No description available.

Genetic variation between individuals is of great importance for the development of breeding programmes, to select for animals with the most favourable traits. Many production companies routinely measure the feed intake of their animals, in order to calculate efficiency traits such as feed conversion ratio. The development of electronic feeders which automatically record individual intake on a visit-by-visit basis now allows the short-term feeding behaviour of animals to be monitored and analysed as another source of variation between individuals. Due to differences in the resolutions of these feeders as a measurement tool, a standard unit of feeding event needs to be estimated to allow for comparisons between studies. Different models for estimation of the defining value of a meal, the meal criterion, have been used, with the most recent incorporating the change in satiety with time since last feeding as part of the model. In this study I developed a new methodology, based on these models, for use when a within meal population of intervals cannot be easily modelled. I then used this model for application to data from four lines of broiler chickens to estimate meal criteria and compare feeding behaviour within and between the lines. Significant differences were found between fast and slow growing birds, with the faster growing birds having fewer but larger meals than the slower growing birds. However, the lines showed similar structure and bouting of their feeding behaviour, indicating that the fundamental controls of feeding behaviour, such as hunger and satiety, in these lines had been unaltered despite intensive selection for growth. The models were also applied across poultry species, kept in different experimental conditions. A similar structure to the feeding behaviour was found across all these species, with all showing clear separation of feeding events into bouts. In order to estimate the potential use of these behavioural observations in a breeding programme, the heritabilities and genetic correlations with existing performance traits were calculated for the four broiler lines. Heritabilities of all feeding behaviour traits were found to be moderate to high, and very similar across the lines. Correlations with performance traits, however, were low, meaning that there were no clear links of the traits with the current production goals investigated. This indicates that past selection for production has had limited impact on feeding behaviour and also that potential selection for feeding behaviour will have little effect on production gains. To identify the areas of the genome controlling feeding behaviour, traits were associated with a SNP panel. Many regions were found to have highly significant association with feeding behaviour traits, with the most highly correlated traits showing associations with the same regions, suggesting pleiotropic effects of genes in these regions. Future work in this area should include identification of individual genes controlling feeding behaviour to allow prediction of the effects of selection for favourable feeding behaviour on other traits, and comparison of the genotypes of different lines of broilers, to further understand the control of feeding behaviour.

The 2005 Dietary Guidelines for Americans for the first time emphasized an increase in daily whole grain consumption in children, adolescents, and adults, and identified a recommended intake of 3 one-ounce servings per day. Despite national dietary policy recommendations and current scientific evidence encouraging an increase in whole grain intake, most Americans are consuming less than one whole grain serving per day. Therefore, a need to determine methods to increase whole grain intake in Americans does exist. One identified method would be to increase whole grain intake in children through the incorporation of whole grain foods into school meals. This study was designed to determine, through the creation of an online survey, methods utilized by school food service professionals overseeing HealthierUS School Challenge Gold rated elementary schools to successfully incorporate whole grain food products into school meals. Data collected from the online survey indicated school food service professionals that incorporated whole grains into their school meals by slowly modifying recipes and gradually incorporating new whole grain foods onto their existing menu were the most successful. Survey results also indicated that students preferred partial blend whole grain products compared to those made from 100% whole wheat. Additionally, survey participants reported barriers to whole grain food incorporation which included: product acceptability, whole grain product identification, whole grain product availability, and cost. There is a need to further understand measures that can be taken to successfully introduce more whole grain food products into elementary school lunches without causing a decrease in consumption of the school meals by students. Data gathered from this survey will be shared with the United States Department of Agriculture's Food and Nutrition Service (USDA-FNS) to provide technical assistance to schools participating in the National School Lunch Program and School Breakfast Program on how to successfully menu whole grain food products in their schools and maintain alignment with current national dietary recommendations.

No description available.

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2008. / Includes bibliographical references.

Thesis (M.S.)--Florida State University, 2005. / Advisor: Doris A. Abood, Florida State University, College of Human Sciences, Dept. of Nutrition, Food and Exercise Sciences. Title and description from dissertation home page (viewed Jan. 27, 2006). Document formatted into pages; contains x, 73 pages. Includes bibliographical references.

The Great Lakes Fish Eaters Project (Eaters Project) was funded by Health Canada to identify individuals consuming large amounts of Great Lakes fish (≥ 26 meals over the past 1 year period) and to document relevant contaminant information to describe the potential health risks and benefits associated with the consumption of fish from the Great Lakes. Data were analyzed on 91 participants in the Eaters Project. The Great Lakes are home to a wide variety of fish. In this study alone, the participants have collectively eaten over 35 different species of Great Lakes fish. The participants of this study were asked for their opinions on the environment and their health. In addition, blood work was completed on 89 participants. The laboratory results were collected on different contaminants. Seven contaminants were considered for modeling purposes since the laboratory value was above a pre-defined detection limit in greater than 75% of the participants in this study. These seven contaminants included six Organochlorine Pesticides: p,p'-DDE (100% of the participants above the detection limit), hexachlorobenzene (HCB) (100%), β- hexachlorocyclohexane (β-HCH) (92.1%), mirex (78.7%), oxychlordane (92.1%), transnonachlor (98.9%) and one Polychlorinated Biphenyl Congener, Aroclor 1260 (100%). Organic mercury was also modeled since it contributed on average 77.2% to a maximum of 97.5% of the total mercury value. A 2-stage modeling approach on linear and categorical variables was done as a hypothesis building exercise. Each contaminant was age-adjusted at the start of this modeling exercise. The age-adjusted contaminant was then used as the response variable in the second stage of the modeling of each specific contaminant. The gender (male and female) and country of birth (Canada/Europe/US and Asian) variables were confounded with each other. The model was be stratified on country of birth or on gender if one of the variables were found to be the only significant variable left in the full model. Not all the contaminants that were modeled had significant results. That is, there were levels of certain contaminants that the modeling approach could not explain. The country of birth (Canada/Europe/US and Asian) variable was important in the modeling of some of the contaminants. This suggested stratifying by the two country-of-birth groups. / Thesis / Master of Science (MSc)

The aim of this thesis is to analyse employee meals, its importance and various possibilities to organize it. The theoretical part explains the basic terms and briefly describes the general problems of the catering industry. The thesis deals with the employee meals, describes the historical development, the importance, the legislation, different possibilities of employee meals and their characteristics. One chapter handles with contemporary trends of employee meals, catering supplies and voucher system. The practical part analyses the results of the questionnaire survey.

Thesis advisor: Mary J. Hughes / Thesis advisor: Brian J. Braman / Drawing different people with unique tastes into relationships with one another, the dinner table acts as an anchor for the human community. Though a daily practice for most, can we mark one meal as being more significant, or more influential, or more artistic than another? While we may not consciously realize the forces at work while attending a dinner ourselves, examining the retelling of the shared human experience with meals and meal preparation allow us to analyze more objectively the multi-faceted meanings behind the event. One way in which to do this is through examining the role that mealtime has played in literature. Virginia Woolf's novel, To the Lighthouse, Isak Dinesen's short story Babette's Feast, and Frances Osbourne's biography Lilla's Feast explore the unique human transformation present as their heroine hostesses go beyond simply feeding to truly cater to their guests. Although three very different narratives, the works share the same heart as their presentation of grandiose meals, creative spirit, mystical energy, and ultimate human transcendence express the unique power each hostess has to create warmth in even the coldest of homes.Yet, what about each hostess' artistic, culinary masterpieces, their mode of self-expression, allow those who partake in their creations to better themselves? Can the meal, like art, do anything for the soul? Our psyches can be affected by the ritual act of dining. Through reflection on the communal culinary experience, as presented to us in ready-to-analyze literature, we may almost spiritually experience the art and its encouragement of the perfectibility of our own human natures. / Thesis (BA) — Boston College, 2008. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: Philosophy. / Discipline: College Honors Program.

No início de 2006, grupo formado por escolas da rede pública do estado de São Paulo, entre elas três do município de Piracicaba (SP), aderiu ao programa "Escola de Tempo Integral". Tal situação demandou substanciais ajustes na alimentação distribuída nas unidades de ensino, com vistas ao atendimento das necessidades nutricionais dos alunos durante a maior jornada de aulas. No município de Piracicaba (SP), em caráter experimental, o preparo da merenda escolar em uma dessas unidades foi assumido por uma empresa de serviços de alimentação, e a distribuição das refeições para as demais continuou a ser planejada e executada pela prefeitura do município. A presente pesquisa teve como objetivos avaliar as modalidades de gestão (autogestão e terceirização) do Programa de Alimentação Escolar (PAE) de Piracicaba (SP) e identificar as principais alterações impostas ao PAE, em decorrência da ampliação da jornada de aulas. A amostra envolveu duas unidades de ensino que aderiram ao programa "Escola de Tempo Integral". Foram empregados roteiros especificamente elaborados que viabilizassem a avaliação das condições de preparo e distribuição das refeições, da higiene nas etapas de produção, da adesão e da aceitabilidade dos alunos à alimentação e do custo do programa decorrentes dos diferentes modelos de gestão. A percepção de amostra (n = 218) de escolares relativa às alterações no PAE foi identificada por meio de questionário. Junto aos pais/responsáveis foram obtidas informações acerca da percepção destes quanto aos diferentes modelos de gestão do PAE. Os resultados evidenciam que a aceitabilidade às refeições assemelhou-se à preconizada (85%). A análise da composição dos cardápios do programa revelou que estes se mostraram concordantes com as recomendações estabelecidas pelo governo estadual para as escolas de tempo integral no tocante ao conteúdo de proteínas e insuficientes no que diz respeito à expressiva parcela das vitaminas e minerais, especialmente quando são consideradas as demandas dos alunos com idade entre 11 e 14 anos. No que se refere à percepção dos pais quanto ao PAE administrado pela prefeitura, a maioria (59,4%) declarou que o programa é bem gerido pela administração pública. Quando questionados sobre a opinião quanto à possibilidade de terceirização do PAE, 38,7% dos pais/responsáveis afirmaram não ter avaliado as vantagens e desvantagens do processo. O acompanhamento da rotina de execução do programa confirmou que, em Piracicaba (SP), uma das principais dificuldades registradas pelos gestores públicos no que diz respeito à implementação do modelo de terceirização, refere-se à elaboração de documentos/editais onde constem especificações pormenorizadas dos contratos para prestação desse tipo de serviço. Como vantagens do sistema terceirizado destaca-se, entre outros, a disponibilidade de recursos para manutenção de infra-estrutura e equipamentos do PAE. O custo unitário da refeição distribuída no período do almoço alcançou R$ 1,11 para a empresa terceirizada e R$ 1,37 sob administração da prefeitura. Embora a experiência analisada tenha tido uma duração muito curta para viabilizar uma avaliação conclusiva, verifica-se que a terceirização pode contribuir para a melhoria da eficácia do PAE, implementado em Piracicaba (SP). / Since early 2006, a group of public network learning units from Sao Paulo State, including three from Piracicaba (SP), adhered to the state government "Full-time School Program". This situation demanded adjustments to the meals offered at the units, trying to fulfill the students' nutritional needs during most of the class journey. In Piracicaba (SP), as an experience, the preparation of the school meals in one of these units was outsourced to a company specialized in food services and the distribution of food for the other two kept on being planned and made by the City Hall. The present survey had as goals to evaluate the management models (self-management and outsourcing) of the School Food Program (PAE) in Piracicaba (SP) and to identify the main changes imposed to the PAE due to the lengthening of the class period (full time). The sampling involved two units which had adhered to the "Full-time School" Program. A PAE routine assessment was performed in the units, applying routes trying to obtain the information which could allow the evaluation of the meals' preparation and distribution, hygiene in the production phases, adhesion and acceptability of students to the meals and the cost of the program due to different management models. The sampling perception (n = 218) of students related to the changes on the PAE, was identified. With the parents/guardians, we gathered information related to their perception about the different PAE management models. The results show that the meals' acceptability was similar to what was proclaimed (85%). The analysis on the program's meals composition revealed that these were in accordance with the recommendations for the full-time schools regarding the levels of proteins, and insufficient regarding an expressive part of vitamins and minerals, especially when we consider the demand of students between 11 and 14. As far as the parents' perception to the PAE administered by the City Hall is concerned, most of them (58.4%) declared the program is well managed by the public administration. When questioned about their opinion on the possibility of outsourcing the PAE, 38.7% of the parents stated they had not evaluated the pros and cons in the process. Through following the program's execution routine it was possible to corroborate, in Piracicaba (SP), one of the main difficulties registered by the public managers regarding the implementation of the outsourcing model, in terms of elaborating documents/summons where there are detailed specifications of the contracts for this kind of service. As advantages from the outsourced system, we identified the availability of resources for maintaining the infrastructure and equipment for the PAE. The meal unit cost at lunchtime reached R$ 1.11 for the outsourced company and R$ 1.37 for the City Hall maintenance. Though the experience under scrutiny was too short for making a conclusive evaluation viable, we may check that the outsourcing may contribute for the improvement on the Piracicaba (SP) PAE efficiency.