Title: The Influence of Educational Measures on the Nutritional Behaviour of Sixth Grade Primary School Pupils Author: Tereza Babická Department: Special Pedagogy Supervisor: PaedDr. Eva Marádová, CSc. Abstract: The master's thesis responds to the increasing risks of developing diseases associated with inappropriate diet which should be, from a professional perspective, avoided from early childhood. The aim of the thesis is to find out to what extent the available educational measures in the area of diet and nutrition are effective and how their efficiency is manifested in the behaviour of primary school pupils. The theoretical part is concerned with the formation of eating habits of children and the influence of these habits on their somatic and mental development. It describes the historical and contemporary view of the issue and introduces a legislative framework for catering in school facilities. The end of the theoretical part features selected projects, programs and studies dealing with the eating habits of children both in the Czech Republic and abroad. The empirical part analyzes and evaluates data from research at selected primary schools, which ascertain how sixth-graders at elementary schools provide school snacks and to what extent they use the services of school buffets, vending machines or...

O acidente ofídico há anos se tornou um problema de saúde pública no Brasil devido à alta prevalência e gravidade do quadro e o estado do Tocantins figura entre as maiores incidências do país neste agravo. Este estudo descritivo do perfil epidemiológico e levantamento dos dados clínicos das vítimas de acidente ofídico foi realizados no Hospital de Referência de Porto Nacional, Tocantins, que é referência para vários outros municípios na região central do estado. No triênio 2013 2015 houve um crescimento anual do número de casos, totalizando 149 vítimas de acidente ofídico. Os acidentes mais frequentes envolveram serpentes do gênero Bothrops, compreendendo 85,9% dos casos. Cerca de 80% das vítimas eram do sexo masculino, faixa etária prevalente entre 19 40 anos (34,9%) e o pé foi a região mais afetada (65,8%). Cabe ressaltar que em 98% dos casos houve infecção bacteriana secundária com uso de antibióticos, sendo a cefalosporina de primeira geração a mais utilizada. A maioria dos pacientes (75,2%) foi atendida durante as primeiras 3 horas, e classificados como casos moderados. O tratamento foi feito com uso médio de 6,6 ampolas de soro antibotrópico. O melhor conhecimento clínico e epidemiológico destes acidentes ofídicos pode levar a redução de gastos públicos com internações, diminuição do uso de antibiótico, diminuindo a resistência aos mesmos, afastamento laboral e possíveis sequelas, fatos que não vem ocorrendo nos últimos anos. A análise dos dados servirá como alerta para melhoria da prevenção primária com o objetivo de redução dos acidentes ofídicos e secundária, com rápido tratamento e prevenção de sequelas. / Snake bites have become a public health problem in Brazil due to the high prevalence and severity and the state of Tocantins is amongst the region of the country with highest incidence of this accident. This descriptive study of the epidemiological profile and survey of the clinical data of the victims of snake bites wase carried out in the Hospital of Reference of Porto Nacional, Tocantins, which is reference for several other municipalities in the central region of the state. In the triennium 2013 - 2015 there was an annual growth of the number of cases, totaling 149 victims of snake bites. The most frequent accidents involved snakes of the genus Bothrops, comprising 85.9% of the cases. About 80% of the victims were males, the prevalent age group was between 19-40 years old (34.9%) and the foot was the most affected region (65.8%). It is worth mentioning that in 98% of the cases there was secondary bacterial infection , treated with antibiotics, with first-generation cephalosporin being the most used. The majority of patients (75.2%) were treated during the first 3 hours, and classified as moderate cases. The treatment was done with an average of 6.6 ampoules of antibothropic serum. A best clinical and epidemiological knowledge of these snake bite accidents can lead to a reduction of public expenditures with hospitalizations, decrease in antibiotic use, reducing the incidence of resistance to antibiotics, the lack of employment and possible sequelae, which has not occurred in recent years. Data analysis will serve as an alert to improve primary prevention with the goal of reducing ophidian accidents and, also with fast treatment and prevention of sequelae.

<p style="text-align: justify;">Betain je bioaktivno jedinjenje, koje ima značajne fiziolo&scaron;ke funkcije u čovekovom organizmu kao osmolit i donor metil grupa za mnoge biohemijske procese. Endogena sinteza betaina je uglavnom nedovoljna da zadovolji potrebe organizma te je zbog toga neophodan njegov unos preko hrane. Žitarice predstavljaju glavni izvor betaina u ljudskoj ishrani. Jedan od načina da se poveća unos betaina u ljudskoj ishrani je preko funkcionalne hrane obogaćene betainom. Prema regulativi evropskog udruženja cerealija za doručak (European Breakfast Cereal Association) iz 2012. god. (Commission Regulation (EU) No 432/2012) dozvoljeno je deklarisanje zdravstvene izjave za prehrambene proizvode koji sadrže najmanje 500 mg betaina po porciji (40g flips proizvoda) uz navođenje napomene da se zdravstveni efekti mogu očekivati ukoliko se dnevno unese 1500 mg betaina. Zdravstvena izjava glasi: &bdquo;betain doprinosi normalnom metabolizmu homocisteina&ldquo;. Povećano interesovanje za zdravu ishranu dovelo je do veće potražnje za alternativnim žitaricama, gde spelta zbog svojih biolo&scaron;kih, agronomskih, prehrambenih i medicinskih karakteristika kao i bogatih nutritivnih svojstava, zauzima značajno mesto. Glavni cilj ove teze je bila optimizacija ekstrudiranja i proizvodnje funkcionalnog flips proizvoda od speltinog integralnog bra&scaron;na sa dodatkom betaina na dvopužnom ekstruderu. Prvi put je u procesu prehrambenog ekstrudiranja primenjena analiza vi&scaron;eciljne optimizacije u kombinaciji sa neuronskim mrežama i genetskim algoritmom kako bi se dobio maksimalan sadržaj betaina u flips proizvodu pri minimalnoj potro&scaron;nji specifične mehaničke energije. Definisan je nov funkcionalni proizvod sa betainom koji bi potencijalno pro&scaron;irio asortiman flips proizvoda na trži&scaron;tu i utvrđene su njegove fizičke, funkcionalne, teksturalne, reolo&scaron;ke i senzorske osobine. Sadržaj betaina i potro&scaron;nja specifične mehaničke energije su ključni izlazi koji predstavljaju konkurentne ciljeve u procesu ekstrudiranja. Za proizvodnju flips proizvoda pobolj&scaron;anog nutritivnog kvaliteta i funkcionalnog profila koji sadrži od 1601,6 do 1764,7 mg betaina u 40 g (čime se i zadovoljava preporučeni dnevni unos betaina) i kome odgovara potro&scaron;nja specifične mehaničke energije od 97,4 do 114,1 Wh/kg optimalni su sledeći procesni parametri: protok materijala od 20,45 do 24,04 kg/h, vlaga materijala od 18,6 do 19,44 % i brzina obrtanja pužnice od 250 obrtaja u minuti. Da bi se dobili pouzdani rezultati za sadržaj betaina u spelti i flips proizvodima razvijena je, optimizovana i validovana metoda tečne hromatografije visokih perfomansi. Metoda je uspe&scaron;no primenjena i u analizi betaina u žitaricama, pseudožitaricama i njihovim proizvodima.</p> / <p>Betaine is a bioactive compound that has significant physiological functions in the human organism as an osmolite and methyl group donor for many biochemical processes. The endogenous synthesis of betaine is generally insufficient to satisfy the requirements of the organism, therefore its intake is necessary through the food. Cereals are the main sources of betaine in human nutrition. One of the ways to increase betaine intake in human nutrition is through betaine enriched functional foods. In the 2012 European Union Regulation (Commission Regulation (EU) No 432/2012), it is permissible to declare a health statement for foods containing at least 500 mg betaine per portion (40g of extruded product), stating that the health effects can be expected if 1500 mg of betaine are consumed on a daily basis. The health statement states: &quot;Betaine contributes to the normal metabolism of homocysteine.&quot; Increased interest in healthy food has led to the higher demand for alternative cereals, where spelt takes a significant place due to its biological, agronomic, nutritional and medical characteristics, as well as its rich nutritional properties. The main goal of this work was the optimization of extrusion and production of the functional snack product from spelt wholegrain flour with the addition of betaine which is performed on twin-screw extruder. According to our best knowledge, there was no investigation in which the multi-objective optimization (MOO) analysis coupled with artificial neural network and genetic algorithm was applied to the extrusion cooking process in order to achieve simultaneously maximum betaine content and minimum energy consumption in the snack spelt product. A new functional snack product that can potentially expand the range of snack products and its physical, functional, textural, sensory and rheological properties were defined. The betaine content and specific mechanic energy are the key outputs that represent competing objectives in the extrusion proces. To produce snack product with improved nutritive quality and functional profile which contains betaine content from 1601,6 to 1764,7 mg/40g, which would contribute to the recommended daily intake of betaine, correspond to specific mechanical energy from 97,4 to 114,1 Wh/kg, following optimal parameters were obtained: feed rate from 20,45 to 24,04 kg/h, moisture content from 18,6 to 19,44 % and screw speed at 250 rpm. Also, optimization, development and validation of the high pressure liquid chromatographic method for measuring betaine content in spelt and snack products was also designed and applied.</p>

Dietary choice is a complex mechanism that is influenced by multiple internal and external factors that impact individuals across the life span. The study was designed to examine how individuals make snack food choices based on integration of food motives (cues), appropriateness (nutritional index) as functions of nutritional knowledge, food-related motives, and information processing styles. Community college students participated in a multi part on line survey that ascertained food motives (FCQ), nutrition knowledge (FNQ), information processing (NFC), food pairing task and demographic background data. The single sided Lens model was used to determine the regression weights of the nine food motives. Familiarity, convenience and mood were noted as being important in the judgment process. Price and natural content were viewed as negatively affecting the judgment process. Food preference structures were analyzed as a function of selected variables (age, body mass index and number of correct choices on the food pairing task). With respect to preference, the high BMI group demonstrated the most distinct ranking structure. Hierarchal linear model (HLM) modeling was used to determine the influence of various food motives. Health, mood and food familiarity were all found to have significant random effects. Health concerns and mood were also noted to have significant fixed effects. Based on the observations the following results are noted: (1) nutrition knowledge/background was not a significant factor in improving dietary choice scores; (2) different preference structures were exhibited on the paired comparison task as a function of BMI, number of correct choices and age and (3) information processing style was not associated with correct food choices or utilization of more dimensions to choose food options. Finally, a recommendation was provided to improve health outcomes of community college students in improving their ability to make healthier dietary choices.

Doctor of Philosophy / There has been dissatisfaction over some court rulings among lay people in Japan. In this thesis I propose a model to explain the discrepancies between legal experts and lay people. Chapter 1 presents the purpose of this thesis, and an overview of the model called the Linguistic Legal Model. Chapter 2 shows the Japanese legal system including a new lay-participation system, the mixed court system. Chapter 3 provides background information on Japanese trademark issues. In Chapter 4 and 5, the Linguistic Legal Model is explored with Layer Analysis and Register Analysis. For Layer Analysis in Chapter 4, the notion of layering is presented from a linguistic perspective whereas legal reasoning is discussed from the notion of different modes of thought. Register Analysis in Chapter 5 is discussed in terms of genre and register. Japanese legal language is examined together with English legal language. In Chapter 6 and 7 I examine trademark cases. The Golden Horse case in Chapter 6 presents court’s judgment of the likelihood of confusion which is in common with that of lay people. However, it is argued that the thought process in the legal judgment court was not convincing. In Chapter 7, the Snack Chanel case portrays a judgment characteristic of the legal layer, which is quite different from the common sense of lay people. This discrepancy is explained from the perspective of different layers and different modes of thought. Chapter 8 concludes with a brief summary of this thesis.

Title: A research of consumer attitudes to fruit snacks : A study of Thai consumers‟ attitudes toward vacuum fried crispy fruits Problem : How should Thai snack companies create their appropriate marketing planning of vacuum fried crispy fruits for satisfying Thai target consumer? Purpose: To investigate the Thai consumers‟ attitudes towards the vacuum fried crispy fruits that will be beneficial in creating the appropriate marketing planning as well as to recommend the potential marketing mix of this product to Thai snack companies Method: The research technique used in this study is mainly based on the quantitative method. By mailing the 400 surveys to the Thai respondents in Bangkok, the data will be collected and evaluated by using the statistic software program as well as using the secondary data to be a supportive source in this research. Moreover, there are marketing theories used in analyzing the data in this research in order to be more academic and reliable. Conclusion: The most influence attitude factor that motivates the Thai consumers to purchase this product is the sales promotion, in particular the samples promotion. While their attitudes to the terms of nutritional content and product quality are positive that can influence them to make a decision to purchase this product easier. Keywords: Snack fruits, Product Development, Consumer Behavior, Product Quality and Nutritional Content

No description available.

Examensarbetets syfte var att undersöka preferenser för olika mellanmålsdrycker, avsedda för skolbarn och som enbart var tillverkad av skånska vegetabilier. Ett ytterligare syfte var att studera lärares uppfattningar av elevernas koncentrationsförmåga under lektionstiden innan lunch. Som ett första led i att utse tre mellanmålsdrycker till ett preferenstest bland skolelever utfördes två konsensusprofileringar. Första profileringen utfördes med experter inom produktutvecklingsområdet där fyra dryckesprototyper profilerades och den andra profileringen utfördes med en studentpanel där 3 vidareutvecklade prototyper profilerades. Preferenstestet utfördes med barn som deltagare för att utse vilken av de tre prototypdryckerna som barnen ansåg som favorit. Favoriten skulle användas till ett projekt vid namn Skolskjutsen. För att ta reda på lärares uppfattning kring elevernas koncentrationsförmåga innan lunch utfördes en kvalitativ mailundersökning med sex deltagande lärare. Resultatet från profileringarna visade att prototyperna skiljde sig från varandra i fråga om egenskaperna utseende, doft, smak och konsistens. De två utvalda mellanmålsdryckerna från profilering 1 var båda söta och mindre sura, den nya framtagna prototypen som profilerades i profilering 2 ansågs både vara för sur och mindre söt i smaken. Preferenstestet visade att barnen signifikant föredrog svartvinbärsdrycken framför mixdrycken i smak, utseende och i helhet. Svartvinbärsdrycken var mer söt och mindre sur i smaken jämfört med mixdrycken. Det var endast ett fåtal av barnen som föredrog mixdrycken som var minst söt och mest sur i smaken.     Slutsatsen av preferenstestet är att majoriteten av barnen i studien föredrog drycker som smakar sött och inte allt för surt. För majoriteten av barnen är det smaken som är den avgörande faktorn. Lärarna anser att barnen är mest koncentrerade på skoldagens start och är minst koncentrerade sent på eftermiddagen. Lärarna som deltog i studien anser även att barnen är hungriga och mindre koncentrerade timmen innan lunch. De undviker att ha mer krävande lektioner som matte och svenska timmen innan lunchen. / The thesis aimed to examine preferences for different snack drinks for school children, and that alone was made from Scania vegetables. A further aim was to study teacher’s perceptions of students' ability to concentrate during class time before lunch. As a first step to appoint three snacks drinks to a preference test among school students were two consensus profiling conducted. First profiling was conducted with experts in the field where four beverage prototypes were profiled and the other profiling was performed with a student panel where three further developed prototypes were profiled. The preference test was conducted with children as participants to select which of the three prototype drinks the children considered favorites. The favorite would be used for a project called Skolskjutsen. To find out the teachers 'perception of students' ability to concentrate before lunch was performed a qualitative email survey with six participating teachers. The results from the profiling have showed that the prototype differed from each other in terms of characteristics appearance, aroma, flavor and texture. The two snack drinks from profiling one was both sweet and less sour, but the new developed prototype which was profiled in profiling 2 considered being too acidic and less sweet in taste. The preference test showed that children significantly preferred the black currant drink before the mix drink in taste, appearance and in full. Blackcurrant drink was sweeter and less acidic in flavor compared to the mix drink. There were only a few of the children who preferred the mix drink that was least sweet and most acidic in taste. The conclusion of the preference test is that the majority of children in the study preferred the beverages that taste sweet and not too acid. For the majority of children, it is the taste that is the determining factor. The teacher’s view that children are most concentrated on the start of the school day and is least concentrated in the late afternoon. The teachers who participated in the study also consider that the kids are hungry and less concentrated the hour before lunch. They avoid having more demanding classes as math and Swedish before lunch. / Skolskjutsen

Doctor of Philosophy / There has been dissatisfaction over some court rulings among lay people in Japan. In this thesis I propose a model to explain the discrepancies between legal experts and lay people. Chapter 1 presents the purpose of this thesis, and an overview of the model called the Linguistic Legal Model. Chapter 2 shows the Japanese legal system including a new lay-participation system, the mixed court system. Chapter 3 provides background information on Japanese trademark issues. In Chapter 4 and 5, the Linguistic Legal Model is explored with Layer Analysis and Register Analysis. For Layer Analysis in Chapter 4, the notion of layering is presented from a linguistic perspective whereas legal reasoning is discussed from the notion of different modes of thought. Register Analysis in Chapter 5 is discussed in terms of genre and register. Japanese legal language is examined together with English legal language. In Chapter 6 and 7 I examine trademark cases. The Golden Horse case in Chapter 6 presents court’s judgment of the likelihood of confusion which is in common with that of lay people. However, it is argued that the thought process in the legal judgment court was not convincing. In Chapter 7, the Snack Chanel case portrays a judgment characteristic of the legal layer, which is quite different from the common sense of lay people. This discrepancy is explained from the perspective of different layers and different modes of thought. Chapter 8 concludes with a brief summary of this thesis.

<p><strong>ABSTRACT</strong></p><p>The demand of healthier products is increasing, and more people are more interested of what they eat. Statistics show that the consumption of snacks is rising.</p><p>Hyperglycemia leads to an increased risk for complications in type II diabetes mellitus. Increased levels of postprandial plasma glucose may also lead to equal or maybe more harmful effects than fasting hyperglycemia. When the levels of postprandial plasma glucose are decreased, the development of cardiovascular complications is delayed, why it is important to lower the snacks consumption especially snacks that brings hunger quickly after they are eaten. Because of these factors, healthier products were developed in this study. The aim was to develop a wafer chocolate product that gives higher satiating effect and healthier blood glucose levels compared to one of Cloetta’s chocolate products. Two raw materials were used, a new carbohydrate and a new fat. The new carbohydrate is a healthier sugar alternative than sucrose, since it leads to lower and prolonged increase in blood glucose and insulin levels. The new fat is based on natural oil that is believed to be healthy, mainly due to its satiating effect. The effects of these two materials on blood glucose response and satiety were examined in two products. Furthermore, the products were made of fat reduced milk chocolate in which sucrose in the chocolate mass was 100 % replaced with the new carbohydrate, dietary fibre and fruit concentrate. Only one of the products contained the new fat. The products, together with Cloetta’s chocolate product were consumed by 17 healthy subjects. Blood glucose response and satiating effect after product intake were examined during a period of 3 days.</p><p>When blood glucose response was analyzed, a slight indication that the products were relatively healthier than placebo, due to placebo’s unhealthy fluctuations, was found. No clear differences regarding blood sugar maxima were found. Placebo showed, as expected, the highest blood glucose maxima and the largest incremental area under curve, but the maxima of the new fat-lacking product was less than half as high as that of the new fatcontaining product and the area was smaller too, which was not expected. The results regarding the hunger levels were not as expected either since the new fat-lacking product was most satiating while the new fatcontaining product was the least satiating. Despite that, 57 % of the subjects reported they would by such products in the future.</p><p>Several biases may have played a role in the results, for example whether or not subjects followed the criteria (e.g. lunch time, exercise), stress, worry, individual energy requirement and how serious and focused the subjects were. However, for further research, increasing the new fat content to 3 g, a bigger sized product, different filling, more subjects and more repeats of same measurements is recommended.</p><p> </p><p> </p> / <p> </p><p><strong><p>SVENSK SAMMANFATTNING</p></strong></p><p>Efterfrågan på hälsosammare produkter ökar, och fler människor blir mer intresserade av vad de äter. Statistik visar att konsumtionen av mellanmål ökar.</p><p>Hyperglykemi leder till en ökad risk för komplikationer i typ II-diabetiker. Ökade nivåer av postprandiell plasmaglukos kan leda till lika eller mer skadliga effekter än fastande hyperglykemi. När nivåerna av postprandiell plasmaglukos är lägre reduceras utvecklingen av kardiovaskulära komplikationer, därför är det viktigt att minska småätandet, speciellt av mellanmål som leder till hunger snart efter att de har ätits. På grund av dessa faktorer har hälsosammare produkter utvecklats i denna studie. Syftet var att utveckla en kexchokladprodukt som har högre mättnadseffekt samt hälsosammare blodsockernivåer jämfört med en av Cloettas chokladprodukter. Två produkter som alternativ till Cloettas chokladprodukter utvecklades. I dessa användes en ny kolhydrat och ett nytt fett. Den nya kolhydraten är ett hälsosammare sockeralternativ än sukros, då den leder till en lägre och förlängd ökning av blodglukos- och insulinnivåer. Det nya fettet är baserat på en naturlig olja som är hälsosam på grund av dess mättande effekt. Effekten av dessa två ämnen undersöktes. Vidare så gjordes de två produkterna av fettreducerad mjölkchoklad i vilken sukros i chokladmassan var 100 % ersatt med den nya kolhydraten, kostfiber samt fruktkoncentrat. endast en av produkterna innehöll det nya fettet. Produkterna, tillsammans med Cloettas chokladprodukt (placebo) konsumerades av 17 friska personer. Blodsockerresponsen och den mättande effekten efter produktintaget undersöktes under 3 timmars period per dag i totalt 3 dagar.</p><p>När blodglukosrespons analyserades hittades en svag indikation på att produkterna var relativt hälsosammare än placebo, på grund av de ohälsosamma fluktuationerna. Inga klara skillnader med avseende på blodsockermaxima hittades. Placebo visade, som väntat, det högsta blodglukosmaximum och den största arean under kurvan, men maximum för produkten utan det nya fettet var mindre än hälften så högt som det för produkten med det nya fettet och även arean under kurvan var mindre, vilket inte var förväntat. De upplevda hungernivåerna var inte heller som förväntat då produkten som saknar det nya fettet mättade flest personer medan produkten innehållande nya fettet mättade minst antal personer. Trots det så kunde 57 % av deltagarna tänka sig köpa sådana produkter i framtiden.</p><p>Flera faktorer kan ha påverkat resultatet, till exempel huruvida försökspersonerna följde kriterierna (t.ex. lunchtid, träning), stress, oro, individuella energibehov samt hur allvarliga och fokuserade personerna var när de angav hungernivåerna. För vidare studier rekommenderas ett högre innehåll av det nya fettet (3 g), en större produkt, annorlunda fruktbaserad fyllning och fler deltagare och flera upprepningar av samma mätningar.</p><p> </p>