Two experiments were conducted to study the effects of partially substituting fishmeal with 4 soybean products and mineral supplemental levels in diet of juvenile cobia Racycentron canadum. Experiment ¢¹studied the effects of partially substituting fishmeal with 4 soybean products in diet of juvenile cobia. Experiment ¢º investigated the effects of mineral supplement levels in the growth and body retention of zinc and phosphorus when high percentage of fishmeal in the diet was replaced by hexaned-extracted soybean meal or fermented soybean meal. In Experiment ¢¹, cobia juveniles with an initial weight of 58¡Ó1 g were fed eight experimental diets and a fish meal-based basal diet. The experimental diets were of a 2 (Soybean replacement level: 20 and 40 % of fishmeal protein) ¡Ñ 4 (soybean products) experimental design. The 4 soybean products evaluated were solvent-extracted soybean meal (SES), defatted fermented soybean meal (DFS), soybean meal reduced antinutritional factor (ROS) and soy protein concentrate (SPC). The results of the 8-week feeding trail showed that the growth, FCR, PER and NPU of the fish fed with the 40% ROS diet were significantly worse than these of the other groups. Apparent digestibility (%) of dry matter (ADMD), protein (APD) and lipid (ALD) of all diets were not significantly different. In experiment ¢º, eight experiment diets were tested. The first group was a 2¡Ñ3 factorial design, in which SES replacement levels were 40 and 50%, and mineral supplemental levels were 0.5¡Ñ, 1¡Ñ and 2¡Ñ of the regular supplemental level. The second group tested 50% replacement by FS and mineral supplemental level of 0.5¡Ñ and 1¡Ñ the regular supplemental level. The results of the 8-week feeding trail using the juvenile cobia with an initial weight of 72.3¡Ó0.52 g showed that growth of the fish fed with fermented soybean (FS) diets was significantly inferior to that fed with SES diets at 50% replacement level, especially mineral supplemental levels were 1x or less. The fish fed 2 FS diets were not significantly different on feed conversion ratio, net protein utilization and growth. Protein efficiency ratio of the fish fed with the FS diets was only significantly inferior to that fed 40% 1¡Ñ SES diet. Body and vertebrate zinc concentrations of the cobia that fed FS diets were higher than the SES diet groups. Moreover, the fish fed with SES diets at 40% replacement level were higher than that fed at 50% replacement level. At a same mineral supplemental level, phosphorus concentrations in body of the fish fed with FS diets were higher than that fed SES diet. Phosphorus and ash concentrations in vertebrate of the fish fed with all diets were not significantly different. When replacement level was increased from 20 to 40%, the fish that fed with the SES and DFS diets had better growth and condition factor . Fermentation of soybean increased availability of trace minerals such as zinc. Addition of mineral supplemental 2x levels in diet of juvenile cobia apparent to have negative growth effects. Moreover, 0.5x and 1x levels have the same growth promoting effect. The results suggest that reduction from the regular mineral mixture up to 50 % still support the mineral requirements of the cobia.

The aim of this thesis is to study what role the Swedish school meal has as a public meal in Swedish culture. An additional aim is to study the meal patterns of children, including the school meal. An ethnological questionnaire with 192 informants was used to study people’s perceptions and memories of the school meal. The school meal was seen as part of the Swedish welfare state, but also as a second-class meal, which did not live up to the ideal, which was a meal with the same values as a meal served at home. Observations in school canteens (25 hours), interviews with the school meal staff (six informants) and focus group interviews with children in grade 4-5 (seven groups with a total of 52 children) were carried out at three schools in central Sweden. Firstly, the data was analysed as to how the teachers interacted with the children in relation to the pedagogic meal. The teachers took on three different roles:  “the sociable teacher role”, “the educating teacher role” and “the evasive teacher role”. Secondly, the children’s understanding of food and meals in the school meal context was analysed. The results showed that the children used ideas from the adult world among their peers in the school meal situation. This included the implementation of institutional commensality, the telling of stories about food and the classification of foods in dichotomies. A questionnaire covering the meal patterns of the children and intake of some snack foods was also distributed to the children attending grade 4-5 at the three schools and their parents. Matched pairs (n=147) were analysed for agreement. Most children had a regular meal pattern, and there was general agreement between child and parent reports, except for sweets and chocolate. The expectations on the school meal are high. At the same time, there appears to be a social construction depicting the school meal in a negative way. In order to come to terms with the negative public view of the school meal, the social construction of the school meal needs to be addressed.

No description available.

No description available.

Thesis (Ph.D.)(Food Science)--University of Pretoria, 2005. / Includes summary. Includes bibliographical references.

Call number: LD2668 .T4 1944 R5 / Master of Science

I en värld där människor allt oftare befinner sig på resande fot, ökar efterfrågan på hotell, restauranger och upplevelser. Hospitality har kommit att beteckna bland annat omhändertagandet av gäster med hjälp av logi, mat och underhållning. Begreppet hospitality och dess betydelse har utvidgats över tid och har på svenska översatts till värdskap. Argument mot denna språkliga översättning har uppdagats; värdskap sägs vara en del av det övergripande begreppet hospitality. En betydelse av värdskap är: Bemötandets estetik i mötet mellan människor; vad händer i mötet mellan människor och vad är det som berör?Etableringsprojektet: ”Värdskap och ledarskap som berör – ett konkurrensmedel?” och dess forskargrupp möjliggjorde denna studie. För att öppna upp till dialog människor emellan forskargruppen utvecklade en metod som underlag för en workshop: ”Vem är jag som värd?” Författarna ville genom observation och dokumentation av denna workshop pröva om det är autenticitet som berör. Denna explorativa studie hade som syfte att utveckla en metod för att identifiera autenticitet som kan tillämpas inom värdskap. Studiens observations- och dokumentationsmetod var filmning där författarna var känslomässiga verktyg för att identifiera autenticitet.En metod utvecklades och resultatet av denna studie vittnade om att autenticitet berör. Författarna vill tro att detta kan tillämpas inom utövandet av värdskap. Slutsatsen var att en kombination av teknisk skicklighet, tillit till sin embodied knowledge, medvetenhet, mening, passion för människan och yrkesutövningen, skapar värdskap som berör.   Nyckelord: embodied knowledge, filmning, känslomässig beröringspunkt, spegling, värd. / C-uppsatser

No description available.

No description available.

Den förväntan en gäst har på en måltidsupplevelse är central i arbetet med att skapa extraordinära måltidssituationer. I studien har de faktorer som skapar förväntan på en måltidsupplevelse sökts fram och dess påverkan på skapandet av förväntan studerats. Uppsatsens syftet var att undersöka hur rummet kan påverka gästens förväntningar och upplevelser i en måltidssituation. Studien grundar sig på fakta hämtat ur granskade, publicerade vetenskapliga artiklar som sökts fram med hjälp av centrala, det vill säga relevanta och viktiga, sökord ur databasen FSTA. Resultatet visade att den förväntan en gäst har på en måltidsupplevelse skapas och baseras på ett flertal olika faktorer. Dessa faktorer är bland annat det omgivande rummet med dess design, dukning och inredning, den yttre miljön, den marknadsföring och information som getts, personal och bemötande samt den sociala interaktionen i samband med måltiden. Egen empiri och förförståelse utifrån liknande, tidigare upplevelser bidrar också till att skapa en förväntan på den upplevelse som skall komma att konsumeras. Vikten av att den förväntan gästen har på en måltidsupplevelse överensstämmer med eller ännu hellre överträffas av den upplevelse som erbjuds är central för uppfattningen om upplevelsen. Dock är det av lika stor vikt att alla delar av upplevelsen håller samma nivå för att upplevelsen av måltiden skall bli komplett / B-uppsatser