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830 Uppsatser om Vegetarian food - Sida 2 av 56
Attityder och kunskaper kring hållbara matvanor
The Purpose of this study was to examine what knowledge and which attitudes there are about environmental friendly food in the society. To do so an essay were constructed and distributed to five different working places. Altogether there were 50 essays distributed and 43 were returned. The main result; the respondents think that it is important for people to learn how to consume food in a more environmentally friendly way. The majority of the respondents recognized the eco-label KRAV but the European eco-label and Demeter were not recognized in a less extent.
Torrfoder till katt : påverkan och konsekvenser
The cat has evolutionary become an obligate carnivore. Today it is common to feed the cat a dry food. Studies have shown that the dry formula can have negative consequences for the cat. A literature study where conducted to investigate whether the cats origin makes it incapable to compensate for the changes a dry food entails. The impact and implications regarding water intake, energy intake and blood glucose concentration when feeding the cat dry food where examined.
Mat för äldre på särskilt boende
The purpose of this thesis is to examine how the elderly people experience the food on a sheltered accommodation.
We will examine nutrition in the food and if the elderly people have an influence on food they gets everyday.
The aim of this study was to examine older persons? everyday experiences of food within the context of homes for the elderly. More specifically, nutrition and the personal experiences of influence concerning choice of food were examined.
Det ekologiska valet : En konsuments väg till val av ekologiska livsmedel
This thesis examines the underlying components that affect consumer behavior regarding organic food. The thesis theoretical framework is based on Ajzen and Fishbein?s The Theory of Reasoned Action combined with theories regarding involvement and routine purchases. The empirical material is based on a desk research with 19 research papers between the years 1994 till 2009 and sales statistics over organic food. The thesis conclusion shows that the underlying components when looking at attitude towards conventional food are price, taste, expiration-date and healthfulness. While the components for involvement in organic food is the environment, personal health and supply.
Livsmedelssäkerhet för skolor, förskolor och äldreomsorg i Varbergs kommun; HACCP för tillagnings- och mottagningskök
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.
Vad gör en livsmedelsinspektör egentligen? : en studie om livsmedelsinspektörens yrkesroll sedd ur olika perspektiv
Aims The aim of this study was to investigate how personnel within food control are regarded from different perspectives and to find the answers to the sub questions:- what is included in the profession of food control?- what are the requirements for personnel within the profession of food control?- how is the profession perceived from different perspectives?- how do personnel within the profession of food control estimate their psycho social working conditions?Method The study included 68 individuals (34 female and 34 male) and was conducted via observations, web-based surveys and survey-based interviews. Conclusion - The study was feasible.- The overall goal of the study as well as the research questions were answered to and contributed to clarify what is included in the profession of food control. - Quality measures should be implemented to greater extent within the development of the national food control system..
Hälsosammare snabbmat ? upplevda möjligheter och problem bland restauranger : En intervjuundersökning ur snabbmatsrestaurangers perspektiv
Background: Over the past 30 years the incidence of overweight and obesity has increased. Obesity is a risk factor for many diseases, for instance type 2 Diabetes, cardiovascular diseases, many types of cancer and musculoskeletal diseases. That ready available food today is so accessible can be a reason for the public health problems of overweight and obesity.Objective: The aim was to study what possibilities and barriers there are for fast-food restaurants to sell healthy food.Methods: Information was collected by seven telephone interviews and two respondents answered by e-mail. Nine persons that were in charge of the menu at different fast-food restaurant chains in Sweden participated in the study.Results: To have a large variety was considered to be a problem for selling healthy food, also because the sale of it was low in some of the fast-food chains. Some of the informants did not find any problems with selling healthy food and it was regarded as an opportunity to get more consumers.Conclusion: The demand for healthier food has increased, and the offer and sales of it has also escalated.
En exakt konst: : (Re)produktion och gestaltning av makt och normalitet genom mat och måltider i Virginia Woolfs Mot fyren
The aim of this essay is to analyze how food and meals produce and reproduce values and power relations and how these processes are portrayed in Virginia Woolf?s To the Lighthouse. Using sociological writings in the field of food consumption and production I study the structures that affect our relation to food and eating. This perspective is combined with a phenomenological view, aiming to examine how food is perceived, which is also inspired by queer theories. Using the method of close reading, the theories are applied to Woolf?s work.
Kannibaler och veganer : avstånd och gränsdragningar i köttets värld
There are several ways in which people can relate to eating or not eating animals. This essay is focussing two main strategies: Making distances and drawing borders.Today, there are several reasons for not eating meat, including environmental reasons, individual and public health reasons, ethical reasons and more. Yet, people eat more meat than ever. According to the UN, this is a major problem. In 2006 the report Livestock?s long shadow pointed out that meat consumption was a bigger problem from an environmental point of view, than global transports, including air-traffic.
Biogaspotentialen av matavfall sorterat ur hushållsavfall.
To achieve the Government's milestones for 2018, which means that 50 % of food waste shall be separated from household waste and undergo biological treatment (composting or anaerobic digestion). Hultsfred, Högsby and Vimmerby are three adjacent municipalities of Kalmar, county Småland. During 2012 and 2013 analyzes were performed on their household waste to determine its composition. The household waste is currently collected in one fraction. The work, examines how much food waste the household waste contains. From the amount of food waste, the biogas potential is examined - how much food waste biogas generates and how much energy it corresponds to. Food waste is broken down by microorganisms under anaerobic conditions (anaerobic digestion) in a biogas plant.
En fallstudie om effektivisering av kosthanteringen inom Nybro kommun
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.
Ekologiska livsmedel i offentlig måltidsverksamhet
In our everyday life we are faced with many choices that have consequences on the environment. One of these is the food we choose to eat since food production has a big impact on the environment. In organic production the aim is to have a natural production process, where environmental impacts are minimized. By choosing organic food it is therefore possible to contribute to a better environment. A large number of meals are served every day in the public sector, which makes it an important player in the consumer sector that could make a major difference for the environment..
Ledarskap & management i storskalig smågrisproduktion
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.
Hälsoresan : Patienter och patientperspektiv på hälsohemmet Föllingegården 1976?1990
In the 1970s and 1980s, Sweden held about 15-20 certified health resorts that wanted to improve peoples? health with Vegetarian food and alternative medicine. This essay aims to explore the popularity of health resorts through a patient?s perspective. What did the patients look for at the resort, which they could not find in the official health care? A basis for the analysis is Bonnie Blair O´Connor?s theory of Health Belief Systems.
BRISTER I MÄRKNING AV LIVSMEDEL? HUR PÅVERKAR DET OSS?
An organisation in Skåne, Miljösamverkan Skåne, presented a project in 2011 concerning food labeling. All municipalities in Skåne, audited certain products in several stores, in order to determine if they were labeled correctly according to law. Stores who produced their own food where also audited. As Swedes generally have an interest in buying and cooking food from different countries, the demand is increasing, which makes stores provide the customers with a large range of different products to accommodate the demand. This essay will discuss the results of the project and how incorrect food labeling can affect human health.