Food security is essential amongst households as it enables consumers to live a healthy and productive life. Determining factors for households to be classified as food secure is the availability, accessibility and utilisation of food in a sustainable manner as food availability and accessibility alone are not enough for households to be food secure. The food utilisation aspect of food security, which includes the type of food consumed, food knowledge and food handling practices, should therefore also be considered as it determines the quantity, quality and safety of food. High percentages of the population in the Northern Cape province of South Africa has inadequate access to food, is unemployed, poorly educated, and living below the poverty line. All these aspects contribute to food insecure households. A specific community within the Northern Cape was chosen to do research regarding households‟ food security status, namely the employees of the Vaalharts Irrigation Scheme (VIS). The VIS was approached as consumers at the Vaalharts region indicated a need to improve their awareness regarding hygiene and the consumption of adequate and a variety of food. Objective: The aim of the study was to explore employees of the VIS‟ food security status. The focus of the study was therefore on consumers who earn a stable income. As food access and utilisation are fundamental aspects in determining household food security, self-production activities, food knowledge, and consumption were investigated. Methodology: A quantitative method was used to explore the study population‟s food security status with the use of a purposive sample and interviewer-administered questionnaires (n=162). The study was conducted at the premises of VIS over a period of three weeks. Data analysis was performed by Statistical Consultation Services of the North-West University using the Statistical Program for Social Sciences. Results: Nearly one third (29.6%) of respondents‟ households were classified as food secure while almost half (48.8%) of households were at risk of being food insecure and 21.6% were food insecure. Only a few respondents were engaged in self-production activities with limited space being the main problem. Good basic food knowledge was identified amongst respondents and food secure respondents had better food knowledge than food insecure respondents. Food insecure respondents mainly consumed monotonous diets consisting of maize meal, chicken and milk. There was a tendency that at risk respondents consumed a larger variety of food high in protein which is also more expensive. Overall food secure respondents consumed a larger variety of food groups. There was an additional problem identified. Respondents at risk as well as food insecure respondents either do not use their income effectively or do not use resources bought, such as food optimally. Conclusions: Although all of the respondents were employed, and earned an income, only a small percentage were food secure. According to the findings, basic food knowledge, food consumption practices and income have an influence on respondents‟ food security status. These aspects which had an influence on respondents‟ food security status should be addressed especially amongst at risk and food insecure respondents through food related healthcare information. Food related healthcare information should be made available to the community via several sources (schools, clinics, churches) to improve consumers‟ awareness regarding aspects which negatively influence their food security status as well as how to improve it. / Master of Consumer Sciences, North-West University, Potchefstroom Campus, 2015

Food security is essential amongst households as it enables consumers to live a healthy and productive life. Determining factors for households to be classified as food secure is the availability, accessibility and utilisation of food in a sustainable manner as food availability and accessibility alone are not enough for households to be food secure. The food utilisation aspect of food security, which includes the type of food consumed, food knowledge and food handling practices, should therefore also be considered as it determines the quantity, quality and safety of food. High percentages of the population in the Northern Cape province of South Africa has inadequate access to food, is unemployed, poorly educated, and living below the poverty line. All these aspects contribute to food insecure households. A specific community within the Northern Cape was chosen to do research regarding households‟ food security status, namely the employees of the Vaalharts Irrigation Scheme (VIS). The VIS was approached as consumers at the Vaalharts region indicated a need to improve their awareness regarding hygiene and the consumption of adequate and a variety of food. Objective: The aim of the study was to explore employees of the VIS‟ food security status. The focus of the study was therefore on consumers who earn a stable income. As food access and utilisation are fundamental aspects in determining household food security, self-production activities, food knowledge, and consumption were investigated. Methodology: A quantitative method was used to explore the study population‟s food security status with the use of a purposive sample and interviewer-administered questionnaires (n=162). The study was conducted at the premises of VIS over a period of three weeks. Data analysis was performed by Statistical Consultation Services of the North-West University using the Statistical Program for Social Sciences. Results: Nearly one third (29.6%) of respondents‟ households were classified as food secure while almost half (48.8%) of households were at risk of being food insecure and 21.6% were food insecure. Only a few respondents were engaged in self-production activities with limited space being the main problem. Good basic food knowledge was identified amongst respondents and food secure respondents had better food knowledge than food insecure respondents. Food insecure respondents mainly consumed monotonous diets consisting of maize meal, chicken and milk. There was a tendency that at risk respondents consumed a larger variety of food high in protein which is also more expensive. Overall food secure respondents consumed a larger variety of food groups. There was an additional problem identified. Respondents at risk as well as food insecure respondents either do not use their income effectively or do not use resources bought, such as food optimally. Conclusions: Although all of the respondents were employed, and earned an income, only a small percentage were food secure. According to the findings, basic food knowledge, food consumption practices and income have an influence on respondents‟ food security status. These aspects which had an influence on respondents‟ food security status should be addressed especially amongst at risk and food insecure respondents through food related healthcare information. Food related healthcare information should be made available to the community via several sources (schools, clinics, churches) to improve consumers‟ awareness regarding aspects which negatively influence their food security status as well as how to improve it. / Master of Consumer Sciences, North-West University, Potchefstroom Campus, 2015

Dietary choice is a complex mechanism that is influenced by multiple internal and external factors that impact individuals across the life span. The study was designed to examine how individuals make snack food choices based on integration of food motives (cues), appropriateness (nutritional index) as functions of nutritional knowledge, food-related motives, and information processing styles. Community college students participated in a multi part on line survey that ascertained food motives (FCQ), nutrition knowledge (FNQ), information processing (NFC), food pairing task and demographic background data. The single sided Lens model was used to determine the regression weights of the nine food motives. Familiarity, convenience and mood were noted as being important in the judgment process. Price and natural content were viewed as negatively affecting the judgment process. Food preference structures were analyzed as a function of selected variables (age, body mass index and number of correct choices on the food pairing task). With respect to preference, the high BMI group demonstrated the most distinct ranking structure. Hierarchal linear model (HLM) modeling was used to determine the influence of various food motives. Health, mood and food familiarity were all found to have significant random effects. Health concerns and mood were also noted to have significant fixed effects. Based on the observations the following results are noted: (1) nutrition knowledge/background was not a significant factor in improving dietary choice scores; (2) different preference structures were exhibited on the paired comparison task as a function of BMI, number of correct choices and age and (3) information processing style was not associated with correct food choices or utilization of more dimensions to choose food options. Finally, a recommendation was provided to improve health outcomes of community college students in improving their ability to make healthier dietary choices.

Traditional food knowledge (TFK) refers to a cultural tradition of sharing food, recipes and cooking skills and techniques and passing down that collective wisdom through generations. The value of this knowledge is hidden in a global food system offering an abundance of commercial convenience foods. This study defines TFK and explores its value to assert space for its recovery and renewal. Using Trevor Hancock’s research on healthy communities and models, such as the Mandala of Health (1985), traditional food knowledge will be analyzed for its potential to contribute to individual and community ecosystem health. The role of traditional food knowledge is examined with respect to promoting biocultural diversity and improving the capacity for food production among citizens. Food diversity is an important component of human nutrition and can be an indicator for a bioculturally diverse region. Studies on biocultural diversity recognize the close connection between cultural and biological diversity. Only recently have the losses in cultural heritage, such as traditional food knowledge garnered academic and policy attention. Traditional food knowledge can be one means of asserting cultural identity and can be a way to connect people to the natural world. Transmitting this knowledge is one important means of fostering sustainable livelihoods, ecosystem health and enhanced individual and community capacity. Traditional food knowledge can provide an individual with the capacity to prepare meals that are nutritious, safe and culturally relevant. This skill can support adaptation to altered food environments, such as is the case for immigrants and indigenous populations. The food system itself has rapidly changed with global industrialization, urbanization and cultural homogenization; and traditional food knowledge is no exception. The distinct expressions of taste and place are facing a continuity gap when traditional food knowledge is not passed forward, but rather sidelined as an abstract, historical concept. This study takes a qualitative case study approach exploring the concept of traditional food knowledge. The existing literature is compared to the lived experience of immigrants and their families in the Canadian suburban context, specifically in Mississauga, Ontario. This study explores the relevance and value of traditional food knowledge to Indonesian-Chinese New Canadians, their families and the wider community. Despite the colossal challenges posed by a global food industry, there are personal and community benefits to gaining or relearning traditional food knowledge. The community capacity increases with a greater number of skilled practitioners and educated consumers. Informal sharing of the cultural life skills engages people from various walks of life as they learn about, and from, each other. Governance that enables and sustains this type of community exchange will require changes to ensure equitable support for the opportunity for such informal learning and capacity building to occur among all citizens.

Traditional food knowledge (TFK) refers to a cultural tradition of sharing food, recipes and cooking skills and techniques and passing down that collective wisdom through generations. The value of this knowledge is hidden in a global food system offering an abundance of commercial convenience foods. This study defines TFK and explores its value to assert space for its recovery and renewal. Using Trevor Hancock’s research on healthy communities and models, such as the Mandala of Health (1985), traditional food knowledge will be analyzed for its potential to contribute to individual and community ecosystem health. The role of traditional food knowledge is examined with respect to promoting biocultural diversity and improving the capacity for food production among citizens. Food diversity is an important component of human nutrition and can be an indicator for a bioculturally diverse region. Studies on biocultural diversity recognize the close connection between cultural and biological diversity. Only recently have the losses in cultural heritage, such as traditional food knowledge garnered academic and policy attention. Traditional food knowledge can be one means of asserting cultural identity and can be a way to connect people to the natural world. Transmitting this knowledge is one important means of fostering sustainable livelihoods, ecosystem health and enhanced individual and community capacity. Traditional food knowledge can provide an individual with the capacity to prepare meals that are nutritious, safe and culturally relevant. This skill can support adaptation to altered food environments, such as is the case for immigrants and indigenous populations. The food system itself has rapidly changed with global industrialization, urbanization and cultural homogenization; and traditional food knowledge is no exception. The distinct expressions of taste and place are facing a continuity gap when traditional food knowledge is not passed forward, but rather sidelined as an abstract, historical concept. This study takes a qualitative case study approach exploring the concept of traditional food knowledge. The existing literature is compared to the lived experience of immigrants and their families in the Canadian suburban context, specifically in Mississauga, Ontario. This study explores the relevance and value of traditional food knowledge to Indonesian-Chinese New Canadians, their families and the wider community. Despite the colossal challenges posed by a global food industry, there are personal and community benefits to gaining or relearning traditional food knowledge. The community capacity increases with a greater number of skilled practitioners and educated consumers. Informal sharing of the cultural life skills engages people from various walks of life as they learn about, and from, each other. Governance that enables and sustains this type of community exchange will require changes to ensure equitable support for the opportunity for such informal learning and capacity building to occur among all citizens.

This study examines the social actors and issues involved in constructing and contesting the National School Lunch Program (NSLP), in order to identify whose interests are involved in shaping an institution which transmits dietary habits and food knowledge to the nation’s children through the mid day meal. For the historical analysis, I collected data from historical accounts of the NSLP, congressional hearings, laws, and newspaper articles. For the contemporary analysis, I interviewed 15 actors representing organizations key to federal NLSP policy making. To frame my analysis, I utilize a model of power, based on the work of Arts and Van Tatenhove (2004), and the work of Burstein (1991), who describes issue creation and movement in policy domains. The key findings of this study are that actors with the most financial resources (e.g. the food industry) do not automatically achieve their interests in the policy making process. In fact, at key times of contestation, economically powerful actors form alliances and adjust their agenda in reaction to the use of other forms of power by economically weaker actors. This information can help economically weaker actors (e.g. the farm to school movement) understand how to increase their influence in the policy domain.

Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation of this course at Pomona College specifically, including a description of the course creation process, challenges, available resources, and recommendations for future action.

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This thesis explores if and how an alternative certification system for agricultural products, the Participatory Guarantee System (PGS), could support small-scale farmers to preserve and promote biocultural and food heritage, linked to the landscape they inhabit, their identity as farmers and traditional knowledge. The PGS has been identified by Slow Food as an efficient low-cost and local 'bottom-up' quality assurance system, in order to develop their Presidia project and to re-embed agricultural productions within their traditional socio-ecological contexts. Small-holder farmers all over the world encounter problems in accessing conventional certification systems because of their complexity and strict quality compliance standards, which tend to marginalize this category of producers. I have critically analyzed the extent to which actors and stakeholders agree with the PGS core principles and if, and how, a well-formulated PGS certification can be regarded as a democratic process which fulfils its broader goals. In order to re-structure society from an agri-food perspective, towards a more democratic governance, the core problem lays in how standards and certifications are formed, assessed and applied. The crux of this study is to examine the degree to which a different type of governance, such as the PGS, can induce democratic and participatory methods of food certification. I have conducted semi-structured interviews with various local actors who belong to the social field of alternative food productions underneath the umbrella of Slow Food. Here I investigate the social dimension, the debate and comprehension of the PGS, and the concept of Governmentality by Foucault, as applied to Presidia. In the thesis I show that the PGS provide social benefits to local communities that undergo this certification process. The PGS is able to contribute to the creation of solidarity among actors within the food system, designing a transparent certification system against the logic of commodification.