This thesis endeavors to create an architecture that will contribute to the revitalization of Vancouver’s Japantown, mending severed cultural ties between the community and this historically significant neighborhood. Building upon the success of the Powell Street Japanese Cultural Festival, this project proposes a series of architectural interventions that will re-establish a Japanese-Canadian presence and serve as the catalyst for future phases of development. Focusing on the processes and rituals that permeate Japanese culture, the design seeks to celebrate the act of making at both the neighborhood and building scales. The initial phase of development concentrates on the preparation and consumption of Japanese foodstuffs and their potential to mitigate existing urban maladies.

Thesis (Ph.D.)--University of Waikato, 2008. / Title from PDF cover (viewed October 3, 2008) Includes bibliographical references (p. 164-176)

Submitted by Rafael Akira Sato null (rafaelsato.vet@gmail.com) on 2018-03-01T18:43:25Z No. of bitstreams: 1 Tese_Rafael_Akira_Sato.pdf: 1575822 bytes, checksum: 8c5d8477c59f39d10f58c0386df5dd7e (MD5) / Approved for entry into archive by Alexandra Maria Donadon Lusser Segali null (alexmar@fcav.unesp.br) on 2018-03-02T12:07:28Z (GMT) No. of bitstreams: 1 sato_ra_dr_jabo.pdf: 1575822 bytes, checksum: 8c5d8477c59f39d10f58c0386df5dd7e (MD5) / Made available in DSpace on 2018-03-02T12:07:28Z (GMT). No. of bitstreams: 1 sato_ra_dr_jabo.pdf: 1575822 bytes, checksum: 8c5d8477c59f39d10f58c0386df5dd7e (MD5) Previous issue date: 2017-12-01 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A segurança de alimentos de origem animal é uma das preocupações da medicina veterinária preventiva e um interesse de saúde pública, como os sushis preparados com peixe cru e consumidos sem tratamento térmico. Diante dessa preocupação aliada a expansão da culinária japonesa no Brasil, esse estudo objetivou avaliar a qualidade microbiológica e pesquisa de genes codificadores de fatores de virulência do Staphylococcus aureus, Escherichia coli, Bacillus cereus e Salmonella, em sushis. Para tanto, 60 amostras foram coletadas em restaurantes e avaliados pela quantificação Staphylococcus spp., S. coagulase positivo e número mais provável de coliformes totais e termotolerantes. Também foram realizadas pesquisas da presença do B. cereus, da E. coli, do S. aureus e da Salmonella spp., e estudo da ocorrência de genes codificadores fatores de virulência para B. cereus, E. coli, S. aureus. Das amostras analisadas 80,0% (48/60) apresentaram Staphylococcus spp., com populações variando de 1,0 x 102 a 5,3 x 105 UFC.g-1, sendo que 31,7 % (19/60) foram caracterizados como S. coagulase positivo e 8,3% (5/60) apresentaram valores de populações acima do limite estabelecido. As populações de coliformes totais e termotolerantes variaram de ausência (< 3,0) a exponenciais de 105 e 104 NMP.g-1, respectivamente, sendo que 60,0% (36/60) das amostras apresentaram valores acima de 102 NMP.g-1, limite máximo previsto pela legislação brasileira para coliformes termotolerantes. Das amostras analisadas 75,0% (45/60) apresentaram B. cereus e o gene bceT foi mais o frequente sendo amplificado em 35,6% (16/45), seguido pelos genes nheB 26,7% (12/45), nheC 22,2% (10/45), hblA 17,8% (8/45) e cytK 15,6% (7/45). Os genes hblC, hblD e entFM apresentaram a menor ocorrência, 11,1% (5/45) em cada. Quanto a presença da E. coli, foi confirmada em 21,7% (13/60), e dessas amostras 23,0% (3/13) apresentaram amplificação dos genes de toxinas aea e estB. A presença S. aureus foi identificada em 11,7% (7/60) amostras, sendo que todas apresentaram gene codificador coa e foram positivas na prova da coagulase. Dentre as 7 amostras de S. aureus os genes eta e hlg foram os mais frequentes (4/7), seguidos pelos genes sea, sei e tst (2/7),e o gene seg (1/7). O gene mecA foi identificado em 6 amostras das 48, totalizando 12,5%. O gene para detecção da Salmonella sp. não foi amplificado neste trabalho. O B. cereus, E. coli, S. aureus e seus genes codificadores de toxinas estão presentes no sushi, oferecendo risco a saúde pública e podendo ocasionar surtos de intoxicações alimentar quando os padrões boas praticas de fabricação de alimentos não forem corretamente aplicadas. / The safety of animal origin food is one of the concerns of preventive veterinary medicine and a public health interest, such as the sushis prepared with raw fish and consumed without heat treatment. Given this concern, added to the expansion of Japanese cuisine in Brazil, this study evaluated the microbiological quality and research of genes encoding virulence factors of Staphylococcus aureus, Escherichia coli, Bacillus cereus and Salmonella, in sushis. For that, 60 samples were collected from restaurants and evaluated by the quantification of Staphylococcus spp., coagulase positive S. and the most probable number of total and thermotolerant coliforms. Research of B. cereus, E. coli, S. aureus and Salmonella spp. presence, and the study of the occurrence of encoding virulence factors genes for B. cereus, E. coli, S. aureus. From the analyzed samples, 80.0% (48/60) presented Staphylococcus spp., with populations varying from 1.0 x 102 to 5.3 x 105 CFU.g-1, 31.7% (19/60) were characterized as coagulase positive S. and 8.3% (5/60) presented values of populations above the established limit. Total and thermotolerant coliform populations ranged from absent (<3.0) to exponentials of 105 and 104 MPN.g-1, respectively, and 60.0% (36/60) of the samples presented values above 102 MPN.g-1, the maximum limit established by Brazilian legislation for thermotolerant coliforms. The samples analyzed, 75.0% (45) presented B. cereus and the bceT gene was more frequent, being amplified in 35.6% (16/45), followed by genes nheB 26.7% (12/45), nheC 22.2% (10/45), hblA 17.8% (8/45) and cytK 15.6% (7/45). The hblC, hblD and entFM genes had the lowest occurrence, 11.1% (5/45) in each. E. coli presence was confirmed in 21.7% (13/60), and of these samples 23.0% (3/13) presented amplification of the aea and estB toxin genes. S. aureus presence was identified in 11.7% (7/60) samples, all of which presented coa coding gene and were positive in the coagulase test. Among the 7 S. aureus samples, the eta and hlg genes were the most frequent (4/7), followed by the sea, sei and tst (2/7) genes, and the seg gene (1/7). The mecA gene was identified in 6 samples from 48, totaling 12.5%. The Salmonella spp. gene was not amplified in this work. B. cereus, E. coli, S. aureus and their toxin encoding genes are present in sushi, posing a risk to public health and may lead to outbreaks of food poisoning when good food manufacturing standards are not correctly applied.

Os motivos que levam o consumidor a escolher determinado produto ou serviÃo tem sido alvo de interesse de organizaÃÃes, profissionais de marketing e acadÃmicos sobre novas perspectivas e possibilidades que circundam o comportamento do consumidor. Este trabalho tem como objetivo analisar a relaÃÃo entre atributos e valores percebida entre os consumidores de comida japonesa de Fortaleza. A sustentaÃÃo teÃrica està fundamentada em teorias que abordam o comportamento do consumidor, valores, consumo hedÃnico e na Teoria da Cadeia de Meios e Fins (MEC), que vem realÃar o estudo proposto, por buscar evidenciar o comportamento do consumidor apoiada na relaÃÃo entre atributos do produto, as consequÃncias e/ou benefÃcios por meio do uso ou consumo, e os seus valores de maior nÃvel de abstraÃÃo, como satisfaÃÃo, realizaÃÃo, paz, seguranÃa. A tÃcnica aplicada à a Laddering, cuja base se alicerÃa nas implicaÃÃes vislumbradas na Teoria MEC, com o conceito central de escada de mÃo, explorando os trÃs nÃveis: atributos (A); conseqÃÃncias (C); e valores (V). Foram realizadas trinta entrevistas em profundidade com consumidores de comida japonesa da cidade de Fortaleza entre os meses de novembro de 2008 e abril de 2009. Esta tÃcnica proporcionou a construÃÃo de uma matriz de implicaÃÃo e de um mapa hierÃrquico de valor, que permitiram evidenciar os elementos que caracterizam tal comportamento. O resultado da pesquisa evidenciou, entre os consumidores, valores individualistas, como abertura, vida excitante, satisfaÃÃo, prazer, felicidade, auto-estima e relaÃÃo afetiva, amizade, confirmando a busca por atingir a satisfaÃÃo pessoal. / To know the reasons that motivate the consumer to choose determined product or service has been the main interest of organizations, marketing professionals and academics to intensify their researches in order to enlarge their prospects and possibilities related to the consumer behavior. This work got the goal to fully study the relation of value, understanding the connection among characteristics, consequences and values, realized by the food consumer of Fortaleza city. The Theoretical pillar is based that emphasizes the consumer behavior, values, hedonic consumption, and the Means and Ending Chain theory (MEC) that comes to highlight the proposed study for trying to focus the consumer behavior based on the relation between the characteristics of the product, the consequences and/or benefits throughout the use with their values of higher-level abstraction such as satisfaction, accomplishment, peace, safety. The technical tool is the so-called laddering, whose pillar is based on the implications in the MEC theory with the central concept of hand ladder, exploring the three levels, attribute (A); Consequences(C) Values â (V). Fifty interviews were deeply made with Japanese food consumer in Fortaleza City between the months of November 2008 and April 2009. The technical tool promoted the construction of an implication matrix as well as a value hierarchal map that allowed to highlight the elements that characterize such behavior. The research result had shown individual values among consumers as the opening for changing, exciting life, satisfaction, pleasure, self esteem, affective relation and friendship, confirming the search to get the personal satisfaction.