Digital Commons Network^™

Are Healthy Foods “White People Food”: A Legal Analysis Of Disparities In Healthy Food Accessibility And Affordability At Grocery Stores And Restaurants In Low-Income Neighborhoods, Sara St. Juste

University of Miami Race & Social Justice Law Review

No abstract provided.

Tethered By Nourishment - Exploring Sovereignty Within An Urban Food Apartheid, Benjamin Bailey

Masters Theses

“Tethered by Nourishment” explores how the principles of food sovereignty could be spatially cultivated within an urban environment afflicted by a food apartheid. The urban environment I explore is the Elysian Fields Ave. neutral grounds (colloquial term for road medians) in New Orleans. Working with a series of food-generating landscapes, the proposal imagines multiple cultivation sites to support neighborhoods and communities struggling with fresh food access. These sites allow for varying levels of engagement from start-up farming plots for urban agriculturalists to food forests for more passive food collection. Approaching a multifaceted problem like equitable urban food access requires a …

"Your Food Is Who You Are": Food Sovereignty Within A Native Urban Community Garden, Zoe Buhrmaster

University Honors Theses

This paper explores the concept of food sovereignty within the context of a community garden managed by the Native American Youth and Family Center (NAYA) in Portland, based on interviews with key garden coordinators and community members. The garden, initiated in 2019, emphasizes the cultivation of First Foods and traditional medicinal plants, serving as a space for cultural revitalization and community health. Food sovereignty, as defined by interviewees, encompasses a relational approach to plants as relatives, community control over food systems, and access to healthy, ancestral foods. The garden's history highlights its development amidst the COVID-19 pandemic and its role …

The Communal Table: A Wholistic Perspective On Food And Social Development, Sarah Cook

Masters Theses

In order to address issues of isolation in the wake of a global pandemic, this thesis examines the nature of the connection between food and community through commensality. “Commensality” is defined as the practice of eating together, which has demonstrable health benefits on personal, interpersonal, and psychological levels. Research reveals that, while commensality has been a foundational tenet of society since civilization’s beginnings, instances of commensality appear to be at an all time low for modern Americans. The results are diminished mental health, undeveloped support networks, and missed opportunities for emotional connection. All of these may be thought of as …

Nourishing Movement: The Role Of Food In A Dance/Movement Therapist’S Practice: A Literature Review, Gabriele Dunkley

Expressive Therapies Capstone Theses

This literature review is an inquiry into the role of food in dance/movement therapy (DMT). It aims to deepen the understanding of how essential nutritional requirements, nourishment, and an individual's relationship with food can integrate into the practice of a dance/movement therapist. The review explores the impact of nutrition on physical energy and brain function, underscoring its significance. It also examines factors influencing food choices and delves into the historical relationship between dancers and food and DMT's connection with eating disorders. Ultimately, the review proposes practical methods for DMT practitioners to integrate this knowledge into their work by introducing a …

Cooking, Colonialism, & Color, Vibi S. Bakshi

Graduate Student Portfolios, Professional Papers, and Capstone Projects

My project is decolonial, exploring how colonization applies to non-human animals. Engaging animal philosophy, philosophy of culinary authenticity, and philosophy of race, I will create vegan cooking tutorials aimed at communities of color. While there is significant literature exploring ourselves as primarily bodily beings before being individuals with personhood, it is often situated in an ecofeminist lens. My contribution builds on existing efforts to reveal the implicit bias within veganism and work to counteract it by applying how colonization of non-human animals and people can be resisted through cooking. A goal of this community engagement project is reducing environmental injustice …

Assessing Health Implications Of Monarch Butterfly Populations And Behaviors, Kira Goldman, Kelsey E. Fisher Dr.

Honors Scholar Theses

Pollinator populations have seen massive declines over the past decade due to anthropogenic activity and climate change posing serious threats to the health of humans and ecosystems (Ulyshen & Horn, 2023). As agents responsible for the production of about 35% of micronutrient rich food crops necessary for adequate nutrition to lead healthful lives and prevent nutrition associated diseases, pollinator decline is a public health concern (Aizen et al., 2009). Monarch butterflies (Danaus plexippus) serve as bio indicators for the health of pollinator populations because of their analogous habitat and food resources shared with many other pollinator species, including bees and …

Food Literacy And Applying Learnings Towards English Literacy, Andrew Wirtz

Capstone Projects and Master's Theses

Food Literacy promotes the way people should consciously think about the food we ingest on a day-to-day basis. This paper explores how teachers can positively teach students how to be literate when it comes to food and how students can apply these learnings towards their English subject matter skills. This paper also explores how children from all economic backgrounds seek out highly processed foods (such as fast food) which are filled with various chemicals and additives, which in turn, can affect students' performance within the classroom in an negative manner.

Unchecked Consumption? The Unbridled Access To Processed Foods In America, Jordan Perry

Capstone Projects and Master's Theses

Why are processed foods so readily available, and why does it seem like the government turns a blind eye to their harmful effects?

Food Policy Council, Alexandra G. Winn, Kirsten Hannah Jaquish, Shelby Lynn Davis, Alexandra N. Ehlers, Joshua Lohnes

Undergraduate Scholarship

Nourishing Networks is a workshop that promotes the development of Food Policy Councils, which are a group of community members that advocate for the Right to Food in their community. Through conversation surrounding food access barriers and strategies in their community, the workshop aims to educate participants on how they can improve food access in their community. This research project sought to conduct Nourishing Networks meetings in a variety of West Virginia counties with the intention of accompanying local community members and organizations to create a Food Policy Council for their region. Using a standardized organization process, curriculum, and reporting …

Seeding Sparks For The Right To Food, Alexandra Grace Winn, Shelby Lynn Davis, Kirsten Hannah Jaquish, Alexandra N. Ehlers, Joshua Lohnes

Undergraduate Scholarship

Seeding Sparks for The Right to Food partnered with Voices of Hunger to disperse a grant to community leaders. These community leaders have projects that are aimed to advance the Right to Food and promote food security. This project interviewed the applicants and pulled out common themes among their responses to further understand their motivations and passions related to food justice.

‘In This Prison We Have Our Main Meal At 11:30 Am’. The Significance Of ‘Time’ For Food Among People Serving Custodial Sentences In England And Wales, Julie M. Parsons

School of Law, Humanities and Social Sciences

In this article, I am thinking through the social life of time for food in prison from a practice theory perspective. I draw upon empirical data from in-depth qualitative interviews with people serving custodial sentences or recently released from prison in England and Wales who have been on placement at a prisoner resettlement charity (RC). These support findings from Her Majesty’s Inspectorate for Prisons report on Life Inside: Food from 2016, and I consider two aspects from the report, (i) an exploration of the standards and conditions in which food is consumed and (ii) the timings of mealtimes. For people …

Prevention Of Food Fraud In Egypt: Policy Implementation Challenges And The Way Forward, Hager Yehia Shalaby

Theses and Dissertations

Prevention and control of food fraud is now an emerging policy goal for different governments. Food fraud is intentionally adulterating food intended for personal gain and deceiving consumers. Adulterated food continues to be a significant threat to Egypt's food sector because of its negative impact on the food industry's reputation. Additionally, it jeopardizes the success of initiatives to increase investment, tourism, and exports in Egypt. Addressing fraud is, by definition, the most challenging food control system form because it directly addresses a personal stake benefiting from fraud behavior. In light of the importance of food fraud prevention as an emerging …

The Factors Causing High Food Insecurity Rates In U.S. Undergraduate Students, Natalie S. Byrd

Soaring: A Journal of Undergraduate Research

The cliché of a college student surviving off ramen noodles sheds light on a deeper issue — high rates of food insecurity among undergraduate college/university students in the United States. There have been countless studies in recent years exploring the hidden causes of why an estimated 40% of students experience food insecurity as of 2022. These studies conclude three main reoccurring factors causing these high rates: costs, accessibility, and demographic characteristics. Food insecurity rates are important for higher education officials to address due to the countless physical and mental health, academic, and equity implications for the students.

Methodological Handbook In Food Sustainability Through Service-Learning, Maria Cantalejo, Maite Aldaya, C. Vilches, Isabel Navarlaz, Michael Murkovic, L. Pfeifer, Sami Ghnimi, Sghaier Chriki, Julie Dunne, Catherine Barry Ryan, Cormac Mcmahon, Sabrina Tomasi, Annapia Ferrara, Alessio Cavicchi, Fabrizia Toccoli

Reports

In 2022, the NEMOS project -A New Educational Model for acquisition of Sustainability Competences through Service-learning- was launched. This EU-funded project has been implemented in collaboration and partnership with five higher education institutions in Austria (TU Graz), Ireland (TU Dublin), Italy (UNIPI), France (ISARA-Lyon) and Spain (UPNA) and aims to take a step forward in the transition towards education for sustainability through practical and innovative educational approaches and interventions.Within the framework of the project, a collaborative process has been initiated to pool the knowledge and experience of the five higher education institutions working together to implement in practice new educational …

Theology On A Plate: A Gamified Discipleship Experience, Silas Sham

Doctor of Ministry

“Theology on a Plate: A Gamified Discipleship Experience" reimagines spiritual development by merging communal dining with theological exploration and gamification. Unlike traditional groups curriculums and Bible studies, this innovative project offers a fresh approach to cultivating spiritual growth through semiotic readings of food in Scripture, coupled with unique learning mechanisms. By employing a platform-based pedagogical approach, this project is not primarily about receiving information from an expert source using a pipeline-based approach. Instead, this project is designed so that participants will predominantly learn from each other as they elevate each other’s stories.

Drawing from my ministry experience in a large …

Overview Of Antimicrobial Resistant Eskapee Pathogens In Food Sources And Their Implications From A One Health Perspective, Naomi Oyenuga, José Francisco Cobo Díaz, Avelino Alvarez-Ordóñez, Elena Alexandra Alexa

Articles

No abstract provided.

Good Enough To Eat: How College Students Are (Re)Forming Their Relationships To Food, Sophia Lewis

Scripps Senior Theses

In this thesis, I seek to critically examine how college students at American liberal arts institutions relate to food in their everyday lives and how those relationships to food are formed in a cultural landscape where what and how one eats can carry significant moral implications. Through a series of ethnographic interviews, I found that college students are negotiating a variety of interconnected social influences that have shaped their relationships to food, the most prominent being the ways that their parents taught them to relate to food in childhood and adolescence, cultural conceptions of health, and their own embodied reactions …

Cooking In The Past And For The Future In Latin America, Clare A. Sammells

Faculty Journal Articles

No abstract provided.

Bioactive Glycans In A Microbiome-Directed Food For Children With Malnutrition, Matthew C Hibberd, Daniel M Webber, Suzanne Henrissat, Robert Y Chen, Cyrus Zhou, Hannah M Lynn, Yi Wang, Hao-Wei Chang, Evan M Lee, Janaki Lelwala-Guruge, Ye Chen, Ishita Mostafa, Subhasish Das, Mustafa Mahfuz, Michael J Barratt, Tahmeed Ahmed, Jeffrey I Gordon, Et Al.

2020-Current year OA Pubs

Evidence is accumulating that perturbed postnatal development of the gut microbiome contributes to childhood malnutrition

Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian

Food and Machinery

Modern supercritical fluid chromatography technology has better stability and robustness, which can be coupled with mass spectrometry. Supercritical fluid chromatography has the characteristics of high selectivity, high sensitivity and short consumption time, which is not only suitable for high-throughput analysis, but also the analysis of trace compounds in complex samples. Moreover, the application of supercritical fluid chromatography in food quality and safety and the future development direction of supercritical fluid chromatography were also discussed.

School Of Culinary Arts & Food Technology Newsletter - Winter Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities plus our school's committments to TU Dublin's SDGs which the students and staff members of the school across our (3) three campuses have successfully completed up to the Winter period of 2023. 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 supporters) and our school's industry association supporters.

Food As A Literary Device In The Hunger Games: World Building, Characterization, And Plot Momentum, Linzee Mitchell

Undergraduate Honors Theses

Food relates to the experience of life, survival, and memory. It impacts us every day, whether we have plenty of it or not. It influences our memories and connects us to one another, while structuring details of our identities and cultures. As a creative writer and English major, I recognize that food influences a story to accentuate literary concepts and unveil them, such as a character’s compassion or the poison that a villain uses to unfold the plot. The best example of food as an impactful device within a story is The Hunger Games by Suzanne Collins. From the first …

Developing Community-Engaged Learning In Chemistry To Address Food Insecurity And Nutrition With University Farms And Gardens, Douglas B. Collins, Mark Spiro

Faculty Contributions to Books

Adding context to educational environments has shown benefits in a variety of cases, but it can be difficult to generate relatable and relevant real-world materials with which students can engage meaningfully. Community engaged learning (CEL) is a high impact educational practice that delivers place-based context to course content through a partnership with community organizations. It has been demonstrated in the literature that CEL leads to improved academic outcomes for students, and there has been increasing interest in having CEL appear throughout the curriculum (across levels and disciplines). Introducing community engagement can be challenging for courses that traditionally have significant amounts …

Pasta And Politics: A Taste Of Culinary Xenophobia In Italy, Rachel Berns

Student Scholar Symposium Abstracts and Posters

Italy has become a common “landing country” for many European and Asian immigrants, creating a perception of invasion that has led to cultural reactionism masked in the reinforcement of “traditional cuisine.” For so-called traditional foods to endure, they must continually be reinvented, bearing different meanings and social values throughout time and space while accumulating rich, cultural baggage that serves as a powerful marker of identity in a given society. This project explores the role of traditional cuisine in Italian national identity and pride, and the subsequent historical culinary antagonism maintained in widespread attitudes toward ethnic cuisine in Italy. Through an …

Concerns About The High Content Of Acrylamides In Food: A Comprehensive Review, Violeta Lajqi, Pajtim Bytyçi, Mergim Mestani, Blend Broqi

UBT International Conference

Acrylamide's presence in food has recently drawn considerable interest on a global scale. One of the antecedents of acrylamide is asparagine, an amino acid that is frequently present in both plant and animal proteins. Acrylamide is listed as a potential cause of cancer, abnormal birth outcomes, and nerve damage in people. It appears naturally in foods that have been heated to high degrees as a synthetic chemical. Acrylamide is generally associated to the Millard reaction, which is prevalent in foods that mostly contain asparagine and starch, and forms during high-temperature cooking such as frying, roasting, and baking. According to the …

School Of Culinary Arts & Food Technology Autumn Newsletter 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Edition 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 2023. 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 supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: [email protected]

Presentation - Scaft School Awards Ceremony 2023, James Murphy

Other resources

This presentation captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremony 2023 held in the Central Quad building on it's Grangegorman Campus, Dublin 7. The awards ceremony 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). The school also remembers colleagues, students and industry figures who sadly passed away in the last year. If you interested in supporting …

Beauty And The (Chemical) Beast, Abigail Novak

BUHealth

Cosmetics and personal care products (PCPs) are prominent in the daily lives of consumers. Unfortunately, there is a long history of toxic chemicals in these products that have caused serious adverse effects. As a result, the Food, Drug and Cosmetic Act (FD&C) was created to help identify ingredients with safety concerns; this remains the primary source of regulation for cosmetics and PCPs today. No additional requirement exists for federal review of ingredients or adverse event reporting. As a result, questionable ingredients with potential safety issues can still be found in products. With these regulatory deficits, some companies have taken steps …

Current Food Labelling Practices In Online Supermarkets In Australia, Damian Maganja, Tazman Davies, Laura Sanavio, Jimmy C Y Louie, Mark D Huffman, Kathy Trieu, Jason H Y Wu

2020-Current year OA Pubs

BACKGROUND: Food product labelling can support consumer decision-making. Several food product labels (nutrition information panels (NIPs), ingredients lists, allergen declarations and country-of-origin) are mandated for physical product packaging in Australia, with a voluntary front-of-pack nutrition labelling system, Health Star Ratings (HSRs), also available. However, labelling requirements are not explicitly extended to online settings and the extent to which this information is available in these increasingly important food environments has not been assessed.

METHODS: Data from all individual food product pages was collected from the online stores of the two dominant supermarket retailers in Australia using automated web scraping in April-May …