In a large number of electronic devices, users interact with the system by navigating through various menus. Auditory menus can complement or even replace visual menus, so research on auditory menus has recently increased with mobile devices as well as desktop computers. Despite the potential importance of auditory displays on touch screen devices, little research has been attempted to enhance the effectiveness of auditory menus for those devices. In the present study, I investigated how advanced auditory cues enhance auditory menu navigation on a touch screen smartphone, especially for new input gestures such as tapping, wheeling, and flicking methods for navigating a one-dimensional menu. Moreover, I examined if advanced auditory cues improve user experience, not only for visuals-off situations, but also for visuals-on contexts. To this end, I used a novel auditory menu enhancement called a "spindex" (i.e., speech index), in which brief audio cues inform the users of where they are in a long menu. In this study, each item in a menu was preceded by a sound based on the item's initial letter. One hundred and twenty two undergraduates navigated through an alphabetized list of 150 song titles. The study was a split-plot design with manipulated auditory cue type (text-to-speech (TTS) alone vs. TTS plus spindex), visual mode (on vs. off), and input gesture style (tapping, wheeling, and flicking). Target search time and subjective workload for the TTS + spindex were lower than those of the TTS alone in all input gesture types regardless of visual type. Also, on subjective ratings scales, participants rated the TTS + spindex condition higher than the plain TTS on being 'effective' and 'functionally helpful'. The interaction between input methods and output modes (i.e., auditory cue types) and its effects on navigation behaviors was also analyzed based on the two-stage navigation strategy model used in auditory menus. Results were discussed in analogy with visual search theory and in terms of practical applications of spindex cues.

The advent of digital typography has seen the printed letter permeate many aspects of our world, due to its function as the visual manifestation of verbal language. However, few scientific researchers have paid attention to these innocuous and ubiquitous characters. Furthermore, existing typeface research has generally been divided into two strands: For nearly ninety years, communicators (writing, marketing, business, and design professionals) have made attempts to investigate how typefaces of different classes and styles might indicate different personalities to the viewer, and explored the notion of typeface appropriateness. More recently, psychologists have taken advantage of word processing software to manipulate perceptual fluency by changing the fonts of different documents, finding several interesting effects. In this study, two experiments were conducted, with the aim of acknowledging and synthesizing both lines of inquiry. In Experiment 1, a restaurant menu was printed with either an easy-to-read, fluent font or a difficult-to-read, disfluent font. It was expected that reading the disfluent font would influence participants’ (n = 110) choices from the menu as well as certain judgments about the dishes. However, there was only one significant effect, whereby participants who read the disfluent font expected to enjoy their chosen dessert less than those who read the fluent font. In Experiment 2, participants (n = 94) judged a person of the opposite sex using the Big Five Inventory, a measure of human personality. The target photograph was paired with a name set in one of two fonts (familiar and unfamiliar). Female participants rated the target higher on the factor of Openness when the name was printed in the novel font. The results of the current study indicate that to some extent, document designers may safely continue selecting typefaces through intuition, and do not necessarily need the supplementation of additional empirical research.

These factors include also eating in school canteens. By this we understand nutrition services for children, pupils, students and other people whom this food is offered within material sustaining, full direct social security or within preventive care by whole day services or boarding services. In the interest of following nutrition doses, there has been set up so called consumer basket of foodstuffs.The theoretical part focuses on explaining of the term of school nourishment and form.The main aim of my diploma work was to appraise variety of school lunches in chosen school canteens according to months menus from the nutritious point of view.Partial targets were focused on assessing the quality of lunches according to the consumer baskets of foodstuffs and appraising the method of school canteens of drawing up their menus. In the practical part there has been presented own research and its results. The research for this diploma work started in November 2012 and finished in February 2013. Practical part of this research was worked out on the base of quality research. The choice of searched subjects happened with the aid of pure intentional research. The data file was constituted by menus from December 2012, January 2013 and February 2013 and by the consumer baskets of foodstuff for the same season. The analyses of variety of foodstuffs and was supplemented by half-structured interview.I prepared five researching questions before assessment of the research that were answered during the research. These questions were: ?Do the coefficients of variety of foodstuffs agree with the criteria of canteens? ? ?Do the school canteens fulfil the set up norms for recommended fulfilling of the months consumer basket of foodstuffs? ? Does the management of the school canteens follow the recommended principles of a healthy diet while preparing their menus? ?Do school canteens provide various structures of recipes, dishes and technologies? ? ?Can the offer of dishes in school canteens be improved? In the first part I firstly concentrated on appraisal of variety of soups in school canteens. The variety was appraised on a month bases for each canteen. Next I focused on appraisal of variety of main dishes, side dishes and food supplements. The results were registered in well arranged charts. The next part of diploma work focuses on appraisal of consumer foodstuffs baskets.The last part contains interview with the management of school canteens.I have also managed to get answers to asked research questions so I could set down hypothesis. According to the answers I set three hypotheses. The first one is: ?The chosen school canteens from South district provide their diners with various foods and follow the principles of a healthy diet. ? I came up to this hypothesis while looking for answers to researching questions focused on variety and composition menus. The answers to the research questions helped me in formulation the second and third hypothesis: ?School canteens fulfil set up norms for recommended month consumer foodstuffs basket for commodity meat, milk, dairy products, free fat, free sugar, vegetables and potatoes.Third hypothesis was formulated as follows: ?School canteens don´t fulfil set up norms for recommended month consumer foodstuffs basket for commodity fruit and legume. The management of these canteens get further education in the area according to the interviews. I think that this diploma work can be used as an information material for educating workers in the area of nourishment. The results can be useful as a source of information for workers in school canteens.

In the theoretical part of the diploma thesis there was described food of cereal character including school nutrition programmes and their representation in the diet of basic school pupils and university students. The interview focused on the representation of cereal products and their importance in the diet is described in the research part of this diploma thesis. The interview was made in the groups of pupils in higher basic schools and university students. When evaluating the questionnaire survey, there were assessed the quantity, individual types and quality of commonly consumed cereal products and the level of eating habits of respondents in accordance with the principles of good nutrition. After evaluation of the interviews it was found that basic school pupils have worse all-day eating habits than university students. It was confirmed mostly by the answers of the questions relating to breakfast, mid-afternoon snacks and total number of meals during a day. University students prefer wholegrain products more than basic school pupils. Pupils of higher basic schools have lower knowledge level of cereals than university students.

Diploma thesis is based on the research which was carried out at the Primary school Velešín in the school year 2007/2008 and was focused on the pupils of fifth, seventh and ninth grades. The objective of the thesis was the analysis of the menus to find out saturation by macro-nutrients and selected micro-nutrients according to the nutritional requirements for school children. Research investigation might be divided into four parts. First part lied in the collection of the menus for the school year, their analysis in the programme NutriDan and following comparison to the norm of need of a school lunch, which is 35 % of a total daily nutritional dose. In the second part the variety of menus was assessed on the basis of repetition rate of particular meals in the school canteen in a month. The third part was the carrying out a questionnaire research of eating habits in pupils. In the fourth part the testing hypotheses were statistically assessed by means of chi-square distribution test. Out of gained results it was found out that required energy was fulfilled only in girls of ninth grade. The fulfilment was at the level 36.14{--}38.29 % of recommended daily dose (RDD). In other grades the energy was undervalued. Proteins were over the limit through the whole year. In the pupils of the fifth grade the fulfilment was in the interval 72.66{--}98.24 % of RDD (the average was 84.7 %), in the pupils of the seventh grade in the interval 55.28{--}74.22 % of RDD (the average was 64.2 %) and in the pupils of ninth grade in the interval 64.93{--}103.15 % of RDD (the average was 82 %). The fulfilment of carbohydrates was insufficient. In the fifth grade it was in the interval 18.81{--}25.35 % of RDD, in the seventh grade only in the interval 16.27{--}23.52 % of RDD and in ninth grade in the interval 21.54{--}29 % of RDD. The intake of lipids was excessive in the girls of the ninth grade (37.56{--}46.21 % of RDD). The fibre was in the norm of need. Out of the observed micronutrients calcium was deficient; the fulfilment was not over 21.62 % of RDD in the pupils of the fifth grade, in the pupils of the seventh grade 19.82 % of RDD. In the pupils of the ninth grade the fulfilment was in the interval 21.37{--}27.86 % of RDD. Through the whole year, vitamins B6 and B12 were over the limit. By the assessment of variety the low rates of leguminous soups, fish, fruit and vegetables were found out. Pork meat and sweet meals were excessive in several months. In boys increasing trend of Body Mass Index (BMI) depending on their age was evident; with higher age more respondents left out breakfast and had lunch more off the school canteen, which might be one of the causes of overweight or obesity in children. The consumption of fruit and vegetables was insufficient. Tested hypotheses proved the following: physical activity did not depend on respondents{\crq} sex; respondents{\crq} BMI depended on regular consumption of breakfast, time spent at a TV set and a computer did not depend on the age of respondents.

Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2014-11-18T11:43:31Z No. of bitstreams: 2 Dissertacao Geisa J G Marques Fortunato - 2014.pdf: 2426441 bytes, checksum: a563d440b32f37b238efdcb68f589fcc (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2014-11-18T13:26:23Z (GMT) No. of bitstreams: 2 Dissertacao Geisa J G Marques Fortunato - 2014.pdf: 2426441 bytes, checksum: a563d440b32f37b238efdcb68f589fcc (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2014-11-18T13:26:23Z (GMT). No. of bitstreams: 2 Dissertacao Geisa J G Marques Fortunato - 2014.pdf: 2426441 bytes, checksum: a563d440b32f37b238efdcb68f589fcc (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-03-31 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The maroon organization was a resource for physical and cultural survival of former slaves and served as an instrument for preserving the dignity of descendants of Africans trafficked to Brazil, who fought to regain the right to freedom. The study aimed to evaluate the National School Feeding Programme in some remaining quilombo communities of Goiás. This is an exploratory descriptive transversal study in schools located in communities remaining Quilombo certified by the Palmares Cultural Foundation, from March to August 2012. Characteristics of the menus and the diversity of food, food insert in Maroon and food culture nutritional composition; attribute information from the National School Feeding Programme Quilombo as financial resources and family farms were collected. Descriptive analyzes and multivariate analysis with application of the technique of Principal Component Analysis was performed to assess the adequacy of menus. The study was approved by the Ethics Committee of the Federal University of Goiás maroons study involved 31 schools in seven municipalities of Goiás, of these 26 (83.8%) were enrolled in the School Census 2012. The per capita value for students Maroons schools was unknown to 75.0% of the representatives of the School Nutrition Council. Seventeen (54.8%) schools buy groceries Family Agriculture, and in 11 schools the supplier were maroon family farmer. There is a large variability in food supply with 35.60% of fruits, vegetables and 26.7% of the food group of fat, sugar and salt. In menus analyzed the frequency of food in maroon food crop was manioc (0.5%), manioc flour (1.5%), maize (2.7%) and derived from corn (1.1%) as the preparation offered on the menu. Only one menu was nutritionally adequate according to the recommended. There are inefficiencies in the implementation of the Programme in terms of financial resource, purchase of family farming and appropriateness of the menu. We suggest a reinterpretation of the existing legal basis for the Program with an eye to improving the quality of life of this population based on the promotion of healthy eating habits, food culture and respect for overcoming social vulnerability and food and nutrition insecurity. / A organização quilombola foi um recurso para a sobrevivência física e cultural dos antigos escravos e serviu como instrumento de preservação da dignidade de descendentes dos africanos traficados para o Brasil, que lutaram para reconquistar o direito à liberdade. O estudo teve o objetivo de avaliar o Programa Nacional de Alimentação Escolar em algumas comunidades remanescentes de quilombos de Goiás. Trata-se de um estudo transversal descritivo exploratório realizado em escolas localizadas em comunidades remanescentes de quilombos certificadas pela Fundação Cultural Palmares, no período de março a agosto de 2012. Foram coletadas informações sobre atributos do Programa Nacional de Alimentação Escolar Quilombola quanto a recurso financeiro e agricultura familiar; características dos cardápios quanto à diversidade de alimentos, inserção de alimentos da cultura alimentar quilombola e composição nutricional. Foram realizadas análises descritivas e análise multivariada com aplicação da técnica de Análise dos Componentes Principais para avaliar a adequação dos cardápios. O estudo foi aprovado pelo Comitê de Ética em Pesquisa da Universidade Federal de Goiás. Participaram do estudo 31 escolas quilombolas localizadas em sete municípios de Goiás, destas 26 (83,87%) eram cadastradas no Censo Escolar 2012. O valor per capita para estudantes de escolas quilombolas era desconhecido por 75,0% dos representantes do Conselho de Alimentação Escolar. Dezessete (54,8%) escolas compravam gêneros alimentícios da Agricultura Familiar, sendo que em 11 escolas o fornecedor era agricultor familiar quilombola. Há uma grande variabilidade de alimentos com oferta de 35,6% de frutas, legumes e verduras e 26,7% de alimentos do grupo de gordura, açúcar e sal. Nos cardápios analisados a frequência de alimentos da cultura alimentar quilombola foi de mandioca (0,5%), farinha de mandioca (1,5%), milho (2,7%) e derivado de milho (1,1%) conforme a preparação oferecida no cardápio. Apenas um cardápio estava nutricionalmente adequado de acordo com o recomendado. Há ineficiência na execução do Programa quanto ao recurso financeiro, compra da agricultura familiar e adequação do cardápio. Sugere-se uma releitura da base legal vigente do Programa com um olhar para a melhoria da qualidade de vida desta população com base na promoção de hábitos alimentares saudáveis, respeito à cultura alimentar e superação da vulnerabilidade social e insegurança alimentar e nutricional.

Att utforma en framgångsrik och vinstgivande restaurangmeny kräver såväl kunskap som erfarenhet inom restaurangbranschen. Språkbruket utgör en viktig del i skapandet av en meny. Denna studie undersöker hur 60 restauranger använder sig av formord och innehållsord med hjälp av data från ett egenhändligt sammanställt s.k. korpus. Resultaten visar att restauranger använder sig av formord främst för att länka ihop ingredienser och att de mest frekvent förekommande innehållsorden presenterar dyra och lyxiga råvaror. Tydliga skillnader kan återfinnas i hur restauranger använder sig av innehållsord: Å ena sidan kan innehållsorden användas för att skapa en meny som anspelar på klassiska rätter och tillagningsmetoder, å andra sidan kan de användas för att få en meny att framstå som innovativ och nytänkande. Det är viktigt att restaurangelever besitter kunskap om skillnader mellan olika typer av restauranger och hur detta avspeglas i deras respektive menyer, något som denna studie kan bidra till ökad förståelse av.

In its first part this Master´s thesis describes creation of electronic database design in Raster Design 2009 program as an effective form of storage only for paper documentation. The second part of my thesis provides calculation of primary and secondary winding of current instrument transformer of over-current conduit through the winding and influence on other parts of transformer i.e. error of transformer or increasing magnetic induction core and others. The last third part is focusing on usage of ANSYS Workbench in power electrical engineering. The thesis shows specific example of warming of current instrument transformer (thermal analysis) and comparing the results with theoretical (calculated) values.

Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, little is known about solo diners’ motives and preferences in on- and off-premises restaurant dining and the subsequent behavioral intentions. In order to enhance the understanding of solo diners’ motives, preferences, and behavioral intentions in restaurant dining, this dissertation proposed and completed three studies related to solo (vs. group) diners’ menu-decision making process, solo (vs. group) diners’ service mode-decision making process, and a restaurant scale development for solo diner friendliness. Specifically, Study 1 examined the effect of dining social context (solo vs. group) on healthy or indulgent menu item decisions using self-control dilemmas and temporal construal theory as a theoretical framework. Findings revealed that solo diners showed less preferences for indulgent menu items because of a more utilitarian (i.e., less hedonic) consumption orientation than group diners, and that solo diners showed more preferences for healthy menu items than group diners when the menu included nutrition information such as calories, fat, and sodium. Study 2 examined the effect of dining social context (solo vs. group) on off-site over on-site dining intentions based on three mediators and the moderating role of self-determination using the self-determination theory. Findings revealed that, in the self-determined condition, solo diners showed more preferences for off-premises dining than group diners via greater convenience-seeking and polychronicity-seeking tendencies and lower anticipated enjoyment of on-premises dining. In the context-determined condition, solo diners showed more preferences for off-premises dining than group diners only via polychronicity-seeking and anticipated enjoyment of on-premises dining, and the effects were smaller. Lastly, Study 3 developed and validated a Solo Diner Friendliness (SoDF) scale that measured restaurant menu and service dimensions important for solo diners’ enjoyment as well as restaurant revisit intentions. The SoDF scale provided nine items under three factors, namely, <i>Inconspicuousness</i>, <i>Proper Service</i>, and <i>Healthy Menu Items</i>, that are valid and reliable measurements for future research and restaurant operators. Altogether, this dissertation offered theoretical and practical implications regarding how solo diners differed from group diners on various motivational and behavioral perspectives in on- and off-premises restaurant dining.<br>

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.