Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students? attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject.

New laws and recommendations within corporate governance during the last years have affected the way board of directors work. The board is said to have and fulfill three roles: a control role, a service role and a strategy role. These roles could be understood by three theoretical theories: the agency theory, the resource dependence theory and the stewardship theory. The purpose of this study is to investigate whether, and if so how, the board work differs between two small firms based on these roles, given that one of the firms is a publicly listed firm and the other is a privately owned firm. Using a qualitative case study as research method we find that the board work differs between the two companies when it comes to these roles.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

In the wake of the electronic revolution digital library has become one of the central themes concerning libraries. The present study takes up the question whether digital library can function in the same way as the conventional library. The question can obviously be posed from different perspectives, e.g. technological-, the user-, or the organizational perspective. The study investigates if (and how) digital library can have the same functions as the traditional library.

Warmer climate is a driving factor to species expansion northwards. Expansion to new areas can result in escape from natural enemies, resulting in reduced levels of mortality and thereby potentially increasing the rate of expansion. The most important parasitoid species attacking butterfly larvae belong to the families Tachinidae, Ichneumonidae and Braconidae. The aim of this thesis was to investigate parasitism and difference between populations in established area and newly colonized area for the European map butterfly, Araschnia levana, in order to examine if the butterfly has escaped from some natural enemies. In 1982 the first European map butterfly was observed in Sweden and has now established up to middle Småland.

Syftet med studien var att undersöka vad lotsar, befälhavare och bogserbåtsbefälhavare ansåg om den verbala kommunikationen med hänsyn till säkerhet och effektivitet. Detta eftersom majoriteten av alla fartygsolyckor inträffar på grund av den mänskliga faktorn, där kommunikationen är en stor del. I studien genomfördes semistrukturerade intervjuer med två lotsar, två befälhavare och två bogserbåtsbefälhavare. Genom de sex intervjuerna i studien gick det bland annat att utläsa att användandet av standardfraser och closed loop communication varierar. Om användandet inom dessa två områden blev bättre skulle säkerheten kunna ökas.

The Arctic region is rich in natural resources such as oil, gas, minerals and fish. Climate change causes the Arctic ice melt, making resource extraction possible as well as opening up new transport routes through the Northwest Passage and the Northeast Passage. This has led to competition and cross-border strife among the Arctic States. The two largest states in the Arctic are Russia and Canada, which are also members of the Arctic Council. Russia and Canada are at the moment involved in several disputes regarding the Arctic territory where the ownership of the North Pole is one example.

This project is focusing on a future park that will surround Hyllie water tower in the outskirts of Malmö. The water tower will be located in the central part of the new building area Hyllievång. The park will function as a town park with a special focus on water. The water council of the municipality, Va-verket, has for the last 7 years built up and been in charge for a pedagogical programme in the water tower, were schoolchildren come to learn about the cycle of water and how we use water in our daily life. In the park they want to build a new part that gives experience of water, as a compliment to the information in the tower. What will that park look like, and what shall it be constructed of? How do you bring water to the surface in a park? How can landscape architecture work to enhance the presence of water and make people more interested in water issues? In the search to find the answers to all my questions I have meet with people, read books and visited different places.

Subject: The Teacher Training Programme, Degree Project in Educational SciencesSödertörn University CollegeAutumn Term, 2006This study titled, Those who feel worst, need help to feel better, is a Degree Project in Educational Sciences for the Teacher Training Programme at Södertörn University College. The purpose of this study is to find out how school introduction for newly arrived refugee children is organized in two schools, considering the fact that many refugee children can suffer from PTSD, Post Traumatic Stress Disorder. The study is qualitative, based on interviews with principals, teachers and students in one junior high school and one high school. The study also reviews literature and research on how to work with children who suffer from PTSD. The results show that lack of national policy for the school introduction and education of refugee children, leads to the fact that school introduction can vary from school to school.

Antalet företagsförvärv har under de senaste åren ökat kraftigt, men trots detta misslyckas flerän två av tre av förvärven, eftersom de inte uppnår de synergieffekter som var motivet bakomdem. Det blir allt vanligare att företag tar hjälp av konsulter vid ett förvärv istället för attgenomföra hela processen själva. Frammanad av internationella konsultbyråer introduceradesbegreppet Due Diligence (DD), företagsbesiktning, i Sverige i början av 1990-talet. HumanResource Due Diligence (HRDD) är ett begrepp som närmast innebär att de mänskligadimensionerna av förvärvet analyseras. Syftet med denna uppsats är att undersöka omkonsultföretag som hjälper företag vid förvärv använder sig av Human Resource DueDiligence, det vill säga en analys av humankapitalet, organisationskulturen och integrationen,alternativt om elementen belyses med andra genomförda analyser.En kvalitativ studie har genomförts där tre konsulter från olika konsultföretag har intervjuats:KPMG, PwC och Ernst & Young.

That animals should be able to express their natural behaviours, even in captivity, has become a more important issue lately. Nowadays Zoos work much more with educating people and helping conservation projects for endangered species. This is two important reasons for making the environment as natural as possible for zoo animals. Both in captivity and in the wild capuchin monkeys have been seen to use tools such as stones and sticks to get food and are therefore seen as a natural and important behaviour for them. This study was carried out to evaluate a specific sort of environmental enrichment where a group of three capuchins had to use sticks to get different kinds of food out of bottles.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students? attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject.

Abstract:Objective: This study aimed at describing the health concept in the Swedish follow up programme for cerebral palsy (CPUP), with main focus on how aspects of participation is expressed in the agenda of the programme. Design: Document analysis: The home-page of CPUP was searched for three types of written material; references to the nature and aim of the programme, protocols used for data collection and abstracts from articles and reports on the list of publications. Within these all expressions of health, with bio-psycho-social understanding of the concept, were extracted and condensed with manifest content analysis. The meaning units obtained were linked to the International Classification of Function, Disability and Health ? Child/Youth (ICF-CY).