The interaction between culture and consumption of immigrants is an important research area in a number of fields including consumer behaviour, marketing, and ethnic studies. This article offers a specific look at issues related to the impact of acculturation on dining-out behaviour of Chinese immigrants living in the Greater Toronto Area in Canada, and the influence of individual factor of acculturation process (i.e., ethnic identification, length of residence, and age at immigration). This study focused on the similarities and comparisons between recent Chinese immigrants who have been in Canada for ten years or less and established Chinese immigrants who have been in Canada for more than ten years, in terms of their dining-out behaviour in the Greater Toronto Area. There were two samples, the recent Chinese immigrants and the established Chinese immigrants in this study. Snowball sampling was applied to recruit the total 30 participants (15 of each sample). The author started to recruit from two participants of each sample among her friends and relatives and asked the interviewers to recommend another two qualified participants. Semi-structures, in-depth interviews were employed in this study to explore the impact of culture, levels of acculturation, ethnic identity, situational factors of ethnic identification and dining-out behaviour. The interviews were audio-recorded by permission and conducted in the participant’s preferable language (in English or in Mandarin Chinese). Data analysis was guided by several previous conclusions and model in the literatures and conducted in both qualitative (coding) and quantitative (SPSS) methods. The findings resulted in some major conclusions. In terms of similarities, it is found that recent Chinese immigrants and established Chinese immigrants obtained restaurants information mostly from friends and relatives. They also searched on internet for other’s reviews, menus, and printable coupons. Secondly, result showed that Chinese immigrants perceived that because they have a long history of food, Chinese people are more willing to try different types of food when immigrated to Canada. Thirdly, situational factors such as peer influences played more significant role on dining-out decision making and self ethnic identifications than parental influences. In terms of differences, data indicated that among Chinese immigrants living in the Greater Toronto Area, recent Chinese immigrants had stronger ethnic identity to their original culture, and dined out more frequently than the established Chinese immigrants. Future, the result suggested that the highest level of Chinese ethnic food purchasing behaviour were reported by highest ethnic identifiers (ones who identified themselves as more Chinese). However, there was another important factor that influenced the levels of acculturation in dining-out behaviour more greatly than the length of immigration: the age at immigration. The study found that Chinese immigrants who immigrated at early age had the highest level of acculturation and identified themselves as more Canadian, while ones who immigrated at late life had the lowest level of acculturation and identifies themselves as more Chinese. The findings reflected the impact of culture and consumer acculturation in dining-out among Chinese immigrants in the Greater Toronto Area and could potentially contribute to the marketing implications to both ethnic and mainstream restaurant marketers. This study also gives some future thoughts on the exploration of more variables at individual differences, as well as other perspectives of research conducting such as from psychological or economic perspective.

I proposed a multi-media, multi-genre project that combined visual art, creative nonfiction, poetry, and creative work. Formatted magazine-style, this work began with an invitation to a dinner that I hosted. I envisioned the dinner as a piece of performance art. That is, my guests were writers and artists, and responded to the experience of the dinner throughout the evening. In experimenting with art, words, food, and artists, I wanted to see both the process and the product, how they work by pulling out memory and emotion tied to food. Food and memory work this way. Food and art work this way. Words and art work this way. There are connections everywhere. French poet, playwright, and surrealist artist, Jacques Prevert said once that, "Taking a walk, making a movie, writing a poem...there is no difference." How right. Eating, painting, loving, writing—the beautiful things in life...there is no difference. / Department of English

Thesis (M.A.) - Carleton University, 2006. / Includes bibliographical references (p. 127-137). Also available in electronic format on the Internet.

Thesis (Ph. D.)--UCLA, 2009. / Vita. Description based on print version record. Includes bibliographical references (leaves 280-307).

Thesis (M.A.)--University of Delaware, 2009. / Principal faculty advisor: Brock W. Jobe, Winterthur Program in Early American Culture. Includes bibliographical references.

Bakgrund: Idag är utbredningen av demenssjukdom stor världen över. Med endemenssjukdom ökar risken för undernäring. I kompetensbeskrivning försjuksköterskan bör riskbedömningar göras för undernäring och relevanta åtgärder motdetta bör sättas in. Om sjuksköterskan inte sätter in adekvata åtgärder motundernäring kan personen i fråga drabbas av konsekvenser och försämrar på så sättlivskvalitén. Syfte: Att beskriva effekten av måltidsstödjande åtgärder hos personermed demenssjukdom för att förebygga undernäring. Metod: Litteraturöversiktbaserad på artiklar med kvantitativ ansats. Datainsamling gjordes i CINAHL,MEDLINE och PsycINFO och en manuell sökning gjordes därefter i valda artiklarsreferenslista. Dataanalys gjordes utifrån Fribergs trestegsmodell efter att alla artiklarvalts ut. Resultat: Resultatet i denna litteraturöversikt visade att med enkla metoderkunde näringsstatusen förbättras hos personer med demenssjukdom. Förändringarkunde ses genom att ändra i måltidsmiljön, utföra riskbedömningar och följa uppdessa. Slutsats: Sjuksköterskan har ett ansvar över att följa upp riskbedömningar ochsätta in adekvata åtgärder för detta. Med enkla medel kan näringsstatusen förbättrasoch undernäring förebyggas hos personer med demenssjukdom / Background: The prevalence of dementia is great worldwide. Living with dementiaincrease the risk of suffering from malnutrition. In the competence description fornurses’ risk assessment should be made for malnutrition and insert relevant actionsagainst it. If the nurse doesn’t insert relevant actions against malnutrition, the personin question may suffer from consequences and thus impair the quality of life. Aim: Theaim of this study was to describe the effect of dining interventions in people living withdementia to prevent malnutrition. Method: A literature review was performed basedon articles with a quantitative design. Data was collected from CINAHL, MEDLINEand PsycINFO. A manual search was made from chosen articles reference list. Afterevery article was found, analysis was made with Friberg’s three-step model. Result:The result shows that with simple actions the nutritional status was improved inpersons living with dementia. Changes could be seen by modify the meal environment,make a risk assessment and to ensure weight gain. Conclusion: Nurses has aresponsibility to follow up risk assessment and insert adequate arrangements. Withsimple actions the nutritional status could improve, and malnutrition could beprevented in persons with dementia.

abstract: <bold>your words</bold> / Dissertation/Thesis / Masters Thesis Agribusiness 2014

Master of Science / Department of Hotel, Restaurant, Institution Management and Dietetics / Carol W. Shanklin / The purposes of this study were to explore factors associated with residents’ dining experience in assisted living facilities and to investigate the influence that these factors had on perceived quality and residents’ satisfaction with their dining experience. Food quality, service quality, mealtime customization, and dining room environment were the four constructs explored. Focus groups were conducted with residents of three assisted living facilities to determine attributes of the constructs that were important to them. A total of 22 residents participated in the three focus groups. A questionnaire developed by Huang was revised to include measurement items identified in the focus groups. The questionnaire was distributed to residents of 16 randomly selected assisted living facilities within a 110 mile radius of the research institution. Of the 492 residents in 16 facilities, 246 completed the questionnaire for a response rate of 50%. Residents evaluated the attributes on a 5-point likert scale (1-strongly disagree; 5-strongly agree). Service quality (4.03) and dining room environment (3.97) attributes were rated significantly higher than food quality (3.64) and customization attributes (3.42). Resident satisfaction also was evaluated on a 5-point scale (1-very dissatisfied; 5-very satisfied). Residents were satisfied with the overall dining experience (3.94) and the overall facility (3.97). Residents were less satisfied with food served (3.67) or the amount of choices they had at meals (3.58). Residents were satisfied with services (3.95) and the dining room atmosphere (3.98). Satisfaction with services and the dining room atmosphere were significantly higher than food served and amount of choices at mealtimes. Residents’ perceptions of food quality, service quality, level of customization, and dining room environment had a positive influence on their satisfaction with the overall dining experience. Residents’ perceptions of food quality had a positive influence on satisfaction with the food served, service quality impacted satisfaction with services, level of customization effected satisfaction with the amount of choices, and dining room environment influenced satisfaction with the dining room atmosphere. Administrators, foodservice directors, and dietitians employed in assisted living facilities can use the results to improve the dining experience for residents and ultimately improve residents’ quality of life.

Notre recherche débouche sur une analyse thématique de la scène alimentaire dans deux romans québécois: La Scouine d'Albert Laberge et Un homme et son péché de Claude-Henri Grignon. Vers la fin, nous étudions rapidement Trente arpents de Ringuet. Les trois romans ont été écrits à l'époque où l'idéologie traditionnelle terrienne restait le discours social dominant, alors que la terre était généralement perçue comme une mère nourricière avec ses attributs de générosité et de fécondité, et sa valeur de fondement de la survie nationale lorsque fleurit le roman régionaliste. Notre approche emprunte son modèle de lecture à la théorie sémiotique de la Logigue de Port-Royal telle que comprise par Louis Marin dans La Parole mangée. Ce qui nous intéresse plus particulièrement dans cette étude, c'est la richesse sémiotique que la pensée théologique investit dans la formule rituelle eucharistique par l'énoncé consécratoire <<ceci est mon corps>>. Louis Marin a su découvrir la dimension sémiotique du dogme catholique en recourant au concept de <<la double-représentation>> du signe et en décrivant un processus selon lequel chaque signe "enferme deux idées, l'une de la chose qui représente, l'autre de la chose représentée et sa nature consiste à exciter la seconde par la première". Dans ce sens-là, le signe est à la fois <<objet>> et <<opération>> et le fonctionnement spécifique de son insertion dans un système signifiant où gravitent les formes esthétiques et les discours sociaux, offre des pistes intéressantes à la lecture des oeuvres littéraires. En nous servant des concepts mis au point par Louis Marin, nous allons tâcher d'abord de découvrir ce que signifie la nourriture dans la scène alimentaire des romans de Laberge, de Grignon et de Ringuet et puis de trouver quelle <<idée de chose>> est à la fois cachée et représentée par le signe, afin de mettre à jour l'arrière-plan idéologique des trois romans que nous étudions. / Arts, Faculty of / French, Hispanic, and Italian Studies, Department of / Graduate

Demens är ett tillstånd som orsakar neuropsykologisk, neuro funktionella och neuropsykiatriska försämringar hos patienter som insjuknar. Ungefär 47 miljoner människor i världen har någon form av demenssjukdom idag. Personer med demenssjukdom upplever mindre trygghet i sin vardag vilket gör sjuksköterskorna har en central roll i omvårdnaden som ges. Att beskriva vårdpersonalens erfarenheter kring måltidsmiljö hos personer som har demenssjukdom. En litteraturöversikt enligt Fribergs metodbeskrivning där både kvalitativa och kvantitativa artiklar inkluderades. Databaserna Cinahl och PubMed användes vilket resulterade i tio vetenskapliga originalartiklar. Analysarbetet fokuserar på likheter och skillnader i studiernas resultat vilket sedan ledde till att tre huvudteman bildades för att strukturera upp resultatet. Teman var: ”Anpassning av den fysiska miljön”, ”Att utgå från personens behov vid måltider”, ”Svårigheter vid underbemanning” och “Att skapa meningsfullhet och gemenskap vid måltider”. Måltidsmiljön hade en positiv inverkan på personer med demenssjukdom när matsalen anpassades utifrån personens förutsättningar. Den förändrande måltidsmiljön ökade personens välbefinnande. Faktorer så som en hemlik miljö, lugn bakgrundsmusik och korrekt belysning hade betydelse för måltiden. Florence Nightingales omvårdnadsteori kring miljö användes som stöd i diskussionen som fokuserade på betydelsen av personcentrerad vård, fysiska miljö och interaktioner mellan vårdpersonalen och personer med demenssjukdom. / Dementia is a condition that causes neuropsychological, neuro-functional and neuropsychiatric deterioration in patients who become ill. Approximately 47 million people around the world suffer from some form of dementia. People with dementia experience less security in their everyday lives, which means that nurses have a central role in the care. To describe the care staff's experiences of the meal environment working with people with dementia. A literature review according to Friberg's method that included both qualitative and quantitative articles. Databases Cinalh and Pubmed were used, resulting in ten original scientific articles. The analysis focuses on similarities and differences in the results of the studies, which then led to three main themes being formed in order to structure the results. Themes were "Adapting the physical environment", Attending to the person's needs", "Difficulties regarding shortage of staff” and "To create meaning and community at meals". The meal environment had a great impact on persons with dementia and by adapting the environment in the dining room based on the persons different conditions. The changes made in the meal environment increased the person’s well-being. Resemblance, of home calm background music and adequate lighting during the meal were of great importance. Florence Nightingale's nursing theory with focus the environment was used to support the discussion, which highlights the importance of person - centered care, the physical environment and interactions between care staff and people with dementia.