The rate of overweight and obesity among adolescents aged 12-19 years has more than tripled since 1980, and disproportionately impacts low-income and marginalized populations. Reduction in adolescent obesity rates may result in decreased health risks, decrease healthcare costs, and increased quality of life. Effective intervention methods for adolescent participants have incorporated nutrition knowledge and culinary skill building into afterschool programs. This study examines whether building knowledge, skills, and confidence through a culinary intervention can improve adolescent participants’ choices of healthful foods through increased fruit and vegetable intake. Pink and Dude Chefs (PDC) is an afterschool nutrition education and culinary skills program for middle-school adolescents aged 11-14 years. This project aimed to improve eating behavior in participants by increasing culinary and nutrition self-efficacy. PDC was implemented in Shandon, California from Spring 2014 to Fall 2014, and in Santa Maria, Guadalupe, and New Cuyama, California from Fall 2015 to Summer 2016. Eighty-three middle school students participated and completed surveys in the 12-lesson program that covered food safety, micro- and macronutrients, meal planning, and USDA MyPlate guidelines. Participant fruit and vegetable consumption improved following participation. Girls’ frequency of overall fruit consumption increased from a mean of 1.8 (SD 0.9) to 2.0 (SD 1.0). Girls’ vegetable consumption increased from 1.2 (SD 0.8) to 1.5 (SD 0.9). Boys’ fruit consumption increased from 1.9 (SD 1.0) to 2.2 (SD 1.0), and boys’ vegetable consumption increased from 1.1 (SD 0.9) to 1.3 (SD 0.8). More research is needed to evaluate the long-term effect of participation in nutrition education and culinary skills programs. If obesity prevention programs that incorporate a skill-based culinary approach continue to show promising outcomes for adolescents, larger scale efforts may contribute to decreasing the public health and economic burdens associated with obesity.

The geographical focus area of this essay is Holmöarna archipelago, which is a very large group of islands that are located a short distance to the east of the city Umeå, in northern Sweden, Västerbotten county. This essay is an attempt to uncover and provide knowledge regarding Holmöarna archipelago’s forgotten Iron Age period through the means of GIS-analysis, literary studies, a field visit, as well as morphological comparisons of ancient artefacts and monuments from the area. / Det geografiska fokusområdet i denna uppsats är Holmöarna skärgård, vilket är en mycket stor ögrupp som är lokaliserad ett kort avstånd öster om staden Umeå, i norra Sverige, Västerbottens län. Denna uppsats är ett försök att avslöja och förse information som har med Holmöarna skärgårds bortglömda järnålder att göra. Detta sker med hjälp av GIS-analyser, litterära studier, ett fältbesök, samt morfologiska jämförelser av artefakter och fornlämningar från området

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No / Evolutionary biologists are increasingly relying on ancient DNA from archaeological animal bones to study processes such as domestication and population dispersals. As many animal bones found on archaeological sites are likely to have been cooked, the potential for DNA preservation must be carefully considered to maximise the chance of amplification success. Here, we assess the preservation of mitochondrial DNA in a medieval cattle bone assemblage from Coppergate, York, UK. These bones have variable degrees of thermal alterations to bone collagen fibrils, indicative of cooking. Our results show that DNA preservation is not reliant on the presence of intact collagen fibrils. In fact, a greater number of template molecules could be extracted from bones with damaged collagen. We conclude that moderate heating of bone may enhance the retention of DNA fragments. Our results also indicate that ancient DNA preservation is highly variable, even within a relatively recent assemblage from contexts conducive to organic preservation, and that diagenetic parameters based on protein diagenesis are not always useful for predicting ancient DNA survival.

This project aims to take the investigation of food in early modern drama, in itself a relatively new field, in a new direction. It does this by shifting the critical focus from food-based metaphors to food-based properties and food-producing cook characters. This shift reveals exciting, unexpected, and hitherto unnoticed contexts. In The Taming of the Shrew and Titus Andronicus, which were written during William Shakespeare’s inn-yard playhouse period, the playwright exploits these exceptionally aromatic venues in order to trigger site-specific responses to food-based scenes in these plays. Ben Jonson’s Bartholomew Fair brings fair-appropriate gingerbread properties onstage. When we look beneath the surface of this food effect to its bread and wine ingredients, however, it reveals a subtext that satirizes the theory of transubstantiation. Jonson expands on this theme by using Ursula’s cooking fire (a property staged in Jonson’s representation of Smithfield’s Bartholomew Fair) to engage with the prison narrative of Anne Askew, who was burned to death in front of Bartholomew Priory on the historic Smithfield for denying the doctrine of transubstantiation. This thesis also investigates water, which, for early moderns, was a complex and quasi-mystical liquid: it was a primary element, it washed sin from the world during the Great Flood, it was a marker of status, it was a medicine, and it was a cookery ingredient. Christopher Marlowe not only uses dirty water to humiliate his doomed monarch in Edward II, but he also uses it to apportion blame to the king for his own downfall. In Timon of Athens, Shakespeare draws on the theory of the elements to cast Timon as a man of water, who, Jesus-like, breaks up and divides (or splashes around) his body at his “last” supper. Fully-fledged cook characters were a relative rarity on the early modern stage. This project looks at two exceptions: Furnace in Philip Massinger’s A New Way to Pay Old Debts and the unnamed master cook in John Fletcher’s The Tragedy of Rollo, Duke of Normandy. Both playwrights use their respective gastronomic geniuses to demonstrate the danger that lower-order expertise poses to the upper classes when society is in flux. Finally, this project demonstrates that a link existed between ornate domestic food effects and alchemy. It shows how Philip Massinger’s The Great Duke of Florence and Thomas Middleton’s Women, Beware Women use food properties associated with alchemy to satirize notions of perfection in their play-worlds.

This diploma thesis discusses Instagram as a means for spreading trends in gastronomy with a focus on gastronomy and related trends in the field specifically from the Czech Republic. The author tries to map the influences that the online environment can have on their formation, especially the social network Instagram. After a thorough acquaintance with the environment of social networks, the social network Instagram, its influence on the spread of experiences, trends and the media environment in general, is described in more detail. The author seeks to clarify whether what is happening on this network can guide the direction of what is popular in the gastronomic environment, understand the role that well-watched creators from Instragram play in society and what it means for ordinary users to share food experiences. "Influential" users from the gastronomic sphere on Czech Instagram and their further connection with the media environment are presented. In the research, the author determines, via the form of a structured questionnaire (which was attended by 1143 respondents from the environment of social networks), what role Instragram plays in spreading gastronomic trends in the Czech Republic. The data obtained is supplemented with opinions based on interviews with representatives from the Czech...

At present, the use of other sources of energy other than energy source from crude oil has accelerated. This is due to limited resources of fossil fuel, increasing prices of crude oil and environmental concerns. Alternative fuels such as biofuel are becoming more important because it can serve as a replacement for petroleum diesel due to its comparable fuel properties and cleaner emission. For use in a standard diesel engine, biodiesel can be blended (mixed) with petroleum diesel at any concentration. In this study, transesterification of waste cooking oil with methanol was catalyzed by heterogeneous catalyst TiO2-supported-MgO and the biodiesel produced was characterised. Waste cooking oil (WCO) was used because it is regarded as one of the cheapest feedstock for biodiesel production in that most oils from oil crops are used as food. Waste cooking oil is available in vast amounts each day in every restaurants and fast food outlets worldwide. The waste cooking oil used in this study was laboratory prepared by the addition of 5 wt. % of oleic acid into 95 wt. % of soybeans oil.10 wt. % of titanium-supported-magnesium oxide catalyst (MgO/TiO2) used was prepared by incipient wetness impregnation and characterized using XRF, BET and XRD. These materials were tested with the catalyst for the conversion of waste vegetable oil to biodiesel in presence of methanol and hexane co-solvent. Methanol to oil mole ratio of 18:1 was employed in the transesterification process. When hexane was used as cosolvent, methanol to oil mole ratio of 18:1 and methanol to hexane mole ratio of 1:1 was used. The effects of reaction time, reaction temperature and hexane co-solvent on the waste vegetable oil conversion has been established. The 1HNMR analysis was used to estimate the structure of FAME produced. It was observed that the oil conversion increases with the increased reaction time, reaction temperature and use of hexane as co-solvent. / Chemical Engineering / M. Tech. (Chemical Engineering)

Submitted in fulfilment of the requirements for the degree Master of Applied Science in Food and Nutrition, Durban University of Technology, 2015. / Objective: To determine the contribution of packed school lunches to the daily food intake of girls and boys in two Primary Schools in East London. Methods: The study was conducted among 199 girls and boys aged 9-13 years. Three 24-Hour recalls and a Food Frequency Questionnaire were completed during an interview with the participants to gather data on dietary patterns over a period of three consecutive days. Additionally, the contents of one lunch box per participant were recorded and weighed. Anthropometrics and socio-demographics were also completed during the interview. Results: The three 24-Hour Recall nutrient measurements revealed a low energy intake in 91 percent for the girls and 77 percent for the boys who were consuming below the recommended Estimated Energy Requirement for energy. The lunchboxes contributed one-third of the daily nutrient intake of the children. The 24-Hour recall revealed an energy-dense, carbohydrate-based diet. The contribution of total fat (30-32%) to the total energy is higher than the World Health Organization (WHO) recommendation of 15-30 percent. The daily fruit and vegetable intake (215.1g and 216.9g), according to the 24-Hour recall and lunchbox analysis respectively, was insufficient compared to the WHO-recommendation of >400g /day. Although the mean intake of most of the nutrients was sufficient, a large number of the participants did not meet requirements for the age group. The risk of overweight was high (24% for girls and 29.2% for boys) with 1.5 percent falling into the obese category. Conclusion: The results of the study indicated a high-fat and carbohydrate intake and a very low fruit and vegetable intake. The girl participants had better food choices for the lunchboxes but the majority of the participant’s daily intake did not meet the basic requirements of a balanced diet. The risk of overweight in the age category is an increasing problem among low- and high-income countries. Nutritional education should concentrate on healthy food choices in school lunchboxes as a large part of the day is spent at school.

The role of traditional foods in reducing hunger and malnutrition is not well documented in South Africa. The aim of this study was to investigate the distribution, popularity and nutritional value of traditional foods in KwaZulu-Natal through evaluation of recipes submitted for a traditional foods recipe competition. Traditional recipes are characterised by indigenous or local ingredients passed from one person to another over many generations, with little or no change in form. Modern recipes include those which use processed ingredients. Modified recipes include those which use processed ingredients. Modified recipes include a mixture of traditional and modern ingredients. The differences between the ingredients of traditional, modern and modified recipes were investigated to determine how modifying and modernising traditional foods changed their nutritional quality. Using competition entries from a traditional recipe competition from all 11 districts of KwaZulu-Natal, the nutritional value of 1200 recipes was analysed using published Food Composition Tables. The 10 most commonly submitted recipes were identified. The majority of recipes came from the more rural districts of KwaZulu-Natal. The largest number of recipes submitted were traditional (68% of entries) followed, respectively, by modified (24%) and modern (8 %) recipes. Adult females submitted more recipes than female youths, male youths and adult males. In general, modified foods had higher nutrient contents than traditional and modern foods. There was a negative correlation between food popularity and nutrient content suggesting that popular foods were not necessarily the most nutritious. It was concluded that the people of KwaZulu-Natal simultaneously use traditional, modified and modern recipes, but that there is a shift towards food modification through use of non-indigenous crops and modern ingredients. Further investigations into the relationship between food choice and the effect of modification on food quality attributes, including sensory and storage quality, are recommended. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2009.

At present, the use of other sources of energy other than energy source from crude oil has accelerated. This is due to limited resources of fossil fuel, increasing prices of crude oil and environmental concerns. Alternative fuels such as biofuel are becoming more important because it can serve as a replacement for petroleum diesel due to its comparable fuel properties and cleaner emission. For use in a standard diesel engine, biodiesel can be blended (mixed) with petroleum diesel at any concentration. In this study, transesterification of waste cooking oil with methanol was catalyzed by heterogeneous catalyst TiO2-supported-MgO and the biodiesel produced was characterised. Waste cooking oil (WCO) was used because it is regarded as one of the cheapest feedstock for biodiesel production in that most oils from oil crops are used as food. Waste cooking oil is available in vast amounts each day in every restaurants and fast food outlets worldwide. The waste cooking oil used in this study was laboratory prepared by the addition of 5 wt. % of oleic acid into 95 wt. % of soybeans oil.10 wt. % of titanium-supported-magnesium oxide catalyst (MgO/TiO2) used was prepared by incipient wetness impregnation and characterized using XRF, BET and XRD. These materials were tested with the catalyst for the conversion of waste vegetable oil to biodiesel in presence of methanol and hexane co-solvent. Methanol to oil mole ratio of 18:1 was employed in the transesterification process. When hexane was used as cosolvent, methanol to oil mole ratio of 18:1 and methanol to hexane mole ratio of 1:1 was used. The effects of reaction time, reaction temperature and hexane co-solvent on the waste vegetable oil conversion has been established. The 1HNMR analysis was used to estimate the structure of FAME produced. It was observed that the oil conversion increases with the increased reaction time, reaction temperature and use of hexane as co-solvent. / Chemical Engineering / M. Tech. (Chemical Engineering)