WorldWideScience

Sample records for gratuities gourmet dining

  1. Gourmet Foods. Course of Study.

    Science.gov (United States)

    Marshall, Martha; And Others

    Four units are included in this curriculum guide for a semester elective credit course in gourmet foods for high school juniors and seniors: (1) Introudction to the Course, and the Development of "A Gourmet," intended to facilitate defining and participating in planning the course program and goals, (2) "Basic Food Preparation for…

  2. Stimulating Cultural Appetites: An Experiential Gourmet Approach

    Science.gov (United States)

    Chavez, Carolyn I.; Hu Poirier, Vickie

    2007-01-01

    This article is an extension of a presentation that won "Best Exercise" at the Eastern Academy of Management, 1998. The authors introduce an experiential gourmet approach using "food stories" to stimulate an aura of acceptance and appreciation for human commonalities before delving into human differences. The authors use a semester long…

  3. 32 CFR 716.7 - Payment of the death gratuity.

    Science.gov (United States)

    2010-07-01

    ... certification and voucher for the death gratuity payment. The Comptroller General of the United States has... Certification and Voucher for Death Gratuity Payment, DD Form 397, in original and five copies, completing... 32 National Defense 5 2010-07-01 2010-07-01 false Payment of the death gratuity. 716.7 Section 716...

  4. 48 CFR 52.203-3 - Gratuities.

    Science.gov (United States)

    2010-10-01

    ... as in a breach of the contract; and (2) In addition to any other damages provided by law, to... AND FORMS SOLICITATION PROVISIONS AND CONTRACT CLAUSES Text of Provisions and Clauses 52.203-3...) Intended, by the gratuity, to obtain a contract or favorable treatment under a contract. (b) The facts...

  5. Business model optimization of Prego Gourmet

    OpenAIRE

    Salema, José Frederico Bettencourt

    2013-01-01

    A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics Prego Gourmet is a fast food restaurant which sells refined versions of a traditional Portuguese dish inside shopping centers in the area of Lisbon. The company is at the beginning of its expansion strategy. This work project is a prospective analysis on what the company should do to in order to optimize its business model and grow in Portug...

  6. Retail gentrification. Staged spaces and the gourmet market model

    Directory of Open Access Journals (Sweden)

    Luz de Lourdes Cordero Gómez del Campo

    2017-12-01

    Full Text Available Retail gentrification is understood as a process in which commercial activity is transformed to meet the needs of a sector of the population with higher incomes resulting in the displacement of merchants and products, seen from the implementation of the model of the gourmet market. This process, which is seen in the interest of copying the commercial formats of successful cases from gourmet markets such as the San Miguel Market in Madrid or the Borough Market in London, is linked to an offer aimed at satisfying consumption demands produced by a sector of the population that although not being equivalent concepts, different authors identify as cultural omnivores or creative class, coinciding in that these groups have a high cultural and economic capital. In the present work it is discussed how in Mexico City in the absence of the transformation of public markets into gourmet markets and with the inauguration of the Roma Market in 2014, the staging of commercial spaces labeled as gourmet markets has intensified and they are inserted in neighborhoods where they seek to generate development and links with the community, but because of their prices and the characteristics of the products they offer, they are beyond the reach of the local population.

  7. Convenience Foods, Cosmopolitan Atmosphere Broaden Dining Experience

    Science.gov (United States)

    Coll Univ Bus, 1969

    1969-01-01

    A student center-dining hall building, scheduled for completion in June 1970, will house nine uniquely designed dining rooms in which Oriental, Italian, French, German, Mexican and American cuisine will be served on a rotating basis. (WM)

  8. 30 CFR 705.18 - Gifts and gratuities.

    Science.gov (United States)

    2010-07-01

    ... the context of obvious family or personal relationships, such as those between the parents, children... relationships rather than the business of the persons concerned which are the motivating factors. An employee... RESTRICTION ON FINANCIAL INTERESTS OF STATE EMPLOYEES § 705.18 Gifts and gratuities. (a) Except as provided in...

  9. 30 CFR 706.18 - Gifts and gratuities.

    Science.gov (United States)

    2010-07-01

    ... the context of obvious family or personal relationships, such as those between the parents, children... relationships rather than the business of the persons concerned which are the motivating factors. An employee... RESTRICTION ON FINANCIAL INTERESTS OF FEDERAL EMPLOYEES § 706.18 Gifts and gratuities. (a) Except as provided...

  10. Technology at the dining table

    NARCIS (Netherlands)

    Spence, C.; Piqueras Fiszman, B.

    2013-01-01

    In this article, we highlight some of the various ways in which digital technologies may increasingly come to influence, and possibly even transform, our fine dining experiences (not to mention our everyday interactions with food and drink) in the years to come. We distinguish between several uses

  11. Information activities and resources in an episode of gourmet cooking

    Directory of Open Access Journals (Sweden)

    J. Hartel

    2006-01-01

    Full Text Available Introduction. This paper contributes to what is known about everyday life information seeking within serious leisure. It is the first case study of a making and tinkering (or craft hobby, gourmet cooking. The central activity of the hobby is described and serves as a context to relate and locate information activities and information resources. Method. In this scientific ethnography, twenty gourmet cooks from Boston and Los Angeles, USA were interviewed in their homes about their pursuit of the hobby and its associated information phenomena. Then, domestic culinary information resources and spaces were documented via a photographic inventory. Analysis. Interview transcripts and field notes were studied for themes through an iterative process of inductive and deductive analysis. A visual analysis process was performed on the photographs. Results. Hands-on cooking takes the form of a nine step episode. Information activities and resources are instrumental, interwoven, and varied across the process. In any cooking episode use and re-use are the prevailing information activities; the hobbyist is an active producer and manager of information; and the recipe is a primary document. Conclusion. The study demonstrates how to explicate and conceptualize information phenomena in serious leisure, and sets up lines of inquiry to explore in future research.

  12. 78 FR 36596 - Agency Information Collection Activities; Submission for OMB Review; Comment Request; Death Gratuity

    Science.gov (United States)

    2013-06-18

    ... addition, notwithstanding any other provisions of law, no person shall generally be subject to penalty for... for OMB Review; Comment Request; Death Gratuity ACTION: Notice. SUMMARY: The Department of Labor (DOL... request (ICR) revision titled, ``Death Gratuity,'' to the Office of Management and Budget (OMB) for review...

  13. 31 CFR 0.203 - Gifts or gratuities from foreign governments.

    Science.gov (United States)

    2010-07-01

    ... 31 Money and Finance: Treasury 1 2010-07-01 2010-07-01 false Gifts or gratuities from foreign... DEPARTMENT OF THE TREASURY EMPLOYEE RULES OF CONDUCT Rules of Conduct § 0.203 Gifts or gratuities from foreign governments. (a) The United States Constitution prohibits employees from accepting gifts...

  14. Sustainability in Housing and Dining Operations

    Science.gov (United States)

    Pursehouse, Clive

    2012-01-01

    Residential life, housing, and dining operations have the potential to touch all students by integrating sustainability issues into all operations. There are numerous ways that sustainable practices are enacted in campus housing and dining. Although faculty and staff in academic affairs may look strategically at how sustainability can be…

  15. Fort Lewis Dining Facilities Consumer Survey

    Science.gov (United States)

    survey was to identify those factors which have the potential for influencing or determining consumer attendance at the dining hall. In general, the...an improvement of quality, preparation, and quantity of the food would be all that is necessary to draw the military customer back into the dining hall

  16. Sustainable Campus Dining: How Campuses Are Targeting Sustainability and Engagement through Dining Services Initiatives

    Science.gov (United States)

    Berg, Celeste

    2013-01-01

    Sustainable food and dining is a popular topic on college and university campuses. Popular areas of focus include equipment upgrades in the kitchen, installation of campus or community gardens, and streamlining existing campus recycling operations, such as by converting campus vehicles to run on used vegetable oil from the dining hall. Research…

  17. Determinants of Gratuity Size in the Czech Republic: Evidence from Four Inexpensive Restaurants in Brno

    Directory of Open Access Journals (Sweden)

    Kvasnička Michal

    2015-06-01

    Full Text Available The paper presents the results of the first study exploring what factors influence tipping in restaurants in the Czech Republic. It shows that the tipping norm evolved here into a form that has some features similar to the tipping norms known in the USA, Canada, and Israel, but there are also striking differences. As in the three countries, the gratuity increases with the bill size but the gratuity as percentage of the bill is much lower here. The bill size explains here a lower part of the gratuity variability too. Also, the service quality results in customers being more generous with their tips, and though the increase in gratuity seems to be small, it rises with a group size. Strikingly, the regular patrons tip significantly less in the Czech Republic and they stiff more often. This supports the hypothesis that the relationship between the customer frequency and the gratuity size is an artifact of a missing variable, and the regular patrons tip differently because they belong to a different social group than occasional customers. Also, the customers paying by card stiff more often here and the interaction between the amount on the bill and use of payment card is statistically insignificant. The group size lowers the percentage gratuity, which supports the diffusion of the responsibility hypothesis. There are differences between genders: Male customers leave bigger tips than female customers, and female waitresses earn more than their male colleagues. The time spent at the table, consumption of alcoholic beverage, and smoking do not change the gratuity size but it may be affected by the weather conditions. The customers tip less and stiff more often when they order a lunch special. They round the total expenditures, not the gratuities, which creates the magnitude effect.

  18. Affleck-Dine baryogenesis just after inflation

    International Nuclear Information System (INIS)

    Yamada, Masaki

    2015-11-01

    We propose a new scenario of Affleck-Dine baryogenesis where a at direction in the MSSM generates B-L asymmetry just after the end of inflation. The resulting amount of baryon asymmetry is independent of low-energy supersymmetric models but is dependent on inflation models. We consider the hybrid and chaotic inflation models and find that reheating temperature is required to be higher than that in the conventional scenario of Affleck-Dine baryogenesis. In particular, non-thermal gravitino-overproduction problem is naturally avoided in the hybrid inflation model. Our results imply that Affleck-Dine baryogenesis can be realized in a broader range of supersymmetry and inflation models than expected in the literature.

  19. Prototype dining hall energy efficiency study

    Energy Technology Data Exchange (ETDEWEB)

    Mazzucchi, R.P.; Bailey, S.A.; Zimmerman, P.W.

    1988-06-01

    The energy consumption of food service facilities is among the highest of any commercial building type, owing to the special requirements for food preparation, sanitation, and ventilation. Consequently, the US Air Force Engineering and Services Center (AFESC) contracted with Pacific Northwest Laboratory (PNL) to collect and analyze end-use energy consumption data for a prototypical dining hall and make specific recommendations on cost-effective energy conservation options. This information will be used to establish or update criteria for dining hall designs and retrofits as appropriate. 6 refs., 21 figs., 23 tabs.

  20. Bye Bye Cafeteria, Hello Restaurant-Style Dining.

    Science.gov (United States)

    Milshtein, Amy

    1999-01-01

    Examines how the university cafeteria is being transformed into restaurant-style dining to attract and retain sophisticated student customers. Harvard's and Seattle Pacific University's dining facilities are briefly highlighted. Concluding comments address planning tips for converting the old cafeteria into a better dining experience. (GR)

  1. Álvaro Cunqueiro Gourmet or the Fight against Alchemical Barbarism

    Directory of Open Access Journals (Sweden)

    María Liñeira

    2012-12-01

    Full Text Available This article examines the relationship between food and identity, taking as a case-study the gastronomic literature of the galeguista writer Álvaro Cunqueiro, mediator of Galician culture in the Spanish cultural field. This paper presents a reflection on the cross-pollination of ideas between Cunqueiro and a number of Catalan gourmets which focuses on the threat posed by the industrial revolution to the existence of a national cuisine.

  2. ucdcdc-based Affleck-Dine baryogenesis

    International Nuclear Information System (INIS)

    McDonald, J.

    1997-01-01

    We consider the possibility of a successful Affleck-Dine mechanism along the u c d c d c direction in R-parity symmetric extensions of the minimal supersymmetric standard model (MSSM) which contain a gauge singlet superfield φ. Such gauge singlets commonly occur in extensions of the MSSM, for example, in models which seek to account for neutrino masses. We consider a two scalar Affleck-Dine mechanism, with the flat direction stabilized by a nonrenormalizible superpotential term of the form (λ/M)φu c d c d c ∼(λ/M)φψ 3 , where ψ corresponds to the gauge nonsinglet flat direction. We give approximate solutions of the scalar field equations of motion which describe the evolution of the condensates and show that the final baryon asymmetry in this case is suppressed relative to that expected from the conventional single scalar Affleck-Dine mechanism, based on a superpotential term of the form (λ/4M)ψ 4 , by a factor [m s /(m φ +m s )] 1/2 , where m s is the soft supersymmetry-breaking scalar mass and m φ is the supersymmetric φ mass. It is possible for the model to generate a baryon asymmetry even in the limit of unbroken B-L, so long as the gauge singlet condensate does not decay until after anomalous electroweak B+L violation is out of equilibrium following the electroweak phase transition. This condition is generally satisfied if all Dirac neutrino masses are less than around 10 keV. This class of Affleck-Dine models can, in principle, be experimentally ruled out, for example, by the observation of a Dirac mass for the μ or τ neutrino significantly larger than around 10 keV together with a mostly Higgsino LSP. copyright 1997 The American Physical Society

  3. Exploring the concept of dining out organically: a managerial perspective

    OpenAIRE

    Filimonau, Viachaslau; Grant, M.

    2017-01-01

    Market research suggests that organic food consumption in Europe is growing. The concept of dining out organically may therefore represent a promising business opportunity and yet little is known about how it is perceived by restaurant managers. This study reports on the outcome of a qualitative research conducted with managers of UK casual dining restaurants. It finds that restaurateurs are sceptical about the business feasibility of dining out organically which is viewed as a niche market w...

  4. Dining Services offers new jobs for the new year

    OpenAIRE

    Gehrt, Katie

    2006-01-01

    Virginia Tech's Dining Services will hold its first one-stop job fair from 10 a.m. to 7 p.m. Jan. 12, 2007 in Shultz Dining Center. The fair will provide an opportunity for wage and student position applicants to apply, interview, and receive a decision all in the same day. There are a wide variety of positions available at dining locations across campus.

  5. 20 CFR 10.900 - What is the death gratuity under this subpart?

    Science.gov (United States)

    2010-04-01

    ... 20 Employees' Benefits 1 2010-04-01 2010-04-01 false What is the death gratuity under this subpart? 10.900 Section 10.900 Employees' Benefits OFFICE OF WORKERS' COMPENSATION PROGRAMS, DEPARTMENT OF... is a FECA benefit, as defined by § 10.5(a) of this part. All the provisions and definitions in this...

  6. 48 CFR 3003.203 - Reporting suspected violations of the Gratuities clause.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 7 2010-10-01 2010-10-01 false Reporting suspected violations of the Gratuities clause. 3003.203 Section 3003.203 Federal Acquisition Regulations System DEPARTMENT OF HOMELAND SECURITY, HOMELAND SECURITY ACQUISITION REGULATION (HSAR) GENERAL IMPROPER BUSINESS...

  7. Restaurant Dining: Seven Tips for Staying Gluten Free

    Science.gov (United States)

    GiG Education Bulletin Restaurant Dining: Seven Tips for Staying Gluten-Free Updated May 2014 Tips for Dining Away from Home 1. Selection of ... a number of factors, including the type of restaurant you choose. • Be careful in restaurants where language ...

  8. Evaluation of consumers' choice of wooden dining furniture in ...

    African Journals Online (AJOL)

    Evaluation of consumers' choice of wooden dining furniture in Southwestern Nigeria: A market strategy for furniture manufacturers and marketers. ... The study recommended increase use of durable Lesser Used Species (LUS) of trees for producing dining furniture and location of showrooms to target high income earners.

  9. Geriatric rehabilitation patients' perceptions of unit dining locations.

    Science.gov (United States)

    Baptiste, Françoise; Egan, Mary; Dubouloz-Wilner, Claire-Jehanne

    2014-06-01

    Eating together is promoted among hospitalized seniors to improve their nutrition. This study aimed to understand geriatric patients' perceptions regarding meals in a common dining area versus at the bedside. An exploratory qualitative study was conducted. Open-ended questions were asked of eight patients recruited from a geriatric rehabilitation unit where patients had a choice of meal location. Eating location was influenced by compliance with the perceived rules of the unit, physical and emotional well-being, and quarantine orders. Certain participants preferred eating in the common dining room where they had more assistance from hospital staff, a more attractive physical environment, and the opportunity to socialize. However, other participants preferred eating at their bedsides, feeling the quality of social interaction was poor in the dining room. Participants' experiences of, and preferences for, communal dining differed. If the benefits of communal dining are to be maximized, different experiences of this practice must be considered.

  10. Geriatric Rehabilitation Patients’ Perceptions of Unit Dining Locations

    Science.gov (United States)

    Baptiste, Françoise; Egan, Mary; Dubouloz-Wilner, Claire-Jehanne

    2014-01-01

    Background Eating together is promoted among hospitalized seniors to improve their nutrition. This study aimed to understand geriatric patients’ perceptions regarding meals in a common dining area versus at the bedside. Methods An exploratory qualitative study was conducted. Open-ended questions were asked of eight patients recruited from a geriatric rehabilitation unit where patients had a choice of meal location. Results Eating location was influenced by compliance with the perceived rules of the unit, physical and emotional well-being, and quarantine orders. Certain participants preferred eating in the common dining room where they had more assistance from hospital staff, a more attractive physical environment, and the opportunity to socialize. However, other participants preferred eating at their bedsides, feeling the quality of social interaction was poor in the dining room. Conclusions Participants’ experiences of, and preferences for, communal dining differed. If the benefits of communal dining are to be maximized, different experiences of this practice must be considered. PMID:24883161

  11. Variables críticas en las ventajas competitivas de restaurantes gourmet, La Serena, Chile

    Directory of Open Access Journals (Sweden)

    Segundo Ricardo Cabana Villca

    2015-12-01

    Full Text Available La investigación se centró en analizar las variables que influyen en el logro de las ventajas competitivas en empresas pertenecientes al mercado gastronómico gourmet en La Serena, Chile. Para esto se construyó un modelo que relaciona la calidad de servicio, satisfacción, lealtad, vínculo relacional y ventaja competitiva, creando hipótesis entre las variables y validándolas con una muestra significativa de clientes. Para contrastar las hipótesis se utilizó el método de modelos estructurales a través del método basado en covarianza (MBC. Concluyendo que la ventaja competitiva en negocios de restaurante gourmet si bien depende significativamente de la lealtad de los clientes, esto mismo provoca que sea relevante que exista una gestión proactiva sistémica, centrada en la calidad de servicio y la satisfacción que se genera. Como consecuencia de lo anterior, además debe lograr un vínculo relacional con el cliente como consecuencia de la lealtad del mismo. Por lo tanto, en esta industria las empresas sólo tendrán un crecimiento sostenible sí la lealtad del cliente es un activo que asume un rol de cliente socio que contribuye en la creación de una propuesta de valor innovadora

  12. Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market.

    Science.gov (United States)

    Cicero, Nicola; Albergamo, Ambrogina; Salvo, Andrea; Bua, Giuseppe Daniel; Bartolomeo, Giovanni; Mangano, Valentina; Rotondo, Archimede; Di Stefano, Vita; Di Bella, Giuseppa; Dugo, Giacomo

    2018-07-01

    Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm, avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and retailed in the Brazilian region of Minas Gerais, were chemically characterized. Specifically, for each type of oil, the fatty acid composition was elucidated by GC-FID, the contents of selected polyphenols and squalene were determined respectively by UHPLC-MS and UHPLC-PDA, whereas minerals were explored by means of ICP-MS. Olive oil was confirmed to have the highest MUFA content due to a valuable level of oleic acid, while oils from grapeseed, Brazil nut and canola were marked by nutritionally important PUFA levels. The highest SFA content found in coconut oil was mainly due to the high levels of lauric acid, known for its advantageous HDL-raising effects. As for polyphenols, gourmet oils from palm, coconut and canola showed higher levels of phenolic acids (e.g. p-hydroxybenzoic, ferulic, syringic, acids) than olive oil, which was though characterized by peculiar antioxidants, such as tyrosol and hydroxytyrosol. Also, olive oil had the highest amount of squalene, followed by the oil from Brazil nut. Finally, all the investigated oils had very low levels (order of μg/kg) of pro-oxidant elements, such as Cu, Fe and Mn. Overall, these findings may fill the gaps still present in literature on certain compositional aspects of commercially available gourmet oils. Copyright © 2018 Elsevier Ltd. All rights reserved.

  13. Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils

    Directory of Open Access Journals (Sweden)

    Tsimidou, Maria

    2001-08-01

    Full Text Available The study was carried out to examine the presence of antioxidants and pro-oxidants in oregano and rosemary gourmet oils. Dry, ground plant material (5% w/w was infused to olive oil for 24, 48 and 72 hours and then it was removed by filtration. All preparations were found acceptable using a panel test. The total polar phenol content increased 3.5 and 1.7 times in oregano and rosemary gourmet oils with respect to that of the control sample. A qualitative enrichment of the methanol:water fraction of olive oil with phenolic compounds from herbs were found using HPLC. No rosmarinic acid was detected in the gourmet oils. Vanillic acid was only found in the rosemary gourmet oil. The presence of flavonoids was assessed using TLC. a-Tocopherol content of the oil matrix was not changed after herb infusion. A significant increase was found in pheophytin, a,b-carotene and lutein content of oregano flavoured oils. The oxidative stability of gourmet oils was greater to that of the control using the Rancimat test. In photo-oxidation, oregano flavoured oil was less stable than the rosemary one. Total chlorophyll content may be a critical factor for the shelf life of these preparations. Suitable labelling suggesting avoidance of light may be useful for a safe domestic use.El estudio fue realizado para examinar la presencia de antioxidantes y pro-oxidantes en aceites de oliva con aroma a orégano y romero. El material vegetal seco y molido se añade al aceite de oliva en proporción (5% w/w durante 24, 48 y 72 horas y posteriormente se elimina por filtración. Todas las preparaciones se encontraron aceptables usando un panel de catadores. El contenido de fenoles polares totales aumentó 3,5 y 1,7 veces, en aceites con aroma a orégano y romero, con respecto al de las muestras control. Un enriquecimiento cualitativo de la fracción metanol: agua del aceite de oliva, con compuestos fenólicos de las hierbas, se encontró usando HPLC. No se detectó

  14. Virginia Tech dining keeps customer service fresh (with Relish!)

    OpenAIRE

    Chadwick, Heather Riley

    2005-01-01

    Virginia Tech is consistently ranked among the top universities in providing its students with the very best in dining options. One important way they make that happen is keeping in touch with student preferences and needs.

  15. Towards more sustainable diets: Insights from the food philosophies of "gourmets" and their relevance for policy strategies.

    Science.gov (United States)

    Schösler, Hanna; de Boer, Joop

    2018-04-25

    Food has become a central focus for the achievement of sustainability objectives. One of the current challenges is that promoting food sustainability requires much more attention to cultural and social contexts and the food philosophies of specific groups of consumers. The present paper focuses on those consumers in the Netherlands who intrinsically appreciate the taste and the quality of food (hereafter "gourmets"). Our expectation was that, due to their respect for the origin of food and their distance from mainstream food culture, the gourmets may be able to reveal practices and cultural assumptions that help to find entry points for promoting more sustainable food choices among the general population. Drawing on literature about gastronomy, Slow Food and craft consumption, fifteen in-depth interviews were held to examine the food philosophies of individual gourmets from a health and sustainability perspective. The results demonstrated how the values of pleasure of taste, food competences and social relatedness may contribute to the extent of complementarity between culinary and ethical principles. Entry points for promoting change in a more sustainable direction include a shift from quantity to quality, such as meals with less but better meat, a shift towards making meals less focused on meat and a general open-mindedness towards other eating styles (a new look at vegetables), a shift to planning for a competent use of leftovers and a shift in willingness to accept limitations on food choices, such as the seasonal unavailability of food. Copyright © 2018. Published by Elsevier Ltd.

  16. 1. Bon Appétit! O Efeito da Assinatura do Chef de Cozinha para Pratos Tradicional e Gourmet

    Directory of Open Access Journals (Sweden)

    Mariana da Silva Lopes

    2017-12-01

    Full Text Available Apesar de o termo gourmet ser usual no campo da gastronomia, na área beverage and food management são escassos os estudos que investiguem esse fenômeno da culinária no comportamento do consumidor. Assim, o principal objetivo desse estudo é analisar o efeito da assinatura do Chef de cozinha em pratos com abordagens tradicional ou gourmet. Foram realizados dois experimentos com 257 consumidores no total. Os dados foram analisados por meio de técnicas descritivas e análise de variância. Os resultados indicaram que a assinatura do Chef de cozinha aumenta a intenção de compra do prato tradicional, mas não tem efeito sobre a percepção de qualidade. Já para o prato gourmet, ocorre de forma contrária, ou seja, aumenta a percepção de qualidade, mas não tem influencia sobre a intenção de compra do mesmo.

  17. Consumer satisfaction and dissatisfaction of upscale restaurant dining :a two dimensional approach

    OpenAIRE

    Sun, Lou-Hon

    1994-01-01

    Dining out is one of the most popular leisure activities in developed countries. A review of the studies on consumer satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with a desire to combine the knowledge from leisure, tourism, marketing, and service managem...

  18. The dining and tipping behaviour of Black South Africans: a ...

    African Journals Online (AJOL)

    To target potential black diners, a visitor survey was conducted at the Cape Town International Jazz Festival. A total of 256 usable questionnaires were returned and included in the analysis. Socialisation, gastronomy enjoyment, lifestyle and escape and status were identifi ed as the four motives for dining out. Based on ...

  19. High School Food Courts: A New Evolution in Student Dining.

    Science.gov (United States)

    Beach, George

    2000-01-01

    Discusses how traditional high school cafeterias have changed in recent years into food courts and dining areas usually found in shopping malls. Areas examined include food court design, traffic patterns, safety and after-hours usage, and kitchens and serving areas. How one school district turned its food court system into a successful…

  20. Affleck-Dine leptogenesis and its backreaction to inflaton dynamics

    International Nuclear Information System (INIS)

    Yamada, Masaki

    2015-10-01

    We investigate the backreaction of the Affleck-Dine leptogenesis to inflaton dynamics in the F-term hybrid and chaotic inflation models in supergravity. We determine the lightest neutrino mass in both models so that the predictions of spectral index, tensor-to-scalar ratio, and baryon abundance are consistent with observations.

  1. Dine College Students Research Diabetes for Their People.

    Science.gov (United States)

    Ambler, Marjane

    1999-01-01

    Summarizes Dine College's (New Mexico) leading role in researching diabetes and other Navajo health problems, and its employment of students to help conduct research. States that because of an intimate understanding of their people, students can research topics that outside researchers would not or could not choose. (VWC)

  2. Constructing a consumption model of fine dining from the perspective of behavioral economics.

    Science.gov (United States)

    Hsu, Sheng-Hsun; Hsiao, Cheng-Fu; Tsai, Sang-Bing

    2018-01-01

    Numerous factors affect how people choose a fine dining restaurant, including food quality, service quality, food safety, and hedonic value. A conceptual framework for evaluating restaurant selection behavior has not yet been developed. This study surveyed 150 individuals with fine dining experience and proposed the use of mental accounting and axiomatic design to construct a consumer economic behavior model. Linear and logistic regressions were employed to determine model correlations and the probability of each factor affecting behavior. The most crucial factor was food quality, followed by service and dining motivation, particularly regarding family dining. Safe ingredients, high cooking standards, and menu innovation all increased the likelihood of consumers choosing fine dining restaurants.

  3. Estudio de Mercado para Desarrollar el Proyecto de Exportación de Mermeladas Orgánicas Motuche Gourmet al Mercado de Alemania

    OpenAIRE

    Dávila Moreno, Andrea; Espinosa Cordero, Denise

    2010-01-01

    La empresa familiar Indartbio, bajo la marca de Motuche Gourmet, ha lanzado al mercado nacional e internacional sus 6 tipos de mermeladas, que combinan frutas exóticas y dan al consumidor un producto de excelente calidad y con certificación orgánica. En el año 2008, los productos Motuche Gourmet fueron expuestos en la feria BioFach en Alemania, lo que les permitió encontrar sus primeros clientes alemanes y les hizo ver la posibilidad de entrar en dicho mercado con sus mermeladas. Por esta raz...

  4. Proyecto de inversión para la apertura de una planta productora de quesos categoría gourmet

    OpenAIRE

    Canaán Ceron, Zamira

    2015-01-01

    Elaboración de un estudio de caso para obtener el grado de Maestría en Dirección y Estrategias Financieras. El presente proyecto pretende determinar la viabilidad de la apertura de una planta productora de quesos categoría gourmet con sabor a Vino, Tequila y Brandy, la cual estará ubicada en la Ciudad de Tehuacán y el producto se comercializara en la Ciudad de Puebla. Para ello, se analizarán los diferentes factores que afectarán la decisión final de inversión. Así mismo se pretende obtene...

  5. Geriatric Rehabilitation Patients’ Perceptions of Unit Dining Locations

    OpenAIRE

    Baptiste, Françoise; Egan, Mary; Dubouloz-Wilner, Claire-Jehanne

    2014-01-01

    Background Eating together is promoted among hospitalized seniors to improve their nutrition. This study aimed to understand geriatric patients’ perceptions regarding meals in a common dining area versus at the bedside. Methods An exploratory qualitative study was conducted. Open-ended questions were asked of eight patients recruited from a geriatric rehabilitation unit where patients had a choice of meal location. Results Eating location was influenced by compliance with the perceived rules ...

  6. The Gourmet Festivals in Romania – Way to Promote Tradition in the Rural Area and of Stable Development through Tourism

    Directory of Open Access Journals (Sweden)

    Ionica SOARE

    2016-12-01

    Full Text Available The work focuses on highlighting the level achieved in developing the gourmet festivals from Romania, on the necessary resources that are subject to the event activity and give dimension, wealth and variety to the cookery patrimony, as well as on the frequent and permanent actors that bring the intake in their organization and development, being more aware of their necessity through the attractiveness they create. The impact created by the size of the festivals is the more direct and the fastest sequence in contouring the image of tourism, providing through their content, richer alternatives than other aspects of traditional life to rural area,being connected with the abundance of food and care for the variety of meal, the multitude of raw materials, numerous procedures to combine them, the diversity of food and eating habits. The European policies are those that come to support the development of tourism through gourmet festivals, the promotion and development of the local communities, of entrepreneurship on traditional products and of the areas according to the concept of durability.

  7. Beyond the Cultural Borders of the Dining Room: a Reader-Oriented Approach to A. R. Gurney's The Dining Room

    Directory of Open Access Journals (Sweden)

    Esraa Jalal Jawad Al-Gawhari

    2018-02-01

    Full Text Available A. R. Gurney's The Dining Room is a work basically written to address issues related to the White Anglo-Saxon Protestant (henceforth WASP culture. The work is rich with elements (the structure, the setting, the characters, and the themes, inviting to the WASP audience to interact with it, recognizing their cultural identity. The present study aims at proving that those elements can also endow the text with wider horizons when perceived by other audiences through supporting the symbol of the dining room. The study examines them in an attempt to see their effects on the WASP audience. Then, it views them as factors adding to the text a universal touch.

  8. Innovations and Changes of Procedure Civil Code, and Maintenance of the Subjectivism Term "Resources Insufficient" for Granting of Justice of Gratuity

    Directory of Open Access Journals (Sweden)

    Juliane Dziubate Krefta

    2016-10-01

    Full Text Available This work is focused on the analysis of Gratuity of Justice as an important mechanism of access to justice. It aims to address the news about the Gratuity of Justice in the current Civil Procedure Code, recently amended by Law nº. 13,105/2015, bringing out important changes that fixed the obsolete Law nº. 1,060/50. Aims to reflect about the requirement for granting the benefit of free justice, namely the lack of resources, and its high degree of subjectivity, emphasizing some positive and negative issues related to it.

  9. Family-Style Dining: Focusing on the Importance of Rituals in Building Relationships.

    Science.gov (United States)

    Parr, Jerry

    2002-01-01

    Discusses the importance of family-style dining in early childhood education and care settings for child nutrition, socialization, and cognitive development. Illustrates how family dining experiences build family relationships and provide a context for defining family roles and responsibilities. Shows how easily television can become a mealtime…

  10. Dine Youth Define Community: Finding Routes to School and Community Partnerships

    Science.gov (United States)

    Kulago, Hollie Anderson

    2011-01-01

    The three purposes of this qualitative research study were to: Create a platform for Dine youth to describe their community in their own words; identify effective partnerships between the school and community to promote academic success for Dine youth; and critique the colonizing ways of an old order of Western research that contributed to the…

  11. Constructing a consumption model of fine dining from the perspective of behavioral economics

    Science.gov (United States)

    Tsai, Sang-Bing

    2018-01-01

    Numerous factors affect how people choose a fine dining restaurant, including food quality, service quality, food safety, and hedonic value. A conceptual framework for evaluating restaurant selection behavior has not yet been developed. This study surveyed 150 individuals with fine dining experience and proposed the use of mental accounting and axiomatic design to construct a consumer economic behavior model. Linear and logistic regressions were employed to determine model correlations and the probability of each factor affecting behavior. The most crucial factor was food quality, followed by service and dining motivation, particularly regarding family dining. Safe ingredients, high cooking standards, and menu innovation all increased the likelihood of consumers choosing fine dining restaurants. PMID:29641554

  12. The dynamics of Affleck-Dine condensate collapse

    International Nuclear Information System (INIS)

    Enqvist, Kari; McDonald, John

    2000-01-01

    In the MSSM, cosmological scalar field condensates formed along flat directions of the scalar potential (Affleck-Dine condensates) are typically unstable with respect to formation of Q-balls, a type of non-topological soliton. We consider the dynamical evolution of the Affleck-Dine condensate in the MSSM. We discuss the creation and linear growth, in F- and D-term inflation models, of the quantum seed perturbations which in the non-linear regime catalyse the collapse of the condensate to non-topological soliton lumps. We study numerically the evolution of the collapsing condensate lumps and show that the solitons initially formed are not in general Q-balls, but Q-axitons, a pseudo-breather which can have very different properties from Q-balls of the same charge. We calculate the energy and charge radiated from a spherically symmetric condensate lump as it evolves into a Q-axiton. We also discuss the implications for baryogenesis and dark matter

  13. Impulsive, Disinhibited Behavior—Dining in a Restaurant

    Directory of Open Access Journals (Sweden)

    Ronald C. Hamdy MD

    2018-03-01

    Full Text Available Dining in a restaurant with a loved one who has dementia can be an ordeal, especially if the expectations of the caregiver do not match those of the patient and the restaurant environment is not suitable for patients with dementia. The size of the dining area, lighting, background music or noise, décor of the room, number of customers, variety of the items on the menu, number of plates and cutlery on the table, in addition to flowers, candles, and other decorations on the table are all potent distractors. There are so many stimuli; the patient can be overwhelmed with information overload and not able to focus on the main purpose of the event: have dinner and especially enjoy the other person’s company. In this case scenario, we present a 62-year-old man diagnosed with behavioral variant frontotemporal dementia (bvFTD. His daughter “invited” him to have dinner with her at a very fancy restaurant to celebrate her promotion at work. Unfortunately, whereas the evening started very well, it had a catastrophic ending. We discuss what went wrong in the patient/daughter interaction and how the catastrophic ending could have been avoided or averted.

  14. 20 CFR 10.904 - Does a death as a result of occupational disease qualify for payment of the death gratuity?

    Science.gov (United States)

    2010-04-01

    ... a result of occupational disease qualify for payment of the death gratuity? Yes—throughout this... caused by employment. If an employee's death results from an occupational disease incurred in connection... 20 Employees' Benefits 1 2010-04-01 2010-04-01 false Does a death as a result of occupational...

  15. The Effect of Dining Room Physical Environmental Renovations on Person-Centered Care Practice and Residents' Dining Experiences in Long-Term Care Facilities.

    Science.gov (United States)

    Hung, Lillian; Chaudhury, Habib; Rust, Tiana

    2016-12-01

    This qualitative study evaluated the effect of dining room physical environmental changes on staff practices and residents' mealtime experiences in two units of a long-term care facility in Edmonton, Canada. Focus groups with staff (n = 12) and individual interviews with unit managers (n = 2) were conducted. We also developed and used the Dining Environment Assessment Protocol (DEAP) to conduct a systematic physical environmental evaluation of the dining rooms. Four themes emerged on the key influences of the renovations: (a) supporting independence and autonomy, (b) creating familiarity and enjoyment, (c) providing a place for social experience, and (d) challenges in supporting change. Feedback from the staff and managers provided evidence on the importance of physical environmental features, as well as the integral nature of the role of the physical environment and organizational support to provide person-centered care for residents. © The Author(s) 2015.

  16. Living alone but eating together: Exploring lunch clubs as a dining out experience.

    Science.gov (United States)

    Thomas, Nadine; Emond, Ruth

    2017-12-01

    Dining out is most often associated with pleasure and gratification, principally since it presents opportunities for sociability. However, access to dining out experiences is influenced by multiple factors, including age. Little is known about the dining out habits of older people. In particular, the food practices of those living alone in the community is under-researched compared to those in hospital or residential care. This study explores the perceptions and preferences of ten older people towards domestic and communal meals in South East Scotland. Qualitative data were generated from 5-day food diaries and in-depth interviews with individuals who lived alone and attended a community-based senior citizen's lunch club. Data were coded and thematically analysed using a symbolic interactionist perspective. A number of key themes were identified, including the meaning of mealtimes. It was found that most participants ate the majority of their meals at home alone. Despite this, dining alone was not necessarily experienced as 'lonely'. Participants reported that dining out at the lunch club was a pleasurable experience given the social interaction and the separation of consumption from food work. Moreover, due to restricted mobility and limited access to transport, the lunch club was viewed by participants as one of the few places that they could go to dine out. Copyright © 2017. Published by Elsevier Ltd.

  17. Contamination of Dining Tables with Pesticides in Kibirigwi Irrigation Scheme

    International Nuclear Information System (INIS)

    Kimani, V.W; McDermont, J.J

    1999-01-01

    Kibirigwi irrigation scheme is a small holder area in Central Kenya, where the main activity is production of horticultural crops. Pesticides are widely misused. This study investigated the extent of house hold pesticide exposure in 40 randomly selected farms in JUly-August, 1995. Exposure measures collected included pesticide levels on dining table swabs. Fifty coytton clothes measuring 30 cm *30cm were prepared in the laboratory by soaking overnight in methanol. In each of the selected homesteads, the table used for meals was swabbed with the piece of cloth. In the laboratory, the residues chemicals extracted from these swabs using conventional residual analysis procedures and the extracts were analysed by gas liquid chromatography. Information on which pesticide (s) were recently handled in the home and when, were also recorded. Cypermethrin (9/40), malathion (9/40), Diazinon (5/40), dimethoate (4/40), chloropyrifos (4/40) and fenitrothion (1/40) were detected in these samples. The range of individual organophosphate pesticides detected was 0.01-8.7ug/cm 2 of table area and for cypermethrin the range was 0.0024 ng-5.8 ng/cm 2 . It was concluded that farmers and their family members are likely to be contaminated with pesticides from tables either dermally or through contamination of food placed on such tables

  18. Les discussions reprennent chez Gate Gourmet CONFLIT. Les negociations pour une nouvelle CCT se derouleront sous l'égide de la Chambre genevoise des relations collectives de travail

    CERN Multimedia

    Mutter, F

    2003-01-01

    "Dialogue renoue chez Gate Gourmet a Geneve...cela serait la seconde fois seulement que la CRCT agirait de la sorte. L'unique precedent remonte a un different opposant le CERN à certains de ses employes" (1/2 page).

  19. Evaluation of a Dining Facility Intervention on U.S. Army Special Operations Soldiers’ Meal Quality, Dining Satisfaction, and Cost Effectiveness

    Science.gov (United States)

    2016-11-18

    from evening snack to early morning snack, and 15 hours from dinner to breakfast. Perceived hunger (PreSLIM score), time to eat , time since last...time. Breakfast had a higher percent of patrons reporting shorter dining times and a faster rate of eating over a mean of 17.1 minutes; whereas dinner ... Eating Index (HEI) scores were computed. Descriptive and independent t-test analyses were performed pre to post HPP implementation ( =0.05; 80% power

  20. Food for Thought: Frequent Interracial Dining Experiences as a Predictor of Students' Racial Climate Perceptions

    Science.gov (United States)

    Lowe, Maria R.; Byron, Reginald A.; Ferry, Griffin; Garcia, Melissa

    2013-01-01

    This article describes a study that explored factors which influenced undergraduate students' perceptions of the racial climate at a predominantly white liberal arts university in the South. Mixed methods results suggest that race, aspects of the institutional climate, and frequent interracial dining experiences in the campus cafeteria…

  1. College and University Dining Services Administrators' Intention to Adopt Sustainable Practices: Results from US Institutions

    Science.gov (United States)

    Chen, Chao-Jung; Gregoire, Mary B.; Arendt, Susan; Shelley, Mack C.

    2011-01-01

    Purpose: The purpose of this paper is to examine college and university dining services administrators' (CUDSAs) intention to adopt sustainable practices. Design/methodology/approach: The theory of planned behavior (TPB) including constructs of subjective norm (SN), attitude, perceived behavior control, and personal norm (PN), formed the…

  2. Dining rooms in the sanctuary: old and new epigraphic evidence from Halikarnassos

    DEFF Research Database (Denmark)

    Isager, Signe; Pedersen, Poul

    2014-01-01

    The article focuses on two inscriptions which testify to the presence of diningrooms in sanctuaries in Halikarnassos. The inscriptions have been known for some time, but the important point that not just one, but both, concern dining rooms, has been overlooked. They are inscribed on blocks...... dipnisteria were placed in the sanctuary at the summit of the Zephyrion promontory. Introduction...

  3. Proximity to Fast-Food Outlets and Supermarkets as Predictors of Fast-Food Dining Frequency.

    Science.gov (United States)

    Athens, Jessica K; Duncan, Dustin T; Elbel, Brian

    2016-08-01

    This study used cross-sectional data to test the independent relationship of proximity to chain fast-food outlets and proximity to full-service supermarkets on the frequency of mealtime dining at fast-food outlets in two major urban areas, using three approaches to define access. Interactions between presence of a supermarket and presence of fast-food outlets as predictors of fast-food dining were also tested. Residential intersections for respondents in point-of-purchase and random-digit-dial telephone surveys of adults in Philadelphia, PA, and Baltimore, MD, were geocoded. The count of fast-food outlets and supermarkets within quarter-mile, half-mile, and 1-mile street network buffers around each respondent's intersection was calculated, as well as distance to the nearest fast-food outlet and supermarket. These variables were regressed on weekly fast-food dining frequency to determine whether proximity to fast food and supermarkets had independent and joint effects on fast-food dining. The effect of access to supermarkets and chain fast-food outlets varied by study population. Among telephone survey respondents, supermarket access was the only significant predictor of fast-food dining frequency. Point-of-purchase respondents were generally unaffected by proximity to either supermarkets or fast-food outlets. However, ≥1 fast-food outlet within a 1-mile buffer was an independent predictor of consuming more fast-food meals among point-of-purchase respondents. At the quarter-mile distance, ≥1 supermarket was predictive of fewer fast-food meals. Supermarket access was associated with less fast-food dining among telephone respondents, whereas access to fast-food outlets were associated with more fast-food visits among survey respondents identified at point-of-purchase. This study adds to the existing literature on geographic determinants of fast-food dining behavior among urban adults in the general population and those who regularly consume fast food. Copyright

  4. Opening the window to the cogenesis with Affleck–Dine mechanism in gravity mediation

    Energy Technology Data Exchange (ETDEWEB)

    Kamada, Ayuki [Kavli Institute for the Physics and Mathematics of the Universe, University of Tokyo, Kashiwa, Chiba 277-8582 (Japan); Kawasaki, Masahiro [Kavli Institute for the Physics and Mathematics of the Universe, University of Tokyo, Kashiwa, Chiba 277-8582 (Japan); Institute for Cosmic Ray Research, University of Tokyo, Kashiwa, Chiba 277-8582 (Japan); Yamada, Masaki, E-mail: yamadam@icrr.u-tokyo.ac.jp [Institute for Cosmic Ray Research, University of Tokyo, Kashiwa, Chiba 277-8582 (Japan)

    2013-02-12

    The observed baryon and dark matter densities are equal up to a factor of 5. This observation indicates that the baryon asymmetry and dark matter have the same origin. The Affleck–Dine baryogenesis is one of the most promising mechanisms in this context. Q balls, which are often formed in the early Universe associated with the Affleck–Dine baryogenesis, decay both into supersymmetric particles and into quarks. Recently, it was pointed out that annihilation of squarks into quarks gives a dominant contribution to the Q-ball decay rate and the branching ratio of Q-ball decay into supersymmetric particles changes from the previous estimate. In this Letter, the scenario of baryon and dark matter cogenesis from Q ball in gravity mediation is revisited in respect of the improved Q-ball decay rates. It is found that the successful cogenesis takes place when a wino with mass 400–600 GeV is dark matter.

  5. Final Environmental Assessment: Consolidated Dining Facility at Joint Base McGuire-Dix-Lakehurst, New Jersey

    Science.gov (United States)

    2013-05-01

    intended to ‘provide a cornerstone of integrated mission, services, and recreational activities that is a walkable , convenient, and attractive...Training areas are intended to enhance existing or grow into walkable campuses with barracks, dining facilities, administrative support functions and...preserve natural lands and critical environmental areas, and protect water and ai r quality by encouraging developments that are mixed-use, walkable

  6. Development of a Physical Environmental Observational Tool for Dining Environments in Long-Term Care Settings.

    Science.gov (United States)

    Chaudhury, Habib; Keller, Heather; Pfisterer, Kaylen; Hung, Lillian

    2017-11-10

    This paper presents the first standardized physical environmental assessment tool titled Dining Environment Audit Protocol (DEAP) specifically designed for dining spaces in care homes and reports the results of its psychometric properties. Items rated include: adequacy of lighting, glare, personal control, clutter, staff supervision support, restraint use, and seating arrangement option for social interaction. Two scales summarize the prior items and rate the overall homelikeness and functionality of the space. Ten dining rooms in three long-term care homes were selected for assessment. Data were collected over 11 days across 5 weeks. Two trained assessors completed DEAP independently on the same day. Interrater-reliability was completed for lighting, glare, space, homelike aspects, seating arrangements and the two summary scales, homelikeness and functionality of the space. For categorical measures, measure responses were dichotomized at logical points and Cohen's Kappa and concordance on ratings were determined. The two overall rating scales on homelikeness and functionality of space were found to be reliable intraclass correlation coefficient (ICC) (~0.7). The mean rating for homelikeness for Assessor 1 was 3.5 (SD 1.35) and for functionality of the room was 5.3. (SD 0.82; median 5.5). The findings indicate that the tool's interrater-reliability scores are promising. The high concordance on the overall scores for homelikeness and functionality is indicative of the strength of the individual items in generating a reliable global assessment score on these two important aspects of the dining space. © The Author 2017. Published by Oxford University Press on behalf of The Gerontological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  7. The role of patron dining experience and emotions on relationship quality in chain restaurant industry

    OpenAIRE

    Ying Tuan Lo; Siti Rahmah Awang; Ahmad Jusoh; Khalil Md Nor; Khairiah Soehod

    2018-01-01

    Purpose: This paper investigates the role of patron dining experience (PDE) and emotions on relationship quality in the chain restaurant industry. Design/methodology: Stratified random sampling method was used where questionnaires were distributed to the respondents in 16 selected ‘Kopitiam’ outlets throughout Malaysia. The empirical findings from 316 customers of those outlets were examined using Partial Least Squares (PLS). Findings: The findings provide strong evidence of the relat...

  8. The Impact of Customer Relationship Management to Customer Loyalty Through Customer Satisfaction in Cabal Dining Manado

    OpenAIRE

    Pandowo, Merinda; Pangemanan, Sifrid S.; Wattilete, Randy

    2013-01-01

    Customer relationship management is the one influencing customer loyalty, but to get customer loyalty we should know how to make customer satisfaction. This research is purposed to analyze the impact of customer relationship management to customer loyalty through customer satisfaction in Cabal Dining Manado. This research used the Path analysis as the method of this research. Population in this research is mainly in this research is people in Manado. The sample of this research is 100 respond...

  9. Medication education and consultation at a senior dining program for independently living seniors.

    Science.gov (United States)

    Schmiedt, Dean; Ellingson, Jody

    2010-08-01

    To determine if pharmacist involvement within a senior dining program benefits diners by addressing their medication-related questions, using educational sessions, and providing individual consultations. Catholic Charities Senior Dining sites in central Minnesota. Pharmacists went to three senior dining sites, providing educational sessions and individual consultations to independently living senior diners. Pharmacists developed a program, in a nontraditional setting, that used educational sessions and individual consultations to assist seniors with their medication-related questions. The number of diner questions, significant issues raised, issues addressed, and level of diner satisfaction. Pharmacists made 36 visits from January to December 2009. During those visits they presented educational talks to 3,089 diners, and 12.4% of all diners spoke individually with pharmacists. Pharmacists addressed 581 questions or concerns from 384 diners. Significant issues were noted in 25.8% of individual consultations (144 questions). The most common significant issues included: adverse drug reactions (59), indications without treatment (27), and drug interactions (23). Nonopioid analgesics, antilipemics, and antihypertensive medications were most commonly involved in significant issues. Satisfaction surveys were strongly positive, with 97% indicating pharmacists had addressed their medication-related concern; only 3% did not reply. Almost half (42.7%) of satisfaction surveys indicated the diner would change something as a result of meeting with the pharmacist. Pharmacist availability in a nontraditional setting can assist seniors with addressing potentially significant medication-related issues. Independently living seniors will seek out information from a pharmacist in a convenient setting.

  10. Dark and visible matter in a baryon-symmetric universe via the Affleck-Dine mechanism

    International Nuclear Information System (INIS)

    Bell, Nicole F.; Petraki, Kalliopi; Volkas, Raymond R.; Shoemaker, Ian M.

    2011-01-01

    The similarity of the visible and dark matter abundances indicates that they may originate via the same mechanism. If both the dark and visible matter are charged under a generalized baryon number, then the asymmetry of the visible sector may be compensated by an asymmetry in the dark sector. We show how the separation of the baryonic and the -antibaryonic charge can originate in the vacuum, via the Affleck-Dine mechanism, due to the breaking of a symmetry orthogonal to the baryon number. Symmetry restoration in the current epoch guarantees the individual stability of the two sectors.

  11. You can't "nudge" nuggets: An investigation of college late-night dining with behavioral economics interventions.

    Science.gov (United States)

    Bevet, Samuel; Niles, Meredith T; Pope, Lizzy

    2018-01-01

    A mixed-methods approach was used to evaluate and improve the "late-night dining" options in a university dining hall. Surveys assessed student desires for late-night offerings, and evaluated students' habits and motivations during late-night dining. Two interventions were implemented to see if students could be "nudged" into different choice patterns. In the first, a "veggie-heavy" entrée was added at the beginning of the entrée line, so that students would substitute an entrée containing vegetables for the alternatives. In the second, a snack-food bar was set up to cater to students who didn't want to stand in the long entrée line, and preferred a snack. Data on food choice was collected during the interventions. Survey responses showed significant differences in the reasons females and males utilized late-night dining (p<0.001). We also found that students at late-night dining had a lower emphasis on health than the general student population. Even students at late-night who reported being health-conscious showed no difference in food selections from students who said health was not important (p = 0.883). Veggie-heavy entrées had mild success in increasing vegetable selection. However, veggie-heavy entrées were largely ignored when the other option was chicken nuggets. The snack bar was very popular. Entrée placement and convenience lines may have mild impacts on food selection in a late-night dining environment.

  12. Testing a Beverage and Fruit/Vegetable Education Intervention in a University Dining Hall.

    Science.gov (United States)

    Scourboutakos, Mary J; Mah, Catherine L; Murphy, Sarah A; Mazza, Frank N; Barrett, Nathanael; McFadden, Bill; L'Abbé, Mary R

    2017-06-01

    To test the effect of a nutrition intervention that included education and 2 labeling components on students' food choices. Repeat cross-sectional study taking place on 6 dinner occasions before and 6 afterward. The study was conducted during dinner meals in a buffet-style dining hall in a university campus residence, where students paid a set price and consumed all they cared to eat. University students (n = 368 to 510) visited the cafeteria on each of the data collection dates. Fruit and vegetable consumption were encouraged; sugar-sweetened beverage consumption was discouraged using physical activity calorie equivalent labeling. Beverage choices and vegetable/fruit bar visits. Logistic regression was used to compare the proportion of student who selected each beverage, fruit, or vegetable before and after the intervention, while controlling for menu and gender as covariates. There was a significant decrease in the proportion of students selecting a sugar-sweetened beverage before vs after the intervention (49% vs 41%, respectively; P = .004) and an increase in students choosing water (43% vs 54%, respectively; P < .001). There was a significant increase in students who took fruit after the intervention (36%; P < .001) vs before (30%). The number of students visiting the vegetable bar significantly increased from 60% to 72% (P < .001). This intervention may be a way to encourage healthy dietary choices in campus dining halls. Copyright © 2017. Published by Elsevier Inc.

  13. Avaliação de aspectos físico-químicos, sensoriais e reológicos de sorvete gourmet elaborado com teor reduzido de lactose

    OpenAIRE

    Ramos, Aurélia de Faria

    2016-01-01

    O presente trabalho teve como objetivo elaborar um sorvete gourmet à base de leite com teor reduzido de lactose. Foram fabricados, um sorvete tradicional de chocolate e outro sorvete de mesmo sabor com lactose hidrolisada. A quantidade de enzima lactase utilizada foi de 0,07% (m/m) sobre o volume da calda preparada. A hidrólise foi realizada a 45 ºC/três horas nas três repetições experimentais. O binômio tempo e temperatura utilizados foram suficientes para a completa hidrólise da lactose na ...

  14. Dining Decisions

    Centers for Disease Control (CDC) Podcasts

    2011-08-25

    In this podcast for kids, the Kidtastics talk about making smart food choices.  Created: 8/25/2011 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 8/25/2011.

  15. Math Academy: Dining Out! Explorations in Fractions, Decimals, & Percents. Book 4: Supplemental Math Materials for Grades 3-8

    Science.gov (United States)

    Rimbey, Kimberly

    2007-01-01

    Created by teachers for teachers, the Math Academy tools and activities included in this booklet were designed to create hands-on activities and a fun learning environment for the teaching of mathematics to the students. This booklet contains the "Math Academy--Dining Out! Explorations in Fractions, Decimals, and Percents," which teachers can use…

  16. Incorporating Prototyping and Iteration into Intervention Development: A Case Study of a Dining Hall-Based Intervention

    Science.gov (United States)

    McClain, Arianna D.; Hekler, Eric B.; Gardner, Christopher D.

    2013-01-01

    Background: Previous research from the fields of computer science and engineering highlight the importance of an iterative design process (IDP) to create more creative and effective solutions. Objective: This study describes IDP as a new method for developing health behavior interventions and evaluates the effectiveness of a dining hall--based…

  17. The Social, Physical and Temporal Characteristics of Primary School Dining Halls and Their Implications for Children's Eating Behaviours

    Science.gov (United States)

    Moore, Sue N.; Murphy, Simon; Tapper, Katy; Moore, Laurence

    2010-01-01

    Purpose: Social, physical and temporal characteristics are known to influence the eating experience and the effectiveness of nutritional policies. As the school meal service features prominently in UK nutritional and health promotion policy, the paper's aim is to investigate the characteristics of the primary school dining context and their…

  18. Perceived value in food selection when dining out: comparison of African Americans and Euro-Americans.

    Science.gov (United States)

    Vinci, Debra M; Philipp, Steven F

    2007-06-01

    This descriptive study compares African Americans' and Euro-Americans' perceived value of food selection pertaining to cost, portion size, and meal satisfaction when eating away from home. A stratified sample was drawn from a southern U.S. metropolitan area (N= 1,011; 486 African American, 525 Euro-American). Analysis showed no difference between African-American and Euro-American adults by sex or how often they dined out. These two groups significantly differed across years of education, age, and answering 14 of 18 rated statements on value perceptions. African-Americans' value perceptions were influenced more by lower cost foods and larger portion sizes than those of Euro-Americans. For meal satisfaction, African Americans were more likely to agree with statements that indicate preferring foods high in energy and low in essential micronutrient density. This study supports the need for more investigation.

  19. Case study of restaurant successfully designed, constructed, and operated for excellent dining acoustics

    Science.gov (United States)

    Bollard, Paul; Des Jardins, Stephen

    2005-09-01

    Prior to the construction of La Provence Restaurant in Roseville, California in 2004, the owner, Stephen Des Jardins, traveled with his cook, architect, and engineer to the Provence Region of France to study the cuisine, architecture, and acoustics of the local restaurants. This information was incorporated into the design, construction, and operation of his restaurant, with acoustical design assistance provided by the author, Paul Bollard. The result of the owner's painstaking attention to detail is a restaurant which has received very positive reviews for its architecture, quality of food, service, and acoustic ambience. This paper documents the measures included in the construction of the restaurant to ensure that the building acoustics enhance the dining experience, rather than detract from it. Photographs of acoustic treatments are included, as are reverberation time (RT60) test results and ambient noise level measurement results.

  20. Effect of default menus on food selection and consumption in a college dining hall simulation study.

    Science.gov (United States)

    Radnitz, Cynthia; Loeb, Katharine L; Keller, Kathleen L; Boutelle, Kerri; Schwartz, Marlene B; Todd, Lauren; Marcus, Sue

    2018-05-01

    To test an obesity prevention strategy derived from behavioural economics (optimal defaults plus delay), focused on changing the college dining hall service method. After a uniform pre-load, participants attended an experimental lunch in groups randomized to one of three conditions: a nutrient-dense, lower-fat/energy lunch as an optimal default (OD); a less-nutrient-dense, higher-fat/energy lunch as a suboptimal default (SD); or a free array (FA) lunch. In the OD condition, students were presented a menu depicting healthier vegetarian and omnivore foods as default, with opt-out alternatives (SD menu) available on request with a 15 min wait. In the SD condition, the same menu format was used with the positioning of food items switched. In the FA condition, all choices were presented in uniform fonts and were available immediately. Private rooms designed to provide a small version of a college dining hall, on two campuses of a Northeastern US university. First-year college students (n 129). There was a significant main effect for condition on percentage of optimal choices selected, with 94 % of food choices in the OD condition optimal, 47 % in the FA condition optimal and none in the SD condition optimal. Similarly, energy intake for those in the SD condition significantly exceeded that in the FA condition, which exceeded that in the OD condition. Presenting menu items as optimal defaults with a delay had a significant impact on choice and consumption, suggesting that further research into its long-term applicability is warranted.

  1. Social significance of communal dining in Etruscan Italy from the seventh to the fourth century BC: an iconographical approach

    OpenAIRE

    Geissler, Sabine

    2012-01-01

    Imagery relating to communal dining or banqueting in ancient Etruria is relatively abundant and provides a useful source of potential information about the workings of Etruscan society, not least because of the semantic value of banquet scenes. The conduct of eating and drinking in company generally reflects patterns of social behavior, governed by local traditions, rules, ritual, beliefs and ideology embedded in society. In addition, banqueting or feasting may be closely inter...

  2. Interventions to promote healthy eating choices when dining out: A systematic review of reviews.

    Science.gov (United States)

    Wright, Breanna; Bragge, Peter

    2018-05-01

    To synthesize review research pertaining to the effectiveness of interventions in dining-out settings to reduce food/calorie consumption. A rapid review methodology was employed to focus on synthesized research. A comprehensive search for peer-reviewed systematic reviews from 2010 to 2015 yielded 1,847 citations. Following screening, ten systematic reviews were included. The 10 included systematic reviews identified 183 primary studies evaluating evidence in three behavioural intervention areas: social models/norms, manipulation of size, and provision of health information. Three systematic reviews evaluating the use of social models/norms found this was an effective intervention for influencing food intake. Five systematic reviews that assessed manipulation of portion/dishware/cutlery size found a small-to-moderate effect on food consumption. Three systematic reviews looked at the provision of health information, which was not effective alone; however, in combination with contextual or interpretive material such as traffic lights or exercise equivalence, this was shown to reduce calorie consumption. One systematic review covered two topic areas. The results indicate that policies or interventions that aim to improve healthy choices or consumption when dining out would benefit from harnessing social norms and positive positioning of social identity. Furthermore, provision of health information should always be accompanied by an interpretative guide, such as traffic lights. Manipulation of plate/portion/cutlery size may be effective; however, the effect size is small and further research is required to investigate whether this effect is retained in overweight or obese populations. Statement of contribution What is already known on this subject? Eating behaviours (food choices, consumption) have played a role in the obesity epidemic. Behavioural 'nudges' have tried to increase healthier eating choices. What does this study add? Social norms and modelling have a

  3. Dining atmospherics and food and service quality as predictors of customer satisfaction at sit-down restaurants

    Directory of Open Access Journals (Sweden)

    Daniel Petzer

    2014-01-01

    Full Text Available South African sit-down restaurants operate in a fiercely competitive environment and customer satisfaction has proven critical for survival in this and other service industries. A satisfied customer spreads positive word-of-mouth, returns, and contributes to profitability. Extant literature indicates that customer satisfaction is in turn impacted by product and service quality, and also by the atmospheric elements present in the servicescape. It is, however, important to determine the extent to which food and service quality and dining atmospherics predict customer satisfaction within a South African sitdown restaurant context before restaurateurs embark on marketing strategies to enhance these aspects to cultivate customer satisfaction. The study therefore measures these constructs and determines the extent to which they predict customer satisfaction. The study is quantitative and descriptive in nature. Data was collected through self-administered questionnaires from 250 sit-down restaurant diners in urban areas of South Africa’s North-West Province. The results indicate that respondents’ perceptions of food and service quality are significant predictors of customer satisfaction at sit-down restaurants. Respondents’ perceptions of dining atmospherics also predict customer satisfaction when food and service quality are controlled. The article provides recommendations on how dining atmospherics, food quality and service quality can be enhanced to improve customer satisfaction at sit-down restaurants.

  4. Supersymmetric D-term inflation, reheating, and Affleck-Dine baryogenesis

    International Nuclear Information System (INIS)

    Kolda, C.; March-Russell, J.

    1999-01-01

    The phenomenology of supersymmetric models of inflation, where the inflationary vacuum energy is dominated by D terms of a U(1), is investigated. Particular attention is paid to the questions of how to arrange for sufficient e folds of inflation to occur, what kind of thermal history is expected after the end of inflation, and how to implement successful baryogenesis. Such models are argued to require a more restrictive symmetry structure than previously thought. In particular, it is nontrivial that the decays of the fields driving D inflation can reheat the Universe in such a way as to avoid the strong gravitino production constraints. We also show how the initial conditions for Affleck-Dine baryogenesis can arise in these models and that the simplest flat directions along which a baryon number is generated can often be ruled out by the constraints coming from a decoherence of the condensate in a hot environment. At the end, we find that successful reheating and baryogenesis can take place in a large subset of D-inflationary models. copyright 1999 The American Physical Society

  5. Challenging institutional logics in Gourmet

    DEFF Research Database (Denmark)

    Nickelsen, Niels Christian Mossfeldt; Scheuer, John Damm

    2015-01-01

    is a conceptualization of the way in which an institutional entrepreneur initiates change in an organizational field. More specifically the paper discusses a system of concepts offered by Svejenova et al. (2007). According to Svejenova et al. the Spanish haute cuisine chef of the 3 star Michelin restaurant El Bulli......, Ferran Adria initiates field level change by focusing on technical development of haute cuisine through research and development and a systematic and almost scientific approach to gastronomic development. The study of the introduction of the NNK and Claus Meyer shows in contrast that an institutional...

  6. Einstein: The Gourmet of Creativity.

    Science.gov (United States)

    Greenberg, Joel

    1979-01-01

    Reports a psychiatrist's analysis of Einstein's personal account of how he developed the theory of relativity. The psychiatrist cites Janusian thinking, actively conceiving two or more opposite concepts simultaneously, as a characteristic of much creative thought in general. (MA)

  7. Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

    Science.gov (United States)

    Byrd, Karen; Almanza, Barbara; Ghiselli, Richard F; Behnke, Carl; Eicher-Miller, Heather A

    2018-06-01

    High sodium levels in restaurant food have prompted Philadelphia and New York City to require inclusion of sodium content in addition to calories on menus to "nudge" consumers toward lower sodium foods. However, taste perceptions may impact the effectiveness of this intervention. An online survey tested whether sodium and calorie menu nutrition information (MNI) influenced consumer choices from a casual dining restaurant menu, accounting for consumers' intuition about taste of food relative to sodium, calories, and healthiness. Consumer choices were assessed based on calorie and sodium content of the menu items they selected. Participants were randomized to a menu with (1) calorie MNI only, (2) calorie plus numeric sodium MNI, (3) calorie MNI plus a sodium warning symbol for foods with 2300 mg of sodium or more, or (4) no MNI. Calorie plus numeric sodium MNI was associated with selection of meals lower in sodium compared to meals from the calorie MNI only menu or no MNI menu, but only for consumers with a taste intuition that (relatively) lower sodium, lower calorie, healthy foods were tasty. Consumers with the opposite taste intuition *(foods with these characteristics are not tasty) ordered meals higher in sodium. Inclusion of the sodium warning symbol did not result in a significantly different meal sodium content compared to the other menu conditions, regardless of taste intuition. However, differing levels of taste intuition alone, without consideration of MNI, was associated with ordering meals of significantly different calorie content. Overall, findings suggest adding calorie plus numeric sodium MNI may lead to beneficial outcomes (i.e., selecting meals lower in sodium) for some consumers and detrimental outcomes (i.e., selecting meals higher in sodium) for others, depending on their taste intuition. Copyright © 2018 Elsevier Ltd. All rights reserved.

  8. Developing a digital photography-based method for dietary analysis in self-serve dining settings.

    Science.gov (United States)

    Christoph, Mary J; Loman, Brett R; Ellison, Brenna

    2017-07-01

    Current population-based methods for assessing dietary intake, including food frequency questionnaires, food diaries, and 24-h dietary recall, are limited in their ability to objectively measure food intake. Digital photography has been identified as a promising addition to these techniques but has rarely been assessed in self-serve settings. We utilized digital photography to examine university students' food choices and consumption in a self-serve dining hall setting. Research assistants took pre- and post-photos of students' plates during lunch and dinner to assess selection (presence), servings, and consumption of MyPlate food groups. Four coders rated the same set of approximately 180 meals for inter-rater reliability analyses; approximately 50 additional meals were coded twice by each coder to assess intra-rater agreement. Inter-rater agreement on the selection, servings, and consumption of food groups was high at 93.5%; intra-rater agreement was similarly high with an average of 95.6% agreement. Coders achieved the highest rates of agreement in assessing if a food group was present on the plate (95-99% inter-rater agreement, depending on food group) and estimating the servings of food selected (81-98% inter-rater agreement). Estimating consumption, particularly for items such as beans and cheese that were often in mixed dishes, was more challenging (77-94% inter-rater agreement). Results suggest that the digital photography method presented is feasible for large studies in real-world environments and can provide an objective measure of food selection, servings, and consumption with a high degree of agreement between coders; however, to make accurate claims about the state of dietary intake in all-you-can-eat, self-serve settings, researchers will need to account for the possibility of diners taking multiple trips through the serving line. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. In search of an African dining experience: International visitors views on service at V&A Waterfront restaurants in Cape Town

    Directory of Open Access Journals (Sweden)

    Takawira Windy Mutsago

    2011-01-01

    Full Text Available Culturalism and ethnicity form integral parts of destination attractions in tourism and hospitality. The article explores the degree of African authenticity expected by international travelers from a dining experiences in restaurants located in a popular tourist hub, the Victoria and Alfred Waterfront in Cape Town. The research reveals that integrating traditional African values and standards to five star dining international standards is difficult and problematic. Consequently international diners seeking authentic African dining experience in popular tourists’ hubs have been disappointed. The paper revealed that the majority 75.3% perceived the dining experience in the V&A Waterfront as just a copy of the Western countries, 19, 2% percent noted some African traits largely diluted by foreign standards and 6, 5% believed it was truly an African dining experience. The article recommends that, for commercial purposes a staged African experience be created using such strategies as manipulating the architecture, the music, interior décor, staff uniforms and anything that immediately identifies with Africa or South Africa on a more local level.

  10. A nudge in a healthy direction. The effect of nutrition labels on food purchasing behaviors in university dining facilities.

    Science.gov (United States)

    Cioffi, Catherine E; Levitsky, David A; Pacanowski, Carly R; Bertz, Fredrik

    2015-09-01

    Despite legislation that requires restaurants to post nutritional labels on their products or menu items, the scientific literature provides inconsistent support for the idea that adding labels to foods will change buying patterns. Lack of success of previous research may be that sample sizes have been too small and durations of studies too short. To assess the effect of nutrition labeling on pre-packaged food purchases in university dining facilities. Weekly sales data for a sample of pre-packaged food items were obtained and analyzed, spanning three semesters before and three semesters after nutritional labels were introduced on to the sample of foods. The labels summarized caloric content and nutrient composition information. Mean nutrient composition purchased were calculated for the sample of foods. Labeled food items were categorized as high-calorie, low-calorie, high-fat, or low-fat foods and analyzed for change as a function of the introduction of the labels. Data were obtained from all retail dining units located at Cornell University, Ithaca, NY where the pre-packaged food items were sold. Results indicated that the introduction of food labels resulted in a 7% reduction of the mean total kcals purchased per week (p < 0.001) from the labeled foods. Total fat purchased per week were also reduced by 7% (p < 0.001). Percent of sales from "low-calorie" and "low-fat" foods (p < 0.001) increased, while percent of sales from "high-calorie" and "high-fat" foods decreased (p < 0.001). The results suggest that nutrition labels on pre-packaged foods in a large university dining hall produces a small but significant reduction of labeled high calorie and high fat foods purchased and an increase in low calorie, low fat foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. La subjugation des femmes musulmanes et la sororité dans Loin de Médine par Assia Djebar

    Directory of Open Access Journals (Sweden)

    Rachel van Deventer

    2010-05-01

    Full Text Available Cet article porte sur les premières femmes musulmanes telles qu’elles sont représentées dans l’oeuvre d’Assia Djebar, Loin de Médine, récit situé au tout début de l’histoire de l’Islam. A travers les parcours narratifs de plusieurs femmes marquantes de l’histoire de l’Islam, l’auteur identifie la sororité comme arme unique contre toute oppression. Une lecture critique invite non seulement les lectrices mais aussi les lecteurs contemporains à examiner le statut actuel des femmes musulmanes.

  12. Table for two: The effects of familiarity, sex and gender on food choice in imaginary dining scenarios.

    Science.gov (United States)

    Dibb-Smith, Amanda; Brindal, Emily

    2015-12-01

    Existing research suggests that eating behaviours may be used to modify self-presentation and that process may be different for women compared to men. We aimed to assess how people make different food choices in situations of varying self-presentation demand. Via an online survey, eligible participants (n = 216; 64% female: not on a restrictive diet or severely obese/underweight) were allocated to one of four experimental conditions manipulating the familiarity (close friend v acquaintance) and sex of an eating companion (same v opposite sex). All participants were asked to imagine they were eating out with one of the manipulated companions, and were presented with a menu and asked to order items. Menu choices were used to calculate the total kilojoules ordered, percentage of kilojoules from fats and number of low-fat options selected. To assess differences in impression management, participants completed the Paulhus Deception scale. Despite successful manipulation checks, analyses of covariance (controlling for levels of hunger) revealed no main or interaction effects for familiarity and sex composition for any of the menu choice outcomes assessed. Impression management scores differed for sex composition (main effect only) with participants who imagined dining with someone of the same gender (M = 2.05, SE = 0.90) having higher impression management scores than those imagining dining with an opposite sex companion (M = 1.27, SE = 0.83). We found preliminary support that gender composition could alter impression management demands but this did not translate to differences in food choice. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Constituintes voláteis de cafés "gourmet" e mole do cerrado do triângulo mineiro em função da torra

    Directory of Open Access Journals (Sweden)

    Nascimento Evandro Afonso do

    2003-01-01

    Full Text Available Neste trabalho foi estudada a variação da composição dos voláteis de dois cafés "gourmet" e de um café mole em função do grau de torrefação. Os cafés provenientes de Araguari, cerrado do Triângulo Mineiro, foram submetidos à torra americana (grãos marrons claros, média (grãos marrons e forte (grãos pretos e, em seguida, moídos e submetidos a uma destilação por arraste de vapor em contra-corrente com diclorometano. A análise de cromatografia gasosa acoplada à espectrometria de massas (CG-EM dos constituintes voláteis mostrou que piridina, pirazina e derivados, furfural e derivados são os principais constituintes voláteis dos cafés analisados. Mostrou ainda que não é possível diferenciar os três tipos de café pelos compostos dominantes (concentração acima de 1% no aroma. Foi observado também que a torra afeta sensivelmente os resultados, sendo que a torra americana, usada normalmente na prova da xícara para classificação sensorial de cafés, produz alguns voláteis de forte impacto no aroma que não aparecem na torra média nem na forte, além de apresentar concentrações dos componentes mais comuns muito diferentes daquelas observadas nas outras duas torras.

  14. Catering for large numbers of tourists: the McDonaldization of casual dining in Kruger National Park

    Directory of Open Access Journals (Sweden)

    Ferreira Sanette L.A.

    2016-09-01

    Full Text Available Since 2002 Kruger National Park (KNP has subjected to a commercialisation strategy. Regarding income generation, SANParks (1 sees KNP as the goose that lays the golden eggs. As part of SANParks’ commercialisation strategy and in response to providing services that are efficient, predictable and calculable for a large number of tourists, SANParks has allowed well-known branded restaurants to be established in certain rest camps in KNP. This innovation has raised a range of different concerns and opinions among the public. This paper investigates the what and the where of casual dining experiences in KNP; describes how the catering services have evolved over the last 70 years; and evaluates current visitor perceptions of the introduction of franchised restaurants in the park. The main research instrument was a questionnaire survey. Survey findings confirmed that restaurant managers, park managers and visitors recognise franchised restaurants as positive contributors to the unique KNP experience. Park managers appraised the franchised restaurants as mechanisms for funding conservation.

  15. New Q-ball solutions in gauge-mediation, Affleck-Dine baryogenesis and gravitino dark matter

    International Nuclear Information System (INIS)

    Doddato, Francesca; McDonald, John

    2012-01-01

    Affleck-Dine (AD) baryogenesis along a d = 6 flat direction in gauge-mediated supersymmetry-breaking (GMSB) models can produce unstable Q-balls which naturally have field strength similar to the messenger scale. In this case a new kind of Q-ball is formed, intermediate between the gravity-mediated and gauge-mediated types. We study in detail these new Q-ball solutions, showing how their properties interpolate between standard gravity-mediated and gauge-mediated Q-balls as the AD field becomes larger than the messenger scale. It is shown that E/Q for the Q-balls can be greater than the nucleon mass but less than the MSSM-LSP mass, leading to Q-ball decay primarily to Standard Model fermions. More significantly, if E/Q is greater than the MSSM-LSP mass, decaying Q-balls can provide a natural source of non-thermal MSSM-LSPs, which can subsequently decay to gravitino dark matter without violating nucleosynthesis constraints. The model therefore provides a minimal scenario for baryogenesis and gravitino dark matter in the gauge-mediated MSSM, requiring no new fields

  16. Dining in the lions� den � Bel and the dragon, verses 28�42 (Old Greek/Theodotion

    Directory of Open Access Journals (Sweden)

    Joseph J. de Bruyn

    2015-03-01

    Full Text Available This article is part of a series of articles written on Bel and the dragon. This series of articles is an investigation into the Greek editor/author�s use of body, space, narrative and genre in creating a new reality regarding the Jewish deity. A spatial framework is used to specifically examine the third episode of Bel and the dragon, entitled Dining in the lions� den. It is suggested that the third episode of Bel and the dragon should be read in a reciprocal relationship with not only Bel and the dragon but also the larger book of Daniel. Firstly, such an analysis indicates that the smaller episode is part of a larger clash of deities. Secondly, it shows that the editor/ author utilises the episode to recreate a new cosmology. In this new cosmology, the God of Israel is an almighty deity whilst other deities are revealed as false and not real living gods. In his own way, the editor/author contributes to the way in which Jews regarded their God within the reality of the diaspora.Intradisciplinary and/or interdisciplinary implications: The aim with this article was to analyse Daniel 14 by means of new insights from developments in language studies. Until now, scholars tended to repeat each other in their analysis of Daniel 14. No attention was given to space, body or other aspects of new developments in the field of language. This article challenges the repetitive research previously done on Daniel 14.

  17. Affleck-Dine baryogenesis, condensate fragmentation and gravitino dark matter in gauge-mediation with a large messenger mass

    International Nuclear Information System (INIS)

    Doddato, Francesca; McDonald, John

    2011-01-01

    We study the conditions for successful Affleck-Dine baryogenesis and the origin of gravitino dark matter in GMSB models. AD baryogenesis in GMSB models is ruled out by neutron star stability unless Q-balls are unstable and decay before nucleosynthesis. Unstable Q-balls can form if the messenger mass scale is larger than the flat-direction field Φ when the condensate fragments. We provide an example based on AD baryogenesis along a d = 6 flat direction for the case where m 3/2 ≈ 2GeV, as predicted by gravitino dark matter from Q-ball decay. Using a phenomenological GMSB potential which models the Φ dependence of the SUSY breaking terms, we numerically solve for the evolution of Φ and show that the messenger mass can be sufficiently close to the flat-direction field when the condensate fragments. We compute the corresponding reheating temperature and the baryonic charge of the condensate fragments and show that the charge is large enough to produce late-decaying Q-balls which can be the origin of gravitino dark matter

  18. Using a smaller dining plate does not suppress food intake from a buffet lunch meal in overweight, unrestrained women.

    Science.gov (United States)

    Yip, Wilson; Wiessing, Katy R; Budgett, Stephanie; Poppitt, Sally D

    2013-10-01

    The aim of the study was to determine whether plate size affects ad libitum energy intake (EI) at a buffet-style lunch in overweight, yet unrestrained women. Twenty overweight/obese (BMI=25-40 kg/m(2)) women attended two study visits, and were randomly assigned to small (19.5 cm) or large (26.5 cm) diameter plate size at a free choice lunch meal. At 9 am participants were given a small (0.5 MJ) breakfast, followed at 12 noon by the lunch meal from which they ate ad lib until comfortably full. Mean (SEM) EI at lunch was 3975 (239)kJ and 3901 (249) kJ respectively for small and large plate size. There was no detectable difference in EI between the two plate sizes (P>0.05). When in a raised state of hunger and offered a palatable buffet meal, altering the diameter of the dining plate onto which food was self-served did not significantly alter ad lib EI. We conclude there was no evidence that a smaller plate suppressed EI in a group of unrestrained, overweight women encouraged to eat to appetite from a wide choice of items. Whether plate size is a useful cue for portion size, and hence control of EI, in individuals actively restricting intake however remains possible, and requires investigation. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. The "Gourmet" Sausage Factory: Keeping It Human

    Science.gov (United States)

    Willems, Christiaan

    2015-01-01

    Whilst tertiary institutions have and continue to invest heavily in the technological aspects of online Teaching & Learning (T&L), there does not appear to have been a commensurate investment in the "human" aspects of the utilising the technology. Despite the broad recognition that teaching & learning "materials"…

  20. Dining Out with Confidence

    Science.gov (United States)

    ... Asian dishes usually consist of meat, fish or poultry combined with fresh vegetables. This can make them ... are generally a good choice. Ask for the dressing on the side and use it sparingly. Remember ...

  1. Dine marker har DNA

    DEFF Research Database (Denmark)

    Eckholdt, Annette; Winding, Anne; Krogh, Paul Henning

    2017-01-01

    Ordet "biodiversitet" og at det er noget, vi skal have mere af, nævnes hyppigt. Men hvad er biodiversitet, og hvordan måles det? Agrologisk har bedt et par eksperter fra Aarhus Universitet forklare, hvordan et DNA-aftryk af jord og vand kan erstatte optællinger i felten og sige noget om biodivers......Ordet "biodiversitet" og at det er noget, vi skal have mere af, nævnes hyppigt. Men hvad er biodiversitet, og hvordan måles det? Agrologisk har bedt et par eksperter fra Aarhus Universitet forklare, hvordan et DNA-aftryk af jord og vand kan erstatte optællinger i felten og sige noget om...

  2. Healthy Dining Hall Eating

    Science.gov (United States)

    ... will be left when you're done with dinner? Sound familiar? You're away at college, and your parents are no longer looking over your shoulder to make sure you eat your vegetables. This and many other new freedoms ...

  3. STRIVE, San Diego! Methodology of a Community-Based Participatory Intervention to Enhance Healthy Dining at Asian and Pacific Islander Restaurants.

    Science.gov (United States)

    Oropeza, Sarah; Sadile, Mary Grace; Phung, Chantine Nguyen; Cabiles, Moana; Spackman, Sandy; Abuan, Myleen; Seligman, Fe; Araneta, Maria Rosario

    2018-03-01

    Asian American, Native Hawaiian, and Pacific Islander (AANHPI) populations have elevated prevalence of dietary-related chronic conditions; however, culturally relevant dietary interventions are lacking. This article describes the methodology for a community-based participatory intervention. Strategies to Reach and Implement the Vision of Health Equity, San Diego! aims to increase access to healthy food in AANHPI restaurants, grocery stores, and farmers' markets. Time series quasi-experimental study design. Dietitians, health promotion specialists, and community partners collaborated with restaurant owners and chefs to develop culturally tailored approaches without compromising traditional flavors. AANHPI restaurants in San Diego County, CA. Twenty restaurants and 600 diners are anticipated and will be sampled at 3 intervals for a total of 1,800 diners. We describe the community-based interventions within restaurants, including (1) analyzing and modifying selected recipes to create and promote healthier dishes; (2) providing nutrition labels on selected food items; (3) marketing healthy menu items through food tastings, signage, and social media promotion; and (4) offering low-sodium soy sauce and other condiments. Temporal changes in availability of healthful options, and the frequency of healthy dining choices. Program evaluation consists of assessment of the nutritional environment in 20 participating restaurants and surveys of customers' opinions and behaviors at baseline and at 3 and 12 months postintervention. Fifteen restaurants have been recruited to date. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  4. Placing Salt/Soy Sauce at Dining Tables and Out-Of-Home Behavior Are Related to Urinary Sodium Excretion in Japanese Secondary School Students

    Directory of Open Access Journals (Sweden)

    Masayuki Okuda

    2017-11-01

    Full Text Available We investigated whether home environment, salt knowledge, and salt-use behavior were associated with urinary sodium (Na excretion in Japanese secondary school students. Students (267; mean age, 14.2 years from Suo-Oshima, Japan, collected three overnight urine samples and completed a salt environment/knowledge/behavior questionnaire. A subset of students (n = 66 collected, on non-consecutive days, two 24 h urine samples, and this subset was used to derive a formula for estimating 24 h Na excretion. Generalized linear models were used to examine the association between salt environment/knowledge/behavior and Na excretions. Students that had salt or soy sauce placed on the dining table during meals excreted more Na than those that did not (pfor trend < 0.05. A number of foods to which the students added seasonings were positively associated with Na excretion (pfor trend = 0.005. The students who frequently bought foods at convenience stores or visited restaurants excreted more Na in urine than those who seldom bought foods (pfor trend < 0.05. Knowledge about salt or discretionary seasoning use was not significantly associated with Na excretion. The associations found in this study indicate that home environment and salt-use behavior may be a target for a public health intervention to reduce salt intake of secondary school students.

  5. Placing Salt/Soy Sauce at Dining Tables and Out-Of-Home Behavior Are Related to Urinary Sodium Excretion in Japanese Secondary School Students.

    Science.gov (United States)

    Okuda, Masayuki; Asakura, Keiko; Sasaki, Satoshi

    2017-11-28

    We investigated whether home environment, salt knowledge, and salt-use behavior were associated with urinary sodium (Na) excretion in Japanese secondary school students. Students (267; mean age, 14.2 years) from Suo-Oshima, Japan, collected three overnight urine samples and completed a salt environment/knowledge/behavior questionnaire. A subset of students ( n = 66) collected, on non-consecutive days, two 24 h urine samples, and this subset was used to derive a formula for estimating 24 h Na excretion. Generalized linear models were used to examine the association between salt environment/knowledge/behavior and Na excretions. Students that had salt or soy sauce placed on the dining table during meals excreted more Na than those that did not ( p for trend trend = 0.005). The students who frequently bought foods at convenience stores or visited restaurants excreted more Na in urine than those who seldom bought foods ( p for trend < 0.05). Knowledge about salt or discretionary seasoning use was not significantly associated with Na excretion. The associations found in this study indicate that home environment and salt-use behavior may be a target for a public health intervention to reduce salt intake of secondary school students.

  6. Accommodating Picky Palates

    Science.gov (United States)

    Lum, Lydia

    2007-01-01

    Healthy gourmet offerings are fast becoming the norm at college dining halls around the country. At a time when the children of Baby Boomers are hitting higher education in record numbers, college officials have scrambled to accommodate their picky palates and their insistence for healthier meals than were served to past generations. At the same…

  7. Digital food photography technology improves efficiency and feasibility of dietary intake assessments in large populations eating ad libitum in collective dining facilities.

    Science.gov (United States)

    McClung, Holly L; Champagne, Catherine M; Allen, H Raymond; McGraw, Susan M; Young, Andrew J; Montain, Scott J; Crombie, Aaron P

    2017-09-01

    Accurate assessment of dietary intake continues to challenge researchers, especially in field, or non-laboratory settings. In this study, digital food photography (DFP) methodology was used to assess nutritional intake (NI) of Soldiers participating in the US Army's Ranger Selection and Assessment Program (RASP). During this high-intensity six-week course, Soldiers complete simulated operational missions, perform various military tasks, and importantly, eating time is severely limited. Therefore, this study provided an opportunity to evaluate the utility of DFP methods for accurate assessment of energy balance in conditions where consumption of large numbers of subjects must be completed in a very short periods of time (≤20 min). NI of 131 male, enlisted Soldiers (21 ± 4 years, 178±7 cm, and 78±8 kg) enrolled in the RASP course was assessed in their garrison dining facility using DFP utilizing visual estimation of pre- and post-meal photos of participant meals concurrently with photos of weighed, standardized portions. Total daily energy expenditure (TDEE) was assessed using doubly-labeled water ( 2 H 2 18 O) in a sub-group of 19 volunteers. During the study, data loss (i.e., missing meal photos) was less than 5% per meal, and during the visual estimation process discrepancies in food identification averaged less than 10% per meal, while approximately a third of serving size estimations required a third party adjudication prior to finalization and calculation NI. We conclude that the use of DFP allows an adequately reliable approach for quantifying NI in real-world scenarios involving large numbers of participants who must be assessed very rapidly, and researchers must have a small footprint. Published by Elsevier Ltd.

  8. U.S. Geological Survey investigations in connection with the dining car event, U12e.18 tunnel, rainier mesa, Nevada test site

    International Nuclear Information System (INIS)

    1978-06-01

    The Dining Car event was a Defense Nuclear Agency nuclear weapons test located in the U12e.18 drift of the E-tunnel complex, central Rainier Mesa, Area 12, Nevada Test Site. The main drift and bypass drift were mined in zeolitized tuff to a total length of 544 m (1,785 ft). The overburden thickness above the experiment is approximately 396 m (1,300 ft) in the U12e.18 area. The pre-Tertiary surface, which is most probably quartzite in this area, is located approximately 243.8 to 274.3 m (800 to 900 ft) below tunnel level. Site geology and geophysical investigations were made in one vertical and two horizontal drill holes prior to mining of the U12e.18 drift. Electric logs in the two horizontal holes indicate no extensive zones of argillization which might create problems in tunnelling. Geophysical logs in the vertical exploratory hole suggest that the tuff is saturated at a depth of about 244 m (800 ft). Electric logs in all three holes show a pronounced signature in tunnel bed 4J. Seismic velocities obtained in the tunnel after mining compare favorably with sonic velocities obtained in one hole by means of a sonic probe, indicating that the bulk geologic structure is not significant in affecting seismic-wave propagation. This condition is not always observed in such comparisons. A repeat seismic survey in the tunnel showed no change in seismic velocity 4 months after mining. In situ stresses determined by the overcore technique are within experience for the Rainier Mesa tunnel complex

  9. Radiation on the dining table

    International Nuclear Information System (INIS)

    Rossi, Laura; Watson, Dana; Escandarani, Soledad; Miranda, Andrea; Troncoso, Alcides

    2009-01-01

    Zero tolerance to bacterial contamination means considering the acceptance of 'radiation on the table'. The process of food irradiation has been extensively studied, nevertheless its use remains a matter of some controversy. Despite unanimous agreement within the medical community of the safety of this procedure, occasional concerns arise from the consumers. A common consumer misconception is that irradiation may turn the food 'radioactive'. A significant number of scientific studies on the topic were analyzed. We found no scientific study demonstrating that consumption of irradiated food might pose a risk to consumers. All studies conclude that food irradiation at the appropriate dose required to reduce contamination is safe and does not affect its nutritional value. In order to emphasize the issue we discuss the potential benefit vs harm of irradiation of food contaminated with E. coli 0157: H7. The association of this bacteria with severe disease and death has been clearly established in contrast with the lack of a demonstrated risk due to meat irradiation. We conclude that the risks of food irradiation remains 'unknown' simply because, after four decades of research, none has been identified. In contrast to the risks of acquiring a food transmitted bacterial disease, the risk of irradiation is negligible

  10. Escoger las comidas (Dining Decisions)

    Centers for Disease Control (CDC) Podcasts

    2011-08-25

    En este podcast infantil, los niños kidtastics hablan sobre cómo seleccionar alimentos saludables.  Created: 8/25/2011 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 10/30/2012.

  11. Dine on Rich Functional Examples

    Science.gov (United States)

    Robichaux, Rebecca R.; Rodrigue, Paulette R.

    2011-01-01

    Given the importance of algebra, middle school mathematics teachers have a responsibility to help students transition from understanding arithmetic to understanding the algebra that will be necessary for success in high school. One method of transition involves introducing algebraic concepts in concrete ways using meaningful contexts. The series…

  12. Formal Dining-In Handbook

    Science.gov (United States)

    1983-01-01

    worded in the third person. They are printed or written with black ink and are never typewritton, with the exception of letter invitations tra...find before him a place setting similar to the one shown at Figure 7. "Folded on top of the plate is the dinner napkin . On the left of your plate you...eaten with a fruit spoon or teaspoon. -’anus containi traces of fruit juice are never wiped on a napkin without first using the finger bowl. 24 4

  13. 30 January 2012 - Danish National Research Foundation Chairman of board K. Bock and University of Copenhagen Rector R. Hemmingsen visiting ATLAS underground experimental area, CERN Control Centre and ALICE underground experimental area, throughout accompanied by J. Dines Hansen and B. Svane Nielsen; signing the guest book with CERN Director for Research and Scientific Computing S. Bertolucci and Head of International Relations F. Pauss.

    CERN Document Server

    Jean-Claude Gadmer

    2012-01-01

    30 January 2012 - Danish National Research Foundation Chairman of board K. Bock and University of Copenhagen Rector R. Hemmingsen visiting ATLAS underground experimental area, CERN Control Centre and ALICE underground experimental area, throughout accompanied by J. Dines Hansen and B. Svane Nielsen; signing the guest book with CERN Director for Research and Scientific Computing S. Bertolucci and Head of International Relations F. Pauss.

  14. Business plan for Gourmet Food Truck in Helsinki

    OpenAIRE

    Mulmi, Mukesh

    2015-01-01

    This thesis work is about food truck and food truck industry in Finland. In Finland, Culinary scenes are booming and growing but, the food truck concept is new to Finland. Food truck industry is very young and currently, there is a hype for food truck and people are admiring new cuisines. Author himself is working as a cook. And he is passionate about food and restaurant industry. The main purpose of the thesis was to explore more about food truck industry in Finland and create the busine...

  15. All-clear for gourmets: truffles not radioactive

    Czech Academy of Sciences Publication Activity Database

    Büntgen, Ulf; Jäggi, M.; Stobbe, U.; Tegel, W.; Sproll, L.; Eikenberg, J.; Egli, S.

    2016-01-01

    Roč. 13, č. 4 (2016), s. 1145-1147 ISSN 1726-4170 Institutional support: RVO:67179843 Keywords : Basidiomycota * Tuber (truffle) * Tuber aestivum * Tuber uncinatum Subject RIV: EH - Ecology, Behaviour Impact factor: 3.851, year: 2016 http://www.biogeosciences.net/13/1145/2016/bg-13-1145-2016.pdf

  16. The gourmet ape: evolution and human food preferences.

    Science.gov (United States)

    Krebs, John R

    2009-09-01

    This review explores the relation between evolution, ecology, and culture in determining human food preferences. The basic physiology and morphology of Homo sapiens sets boundaries to our eating habits, but within these boundaries human food preferences are remarkably varied, both within and between populations. This does not mean that variation is entirely cultural or learned, because genes and culture may coevolve to determine variation in dietary habits. This coevolution has been well elucidated in some cases, such as lactose tolerance (lactase persistence) in adults, but is less well understood in others, such as in favism in the Mediterranean and other regions. Genetic variation in bitter taste sensitivity has been well documented, and it affects food preferences (eg, avoidance of cruciferous vegetables). The selective advantage of this variation is not clear. In African populations, there is an association between insensitivity to bitter taste and the prevalence of malaria, which suggests that insensitivity may have been selected for in regions in which eating bitter plants would confer some protection against malaria. Another, more general, hypothesis is that variation in bitter taste sensitivity has coevolved with the use of spices in cooking, which, in turn, is thought to be a cultural tradition that reduces the dangers of microbial contamination of food. Our evolutionary heritage of food preferences and eating habits leaves us mismatched with the food environments we have created, which leads to problems such as obesity and type 2 diabetes.

  17. A photometric function of planetary surfaces for gourmets

    Science.gov (United States)

    Shkuratov, Yuriy; Korokhin, Viktor; Shevchenko, Vasilij; Mikhalchenko, Olga; Belskaya, Irina; Kaydash, Vadym; Videen, Gorden; Zubko, Evgenij; Velikodsky, Yuriy

    2018-03-01

    A new photometric model with small number of parameters is presented. The model is based on an assumption that there exist such surfaces for which spatial brightness variations caused by small topography undulations can be reproduced exactly by corresponding spatial variations of albedo. This indistinguishability results in a differential equation suggesting a new photometric function that generalizes, in particular, the Akimov disk-function. Our model provides excellent fits in a wide phase-angle range for integral observations of asteroids of different albedos. We also carried out fitting to integral observations of the Moon and Mercury, confirming difficulties in describing Mercury's phase function at large phase angles, which were also found for the Hapke model. Comparisons of global latitude and longitude trends with our model calculations have shown good coincidence for the Moon. To retrieve the lunar trends, we use the phase-ratio technique, applying it to our telescope observations. Mapping the model parameters using LROC WAC data were carried out for a region comprising the Reiner Gamma formation. This mapping allows us to calculate phase-ratio images of the region, showing at large phase angles systematically steeper phase curves of young craters and smaller steepness for the very Reiner Gamma formation.

  18. A novel HTS magnetic levitation dining table

    Science.gov (United States)

    Lu, Yiyun; Huang, Huiying

    2018-05-01

    High temperature superconducting (HTS) bulk can levitate above or suspend below a permanent magnet stably. Many magnificent potential applications of HTS bulk are proposed by researchers. Until now, few reports have been found for real applications of HTS bulk. A complete set of small-scale HTS magnetic levitation table is proposed in the paper. The HTS magnetic levitation table includes an annular HTS magnetic levitation system which is composed of an annular HTS bulk array and an annular permanent magnet guideway (PMG). The annular PMG and the annular cryogenics vessel which used to maintain low temperature environment of the HTS bulk array are designed. 62 YBCO bulks are used to locate at the bottom of the annular vessel. A 3D-model finite element numerical method is used to design the HTS bulk magnetic levitation system. Equivalent magnetic levitation and guidance forces calculation rules are proposed aimed at the annular HTS magnetic levitation system stability. Based on the proposed method, levitation and guidance forces curves of the one YBCO bulk magnetic above PMG could be obtained. This method also can use to assist PMG design to check whether the designed PMG could reach the basic demand of the HTS magnetic levitation table.

  19. Breakfast in a hotel dining room

    Directory of Open Access Journals (Sweden)

    Mary Kennan Herbert

    2009-01-01

    Full Text Available My father and I were the only ones there on a winter Saturday.Yet a full staff of penguins was on duty, webbed shoes muffled on thick but aging carpet, their lined faces and beaks a bit mottled.They brought us the morning newspaper, toast, coffee, orange juice, grapefruit (a beauty nestled on ice in a pewter tureen, an old-fashioned presentation,with a hint of decay.The hotel was closed shortly thereafter, for a decade, then remodeled,reopened with new crystal, dinnerware with postmodern chi...

  20. L'Escarpement de Malte, le mont Alfeo et les monts de Médine: marges anciennes du bassin Ionien (synthèse des données des campagnes a la mer Escarmed Malta Escarpment, Alfeo and Medina Seamounts: Former Margins of the Ionian Basin

    Directory of Open Access Journals (Sweden)

    Groupe Escarmed

    2006-11-01

    Full Text Available Le Comité d'Etudes Pétrolières Marines (CEPM et le Centre National pour l'Exploitation des Océans (CNEXO ont mené une série d'études sous-marines des escarpements ioniens pour en définir l'origine, l'âge et l'évolution. Les résultats présentés ici concernent l'escarpement de Malte, le mont Alfeo et les monts de Médine à l'ouest et au sud-ouest du bassin Ionien profond. Ils comprennent les données bathymétriques sous forme d'une carte à 1/100 000 hors texte, l'analyse morphologique des reliefs, les déterminations stratigraphiques effectuées sur les échantillons récoltés en dragages, carottages ou en plongées, l'analyse structurale à partir de profils de sismique réflexion et des plongées, et l'étude de la subsidence depuis le Trias supérieur à partir des forages réels du plateau maltais et des forages fictifs du rebord de l'escarpement de Malte. Les conclusions font ressortir : - l'existence de séries carbonatées de plate-forme d'âge Jurassique inférieur pour l'escarpement de Malte et le mont Alfeo, et Crétacé inférieur pour les monts de Médine; - un changement paléogéographique majeur : à partir du Jurassique supérieur pour l'escarpement de Malte et à partir de l'Albien pour ceux de Médine; - l'existence de séries condensées à dater de ce changement paléogéographique et d'une érosion constante jusqu'à l'Actuel, érosion dont les processus variés ont de nombreuses conséquences sur la sédimentation de tels reliefs; - quatre phases de subsidence essentielles : Jurassique moyen, limite Crétacé inférieur-Crétacé supérieur, Miocène inférieur et moyen, Plio-Quaternaire. La parenté du mont Alfeo avec l'escarpement de Malte a été bien reconnue, par contre, les monts de Médine ne semblent se rattacher à leur histoire qu'à partir du Crétacé supérieur et ont sans doute une évolution comparable au plateau cyrénien. Ces escarpements, comme les autres escarpements ioniens, doivent leurs

  1. Lactarius deliciosus and Pinus radiata in New Zealand: towards the development of innovative gourmet mushroom orchards.

    Science.gov (United States)

    Guerin-Laguette, Alexis; Cummings, Nicholas; Butler, Ruth Catherine; Willows, Anna; Hesom-Williams, Nina; Li, Shuhong; Wang, Yun

    2014-10-01

    The cultivation of Lactarius deliciosus (saffron milk cap) in New Zealand began in 2002 when fruiting bodies were produced in an Otago plantation of Pinus radiata seedlings artificially mycorrhized by L. deliciosus. In 2007, 42 P. radiata seedlings mycorrhized by L. deliciosus under controlled conditions were planted in a grass field at Plant and Food Research (Lincoln, Canterbury). The effects of pine bark mulch application and initial degree of mycorrhization of seedlings were examined to determine their influence on tree growth, development of mycorrhizae (i.e. their multiplication on the root system and their degree of branching) and fruiting body production. Mulch application increased tree growth significantly over 4 years. High initial mycorrhization slightly stimulated tree growth over 2 years. The initial degree of mycorrhization was positively, but not strongly, related to the persistence and development of L. deliciosus mycorrhizae and rhizomorphs based on root sample analyses 2 years after planting. However, mulching strongly reduced the proportion of highly branched L. deliciosus mycorrhizae compared with poorly ramified ones. A positive correlation was observed between the fruiting of L. deliciosus and the development of mycorrhizae. Mulching delayed the onset of fruiting body production. In 2010, fruiting bodies were produced only from non-mulched trees with eight of these (38 %) producing a total of 12 fruiting bodies. In 2011, 19 non-mulched trees (90 %) and 9 mulched trees (45 %) produced 143 and 47 fruiting bodies, respectively, totalling 190 fruiting bodies. By 2012, 19 non-mulched trees (90 %) and 13 mulched trees (65 %) produced 333 and 236 fruiting bodies, respectively, totalling 569 fruiting bodies (c. 30 kg). This study presents new information on factors influencing the onset of fruiting and the development of yields in a plantation of P. radiata mycorrhized by L. deliciosus. Projected yields as high as c. 300 kg/ha from the third year of production reiterate the feasibility of farming saffron milk cap in P. radiata plantations in New Zealand. Continued monitoring of this site and development of similar trials will provide important knowledge for the optimisation of yields in commercial saffron milk cap orchards.

  2. Kitchen confidential? Norms for the use of transferred knowledge in gourmet cuisine

    OpenAIRE

    G. Di Stefano; A.King; G. Verona

    2014-01-01

    When will knowledge holders share their knowledge with peers? Several studies suggest that norms of knowledge disclosure encourage knowledge transfer. More recently, scholars have hypothesized that norms of knowledge use may indirectly promote it. In this article, we synthesize a theoretical framework of the effect of norms of knowledge use and test its predictions by means of a field experiment involving more than 500 Italian chefs. For the literature on knowledge transfer, we confirm the im...

  3. 48 CFR 303.203 - Reporting suspected violations of the Gratuities clause.

    Science.gov (United States)

    2010-10-01

    ... AND HUMAN SERVICES GENERAL IMPROPER BUSINESS PRACTICES AND PERSONAL CONFLICTS OF INTEREST Contractor... turn report the matter to the OGC Ethics Division for disposition. The OGC Ethics Division shall...

  4. Full Food Service Contract for Army Dining Facilities

    Science.gov (United States)

    1982-01-01

    I LB - — —- COP’JE *">ältfO tlA INSTANT VA 0/ 1.** ." CN I» ’v — —. 1 »M 1 it IB 5r ».!•. 4<j l.?n I.Ti .6) • e...1 i f*»n*j MfDI»"* T#BTAC SA’lCF tO-| 1| AFAISEC MM AND NOODLES II-1TI AA«FD •’’TATTf S (Q-441 SCuA f»FA« H-T *MCf O...degree F preheated oven for about 15 minutes or until cheese is melted. 8 Beef Noodle Soup (Dehydrated) Prepare in accordance with directions

  5. Authenticity of a South African Dining Experience: Tourists ...

    African Journals Online (AJOL)

    A mixed methods research design was followed and a systematic sampling method was used to select respondents. ... in their menus and, for commercial purposes a staged South African experience be created using such strategies as manipulating the music, interior décor and anything that identifies with South Africa.

  6. Dining with dad: Fathers' influences on family food practices.

    Science.gov (United States)

    Fielding-Singh, Priya

    2017-10-01

    Scholars have documented multiple influences on family food practices. This article examines an overlooked contributor to family diet: fathers. Using 109 in-depth interviews with middle and upper-middle class mothers, adolescents, and fathers in the United States, I show how fathers can undermine mothers' efforts to provision a healthy diet. While family members perceive mothers as committed to provisioning a healthy diet, many fathers are seen as, at best, detached and, at worst, a threat to mothers' dietary aspirations. Fathers not only do little foodwork; they are also viewed as less concerned about their own and other family members' dietary health. When tasked with feeding, many fathers often turn to quick, unhealthy options explicitly avoided by mothers. Mothers report efforts to limit fathers' involvement in foodwork to ensure the healthiness of adolescents' diets, with variation across families by mothers' employment status. Fathers' dietary approaches reflect and reinforce traditional gender norms and expectations within families. In highlighting how and why fathers can undermine mothers' efforts to provision a healthy diet, this study deepens our understanding of the myriad dynamics shaping family food practices. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Food Service Alternatives for Meals Away from the Dining Facility

    Science.gov (United States)

    1984-06-01

    Chicken Salad Ham Salad Italian Cold Cuts Roast Beef Ham Turkey Hot Meatball with Cheese Hot Sausage Egg Roll Fried Rice Beef and Vegetables Desserts...Salami Provolone American Cheese Swiss Cheese Tuna Salad Egg Salad Chicken Salad Ham Salad *Hot Sausage *Hot Meatball with Cheese Chili Beef...Cake Ham Brownies Hot Sausage Puddings Hot Meatball with Cheese Jello Shaved Steak with Pie Eggs Cookies Cheese Cole Slaw Onions Macaroni Salad Peppers

  8. Waste Stream Analysis of Two United States Army Dining Facilities

    Science.gov (United States)

    1993-01-01

    BUTTER HOMINY GRITS 30 12 0 3 004700 HOME FRIED POTATOES 40 ti a 0 004700 HOME FRIED POTATOES 40 50 0 4 C00590 COFFEE (AUTOMATIC URN) 150 50 0 • S00100...tw 60 0 0 EM500 STEAMED RICE 10 4fb 0 0 06760 LYONNAISE GREEN BEANS (FR 50 ti 35 0 060700 LYONNAIS- GREEN BEANS (FR 25 20 0 0 G02702 MEXICAN CORN 25 50...0 0 002702 MEXICAN CORN 50 2b 0 � COrTAGE CHEESE SALAD 2%5 50 0 6 M62600 JELLIED FRUIT COCKTAIL SA 2, 25 0 a M60466 POTATO SALAD 25 35 0 10

  9. Dining in the Pleistocene—Who's on the menu?

    Science.gov (United States)

    Kohn, Matthew J.; McKay, Moriah P.; Knight, James L.

    2005-08-01

    The Camelot local fauna, a new fossil locality in southeastern South Carolina, has yielded a spectacularly abundant and well-preserved late Irvingtonian (ca. 400 ka) megafauna, including saber-toothed cat (Smilodon fatalis), wolf (Canis armbrusteri), cheetah (Miracinonyx inexpectatus), “camels” (Hemiauchenia macrocephala and Paleolama mirifica), tapir (Tapirus veroensis), deer (Odocoileus virginianus), sloth (Megalonyx jeffersoni), and horse (Equus sp.). Of particular interest is the number of well-preserved fossil teeth and the ability to decipher paleoecologies and paleodiets, especially for carnivores, by using carbon isotope compositions (δ13C) of these teeth. P. mirifica, M. jeffersoni, O. virginianus, and T. veroensis have the lowest δ13C values (-16‰ to -13‰, Vienna Peedee belemnite standard); C. armbrusteri, S. fatalis, and H. macrocephala have intermediate values (-13‰ to -8‰); and Equus sp. has the highest values (-7‰ to -1‰). High (>-5‰) vs. low (≤-9‰) δ13C values for herbivores indicate local habitats dominated by warm-climate grasses vs. trees and shrubs. The high δ13C values for Equus sp. indicate the presence of grasslands, whereas the low δ13C values for the other herbivores generally indicate the presence of forests. Although few data are available for carnivores, moderate δ13C values for C. armbrusteri indicate that it preyed mainly upon forest herbivores. S. fatalis appears to have preferred marginal woodland-grassland areas.

  10. Evaluation of consumers' choice of wooden dining furniture in ...

    African Journals Online (AJOL)

    USER

    2010-05-24

    May 24, 2010 ... the Nigeria furniture industry though operating at abysmal performance has been ... placed the number of major wooden furniture industry in. *Corresponding author. ..... Demand complementarities, retail assortments and the ...

  11. A Grounded Theory Study on Journeying through the Shield to Sacredness: "Ni'hokaa' Diyin Dine'e Idliini Dolzin"

    Science.gov (United States)

    Garrity, Geraldine

    2013-01-01

    In doing a grounded theory study, the researcher does not identify a hypothesis, formulate research questions, or state a specific problem at the beginning of the research. Grounded theory research begins with data collection, minimizing preconceptions about outcomes to the greatest extent possible. I began my research with this attitude of not…

  12. A socio-semiotic perspective on Australian gourmet products/services:‘Made in Australia’ marketing strategies

    Directory of Open Access Journals (Sweden)

    Ana Craciunescu

    2013-09-01

    Full Text Available In a consumerist society, the contemporary needs of individuals have been transformed into desires; people nowadays seek into improving quality of life through unique experiences, by speculating their senses, in a grammar of both hedonist and utilitarian reasons. As such, taste becomes a social signifier that reunites people at the same table, where positioning oneself in the created micro-society, represents commensality and a major key in marketing studies. Another important aspect in F&B - as a socially (predetermined marker – is that individuals are involved in naming their experiences, i.e. in marketing terms, branding a story, which eventually translates an identity. In this paper, my aim is to demonstrate how F&B Australian successful entrepreneurs (recreated a national identity, by fashioning the imagery of taste and linguistics, shaped by the semiosis of local flavors and colors, eventually all packaged in a narrative of marketing. Moreover, this is a study case of an economic national strategy – patriotic marketing, applied in F&B, and, paradoxically enough, exploited within tourism practices. Eventually, this research is also prone to describe the social-semiotic aspect of the ‘signe gustatif’ that frames the meaning of the dish and its social effects in the table’s process of communication.

  13. Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio

    Directory of Open Access Journals (Sweden)

    E. B. Shkuratova

    2017-01-01

    Full Text Available At the Food Production Department of Murmansk State Technical University (MSTU was developed a technology of production of smoked fish products with the use of air-flue mixture, produced in an infrared smoke generator under conditions of low-temperature pyrolysis of wood chips with an initial moisture content of 40 to 60% and a bulk density of from 104 to 154 kg/m3. A method of producing smoke and its hardware design enabled to securely control the temperature of the smoke receiving smoking environment, which guarantees a minimum content of threat to human health of polycyclic aromatic hydrocarbons (РАНs. The developed technology involves short cycle smoked salted semi – fish fillets and allows to obtain finished products with excellent organoleptic properties. The content of РАНs in finished products less than 0.0002 microgram/kg, which is significantly below the maximum permissible concentrations (MPC according to the requirements of SаnРiN 2.3.2.1078 (less than 0.001 mg/kg product and according to the requirements of TR CU 021/2011 (0.005 mg/kg product. This technology successfully implemented in production at fish processing plants in Murmansk region. However, marketing research has shown that the market for smoked fish in the Murmansk region is characterized by a narrow range, which affects consumer demand and reduces the competitiveness of the regional enterprises-manufacturers of smoked products. To solve this problem it is offered to expand the range of smoked fish products due to use of non-traditional Smoking techniques raw materials – fillet of cod fish (saithe, haddock, cod. To improve consumer properties of products, in particular, to improve the indicator of “consistency: and "juiciness" of the proposed use on the stage of the salting of prefabricated enzyme preparation from hepatopancreas of snow crab (Chionoecetes opilio, added to brine with density of 1.18 to 1.2 g/сm3 at a dosage of 0.04%, the curing time of the mix in the brine for 15 minutes. When optimizing technological regimes of the salting process with the enzyme preparation we used the method of fuzzy modeling implemented in the MatLab calculating software.

  14. Investigating the taste in the city : Très très bon, gourmet stroll in Paris

    Directory of Open Access Journals (Sweden)

    Camille BRACHET

    2015-12-01

    Full Text Available In this paper, will be examined the potential of television regarding the representation of food and taste. The analysis focuses on a particular TV show, Très très bon, a weekend program broadcast on the channel Paris Première. Since the success of many TV programs has already shown that cooking and television can go together, it is interesting to try to understand the terms of staging which are very specific to Très très bon. For this purpose, the apparatus behind this TV program will be analysed in order to understand how the TV show seduces the viewer for whom any form of tasting remains technically impossible.

  15. 20 CFR 10.912 - What is required to establish a claim for the death gratuity payment?

    Science.gov (United States)

    2010-04-01

    ... chapter VI or VII of the Charter of the United Nations. The term does not include routine training, force... of the Charter of the United Nations. The term does not include routine training, force rotation, or... 20 Employees' Benefits 1 2010-04-01 2010-04-01 false What is required to establish a claim for the...

  16. Caracterização de azeites virgem extra gourmet varietais e blends comercializados no mercado do Rio Grande do Sul

    OpenAIRE

    JORGE, Rogério Oliveira

    2010-01-01

    O Brasil não possui até o momento produção comercial de azeite de oliva, sua demanda interna é atendida pela importação do produto de países europeus e países do cone sul tradicionalmente produtores e exportadores de azeite de oliva. O mercado de azeite no Brasil tem crescido muito nos últimos anos, somente no período de 2004 a 2009 houve um aumento de 78%, ou seja, a importação anual brasileira aumentou de 23 para 42 mil toneladas. Levando em consideração o crescimento do c...

  17. Plan de negocios de una empresa productora y comercializadora de aceite de aguacate gourmet ubicada en Salento - Quindío

    OpenAIRE

    Bernal Tabares, Leidy Johana; Peña Ospina, Dina Nayibe; Villegas Ramírez, Natalia Alejandra

    2012-01-01

    En la actualidad predominan las tendencias hacia el consumo de productos naturales que tengan beneficios para la salud, además los productos Light han tenido un gran auge durante los últimos años, es por esto que la necesidad de los consumidores se enfoca en este tipo de productos dentro de los cuales el nuestro respondería principalmente, en el ámbito regional, al segmento de las personas que padezcan enfermedades cardiovasculares, que tengan los niveles de colesterol y triglicéridos muy alt...

  18. Lugar de homem é na cozinha: ethos e status em Rolê gourmet, Menos de vinte e A maravilhosa cozinha de Jack

    Directory of Open Access Journals (Sweden)

    Aline de Caldas Costa dos Santos

    2015-01-01

    Full Text Available Esse trabalho reúne reflexões teóricas conduzidas no âmbito da relação entre memória, discurso e sociedade, a partir da qual são observados episódios de canais de culinária do site youtube apresentados por homens. As formas de subjetivação dos apresentadores nos distintos programas são objetos para a mobilização dos conceitos de ethos e status a partir das elaborações teóricas de Michel Foucault. O estudo é exploratório, constando de etapa de revisão de literatura e análise discursiva de um corpus formado por falas dos apresentadores. Dentre os resultados alcançados, identificam-se três processos de subjetivação voltados para segmentos de mercado distintos, assim como quadros sociais de memória que os abarcam e se mantêm em alimentação constante.

  19. Special Features of Using Secondary Materials in the Interior Design of Public Dining Establishments

    Science.gov (United States)

    Kuznetsova, Irina; Hapchuk, Olena; Lukinov, Vitaly

    2017-10-01

    This article analyses the latest publications studying the use and practical application of secondary resources as raw materials in design. This analysis is based on the list of secondary resources and their applications in interior decoration. In particular, the interiors of public catering enterprises were analysed. Restaurants with different functional purposes that were classified into several categories with specific peculiarities of interior design were identified. This article presents and describes different types of public catering enterprises based on those categories. The interior design of a public catering enterprise is regarded as a considerably complex system. Different types of secondary materials were reviewed to identify the most frequently used materials for interior space design. This article describes the main peculiarities of the use of secondary materials and presents examples of their practical application. The function of secondary materials in the interior design of public catering enterprises were detected and reviewed. On the basis of the analysis, several directions for the practical application of our results in the field of public catering enterprise design were suggested.

  20. Marine Corps Dining Concepts in the 1990’s. Volume 3. The Systems Analysis

    Science.gov (United States)

    1988-10-01

    which require immediate and long-term solutions. Among those problems are substantial competition created by introduction of fast food franchises on...method of cooking and tends to dry the surface of foods. This tends to work well with meats and bakery items. This is a highly used form of cookery

  1. Marine Corps Dining Concepts in the 1990’s. Volume 1. The Executive Summary

    Science.gov (United States)

    1988-08-01

    This section presents trends in the commercial food service industry, specifically in food products and supporting equipment. A 2 Fried chicken , roast ...ordering, food storage, and recipe preparation is still in its infancy. It is strongly recommended that efforts be increased within the Corps to not

  2. Econometric Model for Optimizing Troop Dining Facility Operations (The Army Master Menu Study).

    Science.gov (United States)

    1982-11-01

    is preferred to another recipe which is selected at random. In- tuitively, it is clear that a recipe such as fried chicken is much more acceptable...Table 6-1. Acceptability of Steak and Chicken versus Liver and Chicken Recipe Acceptability Probability of rejection Fried chicken 65% .35 Grilled... RECIPE L-9 IEEEF POT ROAST I OS SERVD IN T HE FCLLOMING MENUS:0-JO9 0-GR8T TOTAL TMES SERVED A. *RCIPE L-9- SGINGER POT ROAST I IS SLRVED IN THE

  3. Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

    Science.gov (United States)

    Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

    2017-01-01

    Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

  4. Dangerous dining: health and safety in the New York City restaurant industry.

    Science.gov (United States)

    Jayaraman, Saru; Dropkin, Jonathan; Siby, Sekou; Alston, Laine Romero; Markowitz, Steven

    2011-12-01

    We characterized the health and safety conditions of New York City restaurant workers, a population comprising largely of immigrants and people of color. We conducted an anonymous questionnaire survey of 502 New York City restaurant workers, addressing working conditions, benefits, demographic factors, psychosocial exposures, and medical symptoms and conditions. Restaurant workers reported fast-paced, repetitive, and physically demanding jobs that sometimes involve chemical exposures. Despite their youth, they experience a high prevalence of musculoskeletal and traumatic injuries. Few receive job benefits despite significant symptoms. Job-related injuries are positively associated with practices that pose a danger to consumers. New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits. A healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.

  5. Kend dig selv - og dine omgivelser: Et værktøj for danske slagteriselskaber

    DEFF Research Database (Denmark)

    Skytte, Hans

    , at det ikke er tilstrækkeligt at analysere de traditionelle områder, men at det også er nødvendigt at se på udviklingen af de socialt konstruerede forståelser (bl.a. af virksomheden selv, dens kunder etc.), som opbygges i virksomhederne, og som ligger bag en virksomheds strukturer, produkter og...... omgivelser. Endvidere er tilgangen karakteriseret ved, at der i projektet hverken er søgt efter enkeltindividers opfattelser eller efter generelle sandheder, men efter de opfattelser og 'sandheder', som man udvikler i den enkelte virksomhed og i den enkelte sektor. De citater, der kommer fra interviewede...... personer i tilknytning til denne undersøgelse, og som er anført i denne rapport, skal ikke blot forstås som en subjektiv beskrivelse af produkterne, virksomhederne, markedet eller konkurrencesituationen osv., men derimod som en gengivelse af den måde ledelsen i den enkelte virksomhed - ud fra virksomhedens...

  6. The Availability of Food for a Gluten-free Diet and Possibilities at Dining Establishments

    Directory of Open Access Journals (Sweden)

    Olga Regnerová

    2016-01-01

    Full Text Available The aim of the paper is to evaluate options for customers-consumers with a gluten-free diet (coeliac disease patients at food establishments on the Czech market. A gluten-free diet is the only treatment for patients with coeliac disease and it significantly affects their health. The availability of food was investigated during February and March 2014 in three types of food operations. These establishments were visited in forty-three urban, rural and non-residential areas, and the availability of food for people with a gluten-free diet was investigated through interviews at 226 facilities. The preferences of the specific group of customers with a gluten-free diet were determined through comprehensive comparative research. The data was collected from February to June 2014, and 441 respondents were interviewed. The survey revealed that the majority of consumers who must follow this diet fall in the age group of up to 40 years old. This age group consists of preschool and school-age children, students and people of working age who frequently eat away from home. The paper deals with the evaluation of the level of public food services used by customers with gluten intolerance and gives some recommendations for improving the availability and offer of food for a gluten-free diet in selected types of hospitality establishments.

  7. Worksite dining as a collective good or individualization of health - a Danish perspective

    DEFF Research Database (Denmark)

    Jørgensen, Michael Søgaard; Mikkelsen, Bent Egberg; Thorsen, Anne Vibeke

    2009-01-01

    between work and diet and the experiences with promotion of healthier eating through intervention projects at worksites. The overall results of the survey shows that there is not much Danish research about the influence of the work and the work environment on eating habits, including worksite eating...... research is the influence of the worksite eating on work and work environment. The survey showed social inequalities in relation to health, like in many other countries. A national dietary survey has shown that persons with long education eat more health and is more interested in health food. Research......The paper is based on a survey of Danish literature about worksite eating carried out as a part of the project ‘Food at work around the clock?’ carried by Lunds University and Technical University of Denmark and financed by Øresund Food Network. The focus has especially been on the relations...

  8. Are ethnic restaurants a solution to dine out for the young local population?

    Directory of Open Access Journals (Sweden)

    BALTESCU Codruta Adina

    2017-01-01

    Full Text Available Ethnic restaurants are a component of a tourist destination offer. Through their profile, the menus, ambiance and environment, ethnic restaurants are targeting mainly the visitors. This article analyses to what extent these restaurants can attract local population, and especially, young population. In this respect it was conducted a quantitative marketing research among students of the Faculty of Economic Sciences and Business Administration from Brasov. The conclusions obtained highlight which are the attraction elements and features which determine young people to eat in an ethnic restaurant, in their place of residence or at a holiday destination.

  9. Dine Baa Hane Bi Naaltsoos: Collected Papers from the Seventh through Tenth Navajo Studies Conferences.

    Science.gov (United States)

    Piper, June-el, Ed.

    This document contains 29 papers presented at the 7th-10th Navajo Studies Conferences, 1994-97. The papers are arranged in five sections: "Aesthetics: Rugs, Baskets, and Rock Art"; "Doing Anthropology"; "Health"; "Economics"; and "Contact between Cultures." The papers are: "The First Navajo Studies Conference: Reflections by the Cofounders"…

  10. Passive Nutrition Intervention in a Military-Operated Garrison Dining Facility, Fort Devens 2

    Science.gov (United States)

    1989-01-01

    Total fitness includes: physical fitness, weight control, diet and nutrition, smoking cessation, avoidance of substance abuse, and stress management...INGREDIE𔃾T BULK Recipe 01 5 Tbs Instant Minced Onion 8 QT I Ts Sweet Basil 2 C I Tsp Black Pepper 2 C 1 Tsp Ground Cumin 2 C 2 Tsp Garlic Powder 4 C 3 Ts

  11. The cheeseboard in Dutch fine dining restaurants, III: Using the FSC ...

    African Journals Online (AJOL)

    The authors selected four wines that, according to their restaurant experience, matched well with red bacteria cheeses. Subsequently, an expert panel created flavour profiles of these four wines and of four red bacteria cheeses, using the FSC model by Klosse (2004, 2014). The cheeses and the wines demonstrated great ...

  12. Dining with Picasso and Gertrude Stein - Eulogical Feasts of the Gods

    DEFF Research Database (Denmark)

    Fisker, Anna Marie; Clausen, Katja Seerup

    2017-01-01

    and Gertrude Stein. There is considerable evidence to suggest that Gertrude Stein was a major influence in both the career and personal life of Picasso. Gertrude Stein, as the prominent champion of Picasso began with the purchase of the 1904 painting”Young Girl with A Basket of Flowers”. However, the painting...

  13. Design Enhancements to Facilitate a Sustainable and Energy Efficient Dining Facility (DFAC) in a Contingency Environment

    Science.gov (United States)

    2014-09-01

    DISCLAIMER: The contents of this report are not to be used for advertising , publication, or promotional purposes. Citation of trade names does not...48 G-1 Shelf chromate wire mobile cart...aspx ———. 2014c. Focus Foodservice (FMK2160695CH) - 60" 5-Shelf Chromate Wire Mobile Cart. Webpage. Accessed 17 June 2013, http

  14. Fine Dining and Fast Computers: A Commercial College's Recipe for Success.

    Science.gov (United States)

    Borrego, Anne Marie

    2001-01-01

    Describes the "slow and steady" approach to growth embraced by the owner of Stratford College, a Virginia-based, for-profit school that offers degrees in the culinary arts, information technology, and hotel and event management and business. (EV)

  15. Evidence-based creativity: Working between art and science in the field of fine dining.

    Science.gov (United States)

    Borkenhagen, Chad

    2017-10-01

    This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.

  16. Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

    Science.gov (United States)

    Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

    2017-01-01

    Background As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. Methods The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief “intercept” survey. Results Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. Discussion The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Translation to Health Education Practice Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach. PMID:28947925

  17. The role of patron dining experience and emotions on relationship quality in chain restaurant industry

    Directory of Open Access Journals (Sweden)

    Ying Tuan Lo

    2018-05-01

    Originality/value: This study contributes to theoretical knowledge by providing an empirical study on the effect of emotions construct towards the formation of relationship quality within the hospitality industry context.

  18. Business Case Analysis: Increasing Air Force Dining Hall Use as an Alternative to Closure

    Science.gov (United States)

    2011-12-01

    work on 3 new food stations at the Sierra Inn, as well as a daily buffet line. They introduced a new deli, grill, and salad bar as well as a “Just4U...courses, starches, and vegetables, it is not uncommon for the Sierra Inn to offer six to eight main courses, a sandwich bar, soup and salad bar, and

  19. Dining at the periodic table: metals concentrations as they relate to recycling.

    Science.gov (United States)

    Johnson, Jeremiah; Harper, E M; Lifset, Reid; Graedel, T E

    2007-03-01

    A correlation between the prices of a variety of substances and their dilutions in their initial matrices was shown in 1959 by T.K. Sherwood. The research presented here shows that the relationship holds for engineering metals today, which we termed the metals-specific Sherwood plot. The concentrations of metals in products (e.g., printed wiring boards and automobiles) and waste streams (e.g., municipal solid waste, and construction and demolition debris) were plotted with this correlation. In addition, for the products and waste streams that undergo disassembly at end-of-life, the metals concentrations of the disassembled components were also plotted. It was found that most of the metals that are currently targeted for recycling have post-disassembly concentrations that lie above the metals-specific Sherwood plot (i.e., have concentrations that are more enriched than minimum profitable ore grades). This suggests that material concentration plays a role in the viability of recycling at end-of-life. As products grow in complexity and the variety of materials used, analyses such as this one provide insight for policymakers and those interested in material sustainability into macro-level trends of material use and future recycling practices.

  20. The cheeseboard in Dutch fine dining restaurants, III: Using the FSC ...

    African Journals Online (AJOL)

    them connected to restaurants with one or two Michelin stars, or almost that level, two hospitality management students with special interest in food and beverages and one manager of a prominent cheese business. Due to agenda problems, the researchers visited the individual panel members with the wines and the ...

  1. The "Smart Dining Table": Automatic Behavioral Tracking of a Meal with a Multi-Touch-Computer.

    Science.gov (United States)

    Manton, Sean; Magerowski, Greta; Patriarca, Laura; Alonso-Alonso, Miguel

    2016-01-01

    Studying how humans eat in the context of a meal is important to understanding basic mechanisms of food intake regulation and can help develop new interventions for the promotion of healthy eating and prevention of obesity and eating disorders. While there are a number of methodologies available for behavioral evaluation of a meal, there is a need for new tools that can simplify data collection through automatic and online analysis. Also, there are currently no methods that leverage technology to add a dimension of interactivity to the meal table. In this study, we examined the feasibility of a new technology for automatic detection and classification of bites during a laboratory meal. We used a SUR40 multi-touch tabletop computer, powered by an infrared camera behind the screen. Tags were attached to three plates, allowing their positions to be tracked, and the saturation (a measure of the infrared intensity) in the surrounding region was measured. A Kinect camera was used to record the meals for manual verification and provide gesture detection for when the bites were taken. Bite detections triggered classification of the source plate by the SUR40 based on saturation flux in the preceding time window. Five healthy subjects (aged 20-40 years, one female) were tested, providing a total sample of 320 bites. Sensitivity, defined as the number of correctly detected bites out of the number of actual bites, was 67.5%. Classification accuracy, defined as the number of correctly classified bites out of those detected, was 82.4%. Due to the poor sensitivity, a second experiment was designed using a single plate and a Myo armband containing a nine-axis accelerometer as an alternative method for bite detection. The same subjects were tested (sample: 195 bites). Using a simple threshold on the pitch reading of the magnetometer, the Myo data achieved 86.1% sensitivity vs. 60.5% with the Kinect. Further, the precision of positive predictive value was 72.1% for the Myo vs. 42.8% for the Kinect. We conclude that the SUR40 + Myo combination is feasible for automatic detection and classification of bites with adequate accuracy for a range of applications.

  2. Ved du, hvad der er i dine varer, når du handler?

    DEFF Research Database (Denmark)

    Phillip, Anja; Smith, Viktor

    2016-01-01

    I supermarkedet på vej hjem køber du ind til madpakken. Ved kølemontren med pålæg ser du en pakke Gårdlykke Hønsesalat. ... Måske vælger du den uden at tænke nærmere over hvorfor, eller fordi emballagen og navnet får hønsesalaten til at fremstå lokal, hjemmelavet eller økologisk. ... Alt dette ba...... bakkes op af resultaterne fra årelang forskning på CBS, hvor universitetets forskergruppe Fair-Speak har undersøgt emballagernes måde at påvirke forbrugerne til at købe produktet....

  3. A Study on the Socialization of Dining : IV Students Eating Out, Eating Habits and Eating Consciousness

    OpenAIRE

    西脇, 泰子; Yasuko, Nishiwaki; 聖徳学園女子短期大学; Shotoku Gakuen Women's Junior College

    1993-01-01

    This survey was conducted on this school's students, with a view to looking at changes in eating habits, centered on eating out. How studests perceptions regarding their eating habits outside the home were measured and evaluated. Results included the following : 1. Eating out has increased. Most respondents replied that eating out was more convenient. 2. Many students have little knowledge regarding a well-balanced, nutritious meal. They have poor eating habits. 3. Few students eat breakfast....

  4. 26 CFR 1.103(n)-5T - Certification of no consideration for allocation (temporary).

    Science.gov (United States)

    2010-04-01

    ... any bribe, gift, gratuity, or direct or indirect contribution to any political campaign. With respect... willfully making an allocation in consideration of any bribe, gift, gratuity, or direct or indirect... allocation of any portion of the State ceiling in consideration of any bribe, gift, gratuity, or direct or...

  5. Point-of-Purchase Labels and Reward Cards Improve Sales of Healthy Foods in University Dining Halls.

    Science.gov (United States)

    Biden, Catherine R; Matthews, June I; Laframboise, Natalie A; Zok, Anne; Dworatzek, Paula D N; Seabrook, Jamie A

    2018-06-12

    To compare sales of Food Resources and Education for Student Health (FRESH) Approved versus non-FRESH Approved menu cycle items pre- and postimplementation of the FRESH program. Sales data from 2011-2015 of FRESH Approved versus non-FRESH Approved menu items were analyzed. Fruit and milk items sold, net sales, and the cost of free fruit and milk redeemed through the FRESH Reward Card (FRC) program, were also analyzed. FRESH Approved items sold more often than non-FRESH Approved items in the latter 2 years (P = 0.01). Prices of FRESH Approved menu items were significantly lower than non-FRESH Approved items for all years (e.g., $1.52 ± $0.94 vs $2.21 ± $1.02 per serving in 2014-2015; P < 0.001). Across all FRESH implementation years, FRESH Approved menu items were found more often on the 6-week menu (P < 0.05). The number of fruit items sold increased from a baseline of 143 052 to 170 954, and net sales increased from $135 450 to $154 248 after 3 years of the FRC implementation. FRESH Approved items were less expensive, available more often, and had higher sales. The FRC increased net fruit sales despite the cost of free fruit. Highlighting and reducing the cost of healthy foods are promising practices to improve campus food environments.

  6. From Business Dining to Public Speaking: Tips for Acquiring Professional Presence and Its Role in the Business Curricula

    Science.gov (United States)

    Bass, Anna Nicholson

    2010-01-01

    In today's dynamic business environment, organizations are beginning to realize the importance of teaching business etiquette, not only to enhance their corporate culture, but also to increase productivity and profitability. Corporations are providing opportunities for executives of today and business leaders of tomorrow to acquire these vital…

  7. Microbiological Analysis of the Food Preparation and Dining Facilities at Fort Myer and Bolling Air Force Base

    Science.gov (United States)

    1975-02-01

    beef -- 300 0 23 Roast pork 172-186 78-86 - - 44,000 0 24 Roast pork 172-186 78-86 128-132 53-56 250 0 26 Creamed chicken 9,300 0 28 Roast pork...pork 150-170 66-77 120-130 49-54 37 Roast pork 122 50 42 Ham 126-142 52-61 43 Baked chicken 188 87 134 57 45 Pork 114 46 48 Turkey ro ll 168 76...1200 Roast beef (South Post) 144 62 Roast pork (South Post) 136 58 1650 Fried chicken -cream sauce (26) 132-140 56-60 Steak 130- 140 54-60 Fried

  8. Assessment of Habitual Diners Nutrient Intake in a Military-Operated Garrison Dining Facility Fort Devens 1

    Science.gov (United States)

    1988-11-01

    O’Brien Potato Brown Gravy Rice Pilaf Turkey a la King Steamed Rice Parsley Seasoned Potato Seasoned Cabbage Seasoned Peas Lyonnaise Wax Beans O’Brien...Fried Bacon Fresh Hot Toast Baked Sausage Patties Hot Maple Syrup Creamed Ground Beef Peanut butter Home Fried Potato Ketchup Fried Eggs Skim Milk...sandwiches including submarine sandwiches, assorted pizzas, fried chicken, chili con came, ravioli, baked beans, french fries, onion rings. potato chips

  9. Pengaruh Hedonic Value Terhadap Behavioral Intention Dengan Customer Satisfaction Sebagai Variabel Intervening (Studi Kasus Pada: 1903 – Heritage Dining)

    OpenAIRE

    Khuana, Kevin

    2016-01-01

    This study aims to analyze the influence of Hedonic Value ( Adventure Shopping , Social shoping , Gratification Shopping , Idea Shopping , Role Shopping , Value Shopping) against Behavioral Intention ( Loyalty to the company, propensity to switch , Willingness to pay more , External response to the problem , internal response to the problem ) by considering factors Restaurant Customer Satisfaction ( Pace of Service, Service Overall , Server Communication & accurancy , taste & quality ...

  10. Dining atmospherics and food and service quality as predictors of customer satisfaction at sit-down restaurants

    OpenAIRE

    Petzer, Daniel; Mackay, Nedia

    2014-01-01

    South African sit-down restaurants operate in a fiercely competitive environment and customer satisfaction has proven critical for survival in this and other service industries. A satisfied customer spreads positive word-of-mouth, returns, and contributes to profitability. Extant literature indicates that customer satisfaction is in turn impacted by product and service quality, and also by the atmospheric elements present in the servicescape. It is, however, important to determine the extent ...

  11. Análisis y diseño de un sistema en ambiente Web para control de inventarios en negocios de comida gourmet, aplicando bases de datos distribuidas

    OpenAIRE

    Albuja Espinoza, Marcelo Patricio

    2010-01-01

    El programa SIF, creado mediante la implementación de herramientas como : Visual Studio 2005, Ajax e Infragestic, permite el manejo y control de las existencias de productos y materias primas de una empresa orientada al servicio de preparación de alimentos. Gracias a la tecnología web, el usuario puede acceder al aplicativo desde cualquier ubicación, menteniendo la información actualizada, entre las bases de datos que se pueden encontrar en el mismo o en diferentes servidores, permitiendo un ...

  12. 48 CFR 3.502-2 - Subcontractor kickbacks.

    Science.gov (United States)

    2010-10-01

    ... the consequences of detection; procurement procedures to minimize the opportunity for kickbacks; audit... gifts or gratuities received from subcontractors; annual employee declarations that they have violated...

  13. 77 FR 40366 - Glen R. Justice: Debarment Order

    Science.gov (United States)

    2012-07-09

    ... bribery, payment of illegal gratuities, fraud, perjury, false statement, racketeering, blackmail... of Dr. Justice's fraudulent business practices, health care benefit programs suffered losses between...

  14. Healthy dining. Subtle diet reminders at the point of purchase increase low-calorie food choices among both chronic and current dieters.

    Science.gov (United States)

    Papies, Esther K; Veling, Harm

    2013-02-01

    There is a growing consensus that our food-rich living environment contributes to rising numbers of people with overweight and obesity. Low-cost, effective intervention tools are needed to facilitate healthy eating behavior, especially when eating away from home. Therefore, we present a field experiment in a restaurant that tested whether providing subtle environmental diet reminders increases low-calorie food choices among both chronic and current dieters. For half of the participants, the menu was supplemented with diet-related words, as reminders of healthy eating and dieting. We recorded customers' choices of low-calorie or high-calorie items from the menu, and we assessed chronic and current dieting. Consistent with our hypotheses, we found that diet reminders increased choices for low-calorie foods, among both chronic and current dieters. After a diet reminder, around half of dieters made a healthy menu choice. This study demonstrates the efficacy of providing subtle diet reminders as a low-cost practical intervention to increase low-calorie food choices among weight-concerned individuals, who are motivated to regulate their eating behavior but have been found to often fail in food-rich environments. Copyright © 2012 Elsevier Ltd. All rights reserved.

  15. Healthy dining: Subtle diet reminders at the point of purchase increase low-calorie food choices among both chronic and current dieters

    NARCIS (Netherlands)

    Papies, E.K.; Veling, H.P.

    2013-01-01

    There is a growing consensus that our food-rich living environment contributes to rising numbers of people with overweight and obesity. Low-cost, effective intervention tools are needed to facilitate healthy eating behavior, especially when eating away from home. Therefore, we present a field

  16. Hva er dine venner verdt? : om ledernes bruk av sosial kapital hos håndverkerbedrifter i Lillestrøm.

    OpenAIRE

    Stornes, Stein Marius

    2015-01-01

    I denne oppgaven har jeg valgt Sosial Kapital som tema. Jeg har undersøkt hvordan ledere av håndverksbedrifter i Lillestrøm stiller seg til bruk av sitt sosiale nettverk. Her var det viktig for meg å finne ut hvordan de bruker nettverket, hva de kan hente gjennom nettverket og hvilken betydning det har for bedriften. Sosial kapital er et begrep som har ulike definisjoner, men jeg har fokusert på sosial kapital som verdien av sosiale nettverk og relasjoner. Sosial kapital er et begrep som...

  17. Bioactivity Studies of β-Lactam Derived Polycyclic Fused Pyrroli-Dine/Pyrrolizidine Derivatives in Dentistry: In Vitro, In Vivo and In Silico Studies.

    Directory of Open Access Journals (Sweden)

    Gowri Meiyazhagan

    Full Text Available The antibacterial activity of β-lactam derived polycyclic fused pyrrolidine/pyrrolizidine derivatives synthesized by 1, 3-dipolar cycloaddition reaction was evaluated against microbes involved in dental infection. Fifteen compounds were screened; among them compound 3 showed efficient antibacterial activity in an ex vivo dentinal tubule model and in vivo mice infectious model. In silico docking studies showed greater affinity to penicillin binding protein. Cell damage was observed under Scanning Electron Microscopy (SEM which was further proved by Confocal Laser Scanning Microscope (CLSM and quantified using Flow Cytometry by PI up-take. Compound 3 treated E. faecalis showed ROS generation and loss of membrane integrity was quantified by flow cytometry. Compound 3 was also found to be active against resistant E. faecalis strains isolated from failed root canal treatment cases. Further, compound 3 was found to be hemocompatible, not cytotoxic to normal mammalian NIH 3T3 cells and non mutagenic. It was concluded that β-lactam compound 3 exhibited promising antibacterial activity against E. faecalis involved in root canal infections and the mechanism of action was deciphered. The results of this research can be further implicated in the development of potent antibacterial medicaments with applications in dentistry.

  18. Bioactivity Studies of β-Lactam Derived Polycyclic Fused Pyrroli-Dine/Pyrrolizidine Derivatives in Dentistry: In Vitro, In Vivo and In Silico Studies

    Science.gov (United States)

    Winfred, Sofi Beaula; Mannivanan, Bhavani; Bhoopalan, Hemadev; Shankar, Venkatesh; Sekar, Sathiya; Venkatachalam, Deepa Parvathi; Pitani, Ravishankar; Nagendrababu, Venkateshbabu; Thaiman, Malini; Devivanayagam, Kandaswamy; Jayaraman, Jeyakanthan; Ragavachary, Raghunathan; Venkatraman, Ganesh

    2015-01-01

    The antibacterial activity of β-lactam derived polycyclic fused pyrrolidine/pyrrolizidine derivatives synthesized by 1, 3-dipolar cycloaddition reaction was evaluated against microbes involved in dental infection. Fifteen compounds were screened; among them compound 3 showed efficient antibacterial activity in an ex vivo dentinal tubule model and in vivo mice infectious model. In silico docking studies showed greater affinity to penicillin binding protein. Cell damage was observed under Scanning Electron Microscopy (SEM) which was further proved by Confocal Laser Scanning Microscope (CLSM) and quantified using Flow Cytometry by PI up-take. Compound 3 treated E. faecalis showed ROS generation and loss of membrane integrity was quantified by flow cytometry. Compound 3 was also found to be active against resistant E. faecalis strains isolated from failed root canal treatment cases. Further, compound 3 was found to be hemocompatible, not cytotoxic to normal mammalian NIH 3T3 cells and non mutagenic. It was concluded that β-lactam compound 3 exhibited promising antibacterial activity against E. faecalis involved in root canal infections and the mechanism of action was deciphered. The results of this research can be further implicated in the development of potent antibacterial medicaments with applications in dentistry. PMID:26185985

  19. Comparisons of Utilizations and Nutrient Contents of a Rations and Short Order Meals at the Air Force Dining Facility, Lowry Air Force Base, Denver, Colorado

    Science.gov (United States)

    1983-03-01

    amounts and or unacceptability by the patrons. Certain food items (Spanish franks, green beans, and lyonnaise potatoes ) had large amounts of kitchen...Greens 12.89 Gravy, Cream 22.42 Beans, Green 12.44 Soup, Vegetable 18.15 Potatoes , Lyonnaise 10.62 Potatoes , Oven-Browned 10.16 Grits, (hominy) 6.51...for canned pears and 7.92% for coffee cake. Quantitatively, the largest amounts of wastes were milk, orange juice, and hash brown potatoes . Although the

  20. Incorporating Dine' Perspectives in Assessing Temporal and Spatial Changes of Contaminants after the Gold King Mine Spill in Navajo Agricultural Communities

    Science.gov (United States)

    Chief, K.; Beamer, P.; Ingram, J.; Billheimer, D.; Torabzadehkhorasani, E.; Settimo, A.; Ornelas, Y.

    2017-12-01

    On August 5, 2015, 3 million gallons of acid mine drainage was released from the Gold King Mine, eventually reaching the San Juan River on the Navajo Nation. Navajos have subsistence livelihoods and strong cultural and spiritual connections to the San Juan River. Building on established partnerships with the Navajo Nation, a team from the University of Arizona and Northern Arizona University held three public listening sessions and a People's Teach-in in three Navajo communities. Navajo representatives also came to the university to share their perspectives. The university team immersed themselves in cultural learning through community advisors who taught on traditional knowledge and ways of knowing. One response at the People's Teach-In was "The San Juan represents a male river in Diné culture. To me the river is a life giving force to the Diné people and ecosystems." This traditional knowledge informed the team on how to address the communities' concern of assessing the spatial and temporal changes of lead and arsenic from the Spill within one year. Focus groups were held to understand how people used the San Juan River and it revealed over 40 different activities besides recreation. River water and sediment, irrigation water and sediment, agricultural soil and well water were collected in November 2015, March and June 2016 and household samples in August 2016. In this talk, we will present water quality and sediment results of water samples collected along the San Juan River on the Navajo Nation. The results of this investigation will be used in the future to develop a community-based intervention, designed to: a) prevent potentially harmful exposures based on actual measured risk, and/or b) effectively communicate long-term risks from the Gold King Mine.

  1. Dine or dash? Turbulence inhibits blue crab navigation in attractive-aversive odor plumes by altering signal structure encoded by the olfactory pathway.

    Science.gov (United States)

    Weissburg, Marc; Atkins, Lorin; Berkenkamp, Kimberly; Mankin, Danielle

    2012-12-01

    Blue crabs can distinguish and navigate to attractive (food) odors even when aversive odors (injured crab metabolites) are released nearby. Blue crabs in these conditions detect the aversive odor and avoid it, but find the attractive source with nearly the same success rate as when the attractive source is presented alone. Spatially and temporally distinct odor filaments appear to signal to foragers that the two odor sources are not co-located, and hence navigating to the attractive odor entails an acceptable risk of predation. However, environmentally produced turbulence suppresses tracking by homogenizing the two odors; blue crabs fail to track to the attractive source when the aversive source is present, even though turbulence does not substantially inhibit tracking to the attractive source alone. Removal of sensory input from aesthetascs on the antennules, but not chemosensors on the legs, rescues navigation to attractive-aversive dual plumes in turbulent conditions. These results suggest that mixing in the natural environment may amplify the effects of predators by suppressing tracking to food odors when aversive cues are present, and that the olfactory pathway mediates the response.

  2. The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: an Oral History

    OpenAIRE

    Mac Con Iomaire, Máirtín

    2009-01-01

    The words Dublin or Ireland do not immediately come to mind when haute cuisine is mentioned. However, two leading French chefs, the brothers Francois and Michel Jammet, opened a restaurant in Dublin in 1901 which, up until its closure in 1967, remained one of the best restaurants serving haute cuisine in the world (Mac Con Iomaire 2005a; Mac Con Iomaire 2006). Haute cuisine was served in many Dublin hotels, clubs and restaurants during the twentieth century and came under similar influences a...

  3. A novel missense RAG-1 mutation results in T−B−NK+ SCID in Athabascan-speaking Dine Indians from the Canadian Northwest Territories

    OpenAIRE

    Xiao, Zheng; Yannone, Steven M; Dunn, Elizabeth; Cowan, Morton J

    2008-01-01

    DNA double-strand repair factors in the non-homologous end joining (NHEJ) pathway resolve DNA double-strand breaks introduced by the recombination-activating gene (RAG) proteins during V(D)J recombination of T and B lymphocyte receptor genes. Defective NHEJ and subsequent failure of V(D)J recombination leads to severe combined immunodeficiency disease (SCID). We originally linked T−B−NK+ SCID in Athabascan-speaking Native Americans in the Southwestern US and Northwest Territories of Canada to...

  4. Nutritional Evaluation of a Civilian Operated Military Feeding System and Its Patrons - The Tri-Services Dining Facility, Fort Myer, Virginia.

    Science.gov (United States)

    1983-03-01

    roast 118.0 14.0 11.9 sausage, pork 363.0 16.0 4.4 shrimp 64.0 6.0 9.4 chicken fried steak 56.7 4.4 7.8 grilled steak 155.0 11.0 7.1 pepper steak...MAY HEADCOUNT =6142 SERVED CONSUMED WASTE FOOD ITEM GM/MAN GM/MAN %__ Roast beef 12 12 2.1 Hamburger beef, cooked 514 51 5.5 Chicken , fried 15 11 30.2...meat loaf, meat balls, and chicken cacciatore in the first three meat categories; cheeseburgers in the sandwich group; scalloped potatoes in the potato

  5. The Law of the People (Dine Bibee Haz'Aannii): A Bicultural Approach to Legal Education for Navajo Students, Volume 4.

    Science.gov (United States)

    Vicenti, Dan; And Others

    Volume 4 of a 4-volume bilingual bicultural law-related curriculum examines Navajo community life as it is affected by certain laws. Getting a job, obtaining assistance from welfare and other agencies, and preserving one's individual rights as an employee or as a student are all aspects of daily living with important legal ramifications. This unit…

  6. Gastronomie a cestovní ruch - zájezdy pro gurmány

    OpenAIRE

    Agafontseva, Tatiana

    2014-01-01

    Nowadays it is becoming more popular to travel and at the same time to get acquainted with the gastronomy and the culture of a foreign country. The theme of this thesis is the gastronomic tourism and the offer of gourmet tours. The aim is to evaluate the current state of gastronomic tourism with the help of analysis of tours for gourmets offered by Czech and Russian travel agencies. Rating is based on the offer of gourmet tours listed on the websites of travel agencies.

  7. 75 FR 54094 - Notice of Petitions by Firms for Determination of Eligibility To Apply for Trade Adjustment...

    Science.gov (United States)

    2010-09-03

    ... designed, although there are four basic types: Flexures, couplers, roll blocks and flex wheels. Manchester... for the retailing industry including TV tray tables, kitchen gourmet carts and Adirondack style...

  8. Biological resources and breeding for improvements in the production of the button mushroom in small-scale farming

    OpenAIRE

    Savoie, Jean-Michel

    2013-01-01

    Gourmet mushrooms may contribute to the development of a new agriculture by addressing the consumer demand and some of the non-nutritional uses of agricultural productions. The value of recycling with gourmet and medicinal mushrooms is clearly understood and wastes can be viewed as positive products, at least in term of providing new economic opportunities and positive environmental consequences. Important cultivated edible and medicinal mushrooms are members of the Agaricus genus. They are s...

  9. Postmodernističke parodijske strategije u romanu Epitaf carskog gurmana Veljka Barbijerija

    Directory of Open Access Journals (Sweden)

    Dubravka Brunčić

    2014-03-01

    Full Text Available Strategies of Postmodern Parody in Veljko Barbieri's Novel Epitaph for a Royal Gourmet The article analyzes features of parodic discourse of Barbieri's novel Epitaph of a Royal Gourmet through L. Hutcheon’s theoretical concepts. It explores different parodic subversive strategies (parody of the diary genre, problematizing of the fictionality of historiographic representation, interpolating of gastronomical sublite-rary genres through which ambivalent politics of postmodern representation are manifested in this novel.

  10. The Edible Mushroom Book

    DEFF Research Database (Denmark)

    Conte, Anna Del; Læssøe, Thomas

    A gourmet's guide to foraging and cooking mushrooms. It helps readers find out how to forage, prepare and cook mushrooms that are wild, fresh and free. It features photographs, which show edible mushrooms in their natural habitats.......A gourmet's guide to foraging and cooking mushrooms. It helps readers find out how to forage, prepare and cook mushrooms that are wild, fresh and free. It features photographs, which show edible mushrooms in their natural habitats....

  11. 40 CFR Appendix C-2 to Subpart E... - Required Provisions-Construction Contracts

    Science.gov (United States)

    2010-07-01

    ... of another contractor in the performance of a contract with the owner, fires, floods, epidemics... agents or representatives offered or gave gratuities (in the form of entertainment, gifts, or otherwise...

  12. 48 CFR 2152.070 - Applicable clauses.

    Science.gov (United States)

    2010-10-01

    ...-3Gratuities 52.203-5Covenant against Contingent Fees 52.203-6Restrictions on Subcontractor Sales to the Government 52.203-7Anti-Kickback Procedures 52.203-12Limitation on Payments to Influence Certain Federal...

  13. 50 CFR 648.11 - At-sea sea sampler/observer coverage.

    Science.gov (United States)

    2010-10-01

    ... from the intended sail date; and (4) Procurement of observer services by scallop vessels. (i) An owner... observer will be deployed; and (iii) Must not solicit or accept, directly or indirectly, any gratuity, gift...

  14. 50 CFR 300.113 - Scientific observers.

    Science.gov (United States)

    2010-10-01

    ...) Procurement of observers by vessel. Owners of vessels required to carry scientific observers under this.... (ii) Must not solicit or accept, directly or indirectly, any gratuity, gift, favor, entertainment...

  15. 13 CFR 302.17 - Conflicts of interest.

    Science.gov (United States)

    2010-01-01

    ... costs (e.g., procurement of goods or services) by or to the Recipient. A conflict of interest generally... shall also not, directly or indirectly, solicit or accept any gift, gratuity, favor, entertainment or...

  16. 50 CFR 660.314 - Groundfish observer program.

    Science.gov (United States)

    2010-10-01

    ... transfer is made. (e) Procurement of observer services by catcher/processors, motherships, and Pacific..., any gratuity, gift, favor, entertainment, loan, or anything of monetary value from anyone who either...

  17. Business Protocol and Etiquette: Preparing Students for the Global Business Environment.

    Science.gov (United States)

    Lazorchak, Shirley A.

    2000-01-01

    The Business Etiquette Dining Tutorial is designed to teach students the skills of dining domestically and internationally in business settings. A test with 19 students showed that it improved their knowledge and ability to adapt to different cultural environments. (SK)

  18. 75 FR 82373 - Wooden Bedroom Furniture From the People's Republic of China: Continuation of Antidumping Duty Order

    Science.gov (United States)

    2010-12-30

    ..., filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining tables... for beds) and that do not possess the essential character of wooden bedroom furniture in an...

  19. 75 FR 19364 - Wooden Bedroom Furniture From the People's Republic of China: Final Results of Expedited Sunset...

    Science.gov (United States)

    2010-04-14

    ... cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining... wooden canopies for beds) and that do not possess the essential character of wooden bedroom furniture in...

  20. 77 FR 1456 - Wooden Bedroom Furniture From the People's Republic of China: Preliminary Rescission of...

    Science.gov (United States)

    2012-01-10

    ... cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining tables, chairs...) and that do not possess the essential character of wooden bedroom furniture in an unassembled...

  1. 75 FR 72794 - Wooden Bedroom Furniture From the People's Republic of China: Preliminary Results of Antidumping...

    Science.gov (United States)

    2010-11-26

    ... cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining tables, chairs... essential character of wooden bedroom furniture in an unassembled, incomplete, or unfinished form. Such...

  2. 75 FR 5952 - Wooden Bedroom Furniture From the People's Republic of China: Preliminary Results of Antidumping...

    Science.gov (United States)

    2010-02-05

    ... cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining tables, chairs... essential character of wooden bedroom furniture in an unassembled, incomplete, or unfinished form. Such...

  3. 76 FR 65684 - Wooden Bedroom Furniture From the People's Republic of China: Preliminary Results of Antidumping...

    Science.gov (United States)

    2011-10-24

    ... cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining... for beds) and that do not possess the essential character of wooden bedroom furniture in an...

  4. 77 FR 51754 - Wooden Bedroom Furniture From the People's Republic of China: Final Results and Final Rescission...

    Science.gov (United States)

    2012-08-27

    ... cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining tables, chairs...) and that do not possess the essential character of wooden bedroom furniture in an unassembled...

  5. 75 FR 44764 - Wooden Bedroom Furniture from the People's Republic of China: Final Results of Antidumping Duty...

    Science.gov (United States)

    2010-07-29

    ... cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining... essential character of wooden bedroom furniture in an unassembled, incomplete, or unfinished form. Such...

  6. 76 FR 68138 - Wooden Bedroom Furniture From the People's Republic of China: Final Results of the 2010...

    Science.gov (United States)

    2011-11-03

    ... cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as dining... for beds) and that do not possess the essential character of wooden bedroom furniture in an...

  7. Raamatulett / Jaanus Tamm

    Index Scriptorium Estoniae

    Tamm, Jaanus

    1996-01-01

    Grazie, Marie Eugenie delle. Raamat armastusest; Macdonald, Finlay. Minu noorusmaa; Duckwell, Ernest Simon. Misery Halli saladus; Van Dine, S. S. Greene'i mõrvajuhtum; Van Dine, S. S. Kanaarilinnu mõrvajuhtum

  8. Kajian Estetika Interior Restoran Boncafe Di Jalan Pregolan Surabaya

    OpenAIRE

    Fanuel W., Yemima

    2014-01-01

    Boncafe Pregolan restaurant is a restaurant in Surabaya located at Pregolan Street 2, Tegal sari, Central Surabaya. Boncafe Pregolan restaurant built in 2007. The interior of Boncafe Pregolan restaurant is divided into several rooms, main entrance area, main dining area I, main dining area II, smoking dining area, and terrace dining. The aesthetic of interior Boncafe Pregolan restaurant is interesting to be analyzed, because of the interior's plays inside. The design principles implemented t...

  9. Case File: The Spazzoids

    Science.gov (United States)

    ... Desserts Dining Decisions Mobile App – Dining Decisions Game Online Game – Dining Decisions Questions Answered Under the Microscope Xpert ... the Microscope Test Your Smarts Links Smile Style ... This Party Is No Fun Learning about Giardia Hand Washing Experiment John Snow, the ...

  10. 75 FR 69373 - Source Specific Federal Implementation Plan for Implementing Best Available Retrofit Technology...

    Science.gov (United States)

    2010-11-12

    ... opportunities for questions and discussion, EPA will hold open houses prior to the public hearings. During these... comments, in English or Dine, and data pertaining to our proposal at the Public Hearing. English-Dine... Farmington. English-Dine translation services will not be provided at the Durango Open House and Public...

  11. An In-Port Feeding System for Shipboard Personnel. Volume 3. A personnel, Equipment, and Facility Evaluation of the Enlisted Dining Facilities at NAS North Island and NAVSTA San Diego.

    Science.gov (United States)

    1981-05-01

    potatoes , scalloped potatoes , lyonnaise potatoes , oven browned potatoes , snowflake potatoes , or rissole potatoes . Hence, potatoes were grouped together into...For example, on the item potatoes , the EDF menu sometimes listed a specific type of potato and in other cases only the word potato . For example, the...published menu may mention potatoes or creamy whipped potatoes , O’brien potatoes , cottage fried potatoes , french

  12. Dining Room Service/Clearing and Cleaning Tables. Learning Activity Pack and Instructor's Guide 8.1c. Commercial Foods and Culinary Arts Competency-Based Series. Section 8: Related Services.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with efficient table clearing and cleaning duties. Illustrated information sheets and learning activities are provided in these areas: table clearing and cleaning…

  13. Gardiner's Soup Festival in Zlataritsa - Development of Cultural Tourism or Pre-Elections Campaign: A Case Study

    Directory of Open Access Journals (Sweden)

    M. Karamihova

    2016-11-01

    Full Text Available This article discusses the heritage re-establishment during a gourmet festival. Fieldwork data (2007-2015 have shown that unlike other new gourmet festi-vals in Bulgaria the Gardeners’ soup festival serves to be achieved several very different goals: First of all this is an important part of pre-election campaigns for local authorities and for Parliament. Second – this festival strengthens local identity and integrates different ethnic and religious groups inhabiting the small town nowadays. Despite it was pronounced as gourmet festival and was introduced as a part of local strategy for development of tourism the ethnog-raphy shows that main actors do not promote it as touristic attraction. Thereby Gardeners’ soup festival is not stereotypic small-town festival.

  14. Plan de empresa Bambú Gurmet Fit

    OpenAIRE

    Madrigal Fernandez, Juan Camilo

    2014-01-01

    El presente escrito tiene como objetivo ilustrar la elaboración del plan de empresa y factibilidad para implantar el concepto de restaurante y vida gourmet fitness a través del establecimiento de Bambú Gourmet Fit. En este sentido, y con el fin de entrar a un mercado competitivo con las mayores posibilidades de éxito posibles, es necesario visualizar de antemano el panorama administrativo, técnico, financiero, de mercadeo y de competencia para planear las estrategias pertinentes del d...

  15. Ananda Restaurant Wine List 2017

    OpenAIRE

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  16. Ananda Restaurant Value Menu 2017

    OpenAIRE

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  17. Ananda Restaurant A La Carte Menu 2017

    OpenAIRE

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementin...

  18. Ananda Restaurant Lunch Menu 2017

    OpenAIRE

    Ananda Restaurant

    2017-01-01

    Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

  19. Návrh dřevěného jídelního setu pro venkovní použití

    OpenAIRE

    Sklenářová, Jitka

    2015-01-01

    The main content of this thesis is to design and manufacture the dining set for an outdoor usage. Design has been made for the specific customer and thus it meets his requirements and also technological possibilities of the manufacturing firm. Dining set consists of four stackable chairs and a demountable table. The dining set is designed for application to the outdoor covered terrace of apartment building. Knowledge of typology, ergonomics, technology, material processing and design of seati...

  20. It is Time the United States Air Force Changes the way it Feeds its Airmen

    Science.gov (United States)

    2008-03-01

    dining centers to include food courts, convenience stores, and brand name foodservices operations such as Burger King, Subway , Starbucks, etc. To be...shifted in what the Airmen were eating. Airmen were eating more franchise food ; so much that utilization rates in dining facilities had...Airmen were eating more franchise food ; so much that utilization rates in dining facilities had significantly decreased. It would be beneficial to our

  1. Phylogenetic relationships of the cultivated neotropical palm Bactris gasipaes (arecaceae) with its wild relatives inferred from chloroplast and nuclear DNA polymorphisms

    NARCIS (Netherlands)

    Couvreur, T.L.P.; Hahn, K.; Granville, de J.J.; Pham, J.L.; Ludena, B.; Pintaud, J.C.

    2007-01-01

    Peach palm (Bactris gasipaes Kunth.) is the only Neotropical palm domesticated since pre-Columbian times. It plays an important role not only at the local level due to its very nutritious fruits, but also in the international market for its gourmet palm heart. Phylogenetic relationships of the peach

  2. Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration.

    Science.gov (United States)

    Broadway, P R; Behrends, J M; Schilling, M W

    2011-12-01

    Fresh chicken breast fillets were marinated with gourmet-style salts: Himalayan pink salt, Sonoma gourmet salt, sel gus de Guerande, and Bolivian rose salt to evaluate their effects on marination and cook loss yields, tenderness, sensory attributes, and sodium concentration. Fresh chicken breast fillets (48-h postmortem) were vacuum tumbled (137 kPa at 20 rpm for 17 min) in a solution of water, salt, and sodium tripolyphosphate at a level of 20% of the meat weights. Instrumental analyses showed no significant difference (P > 0.05) in meat quality with respect to marination yield, cook yield, or shear-force value. There were also no significant differences (P > 0.05) in sensory descriptors between salt treatments. However, Sonoma gourmet salt showed a tendency (P = 0.0693) to score increased savory note values from panelists, whereas Bolivian rose salt received the lowest score. There were no significant differences (P > 0.05) in sodium concentrations between salt treatments, but numerically, sel gus de Guerande had the lowest sodium concentration, which could be important in producing reduced sodium products. Understanding different salts and sodium concentrations allows the poultry industry to use gourmet salts in products and maintain overall meat quality and flavor.

  3. Hannibal's tasty paradox

    DEFF Research Database (Denmark)

    Andersen, Mads Møller

    2016-01-01

    Why do we rarely see him carry out the actual act of killing while we often get to see him eat a fancy dinner? Whenever the sadistic cannibal Hannibal Lecter enjoys another gourmet meal, this broadcast TV series displays culinary cannibalism with luxurious aesthetics that could rival most cooking...

  4. 75 FR 47618 - Final Environmental Impact Statement for the Proposed Enterprise Rancheria Gaming Facility and...

    Science.gov (United States)

    2010-08-06

    ... (consisting of a buffet, gourmet restaurant, and bar), meeting space, guest support services, offices, and a... resources, water resources, air quality, biological resources, cultural and paleontological resources..., Cultural Resources Management and Safety, at the BIA address above or at the telephone number provided in...

  5. ORF Alignment: NC_005125 [GENIUS II[Archive

    Lifescience Database Archive (English)

    Full Text Available dine ... kinase [Gloeobacter violaceus PCC 7421] ... Length = 70 ... Query: 286 MLGRLEGAFQTQRHFVNEVSHELRTPLTIIRGHLELIGDDPH...ERAETMHIVHDELGRMHR 345 ... MLGRLEGAFQTQRHFVNEVSHELRTPLTIIRGHLELIGDDPHE...RAETMHIVHDELGRMHR Sbjct: 1 ... MLGRLEGAFQTQRHFVNEVSHELRTPLTIIRGHLELIGDDPHERAETMHIVHDELGRMHR 60 ...

  6. Make the Most of Play - Tips for Kids to Get Active

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  7. Is Childhood Obesity an Issue in Your Home?

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  8. Frequently Asked Questions about Sugar

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  9. Staying Fit with Chronic Pain

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  10. Single-Parent and Working-Parent Heart Health

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  11. Tips to Make Fast Food Friendlier for Kids

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  12. Target Heart Rates

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  13. Busy Parents and Caregivers Must Care for Themselves

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  14. Non-Nutritive Sweeters (Artificial Sweeteners)

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  15. Sodium (Salt or Sodium Chloride)

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  16. Added Sugars

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  17. Addressing Your Child's Weight at the Doctor

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  18. AHA's Recommendations for Physical Activity in Children

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  19. Sugar 101

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  20. Walk, Don't Run, Your Way to a Healthy Heart

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  1. Dietary Recommendations for Healthy Children

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  2. Alcohol and Heart Health

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  3. Preventing Heart Disease - At Any Age

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  4. Five Ways That Play Can Change Your Day

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  5. Why Is It So Hard to Quit?

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  6. Caffeine and Heart Disease

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  7. A Little Planning Helps Your Heart--and Your Budget

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  8. Fresh, Frozen or Canned Fruits and Vegetables: All Can Be Healthy Choices!

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  9. Preventing Childhood Obesity: Tips for Parents and Caregivers

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  10. Salty Six

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  11. Heart Disease -- The Top 10 Reasons Men Put Off Doctor Visits

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  12. Can Processed Foods Be Part of a Healthy Diet?

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  13. When Is the Best Time of Day to Work Out?

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  14. Dental Health and Heart Health

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  15. Healthy Post-Play Snacks

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  16. Vitamin Supplements: Healthy or Hoax?

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  17. Smart Substitutions for Healthy Cooking

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  18. Get Your Kids Moving and Check Some Chores off Your List

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  19. Smoking: Do You Really Know the Risks?

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  20. Protein and Heart Health

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  1. Portion Size Versus Serving Size

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  2. Depression After a Cardiac Event or Diagnosis

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  3. Mediterranean Diet

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  4. Healthy Foods under $1 Per Serving

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  5. Mental Health and Heart Health

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  6. Understanding Heart Valve Problems and Causes

    Science.gov (United States)

    ... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

  7. ORF Alignment: NC_005362 [GENIUS II[Archive

    Lifescience Database Archive (English)

    Full Text Available dine ... kinase [Lactobacillus johnsonii NCC 533] ... Length = 68 ... Query: 145 EEERQIEQSKDDLITNVSHDIRT...PLTSIIGYLGLLKSSELNEDQTKYIQIAYDKALQMKA 204 ... EEERQIEQSKDDLITNVSHDIRT...PLTSIIGYLGLLKSSELNEDQTKYIQIAYDKALQMKA Sbjct: 1 ... EEERQIEQSKDDLITNVSHDIRTPLTSIIGYLGLLKSSELNEDQTKYIQIAYDKALQMKA 60 ...

  8. 28 CFR 571.22 - Release clothing and transportation.

    Science.gov (United States)

    2010-07-01

    ... 28 Judicial Administration 2 2010-07-01 2010-07-01 false Release clothing and transportation. 571... AND RELEASE RELEASE FROM CUSTODY Release Gratuities, Transportation, and Clothing § 571.22 Release clothing and transportation. (a) Staff shall provide release clothing appropriate for the time of year and...

  9. 32 CFR 718.1 - General provisions.

    Science.gov (United States)

    2010-07-01

    ... presumptive death is made, a man's pay accounts are closed as of the day following the expiration of the 12...' gratuity, become payable. A finding of presumptive death concerning an officer or enlisted man of the Navy... designate, has authority to make all determinations necessary in the administration of the act, and for the...

  10. 50 CFR 660.18 - Certification and decertification procedures for observers, catch monitors, catch monitor...

    Science.gov (United States)

    2010-10-01

    ... business involved with purchasing raw or processed products from any vessel, shorebased or floating stationary processing facilities. (ii) Must not solicit or accept, directly or indirectly, any gratuity, gift... employed. (iv) May not solicit or accept employment as a crew member or an employee of a vessel, shoreside...

  11. 45 CFR 73.735-502 - Permissible acceptance of gifts, entertainment, and favors.

    Science.gov (United States)

    2010-10-01

    ... acceptance of gifts, entertainment, and favors. (a) An employee may accept a gift, gratuity, favor, entertainment, loan or similar favor of monetary value which stems from a family relationship such as that between the employee and his or her parents, spouse or children, if it is clear that the relationship is...

  12. 32 CFR 716.5 - Delegation of authority.

    Science.gov (United States)

    2010-07-01

    ... 32 National Defense 5 2010-07-01 2010-07-01 false Delegation of authority. 716.5 Section 716.5 National Defense Department of Defense (Continued) DEPARTMENT OF THE NAVY PERSONNEL DEATH GRATUITY Provisions Applicable to the Navy and the Marine Corps § 716.5 Delegation of authority. (a) Pursuant to the...

  13. 34 CFR 682.418 - Prohibited uses of the assets of the Operating Fund during periods in which the Operating Fund...

    Science.gov (United States)

    2010-07-01

    ... or sports events, meals, alcoholic beverages, lodging, rentals, transportation, and gratuities; (4... Operating Fund balance at the time the expenditures are made, unless the agency has provided written notice... to do so by the Secretary. (Approved by the Office of Management and Budget under control number 1840...

  14. 48 CFR 3.104-2 - General.

    Science.gov (United States)

    2010-10-01

    ... 27 of the Office of Federal Procurement Policy Act (the Procurement Integrity Act) (41 U.S.C. 423... approved by the senior procurement executive of the agency, unless a law establishes a higher level of... bribe or gratuity is prohibited by 18 U.S.C. 201 and 10 U.S.C. 2207. The acceptance of a gift, under...

  15. 76 FR 17846 - Objective Merit Review of Discretionary Financial Assistance and Other Transaction Authority...

    Science.gov (United States)

    2011-03-31

    .... 2. Merit Review Panel Member Selection. The DOE Senior Procurement Executive (SPE) has the ultimate.... Reviewers shall not accept any invitations, gratuities (i.e., meals, gifts, favors, etc.), or job offers... single case deviation, while the Director, Procurement and Assistance Management (Senior Procurement...

  16. 48 CFR 1403.101-3 - Agency regulations.

    Science.gov (United States)

    2010-10-01

    ..., officials who participate personally and substantially in DOI procurements (as defined in FAR 3.104-3), may not solicit or accept any gift, gratuity, favor, entertainment, loan or anything of monetary value from a competing contractor during the conduct of a procurement. (b)(1) Officials may not accept or...

  17. 5 CFR 2635.203 - Definitions.

    Science.gov (United States)

    2010-01-01

    .... (c) Market value means the retail cost the employee would incur to purchase the gift. An employee who... OF THE EXECUTIVE BRANCH Gifts From Outside Sources § 2635.203 Definitions. For purposes of this... department determines exercises distinct and separate functions. (b) Gift includes any gratuity, favor...

  18. 11 CFR 7.20 - Gifts, entertainment, and favors.

    Science.gov (United States)

    2010-01-01

    ... 11 Federal Elections 1 2010-01-01 2010-01-01 false Gifts, entertainment, and favors. 7.20 Section... of Special Commission Employees § 7.20 Gifts, entertainment, and favors. Except as provided at 11 CFR... a gift, gratuity, loan, entertainment, or favor for himself or herself, or for another person...

  19. The Counsellor's Role In Pre-Retirement Education In Nigeria ...

    African Journals Online (AJOL)

    Many Nigerian workers are scared at the mention of the word retirement. This is because of the unpleasant experiences of the past retirees in terms of the delay and difficulties encountered in getting their retirement benefits – gratuity and pension. Unfortunately, some retirees have died out of frustration and in abject poverty ...

  20. 78 FR 11683 - Division of Federal Employees' Compensation, Proposed Extension of Existing Collection; Comment...

    Science.gov (United States)

    2013-02-19

    ... concerning the proposed collection: Death Gratuity Forms (CA- 40, CA-41, and CA-42). A copy of the proposed... and Non- Appropriated Fund Instrumentality (NAFI) employees who die from injuries incurred in... to name alternate beneficiaries. Form CA-40 requests the information necessary from the employee to...

  1. 75 FR 4586 - Division of Federal Employees' Compensation; Proposed Extension of the Approval of Information...

    Science.gov (United States)

    2010-01-28

    ... comments concerning the proposed collection: Death Gratuity Forms (CA- 40, CA-41, and CA-42). A copy of the... of Federal employees and Non-Appropriated Fund Instrumentality (NAFI) employees who die from injuries... and Operation Iraqi Freedom. Form CA-40 requests the information necessary from the employee to...

  2. 25 CFR Appendix A to Part 276 - Principles for Determining Costs Applicable to Grants

    Science.gov (United States)

    2010-04-01

    ... provided in d. above. 5. Management studies. The cost of management studies to improve the effectiveness and efficiency of grant management for ongoing programs is allowable except that the cost of studies..., such as meals, beverages, lodgings, rentals, transportation, and gratuities, are unallowable. 5. Fines...

  3. Uniform Variation in Genetic-Traits of a Marine Bivalve Related to Starvation, Pollution and Geographic Clines

    NARCIS (Netherlands)

    Hummel, H.; Bogaards, R.H.; Amiard-Triquet, C.; Bachelet, G.; Desprez, M.; Marchand, J.; Rybarczyk, H.; Sylvand, B.; De Wit, Y.; De Wolf, L.

    1995-01-01

    Consistent patterns of genetic variation in the marine bivalve Macoma balthica (L.) were found after exposure to low levels of copper, starvation, and along geographic dines. The geographic dines were related to temperature and salinity. Genetic differences were primarily found in the LAP (Leucine

  4. Food Production, Management and Services: Service. Teacher Edition. Second Edition.

    Science.gov (United States)

    Palan, Earl

    This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

  5. Regulating food service in North Carolina's long-term care facilities.

    Science.gov (United States)

    DePorter, Cindy H

    2005-01-01

    Other commentaries in this issue of the North Carolina Medical Journal describe innovative food and dining practices in some of our state's long-term care facilities. Federal and state regulations do not prohibit these innovations, and DFS supports the concept of "enhancements" of the dining experience in these facilities. The Division of Facilities Services, therefore, encourages facilities to assess and operationalize various dining methods, allowing residents to select their foods, dining times, dining partners, and other preferences. The regulations allow facilities to utilize innovative dining approaches, such as buffet lines, or family-style serving options, which allow residents to order at the table as they would in a restaurant. The regulations do not dictate whether facilities should serve food to residents on trays, in buffet lines, or in a family style. While there are many regulations, they leave room for innovative new ideas as long as these ideas do not compromise resident health or safety.. Food consumption and the dining experience are an integral part of the resident's life in a nursing facility. It is important that resident preferences are being honored, and the dining experience is as pleasant and home-like as possible. The facility's responsibility is to provide adequate nutrition and hydration that assures the resident is at his/her highest level of functioning emotionally, functionally, and physically. Meeting the unique needs of each resident in a facility can be a daunting task, but one of immense importance to the quality long-term care.

  6. 78 FR 53821 - Federal Property Suitable as Facilities To Assist the Homeless

    Science.gov (United States)

    2013-08-30

    ... concerning the processing of applications, the reader is encouraged to refer to the interim rule governing...: 21201330045 Status: Excess Comments: Off-site removal only; 2,560 sf.; dining facility; 78 yrs. old; poor... Comments: off-site removal only; 13,493 sf.; dining facility; deteriorating; asbestos Building 07636...

  7. 26 CFR 1.132-7 - Employer-operated eating facilities.

    Science.gov (United States)

    2010-04-01

    ... Employer-operated eating facilities. (a) In general—(1) Condition for exclusion—(i) General rule. The value... dining room or cafeteria in which meals are served is treated as a separate eating facility, whether each such dining room or cafeteria has its own kitchen or other food-preparation area. (2) Employer-operated...

  8. 26 CFR 1.132-7T - Treatment of employer-operated eating facilities-1985 through 1988 (temporary).

    Science.gov (United States)

    2010-04-01

    ... (temporary). (a) In general—(1) General rule. The value of meals provided to employees at an employer... meals provided to such employees. For purposes of this section, each dining room or cafeteria in which meals are served is treated as a separate eating facility, regardless of whether each such dining room...

  9. DNA Sequence Analyses Reveal Abundant Diversity, Endemism and Evidence for Asian Origin of the Porcini Mushrooms

    OpenAIRE

    Feng, Bang; Xu, Jianping; Wu, Gang; Zeng, Nian-Kai; Li, Yan-Chun; Tolgor, Bau; Kost, Gerhard W.; Yang, Zhu L.

    2012-01-01

    The wild gourmet mushroom Boletus edulis and its close allies are of significant ecological and economic importance. They are found throughout the Northern Hemisphere, but despite their ubiquity there are still many unresolved issues with regard to the taxonomy, systematics and biogeography of this group of mushrooms. Most phylogenetic studies of Boletus so far have characterized samples from North America and Europe and little information is available on samples from other areas, including t...

  10. Book Review

    Directory of Open Access Journals (Sweden)

    Salvatore Filippone

    2014-01-01

    Full Text Available The book by Arjen Markus is a veritable tour de force among the possibilities opened up by the latest incarnation of Fortran, the longest-lived programming language on the planet and still one of the favourites by scientific programmers. It is not an introduction to the syntax and semantics of the latest language standard: it is more of a gourmet cookbook showing off a wide range of examples of what the new features allow a daring programmer to do.

  11. Nitrogen vs argon: what is the most effective atmosphere for shelf-life extension of buckler sorrel leaves?

    OpenAIRE

    Pinela, José; Barros, Lillian; Antonio, Amilcar L.; Barreira, João C.M.; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R.

    2016-01-01

    Buckler sorrel (Rumex induratus Boiss. & Reut.) is an underutilized leafy vegetable with peculiar sensory properties and potential as a gourmet food. In the food industry, different packaging methods have been used for shelf-life extension, but it is important to know how the quality of minimally processed vegetable is affected by these treatments. Recently, nitrogen and argon have been used for food packaging. Nitrogen is low soluble in water and other food constituents and does ...

  12. Financing exponential growth at H3

    OpenAIRE

    Silva, João Ricardo Ferreira Hipolito da

    2012-01-01

    H3 is a fast-food chain that introduced the concept of gourmet hamburgers in the Portuguese market. This case-study illustrates its financing strategy that supported an exponential growth represented by opening 33 restaurants within approximately 3 years of its inception. H3 is now faced with the challenge of structuring its foreign ventures and change its financial approach. The main covered topics are the options an entrepreneur has for financing a new venture and how it evolves along th...

  13. "Det viktigste er at det ser bra ut på Instagram" : en studie av digital selvpresentasjon på Instagram

    OpenAIRE

    Sundby, Lena Løveid

    2016-01-01

    In this study I investigate instagram as an arena for self-representation. Through the use of indepth interviews from eight participants, I have examined how users of Instagram utilize this medium to express gourmet culture, and their explanations for why they present themselves in certain ways. In addition to this, the study also shows how pictures, picture text, hash tags and emojies are used as aids to enhance impressions of self. The participants use different strategies for self-represen...

  14. Convenience: Så tag på gourmetrestaurant

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2006-01-01

    Vil De have en særlig oplevelse med convenience food? Så vil jeg anbefale, at De booker et bord på en gourmet-restaurant og bestiller en menu surprise med en tilsvarende vinmenu. Så behøver man slet ikke at lave mad. Man behøver ikke engang at tænke over, hvad man ønsker at spise eller drikke...

  15. More similar but less satisfying: comparing preferences for and the efficacy of within- and cross-category substitutes for food

    OpenAIRE

    Huh, Young Eun; Vosgerau, Joachim; Morewedge, Carey

    2016-01-01

    When people cannot get what they want, they often satisfy their desire by consuming a substitute. Substitutes can originate from within the taxonomic category of the desired stimulus (i.e., within-category substitutes) or from a different taxonomic category that serves the same basic goal (i.e., cross-category substitutes). Both a store-brand chocolate (within-category substitute) and a granola bar (cross-category substitute), for example, can serve as substitutes for gourmet chocolate. Here,...

  16. Small and medium enterprise competitiveness: Internationalization strategy

    OpenAIRE

    Silva, Francisco Maria Branco Cannas Henriques da

    2013-01-01

    Field lab: SME competitiveness This work project has the objective to internationalize a Portuguese fast food chain, named Prego Gourmet, to the Brazilian market, more specifically, to enter in the Sao Paulo fast food industry in the end of 2013, through studies of the internal and external environment. Hence, this work project is a prospective analysis of what the company should do in order to internationalize, analysing the entry mode, collaborative arrangements, and implemen...

  17. Neurite outgrowth stimulatory effects of culinary-medicinal mushrooms and their toxicity assessment using differentiating Neuro-2a and embryonic fibroblast BALB/3T3

    OpenAIRE

    Phan, Chia-Wei; David, Pamela; Naidu, Murali; Wong, Kah-Hui; Sabaratnam, Vikineswary

    2013-01-01

    Background Mushrooms are not only regarded as gourmet cuisine but also as therapeutic agent to promote cognition health. However, little toxicological information is available regarding their safety. Therefore, the aim of this study was to screen selected ethno-pharmacologically important mushrooms for stimulatory effects on neurite outgrowth and to test for any cytotoxicity. Methods The stimulatory effect of mushrooms on neurite outgrowth was assessed in differentiating mouse neuroblastoma (...

  18. 中国大都市における外食消費行動の分析 : 北京市の住民調査から

    OpenAIRE

    桂, 棽棽; 伊藤, 亮司; 青柳, 斉; Gui, Shenshen; Ito, Ryoji; Aoyagi, Hitoshi

    2012-01-01

    This study on the outside dining patterns of tuban citizens of various age groups in Beijing has clarified the following points. First, among menu choices when dining out, there is a preference for traditional Chinese foods, particularly among the middle-aged and elderly. On the other hand, the younger generation winbits a marked preference for fast food and rice bowls. Second, individuals in their 20s and 30s utilize a wide range of ouLside dining establishments, from fast food restaurants a...

  19. [What do family medicine trainees think about gratitude payment?

    Science.gov (United States)

    Győrffy, Zsuzsa; Kalabay, László; Mohos, András; Márkus, Bernadett; Nánási, Anna; Rinfel, József; Girasek, Edmond; Torzsa, Péter

    2017-07-01

    The issue of gratuity is one of the most important health policy issues in Hungary. The authors' aim is to investigate the attitude of Hungarian family medicine trainees towards gratitude payment. Quantitative, paper-based survey among trainees from four Departments of Family Medicine in Hungary (n = 152). More than 50 percent of the residents do not approve of accepting gratitude money. Men (pgratitude patients feel (52%). According to the participants, the least influencing factor was the low salary of physicians (14.4%). They believe that accepting gratuity is a corruption, and it's humiliating for doctors (80-80%). Family medicine residents approve of gratitude money even less as compared to the results of previous studies, but related to other gratitude payment issues we have found similar opinions. Orv Hetil. 2017; 158(26): 1028-1035.

  20. A HALF-WAY RIGHT: FREE EDUCATION, INDIRECT COSTS, AND EDUCATIONAL POLICY

    Directory of Open Access Journals (Sweden)

    Mariano Fernández Enguita

    2014-12-01

    Full Text Available This paper examines those indirect costs of education associated to state funded schooling that come to be privately financed by families, specially those linked to mandatory or mandated provision schooling. Discussion is more detailed about textbooks, school meals and academic support activities. Then we study the consequences of this private spending for gratuity and its effects related to educational and social equality or inequality. Finally, we analyze the implications related to sectional interests at stake and educational policies.

  1. A half-way right: free education, indirect costs, and educational policy

    Directory of Open Access Journals (Sweden)

    Mariano Fernández Enguita

    2014-12-01

    Full Text Available This paper examines those indirect costs of education associated to state funded schooling that come to be privately financed by families, specially those linked to mandatory or mandated provision schooling. Discussion is more detailed about textbooks, school meals and academic support activities. Then we study the consequences of this private spending for gratuity and its effects related to educational and social equality or inequality. Finally, we analyze the implications related to sectional interests at stake and educational policies.

  2. Special Inspector General for Iraq Reconstruction

    Science.gov (United States)

    2013-09-09

    period, SIGIR had 10 investigators in offices in Pennsylvania, Florida, Texas, Okla- homa , and California; 5 investigative personnel at SIGIR...to no- tify the Internal Revenue Service ( IRS ) that he had a financial interest exceeding $10,000 in a foreign bank account. While serving at...Name Crimes Date SIGIR DCIS NCIS Army CID-MPFU FBI IRS -CI DCAA Sentencing Ulysses Hicks Conspiracy to accept illegal gratuities 5/29/2013 x x x

  3. Data Analytics in Procurement Fraud Prevention

    Science.gov (United States)

    2014-06-01

    a competing supplier or 20 contractor or engage in employment discussions with current or prospective contractors or suppliers (Kramer, 2012...contracts with competing firms and to disqualify themselves under appropriate circumstances (Edwards, 2006). Illegal bribes and gratuities are...crimes if offered to a federal employee or agent of the government, according to 18 U.S.C. § 201. Bribes are defined in 18 U.S.C. § 201(b) as an

  4. La lezione di Prometeo e il filologo nell’era digitale

    OpenAIRE

    Canè, Gianluca

    2015-01-01

    Il presente contributo intende offrire una breve panoramica delle risorse informatiche rivolte allo studio dell’antichità classica. In particolare, la rassegna prende in esame tre tipologie di strumenti: a) le applicazioni gratuite cross-platform che permettono di gestire al meglio la codifica dei caratteri Unicode e di comporre facilmente testi in greco politonico dalla tastiera del computer; b) i siti gratuiti di interesse generale per i classicisti, che danno accesso a lessici e dizionari,...

  5. From Patrons to Chefs, a History of Women in Restaurants

    Directory of Open Access Journals (Sweden)

    Jan Whitaker

    2015-08-01

    Full Text Available American women have long been involved in public eating places. In Early America a common pattern was set as wives partnered with husbands in operating dining rooms in taverns and inns – and then carried on alone.

  6. 40 CFR 745.63 - Definitions.

    Science.gov (United States)

    2010-07-01

    ... of common areas that are similar in design, construction, and function. Common area groups include... inside of a building, such as a bedroom, living room, dining room, kitchen, bathroom, laundry room, or...

  7. Speech and Swallowing

    Science.gov (United States)

    ... like stuttering. The term for swallowing difficulty is dysphagia. It affects the mechanics of swallowing and quality ... as dining with friends or family. More importantly, dysphagia can lead to malnutrition, dehydration and aspiration (when ...

  8. 78 FR 66043 - Small Multifamily Building Risk Share Initiative: Request for Comment

    Science.gov (United States)

    2013-11-04

    ... extensive services and luxury accommodations and that provide for central kitchens and dining rooms with... Affirmative Fair Housing Marketing Plan or maintaining records of housing applicant or resident race, national...

  9. 77 FR 21536 - Wooden Bedroom Furniture From the People's Republic of China: Final Rescission of Antidumping...

    Science.gov (United States)

    2012-04-10

    ..., computer cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as..., wooden side rails for beds, and wooden canopies for beds) and that do not possess the essential character...

  10. 76 FR 9747 - Wooden Bedroom Furniture From the People's Republic of China: Final Results of Antidumping Duty...

    Science.gov (United States)

    2011-02-22

    ..., stand-up desks, computer cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen... wooden canopies for beds) and that do not possess the essential character of wooden bedroom furniture in...

  11. 76 FR 7534 - Wooden Bedroom Furniture From the People's Republic of China: Preliminary Results of Antidumping...

    Science.gov (United States)

    2011-02-10

    ..., computer cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as... rails for beds, and wooden canopies for beds) and that do not possess the essential character of wooden...

  12. 76 FR 49729 - Wooden Bedroom Furniture From the People's Republic of China: Final Results and Final Rescission...

    Science.gov (United States)

    2011-08-11

    ..., computer cabinets, filing cabinets, credenzas, and bookcases; (4) dining room or kitchen furniture such as... for beds) and that do not possess the essential character of wooden bedroom furniture in an...

  13. Diabetes: How and RDN Can Help with Diabetes

    Science.gov (United States)

    ... that your daily cup (or three!) provides some health benefits. How an RDN Can Help with Diabetes Maintaining ... Keep Your Picnic Safe Food Safety Tips for Outdoor Dining Keep Your Picnic Safe Dads and Breast- ...

  14. Anaphylaxis

    Science.gov (United States)

    ... nut), shellfish, fish, milk, eggs and preservatives. Stinging insects: Insect sting venom from yellow jackets, honeybees, paper wasps, ... labels, manage restaurant dining, avoid hidden food allergens • Insects: not wearing perfumes, avoiding bright colored clothing and ...

  15. 78 FR 4133 - Procurement List; Addition

    Science.gov (United States)

    2013-01-18

    ... and Cook Support, Two Seasons Dining Facility, 447 North Street, Building 2207, Eielson Air Force Base... 354 CONS LGC, Eielson AFB, AK. Comments were received from two associations representing agencies and...

  16. 26 CFR 1.274-2 - Disallowance of deductions for certain expenses for entertainment, amusement, recreation, or travel.

    Science.gov (United States)

    2010-04-01

    ... section) at which goodwill is created through display or discussion of the taxpayer's products, will... a restaurant, hotel dining room, eating club or similar place not involving distracting influences...

  17. Traveling with Food Allergies

    Science.gov (United States)

    ... on traveling and dining out at restaurants with food allergies. Travel Tips for the U.S. and Other Countries Get information about medications and food labeling practices in select countries. Spam Control Text: ...

  18. 32 CFR 634.49 - Standards for impoundment.

    Science.gov (United States)

    2010-07-01

    ... facility. (iii) When blocking an emergency exit door of any public place (installation theater, club, dining hall, hospital, and other facility). (iv) In a “tow-away” zone that is so marked with proper signs...

  19. The Impact of Subsistence Prime Vendor on the Subsistence Supplier Base

    National Research Council Canada - National Science Library

    Sanders, David

    2000-01-01

    .... This research will focus on one of these innovations, the Subsistence Prime Vendor (SPV) Program. The SPV program was implemented to reduce the inventories and to improve the quality of food products purchased to support military dining facilities...

  20. Aplastic Anemia and Myelodysplastic Syndromes

    Science.gov (United States)

    ... when it is safe to eat in a restaurant. When dining out, stem cell transplant recipients should ... Process Research Training & Career Development Funded Grants & Grant History Research Resources Research at NIDDK Technology Advancement & Transfer ...

  1. Dgroup: DG01655 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available 130 ... Apraclonidine ... D07461 ... Apraclonidine (INN) ... D01008 ... Apraclonidine hydrochloride (JAN/USP) ... DG01318 ... Detomidine ... D07795 ... Detomi...dine (INN) ... D03702 ... Detomidine hydrochloride (USAN) DG01320 ... Medetomidine ... D08165 ...

  2. Köök on kogunemispaik / Shanti Broeng

    Index Scriptorium Estoniae

    Broeng, Shanti

    2003-01-01

    Taani abielupaari Heidi ja Dines Helmig'i 1930. aastatel ehitatud funkvillas renoveeritud köögist. Köögi projekteeris ja valmistas Taani puidufirma Simonsen og Czechura Kokkener og Mobler. Stilistid Pernille Vest, Othilia Thalund. 8 ill

  3. 75 FR 51535 - Federal Property Suitable as Facilities to Assist the Homeless

    Science.gov (United States)

    2010-08-20

    ... reader is encouraged to refer to the interim rule governing this program, 24 CFR part 581. For properties...: Excess Comments: 23,152 sq. ft., presence of asbestos/lead paint, most recent use--dining, off-site use...

  4. 78 FR 4160 - Federal Property Suitable as Facilities To Assist the Homeless

    Science.gov (United States)

    2013-01-18

    ... to the interim rule governing this program, 24 CFR part 581. For properties listed as suitable/to be... Status: Unutilized Comments: off-site removal only; 3,292 sf.; dining facility; good conditions...

  5. 77 FR 52397 - Federal Property Suitable as Facilities To Assist the Homeless

    Science.gov (United States)

    2012-08-29

    ... the processing of applications, the reader is encouraged to refer to the interim rule governing this... paint, most recent use--dining, off-site use only Bldg. 90551 Fort Huachuca Cochise AZ 85613 Landholding...

  6. 78 FR 15127 - Federal Property Suitable as Facilities To Assist the Homeless

    Science.gov (United States)

    2013-03-08

    ... the processing of applications, the reader is encouraged to refer to the interim rule governing this... recent use--dining, off-site use only Bldg. 90551 Fort Huachuca Cochise AZ 85613 Landholding Agency: Army...

  7. 78 FR 29147 - Federal Property Suitable as Facilities To Assist the Homeless

    Science.gov (United States)

    2013-05-17

    ..., the reader is encouraged to refer to the interim rule governing this program, 24 CFR part 581. For... Comments: off-site removal only; 13,493 sf.; dining facility; deteriorating; asbestos Building 07636...

  8. 75 FR 11889 - Consumer Advisory Council; Notice of Meeting of the Consumer Advisory Council

    Science.gov (United States)

    2010-03-12

    ..., in Dining Room E on the Terrace Level of the Martin Building. For security purposes, anyone planning... Board seeks its advice. Time permitting, the Council will discuss the following topics: Proposed rules...

  9. 76 FR 9780 - Consumer Advisory Council; Notice of Meeting

    Science.gov (United States)

    2011-02-22

    ... place at the Federal Reserve Board's offices in Washington, DC, in Dining Room E on the Terrace Level of... stabilization strategies. Proposed rules regarding debit card interchange fees and routing Members will discuss...

  10. 42 CFR 442.30 - Agreement as evidence of certification.

    Science.gov (United States)

    2010-10-01

    ... agency failed to follow the rules and procedures for certification set forth in subpart C of this part..., dining areas and eating assistance procedures; (vi) Formulation of a deficiency statement based on the...

  11. Safe Eats - Eating Out and Bringing In

    Science.gov (United States)

    ... to stay safe. What's On the Menu? When dining out: Remember that harmful bacteria can be hidden ... above the "danger zone." Remember the 2-Hour Rule : Discard any perishables (foods that can spoil or ...

  12. 75 FR 45200 - Commercial Driver's License (CDL) Standards; Rotel North American Tours, LLC; Application for...

    Science.gov (United States)

    2010-08-02

    ... buses is equipped with a galley that allows Rotel to offer dining with European cuisine. In addition... each driver is subject to the same driver disqualification rules under 49 CFR parts 383 and 391 that...

  13. Symptoms of Incontinence

    Science.gov (United States)

    ... for granted, such as shopping, going to the cinema, dining out, or intimacy. For some who have ... This Article Help You? IFFGD is a nonprofit education and research organization. Our mission is to inform, ...

  14. Carbene→N Coordination Bonds in Drugs: A Quantum Chemical ...

    Indian Academy of Sciences (India)

    ... National Institute of Pharmaceutical Education and Research (NIPER), ... In this article, electronic structure analysis of drug molecules like picloxydine, chlorhexi- dine, and moroxydine was performed at B3LYP/6-311++G(d,p) level of theory.

  15. Department of the Air Force FY 1994 Budget Estimates, Military Construction and Family Housing. Volume 1. Justification Data Submitted to Congress April 1993

    Science.gov (United States)

    1993-01-01

    concrete floor, masonry walls, roof joists, and roof system. Facility includes dining area, kitchen, serving area, dishwashing area, bakery , regular and...brick exterior, and standing seam metal roof. Facility includes dining area, serving line, kitchen, dishwashing area, bakery , refrigerated and non...desperately needed. Adequate child care is much more difficult to obtain in Europe than in the States since there are no franchised child care centers on the

  16. Summer Prostate Cancer Research Training Program

    Science.gov (United States)

    2017-09-01

    pathways underlying pathological cell proliferation in the setting of cancer. Current efforts are focused on selecting RNA aptamers to receptors...museums (art, natural history, and sports). In addition, there are a large number of restaurants ranging from fast food to fine dining. Application...there are a large number of restaurants ranging from fast food to fine dining. Application to the Program - Application forms, distributed with

  17. The Influence of Table Top Technology in Full- service Restaurants

    OpenAIRE

    Susskind, Alex M.; Curry, Benjamin

    2016-01-01

    The use of tabletop technology continues to grow in the restaurant industry, and this study identifies the strengths and weakness of the technology, how it influences customers, and how it can improve the bottom line for managers and business owners. Results from two studies involving a full-service casual dining chain show that dining time was significantly reduced among patrons who used the tabletop hardware to order or pay for their meals, as was the time required for servers t...

  18. CEFTA Agreement and Opportunities for Wood Furniture Export of the Republic of Macedonia

    OpenAIRE

    Ilijana Petrovska; Živka Meloska; Krum Efremov; Kiril Postolov

    2016-01-01

    This paper is focused on business possibilities of CEFTA 2006 and its influence on export trend of wood furniture from the Republic of Macedonia. First, six categories of wood furniture export are analyzed such as: office furniture, kitchen furniture, bedroom furniture, living and dining room furniture, shop furniture and other furniture, presenting a positive trend in each category, except for living and dining room furniture. The total export of wood furniture shows a positive trend. The se...

  19. Semiannual Report to the Congress, October 1, 2011 - March 31, 2012

    Science.gov (United States)

    2012-03-31

    0013-ALM Follow-up Audit of Rotor Blades 11/08/2011 USAAA A-2012-0015- FFM Controls Over the Incentive Program in the Indiana Army National Guard...Financial Statements 11/02/2011 USAAA A-2012-0022- FFM Army Executive Dining Facility Fund Financial Statements, Office of the Administrative Assistant to...the Secretary of the Army 12/06/2011 USAAA A-2012-0023- FFM Army Executive Dining Facility Fund Internal Controls, Office of the Administrative

  20. Military Personnel: Visibility over Junior Enlisted Servicemember Access to Services on Bases Could Be Enhanced

    Science.gov (United States)

    2015-05-01

    dining facility to get dinner before it closed at 6:30 p.m. However, leadership at the installations we visited stated there are accommodations made to...hosts an informal dinner for the junior enlisted servicemembers where he discusses any concerns. In addition, one senior official we spoke with at...the entire lunch hour to get to the dining facility, eat , and return to work, which does not leave any time to take care of other tasks during lunch

  1. Plnění výživových norem pro školní stravování na základních škol v závislosti na různých podmínkách

    OpenAIRE

    Pourová, Veronika

    2015-01-01

    This bachelor thesis pursues the topic of the relationship between meeting the nutrition standards for Czech school dining system and final nutrition values of the meals. It also pursues, which types of food fulfill the consumer's basket the most. The theoretical section mentiones the rules of children's healthy nutrition in the age of 7-11 in terms of general and school eating habits. Laws relating to school dining system are also described. In the end of this section are mentioned projects ...

  2. Estratégia de Diferenciação no Mercado Brasileiro de CaféDifferentiation Strategy in the Brazilian Coffee MarketEstrategia de Diferenciación en el Mercado Brasileño del Café

    Directory of Open Access Journals (Sweden)

    SILVA, Christian Luiz da

    2006-05-01

    Full Text Available RESUMOEste artigo tem como objetivo verificar se as estratégias de diferenciação das empresas de torrefação e moagem por meio de novas tecnologias de produto têm sido percebidas pelos consumidores brasileiros. Para isso, foi correlacionado o perfil da demanda com a evolução de consumo (preço e quantidade dos diferentes tipos de café, adquiridos a partir de dados mensais de 2002 a 2004, classificados em grupos de produtos: café Gourmet, Tradicional moído e moído a Vácuo puro. Os principais resultados mostraram uma mudança comportamental, ainda que singela, no período analisado. Os cafés Gourmet e a Vácuo ganharam mercado em relação ao produto tradicional, uma vez que apresenta maior valor agregado. Considerando a pequena modificação da restrição orçamentária no período em análise na região estudada, concluiu-se que a mudança estratégica permitiu ampliar a participação do café na cesta de produto dos consumidores a partir do valor adicionado, conquistado pela diferenciação nas características, principalmente, sensorial do produto.ABSTRACTThis article aims to verify whether Brazilian consumers have perceived the differentiation strategies of roasting and grinding companies. For that purpose, the profile of the demand for different types of coffee was correlated with their consumption history (price and quantity. 2002 and 2004 monthly data series from Sao Paulo metropolitan region were classified into the following groups of coffee products: Gourmet, Ground Traditional and Vacuum Ground. The main results showed a behavioral change, albeit small, in the period studied. Compared against the Traditional type, the Gourmet and Vacuum types have gained market share, once they present a higher added value. Considering that there was an almost imperceptible change in the budgetary restriction of the consumers in the period and region analyzed, it is concluded that the strategic change, i.e., added value through

  3. H3 internationalization to Brazil

    OpenAIRE

    Carona, Eduardo João Bonneville Torres

    2012-01-01

    A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics h3 is a Portuguese firm competing in the fast food market with a hamburger gourmet concept. The firm is now a strong player in Portugal (39 stores); Poland, Warsaw (1 store); Spain, Madrid (1 store) and Brazil, São Paulo (2 stores). As a result of their successes in the domestic market, internationalization was a natural step. One o...

  4. Exportación de jamón ibérico envasado al vacío a Hong Kong

    OpenAIRE

    Batres Martínez, Jaime; Da Corte Dos Ramos, Sara M.; Doblas Martínez, Alejandro; Mancera Carmona, Lucía; Ramírez Sotomayor, Pilar

    2014-01-01

    La siguiente operación de comercio exterior trata sobre la exportación de jamón ibérico envasado al vacío desde España a Hong Kong, un producto gourmet de alto prestigio con gran reconocimiento a nivel mundial. Ésta se articula a través de la intermediación de VENSPA TRADE AGENTS S.L., una sociedad constituida por los integrantes de este proyecto que pone en contacto al exportador del producto, Dehesas del Múrtiga S.L., con el importador en Hong Kong, The Spanish Pantry HK Limited. Esto compo...

  5. Plan estratégico Restaurante Centolla

    OpenAIRE

    Cabanillas Palacios, Perla Vanessa; Jara García, Jenny Jessica

    2014-01-01

    La empresa Crisantemo Gourmet S.A.C. es un restaurante de comida japonesa y marina ubicado en Av. Arnaldo Márquez N° 1624, Jesús María, bajo el nombre comercial de “Restaurante Centolla”. El presente plan estratégico tiene como propósito principal incrementar los ingresos y lograr el posicionamiento del Restaurante Centolla en el mercado a fin de que sea reconocido como uno de los mejores restaurantes de comida japonesa y marina, es decir, que goce de la preferencia de los clientes por la ...

  6. Ideas and perspectives: truffles not radioactive

    Science.gov (United States)

    Büntgen, U.; Jäggi, M.; Stobbe, U.; Tegel, W.; Sproll, L.; Eikenberg, J.; Egli, S.

    2015-11-01

    Although ranging among the most expensive gourmet foods, it remains unclear if Burgundy truffles (Tuber aestivum) accumulate radioactivity at a harmful level comparable to other fungi. Here, we measure the 137Cs in 82 T. aestivum fruitbodies from Switzerland, Germany, France, Italy and Hungary. All specimens reveal insignificant radiocaesium concentrations, thus providing an all clear for truffle hunters and cultivators in Europe as well as dealers and customers from around the world. Our results are particularly relevant in the light of recent cultivation efforts and the fact that forest ecosystems are still highly contaminated with 137Cs, for which mushrooms are the main pathways to human diets.

  7. LES AMIS D'ESCOFFIER AND THE POST-DEPRESSION LABOR MARKET FOR CHEFS DE CUISINE IN AMERICA

    Directory of Open Access Journals (Sweden)

    Martin T. Ollif

    2001-01-01

    Full Text Available This essay uses a cultural studies approach to analyze the effort of the gourmet society Les Amis d'Escoffier to re-create the niche market for chefs’ services in the waning years of the Great Depression. It examines the depressed labor market for chefs after 1912 as well as aspects of the chefs’ culture that informed the unusual rules and rituals Les Amis used to educate wealthy men in gourmandaise. It concludes that, regardless of how successful the society was in its original goal, culture as well as functional response shaped the chefs’ remedy to their labor market problems.

  8. Influencia de la radiación UV‐C como tratamiento postcosecha sobre carambola (Averroha Carambola L.) mínimamente procesada almacenada en refrigeración

    OpenAIRE

    Andrade Cuvi, María José; Moreno Guerrero, Carlota; Henríquez Bucheli, Alejandra; Gómez Gordillo, Alejandra; Concellón, Analía

    2010-01-01

    La carambola (Averroha carambola L.) es una fruta exótica, subtropical, altamente perecedera, de origen asiático, perteneciente a la familia de las oxalidáceas, introducida en el Ecuador hace 30 años; apetecida por su forma de estrella de cinco puntas, utilizada para decoración y cocina gourmet. No se recomienda su almacenamiento a temperaturas menores a 5ºC. Frutos recién cosechados, lavados y seleccionados, se cortaron en rodajas de 5 mm de ancho, se dividieron en dos grupos: frutos tratado...

  9. Influencia de la radiación UV‐C como tratamiento postcosecha sobre carambola (Averroha Carambola L.) mínimamente procesada almacenada en refrigeración

    OpenAIRE

    Andrade-Cuvi, María José; Moreno-Guerrero, Carlota; Henríquez-Bucheli, Alejandra; Gómez-Gordillo, Alejandra; Concellón, Analía

    2010-01-01

    La carambola (Averroha carambola L.) es una fruta exótica, subtropical, altamente perecedera, de origen asiático, perteneciente a la familia de las oxalidáceas, introducida en el Ecuador hace 30 años; apetecida por su forma de estrella de cinco puntas, utilizada para decoración y cocina gourmet. No se recomienda su almacenamiento a temperaturas menores a 5ºC. Frutos recién cosechados, lavados y seleccionados, se cortaron en rodajas de 5 mm de ancho, se dividieron en dos grupos: frutos tratado...

  10. Offer of authentic food as a condition for gastronomic tourism development

    OpenAIRE

    Kalenjuk, Bojana; Tešanović, Dragan; Gagić, Snježana; Erdeji, Irma; Banjac, Maja

    2015-01-01

    By perceiving the food as an important part of the tourism offer in terms of biological needs of tourists, the question arises as to how it can be further exploited to contribute to tourism development. In this regard, food prepared using the local ingredients, according to the old methods of processing and serving, and in an authentic way, can be of interest to the tourists of selective forms of tourism, also known as food tourism, gastronomic tourism and gourmet tourism. The research aims t...

  11. Caracterización nutricional y agronómica, análisis de la actividad biológica y selección de crucíferas para uso alimentario

    OpenAIRE

    Villatoro Pulido, Myriam Magdalena

    2011-01-01

    La necesidad de valor añadido en la agricultura andaluza unida a la casi inexistente Mejora Genética en algunos géneros de hortícolas de hoja como la rúcula (Eruca), el alto precio de mercado de estos vegetales que lo elevan a un producto gourmet, y los beneficios nutricionales de las crucíferas en la salud humana, hacen de la rúcula un producto clave para un programa de Mejora. En este trabajo se han caracterizado de forma multidisciplinar, entradas pertenecientes a distintas especies y sube...

  12. Internationalization process of h3 to the US market

    OpenAIRE

    Monteiro, Marta Oliveira da Silva

    2012-01-01

    A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics Created in 2007, h3 is a Portuguese company that operates, mainly in Shopping Centres, in the fast food industry by offering cheap and unique “gourmet hamburgers” served on plates instead of bread. In the beginning of 2011, the company started its international expansion programme by opening stores in Warsaw, Madrid and São Paulo, which w...

  13. The proof and the pudding what mathematicians, cooks, and you have in common

    CERN Document Server

    Henle, Jim

    2015-01-01

    Tie on your apron and step into Jim Henle's kitchen as he demonstrates how two equally savory pursuits-cooking and mathematics-have more in common than you realize. A tasty dish for gourmets of popular math, The Proof and the Pudding offers a witty and flavorful blend of mathematical treats and gastronomic delights that reveal how life in the mathematical world is tantalizingly similar to life in the kitchen. Take a tricky Sudoku puzzle and a cake that fell. Henle shows you that the best way to deal with cooking disasters is also the best way to solve math problems. Or take an L-shaped billi

  14. Quam maximis potest itineribus: andata e ritorno della costruzione tra immagine e modello nello spazio grafico della geometria descrittiva

    Directory of Open Access Journals (Sweden)

    Matteo Ballarin

    2012-06-01

    Full Text Available Il contributo testimonia una strategia d'insegnamento congiunto del rilievo architettonico, della geometria descrittiva e del disegno digitale concepita come un viaggio di andata e ritorno tra immagine e modello. Iniziando dalla fotogrammetria elementare e dalle tecniche di foto-modellazione offerte da software (gratuiti e dotati di un'interfaccia sufficientemente  intuitiva si possono poi introdurre – col metodo di Monge – le tecniche del rilievo topografico, giungendo alla costruzione interdefinita di un unico modello digitale degli oggetti del rilievo. Il circolo didattico si chiude poi costruendo rappresentazioni tabulari tradizionali dei modelli.

  15. Weight maintenance through behaviour modification with a cooking course or neurolinguistic programming.

    Science.gov (United States)

    Sørensen, Lone Brinkmann; Greve, Tine; Kreutzer, Martin; Pedersen, Ulla; Nielsen, Claus Meyer; Toubro, Søren; Astrup, Arne

    2011-01-01

    We compared the effect on weight regain of behaviour modification consisting of either a gourmet cooking course or neurolinguistic programming (NLP) therapy. Fifty-six overweight and obese subjects participated. The first step was a 12-week weight loss program. Participants achieving at least 8% weight loss were randomized to five months of either NLP therapy or a course in gourmet cooking. Follow-up occurred after two and three years. Forty-nine participants lost at least 8% of their initial body weight and were randomized to the next step. The NLP group lost an additional 1.8 kg and the cooking group lost 0.2 kg during the five months of weight maintenance (NS). The dropout rate in the cooking group was 4%, compared with 26% in the NLP group (p=0.04). There was no difference in weight maintenance after two and three years of follow-up. In conclusion, weight loss in overweight and obese participants was maintained equally efficiently with a healthy cooking course or NLP therapy, but the dropout rate was lower during the active cooking treatment.

  16. Fun in the Kitchen

    CERN Multimedia

    2004-01-01

    You may be familiar with Microcosm's "Fun with Physics" hands-on activities programme, which is the delight of young and old alike. In order to demonstrate the different states of matter, the "Fun with Physics"1 guides use liquid nitrogen to freeze various substances. Yoghurts, for example, are instantaneously turned into mouth-watering ice-creams! But, did you know that a distinguished chef also uses this technique? Ettore Bocchia, chef at the Grand Hotel Villa Serbelloni in Italy, uses liquid nitrogen at -196°C to freeze the dishes he prepares. Mix some yoghurts, add a soupçon of balsamic vinegar, pour in some liquid nitrogen at -196°C and the result is some delicious ice-cream. This was the recipe that Ettore Bocchia (in the centre of the picture on the left), the distinguished Italian chef, presented at the Gourmet Festival. He gave a demonstration of his skills at the St. Moritz Gourmet Festival, during the week beginning 2 February, in which the best chefs from around the world took part. CERN, whic...

  17. Consumer Perception of the Quality of Lamb and Lamb Confit.

    Science.gov (United States)

    Ripoll, Guillermo; Joy, Margalida; Panea, Begoña

    2018-05-22

    The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; (ii) to characterize these profiles according to their socioeconomic characteristics and their preferences regarding the intrinsic and extrinsic quality signals of lamb meat; and (iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called "Gourmet", "Disinterested", "Conservative", and "Basic". The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit. However, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market.

  18. Higgs, moduli problem, baryogenesis and large volume compactifications

    International Nuclear Information System (INIS)

    Higaki, Tetsutaro; Takahashi, Fuminobu

    2012-07-01

    We consider the cosmological moduli problem in the context of high-scale supersymmetry breaking suggested by the recent discovery of the standard-model like Higgs boson. In order to solve the notorious moduli-induced gravitino problem, we focus on the LARGE volume scenario, in which the modulus decay into gravitinos can be kinematically forbidden. We then consider the Affleck-Dine mechanism with or without an enhanced coupling with the inflaton, taking account of possible Q-ball formation. We show that the baryon asymmetry of the present Universe can be generated by the Affleck-Dine mechanism in LARGE volume scenario, solving the moduli and gravitino problems.

  19. Restaurant Forty One Dinner Menu 2017

    OpenAIRE

    Restaurant Forty One

    2017-01-01

    This is fine-dining without the stuffiness. The restaurant can host up to 52 guests in the front and main room, with an additional two private dining rooms (with both catering for up to 10 guests each). Tasting menus and special requests are willingly accommodated, and wine tastings and dinner evenings are always available. Our welcoming team are proud to have recently hosted US Secretary of State Hillary Clinton on her visit to Dublin. They now await your visit. “Exquisite works of art, and ...

  20. Higgs, moduli problem, baryogenesis and large volume compactifications

    Energy Technology Data Exchange (ETDEWEB)

    Higaki, Tetsutaro [RIKEN Nishina Center, Saitama (Japan). Mathematical Physics Lab.; Kamada, Kohei [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Takahashi, Fuminobu [Tohoku Univ., Sendai (Japan). Dept. of Physics

    2012-07-15

    We consider the cosmological moduli problem in the context of high-scale supersymmetry breaking suggested by the recent discovery of the standard-model like Higgs boson. In order to solve the notorious moduli-induced gravitino problem, we focus on the LARGE volume scenario, in which the modulus decay into gravitinos can be kinematically forbidden. We then consider the Affleck-Dine mechanism with or without an enhanced coupling with the inflaton, taking account of possible Q-ball formation. We show that the baryon asymmetry of the present Universe can be generated by the Affleck-Dine mechanism in LARGE volume scenario, solving the moduli and gravitino problems.

  1. 21. The Riches of European Cuisine

    OpenAIRE

    2018-01-01

    Louis-Antoine Caraccioli, maintains in Paris, the Model of Foreign Nations, or French Europe that French cuisine has contributed to a general enrichment of culinary habits in Europe. Thus, he offers a glimpse of the future importance of French gastronomy. On Dining Nobody will contest that it is most certainly to the French that Europe owes both the inestimable honour of no longer drowning all good reason in wine, and the virtue of delicate dining. I know that the Italians never indulged in t...

  2. Jídlo jako kulturní a společenský fenomén, etika stolování - gastronomický svět

    OpenAIRE

    Vrána, Michal

    2013-01-01

    TITTLE: Food as cultural and social phenomenon, ethics of dining - gastronomical world. AUTHOR: Michal Vrána DEPARTMENT: Ústav profesního rozvoje pracovníků ve školství SUPERVISOR: PhDr. Jan Šmíd, Ph. D. ABSTRACT: In his thesis on "Food as a cultural and social phenomenon, ethics dining - gastronomic world" by dealing with the phenomenon of food in the context of broader socio-cultural and artistic fields. Introduce general views on food and gastronomy in different historical epochs and civil...

  3. KC-46A Third Main Operating Base (MOB 3) Beddown Environmental Impact Statement (EIS)

    Science.gov (United States)

    2017-04-01

    and a multi-level parking garage. Plans also envision a high-energy dining, retail and entertainment district with an eight-screen cinema , bowling...gigantea ssp. tecta possumhaw Ilex decidua yaupon Ilex vomitoria Japanese honeysuckle Lonicera japonica wax myrtle Morella cerifera saw greenbrier

  4. Eesti keelenõuded kohati Venemaa omadest leebemad / Jaanus Piirsalu ; kommenteerinud Mart Rannut, Mart Nutt, Valeria Jakobson

    Index Scriptorium Estoniae

    Piirsalu, Jaanus, 1973-

    2011-01-01

    Eesti välisministeerium tüdines Moskva pidevast kriitikast keelepoliitika karmuse kohta ning lasi teha Eesti ja Venemaa keelenõuete võrdleva analüüsi, mille tulemuste järgi on Venemaa nõuded kohati isegi karmimad

  5. Do physical environmental changes make a difference? Supporting person-centered care at mealtimes in nursing homes.

    Science.gov (United States)

    Chaudhury, Habib; Hung, Lillian; Rust, Tiana; Wu, Sarah

    2017-10-01

    Purpose Drawing on therapeutic physical environmental design principles and Kitwood's theoretical view of person-centered care, this study examined the impact of environmental renovations in dining spaces of a long-term care facility on residents' mealtime experience and staff practice in two care units. Method The research design involved pre- and post-renovation ethnographic observations in the dining spaces of the care units and a post-renovation staff survey. The objective physical environmental features pre- and post-renovations were assessed with a newly developed tool titled Dining Environment Audit Protocol. We collected observational data from 10 residents and survey responses from 17 care aides and nurses. Findings Based on a systematic analysis of observational data and staff survey responses, five themes were identified: (a) autonomy and personal control, (b) comfort of homelike environment, (c) conducive to social interaction, (d) increased personal support, and (e) effective teamwork. Implications Although the physical environment can play an influential role in enhancing the dining experience of residents, the variability in staff practices reveals the complexity of mealtime environment and points to the necessity of a systemic approach to foster meaningful culture change.

  6. 78 FR 42486 - Notice of New Recreation Fee; Federal Lands Recreation Enhancement Act

    Science.gov (United States)

    2013-07-16

    .../living room combination, and a fully-equipped kitchen. It can accommodate up to five people. The Portal... shower), and a small kitchen/dining room combination. It can accommodate up to four people. Both.... People wanting to rent the Portal CCC House or Portal Bunkhouse would need to do so through the National...

  7. The Food Service Worker and the Travis Air Force Base Experimental Food System: Worker Opinion and Job Satisfaction

    Science.gov (United States)

    1975-04-01

    Surveys and interviews were administered to both civilian and military food service workers at Travis Air Force Base, both before and after dining system changes, to assess job satisfaction, opinions about additional training, and opinions about environmental and equipment features relevant to potential human factors problems.

  8. Catering for the athletes village at the Sydney 2000 Olympic Games: the role of sports dietitians.

    Science.gov (United States)

    Pelly, Fiona; O'Connor, Helen; Denyer, Gareth; Caterson, Ian

    2009-08-01

    This article describes the development, analysis, and implementation of the menu available to athletes and patrons in the main dining hall of the Athletes Village at the Sydney 2000 Olympic Games and the significant role of sports dietitians in this process. Menu design and development was informed by focus groups, literature reviews, and food-preference surveys of athletes. The final menu was also assessed by an expert panel of Australian sports dietitians. A custom-designed database (Foodweb) was developed to enable dietary analysis of food-production data and creation of point-of-choice nutrition labels. Dietitians assisted with quality assurance testing and training of catering staff. Athletes surveyed in the main dining hall (N=414) agreed that the menu contained sufficient variety and adequate meat, pasta/rice, vegetable/salad, fruit, and snack items. Sports dietitians played a significant role in ensuring that the menu met the needs of athletes from a range of differing cultural and sporting backgrounds. Dining-hall patrons provided positive feedback and few complaints about the overall dining experience. The information presented in this report can help future caterers and dietitians with the planning and provision of suitable food for athletic performance at an Olympic Games.

  9. Montessori All Day, All Year

    Science.gov (United States)

    Black, Connie; Davis, Liza

    2015-01-01

    Introducing real community into the Children's House goes back to the roots of Montessori education through all-day Montessori. The all-day environment is a house where children live with a "developmental room" of Montessori materials including a living room, kitchen, dining area, bedroom, bathroom, greeting rooms, and outdoor spaces.…

  10. An Investigation of Response Generalization across Cleaning and Restocking Behaviors in the Context of Performance Feedback

    Science.gov (United States)

    DeRiso, Anthony; Ludwig, Timothy D.

    2012-01-01

    The impact of task clarification and performance feedback on cleaning and restocking behaviors on both targeted and nontargeted behaviors was analyzed using an AB multiple baseline design across behaviors. Task clarification was presented on an enlarged poster to the serving staff at a fine dining restaurant. Group performance feedback was…

  11. Military Curricula for Vocational & Technical Education. Basic Baker, 9-4.

    Science.gov (United States)

    Ohio State Univ., Columbus. National Center for Research in Vocational Education.

    Both teacher and student materials are included for a bakery technology course designed to facilitate learning the fundamental duties required in a dining facility or centralized pastry shop. One of a number of military-developed curriculum packages selected for adaptation to vocational curriculum and instruction, the course consists of seventeen…

  12. Food Production & Service Curriculum Guide.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

  13. Latin America Report, No. 2687

    Science.gov (United States)

    1983-06-06

    We dined on chicken broth (there were very few fowl left, of course), a fresh piece of roasted beef and cooked bananas and talked about our salvos...sought to Bring the country face to face with the reality of our problems, with a recipe for solution based principally on hard work and production

  14. 6 principper for opfindsomhed

    DEFF Research Database (Denmark)

    Tanggaard, Lene

    2014-01-01

    Alle er opfindsomme under de rette rammer. Det kræver, at lederen anviser retning og styring af opfindsomheden, så det ikke bliver ufokuseret og meningsløst. Læs om de seks principper for opfindsomhed, og få inspiration til, hvordan du som leder kan blive bedre til at få dine medarbejders opfinds...

  15. 75 FR 31465 - United States, State of Illinois, State of Colorado, and State of Indiana

    Science.gov (United States)

    2010-06-03

    ..., and often offer full-service restaurants or in-service dining. Premiere theatres also differ from... selection is deemed not to be a suitable alternative, the United States shall in its sole discretion select... suitable alternative pursuant to Section VI(A). If AMC's selection is deemed not to be a suitable...

  16. 32 CFR Appendix B to Part 247 - CE Publications

    Science.gov (United States)

    2010-07-01

    ... dining at a restaurant or attending a musical performance) of a commercial organization whose primary... potentially become the CE contractor. Upon evaluation of the competing proposals by the Source Selection Advisory Committee (SSAC) and selection of a winner by the selecting official, the CE contract shall be...

  17. 75 FR 5285 - Mission Statement; Franchise Trade Mission to Mexico; March 3-5, 2010

    Science.gov (United States)

    2010-02-02

    ... of the franchise market, followed by the restaurant sector with 23 percent, retail 21 percent... opportunities for U.S. firms, food concepts lead the industry, with fast food restaurants and casual dining the.... content of the combined value of the finished product or service. Selection Criteria for Participation...

  18. Microgrid Enabled Distributed Energy Solutions (MEDES) - Fort Bliss Military Reservation

    Science.gov (United States)

    2014-04-01

    Security Act EPA Environmental Protection Agency EPAct05 Energy Policy Act of 2005 EPDF Enlisted Personnel Dining Facility EPEC El Paso Electric Company...Retrofitting the existing electrical infrastructure was a challenge, especially with the existing switchboard layout restricting the addition of motor ...operators (to allow for load shedding). The Lockheed Martin team installed as many motor operators as physically possible in the existing

  19. NSU Art Museum Fort Lauderdale | Art Museum in Fort Lauderdale

    Science.gov (United States)

    NSU Art Museum Fort Lauderdale Visit Admissions Hours & Admission Policies & Accessibility Airports Shop & Dine About the Café & Store Store Café Menu Art Exhibitions Currently on View Thursday 2-for-1 specials on wine and craft beer in the Museum Café, and hands-on art projects for all

  20. Superball dark matter

    CERN Document Server

    Kusenko, A

    1999-01-01

    Supersymmetric models predict a natural dark-matter candidate, stable baryonic Q-balls. They could be copiously produced in the early Universe as a by-product of the Affleck-Dine baryogenesis. I review the cosmological and astrophysical implications, methods of detection, and the present limits on this form of dark matter.

  1. FT. Sam 91 Whiskey Combat Medic Medical Simulation Training Quantitative Integration Enhancement Program

    Science.gov (United States)

    2011-07-01

    progressive respiratory distress who requires needle decompression. Necessary materials and equipment: stethoscope , large bore needle (10 to 14 gauge...of the benchmark. The clinical significance of this finding is that the risk of respiratory insufficiency and cardiovascular collapse increase as...trainee access to care  Conducted inspections of living/dining facilities to address potential communicable disease processes  Managed clinic

  2. Navy-Wide Personnel Survey (NPS) 1992: Statistical Tables for Officers

    Science.gov (United States)

    1993-08-01

    PERCENTS DO NOT KNOW OPTION OMITTED 440 OFFICER 2693 LUDRSUIP: WORK GROUP LZSTIS AND RZEPCDS TO NY PROULDS Q1 azm KALE FEMALE DONT KNOW 3.0% 3.0% N 97 15...dining facilities make 3.1 Yes, other military service training available fruit, vegetables , 11.8 Yes, civilian (local community) training. low fat meat

  3. Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes

    DEFF Research Database (Denmark)

    Fibri, Dwi Larasatie Nur; Frøst, Michael Bom

    by introducing local bean tempe in fine dining. The objective of this research was to study how different raw materials, dishes and gastronomic style affect the perception and appreciation of the food. A restaurant experiment (n=208) was carried out. Three different types of tempe (local soybean tempe, imported...

  4. More than Food and Drink: Careers in Restaurants

    Science.gov (United States)

    Liming, Drew

    2009-01-01

    In restaurants, the food's the thing. But the drinks, presentation, service, and ambiance are important, too. And it's up to restaurant workers to provide diners with a square meal that's well rounded. The hard work of the kitchen, bar, and dining-room staff gets food and drink from menu to mouth. Some of the more visible workers may include…

  5. 76 FR 44927 - Agency Information Collection Activities: Proposed Collection; Comment Request

    Science.gov (United States)

    2011-07-27

    ... target market; in the house rules that influence expectations about dress and behavior in the dining room... ability to pay for AL services is a critical factor for both the consumer and ALF decision-making about... consumers use savings and other assets, including proceeds from the sale of their homes, to pay for their...

  6. Picasso, Chagall ja Mir̤ tulevad müüki

    Index Scriptorium Estoniae

    2001-01-01

    Vaal-galerii avatud 15 tippkunstniku 27 töö näitusmüügist "Suured ja unustamatud", kus eksponeeriti Georges Braque'i, Paul Delvaux, Pablo Picasso, Joan Mir̤, Karel Appeli, Jim Dine, Nike de Saint-Phalle, Marc Chagalli, Antoni Tapiesi, Antonio Saura jt. töid

  7. 300 Cities Virtual Experiment

    Science.gov (United States)

    2009-09-01

    Shop 35-3031 Waiters and Waitresses 35-3041 Food Servers, Nonrestaurant 35-9011 Dining Room and Cafeteria Attendants and Bartender Helpers...owning or living on a farm: OCCSOC5 entry Occupations likely to own a farm 45-1011 First-line supervisors/ managers of farming, fishing, and

  8. Effectiveness of Nutrition Education on Fast Food Choices in Adolescents

    Science.gov (United States)

    Allen, Kelly N.; Taylor, Julie Smith; Kuiper, RuthAnne

    2007-01-01

    Adolescent obesity has become a major health concern in the United States. An increased frequency of fast food restaurant dining is associated with higher intake of calories and calories from fat. The purpose of this study was to gain insight as to how food choices in a "simulated" fast food environment might be influenced by nutrition…

  9. Flawed Execution: A Case Study on Operational Contract Support

    Science.gov (United States)

    2016-06-01

    IV-2). Prime examples of common theater support include base operating support (billeting, food service , laundry etc.), transportation, facilities... laundry service , as well as access to the dining facilities, gym, and morale, welfare, and recreation centers. One planner estimated that housing and...aspect of this collection of information, including suggestions for reducing this burden, to Washington headquarters Services , Directorate for

  10. 38 CFR 59.140 - Nursing home care requirements.

    Science.gov (United States)

    2010-07-01

    ...) 80 Computer area 40 Conference room (consultation area, in-service training) 500 (for each room.../female) 25 (per fixture) Pharmacy 1 Dietetic service 1 Dining area 20 (per bed) Canteen/retail sales 2... (per bed) General laundry 1 II. Bed units: One 150 Two 245 Large two-bed per unit 305 Four 460 Lounge...

  11. Sadhana | Indian Academy of Sciences

    Indian Academy of Sciences (India)

    Home; Journals; Sadhana. Philip N Garner. Articles written in Sadhana. Volume 36 Issue 5 October 2011 pp 885-915. Current trends in multilingual speech processing · Hervé Bourlard John Dines Mathew Magimai-Doss Philip N Garner David Imseng Petr Motlicek Hui Liang Lakshmi Saheer Fabio Valente · More Details ...

  12. Propagation of Data Dependency through Distributed Cooperating Processes

    Science.gov (United States)

    1988-09-01

    12 The External Data Dependency Analyzer ( EDDA ) .................................................. 12 The new EPL...47 EDDA Patch Files for the Dining Philosophers Example [Figure 23] ................... 49 L im itations...dependencies is evident. The External Data Dependency Analyzer ( EDDA ) The EDDA derives external data dependencies by performing two levels of analysis

  13. Vaal müüb XX sajandi klassikat / Eha Komissarov

    Index Scriptorium Estoniae

    Komissarov, Eha, 1947-

    2001-01-01

    Galeriis "Vaal" näitusmüügil "Suured ja unustamatud" saab osta G. Braque'i, P. Delvaux', F. Baconi, K. Appeli, J. Dine'i, N. de Saint Phalle'i, H. Hartungi, J. Vossi, B. van Velde, P. Picasso, J. Mir̤, A. T̉piesi, M. Chagalli, A. Saura ja C. Garache'i töid

  14. Honoring Their Way: Counseling American Indian Women

    Science.gov (United States)

    Rayle, Andrea Dixon; Chee, Christine; Sand, Jennifer K.

    2006-01-01

    The authors review current literature on issues facing American Indian (AI) women and discuss implications for providing culturally sensitive counseling with these women. A case study of a Dine (Navajo) woman living within mainstream society and holding true to her traditional cultural beliefs illustrates how a culturally responsive approach to…

  15. p-chlorophenol anchored onto zirconium tungstate

    Indian Academy of Sciences (India)

    Unknown

    framework host materials with organic guests (Ozin 1992) and thin film .... DT-30 thermal analyser at a heating rate of 10°C min 1. ..... for particular metal ions enables it to act as an efficient ... Dines M B and Digiacomo P M 1981 Inorg. Chem.

  16. The Nexus of Knowledge and Behavior for School-Aged Children: Implementation of Health Education Programs and a Nutritional Symbol System

    Science.gov (United States)

    Miller, Judith; Graham, Lorraine; Pennington, Jim

    2013-01-01

    Health-related knowledge has been assumed to inform lifestyle choices for school-aged students. A "health-promoting school" provides the conceptual framework for this intervention. A large boarding school developed, implemented and refined a Nutritional Symbol System for their dining hall. The effectiveness of this social marketing…

  17. 7 CFR Exhibit C to Subpart C of... - Checklist of Visual Exhibits and Documentation for RRH, RCH, and LH Proposals

    Science.gov (United States)

    2010-01-01

    ... proposed development must be included. This document shall bear the seal of a professional licensed to... contracts for the professional services of an architect, engineer, land surveyor, landscape architect, site... buildings, recreation center, central cooking and dining facilities, or other similar facilities to meet...

  18. 7 CFR 3560.53 - Eligible use of funds.

    Science.gov (United States)

    2010-01-01

    ... be used for central cooking and dining areas. (h) Management-related facilities. Funds may be used to... requirements. (m) Legal, technical and professional services. Funds may be used for the costs of legal, technical, and professional services related to the borrower's MFH project, including appraisals...

  19. An Authenticated Privacy-Preserving Mobile Matchmaking Protocol Based on Social Connections with Friendship Ownership

    Directory of Open Access Journals (Sweden)

    Shin-Yan Chiou

    2014-01-01

    person to talk to, to dine with, to play games with, or to see a movie with. The proposed scheme is demonstrated to be secure, effective, and efficient. The implementation of the proposed algorithms on Android system mobile devices allows users to securely find their target via mobile phones.

  20. 77 FR 780 - Procurement List Proposed Additions

    Science.gov (United States)

    2012-01-06

    ... will perform management, supervision, cooking, food preparation, and baking in the two facilities. At... food containers and inserts * * *, full vegetable preparation; prepare, maintain, and clean dining... facilities. These Government personnel are expected to be the food service personnel assigned to military...

  1. After Some Breast Cancer Treatments, Risk for Other Health Conditions May Rise

    Science.gov (United States)

    ... Skin Care Dining & Beverage Personal Care Services Sports & Outdoors Frequently Asked Questions 25th Anniversary Campaign Donors Share ... did not track how severe the co-existing health conditions were. What ... cases, the benefit of taking these treatments outweighs the potential risk ...

  2. Are Plush Dorms and Fancy Food Plans Important Drivers of College Cost?

    Science.gov (United States)

    Archibald, Robert B.; Feldman, David H.

    2011-01-01

    Like most schools, College of William and Mary is not shy about touting its amenities. The Webpage that advertises the college's housing and dining options begins with, "Wireless and Starbucks? Thomas Jefferson never had it this good." Advertising of this sort is a double-edged public-relations sword. Colleges and universities clearly want to…

  3. to view fulltext PDF

    Indian Academy of Sciences (India)

    A quantum-classical simulation of a multi-surface multi- mode nuclear dynamics on ... Excited state intramolecular charge transfer reaction in non-aqueous reverse ..... of 4¶-chloro-terpyri- dine: From discrete dimer to 1D chain polymer, crystal.

  4. HOTEL INFORMATION

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    The Holiday Inn Beijing Focus Square Holiday Inn Beijing Focus Square is the newest and tallest international mid-scale hotel at Wangjing’s famous business hub which is within walking distance of many multinational companies and surrounded by a variety of dining and shopping outlets.

  5. [On peculiarities of introduction of HACCP in public catering].

    Science.gov (United States)

    Matison, V A; Ktiukova, E V; Shilov, G Iu

    2006-01-01

    The article deals with the introduction of HACCP system (Hazard Analysis and Critical Control Points) in cooking food in public catering facilities: restaurant, dining-room, cafe and others. The article considers the advantages of this system and results of its introduction.

  6. Changing Habits using Contextualized Decision Making

    NARCIS (Netherlands)

    Mercuur, Rijk; Dignum, F.P.M.; Kashima, Yoshihisa

    2015-01-01

    In this paper we aim to present a new model in which context influences a combination of both habitual and intentional environmental behavior using the concept of social practices. We will illustrate the model using meat-eating behavior while dining out.

  7. 75 FR 41240 - NASA Advisory Council; Aeronautics Committee; Meeting

    Science.gov (United States)

    2010-07-15

    ... NATIONAL AERONAUTICS AND SPACE ADMINISTRATION [Notice (10-079)] NASA Advisory Council; Aeronautics... Aeronautics and Space Administration announces a meeting of the Aeronautics Committee of the NASA Advisory....m. to 4 p.m. (local time). ADDRESSES: NASA Glenn Research Center, Building 15, Small Dining...

  8. Marine Debris and Plastic Source Reduction Toolkit

    Science.gov (United States)

    Many plastic food service ware items originate on college and university campuses—in cafeterias, snack rooms, cafés, and eateries with take-out dining options. This Campus Toolkit is a detailed “how to” guide for reducing plastic waste on college campuses.

  9. Bliv en bedre investor med overblik over den globale økonomi

    DEFF Research Database (Denmark)

    Risager, Ole

    2012-01-01

    Fremgangen i den globale økonomi og de nye tiltag i euroområdet har fået optimismen til at spire på aktiemarkederne. Ole Risager, professor på CBS, giver dig her overblikket over, hvordan økonomien på verdensmarkedet ser ud lige nu, og hvordan du - med denne indsigt - placerer dine sparepenge bed...

  10. Systematic Instruction for Retarded Children: The Illinois Program. Part III: Self-Help Instruction.

    Science.gov (United States)

    Linford, Maxine D.; And Others

    The manual for programed instruction of self care skills for trainable mentally handicapped children consists of dressing, dining, grooming, and toilet training. Teaching methods used include behavioral analysis and management, task analysis, and errorless learning. The lesson plans in each section are programed to maximize the child's success at…

  11. String theory in four dimensions

    CERN Document Server

    1988-01-01

    ``String Theory in Four Dimensions'' contains a representative collection of papers dealing with various aspects of string phenomenology, including compactifications on smooth manifolds and more general conformal field theories. Together with the lucid introduction by M. Dine, this material gives the reader a good working knowledge of our present ideas for connecting string theory to nature.

  12. 75 FR 34701 - Procurement List; Proposed Additions

    Science.gov (United States)

    2010-06-18

    ...--Scissors, Ladies Sewing; Stainless Steel Coverage: A-List for the Total Government Requirement as... SERVICE, GSA/FSS TOOLS ACQUISITION DIVISION I, KANSAS CITY, MO. Services Service Type/Location: Mess Attendant Service, 185th Air Refueling Wing Dining Hall, 2920 Headquarters Avenue, Sioux City, IA. NPA...

  13. ORIGINAL ARTICLES

    African Journals Online (AJOL)

    ORIGINAL ARTICLES. References. 1. UNAIDS. Report on the Global HTV/AIDS Epidemic. Geneva: June 2000. 2. Connor E..\\1, Sperling RS, Gelber R. et al. Reduction of maternal-infant transmission of human immunodeficiency virus type 1 with zidovu dine treatment. N Eng! J Med 1994; 331:1173-1180. 3. Undegren ML ...

  14. Beating the Freshman 15

    Science.gov (United States)

    ... pile on the portions in the dining hall, eat dinners of french fries and ice cream, and indulge in sugary and salty snacks to fuel late-night study sessions. In addition, you ... sometimes eat in response to anxiety, homesickness, sadness, or stress, ...

  15. A new world of ingredients

    DEFF Research Database (Denmark)

    Halloran, Afton Marina Szasz; Flore, Roberto

    2018-01-01

    Insects have been absent from European diets with only few regional exceptions, making them an uncommon ingredient in the kitchens of fine dining establishments. This chapter investigates whether a piece the puzzle of understanding the temporality or permanence of edible insects in modern Europea...

  16. Sadhana | Indian Academy of Sciences

    Indian Academy of Sciences (India)

    Home; Journals; Sadhana. Hui Liang. Articles written in Sadhana. Volume 36 Issue 5 October 2011 pp 885-915. Current trends in multilingual speech processing · Hervé Bourlard John Dines Mathew Magimai-Doss Philip N Garner David Imseng Petr Motlicek Hui Liang Lakshmi Saheer Fabio Valente · More Details Abstract ...

  17. Identidades, mestizajes y diferencias sociales en Osorno, Chile : lecturas desde la antropología de la alimentación

    NARCIS (Netherlands)

    Montecino Aguirre, Sonia

    2006-01-01

    Eating constitutes a human act that crosses the biological and symbolical, so much so, that societies have created a protocol of uses around it. Eating is tied to a system that classifies, organizes and places value not only on food, but also those who are dining in accordance with unfolding social

  18. Transition of Navajo Special Education Students in a Rural Environment.

    Science.gov (United States)

    Bowsley, Virginia; Dugi, Audrelia; Gonnie, Pat; Heimbecker, Connie; Jennings, Marianne; Medina, Catherine; Sorgnit, Heather; Watt, Carolyn; Prater, Greg

    The Kayenta Unified School District (KUSD)(Arizona) transition program helps prepare Dine (Navajo) special education students for postsecondary opportunities within their own communities and outside the Navajo Reservation. The senior transition class entails a year-long course that focuses on the application process for tribal and federal…

  19. Assessment-Based Intervention for Severe Behavior Problems in a Natural Family Context.

    Science.gov (United States)

    Vaughn, Bobbie J.; Clarke, Shelley; Dunlap, Glen

    1997-01-01

    Functional assessments and assessment-based interventions were conducted with an 8-year-old boy with disabilities and severe problem behavior in the context of two family routines: using the home bathroom and dining in a fast-food restaurant. A multiple baseline design demonstrated the effectiveness of the intervention package as implemented by…

  20. Learning to Eat: Who Knew the Ivory Tower Had a Kitchen?

    Science.gov (United States)

    Cardone, Kenneth

    2009-01-01

    Beating the competition with restaurant-style dining, wood-fired pizza ovens, espresso machines and organic vegetables is one of many ways for colleges to attract and hold the best and brightest. It also seems that fond food memories fuel alumni associations, which increase attendance at reunions and boost giving. But is it just an arms race with…

  1. Eugene Paul Wigner – A Tribute*

    Indian Academy of Sciences (India)

    , w hen a tall, slender young m an entered the dining room , looked at ..... an approxim ate,not an exact,consequence ofquantum m echanics;so departures .... w ith the SU (4) superm ultiplet theory to system atize the low -lying energy levels.

  2. 78 FR 70072 - Meeting of the Military Compensation and Retirement Modernization Commission

    Science.gov (United States)

    2013-11-22

    ... and education community representatives, and dining facilities, grocery and other quality of life... beneficiaries and other interested parties regarding pay, retirement, health benefits and quality of life... 12:30 p.m., Medical Services 3:00 p.m., Quality of Life Matters The Panel Testimony heard on both...

  3. Fusion Building: New Trend with Some Old Roots

    Science.gov (United States)

    Hamilton, Craig

    2009-01-01

    The focus on the quality of a student's entire academic experience has led to a greater emphasis on student life activities and facilities. In response, many campuses are renovating, expanding, or creating new buildings that support student life. While many of these are traditional stand-alone student dormitories, dining facilities, unions, and…

  4. A New Paradigm for the Treatment of Ovarian Cancer: The Use of Epigenetic Therapy to Sensitize Patients to Immunotherapy and Chemotherapy

    Science.gov (United States)

    2015-10-01

    and Gallo, R.L. (2012). Ultraviolet radiation damages self noncoding RNA and is detected by TLR3. Nat. Med. 18, 1286–1290. Bestor, T.H., and Tycko, B...dine (Aza) and 5-aza-20-deoxycytidine (Dac) are effective cancer therapies in hematologic neoplasms (Issa, 2005; Matei et al., 2012) and are Food and

  5. JPRS Report, China

    Science.gov (United States)

    1988-05-31

    tables in the dining-room. Soviet officers and men enjoyed Chinese cuisine . When the 10-course dinner with all their variations in flavor and...more than 100 Japanese, South Korean, West German, American, Brit- ish and French companies have flooded to the ports, so competition for this market

  6. Camp Campus: College Preparation for Adolescents and Young Adults with High-Functioning Autism, Asperger Syndrome, and Other Social Communication Disorders

    Science.gov (United States)

    Retherford, Kristine S.; Schreiber, Linda R.

    2015-01-01

    Camp Campus is a 1-week campus experience for juniors or seniors in high school or high school graduates who are diagnosed with high-functioning autism, Asperger syndrome, or a related social communication disorder and who plan to attend college. Participants experience campus life by partaking of campus services, living and dining on campus,…

  7. The Who's who of Nobel Prize winners, 1901-2000

    National Research Council Canada - National Science Library

    Sherby, Louise S; Odelberg, Wilhelm

    2002-01-01

    ... steamer from New York to Southampton, went by train to Harwich, from there to Esbjerg in Denmark, and so to Sweden. An English gentleman who boarded the boat at Harwich happened to be given a seat at the same dining table as Michelson. During the voyage a somewhat heated discussion ensued between the two of them. The English gentleman spoke dispar...

  8. Obama Plays Cheerleader for STEM

    Science.gov (United States)

    Robelen, Erik W.

    2010-01-01

    Amid a struggling economy, a raft of foreign-policy headaches, and the tail end of a heated campaign season, President Barack Obama carved out time in his schedule last month to watch students in the State Dining Room demonstrate a solar-powered model car, a water-purification system, and a soccer-playing robot. The science fair was the fifth…

  9. Perancangan Interior Nestlé's Cereal World Di Surabaya

    OpenAIRE

    Mariana Wibowo, Linda Gunawan

    2014-01-01

    Nestlé's Cereal World is a new facility in foodservice industry, which people can explore and obtain a new experience about cereal through 4 main facilities: attraction, discover, dining, and shopping. Nestlé's Cereal World design will use Nestlé's interior branding, which the tangible and intangible design will represent the Nestlé's Cereal identity.

  10. HYDROLOGIC CONDITIONS AFFECTING THE TROPOSPHERIC FLUX OF VINCLOZOLIN AND ITS DEGRADATION PRODUCTS

    Science.gov (United States)

    A laboratory chamber was used to determine hydrologic conditions that lead to the tropospheric flux of a suspected anti-androgenic dicarboximide fungicide, vinclozolin (3-(3,5-dichlorophenyl)-5-methyl-5-vinyl-oxzoli-dine-2,4-dione) and three degradation products from sterilized...

  11. TRANSFORMATION AND TRANSPORT OF VINCLOZOLIN FROM SOIL TO AIR

    Science.gov (United States)

    A laboratory chamber was designed and used to determine the headspace flux of the fungicide vinclozolin (3-(3,5-dichlorophenyl)-5-methyl-5-vinyl-oxzoli-dine-2.4-dione) and its three degradation products from chamber surfaces, 20-30 mesh Ottawa sand, and sterilized and nonsteril...

  12. TRANSFORMATION AND TRANSPORT OF SEMI-VOLATILE ORGANIC COMPOUNDS FROM SOIL: MEASURING DICARBOXIMIDES IN A CHAMBER

    Science.gov (United States)

    A laboratory chamber was used to determine transport of a suspected anti-androgenic dicarboximide fungicide, vinclozolin (3,5-dichlorophenyl)-5-methyl-5-vinyl-oxzoli-dine-2,4-dione) and three degradation products from a North Carolina Piedmont aquic hapludult soil following a s...

  13. Improving food and fluid intake for older adults living in long-term care

    DEFF Research Database (Denmark)

    Keller, Heather; Beck, Anne Marie; Namasivayam, Ashwini

    2015-01-01

    intake for persons living in LTC. Top determinants to address with intervention research included social interactions of residents at mealtime; self-feeding ability; the dining environment; the attitudes, knowledge, and skills of staff; adequate time to eat/availability of staff to provide assistance...... for the development and testing of interventions to improve food and fluid intake of older adults living in LTC....

  14. 29 CFR 301.4 - Jurisdiction.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 2 2010-07-01 2010-07-01 false Jurisdiction. 301.4 Section 301.4 Labor Regulations Relating to Labor NATIONAL RAILROAD ADJUSTMENT BOARD RULES OF PROCEDURE § 301.4 Jurisdiction. (a) First... porters, and maids and dining-car employees. (d) Fourth Division. The Fourth Division will have...

  15. 75 FR 39168 - Special Regulations; Areas of the National Park System

    Science.gov (United States)

    2010-07-08

    ...; Areas of the National Park System AGENCY: National Park Service. ACTION: Final Rule. SUMMARY: The... activities. We removed historic wallpaper from the dining room and upstairs bedroom areas for cleaning... comment on this rule would be unnecessary and contrary to the public interest, we find under the...

  16. 76 FR 33297 - Consumer Advisory Council; Notice of Meeting of the Consumer Advisory Council

    Science.gov (United States)

    2011-06-08

    ..., in Dining Room E on the Terrace Level of the Martin Building. For security purposes, anyone planning.... Proposed Rules Regarding Ability to Pay for Mortgage Loans Members will discuss the Board's proposed rules... on a proposed rule that would require sponsors of asset-backed securities to retain at least 5...

  17. 26 CFR 1.42-11 - Provision of services.

    Science.gov (United States)

    2010-04-01

    ... Against Tax § 1.42-11 Provision of services. (a) General rule. The furnishing to tenants of services other... for purposes of section 42(g). (b) Services that are optional—(1) General rule. A service is optional... low-income building with a common dining facility, the cost of meals is not included in gross rent for...

  18. New Mexico Math Pathways Taskforce Report

    Science.gov (United States)

    New Mexico Higher Education Department, 2016

    2016-01-01

    In April 2015 New Mexico faculty, Dana Center staff, and New Mexico Higher Education (NMHED) co-presented the need for better math pathways statewide. Faculty from 6 institutions (New Mexico State University, New Mexico Highlands University, Dine College, Eastern New Mexico University, El Paso Community College, and San Juan College) participated…

  19. Hvad vil du helst have: Krig eller overvågning?

    DEFF Research Database (Denmark)

    Konzack, Lars

    2016-01-01

    Hvem læser dine private beskeder? Whatsapp har oprustet i kampen for din ret til privat kommunikation - en ny armering, der ikke huer efterretningstjenesten i kampen mod terror. Men hvad betyder det, at vi har brug for super end-to-end kryptering i beskyttelsen af private data? Og hvordan kan vi...

  20. 38 CFR 59.130 - General requirements for all State home facilities.

    Science.gov (United States)

    2010-07-01

    ... design and construct the project to provide sufficient space and equipment in dining, health services... safety of participants, personnel and the public. (b) A State home must meet the general conditions of..., including the Uniform Federal Accessibility Standards (UFAS) (24 CFR part 40, appendix A), during the design...

  1. Fish for peasants and kings - a Danish perspective

    DEFF Research Database (Denmark)

    Kristiansen, Mette Svart

    2011-01-01

    Fish played an important role in medieval Europe. It formed the basis of a food culture influenced by Catholicism and was a central commodity in the national and international network of trade. Fish of all sorts held a prominent position on the dining tables of peasants as well as kings. Househol...

  2. 21 CFR 1250.38 - Toilet and lavatory facilities for use of food-handling employees.

    Science.gov (United States)

    2010-04-01

    ...-handling employees. Railroad dining car crew lavatory facilities are regulated under § 1250.45. (b) Signs directing food-handling employees to wash their hands after each use of toilet facilities shall be posted so as to be readily observable by such employees. Hand washing facilities shall include soap, sanitary...

  3. Restaurant Training Recipe At Triton College

    Science.gov (United States)

    Quagliano, Joseph

    1974-01-01

    The successful restaurant training program at Triton College (Illinois) involves a broadly based, two-year curriculum offering practical training in nearly all the areas associated with a comprehensive food operation--management, food preparation, menu planning, nutrition, personnel vending, dining room service, and cost control. (Author/EA)

  4. 78 FR 54670 - Miami Tribe of Oklahoma-Liquor Control Ordinance

    Science.gov (United States)

    2013-09-05

    ... operations on Miami Tribe of Oklahoma Trust Land. The enactment of a tribal ordinance governing liquor and... continued operation and strengthening of the tribal government and the delivery of tribal government... dining rooms of hotels, restaurants, theaters, gaming facilities, entertainment centers, stores, garages...

  5. Communicating Sustainability: Student Perceptions of a Behavior Change Campaign

    Science.gov (United States)

    Godfrey, D. Matthew; Feng, Patrick

    2017-01-01

    Purpose: This paper aims to investigate the impacts of a science-based environmental communication campaign at a university dining hall. The impacts are assessed in terms of student attitudes toward sustainability, food consumption choices and perceptions and understanding of the campaign and the information it communicated.…

  6. What the Building Boom Says about Campus Values

    Science.gov (United States)

    Bonfiglio, Robert A.

    2004-01-01

    Some construction projects that colleges and universities have recently undertaken--residence halls, dining halls, student centers, athletic and recreation centers--have attracted significant criticism. Critics have taken issue with the proliferation and design of buildings intended to structure the use of students' free time and attract…

  7. X is now a meme

    DEFF Research Database (Denmark)

    Konzack, Lars

    2012-01-01

    Internet-memer er den nye globale, lynhurtige og indforståede folklore. Det er sjovt, det er frækt, det er sukkersødt, det er klamt, det er oprørsk, og det er lige nu på vej til en af dine digitale enheder. Her kommer en analyse af fænomenet....

  8. Supramolecular water oxidation with rubda-based catalysts

    KAUST Repository

    Richmond, Craig J.; Matheu, Roc; Poater, Albert; Falivene, Laura; Benet-Buchholz, Jordi; Sala, Xavier; Cavallo, Luigi; Llobet, Antoni A.

    2014-01-01

    Extremely slow and extremely fast new water oxidation catalysts based on the Rubda (bda = 2,2′-bipyri-dine-6,6′-dicarboxylate) systems are reported with turnover frequencies in the range of 1 and 900 cycless"1, respectively. Detailed analyses

  9. Supersymmetric Q-balls theory and cosmology

    CERN Document Server

    Kusenko, A

    1999-01-01

    MSSM predicts the existence of Q-balls, some of which can be entirely stable. Both stable and unstable Q-balls can play an important role in cosmology. In particular, Affleck-Dine baryogenesis can result in a copious production of stable baryonic Q-balls, which can presently exist as a form of dark matter.

  10. Estimated Cost to a Restaurant of a Foodborne Illness Outbreak.

    Science.gov (United States)

    Bartsch, Sarah M; Asti, Lindsey; Nyathi, Sindiso; Spiker, Marie L; Lee, Bruce Y

    Although outbreaks of restaurant-associated foodborne illness occur periodically and make the news, a restaurant may not be aware of the cost of an outbreak. We estimated this cost under varying circumstances. We developed a computational simulation model; scenarios varied outbreak size (5 to 250 people affected), pathogen (n = 15), type of dining establishment (fast food, fast casual, casual dining, and fine dining), lost revenue (ie, meals lost per illness), cost of lawsuits and legal fees, fines, and insurance premium increases. We estimated that the cost of a single foodborne illness outbreak ranged from $3968 to $1.9 million for a fast-food restaurant, $6330 to $2.1 million for a fast-casual restaurant, $8030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant, varying from a 5-person outbreak, with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1 656 569) and fines ($100 000). This cost amounts to 10% to 5790% of a restaurant's annual marketing costs and 0.3% to 101% of annual profits and revenue. The biggest cost drivers were lawsuits and legal fees, outbreak size, and lost revenue. Pathogen type affected the cost by a maximum of $337 000, the difference between a Bacillus cereus outbreak (least costly) and a listeria outbreak (most costly). The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures. Our study can help decision makers determine investment and motivate research for infection-control measures in restaurant settings.

  11. Engineering to support wellbeing of dairy animals

    DEFF Research Database (Denmark)

    Caja, Gerardo; Castro-Costa, Andreia; Knight, Christopher Harold

    2016-01-01

    Current trends in the global milk market and the recent abolition of milk quotas have accelerated the trend of the European dairy industry towards larger farm sizes and higher-yielding animals. Dairy cows remain in focus, but there is a growing interest in other dairy species, whose milk is often...... directed to traditional and protected designation of origin and gourmet dairy products. The challenge for dairy farms in general is to achieve the best possible standards of animal health and welfare, together with high lactational performance and minimal environmental impact. For larger farms, this may...... need to be done with a much lower ratio of husbandry staff to animals. Recent engineering advances and the decreasing cost of electronic technologies has allowed the development of 'sensing solutions' that automatically collect data, such as physiological parameters, production measures and behavioural...

  12. Focusing and the healing sequence: reclaiming authentic emotions as an aid to communication and well-being in medicine.

    Science.gov (United States)

    Bub, Barry

    2007-01-01

    The reality and prevalence of suicide presents us with myriad questions and levels of concern. What does the dying person do in the face of seemingly endless adversity, loss, fear of abandonment, disfigurement, dependence, and/or unmitigated pain? Everyone working in end-of-life palliative care keeps these very concerns foremost in heart and mind. Yet how can providers process the unfinished spiritual and emotional business that remains when one of our former patients indeed nosedives into Jobian loss and makes the ultimate decision? This dilemma has been a constant companion in the end-of-life terrain, and our guest author Dr Barry Bub brings a wealth of insight into the healing power of authentic emotion in his narrative about the death of the gourmet chef named Ben.

  13. Accurate determination of genetic identity for a single cacao bean, using molecular markers with a nanofluidic system, ensures cocoa authentication.

    Science.gov (United States)

    Fang, Wanping; Meinhardt, Lyndel W; Mischke, Sue; Bellato, Cláudia M; Motilal, Lambert; Zhang, Dapeng

    2014-01-15

    Cacao (Theobroma cacao L.), the source of cocoa, is an economically important tropical crop. One problem with the premium cacao market is contamination with off-types adulterating raw premium material. Accurate determination of the genetic identity of single cacao beans is essential for ensuring cocoa authentication. Using nanofluidic single nucleotide polymorphism (SNP) genotyping with 48 SNP markers, we generated SNP fingerprints for small quantities of DNA extracted from the seed coat of single cacao beans. On the basis of the SNP profiles, we identified an assumed adulterant variety, which was unambiguously distinguished from the authentic beans by multilocus matching. Assignment tests based on both Bayesian clustering analysis and allele frequency clearly separated all 30 authentic samples from the non-authentic samples. Distance-based principle coordinate analysis further supported these results. The nanofluidic SNP protocol, together with forensic statistical tools, is sufficiently robust to establish authentication and to verify gourmet cacao varieties. This method shows significant potential for practical application.

  14. Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros Trigonelline, 5-caffeoylquinic acid, cafeine and melanoidins levels in commercial Brazilian instant coffees

    Directory of Open Access Journals (Sweden)

    Carolina Tolentino Marcucci

    2013-01-01

    Full Text Available Commercial Brazilian regular and decaffeinated instant coffees (33 brands were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA, 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.

  15. New Nordic Cuisine: Is there another back to the future?

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Mørk, Trine; Kolle, Susanne

    2016-01-01

    scenarios (Fade, Niche, Export, Mainstream and Assimilation) for its future development; and concludes that, although the NNC very well may disappear as a label, it is likely that many of its principles will be assimilated into the production and marketing of everyday food products....... the previous fin de mille e been used for human consumption. When these initiatives in 2005 were principled in a manifesto for the ‘New Nordic Cuisine’ (NNC) a culinary trend was born; and soon chefs and gourmets from the whole world would look to Denmark for the most inspiring gastronomic experiences. Unlike......'s drivers as well as of it's possible implications for broader sections of the food industrial complex. Based on a literature review and interviews with 31 food industry stakeholders, this viewpoint paper explores the principles, competencies and value propositions behind the NNC, outlines five possible...

  16. Transgressing boundaries of tourism, agriculture and trade

    DEFF Research Database (Denmark)

    Stoye, Monica

    Introduction: Danish small-scale food producers working with origin labelled products (OLP) experience themselves as situated somewhere in between tourism, agriculture and business. The existence of OLP in Denmark is something completely new for both the tourism and agricultural sectors. Therefore......', the national steering committee for the project ‘Gourmet Denmark' and the national organisation ‘The Taste of Denmark'. Findings are structured through grounded theory. The smallest entity of observation is the local network. No individual interviews are planned. Findings: Previous work has shown that the vast...... majority of Danish small-scale food producers wish to participate in co-operative networks, which can strengthen the development of their own company. The group of companies is heterogeneous as regards the interest in growth. However, the majority of the growth-oriented companies share difficulties...

  17. PESQUISA DE MERCADO PARA ABERTURA DE UMA LOJA DE BOLOS CASEIROS “DELICIAS DA DONA GÊ” NO MUNICÍPIO DE SÃO JOSÉ DOS CAMPOS (SP

    Directory of Open Access Journals (Sweden)

    Alberto Bruno Silva Lacerda

    2017-01-01

    Full Text Available O trabalho tem como objetivo realizar uma pesquisa de mercado para uma empresa atuante no comércio alimentício com fabricação e comercialização de bolos caseiros, visando ser reconhecida no segmento alimentício e atender as necessidades dos clientes. A empresa irá comercializar produtos de qualidade que seja acessível para todos os públicos. A partir dessa ideia, a empresa tem como diferencial um espaço Gourmet que proporcionará aos clientes um ambiente diferenciado onde poderão degustar a variedade de produtos. Com o método da pesquisa quantitativa e qualitativa, usada para mapear a região de estudo, percebeu-se que as pessoas se interessariam pelos produtos e pelo ambiente diferenciado apresentado.

  18. Local Outbreak of Listeria monocytogenes Serotype 4b Sequence Type 6 Due to Contaminated Meat Pâté.

    Science.gov (United States)

    Althaus, Denise; Jermini, Marco; Giannini, Petra; Martinetti, Gladys; Reinholz, Danuta; Nüesch-Inderbinen, Magdalena; Lehner, Angelika; Stephan, Roger

    2017-04-01

    In January and February 2016, five cases of confirmed and two cases of probable infection due to Listeria monocytogenes serotype 4b, sequence type (ST) 6 belonging to a single pulsed-field gel electrophoresis pulsotype pattern were registered in a region of southern Switzerland. L. monocytogenes was detected in blood samples (four cases) and pleural fluid (one case). Furthermore, L. monocytogenes 4b ST6 was detected in a stool sample of an asymptomatic person exposed to a common food. Forthwith, the food safety authority and a local gourmet meat producer reported L. monocytogenes contamination of meat pâté. Analysis of further food and environmental samples from the premises of the producer yielded isolates matching the clinical strains and confirmed the presence of L. monocytogenes 4b ST6 in the mincing machine as the cause of the food contamination.

  19. Association of self-efficacy of parents/caregivers with childhood asthma control parameters.

    Science.gov (United States)

    Gomes, Ana Lúcia Araújo; Lima, Kamila Ferreira; Mendes, Elizamar Regina da Rocha; Joventino, Emanuella Silva; Martins, Mariana Cavalcante; Almeida, Paulo César de; Ximenes, Lorena Barbosa

    2017-01-01

    Objective To verify the association between the self-efficacy of parents/caregivers and control parameters of childhood asthma. Method Cross-sectional study with parents/caregivers of asthmatic children. Data were collected through a sociodemographic questionnaire and the Self-efficacy and their child's level of asthma control scale: Brazilian version. Results Participation of 216 parents/caregivers in the study. There was a statistically significant association between self-efficacy scores and the following variables: unscheduled physician visit (p=0.001), visit to emergency department (pcrisis medication from control medication (p=0.024), use of spacer (p=0.001), performing oral hygiene after use of inhaled corticosteroids (p=0.003), and knowledge of medication gratuity (p=0.004). Conclusion A significant relationship of the self-efficacy of parents/caregivers of asthmatic children with control parameters and training on the necessary skills to reach this control was demonstrated in the study.

  20. [Responsibility: Towards a fifth principle in blood transfusion's ethics. Applicability and limits of Hans Jonas's responsibility principle].

    Science.gov (United States)

    Nélaton, C

    2016-09-01

    Nowadays, in France, anonymity, gratuity, volunteering, non-profit are recognized as ethical principles in blood transfusion. Can we add responsibility to this list? Can a logo named "Responsiblood" efficiently encourage blood donation? This article explores Hans Jonas's reform of the responsibility concept in order to measure its applicabilities and limits in the field of blood transfusion. Indeed, this concept - rethought by Jonas - seems to be a good encouragement which avoids the pitfalls of the concept of duty and of the idea of payment for blood donation. But can't we also see in this reform a threat to blood transfusion because of technophobia and the heuristics of fear that it involves? Copyright © 2016 Elsevier Masson SAS. All rights reserved.

  1. [Language Manipulation, Surrogacy, Altruism].

    Science.gov (United States)

    Serrano Ruiz-Calderón, José Miguel

    2017-01-01

    The Newspeak propitiates a change of the sense of the words and next to the double thinking forms the picture of totalitarianism described by Orwell in 1984. The purpose of the Newspeak is to make all other forms of thought impossible. In bioethics the Newspeak is applied, not because Bioethics is a new science but by the manipulative intention. The twentieth-century political language has, according to Orwell, the intention to remove the ″mental image ″ of what really happens. This is clear in the terms ″surrogacy ″. On the one hand, the mother is deprived of her child. On the other, there is no legal subrogation. As has been said the technique reduces a woman to the condition of a vessel. The excuse of gratuity does not change the exploitative relationship, since gratuitousness in the provision of women is not the altruism of all those involved in surrogacy.

  2. Specific Features of Formation and Distribution of the Fund of Innovation Development when Motivating Employees of Enterprises

    Directory of Open Access Journals (Sweden)

    Kuzmin Oleh Ye.

    2014-02-01

    Full Text Available The article considers motivation activity at industrial enterprises and underlines importance of its execution under conditions of innovation activity. In order to perform it the article offers to use a number of material (bonus system by generalised grades, bonus for doing especially important work for a certain period of time with consideration of the labour process with innovation activity of the enterprise, etc. and non-material (praise, gratuity, methods of formation of collectives, etc. incentives, the source of which is application of the fund of innovation development. In order to increase effectiveness of motivation activity of an enterprise the article identifies specific features of its formation and distribution: financial and purposeful character, continuity, inclusion of individual payments only and existence of norms of deduction of its funds.

  3. Help Wanted: American Drone Program Needs Multifaceted Support to be Effective

    Directory of Open Access Journals (Sweden)

    S. Hall

    2014-12-01

    Full Text Available The U.S. drone program in Pakistan faces strong resistance in Pakistan. Because the program solely seeks to eliminate terrorist groups and leaders through bombing campaigns, with no built in social support, the local population’s anti-American sentiment has reached the highest level in history. This angry mood against U.S. drone programs is spreading throughout the Islamic world. To counter this anti-American sentiment, and increase the drone program’s effectiveness, the U.S. must invest in multifaceted, socio-economic support efforts to educate the population and rebuild the gratuity, trust, and commitment of Pakistan’s people to the “War on Terror.”

  4. Gesetzesgerechtigkeit und Glaubensgerechtigkeit in Rom 4:13—25: In Gesprach mit E P Sanders

    Directory of Open Access Journals (Sweden)

    A. B. du Toit

    1988-01-01

    Full Text Available Righteousness through the law and rightousness through faith in Rm 4:13—25: A reaction to EP Sanders In his book Paul and Palestinian Judaism EP Sanders has presented us with a most stimulating approach. His main thesis that traditional New Testament research has misunderstood Paul as well as first century Palestinian Judaism, received positive comment from many quarters. According to Sanders first century Judaism should be understood within a context of gratuity rather than as a religion of works. A survey of Rm 4:13-25 shows, however, that at least Paul viewed righteousness through the law as an entrance requirement in Judaism. As far as the Jewish sources are concerned a preliminary investigation indicates that Sanders' usage and interpretation of these sources are questionable. It seems highly probable that Sanders has misinterpreted Palestinian Judaism and for that reason also Paul's criticism of it.

  5. Understanding Stress among Retirees of Higher Educational Institutions in Nigeria

    Directory of Open Access Journals (Sweden)

    N.S. Oguzor

    2011-12-01

    Full Text Available This study examines the effect of stress on retirees. The study also identifies the cause of stress and strategies for reducing stress on retirees. The population of the study comprised 4000 male and female retirees of a Nigerian institution of higher learning. The sample of the study was 400 selected from the institution using simple random sampling technique. A questionnaire was used for data collection. Data collected were analyzed applying frequency counts and mean statistic. Findings revealed that standing for a long time can cause stress for retirees. The finding of the study also revealed that non-payment of gratuity and pension can cause stress for retirees. The findings of the study further showed eight strategies for reducing stress. Based on the findings recommendations were made.

  6. On Chinese Collectivism and American Individualism in Food Culture

    Institute of Scientific and Technical Information of China (English)

    YANG Qing-chao

    2016-01-01

    The thesis analysis Chinese collectivism and American individualism mainly from food culture. The thesis has four parts. The first part expounds the two different values' concept.The second part analysis the two different values in detail from the way of cooking, diet style, dietary ideas and different types of payment through comparison. Chinese pay attention to season-ing,while America natural taste in the way of preparing;Chinese diet style is group dining system , while American diet style is individual dining system ; Chinese dietary idea is emotional, while American dietary idea is rational; Chinese like my treat, American like go Dutch. The third part expounds the reasons of different values reflected in the two food culture. And it analysis the main reason from four part above mentioned in detail. The fourth part expounds that the paper aims at letting us learn about two countries’deep-structure culture hidden in food culture. And then we can keep the communication open.

  7. Restaurante Universitario París-Francia

    Directory of Open Access Journals (Sweden)

    Tessier, J.

    1978-11-01

    Full Text Available This article covers the features of a university dining hall consisting of five rooms with a total capacity for 1,560 diners, plus kitchen facilities. Also examined are the mechanical facilities, such as heating, ventilation, electrical and gas. The utensil and equipment used in each area of the dining hall are shown as well.

    Se consideran en este artículo las características de un restaurante universitario, con cinco salones-restaurante de 1.560 plazas en total, y cocina. También se analizan las principales instalaciones técnicas: calefacción, ventilación, electricidad y gas; se pueden apreciar los aparatos y utensilios necesarios en cada zona del restaurante.

  8. Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation.

    Science.gov (United States)

    Polak, Rani; Pober, David; Morris, Avigail; Arieli, Rakefet; Moore, Margaret; Berry, Elliot; Ziv, Mati

    The Community Culinary Coaching Program is a community-based participatory program aimed at improving communal settlement residents' nutrition. The residents, central kitchens, preschools, and communal dining rooms were identified as areas for intervention. Evaluation included goals accomplishment assessed by food purchases by the central kitchens, and residents' feedback through focus groups. Purchasing included more vegetables (mean (standard error) percent change), (+7% (4); P = .32), fish (+115% (11); P < .001), whole grains, and legumes (+77% (9); P < .001); and less soup powders (-40% (9); P < .05), processed beef (-55% (8); P < .001), and margarine (-100% (4); P < .001). Residents recommended continuing the program beyond the project duration. This model might be useful in organizations with communal dining facilities.

  9. Målstyring i Supply Chain

    DEFF Research Database (Denmark)

    Hald, Kim Sundtoft

    2012-01-01

    Hvordan måler og dokumenterer du dine aktiviteter i Supply Chain? Hvad er konsekvensen af at gøre det – eller at lade være? Vi sætter fokus på udfordringer og formål med brug af nøgletal i forsyningskæder.......Hvordan måler og dokumenterer du dine aktiviteter i Supply Chain? Hvad er konsekvensen af at gøre det – eller at lade være? Vi sætter fokus på udfordringer og formål med brug af nøgletal i forsyningskæder....

  10. Darwinkalenderen 2009

    DEFF Research Database (Denmark)

    Kjærgaard, Peter C.; Bek-Thomsen, Jakob; Grumsen, Stine

    Glæd din bionørdede kæreste (der ikke kan få nok af Darwin), din mor (der altid har været lidt vild med ham), din far (der elsker biller), dine søskende (som du endelig kan give en gave, du gerne selv ville have), dine børn (der trænger til lidt dannelse), din bedstefar (der ligner Darwin), din...... med sjove, spændende, oplysende, rystende og rørende citater af Darwin selv, hans familie, venner og fjender. Hver eneste dag byder på et nyt citat og en passende illustration....

  11. Dinnersharing

    DEFF Research Database (Denmark)

    Gyimóthy, Szilvia

    2016-01-01

    social practice of dinnersharing, by disentangling the business model of the largest digitally facilitated social dining platform (EatWith), and the mechanisms enabling the carefree hosting of strangers and meeting locals. Second, the narrative strategies of commodifying homes as commercial arenas......The social web and mobile technologies have paved the way for digital platforms intermediating between individuals around the world, and gave rise to collaborative economic phenomena like peer-to-peer rentals, ridesharing, and social dining (also known as dinnersharing). From a technotopian...... perspective, it is digital technology that genuinely connects people, but we know little about how digital infrastructures mediate host-guest exchanges and how various conditions of hospitality (trust, openness and equality) are warranted and operationalized. This chapter attempts to problematize the emergent...

  12. Superheavy thermal dark matter and primordial asymmetries

    Energy Technology Data Exchange (ETDEWEB)

    Bramante, Joseph [Perimeter Institute for Theoretical Physics,31 Caroline St N, Waterloo, ON N2L 2Y5 (Canada); Unwin, James [Department of Physics, University of Illinois at Chicago,845 W Taylor St, Chicago, IL 60607 (United States)

    2017-02-23

    The early universe could feature multiple reheating events, leading to jumps in the visible sector entropy density that dilute both particle asymmetries and the number density of frozen-out states. In fact, late time entropy jumps are usually required in models of Affleck-Dine baryogenesis, which typically produces an initial particle-antiparticle asymmetry that is much too large. An important consequence of late time dilution, is that a smaller dark matter annihilation cross section is needed to obtain the observed dark matter relic density. For cosmologies with high scale baryogenesis, followed by radiation-dominated dark matter freeze-out, we show that the perturbative unitarity mass bound on thermal relic dark matter is relaxed to 10{sup 10} GeV. We proceed to study superheavy asymmetric dark matter models, made possible by a sizable entropy injection after dark matter freeze-out, and identify how the Affleck-Dine mechanism would generate the baryon and dark asymmetries.

  13. Reheating and dangerous relics in pre-big-bang string cosmology

    International Nuclear Information System (INIS)

    Buonanno, Alessandra; Lemoine, Martin; Olive, Keith A.

    2000-01-01

    We discuss the mechanism of reheating in pre-big-bang string cosmology and we calculate the amount of moduli and gravitinos produced gravitationally and in scattering processes of the thermal bath. We find that this abundance always exceeds the limits imposed by big-bang nucleosynthesis, and significant entropy production is required. The exact amount of entropy needed depends on the details of the high curvature phase between the dilaton-driven inflationary era and the radiation era. We show that the domination and decay of the zero-mode of a modulus field, which could well be the dilaton, or of axions, suffices to dilute moduli and gravitinos. In this context, baryogenesis can be accommodated in a simple way via the Affleck-Dine mechanism and in some cases the Affleck-Dine condensate could provide both the source of entropy and the baryon asymmetry

  14. Superheavy thermal dark matter and primordial asymmetries

    International Nuclear Information System (INIS)

    Bramante, Joseph; Unwin, James

    2017-01-01

    The early universe could feature multiple reheating events, leading to jumps in the visible sector entropy density that dilute both particle asymmetries and the number density of frozen-out states. In fact, late time entropy jumps are usually required in models of Affleck-Dine baryogenesis, which typically produces an initial particle-antiparticle asymmetry that is much too large. An important consequence of late time dilution, is that a smaller dark matter annihilation cross section is needed to obtain the observed dark matter relic density. For cosmologies with high scale baryogenesis, followed by radiation-dominated dark matter freeze-out, we show that the perturbative unitarity mass bound on thermal relic dark matter is relaxed to 10 10 GeV. We proceed to study superheavy asymmetric dark matter models, made possible by a sizable entropy injection after dark matter freeze-out, and identify how the Affleck-Dine mechanism would generate the baryon and dark asymmetries.

  15. Hotel en Wiesbaden, Alemania

    Directory of Open Access Journals (Sweden)

    Steinbüchel-Rheinwall, Rambald V.

    1968-10-01

    Full Text Available The basement contains the kitchens, laundry, staff dining room, washrooms, stores, and special services. The ground floor has a reception hall, administrative offices, dining hall and kitchens. The first floor has a dance hall and reception rooms. The other floors house 200 single and double bedrooms.La planta de sótano alberga: la zona de preparación de comidas; lavandería; comedor; vestuario y aseos para los empleados; almacenes, cuartos de la instalación; etc. En la planta baja se distribuyen: la recepción, conserjería, administración, comedor y cocina principal. La planta situada encima del comedor aloja: la sala de fiestas y una sala para reuniones sociales. Las restantes plantas contienen un total de 200 habitaciones, de una o dos camas.

  16. PENGEMBANGAN SISTEM EVALUASI DESAIN PRODUK BERBASIS ROTAN DENGAN PENDEKATAN REKAYASA KANSEI DAN ASSOCIATION RULES SYSTEM

    Directory of Open Access Journals (Sweden)

    Vonny Setiaries Johan

    2016-11-01

    Full Text Available In product development, it is very important for manufacturers to find out what the customer wants from the product. On the other hand, manufacturers do not know clearly about what the customer wants from the product. This study proposes an evaluation method of product design using Kansei engineering methods and association rules approach. Using rattan dining chair as the object, the chair design divided into five elements, which are backrest, seat, armrest, base and woven. In this study, Kansei words from customers such as beautiful, unique, innovative, comfortable, natural, modern, sturdy and simple can be translated in to element design.   Using the support and confidence values, if-then rules can be used as the basis for the assessment of rattan dining chairs

  17. Fires, A Joint Professional Bulletin for US Field & Air Defense Artillerymen. May-June 08

    Science.gov (United States)

    2008-06-01

    of a new commissary. The lifestyle center will incorporate retail areas with brand-name stores, casual dining and a six-screen cinema . There also...with their Republic of Korea counterparts. Yama Sakura. Yama Sakura is a bilateral US and Japanese Ground Self-Defense Force exercise focus- ing on... Japanese Ground Self-Defense Force readiness and interoperability. Key focus areas for fires elements in previous years have included joint targeting

  18. Report of the Military Compensation and Retirement Modernization Commission Interim Report

    Science.gov (United States)

    2014-06-01

    surgical (including reconstructive/ plastic surgery as a result of disease or trauma)  mental health  substance abuse Prescription Drugs344 Long-Term...are managed under the Commissary Trust Revolving Funds, as are funds received from the sale of recyclable materials, the sale of excess and surplus...dining rooms, and clothes washers and dryers.153 146 The American Recovery and Reinvestment Act of 2009

  19. A Model of Onion Routing With Provable Anonymity

    Science.gov (United States)

    2006-08-30

    Lysyanskaya. “A Formal Treatment of Onion Routing.” CRYPTO 2005, pp. 169.187, 2005. [4] David Chaum . “The dining cryptographers problem...1988. [5] David Chaum . “Untraceable Electronic Mail, Return Addresses, and Digital Pseudonyms.” Communi- cations of the ACM, 24(2), pp. 84-88, 1981...network layer.” ACM Conference on Computer and Communications Security, pp. 193-206, 2002. [11] David Goldschlag, Michael Reed, and Paul Syverson

  20. Location recommendations for new businesses using check-in data

    OpenAIRE

    Eravci, Bahaeddin; Bulut, Neslihan; Etemoglu, Cagri; Ferhatosmanoglu, Hakan

    2016-01-01

    Location based social networks (LBSN) and mobile applications generate data useful for location oriented business decisions. Companies can get insights about mobility patterns of potential customers and their daily habits on shopping, dining, etc. to enhance customer satisfaction and increase profitability. We introduce a new problem of identifying neighborhoods with a potential of success in a line of business. After partitioning the city into neighborhoods, based on geographical and social ...

  1. Big Data er en meningsskabelsesproces, der tager afsæt i dit mindset

    DEFF Research Database (Denmark)

    Rydén, Pernille

    2017-01-01

    flere perspektiver, der ikke er begrænset af dit vante – og ofte lukkede - mindset. Det du ved, og det du har lært/erfaret gennem årene, sætter rammen for, hvordan du ser og fortolker nye inputs, men den gode nyhed er, at når du først forstår dette, er det nemmere at ændre dine tankemønstre og mindset....

  2. KITCHEN ISLAND FURNITURE DESIGN FOR RESIDENTIAL HOUSES

    Directory of Open Access Journals (Sweden)

    Braileanu Patricia Isabela

    2017-05-01

    Full Text Available In terms of spatial configuration, kitchens design is related to the number of work fronts, shapes and their arrangement in the assembly, storage and distribution areas, as well as the location of the dining place. This paper focuses upon designing a prototype by taking into account the kitchen geometry, as well as different materials and their properties, thus providing an optimum combination of materials likely to ensure a long lifespan of the product at a minimum cost.

  3. Food ordering for children in restaurants: multiple sources of influence on decision making

    Science.gov (United States)

    Castro, Iana A; Williams, Christine B; Madanat, Hala; Pickrel, Julie L; Jun, Hee-Jin; Zive, Michelle; Gahagan, Sheila; Ayala, Guadalupe X

    2017-01-01

    Objective Restaurants are playing an increasingly important role in children’s dietary intake. Interventions to promote healthy ordering in restaurants have primarily targeted adults. Much remains unknown about how to influence ordering for and by children. Using an ecological lens, the present study sought to identify sources of influence on ordering behaviour for and by children in restaurants. Design A mixed-methods study was conducted using unobtrusive observations of dining parties with children and post-order interviews. Observational data included: child’s gender, person ordering for the child and server interactions with the dining party. Interview data included: child’s age, restaurant visit frequency, timing of child’s decision making, and factors influencing decision making. Setting Ten independent, table-service restaurants in San Diego, CA, USA participated. Subjects Complete observational and interview data were obtained from 102 dining parties with 150 children (aged 3–14 years). Results Taste preferences, family influences and menus impacted ordering. However, most children knew what they intended to order before arriving at the restaurant, especially if they dined there at least monthly. Furthermore, about one-third of children shared their meals with others and all shared meals were ordered from adult (v. children’s) menus. Parents placed most orders, although parental involvement in ordering was less frequent with older children. Servers interacted frequently with children but generally did not recommend menu items or prompt use of the children’s menu. Conclusions Interventions to promote healthy ordering should consider the multiple sources of influence that are operating when ordering for and by children in restaurants. PMID:27334904

  4. Extended Abstracts, International Society of Electrochemistry (36th) Held at Salamanca, Spain on 23-28 September 1985.

    Science.gov (United States)

    1985-09-28

    potentiometric titration of cimeti- dine with HC1O 4 using the Gran graphic method to estimate the end point. Polarographic Behaviour of Ranitidine In the...solutions: Before each experiment, the H20 content in LiCl04 + MeOR is determined (144 wg/ml) by Karl Fischer cou- lometer (Acquavit-Tacussel). After the... method . The potentiometric selectivity coefficients towards monovalent cations were reasonable good. The response curves are presented in Figure 3, when

  5. Restaurant Selection in Dublin

    OpenAIRE

    Cullen, Frank

    2012-01-01

    The primary objective of this research was to investigate the selection process used by consumers when choosing a restaurant to dine. This study examined literature on consumer behaviour, restaurant selection, and decision-making, underpinning the contention that service quality is linked to the consumer’s selection of a restaurant. It supports the utility theories that consumers buy bundles of attributes that simultaneously combined represent a certain level of service quality at a certain p...

  6. An Investigation in Culinary Life and Professional Identity in Practice during Internship

    OpenAIRE

    Cullen, Frank

    2012-01-01

    The primary objective of this research was to investigate the selection process used by consumers when choosing a restaurant to dine. This study examined literature on consumer behavior, restaurant selection, and decision-making, underpinning the contention that service quality is linked to the consumer’s selection of a restaurant. It supports the utility theories that consumers buy bundles of attributes that simultaneously combined represent a certain level of service quality at a certain pr...

  7. Prostate Cancer Research Training Program

    Science.gov (United States)

    2017-09-01

    pathways underlying pathological cell proliferation in the setting of cancer. Current efforts are focused on selecting RNA aptamers to antigens...of restaurants ranging from fast food to fine dining. Application to the Program - Application forms, distributed with this brochure...pathological cell proliferation in the setting of cancer. Current efforts are focused on selecting RNA aptamers to antigens expressed on the surface of target

  8. Overview Kepuasan Pelanggan: Studi Kasus Pelayanan Rijstaffel di Restoran Oasis

    OpenAIRE

    Adiati, Maria Pia; Subakti, Agung Gita

    2015-01-01

    Rijstaffel service is not common found in fine dining restaurant in Indonesia. Oasis Restaurant in Jalan Raden Saleh, Jakarta, is a restaurant that is consistent in serving rijstaffel menu. The objective of this research is to analyze the level of consumer satisfaction and service quality in rijstaffel service at Oasis Restaurant. Research used qualitative method with library research by analyzing the questionnaire distributed by Oasis on Mei 2013 with 21 respondents. The result is the indica...

  9. OVERVIEW KEPUASAN PELANGGAN: STUDI KASUS PELAYANAN RIJSTAFFEL DI RESTORAN OASIS

    OpenAIRE

    Maria Pia Adiati; Agung Gita Subakti

    2015-01-01

    Rijstaffel service is not common found in fine dining restaurant in Indonesia. Oasis Restaurant in Jalan Raden Saleh, Jakarta, is a restaurant that is consistent in serving rijstaffel menu. The objective of this research is to analyze the level of consumer satisfaction and service quality in rijstaffel service at Oasis Restaurant. Research used qualitative method with library research by analyzing the questionnaire distributed by Oasis on Mei 2013 with 21 respondents. The result i...

  10. Effect of CP violation in bilinear R-parity violation on baryogenesis

    Energy Technology Data Exchange (ETDEWEB)

    Cheriguene, Asma; Langenfeld, Ulrich; Porod, Werner [Universitaet Wuerzburg (Germany); Liebler, Stefan [Universitaet Wuppertal (Germany)

    2013-07-01

    Supersymmetric models where R-parity is broken via lepton number violation provides an intrinsically supersymmetric explanation for the observed neutrino. The complex phases of the corresponding parameters are constrained by the observed matter anti-matter asymmetry of the universe. Taking bilinear R-parity violation as framework in combination with the assumption of a large lepton asymmetry generated via the Affleck-Dine mechanism at the end of inflation we investigate these constraints in the parameter range compatible with neutrino data.

  11. Retrofitting models of inflation

    International Nuclear Information System (INIS)

    Kain, Ben

    2009-01-01

    I use the method of retrofitting, developed by Dine, Feng and Silverstein, to generate the scale of inflation dynamically, allowing it to be naturally small. This is a general procedure that may be performed on existing models of supersymmetric inflation. I illustrate this idea on two such models, one an example of F-term inflation and the other an example of D-term inflation.

  12. East Europe Report.

    Science.gov (United States)

    1986-12-06

    34More Personal Responsibility"] [Text] According to last year’s results the ^Jj™^ ^ goal [Restaurants and Dining Facilities of the CSR - RAJJ fell *™% 6...than 40 our foreign exchange exports, which put us in sixth place, after Egypt, Morocco , Argentina, Brazil and Mexico, on the list of "most heavily...the understand- ing of the top officials at the CSR Ministry of Culture, we have been able to obtain the foreign exchange necessary to start the

  13. Occupational Noise Exposure of Employees at Locally-Owned Restaurants in a College Town

    OpenAIRE

    Green, Deirdre R.; Anthony, T. Renée

    2015-01-01

    While many restaurant employees work in loud environments, in both dining and food preparation areas, little is known about worker exposures to noise. The risk of hearing loss to millions of food service workers around the country is unknown. This study evaluated full-shift noise exposure to workers at six locally-owned restaurants to examine risk factors associated with noise exposures during the day shift. Participants included cooks, counter attendants, bartenders, and waiters at full-serv...

  14. Starting at the End When Planning for Base Closure

    Science.gov (United States)

    2016-05-17

    laundry service , providing bus transporta- tion, operating materials-handling equipment, disposing of trash, cleaning latrines and showers, ser- vicing...for laundry , Internet, and the dining facility), and other important information to be shared as early as possible and reinforced often. RSS used...of contractor service , the fuel require- ment had reduced sufficiently for the support squadron’s sustainment assets to meet the requirements

  15. A History of the Little Rock District U.S. Army Corps of Engineers 1881-1979

    Science.gov (United States)

    1979-01-01

    establishments with overnight accommodations for 8,339 people. In 1940 there were only seven restaurants, cafes , and public dining rooms in the vicinity...that only one out of five docks located in Barry County is included in the franchise release re- quests." 54 • District’s Purple Martin program...benefit of their own citizens. The Engineers also expected communities to benefit from franchises to local concessionaires. The plan did not work out

  16. Algunos significados de la cocina mexicana en los estados de Guerrero, Morelos y México

    OpenAIRE

    Guillermo Miranda Román

    2008-01-01

    This writing describes some aspects of the kitchen in Mexico, country of resistances. Kitchen and dining room are physically integrated or separated, although they are complementary and they respond to the social function of the act to eat. It is reflected in cultural aspects like the acculturation, enculturation, identity, religion and customs like "supplying food to deads" 1 and 2 of November. One considers that the kitchen is an art, are expressed, forms, lines, colorful or sensitivities, ...

  17. Možnosti rozvoje úseku F&B WELLNESS HOTELU FRYMBURK

    OpenAIRE

    PRŮŠOVÁ, Lucie

    2013-01-01

    The presented thesis deals with food and beverage section of Wellness Hotel Frymburk. The aim of the thesis is to analyze product of food and beverage section of Wellness Hotel Frymburk, comparasion with dining facilities in the selected area. An important goal is also a reccomendation for the further development of the product the studied hotel. Also will be inquired customer satisfaction with the current state of the service provided in this thesis. They will be also consulted on the opinio...

  18. Uplatnění regionálních potravin ve veřejných stravovacích zařízeních a jejich význam při rozvoji cestovního ruchu

    OpenAIRE

    STEHLÍKOVÁ, Jaroslava

    2016-01-01

    The thesis deals with the application of regional foods, their use in gastronomic restaurants and their share of the importance of tourism. Major emphasis is placed on research into how big motivation users of dining restaurants and whether the current menu includes traditional regional foods and local culinary specialities. The theoretical part is introduced such as gastronomy and tourism related issues. It is also presented as an example of individual projects, which are implemented in the ...

  19. The democratisation of meal delivery service in France

    OpenAIRE

    Chen, Szu-Pu

    2017-01-01

    Master's thesis in International hotel and tourism management : Culinary leadership and innovation The purpose of this study was to explore the meal delivery service in French market and the customer’s opinion in the future meal delivery business. In addition, I first did the research basically on the evolution of history and the existing of delivery business in France. Then, I examined the dining habits and behaviours during the weekday of French citizen and their opinions in the futur...

  20. INVESTIGATING THE PERCEIVED SERVICE QUALITY IN CROATIAN RESTAURANT INDUSTRY USING DINESERV MODEL

    OpenAIRE

    SUZANA MARKOVIC; SANJA RASPOR

    2010-01-01

    The purpose of this study is to assess perceptions of restaurant customers and to determine the factor structure of perceived restaurant service quality. A modified DINESERV model was applied. The model was tested on the sample of 32 restaurants on the Opatija Riviera (Croatia), resulting with 156 usable questionnaires on which statistical analysis was performed. Results suggest a rather high perceived service quality, explained with two main dimensions, namely “overall dining experience” and...