Bakgrund Av många anses frukosten vara den viktigaste måltiden under dagen. Med en energi- och näringsrik frukost får eleverna bättre förutsättningar till att öka koncentrationen och prestationen i skolan. Syfte Syftet med studien var att undersöka barn i årskurs 5 och deras frukostvanor, om det var skillnad mellan de som hade undervisning i hem- och konsumentkunskap (HKK) och de som inte haft HKK, om det var någon skillnad mellan flickor och pojkar, vilka livsmedel eleverna valde att äta till frukost och hur de kände när de åt respektive inte åt frukost. Metod Studien genomfördes i form av en pappersenkät med fem frågor på två olika skolor i Sverige under våren 2020. Urvalet var ett bekvämlighetsval. Enkätsvaren lades in i Google Sheets och Excel och analyserades med hjälp av Chi-två-test och analystabeller. Resultat I studien deltog 183 respondenter. Studien visade att 73% av eleverna åt frukost varje dag och att det var 1 % som aldrig åt frukost. Det var ingen skillnad i frukostfrekvens mellan flickor och pojkar. Det var fler som åt frukost varje dag av de som hade haft HKK jämfört med de som inte hade haft HKK. Vanligaste livsmedlet till frukost var mjukt bröd. Vanligaste känsloordet när respondenterna åt frukost var att de kände sig glad medan det vanligaste ordet när de inte åt frukost var att de kände sig hungrig. Slutsats Det var fler som åt frukost dagligen av elever som hade fått undervisning i HKK. HKK är ett viktigt ämne som behöver få mer undervisningstid och då framförallt med de yngre eleverna för att tidigt ge dem kunskap om en bra kosthållning, så att de utifrån det kan göra val som är välgrundade. / Background Breakfast is often considered to be the most important meal of the day. A nutritious energy boosting breakfast provides a better basis for students’ academic performance and concentration. Objective The purpose of this study was to examine the breakfast habits of 5th grade students: if there was any difference between students who had been taught home economics and those that had not, if there was any difference between boys and girls, what they ate, and how students felt if they ate breakfast or not. Method This study was based on a paper survey consisting of five questions which was distributed during spring of 2020 to two schools in different regions of Sweden. The survey was administered as a convenience sample. Survey results were entered in Google Sheets and Excel and analyzed with Chi-squared tests and coded to analysis tables. Results The total number of participants was 183 students. Results from the study showed that 73 % of students ate breakfast daily and that 1 % never ate breakfast. There was no difference between the proportion of boys and girls that ate breakfast. Students who had studied home economics ate breakfast more frequently than those that had not. The most common breakfast food was bread. The most common word used by respondents to describe how they felt when they ate breakfast was the word “happy”. The word most frequently used to describe how they felt when they did not eat breakfast was “hungry”. Conclusion Students who had studied home economics ate breakfast daily more frequently than students that had not. Home economics is a crucial subject in which more teaching is needed primarily for younger students, so that they can learn the importance of healthy eating habits early on and make well-grounded choices.

Virginia bed and breakfast operations were researched in order to determine the attitudes/beliefs which were necessary for success in the bed and breakfast industry. The objectives of the study were to: (1) identify demographics of Virginia bed and breakfast operations; (2) identify successful bed and breakfast operations based upon their self definition of success; (3) identify the attitudes and beliefs operators believe are necessary for success in running a bed and breakfast operation and correlate attitudes with operators' actual behaviors; and (4) based upon the operator's self-definition of success, compare the correlations identified in the previous objective between successful and other operators. Data was collected by utilizing a mailed questionnaire. Pearson's correlation was used to determine if there were any relationships present between what attitudes/beliefs bed and breakfast operators perceived to be necessary for success and their actual behavior. Fishers r to z transformation was used ta determine if the relationship between the attitudes/beliefs perceived ta be necessary far success and operator's actual behavior was greater among successful bed and breakfast operations based upon a self definition of success. The results found that the correlation between the attitude/belief, past experience and actual past experience in hotels, restaurants, and large organizations was significant in the success group as well as high knowledge of cash flow/accounting and use of financial data. Stronger correlations were present in interpersonal skills, good relationship with employees and guests in the success group versus other group. Past experience in and knowledge of the bed and breakfast industry as well as family support were significantly correlated in the success group. / Master of Science

Background: School districts across the country have adopted breakfast in the classroom (BIC) initiatives as a means of increasing participation in the School Breakfast Program (SBP). Little is known regarding the impact of such programs on children’s weight status. This study sought to evaluate the impact of a BIC initiative on the combined incidence of overweight/obesity among urban school aged children. Design: Cluster-randomized controlled trial with matched school pairs. Intervention schools received the “One Healthy Breakfast” program included BIC, nutrition-education, social marketing, corner store marketing, and parent outreach, while control schools continued to serve breakfast in the cafeteria Baseline data were collected in October-December, 2013, with midpoint and endpoint data collected in May-June 2015 and May-June 2016 respectively. Schools were matched based on school size, food service type, and racial/ethnic composition. Setting/Participants: 1371 4th-6th grade studen / Epidemiology

Objective: To determine if weight gain in college subjects is associated with meal frequency, breakfast consumption, breakfast type, and alcohol intake over one year of college. Secondary aims were to determine whether BMI and body fat percent are associated with breakfast consumption and type as well as meal frequency. Design: A longitudinal observational study. Health history, work schedule and sleep patterns were recorded. Subjects fasted overnight and height, weight, skin fold measurements, waist, and hip measurements were taken. Two seven day food and activity records were self recorded in September 2005 and in April of 2006. Subjects: One-thousand fifty college students enrolled in freshman level foods and nutrition or personal health courses in fall 2005 were invited to participate in the study; 507 agreed to participate in the study. Main Outcome Measures: Weight change, meal frequency, number of breakfasts per week, breakfast type, and amount of alcohol consumed were analyzed. Weight change by breakfast category was also analyzed. Statistical analyses: Diet records were entered into Nutritionist Pro™ for nutrient analysis. Associations between weight change and meal frequency, breakfast consumption, and alcohol intake in college students were analyzed using independent t-test and analysis of variance (ANOVA). Results: Two-hundred and thirty subjects completed the study. Subjects ate more breakfasts per week in September (148.5 ± 32.5) compared to April (149.6 ± 32.5, p > .05). Non-breakfast eaters gained slightly more weight than breakfast eaters (p = .099). Similar results were found for meal frequency and weight change. Those who consumed more meals per day gained less weight compared to those who ate 4 or fewer meals per day (p = .206). Non drinkers gained significantly more weight than heavy drinkers (p = .004). Conclusion: Although significant associations between breakfast consumption, meal frequency and weight change were not found, results from this study suggest that increasing breakfast consumption as well as meal frequency may be beneficial in reducing the amount of weight gained over time. Although non-drinkers gained significantly more weight than heavy drinkers, more studies are warranted to investigate this finding. Application: This study strengthens the literature on meal frequency and breakfast consumption as they are associated with changes in body weight. The study was also the first of our knowledge to assess these associations in a college setting. Based on these findings, more studies are warranted to determine whether the associations between weight changes and meal frequency as well as breakfast consumption and breakfast type are strongly correlated when a larger and more diverse population base is used. / Master of Science

Given the high prevalence of childhood overweight, school-based programs aiming at nutritional behavior may be a good starting point for community-based interventions. Therefore, we investigated associations between school-related meal patterns and weight status in 1215 schoolchildren. Anthropometry was performed on-site in schools. Children reported their meal habits, and parents provided family-related information via questionnaires. Associations between nutritional behavior and weight status were estimated using hierarchical linear and logistic regression. Analyses were adjusted for age, socio–economic status, school type, migration background, and parental weight status. Having breakfast was associated with a lower BMI-SDS (βadj = −0.51, p = 0.004) and a lower risk of being overweight (ORadj = 0.30, p = 0.009), while having two breakfasts resulting in stronger associations (BMI-SDS: βadj = −0.66, p < 0.001; risk of overweight: ORadj = 0.22, p = 0.001). Likewise, children who regularly skipped breakfast on school days showed stronger associations (BMI-SDS: β = 0.49, p < 0.001; risk of overweight: OR = 3.29, p < 0.001) than children who skipped breakfast only occasionally (BMI-SDS: β = 0.43, p < 0.001; risk of overweight: OR = 2.72, p = 0.032). The associations persisted after controlling for parental SES and weight status. Therefore, our data confirm the school setting as a suitable starting point for community-based interventions and may underline the necessity of national programs providing free breakfast and lunch to children.

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Online marketing communication provides some of the cutting edge tools that can be used by guest houses to communicate their product and service offerings. The purpose of this study was to determine which online marketing communication tools can be used, and are in fact currently used by guest houses in Pretoria East. The results obtained from this study can assist guest house owner/managers in Pretoria East with decision-making on the communication of off-line and online marketing communication tools to be included in their marketing strategy. Primary data was collected by means of a survey with guest house owners/managers in Pretoria East. Specific corpographic details of guest houses in Pretoria East were identified. Furthermore, the most frequently used off-line and online marketing communication tools were identified, as well as the number of guest houses that have websites and the content of these websites. The findings suggest that guest houses in Pretoria East have to invest more time and money in implementing certain online marketing communication tools, such as social networking and use of Search Engine Optimisation (SEO). By implementing online marketing communication tools like these, guest houses in Pretoria East could enhance customers‟ awareness of a guest house. This study verified the importance of electronic tools such as the Internet and Web as an integral part of an organisation‟s marketing strategy, specifically for small businesses in the service sector, such as guest houses. / Business Management / M. Com. (Business Management)

Online marketing communication provides some of the cutting edge tools that can be used by guest houses to communicate their product and service offerings. The purpose of this study was to determine which online marketing communication tools can be used, and are in fact currently used by guest houses in Pretoria East. The results obtained from this study can assist guest house owner/managers in Pretoria East with decision-making on the communication of off-line and online marketing communication tools to be included in their marketing strategy. Primary data was collected by means of a survey with guest house owners/managers in Pretoria East. Specific corpographic details of guest houses in Pretoria East were identified. Furthermore, the most frequently used off-line and online marketing communication tools were identified, as well as the number of guest houses that have websites and the content of these websites. The findings suggest that guest houses in Pretoria East have to invest more time and money in implementing certain online marketing communication tools, such as social networking and use of Search Engine Optimisation (SEO). By implementing online marketing communication tools like these, guest houses in Pretoria East could enhance customers‟ awareness of a guest house. This study verified the importance of electronic tools such as the Internet and Web as an integral part of an organisation‟s marketing strategy, specifically for small businesses in the service sector, such as guest houses. / Business Management / M. Com. (Business Management)

No description available.

Call number: LD2668 .T4 1984 H434 / Master of Science