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Thematische Bibliographien / Food choice behaviours

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Dissertationen

Auswahl der wissenschaftlichen Literatur zum Thema „Food choice behaviours“

Autor: Grafiati

Veröffentlicht am 1. Februar 2025

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Dissertationen zum Thema "Food choice behaviours"

1

Tuffs, Allison Marie. "Determinants of food choice and other behaviours in pregnant and lactating Indonesian women." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq23535.pdf.

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2

Gray, Richard William. "Hedonic factors in human food choice." Thesis, University of Sussex, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388937.

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3

Wane, Daryle Hermelin. "Health Decision Behaviors: Appropriateness of Dietary Choice." [Tampa, Fla] : University of South Florida, 2008. http://purl.fcla.edu/usf/dc/et/SFE0002595.

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4

Grankvist, Gunne. "Determinants of choice of eco-labeled products /." Göteborg, 2002. http://www-mat21.slu.se/publikation/pdf/Gunne.pdf.

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5

Ashworth, Pippa. "Leptogenicity of the food environment and food choice behaviour in leisure centres." Thesis, Sheffield Hallam University, 2017. http://shura.shu.ac.uk/22434/.

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Leisure centres offer a platform for physical activity. Previous research however suggests that leisure centre food environments may not be congruent with the leptogenic (lean promoting) physical activity offer. Despite this, there is a paucity of research evaluating the food environment and food consumer behaviour in UK leisure centres. A situational analysis was carried out in leisure centres using the Analysis Grid for Environments Linked to Obesity (ANGELO), and the food offer was categorised using the Nutrient Profiling Model (NPM). Semi-structured interviews were used to explore leisure

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6

Brown, Rosemarie Ann. "Food Autonomy: The Paradox to Cereal-Based Food Choice." Thesis, Queensland University of Technology, 2005. https://eprints.qut.edu.au/16103/1/Rosemarie_Brown_Thesis.pdf.

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Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases i

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7

Brown, Rosemarie Ann. "Food Autonomy: The Paradox to Cereal-Based Food Choice." Queensland University of Technology, 2005. http://eprints.qut.edu.au/16103/.

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Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases i

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8

Arrazat, Laura. "Nutritional quality and environmental impact of university students’ food consumption : observational and interventional approaches in a university cafeteria in Dijon, France." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK060.

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Adopter des régimes alimentaires plus durables est essentiel pour répondre aux défis que posent nos systèmes alimentaires actuels, tels que préserver la santé des populations, lutter contre le changement climatique et réduire les inégalités d’accès à l’alimentation. La période étudiante, caractérisée par le développement d’une nouvelle identité et une rupture dans les habitudes alimentaires, est un moment privilégié pour adopter des régimes alimentaires plus durables. La restauration universitaire joue un rôle central dans l'alimentation des étudiants et pourrait donc être un levier important.

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9

Adamsen, Jannie Mia. "An Australian Choice Study: Food for Thought." Thesis, Griffith University, 2014. http://hdl.handle.net/10072/367477.

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Organic food is claimed to be one of the fastest growing food categories worldwide, with annual sale growth rates of 20-30%. While the uptake of organic foods is higher in G7 countries, organic consumption rates in Australia are significantly lower than other comparable Western markets, despite general positive attitudes towards organics, and significant organic production areas. Impediments to organic food uptake have been identified previously from both a supply- and demand-side perspective. Impediments include availability, pricing and certification. The aims of this research are twofold. F

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10

Phan, Thuy Xuan Uyen. "Motivations of everyday food choices." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20536.

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Doctor of Philosophy<br>Human Nutrition<br>Edgar Chambers IV<br>Understanding “why people eat what they eat” is important for improving the lives of people around the world by helping provide industrial and social solutions for people so that they may have greater pleasure and health from the foods they choose. The objectives of the research were to investigate motivations behind everyday meals and choices of different food groups using three different approaches incorporating two psychological perspectives: top-down and bottom-up. The first approach was the Eating Motivation Survey (TEMS) tar

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