Thesis (Th. M.)--Regent College, 2000. / Abstract. Includes bibliographical references (leaves 150-160).

Trayless dining is a new form of sustainability that has been said to be socially, environmentally, and economically beneficial. Some individuals further claim it has health benefits and encourages students to consume less food. The main objective of our study was to examine the relationship between a trayless dining system and weight maintenance of freshmen college students at Southern Illinois University Carbondale (SIUC). A survey instrument was developed for this study and consisted of four sections: section 1) eating habits; section 2) external and internal eating cues; section 3) physical activity; section 4) demographics. Data collection included a convenience sample of students who utilized Trueblood and Lentz campus dining hall facilities at SIUC twice during the 2008-2009 academic year. A total of 621 surveys were collected in the fall semester of 2008 from students eating at the SIUC Dining Halls. Freshmen responses were exclusively examined due to the research interest, therefore, 355 freshmen surveys were used. A second survey was distributed in the spring semester of 2009. Of the 355 freshmen who filled out the initial survey, 34 freshmen completed the follow-up survey. Participants were predominantly Caucasian or Black, eighteen years of age, and lived on campus. Linear regression analysis was used to determine the independent effect of trayless dining on weight change. Our study did not find a significant predictor at the p <.05 level between those who reported consuming more or less food in a trayless dining setting and weight change. Therefore, weight change was not significantly affected by trayless dining. An overall mean weight change of 2.79 pounds was observed in this study, showing similar results to other freshmen weight change studies conducted previously (Mihalopoulos et al., 2008; Hoffman et al., 2006; Kasparek, et al., 2008; Levitsky, et al., 2005). Since trayless dining is a new concept, there is little information available and no previous research to link it to weight change. Trayless dining may be one factor of many to consider when addressing college freshmen weight gain. Other factors such as physical activity, stress, health-related behaviors, and snacking habits should also be addressed for a more comprehensive assessment. Continued efforts to guide students into healthy lifestyles should be a focus for health professionals.

Orientador: João Batista Toledo Prado / Banca: Brunno Vinicius Gonçalves Vieira / Banca: Alexandre Pinheiro Hasegawa / Resumo: A dissertação de mestrado ora apresentada promove uma leitura das sátiras 2, 4 e 2, 8 do poeta latino Horácio, a fim de observar de que maneira o gênero satírico, quando relacionado ao ambiente retórico do banquete, faz uso dos elementos gastronômicos para servir aos objetivos da sátira, quais sejam: promover um diálogo com as obras sérias que tratam do banquete como ambiente de convivência relacionado a elucubrações filosóficas inspiradas pelas musas; tratar de assuntos corriqueiros sob a forma hexamétrica, prefigurando uma oposição entre forma e conteúdo. Para tanto, os signos da mistura e da fartura - heterogeneidade e exagero, se assim se preferir - revelam-se como recursos para a construção de uma consciência de que a sátira tem a possibilidade de ser um texto pensado esteticamente e, ao mesmo tempo, cumprir sua determinação política / Abstract: Not available / Mestre

No description available.

The professional fine dining kitchen has predominately been the domain of male chefs. The purpose of this study was to look at what factors affect chefs, especially female chefs, in the development of their professional careers. I interviewed 12 professional female chefs and five male chefs in New York City and Atlanta, in various stages of their careers, in order to gain a better understanding of the difficulties faced by chefs. Through my research I learned that although women face devaluation from their male coworkers, they also face stigmatization from their female coworkers. This research provides insight into changes that need to be made in order for women to more successfully navigate the culinary industry as well as women in other male-dominated professions.

This article mainly discusses the interaction relations between life culture and the commercial kitchenware, meal-travel equipment and dining equipment, kitchen equipment use in Taiwan , discusses the national living shape and the diet culture change, causes the kitchenware design to respond conforms to the user and the living shape demand and the kitchenware use situation. As a result of the family form and the social culture change, the kitchenware demand trend toward great is reasonable, the traditional pot plate gradually because of each kind of kitchen electricity product partial substitution, changed the appearance which the kitchenware should have, not only places function, also even more takes to live the environmental protection and the kitchen use security. By the investigation discovery, not the consanguineous group user's purchase manner and the use viewpoint, have differently. The new condition kitchen but is producing because of the new use demand, the future kitchen will be supposed all to have more appearances, will become conforms with human nature physiological and the psychological demand space.

Thesis (Ph. D., Education)--University of Idaho, March 27, 2009. / Major professor: Karen Wilson-Scott. Includes bibliographical references (leaves 221-225). Also available online (PDF file) by subscription or by purchasing the individual file.

Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 129-136). Also available via the Internet.

Thesis (M.S.)--Oregon State University, 2006. / Printout. Includes bibliographical references (leaves 80-84). Also available on the World Wide Web.

No description available.