Este estudo parte da experiência da pesquisadora como cocriadora e atriz do espetáculo Teatro à La Carte, que tem como principal característica o ator como centro motor da cena sem a utilização de aparatos técnicos no que se refere ao cenário e iluminação. O espetáculo é apresentado em espaços não convencionais ao teatro e com a participação direta do espectador, que escolhe, entre as opções contidas em um “menu” de cenas, o que deseja assistir. Buscou-se então, a partir desta experiência, investigar os vínculos que se estabelecem no trabalho do ator, no que diz respeito ao processo de adaptação que este desenvolve quanto às instabilidades dos diferentes espaços de representação e a relação de convívio com o espectador tal como é proposta pelo filósofo Jorge Dubatti. Sobre a inserção do espetáculo em espaços não convencionais ao teatro, estabeleceu-se a mediação do ator com duas das chamadas leis orgânicas da ação, descritas por Konstantin Stanislávski em seu trabalho teatral: atenção criadora e adaptação. E acerca da relação com o espectador e a proposta de sua participação ativa no espetáculo, refletiu-se a partir da teoria do educador e filósofo Jacques Rancière, sobre a ação de ver que permite a emancipação do espectador; e a teoria do filósofo Jorge Dubatti, entendendo o teatro como acontecimento que gera convívio e poiése. Assim, fez-se a análise reflexiva da relação entre ator/espectador/espaço não convencional ao teatro com base no espetáculo Teatro à La Carte, de forma a problematizar e ampliar os questionamentos realizados como forma de instigar a reflexão sobre o assunto. / This study comes from the experience of the researcher as a co-creator and actress of the spectacle Teatro à La Carte, which has as main feature the actor as the motor center of the scene, without the use of technical devices in relation to scenery and lighting. The show is presented in spaces unconventional to theatre, and with the direct participation of the spectator, who chooses what they feel like watching among the options contained in a "menu" of scenes. Thus, from this experiment, we aimed at investigating the links that are established in the work of the actor, with regards to the process of adaptation he develops, regarding the instabilities of the different spaces of representation and the relation of conviviality with the spectator, as it is proposed by philosopher Jorge Dubatti. On the spectacle’s insertion in spaces unconventional to theatre, it was established the mediation of the actor with two of the so-called organic laws of action, described by Konstantin Stanislávski in his theatrical work: creative attention and adaptation. Now in reference to the relation with the spectator and the proposal of their active participation in the spectacle, it was reflected from the theory of educator and philosopher Jacques Rancière, on the action of seeing that allows the emancipation of the spectator, and the theory of philosopher Jorge Dubatti, understanding theater as an event that generates conviviality and poiése. Thus, there was a reflective analysis of the relationship between the actor/spectator/space unconventional to theater based on the spectacle Teatro à La Carte, in order to problematize and expand the questions carried out as a way to instigate reflection on the subject.

Em 2009, foi promulgada a Lei nº 11.947 do Programa Nacional de Alimentação Escolar (PNAE), que estipula o mínimo de 30 por cento de compra de gêneros alimentícios seja proveniente da agricultura familiar (AF), fazendo necessário conhecer seu efeito sobre a qualidade da alimentação escolar. O objetivo do estudo foi avaliar o efeito da implementação da Lei Federal 11.947/09 sob a qualidade nutricional dos cardápios propostos pelo PNAE do estado de São Paulo. O estudo teve o objetivo de avaliar o efeito da implentação da Lei Federal 11.947/09 na qualidade nutricional dos cardápios propostos pelo PNAE em municípios do estado de São Paulo. Trata-se de um estudo observacional analítico de cunho avaliativo baseado na tríade Estrutura Processo Resultado, com elaboração de matriz avaliativa. Foi realizado em 2013 com 38 municípios do estado de São Paulo divididos em 2 grupos: os que adquirem gêneros da AF e os que ainda não o fizeram. A coleta de dados primários foi através de questionário estruturado aplicado com nutricionistas e cardápios das escolas. Os alimentos dos cardápios foram analisados segundo a NOVA. Foram calculadas frequência absoluta, média e o teste exato de Fischer foi utilizado para a análise de associação. Um total de 25 municípios adquiriam algum gênero alimentício da AF e 18 não implementaram as compras. Os municípios que adquirem gêneros alimentícios da AF têm prevalência de 76 por cento para cozinheiros escolares em número suficiente e de 60 por cento para realização de ações de apoio aos agricultores familiares da região (p >0,05). Quase todas as cidades atentem a legislação quanto a oferta mínima de 3 porções de frutas ou hortaliças e máximo de 2 porções doces. Evidenciou-se que 77,8 por cento dos municípios que adquirem gêneros da AF, atendem a exigência mínima da lei de 70 por cento de alimentos básicos nos cardápios e, 83,3 por cento deste grupo de cidades estão em acordo limite de 30 por cento de alimentos restritos. Houve maior participação média dos alimentos ultraprocessados no lanche em relação à refeição em ambos os grupos de municípios. Os achados permitem refletir que a aquisição de alimentos da AF não foi suficiente para promover cardápios de melhor qualidade nutricional, sugerindo que o marco legal apresenta lacunas quanto a definição dos alimentos que devem compor os cardápios, sendo permissivo quanto ao uso de alimentos ultraprocessados / The Brazilian Federal Law no. 11.947 of the National School Feeding Program (PNAE) was published in 2009 sets a minimum of 30 per cent of purchase of food comes from the family farming (AF) and its effect on food quality of the school must be known. We evaluate the effect of the Brazilian Federal Law 11,947/09 in the nutritional quality of the menus proposed by PNAEs São Paulo. This is an observational analytical evaluative study based on structure - process - results with drafting evaluative matrix. Thirty-eight cities of São Paulo State were analyzed in 2013 and divided into 2 groups: cities who acquire food of AF and cities who have not yet done. Primary data were collected through school menus and interviews with nutritionist by previous structured questionnaires. Foods of the menus were analyzed according NOVA. Absolute frequencies and mean, measures of central tendency and Exact Fisher test analysis were calculated. 25 municipalities acquired some food from the AF and 18 did not implement the purchases. Cities that purchase foodstuff of the AF obtained prevalence of 76 per cent for sufficient numbers of the cook school and 60 per cent performing actions to support family farmers who sold products for school feeding in the area (p> 0.05). Almost all cities comply with the legislation regarding the minimum offer of 3 servings of fruits or vegetables and maximum of 2 sweet portions. 77.8 per cent of the cities that purchase foodstuff of the AF meet the minimum requirement of 70 per cent of staple food on the menus, and 83.3 per cent of this group of cities are in a 30 per cent restriction of restricted food agreement. A large quantity of ultra- processed foods mainly in the snack in both groups of municipalities. Our results show that purchase of food from AF is not enough to promote better nutritional quality of the school menus. suggesting that the legal framework has gaps regarding the definition of foods that should be included in the menus, and is permissive regarding to purchase ultra-processed foods

The purpose of this study was to explore the extent to which principals and school nutrition programme coordinators (nutrition coordinators) manage the responsibility of ensuring that the nutrition programme is implemented at their schools without interfering with the process of teaching and learning. The study includes a literature review and an empirical investigation. The specific knowledge gained from this research may add to the body of knowledge in the field of Education Management and should inform educators, principals, policy makers and individuals concerned with the management of school nutrition programmes on strategies that could be applied in managing the primary school nutrition programme. The data was collected by administering semi-structured interviews and observations. Five public primary school principals and five coordinators from Tembisa on the eastern outskirts of Johannesburg (Gauteng, South Africa) were interviewed. The results showed that the majority of principals and coordinators admitted that the programme enhanced learners’ performance at school, but felt that there were specific challenges in managing the programme. Some of the principals and coordinators experienced the programme as an additional burden to the educators who were already overloaded with curriculum lessons. Most of the schools indicated that feeding time sometimes overlapped with the learners’ class time, due to the large number of learners being served by one food handler. This study recommends that the SGB should reconsider the installation of food preparation facilities at schools. Other mechanisms should be sought to relieve the already overburdened educators from running the programme. Measuring scales should be available at all schools to ensure that the weight of delivered food items agree with the kilograms stated on the delivery invoice. The Department of Education should involve experts when planning the menu to warrant better nutritional value and effective delivery of the school nutrition programme. Regular seminars and workshops should be arranged for food suppliers, programme committee members and food handlers to ensure effective management and implementation of the programme. / Dissertation (MEd)--University of Pretoria, 2011. / Education Management and Policy Studies / unrestricted

Multi-target incentive contracts are widely observed in practice to stimulate salesforce effort. However, little is known about their effectiveness and the issues involved in designing them. In this thesis, we investigate the incentive contracting problem between a manufacturer and an agent when the realized sales of a product are affected by both the agent's selling effort and the type of the agent. The agent's type is uncertain to the manufacturer, whereas the agent can observe the actual type when exerting her selling effort. Again, this is unobservable by the manufacturer. For contract design problem, we develop a principal-agent model with both moral hazard and adverse selection. We examine the manufacturer's optimal contract parameter decisions employing a single multi-target contract for the agent who can be of different types. Because menu contracts are commonly studied in literature for the adverse selection problem, we also study a menu of single-target contracts; and examine the manufacturer's optimal contract parameter decisions. We then compare the performance between the two types of contract. We arrive at a number of managerial insights regarding the design and the performance of multi-target contract and menu contract.

Many of the world’s children, particularly those living in developing countries, subsist on diets that seldom vary and often do not allow for an adequate intake of the complete range of nutrients required for healthy living. Of concern is the absence of regular consumption of fresh vegetables and fruit that provide vitamin A which, if deficient, impairs children’s growth and development. In South Africa about 21% of children under the age of six years attend crèche facilities on a daily basis. The nutritional state of meals provided to children at many crèches tends to lack micronutrients, particularly vitamin A. Vitamin A deficiency is the main nutritional problem facing crèche children in South Africa today. Underlying causes are unsatisfactory diets restricted in variety and minimal knowledge of optimal dietary practices, a situation exacerbated by a high incidence of food insecurity. Limpopo is a province seriously affected by vitamin A deficiency. A South African study, based on a quantitative research paradigm, was undertaken (April-September 2007) in Thulamela municipality with the aim of developing and implementing nutrition strategies to improve crèche children’s consumption of vitamin A-rich vegetables and fruit, as advocated by an officially recognised food-based dietary guideline. Through convenience sampling, 100 caregivers from 20 crèches in the study area responded to questionnaires and participated in a game. Ongoing observation continued. Information about the participants, their nutrition knowledge and the meals provided was collected following the triple-A cycle approach (assessment, analysis and action). The research process was structured in three phases. Phase one involved a situational assessment and analysis that provided baseline information. Limitations contributing to the problem under investigation were identified and data showed that the children’s intake of vitamin A from vegetables and fruit at crèches was low. This was found to be due to a lack of knowledge and information about vitamin A, coupled with the unavailability and inaccessibility of food primarily due to non-production and affordability. Food preparation, storage and preservation also posed challenges to caregivers. Using evidence from documented studies and the findings from phase one, nutrition strategies were developed and implemented in phase two. Caregivers were shown how to increase the availability and use of foods rich in vitamin A and were encouraged to grow, and use, both cultivated and non-cultivated vitamin A-rich vegetables and fruit. Furthermore, the concept of the food-based dietary guideline “eat plenty of vegetables and fruits everyday” was introduced to the caregivers and became part of the developed nutrition strategies. Follow-up data collected in phase three showed substantial advancement in caregivers’ knowledge and skills. Access, availability and utilisation of vitamin A-rich vegetables and fruit had improved markedly. Flourishing vegetable gardens, planned menus and well prepared meals were concrete evidence, and vegetables and fruit were more frequently served to children. Implementation of the developed nutrition strategies epitomised the envisaged outcome of this study. Based on the research results, important recommendations are made to enhance the appropriate consumption of vegetables and fruit rich in vitamin A, leading to a reduction in disease and death caused by vitamin A deficiency among children. / Dissertation (MConsumer Science)--University of Pretoria, 2010. / Consumer Science / unrestricted

В данной работе изучены ИТ-технологии в ресторанном бизнесе, изучены виды и особенности электронных меню, представленных на рынке, сравнены их функционалы, построена полная модель ресторана «Дубровин», проанализированы существующие бизнес-процессы на рассматриваемом предприятии, построены модели as-is, to-be, разработан календарный план-график внедрения электронного меню, построена системно-динамическую модель обслуживания гостей в ресторане, оценена экономическая эффективность внедрения электронного меню. Практическая значимость исследования заключается в возможности применения спроектированного электронного меню в качестве эффективного инструмента автоматизации заказов в ресторане. / In this master's thesis, IT technologies in the restaurant business were studied, the types and features of electronic menus presented on the market were studied, their functionals were compared, the full model of the Dubrovin restaurant was built, existing business processes at the enterprise under consideration were analyzed, models as-is, to –be were built, a calendar schedule for introducing an e-menu has been developed, a system-dynamic model of serving guests in a restaurant has been built, and the economic efficiency of introducing an e-menu has been evaluated. The practical significance of the study lies in the possibility of using the designed electronic menu as an effective tool for automating orders in a restaurant.

The user experience in the e-commerce industry plays a pivotal role in retaining its customers.The competition between e-commerce business stores such as H&M or Kappahl is so fierce that improving the most basic functionalities, such as the current poor browsing experience ofe-commerce websites, can attract or retain even more internet users. Addressing this pressing issue in UX, an innovative solution addressing poor browsing experiences at e-commerce websites could be achieved through the personalization of the primary navigation menu. In an attempt to lay the foundations for further research in this niche, this paper addresses a design of a personalized navigation menu that renders recommended items based on the individual’s user patterns. The aim is to study the usability of such a digital artifact through the three usability metrics (Efficiency, Effectiveness and Satisfaction) in an attempt to understand if a personalized navigation menu is a viable solution for both practical implications and scientific research.

Die komplexe Analysen großer Datensätze stellt in der Informationsvisualisierung eine zunehmende Herausforderung dar. Mit Hilfe von Magic Lenses wird die teilweise unübersichtliche Visualisierung dieser Datensätze lokal manipuliert und vereinfacht. Dabei spielen besonders der Umfang an Filterfunktionen und wie sie verändert werden können eine Rolle. Die Vorteile eines Multitouchdisplays im Vergleich zu herkömmlicher Maus- oder Keyboardinteraktion kommen dabei zum Einsatz. Es treten jedoch stetig Probleme bei der Adaption bisheriger Menüdesigns auf. Da Magic Lenses über Menüs parametrisiert werden sollen, stellt sich die Frage welche Menü- und Interaktionsarten besser dazu geeignet sind. In dieser Arbeit wird ein Multitouch-basiertes Kontextmenü für Magic Lenses evaluiert. Es befindet sich direkt am Linsenrand und ist kompakt jedoch neuartig. Es wird die Konkurrenzfähigkeit zu einem speziell für die Studie entworfenen und implementierten klassischen, globalen Menü getestet. Dieses ist für Nutzer vertrauter, aber distanziert sich von der Linse. Die Ergebnisse werden anschließend unter quantitativen und qualitativen Punkten zusammengefasst und ausgewertet. Es zeigt sich, dass klassische Menüs mit Touchinteraktion performanter waren. Das Multitouch-basierte Kontextmenü war allerdings bei den Probanden beliebter und wurde für die Arbeit mit Linsen bevorzugt. / The complex analysis of huge data sets is an increasing challenge in information visualization. With the help of emph{Magic Lenses} the somtimes confusing visualization of those data sets is being locally manipulated and simplified. Especially the amount of filter functions and how they can be altered matter. The advantages of multitouch displays in comparison to conventional mouse and keyboard interaction are used. However, there occur continual problems with the adaption of existing menu designs. Since emph{Magic Lenses} have to be parameterized with those menus the question arises which kind of menu and interaction are more fitting. In this work we evaluate a multitouch based context menu for emph{Magic Lenses}. It is located directly at the lens and compact but new to users. We test its competitiveness to a classical global menu specifically designed and implemented for this study. Users are more familiar with it but it is distanced from the lens. Finally, the results are summarized and analyzed under quantitative and qualitative points. It turns out that classical menus with touch interaction performed best. The multitouch-based context menu though was more popular with probands and was preferred for the work with lenses.

Master of Science / Department of Human Nutrition / Mary Meck Higgins / Because of the ever-changing nature of the economy and the food environment, research as recent as 2010 may not be relevant to today’s discussion on food insecurity, food deserts, obesity rates, and nutritional quality in the U.S. population’s diet. Today, people of low socioeconomic status in the U.S. are at risk for overweight, obesity, and chronic illnesses such as type 2 diabetes, hypertension, and certain cancers. In this report, I investigate published research about low-income populations in the U.S. relative to the food environment and describe implications for healthcare professionals implementing interventions with these populations, discussed in the following categories: Dietary Intake Quality and Socioeconomic Status; Food Insecurity; Barriers to Quality Food Access in the U.S. Food Environment; Communities Alleviating Food Insecurity; Food-Related Perceptions, Attitudes, and Behaviors; Homelessness and Food-Related Behaviors; Why Do People Buy What They Buy?; Nutrition Assistance Programs and Policies; Current U.S. Food Costs; and Comparing the Nutritional Value Versus Price of Foods. Although the literature on the subject of low-income diet quality is thorough, much of it needs to be updated with current data on food prices, food environments, and U.S. diet quality. For this purpose, I compiled the most recent data from the National Bureau of Labor & Statistics on food prices to discuss the elevated food prices of healthful foods as opposed to less healthful foods. I also created a one-month menu based on the U.S. Department of Agriculture’s Thrifty Food Plan budget allowance in order to follow a healthful diet in this harsh economic climate utilizing the Dietary Guidelines for Americans 2010 and the Affordable Nutrients Index.

Ferramentas computacionais têm sido utilizadas na área de nutrição desde os anos de 1960 e buscam auxiliar o nutricionista no cálculo de nutrientes e no planejamento de cardápios, visando o apoio na tomada de decisão. Assim, a utilização da informática na execução dessas tarefas disponibiliza ao nutricionista tempo necessário para que desenvolva outras atividades específicas voltadas ao atendimento dos pacientes/clientes. Entre as ferramentas computacionais, destacam-se os sistemas especialistas (SE) que resolvem problemas de forma parecida com o especialista humano, sobre determinados campos do conhecimento. Nesse contexto, o objetivo deste trabalho foi conceber uma ferramenta computacional utilizando a base de dados de Avaliação de Ingestão de Nutrientes da Tabela Brasileira de Composição de Alimentos (TBCA BD-AIN) para gerar planos alimentares personalizados, considerando as preferências alimentares e necessidades nutricionais do paciente/cliente. Os passos para o desenvolvimento desse trabalho incluíram: (i) diferenciação entre as ferramentas computacionais disponíveis; (ii) caracterização da consulta em nutrição; (iii) definição do protocolo de atendimento clínico para a consulta em nutrição; (iv) adequação da TBCA BD-AIN a ser utilizada na ferramenta computacional; (v) definição das preferências; (vi) implementação da ferramenta computacional; (vii) avaliação dos resultados gerados pela ferramenta computacional. A ferramenta computacional desenvolvida, chamada Nutri - Soluções inteligentes em nutrição, uma web application, caracterizada como SE, utilizou a técnica de máquina de estados finito (MEF), para representar a expertise do nutricionista, na elaboração dos planos alimentares. Os planos alimentares gerados foram avaliados por nutricionistas (n=18) com experiência em atendimento clínico (10,83±7,02 anos). A avaliação de 105 planos alimentares diários (7 planos alimentares para 15 casos fictícios) apresentou adequação quanto às recomendações nutricionais e preferências propostas, além de selecionar alimentos/preparações dos diferentes grupos (conforme a refeição), e considerar características sensoriais, mostrando 89,2% de concordância para os itens avaliados. Dessa forma, a ferramenta proposta contribuirá com: (i) otimização do atendimento clínico, pois auxiliando na redução dos cálculos realizados, o nutricionista disponibilizará mais tempo da consulta em nutrição para atenção ao paciente/cliente; (ii) apoio à decisão, uma vez que os planos alimentares apresentarão maior probabilidade de estarem adequados quanto às recomendações nutricionais; (iii) adesão à prescrição dietética, pois os planos alimentares serão elaborados com base nas escolhas/preferências do paciente/cliente. / Computational tools have been used in the area of nutrition since the 1960s and seek to assist the nutritionist in calculating nutrients and planning menus, aiming at support in decision making. Thus, the use of information technology in the execution of these tasks provides the nutritionist with the time needed to develop other specific activities aimed at patient/client care. Among the computational tools, stand out the expert systems (ES) that solve problems in a similar way with the human expert, on certain fields of knowledge. In this context, the objective of this work was to design a computational tool using the Nutrient Intake Assessment database of the Brazilian Food Composition Table (TBCA BD-AIN, acronym in Portuguese) to generate personalized menu, considering the food preferences and nutrient requirements of the patient/client. The steps for the development of this work included: (i) differentiation between the available computational tools; (ii) characterization of the nutrition consultation; (iii) definition of the protocol of clinical care for the consultation in nutrition; (iv) adequacy of TBCA BD-AIN to be used in the computational tool; (v) definition of preferences; (vi) implementation of the computational tool; (vii) evaluation of the results generated by the computational tool. The computational tool developed, called Nutri - Intelligent Solutions in Nutrition, a web application, characterized as ES, used the Finite State Machine (FSM) technique to represent the nutritionist\'s expertise in the elaboration of menu. The menu generated were evaluated by nutritionists (n= 18) with experience in clinical care (10.83±7.02 years). The evaluation of 105 daily menus (7 food plans for 15 fictitious cases) was adequate for the nutritional recommendations and preferences proposed, besides selecting foods/preparations of the different groups (according to the meal), besides considering sensorial characteristics, showing 89.7% agreement for the evaluated items. Thus, the proposed tool will contribute to: (i) optimization of clinical care, because by helping to reduce the calculations performed, the nutritionist will provide more consultation time in nutrition for patient/client care; (ii) decision support, since menu are more likely to be adequate for nutritional recommendations; (iii) adherence to the dietary prescription, since the menus will be elaborated based on the patient/client\'s choices/preferences.