Bakgrund Restaurang- och cafébesöken ökar, liksom antalet människor med födoämnesöverkänslighet. Utbudet av glutenfri mat upplevs dåligt av de med celiaki, vilket också innebär svårigheter att äta utanför hemmet. Detta kan medföra en negativ social påverkan av rädsla för att äta mat som kan vara kontaminerad med gluten. Tidigare studier har visat brist av kunskap om födoämnesallergener bland restaurangpersonal. Syfte Syftet med studien var att kartlägga restaurangers och caféers utbud av och kunskap om glutenfri mat, samt att undersöka om intresse fanns för mer information kring glutenfri mat. Metod En anonym enkätstudie genomfördes bland restauranger och caféer inom Umeå tätort, under perioden april till juni 2012. Enkäten bestod av 18 frågor, inklusive ett kunskapstest. Totalt tillfrågades 115 verksamheter varav 102 deltog. Materialet sammanställdes i SPSS 18.0 med signifikansnivån p<0,05. Resultat Glutenfri mat på menyn fanns hos 81 av 102 besökta verksamheter. Av dessa bedömdes 55 ha ett bra utbud, med fyra glutenfria alternativ eller fler. Majoriteten (n=92) kunde också ordna glutenfri mat vid förfrågan. Kunskapstestets resultat gav ett medelvärde på sju rätt av tolv möjliga. God kunskap hade 29 %, medelgod kunskap 36 % och dålig kunskap hade 35 %. Av de respondenter som angett att de kände till glutenintolerans mycket väl, klarade färre än hälften kunskapstestet med goda resultat. Mer information om glutenintolerans önskades av 43 respondenter (n=98). Slutsats Trots att de flesta caféer och restauranger i Umeå erbjuder glutenfri mat, och överlag upplever att efterfrågan är relativt stor, så motsvarar detta inte kunskapsnivån bland respondenterna. Det kan ha förekommit respondenter som övervärderat sin kunskap. Detta skulle kunna innebära en risk att äta mat som sägs vara glutenfri, men som kan vara kontaminerad med gluten. Något de med celiaki bör vara medvetna om. Dessa faktorer pekar mot vikten av att genomföra utbildningsinsatser bland personal inom branschen.

Taking the time to learn how to eat healthfully and prepare nutritious meals has become a problem in today's modern living. 66 percent of American adults are overweight and 19 percent of American children are overweight1. Constrained by the demands of work, raising families, and other daily commitments leaves little time for taking care of one's nutritional needs in a simple, healthy, and efficient manner. This thesis strives to achieve a well designed neighborhood center that warmly invites customers to learn about the importance of nutrition and the effects our food choices have on our overall health, how to shop for healthy food choices, and the preparation of weekly meals in a friendly, non-intimidating environment. Customers will also have the opportunity to seek nutritional counseling advice, attend cooking classes, and participate in weekly meal preparation activities.

The aim of this dissertation is to test the financial position of companies operating cafe chains in the Czech Republic. It concentrates on the company CHI Czech s.r.o., which runs the cafe chain coffeehaven. The analysis of the financial viability of the company is tested via set of analytical index and the company's results are compared with results achieved by other cafe chains.

Submitted by Caroline Xavier (caroline.xavier@pucrs.br) on 2017-06-29T13:46:52Z No. of bitstreams: 1 DIS_GUSTAVO_DO_NASCIMENTO_FRANCESCHINI_COMPLETO.pdf: 1349176 bytes, checksum: 447176549ff68fd480d9db42406285d0 (MD5) / Made available in DSpace on 2017-06-29T13:46:52Z (GMT). No. of bitstreams: 1 DIS_GUSTAVO_DO_NASCIMENTO_FRANCESCHINI_COMPLETO.pdf: 1349176 bytes, checksum: 447176549ff68fd480d9db42406285d0 (MD5) Previous issue date: 2017-03-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / Conselho Nacional de Pesquisa e Desenvolvimento Cient?fico e Tecnol?gico - CNPq / The caffeine extraction process of yerba mate presents itself as an economically attractive activity, capable of generating two products with high market value, decaffeinated yerba mate, a differentiated product and natural caffeine, a compound with a growing demand in the current market. The purpose of this study was to evaluate the effect of the properties of plant material and the effect of process operating conditions in the caffeine removal from mate through supercritical extraction. To this objective, supercritical carbon dioxide extraction technology was used. The studied characteristics of the plant material were particle size, density and moisture content. After the optimum parameters were defined, the effect of the processing to which yerba mate is submitted was also evaluated, in three different stages: harvesting, zapecado and cancheamento. As for the operating conditions, it was assessed the influence of the porosity and the cosolvent content (ethanol) during the extraction process, with the pressure and operating temperature were set at optimum values for the removal of caffeine. Still, the effect of the mass ratio plant / solvent weight used was also studied. The extracts were analyzed by highperformance liquid chromatography. It was observed that increasing water content present in plant favored removal of caffeine, reaching a final concentration of 0.30% of caffeine (g / 100g), while the use of ethanol as cosolvent during the extraction process yielded in a final concentration of 0.03% (g / 100g) caffeine. For the processing, the zapecada sample presented the best results overall, both in yield of extract obtained and caffeine removal. Regarding the biological activity of the decaffeinated product, it was verified that the infusions of yerba mate decreased the cell viability of different cell lines of esophageal cancer and that this effect was independent of the concentration of caffeine present in the plant. Finally, the mathematical modeling of the extraction curve was performed in order to correlate the variables of the process with the experimental data. / O processo de extra??o de cafe?na da erva-mate apresenta-se como uma atividade economicamente atrativa, capaz de gerar dois produtos com alto valor de mercado, a erva-mate descafeinada, um produto diferenciado e a cafe?na natural, composto com uma crescente demanda no mercado atual. A proposta deste trabalho foi avaliar o efeito das propriedades do material vegetal e das condi??es operacionais de processo de extra??o na remo??o da cafe?na da erva-mate. Para isto, utilizou-se a tecnologia de extra??o supercr?tica. As propriedades do material vegetal estudadas foram granulometria, densidade e teor de umidade. Ap?s definirem-se os par?metros ?timos, avaliou-se o efeito do processamento da ervamate em tr?s diferentes etapas na melhor condi??o: fresca, sapecada e cancheada. Quanto ?s condi??es de opera??o, avaliou-se a influ?ncia da porosidade e do teor de cossolvente (etanol) durante o processo de extra??o, com a press?o e a temperatura de opera??o sendo fixadas em valores ?timos para a remo??o de cafe?na. Ainda, verificou-se o efeito da raz?o massa de planta/massa de solvente utilizado. Os extratos foram analisados por cromatografia l?quida de alta efici?ncia. Como resultado deste estudo observou-se que o aumento do teor de umidade presente na planta favoreceu a remo??o de cafe?na, atingindo uma concentra??o final de 0,30% de cafe?na (g/100g), enquanto que a utiliza??o de etanol como cossolvente durante o processo de extra??o resultou em uma concentra??o final de 0,03% (g/100g) de cafe?na. Para o processamento, a amostra sapecada apresentou os melhores resultados, tanto em rela??o ao rendimento de extrato obtido como em rela??o ? remo??o de cafe?na. Quanto ? atividade biol?gica do produto descafeinado, verificou-se que as infus?es de erva-mate diminuem a viabilidade celular de diferentes linhagens celulares de c?ncer de es?fago e que este efeito ? independente da concentra??o de cafe?na na planta. Por fim, procedeu-se a modelagem matem?tica da curva de extra??o a fim de correlacionar as vari?veis de processo com os dados experimentais.

There is limited research into the impact of non-specific factors on the outcome of Cognitive Behaviour Therapy (CBT). This current study aimed to investigate the relationship between client and therapist attachment styles and client interpersonal problems to the therapeutic relationship and symptom reduction over eight sessions of CBT. Seventeen therapist-client dyads were asked to complete measures of interpersonal problems, attachment style and report on the therapeutic relationship. Results showed that in this small sample there was a relationship between core alliance, as rated by clients, to reduction in symptoms of depression over the course of eight sessions of CBT (TB=0.423, p<0.05) but not anxiety. Client level of confidence in relationships was negatively correlated with the reduction in anxiety symptoms over time (TB =-.320; p<0.05). The level of difference in scores on a measure of ‘confidence in relationships’ between therapists and clients was found to be positively correlated to the level of reduction in anxiety scores over eight sessions (TB = .0428; p<0.05) and negatively correlated to the therapist rated core alliance (TB=-.428, p<0.05). These results indicate that the role of attachment styles in CBT warrants further investigation and both clinical and theoretical implications of these findings are discussed. Key words: Cognitive Behaviour Therapy, therapeutic relationship, treatment outcomes, attachment, interpersonal problems Service Improvement Project Title: What is helpful about attending an Alzheimer’s café: does it do what it says on the tin? Abstract: Alzheimer’s Cafes were developed in 1997 in the Netherlands and have since been set up all over the world. They are a post-diagnostic support group for people with dementia and their families with an aim to reduce stigma around having dementia. As yet there have been very few evaluations of these cafes. This project aimed to find out what family carers of people with dementia found helpful about attending one of two Alzheimer’s cafes. Seven carers took part in a focus group and two were interviewed individually about what they found helpful about attending an Alzheimer’s Café and what they thought could be improved on in the future. Results showed that people found the opportunities to socialise with others ‘in the same boat’ the most helpful aspect as well as meeting professionals outside of the clinic. The results of this study will enable the development of a questionnaire that can be used to continue to evaluate the café and the feedback provided used to guide future service development. Key words: Alzheimer’s Café, social support, dementia, service evaluation Critical Literature Review Title: Risk and protective factors for psychological adjustment of children born with a cleft lip and/or palate and their families: A review of the literature Abstract: Research suggests that around 30-40% of children born with a cleft lip and /or palate will develop psychological difficulties. Services supporting these individuals need to be able to identify those that might be vulnerable as early as possible so that preventative support can be offered. This review summarises findings from research studies looking at within-group differences in samples of children with a cleft and their families. Risk factors found included being male, experiencing bullying or having additional difficulties. Protective factors included satisfaction with appearance and social support. The methodological strengths and weaknesses of these studies are discussed along with implications of the findings for theory and clinical practice.

Submitted by Setor de Tratamento da Informa??o - BC/PUCRS (tede2@pucrs.br) on 2016-05-13T12:15:28Z No. of bitstreams: 1 DIS_ALEXANDRE_TIMM_DO_ESPIRITO_SANTO_COMPLETO.pdf: 2313830 bytes, checksum: 334f0f0935a05344e80b2af615a075a8 (MD5) / Made available in DSpace on 2016-05-13T12:15:28Z (GMT). No. of bitstreams: 1 DIS_ALEXANDRE_TIMM_DO_ESPIRITO_SANTO_COMPLETO.pdf: 2313830 bytes, checksum: 334f0f0935a05344e80b2af615a075a8 (MD5) Previous issue date: 2016-03-03 / Funda??o de Amparo ? Pesquisa do Estado do Rio Grande do Sul - FAPERGS / The caffeine market extracted from natural products is rising due to the increasing consumption of product that use caffeine as a raw material, therefore new ways to obtain caffeine are being studied. Drugs, cosmetic and energy drinks industries are example of industries that are growing and use caffeine in their process. Mate has caffeine up to 2% in mass in the leaves and it is considered as an alternative way to obtain caffeine. However, it is necessary to develop a technology able to extract and after that purify caffeine. Thus, this work aims to study four different extraction process: supercritical fluid extraction (SFE), modified electric field (MEF), high pressure processing (HPP) and infusion; and four purification methodologies: supercritical antisolvent (SAS), sublimation and recrystallization, fractionation by column chromatography and liquid-liquid extraction. To analysis the caffeine in all process HPLC were used. The results showed that all four technologies were able to extract caffeine from mate leaves, however the infusion extraction showed to be the most effective technique, extracting 1,78% mass of caffeine per mass of mate. SAS and fractionation by column chromatography showed the best result in terms of purity: 95.3% and 99.0%, respectively. / O mercado de cafe?na extra?da de produtos naturais vem apresentando crescimento devido ao aumento no consumo de produtos que utilizam esta mat?ria-prima como bebidas energ?ticas, f?rmacos e produtos cosm?ticos, logo novas formas de se obter o composto v?m sendo estudadas. A erva-mate, por possuir at? 2% em massa de cafe?na nas suas folhas, ? considerada uma fonte alternativa para obten??o de cafe?na, contudo ? necess?rio desenvolver uma tecnologia capaz de produzir cafe?na purificada. Portanto, este trabalho visa estudar quatro processos para promover a extra??o: extra??o por fluido supercr?tico (EFS), campo el?trico moderado (CEM), processamento por alta press?o (PAP) e infus?o; e quatro m?todos de purifica??o: antissolvente supercr?tico (SAS), sublima??o e recristaliza??o, fracionamento por cromatografia em coluna e extra??o l?quidol?quido. O procedimento anal?tico utilizado para quantificar a cafe?na resultante dos processos supracitados ? a cromatografia l?quida de alta efici?ncia. Os resultados demonstraram que todas as t?cnicas extrativas foram capazes de remover cafe?na das folhas de erva-mate, por?m a extra??o aquosa ? press?o atmosf?rica demonstrou-se mais efetiva, removendo at? 1,78% em massa de cafe?na por massa de erva-mate. J? o processo por SAS e o fracionamento por cromatografia em coluna foram os que apresentaram os melhores resultados em rela??o ? purifica??o, visto que prduziram cafe?na com 95,3% e 99,0% de pureza, respectivamnte.

Submitted by Setor de Tratamento da Informa??o - BC/PUCRS (tede2@pucrs.br) on 2016-05-17T11:43:35Z No. of bitstreams: 1 DIS_FERNANDA_FERNANDES_CRUZ_COMPLETO.pdf: 1282066 bytes, checksum: 5b0d649de7173c518fd09040b6012a0b (MD5) / Made available in DSpace on 2016-05-17T11:43:35Z (GMT). No. of bitstreams: 1 DIS_FERNANDA_FERNANDES_CRUZ_COMPLETO.pdf: 1282066 bytes, checksum: 5b0d649de7173c518fd09040b6012a0b (MD5) Previous issue date: 2016-02-22 / Zebrafish (Danio rerio) is a bony fish originated in Pakistan and India with anatomical and physiological characteristics and its genome is homologous to the more developed organisms, which suggests that many genes involved in human diseases can be coincident to the zebrafish genome. Copper is a heavy metal involved in formation of ROS, responsible for the lipid peroxidation in the membrane, direct protein oxidation and cleavage of DNA and RNA molecules. Purines (ATP, ADP and adenosine) and pyrimidine (UTP and UDP) can act as extracellular signaling molecules, exerting different physiological effects when binding to purninergic receptors. There are two families of purinergic receptors: adenosine receptors or P1 (P1R), and P2 receptor (P2R). The P1R are a family of G protein-coupled receptors and are divided inA1, A2A, A2B, and A3 subtypes. Adenosine is the major ligand for P1R, and is involved in important physiological functions such as modulation of neurotransmitter release, synaptic plasticity, neuroprotection to ischemic events, hypoxia and oxidative stress. Studies suggest that drugs that interfere in adenosine signaling may weaken the protective mechanisms and lead to an exacerbation of the inflammatory response. Caffeine is the most widely consumed psychoactive substance in the world and is a nonselective antagonist of adenosine receptors. This study aimed to evaluate the effect of caffeine in copper-induced inflammation in zebrafish larvae. The animals were treated with copper at a concentration of 10 ?M and three different concentrations of caffeine (100 ?M, 500 ?M e 1 mM) to determine the survival rate and to define timepoints and concentrations for the following experiments. It was observed that high concentrations of caffeine combined with copper caused a significant decrease of larvae survival after 24 h of treatment. For the following experiments, we chose 4 and 24 h of exposure, 500 ?M caffeine and 10 ?M copper concentrations. After 4 h of treatment, caffeine was able to change the behavior parameters. It was shown that both copper and caffeine might have an anxiogenic effect on zebrafish larvae after 24 h exposure. For the evaluation of inflammatory profile, inflammation markers PGE2, COX-2, TNF, IL-6 and IL-10 were chosen. In 4 hours of exposure, PGE2 levels are increased in groups treated with copper and caffeine. Caffeine showed an additive effect on the PGE2 release. The gene expression of TNF, as well as COX-2 was increased by copper treatment, however, in treatments with caffeine there was a reduction of COX-2 gene expression. In 24 h of treatment, caffeine induced an increase in COX-2, TNF, IL-6 and decrease IL-10 expression. The treatment with copper and caffeine combined increased the expression of the four adenosine receptor subtypes, especially after 4 h of exposure. This may be a result of receptors blockade by caffeine, or a physiological response to inflammation induced by copper, since adenosine, in general, exerts an anti-inflammatory effect. Although caffeine markedly decreased animal survival when combined to copper, caffeine did not potentiate the inflammatory and behavioral effects induced by copper. Our results suggest that caffeine alone is able to exert inflammatory and anxiogenic actions in zebrafish larvae at the timepoints and concentrations assessed. / O zebrafish (Danio rerio) ? um peixe ?sseo origin?rio do Paquist?o e da ?ndia com caracter?sticas anat?micas e fisiol?gicas hom?logas aos organismos mais desenvolvidos. Possui o seu genoma mapeado, com homologia ao genoma humano, o que sugere que diversos genes envolvidos em doen?as humanas podem ser coincidentes ao do genoma do zebrafish. O cobre ? um metal pesado que est? envolvido na produ??o de esp?cies reativas de oxig?nio, respons?veis pela peroxida??o de l?pidios nas membranas, oxida??o direta de prote?nas, e clivagem de mol?culas de DNA e RNA. Purinas (ATP, ADP e adenosina) e pirimidinas (UTP e UDP) extracelulares podem atuar como mol?culas sinalizadoras end?genas exercendo diferentes efeitos fisiol?gicos. Para tais ligantes, existem duas fam?lias de receptores purin?rgicos: receptores de adenosina ou P1 (P1R), e receptores P2 (P2R). Os P1R t?m como ligante end?geno a adenosina, e s?o uma fam?lia de receptores metabotr?picos, acoplados ? prote?na G, e se dividem nos subtipos A1, A2A, A2B e A3. A sinaliza??o mediada pela adenosina est? envolvida em importantes fun??es fisiol?gicas, como a modula??o da libera??o de neurotransmissores, plasticidade sin?ptica, neuroprote??o em eventos isqu?micos, hip?xia e estresse oxidativo. Estudos sugerem que subst?ncias que interferem na sinaliza??o adenosin?rgica na hip?xia podem enfraquecer os mecanismos protetores, resultando no aumento da resposta inflamat?ria. A cafe?na (1,3,7 ? trimetilxantina) ? a subst?ncia psicoativa mais consumida no mundo e ? um antagonista n?o seletivo dos receptores de adenosina. Este trabalho teve como objetivo avaliar o efeito da cafe?na na inflama??o induzida por cobre em larvas de zebrafish. Os animais foram tratados com cobre na concentra??o de 10 ?M e com outras 3 concentra??es diferentes de cafe?na (100 ?M, 500 ?M e 1 mM). Foi observado, que altas concentra??es (500 ?M e 1 mM) de cafe?na juntamente com o cobre provocaram um aumento significativo na mortalidade das larvas ao final de 24 horas de tratamento. Para os experimentos seguintes, foram escolhidos os tempos 4 e 24 horas e a concentra??o de 500 ?M de cafe?na e 10 ?M de cobre. Em 4 horas de tratamento, a cafe?na foi capaz de alterar os par?metros de comportamento avaliados. Foi demonstrado que tanto o cobre quanto a cafe?na, podem exercer um efeito ansiog?nico nas larvas de zebrafish ap?s 24 horas. Para a avalia??o do perfil inflamat?rio, foram escolhidos os marcadores de inflama??o PGE2, COX-2, TNF, IL-6 e IL-10. Foi mostrado que em 4 horas de exposi??o h? um aumento dos n?veis de PGE2 nos grupos tratados com cobre e cafe?na, mostrando um efeito aditivo da cafe?na em rela??o ? inflama??o induzida por cobre. A express?o g?nica de TNF, bem como a de COX-2 foi aumentada pelo tratamento com cobre, por?m, nos tratamentos com cafe?na houve uma diminui??o da express?o g?nica de COX-2. Em 24 horas de tratamento, a cafe?na induziu um aumento na express?o de COX-2, TNF, IL-6 e diminui??o de IL-10. Os tratamentos com cobre e cafe?na aumentaram a express?o dos 4 subtipos de receptores de adenosina principalmente ap?s 4 horas de exposi??o. Isso pode ser devido ao bloqueio dos receptores pela cafe?na e por uma medida fisiol?gica de defesa em resposta ? inflama??o induzida pelo cobre, visto que a adenosina, de uma forma geral, exerce um efeito anti-inflamat?rio. Embora a cafe?na tenha induzido uma diminui??o significativa da sobrevida dos animais, quando adicionada ao tratamento com cobre, nos marcadores inflamat?rios e nos par?metros comportamentais estudados, n?o houve um efeito aditivo da cafe?na na inflama??o induzida pelo cobre. Nossos resultados sugerem que a cafe?na por si s? ? capaz de exercer uma a??o inflamat?ria e ansiog?nica em larvas de zebrafish nos tempos e concentra??es estudados.

abstract: Small-scale, peasant farmers are some of the most vulnerable people to the effects of climate change. They rely on a stable climate to support their natural ways of farming, which typically depends on consistent rainfall, temperate weather, and predictable season cycles. The perceptions of how successful coffee production is during shifting climatic disruptions is of key importance, if mitigation or adaptation efforts are to be successfully implemented. By using ethnographic methods with members of a coffee cooperative in Mexico, called Cafe Justo, I found that peasant farmers are very perceptive of the climatic changes and recognize forthcoming challenges as a result of changes in weather and precipitation levels. Rain-fed agriculture remains particularly vulnerable to coffee market demands, as coffee production for the majority of the cooperative members is the primary source of income. Through interpretive analysis of in-depth interview data collected from 19 coffee-famers in Chiapas, Mexico, I identified factors associated with perceptions of changing climate and weather conditions. Social identities, general perceptions of climate change, and impacts on livelihoods were investigated through the speaking-with model, as it was presented by Nagar and Geiger in 2007. These findings have rich implications for co-learning between the small-scale, coffee farmers and the scientific community so that mitigation and adaptation strategies are discussed. The findings also merit further investigation into future migration changes due to mass exoduses of climate refugees who are no longer able to successfully cultivate and harvest the lands to serve their needs and those of their community. / Dissertation/Thesis / Masters Thesis Social Justice and Human Rights 2018

La formation de la structure de grains dans les métaux pendant la solidification est déterminante pour les propriétés mécaniques et électroniques des pièces coulées. En plus de la texture donnée au matériau, la germination et la croissance des grains sont liées en particulier avec la formation des phases thermodynamiques et les inhomogénéités en composition d'éléments d'alliage. La structure de grains est rarement modélisée à l'échelle macroscopique, d'autant plus que l'approximation 2D est très souvent injustifiée. Dans ces travaux, la germination et la croissance de chaque grain individuel sont suivies avec un modèle macroscopique 3D CAFE. La microstructure interne des grains n'est pas explicitement résolue. Pour valider les approximations faites sur cette microstructure, une comparaison directe avec un modèle microscopique "champ de phase" a été réalisée. Celle-ci a permis de valider les hypothèses de construction du modèle CAFE, de mettre en avant le lien entre données calculées par les modèles microscopiques et paramètres d'entrée des modèles à plus grande échelle, et les domaines de validité de chaque modèle. Dans un deuxième temps, un couplage avec la ségrégation chimique et les bases de données thermodynamiques a été mise en place et appliquée sur un alliage binaire étain-plomb. Une expérience de macroségrégation par convection naturelle a été simulée. L'accord entre les courbes de température expérimentales et simulées atteint une précision de l'ordre de 1K, et la recalescence est correctement prédite. Les cartes de compositions sont comparables qualitativement, ainsi que la structure de grains. Les avantages du suivi de la structure ont été mis en évidence par rapport à une simulation par éléments finis classique. De plus, il a été montré que le calcul 3D était ici indispensable. Enfin, une implémentation parallèle optimisée du code a permis d'appliquer le modèle CAFE à un lingot de silicium polycristallin industriel de dimensions 0,192 x 0,192 x 2,08m, avec une taille de cellules de 250µm. Au total, 4,9 milliards de cellules sont représentées sur le domaine, et la germination et la croissance de 1,6 million de grains sont suivies.

In nature, all organisms face the daily challenges created by a fluctuating environment. Circadian clocks synchronize behaviour and physiology allowing an organism to adapt to and predict daily changes to environmental conditions. In the fruit fly, Drosophila melanogaster, circadian clocks reside in a set of ~150 neurons in the brain, collectively referred to as the central clock, and in the cells of many peripheral tissues. The central clock regulates daily behavioural rhythms, whereas peripheral clocks are thought to regulate the local metabolic activities of the cells in which they reside. In this thesis, I demonstrate that a peripheral clock resides in the abdominal fat body, a tissue analogous to the mammalian liver and adipocytes. Moreover, I show that flies display a temporal feeding pattern that is partly regulated by a peripheral clock. I propose that the central clock and peripheral clocks coordinate to regulate the timing of fly feeding behaviour.