Food Studies Commons^™

How Aimsir Hit The Jackpot, Marie Claire Digby

Media

The great and the good of the British and Irish restaurant scene, more than 400 of them are assembled at a swanky private members' club in southwest London, nervously awaiting the start of the Michelin awards ceremony.

Calculating Restaurant Failure Rates Using Longitudinal Census Data, J. J. Healy, Máirtín Mac Con Iomaire

Articles

Failure rates in the restaurant industry are popularly perceived to be far higher than they actually are. This paper calculates failure rates in the Irish Food and Drinks Sector (IFDS), for the first time, using longitudinal census data from the Central Statistics Office (CSO) in Ireland, which follows the European statistical classification of economic activity (NACE). The results are compared with previously published literature on restaurant failure rates in the United States of America. This study also compares IFDS failure rates with other industry sectors in Ireland (construction, manufacturing). Drawing on Stinchcombe’s ’liability of newness’ theory, the informal fallacies theory …

The Effects Of The Usda Summer Food Service Program On Rural Adolescents’ Nutrition Attitudes, Knowledge, Behavioral Intentions And Nutrition Behaviors, Mary Rachel Harrington

Theses and Dissertations--Kinesiology and Health Promotion

Rural adolescents suffer from poor nutrition, increasing their risk for obesity and other chronic diseases. The Summer Food Service Program (SFSP), an off-shoot of the National School Lunch Program, provides meals to qualifying children, including low-income, rural adolescents, under the age of 18. The purpose of this study was to: 1) examine the impact of the SFSP on the nutrition–related knowledge, self-reported fruit and vegetable (SRFV) consumption, and the constructs of the Theory of Planned Behavior (attitudes, subjective norms, perceived behavioral control, and behavioral intentions) of rural, low-income adolescents; and 2) examine the relationship between nutrition behaviors (quality food selection …

Hometracker: A Household Information Feedback System For Food/Energy/Water Metabolism, Nichole Mackey

Dissertations, Master's Theses and Master's Reports

The Food, Energy and Water Conscious (FEWCON) project seeks to understand how food, energy and water (FEW) as independent resources within households are connected. In the main study of the project, intervention messages that link household FEW consumption to equivalent climate consequences are pushed to the households. The goal of the FEWCON study is to determine potential intervention messages that influence household FEW consumption behavior.

A key component of the FEWCON study is a web application named HomeTracker (Household Metabolism Tracker) which collects FEW consumption data within households, then uses this data to select consumption-specific feedback to the homeowners. To …

Water Use In Confined Animal Feeding Operations (Cafos) In Minnesota: Who’S Keeping Track?, Dara Meredith Fedrow

Graduate Student Theses, Dissertations, & Professional Papers

Confined animal feeding operations (CAFOs) are highly concentrated feedlots that raise large numbers of livestock with an emphasis on efficiency and maximizing output. Hog and dairy feedlots in Minnesota are shrinking in number, yet growing in size. In hand with the rise of CAFOs, water scarcity is a growing concern as the effects of climate change worsen and the human population increases. Though Minnesota is a state of abundant water, it is not evenly distributed throughout the state raising concerns about sustainable water usage.

This paper describes and analyzes how Minnesota’s water appropriation permit system is overseeing water usage in …

Walking While Asking:Lessons From Agroecology Education In Chiapas, Mexico, Katherine E. Keller

Graduate Student Theses, Dissertations, & Professional Papers

Keller, Kate, M.S., December 2019 Environmental Studies

Walking While Asking: Lessons from Agroecology Education in Chiapas, Mexico

Committee Chairperson: Dr. Neva Hassanein

This professional paper presents an assessment of the most recent project of Schools for Chiapas (SfC), a U.S.-based solidarity organization working in collaboration with the Zapatista autonomous communities in Chiapas, Mexico. It examines the challenges and potentials of SfC’s efforts to implement food forests at 16 autonomous secondary schools. I contextualize this work within a larger conversation amongst food sovereignty activists and scholars around efforts to scale-out the use of agroecology through education. As the organization looks to …

Detroit Food Metrics Report 2018, Alex B. Hill, Amy Kuras

Urban Studies and Planning Faculty Research Publications

This report provides a snapshot of data and information on Detroit’s food system as well as trends over time. The report includes a broad range of programs and initiatives that local organizations, the Detroit Food Policy Council, and the City of Detroit are undertaking to address food insecurity, increase healthy food access and awareness, and support a more sustainable and just food system.

America's New Favorite Food, Laura E. Duclos, Sshiva Tejas M

Capstones

America's New Favorite Food focuses on the culinary shift the United States is making. The days of burgers and fries are dwindling and tacos are taking over. This short documentary series follows four people who hold distinctive views on Mexican cuisine. Viewers are also able to experience Mexican food in augmented reality, where they can tinker with the models via computer or phone.

LINK TO PROJECT: DuclosTejasCapstone.weebly.com

Bastin, Glen (Fa 1241), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1241. Collection of 38 cassette tapes featuring Glen Bastin's regional public affairs syndicated radio program, "Pondering Kentucky: The Magazine." A contents list was prepared and appears at the end of this finding aid.

Association Between Spatial Access To Food Outlets, Frequency Of Grocery Shopping, And Objectively-Assessed And Self-Reported Fruit And Vegetable Consumption, Jared T. Mcguirt, Stephanie B. Jilcott Pitts, Alison Gustafson

Dietetics and Human Nutrition Faculty Publications

Because supermarkets are a critical part of the community food environment, the purpose of this paper is to examine the association between accessibility to the supermarket where participants were surveyed, frequency of shopping at the supermarket, and self-reported and objectively-assessed fruit and vegetable consumption. Accessibility was assessed using Geographic Information Systems (GIS) measured distance and multiple versions of the modified Retail Food Environment Index (mRFEI), including a localized road network buffer version. Frequency of shopping was assessed using self-report. The National Cancer Institute Fruit and Vegetable screener was used to calculate daily servings of fruits and vegetables. Skin carotenoids were …

Fulcher, Louise (Browning), 1881-1976 (Sc 3306), Manuscripts & Folklife Archives

Manuscript Collection Finding Aids

Finding aid only for Manuscripts Small Collection 3306. Recipe book compiled by Mrs. Louise Fulcher, Todd County, Kentucky. Includes recipes for candy, beverages and baked goods, and instructions for canning. Also includes two inspirational notations.

Dose–Response Functions And Methodological Insights For Sensory Tests With Astringent Stimuli, Jonathan Kershaw, Cordelia Running

Public and Allied Health Faculty Publications

Sensations such as bitterness and astringency can limit the acceptance of many purportedly healthy foods. The purpose of this study was to investigate dose–response relationships of various astringent and bitter stimuli in a beverage, and to simultaneously gain additional methodological insight for the effects of wording, repeated tasting, and beverage matrix on these sensations. Untrained participants were presented with samples of a “flavored beverage” or water containing various concentrations of four stimuli (alum, malic acid, tannic acid, and quinine) and were asked to rate intensities of tastes (bitterness, sourness, and sweetness) and astringency subqualities (roughing, drying, and constricting or puckering) …

No. 18: Gender Inequality, Poverty And Urban Household Food Security In Cape Town, Mary Caesar, Liam Riley

Hungry Cities Partnership

This discussion paper aims to advance our understanding of the gendered nature of urban household food security and how it is shaped by the relationships between internal household gender dynamics and external social factors of gender- and race-based inequalities. The manifestation of the gender inequalityfood security nexus at the household level is most evident in the different food-related roles and responsibilities adopted by women and men. These differences typically centre on tasks such as growing, purchasing, and preparing food as well as household members who undertake none of these responsibilities. Other gender-based household food security determinants include the gender of …

No. 19: Food Insecurity And Alternative Food Networks In Cities Of The Global South, Gareth Haysom

Hungry Cities Partnership

Using the concept of Alternative Food Networks (AFNs), this discussion paper interrogates these networks and asks how they manifest in the context of food insecurity in cities of the global South. AFNs evident in Northern cities generally present a perspective of the food system that prioritises sustainability and a deep green and often local ethic, embodying aspirations of food system change. In Southern cities, food system engagement is less about engagement for change, but rather to enable food access. Traditional value chain parlance sees a value chain extending from producer to consumer. Drawing on research from food security studies carried …

No. 20: Cross-Platform Food Shopping And Household Food Access In Nanjing, China, Cameron Mccordic, Zhenzhong Si, Taiyang Zhong

Hungry Cities Partnership

Modern urban food systems have evolved into international, multi-scalar and complex networks. The historical evolution of the food system in Nanjing, China, exemplifies this complexity. Nanjing’s food system has undergone successive waves of modernization, bringing changes in consumer food sourcing behaviour along with it. Using household survey data, this investigation assesses the cross-platform food sourcing behaviour of households in Nanjing to untangle some of the complex relationships linking food retailers to consumers in the city. The findings indicate that the surveyed households largely prefer purchasing fresh food from wet markets over prepared food from fast food retailers, restaurants and online …

No. 21: Urban Informal Food Deserts In Windhoek, Namibia, Ndeyapo Nickanor, Lawrence Kazembe, Jonathan Crush

Hungry Cities Partnership

Informal settlements in rapidly-growing African cities are urban and peri-urban spaces with high rates of formal unemployment, poverty, poor health outcomes, limited service provision and chronic food insecurity. Traditional concepts of food deserts developed to describe North American and European cities do not accurately capture the realities of food inaccessibility in Africa’s urban informal food deserts. This paper focuses on a case study of informal settlements in the Namibian capital, Windhoek, to shed further light on the relationship between informality and food deserts in African cities. The data for the paper was collected in 2016 and involved a survey of …

Fuller Together: An Understanding Of The Nexus Between Disability And Food Security, Zach Curinga

Public Health, Food Studies, and Nutrition

American society is currently structured to function for those individuals bestowed with inherent abilities. As such, it ignores access to participate socially and culturally for those who are disabled. There is a trend that elected representatives often limit access of the socio-cultural rights of others who are unlike themselves, interpreted by their own personal, non-disabled, socioeconomic experience. This trend is the root of the problem for those who are disabled: they cannot access and participate in society fully, which makes them often disregarded by their representatives who do not face their same barriers.

In this thesis, I apply a human …

Microbiota Metabolic Product Deoxycholic Acid Prevents Campylobacter Jejuni Chicken Colonization Through Modulating Ceca Anaerobes, Bilal Ali Alrubaye

Graduate Theses and Dissertations

Campylobacter jejuni is a prevalent infectious enteritis mainly foodborne from chickens. Despite of reducing C. jejuni food contamination dramatically decreases campylobacteriosis, few effective approaches are available for the bacterial reduction in chickens. The aim of this study was to use microbial metabolic product deoxycholic acid (DCA) to reduce C. jejuni chicken colonization. Broiler chicks were fed 0 or 1.5 g/kg DCA, lithocholic acid (LCA), or urodeoxycholic acid (UDCA) in diets or orally gavaged with cholic acid (CA, 1.5g/kg body weight). Birds were also transplanted with DCA modulated anaerobes (DCA-Anearo) or aerobes (DCA-Aero). Birds were infected with 109 CFU/bird human clinical …

Stress Management In The Kitchen, Haley Rosano

Capstone Projects and Master's Theses

Catholic Charities - Diocese of Monterey has implemented Stress Management in the Kitchen though the Family Support Services department of the Seaside office. Stress Management in the Kitchen was implemented to address the knowledge gap between nutrition and healthy living.The purpose of the workshop series was to give clients a fun and digestible way to increase their knowledge on how their health and nutritional habits can or should be applied to how they deal with stress. These workshops were implemented through presentation and a series of activities.The measurement of these workshops will be obtained through an exit survey from participants. …

Allergy Training Or Lack Thereof, Madelyn Freeman, Mary Kate Klenke

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Food allergies affect many people in our society today, and the food service industry must keep up with the demand for allergen-free food from their customers. The objective of this research is to gain insight from the employee’s perspective of the importance of food allergies and what training method would help them learn best. Through this research we intend to learn how we can engage employees during training, increase training retention, and stress the importance to change their behaviors and utilize safe practices in regards to allergens. We compared both quick and full-service restaurants’ food-allergy training methods in this study …