<p>Uppsatsen handlar om hur de som intervjuats ser på mat och ätande. Viktiga avsnitt är, vad som är mat och inte mat. Här tar jag bland annat upp vad som är mat enligt informanterna men också vad som inte är mat. Jag skriver om måltider och deras betydelse. Tid och tidsaspekter som rör mat avhandlas också. Kött och potatis och hur husmanskosten är normerande bearbetas i uppsatsen. Andra ämnen jag tar upp är god mat och mat som ogillas. Till sist beskriver jag det sociala runt mat och idealbilder av mat.</p> / <p>This paper is about five Swedish informants and their views on food. Important parts are what food is and what is not. The meaning of meals and their importance. Time and aspects of time surrounding food is also studied. I write about meat and potatoes and the normative values of the Swedish “husmanskost”. Other subjects are good food, disliked food, social aspects of food and ideal images of food.</p>

Uppsatsen handlar om hur de som intervjuats ser på mat och ätande. Viktiga avsnitt är, vad som är mat och inte mat. Här tar jag bland annat upp vad som är mat enligt informanterna men också vad som inte är mat. Jag skriver om måltider och deras betydelse. Tid och tidsaspekter som rör mat avhandlas också. Kött och potatis och hur husmanskosten är normerande bearbetas i uppsatsen. Andra ämnen jag tar upp är god mat och mat som ogillas. Till sist beskriver jag det sociala runt mat och idealbilder av mat. / This paper is about five Swedish informants and their views on food. Important parts are what food is and what is not. The meaning of meals and their importance. Time and aspects of time surrounding food is also studied. I write about meat and potatoes and the normative values of the Swedish “husmanskost”. Other subjects are good food, disliked food, social aspects of food and ideal images of food.

Current national dietary policy recommends that half, or three, of the six daily servings of grain foods be consumed as whole grains. However, most American children prefer to consume enriched, refined over whole grains. One way of increasing the consumption of whole grain foods to children is through school meals. Why children and adolescents prefer enriched, refined grains over whole grain foods is thought to be due to product color and texture, but no literature exists that quantifies this, especially within the context of the National School Lunch Program. Information and research is therefore needed to examine and address this issue. Since each school district's child nutrition department determines whether whole grain foods are offered in their schools, we conducted a roundtable discussion with Texas school dietitians to understand their experiences with providing whole grains. A phenomenological analysis of this discussion's transcript exposed how Texas school dietitians balance serving nutritious meals in their cafeterias, while maintaining customer acceptance of the foods. Whether or not students consume whole grains determines if these foods are served again. Input from participants determined which whole grain were foods tested in this study: hamburger buns, sandwich bread, tortillas and spaghetti. Focus groups were conducted with 137 elementary, middle and high school students in our targeted school district. Transcripts of these focus groups revealed the vocabulary students use to characterize their perceptions of whole grain foods tested. Using this vocabulary, consumer acceptance ballots were then developed and tested. Consumer acceptance testing of whole grain foods was conducted during scheduled lunch periods in three different schools. The main objective of this study was to determine at what percent do whole grains contained in grain foods served in school meals become unacceptable to students. Our study determined that a 51% whole grain food product was acceptable to students and a 100% whole grain product was not. Color, taste and texture of a whole grain food can influence its acceptance by these students, but that acceptance is dependent on the percent whole grain content of the food and whether it is made with white or red whole wheat flour.

The aim of our study was to examine how the elderly experience their meal situation in a sheltered housing. We have used a qualitative approach. We conducted individual interviews with six elderly in a sheltered housing to collect our empirical material. To reach the purpose of this study we tried to answer the questions: which factors affect the elderly person’s experience of the meal and which significance does the meal have for the elderly? To reach deeper understanding for our collected material we used Maslow’s theory of human motivation, the two concepts of Tönnies; gemeinschaft and gesellschaft, disengagement theory and the concept of Bourdieu, called habitus. Our result shows that five factors have impact on how the elderly experience their meals. These are: Acceptance and means that the elderly accept their situation and are therefore satisfied with the conditions they have concerning the meals. The food with its taste, aroma, appearance and variety. There was disagreement among the respondents about how the food was experienced and in which way it affected their meals. The factor influence was also found to be significant. The more influence and the more opportunities to make their own choices, the more positive were the elderly’s experiences. The room environment includes the dining room at the sheltered housing, which were where all the respondents chose to eat. The design, décor and noise level in the dining room were found to be of significance. The final factor that were identified was the meeting. The factor includes the relationships and interactions that are created in the dining room between the elderly and the staff, but also among the elderly themselves. The result also showed that the meal means an opportunity to satisfy the hunger, a time for togetherness and a pleasant break from the daily (non-) routines. / Syftet med vår studie var att undersöka hur den äldre på ett särskilt boende upplever måltidssituationen. Vi har använt ett kvalitativt tillvägagångssätt. Som datainsamlingsmetod genomfördes individuella intervjuer med sex äldre på ett särskilt boende. För att uppnå syftet med studien sökte vi svar på frågorna: vilka faktorer påverkar de äldres upplevelser av måltidssituationen och vilken betydelse har måltiden för de äldre? För att förstå och tolka vårt insamlade material använde vi oss av Maslows motivationsteori, Tönnies begreppspar gemeinschaft och gesellschaft, disengagemangsteorin och Bourdieus habitusbegrepp. Vårt resultat visar att fem faktorer är av betydelse för de äldre kring måltidssituationen. Dessa faktorer är: Acceptans och innebär att de äldre accepterat sin situation och är nöjda utifrån de förutsättningar de har. Det påverkar hur de överlag reflekterar kring måltidsupplevelsen. Maten och dess smak, doft, utseende och variation. Det fanns meningsskiljaktigheter respondenterna emellan kring hur faktorn maten och dess innehåll upplevdes och påverkade deras måltidssituation. Faktorn inflytande visade sig också ha betydelse. Ju mer inflytande och valmöjligheter som man ansåg sig ha, desto positivare måltidsupplevelse. Den rumsliga miljön innefattar matsalen, där samtliga respondenter intar sina måltider. Matsalens utformning, inredning och ljudnivå visade sig ha betydelse. Den sista faktorn som kunde urskiljas har vi namngett mötet. Denna faktor innefattar de relationer och interaktioner som skapas i matsalen mellan de äldre och personalen, men också de äldre emellan. Resultatet visade även att måltiden betyder ett tillfälle att mätta magen, en stund för gemenskap och ett välkommet avbrott under dagen.

Made available in DSpace on 2014-06-11T19:23:35Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-06-22Bitstream added on 2014-06-13T18:50:52Z : No. of bitstreams: 1 pecorari_rcf_me_arafcf.pdf: 771152 bytes, checksum: 01b2d1f1fb14dbc2e7d997b6ec530094 (MD5) / Universidade Estadual Paulista (UNESP) / O Programa de Alimentação Escolar (PNAE) tem como objetivos principais melhorar as condições nutricionais do aluno e sua capacidade de aprendizagem, procurando formar hábitos alimentares saudáveis com dinamização da economia local. O objetivo desta pesquisa foi propor inovações no cardápio do Programa de Alimentação do Escolar do Município de Piracicaba-SP, a partir da avaliação do abastecimento alimentar e das condições de produção das refeições. A pesquisa foi realizada em três etapas: na primeira foi realizado um diagnóstico geral do abastecimento alimentar do município, da Divisão de Alimentação e Nutrição da Prefeitura Municipal e dos hábitos alimentares das crianças da rede de ensino; a segunda etapa consistiu de um diagnóstico específico onde foram avaliadas a adesão e aceitabilidade de uma amostra dos cardápios atuais, utilizando-se de três metodologias tradicionais: Percentagem de Adesão, Estimativa Visual dos Restos em cada Prato e Escala Hedônica Estruturada Facial; na terceira etapa foi formulada uma proposta de inovação do cardápio para a alimentação escolar, a partir do desenvolvimento, padronização e avaliação das preparações. O levantamento de dados referentes à disponibilidade de produtos alimentícios indicou uma autosuficiência de produção apenas de verduras, milho, mandioca e banana, sendo que o abastecimento alimentar do PMAE é parcialmente regionalizado e não conta com fornecedor local. A avaliação da adesão da alimentação apontou para uma baixa adesão ao Programa, 39,32% na média geral. Nas escolas municipais (região norte e oeste) a adesão foi maior (55,88%) que nas estaduais (22,77%). Na escola da região norte onde as crianças pertencem a famílias com menores rendimentos a adesão foi mais expressiva (63,39%). A menor adesão (19,77) foi na escola estadual região sul... / The Brazilian National School Meals Program has as main goals to improve student s nutritional conditions and his/her learning capacity, through developing healthy eating habits and stimulating local economy.. The aims of this study was to propose changes in the Municipal School Meal Program s menu, from an elementary study in four Piracicaba s public schools and valuation of food supplay and the conditions of production the meals. The research was developed in three stages: in the first one three general diagnosis were carried out: (a) in the Municipal Food Supply, (b) within the Piracicaba Municipal of Food and Nutrition Division, and (c) the children eating habits from municipal public schools. The second stage constituted of a specific diagnosis evaluating the adhesion and acceptability of a food sample of the actual school menu. For this were used three traditional methodologies Adhesion Percentages, Estimated Visual Leftovers and Facial Hedonic Scale. In the third stage it was developed, standardized and evaluated new preparations and formulated a new menu for the school meals. The data collected from the available food products indicated a self-sufficiency production only for vegetables, corn, cassava and bananas. The evaluation on eating adhesion showed a low adhesion to the program on average of 39.32%. The adhesion of the Municipal s Schools located in the north and northeast of Piracicaba was higher (55.88%) than the State s Schools (22.77%). The schools located in the north where the kids belonged to the lowest income families, the adhesion was higher (63.39%). Lower adhesion (19.77%) was found in State s School located in the south where the children belonged to higher income families. When analyzing the acceptance using Visual Estimative of Leftovers (consumption) methodology it was observed a better acceptance (88.43%)... (Complete abstract, click electronic address below)

abstract: There has been a push to create and implement school wellness policies. Childhood obesity statistics suggest that schools may have an important role to play in promoting wellness. Childhood obesity has become a significant problem in the United States. The percentage of obese children in the United States has more than doubled since 1970, and up to 33% of the children in the United States are currently overweight. Among the 33% of children who are overweight, 25% are obese, and 14% have type 2 diabetes, previously considered to be a condition found only in adults. This mixed-method study with a string qualitative component study examined three aspects of federally mandated local wellness polices. The study investigated the policies themselves, how the policies are understood in the local school setting, with a particular focus on the impact the policies have had on school meals. The bulk of the research data was generated through 8 in-depth interviews. The interviews were conducted with key stakeholders within 2 elementary school districts in Arizona. In addition, the evaluation of 20 local wellness polices was conducted via a rubric scoring system. The primary component found to be lacking in local wellness policies was the evaluation method. Recommendations for school districts include the establishment of a clear method of measurement. / Dissertation/Thesis / Ed.D. Educational Administration and Supervision 2011

Bakgrund: Många väljer att bo kvar i ordinärt boende längre upp i åldrarna. Undernäring bland äldre är ett problem och ett område att beakta för sjuksköterskan inom hemsjukvård. Om hälso- och sjukvården inte vidtar åtgärder för att undvika eller åtgärda undernäring kan detta räknas som en vårdskada. I arbetet med att sätta in omvårdnadsåtgärder mot undernäring kan sjuksköterskan ha nytta av att se helheten kring mat och måltider. För att öka förståelsen för hur helheten kring måltider påverkar närings- och energiintaget anses det vara av intresse att belysa hemmaboende äldres upplevelser av mat och måltider. Syfte: Att belysa hemmaboende äldres upplevelser av mat och måltider. Metod: En litteraturstudie, där nio vetenskapliga artiklar granskats och analyserats. Resultat: Resultatet presenteras under sju kategorier som delats in under följande tre kategorier: Fysiska upplevelser, Upplevelser av måltidens sociala aspekter och Yttre påverkan på måltidsupplevelsen. Det som framförallt lyftes som viktigt var att måltiden anpassades efter individuella behov. Sällskap vid måltiderna var efterfrågat och prioriterades, men även att få känna god smak och att maten presenteras på ett aptitligt sätt var viktigt. Slutsats: Det är viktigt att i sjuksköterskans arbete aktivt vara öppen för det individen värdesätter för att kunna skapa trivsamma måltider för äldre.

Introdução: A prevalência de obesidade na população infantil está atingindo proporções epidêmicas no Brasil, assim como em outros países em desenvolvimento. Considerando que crianças obesas têm maior probabilidade de apresentarem excesso de peso e doenças crônicas não transmissíveis na adolescência e na vida adulta comparadas às eutróficas, este novo perfil epidemiológico exige constante monitoramento tanto do setor saúde como dos atores educacionais. Assim, o presente estudo teve por objetivo avaliar a variação temporal do excesso de peso de crianças matriculadas nas 34 Escolas Municipais de Educação Infantil (EMEIs) de turno integral de Porto Alegre/RS de 2006 a 2013 e sua relação com os cardápios oferecidos na alimentação escolar. Métodos: Realizou-se um estudo longitudinal de base escolar. A população em estudo foi constituída por crianças de ambos os sexos com idades entre dois e sete anos, que foram avaliadas pelo menos duas vezes entre 2006 e 2013. As coletas de peso e estatura foram realizadas como procedimento de rotina nas EMEIs por nutricionistas. A classificação do estado nutricional das crianças foi realizada através dos escores-z de Índice de Massa Corporal (IMC) para a idade, conforme as curvas de crescimento da Organização Mundial da Saúde (OMS) 2006/2007. O desfecho excesso de peso foi definido como valores maiores ao escore-z +1. A análise dos cardápios oferecidos na alimentação escolar foi realizada através da verificação da frequência semanal de alimentos marcadores de alimentação saudável e não saudável, sendo calculado o índice de qualidade dos cardápios que variou de 0 a 11. Análise multinível com medidas repetidas foi utilizada para verificar as associações entre o desfecho e as variáveis de exposição. Resultados: Foram avaliadas 7.580 crianças (52,1% do sexo masculino), totalizando 22.242 avaliações antropométricas. As prevalências de excesso de peso foram de 31,3% em 2006; 30,1% em 2007; 31,9% em 2008; 32,9% em 2009; 34,4% em 2010; 34,9% em 2011; 36,6% em 2012 e 40,2% em 2013. Quanto à qualidade dos cardápios, a menor média de pontuação foi nos anos de 2007 e 2009 (6,71 pontos) e a maior foi em 2013 (8,89 pontos). Sexo e idade foram associados ao excesso de peso. Considerando a associação entre índice de qualidade dos cardápios e excesso de peso, a medida que aumentava 0,5 pontos no cardápio, a chance da criança apresentar excesso de peso era 4% maior (IC 95%: 1,02-1,06). Conclusões: Percebe-se que, apesar da melhora no índice de qualidade dos cardápios escolares de 2006 a 2013, houve um aumento relativo de 33,5% da prevalência de excesso de peso nas crianças matriculadas nas EMEIs de turno integral de Porto Alegre. É possível que este aumento esteja sendo influenciado não somente pela qualidade dos cardápios, mas por outros fatores como, a quantidade de alimento consumida por refeição e pela qualidade da alimentação que as crianças estão recebendo fora do ambiente escolar. / Introduction: The prevalence of obesity in children is reaching epidemic proportions in Brazil, as well as in other developing countries. Obese children have more risk of overweight and chronic diseases in adolescence and adulthood than non obese children. This new epidemiological profile requires constant monitoring by heath and educational systems. This study aims to evaluate the temporal variation of overweight children enrolled in 34 Public Schools of Early Childhood Education in Porto Alegre/RS (2006-2013) and its association with menus offered in school meals. Methods: We conducted a longitudinal study of scholar population. The sample included children of both sexes, aged between two and seven years and with at least twice anthropometric evaluation between 2006 and 2013. The measures of weight and height were carried out as a routine procedure in Public Schools of Early Childhood Education conducted by nutritionists. Z-scores for body mass index (BMI) by age, according to the growth curves of the World Health Organization (WHO) 2006/2007, were used for nutritional status classification. Overweight outcome was defined as values higher than z-score +1. The analysis of the menus offered in school meals was carried out by checking the weekly frequency of eating healthy and unhealthy foods, and we calculated the menus quality index, ranging from 0 to 11. Multilevel analysis with repeated measures was used to assess relationship between outcome and exposure variables. Results: 7,580 children were assessed (52.1% male), including 22,242 anthropometric evaluations. Overweight prevalence were 31.3% in 2006; 30.1% in 2007; 31.9% in 2008; 32.9% in 2009; 34.4% in 2010; 34.9% in 2011; 36.6% in 2012 and 40.2% in 2013. The quality index of the scholar menus had the lowest average score in 2007 and 2009 (6.71 points) and the highest in 2013 (8.89 points). Sex and age were associated with overweight. Considering the quality index score of menus an increase of 0.5 points on the menu score, the chance of being overweight was 4% higher (CI95%: 1.02-1.06). Conclusions: Although improvement in the quality index of school menus from 2006 to 2013, there was a relative increase of 33.5% in the prevalence of overweight in children enrolled in the Public Schools of Early Childhood Education of Porto Alegre/RS. These data pointed that the increasing overweight prevalence may be influenced not only by quality index menus improvement, but by other factors like as food intake quantity per meal and food consumption outside of school.

Previous studies have identified the barriers foodservice directors encounter when developing and implementing nutrition policies (40- 44). However, no research has compared Local School Wellness Policy (LSWP) goals to the priorities of foodservice workers after implementation. This study used observations, surveys, and interviews to determine strengths and weaknesses of Harrisburg Middle School's LSWP and compare them to priorities of that school's foodservice workers in providing healthy meals. Although nutrition policies exist and were considered an important priority among school foodservice workers, enforcement was lacking due to priorities of maintaining a clean and organized lunchroom. Attention to school wellness was indicated at Harrisburg Middle School by the lack of competitive foods and beverages available to students, however healthy menu items and variety in food selections were lacking. These findings are important when approaching school foodservice workers about improving nutrition standards within their lunchroom. In order to bridge the gap between nutrition professionals and school foodservice workers regarding changes in the lunchroom, suggestions should be made with respect to their priorities, such as keeping their lunchroom clean and efficient.

No desenvolvimento de atividades, produtos e serviços de qualquer natureza devem ser considerados os aspectos ambientais. Esses precisam ser identificados para que se possa definir critérios para a mensuração da performance ou desempenho ambiental. Um dos conceitos para desempenho ambiental o define como o resultado da gestão de uma organização sobre esses aspectos. Na atividade de produção de refeições para coletividades existem diversas modalidades de prestação de serviços e nas atividades desses empreendimentos estão descritos variados processos que podem trazer impactos diretos sobre o meio ambiente, especialmente na questão de resíduos sólidos. Os requisitos normativos da NBR ISO 14031:2004 destacam dentre os itens para a avaliação de desempenho ambiental o uso de indicadores para: materiais, energia, instalações físicas e equipamentos, fornecimento e distribuição, produtos ou serviços fornecidos pela organização, resíduos e emissões. No entanto, apesar da especificação de “o que” pode ser avaliado não há para o segmento de produção de refeições material que especifique o “como”. Compreendendo as possibilidades de investigação desse segmento, especialmente para as questões sobre o desempenho ambiental é que motivou as pesquisas dessa tese de doutorado. A pergunta norteadora foi: quais são as possibilidades de avaliação de desempenho ambiental para o segmento de produção de refeições? E o objetivo geral da tese foi o de desenvolver instrumentos para a avaliação de desempenho ambiental direcionado ao segmento de produção de refeições. O desenvolvimento da tese se deu por meio da redação de quatro artigos científicos e de um dossiê técnico no qual foram aplicadas metodologias distintas. Para a realização dos experimentos e aplicação das pesquisas, foram utilizadas as instalações e os dados secundários dos restaurantes universitários (RUs) de uma universidade pública federal de Porto Alegre/RS. No primeiro artigo foi realizada uma revisão sistemática para identificar os aspectos e impactos ambientais num contexto das questões de gestão ambiental e da sustentabilidade, identificando quais são as práticas de restaurantes brasileiros relacionadas com esses temas. O segundo artigo apresenta a caracterização dos aspectos e impactos ambientais após aplicação de instrumento piloto para avaliar as atividades de produção de refeições em cinco RUs. Complementando o artigo 2 foi desenvolvido um material de cunho técnico para aplicação em estabelecimentos produtores de refeições. O artigo 3 apresentou os resultados da avaliação de desempenho ambiental contemplando a investigação da pegada hídrica (PH) dos insumos utilizados no cardápio de um restaurante universitário. O experimento apresentado no terceiro artigo subsidiou a elaboração do quarto paper em que foi apresentado e aplicado um instrumento que mensurou a relação de ecoeficiência dos insumos utilizados na produção de refeições e no qual se fez a comparação dos resultados entre cinco restaurantes universitários investigados. Os resultados dessa tese permitem ainda a continuidade de investigações associadas com a temática de avaliação do desempenho ambiental aplicáveis às possibilidades existentes para o segmento de produção de refeições. / In development activities, products and services of any kind the environmental aspects should be considered. These must be identified so that you can define criteria to measure environmental performance. One of the concepts of environmental performance is defined as the result of how an organization manages these aspects. In meal production for communities there are different ways of providing services and activities. In these projects various processes are described that can cause direct impact to the environment, especially regarding the issue of solid waste. The regulatory requirements of ISO 14031:2004 highlight the use of indicators among the items for better evaluating environmental performance: materials, energy, facilities and equipment, supply and distribution, product or service provided by the organization, waste and emissions. However, despite the specification of "what" can be evaluated, the segment of meal production has no norms to specify the "how." The understanding of research opportunities in this area, especially regarding issues on environmental performance, is what motivated the research of this doctoral thesis. The guiding question was: what are the environmental performance evaluation possibilities for the meal production segment? And the general aim of the thesis was to develop tools for assessing environmental performance directed to the meal production segment. The thesis was developed through the writing of four scientific articles and a technical dossier in which different methodologies were applied. For the experiments and application of the research we used the facilities and the secondary data of the university restaurants (RUs) of a federal public university of Porto Alegre / RS. In the first article, a systematic review was conducted to identify the environmental aspects and impacts in the context of issues of environmental management and sustainability, identifying what are the practices of Brazilian restaurants related to these issues. The second article characterizes the environmental aspects and impacts after a pilot enforcement tool to assess food production in five RUs was performed. Complementing Article 2, a technical material was developed for use in food-producing establishments. Article 3 brought the results of environmental performance evaluation covering the investigation of the water footprint (PH) of the goods used in the menu of a university restaurant. The experiment presented in Article 3 supported the writing of the 4th article , which presented and applied an instrument that measured the eco-efficiency ratio of the goods used in the production of food and which compared the results from five university restaurants. The results of this thesis also allow the continuation of studies about the issue of assessment of environmental performance according to the existing possibilities for the meal production segment.