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This study examines representations of family meals in Annie Ernaux’s Les armoires vides, La femme gelée, and Les années, in dialogue with Marcel Proust’s Du côté de chez Swann. Drawing on Bourdieu’s theory of habitus and social identity, particularly focusing on the concepts of practices, taste, and distinction, it analyzes the role of family meals in the representation of social dimensions and identity construction. Additionally, the author’s role as a sociological subject is explored within the context of modern literary procedures, as observed by Auerbach (1968). This interdisciplinary approach offers new insights and implications for a wider exploration of the sociocultural significance of family meals in French literature.

Emotional responses, whether approach or withdrawal motivated, are fundamental factors in all food-related experiences. In this research project four experiments were completed with the goal of contributing to the growing body of research related to food and emotions. Implicit (unstated) measures of attention, emotional expression, and motivational behavior tendencies were assessed as additional supportive information for explicit (cognitive) measures of acceptability and emotional response to food and attributes of food with quality and safety concerns. Differences in explicit responses were evaluated using a 9-point hedonic scale, check-all-that-apply (CATA) emotion term questionnaire, and a six basic emotion intensity ratings scale. Implicit responses of emotion, attention and motivational behaviors were measured using automated facial expression analysis (AFEA), eye-tracking technology, electrocardiography (ECG) and electroencephalography (EEG). An initial study on light-induced milk oxidation flavor quality indicated reliable explicit measures of emotion and consumer acceptability, while AFEA showed a wide range of facial expression. In a following study, five different control breakfast meal videos were created; three were matched with a nearly identical video that contained one of three food concerns, food spoilage quality, hygiene quality and safety. Explicit measures provided solid support for the expected explicit response differences between food concerning and control breakfast meal types. Implicit measures of heart rate, facial motor expressions and frontal cortex asymmetries (brain activity) were only minimally informative across each measure or conclusive across meal types. The use of time series statistical analyses illustrated temporal changes in emotions when compared to a control condition, which was not evident using traditional analysis of variance approaches. A visual attention study investigated use of eye tracking as an indicator of the emotional responses elicited. Eye tracking technologies, as well as the other implicit measures (ECG, EEG, and AFEA), encountered similar limitations pertaining to participant variability due to personal preferences and characteristics, as well as a need for standard methodologies with food as stimuli and appropriate control conditions. With further research in this area of study, implicit measures of emotion, attention and motivational behaviors may provide additional valuable information to more traditional explicit affective methodologies for a greater understanding of the overall consumer food experience. / Ph. D.

The aim of this work is to draft a project concept of good nutritional habits for the 1st Primary School. The theoretical part describes the effect of nutrition on child development and the status of health education in the curriculum and the school with a focus on nutritional behavior. The practical part is focused on the description of the research investigation and by which is prepared to draft the project forming good nutritional habits.

In Sub-Saharan Africa, one of the world’s poorest regions, governments heavily rely upon donor Aid in order to sustain their national budgets and address the exacerbation of poverty. Malawi, one of the poorest countries in the region is no exception and part of the cause of the poverty is donor aid suspension. The United Nation’s World Food Programme (WFP) in Malawi introduced the School Feeding programme in 1999. The intention was to reduce dropout rates, promote regular attendance, increase enrolment, and improve children’s ability to concentrate and learn, and improve government capacity to implement a school meals programme. During the period between 2007 and 2011, the WFP announced the temporary suspension of the programme for half a million children in 10 of the 13 Malawian Districts of which the Chirazdulu district was one. Since the suspension of the programme, no proper study has been conducted to indicate the bearing of the suspension. The purpose of the study was to explore in which ways suspension of Aid provision by the WFP from 2007 to 2011 affected the school meals programme and the socio-economic status of the beneficiaries of the programme in the Chiradzulu district in Malawi. Participants in the study were three teachers at two schools where the programme is offered and four parents from the two schools who were involved in the administration of the programme. A qualitative research approached was used and a case study design was applied at two schools in the Chiradzulu district where the WFP’s school meals programme was implemented. Semi-structure interview schedules that were pre-tested were used during the individual interviews conducted with parents and teachers. The school meals programme is still implemented at the two schools today. The main findings revealed that donor aid suspension affected the continued implementation of the school meals programme and the socio-economic wellbeing of the programme’s beneficiaries. There was a reduction in school attendance by learners, increased absenteeism, evidence of malnourishment amongst learners and increasing pressure on parents to provide breakfast for the learners before they went to school. For the programme to have a sustainable impact it is recommended that its implementation must not be interrupted by aid suspension, the programme must be expanded but remain targeted and not become universal and the Malawi government assume full responsibility of the programme and stop reliance on foreign funding.

O presente estudo teve como objetivo avaliar a qualidade microbiológica de refeições frias e quentes, em condições reais de vôo, destinadas aos tripulantes de vôos domésticos. Um total de 133 amostras foi analisada, sendo que nenhuma delas apresentou Salmonella sp.. A presença de S. aureus coagulase-positiva ocorreu em apenas 0,75% (1) das amostras, numa porção de frutas em pedaços, com contagem acima de 103 UFC/g. No entanto, obtiveram-se contagens de outras espécies de estafilococos (que não o S. aureus), que ocorreram em 54,14% (72) das amostras frias e em 5,26% (7) das amostras quentes. Foram observadas contagens dessas bactérias acima de 103 UFC/g em 40,60% (54) das amostras frias e em 1,5% (2) das amostras quentes. Contagens de bactérias heterotróficas mesófilas ocorreram em 61,65% (82) das amostras frias e 13,53% (18) das amostras quentes. A contagem de bactérias heterotróficas psicrotróficas ocorreu em 56,39% (75) das amostras frias e em 5,26% (7) das amostras quentes. A determinação do número mais provável (NMP) de coliformes totais ocorreu em 49,62% (66) das amostras frias e em 3,76% (5) das amostras quentes, enquanto que o NMP de coliformes fecais foi observado em 36,10% (48) das amostras frias e em 1,5% (2) das amostras quentes. Verificou-se a presença de E. coli em 9,77% (13) das amostras. Mostraram-se de baixa qualidade microbiológica 42,10% (56) das amostras, sendo 39,85% (53) itens frios e 2,25% (3), quentes. Tendo em vista os resultados obtidos, parece lícito concluir que os alimentos servidos a bordo, destinados aos aeronautas, podem ser considerados seguros, em relação a inocuidade evidenciada através dos microrganismos patogênicos estudados. A qualidade microbiológica dos alimentos reaquecidos mostrou-se superior àquela dos alimentos servidos frios. / The present study had as objective, to evaluate the microbiological quality of cold and hot meals, in real conditions of flight, destinated to the crew of brasilian flights. A total of 133 samples was analysed, and none of them presented Salmonella sp.. The presence of S. aureus happened in just 0,75% (1) of the samples, a portion of fruits in pieces, with colony counts above 103UFC/g. However, they were obtained another Staphylococcus species colony counts (that not the S. aureus). That happened in 54,14%(72) of the cold samples and in 5,26% (7) of the hot samples. The colony counts of those microorganism was observed above 103 UFC/g in 40,60% (54) of the cold samples and in 1,5% (2) of the hot samples. The colony counts of mesofilic microorganism happened in 61,65% (82) of the cold samples and 13,53% (18) of the hot samples. The colony counts of psicrotrofic microorganism happened in 56,39% (75) of the cold samples and in 5,26% (7) of the hot samples. The determination of the most probable number (MPN) of coliform happened in 49,62% (66) of the cold samples and in 3,76% (5) of the hot samples, while MPN of fecal coliform was observed in 36,10% (48) of the cold samples and in 1,5% (2) of the hot samples. The presence of E. coli was verified in 9,77% (13) of the samples. The low microbilogical quality was verified in 42,10% (56) of the samples, being 39,85% (53) cold and 2,25% (3), hot. According to the results, we can conclude that the on board food served to the crew can be considered safe, in relation to the studied patogenic microorganisms. The microbiological quality of reheated meals was superior than cold meals.

A alimentação é um dos processos vitais para o ser humano e a alimentação coletiva, em especial a institucional, tem a missão educativa e social de oferecer uma refeição nutricionalmente adequada em termos qualitativos e quantitativos, bem como quanto aos aspectos sanitários. Partindo deste pressuposto, o presente trabalho teve como objetivo analisar o nível de adequação dos procedimentos adotados nas etapas de preparo e distribuição de refeições servidas aos trabalhadores rurais de uma usina no município de Piracicaba, SP, com enfoque no sistema de distribuição e no recipiente térmico destinado ao armazenamento das preparações. A avaliação foi realizada a partir do emprego de uma lista de verificação de Boas Práticas de Fabricação (BPF) e da comparação entre dois sistemas de distribuição: sistema Marmita Térmica Tradicional (MT) e sistema Hot Box (HB) com base nos parâmetros de manutenção de temperatura, contagem microbiológica, adequação à legislação e nível de satisfação do consumidor. Observou-se adequação parcial de BPF nos processos da unidade de alimentação e nutrição (70,9%). Dos 21,4% itens não conformes, 37,5% estavam relacionados ao fluxo de produção e, dos 7,7% itens parcialmente cumpridos, 22,2% estavam relacionados aos procedimentos dos manipuladores. Na avaliação da temperatura observou-se no momento do envase 70,4ºC para o sistema MT e 68,2ºC para o sistema HB e no de consumo, 34,6ºC e 50,7 ºC, indicando perda de temperatura de 35,8 ºC e 17,4 ºC, respectivamente. As análises microbiológicas apresentaram resultados satisfatórios para os alimentos no momento do envase e para o alimento disposto no sistema HB no consumo. Valores insatisfatórios (Coliformes 45ºC superior à 1.100NMP/g e Bacillus Cereus à 350.000 UFC/g) foram observados nos alimentos dispostos no sistema MT no momento do consumo. Aspectos relacionados às normas trabalhistas (qualidade e transporte do recipiente, utilização da área de vivência e as pausas/registros de descanso) encontraram-se parcialmente cumpridos no sistema MT e totalmente cumpridos no sistema HB. Na pesquisa de avaliação do sistema HB, 74% dos trabalhadores apontaram satisfação com relação a esse sistema quando comparado ao sistema MT. Em suma, concluiu-se que o sistema HB é mais eficaz quando comparado ao outro sistema, mas que, devido aos resultados encontrados em especial na lista de verificação, aplicada para a avaliação do processo produtivo, faz-se necessário uma maior adequação dos procedimentos (BPF) visando a garantia da inocuidade do alimento. / Feeding is one of man´s most important activities. Group feeding aims at providing nutritious food in qualitative and quantitative terms, as well as attending sanitary requisites. With this in mind, this paper is aimed at analyzing the adherence to good procedures during the cooking and delivery procedures of meals served to rural workers of a sugar mill located in Piracicaba, SP. The work was focused on the delivery and on thermal food containers. The evaluation was conducted by means of a Good Practices of Manufacturing (GPM) checklist and by comparing two delivery systems: Traditional Thermal Food Container (TC) and Hot Box (HB). The variables assessed were temperature conservation, microbial count, compliance to legislation and client satisfaction level. Results showed partial adherence to GPM in processes of the food and nutrition unity (70.9%). Of the 21.4 non-conformities, 37.5% were related to production flow and, of the 7.7% partially attended items, 22.2% related to food handlers procedures. Temperatures measured at the moment of placing food in containers were 70.4ºC in the TC system and 68.2ºC in the HB system, while temperatures at the moment of food consumption were 34.6ºC and 50.7ºC, indicating temperatures losses of 35.8ºC and 17.4ºC, respectively. Food microbiological analyses showed satisfactory results at the moment of placing food in containers and at food consumption for the HB system. Unsuitable results (Coliforms at 45ºC above 1.100MLN/g and Bacilus Cereus at 350,000 CFU/g) were observed in food kept in the TC system at consumption time. Aspects related to working legislation (containers quality and transportation procedures, use of the resting areas and pauses/resting appointments) were partially achieved in the TC system and fully attended in the HB system. The client satisfaction survey showed that 74% of the workers preferred the HB systems to the TC system. It can be concluded that the HB system showed to be more effective than the TC system, but, in view of the results especially verified in the production system checklist, higher adherence to the GPM is necessary to ensure food innocuity.

Objetivou-se avaliar o efeito da substituição dos grãos de milho por milheto, fornecidos moídos ou inteiros, sobre o consumo, digestibilidade, desempenho, parâmetros sanguíneos, avaliação econômica e comportamento ingestivo de machos de origem leiteira terminados em confinamento. Utilizou-se 28 tourinhos com peso médio inicial de 262,70 ± 26,04 kg, distribuídos em delineamento inteiramente casualizado, com arranjo fatorial 2 x 2, com sete repetições por tratamento. Foram avaliadas quatro dietas experimentais contendo dois tipos de grãos (milho x milheto) e duas formas de processamentos dos grãos (moído x inteiro). Os consumos de matéria seca (CMS), de proteína bruta (CPB) (P=0,059), de extrato etéreo (CEE) e de carboidratos não fibrosos (CCNF) apresentaram interação (P<0,05) entre os fatores avaliados. O fornecimento da dieta de milheto inteiro aumentou o CMS (%PV), CEE e CCNF em comparação ao milheto moído, assim como aumentou o CMS, CPB, CEE e CCNF em comparação a dieta de milho inteiro. A substituição do grão de milho por milheto reduz os coeficientes de digestibilidade aparente do extrato etéreo (CDAEE), dos carboidratos não fibrosos (CDACNF) e os valores de nutrientes digestíveis totais (NDT) (P<0,05). A moagem dos grãos aumenta os coeficientes de digestibilidade aparente da matéria seca e dos nutrientes (P<0,05), com exceção da FDN (P>0,05). A concentração de fosfatase alcalina apresentou interação (P<0,05) entre os fatores estudados, a qual foi menor para a dieta milheto inteiro em comparação as demais dietas avaliadas. O peso final, ganho de peso total e o ganho médio diário foram semelhantes independentemente dos tipos (P>0,05) e das formas de processamento dos grãos (P>0,05). Os fatores avaliados não alteraram a receita bruta (P>0,05), mas modificaram a receita líquida (P<0,05), a qual foi menor para a dieta de milheto inteiro em comparação as demais dietas avaliadas. Os tempos de alimentação e ruminação não foram alterados pelos tipos (P>0,05) nem pelo processamento dos grãos (P>0,05). Por outro lado, o tempo de ócio foi maior para os animais que consumiram dietas de milho (P<0,05) e o tempo de outras atividades foi maior para os animais que consumiram as dietas de milheto (P<0,05). Houve interação (P<0,05) entre os fatores avaliados sobre o número e a duração das mastigações merícicas por bolo ruminal, os quais foram mais elevados para a dieta de milheto inteiro. Dessa forma, o grão de milheto pode substituir o grão de milho na dieta de machos de origem leiteira em confinamento por promover desempenho semelhantes. Porém, os grãos de milheto devem ser fornecidos moídos, em função do aumento na disponibilidade de energia promovida pela moagem desse grão, resultando em aumento na eficiência alimentar e no retorno econômico da atividade. / The objective was to evaluate the effect of substitution of corn grain by pearl millet, ground or whole, on intake, digestibility, performance, blood parameters, economic evaluation and feeding behavior young bulls of dairy origin finished in feedlot. We used 28 young bulls of dairy origin with average initial weight of 262.70 ± 26.04 kg, distributed in a completely randomized design with a 2 x 2 factorial arrangement, with seven replicates per treatment. We evaluated four experimental diets containing two types of grains (corn x pearl millet) and two forms of processing of the grains (ground x whole). The dry matter (DMI), crude protein (CPI) (P=0.059), ether extract (EEI) and non-fiber carbohydrates (NFCI) had interaction (P<0.05) among the factors evaluated. The whole millet diet increased the DMI (% PV), EEI and NFCI compared to ground pearl millet. The grain whole millet increased DMI, CPI, EEI and NFCI compared to whole corn grain. Replacing corn grain by grain millet reduces the apparent digestibility coefficients of ether extract (EEADC), non-fibrous carbohydrates (NFCAD) and total digestible nutrients (TDN) (P<0.05). The processing of grain increases the apparent digestibility coefficients dry matter and nutrients (P<0.05), except for NDF (P>0.05). There was interaction between the factors (P<0.05) for the concentration of alkaline phosphatase, which was lower for the whole millet diet compared to other evaluated diets. The final weight, total weight gain and average daily gain were similar regardless of the types (P>0.05) and the processing of grains (P>0.05). The evaluated factors do not alter the gross revenue (P>0.05), but modified net revenue (P<0.05), which was lower for the whole pearl millet diet compared to other evaluated diets. The food and rumination times have not changed in response to the type (P>0.05) or the processing of grains (P>0.05). On the other hand, the idle time is greater for animals fed corn (P<0.05) and time of other activities it greater for pearl millet diet (P<0.05). There was an interaction (P<0.05) among the factors evaluated on the number and duration of rumination chews per bolus, which were higher for the whole pearl millet diet. Thus, the grain of pearl millet can replace corn grain in the diet of dairy male in confinement for promoting similar performance. However, pearl millet grains should be provided ground, due to increased availability energy promoted by processing resulting in increased feed efficiency and economic return of activity.

Made available in DSpace on 2016-08-10T10:56:03Z (GMT). No. of bitstreams: 1 ORCANTINA IONE TELES FERREIRA.pdf: 459295 bytes, checksum: e6735221fc24c1be1e6290d7ef1247ea (MD5) Previous issue date: 2011-08-12 / The practical application of the National School Alimentation Program (PNAE) orientations as well as the schools Pedagogical Political Project (PPP) can both interfere in the nutritional and environmental education. This study analyzed if nutritional and environmental education is developed in the basic public schools in Goiânia, and if there are concrete didactic actions related to the school meals, looking specially at the differences between the downtown schools and those from the outskirts, with meals half-day and whole-day. This study uses a quantitative study, and the data was collected at 22 basic state schools in Goiânia. The schools were divided in three groups: eighteen outskirts schools with half-day meals (EPP), three downtown schools with half-day meals (ECP) and one downtown school with whole-day meals (ECI). To acquire the data this study used two questionnaires based on the Questionnaire D School Meals Acceptance . The questionnaires were answered by 1346 students and 275 teachers. Descriptive statistical analysis were made in order to test if there were a significant difference, as well as the chisquare test, which the significance level was 0,05. This study concluded that, in average, 74% ECP, 100% ECI e 82% EPP of the teachers declared to use the PNAE at the schools PPP. The use of nutritional education was verified in the 51% ECP, 31% ECI e 77% EPP of the answers that confirmed that practice, and most also said to use interdisciplinary activities. Most teachers consider themselves qualified to explain about the importance of nutritional education (69% ECP, 77% ECI e 81% EPP). The practice of schools kitchens staff is close to the recommended by the PNAE, 83% ECP, 92% ECI e 100% EPP cook the meals at the schools kitchen or at a central one. The average of 65% ECP, 69% ECI e 74% EPP of the teachers says that the staff is adequately equipped to guarantee the foods hygiene. Looking at the students opinions about the schools meals, we can say that 54% ECP, 51% ECI e 54% EPP of the students don t like some of the food offered. Within the reasons why the students don t eat the meals are the fact that some think of it as repetitive, that the time for eating is short, that the dining hall tables are inadequate and that the area isn t clean. The school is supposed to be the ideal place for nutritional health promotion, however, this analysis shows that promoting nutritional education requires a great evolvement from the students, teachers qualification, interference from the CAE (Council of School Feeding), presence of a nutrition professional and quality improvement of the meals served at the schools, guaranteeing the fulfillment of the nutritional parameters and promoting nutritional education. / A aplicação prática das orientações do Programa Nacional de Alimentação Escolar (PNAE) juntamente com o Projeto Político Pedagógico (PPP) das escolas configura um cenário adjacente, podendo interferir na educação alimentar/nutricional e ambiental. O objetivo deste estudo foi analisar se a educação alimentar, nutricional e ambiental é desenvolvida na rede pública de ensino fundamental de Goiânia e se há ações didáticas concretas relacionadas à merenda escolar avaliando as diferenças entre escolas do centro e da periferia com merenda parcial e integral. Optou-se por um estudo quantitativo e os dados foram coletados em 22 escolas estaduais de ensino fundamental de Goiânia. As escolas foram divididas em três grupos: dezoito escolas de periferia com merenda parcial (EPP), três escolas centrais com merenda parcial (ECP) e uma escola central com merenda integral (ECI). Para coleta de dados foram elaborados dois questionários com base no Questionário D - Aceitação da Alimentação Escolar . Os questionários foram respondidos por 1346 alunos e 275 professores. Foram realizadas análises estatísticas descritivas das variáveis categóricas e a fim de testar se houve diferença significativa, foi utilizado o teste do qui-quadrado, cujo nível de significância adotado foi 0,05. Pôde-se concluir que 74% ECP, 100% ECI e 82% EPP% dos professores afirmam constar o PNAE no PPP das escolas. A prática de ensino da educação alimentar/nutricional e ambiental foi verificada em 51% ECP, 31% ECI e 77% EPP das respostas que confirmam existir atividade pedagógica e, grande parte afirma que também há atividades interdisciplinares. A maioria dos professores se considera qualificada para explicar sobre a importância da educação alimentar (69% ECP, 77% ECI e 81% EPP). Concernente ao funcionamento dos refeitórios as escolas estão próximas ao recomendado pelo PNAE, pois 83% ECP, 92% ECI e 100% EPP preparam a alimentação escolar na cozinha da escola ou em cozinha central. Quanto ao preparo da merenda escolar a maioria (65% ECP, 69% ECI e 74% EPP) dos professores relata que os funcionários são devidamente equipados para garantir a higiene alimentar. Ao analisar a opinião dos alunos diante às práticas relacionadas à merenda escolar conclui-se que 54% ECP, 51% ECI e 54% EPP dos alunos não gostam de algumas alimentações oferecidas. Dentre os motivos pelos quais não comem a merenda destaca-se o fato de a acharem repetitiva, de o tempo disponível para comer ser curto e em relação à estrutura física afirmam que não há mesas próprias para realizar as refeições e que o local não é limpo. A escola, por princípio, é o ambiente ideal para a promoção da saúde alimentar/nutricional e ambiental, contudo, a análise atual mostra que promover educação alimentar e nutricional exige envolvimento dos alunos, qualificação do professor, atuação do CAE (Conselho de Alimentação Escolar), presença de nutricionista e melhoria da qualidade da refeição servida na escola, garantindo atendimento aos parâmetros nutricionais e promovendo educação alimentar.