title: Entrepreneurship as worship: A Malay Muslim perspective

authors: Sidek, Farhana

abstract: While Islam is the second largest religion in the world with 1.6 billion Muslims, there are variations in the interpretations of that law (i.e. Sharia).  This diversity and variation may hold the key in explaining the different behaviours among Muslim entrepreneurs because of their views on the concept of work as worship. In this study, we examine how Malay entrepreneurs are guided in their sourcing and shaping of entrepreneurial opportunities through Shafii practice. Our contributions include identifying five central values that guided the participant's sourcing of opportunities: Fardhu Kifayah (communal obligation), Wasatiyyah (balanced), Dakwah (the call of joining the good and forbidding the bad), Amanah (trust), and Barakah (blessings). We also contribute to the entrepreneurship literature by demonstrating how these macro-level values of worship gave the entrepreneurs confidence in creating their new ventures.

text: Entrepreneurship as worship: A Malay Muslim perspective While Islam is the second largest religion in the world with 1.6 billion Muslims, there are variations in the interpretations of that law (i.e. Sharia).  This diversity and variation may hold the key in explaining the different behaviours among Muslim entrepreneurs because of their views on the concept of work as worship. In this study, we examine how Malay entrepreneurs are guided in their sourcing and shaping of entrepreneurial opportunities through Shafii practice. Our contributions include identifying five central values that guided the participant's sourcing of opportunities: Fardhu Kifayah (communal obligation), Wasatiyyah (balanced), Dakwah (the call of joining the good and forbidding the bad), Amanah (trust), and Barakah (blessings). We also contribute to the entrepreneurship literature by demonstrating how these macro-level values of worship gave the entrepreneurs confidence in creating their new ventures.

year: 2018

title: Investigation into the palatability of whole wheat versus intermediate wheat grass (Kernza) flour in choice and no-choice feeding paradigms

authors: Glasgow, Lisa

subjects: Agriculture

abstract: The perennial grain Kernza (Thinopyrum intermedium) has environmental advantages over annual wheat, e.g., it grows deeper roots that improve soil stability, and water and nutrient retention. Importantly, Kernza has a distinct composition, including higher fibre and protein levels than wheat, suggesting its consumption might convey health benefits. However, composition affects palatability, which calls into question whether Kernza is as palatable as wheat. Hence, this thesis aimed to investigate the acceptance of and preference for Kernza in comparison to whole wheat flour in rats, an established feeding research model. Three variations of diets were used: mash, slurry, and pellets, to account for processing as a factor affecting palatability. Food intake experiments were followed by the analysis of the reward system’s activation (using a neuronal activation marker, c-Fos) in response to a Kernza vs wheat meal. Acceptance was assessed in the no-choice meal paradigms, in which a single diet was offered to the animals. Regardless of whether meals were given either after or without prior food deprivation, and during the day or at nighttime, rats consumed similar amounts of Kernza- and wheat-based diets. Similarly, a sub-chronic 9-day Kernza vs wheat meal exposure, showed no difference in acceptance. In preference paradigms in which two diets were offered simultaneously, rats preferred Kernza over standard chow, but wheat was preferred over Kernza. Both wheat and Kernza were less preferred than hyperpalatable high-fat high-sugar pellets. Finally, the c-Fos immunoreactivity (IR) analysis in animals that have eaten a similar amount of Kernza or wheat (versus unfed controls), showed that regardless of the diet offered, activation of the ventral tegmental area, nucleus accumbens shell (AcbS), and nucleus accumbens core, is higher in response to food intake. However, consumption of wheat produced greater c-Fos IR the AcbS, which is in line with this grain being preferred over Kernza. Overall, I conclude that Kernza is an accepted and palatable flour, however, the preference of wheat over Kernza and the reward system’s activity changes indicate that Kernza is somewhat less palatable than wheat.

text: Investigation into the palatability of whole wheat versus intermediate wheat grass (Kernza) flour in choice and no-choice feeding paradigms The perennial grain Kernza (Thinopyrum intermedium) has environmental advantages over annual wheat, e.g., it grows deeper roots that improve soil stability, and water and nutrient retention. Importantly, Kernza has a distinct composition, including higher fibre and protein levels than wheat, suggesting its consumption might convey health benefits. However, composition affects palatability, which calls into question whether Kernza is as palatable as wheat. Hence, this thesis aimed to investigate the acceptance of and preference for Kernza in comparison to whole wheat flour in rats, an established feeding research model. Three variations of diets were used: mash, slurry, and pellets, to account for processing as a factor affecting palatability. Food intake experiments were followed by the analysis of the reward system’s activation (using a neuronal activation marker, c-Fos) in response to a Kernza vs wheat meal. Acceptance was assessed in the no-choice meal paradigms, in which a single diet was offered to the animals. Regardless of whether meals were given either after or without prior food deprivation, and during the day or at nighttime, rats consumed similar amounts of Kernza- and wheat-based diets. Similarly, a sub-chronic 9-day Kernza vs wheat meal exposure, showed no difference in acceptance. In preference paradigms in which two diets were offered simultaneously, rats preferred Kernza over standard chow, but wheat was preferred over Kernza. Both wheat and Kernza were less preferred than hyperpalatable high-fat high-sugar pellets. Finally, the c-Fos immunoreactivity (IR) analysis in animals that have eaten a similar amount of Kernza or wheat (versus unfed controls), showed that regardless of the diet offered, activation of the ventral tegmental area, nucleus accumbens shell (AcbS), and nucleus accumbens core, is higher in response to food intake. However, consumption of wheat produced greater c-Fos IR the AcbS, which is in line with this grain being preferred over Kernza. Overall, I conclude that Kernza is an accepted and palatable flour, however, the preference of wheat over Kernza and the reward system’s activity changes indicate that Kernza is somewhat less palatable than wheat.

year: 2023

title: Whānau Māori explain how the Harti Hauora Tamariki tool assists better access to health services

authors: Masters-Awatere, Bridgette

abstract: In this paper whānau Māori highlight how a Kaupapa Māori centred intervention (the Harti Hauora Tamariki tool) has improved interactions with health services. The Harti tool is undergoing a Randomised Control Trial at Waikato Hospital in New Zealand. As part of the RCT, the authors engaged in a series of qualitative interviews with whānau members of tamariki Māori (children aged 0-5years) admitted to Waikato Hospital’s paediatric ward. Whānau who met at least one criteria for New Zealand’s domains of deprivation were included. Using a Kaupapa Māori approach to the study, participants shared their views on barriers and facilitators to accessing health resources and primary care services. Our interviews highlight how the Harti tool, when administered in a culturally appropriate and respectful manner that prioritised relationship-building, enabled better connection to healthcare services. Prevalent in our analysis were connections to wider determinants of health and ways to reduce existing health inequities. To conclude the paper, we highlight how the tool has enhanced feelings of being in control of health with the potential to reduce the likelihood of a hospital readmission.

text: Whānau Māori explain how the Harti Hauora Tamariki tool assists better access to health services In this paper whānau Māori highlight how a Kaupapa Māori centred intervention (the Harti Hauora Tamariki tool) has improved interactions with health services. The Harti tool is undergoing a Randomised Control Trial at Waikato Hospital in New Zealand. As part of the RCT, the authors engaged in a series of qualitative interviews with whānau members of tamariki Māori (children aged 0-5years) admitted to Waikato Hospital’s paediatric ward. Whānau who met at least one criteria for New Zealand’s domains of deprivation were included. Using a Kaupapa Māori approach to the study, participants shared their views on barriers and facilitators to accessing health resources and primary care services. Our interviews highlight how the Harti tool, when administered in a culturally appropriate and respectful manner that prioritised relationship-building, enabled better connection to healthcare services. Prevalent in our analysis were connections to wider determinants of health and ways to reduce existing health inequities. To conclude the paper, we highlight how the tool has enhanced feelings of being in control of health with the potential to reduce the likelihood of a hospital readmission.

year: 2019