Beyond the renaissance of the traditional Voss sheep's-head meal: Tradition,culinary art,scariness and entrepreneurship

Attempts have been made to make traditional local foods a part of the tourists' experiences, but few have caught great interest among the tourist and leisure consumers. An exception is the Norwegian traditional Sheep's-head meal. This article focuses on driving factors behind this success. Sheep's heads have been continuously available and used at private meals, albeit the status of the meals has changed from everyday food to party food, and a festival and commercial meals with unique ceremonies have developed. Participation in these may give a sense of symbolic proximity to traditions and historical “roots”. The culinary qualities of the product are important especially for the experienced sheep's-head meal participants. The scariness of the product itself and the measures taken to make the meal an enjoyable adventures trigger the feelings of courage, mastery and inclusion in the “in-group” of sheep's-head eaters. Most important for the success were the individual entrepreneurships and entrepreneurial networks which were the number one drivers behind the rejuvenation of these unique meal experiences. This case illustrates the significance of the individual and network entrepreneurial processes in the branding and development of tourism destinations.     

Determinants of a restaurant average meal price: An application of the hedonic pricing model

This study applies the hedonic pricing model to examine important attributes influencing average customer meal prices in restaurants in Seoul, Korea. Data from 185 restaurants were collected via Internet, phone interviews, site inspections, and ZAGAT Survey, and analyzed using OLS regression. The log-linear model was found to be most suitable for the data, and the proposed hedonic model accounted for as much as 73.7% of the variation in meal prices. The results indicate that food quality and décor were important determinants of restaurants’ average meal prices while service was not. Furthermore, the study found that a restaurant's location within the building (1st floor), the types of cuisine served (Japanese and Italian), parking facilities, private dining settings, franchising, and the number of blogger reviews (e-WOM) have significant effects on restaurants’ average meal prices. The model will provide useful information for restaurateurs in deciding effective menu pricing strategies.     

Nutrition knowledge of caterers and constraints to offering more healthy meals

The study determined whether school and workplace caterers in the South East of England have the necessary knowledge to provide more healthy meals, and the constraints preventing them offering them. Results indicated that most caterers knew about current nutritional guidelines and sources of nutrients, and thus should be able to produce healthy meal choices. Most caterers believed that certain foods could be prepared successfully using alternative ingredients or cooking methods. The main constraints to offering more healthy options were taste, cost and what customers wanted. The main changes that had been made were the use of reduced-fat ingredients and cooking practices aimed at reducing the fat content of dishes.     

Effects of selected antioxidants on physical and sensory characteristics of yeast bread containing flaxseed meal

Flaxseed has been identified as a potential functional food because of its high content of phytochemicals, alpha‐linolenic (α‐linolenic) acid and lignans. Flaxseed can be used in baked goods because of its minimal loss of α‐linolenic acid. Alpha‐linolenic acid is susceptible to oxidation and the development of off‐aromas and flavours in the food. The focus of this study was to determine the effectiveness of both synthetic and natural antioxidants that were incorporated into a yeast bread that contained 15% flaxseed as a partial replacement for bread flour. The study evaluated the effectiveness of the antioxidants on the physical and sensory characteristics of the bread. Physical properties, such as per cent moisture and loaf volume, were not affected (P > 0.05) by the antioxidants, but ascorbic acid, butylated hydroxytoluene and butylated hydroxyanisole, independently, had a softening affect (P < 0.05) on crumb firmness. Sensory analysis indicated significant (P < 0.05) changes in aroma, grainy taste, aftertaste and moistness in all bread samples regardless of antioxidant, however, only ascorbic acid was rated as effective in maintaining a softer (P < 0.05) crumb.     

碱性蛋白酶提取杜仲籽粕蛋白的工艺优化

采用二次通用旋转组合设计实验优化超声波辅助碱性蛋白酶提取杜仲籽粕蛋白工艺。在单因素实验基础上,选择pH值、碱性蛋白酶用量、酶解温度与酶解时间为考察因素,以杜仲籽粕蛋白提取率为响应值建立回归数学模型,对杜仲籽粕蛋白提取工艺条件进行优化。结果表明,最佳提取工艺条件为：pH10,碱性蛋白酶用量320u／g,酶解温度55℃,酶解时间115rain。在此优化条件下,杜仲籽粕蛋白提取率可迭74．28％。     

Young Consumers' Evaluation of School Meals

ABSTRACT

This study determines the impact service quality on customer satisfaction in the school meal context. The empirical analysis reveals three dimensions of service quality (quality of food, atmosphere, and customer service), which have a high impact on customer satisfaction. A low level of satisfaction was identified but with differences between the various schools. Understanding the antecedents of pupils' satisfaction is important to policy makers, schools, and school meals providers. Due to the increasing importance of school meal programs and their high impact on nutritional status on young people, a high service quality in school meal programs is inevitable.     

大学生就餐质量的研究 ——以江苏大学为例

随着物质生活水平的提升,当代大学生在校就餐的质量备受关注。大学生就餐方式分为食堂就餐和外卖订餐,本文从学生的主观就餐体验和食堂、外卖客观情况出发,分析了大学生的就餐质量。结果显示,虽然大学生就餐质量总体尚可,但仍有一系列的问题,主要表现在菜品味道不佳、菜品种类常年不变、价格偏高和营养结构不均衡等方面。本文从学生、高校食堂以及社会层面给出了建议,以为提高高校学生的就餐质量提供参考。     

豆粕标准检测方法与快速测定法的对比研究

本实验采用凯氏定氮法、直接干燥法、索氏抽提法及近红外分析仪对豆粕的粗蛋白质、水分、脂肪进行分析测定,旨在将传统检测方法与快速测定法进行对比,分析其测定误差,确定最优测定方法。试验结果表明,2种方法的测定结果差异不显著(p>0.05),均可用于豆粕测定;其中近红外分析仪测定可以节省试剂,减少实验经费,能快速、精准的出具数据,适合在一般饲料质量检测中进行推广。     

餐后补服原剂量降糖药物对血糖的影响

目的探讨糖尿病患者餐前漏服降糖药物后,餐后按原剂量补服降糖药物是否致低血糖的问题。方法随机抽取门诊西药房的5 956张处方,并抽出有使用降糖药物的处方。对这些处方例数筛选后,再进行电话回访调查并记录患者反馈的内容。结果本次调查成功电话回访30例,其中准时准点正常服药的有12例,占总例数的40%;曾经餐前漏服药物的有18例,占总例数的60%。结论餐后按原剂量补服降糖药物易导致低血糖,患者应减量补服或缩短下餐进食的时间以避免低血糖。     

Estimates of returns to scale,elasticity of substitution,and the thrifty food plan meal poverty rate from a direct household meal production function

Many nutritional policies are designed to make home food production more affordable and yet very little is actually known about the home food production process. A better understanding of home food production can be used to help explain shortcomings in current nutrition policies and consequently help in designing better nutrition policies. This paper provides results from several home meal production function specifications that are rather robust. The median returns to scale and elasticity of substitution between money and time is in the 1.2–1.9 range and .33–.56 range, respectively, indicating increasing returns to scale but difficulty in substituting money for time in home meal production. A home ‘meal poverty rate’ is estimated, which is the percentage of the sample that produces fewer meals at home than consistent with dietary guidelines. The estimated home meal poverty rate is about 85%, which is consistent with recent research taking a less rigorous approach. Though the approach taken here is novel, the overall message is consistent with the recent literature: time is a more important factor in achieving nutritional targets than money.