This master thesis deals with three topics in the theoretical part. The first part focuses on project method at primary school education; in the second part the goals and output competences of a pupil at primary education according to Framework training programme for primary schools can be found. Finally a chapter about creativity in the subject "practical activities" and introduction to history of food culture in last centuries concludes the theoretical part. In the practical part ten projects that focus on the food preparations and culture in the teaching are created. These are intended for the fourth and fifth classes of primary schools. A part of it are also preparations of the meals, experience from realisation of some projects, advantages and disadvantages, reactions of pupils or formulations of more general recommendations for the use of original educational projects.

High ultra-processed food (UPF) consumption is associated with weight gain, obesity, metabolic syndrome, cardiovascular disease, all-cause mortality, and type 2 diabetes. "Food agency" refers to an individual's food preparation attitudes and capabilities within a given social and physical food environment. Although there is an association between the ability to prepare certain dishes and higher cooking frequency with lower UPF intake, it is still unclear if cooking and food agency influences UPF consumption due to the lack of research in this area. To date, studies of food agency have not included detailed dietary analyses. This cross-sectional study included 40 adults (73% female, aged 39±15 years, body mass index [BMI] 25.8±4.9 kg/m2) and aimed to determine the relationship between food agency and UPF intake. Food agency scores were calculated using the validated Cooking and Food Provisioning Action Scale (CAFPAS). Cooking behaviors and frequency were also collected. Dietary intake was assessed using three 24-hour dietary recalls with each item categorized by degree of processing using the NOVA classification system. Analyses included one-way ANOVAs between CAFPAS score quartiles [Q] and Pearson correlations between CAFPAS, cooking behaviors, and dietary intake. UPF intake was calculated in percent total calories and percent total grams to account for artificial sweeteners and other low calorie products that may be classified as UPFs. Low food agency was associated with a 14% higher UPF intake (% total calories) compared to high food agency (P=0.03). There were no differences between CAFPAS quartiles and UPF intake in % total grams. When age was divided into three categories, UPF intake was significantly lower in older adults (60+ years) compared to adults aged 19-39 years and 40-59 years by 26.4% and 29.1% respectively (P=0.02). When analyzed using bivariate analysis, lunch (r=-0.482, P=0.002) and dinner (r=-0.385, P=0.014) cooking frequency, frequency of cooking a meal from scratch or fresh ingredients (r=-0.320, P=0.044), and CAFPAS self-efficacy (r= -0.369; P= .019) were negatively correlated with UPF intake (% total kcal). These findings provide support for the possibility of reducing UPF intake through cooking interventions aimed at improving components of food agency such as problem solving, skills to create a meal from what is available, and cooking confidence. Future studies should include a larger, heterogeneous population to provide more insight into dietary differences between levels of food agency and expand the diversity of research in this area. / Master of Science / High ultra-processed food (UPF) consumption is linked to weight gain, obesity, metabolic syndrome, cardiovascular disease, all-cause mortality, and type 2 diabetes. "Food agency" refers to an individual's food preparation attitudes and capabilities within a given social and physical food environment. Although there is a link between the ability to prepare certain dishes and higher cooking frequency with lower UPF intake, it is still unclear if cooking and food agency influences UPF consumption due to the lack of research in this area. To date, studies of food agency have not included detailed dietary analyses. This study aimed to determine the relationship between food agency and UPF intake. Food agency scores were calculated using the validated Cooking and Food Provisioning Action Scale (CAFPAS). Cooking frequency and behaviors were also collected. Dietary intake was assessed using three 24-hour dietary recalls with each item categorized by degree of processing using the NOVA classification system. Participants with low food agency had higher UPF intake in percent total calories compared to those with high food agency. There were no differences between food agency and UPF intake in percent total grams. Adults aged 60 and over consumed less UPF compared to adults below the age of 60. Participants with higher food agency were more likely to make a meal from scratch or fresh ingredients. As frequency of cooking a meal from scratch or fresh ingredients, cooking dinner or lunch increased, and CAFPAS self-efficacy scores increased percent total calories from UPFs decreased. These findings provide support for the possibility of reducing UPF intake through cooking interventions aimed at improving components of food agency such as problem solving, skills to create a meal from what is available, and cooking confidence. Future studies should include a larger, heterogeneous population to provide more insight into dietary differences between levels of food agency and expand the diversity of research in this area.

Activity recognition research in computer vision and pervasive computing has made a remarkable trajectory from distinguishing full-body motion patterns to recognizing complex activities. Manipulation activities as occurring in food preparation are particularly challenging to recognize, as they involve many different objects, non-unique task orders and are subject to personal idiosyncrasies. Video data and data from embedded accelerometers provide complementary information, which motivates an investigation of effective methods for fusing these sensor modalities. This thesis proposes a method for multi-modal recognition of manipulation activities that combines accelerometer data and video at multiple stages of the recognition pipeline. A method for accelerometer tracking is introduced that provides for each accelerometer-equipped object a location estimate in the camera view by identifying a point trajectory that matches well the accelerometer data. It is argued that associating accelerometer data with locations in the video provides a key link for modelling interactions between accelerometer-equipped objects and other visual entities in the scene. Estimates of accelerometer locations and their visual displacements are used to extract two new types of features: (i) Reference Tracklet Statistics characterizes statistical properties of an accelerometer's visual trajectory, and (ii) RETLETS, a feature representation that encodes relative motion, uses an accelerometer's visual trajectory as a reference frame for dense tracklets. In comparison to a traditional sensor fusion approach where features are extracted from each sensor-type independently and concatenated for classification, it is shown that combining RETLETS and Reference Tracklet Statistics with those sensor-specific features performs considerably better. Specifically addressing scenarios in which a recognition system would be primarily used by a single person (e.g., cognitive situational support), this thesis investigates three methods for adapting activity models to a target user based on user-specific training data. Via randomized control trials it is shown that these methods indeed learn user idiosyncrasies. All proposed methods are evaluated on two new challenging datasets of food preparation activities that have been made publicly available. Both datasets feature a novel combination of video and accelerometers attached to objects. The Accelerometer Localization dataset is the first publicly available dataset that enables quantitative evaluation of accelerometer tracking algorithms. The 50 Salads dataset contains 50 sequences of people preparing mixed salads with detailed activity annotations.

Le contexte de consommation module la perception des aliments par les consommateurs et leur évaluation, soit directement soit par le biais de croyances et d’attentes induites par le contexte. Parallèlement, les méthodologies d’évaluation des produits alimentaires requièrent souvent des conditions standardisées afin de tenter de neutraliser ces éventuels effets de contexte. Mais ce gain en contrôle peut remettre en question la généralisation des mesures obtenues à des contextes naturels de consommation.Cette thèse examine les conditions dans lesquelles le contexte affecte l’évaluation des produits. Ce travail s’appuie sur la théorie des perspectives, qui considère les effets du contexte sur le jugement à travers la notion de points de référence.Les travaux visaient d’abord à comprendre comment les perceptions des consommateurs et leur évaluation des produits sont influencées par leurs représentations concernant les produits dans différents contextes de consommation. Une étude qualitative (12 groupes de discussion ; N = 86) a révélé que les croyances et les attentes des consommateurs à l'égard d'un contexte particulier sont associées à différents types de produits et de méthodes culinaires, et que les facteurs externes ont un poids différent selon le contexte de consommation.Le deuxième objectif était de comprendre en quoi l’évaluation par les consommateurs d’un produit alimentaire dans des contextes naturels de consommation pouvait différer selon la nature de la tâche d’évaluation. Les évaluations hédoniques de produits présentant différents degrés de préparation culinaire (pain = contrôle ; pizza = fait maison, industriel et assemblé) ont été comparées (N = 457) entre deux tâches différentes lors d’une expérience conduite en cafétéria. Les résultats ont montré que les produits à plusieurs composants soumis à différents degrés de préparation culinaire (pizza fait maison) étaient en effet plus sensibles au type de tâche d'évaluation que des produits plus standardisés (pain).Le dernier objectif de la thèse était d’explorer les facteurs contribuant à la formation de points de référence pour expliquer les influences contextuelles sur l’évaluation des consommateurs. Deux expériences ont comparé les évaluations hédoniques dans (i) deux contextes (CLT et restaurant ; N = 283) en condition informée et non informée sur les degrés de préparation culinaire d’un produit (cake salé) ; et (ii) dans un seul contexte (restaurant ; N = 114) en condition informée sur les degrés de préparation culinaire et l’origine des ingrédients (quiche) ; où les croyances et les attentes des consommateurs à l’égard des aliments servis changent. Les résultats ont montré que les effets de facteurs externes pouvaient être réduits par un contrôle minutieux des convictions et des attentes des consommateurs dans un contexte donné.Cette thèse contribue à la compréhension des effets des contextes sur l’évaluation hédonique des consommateurs et propose un cadre théorique pour étudier ces effets à travers des points de référence. Les résultats pourraient être utiles pour élaborer des lignes directrices pour les industriels et chercheurs utilisant des évaluations hédoniques pour inclure le contexte de manière adéquate à chaque étape du développement du produit. / Environmental factors modulate consumers’ perception and in turn, consumer evaluation of food in a given context, either directly or through context-induced beliefs and expectations. However, food products are usually evaluated in standardized conditions in an attempt to neutralize possible context effects on consumer evaluation. This questions the generalization of such measures to more natural consumption contexts.The aim of this research was to examine the conditions under which context affects consumer evaluation of food products. This work is grounded in Prospect Theory, which considers the effects of context on judgement through the notion of reference points.The first objective was to understand how consumers’ experiences and subsequent product evaluations are influenced by consumers’ representations about food in different consumption contexts. A qualitative study (12 focus groups; N =86) revealed that consumers’ beliefs and expectations towards a particular context are intimately associated to different types of products and culinary methods, and that external factors have a different weight depending on the consumption context.The second objective was to understand how consumers’ hedonic responses in natural consumption contexts may differ depending on the type of evaluation task. The hedonic responses of products with different degrees of culinary preparation (bread = control; pizza = homemade, industrial and mixed) were compared (N = 457) between two different tasks in a student cafeteria. The results showed that multicomponent products subjected to a different degrees of culinary preparation (homemade pizza) were indeed more sensitive to the type of evaluation task compared to more standardized products (bread).The last objective of the thesis was to test hypotheses based on Prospect Theory to explain contextual influences on consumers' food evaluation. Two experiments compared hedonic evaluations in (i) two contexts (CLT and restaurant; N= 283), in blind and informed conditions about the degree of culinary preparation of a product (ham-olive cake); and (ii) in one context (restaurant; N = 114) in informed conditions about the degree of culinary preparation and origin of the ingredients (quiche); where consumers’ beliefs and expectations towards the food served were modified. Results showed that the effects of external factors could be reduced through careful control of consumers’ beliefs and expectations in a given context.This thesis contributes to the understanding of context effects on consumer hedonic evaluation and it proposes a theoretical framework to investigate those effects by means of reference points. The results could be valuable to develop guidelines for industrials and researchers using hedonic evaluations to include context adequately at each stage of product development.

Cocinar puede ser placentero para algunos y tedioso para otros, pero ahora existe una forma más práctica, rápida y fácil de hacerlo. ComeYa! es una caja con ingredientes frescos, limpios, picados y porcionados, listos para su preparación y cocción. Ante la coyuntura actual, donde se evita salir, se trabaja desde casa y se tiene que conjugar los quehaceres laborales y hogareños. Es así como surge la necesidad de cocinar de forma menos trabajosa. Por ello, se creó la marca ComeYa!, que consiste en una caja-kit que cuenta con todos los ingredientes, según la receta elegida, listos para su preparación, lo que ahorra al cliente tiempo en comprar, trasladar, picar y lavar los insumos para su almuerzo o cena. ComeYa! Está dirigido a un mercado existente conformado por residentes en Lima Metropolitana, hombres y mujeres entre los 25 y 55 años de edad, pertenecientes al Nivel socioeconómico A, B y C+, que evita comprar en restaurantes o delivery y prefiere cocinar en casa de forma práctica y rápida. A diferencia de otros competidores los cuales ofrecen comida congelada o lista precocida, ComeYa! le da la opción al cliente de preparar de forma rápida y fresca sus comidas, sin requerir tanto trabajo o tiempo que cocinando tradicionalmente. El equipo de trabajo está conformado por profesionales en Administración de Empresas, con experiencia en el sector de empaque de alimentos, marketing y gestión de recursos humanos. Este proyecto espera generar ventas por de hasta S/ 729,579 soles en el quinto año con una tasa interna de retorno de 62.81% y un valor presente neto del FCNI es de S/ 664,221 soles. La inversión total es de S/ 137,519 soles y para poder llevar a cabo este proyecto se espera obtener el financiamiento del 40% de la inversión total, es decir S/ 55,007 soles. / Cooking can be pleasant for some and tedious for others, but now there is a more practical, quick, and easy way to do it, ComeYa! is a kit-box with fresh, clean, chopped and portioned ingredients, ready for preparation and cooking. Given the current situation, where you avoid going out, you work from home and you must combine work and home chores, the need to cook in a less laborious way arises. For this reason, the ComeYa! brand was created, which consists of a kit-box that brings all the ingredients, according to the chosen recipe, ready for preparation, saving the customer time to buy, move, chop and wash the supplies for their lunch or dinner. Come YA! targets an existing market made up of residents of Metropolitan Lima, men and women between 25 and 55 years of age, belonging to socioeconomic Level A, B and C +, who avoid buying in restaurants or delivery and prefer to cook at home in a practical way and fast. Unlike other competitors which offer frozen food or pre-cooked list, ComeYa! gives the customer the option to quickly prepare freshly their meals, without requiring as much work or time as traditional cooking. The work team is made up of professionals in Business Administration, with experience in food packaging, marketing, and human resources management sectors. This project expects to generate sales of up to PEN 729,579 in the fifth year with an internal rate of return of 62.81% and a Net Present Value of the FCNI is PEN 664,221. The total investment is PEN 137,519 and in order to carry out this project it is expected to obtain financing for 40% of the total investment, that is, PEN 55,007. / Trabajo de investigación

This thesis explores bodily representations in Late Iron Age Scandinavia (400–1050 AD). Non-human bodies, such as gold foil figures, and human bodies are analysed. The work starts with an examination and deconstruction of the sex/gender categories to the effect that they are considered to be of minor value for the purposes of the thesis. Three analytical concepts – masks, miniature, and metaphor – are deployed in order to interpret how and why the chosen bodies worked within their prehistoric contexts. The manipulations the figures sometimes have undergone are referred to as masking practices, discussed in Part One. It is shown that masks work and are powerful by being paradoxical; that they are vehicles for communication; and that they are, in effect, transitional objects bridging gaps that arise in continuity as a result of events such as symbolic or actual deaths. In Part Two miniaturization is discussed. Miniaturization contributes to making worlds intelligible, negotiable and communicative. Bodies in miniatures in comparison to other miniature objects are particularly potent. Taking gold foil figures under special scrutiny, it is claimed that gold, its allusions as well as its inherent properties conveyed numinosity. Consequently gold foil figures, regardless of the context, must be understood as extremely forceful agents. Part Three examines metaphorical thinking and how human and animal body parts were used in pro-creational acts, resulting in the birth of persons. However, these need not have been human, but could have been the outcomes of turning a deceased into an ancestor, iron into a steel sword, or clay into a ceramic urn, hence expanding and transforming the members of the family/household. Thus, bone in certain contexts acted as a transitional object or as a generative substance. It is concluded that the bodies of research are connected to transitions, and that the theme of transformation was one fundamental characteristic of the societies of study.

<p>This thesis explores bodily representations in Late Iron Age Scandinavia (400–1050 AD). Non-human bodies, such as gold foil figures, and human bodies are analysed. The work starts with an examination and deconstruction of the sex/gender categories to the effect that they are considered to be of minor value for the purposes of the thesis. Three analytical concepts – masks, miniature, and metaphor – are deployed in order to interpret how and why the chosen bodies worked within their prehistoric contexts.</p><p>The manipulations the figures sometimes have undergone are referred to as masking practices, discussed in Part One. It is shown that masks work and are powerful by being paradoxical; that they are vehicles for communication; and that they are, in effect, transitional objects bridging gaps that arise in continuity as a result of events such as symbolic or actual deaths.</p><p>In Part Two miniaturization is discussed. Miniaturization contributes to making worlds intelligible, negotiable and communicative. Bodies in miniatures in comparison to other miniature objects are particularly potent. Taking gold foil figures under special scrutiny, it is claimed that gold, its allusions as well as its inherent properties conveyed numinosity. Consequently gold foil figures, regardless of the context, must be understood as extremely forceful agents.</p><p>Part Three examines metaphorical thinking and how human and animal body parts were used in pro-creational acts, resulting in the birth of persons. However, these need not have been human, but could have been the outcomes of turning a deceased into an ancestor, iron into a steel sword, or clay into a ceramic urn, hence expanding and transforming the members of the family/household. Thus, bone in certain contexts acted as a transitional object or as a generative substance.</p><p>It is concluded that the bodies of research are connected to transitions, and that the theme of transformation was one fundamental characteristic of the societies of study.</p>

The diploma thesis deals with project documentation of new kindergartens in the cadastral area Rohatec. The building is self-standing, two-storey with a partial basement. It is a building designed for the upbringing and education of pre-school children. The capacity of kindergarten is 48 children divided into two classes. Part of the operation is a food preparation zone. The building is designed as a brick made of porous concrete blocks with mineral insulation, based on basic concrete passages. The roofing of the kindergarten is using warm flat roofs.

The lives of women are largely hidden in the Old Testament. New archaeological investigationsinto the households of Iron Age I have brought forward new evidence that sheds light on theauthority status and roles of women in the pre-monarchic tribal community. Conventional theory perceives that women were always oppressed and marginalised under a malevolentsystem of male rule in the Bible. The evidence indicates differently. Investigations in thedomestic sphere, where the household processes were under women’s control and management, imply that women held authority that was equal to male power in the public domain. It has been revealed that women held significant positions in the public sphere as well.This study, therefore, is an investigation into women’s status and the wide-ranging socioeconomicand religious roles they held within a system of male rule that allowed women theirauthority and autonomy in a unique period of Israelite history. / Biblical and Ancient Studies / M. Th. (Biblical Archaeology)