Perennial negotiations/elemental encounters autoethnographic perspectives on approaching food sovereignty

This thesis uses a multifaceted process to engage with the topic of food sovereignty in California. It employs diverse methods, including critical and creative prose, photography, autoethnographic mixed media, storytelling and poetry. I am particularly concerned with the " " challenges of approaching food sovereignty, a radical praxis that combines subsistence practices with anti-capitalist resistance, while in my own "skin," which is thoroughly embedded in white, urban, middle classed culture and in corltextualizing ecological relationshipslkinships via cultural, historical and economic trajectories. The project utilizes a processual methodlology drawing substantially from the work of Brian Massumi to explore these issues through four creative narrative pieces which coalesce around the elemental metaphors of air, fire, water and earth. Following Deleuze and Guatarri's concept ofrhizomatic plateaus, the thesis narratives are comprised of many non-hierarchical layers and can be read from many angles. Each is offered "in process" rather than as a finished piece, thus practically validating the concept of the ongoing work of research and suggesting the equally omnipresent possibility of change and mutation in the formation relationally based knowledges. Cultivating ecological ethic and healing on multisensory levels, as well as commitment to emergent and re-productivist worldviews are goals of this project's research.

Astringency and other oral sensations : biological sources of individual variation and association with food and beverage behaviour

Orosensory perception strongly influences liking and consumption of foods and beverages. This thesis examines the influence of biological sources of individual variation on the perception of prototypical orosensory stimuli, food liking, self-reported alcohol liking and consumption, and indices of health. Two orosensory indices were examined: propylthiouracil (PROP) responsiveness, a genetically-mediated index of individual variation associated with enhanced responsiveness to orosensory stimuli often expressed as PROP taster status (PTS); and thermal taster status (TTS), a recently reported index of orosensory responsiveness. Taster status in PTS and/or TTS confers greater responsiveness to most orosensory stimuli. Gender, age, ethnicity, and fungiform papillae (FP) density were not associated with orosensory responsiveness to tastants, an astringent, and a flavour. Unlike PROP responsiveness, FP density was not associated with TTS. Both PROP responsiveness and TTS were associated with increased responsiveness to orosensory stimuli, including temperature and astringency. For PROP, this association did not hold when stimuli were presented at cold or warm temperatures, which are ecologically valid since most foods and beverages are not consumed at ambient temperature. Thermal tasters (TTs), who perceive 'phantom' taste sensations with lingual thermal stimulation, were more responsive to stimuli at both temperatures than thermal non-tasters (TnTs). While PTS, TIS, and gender affected self-reported liking and consumption of some alcoholic beverages, gender associated with the greatest number of beverage types and consumption parameters, with males generally liking and consuming alcoholic beverages more than females. Age and gender were the best predictors of alcoholic beverageAiking and consumption. As expected, .. liking of bitter and fatty foods and cream was inversely related to PROP responsiveness. TTS did not associate with body mass index or waist circumference, and contrary to previous studies, neither did PROP responsiveness. Taken together, TnTs' greater liking of cooked fruits and vegetables and high alcohol, and astringent alcoholic beverages than TTs suggests differences between TTS groups may be driven by perceived temperature and texture. Neither an interaction between PTS and TTS nor a TTS effect on PROP responsiveness was observed, suggesting these two indices of individual variation exert their influences on orosensory perception independently.

Canadian Shredded Wheat Company Fonds

In 1893 Attorney Henry Drushel Perky and William H. Ford invented a machine for the preparation of cereals for food. Perky soon realized that the actual cereal biscuits were more popular than the machines and he opened Shredded Wheat plants in Massachusetts and Niagara Falls, New York. In 1904, the Niagara Falls, Canada plant was opened. These factories also served as tourist attractions. In 1907, one hundred thousand people visited the plants on both sides of the border. In 1928, the company was sold to The National Biscuit Company and the product name changed to Nabisco Shredded Wheat. The name of the plant was changed to Nabisco Foods in 1956 to reflect the variety of foods that were being produced at that time. In 1985, Nabisco was purchased by J.R. Reynolds thus forming RJR Nabisco. In 1994, RJR sold its breakfast cereal business to Kraft Foods and the international licenses to General Mills. Shredded Wheat is now integrated into the Post Foods portfolio. with information from: Niagara Falls Canada a History by The Kiwanis Club of Stamford, Ontario Inc. and Business Source Complete

Riffing on a Theme: Faculty Experiences With Service-Learning in a Food Security Research Network in Ontario

While service-learning is often said to be beneficial for all those involved—students, community members, higher education institutions, and faculty members—there are relatively few studies of the attraction to, and effect of, service-learning on faculty members. Existing studies have tended to use a survey design, and to be based in the United States. There is a lack of information on faculty experiences with service-learning in Ontario or Canada. This qualitative case study of faculty experiences with service-learning was framed through an Appreciative Inquiry social constructionist approach. The data were drawn from interviews with 18 faculty members who belong to a Food Security Research Network (FSRN) at a university in northern Ontario, reports submitted by the network, and personal observation of a selection of network-related events. This dissertation study revealed how involvement with service-learning created opportunities for faculty learning and growth. The focus on food security and a commitment to the sustainability of local food production was found to be an ongoing attraction to service-learning and a means to engage in and integrate research and teaching on matters of personal and professional importance to these faculty members. The dissertation concludes with a discussion of the FSRN’s model and the perceived value of a themed, transdisciplinary approach to service-learning. This study highlights promising practices for involving faculty in service-learning and, in keeping with an Appreciative Inquiry approach, depicts a view of faculty work at its best.

Dietary Strategies to Optimize Wound Healing after Periodontal and Dental Implant Surgery: An Evidence-Based Review

Methods to optimize healing through dietary strategies present an attractive option for patients, such that healing from delicate oral surgeries occurs as optimally as possible with minimal patient-meditated complications through improper food choices. This review discusses findings from studies that have investigated the role of diet, either whole foods or individual dietary components, on periodontal health and their potential role in wound healing after periodontal surgery. To date, research in this area has largely focused on foods or individual dietary components that may attenuate inflammation or oxidant stress, or foster de novo bone formation. These studies suggest that a wide variety of dietary components, including macronutrients and micronutrients, are integral for optimal periodontal health and have the potential to accelerate oral wound healing after periodontal procedures. Moreover, this review provides guidance regarding dietary considerations that may help a patient achieve the best possible outcome after a periodontal procedure.

Seventeenth Annual Masters of Food and Wine Program 2003

A page from the program from the Seventeenth Annual Masters of Food and Wine ceremonies. Donald Ziraldo and Karl Kaiser are on the list of "Winemakers of 2003".

A Study of Ordered Gene Problems Featuring DNA Error Correction and DNA Fragment Assembly with a Variety of Heuristics, Genetic Algorithm Variations, and Dynamic Representations

Ordered gene problems are a very common classification of optimization problems. Because of their popularity countless algorithms have been developed in an attempt to find high quality solutions to the problems. It is also common to see many different types of problems reduced to ordered gene style problems as there are many popular heuristics and metaheuristics for them due to their popularity. Multiple ordered gene problems are studied, namely, the travelling salesman problem, bin packing problem, and graph colouring problem. In addition, two bioinformatics problems not traditionally seen as ordered gene problems are studied: DNA error correction and DNA fragment assembly. These problems are studied with multiple variations and combinations of heuristics and metaheuristics with two distinct types or representations. The majority of the algorithms are built around the Recentering- Restarting Genetic Algorithm. The algorithm variations were successful on all problems studied, and particularly for the two bioinformatics problems. For DNA Error Correction multiple cases were found with 100% of the codes being corrected. The algorithm variations were also able to beat all other state-of-the-art DNA Fragment Assemblers on 13 out of 16 benchmark problem instances.

The Wine and Food Society Presents: Le diner de Noel Des Pape Clement V

A menu from the event "le Diner de Noel Des Pape Clement V to be held at St. Francis Hotel in San Francisco, California. The menu includes several varieties of wine, all highlighted in red ink.

Receipt from Jas. B. Stafford and Brother, St. Catharines for food items

Receipt from Jas. B. Stafford and Brother, St. Catharines for food items, March 3, 1887.

List of goods including pots, food and nails ordered by Robert Nelles

List of goods including pots, food and nails ordered by Robert Nelles (2 ½ pages, handwritten). The item is stained and slightly torn, but legible, July 4, 1824.

The Columbian Orator : containing a variety of original and selected pieces ; together with rules ; calculated to improve youth and othersin the ornamental and useful art of eloquence

UANL

Portée et limites de l'encadrement juridique de la xénotransplantation : étude de droit comparé

"Mémoire présenté à la Faculté des études supérieures en vue de l'obtention du grade de Maître en droit (LL.M.)"

Mealtime experiences of hospitalized older patients requiring a puree consistency diet

Le concept d’Hôpital Promoteur de Santé (HPS) a pris beaucoup d’importance depuis son élaboration vers la fin des années quatre-vingt. Dans le contexte de la dernière réforme, le réseau montréalais des HPS et CSSS a été créé. Le Centre Universitaire de Santé McGill (CUSM) fait partie de ce réseau depuis 2007. Cette étude vise la création d’un milieu hospitalier promoteur de la santé pour les patients et s’adresse à l’expérience d’un repas pour les personnes âgées nécessitant une diète purée. Une étude de cas qualitative a été utilisée pour explorer la perception de patients vis-à-vis les aspects relatifs à leur cabaret, l’assistance qu’ils recevaient et le contexte social de leur repas. Les impressions des professionnels de la santé quant à l’expérience des patients ont aussi été obtenues. Les résultats indiquent que l’identification difficile des aliments en purée, la saveur, l’apparence et la variété sont tous des éléments qui affectent négativement leur expérience repas. Des sentiments d’impuissance ont aussi été rapportés par les patients et les professionnels de la santé. Le contexte social du repas a été souligné comme étant un aspect à cibler pour améliorer l’expérience des patients. Un programme utilisant des purées formées pourrait contrecarrer les effets négatifs de la prescription d’une diète purée. Des changements dans les pratiques infirmières, à savoir la création d’une ambiance sociale agréable au moment des repas, semble être une option peu couteuse qui pourrait améliorer l’expérience repas des patients et diminuer les sentiments d’impuissance relevés par les professionnels de la santé à l’égard de cet aspect de soin.

Ethical Principles as a Guide in Implementing Policies for the Management of Food Allergies in Schools

This article represents a prime example of applied ethics in public health policy development. The article provides guidance on the development of food allergy policies for child care settings based on core ethical principles in bioethics and public health ethics.

Exploring food choice as social practice : appreciating the context of family feeding in Kahnawake, Québec, Canada

De nous jours, les modèles se référant aux comportements individuels représentent la pensée dominante pour comprendre les choix alimentaires dans le domaine de la nutrition en santé publique. Ces modèles conceptualisent les choix alimentaires comme un comportement de consommation décidé de façon rationnelle par des individus, en réponse aux multiples déterminants personnels et environnementaux. Même si ces modèles sont utiles pour décrire les déterminants des comportements individuels d’alimentation, ils ne peuvent expliquer les choix alimentaires en tant que processus social façonné en fonction des individus et des lieux, dans des contextes diversifiés. Cette thèse élabore le Cadre Conceptuel sur la Pratique des Choix Alimentaires afin d’explorer les choix alimentaires comme phénomène social. En utilisant le concept de pratique sociale, les choix alimentaires des individus symbolisent une relation récursive entre la structure sociale et l’agence. Ce cadre conceptuel nous donne un moyen d’identifier les choix alimentaires comme des activités sociales modelées sur la vie de tous les jours et la constituant. Il offre des concepts pour identifier la manière dont les structures sociales renforcent les activités routinières menant aux choix alimentaires. La structure sociale est examinée en utilisant les règles et les ressources de Giddens et est opérationnalisée de la façon suivante : systèmes de significations partagées, normes sociales, ressources matérielles et ressources d'autorité qui permettent ou empêchent les choix alimentaires désirés. Les résultats empiriques de deux études présentées dans cette thèse appuient la proposition que les choix alimentaires sont des pratiques sociales. La première étude examine les pratiques de choix alimentaires au sein des familles. Nous avons identifié les choix alimentaires comme cinq activités routinières distinctes intégrées dans la vie familiale de tous les jours à partir d’analyses réalisées sur les activités d’alimentation habituelles de 20 familles avec de jeunes enfants. Notre seconde étude a élaboré les règles et les ressources des pratiques alimentaires à partir des familles de l’étude. Ensuite, nous avons analysé la façon dont les règles et les ressources pouvaient expliquer les pratiques de choix alimentaires qui sont renforcées ou limitées au sein des familles lors de la routine spécifique à la préparation des repas et de la collation. Les ressources matérielles et d'autorité suffisantes ont permis d’expliquer les pratiques de choix alimentaires qui étaient facilitées, alors que les défis pouvaient être compris comme etant reliés à des ressources limitées. Les règles pouvaient empêcher ou faciliter les pratiques de choix alimentaires par l’entremise de normes ou de significations associées à la préparation de repas. Les données empiriques provenant de cette thèse appuient les choix alimentaires comme étant des activités routinières qui sont structurées socialement et qui caractérisent les familles. Selon la théorie de la structuration de Giddens, les pratiques routinières qui persistent dans le temps forment les institutions sociales. Ainsi, les pratiques routinières de choix alimentaires façonnent les styles d’habitudes alimentaires familiales et contribuent par ailleurs à la constitution des familles elles-mêmes. Cette compréhension identifie de nouvelles directions concernant la façon dont les choix alimentaires sont conceptualisés en santé publique. Les programmes de promotion de la santé destinés à améliorer la nutrition sont des stratégies clés pour prévenir les maladies chroniques et pour améliorer la santé populationnelle. Les choix alimentaires peuvent être abordés comme des activités partagées qui décrivent des groupes sociaux et qui sont socialement structurés par des règles et des ressources présentes dans les contextes de pratiques de choix alimentaires.