Hur menyer utformas idag är inte ett ämne som uppmärksammats i Sverige då en hel del fakta kring detta saknas, detta och vårt intresse för menyer lade grunden för denna uppsats. I den här uppsatsen har menyer från 1950-talet och framåt studerats med fokus på färger, bilder, typsnitt, språk och kvalitet på papper för att ta reda på hur restaurangen utformar sina menyer. Varför de gör de val som de gjort och vilka förändringar som skett under dessa år undersöks. I uppsatsen har även framtiden diskuterats av hur menyer kan komma att utvecklas framöver. Studien har genomförts genom textanalys av menyer och e-intervjuer med aktiva i branschen. Resultatet visar att det skett en förändring i hur restauranger utformar sina menyer idag jämfört med för 60 år sedan, hållbarhet, grönt och individuella koncept har fått mer fokus och kommer troligen att utvecklas framöver. Utvecklingen av teknik har börjat att påverka delar av branschen men i form av menyer har tekniken ännu inte tagit fart ordentligt. / When eating at a restaurant one of the first impression of the restaurant can be the menu. Design of the menu may influence the guest in what choices they make during their meal. In this essay menus from the 1950- and forward has been studied to find out why restaurants design menus in a certain way, and what the difference is today compared to 60 years ago. The future, in which way menu design is heading towards in Sweden has also been discussed and the influence of technology on menu design. The study was conducted with analysing menus from the 1950’s and onward through text analysis and interviews with active people in the restaurant industry.  The results shows a change in how restaurant design their menus compared to 60 years ago, sustainability, green and individual concepts has gained more focus and will probably keep being a big part moving forward with menu design, the language used in menus has also changed since the 50s. The advanced in technology has affected the industry for some time, but in the case of menus is still not getting the same focus as other parts of the industry.

Em 2009, foi promulgada a Lei nº 11.947 do Programa Nacional de Alimentação Escolar (PNAE), que estipula o mínimo de 30 por cento de compra de gêneros alimentícios seja proveniente da agricultura familiar (AF), fazendo necessário conhecer seu efeito sobre a qualidade da alimentação escolar. O objetivo do estudo foi avaliar o efeito da implementação da Lei Federal 11.947/09 sob a qualidade nutricional dos cardápios propostos pelo PNAE do estado de São Paulo. O estudo teve o objetivo de avaliar o efeito da implentação da Lei Federal 11.947/09 na qualidade nutricional dos cardápios propostos pelo PNAE em municípios do estado de São Paulo. Trata-se de um estudo observacional analítico de cunho avaliativo baseado na tríade Estrutura Processo Resultado, com elaboração de matriz avaliativa. Foi realizado em 2013 com 38 municípios do estado de São Paulo divididos em 2 grupos: os que adquirem gêneros da AF e os que ainda não o fizeram. A coleta de dados primários foi através de questionário estruturado aplicado com nutricionistas e cardápios das escolas. Os alimentos dos cardápios foram analisados segundo a NOVA. Foram calculadas frequência absoluta, média e o teste exato de Fischer foi utilizado para a análise de associação. Um total de 25 municípios adquiriam algum gênero alimentício da AF e 18 não implementaram as compras. Os municípios que adquirem gêneros alimentícios da AF têm prevalência de 76 por cento para cozinheiros escolares em número suficiente e de 60 por cento para realização de ações de apoio aos agricultores familiares da região (p >0,05). Quase todas as cidades atentem a legislação quanto a oferta mínima de 3 porções de frutas ou hortaliças e máximo de 2 porções doces. Evidenciou-se que 77,8 por cento dos municípios que adquirem gêneros da AF, atendem a exigência mínima da lei de 70 por cento de alimentos básicos nos cardápios e, 83,3 por cento deste grupo de cidades estão em acordo limite de 30 por cento de alimentos restritos. Houve maior participação média dos alimentos ultraprocessados no lanche em relação à refeição em ambos os grupos de municípios. Os achados permitem refletir que a aquisição de alimentos da AF não foi suficiente para promover cardápios de melhor qualidade nutricional, sugerindo que o marco legal apresenta lacunas quanto a definição dos alimentos que devem compor os cardápios, sendo permissivo quanto ao uso de alimentos ultraprocessados / The Brazilian Federal Law no. 11.947 of the National School Feeding Program (PNAE) was published in 2009 sets a minimum of 30 per cent of purchase of food comes from the family farming (AF) and its effect on food quality of the school must be known. We evaluate the effect of the Brazilian Federal Law 11,947/09 in the nutritional quality of the menus proposed by PNAEs São Paulo. This is an observational analytical evaluative study based on structure - process - results with drafting evaluative matrix. Thirty-eight cities of São Paulo State were analyzed in 2013 and divided into 2 groups: cities who acquire food of AF and cities who have not yet done. Primary data were collected through school menus and interviews with nutritionist by previous structured questionnaires. Foods of the menus were analyzed according NOVA. Absolute frequencies and mean, measures of central tendency and Exact Fisher test analysis were calculated. 25 municipalities acquired some food from the AF and 18 did not implement the purchases. Cities that purchase foodstuff of the AF obtained prevalence of 76 per cent for sufficient numbers of the cook school and 60 per cent performing actions to support family farmers who sold products for school feeding in the area (p> 0.05). Almost all cities comply with the legislation regarding the minimum offer of 3 servings of fruits or vegetables and maximum of 2 sweet portions. 77.8 per cent of the cities that purchase foodstuff of the AF meet the minimum requirement of 70 per cent of staple food on the menus, and 83.3 per cent of this group of cities are in a 30 per cent restriction of restricted food agreement. A large quantity of ultra- processed foods mainly in the snack in both groups of municipalities. Our results show that purchase of food from AF is not enough to promote better nutritional quality of the school menus. suggesting that the legal framework has gaps regarding the definition of foods that should be included in the menus, and is permissive regarding to purchase ultra-processed foods

<p>Touch-tone interfaces are today widely used in help-centers and support services. Studies have shown that interfaces like these have many limitations and are therefore hard to design. MVAS is a voicemail interface using touch- tone input for navigation. Today, shortcomings in the interface limit the users’ ability to use the functionality in a satisfying way. This thesis describes a mainly qualitative study which evaluates and tests the interface of MVAS to come up with how the interface should be designed to be easier to use. The results show that the usability of MVAS is poor but the functionality of the same is both impressive and appreciated. The suggested redesign of the system, based on the identified usability problems, considers both the interaction model used in the interface as well as the conformity to the set of heuristics used in the evaluation. The proposed redesign keeps all the functionality in the system intact and also makes the functionality more explicit through improving the usability. A more explicit structure will facilitate usage of a larger portion of the functionality. However, the limitation of the key-pad affects the redesign so the most favorable design is unreachable. If the interaction model is changed or furthered developed to allow speech input the limitations experienced with the current redesign will diminish and a higher degree of usability can be reached.</p>

In a changing society new training goals and tasks are suggesting for school. In this context specific interest of linguistic and literary training arises. While implementing training goals and tasks, it is recommended to choose active training methods and ways which motivate students’ activity, learning motivation and collaboration. The methods should prompt the students to create, assess, find, and explain things individually. One of the means in the literature lessons are dramatic teaching. The training through art is as a tool, used for implementation to reach other goals. The problem in our work is which dramatic training ways should be used in the lesson while teaching to understand literary word better? The object of our work is literary text understanding abilities and dramatic teaching methods of 7th grade students of comprehensive school. Hypothesis of work seems likely that using of dramatic teaching methods in literature lessons of 7th grade students help to comprehend literary. The aim of our work is to determine the efficiency using dramatic teaching methods in literature lesson while developing better literary text understanding abilities. The literature analysis has proved that it is expedient to use dramatic training methods in literature lesson. It is essential to consider the age and abilities of the students as well as the aims of the lesson, the theme and content. The age of 7th grade students corresponds to the young teenager’s age. They become... [to full text]

The graduation thesis compares school meals at selected schools in the South Moravian Region and in the Vysocina Region. The South Moravian region represents schools in the district of Znojmo, especially The Primary School Jevisovice, The Primary School Kravsko and The Primary School Prague in Znojmo. The Vysocina Region is represented by schools from the district of Trebic, especially The Primary School Budkov and The Primary School Jemnice. The theoretical part is devoted to the individual nutrition, nutritional recommendations, children's eating habits and proper nutrition at schools. Moreover, the thesis deals with general knowledge of HACCP and the consumer basket. In the practical part I evaluate five selected canteens and compare them with each other. In the chapter Results I describe the individual parts of the kitchen facilities, such as storage rooms, dining rooms and the kitchen itself. From each of the school canteen I was given internal documents with photographic documentation. Due to these facts and dialogue with the leadership of both equipments and canteens, I received information about the internal rules of the kitchen. Principally, I focused on observance of critical points with HACCP and control of production diagram in all establishments. I requested the protocols of critical control points for the month of September or October 2014 from each of the school canteen. The school canteen managers have given me the fulfillment of the consumer basket in two months, particularly in September and October 2014. The performance of the consumer basket is closely related to monthly menus. I had the opportunity to read out from the menu which ingredients cooks use and also whether the meals are changed regularly or are still the same. There are two questionnaires in this chapter. The first questionnaire was distributed to the head of school canteens. The manager of each school canteens fill in the questionnaire according to real information. The questionnaire concerns an operation of the school canteen. The second questionnaire was distributed to pupils and teachers. They evaluate served meals and surroundings of the school canteen. The results point out to the quality of school meals in the school canteens. In conclusion of this work I can say that it can not clearly identify which the school canteen cooks healthily and is the best one. Each school canteen is unique in something, but all school canteens cook meals which are suitable for children. The school canteen of Primary School Budkov takes care of their diners great. They create different catering programs for pupils during the year. They organize the days of foreign cuisine. The pupils can make up their own menu and cooks prepare the meals on request. The Primary School Jemnice has appropriately designed storage areas and modern kitchen facilities. The school canteen of Primary School Jevisovice indulges the food supplement for their pupils every day (fruit, vegetable, candy bar, pudding, salad and others). The school canteen of Primary School Kravsko offers a variety of salads and fresh fruit for their pupils. The drink is provided as herbal tea or fruit tea with lemon or juice. The school canteen of Primary School Prague in Znojmo has a modern kitchen equipment and a dining room. The dining room is painted beautifully above the dispensing window. They prepare tasty snacks for their pupils in the morning. The selected school canteens regularly change meals or they modify meals completely. The food supplements are served with main meals at least three times per week in all school canteens. All school canteens cook varied and nutritionally balanced meals with the different food supplements. They often add a cereal product and a healthy side dish. If it continues, these school canteens will be healthy canteens. Nevertheless, the parents of these pupils should know that their school canteen is really the best one.

Este estudo parte da experiência da pesquisadora como cocriadora e atriz do espetáculo Teatro à La Carte, que tem como principal característica o ator como centro motor da cena sem a utilização de aparatos técnicos no que se refere ao cenário e iluminação. O espetáculo é apresentado em espaços não convencionais ao teatro e com a participação direta do espectador, que escolhe, entre as opções contidas em um “menu” de cenas, o que deseja assistir. Buscou-se então, a partir desta experiência, investigar os vínculos que se estabelecem no trabalho do ator, no que diz respeito ao processo de adaptação que este desenvolve quanto às instabilidades dos diferentes espaços de representação e a relação de convívio com o espectador tal como é proposta pelo filósofo Jorge Dubatti. Sobre a inserção do espetáculo em espaços não convencionais ao teatro, estabeleceu-se a mediação do ator com duas das chamadas leis orgânicas da ação, descritas por Konstantin Stanislávski em seu trabalho teatral: atenção criadora e adaptação. E acerca da relação com o espectador e a proposta de sua participação ativa no espetáculo, refletiu-se a partir da teoria do educador e filósofo Jacques Rancière, sobre a ação de ver que permite a emancipação do espectador; e a teoria do filósofo Jorge Dubatti, entendendo o teatro como acontecimento que gera convívio e poiése. Assim, fez-se a análise reflexiva da relação entre ator/espectador/espaço não convencional ao teatro com base no espetáculo Teatro à La Carte, de forma a problematizar e ampliar os questionamentos realizados como forma de instigar a reflexão sobre o assunto. / This study comes from the experience of the researcher as a co-creator and actress of the spectacle Teatro à La Carte, which has as main feature the actor as the motor center of the scene, without the use of technical devices in relation to scenery and lighting. The show is presented in spaces unconventional to theatre, and with the direct participation of the spectator, who chooses what they feel like watching among the options contained in a "menu" of scenes. Thus, from this experiment, we aimed at investigating the links that are established in the work of the actor, with regards to the process of adaptation he develops, regarding the instabilities of the different spaces of representation and the relation of conviviality with the spectator, as it is proposed by philosopher Jorge Dubatti. On the spectacle’s insertion in spaces unconventional to theatre, it was established the mediation of the actor with two of the so-called organic laws of action, described by Konstantin Stanislávski in his theatrical work: creative attention and adaptation. Now in reference to the relation with the spectator and the proposal of their active participation in the spectacle, it was reflected from the theory of educator and philosopher Jacques Rancière, on the action of seeing that allows the emancipation of the spectator, and the theory of philosopher Jorge Dubatti, understanding theater as an event that generates conviviality and poiése. Thus, there was a reflective analysis of the relationship between the actor/spectator/space unconventional to theater based on the spectacle Teatro à La Carte, in order to problematize and expand the questions carried out as a way to instigate reflection on the subject.

Derrière la grande diversité de ses manifestions, l'entretien des personnes et des biens se révèle être une catégorie juridique originale. Cette notion, en effet, est irréductible à aucune autre, non seulement parce qu'elle obéit à des critères qui lui sont propres, mais aussi parce qu'elle se trouve assortie d'un régime qui lui est spécifique. L'originalité de l'entretien des personnes et des biens procède tout d'abord de son unité notionnelle, découverte par la recherche de sa définition. Qu'il soit accompli à l'égard d'une personne ou d'un bien, l'acte d'entretien a toujours la même cause: le dépérissement de la personne ou du bien. De plus, pour pouvoir être qualifié d'entretien, un acte doit réunir deux critères. Il doit assurer le maintien d'une existence normale et le maintien d'une existence durable.• Ces critères de qualification établissent une frontière assez nette entre l'entretien et les notions qui lui sont voisines, à savoir celles de fournitures d'aliments et de conservation ainsi que celles relatives à la gestion d'un patrimoine et celles de garde et de surveillance. Toutefois, l'originalité de l'entretien des personnes et des biens n'est pas uniquement notionnelle. Suite à la découverte de l'unité de la notion, on pouvait s'attendre à ce que lui réponde une unité de régime. Tel n'est pourtant pas Je cas. Bien qu'étant une notion parfaitement unitaire, l'entretien se singularise en outre par la dualité de son régime qui n'est en rien incompatible avec l'unité de la notion puisque c'est la consistance de cette dernière qui fait que l'acte d'entretien est facultatif ou obligatoire. / No English summary available.

The diploma thesis was conducted at basic school of T.G.M. in Blatna in a school year 2009/2010. The purpose of the diploma theses was to evaluate the school food (lunch) and its nutrition in comparison to given standard norms for young children. Target group were students of fifth grade/class, seventh grade/class and ninth grade/class. All lunch menus of school year 2009/2010 were collected and analysed in a program NutriDan. Results were compared with relevant standard norms of nutrition which are saying the lunch is 35% of daily nutrition (DDD) of young children. Second part of the survey was oriented on variety of food indicated by Ministry of health. Method used in the survey was a questionnaire. Questionnaire was looking at habits of young children in relation to food and eating habits at school and home. Final part of the diploma theses is a statistical overview of three testing hypotheses. Outcome of lunch menus evaluation showed that in line with the standard lunch nutrition, which is in an average 35% of the DDD, were only girls of fifth grade where an average lunch nutrition was even 38% and girls of seventh grade where an average lunch nutrition was 35%. Rest of the target group did not meet standard lunch nutrition level. Proteins norms were in all three grades above standard limits. Students of fifth grade had proteins level in a range between 92-151% of the DDD (average was 103%), for students of seventh grade was the range between 70-114% of the DDD (average was 80%) and for students of ninth grade was the range between 53-95% of the DDD. Recommended daily fat amount was higher in the whole target group apart of the group of boys of the ninth grade. For boys of the fifth grade the range was between 34-69% of the DDD (average was 42%), for girls of the fifth grade the range was between 39-79% of the DDD (average was 48%). For boys of the seventh grade was the range slightly above the limit with results between 29-58% of the DDD (average was 36%), for girls of the same grade was the range between 36-72% of the DDD (average was 44%). For girls of the ninth grade was the range between 30-46% of the DDD (average was 37%) and as already indicated the range of boys of the ninth grade was between 24-37% of the DDD (average was only 30%). Level of carbohydrates was in all three grades unsatisfactory. For students of the fifth grade was the range between 23-36% of the DDD (average was 28%). For students of the seventh grade was the range between 20-33% of the DDD (average was 25%) and for students of the ninth grade the range was between 18-33% of the DDD (average was 23%).

Este estudo parte da experiência da pesquisadora como cocriadora e atriz do espetáculo Teatro à La Carte, que tem como principal característica o ator como centro motor da cena sem a utilização de aparatos técnicos no que se refere ao cenário e iluminação. O espetáculo é apresentado em espaços não convencionais ao teatro e com a participação direta do espectador, que escolhe, entre as opções contidas em um “menu” de cenas, o que deseja assistir. Buscou-se então, a partir desta experiência, investigar os vínculos que se estabelecem no trabalho do ator, no que diz respeito ao processo de adaptação que este desenvolve quanto às instabilidades dos diferentes espaços de representação e a relação de convívio com o espectador tal como é proposta pelo filósofo Jorge Dubatti. Sobre a inserção do espetáculo em espaços não convencionais ao teatro, estabeleceu-se a mediação do ator com duas das chamadas leis orgânicas da ação, descritas por Konstantin Stanislávski em seu trabalho teatral: atenção criadora e adaptação. E acerca da relação com o espectador e a proposta de sua participação ativa no espetáculo, refletiu-se a partir da teoria do educador e filósofo Jacques Rancière, sobre a ação de ver que permite a emancipação do espectador; e a teoria do filósofo Jorge Dubatti, entendendo o teatro como acontecimento que gera convívio e poiése. Assim, fez-se a análise reflexiva da relação entre ator/espectador/espaço não convencional ao teatro com base no espetáculo Teatro à La Carte, de forma a problematizar e ampliar os questionamentos realizados como forma de instigar a reflexão sobre o assunto. / This study comes from the experience of the researcher as a co-creator and actress of the spectacle Teatro à La Carte, which has as main feature the actor as the motor center of the scene, without the use of technical devices in relation to scenery and lighting. The show is presented in spaces unconventional to theatre, and with the direct participation of the spectator, who chooses what they feel like watching among the options contained in a "menu" of scenes. Thus, from this experiment, we aimed at investigating the links that are established in the work of the actor, with regards to the process of adaptation he develops, regarding the instabilities of the different spaces of representation and the relation of conviviality with the spectator, as it is proposed by philosopher Jorge Dubatti. On the spectacle’s insertion in spaces unconventional to theatre, it was established the mediation of the actor with two of the so-called organic laws of action, described by Konstantin Stanislávski in his theatrical work: creative attention and adaptation. Now in reference to the relation with the spectator and the proposal of their active participation in the spectacle, it was reflected from the theory of educator and philosopher Jacques Rancière, on the action of seeing that allows the emancipation of the spectator, and the theory of philosopher Jorge Dubatti, understanding theater as an event that generates conviviality and poiése. Thus, there was a reflective analysis of the relationship between the actor/spectator/space unconventional to theater based on the spectacle Teatro à La Carte, in order to problematize and expand the questions carried out as a way to instigate reflection on the subject.

Touch-tone interfaces are today widely used in help-centers and support services. Studies have shown that interfaces like these have many limitations and are therefore hard to design. MVAS is a voicemail interface using touch- tone input for navigation. Today, shortcomings in the interface limit the users’ ability to use the functionality in a satisfying way. This thesis describes a mainly qualitative study which evaluates and tests the interface of MVAS to come up with how the interface should be designed to be easier to use. The results show that the usability of MVAS is poor but the functionality of the same is both impressive and appreciated. The suggested redesign of the system, based on the identified usability problems, considers both the interaction model used in the interface as well as the conformity to the set of heuristics used in the evaluation. The proposed redesign keeps all the functionality in the system intact and also makes the functionality more explicit through improving the usability. A more explicit structure will facilitate usage of a larger portion of the functionality. However, the limitation of the key-pad affects the redesign so the most favorable design is unreachable. If the interaction model is changed or furthered developed to allow speech input the limitations experienced with the current redesign will diminish and a higher degree of usability can be reached.