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Journal articles on the topic 'Dining Habits'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Chen, Jingru. "Research and Prospect of the Development of Chinese Western Food in China." Advances in Economics, Management and Political Sciences 165, no. 1 (2025): 202–7. https://doi.org/10.54254/2754-1169/2025.21817.

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This paper analyzed and explained the factors promoting Western dinings development and changes in China, shedding light on its historical growth, market forces, and overall environment. Using a PEST approach, the study discusses the political, economic, societal, and technical factors contributing to the adoption of Western dining habits into traditional Chinese foods. The paper also introduced the growth of the dining industry in China from ancient times up till the present day, highlighting the contribution of governmental policies and international trends towards the spread of Western-styl

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2

Cowen, Ron. "Star Streams Reveal Galaxy's Dining Habits." Science News 156, no. 20 (1999): 309. http://dx.doi.org/10.2307/4011926.

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Cheng, Ching-Chan, Hung-Che Wu, Ming-Chun Tsai, Yu-Yuan Chang, and Cheng-Ta Chen. "Determinants of customers' choice of dining-related services: the case of Taipei City." British Food Journal 122, no. 5 (2020): 1549–71. http://dx.doi.org/10.1108/bfj-07-2019-0566.

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PurposeThis study aims to extract determinants of customers' choice of dining-related services (CDS) to understand their attitudes and habits for dining-related services. Moreover, it classifies restaurant customers into several clusters based on their CDS factors and further analyzes the differences in the preferences and habits for dining-related services among various clusters.Design/methodology/approachThis study extracts the CDS factors using principal component analysis and identifies construct validity of the CDS factors through the results of confirmatory factor analysis. Then, it divi

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Cowen, R. "X Rays Reveal Black Hole Dining Habits." Science News 152, no. 18 (1997): 278. http://dx.doi.org/10.2307/3981077.

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Vroom, Joanita. "THE ARCHAEOLOGY OF LATE ANTIQUE DINING HABITS IN THE EASTERN MEDITERRANEAN: A PRELIMINARY STUDY OF THE EVIDENCE." Late Antique Archaeology 5, no. 1 (2009): 311–61. http://dx.doi.org/10.1163/22134522-90000113.

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This paper sets out to explore the relationship between excavated evidence of dining rooms and table utensils, and changing dining habits in Late Antiquity. In the first part the emphasis is on pictorial representations of dining scenes from the 5th and 6th c. A.D. The second part of the paper examines the archaeological evidence and its relationship to these scenes. On the basis of this evidence, it is not only possible to discuss in detail the architectural layout of the dining room together with its furniture and textiles, but also to give a description of the actual objects (in silver, met

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Liu, Zhishan, Wenqiang Chen, Aoran Cui, Kaibiao Gu, and Shijun Lu. "A Study on Dining-Out Habits Among Beijing Residents: A Case of Fast Food." Nutrients 17, no. 4 (2025): 738. https://doi.org/10.3390/nu17040738.

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Background: With the continuous elevation of living standards, dining-out behavior has become increasingly prevalent among urban residents. The acceleration of lifestyle rhythms has prompted fast food to emerge as a frequently considered dietary option for urban residents when dining out. This study aims to investigate the current status and characteristics of dining-out habits for fast-food consumption among urban residents in Beijing. Methods: Urban residents in Beijing were selected using a stratified sampling method to survey restaurants. A database of fast-food items was created, and data

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Pennisi, Elizabeth. "Diet explains Serengeti grazers’ predictable migration." Science 383, no. 6684 (2024): 691. http://dx.doi.org/10.1126/science.ado6442.

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TAS, RICHARD F., and JULIET GETTY. "THE EFFECT OF DEMOGRAPHICS ON UNIVERSITY STUDENT DINING HABITS." Foodservice Research International 6, no. 4 (1992): 233–39. http://dx.doi.org/10.1111/j.1745-4506.1992.tb00296.x.

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Ula, Zuhrotul Mawaddatil, Arina Hayati, and Sarah Cahyadini. "THE AFFORDANCES FOR DINING ACTIVITIES: YOUNG GENERATIONS' EXPERIENCE IN DWELLING ENVIRONMENT." MODUL 22, no. 2 (2022): 80–90. http://dx.doi.org/10.14710/mdl.22.2.2022.80-90.

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Human activities and behavior are reciprocally related to the dwelling environment. As the specific expression of culture, how human activities are carried out is related to how they understand and use the affordances of their environment. One of the primary domestic activities closely related to the culture is dining. Culture influences the dining habits of a community and plays a significant role in the form of dwelling architecture.This study explores how dining activities are carried out in urban housing in Indonesia and their relationship to the dwellings’ architectural forms. Taking Sura

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Deng, Wen, and Maria Virginia Kitan. "Cultural Differences between China and the Philippines in Dietary Habits." International Journal of Education and Humanities 17, no. 2 (2024): 133–36. https://doi.org/10.54097/e8p5n728.

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This study explores the cultural differences between Chinese and Filipino dietary habits, examining the historical, social, and cultural factors influencing their food practices. The objectives are to analyze the origins and evolution of food cultures in both countries, compare their staple foods, cooking methods, and dining practices, and investigate how food fosters social communication and cultural transmission. Using a comparative analysis approach, the study reviews literature and historical sources to understand the cultural significance of dietary habits in China and the Philippines.The

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Horacek, Tanya M., Maria B. Erdman, Carol Byrd-Bredbenner, et al. "Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions." Public Health Nutrition 16, no. 7 (2012): 1186–96. http://dx.doi.org/10.1017/s1368980012004454.

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AbstractObjectiveThe present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size.DesignThe Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafés. ANOVA withpost hocTukey'sBandTtests were used to distinguish differences between dining venues and associated institutions by size.SettingThe study was conducted at fifteen US post-secondary institutions, 2009–2011.SubjectsData pr

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Vroom, Joanita. "Byzantine garlic and Turkish delight." Archaeological Dialogues 7, no. 2 (2000): 199–216. http://dx.doi.org/10.1017/s1380203800001756.

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AbstractOn the basis of the Post-Roman surface finds from the Boeotia Survey in central Greece, the use and social meaning of glazed vessels as table utensils from Byzantine to Ottoman times (ca. 10th–19th centuries A.D.) will be discussed, as well as the cultural changes in dining manners in that period. It is the intention of this paper to approach this evolution of “wining and dining” habits in an interdisciplinary perspective, in which archaeological data, textual sources and iconographical information will be combined.

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13

Mwanzia, Rachel Ndunge. "Cultural Practices and Food Consumption Behaviour of Guests Dining In 4-5 Star Hotels in Nairobi City County, Kenya." Journal of Hospitality & Tourism Management 7, no. 1 (2024): 79–105. http://dx.doi.org/10.53819/81018102t4254.

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In a culturally diverse market such as Kenya, consumers form a mindset of foods to consume while dining out, have different food preferences, and assume different consumption behavior patterns while making food purchases. Cultural practices may influence their decisions, prohibiting them from eating certain foods. The study sought to investigate the influence of cultural practices on behaviors regarding food consumption of guests when dining out in restaurants found in 4–5-star hotels in Nairobi County. The study’s target population was customers dining out in restaurants in 4–5-star hotels in

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Campaner, Jonnicko P., and Allan Clavin J. Ramos. "The Impact of The Pandemic on the Informal Eating Out Habits of Filipino Diners in Dubai, United Arab Emirates." International Journal of Multidisciplinary: Applied Business and Education Research 4, no. 10 (2023): 3461–69. http://dx.doi.org/10.11594/ijmaber.04.10.01.

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The study assessed the effect of the pandemic on the informal eating habits of Filipino diners in Dubai, United Arab Emirates, according to the following dimensions: dining experience, online food orders, takeaway orders, marketing promotion, and brand loyalty. The main instrument used in the study to collect data is an online questionnaire made by the researcher. The researcher created an online survey questionnaire using Google Forms and disseminated it through Facebook, Messenger, and email. A total of 414 surveys were answered. The acquired data were analyzed, synthesized, and statisticall

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Baid, Priyanka, and Ranjeeta Madhwani. "IMPACT OF RESTAURANT MUSIC ON CUSTOMERS’ PERCEPTION OF SERVICE QUALITY." International Journal of Education, Modern Management, Applied Science & Social Science 06, no. 03(I) (2024): 90–97. http://dx.doi.org/10.62823/ijemmasss/6.3(i).6823.

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Music is a significant element of the atmospherics in the restaurant industry influencing customers' perceptions of food quality and overall dining satisfaction. Music significantly impacts customers' perceptions of service quality in restaurants. Various musical elements such as tempo, volume and genre can influence customer emotions, satisfaction and behavior thereby affecting the overall dining experience. As restaurants increasingly recognize the importance of ambiance, the strategic use of music emerges as a key component in enhancing service quality and customer satisfaction. This study

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Sudhagar, D. P., and G. Rajendran. "Selection criteria of customers of Chinese restaurants and their dining habits." International Journal of Knowledge Management in Tourism and Hospitality 1, no. 1 (2017): 57. http://dx.doi.org/10.1504/ijkmth.2017.084587.

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Sudhagar, D. P., and G. Rajendran. "Selection criteria of customers of Chinese restaurants and their dining habits." International Journal of Knowledge Management in Tourism and Hospitality 1, no. 1 (2017): 57. http://dx.doi.org/10.1504/ijkmth.2017.10005427.

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Dr, Hira Noor Ahmad Dr Faiza Naeem Dr Ayesha Javaid. "A RESEARCH TO ASSESS THE DIET AND ITS ASSOCIATED DISORDERS: DA VINCI'S DINING DISCIPLINE." INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES o6, no. 03 (2019): 5443–45. https://doi.org/10.5281/zenodo.2594084.

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<em>In scientific history, there is a lot of evidence regarding diet as the source of disorders. The diet of our forefather is always interesting. This research was carried out at Jinnah Hospital, Lahore (September 2017 to July 2018). Leonardo da Vinci, considered universally, was a “universal genius”. His basic rules of eating habit are explained in this research study. The excess habit of eating should be avoided. There should be tasted, good smelling and good-looking food along with “Dining discipline”. The food rich in water should be used and saturated fat, sugar a

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Fukuba, Hiroyasu. "Food Policy for Health in Japan." Nutrition and Health 8, no. 2-3 (1992): 177–90. http://dx.doi.org/10.1177/026010609200800313.

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In this half century, dietary habits in Japan have greatly changed and there is some confusion about what is healthy. In this report the causes of the confusion are analysed. To establish a healthy and normal dietary life, the recommendations for the public were considered from the various standpoints. There have been great changes in economic and social factors, and in supply and availability. Consumers rate convenience, diversity, good taste, healthiness, and “fashionableness” as important. To create a new food culture, the following three points would become the base; 1. It is necessary for

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Arcodia, R., G. Ponti, A. Merloni, and K. Nandra. "Do stellar-mass and super-massive black holes have similar dining habits?" Astronomy & Astrophysics 638 (June 2020): A100. http://dx.doi.org/10.1051/0004-6361/202037969.

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Over the years, numerous attempts have been made to connect the phenomenology and physics of mass accretion onto stellar-mass and super-massive black holes in a scale-invariant fashion. In this paper, we explore this connection at the radiatively efficient (and non-jetted) end of accretion modes by comparing the relationship between the luminosity of the accretion disc and corona in the two source classes. Motivated by the apparently tight relationship between these two quantities in active galactic nuclei (AGNs), we analyse 458 RXTE-PCA archival observations of the X-ray binary (XRB) GX 339–4

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Park, J., E. Lee, and B. Cho. "Comparison of Dietary Habits According to Frequent Dining Out in Korean Women." Journal of the American Dietetic Association 109, no. 9 (2009): A99. http://dx.doi.org/10.1016/j.jada.2009.06.338.

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Begum, Jannat, and Naa-Solo Tettey. "Are Minority Serving Institutions Contributing to Unhealthy Eating and Health Disparities Among College Students: A Pilot Study." International Education Studies 13, no. 3 (2020): 1. http://dx.doi.org/10.5539/ies.v13n3p1.

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Dietary habits are developed through a combination of biological, environmental, socioeconomic, and psychosocial factors. However, these dietary habits can also be influenced by access and education. College undergraduate years are important for the development of life skills including the ability to select nutritious meals. This is of vital importance for students who are from communities that are classified as food desserts and food swamps, where positive nutrition behaviors may not be supported. The purpose of this pilot study was to assess the food options at two minority serving instituti

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Banwell, Cathy, Jane Dixon, Dorothy Broom, and Anna Davies. "Habits of a lifetime: Family dining patterns over the lifecourse of older Australians." Health Sociology Review 19, no. 3 (2010): 343–55. http://dx.doi.org/10.5172/hesr.2010.19.3.343.

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Kim, Dokyung, and Sim-Yeol Lee. "Comparison of Eating Habits and Behaviors of Young Single-Person Households based on Food-Related Lifestyle." Korean Journal of Health Promotion 23, no. 3 (2023): 117–29. http://dx.doi.org/10.15384/kjhp.2023.23.3.117.

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Background: This study aimed to investigate the dietary habit problems related to lifestyle by analyzing health behaviors and dietary habits in Korean young adults.Methods: Adults aged 20≥ and ≥39 years single-person households who participated in the survey were included in the study. Subjects were classified into food related lifestyle. Subsequently, characteristics, health behaviors, dietary habits were analyzed.Results: The participants of the study were classified into five types: a ‘taste-type’, an ‘economy-type’, a ‘convenience-type’, a ‘health-type’, and a ‘safety-type’. As a result of

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Daly, Suzanne, and Ross G. Forman. "INTRODUCTION: COOKING CULTURE: SITUATING FOOD AND DRINK IN THE NINETEENTH CENTURY." Victorian Literature and Culture 36, no. 2 (2008): 363–73. http://dx.doi.org/10.1017/s1060150308080236.

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In perhaps her most famous comment, Isabella Beeton, the doyenne of Victorian cookery, proclaimed, “Dining is the privilege of civilization” (363). Dinner, she went on to explain, “is a matter of considerable importance; and a well-served table is a striking index of human ingenuity and resource” (363). That “much depends on dinner” has been widely recognized in a variety of contexts since Beeton made this pronouncement in her Book of Household Management in the mid-Victorian era. From Upton Sinclair's exposé of the meat industry in The Jungle (1906) to the more recent fascination with Eric Sc

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조한용 and Jong Ho Lee. "The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior." Culinary Science & Hospitality Research 16, no. 4 (2010): 124–38. http://dx.doi.org/10.20878/cshr.2010.16.4.010.

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조한용 and Jong Ho Lee. "The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior." Culinary Science & Hospitality Research 16, no. 4 (2010): 124–38. http://dx.doi.org/10.20878/cshr.2010.16.4.010010010.

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Cho, Wookyoun. "A Study on the Health Consciousness and Eating Habits of the Seongnam Dining Owners." Journal of The Korean Society of Food Culture 30, no. 4 (2015): 447–56. http://dx.doi.org/10.7318/kjfc/2015.30.4.447.

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Dutia, R. "HEALTHY DINING TEAM: AN INNOVATIVE APPROACH TO IMPROVING THE NUTRITION HABITS OF COLLEGE STUDENTS." Journal of the American Dietetic Association 103 (September 2003): 99–100. http://dx.doi.org/10.1016/s0002-8223(08)70159-7.

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Meh Batool, Hira Iftikhar, Nahel Noor, and Alvina Haseeb. "Comparative Study of Dietary Habits Between Government and Private School Going Children and Methodologies to enhance Nutritional Care, Parental Counselling, and educational interventions." International Journal of Social Science & Entrepreneurship 3, no. 4 (2023): 271–83. http://dx.doi.org/10.58661/ijsse.v3i4.229.

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Changes in dietary habits and nutrient consumption combined with increasingly sedentary lifestyles, modernization and increasing urbanization has led to the emergence of many chronic diseases as a major new health threat to children. In Pakistan, there is a significant difference between the economic status, lifestyle and nutrition between government and private school students and between male and female children. Habits formed in early life are the major determinant of food choice later in life. Accordingly, this study was designed to assess, monitor, and compare the dietary habits of school

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Darabos, Anita, and Judit Szalai. "Use Design or technology: The antique Römer glass." International Journal of Engineering and Management Sciences 4, no. 1 (2019): 33–37. http://dx.doi.org/10.21791/ijems.2019.1.5.

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In this paper, the Römer-glass are assessed as indicator of the technology and design by using a comparative method. We identifed their designing technology methods and associated them with manufacturing centres. All of them made from green forest glass and produced in northwestern and central Europe from around 1000-1700 AD. The Römer glass present dining traditions and habits in the middle ages, furthermore like a personal belongings can be associated with the presentation of social status or individual expression.

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Kumar S, Dr Hemanth. "Project Centric Learning: A Business Plan on Kalo-rizz: Fuel your day, The Healthy way!" INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 04 (2025): 1–9. https://doi.org/10.55041/ijsrem43949.

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This research investigates the eating habits, food preferences, and dining behaviours of young adults, primarily students and young professionals, to assess the viability and potential success of a healthy food truck venture. Data was collected through a structured questionnaire, focusing on demographics, dietary preferences, eating habits, food choices, and dining preferences. Key findings reveal a strong preference for healthy, affordable, and convenient food options. A significant majority of respondents (74.4%) eat out at least once a week, with Indian meals and sandwiches/wraps being the

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Ha, Ji-Yeong, and Hye-Soon Kim. "The Effects of Young Children’s Education at Dining Table on Their Eating Habits and Sociality." Korean Society for Child Education 26, no. 4 (2017): 389–410. http://dx.doi.org/10.17643/kjce.2017.26.4.20.

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Li, Peilin, Weiqin Zhu, Jianhua Ding, and Fenfang Lei. "Study of Helicobacter pylori infection in patients with chronic atrophic gastritis and its relationship with lifestyle habits and dietary nutrient intake: A retrospective analysis." Medicine 103, no. 2 (2024): e36518. http://dx.doi.org/10.1097/md.0000000000036518.

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To explore Helicobacter pylori (Hp) infection status and its relationship with lifestyle habits and dietary factors in patients with chronic atrophic gastritis. Six hundred thirty-eight patients with chronic atrophic gastritis, who were admitted to our hospital from March 2021 to April 2023, were selected for the study. All patients underwent the 13C urea breath test. The relationship between the detection rate of Hp infection and the clinical characteristics, lifestyle habits, and dietary factors of the patients was analyzed. Among the 638 patients with chronic atrophic gastritis, 531 patient

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Su, Shenru. "Marketing Strategy Analysis on China’s Fast Food Industry: Case from KFC." BCP Business & Management 38 (March 2, 2023): 2295–99. http://dx.doi.org/10.54691/bcpbm.v38i.4093.

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This study is in the context of digital marketing. It aims to study several marketing strategies of KFC: advertising marketing, brand marketing, word-of-mouth marketing, price strategy, and localization strategy. The study found that through multi-channel marketing, KFC consolidated its brand foundation to attract consumers and a variety of marketing strategies in parallel. Analyze customer preferences through digital dining, multi-platform operations, Clear target groups, improve service equipment while focusing on timely machine strategy, and improve the possibility of purchase; the most imp

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Zulkifali, Wan Ahmad Hasni Wan, Yusup Apriyanto, Mohd Shazali Md Shariff, and Mohd Salehuddin Mohd Zahari. "Do Foreign Food Trends Giving Impact on Consumption of Malays Traditional Food Patterns Among Malays Centennials Generation?" Environment-Behaviour Proceedings Journal 10, no. 31 (2025): 333–44. https://doi.org/10.21834/e-bpj.v10i31.6558.

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This study examines how foreign food trends influence the dietary habits of the Malay centennial generation. It explores their attraction to foreign cuisine, the dining experience, and its impact on traditional food consumption. Using a qualitative approach, 50 young Malays were interviewed, and insights were analyzed thematically. Findings reveal a strong inclination toward foreign food, yet traditional Malay cuisine remains integral. Rather than replacing local dishes, foreign food is incorporated into daily meals. Understanding these interactions provides valuable insights for institutions,

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Sukasini, R., and K. Subramaniam. "A Comparative Study on Online Food Ordering and Delivery Systems with Special Reference to Zomato and Swiggy in Erode City." ComFin Research 13, S1-i1-Mar (2025): 228–31. https://doi.org/10.34293/commerce.v13is1-i1-mar.8685.

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Now a day the technology innovation has changed a consumer habits specifically rabidly increase the food eating habits, after covid 19 online food ordering methods more influence to the consumer. It has transformed our daily routines, including how we order food. The concept of online food ordering was pioneered by Zomato, which was established in 2008.and evolved from a restaurant directory to a food delivery service. Competing with Swiggy was founded in the year of 2014. Pursued by more online food ordering and delivering platforms are introduced. While traditional dining services provided b

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Driskell, Judy A., Marian C. Schake, and Hillary A. Detter. "Using Nutrition Labeling as a Potential Tool for Changing Eating Habits of University Dining Hall Patrons." Journal of the American Dietetic Association 108, no. 12 (2008): 2071–76. http://dx.doi.org/10.1016/j.jada.2008.09.009.

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Ross, Douglas E. "Factors Influencing the Dining Habits of Japanese and Chinese Migrants at a British Columbia Salmon Cannery." Historical Archaeology 45, no. 2 (2011): 68–96. http://dx.doi.org/10.1007/bf03376832.

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Taxel, Itamar. "Imported Table Wares in the Palestinian Countryside in the 19th and Early 20th Centuries and Their Integration into (and Influence on?) Local Dining Habits." Journal of Islamic Archaeology 10, no. 2 (2024): 195–223. http://dx.doi.org/10.1558/jia.25921.

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Archaeological fieldwork in Israel has testified to the presence of a variety of imported glazed table wares of the 19th and first half of the 20th century—notably from the northeast Mediterranean, Europe and the Far East—in numerous locations, including in rural sites of various ranks. The influx of import of these ceramics to the southern Levant and their widespread use reflect the intensifying commercial activity in the eastern Mediterranean and the gradual processes of globalization and quasi-Westernization or modernization among certain local populations. This article examines the extent

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Berry, Karan, and Shiv Kumar. "Flavours of wanderlust: tourist segmentation and the pull of famous local food outlets." International Journal on Food System Dynamics 15, no. 6 (2024): 623–41. https://doi.org/10.18461/ijfsd.v15i6.n4.

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Local food plays an important role in delivering a memorable experience to tourists. In fact, previous research has identified various types of tourists, based upon their commitment to eating and their interest in local dishes and food habits. This paper makes a novel contribution, as no previous studies to date, have explored the priority of selection factors for dining in famous local food outlets according to various segments of tourists, which are segmented as per the relevance of local gastronomy in their destination selection. To achieve the proposed objectives, a structured questionnair

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Meng, Xianmin, Xiangfeng Dou, Hua Wei, et al. "POTASSIUM-ENRICHED SALT EFFECTIVELY REDUCES SODIUM INTAKE IN THE NURSING HOME POPULATION OF NORTHERN CHINA: THE CHINA SALT TRIAL." Journal of Hypertension 42, Suppl 1 (2024): e36. http://dx.doi.org/10.1097/01.hjh.0001019632.47486.77.

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Objective: to explore the promoting effect of long-term consumption of potassium-enriched salt (KCL/NACL=1:1) on dietary salt restriction in the nursing home population. Design and method: In northern China, a total of 29 nursing homes were selected using cluster random sampling. The nursing homes were divided into intervention group (using potassium-enriched salt in the dining room) and control group (using regular salt in the dining room). The usage of salt and high-sodium condiments in the dining room was recorded, including the amount of salt used and the number of diners. The average per

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Webster, Kadzatsa, Mazhindu Tinashe, and Chadyiwa Martha. "Risks of oesophageal cancer in Zimbabwe: Eating habits and indoor air pollution from firewood smoke." Archives of Community Medicine and Public Health 9, no. 4 (2023): 070–77. http://dx.doi.org/10.17352/2455-5479.000206.

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Background: Oesophageal cancer is among the top five (5) cancers in Zimbabwe, and it has a high mortality rate. Several studies have alluded to the association between exposure to firewood smoke and this cancer. This study assessed the association between firewood smoke exposure, consumption of hot beverages, and food with oesophageal cancer among cancer patients in Zimbabwe. Methods: This study was quantitative in nature and adopted a cross-sectional design. A matched case-control approach with 95 pairs of cases and controls from Parirenyatwa Group of Hospitals' Radiotherapy Centre, a major r

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Yuan, Xiaoling, Caijuan Li, Kai Zhao, and Xiaoyu Xu. "The Changing Patterns of Consumers’ Behavior in China: A Comparison during and after the COVID-19 Pandemic." International Journal of Environmental Research and Public Health 18, no. 5 (2021): 2447. http://dx.doi.org/10.3390/ijerph18052447.

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This paper has an opportunity to collect questionnaire-based data regarding respondents’ life choices in China at the peak of COVID-19 outbreak (i.e., around 9–11 March 2020) and in a relatively stable period where the national pandemic was over and the lockdown policy was halted (i.e., around 25–30 March 2020). Comparing respondents’ answers about their most fundamental aspects of life during and after the pandemic, including income level, expenditure structure and level, purchase method, study method, food price and quality, and dining habit, both the descriptive and econometric models revea

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Khan, Nasiruddin, Said Al-Ghenaimi, Mostafa Ibrahim Waly, and Ayat Abdullah Zawateieh. "Differences in Food Consumption Frequencies and Perceived Lifestyle Behaviors by Accommodation Environment and Gender Among Omani University Students: A Pilot Study." Current Research in Nutrition and Food Science Journal 13, no. 1 (2025): 101–17. https://doi.org/10.12944/crnfsj.13.1.6.

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This study aimed to examine the variations in food consumption frequency and perceived lifestyle behaviors based on gender and living arrangements. A cross-sectional descriptive study was carried out from August 2022 to September 2023, including 176 participants from various colleges at A’Sharqiyah University in Oman. Data were collected using a self-administered electronic questionnaire. A notably high percentage of students residing with their families indicated a significant variation in the frequency of consumption of carrots, cucumbers, bell peppers, lettuce, onions, tomatoes, and dates,

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Varzally, Allison. "Immigrants Run the Restaurants." Pacific Historical Review 92, no. 4 (2023): 610–41. http://dx.doi.org/10.1525/phr.2023.92.4.610.

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This article tracks and analyzes the steady drift of immigrants of color out of fields and into California’s swelling restaurants, especially its fast food, Chinese, and Mexican varieties, as they sought employment, community, and cultural purpose from the 1940s to the 1980s. It argues that their entry reshaped the rhythms and reputation of restaurant service as well as the prevailing habits and expectations of dining out. Their labor assured and normalized eating out, eating culturally diverse foods, and eating in public settings both formal and casual. Yet, the very visibility and necessity

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Galasso, Pamela, Allison Amend, Gail D. Melkus, and Genice T. Nelson. "Barriers to Medical Nutrition Therapy in Black Women With Type 2 Diabetes Mellitus." Diabetes Educator 31, no. 5 (2005): 719–25. http://dx.doi.org/10.1177/0145721705280941.

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Purpose The purpose of this study was to explore food purchasing, preparation, and consumption among black women with type 2 diabetes mellitus (T2DM) in an urban setting to assess barriers to medical nutrition therapy recommendations. Methods A telephone survey was developed to assess shopping habits, the use of community resources for food supplementation, use of restaurant/fast-food establishments, dining habits, food purchasing and consumption, and food preparation methods. This 38-item questionnaire provided both frequencies and trends regarding participants’ dietary habits. Results Black

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Zang, Jiajie, Baozhang Luo, Yaping Wang, et al. "Eating Out-of-Home in Adult Residents in Shanghai and the Nutritional Differences among Dining Places." Nutrients 10, no. 7 (2018): 951. http://dx.doi.org/10.3390/nu10070951.

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Background: With the rapid development of Shanghai’s economy, diet habits have undergone great changes. The study aimed to examine the situation of out-of-home (OH) eating in Shanghai adults and the nutrition characteristics of eating in different dining places, and to assess the social demographic determinants of eating OH. Method: Data was sourced from the Shanghai Diet and Health Survey (SDHS) involving people aged 18 years or older in 2012–2013. The food frequency questionnaire (FFQ) and three-day 24-h dietary recall (24-HDR) were used to collect dietary intake data on how people eat out i

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Choi, Jinkyung. "A Pilot Study on RTE Food Purchasing and Food-Related Behaviors of College Students in an Urbanized Area." International Journal of Environmental Research and Public Health 19, no. 6 (2022): 3322. http://dx.doi.org/10.3390/ijerph19063322.

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Ready-to-eat (RTE) food is widely used, and younger age groups are increasingly purchasing these items. This study investigated college students’ consumption of RTE foods and food-related behaviors such as dietary habits, lifestyle, eating out behaviors, and demographic characteristics. We used quantitative methods to gather data. A questionnaire was developed from previous studies and was self-administered to college students in Daejeon, Republic of Korea. Descriptive analysis, ANOVA, and Chi-square tests were conducted to investigate RTE food consumption behaviors and food-related lifestyle

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Sah, Mrs Ruchie. "A CHANGE IN THE LIFESTYLE OF INDIAN POPULATION, POST PANDEMIC COVID-19." International Journal of Language, Linguistics, Literature, and Culture 02, no. 03 (2023): 42–49. http://dx.doi.org/10.59009/ijlllc.2023.0026.

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Due to the COVID-19 pandemic, not only did people face a significant impact on physical and psychological health, but also their lifestyles. COVID-19 pandemic has re-raised questions about change in lifestyle, new trends, problems and needs, during the COVID-19 pandemic. The aim of this paper is to study & examine and determine life-style related changes during and post pandemic i.e. Covid -19 and their reflections in the tourism, health, hospitality industry etc. In terms of lifestyle, the pandemic led to a shift towards remote work and online learning, which provided flexibility and conv

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