DOCSLIB.ORG

Sample Thesis Title with a Concise and Accurate

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sample Thesis Title with a Concise and Accurate THE EFFECT OF PLANT-BASED HOMESTEAD FOOD PRODUCTION WITH AND WITHOUT SMALL-SCALE AQUACULTURE ON DIETARY INTAKE OF WOMEN FARMERS AND THEIR CHILDREN IN PREY VENG, CAMBODIA by Vashti Carmell Verbowski B.Sc., The University of British Columbia, 2009 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE AND POSTDOCTORAL STUDIES (Land and Food Systems) THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver) October 2015 © Vashti Carmell Verbowki, 2015 Abstract In 2011-2013, 15.4% of the Cambodian population was undernourished, compared to <5% in Canada. The Cambodian diet is rice-based and low in nutrient-dense animal-source foods. Homestead food production (HFP) and aquaculture are potential interventions to improve dietary intake. However, we lack comprehensive evidence that these interventions improve intake. Using a cluster randomized control trial, I aimed to determine whether women and children receiving HFP with or without aquaculture have higher intakes or lower prevalence of inadequate intakes of select nutrients, compared to controls in Prey Veng, Cambodia. Ninety villages of ten households each (n=900) were randomized to: HFP, HFP plus aquaculture, or control. After 22-months of intervention, interviewers collected 24-hour dietary recalls (24HRs) from women 18-50 y (n=429) and children 6 m-7 y (n=421). Repeat 24HRs were collected (n=139) to allow for adjustment of within-person variation in intake (using PC-SIDE software). Mean nutrient intakes were compared using generalized estimating equations (GEE) models. Prevalence of nutrient inadequacy was compared by applying the Estimated Average Requirement cut-point method or probability approach and using GEE models. After intervention, women in the HFP group had higher mean intakes of zinc (+1.0 mg) and vitamin A (+139 Retinol Activity Equivalent (RAE)), compared to controls (p<0.05). Women in the HFP plus aquaculture group had higher mean intakes of vitamin A (+191 RAE) and iron (+2.7 mg), and lower prevalence of inadequate vitamin A intake (-19%) and iron intake at 10% bioavailability (-7%) and 5% bioavailability (-2%) levels, compared to controls (p<0.05). Among groups of children and between the HFP and HFP plus aquaculture groups for both women and children, there were no significant differences in nutrient intakes or prevalence of nutrient inadequacy. This research provides evidence that intervention with HFP in Cambodia ii results in higher zinc and vitamin A intakes, and intervention with HFP plus aquaculture results in higher vitamin A and iron intakes and reduced prevalence of inadequate vitamin A and iron intakes among women, compared to controls. Future research should assess the impact of these changes on clinical outcomes, the effect of seasonal changes on intake, and the feeding relationship between women and children. iii Preface This research thesis is my original work and was completed with supervision from Dr. Tim Green and guidance from my committee members, Dr. Judy McLean, Dr. Susan Barr, and Dr. Larry Lynd. My research project is part of the Fish on Farms (FoF) project, which is funded by the International Development Research Centre (IDRC) and the government of Canada, provided through the Department of Foreign Affairs, International Trade, and Development (DFAITD). The FoF project is a collaboration between the Human Nutrition Graduate Program at the University of British Columbia (UBC), Helen Keller International (HKI) in Phnom Penh, Cambodia, Organization to Develop Our Villages (ODOV), Ministry of Agriculture, Forestry and Fisheries (MAFF), World Fish Centre, and the government of Cambodia. The principal investigators of the project are Dr. Tim Green and Dr. Zaman Talukder. Ethics approval was obtained in both Canada and Cambodia, from the UBC Research Ethics Board (approval number H12-00451) and the Cambodian Medial Ethics Board (approval number 010 NECHR). I have received funding to complete my thesis work from the Mary and David Macaree Fellowship, the Faculty of Land and Food Systems Graduate Award, the Indrajit and Manjula Desai Prize in Human Nutrition, and from the Fish on Farms project research fund. My thesis work began after the Fish on Farms project was initiated, and my involvement in the project was concentrated around endline data collection (May 26 – June 10, 2014). Along with the team of staff from HKI Cambodia, I was primarily involved with developing the endline 24-hour dietary recall (24HR) forms and data collection protocols. I trained eight interviewers (recruited by HKI Cambodia) to conduct 24HR interviews and I helped facilitate and supervise endline 24HR data collection. After the data were collected, the staff at HKI Cambodia was responsible for translating 24HRs (from Khmer to English) and I was responsible for analyzing iv the 24HRs from both baseline (collected prior to my involvement in the project) and endline. I maintained a close working relationship with HKI Cambodia staff (namely Sok Hoing Ly and Many Eath) while completing my research in Canada, to clarify discrepancies in the data and obtain local knowledge about Cambodian foods. With assistance from a paid student (Ingrid Chandra) and student volunteer (Mandy Behnia), I entered baseline and endline 24HR data and analyzed the data independently, with guidance from my thesis committee and statisticians, Kathy (Huiqing) Li from the UBC Faculty of Pharmaceutical Sciences and support staff from the UBC Library Research Commons. A research fellow from the University of Otago in New Zealand, Dr. Claire Smith, completed PC-SIDE statistical adjustment of dietary intake data. I have given oral presentations of my research in Edmonton at the International Food Security Dialogue in May 2014 titled, “Overcoming the challenges: analyzing Cambodian 24- hour dietary recalls,” which summarized the challenges I faced when analyzing 24HR data from Cambodia and potential solutions for researchers tackling similar obstacles, and in Vancouver at the UBC Land and Food Systems Graduate Student Conference in March 2015 titled, “An exploration of energy and nutrient intake among rural women farmers in Prey Veng, Cambodia (participants of the Fish on Farms project),” which compared my endline dietary intake results against Canadian dietary intake data. I also presented a poster in Winnipeg at the Canadian Nutrition Society Annual Conference in May 2015, titled “The effect of plant-based homestead food production with and without aquaculture on dietary intake of women farmers in Prey Veng, Cambodia,” which summarized and compared my endline dietary intake results across the intervention and control groups. I also intend to summarize results of this thesis for submission to peer reviewed journals for publication. v Table of Contents Abstract .......................................................................................................................................... ii Preface ........................................................................................................................................... iv Table of Contents ......................................................................................................................... vi List of Tables ..................................................................................................................................x List of Figures .............................................................................................................................. xii List of Abbreviations ................................................................................................................. xiii Acknowledgements ......................................................................................................................xv Introduction ..................................................................................................................1 Background on Cambodia.................................................................................................. 1 Undernutrition among women and children in Cambodia ................................................. 1 Causes of undernutrition: UNICEF conceptual framework ............................................... 4 The Cambodian diet ........................................................................................................... 5 Literature Review.........................................................................................................9 Overview of literature review ............................................................................................ 9 Evidence for an integrative approach ................................................................................ 9 Current research on homestead food production ............................................................. 10 Current research on fish consumption in Cambodia ........................................................ 12 Current dietary assessment research in Cambodia........................................................... 13 Review of the 24-hour dietary recall methodology ......................................................... 15 Strengths and limitations of the 24-hour dietary recall method ....................................... 18 Estimating prevalence of inadequacy .............................................................................. 20 Research questions and thesis hypotheses ......................................................................
Load more

Recommended publications
  • Indigenous Knowledge on Selection, Sustainable
    INDIGENOUS KNOWLEDGE ON SELECTION, SUSTAINABLE UTILIZATION OF LOCAL FLORA AND FAUNA FOR FOOD BY TRIBES (PTG) OF ODISHA: A POTENTIAL RESOURCE FOR FOOD AND ENVIRONMENTAL SECURITY Prepared by SCSTRTI, Bhubaneswar, Government of Odisha Research Study on “Indigenous knowledge on selection, sustainable utilization of local flora and fauna for food by tribes I (PTG) of Odisha: A potential resource for food and environmental security” ACKNOWLEDGEMENT The Scheduled Caste and Scheduled Tribe Research and Training Institute, Government of Odisha, Bhubaneswar commissioned a study, titled“Indigenous Knowledge on Selection & Sustainable Utilization of Local Flora and Fauna for Food by Tribes (PTGs) of Odisha: A Potential Resource for Food and Environmental Security”,to understand traditional knowledge system on local flora and fauna among the tribal communities of Odisha. This study tries to collect information on the preservation and consumption of different flora and fauna available in their areas during different seasons of the year for different socio-cultural and economic purposes that play important roles in their way of life. During the itinerary of the study, inclusive of other indegenious knowledge system, attempt was also made to understand the calorie intake of different PVTGs of Odisha through anthropometric measurements (height and weight).Including dietary measurement. Resource/Research persons fromCTRAN Consulting, A1-A2, 3rd Floor, Lewis Plaza, Lewis Road, BJB Nagar, Bhubaneswar-14, Odisha extended their technical support for data collection, analysis and report drafting with research inputs and guidance from Internal Research Experts of Directorate of SCSTRTI, Bhubaneswar. CTRAN Consulting and its Resource/Research personsdeserve thanks and complements. Also, thanks are due to all the Internal Experts and Researchers of SCSTRTI, especially Mrs.
    [Show full text]
  • Microwave Oven
    RECIPE MANUAL MICROWAVE OVEN MJEN326PK www.lg.com MFL67281884 Rev.00_04072019 Copyright © 2019 LG Electronics Inc. All Rights Reserved. Various Cook Functions............................................................................... 3 401 Recipes List ........................................................................................... 4 Charcoal/Indian Cuisine .............................................................................. 10 Mantras for Heart Friendly Recipes by Heart Care Foundation of India ... 53 Healthy Heart ............................................................................................ 54 Indian Roti Basket/Ghee ............................................................................ 65 Diet Fry / Low Calorie ..................................................................................... 79 Kids’/ Pasteurize Milk .......................................................................................116 Usage of Accessories/Utensils ................................................................... 144 2 Various Cook Functions Please follow the given steps to operate cook functions (Charcoal/Indian Cuisine, Healthy Heart, Indian Roti Basket/Ghee, Diet Fry / Low Calorie , Kids’ / Pasteurize Milk) in your Microwave. Indian Charcoal/ Kids’ / Cook Healthy Roti Diet Fry / Indian Pasteurize Functions Heart Basket/ Low Calorie Cuisine Ghee Milk Press Press Press Press Press STEP-1 STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel Charcoal/ Indian Kids’ / Indian Healthy Roti Diet
    [Show full text]
  • An Exploration of Popular Food Items in Tamilnadu – Some Evidences
    AEGAEUM JOURNAL ISSN NO: 0776-3808 AN EXPLORATION OF POPULAR FOOD ITEMS IN TAMILNADU – SOME EVIDENCES Dr. R. Panneerselvam Associate Professor, Centre for Tourism and Hotel Management, Madurai Kamaraj University, Palkalai Nagar, Madurai – 625021 ABSTRACT India is a country where there is different strata people Bhramin sutra kshytriya and vaisiya communities as per our own traditional sections of the society and each of them are having their own traditional food consumed Bhramins and vaisiya never eat non-veg items and other may have their own preference towards selecting non-veg items. Our own Indian Vedas prescribed certain food items to certain sections of the people. Consumption of food is purely based upon their own traditional living pattern and their very old cuisine items. A food habit may vary from one region to another region in South India rice with Sambar and Rasam and other eatables curry kootu, aviyal, poriyal, thuvayal and curd bath is the most prominent item where as in North India Chappathi or roti with dhal is the only essential food. Even in South India, Andhra meals chilli powder is largely used in preparing ingredients items, In Karnataka Jaggery with tamarind rasam is the most popular items and in Kerala puttu or kappae kilangu with nendran banana fruit is used for preparing chips, bajji and others. In Tamil Nadu, valaipoo keari vadai, Potato bonda, banana bajji are the most cheap food items available in tea shops. One can easily see the tea drinkers in Ooty and Nilgiris consumed varki as a porrai items. This present research embodies an analytical study on the trends and pattern of food habits of Tamil Nadu people.
    [Show full text]
  • Minority Ethnic Groups : a Nutrition Resource for Dietitians & Health Professionals
    Minority ethnic groups : a nutrition resource for dietitians & health professionals Item Type Report Authors HSE WEST. Community Nutrition & Dietetic Service;O'Donnell, Marguerite;Rowel, Dhammica Dr;Nolan, Geraldine Publisher Health Service Executive (HSE) Download date 28/09/2021 06:48:59 Link to Item http://hdl.handle.net/10147/312084 Find this and similar works at - http://www.lenus.ie/hse Minority Ethnic Groups: A Nutrition Resource for Dietitians & Health Professionals Dr Dhammica Rowel, Ms Geraldine Nolan, NUI Galway and Ms Marguerite O’Donnell, HSE West on behalf of The Community Nutrition & Dietetic Service, HSE West Edited by: Siobhan Quigley, HSE West January 2010 Table of Contents Page No. List of tables 3 List of figures 3 Executive Summary 4 Chapter I: Ethnic minorities living in Ireland 6 1.1 Background 6 1.2 Rationale for this report 6 1.3 Composition of Minority Ethnic Groups living in Ireland 7 Chapter II: The influence of culture and religion on the diet of ethnic minorities 8 2.1 Influence of culture and religion on diet 8 2.1.1 Dietary culture 8 2.1.2 Influence of religion 8 2.2 Hinduism 9 2.3 Islam 12 2.4 Sikh 15 2.5 Seventh Day Adventists 18 2.6 Rastafarianism 20 2.7 Judaism 21 Chapter III: Traditional methods of food preparation of different ethnic groups 24 3.1 South Asia including India 25 3.2 China 34 3.3 Africa 42 3.4 Poland 47 3.5 Latvia 52 3.6 Lithuania 55 3.7 Czech Republic 59 3.8 South America 62 Chapter IV: Health status of ethnic minority communities 68 4.1 South Asian migrants 68 4.2 Chinese migrants
    [Show full text]
  • A CANADIAN SIKH WEDDING AS a CULTURAL PERFORMANCE By
    A CANADIAN SIKH WEDDING AS A CULTURAL PERFORMANCE by Kuldip Gill B.A., The University of British Columbia, 1977 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS in THE FACULTY OF GRADUATE STUDIES DEPARTMENT OF ANTHROPOLOGY AND SOCIOLOGY We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA February 1982 0 Kuldip Gill In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of ANTHROPOLOGY AND SOCIOLOGY The University of British Columbia 2075 Wesbrook Place Vancouver, Canada V6T 1W5 Date March 4, 1982 nF_fi 0/7Q) FRONTISPIECE: THE SHADI ABSTRACT This thesis presents the first extended description of a Canadian Punjabi Sikh Wedding. The cultural events prior to, during and after a wedding, in one rural family in British Columbia, are pre• sented as scenes in a cultural performance. In doing this, an attempt has been made to use ideas from the approaches of Clifford Geertz and Milton Singer. Geertz's notion of 'thick description1 has directed my ethnographic data collection. Singer's idea of cultural performance has given these data a textual form as well as shown me the importance of noting the sequential occurrence of events or concrete social units during the performance of a Sikh wedding.
    [Show full text]
  • 1 Africa-Europe Cookbook |
    AFRICA-EUROPE COOKBOOK | 1 With the Compliments of the European Union Delegation to the African Union Manuscript completed in July 2019 Those who have had the privilege of travelling to our two continents have been struck by the vast diversity that 1st edition can be observed in the culture and ways of living within Africa and Europe. This diversity is a source of richness. Without it, as human beings our lives would be significantly limited, less meaningful. Those who are engaged daily in the relationship between Africa and Europe see diversity as an attraction, not a challenge. It is our profound belief that diversity is something to celebrate and to build on, and it drives our commitment to this relationship. Neither the Delegation of the European Union to the African Union nor any person acting on behalf of the European Culture in general and food in particular are essential elements of this diversity. When we travel, whether for Union is responsible for the use that might be made of the following information. leisure or business, most of us are keen to experience the local food and restaurants. If we did not it would almost feel as if our visit never happened. Luxembourg: Publications Office of the European Union, 2019. Food also has a unique ability to connect people, to make them feel closer. Complex negotiations and business deals always include a meal. It is on these occasions that trust, friendship and understanding are established. © European Union, 2019 This applies also in our day to day work with our African friends and colleagues from the African Union.
    [Show full text]
  • 01 Cuisines of Andhra Pradesh, Tamil Nadu and Kerala
    Regional Cuisines of India –II BHM-602AT UNIT: 01 CUISINES OF ANDHRA PRADESH, TAMIL NADU AND KERALA STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Andhra Pradesh 1.3.1 Geographical perspectives 1.3.2 Brief historical background 1.3.3 Culture and traditions of the people of Andhra Pradesh 1.3.4 Climate 1.3.5 Agriculture and staple food 1.3.6 Characteristics & salient features of cuisine 1.3.7 Equipments and utensils used 1.3.8 Specialties during festivals and other occasions 1.3.9 Festivals and other occasions 1.3.10 Community foods 1.3.11 Dishes from Andhra Pradesh cuisine 1.4 Tamil Nadu 1.4.1 Geographical perspectives 1.4.2 Brief historical background 1.4.3 Culture and Traditions of the people of Tamil Nadu 1.4.4 Climate 1.4.5 Agriculture and staple food 1.4.6 Characteristics and Salient features of the cuisine 1.4.7 Equipments and Utensils Used 1.4.8 Specialties during festivals and other occasions 1.4.9 Festivals and other occasions 1.4.10 Dishes from Tamil Nadu Cuisine 1.5 Kerala 1.5.1 Geographical perspectives 1.5.2 Brief historical background 1.5.3 Climate 1.5.4 Agriculture, staple food and social life 1.5.5 Characteristics and salient features of the cuisine 1.5.6 Popular foods and specialties 1.5.7 Specialties during festivals and other occasions 1.5.8 Festivals and other occasions 1.5.9 Dishes from Kerala cuisine 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions Uttarakhand Open University 1 Regional Cuisines of India –II BHM-602AT 1.1 INTRODUCTION Andhra Pradesh is one of the south Indian states and is positioned in the coastal area towards the south eastern part of the country and because of its location in the merging area of the Deccan plateau and the coastal plains and also transverse by Krishna and Godavari rivers, the state experiences varied physical features.
    [Show full text]
  • GIPE-031717.Pdf (2.897Mb)
    Indian Council of Medical R~ch SPECIAL REPORT SERIES No 22 A ReVIew of Nutrition Studies in India PRICE Rs 2/­ NEW DELHI 1951 INDIAN COUNCU. OF MEDICAL RESEARCH GovERNING Boo Y Pre.ruienl The Hon ble Ra)kuman AMRrr KAUR Mmtster m Charge Government of Ind1a, .Mmatry of Health New Delh1 Vrte Presuknl Sht> p M Ml!NON I c ' Jomt Secretary to the Government of Ind1a Mm1Stry of Health New De11u Members L1cut. Colonel M L AHuJA ,. 'B ca.B? The Hon ble Dr JtVRAJ N MEHTA M D MD DPH MRCP Director Central Research InstJ.tute Mtmster for Pubhc Works and Kasauh Housmg Government of Bombay_, Bombay Dr S S BHATNAOAR D sc P :a.s P N I DrS S MrsRA MD MRCP D1rector Councll of Sc1ent:J.fic and Professor of Chrucal Med1ctne Kmg orge s Medical College Lucknow MUKHERJI D sc: p c s FRASD FNI tor Central Butldmg Research tltute Roorkee (U P ) EVANARAYANA1 MSC MB PhD PRSE FNI CJpal and Professor of Physto1ogy epartment ofPhys1ology Prtnce of ales Merucal College Patna loneJT C Puru MBBS D¥H DTM &.H uty Director General of Health erv~ces New Delh1 c K. E RAJA L R c p & s LR,.PPS DPH DTM &H ector General of Health Services ew Delhi TJiAKKAR M p teal Bwldmg Bhavnagar aurashtra PhD NUTRITION ADVISORY COMMITTEE Dr K Mztra M B B S D PH D T M & H F N I (Chamna11) Professor S BaneiJee D Sc M B B ...S Dr K P Basu PhD DSc FNI Dr M Damodaran D Sc F N I Dr B B Dlluhzt Ph D M B B S M R C P r N I Dr B C Guha PhD- DSc FNI Dr M V Radhaknshna Rao Ph D M B B S F N I F I A Sc Dr V Subrahmanyan D Sc F N I Dr K C Sen PhD DSc FNI Dr V N Patwardhan M Sc Ph D A I I Sc (Secretary) MEMBERS
    [Show full text]
  • 01 Cuisine of Jammu and Kashmir and Himachal
    Regional Cuisines of India-I BHM-502AT UNIT: 01 CUISINE OF JAMMU AND KASHMIR AND HIMACHAL STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Jammu and Kashmir 1.3.1 Geographical Perspectives 1.3.2 Brief Historical Background 1.3.3 Climate 1.3.4 Agriculture and Staple Food 1.3.5 Characteristics & Salient Features of Cuisine 1.3.6 Equipments and Utensils Used 1.3.7 Specialties during Festivals and Other Occasions 1.3.8 Festivals and Other Occasions 1.3.9 A Kashmiri Kitchen during Festivals 1.3.10 Dishes from Kashmiri Cuisine 1.4 Himachal Pradesh 1.4.1 Geographical Perspectives 1.4.2 Brief Historical Background 1.4.3 Climate 1.4.4 Agriculture and Staple Food 1.4.5 Characteristics and Salient Features Of The Cuisine 1.4.6 Cooking Equipments 1.4.7 Specialties during Festivals and Other Occasions 1.4.8 Community Meals 1.4.9 Festivals and Other Occasions 1.4.10 Dishes from Himachali Cuisine 1.5 Summary 1.6 Glossary 1.7 Reference/Bibliography 1.8 Terminal Questions 1.1 INTRODUCTION This part of Northern India comprises Jam mu, Kashmir Leh and Ladakh. It is the most enchanting state, with its' snow-capped Himalayan ranger, beautiful lakes and houseboats is often called the Switzerland in India. This area experiences extreme climate, summers are cool where as winters are cold and snowy and even frosty. Being bordered by the mighty Himalayas in the north, some of the areas in these states are covered with snow throughout the year. Northern Himalayan alpine shrub and meadows cover more than Uttarakhand Open University 1 Regional Cuisines of India-I BHM-502AT 49,400 square kilometers (19,100 sq mi) at elevations between 3,300 and 3,600 meters (10,800 and 11,800 ft) and at the base lies the Terai- Duar savanna and grasslands.
    [Show full text]
  • For the Love of Food
    CORPORATE, BUSINESS, AVIATION, MICE & LEISURE TRAVEL MAGAZINE JANUARY-FEBRUARY 2021 - `50 4 GREAT CHEFS TALK ABOUT FOOD CHEF MANISH MEHROTRA CHEF VICKY STATUE RATNANI OF UNITY: CHEF RANVEER BEACON OF BRAR HOPE CHEF SHANNON PUMP UP THE BENNETT ADRENALINE FOR THE LOVE OF FOOD Editor’s Note The Road Less Travelled We bring in 2021 on a high note with our first print issue after the pandemic, celebrating the two main trends of the year gone by...a great love for food and discovering ourselves through travel of a different kind. Looking forward as 2021 unfolds, we see fresh promise on the horizon as the world opens up to new opportunities in travel and tourism, in business and leisure, in the way we understand and express ourselves. New travel patterns have developed as we braved a world of restrictions. Hygiene and safety protocols have come to play a big role in the selection of destinations and stay. Looking back, the year 2020 has been an unprecedented one for all of us. Technology came to the rescue in ways not imagined as businesses scrambled to restructure and reinvent themselves, Enterprises created new methods to serve their customers and in many cases reinvented themselves to survive. Yet, there are business lessons that 2020 left us all with. The service industry came up with no-contact service delivery, not only helping them to sustain but also to tap new markets; thinking out of the box and finding opportunity in crisis through working remotely; and learning and leveraging new technologies so as to maintain continuity.
    [Show full text]
  • Advance Food Production SR. No. Practical 1 SALADE NICOISE
    FOOD PRODUCTION MANAGEMENT-V Part‘A’- Advance Food Production SR. Practical No. 1 SALADE NICOISE CONSOMME CARMEN POULET SAUTE CHASSEUR MUSHROOM & PEPPER PATE HARICOTS VERTES 2 ALOO CHANA CHAAT TAMATAR KA SHORBA LAHORI SHAHI PANEER DIWANI HANDI VEGETABLE PULAO ASSORTED INDIAN BREADS 3 CAESER SALAD VEG BROTH LEMON CHICKEN CURRY WITH RICE SAUTEED MUSHROOM POMMES AU FOUR 4 APPLE & PEPPER SALAD CREAM OF MUSHROOM CHICKEN STEAK WITH HOT GUACAMOLE HASH BROWN POTATO CAROTTES GLACE AU GIGEMBRE 5 TOSSED INDIAN SALAD PALAK MAKKAI KA SHORBA PANEER TIKKA LABABDAR MOONG DAL WITH PALAK JEERA & PYAAZ PULAO ASSORTED INDIAN BREADS KHAJOORI SHAHI TUKDA 6 MIXED BEAN SALAD WITH TOMATO & OLIVES SCOTCH BROTH CHICKEN STROGANOFF POTATO CAKES RIZ PILAF 7 MACEDOINE OF VEGETABLE MAYONNAISE ROASTED VEG & RICE SOUP CHICKEN FRICASSE CROQUETTE POTATOES BURST TOMATO GALLETS WITH CORN & ZUCCHINI BANANA FRITTERS 8 GREEN SALAD YAKHNI SHORBA MUTTON ROGAN JOSH NADUR YAKHNI MUTJAN ASSORTED NAAN PHIRNI 9 CORRIANDER COLESLAW TOMATO BOUILLON WITH PESTO VEG A LA KIEV STUFFED PEPPERS FRIED AUBERGINE 10 FALAFEL POCKETS WITH HUMMUS GREEK SALAD MINESTRONE MOROCCAN VEG & SOYA IN PITTS VEGETABLE MOUSSAKA SPAGHETTI A LA PUTTANESCA UMM ALI 11 KACHUMBER SALAD TOMATO DHNIA SHORBA SHAHI PANEER PASAND-E-AKBAR ASSORTED PARANTHAS MUSHROOM PULAO MOONG DAL HALWA 12 SALAD OF MIXED CABBAGE & APPLE CABBAGE CHOWDER POULET A LA REX POMMES DUCHESSE RATATOUILLE PANCAKES WITH CHEESE SAUCE 13 CUCUMBER WITH DILL & YOGURT CRÈME DU BARRY LEMON & BLACK PEPPER SALMON WITH AVOCADO SALAD POMMES FONDANT PETITS
    [Show full text]
  • Haḍimbā Becoming Herself: a Himalayan Goddess in Change
    Haḍimbā Becoming Herself: A Himalayan Goddess in Change Ehud Halperin Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Graduate School of Arts and Sciences COLUMBIA UNIVERSITY 2012 © 2012 Ehud Halperin All rights reserved ABSTRACT Haḍimbā Becoming Herself: A Himalayan Goddess in Change Ehud Halperin The dissertation examines the cult of the goddess Haḍimbā that is located in the Kullu Valley of the West Indian Himalaya (Himachal Pradesh). Massive transformations introduced in the region in recent years by means of better transportation systems, a developing capitalist economy, new technologies, and, most prominently, tourism have drastically affected life in the region and have destabilized traditional social and cultural patterns. These changes are engaged by the residents of the Kullu Valley in various ways that are informed and oriented by their traditional worldview and ritual system. The main chapters of the dissertation present and analyze three separate yet interrelated spaces that constitute a veritable theater of change. In these spaces, in which Haḍimbā figures prominently, the identity of the goddess, the rituals performed in her honor, and the powers she is believed to possess are constantly negotiated and refashioned: practitioners foreground Haḍimbā’s identity as a Mahābhārata demoness instead of equating her solely with the Purāṇic Durgā (ch. 1); they justify, protect, and increasingly offer her bloody buffalo sacrifices despite criticisms leveled against this practice by outsiders (ch. 2); and they uphold their views concerning the ability of their goddess to control local weather patterns, even as the climate is changing and competing paradigms offer new theories in this regard (ch.
    [Show full text]