摘要 隨著時代變遷，行銷手法愈來愈推陳出新，商品零售市場的競爭也愈來愈激烈，走進零售店會看到二件八折，第二件五折或是買一送一等降價促銷活動；剛開始做第二件五折的時候，業績瞬間成長，但是多做幾次之後，效益可能就開始往下降，因此可能開始加碼做買一送一，或是增加降價促銷的頻率，最後無法抽身，而陷入一個不得不做的僵局。所以，如何訂定適當的行銷策略，在價格促銷深度和頻率間取得平衡點，追求最大的效益，是製造商常常面臨的問題與決策。 本研究使用尼爾森量販店商品掃描資料，以餅乾銷售資料做為研究品類，探討價格促銷深度與頻率的相互關係，如何影響消費者購買趨勢。本研究根據迴歸線性模型，利用銷售資料先了解前期、節慶及競爭者等變數對該品類的影響，再分析不同的促銷折扣下的價格彈跳幅度，最後分別以二個月及三個月為單位搭配促銷的頻率，看前期有無促銷的時候，對最後一個月不同的價格促銷深度時的業績增加幅度影響。 最後以消費者預期下一次促銷時間與預期價格差異的行為理論，針對本研究結果做分析，提供行銷建議。

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-06-05T19:47:03Z No. of bitstreams: 1 RENNAN PEREIRA DE GUSMÃO – TESE (PPGEP) 2015.pdf: 4781124 bytes, checksum: fd473ef9686e8dc699f6b0aa1da038e5 (MD5) / Made available in DSpace on 2018-06-05T19:47:03Z (GMT). No. of bitstreams: 1 RENNAN PEREIRA DE GUSMÃO – TESE (PPGEP) 2015.pdf: 4781124 bytes, checksum: fd473ef9686e8dc699f6b0aa1da038e5 (MD5) Previous issue date: 2015-03-25 / O segmento de biscoitos é de extrema importância para o Brasil, que se destaca como o 2º maior produtor mundial. A busca por matérias-primas alternativas ao trigo se torna cada vez mais necessária para desenvolvimento de produtos sem glúten, incremento no valor nutricional e redução de custos no setor de panificação. As vagens da algaroba apresentam alto valor nutritivo e podem ser utilizadas como matéria-prima para o desenvolvimento de novos produtos alimentícios. Com esses aspectos, o objetivo deste trabalho foi desenvolver biscoito enriquecido com farinha de algaroba com elevada qualidade nutricional e importância para o desenvolvimento econômico do semiárido nordestino; para tal, foi utilizada a algaroba madura, com teor de água de 20% (b.u) e realizados experimentos de secagem com temperaturas de 50, 60, 70 e 80°C; os modelos matemáticos de Fick, Page, Cavalcanti Mata, Exponencial de Dois Termos e Henderson & Pabis foram utilizados para ajuste aos dados experimentais; posteriormente, foram desenvolvidos biscoitos com farinha de algaroba e submetidos à análise sensorial. A farinha de algaroba utilizada na formulação do biscoito com maior aceitação, foi submetida à caracterização granulométrica, morfológica, reológica, físico -química, determinação dos minerais e utilizada para produção de biscoitos, mediante planejamento experimental. As cinco melhores formulações de biscoito foram submetidas ao teste de aceitação sensorial; a atividade de água, firmeza, fraturabilidade e cor das três formulações de biscoitos com maior aceitação foram analisadas durante 120 dias de armazenamento; a partir dos resultados obtidos pode-se afirmar que os modelos matemáticos de Fick, Page, Cavalcanti Mata, Exponencial de Dois Termos e Henderson & Pabis, representaram satisfatoriamente os dados experimentais da secagem de algaroba. A farinha de algaroba apresentou características reológicas adequadas à produção de biscoitos. A farinha de algaroba apresentou alta concentração de fibras (15,10.g.100g-1), proteínas (9,12.g.100g-1), cálcio (650,75.mg.100g-1) e fósforo (879,12.mg.100g-1). Os biscoitos elaborados com: 25% de farinha de algaroba, 30% de teor de açúcar e 45% de teor de gordura de palma (experimento 4), 5% de farinha de algaroba, 50% de teor de açúcar e 45% de teor de gordura de palma (experimento 7) e 15% de farinha de algaroba, 40% de teor de açúcar e 35% de teor de gordura de palma (experimento 9) foram os que tiveram maior aceitação e intenção de compra. Decorrido o período de 120 dias de armazenamento, os biscoitos elaborados com farinha de algaroba tiveram sua atividade de água, fraturabilidade e luminosidade aumentadas, e sua firmeza, intensidade de amarelo e vermelho, diminuídas. Conclui-se que os biscoitos elaborados com farinha de algaroba apresentaram nutrientes, como: cálcio, ferro e fósforo, boa aceitação sensorial e características de qualidade com comportamento similar ao de produtos já existentes no mercado, durante o armazenamento. / The segment of cookies is extremely important to Brazil, which stands as the 2nd largest producer. The search for alternative raw materials to wheat becomes increasingly necessary for the development of gluten-free products, increase the nutritional value and cost savings in the bakery sector. The mesquite pods have a high nutritional value and can be used as feedstock for the development of new food products. With these aspects, the objective of this study was to develop cookie enriched with mesquite flour which has high nutritional quality and importance to the economic development of the semi-arid northeast. In this work, the mature mesquite was used with a water content of 20% (wb). Drying experiments were performed at temperatures of 50, 60, 70 and 80 ° C. Mathematical models of Fick, Page, Cavalcanti Mata, Exponential Two Terms and Henderson & Pabis were used to fit the experimental data. Later, cookies were developed with mesquite flour and subjected to sensory analysis. The mesquite flour used in the cookie formulation with greater acceptance, was subjected to size grain, morphological, rheological, physico-chemical, determination of the chemical elements and was used for the production of cookies by using experimental design. The five best cookie formulations were subjected to sensory acceptance test. Water activity, firmness, fracture stress and color of all three formulations of cookies with greater acceptance were analyzed for 120 days of storage. From the results obtained, it can be said that the mathematical models Fick, Page, Cavalcanti Mata, Exponential Two Terms and Henderson & Pabis satisfactorily explained the experimental data of drying mesquite. The mesquite flour presented rheological characteristics suitable for production of cookies. The mesquite flour showed high concentration of fibers (15.10 g.100g-1), protein (9.12 g.100g-1), calcium (650.75.mg.100g-1) and phosphorous (879.12.mg.100g-1). The cookies made with 25% mesquite flour, 30% sugar and 45% palm fat content (experiment 4), 5% of mesquite flour, 50% sugar content and 45% content palm fat (experiment 7) and 15% of mesquite flour, 40% sugar and 35% palm fat content (experiment 9) were those who had greater acceptance and purchase intent. After the 120 days of storage, cookies of mesquite flour had their water activity and luminance increased, while its firmness, fracture stress, yellow and red intensity reduced. It is concluded that the cookies, of mesquite flour presented a high nutritional composition, high sensory acceptance, and similar quality characteristics to existing products on the market during storage.

Three experiments had been carried out in which the first one was a metabolism test, by the traditional method, to evaluate the nutritional value of the passion fruit residue in different substitution levels in diet and in two broiler chicken ages. There was a significant difference between ages within all residue replacement levels. For AME, AMEn, CAMDM, MCCP and CAMGE the mean of chicken aged between 10 to 17 days was higher than those with age between 1 to 8 days within all levels of residue replacement. The second and third experiments aimed to evaluate the nutritional value of the biscuit residue with the same substitution levels and ages of the first experiment. It was observed that the older birds had higher mean values for AME, AMEn, CAMDM, MCCP and CAMGE at all levels of residue replacement. The fourth experiment aimed to evaluate the effect of the passion fruit residue on the broilers carcass performance and yield, 200 birds were distributed in a completely randomized experimental design with five treatments (0%, 4%, 8%, 12% and 16% inclusion of the residue in the diet) and four replicates of 10 birds.The residues inclusion levels influenced the consumption of feed at the ages of 1 to 7 days and 8 to 14 days. In the other periods the consumption was not affected. Weight gain where only affected in the first two weeks, with negative linear effects, in which at every 1% of inclusion the weight gain ration decrease 2.3875 g/ bird / week and 2.1830 g / bird / week, respectively, for the first and second week. Feed conversion worsened linearly up to 21 days and in the total period of 42 days. There was a negative influence of inclusion levels on absolute and relative thigh weight and positive for absolute and relative torso weight. There was no effect on the absolute weights and yields of the edible viscera. The passion fruit and biscuit residue presented better nutritional values at the age of 10 to 17 days, with good potential for its use in the broilers diet. Passion fruit residue can be used up to 16% inclusion in the diet in the period from 22 to 40 days of age without affecting the productive performance of broiler chickens and in the period from 1 to 42 days without damaging the carcass yield. / Foram realizados 4 experimentos em que o primeiro foi um ensaio de metabolismo, pelo método tradicional, que objetivou avaliar o valor nutricional do resíduo do maracujá em diferentes níveis de substituição na dieta e em duas idades de frangos de corte. Houve diferença significativa entre as idades dentro de todos os níveis de substituição do resíduo. Para a EMA, EMAn, CMMS, CMPB, CMEB), a média da idade dos frangos de 10 a 20 dias foi superior à média da idade de 1 a 11 dias dentro de todos os níveis de substituição do resíduo. O segundo e terceiro experimentos objetivaram avaliar o valor nutricional do resíduo do biscoito com os mesmos níveis de substituição e idades do primeiro experimento, tendo sido observado que as aves mais velhas apresentaram maiores médias para as variáveis EMA, EMAn, CMMS, CMPB, CMEB, em todos os níveis de substituição do resíduo. O quarto experimento objetivou avaliar o efeito da utilização do resíduo de maracujá sobre o desempenho e rendimento de carcaça de frangos de corte. 200 aves foram distribuídas em um delineamento experimental inteiramente casualizado, com cinco tratamentos (0%,4%,8%,12% e 16% de inclusão do resíduo na dieta) e quatro repetições de 10 aves. Os níveis de inclusão do resíduo influenciaram no consumo de ração nas idades de 1 a 7 dias e de 8 a 14 dias. Nos demais períodos o consumo não foi afetado. Para o ganho de peso só houve efeito nas duas primeiras semanas, com efeito linear negativos, em que a cada 1% de inclusão, o ganho de peso diminuiu em 2,3875 g/ave/semana e de 2,1830 g/ave/semana, respectivamente, para a primeira e segunda semana. A Conversão Alimentar piorou linearmente até os 21 dias e no período total de 42 dias. Houve influência negativa dos níveis de inclusão sobre o peso absoluto e relativo de coxa e positiva para o peso absoluto e rendimento de dorso. Não houve efeito para os pesos absolutos e rendimentos das vísceras comestíveis. O resíduo do maracujá e do biscoito apresentaram melhores valores nutricionais na idade de 10 a 17 dias, com bom potencial para a sua utilização na dieta de frangos de corte. O resíduo de maracujá pode ser utilizado em até 16% de inclusão na dieta no período de 22 a 40 dias de idade sem prejuízo no desempenho produtivo de frangos de corte e no período de 1 a 42 dias sem prejuízo no rendimento de carcaça.

Submitted in fulfilment of the requirements for the Degree of Masters in Technology: Environmental Health, Durban University of Technology, 2017. / Shift work is a necessity for many organizations. Reasons for shift work are mainly to ensure continuous and optimized operations. Many studies on shift workers have concluded that it can lead to adverse physiological, social and psychological health effects. This study examines challenges associated with working shifts at a biscuits manufacturing factory. Results should be able to assist the employer in implementing effective interventions directed at limiting the negative effects of shift work on employees. This is a convergent parallel design multi method stud among 152 shift workers in a biscuits manufacturer located in Durban, KwaZulu Natal. An abbreviated and modified form of the validated SSI questionnaire was used (Barton et al. 1995). The questionnaire contained a battery of items designed to examine the relationship of health and personal adjustment to shift work. Owing to the exploratory nature of the study, a focus group methodology was also used and this allowed for in-depth qualitative research which catered for a more comprehensive understanding of the current shift work issues. A retrospective review of injury records of employees who sustained occupational injuries between 2012 and 2013 was also conducted. The sample comprised of 85 (56%) males and 63 (42%) females. Logistic regression was used to estimate the association between shift work and the likelihood of sleep disturbance, poor health outcomes and limited time for social and domestic activities, adjusting for age, sex, partner working, years working night shift, marital status, job class and years employed. Odds ratio (OR) for reported sleep disturbance was slightly higher among women (OR=1.65; 95% CI = 0.25; 10.84; p < 0.05) compared to males, but this was not statistically significant. Longer shift work experience (i.e.11-20 years) was significantly associated with better health status (OR=0.18; 95%CI = 0.06; 0.46; p < 0.05). Shift work experience (11 to 20 years) was also found to be significantly associated with limited time for both social (OR = 0.10; 95%CI = 0.03; 0.30) and domestic activities (OR= 0.25; 95% CI = 0.11; 0.57; p < 0.05) (Table 4). Age had no effect on social and domestic activities, but those 40 years and above were more likely to have limited time for social and domestic activities (OR = 3.06; 95%CI =0.60; 15.60 and OR= 2.5; 95%CI=0.47; 13.06). Those with more shift work experience seemed to have more time for social and domestic activities compared to those with less than 10 years experience. Findings from the FGD’s revealed that most participants (91%) did not get sufficient sleep time after night shift; this was mainly because of the chores they had to do after getting home form night shift and disturbances from the household and neighbours. The average time spent sleeping by majority of participants after night shift was 5 hours. Swollen feet, gastric, sleep disorders, indigestion and headaches were some common complaints experienced by shift workers in this study. About 27% of participants reported to have been injured at work before. These incidents were reported to be related to drowsiness and fatigue. The company’s incident records showed a total of 160 injuires between 2012 and 2013, of which 38 occurred during night shift. In 2012, the company recorded 65 injuries which included 51 first aid (FA) injuries, 6 minor injuries (MI) and 8 lost time (LT) injuries, as categorized by the company. 2013 had the highest number of incidents, with 95 total injuries, averaging to 7.9 injuries annually. There were 84 first aid incidents recorded for year 2013, 9 minor injuries and only 2 lost time injuries. Twenty three percent (15, n=65) incidents occurred during night shift in year 2012, of which 11% (7, n=65) were females. The number of night shift incidents slightly increased to 24% (23, n=95) in 2013 and females accounted for 9.40%. The records showed that majority of injuries happened between 17h00 and 21h00 at night. Results of this study provides evidence that shift work impacts negatively on the lives of the employees and can lead to adverse health outcomes such as poor dietary intake, headaches and swollen feet to mention but a few. / M

MCur / Department of Advanced Nursing Science / Diabetes mellitus is a global health issue affecting people of all ages. It is defined as a non-communicable chronic disease caused by abnormal insulin production, impaired insulin utilization or both. Its prevalence and complications is increasing rapidly. The aim of this study was to assess knowledge of Diabetes mellitus chronic complications among diabetic patients in the Vhembe district of the Limpopo Province, South Africa. The study objectives were: to assess the knowledge of Diabetes mellitus chronic complications amongst diabetic patients; to determine the knowledge of diabetic patients regarding self-care practice, control and management of diabetes in the Vhembe District, and to identify challenges faced by diabetic patients regarding chronic complications of Diabetes mellitus in the Vhembe District A quantitative descriptive design was used. The study population was diabetic patients who were visiting the selected 4 hospitals, 2 health centers and 2 clinics were in Thulamela Municipality. Convenient sampling was used to sample 259 respondents (184(71%) females and 75(29%) males) and to select the 8 health care services. A structured, closed-ended selfadministered questionnaire in Tshivenda was used to collect data on the day that diabetic patients were coming for follow-up treatment, and after they had been attended to by the health care providers. Data were analyzed using the / NRF