The Experts below are selected from a list of 2244 Experts worldwide ranked by ideXlab platform
Cora Peterson - One of the best experts on this subject based on the ideXlab platform.
-
a comparative cost analysis of Commodity Foods from the u s department of agriculture in the national school lunch program
Journal of Policy Analysis and Management, 2009Co-Authors: Cora PetersonAbstract:Schools that participate in the National School Lunch Program receive a portion of their federal funding as Commodity Foods rather than cash payments. This research compared the product costs and estimated total procurement costs of Commodity and commercial Foods from the school district perspective using data from 579 Minnesota ordering sites in school year (SY) 2008–2009. Though comparison of product prices indicates that commercial Foods were an average of 17 percent more expensive than equivalent Commodity Foods, once full estimated procurement costs were included, the commercial products became 9 percent less expensive per food case than Commodity products. Base case results were sensitive to the cost of risk to hold inventory. When this input was tested at zero, the estimated cost to procure commercial Foods was 2 percent higher per case than Commodity Foods, though total commercial procurement costs remained less than Commodity costs by 3 percent. It is estimated that Minnesota schools collectively spent an additional $1.7 to $3.7 million to procure USDA Commodity Foods in SY 2008–2009. © 2009 by the Association for Public Policy Analysis and Management.
Zachary Paige - One of the best experts on this subject based on the ideXlab platform.
-
white earth food sovereignty initiative what food sovereignty looks like on the sovereign nation of white earth
The Journal of Agriculture Food Systems and Community Development, 2019Co-Authors: Zachary PaigeAbstract:First paragraphs: Here in White Earth, we started our Food Sovereignty Initiative in the fall of 2017 to bring together and organize community-driven efforts that aid in establishing a sustainable and sovereign food system based in traditional methods of planting, gathering, harvest, hunting, and fishing—all protected by tribal policy. We start our food sovereignty work primarily through gatherings with the White Earth community. Once a month, or sometimes once every two months when we are busy planting and gathering, we hold a potluck food sovereignty meeting (see Photo 1). Present are our core partners, such as the White Earth Tribal and Community College (WETCC) Extension Service, with whom we are intertwined in many grants and commitments. Other partners include our White Earth health department, dieticians, nutritionists, SNAP-Ed, 4-H youth agriculture program, directors and managers in education, the agriculture department, natural resource department, Commodity Foods program, and the Elder Nutrition Program. Other partners include nonprofits, interested community members from White Earth, and others doing similar work coming from our neighboring reservations Leech Lake and Red Lake. . . . See the press release for this article.
M A Drake - One of the best experts on this subject based on the ideXlab platform.
-
comparison of preference mapping methods on Commodity Foods with challenging groups of low variance attributes sliced whole wheat sandwich bread example
Journal of Sensory Studies, 2016Co-Authors: S M Jervis, Brian D Guthrie, T Worch, A Hasted, M A DrakeAbstract:Traditional preference mapping methods can suffer where groups of attributes with larger variances dominate the analysis, thus, detracting attention from attributes of potential importance as drivers of liking. This study compared traditional external preference mapping methods (PLS and PREFMAP) with a new method called PrefHMFA which is designed to control dominance of groups of high variance attributes. Twenty-five sliced whole wheat breads were profiled by descriptive analysis (DA) for flavor, appearance (crust and crumb groups) and texture (oral, hand) attributes. Breads were subsequently presented to adult bread consumers (n = 360). Data were also subjected to path analysis (PATH-PLS) and three different preference mapping analyses (PLS and PREFMAP and PrefHMFA). Traditional methods (PLS/PREFMAP) showed broad ideal points. PrefHMFA partial axes showed that the main hedonic dimensions were aligned with higher sensory dimensions. PrefHMFA revealed the greater importance of appearance and hand-perceived texture attributes for liking. Path-PLS confirmed the importance of sensory liking and family drivers of purchase intent for sliced sandwich bread. Practical Applications External preference mapping is used to relate analytical sensory data to consumer acceptance. Traditional techniques have been criticized since groups of attributes with large variances can dominate the traditional PCA or PLS-based methods. New preference mapping techniques of PrefMFA and PrefHMFA have been suggested to account for attribute dominance. These techniques will aid in determining drivers of liking for Commodity-type Foods and other product or situations where attribute dominance poses a problem with traditional methods.
S M Jervis - One of the best experts on this subject based on the ideXlab platform.
-
comparison of preference mapping methods on Commodity Foods with challenging groups of low variance attributes sliced whole wheat sandwich bread example
Journal of Sensory Studies, 2016Co-Authors: S M Jervis, Brian D Guthrie, T Worch, A Hasted, M A DrakeAbstract:Traditional preference mapping methods can suffer where groups of attributes with larger variances dominate the analysis, thus, detracting attention from attributes of potential importance as drivers of liking. This study compared traditional external preference mapping methods (PLS and PREFMAP) with a new method called PrefHMFA which is designed to control dominance of groups of high variance attributes. Twenty-five sliced whole wheat breads were profiled by descriptive analysis (DA) for flavor, appearance (crust and crumb groups) and texture (oral, hand) attributes. Breads were subsequently presented to adult bread consumers (n = 360). Data were also subjected to path analysis (PATH-PLS) and three different preference mapping analyses (PLS and PREFMAP and PrefHMFA). Traditional methods (PLS/PREFMAP) showed broad ideal points. PrefHMFA partial axes showed that the main hedonic dimensions were aligned with higher sensory dimensions. PrefHMFA revealed the greater importance of appearance and hand-perceived texture attributes for liking. Path-PLS confirmed the importance of sensory liking and family drivers of purchase intent for sliced sandwich bread. Practical Applications External preference mapping is used to relate analytical sensory data to consumer acceptance. Traditional techniques have been criticized since groups of attributes with large variances can dominate the traditional PCA or PLS-based methods. New preference mapping techniques of PrefMFA and PrefHMFA have been suggested to account for attribute dominance. These techniques will aid in determining drivers of liking for Commodity-type Foods and other product or situations where attribute dominance poses a problem with traditional methods.
Brian D Guthrie - One of the best experts on this subject based on the ideXlab platform.
-
comparison of preference mapping methods on Commodity Foods with challenging groups of low variance attributes sliced whole wheat sandwich bread example
Journal of Sensory Studies, 2016Co-Authors: S M Jervis, Brian D Guthrie, T Worch, A Hasted, M A DrakeAbstract:Traditional preference mapping methods can suffer where groups of attributes with larger variances dominate the analysis, thus, detracting attention from attributes of potential importance as drivers of liking. This study compared traditional external preference mapping methods (PLS and PREFMAP) with a new method called PrefHMFA which is designed to control dominance of groups of high variance attributes. Twenty-five sliced whole wheat breads were profiled by descriptive analysis (DA) for flavor, appearance (crust and crumb groups) and texture (oral, hand) attributes. Breads were subsequently presented to adult bread consumers (n = 360). Data were also subjected to path analysis (PATH-PLS) and three different preference mapping analyses (PLS and PREFMAP and PrefHMFA). Traditional methods (PLS/PREFMAP) showed broad ideal points. PrefHMFA partial axes showed that the main hedonic dimensions were aligned with higher sensory dimensions. PrefHMFA revealed the greater importance of appearance and hand-perceived texture attributes for liking. Path-PLS confirmed the importance of sensory liking and family drivers of purchase intent for sliced sandwich bread. Practical Applications External preference mapping is used to relate analytical sensory data to consumer acceptance. Traditional techniques have been criticized since groups of attributes with large variances can dominate the traditional PCA or PLS-based methods. New preference mapping techniques of PrefMFA and PrefHMFA have been suggested to account for attribute dominance. These techniques will aid in determining drivers of liking for Commodity-type Foods and other product or situations where attribute dominance poses a problem with traditional methods.