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School Of Culinary Arts & Food Technology - Winter Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

Uren, Doris Et Al. (Fa 1233), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1233. Student folk studies project titled “Märchen [Fairy tales],” which includes survey sheets with a description of a fairy tale collected in Kentucky and Tennessee by students at Campbellsville College, Kentucky. Sheets may include a brief description of a fairy tale, informant’s name, age and address. The first name of the collectors Asher and Wall were not provided.

Too Many Latkes, Shannon Meyer

USU Student Folklore Fieldwork

Clayton(C): “During Hanukah when we were kids we would have like uh, latke eating contest sometimes and so since everyone loved em so much since they were like all of our favorites my dad actually ended up starting it and we would just see who could eat as many latkes as they could and um he actually ended up passing away a few years later um but we-I think it was last year that we had it we had everybody over my sister’s husband and um basically my brother but he’s one of my friends but he’s been living with …

Highschool Lunch: Squirrel, Cy Robinson

USU Student Folklore Fieldwork

This Is typed verbatim from the texts sent between my sister and me.

C: Do you remember when you told me someone ate a squirrel for lunch on redneck row?

M: Yeah Elijah Whitten would set his grill up in his truck at lunch. Didn’t taste too bad

C: Did he bring the squirrel with him or would he kill one in the parking lot?

M: No he hunted and cleaned them and everything

C: And you ate some?

M: Just a few times

C: Did anything come of it? Was it weird or just his personality?

M: Just his …

Christmas Tradition, Jake Turner

USU Student Folklore Fieldwork

Every Christmas for breakfast we have yogurt parfaits. Our parents would say, “You’re going to have enough candy later on, so we want to start you off with a nice, healthy breakfast of granola, fruit, and yogurt.” (I guess I’m not that interesting, but that’s the story.)

The Yellow Bowl, Emma Thornton

USU Student Folklore Fieldwork

So, I got it for my wedding, and it has been in the family for 66 years [laughter] and every special thing we make we use that special yellow bowl, especially for chocolate chip cookies and our recipes always say, first of all, get out the yellow bowl, and brownies, I don’t know how many batches of brownies have come out of the yellow bowl, they are just not good unless you make them in the yellow bowl [laughter] and that is a coveted thing that the kids want after I die, they speak for the yellow bowl [my aunts …

2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy

Other resources

These presentations and booklets captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremonies 2016-2018 held in Cathal Brugha Street, Dublin 2. These awards ceremonies celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). If you interested in supporting the school or undertaking one of it's award winning courses just contact email: scaft@tudublin.ie

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

Finish Your Food, Terin Crane

USU Student Folklore Fieldwork

“If you don’t finish your food, you have to kiss it 3 times or else it’s bad luck.”

The Effect Of Ingredient-Specific Calorie Information On Calories Ordered, Christopher R. Gustafson, Eliana Zeballos

Department of Agronomy and Horticulture: Faculty Publications

Providing calorie labeling is a widely used strategy to combat obesity. However, there is little evidence that the availability of calorie information at food-away-from-home establishments has an effect on food choices. Listing calorie information for each ingredient, though, may allow customers to avoid high-calorie items that add little to their enjoyment. Data from a natural experiment were used to compare total calories ordered before and after the provision of per-ingredient versus for build-your-own sandwiches, and per-sandwich for pre-defined sandwiches, at a supermarket sandwich counter. Sandwich order slips from a Lincoln, Neb. supermarket were collected from December 15, 2016 to February …

Foodways (Fa 1202), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.

Law Library Blog (June 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

The Ethical Composition Of Every Bite, Rylee Charbeneau

Undergraduate Research

While the physical process of eating fulfills a natural human instinct, food choice continues to fill us with anxiety. Driven by a burgeoning awareness of the many factors involved in our food choices and the impact our meals have upon the environment, ourselves, and others, we are increasingly being forced to make the right eating choices. This poses a complex moral question: how are we to eat? The purpose of this project was to research perspectives that address this question to find an achievable and applicable solution to this uncertainty. This research compares the ideas of Peter Singer and Michael …

Law Library Blog (May 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.

No Farms No Food? A Response To Baylen Linnekin, Joshua Ulan Galperin

Elisabeth Haub School of Law Faculty Publications

You have likely seen the bumper sticker, bold white text on a green background, reading “No Farms No Food.” The sticker is a product of, and in fact a tagline for, the American Farmland Trust. On the one hand, the point is obvious: As American Farmland Trust puts it, “[e]very meal on our plates [c]ontains ingredients grown on a farm. We all need farms to survive.” On the other hand, what seems like a plain statement on its face, “no farms no food,” is not so simple. Farms produce affordable food, they produce vast quantities of food, they produce healthy …

Big Food And Soda Versus Public Health: Industry Litigation Against Local Government Regulations To Promote Healthy Diets, Sarah A. Roache, Charles Platkin, Lawrence O. Gostin, Cara Kaplan

Georgetown Law Faculty Publications and Other Works

Diets high in fats, sugars, and sodium are contributing to alarming levels of obesity, cardiovascular disease, type 2 diabetes, and certain cancers throughout the United States. Sugary drinks, which include beverages that contain added caloric sweeteners such as flavored milks, fruit drinks, sports drinks, and sodas, are the largest source of added sugar in the American diet and an important causative factor for obesity and other diet-related diseases.

City and county governments have emerged as key innovators to promote healthier diets, adopting menu labeling laws to facilitate informed choices and soda taxes, warnings labels, and a soda portion cap to …

Ecofeminism In The Speculative Fiction Of Ursula K. Le Guin, Octavia Butler, And Margaret Atwood, Cara Williams

Honors Scholar Theses

The aim of this article is to explore the speculative fiction works of three prominent, female speculative fiction writers: Ursula K. Le Guin, Margaret Atwood,and Octavia Butler through an ecofeminist lens. Ecofeminism, as first coined by Francois D'Eaubonne in 1974, is a philosophy that compares the oppression and abuse of women to that of the environment. This article notes how Le Guin, Atwood, and Butler portray women and the environment in post-apocalyptic science fiction. Specifically, this article looks at how these authors explore food acquisition and consumption in their various worlds. This article asks the question, how does our relationship …

Green Dining Proposal, Caroline Jones

Environmental Studies Senior Seminar Projects

University of Richmond has slowly but steadily introduced efforts to reduce its campus-wide, local, and national environmental impact, most notably with its commitments to achieve carbon neutrality by 2050 and to divert 75 percent of waste from landfills by 2025. Yet most eateries on campus offer their food and beverages to the hundreds of customers they serve every day only with single-use serve ware, an incredibly expensive practice in terms of cost, energy use, and environmental impacts. This proposal suggests introducing a “for-here” option–serving food and beverages with reusable serve ware–at all eateries on campus that currently do not offer …

Examining The Changing Role Of Influencing Factors In The Association Between Food Insecurity & Obesity, Saad Khan

Research Papers

About 49 million Americans – roughly 15% of entire America - live in households that lack the means to get enough nutritious food on a regular basis. Past experiences and fear of food accessibility could affect the quality of diet and eating behavior in many ways. In this study we examine long-term trends in food insecurity and obesity over a 6-year period. We specifically examine the changing role of health behaviors in the association between food insecurity and obesity. Most studies on this topic have conducted cross-sectional analysis. Examining this association over time would help us make more careful considerations …

Does Journaling Encourage Healthier Choices? Analyzing Healthy Eating Behaviors Of Food Journalers, Palakorn Achananuparp, Ee Peng Lim, Vibhanshu Abhishek

Research Collection School Of Computing and Information Systems

Past research has shown the benefits of food journaling in promoting mindful eating and healthier food choices. However, the links between journaling and healthy eating have not been thoroughly examined. Beyond caloric restriction, do journalers consistently and sufficiently consume healthful diets? How different are their eating habits compared to those of average consumers who tend to be less conscious about health? In this study, we analyze the healthy eating behaviors of active food journalers using data from MyFitnessPal. Surprisingly, our findings show that food journalers do not eat as healthily as they should despite their proclivity to health eating and …

Oral History Conversation With Cecilia Sibony, Brianna Huffman, Kelly Brugler, Valerie Roa-Baez, Anil Nankani

Philosophy 332: Business Ethics

No abstract provided.

Food In The West: Using Timelinejs In The Classroom, Julia Gossard

Spark - Empower Teaching Scholarship Collection

“Never underestimate the ‘hangry.’” This might as well be one of the learning objectives in my Foundations of Western Civilization course at Utah State University. Whether the bread riots of the 1790s in France, the “Hungry 1840s,” or the starvation of Russian citizens after the conclusion of World War II, food (and access to it) has continued to be a mobilizing factor in history. By examining what people ate and how they ate at different points in time, we can know a lot about a particular era’s economic conditions, social mores, political conflicts, religious issues, and nutrition. For the past …

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

Editorial: Harm And Benefit Of Plant And Fungal Secondary Metabolites In Food Animal Production, Michael D. Flythe

Animal and Food Sciences Faculty Publications

No abstract provided.

Choose Healthy Here Pilot Program: A Secondary Analysis Of Consumers' Behaviors And Perceptions To Access And Affordability Of Healthy Foods, Lindsey R. Anderson

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Over one-third of adults in the United States are obese. Recent shifts in research have focused on environmental issues to understand and address this epidemic, primarily within the food environment. The goal of this study included examining customer perceptions and behaviors towards access and affordability of healthy foods in rural food retail venues across Nebraska. Differences were assessed between stores, with the Choose Healthy Here (CHH) pilot program implemented at treatment stores only. Process surveys were completed by participants ≥19 years of age. Statistical analysis was performed with a p≤0.05 level of significance used.

Overall, participants (n=148) were rural residents, …

Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.

Learning To Listen To Hunger And Fullness Cues, Brittany Bingeman, Jaqueline Neid-Avila

All Current Publications

This fact sheet explains how learning to listen to internal cues, such as hunger and fullness signals, may encourage people to consume less calories and develop a healthier relationship with food .

Smoothies - Helpful Or Harmful?, Darla Stoker, Carrie Durward

All Current Publications

This fact sheet describes the benefits and drawbacks of including smoothies in the diet.

Evaluating The Dietary And Nutritional Apps In The Google Play Store, Harleigh Schumer, Chioma Amadi, Ashish Joshi

Publications and Research

Objectives: The objective of this study was to evaluate the features of diet and nutrition apps available in the Google Play Store.

Methods: A search was conducted in August 2017 using the Google Play Store database to identify apps related to diet and nutrition. Terms entered into the app search engine included ‘diet apps’ and ‘nutrition apps’. The first 50 apps resulting from each search term was assessed. Duplicates were removed, and a comparative analysis was performed on the remaining diet and nutrition apps.

Results: A total of 86 diet and nutrition apps were identified. One hundred percent (n = …