More than one-third of the U.S. citizens (over 70 million people) and 16% of children are classified as obese and are at risk of many diseases including heart disease. Research indicates that 65% of Americans over the age of twenty years old are considered overweight. To address this public health issue, the U.S. Food & Drug Administration has proposed new nutritional guidelines for restaurant menus. Thus, the current study investigated the preferences of quick service restaurant (QSR) industry consumers with reference to the newly proposed U.S. Food and Drug Administration regulations. This study includes development and redesigning of drive thru menus to comply with the FDA guidelines. A 3x2 factorial design experiment was conducted using real drive thru menus from three major national restaurant chains. The control group consisted of normal drive thru menus obtained from national restaurant chains, and the experimental group was comprised of two sets of pre-tested experimental menus complying with the FDA guidelines. The first set of experimental menus includes presentation of calorie information for all menu items offered. The second set of experimental menus includes color coded calorie specific menu categories (low, regular and high). A set of research hypotheses were developed and data was collected from heavy users of QSR units using Qualtrics software. The collected data were analyzed using SPSS. The obtained results indicated that the QSR menus designed to comply with the FDA’s guidelines do not result in loss of revenues as commonly feared by the restaurant industry. But interestingly the second set of experiment menus with color coded nutritional categories (low, regular, high) have led to increased consumer patronage and consumers’ willingness to pay. In iv addition, color coded nutritional menus were preferred over FDA suggested menus designs. The results from the current study are of significant importance to the QSR industry as they strive to comply with the new nutrition guidelines of FDA for drive thru menus

No description available.

Cílem diplomové práce je analýza podnikatelského subjektu Moravia IT s.r.o., která se zabývá především lokalizací softwaru, testováním a příbuzné inženýrské činnosti. Pro zhodnocení společnosti jsou vybrány externí a interní analýzy podniku. V poslední části diplomové práce jsou uvedeny návrhy pro zlepšení současného stavu.

The object of this diploma thesis is the analysis of the business entity Turck, s.r.o., which operates in the field of industrial automation. Selected analytical methods evaluate the external and internal environment of the company and its financial stability. The last part of this diploma thesis provides suggestions for improvements.

Title: Appropriateness of choice to walk or run, depending on the speed of a quick relocation with load carriage Objectives: Comparison of physiological response of organism during the walk and run at speed 6 - 7,4 km.h-1 with carried load 15 kg with follow-up determination of critical speed in connection with economy of these activities where there were discovered sizes of correlation with proportional representation of fat free mass and working length of lower limb. Methods: The method applied in this research was the quantitative research based on intra-individual and inter-individual comparative analysis. Results: Based on the measured data it has been found out that there is a critical speed at 7,43 km.h-1 (±0,53), with respect to economy of walk compared to run with 15 kg load. The average heart rate during the critical speed was 129 BPM (±9,67). The average energy expenditure per minute during the critical speed was 11,9 kcal (±2,04). In addition there were discovered sizes of correlation between critical speed and the working length of lower limb where rP = 0,9203 was statiscitally significant. (α = 0,05) and between critical speed and proportional representation of fat free mass, where rP = 0,1529 was not found to be statistically significant (α = 0,05). Keywords: quick relocation, load...

L'imagerie par Résonance Magnétique permet de mesurer l'écoulement sanguin. Au niveau cardiovasculaire, elle permet d'acquérir non seulement des images anatomiques du cœur et des gros vaisseaux mais aussi des images fonctionnelles de vitesse par contraste de phase. Cette technique offre des perspectives dans l'étude de la dynamique des fluides et dans la caractérisation des artères, en particulier pour les grosses artères systémiques comme l'aorte dont le rôle est primordial dans la circulation sanguine. Par ailleurs, l'un des paramètres qui entrent en jeu dans la détermination de la fonction cardiaque et du comportement vasculaire est la pression artérielle. La méthode de référence de la mesure de pression dans l'aorte étant le cathétérisme, plusieurs méthodes combinant la modélisation à l'imagerie ont été proposées afin d'estimer un gradient de pression de façon non invasive. Ce travail de thèse propose de mesurer la pression dans un segment d'aorte grâce à un modèle 1D simplifié et en utilisant les données mesurées par IRM et un modèle 0D représentant le réseau vasculaire périphérique comme conditions aux limites. Aussi, afin d'adapter le modèle à l'aorte du patient, une loi de pression exprimant une relation entre la section aortique à la pression et basée sur la compliance a été utilisée. Cette dernière, liée à la vitesse d'onde de pouls (VOP), a été mesurée en IRM sur les ondes de vitesse.Par ailleurs, les séquences de codage de vitesse et d'accélération sont longues et ponctuées d'artéfacts dus au mouvement du patient. Une apnée est requise afin de limiter le mouvement respiratoire. Cependant, la durée de l'apnée atteint 25 à 30 secondes pour de telles séquences, ce qui est souvent impossible à tenir pour les malades. Une technique d'optimisation de séquences dynamiques par réduction du champ de vue est proposée et étudiée. La technique décrit un dépliement des régions repliées par différence complexe de deux images, l'une codée et l'autre non codée en vitesse. Cette méthode réalise une réduction de plus de 25% de la durée d'apnée. / Magnetic Resonance Imaging (MRI) is used to measure blood flow. It allows assessing not only dynamic images of the heart and the large arteries, but also functional velocity images by means of Phase Contrast. This promising technique is important for studying fluid dynamics and characterizing the arteries, especially the large systemic arteries that play a prominent role in the blood circulation. One of the parameters used for determining the cardiac function and the vascular behavior is the arterial pressure. The reference technique for measuring the aortic pressure is catheterism, but several methods combining imaging and mathematical modeling have been proposed in order to non-invasively estimate a pressure gradient. This work proposes to measure pressure in an aortic segment through a simplified 1D model using MRI measured flow and 0D model representing the peripheral vascular system as boundary conditions. To adapt the model to the aorta of a patient, a pressure law was used forming a relation between the aortic section area and pressure, based on compliance, which is linked to pulse wave velocity (PWV) estimated on MRI measured flow waves.Scan duration was optimized, as it is often a limitation during image acquisition. Velocity and acceleration sequences require a long time and may cause artifacts. Hence, they are acquired during apnea to avoid respiratory motion. However, for such acquisitions, a subject would have to hold their breath for more than 25 seconds which can pose difficulties for some patients. A technique that allows dynamic acquisition time optimization through field of view reduction was proposed and studied. The technique unfolds fold-over regions by complex difference of two images, one of which is motion encoded and the other acquired without an encoding gradient. By implementing this method, we decrease the acquisition time by more than 25%

Made available in DSpace on 2017-07-10T19:24:03Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.

Made available in DSpace on 2017-05-12T14:47:17Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.

處在消費者需求快速變動的時代裏，製造業必須即時取得銷售資訊以掌握消費趨勢，並透過生產的製程調整以因應消費者需求的變動；而快速回應(Quick Response, QR)則被視為能夠藉由資訊科技的使用，降低產業經營成本，並即時回應消費者需求，提升產業競爭優勢的利器。因此，本研究之目的乃是希望在供應鏈成員能夠攜手合作（如透過策略聯盟的方式）的前提下，藉由此製造業快速回應系統架構及模式的引進，達到資訊流垂直整合的目的，並有效地傳遞產銷資訊，使供應鏈成員能針對消費者需求擬定更好的生產及銷售策略，進而達成消費者、零售業、批發業與製造業四贏的局面。 本研究透過文獻探討的方式，提出一個滿足快速回應理念的製造業資訊系統架構，並對其功能加以說明；其次，再透過整合型物件導向系統分析方法，建構出該系統之物件模式，並描述物件間的關係；最後，再以程式語言撰寫資訊垂直整合單元的雛型系統，以驗證本研究之可行性。 本研究的貢獻在於提出一個製造業快速回應系統的架構與物件模式，使製造業可以在建構此類的系統時，有一明確可依循的參考架構，以加速該系統之建置、維護，與修改。 / In the age of rapid changes in customers' needs, the industry must get the sales information on time, and then use this information to adjust its production processes to meet the changes. Quick response systems use information technologies to reduce the operating cost, to respond the customers' needs and changes on time, and to gain the advantages in a business competition. Under the assumption that all members of the supply chain would have cooperated (for example, the members can be cooperated by strategic alliance), the purposes of this research is to develop an architecture and an object model for industrial quick response information systems. Through the usage of this architecture and this model, we hope to meet the purpose of a vertical information integration among the members in the chain; so the members can share their information, and draw up the better production and sales strategies based on the customers' needs. Hence customers, retailers, wholesalers, and manufacturers can reach the win-win situation. Through the literature survey, we first try to propose an architecture for manufacturing information systems with the concept of quick response. Secondly, we use the integrated object-oriented approach to construct an object model for the proposed architecture and to describe the relationships among the objects in the model. Finally, we develop a prototype to show that how vertical information integration can be attained in this architecture. The major contribution of this research is to raise an architecture and an object model for industrial quick response information systems. Manufacturers or manufacturing software industries can use this architecture and this model as a reference to develop their owned systems. We believe that this kind of reference could speed up the time of the system development, maintenance and modification.

情報処理学会研究報告. SLP, 音声言語情報処理;　98-SLP-24-5