This study has been done in order to map the supply of vegetarian and vegan food products in Sweden for business clients and consumers. A total of 665 food stuffs were found and classified into six categories. The biggest category was meat substitutes with 302 products and the second largest category was sandwich spreads with 150 different products. Within the remaining categories a varied number of products were found; 86 beverages, 64 Cooking accessories, 34 milk free ice creams and 29 plant based yogurts. Of the meat substitutes were 28 only available for business clients.

The purpose was to describe the significance of participation concerning leisure time and household duties for persons with mild intellectual disability living in a group home with some support from caretakers. Interviews were performed with five persons, two men and three women, living in such a group home. The questions in the interview guide had an open character and were divided into four different areas, leisure time, economy, Cooking, cleaning and laundry. The results indicate that all informants felt they participated in all four areas. Further on, the results show there was participation of three different kinds.

This study has been done in order to map the supply of vegetarian and vegan food products in Sweden for business clients and consumers. A total of 665 food stuffs were found and classified into six categories. The biggest category was meat substitutes with 302 products and the second largest category was sandwich spreads with 150 different products. Within the remaining categories a varied number of products were found; 86 beverages, 64 Cooking accessories, 34 milk free ice creams and 29 plant based yogurts. Of the meat substitutes were 28 only available for business clients.

In December 2008 the municipal council in Nybro, decided that the municipality shouldreduce the budget for food service. The budget should be reduced by 2 100 000 SEK.They decided that the children- and education committee, and the care committee would haveto lower their budget with 1 264 000 SEK respectively 636 000 SEK. The change have to bedone under two years, 60 % should be done under 2009 and 40 % under 2010.As a result of the decision, many kitchens have to become kitchens that only serve food, notcook it. This will result in preschool staff and nursing staff take over some of the tasks fromthe kitchen staff. The municipal council also decided that entrepreneurs could take over one(later two) Cooking areas.A kitchen that serves food means that there isn?t any Cooking involved.

The purpose of the study was to describe hemodialysis patients self-reporting salt habits associated with Cooking and food intake. Furthermore, the purpose was to investigate possible differences in inter Dialyze significant weight gain at low and high self-reported salt consumption. The study was an empirical descriptive study of comparative features and consisted of a convenience sample from two hemodialysis units in southern Norrland. Study group consisted of 37 persons who had been ongoing hemodialysis treatment and their age ranged from 42-86 years. A questionnaire was used in two parts and both parts contained 15 foods.

The objective of this report is to present a review of the studies which has been carried out up to days date concerning how temperature affects vegetables physiologically when it comes to their health inducing as well as quality reducing features. The essay therefore starts off with defining what is meant by the terms health promoting and quality reducing features. It then moves on to describe how different subspecies of Brassica oleracea, that is to say vegetables such as broccoli, cauliflower, Brussels sprouts and kale, is affected by temperature. B. oleracea was chosen because the species contains several commercially interesting subspecies and therefore provides a broad field even though only one species is assessed.

Namibia, southern Africa, suffers from an energy shortage and is therefore facing severalchallenging problems. The use of firewood as fuel for Cooking is common in the whole countryand has negative consequences for health and the environment. This work have focused ondeveloping a solar baking oven, calledSunbaker, adapted for Namibian families needs forbaking. The development was based on classic solar Cooking limitations, specific needs forNamibia and to have a feasible manufacturability.The project started with a theoretical study in Sweden where different solar cookers, informationregarding Namibia, technical aspects and end user aspects were studied. To assess the need for asolar baking oven aMinor Field Study took place in Namibia during eight weeks in July toSeptember 2009 and resulted in a product design specification.

This paper aims to investigate how human beings uses food to found an identity, with regards to how social class affects their choice of food and if trends play a part when it comes to Cooking and purchasing food. The paper applies theorist Pierre Bourdieu's concepts such as habitus, capital and field.The main part of the material is composed of four interviews with seven informants; all of which is middle class. The paper also looks at how lifestyle, taste and attitudes to consumption are used when the informants build identity. The empirical part is split into three main subjects, where I first seek to find each informants food habits. What do they eat, and what do they not eat?It showed that a large part was due to their varied lifestyles, however generally speaking the day to day meals should be quick while meals during the weekends could take longer and also cost more.

In this essay, Neolithic potsherds from Alby, Öland has been examined. The purpose was to investigate the connection between the lipid residues and the vessel shapes and ornament. To solve the attempt lipid and morphological analyses were executed. The lipid analysis revealed traces of different food residues and the morphological method showed various shapes and decors. The result indicates that the Alby ceramics has been used for Cooking/storage of different fish and meat dishes, as well as vegetables and that the vegetables doesn?t derive of cereals..

This study investigated potato growing in beds as an alternative to conventional ridges.It was based on results from field trials on bed-grown potatoes carried out by Halland Rural Economy and Agricultural Society in 2007, studies of literature and interviews with farmers with experience of bed growing of potatoes. Due to their shallow root system, potatoes are one of the most drought-sensitive crops. Potatoes are often grown on sandy soils with poor water-holding capacity. Factors such as total yield, tuber size distribution and quality defects are negatively affected when water becomes insufficient. Wide beds have a more flat top which leads to more uniform water infiltration. Further on, beds have lower soil surface area due to its shape, and therefore, retain water more efficient. In the field trials, which were carried out at the Stjärnarp Estate near Halmstad, potatoes were grown in beds alongside a conventional ridge-grown crop.

In this essay, Neolithic potsherds from Alby, Öland has been examined. The purpose was to investigate the connection between the lipid residues and the vessel shapes and ornament. To solve the attempt lipid and morphological analyses were executed. The lipid analysis revealed traces of different food residues and the morphological method showed various shapes and decors. The result indicates that the Alby ceramics has been used for Cooking/storage of different fish and meat dishes, as well as vegetables and that the vegetables doesn?t derive of cereals..

This research aim was to examine the relationship between the choice of lunch dish, level of education, gender and age of the participants. The understanding of diet and it´s influence on health was also of interest to the research, as was Cooking interest and travel habits. The goal was to demonstrate how these factors affect the adult individuals in their choice of lunch. A questionnaire was filled in by 99 guests in a chosen restaurant. The results show that many of these factors influence the choice of dish, especially those related to gender.

AbstractDegree thesis Solid content in Lime Mud By Andre Flodin Process operator program ? Umeå University 17/6 ? 2014 Pages: 21A thesis was made on Billerudkorsnäs production unit in Karlsborg where lime kiln in the causticising department of chemical recovery plant does not meet the required production. Causticising department is the final step in the chemical recycling unit. There, the filtered green liquor is mixed with lime to recover the Cooking chemicals used in the pulp factory. The Cooking liquid is called white liquor.

The aim of this study was through applying a new perspective reach the people who during medieval time lived and worked on the farm. On the basis of my previously study and a gender perspective this study have compared general literature with local and then interpreted the farm from a local context. The questions raised here concerns division of work and spatial distribution on the farm as well as local impact on gender constructions.This study resulted in interesting problems within the archaeology itself but also in significant details about the farm. No gender restrictions could be seen in the houses except in Hus 1 were a smaller space, which probably used as storage or a workshop had been restricted tomales. Instead the buildings social space mainly consisted of a mixed gender environment.

Syftet med denna studie är att beskriva hur en icke-statlig organisation i Tanzania arbetar med genusfrågor och hur dessa frågor på olika sätt påverkar organisationens medlemmar. Detta är en samhällsvetenskaplig studie med en kvalitativ ansats. I en fältstudie i Rorya distriktet, Tanzania, har sju fokusgrupper med småskaliga bönder intervjuats. Det empiriska materialet har kopplats till relevant litteratur om genus och jämställdhetsfrågor. Uppsatsen har lett till slutsatser som på flera sätt visar på en positiv trend i organisationens jämställdhetsarbete.