This thesis explores the interconnection of sacramental eating and humoural curing in selected plays by William Shakespeare and Ben Jonson. It contends that the drama actively participated in the medico-religious debates of post-Reformation England. Investigating the health benefits attributed to the Eucharistic meal in its pre- and post-Reformation forms, this thesis shows that early modern religious debates occupy an important place in contemporaneous drama, proposing that aspects of religion, particularly the Eucharist, were explored by Shakespeare and Jonson with regards to the Sacrament's medicinal efficacy. The thesis suggests that the drama identifies religious anxiety as medico-spiritual trauma, and offers performative sacramento-humoural therapy. In tracing intersections of sacramentality, cannibalism, and Galenic humourism in six plays, the thesis analyses early modern concepts of the body, blood, food, medicinal practices, the Eucharist, and morality, showing that drama was used as a medical and didactic tool. Chapter 1 explores issues of corporeality and community in Coriolanus, unearthing interconnected concepts of humoural eating and changing religious communities. Chapter 2 investigates early modern medical practices in Titus Andronicus, placing medicinal cannibalism at the nexus of martyrdom, sacramentality, and humoural disease. Chapter 3 develops notions of sacramentality by analysing the philosophy of neo-stoicism in Julius Caesar and linking it with acts of penance. Chapter 4 discusses the portrayal of these themes in Bartholomew Fair, examining Jonson's investigative approach to dramatic portrayals of medico-religious debates. Chapter 5 compares Every Man In His Humour and Every Man Out of His Humour, identifying themes of the medieval morality play, and showing that they were employed for didactic and medicinal purposes. This thesis concludes that interconnected discourses of sacramental eating and humoural curing constitute dramatic commentary on contemporaneous medico-religious issues, and offer temporary, performative salvation for a religiously troubled nation.

The recent increase in the number of black working women has meant that time has become an even more precious commodity in the majority of households with working women than before. Growth in women’s participation in the labour market has tended to stimulate the demand for time-saving goods and services, especially convenience foods to cope with time pressure in the preparation of meals. South African working women are moving towards the consumption of convenience foods as they become busier, managing both work and household chores, and also having more disposable income. This study aimed at gathering ideas and insight on the acceptability and use of convenience foods by black women employed by government in Mpumalanga. It investigated the consumption frequency of convenience foods in four categories, the contributing sensory attributes and the influence of resources, the socio-cultural environment and the occasion or situation on the acceptability and use of convenience foods. Food outlets used by black working women for the purchase of convenience foods were also identified. To elicit relevant information, a quantitative research design and survey techniques using structured questionnaires, with open and closed-ended questions were used to gather information. With the literature review and the objectives of the study in mind, 200 working women employed by government at the government Boulevard complex in Nelspruit formed the sample group. The Statistical Package for the Social Sciences Version 9.0.1 (SPSS), a computer statistical data programme. Descriptive and inferential statistics facilitated data analysis. From the discussion and interpretation of the results of the sample survey it was clear that black working women tend to either use certain types of convenience foods in the four convenience food categories less frequent (not more than twice in a week) or to use certain types of convenience foods, frequently (3 -4 times in a week or 5 - 6 times and every day of the week). The results showed clearly that there were relatively high proportions of working women (more than 56, 5% of the respondents) who were low users of almost each type of the convenience foods in the four convenience food categories except for baked products, cereal dishes, fried/grilled/roasted meat, and fully prepared refrigerated salads in category A; meat stews and fully prepared vegetable dishes in category B; breakfast cereals, vegetable salad ingredients, instant soups and instant sauces in category C and cleaned/pealed ready to cook vegetable items, pre-cut frozen vegetables, crumbed frozen fish and crumbed frozen or refrigerated meat portions in category D. Moreover, the findings confirmed that the sensory attributes, appearance, texture, smell and taste and flavour were considered very important in the acceptability and use of convenience foods. Resources, the socio-cultural environment and occasion or situation were also seen to have had a positive influence on the acceptability and use of convenience foods by the black women employed by government in Mpumalanga who participated in the survey. The study has contributed to the limited literature on the use of convenience foods especially by black working women. Moreover, food product developers and retailers will gain insight into the provision of convenience foods relevant to the needs and desires of time pressed consumers. / Dissertation (MConsSci)--University of Pretoria, 2009. / Consumer Science / unrestricted

The food industry has an essential role in society and in the global economy. Nowadays, modernlifestyle demands convenience, which is driving the development of the food sector. This isparticularly evident with convenience food, especially ready-made meals, industrially preparedfood, which only requires a short preparation time at home by consumers, but has very complexand diverse supply chains and is associated with a range of sustainability issues. Therefore, theaim of this research is to evaluate the environmental, economic and social sustainability in theready-made meals sector with the focus on the UK market. A life cycle approach has been used forthese purposes, using life cycle assessment (LCA) as the tool for the environmental analysis, lifecycle costing (LCC) for the economic aspects and social sustainability indicators (SI) for the socialissues. Different types of ready-made meal from different cuisines have been considered, includingthe British, Italian, Chinese and Indian. The highest environmental impacts are found for the Italian and Indian cuisines, while Chinesemeals are environmentally most sustainable, followed by the British. At the sectoral level, theresults suggest that from ‘cradle to retailer’ the British ready-made meal sector contributes 4.45 Mtof CO2 eq. annually, which represents ~4% of the GHG emissions of the food and drink sector and~1% of the UK GHG emissions. Of this, 3.16 Mt of CO2 eq. is emitted by chilled and 1.28 Mt of CO2eq. by the frozen ready-made meals. The total life cycle costs at the sectoral level from ‘cradle tograve’ are estimated at £2.1 bn, with the chilled ready-made meals market contributing £1.42 bnand the frozen £676 million. The life cycle costs from ‘cradle to retailer’ are £1.02 bn, with the valueadded of £958 million. The common environmental and cost hotspot for all the meals studied is rawmaterials. In particular, the meat, fish and seafood are the greatest contributors. For theenvironmental impacts, the manufacturing and distribution stages are also important, while theconsumption stage is the largest contributor to the costs. The major social aspects are the foodrelated health issues and food security, in particular food affordability. In the supply chainagriculture, wholesale and retailers show high risk for indicators such as wages and employmentwhile the manufacturing presents high risk in fatal injuries. The study also shows that consumer choices play an important role for the economic andenvironmental impacts; therefore, educational programmes and better communicational strategiesshould be implemented by the industry, the government and consumers groups. Moreover, toensure a sustainable development of the ready-made meals sector, future policies and industrialinitiatives should consider a life cycle approach including relevant economic, environmental andsocial aspects.

This thesis determines the extent to which internal migration affects the socioeconomic composition of neighbourhoods in England and how its impact compares with that of other components of area change. It is hypothesised that the selective character of internal migration contributes to increased concentration of poverty in the most deprived neighbourhoods. The focus of the analysis at this small spatial scale will interest policy makers who have sought to reverse the spiral of socioeconomic decline in selected neighbourhoods through area-based regeneration initiatives. It will also add to neighbourhood change theory that assumes internal migration is widening spatial inequalities, which has rarely been empirically tested. The analysis is conducted using an administrative dataset called the School Census. The School Census enables detailed geographical analysis that is not possible with existing datasets used to measure internal migration in the UK. The thesis demonstrates the potential of the School Census for migration research and its usefulness in shaping policy. Change in the socioeconomic composition of a neighbourhood can be measured using the proportion of pupils claiming Free School Meals (FSM), which is widely used as a measure of poverty in educational research. The change in the concentration of FSM pupils is uniquely analysed at varying spatial scales to determine an appropriate neighbourhood level at which to conduct further analysis. The effect of internal migration on neighbourhood socioeconomic change is analysed using a growth model for Lower Super Output Areas. It shows that internal migration contributes to increased concentration of FSM pupils in the most deprived neighbourhoods. However, the effect is small. The effect of pupils changing their FSM status but not moving (in-situ change) is more dominant and reduced the concentration of FSM pupils in the most deprived neighbourhoods during the period 2002-2007. These findings contribute to a small but growing literature that suggests the effect of internal migration is minor when compared with in-situ change. Factors related to internal migration at the neighbourhood level are modelled using linear and spatial regression. A number of characteristics are found to be similarly associated with net migration of FSM and non-FSM pupils. This suggests there is an element of choice exercised by all families with school children when they move. However, there are discriminating effects, including school quality, that are related to higher net migration of non-FSM pupils but not FSM pupils. Moreover, the effects of some neighbourhood characteristics on migration including worklessness are shown to vary across different parts of the country. These findings suggest policy makers should be sensitive to local contexts when planning public service provision.

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.

No description available.

No description available.

Background: School districts across the country have adopted breakfast in the classroom (BIC) initiatives as a means of increasing participation in the School Breakfast Program (SBP). Little is known regarding the impact of such programs on children’s weight status. This study sought to evaluate the impact of a BIC initiative on the combined incidence of overweight/obesity among urban school aged children. Design: Cluster-randomized controlled trial with matched school pairs. Intervention schools received the “One Healthy Breakfast” program included BIC, nutrition-education, social marketing, corner store marketing, and parent outreach, while control schools continued to serve breakfast in the cafeteria Baseline data were collected in October-December, 2013, with midpoint and endpoint data collected in May-June 2015 and May-June 2016 respectively. Schools were matched based on school size, food service type, and racial/ethnic composition. Setting/Participants: 1371 4th-6th grade studen / Epidemiology

Call number: LD2668 .T4 1985 Y37 / Master of Science

Bakgrund Från och med september 2014, är alla barn i åldern fyra till sju berättigade till gratis skolmat i Storbritannien, för att öka hälsosamt ätande och minska fetma. Syfte Att undersöka hur skolmåltider (speciellt skolluncher) avbildats i olika tidningar i Storbritannien, från och med 2000 till 2014, då gratis skolmåltider introducerades. Metod Fyra tidningar i Storbritannien, under tiden 2000 till 2014, valdes ut för undersökning. Totalt 616 artiklar hittades, varav 426 texter analyserades. En kombination av kvalitativ och kvantitativ innehållsanalys gjordes i flera steg på artiklar och insändare. Texterna lästes och grupperade i huvudbudskap/innehåll. För att visa när och i vilken mängd dessa huvudbudskap/innehåll avbildades i de studerade medierna, blev dessa grupperade som ämnen och placerade i tidslinjer. Slutligen kategoriserades ämnena i grupper för att visa huvudfokus under tidsperioden. Resultat Under åren 2000 till 2014 diskuterades flera ämnen som rörde skolmåltider i media. Bland dessa fanns både positiva och negativa inställningar till Jamie Olivers skolmatkampanj, ohälsosamma lunchboxar, förbud av lunchboxar, förbud mot att vistas utanför skolområdet under raster, samt planen för och införandet av gratis skolmat för fyra till sjuåringar. Gratis skolmåltider och texter relaterade till ekonomi var de mest diskuterade ämnena under åren. I studien var det möjligt att se att Jamie Oliver var en stor del av processen som lett till att barnen i åren fyra till sju fått gratis skolmat. Slutsats En större process kunde ses framskrida fram till gratis måltider till alla skolbarn i ålder fyra till sju. Regler har tillagts och åtgärder gjorts för att få bättre skolmåltider och samtidigt uppmuntra barn att välja hälsosammare mat. Det är möjligt att allmänheten blivit mer medvetna om hälsa och skolmåltider samt relationen mellan dessa / Background Starting from September 2014, all children aged four to seven received their school lunches for free in the UK, to increase healthy eating and decrease obesity. Aim To investigate how school meals (especially school lunches) were depicted in different newspapers in the UK, from 2000 to 2014 when free school meals were introduced. Method Four newspapers in the UK between the years 2000 and 2014 were chosen for the study. In total, 616 texts were found from which 426 were analysed. A combination of quantitative and qualitative analysis of articles and letters to press was made in several steps. The texts were read and grouped into several main messages/contents. These were grouped into subjects and put together in timelines to show when and how much they were depicted in media during the studied years. Finally the subjects were grouped into topics, to show the main focus during the time period. Result During the years 2000 to 2014 several topics related to school meals were discussed. Among these were both positivity and negativity towards Jamie Oliver’s school food campaign, unhealthy packed lunches, the ban of packed lunches, ban of going outside schools on school breaks and the free school meals plan and free school meals for all children aged four to seven. The free school meals and texts related to economy were the most discussed during these years. In the study it was possible to see that Jamie Oliver have been a big part of the results of free school meals for the children between four and seven. Conclusion A long process could be seen progressing until free meals were given to all schoolchildren aged four to seven. There were regulations and actions towards better school meals and encouragements for children to choose the healthier foods. It is possible that people became more and more aware about health and school meals, and the relation between these over the years.