This thesis is a work of practical philosophy situated at the intersection of bioethics, environmental ethics, and social and political thought. Broadly, its topic is the moral status of nonhuman animals. One of its pivotal aims is to encourage and foster the “sympathetic imaginative construction of another’s reality” and to determine how that construction might feed back on to understandings of ourselves and of our place in this world that we share with so many other creatures. In the three chapters that follow the introduction, I explore a concept (vulnerability), a tradition in moral philosophy (the ethic of care), and a philosopher (Wittgenstein) that are not often foregrounded in discussions of animal ethics. Taken together, these sections establish a picture of other animals (and of the kinship that humans share with them) that can stand as an alternative to the utilitarian and rights theories that have been dominant in this domain of philosophical inquiry. In my fifth and sixth chapters, I extend this conceptual framework by turning to the work of Michel Foucault. Here, I develop a two-pronged approach. The first direction – inspired by Foucault’s work on “technologies of power” – is a broad, top-down engagement that explores many of the social apparatuses that constitute the power-laden environments in which human beings and other animals interact. I focus on the slaughterhouse in particular and argue that it is a pernicious institution in which care and concern are rendered virtually impossible. The second direction – inspired by Foucault’s later work on “technologies of the self” – is a bottom-up approach that looks at the different ways that individuals care for, and fashion themselves, as ethical subjects. Here, I examine the dietary practice of vegetarianism, arguing that it is best understood as an ethical practice of self-care. One virtue of my investigation is that it enables a creative synthesis of disparate strands of philosophical thought (i.e. analytic, continental, and feminist traditions). Another is that it demonstrates the philosophical importance of attending to both the wider, institutional dimension of human-animal interactions and to the lived, embodied experiences of individuals who must orient themselves and live their lives within that broader domain. This more holistic approach enables concrete critical reflection that can be the impetus for social, and self-, transformation.

The thesis titled The Physical activity in vegetarian women consists of two parts. The first, theoretical part is devoted mainly vegetarianism as such. There clarify the concept of vegetarianism, its distribution and nutritional aspects of a vegetarian diet with regular physical activity. Further topics are about physical activity recommendations for adults in the Czech Republic and in the global context. There are also benefits of human walk. The second part of the thesis deals with research of the issue. There is solved the question of vegetarianism and its potential impact on increasing the level of physical activity among women. To find answers was elected the research group of thirty vegetarian women and a control group of thirty women eating in the usual way in a similar age variance. Comparison of these two specific groups of women took place within the gained data from an international survey of PA IPAQ-long and weekly monitoring using pedometers six months in repetition. Based on the results wasn´t recorded demonstrable evidence that vegetarianism affecting the increase in the physical activity compared with the population eating in the conventional way.

The Diploma Thesis "Sociology of Food - Vegetarianism as a Specific Phenomenon" consists of a theoretical and practical part. The theoretical part aims at the basic information relating to the sociology of food and the lifestyle. The consequent chapters deal with vegetarianism. The practical part brings the presentation of the results reached. The primary data collection utilized the quantitative research, the questioning method and the questionnaire technique. The questionnaire was distributed, in particular, via the Internet, in collaboration with the discussion forums of healthy diet and the vegetarianism forums. Also, within the Yoga system, in a daily life it was spread into all the Yoga Centres in the Czech Republic. Furthermore, the questionnaire was spread in the healthy diet shops and in the healthy canteen in České Budějovice. The research set was made up by vegetarians from all over the Czech Republic regardless of age, sex or any other criteria. In total 421 questionnaires were returned to be utilized for the research, however, 74 of them could not be used at all due to the incorrect or insufficient data completion or illegibility. Thus the research utilized 347 questionnaires, i.e. 82.4 %. The aim of the Diploma Thesis was to ascertain how the phenomenon of nourishment influences the lifestyle of a vegetarian. Consequently, other two goals were set. Partial goal 1: Monitoring of vegetarianism within the Czech Republic from the point of view of vegetarians. Partial goal 2: Description of contemporary trends within vegetarian nourishment. Evaluation of positives and negatives of such nourishment. I assume the goals of the Thesis have been fulfilled. In connection with the goal of the Thesis the hypothesis arose: Vegetarianism as the choice of nourishment is simultaneously a choice of a specific lifestyle (e.g. the style of housing, leisure time, so-called life philosophy, etc.). This hypothesis was acknowledged from the results ascertained. The Diploma Thesis results can serve for the further research and a wider exploration of this field. Furthermore, they will utilised for the needs of the vegetarian centres and, thanks to the scope of the research set, they can be intended to be published in professional periodicals.

This diploma thesis discusses alternative diets. The theoretical part of the work clarifies the possible reasons leading to the decision to eat an alternative diet, and also gives the forms of alternative diet and the possible risks arising from these diets, early human development is described here along with the diet during its individual periods. The practical part of the thesis, which was realised using the questionnaire survey method, endeavours to establish how much knowledge women have about alternative diets and also discusses the issue of preference of an alternative diet. The performed survey found that alternative diets are not significantly widespread among the respondents and therefore knowledge about them is insufficient, unfortunately even respondents who actually feed their children an alterative diet lack knowledge. On the basis of the established information a lecture was held on the topic of alternative diets, the purpose of which was to clarify the basic facts about alternative diets and spread knowledge about them.

A busca por um estilo de vida saudável tem motivado diversos indivíduos a mudanças em seus hábitos alimentares. O crudivorismo, também conhecido por alimentação viva ou alimentação crua (raw food) destaca-se dentre as demais dietas vegetarianas devido aos seus fundamentos, princípios e estilo de vida. Os crudívoros se abstêm de aplicação térmica, pois argumentam que as comidas cruas contem as próprias enzimas digestivas que facilitam a digestão dos alimentos no organismo. Para evitar possíveis deficiências e interferências nutricionais e manter dieta predominantemente crua, os crudívoros necessitam de planejamento adequado e seleção de alimentos apropriados. O presente estudo tem por objetivo verificar a adequação nutricional de uma dieta crudívora composta por vegetais, grãos germinados, alimentos de diferentes fontes lipídicas e submetidas a três temperaturas de processamento. O preparo das dietas crudívoras e as análises químicas foram realizados no laboratório de Nutrição Humana, do Departamento de Agroindústria, Alimentos e Nutrição da Escola Superior de Agricultura \"Luiz de Queiroz\". Para a elaboração das dietas crudívoras foi utilizado uma dieta base, constituído de batata com casca, tomate vermelho cru, couve crua com talos e suco de limão. A esta dieta base foram acrescidas lentilha germinada ou lentilha não germinada e a estas amostras, amendoim germinado ou azeite de oliva. Posteriormente foram submetidas a diferentes temperaturas de processamento, 25 ºC, 40 ºC e 80 ºC. Os grãos de lentilha e amendoim foram germinados por 24 horas sob ausência de luz. As dietas foram classificadas como D1 (dieta base; lentilha germinada; azeite de oliva), D2 (dieta base; lentilha germinada; amendoim germinado), D3 (dieta base; lentilha não germinada; azeite de oliva) e D4 (dieta base; lentilha não germinada; amendoim germinado). O processo de germinação e o tratamento térmico interferiram nos teores da maior parte dos nutrientes analisados. A inclusão de lentilha germinada nas dietas crudívoras proporcionou o incremento nos teores de umidade, cinzas, carboidrato, fibra solúvel, vitamina C, cálcio, ferro dialisável e níquel dialisável e redução nos teores de proteína, fibra insolúvel, taninos, capacidade antioxidante por DPPH e ABTS. As dietas crudívoras a 25ºC apresentaram maiores teores de cinzas, taninos e cálcio e menores concentrações de ácido fítico, em contra partida, as dietas a 80 ºC apresentaram teores superiores de fibra solúvel, ácido fítico, vitamina C, capacidade antioxidante por DPPH e ABTS, boro, manganês, ferro dialisável e cálcio dialisável. As dietas crudívoras submetidas a 80 ºC apresentaram valores de referência de Coliformes a 45 ºC, Bacillus cereus, Staphylococcus aureus e Samonella de acordo com resolução vigente. No entanto, as dietas a 25 ºC e 40 ºC apresentaram quantidade superior ao limite máximo estabelecidos dos microrganismos analisados. Pode ser observado que a inclusão de grãos germinados proporcionou maiores alterações nutricionais nas dietas crudívoras que o tratamento térmico. / The search for a healthy lifestyle has motivated many individuals to change their eating habits. The crudivorism, also known as living nourishment or raw food, stands out among the other vegetarian diets due to its fundaments and principles. The adepts of a raw food diet abstain from eating heated food, arguing that raw nutriment contains digestive enzymes that facilitate food digestion in the body. To avoid nutritional deficiencies, nutritional interferences and maintain a predominantly raw diet, proper planning is required, as well as a good selection of appropriate nourishment items. The present study aims at determining the nutritional adequacy of a raw food diet consisted of vegetables, germinated grains and foods of different lipid sources, which were subjected to three processing temperatures. The preparation of the raw food diets and its consequent chemical analyzes were performed in the Human Nutrition laboratory of the Department of Agroindustry, Food and Nutrition from the School of Agriculture \"Luiz de Queiroz\". For the formulation of such raw food diets, it was used a basis diet consisting of potato with peeling, raw tomato, raw kale with stalks and lemon juice. To this diet it was added germinated or non-germinated lentils and, to these samples it was added germinated peanuts or olive oil. Subsequently, they were subjected to different processing temperatures, 25º C, 40ºC and 80ºC. The lentil grains and peanuts had been germinated for 24 hours in absence of light. The diets were classified as D1 (basis diet; germinated lentils; olive oil), D2 (basis diet; germinated lentils, germinated peanuts), D3 (basis diet, nongerminated lentils, olive oil) and D4 (basis diet; non-germinated lentils, germinated peanuts). The germination process and heat treatment interfered on most of the compositions of the analyzed nutrients. The inclusion of germinated lentils into raw food diets provided the increase in moisture, ashes, carbohydrates, soluble fiber, vitamin C, calcium, dialyzable iron, dialyzable nickel as well as reduction of proteins, insoluble fiber, tannins and antioxidant capacity by DPPH and ABTS. Raw food diets at 25°C presented higher levels of ashes, tannins and calcium and lower levels of phytic acid. On the other hand, the diets at 80°C presented higher concentration of soluble fiber, phytic acid, vitamin C, antioxidant capacity by DPPH and ABTS, boron, manganese, dialyzable iron and dialyzable calcium. Raw food diets subjected to 80°C presented remarkable levels of Coliforms at 45ºC, Bacillus cereus, Staphylococcus aureus and Salmonella, according to the current resolution. Nevertheless, diets at 25ºC and at 40ºC presented levels that were higher than the established limits to the analyzed microorganisms. It could be observed that the inclusion of germinated grains to raw food diets yielded higher nutritional changes than did the submission to heat treatment.

Este trabalho analisou questões de Ética Animal nos quadrinhos de Turma da Mônica Jovem e Chico Bento Moço, revistas em estilo mangás retratando personagens de Mauricio de Sousa como adolescentes. Para isso, foi realizado um panorama sobre a relação entre Estética, Ética e cultura popular, com destaque para estudos de Jean-Marie Guyau e foi verificado o histórico do pensamento ético sobre os animais na História do Mundo, desembocando em Tom Regan, Gary Francione, Sônia Felipe e Carlos Naconecy. Também se realizou um histórico da representação dos animais na História das Artes Visuais, com destaque para Franz Marc; e o mesmo com os quadrinhos infantis de Mauricio de Sousa, com destaque para o porco Chovinista; uma história em que Chico Bento tentava degolar um peru, mas se arrependeu; o tiranossauro vegetariano Horácio; e as tentativas do personagem mudo Humberto de libertar um canário e um peixe-dourado do negro Jeremias. Entre os autores estudados para as análises, destacam-se Umberto Eco, pela metodologia de interpretação de texto; Antonio Candido, pelos estudos do personagem de ficção; e Mikhail Bakhtin, pela estética do Grotesco. Nas revistas em estilo mangá de Mauricio de Sousa, foram analisados o seu discurso extra-ficcional e princípios gerais enunciados pelos protagonistas sobre os animais; a relação entre humanos e animais selvagens perigosos, silvestres inofensivos e animais de estimação. Verificou-se elevada valorização do critério ambiental, exceto quando está em jogo o consumo de animais. Os casos anteriores foram comparados com a representação do tratamento dos animais mortos e explorados na indústria alimentícia: porcos, vacas, galinhas, peixes e abelhas. Verificou-se que discursos dos protagonistas e o extra-ficcional do autor de amor, paz e proteção generalizados pelos animais são frequentemente incoerentes com atitudes observadas nos personagens e em relação às mensagens identificadas nas histórias, com destaque para a pesca recreativa de Chico Bento. Foi verificado o fenômeno do \"afetismo letal ou coisificador\", termo cunhado nesta pesquisa para designar que, diferentemente do que ocorre na realidade, há certos animais tratados pelo mesmo protagonista com afeto e outros da mesma espécie mortos ou escravizados por seus hábitos de consumo ou atitudes diretas. Cenários idílicos no campo comunicam mensagens enganosas em relação ao que ocorre via de regra no meio rural com os animais; assim como não se valorizou e informou adequadamente sobre os alimentos mais saudáveis na dieta vegetariana. Personagens vegetarianas foram identificadas e análises sobre sua representação e associações decorrentes foram deduzidas. Elas são novidade nestes quadrinhos, porém são exclusivamente mulheres e bruxas com poderes sobrenaturais, com particular e coincidente exposição de seus corpos. Positivamente quanto aos direitos animais, destaca-se história em que a protagonista Mônica e a vegetariana Denise resgatam porcos lembrando uma ação direta de ativismo da Frente de Libertação Animal (ALF); e outra em que Mônica demonstrou aversão ao trabalho na pecuária, apesar de não ser vegetariana. Magali, a personagem de Mauricio de Sousa tradicionalmente mais associada à alimentação, demonstrou forte tendência ao vegetarianismo, além de ocorrerem muitos episódios em que expressou sua compaixão pelos animais e sensibilidade. / This work analyzed issues on Animal Ethics in the comics Turma da Mônica Jovem and Chico Bento Moço, publications in manga style picturing characters by Mauricio de Sousa as teenagers. First, we made a panorama about the relationship among Aesthetics, Ethics, and popular culture, with highlights to studies by Jean-Marie Guyau; we traced the ethical thinking on animals in the World History, arriving to Tom Regan, Gary Francione, Sônia Felipe and Carlos Naconecy. We researched the representation of animals in the History of Visual Arts, with highlights to Franz Marc. The same with the childish comics of Mauricio de Sousa, emphasizing the pig Chovinista; a story where Chico Bento tried to behead a turkey, but regretted it; the vegetarian Tyrannossaurus Horácio; and attempts of the mute Humberto of releasing a canary and a golden-fish from the black Jeremias. Among the characters studied for the analysis, there are: Umberto Eco, for the methodology of text interpretation; Antonio Candido, for studies on the character of fiction; and Mikhail Bakhtin, for the aesthetic of the Grotesc. In manga comics of Mauricio de Sousa, we analyzed his extra-fictional discourse and general principles enunciated by the main characters about the animals; the relationship between humans and savage dangerous animals, innofensive wild animals and pets. We noticed how high valued was the environmental criterium, except when the consumption of animals is at stake. The former cases were compared to the representation of the animals killed and exploited in the food industry: pigs, cows, chickens, fish and bees. We noticed that discourses of the characters and the extra-fictional discourse of generalized love, peace and protection for animals are often incoherent with attitudes observed in the characters and in relation to the messages identified in the stories, mainly noticing the recreative fishing by Chico Bento. We verified the phenomenum of \"letal or slavering affectism\", concept created in this research to designate that, differently from reality, there are certain animals treated by the same character with affection and others of the same species killed or slavered by his or her habits of consumption or direct attitudes. Idyllic scenaries in the rural area communicate deceiving messages in relation to what happens usually in the rural zone with animals; also, the healthiest vegetarian food were not valued and adequately informed. Vegetarian characters, novelties in these comics, are exclusively women and witches with supernatural powers, and with coincidental exhibition of their bodies. Positively for animal rights, there\'s importance in a story where the character Mônica and the vegetarian Denise rescue pigs, which remind us a direct action of activism by Animal Liberation Front (ALF); and other story where Mônica revealed aversion to working with cattle exploitation, although shes not vegetarian. Magali, the Mauricio de Sousa\'s character traditionally most associated to food, expressed a strong tendency to vegetarianism, and we can see also many episodes in which she showed compassion to animals and sensitivity.

Orientador: Ronaldo Rômulo Machado de Almeida / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciências Humanas / Made available in DSpace on 2018-08-20T06:06:26Z (GMT). No. of bitstreams: 1 Ferrigno_MayraVergotti_M.pdf: 3901708 bytes, checksum: 6fe4b8a46e9fa9ebee88b253ea7784ec (MD5) Previous issue date: 2012 / Resumo: A partir de estudo etnográfico em congressos, manifestações públicas e encontros organizados ao redor do tema do vegetarianismo e da luta pelos direitos animais, a dissertação descreve a formação e a dinâmica de um movimento político em território brasileiro, expondo as principais discussões que mobilizam os ativistas na busca da emancipação dos animais na sociedade. Orientada pelo debate antropológico contemporâneo, voltado para observação das relações entre humanos e não-humanos, pode-se analisar uma discussão atual, na qual os atores não-humanos adquirem status de sujeito, o que mobiliza humanos na formação de um novo modo de fazer política e de se relacionar, em variadas esferas da vida social: a mudança de hábitos alimentares (disseminação da dieta vegetariana), o entretenimento (fim do uso de animais em circos, rodeios, touradas), bem como a revisão e a reflexão profundas sobre o modo de produção científica (fim dos testes em animais em pesquisas biomédicas e início de uma visão, dentro das ciências humanas, que encare seres não-humanos como atores sociais) / Abstract: Starting from an ethnographic study at conferences, public events and meetings organized around the theme of the vegetarianism and the struggle for animal rights, the manuscript describes the formation and dynamics of a political movement in Brazilian territory, exposing the main discussions that mobilize activists in pursuit of the emancipation of the animals in society. Guided by contemporary anthropological debate, aimed at observing the relationship between humans and nonhumans, can analyze a current discussion, in which nonhumans acquire status of subject, which mobilizes humans to the formation of a new way of doing politics and the relationship in various spheres of social life: changing eating habits (spread of vegetarian diet), entertainment (ending the use of animals in circuses, rodeos, bullfights), as well as review and reflection about scientific production (end of animal testing in biomedical researches and the beginning of a vision within the Human sciences, which sees non-human beings as social actors) / Mestrado / Antropologia Social / Mestre em Antropologia Social

Orientador: Jaime Amaya Farfan / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T00:38:42Z (GMT). No. of bitstreams: 1 Quintaes_KesiaDiego_D.pdf: 770146 bytes, checksum: a1f6c3db11ecbf42e1a69159f9578501 (MD5) Previous issue date: 2004 / Resumo: A pedra-sabão, a cerâmica, o vidro, o ferro, o alumínio e o aço inoxidável, estão entre os diversos materiais empregados na confecção de utensílios culinários. É sabido que durante a elaboração culinária, interações entre os alimentos e os utensílios ocorrem: algumas benéficas, outras inócuas, enquanto que outras podem ser prejudiciais à saúde do comensal. O presente estudo visou avaliar as implicações nutricionais que os utensílios nacionais de ferro fundido, de pedrasabão (esteatito) e de aço inoxidável (inox), podem ter. Os utensílios foram testados com simulantes de alimentos (ácidos acético e láctico) e com preparações culinárias (arroz e molho de tomate) a fim de determinar qualitativa e quantitativamente os elementos migrantes. Os materiais apresentaram perfis de migração distintos e susceptíveis à variação, conforme o simulante (ácido acético ou lático) e a aplicação do utensílio (cocção ou estocagem). As panelas de inox e de ferro não apresentaram implicações toxicológicas, sendo que estas últimas liberaram quantidade expressiva de Fe. Já as panelas de pedra-sabão liberaram teores consideráveis de Ca, Mg, Fe e Mn durante a cocção e, Ni em quantidade indesejável foi liberado na condição de estocagem por 24horas de ácido acético. No caso dos alimentos, foi observado que o molho de tomate preparado em panelas de pedra-sabão apresentou maiores teores de Ca e Mn em relação ao arroz. As panelas de ferro liberam quantidades expressivas de Fe e Mn durante a cocção de molho de tomate quanto de arroz. A estabilidade oxidativa do óleo de soja refinado foi avaliada em função do material da panela (inox, ferro, pedrasabão, vidro e alumínio) e a liberação metálica do utensílio. O uso de panelas de pedra-sabão, inox e de ferro resultou em óleo com menor estabilidade oxidativa, sendo que as duas primeiras liberaram maior teor de ferro para o óleo em relação à de ferro. O óleo de soja refinado mostrou maior capacidade de reciclagem ao aquecimento descontínuo quando a panela era de vidro ou alumínio. Visando determinar a biodisponibilidade do ferro derivado das panelas de ferro e de pedrasabão, foi realizado ensaio envolvendo população susceptível à anemia: mulheres em idade fértil e indivíduos vegetarianos (Comitê de Ética em Pesquisa, UNICAMP, parecer Nº 317/2001). Os participantes tiveram alíquotas de 10mL de sangue coletadas para a realização dos exames: transferrina, ferritina, ferro sérico e hemoglobina. A seguir foi iniciado o uso regular das panelas de ferro e pedrasabão no preparo das refeições, as primeiras por indivíduos vegetarianos de ambos os gêneros e, as segundas por mulheres em idade fértil. Novas amostras de sangue foram coletadas, visando a determinação dos mesmos indicadores hematológicos, após 10 semanas para os usuários das panelas de pedra-sabão e 12 semanas para os das de ferro. Os resultados da primeira e segunda coletas foram comparados a fim de estimar a biodisponibilidade do ferro derivado dos utensílios. Foi verificada a melhoria do estado nutricional relativo ao ferro nos voluntários quando os utensílios de alumínio foram trocados pelos de pedrasabão. Entretanto, não foi possível apontar com certeza a verdadeira causa desta melhora, uma vez que a extensão da migração de Fe para alimentos preparados nestes utensílios é inexpressiva. Já entre os usuários das panelas de ferro, o índice de anemia ferropriva passou de 38 para 20% ao final do estudo, mostrando que o ferro derivado das panelas deste material foi parcialmente utilizado pelo organismo. O estado nutricional relativo ao ferro de indivíduos sob regime ovolactovegetariano é passível de ser melhorado mediante preparo das refeições em panelas de ferro fundido / Abstract: Soapstone, clays, glass, iron, aluminum, stainless steel, are among the different materials used to make cookware. It is known that during food preparation interactions between the food and cookwares do occur, some of them being positive, some null, while others could be harmful for our health. This study evaluated the nutritional implications that result from using utensils made out of steel, soapstone and stainless steel materials. The utensils were tested with food simulants (acetic acid and lactic) and with some food preparations (rice and tomato sauce) in order to determine the quantity and quality of the migrating elements. All materials presented different migration profiles and were susceptible to variations according to the simulant and the utensil¿s application (cooking or storage). The stainless steel and iron cookware did not exhibit toxic implications but the later released substantial quantities of iron. On the other hand, the soapstone cookware released considerable amounts of Ca, Mg, Fe and Mn during cooking. Soapstone utensils also released undesirable quantities of Ni under storage for 24 hours with acetic acid. During food preparation, soapstone pans releases more Ca and Mn to tomato sauce than to rice. Iron cookware released Fe and Mn to tomato sauce and rice. The oxidative stability of refined soybean oil was evaluated after successive heating cycles in pans made of stainless steel, iron, glass and aluminum, with respect to the metal migration in each material. The use of the soapstone, stainless steel and iron resulted in lower oxidation stability. The soapstone and the stainless steel pans released more iron to the oil than iron cookware. The soybean oil showed greater stability for being re-heated discontinued when the material of the pan was either glass or aluminum. In order to determine the bioavaliability of the iron migrated from the soapstone and iron cookware, a study with two groups of individuals susceptible to iron deficiency was conduced. The study was ethically previously approved by the UNICAMP Ethic and Research Committee (317/2001). The participants, pre-menopausal women and vegetarians of both genders, had 10mL of blood collected for determination of the following indicators: transferrin, ferritin, serum iron and hemoglobin. After the males and females vegetarians started to use for 12 weeks the iron cookware and the pre-menopausal women started to use for 10 weeks the soapstone cookware on a regular basis for cooking their meals. New blood samples were collected and the same hematological tests re-evaluated. The results between the first and second blood tests were compared to verify the bioavalability of iron from both types of cookware materials. Changing the cookware from aluminum to soapstone improved the nutritional iron status significantly. However, it was not possible to unequivocally determine whether the status upgrading was due to the iron migration for the levels of Fe migration from soapstone pans was found to be almost insignificant. Among users of the iron cookware, the anemia index was reduced from 38 to 20% at the end of the study, showing that the iron released from iron cookware was at least partially utilized by the human body. The nutritional status of iron in individuals under vegetarian diet could be improved by meal prepare in iron cookware / Doutorado / Doutor em Alimentos e Nutrição

Orientador: Maria Aparecida Azevedo Pereira da Silva / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T15:43:12Z (GMT). No. of bitstreams: 1 Greif_Sergio_M.pdf: 673441 bytes, checksum: 7cee01c992e6347ebdd16707e1e077f0 (MD5) Previous issue date: 2005 / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

This study examines differences and similarities in how two animal ethicists living in different times have argued for a liberation of the animals, the basis for the study is Lewis Gompertz Moral Inquiries: On the Situation of Man and of Brutes (1824) and Peter Singers Animal Liberation (1975). The analysis has been conducted with a historical perspective where close reading and contextualization have been used to further understand both the sources and the authors. The investigation is limited to four themes: animal's ability to experience, to kill animals, using animals and products of animals, and finally the idea of equality. The study concludes that there are significant similarities between the arguments Gompertz and Singer use, and that their ideas are rooted in a view of equality where the ability to suffer and have needs should be fundamental for our moral caring towards other creatures. A significant difference between the authors is their relationship to reason, where Gompertz highlights the animals' ability to reason as a cause to treat them well while Singer dismisses the idea that such abilities are of any interest for our moral considerations. The study also points out that the differences in the authors' conclusions and arguments can be understood on the basis of the scientific and intellectual context they operate in, where Gompertz can be described as an enlightenment philosopher with a strong belief in the developable reason within creatures, while the modern-day philosopher Singer rather sees reason as excluding, not only of animals but also of human beings. For animals to be liberated from man's oppression, both writers argue that it is necessary for man to eat a vegetarian diet.