?Base of the Pyramid? (BOP) beskriver de fyra miljarder ma?nniskor som lever i extrem fattigdom. A?ven om de a?r fattiga har de tillsammans stark konsumentkraft, vilket go?r BOP till en marknad som inte ska fo?rbises. Fo?retaget Emerging Cooking Solutions (ECS) tillverkar pellets av o?verbliven biomassa i Zambia som kan anva?ndas som bra?nsle i matlagningsspisar de sa?ljer.

This is a field study based on participant observations and interviews, describing the cooking teacher's complex everyday life. The school's restaurant is a unique arena, freely hovering between two worlds: The school world and the restaurant reality. Here, the students are confronted with real situations and problems, similar to the ones occurring in a restaurant, still having the school's safety net beneath them. It is for real, but still not, a bit like a flight simulator.It is on that arena the cooking teacher works, combining the two roles of the teacher and the chef. Two roles built on their own traditions and values.

One of the main objectives of all food production is to produce foods that can safely beconsumed without fear of being sick. Despite this hundreds of people are affected in Sweden offood poisoning almost every day. Most cases are caused by a small group of so-called pathogenicmicroorganisms. The most frequently affected are the small children, the elderly, persons withreduced resistance and pregnant. The reasons behind the food poisoning are often ignorance andlack of food hygiene.

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.

The company Olofsfors AB manufactures drive belts for forest machinery, known as ECO-Tracks, and abrasion-resistant steel and cutting edges for graders, excavators and tractors, known as Bruxite and SharqEdges. Manufacturing these products requires the steel to be heated and molded, then submerged in water and hardened. The water used in the hardening of steel is pumped to the process from pits below the floor and then pumped back to the pit after it?s been used. Since the temperature of this water rises after being used to harden the steel the temperature of the pumping pit needs to be adjusted to maintain its setpoint of 21°C.

The company Olofsfors AB manufactures drive belts for forest machinery, known as ECO-Tracks, and abrasion-resistant steel and cutting edges for graders, excavators and tractors, known as Bruxite and SharqEdges. Manufacturing these products requires the steel to be heated and molded, then submerged in water and hardened. The water used in the hardening of steel is pumped to the process from pits below the floor and then pumped back to the pit after it?s been used. Since the temperature of this water rises after being used to harden the steel the temperature of the pumping pit needs to be adjusted to maintain its setpoint of 21°C.

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 company Olofsfors AB manufactures drive belts for forest machinery, known as ECO-Tracks, and abrasion-resistant steel and cutting edges for graders, excavators and tractors, known as Bruxite and SharqEdges. Manufacturing these products requires the steel to be heated and molded, then submerged in water and hardened. The water used in the hardening of steel is pumped to the process from pits below the floor and then pumped back to the pit after it?s been used. Since the temperature of this water rises after being used to harden the steel the temperature of the pumping pit needs to be adjusted to maintain its setpoint of 21°C.

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.

The aim of this essay is to see if there are any relationship between the four Megalithic graves, and the newly excavated dwelling site in Resmo socken on Öland. The Megalithic graves on Öland consist of one dolmen and three passage graves. Is the excavated site a settlement? Since there are no signs of housing constructions, I will also explore other possible purposes of the site. What surprised the excavators was the concentration of pits that contained ceramics, flints and burned bones.