Syftet med arbetet är att beskriva ett antal olika metoder som används vid viktning i samband med livscykelanalyser, samt diskutera hur valet av metod kan påverka resultatet av analysen. Metoderna som beskrivs är EPS2000, Ecoindicator99, ReCiPe, Stepwise2006 och LIME. Varje metod beskrivs kort med påverkanskategorier, skyddsobjekt och indikatorer. Metoderna grundas på beräkningar av utsläpp och resursanvändning, men för att få fram viktningstalen så använder man sig av olika teorier, paneldiskussioner, frågeformulär och subjektiva antagande. Min slutsats är att det är svårt att få viktningsmetodiken mindre subjektiv, och att mycket vid viktningen bygger på antagande. Varje metod bygger på olika antaganden och det är därför viktigt att man är tydlig med vilka omständigheter som gäller vid beräkningarna samt att man inte jämför resultat från olika metoder. Däremot så går det utmärkt att jämföra olika produkter med hjälp av samma viktningsmetod, och att hitta i vilket skede i livscykeln som man får störst miljöpåverkan. Jag tror att det egentligen är diskussionen kring produktens miljöpåverkan som är det väsentliga, inte värdena som man får från viktningen, då dessa till så stor del baseras på antagande och gissningar. / The purpose of the study is to describe some methods used for weighting when conducting a life cycle analysis, and discuss how the choice of method may effect the result of the analysis. The methods described are EPS2000, Ecoindicator99, ReCiPe, Stepwise2006 and LIME. Each method is shortly described with impact categories, safety objects and indicators. The methods are based upon calculations of pollutions and use of resources, but to get the weightingfactors, one will have to rely on different theories, panel discussions, questionnaries and subjective assumptions. The conclusion of the study will be that it is difficult to get the methods for weighting less subjective, and that much of the weighting will be based upon assumptions. Every method is built on different assumptions, and therefor is it important that each are clear with the circumstances for the calculations, and you can not compare results from the different methods. On the contrary you may compare products if you use the same one for both, and you may also find in which phase of the lifecycle when you will get the most impact of the environment. I think that the discussion about the environmental impact of the product is most important, not the figures you will get from the procedure of weighting, which is based upon assumptions and guesses.

As a result of harmful textile production, sustainability has become the movement by which the apparel industry explores solutions to improve procedures in fashion design to maintain a healthy environment. However, the issue is consumers trust the sustainability claims and marketing materials of apparel products at face value without knowing its environmental impact. The overall purpose of this research was to compare the environmental implications of widely produced and owned apparel products through a life cycle assessment approach. This life cycle assessment study examines key environmental impact categories of the materials and production phase (cradle to gate) of a pair of jeans and a cotton t-shirt. The specific purpose of this study was to identify if the production processes make a sustainable product at the point of purchase. Furthermore, this research study compares the environmental impacts of a denim jean and dyed cotton t-shirt utilizing the ReCipe 2008 LCA tool.

A balanced diet rich in fruits and vegetables has been strongly associated with weight management, improved overall health, and decreased incidence of chronic disease. Availability of locally grown produce is associated with a higher intake of fruits and vegetables; there were 7,864 farmers markets operating in the U.S. in 2012, a 9.6% increase from 2011. The purpose of this study was to evaluate the demographics, nutrition knowledge, and dietary habits of farmers market patrons at ten diverse markets in Kentucky. A total of 153 surveys were collected; the average age of study participants was 46 ± 21 year. Respondents reported consuming an average of 2.1 ± 1.3 fruit servings and 2.9 ± 1.6 vegetable servings per day. As well, 49% of the market patrons indicated they had an advanced or professional knowledge of nutrition. On a scale of 1-10, with 10 being "extremely important", 59% of the patrons ranked having nutrition information listed on recipes as an 8 or above. Market patrons are specifically interested in the salt (87%), fat (74%), and calorie (72%) content of recipes. Results indicate that most farmers market patrons have a good knowledge of nutrition and are interested in evaluating nutrition information.

According to The Future of Children, increasing rates of low nutritious food, energy dense, high caloric, consumption among children is one of the many causes leading to serious health risks of children get older (Daniels, 2006). This research focuses on how designing of a system that can promote healthy eating by guiding parents to educate and instill healthy eating habits in their preschoolers ages 3-5 at home. Some known causes of unhealthy eating habits and current methods promoting healthy eating are used to brainstorm a product concept: A parent cookbook and child cookbook. The concept is then used as an interviewing tool. Interviews and questionnaires are conducted with parents of preschoolers to understand their decision making related to food consumption and what rituals they are accustomed to, and their expectations in order to design an effective set of cookbooks. Qualitative data guides the discussion of concept refinement and the proposition of a product as one prevention method.

Searching for food recipes online is a common task for many people in an increasingly digitalised society. Sweden has, as many countries, local recipes, seasonal products, cultural dinners and measurement and weight standards that can differ from other coun- tries. However general searches for Swedish recipes at common search engines can pose several difficulties. For example that users can’t filter the search results by recipes and that there can be difficulties with ambiguous semantic evaluations of the users’ search queries. Aspects considered in this thesis are also how the user search process could be facilitated by using recipe labels and graphical visualisations of the information. The ambition of this thesis is investigate how online recipe search can be made more effi- cient for people looking for Swedish recipes in Swedish. An initial user survey with a questionnaire was conducted to understand the po- tential requirements for the development of a tool to support online search of Swedish recipes. More specifically, the survey inquired about users’ current search experience and tried to identify useful search criteria. The results showed that 82.4% of the par- ticipants prefer to search for recipes online via a search engine, compared with other alternatives such as searching at specific recipe sites. The main difficulty the partici- pants experienced with that search approach was that many of the search results were not recipes but other types of search results. Most participants preferred to see more in- formative recipe items in the search results list. However at the same time, some recipe labels that were present were not actually noticed by most participants. The survey also investigated further what information that could be more appropriate to show about the recipes. Based on the outcomes from the survey study, a prototype application was then developed that targets for Swedish recipe search. The purpose of the prototype is to im- plement the search criteria identified from the survey and to provide enhancements. By developing this prototype, the search criteria could be tested by users on the prototype. A second user survey with a questionnaire was then conducted, evaluating the usabil- ity of the prototype. The prototype shows to offer improvements in filtering the search results to only show Swedish recipes, presenting more relevant recipe information and also improvements in visualising the information in the recipes in the search result list.

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Background: In the context of demographic changes and age-related diseases, there is a need to focus on the health of older people. Eating disabilities, such as difficulties to use cutlery, caused by various diseases (Parkinson's disease, consequences of a stroke) are becoming more frequent and solutions must be put in place. Objective: The purpose of this study is to create recipes of Fingerfoods for older adults over 65 years old with eating disabilities. These recipes should be prepared at home and rich in protein and energy. Design: A creative design was used to create products, and several variations were created from a basic recipe. The differences between the variations of a recipe are the ingredients that can be substituted or changed in quantity. Materials and Methods: Concerning the physical analysis, texture measurements, viscosity, and colorimetry were performed. The sensory evaluation was a hedonic test to measure the appreciation of the panel according to several criteria: appearance, smell, taste, texture, and overall appreciation. Results: The samples, according to the type of product, were measured for their hardness, their adhesiveness, their viscosity, and their colour. Results also show the appreciation of each sample, the comparisons of the appreciations, the ideas for improvement of the participants, and correlations between different data sets. Discussion: Results have been analysed and used to select the suitable recipes at each phase of the study. The milkshake was preferred when vanilla whey protein was added. The cheese balls were preferred with more chicken and less cheese. Soy flour was appreciated equally or more than wheat flour in the fish cakes and the salty muffins while chickpea flour was the least liked. In the set of recipes proposed for sensory evaluation, the most protein-rich ones were the most appreciated. Conclusion: In the end, four recipes have been selected based on the physical analysis, the sensory evaluation, and the nutritional content. The expected amount of protein was achieved for all products / <p>ISBN: 978-91-87973-61-1</p>

Sadie Jane is a novella set in the town of Gypsum, a fictional location in rural Kentucky. The introduction covers the inspiration for the novella, which is based on Southern storytelling traditions and features the adventures of Sadie Jane, an independent octogenarian who returns to her hometown after many years. Sadie experiences the internal challenges of regrets and grief as well as the external challenges of busybodies and car thieves before finding her place in the community.

Searching the Internet for recipes to find interesting ideas for meals to prepare is getting increasingly popular. It can however be difficult to find a recipe for a dish that can be prepared with the items someone has available at home. In this thesis a solution to a part of that problem will be presented. This thesis will investigate a method for extracting the various parts of a recipe from the Internet in order to save them and build a searchable database of recipes where users can search for recipes based on the ingredients they have available. The system works for both English and Swedish and is able identify both languages. This is a problem within Natural Language Processing and the subfield Information Extraction. To solve the Information Extraction problem rule-based techniques based on Named Entity Recognition, Content Extraction and general rule-based extraction are used. The results indicate a generally good but not flawless functionality. For English the rule-based algorithm achieved an F1-score of 83.8% for ingredient identification, 94.5% for identification of cooking instructions and an accuracy of 88.0% and 96.4% for cooking time and number of portions respectively. For Swedish the ingredient identification worked slightly better but the other parts worked slightly worse. The results are comparable to the results of other similar methods and can hence be considered good, they are however not good enough for the system to be used independently without a supervising human. / Att söka på Internet efter recept för att hitta intressanta idéer till måltider att laga blir allt populärare. Det kan dock vara svårt att hitta ett recept till en maträtt som kan tillagas med råvarorna som finns hemma. I detta examensarbete kommer en lösning på en del av detta problem att presenteras. Detta examensarbete undersöker en metod för att extrahera de olika delarna av ett recept från Internet för att spara dem och fylla en sökbar databas av recept där användarna kan söka efter recept baserat på de ingredienser som de har till förfogande. Systemet fungerar för både engelska och svenska och kan identifiera båda språken. Detta är ett problem inom språkteknologi och delfältet informationsextraktion. För att lösa informationsextraktionsproblemet använder vi regelbaserade metoder baserade på entitetsigenkänning, metoder för extraktion av brödtext samt allmäna regelbaserade extraktionsmetoder. Resultaten visar på en generellt bra men inte felfri funktionalitet. För engelska har den regelbaserade algoritmen uppnått ett F1-värde av 83,8 % för ingrediensidentifiering, 94,5 % för identifiering av tillagningsinstruktioner och en träffsäkerhet på 88,0 % och 96,4 % för tillagningstid och antal portioner. För svenska fungerade ingrediensidentifieringen något bättre än för engelska men de andra delarna fungerade något sämre. Resultaten är jämförbara med resultaten för andra liknande metoder och kan därmed betraktas som goda, de är dock inte tillräckligt bra för att systemet skall kunna användas självständigt utan en övervakande människa.

Background Recipes have a major focus in the practical work in Home Economics. Pupils need subject knowledge to be able to turn theoretical instructions into practical action. When cooking, recipe reading takes place in parallel, which requires pupils to have prior knowledge and a well-developed subject language to understand how the recipe should be followed, interpret concepts, and use different working techniques. Objective The aim of the study was to investigate how pupils work with recipes in the practical work in the subject Home Economics. Method A qualitative observational study was chosen for the study. It provided an opportunity for a deeper understanding of how pupils worked with recipes. The survey was conducted at a school in Stockholm County with a total of twelve participants in ninth grade. In the analysis process, a thematic analysis was used with the aim of identifying different patterns and creating themes that highlight the studies topic. Results showed that pupils had deficiencies in the ability to follow instructions in recipes and lacked parts of the subject language needed to interpret words and concepts used in the recipes. The results also showed that the pupils had difficulty organizing and planning the work in the kitchen, in terms of time required and what work should be prioritized to be completed during the scheduled lesson time. Conclusion Knowledge in the Swedish language and Mathematics is a prerequisite of the subject Home Economic. By working across subject with Swedish and mathematics, pupils can have better conditions for developing their learning in Home Economics.