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Дисертації з теми "Food traditions"

Автор: Grafiati

Опубліковано: 28 травня 2022

Оновлено: 31 липня 2025

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1

Akash, Udayakumar, Skaria Skaria, and Akhilesan Adithyan Muttathara. "Unique food traditions in India and Ukraine." Thesis, Sumy State University, 2019. https://essuir.sumdu.edu.ua/handle/123456789/77249.

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Анотація:

Food traditions all over the world are different. It differs according to religion, specific culture, climate for which different spices and certain crops are produced only in a specific place. Since India and Ukraine both differ in season, climate, crops and mainly the different methods of cuisine. The aim of the article is to give the comparison between food traditions in India and Ukraine. So as to thoroughly compare the food traditions between the two countries, each comparison will be taken at each step.

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2

Lofgren, Jennifer Mary. "Changing tastes in food media : a study of recipe sharing traditions in the food blogging community." Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60826/1/Jennifer_Lofgren_Thesis.pdf.

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Анотація:

Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action. As the community has grown,

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3

Nässén, Sara. "Slow Food for thought: food as cultural heritage expressed in the Slow Food movement’s external communication." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22585.

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This thesis investigates the Slow Food movement which started in Italy in the late80’s and today is an internationally spread organization with around 100 000 participants in 160 countries. The core aim within the Slow Food movement is combining everyone’s “right to pleasure” with social responsibility, summed up in their motto: “Good, Clean and Fair”. The movement is interesting from a global development perspective, since it looks at food in relation to the cultural, physical, social, environmental and political aspects of our lives, and relates to sustainability in a wide sense. In 2003, UN

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4

Borrelli, Greta. "The creation of a democratic food certification : How the Slow Food Participatory Guarantee System attempts to defend local food systems and traditions." Thesis, Uppsala universitet, Institutionen för arkeologi och antik historia, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-446157.

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This thesis explores if and how an alternative certification system for agricultural products, the Participatory Guarantee System (PGS), could support small-scale farmers to preserve and promote biocultural and food heritage, linked to the landscape they inhabit, their identity as farmers and traditional knowledge. The PGS has been identified by Slow Food as an efficient low-cost and local 'bottom-up' quality assurance system, in order to develop their Presidia project and to re-embed agricultural productions within their traditional socio-ecological contexts. Small-holder farmers all over the

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5

Shiflett, Lisa R. "West African Food Traditions in Virginia Foodways: A Historical Analysis of Origins and Survivals." [Johnson City, Tenn. : East Tennessee State University], 2004. http://etd-submit.etsu.edu/etd/theses/available/etd-0719104-105438/unrestricted/ShifletL080904f.pdf.

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Анотація:

Thesis (M.A.)--East Tennessee State University, 2004.<br>Title from electronic submission form. ETSU ETD database URN: etd-0719104-105438 Includes bibliographical references. Also available via Internet at the UMI web site.

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6

De, Beer Esther. "Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20027.

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Thesis (MA)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Francoise Vergés comments in her essay Let’s Cook! that “one could write the history of a people, of a country, of a continent by writing the history of its culinary habits” (250 ). Vergés here refers to the extent to which food can be seen to document and record certain events or subjectivities. Exploring a wide range of texts spanning the late 1800s up to the post-apartheid present, this thesis focuses in particular on the ways in which “spice” as commodity, ingredient or symbol is employed to articulate and/or embed creo

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7

Crook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1246453172.

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8

Davieau, Nicolas. "Le corps des philosophes : traditions biographiques et construction de la personne du philosophe chez Diogène Laërce." Thesis, Paris 1, 2015. http://www.theses.fr/2015PA010629.

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Анотація:

À partir de l’analyse des traditions biographiques compilées et conservées par Diogène Laërce, cette thèse cherche à évaluer l’intérêt des anecdotes mettant en scène le corps des philosophes dans l’élaboration d’une figure du philosophe idéal ou bien dans la construction de la personne du philosophe. Si les philosophes anciens nous sont avant tout connus comme un ensemble de textes ou de systèmes doctrinaux, les témoignages biographiques antiques fournissent en effet également la mémoire de pratiques corporelles ou d’interrogations sur certaines pratiques corporelles (régime alimentaire, activ

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9

Sauceman, Fred W. "Buttermilk and Bible Burgers: More Stories from the Kitchens of Appalachia." Digital Commons @ East Tennessee State University, 2014. http://amzn.com/0881464791.

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Анотація:

In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night. The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one person's affection for a region and its people, its products, and its places. Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda

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10

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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Анотація:

The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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11

Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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Анотація:

The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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12

Rakshit, Mousumi. "Survivability and Growth of food borne bacterial pathogens as influenced by processing technologies during the production and storage of some legume - based traditional foods of India." Thesis, University of North Bengal, 2014. http://ir.nbu.ac.in/hdl.handle.net/123456789/1844.

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13

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Анотація:

Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.<br>"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.

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14

Balogh, Péter, Daniel Bekesi, Matthew Gorton, József Popp, and Péter Lengyel. "Consumer willingness to pay for traditional food products." Elsevier, 2016. http://dx.doi.org/10.1016/j.foodpol.2016.03.005.

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Reflecting the growing interest from both consumers and policymakers, and building on recent developments in Willingness to Pay (WTP) methodologies, we evaluate consumer preferences for an archetypal traditional food product. Specifically we draw on stated preference data from a discrete choice experiment, considering the traditional Hungarian mangalitza salami. A WTP space specification of the generalized multinomial logit model is employed, which accounts for not only heterogeneity in preferences but also differences in the scale of the idiosyncratic error term. Results indicate that tr

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15

Kenny, Tiffannie. "The Inuit Food System: Ecological, Economic, and Environmental Dimensions of the Nutrition Transition." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36157.

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Анотація:

From the Arctic to the South Pacific, Indigenous Peoples have experienced a rapid nutrition transition involving the decline of traditional/subsistence-based ways of life and the adoption of a “Western” diet that is high in saturated fats, sugar, and processed foods. This dietary shift has been paralleled by an increased prevalence of obesity, diabetes, and, other diet-related chronic diseases. In the Arctic, rapidly changing biophysical conditions, globalization, and integration into market economies are collectively challenging access to both country foods and nutritious market foods. Foo

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16

CARDINALI, FEDERICA. "Fermented foods: from tradition to innovation." Doctoral thesis, Università Politecnica delle Marche, 2018. http://hdl.handle.net/11566/253066.

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La fermentazione è uno dei metodi più antichi utilizzati nella conservazione degli alimenti, caratterizzata da una conversione lenta dei composti organici mediata da microrganismi o enzimi di origine vegetale o animale. I cibi fermentati sono fortemente legati alla cultura e alla tradizione di un paese soprattutto nelle aree rurali. Il processo fermentativo migliora il valore nutrizionale degli alimenti, le caratteristiche organolettiche, l’accettabilità e l’appetibilità per i consumatori e prolunga la shelf life dei prodotti stessi. Il presente lavoro di Dottorato di Ricerca ha avuto l’obiet

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17

Abadio, Finco Fernanda [Verfasser], and Lutz [Akademischer Betreuer] Graeve. "Health enhancing traditional foods in Brazil : an interdisciplinary approach to food and nutritional security / Fernanda Abadio Finco. Betreuer: Lutz Graeve." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2012. http://d-nb.info/102856709X/34.

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18

Finco, Fernanda Abadio [Verfasser], and Lutz [Akademischer Betreuer] Graeve. "Health enhancing traditional foods in Brazil : an interdisciplinary approach to food and nutritional security / Fernanda Abadio Finco. Betreuer: Lutz Graeve." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2012. http://d-nb.info/102856709X/34.

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19

Smith, Julie K. "The everyday life of food : the cultural economy of the traditional food market in England." Thesis, University of Gloucestershire, 2011. http://eprints.glos.ac.uk/3261/.

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Анотація:

Rapid transformation in the food retail supply system, accompanied by rational economic efficiency, has marginalized the role that traditional markets play in the UK food distribution system. Yet these markets survive, some even thrive, implying that traditional food markets cannot be defined simply in terms of their distribution function. Traditional food markets are part of the surrounding food retail environment and whether they survive or thrive is dependent on wider economic and societal dynamics and change. This thesis links the micro-level activities of traditional food market exchange

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20

Yassine, Rami. "Mercury Bioavailability in Traditional Food and the Effect of Selenium." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36037.

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Анотація:

Methylmercury (MeHg) is a potent neurotoxin capable of crossing the blood-brain barrier causing a profound negative impact on the central nervous system. After its release, Hg may be transported worldwide and eventually deposited in colder Arctic regions. Exposure of Aboriginal communities to MeHg occurs primarily through the consumption of traditional food. Dietary exposure studies are conducted using the total concentration of mercury in the food multiplied by the food consumption rate. This method does not take into account the oral bioavailability of Hg. Therefore, this study determines th

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21

Robinson, R. K. (Richard Kenneth). "Studies of traditional cheese and fermented milks." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52465.

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Dissertation 'consists of a selection of 71 publications produced over the period 1975-2001, which were drawn from the more complete list of 198 original research papers, review articles and books published over the same period' -- declaration.<br>Thesis (PhD Food Sc )--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes in use today were being practised, in some form or other, by the Roman legions as they marched across Europe and beyond. Certainly they were familiar with the basic techniques of fermentation, a

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22

DeGonzague, Bernadette. "Traditional and market food use among adults in two Ojibwe communities." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ29680.pdf.

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23

Gonzague, Bernadette de. "Traditional and market food use among adults in two Ojibwe communities." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27305.

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Анотація:

Food frequency questionnaires and twenty-four hour recalls were conducted with a random sample of 104 Ojibwe adults in Mille Lacs, Minnesota and Lac Courte Oreilles, Wisconsin to assess traditional and market food use. Sociocultural questionnaires were used to assess the cultural significance of traditional food. The importance of the traditional food system was evident, with at least 50% of people engaging in hunting and fishing practices. Traditional food was among the top ten food sources of protein, zinc, iron and folate. The cultural significance of traditional food was apparent. Obesity

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24

Chiang, Tan Ping. "From the traditional wet market to the modern supermarket." Thesis, View thesis, 1999. http://handle.uws.edu.au:8081/1959.7/90.

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The successful economic growth and the rapid changing of urban development had changed Singapore from a developing to a developed country. The living environment of Singapore has been changed with in the last 25 years. My thesis mainly describes foods and food markets in Singapore. Due to better educational background, higher consumption power and small family planning, the eating habit of Singaporeans has changed. A lot of young Singaporeans today, don't buy their daily marketing needs from the traditional wet market for they prefer to do their weekly marketing in the comfortable, clean, conv

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25

Statham, Sara. "Inuit food security: vulnerability of the traditional food system to climatic extremes during winter 2010/2011 in Iqaluit, Nunavut." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110734.

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Arctic climate change is an influential food security determinant because varying environmental conditions affect the ability of Inuit to harvest traditional food, thus impacting food security. This case study assesses how climatic extremes during winter 2010/2011 affected the vulnerability of the traditional food system in Iqaluit, Nunavut. This winter was statistically anomalous in terms of environmental conditions throughout the Canadian Arctic, which manifested locally via warmer temperatures and poorer sea ice conditions. The aim of this thesis is to determine whether these conditions imp

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26

Ziankevich, Maryia. "Local Roots : Celebrating sustainable methods of food production." Thesis, Umeå universitet, Institutionen Designhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-72781.

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Local Roots is a design of a system where local interest circles and study groups share their knowledge and interest in the context of an outdoor museum. Here, museum visitors can get inspired by a first glimpse into the local culture of traditional food production. This thesis project mainly focuses on the introduction experience to this system, on the outdoor museum plant tour "what's my flavor". Interactive plant audio installations of this tour are placed around the territory of the museum. By touching different parts of a plant, museum visitors trigger information about its nutritional an

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27

Young, Patricia Ann. "Perceptions of Obese African American Women Regarding Altering Traditional Soul Food Preparation." Thesis, Walden University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10785700.

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<p> The obesity epidemic continues to be a major concern in the United States. The World Health Organization reported that 1.4 billion adults were either obese or overweight. African American (AA) women have the highest incidence of obesity worldwide. The obesity rate among AAs has continued to rise over the past 2 decades. The problem is that AA women prepare and consume high caloric foods that contribute to obesity. This qualitative descriptive study explored the perceptions that obese AA women have about altering how they prepare soul food to make it a healthier soul food. The empowerment m

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28

Oi, Yasuyuki. "Studies on traditional staple food and indigenous saccharified beverages in East Africa." Kyoto University, 2004. http://hdl.handle.net/2433/145420.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第11075号<br>農博第1440号<br>新制||農||897(附属図書館)<br>学位論文||H16||N3956(農学部図書室)<br>22607<br>UT51-2004-J747<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授北畠直文, 教授大東肇, 教授荒木茂<br>学位規則第4条第1項該当

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29

Young, Patricia A. "Perceptions of Obese African American Women Regarding Altering Traditional Soul Food Preparation." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5047.

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Анотація:

The obesity epidemic continues to be a major concern in the United States. The World Health Organization reported that 1.4 billion adults were either obese or overweight. African American (AA) women have the highest incidence of obesity worldwide. The obesity rate among AAs has continued to rise over the past 2 decades. The problem is that AA women prepare and consume high caloric foods that contribute to obesity. This qualitative descriptive study explored the perceptions that obese AA women have about altering how they prepare soul food to make it a healthier soul food. The empowerment model

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30

Chiang, Tan Ping. "From the traditional wet market to the modern supermarket : (food packaging value in Singapore) /." View thesis, 1999. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030813.144018/index.html.

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31

Pavitt, F. "Energy density and consistency of traditional African weaning foods." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378681.

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32

Al-Farsi, Mohamed Ali. "Functional food potential of Omani dates and the effect of traditional drying antioxidants." Thesis, University of Lincoln, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.418183.

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33

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.

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7 pp.<br>This 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.

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34

Wytsalucy, Reagan C. "Explorations and Collaborations on Two Under-Recognized Native American Food Crops: Southwest Peach (Prunus Persica) and Navajo Spinach (Cleome Serrulata)." DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7612.

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Agricultural production among the Native American populations of the Southwest declined significantly during the twentieth century. Corn, beans and squash, the three most recognized traditional food crops, remains widespread, but knowledge regarding the traditional management of these crops was lost. The loss of traditional knowledge for Southwest Indigenous Nations was more pronounced for the Southwest peach (Prunus persica) and Navajo spinach (Cleome serrulata Pursh). The Navajo, Hopi, and Zuni Nations are all seeking to increase the availability of traditional crops for their original uses,

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35

Jolly, Rachel. "Co-engaged learning : Xhosa women's narratives on traditional foods." Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1003331.

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This interpretive case study examines Grahamstown East Xhosa women's narratives on the nutritional value of traditional foods. It reviews reflexive learning interactions apparent in the co-engaged narratives of food preparation practices. The research design incorporates methods of reflective co-engagement through which a small team of women were approached as 'co-researchers' in order to work together on shared, local knowledge capital and nutrition concerns. It draws on findings generated using a combination of semi-structured interviews, cooking demonstrations, videography, photographs and

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36

Marovelli, Brigida. "Landscape, practice and tradition in a Sicilian market." Thesis, Brunel University, 2012. http://bura.brunel.ac.uk/handle/2438/7672.

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This research explores the dynamic relationship between place, history and landscape in an urban food market, Catania, Sicily. This market informs a mythological image of the island and my main concern is what significance lies underneath this representation. I examine the ways in which this image has been constructed through ideas of history, space, landscape, modernity and tradition. Unpacking these notions in the light of my in-depth ethnography, I address how vendors and buyers frame and define their relationship with space and time. After placing the market in relation to its historical a

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37

Kubo, Ryousuke. "Indigenous alcoholic beverage production in rural villages of Tanzania and Cameroon." 京都大学 (Kyoto University), 2015. http://hdl.handle.net/2433/200472.

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38

Lee, Shereen. "A new taste of tradition : Chinese snacks and hawker-entrepreneurs in Singapore." Thesis, Curtin University, 2008. http://hdl.handle.net/20.500.11937/486.

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Traditional Chinese snacks have been part of Chinese food culture for years but many types of snacks have been disappearing in Singapore as a result of globalization and modernization. Since the late 1990s, however, some types of Chinese snacks have become increasingiy popular as they are being marketed in new food retail spaces. In the 1940s, kaya toast started as an inexpensive breakfast snack for Chinese immigrants but has since evolved into a lifestyle snack enjoyed by Singaporeans at any time of the day. The growing popularity of kaya toast and some other types of snacks has revived the t

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39

Olsson, Madeleine, and Gomez Veronica Arvidsson. "Livsmedelstrender : En kvalitativ undersökning om funktionella och ekologiska livsmedel." Thesis, Södertörns högskola, Institutionen för samhällsvetenskaper, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-29665.

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The purpose of this study is to observe the differences between how companies work with functional and organic food, in terms of marketing as well as target groups and their uncertainties concerning the products. We also intend to investigate whether the products create added value for the consumer. We do this because we belive there are informational gaps where the businesses understanding of these phenomena are not taken into account in earlier research. To answer the purpose we used a qualitative approach consisting of interviews with food companies in Sweden as well as an analysis of food

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Vorster, Halina Johanna. "The role and production of traditional leafy vegetables in three rural communities in South Africa." Pretoria : [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-02122009-115129/.

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Yohannes, Sennait. "Traditional food consumption, anthropometry, nutrient intake and the emerging relationship between Inuit youth and traditional knowledge in a Baffin Island community." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=116062.

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In 2006 a youth health survey was conducted in Pangnirtung, Nunavut as part of a community collaboration. The survey assessed food use, nutrient status and anthropometry. Thirty four percent of youth were above healthy weight; soft drink consumption averaged 1 litre per day; and nutrient intake distributions showed likelihood of inadequacies in the diet. Traditional food (TF) consumption, however, had a beneficial effect on nutrient status as iron, vitamin A and protein intake was significantly higher among those who consumed TF.<br>Elder stories about TF were used as a pilot intervention aime

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Dlamini, Anne T. "Food habits of primary schoolchildren aged 11-15 years in Manzini, Swaziland." Diss., University of Pretoria, 2014. http://hdl.handle.net/2263/46274.

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In this study the food habits of schoolchildren aged 11-15 years in three primary schools in Manzini, Swaziland were described and explored. Their eating patterns and the composition of their meals during the week and over weekends, together with their familiarity, consumption and preference rating of selected traditional foods were established. The school meal programme and other aspects of the school food environment were also included as part of the study. As there is limited information on the food habits of Swazi people in general, and no recent information available on the food habits o

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Batal, Malek. "Sociocultural determinants of traditional food intake across indigenous communities in the Yukon and Denendeh." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38184.

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Chronic non-communicable diseases related to excessive or unbalanced dietary intakes are on the rise among some Indigenous populations in Canada. Nutritional problems of Indigenous peoples arise in the transition from a traditional diet to a market diet characterised by highly processed foods with reduced nutrient density. This study used food frequency and 24-hour recall questionnaires to quantify traditional food intake in 18 communities in Denendeh (Western Northwest Territories) and the Yukon. These data allowed comparisons between the two regions (Yukon and Denendeh) and the two seasons o

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Guyot, Melissa. "Impacts of climate change on traditional food security in aboriginal communities in Northern Canada." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18275.

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This thesis explores the impact of climate changes on the harvest of traditional foods and characterizes the implication of these changes on the diet of Aboriginal Peoples in northern Canada. Combinations of qualitative and quantitative methods were used to document and estimate the local harvest pattern of key species of traditional food. Overall results between the estimated amount of available food from the harvest and the estimated amount of dietary intake did not agree, however, strong agreements were seen in two species: moose and whitefish. The relationship of harvest data to dietary i

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Roche, Marion Leslie. "Traditional food, dietary diversity and nutritional status of the Aguaruna in the Peruvian Amazon." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82416.

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Aguaruna Indigenous People live along the Rio Cenepa in the Peruvian Amazon. This thesis describes the Aguaruna traditional food system (TFS) and defines its nutritional importance. Nutritional status of women and young children were assessed using anthropometry. Dietary intakes and dietary diversity were recorded using repeat 24 hour recalls. Subsequently, the relative nutrient contributions of local foods were analyzed. A market survey was conducted to compare the nutrient value and relative cost of seasonal local foods with imported products. Anthropometry suggested a healthy populat

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Kaufer, Laura Allison Iler 1980. "Evaluation of a traditional food for health intervention in Pohnpei, Federated States of Micronesia." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=116122.

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As a nation, Federated States of Micronesia (FSM) faces increasing rates of noncommunicable diseases related to the replacement of the traditional diet with processed imported food and adoption of sedentary lifestyles. To reverse this trend, a food-based intervention in Pohnpei, FSM, used various approaches to promote local food (LF) production and consumption. Evaluation of the intervention in one community assessed changes in diet and health status in a random sample of households (n=47). Process indicators were also examined. Results from dietary assessments indicated increased (110%) provi

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Donnelly, Catherine M. "The characterisation and delivery of flavonoids and other minor components in traditional food ingredients." Thesis, University of Surrey, 2016. http://epubs.surrey.ac.uk/813019/.

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The primary aim of this research was to determine whether herbal infusions, yerba mate (Ilex paraguariensis A. St.-Hilaire) and rooibos (Aspalathus linearis (Burm. F.) R. Dahlgren), could make a significant contribution to the dietary intake of polyphenols. A secondary aim was to determine whether the trace elemental content of these herbal infusions were of dietary significance. The total polyphenol (using the Folin-Ciocalteu assay), the individual polyphenol compounds (by ultra-high performance liquid chromatography) and the trace element content (by inductively coupled plasma mass spectrome

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Simpson, Audrey Janice. "The Role of Traditional Food in Jamaican Immigrants' Perceptions of Health and Well-Being." BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/9187.

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Immigrants face many challenges when transitioning to life in a new country, and access to their traditional food can assist in facilitating a smoother transition. The purpose of this study was to explore the impact that access to traditional food has on the perception of health and well-being of Jamaican immigrants to the United States. Methods: Using a qualitative descriptive design, twenty Jamaicans (10 in New York; 10 in Utah) participated in semi-structured interviews, which were transcribed and analyzed. Results: Participants expressed a preference for traditional food. New York particip

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PUGLISI, DANIEL. "PREBREEDING OF MAIZE TRADITIONAL FARMERS¿ VARIETIES AND THEIR BIOFORTIFICATION FOR FOOD SAFETY AND SECURITY." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/616805.

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Maize is the main cereal grain cultivated worldwide (Zea mays L. ssp. mays), and alone is responsible for providing 15% of the protein and 20% of the calories in the human diet supplying an energy density of 365 Kcal/100 g. Maize is a good source of starch and protein; it also provides lipids, macronutrients, micronutrients and fiber. Maize has a matrix rich in organic compounds and minerals with potential benefits to health. Human nutrition remains one of the main uses, being a staple food for poor populations and determining the selection of varieties for producing many typical dishes such a

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Faye, Jean. "Agroforestry Systems and Food Security in the Sahel: The Case of Toukar, Senegal." Thesis, University of Oregon, 2013. http://hdl.handle.net/1794/13309.

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Communities in the Sahel region are confronted with problems such as depletion of soil fertility, food insecurity, and climate change, which exacerbate poverty and malnutrition for the inhabitants. The farmlands in Toukar, Senegal, are rapidly denuded of native trees, mainly Acacia albida, that provide myriad benefits. Agroforestry systems, or the intentional use of trees in croplands, have become a potential vehicle to transform the capacities of subsistence farmers to achieve food security. The purpose of this study is to determine farmers' attitudes about agroforestry, who seems to practice

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