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Journal articles on the topic 'Food space'

Author: Grafiati

Published: 21 February 2023

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1

Banerjee, Swapan. "Importance of Right Nutrition for the Astronauts of Deep Space." International Journal of Food, Nutrition & Dietetics 10, no. 3 (December 15, 2022): 101–10. http://dx.doi.org/10.21088/ijfnd.2322.0775.10322.4.

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Essential food requirements for space food systems include food safety, palatability, safety, stability, variety, usability, and reliability. The space station administration always gives astronauts access to nutritious food like fruits, vegetables, and certain processed foods as a regular diet. The gravitational impacts are significantly reduced in a microgravity environment in deep space. As a result of microgravity, the eating implements like wise float away. The beverage packaging for the international space station is made of laminated foil and plastic. The article mainly talked about the food system engineering facilities and the classifications of space food according to their processing. The article also highlighted the standard menu in a space shuttle for American, Russian, and Chinese astronauts according to a pre-planned diet. There are various uses of food under the food processing system in the space shuttle, such as preparation and selection of food, planning, and serving of food, etc. Similarly, it is essential for extended shelflife food for Indian astronauts. Proper nutrition and food safety are critical for all astronauts to cope with deep space environments.

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TSUBOYAMA-KASAOKA, Nobuyo, Kozo HAMANAKA, Yuta KIKUCHI, and Takashi NAKAZAWA. "Similarities between Disaster Food and Space Food." Journal of Nutritional Science and Vitaminology 68, no. 5 (October 31, 2022): 460–69. http://dx.doi.org/10.3177/jnsv.68.460.

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3

Kok, R., and A. van Huis. "Insect food in space." Journal of Insects as Food and Feed 7, no. 1 (January 12, 2021): 1–4. http://dx.doi.org/10.3920/jiff2021.x001.

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The question addressed here is how to produce palatable food on long-term space flights and during extended tenancy in space colonies. That will be done in closed ecosystems that must be stable, robust, resilient, and sustainable. In these, because of their size, insects will be an obvious food choice. A number of species have been proposed, their suitability based on characteristics such as their capacity to be reared at high densities, ability to convert organic waste, a short life cycle and a high feed conversion ratio, resistance to diseases, good nutrition and organoleptic qualities as well as being safe for human consumption. A shift to insects as food will require dietary adaptation, but will also provide many opportunities for innovation.

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4

Efird, Rob, and Will Allen. "Revolutionizing Food and Space." Contexts 13, no. 3 (August 2014): 12–15. http://dx.doi.org/10.1177/1536504214545753.

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5

Smirnov, K. V., and N. N. Lizko. "Problems of space gastroenterology and microenvironment." Food / Nahrung 31, no. 5-6 (1987): 563–66. http://dx.doi.org/10.1002/food.19870310572.

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6

NAKAZAWA, Takashi. "Development of Japanese Space Food." Journal of the Society of Mechanical Engineers 111, no. 1081 (2008): 958–59. http://dx.doi.org/10.1299/jsmemag.111.1081_958.

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7

Warde, Alan. "Convenience food: space and timing." British Food Journal 101, no. 7 (August 1999): 518–27. http://dx.doi.org/10.1108/00070709910279018.

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8

Wendel, JoAnna. "Creating food for deep space." Eos, Transactions American Geophysical Union 95, no. 30 (July 29, 2014): 271. http://dx.doi.org/10.1002/2014eo300005.

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9

Blumberg, Renata, Helga Leitner, and Kirsten Valentine Cadieux. "For food space: theorizing alternative food networks beyond alterity." Journal of Political Ecology 27, no. 1 (January 21, 2020): 1. http://dx.doi.org/10.2458/v27i1.23026.

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<p>In response to calls by scholars to deepen theoretical engagement in research on Alternative Food Networks (AFNs), in this article we critically discuss and assess major theoretical approaches deployed in the study of AFNs. After highlighting the strengths and limitations of each theoretical approach, we provide an alternative framework – which we refer to as the Geographical Political Ecology of Food Systems – that integrates the contributions that have emerged in the study of the alternative geographies of food with an understanding of capitalist processes in the food system. We do this by bringing together literature on the political ecology of food systems and multiple spatialities, including Doreen Massey's understanding of space as a heterogeneous multiplicity and Eric Sheppard's conceptualization of sociospatial positionality. We utilize research on agrarian change and AFNs in Eastern Europe to elaborate this approach. We argue that this new perspective helps navigate tensions in AFN scholarship, and provides new avenues for research and action. We focus particularly on the ability of AFNs to provide a sustainable livelihood for participating farmers, thus far a neglected topic in AFN research in Europe.</p><p><strong>Keywords: </strong>Alternative Food Networks, Eastern Europe, spatialities, positionality, livelihoods</p>

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10

Getsov, Peter, Tsvetan Tsvetkov, Georgi Sotirov, Iliana Nacheva, Zoya Hubenova, Maria Doneva, and Petia Metodieva. "Application of cryotechnology in the creation of space foods for crews working in extreme conditions." Aerospace Research in Bulgaria 32 (2020): 193–208. http://dx.doi.org/10.3897/arb.v32.e16.

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The article presents the achievements in the field of cryobiology and is related to the work for ESA project. Space food is a variety of food products specially formulated and processed for space flight use. Food should meet specific requirements to ensure balanced nutrition for those working in extreme conditions while being easily and safely stored, prepared and consumed in low gravity environments. It is reviewed domestic and foreign market for space foods and defined requirements to astronauts; for other users: military; extreme professions; extreme sports, for hospitals and children gardens. There are summarizes the nutritional requirements for all mentioned above group users of space foods. There is shown Bulgarian experience in research and development of space foods and comparison of the Bulgarian Space Menu.

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11

Tang, Hong, Hope Hui Rising, Manoranjan Majji, and Robert D. Brown. "Long-Term Space Nutrition: A Scoping Review." Nutrients 14, no. 1 (December 31, 2021): 194. http://dx.doi.org/10.3390/nu14010194.

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This scoping review aimed to identify current evidence and gaps in the field of long-term space nutrition. Specifically, the review targeted critical nutritional needs during long-term manned missions in outer space in addition to the essential components of a sustainable space nutrition system for meeting these needs. The search phrase “space food and the survival of astronauts in long-term missions” was used to collect the initial 5432 articles from seven Chinese and seven English databases. From these articles, two independent reviewers screened titles and abstracts to identify 218 articles for full-text reviews based on three themes and 18 keyword combinations as eligibility criteria. The results suggest that it is possible to address short-term adverse environmental factors and nutritional deficiencies by adopting effective dietary measures, selecting the right types of foods and supplements, and engaging in specific sustainable food production and eating practices. However, to support self-sufficiency during long-term space exploration, the most optimal and sustainable space nutrition systems are likely to be supported primarily by fresh food production, natural unprocessed foods as diets, nutrient recycling of food scraps and cultivation systems, and the establishment of closed-loop biospheres or landscape-based space habitats as long-term life support systems.

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12

Hough Evans, Jennifer. "Turning ‘Space’ into ‘Place’ with Food." Ontario History 106, no. 2 (July 25, 2018): 214–34. http://dx.doi.org/10.7202/1050694ar.

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This article on food, identity, and place-making, examines the lives of twelve immigrant women in post-1945 North Bay, Ontario. It demonstrates how these women, as they navigated their way through kitchen and grocery store spaces, negotiated their sense of place, in connection with their identities, their memories brought from home, and their material contexts.

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13

Slocum, Rachel. "Whiteness, space and alternative food practice." Geoforum 38, no. 3 (May 2007): 520–33. http://dx.doi.org/10.1016/j.geoforum.2006.10.006.

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14

Bosco, Fernando J. "Geographies of Food: Place, Space, and Scale in Food Studies." Geography Teacher 17, no. 3 (July 2, 2020): 73–76. http://dx.doi.org/10.1080/19338341.2020.1796744.

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15

Naveja, J. Jesús, Mariel P. Rico-Hidalgo, and José L. Medina-Franco. "Analysis of a large food chemical database: chemical space, diversity, and complexity." F1000Research 7 (July 3, 2018): 993. http://dx.doi.org/10.12688/f1000research.15440.1.

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Background: Food chemicals are a cornerstone in the food industry. However, its chemical diversity has been explored on a limited basis, for instance, previous analysis of food-related databases were done up to 2,200 molecules. The goal of this work was to quantify the chemical diversity of chemical compounds stored in FooDB, a database with nearly 24,000 food chemicals. Methods: The visual representation of the chemical space of FooDB was done with ChemMaps, a novel approach based on the concept of chemical satellites. The large food chemical database was profiled based on physicochemical properties, molecular complexity and scaffold content. The global diversity of FoodDB was characterized using Consensus Diversity Plots. Results: It was found that compounds in FooDB are very diverse in terms of properties and structure, with a large structural complexity. It was also found that one third of the food chemicals are acyclic molecules and ring-containing molecules are mostly monocyclic, with several scaffolds common to natural products in other databases. Conclusions: To the best of our knowledge, this is the first analysis of the chemical diversity and complexity of FooDB. This study represents a step further to the emerging field of “Food Informatics”. Future study should compare directly the chemical structures of the molecules in FooDB with other compound databases, for instance, drug-like databases and natural products collections.

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Coles, Benjamin. "Mixing space: affinitive practice and the insurgent potential of food." Geographica Helvetica 71, no. 3 (August 24, 2016): 189–97. http://dx.doi.org/10.5194/gh-71-189-2016.

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Abstract. Recent debate in human geography has challenged the problematic "alternative"/"conventional" duality that characterises contemporary food provision. Within this binary, alternative food networks and initiatives (AFIs and AFNs) are positioned in opposition to more conventional, agri-capitalist modes of food production and distribution. Framing food around materially, discursively and spatially distinct, albeit relational, geographies not only reinforces this binary but also reaffirms the hegemony of agri-capitalism that alternative provision seeks to undo. Focusing on examples of artisanal and industrial bread production in the UK and the USA, this paper challenges such ontological framings. Drawing from conceptual insights into diverse economies and alternative economic spaces (e.g. Gibson-Graham, 1996:2004; Lee and Leyshon, 2003) and adopting an integrative approach to practice (Shove and Pantzar, 2005; Hand and Shove, 2007), this paper examines the practices that constitute artisanal and industrial baking. Specifically, it focuses on the ways in which embodied practices constitute the spaces of production for such foods. While acknowledging the considerable distances between the geographies that circumscribe these alternative and conventional foods, this paper argues that practices of food production narrow these distances, thereby destabilising the alternative/conventional binary. The geographies of food may mobilise an array of places, materials and ideologies, which are suggestive of two opposing systems of food provision, but practices of food production reveal an array of marginal spaces that challenge this. By reorienting critical attention onto these marginal spaces, the differences between artisanal and conventional food become blurred – and the affinities produced through normalised discourses and materialities of food are contested, resisted and disrupted. I argue these spaces are insurgent and that they come together through affinitive practices, which result in the potential for radical change within food provision.

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17

Naveja, J. Jesús, Mariel P. Rico-Hidalgo, and José L. Medina-Franco. "Analysis of a large food chemical database: chemical space, diversity, and complexity." F1000Research 7 (August 10, 2018): 993. http://dx.doi.org/10.12688/f1000research.15440.2.

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Background: Food chemicals are a cornerstone in the food industry. However, its chemical diversity has been explored on a limited basis, for instance, previous analysis of food-related databases were done up to 2,200 molecules. The goal of this work was to quantify the chemical diversity of chemical compounds stored in FooDB, a database with nearly 24,000 food chemicals. Methods: The visual representation of the chemical space of FooDB was done with ChemMaps, a novel approach based on the concept of chemical satellites. The large food chemical database was profiled based on physicochemical properties, molecular complexity and scaffold content. The global diversity of FooDB was characterized using Consensus Diversity Plots. Results: It was found that compounds in FooDB are very diverse in terms of properties and structure, with a large structural complexity. It was also found that one third of the food chemicals are acyclic molecules and ring-containing molecules are mostly monocyclic, with several scaffolds common to natural products in other databases. Conclusions: To the best of our knowledge, this is the first analysis of the chemical diversity and complexity of FooDB. This study represents a step further to the emerging field of “Food Informatics”. Future study should compare directly the chemical structures of the molecules in FooDB with other compound databases, for instance, drug-like databases and natural products collections. An additional future direction of this work is to use the list of 3,228 polyphenolic compounds identified in this work to enhance the on-going polyphenol-protein interactome studies.

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18

Prawata, Albertus. "Creating Urban and Building Space for Agricultural Space Towards Sustainable Jakarta." ComTech: Computer, Mathematics and Engineering Applications 4, no. 2 (December 1, 2013): 882. http://dx.doi.org/10.21512/comtech.v4i2.2526.

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Agricultural sector will be one of the many sectors affected by the rapid growing population in the cities. The agricultural crisis would lead to more dependence on imports for food. Another problem caused by the rapid growing population is the relocation of agriculture industries to the countryside. This will result inhigher price for food, air pollution, and traffic jam. Indoor controlled environment agriculture is one of the strategies that can help the city, so it can produce its own food and create sustainable lifestyle. This paper focuses on how to create Jakarta, one of the big cities in South East Asia, into a city based on agricultural system that can ensure food safety and make a sustainable urban lifestyle without damaging the environment. Also, it discusses the possibilities of converting the urban or building space into agricultural space, which can support the food production for the people of Jakarta.

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19

Bertonatti, Matias, Mathias Weymar, Werner Sommer, and Martin H. Fischer. "Reaching Out for Food: How Food Incentives Modulate Peripersonal Space Perception." Journal of Cognition 4, no. 1 (March 10, 2021): 21. http://dx.doi.org/10.5334/joc.148.

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20

Muerth, M., S. Migdall, M. Hodrius, F. Niggemann, M. Holzapfel, H. Bach, S. Gilliams, et al. "Food Security TEP - Supporting sustainable intensification of food production from Space." IOP Conference Series: Earth and Environmental Science 509 (July 10, 2020): 012038. http://dx.doi.org/10.1088/1755-1315/509/1/012038.

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21

Spolon, Ana Paula. "Food, Drink and Hospitality: Space, Materiality, Practice." Revista Brasileira de Pesquisa em Turismo 7, no. 2 (August 20, 2013): 358–62. http://dx.doi.org/10.7784/rbtur.v7i2.622.

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22

Zampollo, Francesca. "Food and design: Space, place and experience." Hospitality & Society 3, no. 3 (September 1, 2013): 181–87. http://dx.doi.org/10.1386/hosp.3.3.181_2.

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23

Lugosi, Peter, Hannah Lambie-Mumford, and Andrea Tonner. "Food, drink and hospitality: Space, materiality, practice." Hospitality & Society 4, no. 3 (September 1, 2014): 225–30. http://dx.doi.org/10.1386/hosp.4.3.225_2.

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24

Bourland, Charles T. "The development of food systems for space." Trends in Food Science & Technology 4, no. 9 (September 1993): 271–76. http://dx.doi.org/10.1016/0924-2244(93)90069-m.

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25

Nettles-Barcelón, Kimberly D., Gillian Clark, Courtney Thorsson, Jessica Kenyatta Walker, and Psyche Williams-Forson. "Black Women’s Food Work as Critical Space." Gastronomica 15, no. 4 (2015): 34–49. http://dx.doi.org/10.1525/gfc.2015.15.4.34.

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Black American women have long sustained a complex relationship to food—its production, consumption, and distribution within families, communities, and the nation. Black women, often represented in American culture as “natural” good cooks on the one hand and beset by obesity on the other, straddle an uncomfortable divide that is at the heart of contemporary debate about the nature of our food system. Yet, Black women as authorities in the kitchen and elsewhere in matters of food—culturally, politically, and socially—are largely absent, made invisible by the continued salience of intersecting vectors of disempowerment: race/gender/class/sexuality. In this dialogue, we bring together a variety of agents, approaches, explorations, and examples of the spaces where Black American women have asserted their “food voices” in ways that challenge fundamentally the status quo (both progressive and conservative) and utilize the dominant discourses to create spaces of dissent and strategic acquiescence to the logics of capital ever-present in our food systems.

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Alvarado, Kyle A., Juan B. García Martínez, Silvio Matassa, Joseph Egbejimba, and David Denkenberger. "Food in space from hydrogen-oxidizing bacteria." Acta Astronautica 180 (March 2021): 260–65. http://dx.doi.org/10.1016/j.actaastro.2020.12.009.

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27

Rangkuti, A. B., A. Susilowati, M. M. Harahap, and A. H. Iswanto. "Identifying urban food trees in campus green spaces." IOP Conference Series: Earth and Environmental Science 918, no. 1 (November 1, 2021): 012022. http://dx.doi.org/10.1088/1755-1315/918/1/012022.

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Abstract The environmental impact of food is one of the drivers of cities’ growing interest in the developed food system in urban areas, one of which is campus green space. Green spaces (GS) on campus accompany native trees, landscaping, and water features for nurturing wildlife and people in the surrounding campus. In addition, GS can provide food sources such as fruit, alternative food, seeds, and nuts. This study aims to identify food trees in 120 hectares of the University Sumatera Utara campus area through field inventory methods. Our research showed that 49 species belong to 18 families and 1536 individuals USU campus produce beneficial food for people surrounding campus, either fruit, nuts, and alternative food. Thus, we conclude that the university’s green space can support the urban area’s vision as food providers and ecological services for achieving urban sustainability. Furthermore, gathering and gleaning from green space provides opportunities for inhabitants to maintain urban resources and deeply interact with nature.

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Agar, Celal Cahit, and Constantine Manolchev. "Migrant labour as space: Rhythmanalysing the agri-food industry." Organization 27, no. 2 (October 23, 2019): 251–71. http://dx.doi.org/10.1177/1350508419883379.

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The UK agri-food industry is heavily dependent on migrant labour and, as result, the position and experiences of migrant workers have remained topics of research interest for over a decade. To date, a prolific body of research in the organisation studies literature has addressed the subordinate and exploited position of migrants against a backdrop of precarious terms and conditions of work. Studies have also extolled the scope for worker mobility and resistance, as well as explored the intersectional and non-reductive complexity of migrant life. Although offering valuable insights, these literatures present a disembedded portrayal of the agri-food industry, studying its regulatory provisions, everyday routines and work patterns in abstraction from the spaces within which they occur. Existing research has failed to recognise these processes as modes of space production, in line with Henri Lefebvre’s trialectic framework. This issue of Organization enables us to bring empirical and theoretical insights into this often neglected area, pertaining both to the study of migrant labour spaces and the identification of the rhythms through which these spaces are produced. Accordingly, our study combines Rudolf Laban’s ‘ontology of rhythm’ and Henri Lefebvre’s ‘rhythmanalysis’ methodology. Aided by our own positionality as former agri-food workers, we show how regulating, connecting and ‘dressage’ rhythms intersect agri-food space in a process of relational and multifaceted ‘ordering’, rather than static order. We contribute to the organisation studies literature by conceptualising the missing, spatial dimension in the agri-food migrant industry and demonstrating the value of rhythmanalysis as an underutilised methodology for its continued study.

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V, Janhavi, and Manjunathagowda DC. "Plants culture in space environment for feeding food to the space travelers." International Journal of Chemical Studies 8, no. 4 (July 1, 2020): 2936–38. http://dx.doi.org/10.22271/chemi.2020.v8.i4ai.10097.

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30

de Castro, Inês Rugani Ribeiro, and Daniela Silva Canella. "Organizational Food Environments: Advancing Their Conceptual Model." Foods 11, no. 7 (March 29, 2022): 993. http://dx.doi.org/10.3390/foods11070993.

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Understanding the complexity of the elements that constitute organizational food environments and their operating dynamics is essential to improving their healthiness. This study developed a conceptual model of organizational food environments. For this purpose, a comprehensive literature review was conducted, a first version of the conceptual model was prepared, a panel of experts was consulted, the model was improved, a second panel of experts was consulted, and the model was finalized. The model consists of four components (the institutional level, internal level of eating spaces, surroundings, and the decisional level) and 10 dimensions related to the institutional level and internal level of eating spaces (the availability, accessibility, affordability, quality, food and nutrition information, and promotion of foods, beverages, and culinary preparations and the availability, acceptability, convenience, ambience, and infrastructure of the eating space), as expressed in a graphical scheme. The conceptual model presented here offers innovative elements which contribute to understanding of the organizational food environment. It can guide the development of both assessment studies of food environments and interventions for their improvement.

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31

García Martínez, Juan B., Kyle A. Alvarado, Xenia Christodoulou, and David C. Denkenberger. "Chemical synthesis of food from CO2 for space missions and food resilience." Journal of CO2 Utilization 53 (November 2021): 101726. http://dx.doi.org/10.1016/j.jcou.2021.101726.

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32

Elsden-Clifton, Jennifer, and Debi Futter-Puati. "Creating a Health and Sustainability Nexus in Food Education: Designing Third Spaces in Teacher Education." Australian Journal of Environmental Education 31, no. 1 (January 16, 2015): 86–98. http://dx.doi.org/10.1017/aee.2014.44.

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AbstractThere is growing pressure from the public health sector, government, environmental, medical and scientific fields to teach young people about food. However, little is known about pre-service teachers’ preparation in this area. This article addresses this gap by providing a case study of one approach to food education, which was purposefully designed to bring together two fields — health education and education for sustainability (EfS) — in teacher education in Victoria, Australia. This article outlines the ways in which this approach has the potential to challenge the conventions of both fields and ‘spaces’ of health (first space) and sustainability (second space), and gave rise to a possible ‘third space’ (Soja, 1996). This article uses data collected from Promoting Health Education, a 10-week course designed for generalist primary school pre-service teachers. It also utilises reflections from pre-service teachers and teacher educators (also the authors) to explore how they navigated first, second and third spaces. In doing so, the authors examine some of the learning potentials and difficulties within third spaces, including: designing third spaces; wrestling with the dominance of first space; complexities of second space; and questioning what might be lost and gained through the design of third spaces.

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33

Lemon, Robert D. "The Budding Aromas from Taco Trucks: Taste and Space in Austin, Texas." Transnational Marketing Journal 4, no. 2 (October 31, 2016): 100–109. http://dx.doi.org/10.33182/tmj.v4i2.393.

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This paper evaluates how taste preferences produce space in Austin, Texas. Austin is a booming city. Indeed, it has been the fastest growing metro area in the United States for the past 20 years. It is also renowned for its evolving and enthralling food truck scene. Food trucks of all sorts spring up throughout the city. Some of the more innovative foods stem from gourmet trucks. And these trucks often become symbolic capital that spur gentrification. Other trucks, such as the traditional taco truck, are ensconced in marginalized neighborhoods. They feed the working masses of Mexicans who flock to Austin to find work. Certainly, the gourmet truck vendors experiment with food flavors; however, taco truck entrepreneurs are innovative as well. The taco truck cooks modify their menus to accommodate Austin’s shifting demographics. To this end, I argue Austin’s landscape transformation can be examined through cooking practices. This paper takes a close look at how immigrant cooks negotiate social spaces through the foods they make. In so doing, I interviewed two traditional taco truck owners about how they decide what to cook based on the social spaces in which they park their trucks. Surprisingly, their subtle choices reflect the changing culture and budding taste preferences of the city’s residents.

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34

De Koning, Jotte, Marcel Crul, Jo Van Engelen, Renee Wever, and Johannes Brezet. "Mental innovation space of Vietnamese agro-food firms." British Food Journal 118, no. 6 (June 6, 2016): 1516–32. http://dx.doi.org/10.1108/bfj-10-2015-0400.

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35

Schlenoff, Daniel C. "Space Food ▪ Zeppelin II ▪ Safe Passage." Scientific American 300, no. 6 (June 2009): 14. http://dx.doi.org/10.1038/scientificamerican0609-14.

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36

Widener, Michael J., Leia M. Minaker, Jessica L. Reid, Zachary Patterson, Tara Kamal Ahmadi, and David Hammond. "Activity space-based measures of the food environment and their relationships to food purchasing behaviours for young urban adults in Canada." Public Health Nutrition 21, no. 11 (March 16, 2018): 2103–16. http://dx.doi.org/10.1017/s1368980018000435.

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AbstractObjectiveTo examine the potential links between activity spaces, the food retail environment and food shopping behaviours for the population of young, urban adults.DesignParticipants took part in the Canada Food Study, which collected information on demographics, food behaviour, diet and health, as well as an additional smartphone study that included a seven-day period of logging GPS (global positioning system) location and food purchases. Using a time-weighted, continuous representation of participant activity spaces generated from GPS trajectory data, the locations of food purchases and a geocoded food retail data set, negative binomial regression models were used to explore what types of food retailers participants were exposed to and where food purchases were made.SettingToronto, Montreal, Vancouver, Edmonton and Halifax, Canada.SubjectsYoung adults aged 16–30 years (n 496). These participants were a subset of the larger Canada Food Study.ResultsDemographics, household food shopper status and city of residence were significantly associated with different levels of exposure to various types of food retailers. Food shopping behaviours were also statistically significantly associated with demographics, the activity space-based food environment, self-reported health and city of residence.ConclusionsThe study confirms that food behaviours are related to activity space-based food environment measures, which provide a more comprehensive accounting of food retail exposure than home-based measures. In addition, exposure to food retail and food purchasing behaviours of an understudied population are described.

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37

Peterson, Michael. "Designing the Space for Local Food: How Design Can Support Local Food Systems." International Journal of Design in Society 9, no. 3 (2015): 27–35. http://dx.doi.org/10.18848/2325-1328/cgp/v09i03/57920.

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38

Weisberg-Shapiro, Pamela, and Carol Devine. "Food Activity Footprint: Dominican Women’s Use of Time and Space for Food Procurement." Journal of Hunger & Environmental Nutrition 15, no. 5 (May 20, 2019): 683–98. http://dx.doi.org/10.1080/19320248.2019.1613276.

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39

Adams, Jean, Ellie Ganiti, and Martin White. "Socio-economic differences in outdoor food advertising in a city in Northern England." Public Health Nutrition 14, no. 6 (January 4, 2011): 945–50. http://dx.doi.org/10.1017/s1368980010003332.

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AbstractObjectiveTo explore differences in the prevalence of outdoor food advertising, and the type and nutritional content of advertised foods, according to an area-based marker of socio-economic position (SEP) in a city in Northern England.DesignAll outdoor advertisements in the city were identified during October–December 2009, their size (in m2) estimated and their location determined using a global positioning system device. Advertisements were classified as food or non-food. Food advertisements were classified into one of six food categories. Information on the nutritional content of advertised foods was obtained from packaging and manufacturer's websites. An area-based marker of SEP was assigned using the location of each advertisement, grouped into three affluence tertiles for analysis.SettingA city in Northern England.SubjectsNone.ResultsIn all, 1371 advertisements were identified; 211 (15 %) of these were for food. The advertisements covered 6765 m2, of which 1326 m2 (20 %) was for food. Total advertising and food advertising space was largest in the least affluent tertile. There was little evidence of socio-economic trends in the type or nutritional content of advertised foods.ConclusionsDespite an absence of socio-economic differences in the type and nutritional content of advertised foods, there were socio-economic differences in food advertising space. There may also be socio-economic differences in exposure to outdoor food advertising.

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Smith, Scott, and Sara Zwart. "Magnesium and Space Flight." Nutrients 7, no. 12 (December 8, 2015): 10209–22. http://dx.doi.org/10.3390/nu7125528.

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Margariti, Kostoula. "“White” Space and Organic Claims on Food Packaging: Communicating Sustainability Values and Affecting Young Adults’ Attitudes and Purchase Intentions." Sustainability 13, no. 19 (October 8, 2021): 11101. http://dx.doi.org/10.3390/su131911101.

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The development of organic food products has proliferated over the past few decades, alongside the use of “white” space on products’ packaging as an element that communicates quality and sustainability values. Despite a growing interest towards green products, sustainable business practices and aesthetics, there is not enough evidence on how specific design elements (i.e., “white” space) of organic food packaging could affect consumers’ brand perceptions, attitude towards the brand (Abr) and purchase intentions (PI). The present study seeks to unveil the role of “white” space as a packaging design element on the effectiveness of organic food products. Based on a content analysis of 406 international packaging designs it establishes the widespread coexistence of organic products with extended, in shades of gray “white” space. A between-subjects experiment with 305 young adults builds on the associations between “white” space and sustainability, and provides evidence on the proposed serial mediation model with perceived naturalness, quality and trustworthiness, and Abr as mediators in the relationship between organic food products and PI, especially when the packaging uses extended “white” space. Pertinent managerial implications with respect to effective packaging design that promotes sustainability values and generates positive attitudes and behaviors towards organic foods are underlined.

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Rossberg, Axel G., Åke Brännström, and Ulf Dieckmann. "Food-web structure in low- and high-dimensional trophic niche spaces." Journal of The Royal Society Interface 7, no. 53 (May 12, 2010): 1735–43. http://dx.doi.org/10.1098/rsif.2010.0111.

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A question central to modelling and, ultimately, managing food webs concerns the dimensionality of trophic niche space, that is, the number of independent traits relevant for determining consumer–resource links. Food-web topologies can often be interpreted by assuming resource traits to be specified by points along a line and each consumer's diet to be given by resources contained in an interval on this line. This phenomenon, called intervality, has been known for 30 years and is widely acknowledged to indicate that trophic niche space is close to one-dimensional. We show that the degrees of intervality observed in nature can be reproduced in arbitrary-dimensional trophic niche spaces, provided that the processes of evolutionary diversification and adaptation are taken into account. Contrary to expectations, intervality is least pronounced at intermediate dimensions and steadily improves towards lower- and higher-dimensional trophic niche spaces.

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Cavalcante de Oliveira, Lidiany. "FOOD PRODUCTION IN URBAN AREAS." Revista Gênero e Interdisciplinaridade 3, no. 04 (September 3, 2022): 115–39. http://dx.doi.org/10.51249/gei.v3i04.907.

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There is a growing concern in the world of production with the potentialization of food capacity and, with that, seek what we call food security. In this sense, it deserves a food production developed in urban spaces, commonly called community care hours. In Vale do Francisco, especially Petrolina-PE and Juazeiro-BA, this reality is quite present as important food production poles, including in urban areas, with vegetable gardens producing for several decades. This becomes even more important when it comes to agroecological production, as it results in much more functional foods. In general terms, this research presents the food supply in, giving visibility to urban production in the cities of Petrolina-PE and Juazeiro-BA. In addition, part of the purposes of this study is to identify the main production in the urban space of these two cities, develop a geoenvironmental characterization, demonstrate the social benefits of this model of economic production and present as a product a cartographic asset of public domain of the area in question. How to survey the methodologies and in the productive spaces, inloco data collection, in addition to increasing the productivity of application projects of the cartographic application areas of project for the production of a cartographic application. It is aimed at the social groups still with a direct view in food molds to the construction of this productive model in the urban area of the cities of Petrolina-PE and Juazeiro-BA.

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Maulana, Luthfi, Yusuf Gladiensyah Bihanda, and Yuita Arum Sari. "Color space and color channel selection on image segmentation of food images." Register: Jurnal Ilmiah Teknologi Sistem Informasi 6, no. 2 (September 1, 2020): 141. http://dx.doi.org/10.26594/register.v6i2.2061.

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Image segmentation is a predefined process of image processing to determine a specific object. One of the problems in food recognition and food estimation is the lack of quality of the result of image segmentation. This paper presents a comparative study of different color space and color channel selection in image segmentation of food images. Based on previous research regarding image segmentation used in food leftover estimation, this paper proposed a different approach to selecting color space and color channel based on the score of Intersection Over Union (IOU) and Dice from the whole dataset. The color transformation is required, and five color spaces were used: CIELAB, HSV, YUV, YCbCr, and HLS. The result shows that A in LAB and H in HLS are better to produce segmentation than other color channels, with the Dice score of both is 5 (the highest score). It concludes that this color channel selection is applicable to be embedded in the Automatic Food Leftover Estimation (AFLE) algorithm.

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Tat Shum, Terence Chun. "Culinary diaspora space: Food culture and the West African diaspora in Hong Kong." Asian and Pacific Migration Journal 29, no. 2 (June 2020): 283–311. http://dx.doi.org/10.1177/0117196820938603.

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This article examines how food practices contribute to the lived experience of the West African diaspora in Hong Kong. Drawing on in-depth interviews and participant observations of Africans in different African restaurants, grocery stalls and cultural events, this article proposes the concept of a “culinary diaspora space” to examine how they navigate spaces of solidarity and struggle during their integration process through African food-related practices. It highlights the point at which boundaries of inclusion and exclusion are contested by revealing the practical and symbolic roles played by migrants’ traditional food culture throughout the integration process. This research argues that African food outlets are a space of social frictions but also of possible cultural encounters between the Africans and Hong Kong Chinese. By focusing on food-related practices, this research demonstrates how the West African diaspora is felt, embodied and perceived by the host society.

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Gurbuz, Emre, and Ahu Gokce. "Exploring the Space-Calorie Association: Preliminary Evidence from Reaction Time Performance." Advances in Cognitive Psychology 17, no. 2 (June 2021): 136–48. http://dx.doi.org/10.5709/acp-0324-4.

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The present study was designed to investigate the representation of calorie levels in space. Previously an association between numerical magnitude and space has been established, namely, the Spatial Numerical Association of Response Codes (SNARC) effect. The spatial-numerical association reveals representation of smaller and larger numbers by the left and right sides, respectively. In addition, previous studies showed that spatial arrangement of foods in space affects the food selection behavior. In three experiments, the presence of an association between calorie magnitude and space was tested to understand how it could potentially affect food selection behavior. Reaction times were recorded to investigate the speed of information processing. In Experiment 1, locations of low and high calorie food stimuli were (in)congruent in terms of the space-calorie association. In Experiment 2, endogenous spatial cues were used to bias attention to investigate if this bias would lead to formation of the space-calorie association. Finally, Experiment 3 investigated whether green and red colors evoke approach or avoidance behavior and prevent formation of the space-calorie association. In all experiments, results revealed lack of an association between space and calorie, that is, presenting low/high calorie items on the left/right hemispace, respectively, did not modulate the processing speed.

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Hernández-Reyes, Reyna, Cristina Rodríguez, and Hugh Drummond. "Aggressive defence of food by precocial chicks varies with its concentration in space." Behaviour 154, no. 2 (2017): 163–70. http://dx.doi.org/10.1163/1568539x-00003416.

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In juvenile and adult animals, including mammals, birds, fishes and a crustacean, competition for food becomes increasingly aggressive as its spatial concentration increases. This ecological relationship has not been investigated in infant animals, although it is thought that broods of precocial chicks of some avian species compete aggressively for food or status in a brood hierarchy. When pairs of common quail broodmates were offered the same amount of ground corn in four spatial concentrations between ages 15 and 59 days, aggression increased progressively with concentration, culminating in an overall 16-fold increase when corn was in a single clump. These results suggest that aggressive defence may increase with spatial concentration of food in precocial chicks generally, and raise the possibility that a similar pattern could occur in some altricial chicks during the transition to independence and in infants of other animal species.

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Ulmer, Jasmine B. "Food, Water, Shelter, Justice, Love." International Review of Qualitative Research 10, no. 4 (February 1, 2017): 378–94. http://dx.doi.org/10.1525/irqr.2017.10.4.378.

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In the move toward a critical form of qualitative inquiry that realizes its transformative potential, this article encourages scholars to consider axes of need within research. A flexible framework suggests how researchers might respond to situated need through theoretically and contextually grounded inquiries. In first drawing from critical geography, the concepts of heterotopic space and spatial justice are used to theoretically explore potential sites of critical transformation. These fluid spaces next are situated along five possible axes of need: food, water, shelter, justice, and love. By way of illustration, axes then are read through the lens of an urban city; potential responses take shape as a research agenda that could include visual and experimental forms of mapping. Importantly, the framework offers methodological openings for a critical form of qualitative inquiry that directly responds to, and participates in, issues of local need.

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Peng, Lei, Siyuan Shui, Zhuo Li, and Jianwen Yang. "Food Delivery Couriers and Their Interaction with Urban Public Space: A Case Study of a Typical “Takeaway Community” in the Wuhan Optics Valley Area." Sustainability 14, no. 10 (May 20, 2022): 6238. http://dx.doi.org/10.3390/su14106238.

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Food delivery couriers are a new type of worker created in modern cities within the background of a sharing economy. As a form of gig worker, they shuttle through the streets and take charge of order distribution for digital labor platforms. Food delivery couriers use the atriums and streets of their community neighborhood as their places of work and rest, occupying the public spaces that belonged to the original residents. Additionally, this phenomenon sets off a chain reaction which not only creates conflicts with the activities and passage of residents, creating time–space interlinkages, but also exerts profound influence on the economic and population structure of the region. This study focuses on the time–space patterns of food delivery couriers in the Optics Valley youth city community in Wuhan city. Inspired by Tim Cresswell’s mobility theory, this study creates a conceptual framework to explain the time–space patterns of food delivery couriers, including the following aspects: motivation, experience, conduction, and efficiency. This study revealed the characteristics of food delivery couriers on the occupation level, the conflicts between food delivery couriers and other parties as invaders of public space, and their tactics. This study also makes some policy recommendations regarding the career status of couriers and provides a reference for research on the emergence of gig workers in the urban environment.

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Douglas, Grace L., Sara R. Zwart, and Scott M. Smith. "Space Food for Thought: Challenges and Considerations for Food and Nutrition on Exploration Missions." Journal of Nutrition 150, no. 9 (July 11, 2020): 2242–44. http://dx.doi.org/10.1093/jn/nxaa188.

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