Browsing by Subject "Food"
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Item A Case Study and Framing Analysis of the 2008 Salmonella Outbreak(Texas Tech University, 2009-08) Irlbeck, Erica; Akers, Cindy; Baker, Matt; Brashears, Mindy M.; Burris, Scott; Duemer, Lee S.In April 2008, the United States Food and Drug Administration began investigating a potential Salmonella outbreak in Texas in New Mexico. Initially, tomatoes were the suspected carrier of the pathogen; however, after three months of investigation, the FDA determined jalapenos grown in Mexico were the culprit. Tomato growers across the United States reported losses of $250 million. The purpose of this study was to examine television news coverage of the Salmonella outbreak through a case study using framing theory in order to gain an understanding of how reporters’ ideologies, attitudes, and corporate pressures influenced the frames that were reported on the ABC, CBS, and NBC news networks. A qualitative case study using interviews with reporters and content analysis was used to investigate the research questions. The reporters revealed they supported the farmers, they wanted change within the FDA, and they had confidence in the U.S. food supply. The frames presented in the television news coverage were health risk, financial impact, devastation of tomato growers, and frustration with the FDA. The frames that were built by reporters’ inputs were devastation of the tomato grower and frustration with the FDA. This dissertation concluded that in some instances, television news frames are influenced by the reporters’ attitudes and ideologies, and in other instances, they are not.Item A food system plan for Austin(2015-05) Bidiuc, Bianca; Jiao, Junfeng; Lieberknecht, KatherineAustin, TX is a city with goals for a strong community food system, as expressed in the Imagine Austin comprehensive plan. The City proposes creating a strong local sustainable food system and increasing access to healthy food for all residents. However, these goals lack regulatory measures. Furthermore, while a few city departments, local non-profits, and other entities track food system activities, there is no comprehensive city effort to track food system data and measure progress according to food system goals. Food system planning is necessary for creating a strong community food system, but Austin lacks a food system plan to ensure goals are met through policies, objectives, and benchmarks appropriate for its food environment. A food system plan is a strategic tool adopted by local governments at the city, county, or regional level. Food system plans are shaped by the unique food environments of each community while adhering to current strategies in food system planning, leading to the main question of my research: what are best practices for creating a food system plan for Austin? This report will research food system planning and analyze five food system plans of four cities and one county in the United States and Canada – Seattle, WA, New York City, NY, Vancouver, Canada, Edmonton, Canada, and Multnomah County OR, – in order to create recommendations for a future Austin food system plan. While suggesting broad plan elements that should be included, the analysis will focus on three areas of interest for Austin; what role does geographical scale, such as neighborhoods or districts, have in food system plan implementation; which food system components are typically tracked and used as indicators; and, which entities are mentioned in reference to plan creation and implementation in the food system plan? The goal of my research is to provide the City of Austin with recommendations for creating a food system plan that is appropriate for the Austin context and, through collaborative efforts with diverse stakeholders and partners, the inclusion of meaningful indicators, as well as a holistic perspective that includes social equity, will strengthen Austin’s food system and advance Imagine Austin goals and the community’s vision for a sustainable local food system.Item A study of the food preferences and eating practices of women students in Texas Technological College(Texas Tech University, 1950-08) Godfrey, JaneNot availableItem Associations Impacting Food ChoicesReader, Shane WolfItem Dryer modeling and optimization(Texas Tech University, 1997-08) Neto, Abrahao NaimeThe two major objectives of this work are to: 1. develop a detailed, packed bed, continuous, conveyor-belt, direct-fired dryer simulator, and 2. optimize operating parameters (drying air velocity and drying air temperature) in order to minimize production cost and meet production specifications (production rate and moisture content ofthe dry product).Item Eating and repeating : mimesis in food rhetorics(2015-05) Burdette, William Thomas; Davis, D. Diane (Debra Diane), 1963-; Syverson, Margaret A; Boyle, Casey; Rice, Jenny; Engelhardt, ElizabethThere is emerging, in the discipline of rhetoric and composition, a rhetoric of food. In this dissertation, I map the various approaches to food rhetorics, and I look at three different foods: burritos, kale, and kombucha. Using these foods as commonplaces, I explore the social and rhetorical discourse around them. I use “a cultural biography of things” methodology to describe the history of the burrito and use that history to contextualize Chipotle Mexican Grill’s new media strategies. Throughout the cultural biography of the burrito and the analysis of Chipotle’s marketing, I highlight a theatrical mimesis that blurs the lines between imitation and reality. I suggest that kale can be associated the books of Michael Pollan, whose work, I argue, constitutes a genre that establishes a set of conventions for how we think and communicate about food. I begin by looking at how Chipotle builds its corporate ethos by citing Michael Pollan’s books on its website. Then I approach Pollan’s body of work as a genre, showing how it establishes certain conventions in food discourse. We see transmissions of these conventions throughout food networks. I look at how fermented foods, like kombucha, travel through alternative food networks, like groups of “fermentos” led by Sandor Katz, until they have proliferated to the point of becoming mainstream. I show how Michael Pollan engages with the world of countercultural food movements like fermentos and argue that Pollan’s engagement with fermentos signals a move into posthuman rhetorics. Building on the idea of micropolitics, I posit a compostmodern micro(be)politics that re-articulates the human not as an agentive individual governed by autonomy, but as an ecology itself, situated within other ecologies. I conclude by reading “nobody cares what you ate for lunch” memes as a response to and provocation to an abundance of online food talk. We can read these memes as evidence of the significance of online food discourse. Instead of taking the memes at face value, we can ask, “who does care about food in online networks?”Item Eating inequality : food, animals and people at Bosutswe(2014-05) Atwood, Kirsten Marie; Denbow, James R. (James Raymond), 1946-This study addresses the use of wild and domestic animals at the Iron Age site of Bosutswe, Botswana. I argue that that the Western (commoner) inhabitants consumed more wild game than Central (elite) inhabitants. The overall roll that wild animals played in the diet decreased radically over time, perhaps due to environmental degradation, a change in hunting practices, or due to a combination of both factors. The importance of domestic animals increased over time. Both commoners and elites had access to cattle and small stock, but elites consumed a greater amount of these species. During the Early and Middle Lose, Bosutswe elites were able to preferentially consume young and aged domestic animals rather than consuming mainly adult animals. This may have been a form of conspicuous consumption. Despite the differences in what was eaten, how meat was cooked appears to be similar amongst both commoners and elites. Meat appears to have largely been boiled, as much meat is in Botswana today. The elite inhabitants of Bosutswe retained much of the favored cuts of meat- upper limbs- for themselves. Less-favored cuts of meat, especially lower limbs and craniums, were distributed to the commoners of Bosutswe. This redistribution of resources may have provided the commoners of Bosutswe with tangible material benefits, but also served to emphasize their non-elite status and reinforce the social hierarchy. Likewise, herding cattle may have provided commoners with access to their labor and milk, but also served to codify and increase social hierarchy by enabling elites to maintain large cattle herds.Item Effects of chemical composition, collagen and myoglobin content, sarcomere length, and water-holding capacity on the tenderness, and color of emu meat(Texas Tech University, 1998-12) Qiu, NingTherefore, this study had two main purposes. The first purpose was to determine the chemical composition of various cuts (round, fan fillet, flat fillet. outside fillet, full rump, oyster) of raw and cooked emu meat that would furnish the nutritional values of emu meat for consumer and health professions. The second purpose was to determine the effects of chemical composition, collagen content, myoglobin content, sarcomere length, and water-holding capacity on the tenderness and color of the emu meat. Over the years, scientists in the meat industry have dedicated their efforts to continuously improving the tenderness, juiciness and color of beef carcasses. As an alternative choice in place of beef, such information could also be useful in providing research data about enhancement of retail quality of emu meat.Item Evaluation of a convenience food module in a Home Economics Coordinated Vocational-Academic Education Program.(Texas Tech University, 1975-08) Peterson, Rella SmithNot availableItem Exploring the incentive effects of food aid on crop production in Zambia(2009-05) Sikombe, Derrick; Knight, Thomas; Rejesus, Roderick M.; Lyford, ConradUnderstanding the effects food aid on crop production is very valuable especially in Zambia where food aid distribution to rural households has become a common phenomenon in recent years. In many respects, food aid can be considered as an important enabler to food production while at the same time it can potentially act as an impediment to sustainable agricultural growth. Integrating the effects of food aid on small holder productivity in designing agricultural programs can be very helpful and could provide decision makers with the right choices for sustaining agricultural growth in Zambia. This study analyzed the effects of food aid on the average quantities of maize produced by farmers in a community using two complimentary estimation procedures: OLS and quantile regressions. The OLS results show that there is a mean effect of food aid on average household maize production which is negative and significant (holding other observable factors constant). However, the results of the quantile regression show that food aid has distinct impacts at different points of the conditional maize production distribution. This shows for example that communities producing small quantities of maize are affected by food aid differently relative to communities that produce large quantities of maize. The quantile regression results actually show that communities at the lower end of the maize production conditional distribution (and in the region of the mean) tend to have stronger negative effects of food aid. The effect however reduces in magnitude in the extreme upper end of the distribution (at the 90th quantile) even though this effect is not statistically significant. Both the OLS and quantile regression results provide evidence that food aid distributed to communities does reduces household maize production significantly (at least at many points of the maize production distribution in the case of quantile regression results). These results suggest that it would be appropriate to carefully evaluate continuation of food aid programs in agricultural development as this approach results in an estimated average reduction in maize production of 2,000 Kgs for every 1,000 Kgs of food aid received by a community in the last season. While the results suggest a negative effect of food aid at the community level, it should be recognized that the available data did not support panel estimation, which would have allowed us to correct for fixed or random productivity effects. We compensated for this data limitation by including province level dummy variables and a lagged dependent variable. However, panel estimation would still be preferred. Future work could strengthen the implications of the results by using panel data at the household level.Item Factors affecting student attitude toward college food service(Texas Tech University, 1961-05) Webb, Mildred EdithThe problem for this thesis Is threefold: first, to review some of the factors affecting the acceptance of food second, to review suggested methods of modifying food habits m%6 third, to ascertain the techniques and devices that are being used to achieve success In college and university food service—success being measured by acceptance of balanced meals by students. The first two aspects of this problem are dealt with in the review of literature. Due to the limited amount of Information available concerning food service policies In colleges and universities^ a series of interviews with food service directors was held to obtain material to satisfy the third aspect of this problem.Item Fast food in a Chinese provincial city: a comparative analysis(Texas A&M University, 2006-08-16) Zhu, HaiyingMore than a decade ago American fast food entered the Chinese market. Since then the number of fast food and organized chain restaurants in China has multiplied. Chinese consumers, especially those who live in large urban areas, have accepted Western-style fast food restaurants that serve French fries and other popular dishes as a way of life. Inspired by the success of the symbolism of McDonald's and KFC, many Chinese restaurants have tried to use traditional Chinese culture to lure customers into what is advertised as indigenous, modern fast food outlets. Recently some Chinese fast food entrepreneurs have successfully developed local versions of the Western fast food system. Based on my three months?? ethnographic research in Huai??an, I address the competitive situation between American fast food restaurants and local Chinese restaurants by examining service, price, management, food, and customer expectations. Specifically, this case analysis includes one of the largest American fast food chains and one of the largest Chinese fast food restaurant chains. The data are based on participant observation, informal and formal interviews, a sample survey, and historical documents. The study finds that in Huai??an, one local Chinese fast food restaurant, after improving d??cor, hygiene and service, has experienced increasing success in the local market. I show that the globalization process has experienced two types of localization in Huai??an. First, Western chains have striven to adapt to the consumers in Huai??an, by insisting on a high degree of local ownership and by modestly tailoring their products to local taste. Second, the mere presence of these Western chains has encouraged Chinese entrepreneurs to develop decidedly local versions of modern fast food enterprises.Item Reaching Austin's maximum agricultural production(2013-12) Gaffney, Kevin A.; Oden, MichaelAustin has residents that have health and nutrition issues that are linked to a lack of access to healthy foods. Some urban agriculture experts believe that one way to help mitigate the issue of access is to increase the amount of food that is produced locally. This report will look at planning issues involving food production, examine the amount of food that is being produce at farms located in Austin, make an inventory of available agricultural lands that have the potential for food growth, and make a basic calculation of how many people food from those lands could feed.Item The effect of cookware on iron content and sensory evaluation of food(Texas Tech University, 1997-12) Park, JieunThis study consists of two parts. The purpose of the study part I was to determine the effect of cooking food in stainless steel utensils on its iron content. Specific objectives were to: (1) determine iron content of raw food, (2) determine iron content of food cooked in a glass utensil, (3) determine iron content of food cooked in a stainless steel utensil, (4) compare iron content of food cooked in a glass utensil with iron content of food cooked in a stainless steel utensil, and (5) investigate relationships between increase in iron content of food due to cooking in stainless steel utensils and characteristics of raw food and cooking time. The study part II was to determine whether cooking food in iron utensils affects its sensory quality. It consisted of a consumer study using a large number of untrained consumers and a trained sensory panel study which involved selecting and training panelists. The consumer study would provide information about consumers' acceptance (liking) and preference of food cooked in iron versus cooked in glass utensils, while the trained sensory panel study would provide information about sensory attributes of food cooked in iron versus cooked in glass utensils.Item The microbiological and sensory attributes of vacuum-packed emu meat in a retail case(Texas Tech University, 1995-12) Petrosky, John DavidOver the years, the meat industry has continuously encountered the obstacle of microorganisms as agents of foodbome illness and product spoilage. With the increased media attention and heightened consumer awareness of food safety issues, industry and researchers must largely focus their efiforts on providing a consistently high quality, safe product. Consumers caimot base their perception of meat quality in the retail case directiy on the presence of microorganisms because these organisms are not visible to the naked eye. Instead, the appearance of the product with respect to color, texture and odor is used to judge quahty (Manu-Tawiah et al., 1991; Ingram and Simonsen, 1980; Clydesdale, 1984). These three characteristics are greatiy affected by the deterioration and spoilage of refiigerated fresh meat products which are predominantly due to the metabohc activity of psychrotrophic bacteria (Ingram and Dainty, 1971; Dainty et al., 1975; Walters, 1975). These bacteria break down structural proteins and cause surface discoloration, produce ofif-odors, and in late stages of spoilage, cause the formation of slime on the meat surface. The oxidation of lipids present in meat which is manifested through the production of ofif-odors and flavors also plays a significant role in the spoilage and unacceptabihty of meat products (Gray, 1978). Unfortunately, the ability to eradicate these problems does not currently exist, so the meat industry must address the development of effective processing, packaging and storage methods that work to retard these actions. One notable advance now widely used is the vacuum-packaging of fresh meat products. Several studies have reported that vacuum-packaging is a technique effective in delaying the growth of bacteria and slowing lipid oxidation (Genigeorgis, 1985; Baran et al., 1969; Hodges et al., 1974; Pierson et al., 1970). This ultimately leads to an extension of product shelf-life and marketing range. Beef is unquestionably a popular staple of the human diet. But, many consumers are open to a novelty such as emu, especially when it is lean and low in fat. As the emu industry moves to find a niche in the commercial meat market, it is essential that information is accessible regarding the microbiological profile and caselife stability of the product. This study was conducted to provide foundational data on the microbial populations of emu carcasses and to assess the retail caselife of vacuumpackaged emu meat.Item There's no place like home : urban-rural differentials in nutritional status among children in Ethiopia(2010-08) Ebot, Jane Ofundem; Hummer, Robert A.; Ekland-Olson, SheldonChildren under 5 years of age in Ethiopia experience one of the highest rates of malnourishment in the world. Though there is a growing body of literature outlining determinants of children’s nutritional status, little attention has been given to the nutritional status of the rapidly increasing urban population of children. In this study, I contribute to this gap by asking, “What is the relationship between household residential location, feeding practices of children under 5 years of age and nutritional status?” Using data from the 2000 Ethiopian Demographic and Health Survey, I find that rural children continue to have worse nutritional status outcomes than urban children. I also find that liquid foods, mother’s occupation and household characteristics all are significant externalities associated with household residential location, that impact urban-rural differences in nutritional intake among young Ethiopian children.Item Use of informational aids in food shopping by elderly consumers(Texas Tech University, 1983-08) McKey, NolaNot availableItem Uses of grain sorghum as food for humans(Texas Tech University, 1962-08) Boren, Angela RattanNot availableItem Uses of grain sorghum in Asian diets(Texas Tech University, 1973-08) Parial, Priscilla AndresNot availableItem The view from below : constructing agency under a neoliberal umbrella(2014-12) Thompson, John Robert; Brummett, Barry,1951-This dissertation starts from the proposition that globalization is a process of integration aided and abetted over centuries by technologies (e.g. transportation and today’s electronic communications) that have collapsed time and space among individuals and enabled the projection of power. This dissertation excavates and analyzes what are termed discourses of globalism, the rhetorical construction of a social order that transcends the nation-state. The primary form of globalism at this juncture is neoliberal globalism, an elite discourse that is hostile to the nation-state and promotes a world that organizes individuals into global markets as producers and consumers. One of the defining tenets of neoliberal globalism is the assertion that “there is no alternative” to organizing society, a phrase made (in)famous by British Prime Minister Margaret Thatcher in the 1990s. The project is framed as a search for the emerging rhetorical strategies that might reconstruct agency (the capacity for individuals to affect the world) at a grassroots level under that umbrella of neoliberal globalism and at least contemplate an alternative organization of a more integrated global society. Methodologically, the dissertation employs Kenneth Burke’s (1937) theory of discursive history as an interplay of acceptance and rejection frames over time. Using food talk, primarily Internet content concerning food and agriculture, as a corpus of texts the dissertation charts neoliberal globalism as an acceptance frame and its impact on agency and equipment for living, the embedded social rules and roles for living in a social order. Using the concept of the rejection frame, the dissertation then argues that a grassroots globalism is nascent as seen in food talk and is attempting to counter neoliberal globalism through constructing a theory of rights that transcends the nation-state and provides a new form of equipment for living in a globally organized world. The dissertation concludes by theorizing this emerging rhetoric of rights as a step toward a rhetoric of global personal sovereignty that might unite people in all locales in a balancing of neoliberal globalism.