the Evaluation of Public Health in Emergency Response." Prehospital and Disaster Medicine 21, no. 3 (June 2006): 173–82. http://dx.doi.org/10.1017/s1049023x00003642.
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AbstractIntroduction:Public health agencies have been participating in emergency preparedness exercises for many years. A poorly designed or executed exercise, or an unevaluated or inadequately evaluated plan, may do more harm than good if it leads to a false sense of security, and results in poor performance during an actual emergency. At the time this project began, there were no specific standards for the public health aspects of exercises and drills, and no defined criteria for the evaluation of agency performance in public health.Objective:The objective of this study was to develop defined criteria for the evaluation of agency performance.Method:A Delphi panel of 26 experts in the field participated in developing criteria to assist in the evaluation of emergency exercise performance, and facilitate measuring improvement over time. Candidate criteria were based on the usual parts of an emergency plan and three other frameworks used elsewhere in public health or emergency response.Results:The response rate from the expert panel for Delphi Round I was 74%, and for Delphi Round II was 55%. This final menu included 46 public health-agency level criteria grouped into nine categories for use in evaluating an emergency drill or exercise at the local public health level.Conclusion:Use of the public health-specific criteria developed through this process will allow for specific assessment and planning for measurable improvement in a health agency over time.
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Singh, Swati, Sudhir Naib, and Kartikeya Singh. "Wow Momo Foods Pvt. Ltd.: in search of new growth drivers." Emerald Emerging Markets Case Studies 10, no. 4 (November 23, 2020): 1–25. http://dx.doi.org/10.1108/eemcs-02-2020-0034.
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Learning outcomes The case presents an ideal platform for discussing the branding strategy, brand elements and the factors that contributed to success of an entrepreneurial venture in the quick-service restaurant (QSR) segment. Further, it enables students to discuss changes that are necessitated as the firm looks for new growth avenues. After working through the case and assignment questions, students will be able to analyze the entrepreneurial journey of a startup in red ocean markets by assessing the factors that contributed to its success; comprehend the importance of branding strategy for small business – choosing/designing of brand elements and selecting the positioning strategy; and assess changes needed in the branding strategy over time and devise strategies for the continued success of the firm. Case overview/synopsis Kolkata-based QSR chain Wow! Momo was bootstrapped with a meager INR 30,000 in 2008 by two school friends Sagar Daryani and Binod Kumar. It went on to become India’s Wow! Momo very first QSR specializing in momos. By the year 2019, Wow! Momo was dishing out India’s favourite street food, “momos” from 300 outlets across 15 cities. It also claimed to have captured 90% market share in the organized momo business. The startup grew at a CAGR of over 50% between 2015 and 2019 and reported INR 1.19bn revenue in financial year 2019 with an EBITDA of 9.3%. Wow Momo Foods Pvt. Ltd (WMF), the parent company of Wow! Momo, had tasted stupendous success within a short period and set an ambitious goal of achieving revenue of INR 10bn by 2023–2024. Wow! Momo had achieved top of mind recall among the target customers and was also vying for the same share of wallet as formidable international giants such as McDonald’s, Domino’s, Burger King and KFC. However, compared to these large players, Wow! Momo offered a limited menu and a smaller average ticket size. At the same time, Wow! Momo’s market share was also threatened by a host of branded momo players that offered a similar menu and pricing. Both these factors did not argue well for WMF’s mammoth growth objective. Achieving revenue of INR 1.19bn in a matter of just 10 years was no small feat, but reaching targeted INR 10bn in half that time needed a different game plan altogether. The founders clearly needed to rethink their strategies for the next phase of growth. What would be the next growth driver for the company? Should it look for greener pastures outside India? Was it time to diversify the menu and think beyond momos? If so, then should new items be added to existing menu or a new brand be launched altogether? The case maps the journey of two entrepreneurs as they went on to set up a successful QSR chain. It examines their trials and tribulations as well as successful implementation of marketing strategy. It also looks at the dilemmas faced by a startup as it searches for new avenues for growth. Complexity academic level Graduate and postgraduate courses in Management. Supplementary materials Teaching Notes are available for educators only. Subject code CSS 8: Marketing.
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Strasburg, Virgílio José, Thais O. Hammes, Andrea C. S. Gonzales, Gisela Von Zeidler, Janaína G. Venzke1, Zilda E. A. Santos, and Vera L. Bosa. "COVID-19." Scientia Medica 30, no. 1 (September 17, 2020): e38769. http://dx.doi.org/10.15448/1980-6108.2020.1.38769.
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Introduction: The global pandemic for the new coronavirus has had repercussions in all areas of human activities. Health services are essential for serving the population. However, workers in this sector also deserve attention, the provision of meals being one of those precautions.Aims: This study aims to publicize the actions related to the development of a contingency plan and the provision of meals to workers at a public university hospital in southern Brazil during the coronavirus pandemic.Methods: Study design: descriptive observational. This case study evaluates for the period from March to June 2020 on the evolution of contingency plans in order to guarantee the provision of adequate food and preserve the health of workers in the cafeteria space.Results: The hospital cafeteria served, on average, more than 2,500 lunches before the COVID-19 pandemic began in Brazil. Actions developed by the hospital administration allowed remote work by workers. However, an average of 1,500 lunches is still served daily. In this study, the actions are presented in order to guarantee an adequate environment that does not transmit outbreaks to workers in the hospital environment. Among some actions are issues of menu pattern, guidance, and mandatory handwashing by all users, visual signage on-site, and the internal website, among others.Conclusions: The actions have been effective since there are no records of a COVID-19 outbreak among hospital workers.
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Haque, Mohammed, and Kajpong Pongponrat. "Integrated Multimedia Uniform Bridge Element Identification System Database for Bridge Inspection and Maintenance." Transportation Research Record: Journal of the Transportation Research Board 1697, no. 1 (January 2000): 1–5. http://dx.doi.org/10.3141/1697-01.
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Bridge inspection information management poses a conundrum to transportation agencies across the nation. Today, there is a real need to use all media types, including text, image, sound, and video, to document bridge inspection projects, rather than only text. The development of an interactive, menu-driven, PC-based bridge inspection and maintenance database system using various information technologies to provide multimedia documentation is addressed. The system is geared to identify each bridge element uniquely using the Uniform Bridge Element Identification System (UBEIS). UBEIS is a generalized multidimensional coordinate system consisting of a string of alphanumeric characters that does not require any structural detail drawings, such as framing plan or cross sections, to identify a unique structural element. This database system enables bridge engineers to evaluate future rehabilitation needs, track the condition of structurally deficient members, and keep the rehabilitation and replacement history of the bridge. The system can be considered as a practical link between inspection and rehabilitation and acts as a warning system against bridge deterioration and potential failure.
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Legowo, Nilo, Agustinna Yosanny, and Bagus Prabowo. "Perancangan Cd Katalog Untuk Penyampaian Layanan Informasi Berbasis Multimedia Pada Rumah Sakit Persahabatan." ComTech: Computer, Mathematics and Engineering Applications 1, no. 2 (December 1, 2010): 258. http://dx.doi.org/10.21512/comtech.v1i2.2346.
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CD katalog developed is an effort to improve service quality and effectiveness of delivering information to visitors Persahabatan Hospital. The method used is the method of literature, methods of analysis and design methods. Methods Literatur include the study of literature references relating to problems and applications. Methods include analysis of field studies with a survey on the current system as well as an analysis of surveys, interviews, and questionnaire distribution. The design method includes designing the menu structure, State Transition diagrams, screen design, database use, and module specifications. The results obtained in the form of multimedia CD-based catalog that presents the completeness of the information, such as facilities Persahabatan Hospital, clinic, the site plan, and schedule a doctor. The conclusion was based on a multimedia CD Catalog can be a new alternative as a medium to facilitate the search for location information and profile hospital. With the CD catalog is expected to visitors and prospective participants can find information about the Friendship Hospital, more easily, and help the Friendship Hospital in providing information to visitors Hospitals.
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Порошин, Алексей Александрович, Кирилл Александрович Попонин, Вера Владимировна Королева, and Наталья Александровна Сизонова. "REQUIREMENTS FOR SOFTWARE AND DISPLAY FORMAT OF INFORMATION ABOUT FIRE OCCURRENCE IN FIRE NOTIFICATION TRANSMISSION SYSTEMS." Актуальные вопросы пожарной безопасности, no. 2(8) (July 1, 2021): 6–12. http://dx.doi.org/10.37657/vniipo.avpb.2021.27.69.001.
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Рассмотрены вопросы разработки требований к программному обеспечению автоматизированного рабочего места диспетчера пожарно-спасательного подразделения, а также разработки требований к формату отображения информации на экране монитора в системах передачи извещений о пожаре. Предложены варианты отображения информации на экране монитора автоматизированного рабочего места с учетом представления на нем различных информационных атрибутов: меню настройки, поле отображения плана объекта защиты, поле пиктограмм для управления информацией и ее квитирования, поле счетчика числа тревожных сигналов, поле изменения параметров объектов и др. There is considered the elaboration of requirements for the software of automated workplace of the dispatcher of fire and rescue unit. The elaboration of requirements for display format of information on the monitor screen in fire notification transmission systems is also examined. There are proposed variants of information displaying on the monitor of automated workstation, taking into account the presentation of various information attributes, such as: the setup menu, the field for displaying the plan of protected object, the icon field for managing information and its acknowledgment, the field of counter of alarms’ number, the field for changing objects parameters, etc.
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Leydon, Noella, and Wendy Dahl. "Improving the Nutritional Status of Elderly Residents of Long-Term Care Homes." Journal of Health Services Research & Policy 13, no. 1_suppl (January 2008): 25–29. http://dx.doi.org/10.1258/jhsrp.2007.007017.
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Introduction High rates of malnutrition exist in long-term care residents in Canada. Residents may be admitted in a malnourished state or may become malnourished while in care. Nutritional decline of residents may be due to medical conditions but may also result from the failure to provide for the unique nutritional needs of this population, through an inadequate menu, inadequate swallowing and functional assessments, and lack of assistance with dining. Assessment of problem A project for the implementation of regional food services policies and practices was deployed with the ultimate goals to reduce nutritional risk and enhance the quality of life of the individuals residing in the 29 long-term care homes in the Saskatoon Health Region. The objectives were: to ensure that food and nutrition staff were competent; to provide adequate nutrition to residents; and to ensure nutrition screening, assessment and appropriate intervention, as approved by the resident or their relatives, was provided. Implementation consisted of: extensive communication of the problem; the development of draft Saskatchewan Food Services policies; planning regional goals, tasks, accountabilities and indicators; delivering meal assistance training to staff; and establishing a Regional Menu Advisory Committee. Results Outcomes have been clearly articulated and methods to collect data clearly defined. Interventions in progress include:the development of key relationships among the health region's long-term care staff, managers and directors; communicating a clear understanding of resident-directed care; determining the baseline knowledge of food service staff; and assembling a project tool kit for implementing food and nutrition policies at each home. Strategies for quality improvement Although the expectation was that food services policy implementation would be presented to all homes simultaneously, a more intensive pilot schedule has focussed on early-adopter sites. The three-year implementation plan is designed for sustainability. Lessons and messages Malnutrition is multifactorial and a concerted effort of all caregivers and service providers is important to address root causes.
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Subagyo, Taharudin, Melawaty Agustien, and Joni Arliansyah. "Analisis Kinerja Jalan Tengkuruk Permai dengan Mikrosimulasi Pemindahan Terminal dan Parkir Badan Jalan." Cantilever: Jurnal Penelitian dan Kajian Bidang Teknik Sipil 10, no. 1 (June 11, 2021): 37–44. http://dx.doi.org/10.35139/cantilever.v10i1.96.
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Tengkuruk Permai street is currently used for city transportation terminals, on street parking, access and exit to 16 Ilir market parking lot (off street parking), entrance to Ampera Bridge, passenger access to LRT stations and Skate Park. The various functions of this street caused the reduction in street service levels at certain hours and become a congestion point in Palembang city. This study aims to obtain the results of the analysis of Tengkuruk Permai’s street performance in the scenario conditions of terminal relocation and on street parking. The data were collected directly by measuring and enumeration then micro-simulated with the Vissim software. Vissim microsimulation modeling is carried out in existing conditions and scenarios by combining the 3 (three) floors parking building construction plans, city transport routes, Tengkuruk Permai street which has been cleared of on street parking and terminals, street networks around the research location and intersection arrangements concurrently. The street performance analysis uses the calculation of the V/C ratio, where the calculation of the street capacity uses the Vissim microsimulation output such as speed, density and volume obtained in the link of segment evaluation menu. Capacity determination is using the calculation of relation of flow (q), velocity (v) and density (k). The scenario of relocating the city transport terminal and street parking to the 3 (three) floors parking building plan at 16 Ilir market parking lot can increase the capacity of Tengkuruk Permai Street from 1087,88 pcu/hour/direction to 2295.15 pcu/hour/direction and improve the service level from level E to level A.
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Hanson, Sarah, Yamen Elsaid, Christopher Lawson, Ivan Montero, and Colin M Provine. "DRIVING PROFITABILITY AT THE HUNGRY DRAGON." Muma Case Review 5 (2020): 001–26. http://dx.doi.org/10.28945/4565.
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When long-time Floridian Piers Ikerd was looking to transition from the corporate world in the summer of 2018, he sought more independence and ideally the opportunity to take over and transform an existing business. His eye fell on a struggling bar, Aces N Eights, that he was planning to transform into a well-oiled business. His work on an initial business plan convinced him that the key to improved profitability would ultimately center on getting more customers in the door who stayed a while, had a good time, and would come back again soon. Could Piers and his team transform their new bar, rebranded into The Hungry Dragon Tavern, into a more popular and profitable establishment? What would be the best approach to take the establishment to the next level beyond initial changes made - tweaks to the food and beverage menu, remodeling the interior and changing the bar’s concept? Most importantly, how could Piers leverage marketing knowledge to assess the local market? Sticking to traditional marketing? Increasing social media presence and brand awareness? Utilizing market technology and tools to creatively capture potential customers? The new owner hoped to make the right marketing-related moves to breathe fire and profit into the Hungry Dragon.
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Poirier, Dale J. "Frequentist and Subjectivist Perspectives on the Problems of Model Building in Economics." Journal of Economic Perspectives 2, no. 1 (February 1, 1988): 121–44. http://dx.doi.org/10.1257/jep.2.1.121.
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I plan to discuss, in as simple and nontechnical a fashion as possible, the subjectivist-Bayesian attitude toward model building in econometrics and to contrast it with the standard frequentist attitude. To convey what I believe is the principle distinguishing attitude between Bayesians and non-Bayesians, I refer to their respective positions as “subjectivist” and “frequentist.” The basic differences between these positions arise from different interpretations of “probability.” Frequentists interpret probability as a property of the external world, i.e., the limiting relative frequency of the occurrence of an event as the number of suitably defined trials goes to infinity. For a subjectivist, probability is interpreted as a degree of belief fundamentally internal to the individual as opposed to some characteristic of the external world. Subjective probability measures a relationship between the observer and events (not necessarily “repetitive”) of the outside world, expressing the observer's personal uncertainty about those events. The subjectivist paradigm is designed to produce “coherent” revisions in beliefs about future observables in light of observed data. Most of the issues I raise are familiar to statisticians but not to economists. Rather than give the suspicious reader a menu of Bayesian techniques, I hope to create an interest in acquiring a taste for the Bayesian cuisine by recommending five pragmatic principles.
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Aslan, Bulut, and A. Yonca Demir. "Organic Farming Suffices to Feed a Country: a Large-Scale Linear Programming Model to Develop an Organic Agriculture Plan for Turkey." Sustainable Agriculture Research 7, no. 1 (January 5, 2018): 118. http://dx.doi.org/10.5539/sar.v7n1p118.
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A frequently voiced critique is that due to lower yields on organically managed farmlands, one cannot feed a country using organic agriculture. In this paper, we aim to mathematically disprove this claim by developing a linear programming model and produce a detailed agriculture plan for Turkey sufficient to feed her population with a 2400 kcal daily menu on average, solely comprising of organic foods. The model uses information about population sizes and food needs of 81 cities in Turkey, and yields of 120 food, feed, forage crops, and four animal products. Intensive and extensive livestock production methods as well as food transportation between cities has been incorporated into the model. The resulting problem with 950 thousand variables and 40 thousand constraints can be solved with an optimization package in under a minute. Results, prescribing how many acres of each crop should be grown in each city, indicate that to feed the country fully on organic produce, 63% of the arable land suffices, yielding 8.9 million hectares of unused land where further organic foods could be grown for export or aid. We also run the model under different scenarios: fully vegetarian diet, omnivore model, different transportation structures, drought conditions and a limit on fruit trees. With this work, we have shown that it is possible to feed the whole population of Turkey with an agricultural practice that is not harmful to human health, soil, water and air; respects biological cycles and reduces food miles and fossil fuel consumption, thus contributing to sustainability and fighting climate change. We tested preliminary scenarios to understand the robustness of organic agriculture in the face of extreme weather events. The proposed model can also be applied to other countries when appropriate data are used.
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Barros, Francisco Railson Bispo de, Raquel Faria da Silva Lima, and Elielza Guerreiro Menezes. "Aplicativo mobile para o cuidado à beira leito da puérpera." Revista Recien - Revista Científica de Enfermagem 10, no. 32 (December 15, 2020): 205–16. http://dx.doi.org/10.24276/rrecien2020.10.32.205-216.
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O objetivo deste estudo foi desenvolver um aplicativo como tecnologia do cuidado à beira leito para a puérpera. Trata-se de um estudo metodológico de inovação tecnológica, fundamentado na Teoria do Cuidado e nos princípios da Engenharia de Software, construído em quatro fases. O protótipo foi desenvolvido na plataforma Android, sendo classificado como uma tecnologia dura de alta fidelidade e intitulado de Puerpério SEGURO. O aplicativo dispõe de interface principal com fluxograma no menu de opções otimizando sua funcionalidade, conta com um checklist para avaliação do binômio mãe-bebê, notificação em tempo adequado à equipe de resposta rápida e no final da avaliação uma interface para a prescrição do plano de cuidados, além de armazenar em nuvem todos os dados cadastrados. O aplicativo foi desenvolvido com sucesso, tendo demonstrado em dados preliminares um grande potencial para auxiliar a enfermagem obstétrica no acompanhamento e cuidado da puérpera à beira leito.Descritores: Tecnologia Biomédica, Aplicativo, Saúde da Mulher. Mobile application for care at the bedside of puerperaAbstract: The objective of this study was to develop an application as a bedside care technology for the puerperal woman. It is a methodological study of technological innovation, based on the Theory of Care and the principles of Software Engineering, built in four phases. The prototype was developed on the Android platform, being classified as a high-fidelity hard technology and entitled Puerpério SEGURO. The application has a main interface with a flowchart in the options menu, optimizing its functionality, it has a checklist for assessing the mother-baby binomial, timely notification to the rapid response team and at the end of the assessment, an interface for prescribing the plan care, in addition to storing all registered data in the cloud. The application was developed successfully, having demonstrated in preliminary data a great potential to assist obstetric nursing in the monitoring and care of the puerperal woman at the bedside.Descriptors: Biomedical Technology, Application, Women's Health. Aplicación móvil de atención al lado de la cama de parturientaResumen: El objetivo de este estudio fue desarrollar una aplicación como tecnología de cuidado de cabecera para la mujer puerpera. Es un estudio metodológico de la innovación tecnológica, basado en la Teoría del Cuidado y los principios de la Ingeniería del Software, construido en cuatro fases. El prototipo se desarrolló en la plataforma Android, se clasificó como una tecnología dura de alta fidelidad y se tituló Puerpério SEGURO. La aplicación tiene una interfaz principal con un diagrama de flujo en el menú de opciones, optimizando su funcionalidad, tiene una lista de verificación para evaluar el binomio madre-bebé, notificación oportuna al equipo de respuesta rápida y, al final de la evaluación, una interfaz para prescribir el plano del cuidado, además de almacenar todos los datos registrados en la nube. La aplicación fue desarrollada con éxito, habiendo demostrado en datos preliminares un gran potencial para ayudar a la enfermería obstétrica en el monitoreo y cuidado de la mujer puerperal al lado de la cama.Descriptores: Tecnología Biomédica, Aplicación, Salud de la Mujer.
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Pamungkas, Damar Purba. "ANALISIS COMPETITIVE FORCE DAN COMPETITIVE STRATEGY SISTEM INFORMASI KULINER DI INDONESIA (STUDI KASUS : Kulina.id)." Elinvo (Electronics, Informatics, and Vocational Education) 1, no. 2 (May 15, 2016): 118–27. http://dx.doi.org/10.21831/elinvo.v1i2.10760.
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Abstrak - Tujuan dari penulisan paper ini untuk menganalisis Competitive Force yang di hadapi oleh Kulina dan Competitive Strategy apakah yang dilakukan Kulina dalam mengatasi adanya competitive forces dalam menjalankan bisnisnya. Penulisan paper ini dilakukan untuk menganalisis Sistem Informasi Kulina dengan menggunakan Model Porter. Michael A. Porter menjelaskan lima kekuatan (five forces module) sebagai alat untuk menganalisis lingkungan persaingan industri. Keadaan persaingan perusahaan dalam suatu industri tergantung pada lima kekuatan persaingan dasar yaitu : Rivalry of Competitors, Threat of New Entrants, Threat of substitutes, Bargaining Power of Customers, dan Bargaining Power of Suppliers. Michael A. Porter juga menjelaskan 5 jenis strategi kompetitif, yaitu: Cost Leadership, Differentiation, Innovation, Growth dan Alliance. Hasil analisis ini berupa pernyataan yang menilai keunggulan dan kelemahan sistem informasi yang digunakan perusahaan dalam menghadapi Competitive Force dan Competitive Strategi yang digunakan perusahaan dalam menghadapi pesaingan. Hasilnya dari penelitian ini menunjukkan bahwa (1) Terdapat beberapa Competitive force yang dihadapi oleh perusahaan Kulina dalam menjalankan bisnisnya yaitu (a). Rivalry of Competitors yaitu diantaranya Berry Kitchen, Go-Food, Klik-Eat, Food Panda dan Raja Makan. (b) Threat of New Entrants yaitu diantaranya Greenapronmeal, Owl-Kitchen dan Makan diantar. (c) Threat of substitutes yaitu ssistem informasi kuliner khas dari masing-masing daerah. (d) Bargaining Power of Customers yaitu harga makanan yang terjangkau dan pengiriman yang tepat waktu, dan (e) Bargaining Power of Suppliers yaitu home-chef, restoran dan para pengusaha Catering. Dimana ancaman besar dalam bisnis ini yaitu Rivalry of Competitors, Threat of New Entrants, Bargaining Power of Customers dan Threat of substitutes. Karena banyaknya startup dan developer yang memberikan inovasi baru dalam menciptakan sistem informasi yang tidak kalah baik dalam bisnis kuliner. (2) Strategi kompetitif yang dilakukan Kulina guna menghadapi persaingan dalam bisnis kuliner antara lain yaitu : Beberapa strategi kompetitif yang paling menonjol diterapkan dalam ssistem informasi Kulina, yaitu : Strategi Cost Leadership yaitu dengan memberikan banyak diskon dan potongan harga dalam bentuk voucher, Differentiation yaitu Kulina menyediakan berbagai pilihan paket menu, diantaranya paket hemat, paket diet, paket ekonomis dan kulina juga memberikan garansi penuh. Innovation yaitu Kulina sebagai marketplace antara chef-home, pengusaha sistemg dan restoran dan memberikan innovasi dalam meal-plan dimana user dapat merencanakan menu makan dan program diet untuk beberapa hari kedepan. Dalam Hal ini strategi Alliance dan Growh masih belum terlihat karena Kulina baru menjalani bisnisnya selama dua tahun.
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Kretschmer, Sebastian, and Sheena Dehm. "Sustainability Transitions in University Food Service—A Living Lab Approach of Locavore Meal Planning and Procurement." Sustainability 13, no. 13 (June 29, 2021): 7305. http://dx.doi.org/10.3390/su13137305.
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Due to its purchasing power, the public food service sector is viewed as a potential transformative driver towards sustainable food systems. Organic meal planning and regional procurement may be a vital implementation strategy towards Planetary Health Diets in the communal catering arena. Capable of unleashing desirable synergies within local foodsheds, this transition pathway can potentially benefit all stages of the value chain, while also positively influencing consumer dietary behavior. Transformation, however, poses complex challenges to caterers, as it demands a shift in mindset regarding the philosophy, organization, and management of cafeteria systems as well as the need for affordable and aggregated supplies of source-identified local organic foods. This action research case study engaged the public caterer of a German University, undergraduate students, and additional stakeholders in a Living Lab to develop a weekly farm-to-table cafeteria menu, including its actual preparation, based on a conceptual sustainability standard. Hence, through an iterative process, involving two feedback cycles, an ambitious set of nutritional and procurement criteria were devised, inspired by the external input from exemplary practitioners in the field of green cuisine and procurement. The resulting meal plan was then subjected to an evaluation vis-á-vis its compliance with (1) dietary recommendations, (2) seasonality, (3) organic certification, (4) a defined foodshed boundary, (5) budget neutrality, and (6) life cycle assessment.
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D’Alessandro, Annunziata, Luisa Lampignano, and Giovanni De Pergola. "Mediterranean Diet Pyramid: A Proposal for Italian People. A Systematic Review of Prospective Studies to Derive Serving Sizes." Nutrients 11, no. 6 (June 7, 2019): 1296. http://dx.doi.org/10.3390/nu11061296.
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In the last decade, a number of meta-analyses of mostly observational studies evaluated the relation between the intake of food groups and the risk of noncommunicable diseases (NCDs). In this study, we systematically reviewed dose-response meta-analyses of prospective studies with the aim to derive the quantities of food to consume to attain a protective (Mediterranean food) or a non-adverse (non-Mediterranean food) effect toward selected NCDs such as cardiovascular disease (CVD) including coronary heart disease (CHD) and stroke, type 2 diabetes (T2DM), colorectal (CRC) and breast cancer. These derived quantities, wherever possible, were suggested for a quantification of food servings of the Mediterranean Diet Pyramid proposed for Italian People (MDPPI). This pyramid came from the Modern Mediterranean Diet Pyramid developed in 2009 for Italian people. A weekly menu plan was built on the advice about frequency of intakes and serving sizes of such pyramid and the nutritional composition of this diet was compared with the Reference Italian Mediterranean Diet followed in 1960 in Nicotera. The diet built according the advice of MDPPI was very similar to that of Nicotera in the late 1950s that has been chosen as Italian Reference Mediterranean Diet with the exception of percentage of energy provided by cereals that was lower and of fruits and vegetables that was higher. Saturated fatty acids were only the 6% of daily energy intake. Also the Mediterranean Adequacy Index (MAI) was very similar to that of the aforementioned diet.
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Moore, Megan, Maria Schuler, Samantha Wilson, Morgan Whisenhunt, Ashleigh Adams, Britany Leiker, Tori Butler, Caylin Shankweiler, Matthew Jones, and Cheryl Gibson. "More than pills: alternative adjunct therapies to improve comfort in hospitalised patients." BMJ Open Quality 8, no. 2 (May 2019): e000506. http://dx.doi.org/10.1136/bmjoq-2018-000506.
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Discomfort in the hospitalised patient continues to be one of the healthcare system’s greatest challenges to positive patient outcomes. The patients’ ability to focus on healing is impaired by discomforts such as pain, nausea and anxiety. Alternative, non-pharmacological therapies have shown to be effective in reducing discomfort and managing pain, complementing analgesic agents and optimising pain therapy modalities. This multi-cycle project is aimed to assess the effect of alternative therapies on inpatient, progressive care patients who reported discomfort or little to no relief in discomfort from prescribed analgesics and adjuvant agents. In the first Plan Do Study Act (PDSA) cycle, patients who reported discomfort were offered aromatherapy or visual relaxation DVDs. In the second PDSA cycle, patients were offered a comfort menu that consisted of multiple alternative interventions such as aromatherapy, ice or heat and ambulation. During each cycle, participants completed a survey measuring comfort levels before and after patient-selected alternative intervention(s) were administered. In the first PDSA cycle, 88% of patients reported an increase in comfort level after the intervention, and 97% reported an interest in using alternative therapy again. In the second PDSA cycle, 47% reported increased comfort, and 89% indicated a willingness to try alternative therapies again for improvement of comfort level. Overall, the quality improvement project increased the level of comfort reported by hospitalised patients, creating a gateway to comfort with less emphasis on prescribed analgesic medications.
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Dur e Nayab, Muhammad Jahanzaib, and Rukhsana Bashir. "Home Management Skills in Educated Young Girls in Punjab: A Quantitative Investigation." Journal of Accounting and Finance in Emerging Economies 6, no. 4 (December 31, 2020): 1151–57. http://dx.doi.org/10.26710/jafee.v6i4.1489.
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In our cultural context, home management is a great challenge that is confronted by almost all adolescent girls. This quantitative study was conceptualized to explore the ground realities regarding the capability of young girls to manage their homes. The population of study consisted of all young girls enrolled in degree and higher education programmes of colleges and universities. A sample of 100 young girls (18-25 years old) was selected conveniently from 4 eminent public and private sector universities in Punjab. A self developed and validated questionnaire (cronbach Alpha: .91) containing components of home management including time management, money management, team work, cleaning habit, laundry, cooking and how to plan a menu containing 28 statements on three point Likert type scale was used to collect data. Personally collected data from the subjects were analyzed on SPSS. Analysis of variance (ANOVA) was applied to calculate the mean difference among different home management skills and to see the mean difference in the expertise level of young girls in managing their homes on the basis of studying in different universities. Moreover, t-test was run to see the difference between the girls, belong to rural and urban areas. Frequency distribution of responses was calculated. Major findings revealed that young girls were not good in time management, laundry and cooking. Conclusions were drawn and recommendations to the families of girls, and universities for the inclusion of subject of Home Management in the curricula of respective department were made.