Sökning: "Food acceptance"

Visar resultat 11 - 15 av 28 avhandlingar innehållade orden Food acceptance.

1. 11. Safety as a process : From risk perception to safety activity

   Författare :Christina Stave; Tore J Larsson; Institutionen för produkt- och produktionsutveckling Chalmers Tekniska Högskola; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Accident prevention; Occupation; Risk; Perception; Safety; Food; Industry; V Medicine; V Medicine; Oha Labour and labour market; Oha Labour and labour market;

   Sammanfattning : The frequency of occupational accidents in the Swedish food industry and agriculture is high. This thesis has therefore explored the 'process of safety' in order to detect and analyse factors that either hinder or facilitate safety activity and to further develop intervention methods towards increased safety activity. LÄS MER

3. 12. A translation of worlds : Aspects of cultural translation and Australian migration literature

   Författare :Anette Svensson; Heidi Hansson; Tina O'Toole; Umeå universitet; []
   Nyckelord :HUMANIORA; HUMANITIES; cultural translation; Australian migration literature; hybridity; acculturation; liminality; immigrant child; translation; migration; interpretation; storytelling; food; diaspora; gaze; cultural encounters; English language; Engelska språket; engelska; English; Literature; litteraturvetenskap;

   Sammanfattning : This study explores the exchange of cultural information that takes place in the meeting between immigrant and non-immigrant characters in a selection of Australian novels focusing on the theme of migration: Heartland (1989) by Angelika Fremd, A Change of Skies (1991) by Yasmine Gooneratne, Stella’s Place (1998) by Jim Sakkas, Hiam (1998) by Eva Sallis and Love and Vertigo (2000) by Hsu-Ming Teo. The concept cultural translation functions as a theoretical tool in the analyses. LÄS MER

4. 13. Comfortably numb : choose, eat, waste : four experimental essays on consumers’ acceptance of sub-optimal food

   Författare :Laura Andreea Bolos; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES;

   Sammanfattning : A vast amount of food is being wasted across the globe and the entire supply chain. There are multiple reasons for this, but when it comes to our part as consumers, the amount of food wasted is mostly due to our unwillingness to accept food that deviates from the norm, which is called sub-optimal food. LÄS MER

5. 14. La construcción de la imagen social en dos pares adyacentes: Opinión-acuerdo/desacuerdo y ofrecimiento-aceptación/rechazo : Un estudio de la conversación familiar sueca y española

   Författare :Susanne Henning; Diana Bravo; María Bernal; Domnita Dumitrescu; Stockholms universitet; []
   Nyckelord :HUMANIORA; HUMANITIES; adjacency pairs; dis preferred turns; opinion-agreement disagreement; offer-acceptance rejection; autonomy face; affiliation face; role face; politeness; Conversation Analysis; Sociocultural Pragmatics; Swedish and Spanish family conversations; Spanish; spanska;

   Sammanfattning : The main purpose of this study is to conduct a contrastive analysis on a corpus of Swedish and Spanish family conversations with respect to two adjacency pairs: opinion-agreement/disagreement (OADs) and offer-acceptance/rejection (OARs). On one hand, from a structural perspective, based on the methodology of Conversation Analysis, one of the objectives is to observe how (dis)preferred turns of the OADs and OARs are managed by the interlocutors. LÄS MER

7. 15. Rye bread in Sweden : Health-related and sensory qualities, consumer perceptions and consumption patterns

   Författare :Pernilla Sandvik; Margaretha Nydahl; Iwona Kihlberg; Ingela Marklinder; Hely Tuorila; Uppsala universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; national dietary survey; sensory analysis; preference mapping; sourdough; whole grain; public health; health promotion; Kostvetenskap; Food; Nutrition and Dietetics;

   Sammanfattning : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. LÄS MER