This thesis will bring up whether responsive navigations is useful and which strategies users might have when they browse on a mobile website. The purpose is to shed some light on the subject of responsive navigations that it is something one need to take a closer look at. It plays an important role when you develop responsive websites. In this thesis there will be a study with experimental elements. The participants are going to test a few types of menus that is available on responsive mobile sites today. The participants in the study will also be part of a short interview after they have completed the study. The result shows that users have different strategies when they are on a mobile website. There were for example some who wanted filters that made it easier to find on the website. It also shows that the websites that are in this study have some problems that you as user come across when you visit the site. In the conclusion you can see that there are a few things you need to consider when one creates a website for mobile phones. There are some theories that indicates that the website needs to be obvious in how you use it. / I det här arbetet kommer det att tas upp hurvida responsiva navigeringar är användbara och vilka strategier användare kan tänkas ha när de surfar på en webbsida i mobilen. Syftet är att belysa ämnet responsiva navigeringar att det är något man behöver titta närmare på då det är en viktig del i att utveckla responsiva webbsidor. I arbetet så kommer det att genomföras en studie med experimentellt inslag där deltagarna ska testa några av de menytyper som finns på responsiva mobilsidor idag. Deltagarna i studien ska även få vara med på en kort intervju efter de har genomfört studien. Resultatet visar på att användare har olika strategier när de är inne på en mobil webbsida. Som till exempel fanns det de som ville ha filterfunktioner som gjorde det lättare att hitta. Det visar även på att de webbsidor som är med i studien har vissa problem som man stöter på som användare när man besöker den. I slutsatsen kan man se att det finns en del att tänka på när man skapar webbsidor för mobiler och att det finns teorier som pekar på att sidan behöver vara tydlig i hur man använder den.

Made available in DSpace on 2014-06-11T19:23:35Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-06-22Bitstream added on 2014-06-13T18:50:52Z : No. of bitstreams: 1 pecorari_rcf_me_arafcf.pdf: 771152 bytes, checksum: 01b2d1f1fb14dbc2e7d997b6ec530094 (MD5) / Universidade Estadual Paulista (UNESP) / O Programa de Alimentação Escolar (PNAE) tem como objetivos principais melhorar as condições nutricionais do aluno e sua capacidade de aprendizagem, procurando formar hábitos alimentares saudáveis com dinamização da economia local. O objetivo desta pesquisa foi propor inovações no cardápio do Programa de Alimentação do Escolar do Município de Piracicaba-SP, a partir da avaliação do abastecimento alimentar e das condições de produção das refeições. A pesquisa foi realizada em três etapas: na primeira foi realizado um diagnóstico geral do abastecimento alimentar do município, da Divisão de Alimentação e Nutrição da Prefeitura Municipal e dos hábitos alimentares das crianças da rede de ensino; a segunda etapa consistiu de um diagnóstico específico onde foram avaliadas a adesão e aceitabilidade de uma amostra dos cardápios atuais, utilizando-se de três metodologias tradicionais: Percentagem de Adesão, Estimativa Visual dos Restos em cada Prato e Escala Hedônica Estruturada Facial; na terceira etapa foi formulada uma proposta de inovação do cardápio para a alimentação escolar, a partir do desenvolvimento, padronização e avaliação das preparações. O levantamento de dados referentes à disponibilidade de produtos alimentícios indicou uma autosuficiência de produção apenas de verduras, milho, mandioca e banana, sendo que o abastecimento alimentar do PMAE é parcialmente regionalizado e não conta com fornecedor local. A avaliação da adesão da alimentação apontou para uma baixa adesão ao Programa, 39,32% na média geral. Nas escolas municipais (região norte e oeste) a adesão foi maior (55,88%) que nas estaduais (22,77%). Na escola da região norte onde as crianças pertencem a famílias com menores rendimentos a adesão foi mais expressiva (63,39%). A menor adesão (19,77) foi na escola estadual região sul... / The Brazilian National School Meals Program has as main goals to improve student s nutritional conditions and his/her learning capacity, through developing healthy eating habits and stimulating local economy.. The aims of this study was to propose changes in the Municipal School Meal Program s menu, from an elementary study in four Piracicaba s public schools and valuation of food supplay and the conditions of production the meals. The research was developed in three stages: in the first one three general diagnosis were carried out: (a) in the Municipal Food Supply, (b) within the Piracicaba Municipal of Food and Nutrition Division, and (c) the children eating habits from municipal public schools. The second stage constituted of a specific diagnosis evaluating the adhesion and acceptability of a food sample of the actual school menu. For this were used three traditional methodologies Adhesion Percentages, Estimated Visual Leftovers and Facial Hedonic Scale. In the third stage it was developed, standardized and evaluated new preparations and formulated a new menu for the school meals. The data collected from the available food products indicated a self-sufficiency production only for vegetables, corn, cassava and bananas. The evaluation on eating adhesion showed a low adhesion to the program on average of 39.32%. The adhesion of the Municipal s Schools located in the north and northeast of Piracicaba was higher (55.88%) than the State s Schools (22.77%). The schools located in the north where the kids belonged to the lowest income families, the adhesion was higher (63.39%). Lower adhesion (19.77%) was found in State s School located in the south where the children belonged to higher income families. When analyzing the acceptance using Visual Estimative of Leftovers (consumption) methodology it was observed a better acceptance (88.43%)... (Complete abstract, click electronic address below)

Thesis (MPhil (Modern Foreign Languages))--University of Stellenbosch, 2008. / This study focuses on foreign language teaching and learning in the professional workplace. A gap was perceived in the catering industry where chefs and waitrons are required to use French cooking terminology in their profession without ready access to the correct usage of this terminology. The purpose of this study is to address this gap and to offer a solution to the observed need. The study concentrates on the reading and writing of menus in French. The reason for this focus is that this is the area where French cooking terminology is arguably needed, as it is here where the incorrect usage of the French language is most evident.

Dans cette thèse, j'aborde la question de l'interaction gestuelle sur dispositif mobile. Ces dispositifs, à présent communs, se distinguent des ordinateurs conventionnels principalement par leurs périphériques d'interaction avec l'utilisateur (écrans de taille restreinte mais tactiles, capteurs divers tels que les accéléromètres) ainsi que par le contexte dans lequel ils sont utilisés. Le travail que je présente est une exploration du vaste domaine des techniques d'interaction sur ces dispositifs mobiles. Je structure cet espace en me concentrant sur les techniques à base d'accéléromètres pour lesquelles je propose une taxonomie. Son pouvoir descriptif et discriminant est validé par la classification de trente-sept techniques d'interaction de la littérature. La suite de mon travail se penche sur la réalisation de techniques d'interaction gestuelles pour ces dispositifs mobiles. Avec TouchOver, je montre qu'il est possible de tirer parti de manière complémentaire de deux canaux d'entrée (écran tactile et accéléromètres) pour ajouter un état au glissé du doigt, permettant ainsi d'enrichir cette interaction. Enfin, je m'intéresse aux menus sur dispositif mobile et propose une nouvelle forme de menus gestuels. Je présente leur réalisation avec la bibliothèque logicielle GeLATI qui permet leur intégration à une boîte à outils de développement d'interface graphique préexistante. * / In this thesis, we address the question of gesture interaction on mobile device. These devices, now common, differ from conventional computers primarily by the input devices the user interact with (screen size small but tactile, various sensors such as accelerometers) as well as the context in which they are used. The work presented here is an exploration of the vast area of interaction techniques on these mobile devices. First we try to structure this space by focusing on the techniques based on accelerometers for which we propose a taxonomy. Its descriptive and discriminant power is validated by and the classification of thirty-seven interaction techniques in the literature. Second we focus on the achievement of gestural interaction techniques for these mobile devices. With TouchOver, we show that it is possible to take advantage of complementary two-channels input (touch screen and accelerometers) to add a state to the finger-drag, thus enriching the interaction. Finally, we focus on mobile device menus and offer a new form of sign language menus. We discuss their implementation with the GeLATI software library that allows their integration into a pre-existing GUI toolkit.

Resumo: O Programa de Alimentação Escolar (PNAE) tem como objetivos principais melhorar as condições nutricionais do aluno e sua capacidade de aprendizagem, procurando formar hábitos alimentares saudáveis com dinamização da economia local. O objetivo desta pesquisa foi propor inovações no cardápio do Programa de Alimentação do Escolar do Município de Piracicaba-SP, a partir da avaliação do abastecimento alimentar e das condições de produção das refeições. A pesquisa foi realizada em três etapas: na primeira foi realizado um diagnóstico geral do abastecimento alimentar do município, da Divisão de Alimentação e Nutrição da Prefeitura Municipal e dos hábitos alimentares das crianças da rede de ensino; a segunda etapa consistiu de um diagnóstico específico onde foram avaliadas a adesão e aceitabilidade de uma amostra dos cardápios atuais, utilizando-se de três metodologias tradicionais: Percentagem de Adesão, Estimativa Visual dos Restos em cada Prato e Escala Hedônica Estruturada Facial; na terceira etapa foi formulada uma proposta de inovação do cardápio para a alimentação escolar, a partir do desenvolvimento, padronização e avaliação das preparações. O levantamento de dados referentes à disponibilidade de produtos alimentícios indicou uma autosuficiência de produção apenas de verduras, milho, mandioca e banana, sendo que o abastecimento alimentar do PMAE é parcialmente regionalizado e não conta com fornecedor local. A avaliação da adesão da alimentação apontou para uma baixa adesão ao Programa, 39,32% na média geral. Nas escolas municipais (região norte e oeste) a adesão foi maior (55,88%) que nas estaduais (22,77%). Na escola da região norte onde as crianças pertencem a famílias com menores rendimentos a adesão foi mais expressiva (63,39%). A menor adesão (19,77) foi na escola estadual região sul... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The Brazilian National School Meals Program has as main goals to improve student’s nutritional conditions and his/her learning capacity, through developing healthy eating habits and stimulating local economy.. The aims of this study was to propose changes in the Municipal School Meal Program’s menu, from an elementary study in four Piracicaba’s public schools and valuation of food supplay and the conditions of production the meals. The research was developed in three stages: in the first one three general diagnosis were carried out: (a) in the Municipal Food Supply, (b) within the Piracicaba Municipal of Food and Nutrition Division, and (c) the children eating habits from municipal public schools. The second stage constituted of a specific diagnosis evaluating the adhesion and acceptability of a food sample of the actual school menu. For this were used three traditional methodologies – Adhesion Percentages, Estimated Visual Leftovers and Facial Hedonic Scale. In the third stage it was developed, standardized and evaluated new preparations and formulated a new menu for the school meals. The data collected from the available food products indicated a self-sufficiency production only for vegetables, corn, cassava and bananas. The evaluation on eating adhesion showed a low adhesion to the program on average of 39.32%. The adhesion of the Municipal’s Schools located in the north and northeast of Piracicaba was higher (55.88%) than the State’s Schools (22.77%). The schools located in the north where the kids belonged to the lowest income families, the adhesion was higher (63.39%). Lower adhesion (19.77%) was found in State’s School located in the south where the children belonged to higher income families. When analyzing the acceptance using Visual Estimative of Leftovers (consumption) methodology it was observed a better acceptance (88.43%)... (Complete abstract, click electronic address below) / Orientador: João Bosco Faria / Coorientador: Maria Rita M. de Oliveira / Banca: Marina Vieira da Silva / Banca: Vera Mariza Henriques de Miranda Costa / Banca: Gilma Lucazechi Sturion / Banca: Maria Alice Rosa Ribeiro / Mestre

Capes / A modelagem matemática, apresenta-se como um recurso de grande utilidade e aplicação em vários contextos, onde têm-se como foco a otimização de variados recursos. Um destes contextos consiste na alimentação praticada pelos estudantes universitários, que comumente apresenta-se com déficits nutricionais importantes que podem afetar a sua saúde e seu desempenho, necessitando de intervenções. Desta forma, o objetivo da presente tese é aplicar a modelagem matemática para o desenvolvimento de cardápios para restaurantes universitários, buscando a formulação de refeições nutricionalmente adequadas, que atendam as preferências alimentares dos estudantes e apresentem o menor custo para os estudantes e instituições. O trabalho foi dividido em cinco etapas para a sua concepção. Na primeira etapa realizou-se o levantamento de informações relacionadas às necessidades nutricionais para os indivíduos, a composição nutricional dos alimentos e os custos dos alimentos. Na segunda etapa, buscando justificar a realização da presente pesquisa, realizou-se a análise nutricional de forma conceitual das refeições servidas no almoço de um restaurante universitário no período de quatro semanas, os resultados dessa análise demonstraram que as refeições servidas no restaurante universitário apresentaram déficits de nutrientes e elevados índices de colesterol e energia. Na terceira etapa do trabalho, aplicou-se uma pesquisa por meio de um questionário a 329 estudantes universitários, buscando identificar as suas preferências alimentares em relação a um grupo pré-determinado de alimentos. Com base nos resultados anteriores, na quarta etapa elaborou-se um modelo de programação linear para a geração de refeições para restaurantes universitários. O modelo de programação linear inteira tem como função objetivo a redução dos custos da refeição, atendendo as restrições das necessidades mínimas e máximas nutricionais indicadas para o público abordado. Na quinta etapa, desenvolveu-se um algoritmo para a habilitação dos alimentos a serem utilizados pelo modelo de programação linear, onde são consideradas as preferências alimentares e busca-se a geração de refeições não repetitivas ao longo de um período pré-determinado de tempo. Buscando verificar a funcionalidade da proposta, o modelo matemático foi aplicado para a geração de refeições em um período de 10 dias e verificou-se com os resultados obtidos, que foram geradas refeições diferentes ao longo do período, atendendo as necessidades nutricionais impostas. Conclui-se que, a proposta metodológica mostra-se apta para apoiar o desenvolvimento de cardápios para restaurantes universitários, podendo ser replicada a outros contextos por meio da adequação das restrições do modelo matemático. / Mathematical modeling is a feature of great utility and application in several contexts where focus is the optimization of resources. One of these contexts consists of feeding practiced by university students who commonly presents with important nutritional deficits that can affect their health and their performance, requiring interventions.In this way, the aim of this thesis is to apply mathematical modeling to the development of menus for university restaurants seeking the formulation of nutritionally adequate meals that meet the students' food preferences and present the lowest costs for students and institutions. The research was divided into five stages for its design. In the first stage, information was collected about nutritional needs for individuals, nutritional composition of foods and costs of food. In the second stage, seeking to justify the accomplishment of the present research, the nutritional analysis of meals served at the university restaurant during a four-week period was carried out. The results of this analysis showed that meals served at the university restaurant presented deficits in nutrients and high levels of cholesterol and energy. In the third stage of the study, a questionnaire was applied to 329 university students seeking to identify their food preferences in relation to a predetermined group of foods. Based on the previous results, in the fourth stage an integer linear programming model was elaborated for the generation of meals for university restaurants. The objective of the integer linear programming model is to reduce meal costs, taking into account the minimum and maximum nutritional requirements indicated for the public concerned. In the fifth stage, an algorithm was developed to enable the foods to be used by the linear programming model, where food preferences are considered and the generation of non-repetitive meals over a predetermined period of time is sought. In order to verify the functionality of the proposal, the mathematical model was applied to the generation of meals in a period of 10 days, it was verified with the results obtained that different meals were generated throughout the period, taking into account the nutritional requirements imposed. It is concluded that the methodological proposal is suitable to support the development of menus for university restaurants, and can be replicated to other contexts through the adaptation of the mathematical model constraints.

Capes / A modelagem matemática, apresenta-se como um recurso de grande utilidade e aplicação em vários contextos, onde têm-se como foco a otimização de variados recursos. Um destes contextos consiste na alimentação praticada pelos estudantes universitários, que comumente apresenta-se com déficits nutricionais importantes que podem afetar a sua saúde e seu desempenho, necessitando de intervenções. Desta forma, o objetivo da presente tese é aplicar a modelagem matemática para o desenvolvimento de cardápios para restaurantes universitários, buscando a formulação de refeições nutricionalmente adequadas, que atendam as preferências alimentares dos estudantes e apresentem o menor custo para os estudantes e instituições. O trabalho foi dividido em cinco etapas para a sua concepção. Na primeira etapa realizou-se o levantamento de informações relacionadas às necessidades nutricionais para os indivíduos, a composição nutricional dos alimentos e os custos dos alimentos. Na segunda etapa, buscando justificar a realização da presente pesquisa, realizou-se a análise nutricional de forma conceitual das refeições servidas no almoço de um restaurante universitário no período de quatro semanas, os resultados dessa análise demonstraram que as refeições servidas no restaurante universitário apresentaram déficits de nutrientes e elevados índices de colesterol e energia. Na terceira etapa do trabalho, aplicou-se uma pesquisa por meio de um questionário a 329 estudantes universitários, buscando identificar as suas preferências alimentares em relação a um grupo pré-determinado de alimentos. Com base nos resultados anteriores, na quarta etapa elaborou-se um modelo de programação linear para a geração de refeições para restaurantes universitários. O modelo de programação linear inteira tem como função objetivo a redução dos custos da refeição, atendendo as restrições das necessidades mínimas e máximas nutricionais indicadas para o público abordado. Na quinta etapa, desenvolveu-se um algoritmo para a habilitação dos alimentos a serem utilizados pelo modelo de programação linear, onde são consideradas as preferências alimentares e busca-se a geração de refeições não repetitivas ao longo de um período pré-determinado de tempo. Buscando verificar a funcionalidade da proposta, o modelo matemático foi aplicado para a geração de refeições em um período de 10 dias e verificou-se com os resultados obtidos, que foram geradas refeições diferentes ao longo do período, atendendo as necessidades nutricionais impostas. Conclui-se que, a proposta metodológica mostra-se apta para apoiar o desenvolvimento de cardápios para restaurantes universitários, podendo ser replicada a outros contextos por meio da adequação das restrições do modelo matemático. / Mathematical modeling is a feature of great utility and application in several contexts where focus is the optimization of resources. One of these contexts consists of feeding practiced by university students who commonly presents with important nutritional deficits that can affect their health and their performance, requiring interventions.In this way, the aim of this thesis is to apply mathematical modeling to the development of menus for university restaurants seeking the formulation of nutritionally adequate meals that meet the students' food preferences and present the lowest costs for students and institutions. The research was divided into five stages for its design. In the first stage, information was collected about nutritional needs for individuals, nutritional composition of foods and costs of food. In the second stage, seeking to justify the accomplishment of the present research, the nutritional analysis of meals served at the university restaurant during a four-week period was carried out. The results of this analysis showed that meals served at the university restaurant presented deficits in nutrients and high levels of cholesterol and energy. In the third stage of the study, a questionnaire was applied to 329 university students seeking to identify their food preferences in relation to a predetermined group of foods. Based on the previous results, in the fourth stage an integer linear programming model was elaborated for the generation of meals for university restaurants. The objective of the integer linear programming model is to reduce meal costs, taking into account the minimum and maximum nutritional requirements indicated for the public concerned. In the fifth stage, an algorithm was developed to enable the foods to be used by the linear programming model, where food preferences are considered and the generation of non-repetitive meals over a predetermined period of time is sought. In order to verify the functionality of the proposal, the mathematical model was applied to the generation of meals in a period of 10 days, it was verified with the results obtained that different meals were generated throughout the period, taking into account the nutritional requirements imposed. It is concluded that the methodological proposal is suitable to support the development of menus for university restaurants, and can be replicated to other contexts through the adaptation of the mathematical model constraints.

Dining out has become an important part of the American lifestyle, greater frequencies as well as increased portion sizes have led to concern. The number of Americans that are classified as overweight or obese has also increased considerably, and the foodservice industry has become a target. Mandatory labeling of menu items has been avoided to this point, but the subject has moved to the forefront and continues to be debated. This study surveyed 502 patrons at a student-run restaurant in Texas. Respondents provided information concerning their health and dining habits as well as their attitudes toward and intended usage of nutritional information (NI) on menus in full-service restaurants. Gender, education levels, age, and household income affect the attitudes toward and intended usage of NI. Exercise frequency, the current use of nutritional information on packaged foods, and the practice of healthy eating habits are all related to the intended use of NI while dining out.

In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.

Problématique : La société québécoise affiche un intérêt marqué vers des systèmes alimentaires durables, visant à maintenir la santé humaine et de la planète par l’entremise des aliments nutritifs, tout en favorisant le développement économique et social. Dans cette perspective, les gestionnaires de services alimentaires d’établissements de santé peuvent privilégier des pratiques de menus durables (PMD). Peu de recherches existent sur les PMD dans ce contexte, et il s’avère donc important d’étudier leur faisabilité dans les établissements de santé québécois. Objectif : Cette étude vise à évaluer la faisabilité de l’adoption de PMD dans les services alimentaires des établissements de santé québécoises. Méthodologie : Suivant une approche d’application de connaissances intégrée et en partenariat avec le programme Nourrir la Santé (Fondation McConnell), une étude qualitative a été réalisée au moyen d’entretiens individuels semi-dirigés auprès de dix-sept gestionnaires de services alimentaires, recrutés par échantillonnage intentionnel dans dix des trente établissements de santé du Québec. La théorie révisée de la diffusion des innovations, décrivant les neuf déterminants principaux liés aux processus de diffusion d’une innovation (les PMD) dans un système social complexe (les organisations de santé), a structuré la collecte et l’analyse des données. Résultats : Les gestionnaires rapportent être motivés par les PMD. Toutefois, la mise en oeuvre d’actions concrètes s’avère difficile par manque de priorisation organisationnelle. Les défis, plus nombreux que les éléments facilitateurs, incluent la complexité perçue des PMD, le contexte du système de santé, le manque considérable de ressources et l’absence de politiques claires du Ministère de la Santé. Pour une meilleure adoption des PMD, les gestionnaires de services alimentaires ont besoin d’un soutien organisationnel accru, des directives ministérielles claires et plus de collaboration entre tous les acteurs du système alimentaire. Discussion : Cette recherche contribue à une compréhension approfondie de l’expérience de gestion en matière d’adoption de PMD dans divers contextes régionaux et institutionnels. Les résultats suggèrent un besoin de création de partenariats, ainsi que du soutien et des stratégies pouvant éliminer les barrières principales à l’adoption de PMD. / Background: In many societies, as in Quebec, there is an increased interest towards sustainable food systems. Food sustainability aims to maintain human and planetary health through nutritious food, all the while promoting economic and social development. In this perspective, foodservice managers in healthcare institutions can prioritize sustainable menu practices (SMPs). As there is little research on SMPs in this context, it is of uttermost importance to understand their feasibility in healthcare institutions. Objective: This study aimed to analyze the feasibility of adopting SMPs in Quebec healthcare institutions. Methods: Following an integrated knowledge translation and exchange approach and in partnership with Nourish (McConnell Foundation), a qualitative study was carried out using semi-structured interviews with seventeen foodservice managers, recruited through purposeful sampling in ten of thirty healthcare institutions in Quebec. The revised Diffusion of innovations theory, describing the nine principal determinants of the processes of the diffusion of an innovation (SMPs) in a complex social system (healthcare organization), structured the interview guide for data collection and the codebook for data analysis. Results: Managers report being motivated by food sustainability, however this does not always translate to concrete actions due to its lack of prioritization in foodservices. Challenges to adopt and implement SMPs are considerably more recurrent than facilitators. Key barriers include perceived SMP complexity, the context of the healthcare system, a substantial lack of resources and shortfalls in clear political directives from Ministry of Health. Amongst enhanced support and ministry guidance, foodservice managers need increased collaboration between all food system actors for better SMP adoption. Discussion: This research contributes to in-depth understanding of the managerial experience in SMP adoption in various regional and institutional settings. Findings suggest the need for food system partnerships, as well as support and strategies that would remove important barriers in SMP adoption.