Dining out has become an important part of the American lifestyle, greater frequencies as well as increased portion sizes have led to concern. The number of Americans that are classified as overweight or obese has also increased considerably, and the foodservice industry has become a target. Mandatory labeling of menu items has been avoided to this point, but the subject has moved to the forefront and continues to be debated. This study surveyed 502 patrons at a student-run restaurant in Texas. Respondents provided information concerning their health and dining habits as well as their attitudes toward and intended usage of nutritional information (NI) on menus in full-service restaurants. Gender, education levels, age, and household income affect the attitudes toward and intended usage of NI. Exercise frequency, the current use of nutritional information on packaged foods, and the practice of healthy eating habits are all related to the intended use of NI while dining out.

The subject of this diploma thesis is a project of boarding house. The building is situated in moderate slope terrain in cadastral territory Znojmo-město. Boarding house capacity is 36 beds. Boarding house has three floors and is designed from the structural system Ytong. The ceilings are made of filigree floor panels. The roof of the house is built as flat vegetation roof. In the first floor there is located main entrance, reception desk and dining room. In the second and third floor there are rooms for guests.

This master’s thesis was prepared as an architectural study on the topic of Childern's sanatorium Ostrov u Macochy. It proposes design of a new children’s treatment centre that uses the nearby Císařská Cave for speleotherapeutic treatment. The municipality of Ostrov u Macochyis in the district of Blansko. The new building is located on the outskirts of the village surrounded by the nature of the protected area CHKO Moravský kras, the terrain is sloping and oriented to the south. These are the main attributes that the object uses and adapts to.The treatment centre operates in a single building with two main floors. The ground floor has space for commercial use, entrance hall, medical, rehabilitation and administrative part, kitchen and facilities for speleotherapy and operation of the treatment centre. The first floor is dedicated to children. One half of the first floor consists of playing areas and rooms for accommodated children and separate rooms for children accommodated with their parents. In the second half of the first floor there is an elementary school with three classrooms, a dining room and a caretaker's apartment. Thanks to the terrain, it is possible to enter the atrium and the garden with sports grounds from the entire first floor. This creates a connection between the interior and surrounding nature. The construction system of the building is mostly brick, supplemented by reinforced concrete columns, sprayed forms of prestressed ceiling slabs, the roof is flat green. The main idea of the urban solution is to create serious looking building connected with nature, which will respect the sloping terrain and the surrounding buildings. The architectural solution is based on a simple cubic U-shaped form, partially embedded in the terrain. The mass forms the atrium. The dominant feature of the facade are coloured shielding slats, which prevent the building from overheating. These slats also appear elsewhere on the facade and children can play

The aim of this master‘s thesis is to design a retirement home in Skrbeň. The building has three floors above ground with wall support system. In the first basement floor is a technical background. The 1st floor is rehabilitation, kitchen and dining room with facilities. In the 2nd floor and 3rd floor are the bed wards.

The aim of this thesis is to develop design documents for building construction. This project deals with a new building of student hostel in Ostrava – distrikt Zábřeh nad Odrou. The new building is designed to accommodate students for year - round occupancy. There is a dining room use for staying students in the building, and students from nearby schools as well. They is also a gym, table tennis room, and multimedia classrooms available for students. House is situated on flat land. This bulding has four floors and one underground floor. The building is made of ceramics brigs blocks systém called Porotherm, underground brickwork from concrete breeze blocks, ceiling is made of pre-tensioned panel Spiroll and the type of the roof is warm flat roof.

Resandet försiggår i korridorer och fickor - mellanrum mellan här och där. Präglade av flyktighet och anonymitet utgör dessa rum en optimal plattform för introspektiv aktivitet. På bussen, tåget, flygplatsen, hotellet är vi ensamma tillsammans.  Projektet utgår ifrån en teoretisk undersökning av hotell och andra icke-platser som det globala kommunikationssamhället bidragit till.  De temporära rum som resande och hotellvistelser erbjuder ger utrymme för oss att ifrågasätta och utvärdera oss själva och vår identitet. Undersökningen fokuserar på individens påverkan av att befinna sig på avstånd från ”verkligheten”. Mariefred lämpar sig synnerligen bra att placera ett hotell marknadsfört som en plats man kan söka sig till för att vara ensam tillsammans med andra och fullt ut tillåta sig själv att befinna sig i mellanrummet, både fysiskt och psykist. Ambitionen har varit att utveckla ett hotellförslag där arkitekturen - såväl visuellt som rumsligt och konceptuellt - förstärker och uppmuntrar till asocial samvaro och introvert utforskning. / Travelling takes place in corridors and pockets - spaces inbetween here and there. Characterized by volatility and anonymity, these rooms provide an optimal platform for introspective activity. On the bus, the train, at the airport, the hotel - we are alone together. The project is based on a theoretical investigation of hotels and other non-places that the global society of communications has spawned. The temporary rooms that traveling and hotel stays provide, create a platform for us to question and evaluate our selves and our identity.The investigation focuses on how individuals who find themselves at a distance from "reality" react and are impacted.  Mariefred is a particularly well suited location for a hotel that markets itself as a place one can go to to be alone togehter with others and to fully allow oneself to be in the between - both physically and mentally. The ambition has been to develop a hotel where the architecture - both visually, spatially and conceptually - enhances and encourages antisocial togetherness and introverted exploration.

Introducción: En Perú se han implementado políticas públicas para brindar asistencia alimentaria, dentro de ellos, los Comedores Populares. Sin embargo, poco se conoce de un posible incremento en el exceso de peso en su población beneficiaria. Materiales y métodos: Se realizó un análisis secundario de la Encuesta Demográfica y de Salud Familiar de los años 2014 y 2018. La muestra estuvo constituida por mujeres en edad fértil entre los 15 y 45 años. La variable de resultado fue la presencia de exceso de peso, la cual fue categorizada de dos formas. 1) Como variable categórica siguiendo las recomendaciones de la OMS en Delgadez (<18.5), Normal (18.5 - 24.9), Sobrepeso (>=25 - 29.9), Obesidad (>=30). 2) Como una variable dicotómica en presencia o no exceso de peso (IMC >= 25). El ser beneficiarios de comedores populares se definió a través de la pregunta “¿Algún miembro de su hogar recibe ayuda alimentaria o nutricional del Programa Social Comedor Popular?, del cuestionario de la ENDES. Resultados: De un total de 59 844 registros, 57 055 fueron analizados, (2014, n= 23 532; 2018, n=33 532). Las mujeres beneficiarias de CP eran para el 2014 (n=375) y para el 2018 (n=564). Para el 2014, se evidenció una asociación significativa entre el exceso de peso y el ser beneficiarias de CP (RP = 1.14 IC 95%: 1.05 - 1.23). Asimismo, se encontró mayor riesgo de padecer exceso de peso y algunas variables demográficas, entre ellas la edad, donde se evidenció que las mujeres mayores de 40 años tuvieron mayor probabilidad de tener exceso de peso (RP = 2.19 IC 95% 1.99 - 2.41), de igual forma, el tener un nivel socioeconómico medio se asocia a una mayor probabilidad de sobrepeso/obesidad (RP = 1.23 IC 95%: 1.16 - 1.31). Conclusión: En beneficiarias de comedores populares hubo una mayor prevalencia de exceso de peso en relación a las no beneficiarias. En cuanto al modelo de diferencias en diferencias reportó ausencia de cambios en las asociaciones en los años 2014 y 2018. Finalmente, se recomienda efectuar más estudios, donde se pueda evaluar el efecto de los CP desde todos sus componentes, ello con la finalidad de proponer intervenciones dirigidas exclusivamente a la problemática encontrada. / Introduction: In Peru, public policies have been implemented to provide food assistance, among them the Popular soup kitchens (PC). However, little is known of a possible increase in the excess weight in its beneficiary population. Materials and methods: A secondary analysis of the Demographic and Family Health Survey for the years 2014 and 2018 was carried out. The sample consisted of women of childbearing age between 15 and 45 years. The outcome variable was the presence of excess weight, which was categorized in two ways. 1) As a categorical variable following the WHO recommendations for Thinness (<18.5), Normal (18.5 - 24.9), Overweight (> = 25 - 29.9), Obesity (> = 30). 2) As a dichotomous variable in the presence or not of excess weight (BMI> = 25). Being beneficiaries of soup kitchens was defined through the question “Does any member of your household receive food or nutritional aid from the Social Comedor Popular Program? of the ENDES questionnaire. Results: Of a total of 59,844 records, 57,055 were analyzed, (2014, n = 23,532; 2018, n = 33,532). The women beneficiaries of CP were for 2014 (n = 375) and for 2018 (n = 564). For 2014, a significant association between excess weight and being beneficiaries of PC was evidenced (PR = 1.14 95% IC: 1.05-1.23). Likewise, there was a greater risk of being overweight and some demographic variables, including age, where it was evidenced that women over 40 years of age were more likely to be overweight (PR = 2.19 95% IC: 1.99 - 2.41). Similarly, having a medium socioeconomic level is associated with a greater probability of being overweight/ obesity (PR = 1.23 95% IC: 1.16-1.31). Conclusion: In beneficiaries of soup kitchens there was a higher prevalence of excess weight in relation to non-beneficiaries. Regarding the model of differences in differences, it reported absence of changes in the associations in the years 2014 and 2018. Finally, it is recommended to carry out more studies, where the effect of the PC can be evaluated from all its components, in order to propose interventions aimed exclusively at the problem encountered. / Tesis

No description available.

No description available.

Full-service restaurants serve many different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this study is to determine the expectations and perceptions of customers regarding the dining experience dimensions at Full-Service Restaurants (FSRs). The dimensions relate to service quality, food quality and ambience quality expectations and perceptions of customers. Customer satisfaction was also analysed, as a satisfied customer will show return intentions and this customer will tell friends and family about this FSR. A self-administered survey of employees at a tertiary academic institution revealed that waiter professionalism, value for money and the atmosphere in the restaurant are the most important considerations when it comes to the expectations of the dining experience. The findings of this study presented a demographic profile (gender, age, home language, highest education qualification, LSM) and it was found that demographic category groups differ in the way that they perceive the dining experience. The study reveals that males tends to be less critical than women, LSM 9 respondents are less critical than LSM 10 respondents and respondents with an undergraduate degree or less are less critical than respondents with a post-graduate degree. Respondents were satisfied overall with their dining experiences. Recommendations include that management must focus on pricing strategies, waiter training and the flow of communication between the restaurant and the customer. The recommendations made in this study will assist management of FSRs to understand the significance of the dining experience dimensions and to implement the required levels of service, food and ambience quality. With this knowledge, the management of FSRs can be assured of a satisfied customer and a competitive offering. / Business Management / M. Com. (Business Management)