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Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.
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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.The effects of various methods of applying potassium sorbate into pizza crusts via direct incorporation into the batter, surface spraying, and impregnation of packaging material with potassium sorbate to control mold spoilage of pizza crusts were also investigated. Results showed that the antimicrobial effect of potassium sorbate was negligible when the packaging material was impregnated with the inhibitor but more pronounced when it was incorporated directly into the dough or sprayed onto the product's surface. The inhibitory effect of potassium sorbate increased as both the pH and the inoculum level decreased.
Shelf life studies using low concentrations of potassium sorbate (1000 and 2000 p.p.m.) and MAP, alone and in combination with each other, showed that potassium sorbate, gas packaging or oxygen absorbents (Ageless FX) could extend the shelf life of pizza crusts and decrease the growth rate of molds, bacteria and yeast. Furthermore, when pizza crusts were packaged in 60% CO$ sb2$ or with an oxygen absorbent, in combination with potassium sorbate (1000-2000 p.p.m.), a shelf life of 42d was possible without compromising the sensory shelf life of the product. (Abstract shortened by UMI.)
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Zhao, Dan. "Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/542.
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A large amount of cheese is lost every year due to mold contamination. Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti-mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold (Penicillium sp. at 105 spores/ml) isolated from the surface of Cheddar cheese. The isolates were identified by biochemical tests using API CHL50 strips. Five strains were identified as Lactobacillus plantarum, and one strain as Pediococcus pentasaceus. Well-diffusion method was used to demonstrate anti-mold activity in concentrated cell-free supernatants. Supernatants from all strains showed inhibition of the target mold (indicator). The anti-mold compound(s) produced by all the strains was heat-resistant (100o C for 15 min). Supernatants from 5 strains retained the anti-mold activity when the pH was adjusted to 6.8 ± 0.2, while one strain DC2 isolated from cheese lost its anti-mold activity at that pH. Temperature of incubation of cultures affected anti-mold activity. The optimum was 37o C. Very little or no inhibition was noted when cultures were incubated at either 10 or 55 °C.
A preliminary study of applying anti-mold lactobacilli in Cheddar cheese was completed. Anti-mold LAB was added to the cheese milk as an adjunct to give 105 cfu/ml. After 1-week and 1-month ripening, mold (10~20spores) was added on to the surface, and the cheese was wrapped loosely. The appearance of the mold on cheese surface was monitored. Mold was not present on the 1-week old cheese “NB in milk” until the 6th day after the control cheese (made without strain NB) showed signs of mold. The 1-month old cheese “NB in milk ” extended the shelf life 17 days longer than the control cheese.
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Monfared, Karlo. "3D printed food and customized siliconemolds : Investigating aesthetic appearance and food preparingmethods for a dysphagia diet." Thesis, Högskolan i Halmstad, Akademin för ekonomi, teknik och naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-42247.
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Dysphagia is a serious eating disorder currently affecting around 100 thousand people in Sweden and it’s estimated that 1 in 10 people will develop some form of dysphagia during their lifetime around the world. The condition occurs mainly in elders and people who’ve suffered a stroke. The disorder prohibits proper swallowing of food, impairing the ability to close airways and let food enter the proper pathways. Patients with dysphagia have to eat grounded food in order to not suffer from malnutrition. The food is usually served in timbales which are sometimes decorated but might not look as appealing or realistic as one might think. The repetitive and unrealistic food creates further appetite loss which may lead to malnutrition. This is the case amongst many elderly in home care and the complications maybe very serious indeed, leading to organ dysfunction, hospitalization and eventually death. The current timbales made at the kitchens for elderly care in Helsingborg are punched with a tool in rectangular, circular shapes and often decorated. A solution would be to increase the aesthetics of the served timbales and make them realistically looking. 3D printing offers numerous new opportunities for food production and may very well set a standard in the future for producing aesthetically pleasing food. Silicone molds may also provide the same, if not better results at the time being at a fraction of the price, sufficing to revert any negative impacts of the current timbale appearance. In the hopes of proving both concepts the work will initially be focused on preparing a broccoli but also applying one of the concepts on a cinnamon bun providing additional application. This report presents the progress of designing a realistic 3D broccoli model, product development of a realistic broccoli food mold, 3D scanning, 3D food printing and a literature study. The designed model could not be printed due to the printing gel’s incapability of supporting complex structures. Instead master shapes created for shaping the food mold were scanned, sliced and printed. The same masters were used as means for a second food mold. Both food molds did manage to cast realistic shapes with a broccoli puré and of a soft gelatine suspension. Material alternatives were evaluated as well as manufacturing possibilities. The designed broccoli and a refined scanned broccoli were both offered for free as means for further research and development.
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ÝR, ÓTTARSDÓTTIR EVA. "Egenskaper hos stärkelse-lignosulfonatblandningar för möjlig användning som livsmedelsförpackningar." Thesis, KTH, Skolan för kemivetenskap (CHE), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-172450.
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The demand for bio-plastics is constantly growing, due to the increasing use of synthetic plastic, their non environmentally friendly properties and long degradation time. This thesis explored the possibility to use starch-lignosulfonate mixtures for food packaging. Films are prepared from potato starch and two different types of lignosulfonates, calcium and sodium respectively using mold casting. The films are compared to pure potato starch films in respect to their mechanical properties and moisture absorption. Characterization of the films is also conducted using scanning electron microscopy, energy-dispersive X- ray spectroscopy and light microscopy to see the interaction between the potato starch and lignosulfonates. The tensile test reveals that neither of the lignosulfonates do have a plasticizing effect on the potato starch films. The energy-dispersive X-ray spectroscopy conceded that the lignosulfonates are homogeneously dispersed throughout the film both on the surface and cross section. The moisture absorption test showed that the uptake of water does not decrease by adding lignosulfonates to the potato starch film. From these results it can be concluded that it is possible to produce films from potato starch and lignosulfonates in various ratios. But the potato starch:lignosulfonate films are not a viable option for food packaging due to their brittleness and high moisture uptake.Efterfrågan på bioplast växer ständigt på grund av den ökande användingen av syntetiska plaster, deras icke miljövänliga egenskaper och den långa nedbrytningstiden. Denna avhandling undersöker möjligheten att använda blandningar av stärkelse-lignosulfonat i livsmedelsförpackningar. Potatisstärkelse och två olika typer av lignosulfonater med kalcium och natrium användes för att tillverka filmer genom formgjutning. Filmerna jämförs med filmer med ren potatisstärkelse, med avseende på deras mekaniska egenskaper och fuktabsorption. Karakterisering av filmerna genomförs även med hjälp av svepelektronmikroskop, energiröntgenspektroskopi och ljusmikroskopi för att se interaktionen mellan potatisstärkelse och lignosulfonater. Dragproverna visar att ingen av lignosulfonaterna har mjukgörande effekt på potatisstärkelsefilmerna. Energiröntgenspektroskopin visade att lignosulfonaterna är homogent dispergerade i hela filmen både på ytan och i tvärsnittet. Fuktabsorptionstestet visade att upptaget av vatten inte minskar genom tillsats av lignosulfonater i potatisstärkelse-filmen. Från dessa resultat kan man dra slutsatsen att det är möjligt att framställa filmer från potatisstärkelse och lignosulfonater i olika förhållanden. Men potatisstärkelse: lignosulfonatfilmer är inte ett hållbart alternativ för livsmedelsförpackningar på grund av sin sprödhet och höga fuktupptagning.
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Nip, Wing Fai Rebecca. "Mood and food : an exploration of mood and nutritional status post-stroke." Thesis, St George's, University of London, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.497509.
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Jas, Pauline Emilia. "Changes in food intake and mood across the menstrual cycle." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320137.
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Williams, Emma B. "The exploration of food and nutrients for the enhancement of mood." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.415066.
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Bria, Rosemarie Dorothy. "How Jell-O molds society and how society molds Jell-O : a case study of an American food industry creation /." Access Digital Full Text version, 1991. http://pocketknowledge.tc.columbia.edu/home.php/bybib/1029871x.
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Thesis (Ed.D.)--Teachers College, Columbia University, 1991.Typescript; issued also on microfilm. Sponsor: Joan Dye Gussow. Dissertation Committee: Isobel Contento. Includes bibliographical references (leaves 198-203).
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Harper, Alison Anne. "Studies on the relationship between perimenstrual food craving, negative mood and serotonergic functioning." Thesis, University of Edinburgh, 1996. http://hdl.handle.net/1842/21288.
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The aim of this thesis was to elucidate the nature of food craving and to examine the relationship between perimenstrual negative mood and food craving. It also aimed to examine the effect of intake of craved foods on mood and to assess the likely causes for any mood change observed. A retrospective questionnaire study including data from over 750 subjects assessed the qualitative experience of food craving, its relationship to negative mood and its link with psychosocial factors known to influence both eating behaviour and reporting of perimenstrual negative mood. In contrast to the link between perimenstrual mood change and past and present emotional state, food craving was unrelated to these variables. Neither was it associated with body mass index, satisfaction with body image or eating restraint. Significant relationships were observed only with measures of emotional eating and with reporting of perimenstrual negative mood and physical discomfort. Qualitative analysis of food craving suggested intake of craved foods, 90% of which were reported to be for carbohydrate-rich foods, to produce transient improvement in mood which appeared linked to the taste of craved foods. In conclusion, these findings support the previously suggested link between negative mood and food craving and confirm cravings to be for carbohydrate-rich, fat-rich, protein-poor foods. The effect on mood following satisfaction of a craving however appears primarily linked to sensory pleasure rather than to biological changes in serotonergic functioning. Instead of reflecting an attempt to counteract reduced serotonergic activity, carbohydrate craving may simply reflect the propensity to comfort eat in response to emotional and physical discomfort. These conclusions are discussed with reference to the therapeutic effects of antidepressants on premenstrual symptomatology.
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Schultz, Lara J. "Effects of Perceived Sugar on Chocolate Intake on Self-Reported Food Cravings, Mood States, and Food Intake: A Double-Blind, Placebo-Controlled Study." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/6129.
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Many dieters and compulsive overeaters report that sugar and chocolate are the most commonly craved foods. Further, many individuals have proclaimed themselves to be "addicted" to sugar or chocolate. It remains unclear, however, what factors lead to report of specific food addictions. A number of researchers have suggested that highly repetitive consumption of sugar and chocolate may result from various physiological processes (e.g., neurochemical imbalances, glucose/insulin malfunctioning). However, there is also considerable evidence that psychosocial factors (i.e., expectancies, classical, and operant conditioning) play the major role in the development and maintenance of excessive sugar,chocolate intake. Empirical studies examining factors that underlie this behavior are almost nonexistent. Therefore, it is useful for researchers to explore perspectives about the causes of addictive or compulsive behavior. This study addressed the question, "Are adverse eating symptoms/outcomes for women who believe they are addicted to sugar or chocolate explained primarily by learning factors or by the key chemical constituents in these foods?"
This study involved procedures that influenced subjects' perceptions and expectations about the sugar/chocolate content of a beverage (i.e., real chocolate, sugar versus synthetic substitute [placebo]) in a laboratory taste test situation. In an ABAB experimental design, self-avowed addict and control subjects were tested on four consecutive days receiving two chocolate/sugar (A) and two placebo (B) beverages. Changes in mood and food cravings were measured, as was an index of perceived eating dyscontrol following the consumption of beverages. In addition to establishing a baseline measure each day, subjects' mood and cravings were assessed immediately after consumption of chocolate or placebo as well as 45 minutes later.
The responses (mood, food cravings, food intake) that occurred after exposure to drinks containing placebo or sugar/chocolate suggested that subjects do not always respond in the manner they purport to (e.g., increased cravings, mood improvement, subsequent overeating of treats). Other factors such as learning and conditioning may play a key role in accounting for their report of excessive behavior. Specifically, individuals who believe they are addicted to sugar or chocolate evidence similar responses and symptoms irrespective of wether they consumed a placebo versus sugar or chocolate.
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Boyce, Jessica Anne. "Experimental Exposure to Ideal-Body Media Images: Restrained Eaters' Self-Evaluation, Mood and Food Intake." Thesis, University of Canterbury. Psychology, 2012. http://hdl.handle.net/10092/7803.
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The mass media project a thin “ideal” female body type (ideal-body media; IBM) onto young women. Sociocultural theorists propose that, through processes of internalisation and social comparison, IBM-exposure promotes negative body satisfaction and unhealthy eating behaviour. In three experiments, I investigated how IBM-exposure affected restrained eaters. Restrained eaters are women who are trying to lose weight by attempting to restrict their food intake. Previous researchers have found that restrained eaters perceive and process body-related information more readily than others do. The literature surrounding restrained eaters’ IBM-related self-evaluations and food intake is inconsistent. Some researchers have found restrained eaters to report positive self-evaluative effects and others have not. Furthermore, the majority of researchers report that viewing IBM triggers restrained eaters’ eating. However, this effect is not always replicated and this might be because restrained eaters have been identified with different restraint scales. To test this idea, I used two conceptually different dietary restraint scales throughout the current experiments: the concern for dieting subscale of the Restraint Scale (RS-CD) and the Dietary Intent Scale (DIS). Furthermore, because some researchers have argued that participants within previous (non-restraint) studies reported negative IBM-effects because they thought that they were meant to be negatively affected (i.e., demand characteristics), reducing these demands was a focus throughout the current experiments. In Study 1, demand characteristics were minimised by employing implicit outcome measures and by incorporating a two-study pre-text to separate the experimental manipulation from the explicitly measured dependent variables. Under the guise of a hunger and memory study, restrained and unrestrained eaters (N = 107) were required to concentrate on a slideshow of IBM- or Control-images for 2-minutes and complete an associated memory test (i.e., advertent attention). Restrained eaters (RS-CD and DIS) exposed to IBM reported negative effects (e.g., mood). However, IBM-exposure did not trigger their food intake in an unrelated taste test with M&Ms. I interpreted these findings alongside control theory. This is the theory that goal-related negative affect encourages increased goal-performance. I reasoned that paying advertent attention to the IBM caused goal-related negative affect, which triggered goal effort (i.e., dietary restraint). This theory was further tested in Study 2. The same manipulation was used in Study 2 (N = 268), which was touted as a study about participants’ personality and task performance. Here, I aimed to test restrained eaters’ implicit approach and avoidance tendencies toward diet and food stimuli. Therefore, a joystick lexical decision task (LDT) was used instead of a taste test. Restrained eaters’ self-evaluations (e.g., self-esteem) were not significantly affected by being in different experimental conditions. However, restrained eaters (RS-CD) in the IBM-condition avoided high-calorie food words during the LDT significantly faster than other participants did. These results (Studies 1 and 2) differed from previous research. This difference was attributed to the high level of advertent attention participants paid to the IBM in my experiments. Therefore, in Study 3, I manipulated participants’ attention levels. Participants (N = 171) were made to believe that the experimental slideshow and LDT were part of a task performance study. Although participants who were assigned to the Inadvertent- and Advertent-Attention conditions were exposed to the same slideshow (IBM- or Neutral-images), the experimenter did not ask participants in the Inadvertent-condition to focus on the slideshow. After this experimental manipulation, participants completed the joystick LDT. Subsequently, they completed a second unrelated study about personality and the five human senses (e.g., taste, touch, etcetera). All participants were randomly assigned to the taste-condition and completed a taste test. Inconsistent with my previous results, I did not obtain significant self-evaluation or LDT results. Furthermore, restrained eaters (RS-CD) who paid advertent attention to the IBM consumed more food than others consumed during the taste test. In comparison, restrained eaters were buffered from this effect if they had paid inadvertent attention to the IBM-images. When comparing these (nonsignificant and significant) results with previous research, it seems that restrained eaters’ IBM-responses are highly specific to environmental and/or experimental settings. I developed a preliminary theory to predict restrained eaters’ behaviour. This theory takes into account participants’ restraint status, restraint success, IBM-related attention and their eating-related attention.
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ROFEY, DANA LYNN. "BULIMIC SYMPTOMS AND MOOD PREDICT FOOD RELEVANT STROOP INTERFERENCE IN WOMEN WITH TROUBLED EATING PATTERNS." University of Cincinnati / OhioLINK, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1027948284.
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Catherine, Nicole. "The relationships among the effect of carbohydrates on blood glucose, appetite, food intake, mood and memory." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0015/MQ54155.pdf.
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Wood, Gillian M. "The development and application of a biological assay system for the detection of mycotoxins in foods." Thesis, University of Surrey, 1988. http://epubs.surrey.ac.uk/843455/.
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Assays based on a biological response (bioassays) offer the possibility of screening foodstuffs for both known and uncharacterised mycotoxins. The sensitivity of several bioassays, namely brine shrimp, rat liver cells, baby hamster kidney cells, Bacillus megaterium, B. stearothermophilus Tetrahymena pyriformis and pea seedlings, to mycotoxin standards was established. Based on these results, the bacterial assays were found to be relatively insensitive to the majority of mycotoxins tested. A biological screen consisting of the above bioassays (excluding the bacterial assays) was capable of detecting twelve mycotoxins. This screen was applied to the testing of moulds isolated from mould-spoiled foods, identified, and tested in a ratio corresponding to their percentage occurrence. They included species of Aspergillus, Penicillium, Cladosporium, Rhizopus, Mucor, Alternaria and Wallemia. Approximately 60% of the moulds, when grown in culture media, caused a toxic effect in three or more of the bioassays. Some of the moulds caused enhanced toxicity when grown on a foodstuff; other extracts from mould-inoculated foods were found to be non-toxic to the bioassays. It was of interest to note the toxicity to bioassays caused by moulds such as Mucor and Wallemia. These are not well-recognised mycotoxin producers. A further study was made on toxin production by Wallemia. A scheme of chemical purification, involving TLC and HPLC, linked with bioassay testing, was used to isolate the toxic compound. The toxin, to be named walleminol A, has a molecular weight of 236 and probable composition of C15-H24O2. The minimum inhibitory dose of the toxin to bioassays was approximately 50 mug/ml. Toxicity of ochratoxin A to cell lines was not enhanced by the inclusion of microsomal enzymes. The acute toxicity of aflatoxin B1 and sterigmatocystin, was, however, greatly enhanced by the microsomal enzymes. Aflatoxin B1 and sterigmatocystin were metabolised to form the more polar metabolites. The effects of these toxins on cells was also examined by flow cytometry. This demonstrated that aflatoxin B1 and sterigmatocystin had no effect on the cell cycle unless activated by microsomal enzymes. The activated toxins inhibited DNA synthesis and showed that apparently surviving cells died on subculture.
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Finch, Gretel M. "Investigation of the acute effects of macronutrients and other food attributes on human appetite, mood and cognitive performance." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270919.
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Hambly, Eleanor. "The interaction between mood and attachment styles on food preferences and motivation to eat in an overweight population." Thesis, University of Surrey, 2017. http://epubs.surrey.ac.uk/841910/.
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Obesity is a leading cause of death globally and is an increasing public health concern. To provide effective treatment and prevention interventions it is essential to understand the mechanisms underpinning obesity. One area receiving increased attention in this field is attachment. This thesis aimed to determine the role attachment styles have in the obese population. Part one of this portfolio presents a review of research investigating the relationship between attachment styles and obesity. The findings of the review suggest that insecure attachment styles are implicated in the development of obesity, weight loss and well-being in the obese population. It was found that the relationship between attachment styles and obesity was mediated by factors including coping styles, trauma, psychopathology, emotional awareness and emotional eating. Part two presents an empirical paper that investigated the link between attachment styles, emotional eating and obesity using an experimental design. The findings indicate that mood drives food preferences and desire to eat, with BMI and attachment moderating the relationship.
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Long, Sara Jayne. "The role of omega-3 fatty acids, vitamins and minerals in cognition, mood and the perception of food." Thesis, Swansea University, 2013. https://cronfa.swan.ac.uk/Record/cronfa42803.
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Previous research has suggested a role for nutrients in several aspects of psychological functioning. Based on this research the present thesis explored the role of omega-3 fatty acids, vitamins and minerals in cognition, mood and the perception of food. Divided into three sections, the first section of the thesis used qualitative methods to explore factors that affected food choice and the decision to consume a healthy diet (i.e. a diet high in omega-3, vitamins and minerals). In addition, factors that affected supplement use, specifically the factors that affected the use of omega-3 fatty acid, vitamin and mineral supplements were explored. From the data, two models were developed: one depicting factors that influenced food choice and healthy eating, and one depicting factors that influenced supplement use. After the examination of the factors that affected food choice, healthy eating and the consumption of omega-3 fatty acids, vitamins and minerals, the importance of these nutrients in psychological health and cognition was explored in a double-blind, randomized controlled trial. Specifically the second section explored the effect of vitamins, minerals, and/or omega-3 fatty acids in mild psychiatric symptoms, stress, aggression, impulsivity, fatigue, hostility, anxiety, confusion, confidence, reaction time, memory and vigilance. A positive response was found to DHA with regard to aggression and response inhibition; in addition there was a trend for those taking only DHA to report feeling more clearheaded the taking of vitamins/minerals alone resulted in feeling more clearheaded. Supplementation with vitamins and minerals was found to significantly reduce stress. With the General Health Questionnaire the difference between the placebo and vitamins/minerals groups approached statistical significance. There was no effect of omega-3, vitamins and minerals of any cognitive domain (memory, reaction time and vigilance). Although it was concluded that on occasions either vitamins/minerals or DHA when tested alone had a positive effect on mood, stress and mild psychiatric symptoms, there was no synergistic interaction; rather on occasions the interaction between these supplements had negative consequences. The third section explored the role of omega-3 fatty acids, vitamins and minerals in the perception of food, specifically the effects of enrichment, health claim and gender on three variables involved in consumer behaviour: the perceived healthiness, the desirability of supplementation and the likelihood of purchase of foods. The main findings were that i) health claims increased the perceived healthiness of unhealthy foods; ii) the likelihood of purchase increased mostly after the enrichment of healthy foods (which is consistent with some findings but not others), iii) males were more likely to purchase healthy, high protein products than females. Besides these findings there was no consistent effect of enrichment, health claim or gender on the 3 facets of consumer behaviour, suggesting that the effects on the 3 consumer variables should be considered individually. In addition, when examining the role of gender males and females should be considered separately.
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Hongu, Nobuko, Karla J. Aceves, Traci Armstrong Florian, Ady Meléndez, and Brittney R. Taylor. "Mexican Mole: Promoting Healthy Meals through Cultural Traditions." College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/607718.
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7 pp.This article introduces the popular mole (pronounced: MOH-lay) sauces that are typically served in three regions (the North, Central, and South) of Mexico. It also discusses how this popular Mexican food can promote healthy meal cooking, which can reflect traditional foods of the land.
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Warnock, Amy Louise. "Influence of early life and positive affect on feeding behaviour and food choice in the rat." Thesis, University of Edinburgh, 2018. http://hdl.handle.net/1842/31559.
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In recent years, worldwide obesity rates have risen dramatically, putting major strain on public health systems and the economy. Obesity is a multifaceted disease and its development can be influenced by a variety of factors including genetic, psychological and environmental influences. One area of current focus in obesity research is that of early life programming. It has been well-established that certain early life factors can impact the physiology and behaviour of the offspring. Because of this, early life programming has become increasingly well studied in order to develop a deeper understanding of how early life can influence obesity development. Another area of interest lies in positive mood. While there has been much research into the effects of negative states such as stress and anxiety on feeding behaviour, there is still very little known about how positive states can influence food choice. Using rat models of prenatal stress, neonatal overnutrition and positive affect, this thesis aimed to investigate the effects of early life and mood factors on feeding behaviour and food choice. Prenatal stress has been extensively studied and is characterised by an enhanced stress response in the offspring. Using two rat models of prenatal stress- social and restraint stress, the effects of prenatal stress on feeding behaviour and food choice in the offspring were examined. In both models, no effects of prenatal stress on either food intake or food choice were observed. However, in both cases the expected alterations to the offspring's stress responses when exposed to an acute stressor were not replicated. This may suggest that models of prenatal stress are not as robust as often cited in the literature. As well as the prenatal environment, the early postnatal environment is also able to influence physiology and behaviour. In terms of obesity, a well-studied model is that of small litter size. Rats from small litters are over-nourished as neonates and because of this illustrate an increased body weight that persists throughout life. While this increase in weight gain has been well-established, there is no evidence examining the impact of neonatal overnutrition on long-term food choice. Therefore, food intake and food choice were measured in small and control litter rats over a 10-week period. When placed on an ad lib diet of bland chow, sucrose and lard, small litter rats consumed significantly more chow than control litter rats, whilst maintaining similar consumption of lard and sucrose. However, when offered a high-fat high-sugar (HFHS) pellet for two hours a day alongside ad lib chow, small litter rats illustrated increased consumption of the HFHS pellet compared to controls. This suggests that small litter rats may be programmed to adjust their food choices to enable them to maintain their increased body weight in comparison to controls. To examine the effects of positive affect on feeding behaviour, ultrasonic vocalisations (USVs, specifically those at 50 kHz) were used as a measure of positive affect in rats. In order to examine whether access to a food reward could induce a positive affect (as measured by an increase in 50 kHz USVs), rats were schedule-fed sweetened condensed milk and USVs measured before, during and after consumption. No differences in 50 kHz USVs were observed suggesting that a palatable food, whilst rewarding, does not alter affective state in the rat. Using heterospecific social contact (a tickling interaction simulating rough and tumble play) to induce positive affect, rats were presented with an hour-long sucrose preference test following social contact in order to examine the impact of positive affect on food choice. While no differences in sucrose consumption were found, a reduced sucrose preference was observed in rats receiving social contact compared to controls, suggesting that positive affect may play a role in mediating food choice. Finally, the effects of fasting (a negative stimulus thought to reduce 50 kHz USVs) and a food reward on motivation for social contact were examined. Both fasting and access to a food reward resulted in no differences in conditioned place preference to receive social interaction. Overall, the results obtained in this thesis implicate both neonatal overnutrition and, for the first time, positive affect as possible mediators of food choice, although further studies are required to fully establish these effects. Importantly, these results also raise questions regarding the reproducibility of some early life models, such as prenatal stress, and highlights the importance of sharing precise experimental protocols across laboratories. Through further investigation of the effects of early life and affective states on food consumption and choice, and the mechanisms behind these, this may enable the development of therapeutic interventions and preventative measures that can help slow, or even reverse, the global obesity epidemic.
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Danner, Raymond Michael. "The Effects of Limited Winter Food Availability on the Population Dynamics, Energy Reserves, and Feather Molt of the Swamp Sparrow." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/38688.
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Small birds likely face energetic challenges in temperate zone winters posed by cold weather coupled with food scarcity. These challenges are often assumed to occur, but are rarely experimentally tested. I hypothesized that the naturally occurring, lower abundances of food in temperate zone winters limit a birdâ s ability to acquire optimal energy and ultimately limit fitness. In this dissertation, I show that supplementation of food decreased mortality and improved traits potentially associated with future reproductive success of wild swamp sparrows (Melospiza georgiana), supporting the hypothesis that winter food abundance limits fitness. These results come from a replicated and controlled food supplementation experiment conducted over three years. First, I demonstrated that following food addition, immigration increased, leading to higher densities, and that all age/sex classes experienced higher survival and maintained larger energy reserves (Chapter I). Survival was positively related to energy reserves, indicating that food availability limits survival through a birdâ s ability to maintain sufficient fat. In addition to causing mortality in winter, food limitation of energy reserves may carry over to affect future reproductive success by influencing timing of preparations for breeding, including migration. In Chapter II, I show that swamp sparrows decreased fat reserves over each winter, despite unlimited food availability, indicating that they adaptively regulated fat reserves, potentially to balance starvation and depredation risks. Fat reserves of control birds tracked recent temperature and control birds lost muscle throughout the winter, indicating that they were limited by food and were unable to reach optimal fat levels on a daily basis. These
results suggest that limitation of energy reserves by food availability can be influenced by temperature and predator abundance. Lastly, I demonstrated that food abundance limits the timing of molt in the wild (Chapter III), an unprecedented finding. Because molt, migration, and breeding typically do not overlap, early molt might lead to earlier migration and breeding. Therefore, we hypothesize that timing of molt is another mechanism by which winter food abundance can limit reproductive success. These results provide strong evidence that food availability can limit wintering temperate migrants in a variety of ways.Ph. D.
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Kennedy, Sarah. "The development of a functional food breakfast and its effects on gluco-regulation, cognitive performance, mood and satiety in adolescents." Thesis, Oxford Brookes University, 2016. https://radar.brookes.ac.uk/radar/items/8b80b99e-e662-48fe-b0fa-177a4b67c92b/1/.
Full textAbstract:
It is well documented that eating a regular breakfast is associated with benefits to markers of metabolic health and cognitive performance. The composition of breakfast differentially affects the metabolic response which may also have implications for cognitive performance. To date, much of the research on gluco-regulation is in adults, and no studies have investigated the effects of a functional-food breakfast (FB) on gluco-regulation and cognitive performance, mood and satiety in adolescents. Therefore, this thesis aims to address this research gap through the implementation of a series of five research studies. The primary aim was to investigate the effects of a FB which included ingredients selected for their potential to improve gluco-regulation (blueberries, baobab, cinnamon and oats) on measures of gluco-regulation (glucose response (GR) and insulin response (IR)) compared to a control breakfast (CB), and ready to eat cereal (RTEC) (adults only). Secondary aims were to measure: cognitive performance (using a map recall and delayed word recall task), mood (using the 'Activation–Deactivation Check List’) and satiety (using VAS scales). Measures were collected at timed intervals over a three-hour period after the three breakfasts. The study was first implemented in healthy adults (n=16, 32.0±10.0 years) in a controlled laboratory environment and found that consumption of the FB resulted in a lower glucose peak and a lower IR AUC, compared to the CB and RTEC (p < .05) (chapter 6). In a school environment, adolescents' (n=22, 13.7±0.5 years) consumption of the FB reduced peak glucose, peak insulin and IR AUC at 60 and 120 minutes, compared to the CB (p < .05) (chapter 7). There were no effects on cognitive performance, mood or satiety regardless of breakfast condition (p >.05). Two preliminary studies (chapter 3 and 4) contributed to aspects of the FB and CB development (chapter 5) and breakfast study design (chapter 6 and 7). In chapter 3, validation of a novel portable indirect calorimeter in adults (n=20, 38.3 ±11.2 years) resulted in the revision of the main hypothesis (chapter 2), where investigations into the effect of the FB on energy expenditure (EE) was discontinued. In chapter 4, the completion of a breakfast-based questionnaire by adolescents (n=434, 13-15 years) informed the choice of ready to eat cereal (RTEC) on which the breakfast conditions were based (chapter 5). Additionally, these studies made individual contributions to the literature reporting the use of indirect calorimetry in schools to collect body composition measures from adolescents (n=30) (chapter 3) and highlighting implications for the design of breakfast interventions in adolescents (chapter 4). Findings from this thesis suggest that the addition of functional food ingredients to breakfast has the potential to improve gluco-regulation in healthy adults and adolescents. The inclusion of functional food ingredients as part of breakfast should be considered alongside the promotion of breakfast.
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Estrada, Ayma Jenifer Lucero, Sartori Maryori Kimberly Huatuco, Maslucan Ruth Elizabeth Pino, Chavarria Gabriela Miriam Rios, and Colquechagua Jerry Raul Yauri. "Mood-On Vodka a base de papas nativas saborizadas con frutos exóticos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652651.
Full textAbstract:
En el presente proyecto de la bebida Mood-On, que está hecha a base de papas y frutos exóticos, se muestra su sostenibilidad a través de los distintos análisis realizados en Lima Metropolitana. Asimismo, este producto va dirigido hacia los sectores socioeconómicos A, B, C y que se encuentren en el rango de edad de 18 a 24 años. Del mismo modo, podemos indicar que, si bien hay una presencia consistente de bebidas RTD en el mercado peruano, los consumidores no se identifican con los productos ya establecidos. Por consiguiente, podemos mencionar que el mercado limeño tiene una necesidad que no ha sido satisfecha; ya sea por falta de sabores u otro factor clave. En adición a esto, para la realización del trabajo, se desarrollaron entrevistas a los usuarios para ratificar el nivel de aceptación del producto, a su vez, se hizo contacto con las licorerías a través de medios tradicionales y no tradicionales para la estimación de las ventas. Asimismo, se contactó con un ingeniero de alimentos para la elaboración de la receta, puesto que se ha tenido que considerar diferentes aspectos con respecto a la bebida RTD. Finalmente, se ha requerido para la inversión un total de S/27,261.72 para que se puedan iniciar las actividades de producción y la utilidad neta que se generará en el primer año es de39,186.95 nuevos soles, 60,913.85 nuevos soles en el segundo año y para el tercer año ascendería a 613,802.47 nuevos soles.In the present project of the Mood-On drink, which is made from potatoes and exotic fruits, its sustainability is shown through the different analyzes carried out in Metropolitan Lima. Likewise, this product is aimed at socioeconomic sectors A, B, C, and that are in the age range of 18 to 24 years. Similarly, we can indicate that although there is a consistent presence of RTD beverages in the Peruvian market, consumers do not identify with the already established products. Therefore, we can mention that the Lima market has a need that has not been met; either for lack of flavors or another key factor. In addition to this, to carry out the work, interviews were carried out with users to ratify the level of acceptance of the product, in turn, contact was made with the liquor stores through traditional and non-traditional means for estimating sales. Likewise, a food engineer was contracted to prepare the recipe, since different aspects of the RTD drink had to be considered. Finally, a total of S /. 27,261.72 so that production activities can begin and the net profit that will be generated in the first year is –S/39,186.95, S/60,913.85 in the second year and for the third year it would amount to S/613,802.47
Trabajo de investigación
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McFarlane, Traci Lyn. "Effects of false weight feedback on self-esteem, mood, and food intake in restrained and unrestrained eaters, is there evidence for weight-related self-evaluation in restrained eaters?" Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq35245.pdf.
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Lihandra, Eka M. "Assessment of ethanol, honey, milk and essential oils as potential postharvest treatments of New Zealand grown fruit a thesis submitted in (partial) fulfilment for the degree of Master of Applied Science at the Auckland University of Technology, New Zealand, 2007 /." Click here to access this resource online, 2007. http://repositoryaut.lconz.ac.nz/theses/1361/.
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Sağlam, Meral Başaran Pervin. "Depolama aşamasında hububat ve baklagil kökenli tanelerde bulunan küfler üzerine plazma uygulamasının inhibisyon etkisi /." Isparta : SDÜ Fen Bilimleri Enstitüsü, 2008. http://tez.sdu.edu.tr/Tezler/TF01222.pdf.
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Pomar, Vela Gerardo Manuel. "Tuberización in vitro de Oxalis tuberosa Mol. "Oca" como una alternativa para la producción de tubérculo semilla." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2002. https://hdl.handle.net/20.500.12672/1399.
Full textAbstract:
Se desarrolló un protocolo adecuado para la obtención de tubérculos in-vitro de Oxalis tuberosa "oca". Las plantas estuvieron inicialmente en el medio de Micropropagación M-10 (Medio básico MS suplementado con vitaminas, myo-inositol, pantetonato de calcio, AG3, ANA y BAP). Después de 5 a 6 semanas se les sustituyó por medios inductores de la tuberización (Medio básico White y Medio básico White-diluido 13 veces suplementados con 8% de sucrosa, vitaminas, myo-inositol y diferentes concentraciones de BAP y CCC) y se incubaron en oscuridad. También se trabajó cortando las puntas al momento de inducir la tuberización. Las diferentes accesiones de Oxalis tuberosa tuvieron comportamientos diferentes ante un mismo medio de cultivo, pudiendo sin embargo encontrarse una tuberización mas uniforme entre 0.1 y 0.25 ppm de BAP suplementados con 200 ppm de CCC pudiendo estar el medio White diluido o no dependiendo de la accesión. Finalmente el corte de puntas resultó ser un buen sistema mecánico para la inducción de la tuberización por permitir un mayor número y peso en los tubérculos.An adequate protocol was developed to obtain in vitro microtubers of Oxalis tuberosa "oca". At first the plantlets were grown in the micropopagation medium M-10 (MS medium containing vitamins, myo-inositol, pantothenic acid, GA, NAA and BAP). After 5 – 6 weeks the propagation medium was changed by the tuber induction media tested (White medium and 13 times diluted White medium containing both 8 % sucrose, vitamins, myo-inositol and several concentrations of BAP and CCC) and maintained in continuous darkness. It was also tested tuberization response when the apical buds were cutted. Different accessions of Oxalis tuberosa have had different behaviors for the same culture medium. The more uniform response was found in the medium containning BAP between 0.1 and 0.25 ppm supplied with CCC 200 ppm. Depending on the accession The White basic medium can be diluted or not. Finally, the buds excision resulted a good mechanic system to induce the tuberization, giving us higher weight and number of microtubers.
Tesis
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Soulier, Manon. "Caractérisation et optimisation d'une source plasma pour le traitement de semences dans le domaine agroalimentaire." Thesis, Toulouse 3, 2020. http://www.theses.fr/2020TOU30278.
Full textAbstract:
La conservation des produits et l'optimisation des rendements sont au centre des préoccupations de l'industrie agroalimentaire afin d'assurer la sécurité alimentaire d'une population mondiale en expansion. Les techniques agricoles actuelles sont majoritairement appliquées sur les semences, à l'origine de tous les aliments, et les premières cibles des contaminants. L'utilisation intensive d'intrants chimiques se révèle nuisible pour la sécurité sanitaire de l'agriculteur et pour la biodiversité. Depuis les années 2010, les plasmas sont étudiés comme alternatives potentielles à ces méthodes pour leurs propriétés biocides, leurs actions dans la germination de semences et pour la dégradation de molécules. Dans ce contexte, un procédé de plasma d'air à basse pression (1 pascal) est étudié et optimisé en vue d'une application au traitement de semences. Les graines sont disposées sur une grille connectée à la masse dans une enceinte sous vide de 80 litres. La source principale est un applicateur micro-ondes (MW) à structure coaxiale régie par le phénomène de résonance cyclotronique des électrons (RCE). L'étude des propriétés fondamentales (espèces excitées, densités et températures électroniques) de ces plasmas à différentes positions dans le réacteur a permis de définir deux régimes de fonctionnement dépendants de la puissance injectée. Une forte densité d'espèces est générée dans la zone de RCE puis diffusée dans l'enceinte. Cette distribution est volumique à basse puissance et dirigée vers les parois à partir de 100 W. Une source radiofréquence (RF) à couplage capacitif est ajoutée en complément. Une étude paramétrique est réalisée en faisant varier la puissance RF. Une puissance RF supérieure à la puissance MW entraîne une densité d'espèces réactives plus importante et plus uniforme en volume. Ces espèces sont susceptibles d'interagir avec les graines. L'efficacité de ce procédé dans les problématiques agricoles est établie à travers deux études distinctes réalisées sur des graines certifiées non traitées par des pesticides. - Les aliments sont susceptibles d'être contaminés par des moisissures causant une décomposition précoce des tissus organiques et la réduction, à termes, des réserves. La faculté de certaines moisissures à produire des mycotoxines, présente un risque sanitaire pour le consommateur (e.g. déoxynivalénol : DON, produit par Fusarium spp.). La flore native de grains de blé tendre panifiable (Triticum aestivum L.) est identifiée avant de quantifier l'efficacité fongicide du plasma sur celle-ci. La dégradation de la mycotoxine DON engendrée par la source MW est estimée sur un substrat de verre et sur les grains de blé. La conservation post-traitement du taux d'humidité et de la teneur en gluten dans la farine de blé, est vérifiée afin d'assurer son utilisation pour la panification.[...]Agri-food industry issues concern food products storage, and yields increase. Since the 1950's, intensive agriculture, chemical pesticides based, and massive irrigation are means used to confront increasing population needs. However, these practices have shown adverse effects on biodiversity and farmers health. Several studies have shown relevant results on cold plasmas fungicidal properties, action on seed germination and on chemicals degradation. A low-pressure air plasma (1 pascal) process was used and optimized for seed treatment. Seeds were placed onto a grounded grid inside an 80 liters reaction chamber exposed to two kinds of plasma. The main source was an electron cyclotron resonance microwave plasma applicator (MW-ECR). Plasma fundamental properties (emitted species, electron densities and temperatures) were measured to map the discharge. This characterization allowed to define two plasma regimes considering the injected power. High species density was generated inside the ECR area. At low-powers, species were diffused inside the plasma volume whereas by exceeding 100 W, they were carried towards the walls. The secondary source was a capacitively coupled radiofrequency plasma source (RF-CCP). The previous plasma parametric study was completed by varying the radiofrequency power. RF power greater than MW power results in higher reactive species density and a volume uniformization of plasma. These species are likely to interact with the seeds. This process efficiency in the agricultural issues of fungal contamination and seed yield optimization was established through two separate studies carried out on seeds which have been certified chemical treatment free. - Seeds represent the first step of the food production chain, constituting most of food products. Fungal contaminants have negative effects on seeds from field to consumer. They are crops spoilers, impacting production yields and food stocks. Molds, such as Fusarium spp. may produce mycotoxins during their metabolism process, responsible on health hazards (e.g. deoxynivalenol: DON or vomitoxin). Plasma discharges fungicidal properties were evaluated on bread wheat seeds (Triticum aestivum L.). Wheat seeds native fungal flora was identified before quantifying their inactivation by the plasma process. The microwave plasma process can face to the substrate matrix effect. This phenomenon was studied by comparing DON degradation onto plate glass carriers and wheat carriers. Post-treated seeds conformity for bread making was evaluated by physicochemical properties such as moisture and gluten contents. Germination yields were also evaluated in order to be consistent with a sustainable agriculture approach. [...]
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Saint-Bauzel, Roxane. "Odeurs et demandes d'aide implicites : aider par le bout du nez." Thesis, Aix-Marseille 1, 2011. http://www.theses.fr/2011AIX10161.
Full textAbstract:
Les odeurs affectent nos jugements, nos perceptions voire nos comportements, et plus particulièrement les comportements d’aide spontanés (Baron, 1997), même si ce champ de recherches reste peu exploré en psychologie sociale. Dans une première série de recherches, nous avons tout d’abord répliqué l’effet de l’odeur (vanille versus camphre, toutes deux pré-testées comme des odeurs agréables) d’un demandeur sur les comportements d’aide subséquents. Puis dans une seconde série de recherches, nous avons exploré expérimentalement l’hypothèse selon laquelle l’humeur médiatise la relation odeur-comportement, dans le paradigme de soumission sans pression du pied-dans-la-porte (Freedman & Fraser, 1966) avec demande implicite (Uranowitz, 1975). Rappelons que le pied-dans-la-porte (cf. méta-analyse) est une procédure éprouvée consistant à faire précéder une requête-cible généralement coûteuse d’une requête dite préparatoire qui l’est moins. Les effets de pied-dans-la-porte sont classiquement interprétés en termes d’engagement (Kiesler, 1971) ou en termes d’auto-perception (Bem, 1966, 1972). Les résultats obtenus dans ce paradigme attestent que l’efficacité du pied-dans-la-porte est affectée par l’odeur portée par le demandeur : lorsque celui-ci porte une odeur de camphre, les effets de pied-dans-la-porte ne sont plus observés, sans pour autant valider que l’odeur a un impact sur l’humeur des sujets. Difficilement interprétables en termes d’engagement ou d’auto-perception, nous avons exploré dans une troisième série de recherches une interprétation alternative de nos résultats : l’odeur d’autrui véhicule per se des informations sociales et ce sont ces informations qui orientent les comportements d’aide, et qui peuvent sous certaines conditions contrecarrer les effets pourtant robustes du pied-dans-la-porte. Pris globalement, les résultats recueillis auprès de mil-quatre-cents sujets pour la plupart en milieu écologique, articulés à une méta-analyse actualisant celle plus ancienne (Burger, 1999) nous ont amené à proposer un modèle intégratif permettant de rendre compte de l’impact des caractéristiques des demandeurs sur l’efficacité du pied-dans-la-porteAlthough this field of research remains poorly investigated in social psychology, some data indicates that odors modify our judgments, our perceptions, our behaviors, and more particularly our spontaneous helping behaviors (Baron, 1997). In a first series of experiments, we replicated a study aimed at evaluating the effect of a perfumed experimenter (vanilla versus camphor, both pre-tested as pleasant odors) on helping behaviors. In a second series of studies, we experimentally investigated the hypothesis according to which mood is a mediator variable of odors influence on helping behavior, in the foot-in-the-door paradigm without pressure compliance (Freedman & Fraser, 1966) with implicit demand (Uranowitz, 1975). Foot-in-the-door paradigm (cf. meta-analysis) is a well-tested procedure consisting in asking for a small request, and then asking for a larger one. Foot-in-the-door effects are classically interpreted in terms of commitment (Kiesler, 1971) or self-perception (Bem, 1966, 1972). Results obtained in this paradigm give evidence that the foot-in-the-door efficiency is affected by the experimenter’s odor: when the experimenter is perfumed with camphor, classical foot-in-the-door effects are not observed any more. However, the results do not confirm the hypothesis according to which odor influence subject’s mood. Neither the self-perception theory nor the commitment theory can account for these results. Thus, in a third series of experiments, we investigated an alternative interpretation: other people’s odors serve as social informations, which influence helping behaviors, which can cancel, under some requirements, the strong foot-in-the-door effects. An update of a meta-analysis (Burger, 1999), conducted on the data collected over four hundred thousand subjects in a naturalistic setting, lead us to propose an integrative model that would explain the influences of the experimenter’s characteristics on the foot-in-the-door efficiency
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Chen, Kao-Fu, and 陳高府. "Design and Analysis of an Injection Mold for the Ultra-Thin-Wall Plastic Food Container." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/18473882068071582857.
Full textAbstract:
碩士國立高雄應用科技大學
模具工程系碩士班
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The topic of this thesis is the design and analysis of an injection mold for the ultra-thin-wall plastic food container. The purposes are to improve the mould structure of a ultra-thin-wall food container, to reduce the weight of product, and to shorten the cycle time of injection molding with suitable injection molding machine. The product applied in this experiment is a teacup with volume of 720 ml. The mould structure is designed according to previous work experience and the simulation result of the runner size, the gate size, and the cooling channel size by computer aided engineering (CAE). According to the result, the cycle time of the ultra-thin-wall food container mold with six cavities is 7.5 seconds, which is 2.5 seconds less than that of the old mold with four cavities. In addition, the weight of the ultra-thin-wall food container is 20.5 g per pices, which is 1.5 g less than the product made by the old mold with four cavities. It indicates that the material cost could be reduced NT＄0.08 dollars per piece and save more than ten thousand dollars per month. Moreover, the production will be double by applying the new mold with six cavities.Therefore, this research developed a new injection mold to improve production efficiency and reduce the material and production cost. The results of this research offer a guide in mold design and manufacture process for the future work, especially for the ultrathin wall food container.
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Huang, Yu-Shian, and 黃毓澖. "The Moderating Role of Cute Food on The Effects of Food Type and Mood on Consumption." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/30239661544640893904.
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碩士國立高雄應用科技大學
國際企業研究所
103
The present study uses experimental design to investigate the moderating effects of food shape (neutral shape vs. cute shape) on the influence of food category (virtue vs. vice) and moods (happy vs. sad) on consumption. Thus, 2x2x2 factorial design was conducted. Participates were asked to describe the experience of happy/sad, and watched the happy/sad video while eating virtue food (grain cookies) or vice food (chocolate cookies). The consumptions of cookies in eight different conditions were measured after filling out questionnaires. The results indicate that, when exposure to neutral shape stimuli, participants consumed more healthy food in happy emotion than in sad emotion. However, they consumed more healthy food than healthy food in sadness. When exposure to whimsically cute shape stimuli, consumptions in booth emotion conditions arised and it eliminated the differences between the consumption of two food categories.
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(9729146), Kyle David Richardville. "Overcoming Barriers In Urban Agriculture To Promote Healthy Eating On College Campuses." Thesis, 2020.
Find full textAbstract:
Food insecurity and nutrition are two of the biggest challenges facing our society. Urban
agriculture can help address these challenges, though lack of awareness about opportunities for
engagement and degraded soils are two barriers that could prevent people from realizing the
benefits that these operations can provide. Soils in urban areas are often highly degraded due to
development activities and lack the structure and microbial life needed to sustain healthy,
productive plants. Many lifelong habits such as healthy eating and engagement in community
gardening are best established during young adulthood. Graduate school is a particularly unique
time period, as many students are living on their own for the first time with modest incomes and
some have young families that are particularly vulnerable to food insecurity. Consequently, the
first objective of this project was to identify which barriers, if any, Purdue graduate students face
when purchasing and consuming fresh produce and participating in local urban agriculture
initiatives as Purdue’s campus and much of the surrounding area are characterized as food deserts
by the USDA. We also sought to determine how the COVID-19 pandemic influenced food access
and motivations for healthy eating and community garden engagement. To answer these questions,
we distributed a voluntary 33 question online Qualtrics® survey to all Purdue graduate students
via mass email blast. Results indicate that many Purdue graduate students face individual and
structural barriers to accessing fresh fruits and vegetables. International respondents, in particular,
were particularly vulnerable to structural barriers. Not having access to a personal vehicle appears
to be the primary predictor of who was most vulnerable, especially during the pandemic. Results
also indicate that students are interested in participating in local urban agriculture initiatives, but
most are unaware of their existence. Students indicated that e-mails were the best method for
increasing awareness and engagement. The second objective of this study was to determine
whether leaf mold compost could improve the health and productivity of degraded urban soils. In
addition, we aimed to determine whether the leaf compost could better support a beneficial
microbial inoculant to further enhance crop productivity, as well as the extent to which plant
genotype moderates these beneficial plant-soil-microbial relationships. To answer these questions,
leaf compost was obtained from a local grower and applied to experimental plots at the Purdue
University Farm. Two tomato varieties, Wisconsin 55 and Corbarino, were inoculated with
Trichoderma harzianum T-22 or a sterile water control, and transplanted into the field trials.
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Survival following transplanting, vigor, disease ratings and the yield and quality of tomato fruit
were quantified over the course of two growing seasons. Results indicated that several measures
of soil health were significantly increased in compost-amended soils and the health and
productivity of tomato plants greatly improved. The microbial inoculant dramatically reduced
transplant stress, especially in Wisconsin 55. Other more subtle differences among the tomato
varieties indicated that urban agriculture systems could be improved through varietal selection.
These studies highlight the fact that graduate students are not immune to food insecurity and proper
nutrition and they are interested in connecting with urban agriculture initiatives to address these
challenges. Pairing of the two groups could prove to be a successful mutualistic symbiosis as
graduate students provide the enthusiasm and manpower that urban gardens need while urban
gardens offer access to low-cost fresh produce that many graduate students desire. Leaf mold
compost can aid in these initiatives by providing a cost-effective approach to improve the health
and productivity of urban soils and crops, while at the same time providing further benefits such
as reduced accumulation of valuable carbon sources in municipal landfills. Results like these
provide stark evidence that agriculture, particularly urban agriculture, can continue to improve
access to nutritious foods through green initiatives and innovations.
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Bonal, Kathleen A. "The influence of certain dietary patterns on mood :: exploring the effects on mood of manipulating dietary protein-carbohydrate ratios." 1986. https://scholarworks.umass.edu/theses/2112.
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Cross, Giordana Bruna. "Premenstrual syndrome : food preferences, increasing brain serotonin availability and mood in women / Giordana Bruna Cross." 2002. http://hdl.handle.net/2440/21987.
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Bibliography: leaves 204-215.xviii, 215, [14] leaves : ill. ; 30 cm.
Title page, contents and abstract only. The complete thesis in print form is available from the University Library.
This study investigates the food consumption of overweight women over three menstrual cycles within a randomised double blind placebo controlled design. The aims of the study were: 1) to determine whether women identified as exhibiting PMS symptoms including increased appetite, have a preference for carbohydrate; 2) to determine if low brain levels of serotonin are involved in contributing to increased carbohydrate intake, and whether increasing the availablility of serotonin by using dexfenfluramine reduces total food intake or solely selectively reduces carbohydrate intake in women with PMS; 3) to determine whether there is a link between changes in food consumption, and the severuty of PMS symptoms.
Thesis (Ph.D.)--University of Adelaide, Dept. of General Practice, 2003
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VITÁMVÁS, Miloš. "Sensory abilities in food localization in four species of African mole-rats with diverse social organization." Master's thesis, 2013. http://www.nusl.cz/ntk/nusl-153020.
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Until recently, it was assumed that African mole-rats search for food randomly, as it is in concordance with Aridity food distribution hypothesis. However, recent studies indicate that some subterranean rodent species including mole-rats could be able to use plant chemicals (kairomones) for food localization. In my master thesis I conducted a battery of experiments on four mole-rat species to prove, that these species also posses the ability of kairomone guided foraging independently of their social organization.
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Ambwani, Suman. "Mood, food, traits, and restraint: an experimental investigation of negative affect, borderline personality, and disordered eating." 2008. http://hdl.handle.net/1969.1/ETD-TAMU-3050.
Full textAbstract:
Eating disorders and borderline personality disorder involve several overlapping
features, such as impulsivity, negative affectivity, and dissociation. However, few
studies have specifically assessed how eating pathology and borderline personality may
be related. The present study sought to evaluate this relationship by focusing on one
particular area of overlap, negative affectivity. A pilot study assessed the psychometric
properties of a dietary restraint measure among undergraduate women (N = 149). In the
main study, undergraduate women (N = 307) completed a baseline mood assessment,
then viewed a 39-minute sad film either with or without concurrent food presentation.
Participants then completed a second mood assessment, and those who received food
completed a third mood assessment following a 10-minute post-reflection delay. Results
suggest that women reporting more borderline features exhibited greater negative affect
across three different time points (baseline, post-movie/food, and post-reflection period),
and were more reactive to the sad film. Food presentation appeared to have a small
tempering effect on sadness, such that individuals who received food reported relatively less sadness after viewing the film when compared to those who did not receive food.
However, actual quantity of food consumption was associated with improvements in
mood only for women reporting higher levels of borderline features. Finally, highscorers
on dietary restraint measures consumed greater quantities of food than their lowscoring
counterparts. In sum, these data suggest that women with borderline personality
features may be at elevated risk for developing problems with binge-eating, as
consuming larger quantities of food appeared to have a tempering effect on their
negative mood and specific feelings of sadness. Further, results are consistent with
earlier findings in that reported efforts to restrain dietary intake were associated with
greater food consumption in response to negative affect, and this relationship may need
to be addressed in treating individuals with problematic eating behaviors.
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Frank, TAMAR. "Activation of the corticolimbic brain by visual food cues; Effect of menstrual cycle phase and mood." Thesis, 2009. http://hdl.handle.net/1974/5241.
Full textAbstract:
Hypothalamic control of food intake may be overridden by cortical and limbic brain regions that process reward and the hedonic aspect of food, affecting the ability to discriminate between homeostatic and hedonic feeding. Women, in particular may be affected since cognition and perception of reward change during the menstrual cycle. Changes in estrogen and progesterone levels during the menstrual cycle induce changes in appetite and eating behavior. Food intake declines in the peri-ovulatory period when estrogen levels peak, but increases in the luteal phase when progesterone levels increase. In this novel study we introduce a different context in which to study appetite regulation; the menstrual cycle.
The two main study objectives were: 1) to compare the BOLD response between the peri-ovulatory and luteal phases of the menstrual cycle and 2) to compare the BOLD response between women in a negative and positive affect state in response to visual food stimuli using functional magnetic resonance imaging. Pictures of food, regardless of their caloric content stimulated greater activation during the follicular phase compared to the luteal phase in the orbitofrontal cortex, fusiform, amygdala and inferior operculum. Activity was present in the hippocampus, ventral tegmental area and nucleus accumbens in response to high calorie images but not low calorie images during the follicular phase. The insula showed selective activity responding to high calorie pictures in the luteal phase and low calorie pictures in the follicular phase.
High calorie food cues elicited greater BOLD signal for women reporting negative affect in the putamen, amygdala, pulvinar, prefrontal cortex, pallidum, fusiform and ventral tegmental area.
In summary, visual food cues produced a more robust response during the follicular phase of the menstrual cycle and during a negative mood state in brain regions modulating the rewarding and motivational effects of food images. An increased understanding of how appetite-regulating brain regions respond during the menstrual cycle and in different mood states may facilitate the development of new therapies to reduce the incidence of obesity.Thesis (Master, Physiology) -- Queen's University, 2009-09-25 15:35:15.609
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Ye, Yuan-Jun, and 葉元鈞. "Physical and Sensory Evaluation of Heterogeneous Gel Food with Various Structural Patterns Made by Three Dimensional Printed Molds." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/40894921982541553033.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
103
There are various jelly commodities in the market. However, due to the limitation of gel properties and gelation mechanism, most of them are simple homogeneous gel without textural variety. In this research, agar and gelatin were flow into the 3D printed polylactic molds for creating the heterogeneousheterogeneous heterogeneous heterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneous gels with various designed structural patterns in the two cubic centimeters size. The novel heterogeneous gels were adopted for physical and sensory evaluation. Heterogeneous gels with same composition yet different patterns shows similar water activity and syneresis properties. However, heterogeneous gels with different structural patterns show different responses on texture profile analysis in different testing direction. This result suggests the various sensation on mouth feel. Sensory evaluation also confirmed the consumers prefer the heterogeneousheterogeneousheterogeneousheterogeneous heterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneous gels with structural patterns than conventional multi-layered gel and homogeneous gel. In spite of the apparatus is capable to distinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the istinguish the heterogeneousheterogeneousheterogeneousheterogeneous heterogeneousheterogeneousheterogeneous heterogeneous heterogeneousheterogeneous gels with differentdifferentdifferentdifferent differentdifferent structuralstructuralstructural structural structuralstructural structural patterns, the consumers might not clearly distinguishistinguishistinguishistinguishistinguishistinguishistinguishistinguishistinguishistinguish thethethe structural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feel structural and textural differences in the mouth feel structural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feel structural and textural differences in the mouth feel structural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feel structural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feel structural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feel structural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feel structural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feelstructural and textural differences in the mouth feel structural and textural differences in the mouth feel . We suggest to integrate various flavor into heterogeneousheterogeneousheterogeneousheterogeneous heterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneousheterogeneous gel combination and extend the structural patterns design for developing the next generation gel snacks.
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Rosenstein, Abigail K. "Consumption stereotypes and self-perception: Does choosing to eat a healthy or an unhealthy food affect mood and views of the self?" 2006. http://link.library.utoronto.ca/eir/EIRdetail.cfm?Resources__ID=450675&T=F.
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Aberdeen, Petrina. "Examining the maintaining factors of anorexia nervosa." Thesis, 2013. http://hdl.handle.net/10214/7302.
Full textAbstract:
This thesis is a qualitative investigation of the factors which maintain anorexia nervosa (AN) according to the transdiagnostic theory of eating disorders (Fairburn et al., 2003). AN is difficult to treat and continues to evade complete understanding. The present study aimed to promote further understanding of food restriction and physical activity in relation to the constructs of clinical perfectionism, core low self-esteem, mood intolerance, and interpersonal difficulties. Twenty females with self-reported AN were recruited from Guelph, Ontario and participated in semi-structured interviews. Thematic analysis revealed eight major themes for clinical perfectionism, five for core low self-esteem, five for mood intolerance, and six for interpersonal difficulties. The in-depth emotional accounts and details of food restriction and physical activity in relation to the four constructs examined in this study may contribute to further appreciation of AN, informing practitioners and family members, promoting empathy, and improving treatment options.