Sökning: "meal model"

Visar resultat 1 - 5 av 38 avhandlingar innehållade orden meal model.

1. 1. Restaurant meal experiences from customers' perspectives : a grounded theory approach

   Författare :Kai Victor Hansen; Inga-Britt Gustafsson; Øystein Jensen; Tommy Andersson; Örebro universitet; []
   Nyckelord :Customers; meal; grounded theory; à la Carte restaurants; meal experience categories; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. LÄS MER

3. 2. Family meal experiences : perspectives on practical knowledge, learning and culture

   Författare :Inger M. Jonsson; Inga-Britt Gustafsson; Marianne Pipping Ekström; Lotte Holm; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; culture; children; education; family meal; family practice; food; experience; information; learning; practical knowledge; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. LÄS MER

4. 3. Towards Defence In Depth In Diabetes Glucose Self-Management

   Författare :Fredrik Ståhl; Institutionen för reglerteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Diabetes; model; insulin action; postprandial glucose;

   Sammanfattning : Diabetes is a disease characterized by insufficient capacity to regulate the blood glucose level. In insulin-dependent diabetes, multiple daily injections of insulin have to be administered. In-between scheduled visits to the care provider, the patient has to manage the glucose control independently. LÄS MER

5. 4. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy

   Författare :Magnus Westling; Åsa Öström; Stefan Wennström; Michael Bom Frøst; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Culinary action; culinary arts; cultivated diversity; food design; food science; gastronomic potential; gastronomy; gray peas; meal science; sensory science;

   Sammanfattning : The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. LÄS MER

7. 5. Mechanism-Based Modeling of the Glucose-Insulin Regulation during Clinical Provocation Experiments

   Författare :Petra Jauslin-Stetina; Mats Karlsson; Nicolas Frey; Philippe Jacqmin; Uppsala universitet; []
   Nyckelord :Pharmacokinetics Pharmacotherapy; Glucose homeostasis; Type 2 diabetes; IVGTT; OGTT; Meal test; Circadian variation; Mechanism-based; NONMEM; Farmakokinetik Farmakoterapi;

   Sammanfattning : Type 2 diabetes is a complex chronic metabolic disorder characterized by hyperglycemia associated with a relative deficiency of insulin secretion and a reduced response of target tissues to insulin. Considerable efforts have been put into the development of models describing the glucose-insulin system. LÄS MER