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Graduation date: 1934

郭麗兒. / "2009年2月". / "2009 nian 2 yue". / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 183-192). / Abstracts in Chinese and English. / Guo Li'er. / 論文摘要 --- p.I / ABSTRACT --- p.II / 致謝 --- p.III / Chapter 第一章 --- 引言 --- p.1 / 硏究目的及背景 --- p.1 / 文獻回顧 --- p.7 / 硏究方法 --- p.16 / 硏究範圍及限制 --- p.22 / 論文結冓 --- p.25 / Chapter 第二章 --- 蛋糕班一女性身份的交流 --- p.27 / 糕餅在香港的歷史發展 --- p.28 / 課堂設置 --- p.33 / 導師：新女性楷模 --- p.38 / 「家庭烹飪」VS「課堂烹飪」 --- p.41 / 烹飪與女性身體 --- p.45 / 有別於傳統的女性身份承傳 --- p.47 / 助手：隱藏的傳統性別角色 --- p.49 / 學員：學烹飪也學做女人 --- p.52 / 烹飪與性別角色 --- p.57 / 小結 --- p.61 / Chapter 第三章 --- 中菜班一烹飪論述的角力 --- p.63 / 學烹飪媒介在香港的發展 --- p.64 / 課堂提供者的前設 --- p.69 / 導師：專業的否定 --- p.76 / 助手：幕後的權威 --- p.80 / 學員：建構合適的烹飪 --- p.83 / 烹飪論述的角力 --- p.85 / 學烹飪、學做家庭主婦 --- p.90 / 小結 --- p.94 / Chapter 第四章 --- 家庭烹飪的特質 --- p.96 / 烹飪的二元對立 --- p.98 / 廣義的家庭烹飪 --- p.100 / 家庭烹飪的操作 --- p.109 / 家庭烹飪的理念 --- p.116 / 烹飪的目的 --- p.119 / 家庭烹飪的模式 --- p.124 / 家庭烹飪的特質 --- p.134 / 烹飪班、家庭與烹飪承傳 --- p.139 / 小結 --- p.143 / Chapter 第五章 --- 烹飪與女性的人生階段 --- p.145 / 未婚階段 --- p.146 / 新婚階段 --- p.154 / 中年階段 --- p.159 / 家庭面向：烹飪與女性身份的承傳與否定 --- p.163 / 社會面向：香港三代女性的烹飪故事 --- p.171 / Chapter 第六章 --- 總結 --- p.176 / 參考書目 --- p.183 / 英文文獻 --- p.183 / 中文文獻 --- p.190 / 網頁及多媒體資料 --- p.191

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Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Food and Beverage Management at the Durban Institute of Technology, 2003. / Historically, any large hotel of standing/rating in South Africa would staff the top levels of their kitchen brigade with educated, professional cooks imported from all over the world from such places as Germany, Switzerland, England or France, to name but a few / M

Equitable access to healthy food is a multifaceted issue faced by many underserved populations. Intimate understanding of individual communities’ food practices allows for the creation of community-based interventions that elaborate upon specific needs and desires. Through collaborative research and action, this study aims to become better informed of the current eating habits of community members participating in The Happy Kitchen program at Wesley Rankin Community Center in West Dallas, how those habits have changed over time, and the factors that contribute to access and utilization of a healthy diet. This research seeks to develop a dialectical relationship between the participants and GROW North Texas to design relevant cooking classes and interventions in West Dallas; thereby increasing access to and consumption of nutritious food.

published_or_final_version / Architecture / Master / Master of Architecture

Food is a fundamental necessity of life. However, millions of Americans do not have access to adequate food and are considered to be "food insecure." Research has shown that low-income individuals have limited food preparation skills and low levels of self-efficacy to prepare healthy meals, further complicating their food situations. The purpose of this pilot study was to determine the effectiveness of a community cooking demonstration at increasing self-efficacy to prepare healthy meals with limited resources. Twenty-three low-income adults participated in the intervention and completed a pre- and post-test assessment to measure changes in self-efficacy to cook, as well as changes in general food and nutrition knowledge. Results indicated that although there were no significant improvements in participants’ self-efficacy to prepare healthy meals (39.3 ± 11.3 vs. 44.5 ± 9.1; t=1.76, p=0.25), subjects did experience significant gains in knowledge related to the MyPlate food guide (1.2 ± 0.5 vs. 1.8 ± 0.8; t=2.82, p=0.01) and basic food safety (0.7 ± 0.9 vs. 2.5 ± 1.0: t=6.05, p<0.001). Increased knowledge is a critical building block toward behavior change and increased self-efficacy. / Department of Family and Consumer Sciences

Thesis submitted in fulfillment of the requirements for the degree Master of Technologiae: Consumer Science: Food and Nutrition in the Faculty of Applied Sciences at the Cape Peninsula University of Technology Supervisor: Dr I Venter Co-supervisor: Ms L du Toit Cape Town September 2013 / Objective: To develop a valid and reliable test to determine the food knowledge of first-year students at a university of technology (UOT) in the Western Cape, South Africa. Design: Two preliminary food knowledge tests were developed covering the content domains, namely fruit and vegetables and fats and oils, as these topics attend to the areas of concern in the dietary intake of young adults. Both tests consisted of multiple-choice questions and incomplete statements compiled following the test item construction rules. The items of both tests were evaluated by experts in the field of food science and nutrition to ensure item content and face validity. Both tests were independently administered to two sample groups represented by knowledgeable students (having food-orientated subjects as part of their course) and less knowledgeable students (not having food-orientated subjects as part of their course syllabus) at a UOT in the Western Cape, SA for the item analysis and test construct validity and reliability determinations. The second preliminary test incorporating three response alternatives was developed as the number of items retained after the item analysis of the first preliminary test incorporating four alternatives was less than the envisaged number of about 20 items. Results: After the item analysis of the first preliminary test (n = 72 items) only 10 and 13 items were respectively retained after two administrations to two sample groups. The second preliminary test (n = 135 items) completed by knowledgeable (n=119) and less-knowledgeable (n=91) student sample groups delivered 74 items after its item analysis across the two content domains, namely fruit and vegetables (n=49) and fats and oils (n=25). The test was found valid, with a significant difference (p < 0.001) in the knowledge scores between the two sample groups (Mann-Whitney test, z = 9.74) and highly reliable (KR20 and Cronbach's alpha= 0.934). Conclusions: The test being a valid and reliable assessment tool can be used to determine the food knowledge of first-year students at a UOT in the Western Cape, SA, across the two content domains to establish if guidance and possible teaching is necessary to equip them with basic food knowledge to support them in their food provision. / Cape Peninsula University of Technology