Thesis (M.A.)--Northern Kentucky University, 2009. / Made available through ProQuest. Publication number: AAT 1462676. ProQuest document ID: 1703377531. Includes bibliographical references (p. 36-45)

<p>This is a dissertation for a Bachelor Degree Project at the University of Skövde. The project is carried out in cooperation with the company Kinnarps AB.</p><p>The objective of this project was to develop a new chair for café and lunch rooms, which should satisfy the markets expectations and demands and match Kinnarps AB’s assortment today. The project has contained everything from identification of user and customer needs and requirements to evaluation and building of a prototype.</p><p>The result is a chair with a frame of tubular steel and there is nothing like it in Kinnarps AB’s assortment today. The chair has a frame of tubular steel and separate seat and backrest, just like the chairs Jig and Tango as it is intended to replace. The chair’s extraordinary characteristics are that the shape of the backrest enables a good grip and the motion which encourages variation in sitting postures. The motion is new for this kind of chair both in Kinnarps AB’s assortment as well as on the market.</p><p>The product development process is an iterative process which can be described with the activities: identification of customer requirements, product design specification, initiation of concept solutions, evaluation, embodiment design and detail design. Knowledge about the customer requirements and needs is fundamental to a successful product. The result of the market research showed that the new chair should be a comfortable and inviting chair which is lightweight and simple with a timeless design and organic shape. It also came to our knowledge that it is very important that the chair is stackable, possible to hang on a table and linkable.</p><p>Different researchers’ literatures have been studied and an analysis has been made in SAMMIE to ensure that the chair has good ergonomics. This is a very important quality but often an unspoken requirement that is taken for granted.</p><p>The result was carefully evaluated during and after the building of the prototype. Kinnarps AB will also make further analysis and quality tests.</p><p>This project has hopefully resulted in a chair with good quality and a potential to participate in the competition on the market.</p> / <p>Den här rapporten behandlar ett examensarbete i integrerad produktutveckling. Examensarbetet har gjorts i samarbete med företaget Kinnarps AB.</p><p>Uppdraget bestod i att utveckla en ny stol till café och lunchrum som ska möta marknadens förväntningar och krav samt passa in i Kinnarps AB:s sortiment. Under projektet har det förutom rena konstruktions- och designförslag gjorts alltifrån marknadsanalys för att få reda på marknadens och kundernas krav, kartläggning av och anpassning till produktion och validering med bl a framtagning av prototyp.</p><p>Resultatet av arbetet är en stålrörsstol, vars like inte finns i Kinnarps AB:s sortiment idag. Stolen har ett underrede i bockat stålrör samt separat sits och rygg, precis som de befintliga stolarna, Jig och Tango, som den är tänkt att ersätta. Det som är speciellt med stolen och som urskiljer den från konkurrenternas stolar är den mycket greppvänliga ryggen och den sviktande rörelsen i ryggen. Den införda svikten är något nytt för den här typen av stolar och finns idag varken i Kinnarps AB:s sortiment eller ute på marknaden.</p><p>Produktutvecklingsprocessen är en iterativ process som kan beskrivas med aktiviteterna: fastställande av kundkrav, kravspecifikation, konceptgenerering, utvärdering, förkroppsligande samt detaljdesign. Att veta vad marknaden vill ha eller behöver är en avgörande faktor för en lyckad produkt. Marknadsanalysen visade att den nya stolen bör vara en bekväm och inbjudande stol som är lätt och enkel med en tidlös design och organiska former. Att stolen ska vara möjlig att stapla, hänga upp och koppla ihop med andra stolar visade sig vara viktigt.</p><p>Att stolen har bra ergonomi är viktigt, varför olika forskares verk studerats. För att ytterligare undersöka de ergonomiska aspekterna har en analys gjorts i programmet SAMMIE.</p><p>För att göra en ordentlig uppföljning och utvärdering av resultatet togs det fram en prototyp. Det kommer även att göras en riskanalys och kvalitetstest i Kinnarps AB:s ackrediterade laboratorium.</p><p>Förhoppningsvis har arbetet resulterat i en stol med hög kvalitet och som har god potential att synas i konkurrensen på marknaden.</p>

AN ABSTRACT OF THE THESIS OF Danielle Wleklinski, for the Master of Science degree in Food and Nutrition, presented on December 7, 2010, at Southern Illinois University Carbondale. TITLE: ILLINOIS SCHOOL FOODSERVICE EMPLOYEES' AND PURCHASERS' PERCEIVED BENEFITS, OBSTACLES, AND ATTITUDES TO PURCHASING MORE LOCAL FOODS MAJOR PROFESSOR: Dr. Sylvia Smith Due to the recent surge in environmental consciousness and childhood obesity, Farm to School Programs have gained interest. Previous research studies indicate school foodservice purchasers perceive benefits and obstacles to purchasing local foods (32,74,78,80-81). However, no studies have investigated school foodservice employees' perceptions to benefits, obstacles, and interest to purchasing local food, and if purchasers view benefits and obstacles differently based on school size. Our study sought to further understand perceived benefits, obstacle and attitudes to purchasing local food among school foodservice employees and purchasers. Our study (N=151) found purchasers and employees agree to 13 benefits and 16 obstacles to purchasing local food. Purchasers from large- and medium-size schools perceive less "less use of pesticides" and "ability to know product sources" as stronger benefits to purchasing local food and perceive "cost of food", "adequate volume", "reliable supply of food quantity", "payment arrangement", and "packing material" as stronger obstacles to purchasing local food (p<≤>¡Ü05). Results also show purchasers and employees are interested in receiving training to prepare and serve more local foods; however, purchasers only slightly agree they have resources to train their employees to prepare more meals with local foods and slightly disagree they are willing to pay more for local foods. Results suggest training programs may be needed to encourage local food procurement in schools. Further research should be performed to validate this study's findings; if differences in purchasers' perceived benefits and obstacles based on school size are identified, researchers should investigate where differences lie and why they exist.

abstract: Background: Children’s fruit and vegetable consumption in the United States is lower than recommended. School lunch is an opportunity for students to be exposed to fruits and vegetables and potentially increase their daily intake. The purpose of this study is to examine the relationship between tray color and fruit and vegetable selection, consumption, and waste at lunch. Methods: Study participants (n=1469) were elementary and middle school students who ate school lunch on the day of data collection. Photographs and weights (to nearest 2 g) were taken of fruits and vegetables on students’ trays before and after lunch. Trained research assistants viewed photographs and sorted trays into variable categories: color of main tray, presence/absence of secondary fruit/vegetable container, and color of secondary fruit/vegetable container. Fruit and vegetable selection, consumption, and waste were calculated using tray weights. Negative binomial regression models adjusted for gender, grade level, race/ethnicity, free/reduced price lunch status, and within-school similarities were used to examine relationships between tray color and fruit and vegetable selection, consumption, and waste. Results: Findings indicated that students with a light tray selected (IRR= 0.44), consumed (IRR=0.73) and wasted (IRR=0.81) less fruit and vegetables. Students without a secondary fruit/vegetable container selected (IRR=0.66) and consumed (IRR=0.49) less fruit and vegetables compared to those with a secondary container. Light or clear secondary fruit and vegetable containers were related to increased selection (IRR=2.06 light, 2.30 clear) and consumption (IRR=1.95 light, 2.78 clear) compared to dark secondary containers, while light secondary containers were related to decreased waste (IRR= 0.57). Conclusion: Tray color may influence fruit and vegetable selection, consumption, and waste among students eating school lunch. Further research is needed to determine if there is a cause and effect relationship. If so, adjusting container colors may be a practical intervention for schools hoping to increase fruit and vegetable intake among students. / Dissertation/Thesis / Masters Thesis Nutrition 2020

This master thesis focuses on literature research of problematics linked to power actuators working on electromagnetic principle to accelerate metal projectiles. It’s goal is mathematical analysis and constuction of selected type of electromagntic power actuator – induction coilgun

En la actualidad, la salud de los niños ha venido deteriorándose por diferentes variables, una de ellas es el alto consumo de productos golosinaros, gaseosas, etc, la cual deja secuelas como por ejemplo diabetes y obesidad. De acuerdo al centro nacional de alimentación y nutrición el 32.3% de escolares padece este mal y es por ello que muchas empresas buscan ofrecer alternativas saludables para los padres, con la finalidad de desarrollar un nuevo estilo de vida que cambien los hábitos alimenticios de los niños para evitar enfermedades. En base a ello, nace “LONCHI”, idea innovadora de un grupo de alumnos de la Universidad Peruanas de Ciencias Aplicadas, el cual está compuesto por 4 integrantes de diferentes carreras como Marketing, Negocios Internacionales y Finanzas. Este equipo analizó las necesidades más importantes del mercado y elaboró un producto/servicio que aliviar la preocupación de los padres. Este proyecto consiste en preparar loncheras saludables que contengan todos los requisitos alimenticios requeridos por los niños que se encuentra en la etapa escolar. “LONCHI” utiliza insumos naturales que serán incorporados en las loncheras, que constan de una fruta estacional, un jugo de frutas libre de persevantes, una porción de frutos secos y un sándwich. Para la realización de esta propuesta de negocio nos permitió conocer de forma real, así como restos que se pueden presentar en el entorno empresarial. A si mismo Lonchi es una propuesta cual genera valor y rentabilidad para sus accionistas, para validar nuestra propuesta, se realizaron entrevistas a profundidad a los padres de familia como a sus hijos, de los cuales se obtuvo como resultado las mejoras a implementar en el proyecto.

Objective. As childhood obesity continues to threaten the overall health of young people, K-12 teachers are uniquely poised to advocate for, and support food and nutrition, school lunch and student health. Yet, classroom teachers are largely uninvolved in school lunch. School lunch is typically viewed as separate from the rest of the school day and not seen as an educational opportunity. The purpose of this dissertation was to develop an understanding of the role teachers could play in supporting, encouraging, and shifting the culture that surrounds school lunch in the United States. Methods. To accomplish this purpose, this dissertation had two studies. Study One utilized ten K–12 public school teachers. The data collected were from a descriptive characteristics questionnaire, theatrical data collection workshops, and individual interviews. These data provided an understanding of teachers’ attitudes and perceptions of school lunch, and if and how they currently provide food and nutrition education and support school lunch. The data provided an understanding of obstacles that keep teachers from supporting school lunch, recommendations and resources for teachers to support the school lunch program, and links between food and nutrition education to school lunch. Study Two developed an understanding of the realities, feasibility and experiences of 39 teachers from six schools while implementing a school wellness initiative in Anchorage, Alaska. The non-prescriptive wellness initiative in which the teachers operated, allocated 30 minutes for lunch and 54 minutes of physical activity each day, in which 30 of those minutes was allotted for recess. The teachers were regularly in the cafeteria. The data collected were from focus groups (one per school) to explore teachers’ experiences implementing the wellness initiative. Data Analysis. For Study One, the descriptive characteristics questionnaire was analyzed using descriptive statistics and frequencies. For Studies One and Two, the theatrical data collection workshops, individual interviews, and focus groups were transcribed, coded and analyzed for themes and domains using NVivo version 12 for Mac. Inter-rater reliability was conducted to ensure statistical agreement in the codes (k = 0.78). Results. Study One: the teachers had a general dislike of the school lunch served when they were children. As teachers, they generally disliked the school lunch as well. However, they saw the importance of the National School Lunch Program (NSLP) in providing meals for low-income students. Additionally, they thought it was very important for all students to be well-nourished to do well at school. Teachers made efforts to see that their students were fed by providing healthy snacks, modeling healthy eating in the cafeteria, and incorporating food and nutrition into their curricula. The participants believed teachers could play a greater role in school lunch by regularly discussing school lunch, eating with students, gardening and cooking with students, and/or providing positive messaging about lunch. However, there were barriers to overcome, including lack of administrative support, poor food quality, poor cafeteria culture, and a lack of adequate professional development. The teachers felt opportunities for professional development related to school lunch would provide greater self-efficacy, knowledge, and skills to overcome the barriers to playing a greater role in school lunch.Study Two: the teachers believed the wellness initiative had the best intentions for their students. Teachers found physical activity breaks to be beneficial for students and saw improvement in their students’ focus, attention, and behavior. Teachers also observed students eating more due to the extra time at lunch. Younger students benefitted the most from the extra time. However, timing and scheduling of the physical activity component was the largest barrier along with lack of administrative support in some schools. Additionally, teachers observed poor student behavior in the cafeteria as a result of the extra time. The teachers did not report eating with students or encouraging students to eat school lunch. Conclusions. Because they are growing and developing, diets that provide adequate calories and nutrient-dense food are vital for children to reach their highest potentials. Despite its negative stereotype, school lunch provides a reliable source of nutrition to food insecure children. The research suggests teachers can play a large role in school lunch and have the greatest power to act as agents of cultural change in schools but need the support of their respective schools’ administrations. School lunch-based professional development would assist teachers in accomplishing this momentous task.

Loncheras “Biokids”, dirigidos a niños en etapa escolar, contribuyendo en su rendimiento académico y físico a través de productos saludables, nutritivos y deliciosos. Esta propuesta parte de la necesidad de padres de familia en ofrecer una lonchera saludable a sus hijos, porque pasan la mayor parte del tiempo en los colegios y muchos no les brindan alternativas nutritivas en sus establecimientos y el porcentaje de padres que trabajan van en aumento, lo que limita muchas veces en elaborar una lonchera saludable para sus hijos. En el transcurso de la realización del presente proyecto, inició la Emergencia Sanitaria Nacional por la propagación del virus SARS-COV2 a nivel mundial, por ello el proyecto tomo un giro y desarrollo una nueva marca, puesto que no se realizarían clases presenciales a lo largo del año. “Biofit Boxes”, una caja biodegradable con productos saludables, nutritivos y de alta calidad. Tiene un mayor público objetivo y favoreció al incremento de los estados financieros y sostenibilidad de la empresa. Para poder desarrollar este proyecto se requiere una inversión total de 32,903 soles, de los cuales el 50% será financiado por una entidad financiera y el otro 50% será de participación de los accionistas. Contamos con una buena proyección financiera por lo cual consideramos viable la realización del proyecto. “Loncheras Biokids” y “Biofit Boxes” contribuirán con la mejora de los hábitos de alimentación de niños, jóvenes y adultos en la ciudad de Lima Metropolitana y poder disminuir el porcentaje de obesidad, sobrepeso, entre otros. / Lunch boxes "Biokids" is a project for school children, contributing to their academic and physical performance through our healthy, nutritious and delicious products. This proposal is based on the need of parents to offer a healthy lunch box for their children, because they spend most of their time at school and many of this schools do not offer them nutritional alternatives in their establishments. Additionally, the percentage of working parents is increasing, which often limits the preparation of a correct lunch box for their children. In the course of this project, the National Health Emergency began due to the spread of the SARS-COV2 virus worldwide, for this reason the project had to take a turn and develop a new brand, since it was not hold face-to-face classes throughout the year. That’s how, “Biofit Boxes” was born, as a biodegradable box containing healthy, nutritious and high-quality products. It is a product with a larger target audience and favor the increase in the financial statements and sustainability of the company. To implement this project we require a total investment of S/32,903.00 Soles, of which 50% will be financed by a financial institution and the other 50% will be from the participation of the shareholders. We have a good financial projection in the years following to the investment, so we consider the realization of the project is viable. "Lunch boxes Biokids" and “Biofit Boxes” will contribute to the improvement of the eating habits of children, youth and adults in the city of Metropolitan Lima and reduce the percentage of obesity, overweight, and others. / Trabajo de investigación

Este trabajo de investigación tiene como finalidad sustentar la viabilidad del proyecto Loncheras Nutriwawa, el cual fue creado para dar solución a la problemática que tienen muchas madres de familia con niños en etapa preescolar respecto a la alimentación saludable. Es por ello que ofrecerá loncheras escolares reforzadas en su contenido nutricional y serán distribuidas directamente en los colegios. De acuerdo al estudio de mercado realizado se comprobó que existe gran aceptación del público objetivo, las cuales son madres de familia de 25 a 39 años del NSE B y C de los distritos Surco, Chorrillos y San Juan de Miraflores. Las ventas estimadas en el primer año son 85 190 loncheras, equivalente al 10% del mercado objetivo, en los siguientes años crecerá en 8%, 9%,10% y 11%. En el análisis realizado del plan económico y financiero se obtuvo un Valor Presente Neto (VPN mayor a cero y una TIR de 62.70%. Asimismo, el índice de rentabilidad es de 3.04, siendo bastante atractivo para el inversionista, ya que por cada sol invertido se obtendrá una ganancia de 2.4 soles. La competencia directa son las madres de familia que se encargan de la preparación de las loncheras; la estrategia es ofrecer un producto reforzado en Hierro y DHA, utilizando para la distribución envases biodegradables que cuidan el medio ambiente. Asimismo, se posicionará el producto a través de estrategias de marketing mix. Finalmente, concluimos que el proyecto genera atractivas ganancias y es viable, por lo que se recomienda invertir en el proyecto. / This research work aims to support the viability of the "Loncheras Nutriwawa" project, which was created to provide a solution to the problem that many mothers with preschool children have regarding healthy eating. That is why it will offer school lunch boxes reinforced in their nutritional content and will be distributed directly in schools. According to the market study carried out, it found that there is a high acceptance of the target audience, which are mothers of families from 25 to 39 years of socioeconomic level B and C of the districts Surco, Chorrillos, and San Juan de Miraflores. Estimated Sales in the first year are 85 190 lunch boxes, which is equivalent to 10% of the target market, and in the following years, it will grow by 8%, 9%, 10%, and 11%. In the economic and financial plan analysis was obtained a Net Present Value (NPV) greater than zero and an Internal Rate of Return (IRR) of 62.70%. Likewise, the profitability index is 3.04, being quite attractive for the investor, since, it will obtain a profit of 2.4 soles, for every sol invested. The direct competition is the mothers of families who are in charge of preparing the lunchboxes; The strategy is to offer a product reinforced in Iron and DHA, using biodegradable packaging that cares for the environment for distribution. Likewise, the product will position through marketing mix strategies. Finally, we conclude that the project generates attractive profits and is viable, so it recommends to invest in the project. / Trabajo de investigación

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