1,365 research outputs found
Kate Stuart
No full textKate Stuart was born 1844, in a waterfront inn in Smithville (Southport), North Carolina. In 1862, after graduating school Kate was the main help for her mother in running what became known as the Stuart House.
During the Civil War before occupation by Union troops, the Stuart House social gatherings were attended by many of the servicemen stationed at Forts Johnson and Caswell. After the war the Stuart House (and Kate) became renowned for outstanding meals. The Stuart House enjoyed an excellent reputation as a Southport landmark as long as Kate owned it.
Besides being innkeeper, Kate also opened a private school, which at one point had almost one hundred students. She was also known as "the heroine of Smithville" for saving the life of a daughter of a friend of who had fallen off of the inn's pier.
She fought the state legislature ruling that would have changed the county seat from Smithville(Southport) to Bolivia, and the Supreme Court ruled in her favor with the county seat remaining where it was until 1978. Kate Stuart was the only female member of the Chamber of Commerce. She was also instrumental in securing a rail line from Wilmington to Southport.
When she died in 1929 she was mourned as "the Grand Old Lady of North Carolina"
Effectiveness of price-reduced meals on purchases among university young adults
No full textAbstract
University food environments influence dietary behaviours of attending young adults (aged 18–35 years). The present study aimed to determine if price-reduced meals are associated with high purchase volumes at food outlets (n 5) in a large urban university. The university food outlet customers: university staff and students (n 244) were surveyed about their food choice determinants and their awareness of a price-reduced meal initiative called ‘Budgie Meals’. Itemised sales of ‘Budgie Meals’ and other meals across 3 years were collected. The ‘Budgie Meals’ were nutritionally analyzed. The χ2 and Mann–Whitney U tests were used to analyze quantitative survey responses. An open-ended item was thematically analyzed. Itemised sales of ‘Budgie Meals’ were measured across 3 years and were analyzed using the analysis of variance. The ‘Budgie Meals’ were nutritionally analyzed and categorised as ‘green,’ ‘amber’ or ‘red’ using the National Healthy Food and Drink Policy. Price was considered the most significant barrier to healthy food purchases. The awareness of the ‘Budgie Meal’ initiative was poor. The ‘Budgie Meal’ had higher sales volumes at each outlet than other items, but the sales showed a downward trend across the years. Nutritional analyses revealed that ‘Budgie Meals’ could be improved. The researchers suggested nutritional improvements to food retailers. Further research is required to assess the viability of implementing such nutritional improvements across food outlets. Specifically, collaboration with retailers and customers is needed to establish the economic feasibility, any potential revenue losses and testing taste acceptability of recipe alterations to these price-reduced meals.</jats:p
"Volunteers in meals on wheels"
No full textTo determine the characteristics of the volunteer drivers who deliver Meals on Wheels in the Wellington Hospital Board region, the author surveyed 167 volunteers with a postal questionnaire. It was found that the majority of volunteers were married women over 40 years of age, with no dependent children, and they intended to continue delivering meals indefinitely. Other details were obtained about meal delivery, the recipients, recruitment, motives for volunteering, and suggestions for improvement of the service. The implications of the results for the delivery of the Meals on Wheels service are discussed and some recommendations are proposed
A qualitative evaluation of Holiday Breakfast Clubs in the UK: Views of adult attendees, children, and staff
No full textAcross the UK, 1.3 million children access free school meals for around 38 weeks of the year. However, during school holidays, many families face considerable difficulties in providing a consistent and nutritious supply of food for their children, particularly during the extended summer break. In an effort to address this issue, a number of community-based breakfast clubs were set-up across the North West of England and in Northern Ireland where people could access a free breakfast meal during the summer holidays. Qualitative interviews were carried out with 17 children, 18 adult attendees, and 15 breakfast club staff to determine the uses and impacts associated with holiday breakfast club participation and to investigate potential areas for future development of holiday food provision. Findings highlighted a need for holiday food provision and revealed a multitude of nutritional, social, and financial benefits for those who accessed holiday breakfast clubs. Areas for further development and investigation are discussed in addition to implications for UK food and educational policies
Evaluation of protein quality in fish meals by chemical and biological assays
No full textFish meals (herring, menhaden, and anchovy), commercially available in Atlantic Canada and a Norwegian fish meal (Norse-LT94Reg.) formulated to contain 0, 16, 28 or 40% protein were evaluated for protein quality by in vitro assays and by growth studies with Atlantic salmon fingerlings. Pepsin digestibility and multienzyme digestibility were useful in predicting protein quality. Assays for total volatile basic-nitrogen, available lysine, sulphydryl groups, and disulphide bonds, particularly when used alone, were of limited value. Atlantic salmon fingerlings (initial weight 7.65 +or- 0.14 g) fed on diets containing 2 steam-dried herring meals and Norse-LT94Reg. for 70 days were evaluated on the basis of weight gain, protein efficiency ratio, net protein ratio, net protein utilization, and slope assay. Fish fed Norse-LT94Reg. gained 11-60% more weight than fish fed on the Canadian meals. The protein quality of the Canadian fish meals was lower than that of Norse-LT94Reg.. Pepsin digestibility ranked the fish meals in the same order as the biological tests, but the biological testing of feedstuffs to determine protein quality is recommended as the final method of comparison. Biological evaluation is the preferred method of measuring the overall quality of a feedstuff, since in vitro tests may miss-rank the quality of some feedstuffs..RE: 52 ref.; SC: BE; ZA; CA; 0NSource type: Electronic(1) http://upei-resolver.asin-risa.ca?sid=SP:CABI&id=pmid:&id=&issn=0044-8486&isbn=&volume=115&issue=3%2f4&spage=305&pages=305-325&date=1993&title=Aquaculture%20&atitle=Evaluation%20of%20protein%20quality%20in%20fish%20meals%20by%20chemical%20and%20biological%20assays.&aulast=Anderson&pid=%3Cauthor%3EAnderson%2c%20J%20S%3bLall%2c%20S%20P%3bAnderson%2c%20D%20M%3bMcNiven%2c%20M%20A%3C%2Fauthor%3E%3CAN%3E19931464326%3C%2FAN%3E%3CDT%3EJournal%20article%3C%2FDT%3
Promoting better family meals for girls attending summer programs
No full textNumerous cross-sectional studies and some longitudinal studies have identified the positive attributes and protective effects of the traditional family meal. Children and adolescents who frequently eat meals with their families are more likely to eat fruits & vegetables, less likely to consume fried foods, soda, or sweets, less likely to have disordered eating patterns, and less likely to be overweight. However, very few published reports evaluate programs designed to increase the frequency or quality of family meals. Therefore, the purpose of this program was to promote better family meals at home for girls attending a summer program by improving the girls’ food preparation skills, and abilities to be family change agents for more healthful family mealtimes
Nurturing the Seeds of Food Justice: Unearthing the Impact of Institutionalized Racism on Access to Healthy Food in Urban African-American Communities.
No full textComprehensive change to our food systems must include a combination of community-based solutions and the elimination of racism from all structural levels. An anti-racist analysis of hunger is necessary to contextualize the power dynamics and structures responsible for food inequality. In recent decades, globalization and exponential population growth have pushed the boundaries of economic, social, and ecological sustainability, threatening global food security. Despite the fact that it is fundamental to human survival, adequate access to food is often viewed as a privilege, rather than a basic human right. These practices work to maintain a food system crisis that disproportionally impacts people of color. Because of this, community gardens can be integral to survival in areas like the South Bronx in New York City. The crisis in the South Bronx is representative of the hunger and food access limitations affecting communities of color throughout the country. Policy discussions about food insecurity often ignore the histories of institutionalized racism that have increased the amount of hunger and poverty, and instead tend to place the blame on the struggling communities. Our nation’s history of discriminatory zoning and other racist government policies has created segregation, inequality in food access, and urban decay. Discriminatory mortgage lending practiced by the Federal Housing Administration from 1930 to 1950, and overtly racist policies promulgated by the Department of Housing and Urban Development deepen the poverty divide. The food justice movement has the capacity to reorient conversations surrounding food insecurity, poverty, and the like toward addressing deep seeded inequities and transforming society as a whole
Some recent advances in production methods for vegetable oils and edible meals.
No full textIn this article the author has reviewed some of the technological advances in the field of
solvent extraction of vegetable oils, aqueous extraction of oil bearing materials, the processing
techniques for edible meals and detoxication of cottonseed meals, etc
Fruit in your food: Repositioning the perception of fruit in meals served by caterers
No full textThroughout history, there have been different attitudes towards eating fruit in the human diet. Currently, fruit is mainly perceived as a snack, that is to be eaten as a separate piece. Various developments in the history of the Netherlands like industrialisation, emancipation and internationalisation, have contributed to this position. With the competition of convenience snacks, a very small percentage of the population eats the recommended amount of 200 grams per day. If seen as integral part of the meal, fruit consumption will become a more conscious and structured behaviour. Among consumers, the idea of eating fruit combined with other ingredients causes some friction. By serving meals with in a familiar place and a logical context, the consumer can familiarize himself or herself with the idea of meals that include fruit in an easily accessible way without any required preparation efforts. Caterers serve meals to a large group of consumers on a daily basis. Consumers trust the expertise of the chef and are more accepting towards meals served by food professionals. Caterers therefore have a large influence and responsibility. There are some concerns among caterers around the creation of new recipes and the right approach towards consumers. To help caterers deal with these concerns, this thesis has created the Fruitdaging challenge. The Nationaal Actieplan Groenten en Fruit will be the project owner for this challenge and act as a neutral party who can reach out to, and connect with different stakeholders. Research into consumer behaviour shows that changes to a lifestyle are triggered when several internal or external factors change simultaneously. By designing the external and triggering the internal factors, it is possible to steer towards these transition points. Eventually, intrinsic motivation must trigger the actual change in behaviour. The most effective way to get people to accept dishes with fruit is by connecting them to the culture. A series of experiments were held to create a sandwich as iconic as the “broodje gezond”. From these experiments, a system for flavour pairing was created as a tool for creating recipes. A toolbox is provided to assist caterers with the interpretation of the Fruitdaging challenge on both recipe development and consumer approach. In the toolbox are a workshop, a case study, a card game and an online platform to support and help caterers to create and serve more dishes with fruit as a main component. Four different packages suggest several activities to approach different types of visitors. The challenge and toolbox are publicly available and self-explanatory. The challenge can be adaptable to fit to the resources and corporate structure of different type of caterers, to allow all caterers to join and create a widespread effect. When meals with fruit are served more frequently, the idea of fruit as an ingredient will start to become ordinary. It is expected that the challenge will cause people to start using more fruit in their meals at home, which leads to a higher intake of fruit.Strategic Product Desig
Contribution of home-delivered meals to the dietary intake of the elderly
No full textA cross-sectional survey was conducted of a select sample of home-delivered meals recipients, aged 65 years and over, living in a small Canadian city. The objectives were to assess dietary adequacy and to determine the nutritional contribution of the consumed portion of the home-delivered meal to the total energy/nutrient intakes of the recipients. Detailed dietary data was collected from 7-day food records and analyzed to estimate their content of energy and 17 nutrients. The mean total energy and nutrients intakes met or exceeded the recommended levels for all nutrients except energy, zinc, and vitamin A in males and zinc in females. The nutrients of concern for inadequate intakes were vitamin A, zinc, calcium and magnesium. The mean nutrient contribution of the delivered meals to the total nutrient intakes of all subjects ranged from 31% for folate to 61% for vitamin B12. These findings emphasize the important contribution that home-delivered meals make to the nutrient needs of the recipients
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