A presente pesquisa objetiva contribuir com a produção de conhecimento sobre os procedimentos de Educação Ambiental para a construção de sociedades sustentáveis a partir das comunidades escolares, reconhecendo que a escola tem um papel fundamental na formação de uma cidadania comprometida. Tal perspectiva encontra consonância com a proposta do Programa Escolas Sustentáveis do Ministério da Educação, materializada num processo formativo do curso Escolas Sustentáveis Oca/IE, ao longo de oito meses em 2011, bem como no projeto de extensão CriAtividade e Educação Ambiental proposto em 2015, ambos realizados em Piracicaba/SP. Reflexões epistemológicas provocadas a partir da Teoria da Complexidade e da Ecologia de Saberes, bem como dos comentários e sugestões emergentes dos diálogos com as comunidades escolares que lidam com esses processos em seu cotidiano foram fundamentais, configurando uma abordagem metodológica inspirada na pesquisa intervenção. A partir de um conjunto de procedimentos de campo, que revisitou e acompanhou as referidas experiências, bem como do aprofundamento bibliográfico e da avaliação de itens de \"cardápio de aprendizagem\" orientados à formação de agentes de sustentabilidade socioambiental, e construídos pelos mesmos, foram encontrados subsídios para identificar procedimentos de educação ambiental comprometidos com a transição para sociedades sustentáveis a partir de comunidades escolares. Nesse sentido, os resultados da presente pesquisa apontam para quatro procedimentos que se mostraram relevantes nos processos educadores ambientalistas analisados: abordagem subjetiva, senso de comunidade, intervenção em prol ao bem comum e incidência em políticas públicas estruturantes. Conclui-se, portanto, que processos educadores que envolvam a comunidade escolar que incorporem esses quatro procedimentos podem contribuir com a transição não só para escolas mais sustentáveis, mas também para sociedades mais sustentáveis. / This research aims to contribute to the production of knowledge about Environmental Education procedures for building sustainable societies from school communities, acknowledging school as fundamental to the formation of a committed citizenship. This perspective is according to the proposed Ministry of Education Program \"Sustainable Schools\", which was first applied in the eight months course \"Sustainable Schools Oca / IE\" (2011) as well as in the Extension Project \"CreActivity and Environmental Education\" (2015), both held in Piracicaba/SP. Epistemological reflections emerged from Theory of Complexity, Ecology of Knowledge, and from dialogues with the school communities in their daily lives were fundamental for setting a methodological approach inspired by the intervention research. The subsidies to identify environmental education procedures committed to the transition to sustainable societies from school communities came from a set of field procedures going over such experiences, supported by the bibliographic search and by the evaluation of items of the \"learning menu\" built from/to the formation of social and environmental sustainability agents. Accordingly, our results point out to four major procedures: subjective approach, sense of community, intervention towards the common good and focus on structural policies. As conclusion, it seems that educational processes that takes into account the school communities applying these four procedures will better prepared to work towards the transition not only to more sustainable schools but also to more sustainable societies.

We analyze price dispersion using panel data from a large price comparison site. We use past pricing behavior to instrument for potential endogeneity that might result from the selection of firms to certain product markets. We find that greater price adjustment costs result in greater price dispersion. Although the impact of price adjustment costs on price dispersion became weaker over time, the causal effect of price adjustment costs on price dispersion is still present at the end of the period. Our results are robust to many alternative empirical speciffications. We also test a range of alternative explanations of price dispersion, such as search cost, service differentiation, obfuscation, vertical restraints, and market structure. / Series: Department of Economics Working Paper Series

Houve um crescimento no consumo de alimentos fora do domicílio nas últimas décadas, impulsionado pela urbanização, economia, fatores demográficos e participação das mulheres no mercado de trabalho. O consumo em restaurantes de hotéis passou de 1,4 kg para 7,2 kg per capita entre 2005 e 2014 e apesar de seguir as orientações sanitárias, pode ser risco à saúde humana, devido ao tipo de prato, matéria prima ou cozimento. Assim, foram avaliados os cardápios de hotéis através de um índice de risco sanitário para os usuários, e comparou-se este índice médio do cardápio com características organizacionais e demográficas dos hotéis, seu sucesso midiático e a percepção do pessoal de problemas sanitários. Foi possível mostrar que há um conhecimento de risco pelo maior preço de pratos com risco mais alto. Os hotéis com mais risco têm cardápios mais variados e taxa de ocupação mais alta, sem diferença nos demais critérios demográficos. O pessoal de atendimento tem mais consciência de riscos que a gerência e avaliações midiáticas são menores nos hotéis de maior risco. Quanto à gestão do restaurante pelo hotel, este se mostrou mais segura para os hóspedes na gestão, sendo os restaurantes independentes mais ativos em número de pratos e turismo gastronômico, o que leva a uma melhor avaliação midiática, independente do maior risco. A avaliação do risco médio do cardápio pode levar uma melhor segurança sanitária do hóspede, mas existem outros fatores mercadológicos que podem interferir no cardápio do restaurante. Este conhecimento de risco sanitário pode orientar a escolha mercadológica do restaurante do hotel, provendo um elemento de julgamento da oferta de alimentos que podendo aumentar a fidelização e a segurança sanitária dos hóspedes. A alimentação segura de hóspedes é um processo extremamente importante para o sucesso da hotelaria, já que estes são associados a problemas pelos clientes, o que implica em maior cuidado sanitário na atual expansão do turismo de negócio e lazer no Brasil. / There has been an increase in consumption of food outside the home in the last decades, driven by urbanization, economy, demographic factors and women\'s participation in the labor market. The consumption in hotel restaurants went from 1.4 kg to 7.2 kg per capita between 2005 and 2014 and despite following the sanitary guidelines, can be risk to human health, by type of dish, raw food or cooking. Thus, we evaluated the hotel menus through a sanitary risk index for the users, and compared this average menu index with organizational and demographic characteristics of the hotels, their media success and the staff\'s perception of health problems. It was possible to show that there is a knowledge of risk by the higher price of dishes with higher risk. The hotels with more risk have more varied menus and higher occupancy rate, with no difference in the other demographic criteria. Service staff are more aware of risks that management and media reviews are lower in hotels at higher risk. As for the management of the restaurant by the hotel, this is safer for guests in hotel management, with independent restaurants more active in number of dishes and gastronomic tourism, which leads to a better media assessment, regardless of the greater risk. The evaluation of the average risk of the menu may lead to a better sanitary security of the guest, but there are other marketing factors that can interfere with the menu of the restaurant. This knowledge of sanitary risk can guide the market choice of the hotel restaurant, providing an element of judgment of the food supply that can increase the loyalty and sanitary security of the guests. The safe feeding of guests is an extremely important process for the success of the hotel industry, since these are associated with problems by the clients, which implies in greater health care in the current expansion of business and leisure tourism in Brazil.

The purpose of this study is to assess the need for menu labeling of calories based on the ability of food consumers to identify lower calorie options. By surveying consumers in Kentucky and Ohio and health professionals in Kentucky about their awareness of caloric content, basic nutrition knowledge and ability to choose lower calorie options, we can predict the potential benefit of menu labeling initiatives and the amount of education that will be necessary for consumers to effectively use menu labeling to make informed decisions on calorie intake. Through online surveys, it was determined that consumers were better able to predict calorie levels of foods at common quick serve restaurants, compared to health professionals. Health professionals are more knowledgeable about daily calorie requirements and more likely to change their quick serve food order with calorie labels. Health professionals and consumers dining out 3-5 times per month were better able to determine low calorie options and daily calorie requirements. These findings suggest that show that health professionals are in no better able to predict calorie levels at restaurants. Furthermore, nutrition education is necessary to aid in the use of menu calorie labeling for consumers.

Previous studies have identified the barriers foodservice directors encounter when developing and implementing nutrition policies (40- 44). However, no research has compared Local School Wellness Policy (LSWP) goals to the priorities of foodservice workers after implementation. This study used observations, surveys, and interviews to determine strengths and weaknesses of Harrisburg Middle School's LSWP and compare them to priorities of that school's foodservice workers in providing healthy meals. Although nutrition policies exist and were considered an important priority among school foodservice workers, enforcement was lacking due to priorities of maintaining a clean and organized lunchroom. Attention to school wellness was indicated at Harrisburg Middle School by the lack of competitive foods and beverages available to students, however healthy menu items and variety in food selections were lacking. These findings are important when approaching school foodservice workers about improving nutrition standards within their lunchroom. In order to bridge the gap between nutrition professionals and school foodservice workers regarding changes in the lunchroom, suggestions should be made with respect to their priorities, such as keeping their lunchroom clean and efficient.

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

A presente pesquisa objetiva contribuir com a produção de conhecimento sobre os procedimentos de Educação Ambiental para a construção de sociedades sustentáveis a partir das comunidades escolares, reconhecendo que a escola tem um papel fundamental na formação de uma cidadania comprometida. Tal perspectiva encontra consonância com a proposta do Programa Escolas Sustentáveis do Ministério da Educação, materializada num processo formativo do curso Escolas Sustentáveis Oca/IE, ao longo de oito meses em 2011, bem como no projeto de extensão CriAtividade e Educação Ambiental proposto em 2015, ambos realizados em Piracicaba/SP. Reflexões epistemológicas provocadas a partir da Teoria da Complexidade e da Ecologia de Saberes, bem como dos comentários e sugestões emergentes dos diálogos com as comunidades escolares que lidam com esses processos em seu cotidiano foram fundamentais, configurando uma abordagem metodológica inspirada na pesquisa intervenção. A partir de um conjunto de procedimentos de campo, que revisitou e acompanhou as referidas experiências, bem como do aprofundamento bibliográfico e da avaliação de itens de \"cardápio de aprendizagem\" orientados à formação de agentes de sustentabilidade socioambiental, e construídos pelos mesmos, foram encontrados subsídios para identificar procedimentos de educação ambiental comprometidos com a transição para sociedades sustentáveis a partir de comunidades escolares. Nesse sentido, os resultados da presente pesquisa apontam para quatro procedimentos que se mostraram relevantes nos processos educadores ambientalistas analisados: abordagem subjetiva, senso de comunidade, intervenção em prol ao bem comum e incidência em políticas públicas estruturantes. Conclui-se, portanto, que processos educadores que envolvam a comunidade escolar que incorporem esses quatro procedimentos podem contribuir com a transição não só para escolas mais sustentáveis, mas também para sociedades mais sustentáveis. / This research aims to contribute to the production of knowledge about Environmental Education procedures for building sustainable societies from school communities, acknowledging school as fundamental to the formation of a committed citizenship. This perspective is according to the proposed Ministry of Education Program \"Sustainable Schools\", which was first applied in the eight months course \"Sustainable Schools Oca / IE\" (2011) as well as in the Extension Project \"CreActivity and Environmental Education\" (2015), both held in Piracicaba/SP. Epistemological reflections emerged from Theory of Complexity, Ecology of Knowledge, and from dialogues with the school communities in their daily lives were fundamental for setting a methodological approach inspired by the intervention research. The subsidies to identify environmental education procedures committed to the transition to sustainable societies from school communities came from a set of field procedures going over such experiences, supported by the bibliographic search and by the evaluation of items of the \"learning menu\" built from/to the formation of social and environmental sustainability agents. Accordingly, our results point out to four major procedures: subjective approach, sense of community, intervention towards the common good and focus on structural policies. As conclusion, it seems that educational processes that takes into account the school communities applying these four procedures will better prepared to work towards the transition not only to more sustainable schools but also to more sustainable societies.

Houve um crescimento no consumo de alimentos fora do domicílio nas últimas décadas, impulsionado pela urbanização, economia, fatores demográficos e participação das mulheres no mercado de trabalho. O consumo em restaurantes de hotéis passou de 1,4 kg para 7,2 kg per capita entre 2005 e 2014 e apesar de seguir as orientações sanitárias, pode ser risco à saúde humana, devido ao tipo de prato, matéria prima ou cozimento. Assim, foram avaliados os cardápios de hotéis através de um índice de risco sanitário para os usuários, e comparou-se este índice médio do cardápio com características organizacionais e demográficas dos hotéis, seu sucesso midiático e a percepção do pessoal de problemas sanitários. Foi possível mostrar que há um conhecimento de risco pelo maior preço de pratos com risco mais alto. Os hotéis com mais risco têm cardápios mais variados e taxa de ocupação mais alta, sem diferença nos demais critérios demográficos. O pessoal de atendimento tem mais consciência de riscos que a gerência e avaliações midiáticas são menores nos hotéis de maior risco. Quanto à gestão do restaurante pelo hotel, este se mostrou mais segura para os hóspedes na gestão, sendo os restaurantes independentes mais ativos em número de pratos e turismo gastronômico, o que leva a uma melhor avaliação midiática, independente do maior risco. A avaliação do risco médio do cardápio pode levar uma melhor segurança sanitária do hóspede, mas existem outros fatores mercadológicos que podem interferir no cardápio do restaurante. Este conhecimento de risco sanitário pode orientar a escolha mercadológica do restaurante do hotel, provendo um elemento de julgamento da oferta de alimentos que podendo aumentar a fidelização e a segurança sanitária dos hóspedes. A alimentação segura de hóspedes é um processo extremamente importante para o sucesso da hotelaria, já que estes são associados a problemas pelos clientes, o que implica em maior cuidado sanitário na atual expansão do turismo de negócio e lazer no Brasil. / There has been an increase in consumption of food outside the home in the last decades, driven by urbanization, economy, demographic factors and women\'s participation in the labor market. The consumption in hotel restaurants went from 1.4 kg to 7.2 kg per capita between 2005 and 2014 and despite following the sanitary guidelines, can be risk to human health, by type of dish, raw food or cooking. Thus, we evaluated the hotel menus through a sanitary risk index for the users, and compared this average menu index with organizational and demographic characteristics of the hotels, their media success and the staff\'s perception of health problems. It was possible to show that there is a knowledge of risk by the higher price of dishes with higher risk. The hotels with more risk have more varied menus and higher occupancy rate, with no difference in the other demographic criteria. Service staff are more aware of risks that management and media reviews are lower in hotels at higher risk. As for the management of the restaurant by the hotel, this is safer for guests in hotel management, with independent restaurants more active in number of dishes and gastronomic tourism, which leads to a better media assessment, regardless of the greater risk. The evaluation of the average risk of the menu may lead to a better sanitary security of the guest, but there are other marketing factors that can interfere with the menu of the restaurant. This knowledge of sanitary risk can guide the market choice of the hotel restaurant, providing an element of judgment of the food supply that can increase the loyalty and sanitary security of the guests. The safe feeding of guests is an extremely important process for the success of the hotel industry, since these are associated with problems by the clients, which implies in greater health care in the current expansion of business and leisure tourism in Brazil.

Syftet med denna undersökning är att finna för- och nackdelar med olika menymodeller och hur de bör se ut för att fungera optimalt på hemsidor för kommuner i Dalarnas län. Resultatet togs fram med hjälp av semistrukturerade kvalitativa intervjuer och användartester. Deltagarna i denna undersökning valdes ut med hjälp av bekvämlighetsurvalet och består av studenter från Högskolan Dalarna. Den analysmetod som användes för att analysera den data som samlades in var en konventionell analysmetod. För att svara på den första frågeställningen om vilken menymodell som var vanligast bland Dalarnas samtliga kommunsidor genomfördes en jämförelse av dessa 15 kommunsidor. Det visade sig att den vanligaste menymodellen på kommunsidor i Dalarna var horisontell och bred med understruken text när muspekaren rörde sig över den, med linjärt typsnitt och utan ikoner. Positionen på hemsidorna är främst centrerad. Efter detta genomfördes användartester och semi-strukturerade intervjuer med testpersoner som fann för- och nackdelar hos specifika menymodeller. Valet av menymodell som bör användas på en kommunal webbplats beror på hur mycket information som fanns att sortera ut. De för- och nackdelar som återfanns på hamburgermenyn var att den sparade utrymme, men var svår att överblicka och klicka rätt på. Card-gridmenyn hade tydlig uppdelning men krävde många klick för att komma till målet.  Drop-downmenyn hade en bra överblick men upplevdes kompakt och vissa rubriker hade med fördel varit klickbara. / The purpose of this study is to find the pros and cons of different menu models and how they should look to function optimally on websites for municipalities in Dalarna County. The results were obtained using semistructured qualitative interviews and user tests. The participants in this study were selected using the convenience selection and consist of students from Dalarna University. The assay method used to analyze the data collected was a conventional assay method. In order to answer the first question about which menu model was most common among all Dalarna municipalities, a comparison of these 15 municipalities was conducted. It turned out that the most common menu model on municipal pages in Dalarna was horizontal and broad with underlined text when the mouse pointer moved over it, with linear typeface and without icons. The position on the websites is mainly centered. After that, user tests and semistructured interviews were conducted with test persons who found the pros and cons of selected menu models. The choice of menu model that should be used on a municipal website depends on how much information there was to sort out. The pros and cons found on the hamburger menu were that it saved space but was difficult to overlook and click right. The card grid menu had a clear breakdown but required many clicks to find where to go. The drop-down menu had a good overview but felt compact and some headlines had advantageously been clickable.

Masters in Public Administration - MPA / This study is about the application of a negotiated model of training needs analysis in the Registry/Messengers" Division of the Cape Town City Council. The negotiated model of training needs analysis is predicated on the formation of the performance evaluation committees. These committees comprise the assessees, the line managers, the peers and the trainers. Their primary responsibility is to address issues of performance ratings, causes of performance discrepancies, training solutions and/or non-training solutions in the key performance areas of individual employees who belong to the various job families. The study argues that the current application of the traditional model of training needs analysis in the RegistryfMessengers' Division which is both "menu-driven" and "line management-driven", is not scientific and participatory in form and nature. The study has four objectives. The first was to give some background to the RegistryfMessengers' Division. This painted a picture of the organisation, management and functions of the RegistryfMessengers' Division. The second objective was to provide a conceptual framework of the study by examining the existing literature on the contending models of training needs analyses, namely, the traditional model of training needs analysis and the negotiated model of training needs analysis, in public organisations. The third objective was to adopt and apply the negotiated model of training needs analysis in the RegistryfMessengers' Division. The fourth objective was to recommend the institutionalisation of the negotiated model of training needs analysis in the RegistryfMessengers' Division in “particular and the Cape Town City Council in general- given the fact that its strengths far outweigh its weaknesses. The study concludes inter alia, that th~ current application of the traditional model of training needs analysis in the Registry/ Messengers' Division should be replaced by the negotiated model of training needs analysis considering the fact that the latter allowed the collective and scientific determination of the training needs of the employees. The study then recommends the adoption of the negotiated model of training needs analysis in the Registry/ Messengers' Division in particular and the Cape Town City Council in general. However, the following factors and issues need to be taken into account to ensure the effective implementation of the negotiated model of training needs analysis in the organization, for example, educating the employees about the new approach to training needs analysis; identification of key performance areas; conducting an organization wide training needs analysis; development of performance standards for the key performance areas; formation of performance evaluation committees in the various job families; and agreement upon the performance rating scale