Os cereais matinais são produtos extrusados de alto teor de proteína, carboidratos e fibras, que são consumidos com leite. A modelagem matemática é essencial para predizer e simular o comportamento dos materiais submetidos à hidratação, com o intuito de descobrir as melhores condições de temperatura e de tempo de hidratação do processo. Esse trabalho teve como objetivo modelar e otimizar o processo de hidratação de cereal matinal com leite, visando encontrar as variáveis ideais de tempo e temperatura de hidratação, bem como a proporção de leite e cereal para obtenção de um produto pronto para o consumo, além de utilizar dois modelos matemáticos e rede neural artificial para simular a cinética de absorção de leite. A hidratação foi conduzida em 3 proporções de cereal/leite e 3 temperaturas de imersão durante duas horas, com cereal de milho (sem açúcar) e leite UHT integral. Os tratamentos utilizados na hidratação (proporção, temperatura e tempo) causaram efeito significativo (p < 0.05) em todas as propriedades físico-químicas do cereal matinal hidratado com leite. Dos modelos matemáticos, o modelo de Peleg foi o que melhor descreveu a cinética de absorção de leite no cereal nas temperaturas e proporções investigadas, e obteve bons ajustes aos dados experimentais. A aplicação da rede neural artificial representou de forma satisfatória a cinética de absorção do leite. / Breakfast cereals are extruded products with a high content of protein, carbohydrates and fibers, which are consumed with milk. The mathematical modeling is essential to predict and simulate the behavior of the materials submitted to hydration, in order to discover the best conditions of temperature and hydration time in the process. The objective of this work was to model and optimize the process of breakfast cereal hydration with milk, aiming to find the ideal variables of time and temperature of hydration, as well as the proportion of milk and cereal to obtain a product ready for consumption, besides using two mathematical models and Artificial Neural Network to simulate the kinetics of milk absorption. Hydration was conducted in 3 cereal/milk proportions and 3 immersion temperatures for two hours, with corn cereal (without sugar) and integral UHT milk. The treatments used in hydration (proportion, temperature and time) had a significant effect (p <0.05) on all physical-chemical properties of breakfast cereal hydrated with milk. About mathematical models, the Peleg’s model best described the kinetics of milk absorption in the cereal at the temperatures and proportions investigated, and obtained good adjustments to the experimental data. The application of Artificial Neural Network satisfactorily represented the kinetics of milk absorption.

A series of experiments were devised in order to establish the relationship between fibre addition to an extruded breakfast cereal base recipe and the physical, chemical and nutritional qualities of the breakfast cereals. A twin screw extruder was used for all experiments. Preliminary investigations using, guar gum and inulin additions, illustrated that screw configuration was important in determining the physical properties (degree of expansion, firmness and crunchiness) of the extruded products. Thus a screw configuration featuring a reverse screw and mixing zone within the barrel was selected for the larger research study. In the extended experimental design guar gum, inulin, wheat bran, swede fibre, and hi-maize were added to a base recipe at; 5, 10 and 15 % of total dry ingredient content. A further experiment was completed to investigate the synergistic effects of adding differing fibres in combination. Results illustrated that soluble dietary fibres (for instance guar and inulin) created a porous, less firm, but crispier breakfast cereals than the insoluble fibres, which generally produced denser, harder products. The inclusion of fibre into the extruded breakfast cereals did not affect the chemical composition of the breakfast cereal significantly (P=0.05) when taking into account the diluting factor of adding the fibre into the base recipe. However moisture loss / retention on extrusion varied significantly (P=0.05) between fibre combinations. Thus the moisture loss of samples containing guar or inulin were greater than those samples containing wheat bran and swede fibre. The process of extrusion did not significantly effect the amount of protein, starch or fibre in the samples when the extruded samples were compared to the control samples. Pasting properties of samples were evaluated using the Rapid Visco Analyser. This was conducted to try to determine associations between starch pasting properties (gelatinisation events) of the raw and extruded samples and the physical or nutritional quality of the products. However, the results did not show clear associations. An in vitro analysis was conducted to determine the effect of fibre addition on starch breakdown and subsequent release of reducing sugars. Breakfast cereals which included wheat bran, guar and swede fibre all showed a reduced rate of starch degradation compared to the control (P=0.05). These fibres appeared to inhibit the rate of enzyme degradation of starch, in effect increasing the amount of slowly digestible starch in the breakfast cereals. Cereal samples containing inulin did not show this pattern. Generally the rate of inhibition was related to the amount of fibre added to the base recipe. When used in combinations, samples containing inulin and hi-maize were not significantly different to the control in terms of reducing sugar release, whereas inclusion of guar gum significantly reduced this release. In conclusion, the addition of selected fibres can be used effectively as a method of manipulating the starch degradation rates of extruded breakfast cereals. This has nutritional implications in terms of glycaemic index and loading of breakfast cereals. Further work is required to develop clearer associations between the events of starch gelatinisation during extrusion and the potential glycaemic response.

Indulgent and desirable, luxury both boasts and seduces. Luxury is an elaboration on the essential, manifest in forms of etiquette and exclusion. Films index both reality and fantasy. They reflect, denounce, and exaggerate, making them invaluable cultural documents. Post-World War Two, the ease of air travel, mass production of goods, and foreign influence changed the face of luxury. By examining the films To Catch a Thief (1955), La Dolce Vita (1960), and Breakfast at Tiffany’s (1961) – all three from the era of this shift in luxury – this essay excavates this change, by examining the narrative, objects, and architecture of selected scenes.

民宿在台灣已經行之有年，因應國人旅遊型態改變，從傳統的旅遊團到現在的自由行，改變了旅遊和住宿產業，而民宿產業也逐漸受到市場歡迎。本研究以宜蘭縣冬山鄉民宿為例，探討其經營管理及行銷方式，本研究方法採個案研究、深入訪談法，調查宜蘭冬山鄉三家民宿業者。 研究結果顯示：(1)每家民宿經營就是一個故事，應結合故事行銷，創造特殊價值；(2)民宿業者應以特定的群體或族群爲行銷重點對象；(3)民宿管理必須結合業者的興趣或專業；(4)民宿淡旺季明顯，為了穩定經營，建議與文化創意產業、節慶活動及地區活動結合；(5)民宿的未來發展，可與跟藝術產業作異業結盟，以符合小眾、重遊旅客的需求；(6)政府應參考先進國家民宿之相關法規，協助民宿永續發展。 / The bed and breakfast (B&B) is popular for years in Taiwan. The travel type has already changed from traditional tours to self-service travelling. This research is investigated by case study and deeply interview methods. The managing B&B of the Dongshan in Yi-Lan is our case study. Results have shown:(1)Each managing B&B might have a special story;(2)B&B manager should focus on specific target groups for marketing;(3)B&B managing must be combined with manager’s interests or professional knowledge;(4)The B&B should link up festivals and local activities;(5)In future,the B&B could be integrated into new art and culture activities for some travelers;(6)The Government should refer to the relevant regulations of advanced countries and help B & B sustainable development. / 摘要 i Abstract ii 誌謝辭 iii 目錄 iv 圖目 v 表目 vi 第壹章 緒論 1 第一節 研究背景與動機 1 第二節 研究問題與研究目的 4 第三節 研究範圍與對象 5 第四節 研究流程 6 第貳章 文獻探討 7 第一節 民宿之定義 7 第二節 民宿經營管理與相關研究 12 第三節 民宿行銷策略與相關研究 16 第參章 研究方法 21 第一節 研究架構 21 第二節 研究流程 21 第三節 研究對象 22 第四節 研究工具 22 第五節 訪談大綱 26 第肆章 研究分析 27 第一節 A民宿 27 第二節 B民宿 31 第三節 C民宿 38 第四節 管理意涵 42 第伍章 研究結果與建議 44 第一節 研究結果 44 第二節 研究建議 46 參考文獻 48 圖目 圖1-1 2003年～2015年5月宜蘭地區民宿家數統計圖 2 圖1-2 2006年～2013年宜蘭縣觀光休憩區遊客人次統計圖 2 圖1-3 2006年～2015年宜蘭地區民宿客房住用率統計圖 3 圖1-4 研究流程圖 6 圖3-1 研究流程圖 21 表目 表 1-1 旅遊住宿方式 1 表 2-1 民宿的定義 8 表 2-2 民宿的類型 11

Indulgent and desirable, luxury both boasts and seduces. Luxury is an elaboration on the essential, manifest in forms of etiquette and exclusion. Films index both reality and fantasy. They reflect, denounce, and exaggerate, making them invaluable cultural documents. Post-World War Two, the ease of air travel, mass production of goods, and foreign influence changed the face of luxury. By examining the films To Catch a Thief (1955), La Dolce Vita (1960), and Breakfast at Tiffany’s (1961) – all three from the era of this shift in luxury – this essay excavates this change, by examining the narrative, objects, and architecture of selected scenes.

The main goal of this research was to determine the effectiveness of saturated fat replacement by means of a canola oil oleogel, termed an “organogel”, using ethyl cellulose (EC, 10 cP) as the gelator and sorbitan monostearate (SMS) as a plasticizer. All-beef frankfurters and pork breakfast sausages were used and instrumental tests performed to determine effectiveness were light microscopy, texture profile analysis, Warner-Bratzler shear force, cook loss and smokehouse yield. A trained sensory analysis panel scored for hardness, juiciness, oiliness, and the presence of off flavours. Replacing beef fat (BF) with canola oil (CO) in frankfurters produced a product that was significantly harder (P < 0.05). The gelling of the canola oil lowered the TPA hardness values. Cohesiveness, chewiness and gumminess values were statistically similar to the BF control. Minor changes in L*, a* and b* values were observed, with the organogel frankfurters being lighter than the BF control. Sensory analysis scores showed that 8,10 & 12% EC frankfurters were significantly less hard than the CO control. / Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA)

This study looked at how cholesterol levels of students, ages 11-15, who participated in the NSLP and the SBP would be affected compared with those students who only participated in the NSLP. Fasting blood samples (lOmL) were analyzed from 15 students who ate lunch only (L) and 15 students who ate both breakfast and lunch (BL) from the Driver Middle School food service at least 3 times a week. Blood was analyzed for changes in total cholesterol, HDL, LDL, and Triglycerides from baseline to 4 months. Results showed a significant decrease in total cholesterol and LDL, and a significant increase in triglycerides from baseline to 4 months in both the L group and the BL group. This may be attributable to hormone levels during sexual maturation in prepubescent and pubescent students. / Department of Family and Consumer Sciences

During adolescence, the nutritional needs are higher than at any other time in the lifecycle. Childhood food practices persist into late adolescence and children's food preferences predict their food consumption patterns. Therefore, it is important to understand what influences their preferences and how they change over time. The main objective of this part of the THUSA BANA study was to investigate the eating habits of children aged 10-15 years in the North West Province (NWP). A cross-sectional design was used to investigate the eating habits of the children. A single, random sample, stratified for gender (male/female) and ethnic group (black, white, coloured, Indian) was drawn from schools (primary/secondary) in the five regions in the NWP. Dietary intake data (24-h recall method) were used to evaluate the adequacy of nutrient intakes, while frequencies and mean quantities of food intakes and an eating habits questionnaire were used to establish patterns of intake to identify dietary practices. Overall the diets of children 10-15 years of age were deficient in various micronutrients. The RD/Al's were not met for vitamin A, C, E, folate, pantothenic acid, biotin, calcium, magnesium, zinc and copper. The intake of fibre was low. Girls skipped breakfast more often than boys and children from informal settlements skipped breakfast more often than children from rural and urban areas. A significantly lower BMI was found for the children having breakfast when observing all the children, but not for different age and gender groups. The reason given most for skipping breakfast was not being hungry in the morning, but food availability which may have also played a role. The skipping of breakfast was associated with a lower diet quality. A low intake of fruit and vegetables and high intake of snacks were apparent. The intake of snacks, such as chips, cheese curls and sweets were reported more frequently than fruit or vegetables. Small milk portions and large portions of cold drink were reported, suggesting that cold drink is replacing milk in the diet. Overweight children consumed smaller portions of milk, though no correlation between calcium intake and BMI was found. Overweight boys consumed more carbonated cold drink and overweight girls consumed more squash, showing cold drink intake may be positively related to overweight. The snacks consumed were not nutrient dense and were consumed very regularly. The high intake of snacks may contribute to the low micronutrient and fibre intake. The importance of fruit, vegetables, milk, breakfast and high nutrient dense snacks needs to be emphasized with both the children and their parents. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.

Food waste is a major environmental issue. It takes electricity, water, and energy to produce food, to store it, to refrigerate it, to transport it and to prepare it. If for some reason the food is then not consumed, it goes to landfill, where it produces greenhouse gases. The fact that food waste is a significant contributor to the tourism industry’s negative impact on the environment has not received as much attention from tourism academics as one could expect, given the magnitude of the problem in tourism, neither has it been given much attention on how to handle it. This study therefore looks into ways to alter consumer food waste as well as identifying the opportunities of food service strategies that allow reducing food waste, while at the same time maintaining the quality of the service at a hotel in Kalmar. The research used social practice theory (SPT) and the concept of service quality as a theoretical framework to guide the collection as well as the analysis. The empirical work of this study consists of two phases, where firstly an exploratory phase was conducted to measure food waste from the breakfast buffet and to conduct a customer survey to point out possible initiatives to reduce food waste. The responses and results were then further analyzed to find patterns and themes which formed the explanatory phase, focusing on assessing the interest of hotel management to adopt solutions reducing food wasted from the breakfast service. The results and analysis proved that most participants, whether consumers or providers, already have a general idea of what sustainable food consumption means as well as engaging in sustainable practices and behaviors. The analysis of the results through the framework of SPT revealed that the factors that motivate participants to engage in sustainable behaviors resonate more to sustainable consumption rather than reducing the consumption, which can be a reason for the vast amount of food waste. However, the results revealed that though there is a growing movement towards reducing food waste as well as straightforward strategies that can be implemented to reduce food waste, there is still a need to try and change the fundamental behaviors to become more sustainable in that matter.

Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2015-01-30T11:01:55Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Ana Carolina V de T Guimaraes - 2014.pdf: 2828752 bytes, checksum: c9e9af486273ea4e114057a89c15f1dd (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-01-30T13:33:07Z (GMT) No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Ana Carolina V de T Guimaraes - 2014.pdf: 2828752 bytes, checksum: c9e9af486273ea4e114057a89c15f1dd (MD5) / Made available in DSpace on 2015-01-30T13:33:07Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertação - Ana Carolina V de T Guimaraes - 2014.pdf: 2828752 bytes, checksum: c9e9af486273ea4e114057a89c15f1dd (MD5) Previous issue date: 2014-02-12 / Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG / Under-five children pass through a vulnerable phase, inappropriate eating habits may negatively affect their growth. The absence of breakfast is one of these habits. The aims of this study were to assess prevalence and quality of breakfast as well as factors associated with its absence by preschool children. This is a sociodemographic, house-hold survey, cross-sectional study with probability sampling involving 463 children at ages of two to five years old both male and female. The assessment concerned the habit of having breakfast and the food consumed. The food consumption was assessed through food frequency questionnaire. The children who consumed breakfast and the children who did not have this habit were compared regarding daily energy intake, macronutrients, some types of micronutrients and fiber by means of t he Mann-Whitney test. The following variables were also investigated: age, sex, maternal age, maternal education level, economy class, preschool nurseries, maternal occupation, use of feeding bottles, time spent in front of the television, nutritional status, lunch replaced with snacks, dinner replaced with snacks and number of daily meals. The Pearson Qui-squared test was used in the bivariate analysis and multiple logistic regression was used to assess the association between the variables studied and the omission of breakfast. The absence of breakfast was observed in 9.3% of the samples. The average energy intake for breakfast was of 286,3 ±135,6 kcal, representing 18% of the diet total energy. 51.7% of the preschool children presented proper energy intake at breakfast. The most common foods in the diet of children were milk and dairy products (89.7%), simple sugars (61.1%) and bread group (42.1%). Factors such as lunch replaced with snacks (OR: 2,54; p=0,037) ,less than five daily meals (OR: 1,98; p=0,018) and the absence of breakfast all presented association. The average intake for all nutrients analyzed were higher in children who had breakfast with meaningful difference for zinc (p=0.027) and iron (0.043) consumption. Despite children’s diet of better quality is associated with the habit of having breakfast, the absence of the meal has been shown to be high. There should be greater encouragement towards the daily consumption of breakfast as well as the increased intake of health food, whole grains, dairy products and healthy fats. / ~As crianças menores de cinco anos encontram-se em uma fase vulnerável e práticas alimentares inadequadas podem intervir de forma negativa no crescimento. Dentre estas práticas, está a omissão do café da manhã. O objetivo do trabalho foi avaliar a prevalência, a qualidade do café da manhã e os fatores associados a omissão do seu consumo em pré-escolares. Trata-se de um estudo transversal, de base populacional e domiciliar com amostra probabilística de 463 crianças de 2 a 5 anos, de ambos os sexos. Avaliaram-se o hábito de consumir café da manhã e os alimentos presentes nesta refeição. O consumo alimentar foi avaliado por meio do inquérito alimentar habitual. As crianças com consumo ou não de café da manhã foram comparadas quanto à ingestão diária de energia, macronutrie ntes, alguns micronutrientes e fibras por meio do teste de Mann-Whitney. Foram também pesquisadas as seguintes variáveis: idade, sexo, idade materna, anos de estudo da mãe, classe econômica, criança frequenta creche, trabalho materno, uso de mamadeira, tempo gasto assistindo televisão, estado nutricional, troca de almoço por lanche, troca de jantar por lanche e número de refeições diárias . Utilizou-se o Qui Quadrado de Pearson nas análises bivariadas e a regressão logística múltipla para avaliar a associação entre as variáveis pesquisadas e a omissão do café da manhã. A omissão de café da manhã foi observada em 9,3% da amostra. A média de consumo energético do café da manhã foi de 286,3 ±135,6 kcal representando 18% do valor energético total da dieta. 51,7% dos pré-escolares apresentaram consumo energético adequado no café da manhã. Os alimentos mais presentes na dieta das crianças foram leite e derivados (89,7%), açúcares simples (61,1%) e grupo do pão (42,1%). Houve associação entre a troca de almoço por lanche (OR: 2,54; p=0,037) e o consumo menor que cinco refeições diárias (OR: 1,98; p=0,018) com a omissão de café da manhã. As médias de ingestão de todos os nutrientes analisados foram maiores em crianças que consumiam esta refeição, com diferença significativa para o consumo de zinco (p=0,027) e ferro (0,043). A alta prevalência de omissão do café da manhã e a associação de sua prática habitual a melhor qualidade da dieta entre crianças menores de cinco anos corroboram com a importância de se estimular o consumo diário desta refeição, promovendo o aumento da ingestão de alimentos saudáveis como frutas, cereais integrais, produtos lácteos e gorduras saudáveis.