The Center for Disease Control and Prevention (CDC) reports indicate that 8% and 6.3% of Kentuckians consume enough fruits and vegetables, respectively. The Plate It Up! Kentucky Proud (PIUKP) project is a recipe-development project that aims to boost produce consumption by incorporating local fruits and vegetables. The purpose of this study was to implement promotional strategies using PIUKP recipes at farmers’ markets and determine their effects on consumers’ intent of purchasing and preparing the produce. The study was conducted at nine farmers’ markets across Kentucky (n=300) in collaboration with Cooperative Extension agents/assistants. The consumers’ impression of the sample was positively associated with their intent to purchase fruits and vegetables the same day (t = 0.36; p < 0.0001), in future (t=0.43; p < 0.0001), and prepare the respective recipes (t=0.51; p < 0.0001). Distribution of recipe cards was also positively correlated with consumers’ intent to prepare recipes (t=0.35; p < 0.0001). However, no significant association was found between the self-reported fruit and vegetable intake and their respective dermal carotenoid score. Findings from this study support the use of promotional strategies as a means to influence produce intake among farmers market consumers. Future studies can apply these strategies and explore the extent of effect they have on dietary intake.

This paper focuses on two aspects of the recipe minilect: clause-initial adverbials and object and determiner ellipsis in the translation from English into Swedish. The aim of the study is to find general tendencies on how clause-initial adverbials are translated and how this affects the information structure. In addition, the occurrence of object and determiner ellipsis in translations is studied, to see if there are differences between English and Swedish. Based on a theoretical background by Hasselgård (1997) the translation of clause-initial adverbials is identified and structured, according to Hasselgård’s (1997) model of word order correspondence. The structures are then studied quantitatively, through different examples in English and Swedish, and with regards to Lindquist’s (1989) definition of adverbial placement. The theoretical background for the study on object and determiner ellipsis is mainly based on the work by Nordman (1994), Hultman (2003) and Biber et al (1999). The occurrence of ellipsis is identified and then studied quantitatively. The results show that different kinds of word order restrictions govern the translation of clause-initial adverbials and that changes in adverbial placement can affect the information structure. The occurrence of object ellipsis is somewhat higher in the present study than in the analyzed parallel texts, possibly due to influence from the ST. Due to Swedish rules on definiteness, there is a low occurrence of determiner ellipsis in the TT.

Este trabalho procura estabelecer a relação entre a vida nas grandes cidades do Sudeste brasileiro, notadamente no Rio de Janeiro e São Paulo, com a prática e a transmissão do saber culinário ao longo do século XX. O momento de formação da classe média brasileira, a oferta de bens de consumo relacionados à modernidade como o fogão a gás, os aparelhos eletrodomésticos e também os alimentos industrializados, somados ao papel atribuído às mulheres na nova ordem social urbana, criaram uma ruptura no modo como as receitas culinárias eram preparadas e transmitidas. Esta ruptura foi seguida de um novo padrão culinário, que por sua vez afetou os valores e a simbologia que permeiam o ato de cozinhar. / This work seeks to establish the relationship between life in the big cities of the Brazilian Southeast, particularly in Rio de Janeiro and São Paulo, and the practice as well as the way culinary knowledge was shared during the 20th century. The moment of formation of the Brazilian middle class, the availability of consumer goods related to modernity, e.g. the gas stove, appliances and industrialized foods, combined with the role attributed to women in the new urban social order, created a rupture in the way culinary recipes were prepared and passed down from one generation to another. This rupture was followed by a new culinary pattern, which in turn affected the values and the symbology comprised in the cooking act.

I denna uppsats analyseras sju stycken framsidor på smoothieböcker publicerade mellan år 2007 och 2016. Syftet är att undersöka hur dessa riktar sig till en kvinnlig målgrupp genom sin formgivning. Uppsatsen grundar sig i ett genusvetenskapligt perspektiv som kompletteras med teorier kring semiotik, färg, typografi och bild. Analysen sker i två steg där en semiotisk analys följs av en diskursanalys. I denna kan tre stycken diskurser kring kvinnligheten och smoothietrenden urskiljas: 1) Nyttighet, 2) Lyx, avslappning och njutning och 3) Kvinnligheten. Dessa budskap förstärks även genom färg- och typografival samt titelformuleringar på framsidorna. Slutligen problematiseras dessa resultat genom en diskussion kring vad detta kan ha för konsekvenser på såväl samhälle som individen samt designerns ansvar i formgivningen.

The thesis deals with design and construction of device for automatic product inspection. Thesis describes methods for testing products during manufacture. Thesis describes their main advantages and disadvantages. The main part of this thesis is design of testing device. There is described method of designing this device. It describes design of software and hardware.

The increasingly power load of datacenters worldwide and consequently, the increase on heat dissipation by electronic components, have been highlighting the importance of efficiently designing cooling solutions for such systems. In fact, bad management of the cooling system can greatly increase the total electricity consumption in a datacenter. This being said, TeliaSonera in order to decrease the total electricity consumption in its datacenters, has developed a new cooling solution known as the Green Room concept. Therefore in order to evaluate the potential environmental benefits related to this product, this work was developed. The Life Cycle Assessment methodology in accordance to ISO 14040/43 standards was applied to assess its environmental performance, from cradle-to-grave. Moreover the software SimaPro, the Ecoinvent database and the ReCiPe impact assessment method were also utilized. The results emphasized the phases and activities during Green Room life cycle presenting the highest potential impacts. This being said, the utilization phase presented for every impact category analyzed the highest potential impacts, with exception of ozone depletion category, which was dominated by material extraction and manufacturing phase, due to the presence of R134a refrigerant. In addition transportation phase presented the lowest values for every category and the end of life phase exposed considerable impact mitigation for the whole life cycle. Moreover extraction and manufacturing phases presented copper, steel and the refrigerant R134a as the most impacting materials for damage to human health, damage to ecosystems and damage to resources, respectively. Finally, improvements were proposed in order to increase the environmental performance of this cooling system.

The problem today is that people do not eat climate-smart food; this results in that the food will not suffice, and what we eat may harm the greenhouse effect. The problem is that people do not have the time or knowledge to cook climate-smart food. A solution is to use a Content Management System (CMS). A Content Management System processes selected type of data in a specific way which is then stored. This report will address the basics and the making of a CMS in a recommendation system for a user. The system will entail a more climate-smart food alternative to achieve the individual's personal needs. The result was that with the help of data from various sources, an ingredient of a recipe could add additional information such as nutritional value, allergies, and whether it is vegetarian. Tests such as performance tests on the execution time for the CMS, parsing accuracy, and matching product accuracy, a better result was achieved. Most of the ingredients in the recipe became enriched, which leads to more climate-smart food alternatives, which are better for the environment. The accuracy is the matching of ingredients in the recipe to the names of products in the business. The next step was to enrich the recipes using enriched ingredients. / Problemet i dag är att människor inte äter klimatsmart mat med resultatet att maten inte kommer räcka till i framtiden. Vad vi äter kan ha en negativ påverkan på växthuseffekten. Problemet är att människor inte har tid eller kunskap att tillaga klimatsmart mat. Detta kan lösas med hjälp av ett innehållshanteringssytem. Ett innehållshanteringsystem bearbetar vald typ av data på ett bestämt sätt som sedan lagras. Denna rapport kommer att behandla grunden och uppbyggnaden av ett innehållshanteringsystem som ska ingå i ett rekommendationssystem för en användare. Systemet ska medföra mer alternativ av klimatsmart mat för att uppnå individens personliga behov. Resultatet blev att med hjälp av data från olika källor kunde koppla samman ingredienser där information som näringsvärde, allergier samt om kosten är vegetarisk. Genom tester som prestandatest av exekveringstid för innehållshanteringsystemet, träffsäkerhet av parsning och förbättring av träffsäkerheten uppnåddes ett bättre resultat. Majoriteten av ingredienserna i receptet blev berikade vilket medför till mer klimatsmart matalternativ, vilket är bättre mot miljön. Träffsäkerheten är ingredienser i receptet som matchas mot namn av produkter i affärer. Nästa steg var att med hjälp berikade ingredienser berika recepten.

Uppsatsen är en multi metodstudie där avsikten är att undersöka om filmdokumentation, tematisk analys och tidsgeografi kan användas som verktyg för att studera hantverk inom gastronomi och i detta fall specifikt en kocks hantverk. Syftet var att ta fram ett recept på görandet, hur steka kött. Aktiviteten genomfördes på forskningsrestaurang vid Umeå Universitet och dokumenterades med filmmetod. Filmmaterialet analyserades med tematisk analys och resultatet fördes in i ett tidsgeografiskt diagram. Kockens förkunskaper användes för att kunna säkerställa trovärdigheten vid analysen. Tidsgeografiska diagrammet gav en visuell bild av tids och rumsanvändningen hos kocken. Det tidsgeografiska diagrammet visar på ett antal aktiviteter som upprepas ett stort antal gånger och vi kan tydligt se likheter men också skillnader där hantverkaren måste använda sin kunskap för att justera sitt hantverk efter det förändrade förutsättningarna. Resultatet visar på tre typer av hantverk, sensoriskt, reflekterande och fysiskt hantverk som används i en komplex variation genom hela aktiviteten. Resultatet visar på att metoderna kan användas för att studera hantverk och att tidsgeografi som synsätt kan ge ett visuellt sätt att beskriva hantverket och som i sin tur kan användas som ett recept. / This thesis, is based on a multi-method study to test if film documentation, thematic analysis and time geography can be used to study crafts within gastronomy and in this case culinary arts. The aim was to develop a recipe on making and how to prepare meat. The activity was performed in the research restaurant at Umeå university School of Restaurant and Culinary Arts and was documented with film method. The film material was analyzed with thematic analysis and the results were also expressed in a time geography graph. The chef’s pre-understanding was used when data was analyzed. Time geography gave a visual picture of the usage of time in space by the chef and the graph shows the activities that repeat them self a large amount of times. We can see similarities but also differences were craftsmen have to use their knowledge in order to adjust their activities after the changing circumstances in the environment. The result show three types of crafts, sensory, reflective and physical craft which are used in a complex variation. In conclusion this study shows that the methods can be used to study crafts and time geography as an approach can give a visual picture of the complexity of craft. The study shows also that time geography is helpful to create a recipe.

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「民以食為天」，飲食與我們的生活息息相關。近年來由於食安風暴肆虐，自行烹煮的需求隨之高漲。然而在家自行烹煮時常會面臨不知道該烹煮什麼料理的問題，因此有便利的食譜搜尋系統對烹煮的人而言將是相當方便的。然而使用搜尋系統時，由於我們只知道想用某些特定食材進行烹煮，而不知道哪些食譜含有特定食材，因此在以少數食材進行查詢時不免會得到過多的食譜結果而難以快速找到喜好的食譜。我們建立了一個食譜搜尋的自動完成機制，並依照該機制實做出了食譜搜尋引擎。使用者使用系統進行搜尋時，我們將會依照使用者輸入的食材尋找適合搭配的食材推薦給使用者，幫助使用者在查詢時使用更完整的Query讓搜尋系統可以找到更少更精準的食譜，幫助使用者更快的找到喜歡的食譜。然而只推薦搭配性食材，可能會推薦出與Query中的食材是替代關係的食材，也就是通常不會一起出現的食材，因此我們也進行了替代性食材的研究。給定由兩個食材組成的食材配對，我們研究如何自動的判斷替代性食材。我們將問題轉化成分類問題來解決，並使用One-Class Classification的技術解決分類問題中的Imbalanced Problem。我們使用f1-score觀看One-Class Classification與傳統分類器的比較。經實驗測試，One Class Classification與傳統分類器相比，One Class Classification較能協助我們解決Imbalanced Problem。