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1
Spence, Alexa. "Attitudes and behaviour towards GM food". Thesis, University of Nottingham, 2006. http://eprints.nottingham.ac.uk/13014/.
Testo completoAbstract (sommario):
The aim of this thesis was to examine attitudes towards genetically modified (GM) food and how these translate into behaviour. Research conducted divided quite neatly into two distinct sections. The first section explored explicit attitudes and other socio-cognitive constructs relating to behaviour towards GM food within the framework of different theoretical models including, most notably, the theory of planned behaviour (Ajzen, 1991). The second section measured implicit attitudes held towards GM food and the malleability of these attitudes, using an array of different reaction time tasks, e. g. the implicit association task (Greenwald, McGhee and Schwartz, 1998). A final experiment then linked these two sections by examining both implicit and explicit attitudes alongside various measures of behaviour in order to examine the predictive validity of these attitude constructs and how these may vary depending on the situation. Results indicated that socio-cognitive concepts of subjective norms, perceived behavioural control (PBC), self-identity and emotional involvement were useful alongside the construct of explicit attitudes in predicting intentions and behaviour towards GM food. In addition, measures of implicit attitude were found to be useful predictors of behaviour towards GM food, over and above explicit attitudes. Interestingly, measurementso f implicit attitude were found to be positive when measured in a context free manner but were also found to be malleable and differed considerably depending on the situational context of measurement. Actual behaviour was measured in a variety of different ways and these converged in demonstrating that the majority of participants would try GM food. Overall, findings indicated that within Britain more people than previously thought are likely to try GM food if it becomes more widely available.
2
Morley, Wayne Gerald. "The phase behaviour of food surfactants". Thesis, University of Salford, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308204.
Testo completo
3
Sehib, Khairia A. H. "Consumer food shopping behaviour in Libya". Thesis, University of Newcastle upon Tyne, 2013. http://hdl.handle.net/10443/2289.
Testo completoAbstract (sommario):
This thesis explores consumer food shopping behaviour in an emerging economy, taking the Libyan case as an example. As in many other emerging economies, Libya’s retail environment has been dominated for generations by traditional markets and small independent stores but has recently witnessed the spread of ‘modern’ formats such as supermarkets. The study draws on both qualitative and quantitative research. The qualitative research provided evidence of a complex picture, highlighting significant variations, from family to family and geographically, in the social acceptability of females shopping at traditional markets and other retail formats. In Libya, food shopping has traditionally been a task for male household members, with traditional markets regarded as inappropriate spaces for females. However the safer, cleaner, and less crowded environment offered by large supermarkets contributed to some women feeling more comfortable shopping for food and henceforth being able to shop as independent consumers. Traditional culture, rather than constraining the spread of supermarkets, may act as a facilitator of the growing popularity of supermarkets in Libya. The main quantitative research instrument was a self-administered questionnaire of Libyan food shoppers in Benghazi city. 371 completed questionnaires were obtained. Factor analysis revealed 12 factors that underlie the reasons consumers go shopping for food. The application of cluster analysis to the dimensions factor scores revealed six segments of food shoppers. The characteristics of each cluster were described by average factor scores on the dimensions of shopping motivations, demographic characteristics, and behavioural variables. The most important retail outlet attributes in the choice of where to buy food were, in descending order, food safety, quality of products, quality of service, speed of service, and variety of products. The findings also indicated that on all items supermarkets performed the best; except for freshness of products and in-store credit (traditional markets were perceived as superior on freshness of products and independent stores for in-store credit). Only for one attribute (car parking) were differences in the mean scores between supermarkets, traditional markets and independent stores not statistically significant. ii Econometric modelling considered the possible relationships between shopping behaviour and the demographic and socioeconomic characteristics of the respondents. This confirmed a major finding of the qualitative research - that females were significantly less likely than males to visit traditional markets and spent proportionally more in supermarkets. Supermarket visitors were more concerned with social acceptability whereas, patrons of traditional markets placed greater emphasis on freshness. Heavy users of independent stores placed greater emphasis on in-store credit.
4
Dowey, Alan J. "Psychological determinants of children's food preferences". Thesis, Bangor University, 1996. https://research.bangor.ac.uk/portal/en/theses/psychological-determinants-of-childrens-food-preferences(6ee5e2a6-802c-4dfd-8434-3fdc82de2c79).html.
Testo completoAbstract (sommario):
Five experiments were conducted to investigate psychological determinants of food preference in five to seven year-old children. The research was informed by: (i) the general literature on human food preference, and (ii) behaviour analytic theory and research, particularly that on rule-governance. Experiment 1, using a between groups design, examined the impact of in vivo peer behaviour on novel food consumption. Children exposed to "positive" peers avidly consuming a target food tended to prefer that food. Conversely, children who observed "negative" peers, rejecting the food, consumed little: it was also shown that these negative effects could be largely overridden by subsequent exposure to positive peers. Experiments 2 to 5 utilised multiple baseline designs to evaluate the effectiveness of a series of multi-component interventions designed to promote consumption of previously refused fruits and vegetables. To maximise ecological validity and long-term maintenance of behaviour change these experiments were conducted in subjects' homes in the context of the evening meal. During Experiment 2 an intervention incorporating video modelling, contingent rewards, and instructions effectively promoted consumption of three named foods. However, little generalisation to the consumption of other foods was evident. In Experiment 3 a similar intervention targeted broader food categories (vegetables and fruit) and this was effective in promoting consumption of up to 12 foods. Maintenance interventions utilising token rewards were effective in promoting long term consumption. During Experiment 4, written instructions and contingent rewards, without video modelling, were relatively effective in promoting fruit, but not vegetable consumption. During Experiment 5, instructions and video modelling, without contingent rewards had a negligible effect on the consumption of either food category. The results demonstrated that, contrary to the widely held belief within the human food preference literature, interventions utilising contingent rewards can be very effective in modifying food preferences. In discussing the results consideration was given to: (i) the role of rulegovernance in ensuring effective reward use; (ii) maintenance and generalisation of behaviour change; and (iii) the outcome measure most appropriate for food preference research.
5
Cheyne, Alexander. "Extrusion behaviour of starch based food pastes". Thesis, University of Cambridge, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.621036.
Testo completo
6
Ashworth, Pippa. "Leptogenicity of the food environment and food choice behaviour in leisure centres". Thesis, Sheffield Hallam University, 2017. http://shura.shu.ac.uk/22434/.
Testo completoAbstract (sommario):
Leisure centres offer a platform for physical activity. Previous research however suggests that leisure centre food environments may not be congruent with the leptogenic (lean promoting) physical activity offer. Despite this, there is a paucity of research evaluating the food environment and food consumer behaviour in UK leisure centres. A situational analysis was carried out in leisure centres using the Analysis Grid for Environments Linked to Obesity (ANGELO), and the food offer was categorised using the Nutrient Profiling Model (NPM). Semi-structured interviews were used to explore leisure centre café users' (n 7), managers' (n 2) and catering managers' (n 2) perceptions of the leisure centre food environment and the perceived influences on behaviour. As a result of the findings, a 2-week long experiment was carried out to determine the impact of Calorie information on consumer intention to make healthy food choices and on purchase behaviour. Questionnaires, based on an adapted version of the Theory of Planned Behaviour (ATPB), were distributed to café users. Structural equation modelling (SEM) was used to examine the strength of the hypothesised pathways of the model. The impact of the experiment on the ATPB and energy (kcal) purchased were evaluated using independent samples t-tests. Additionally, consumers were profiled based on their responses to the ATPB using a hierarchical cluster analysis. All stakeholders were supportive of increasing the healthiness of the food environment in leisure centres, however catering managers and managers had concerns over potential financial implications. During the experiment, Calorie information significantly increased consumer confidence and control, however there was no statistical increase in intention to make healthy choices or in the leptogenicity of purchase behaviour. SEM offered a novel approach to demonstrate the strength of the hypothesised pathways and confirmed that the strongest pathway to intention is via attitudes. Three consumer segments were identified; nutritionally motivated, nutritionally ambivalent and nutritionally disinterested. Future research should focus on increasing the availability and visibility of healthy choices, targeting influential people and challenging habit and preference.
7
Somehagen, Jesper, Charlton Holmes e Rashed Saleh. "Functional Food : A study of consumer attitudes towards functional foods in Sweden". Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-25950.
Testo completoAbstract (sommario):
During the last few decades the interest and demand for both healthy food and different beverages has increased the interest for healthy food and it is expected to continue increasing in the future. A strong reason for this is the desire among more and more people to live healthy and long lives. Because of this, the recent industry of functional foods has become increasingly popular as marketers aim to sell food products that can benefit a consumer’s health beyond a healthy or organic food products ability. “A functional food is, or appears similar to, a conventional food. It is part of a standard diet and is consumed on a regular basis, in normal quantities. It has proven health benefits…beyond its basic nutritional functions.” (Doyon and Labrecque 2008 pp.1147) In order for marketers to make the right marketing actions, a better understanding of consumer behaviour and attitudes towards functional food is needed. Without this information marketers will not be able to create effective marketing campaigns for functional food products. Consumer attitudes towards functional foods were looked at in four different factors/dimensions, reward, necessity, confidence and safety, and then each factors impact on consumer willingness to consume was measured.Purpose - The purpose of the study was to investigate consumer’s attitudes on functional foods and their willingness to consume functional foods.Method/Approach - A questionnaire was developed from a previous study (Lähteenmäki and Urala 2007) on consumer attitudes and their willingness to consume functional foods, using a combination of convenience sampling and judgment sampling.Findings- The data confirmed the results from previous studies that consumer attitudes play a role in impacting consumer willingness to consume functional foods, but also that the results cannot be generalized on all functional food groups or types.Conclusions – Each functional food category should be approached in a different way, from a marketing or advertising point of view and when marketing each functional food product. Different aspects e.g. Reward, necessity, confidence and safety should be highlighted for each individual food category in the packaging or advertisement to give the marketing strategy an advantage to increase consumer willingness to use that product. The study was found to collaborate with the previous studies conducted by Lähteenmäki and Urala (2007).Key Words – Attitudes, Consumer attitudes, Functional foods, Consumer behaviour
8
Vermeulen, Hester. "A balanced food basket approach to monitor food affordability in South Africa". Thesis, University of Pretoria, 2020. http://hdl.handle.net/2263/73175.
Testo completoAbstract (sommario):
The public health landscape in South Africa today is characterised by a double-burden of nutritional challenges. Under-nutrition is prevalent, as is evident from the high levels of childhood stunting that are reported. Deficiencies of micro-nutrients such as vitamin A and iron continue to be prevalent in children, females and vulnerable groups. Simultaneously overweight and obesity among adults and children together with an associated increase in the occurrence of non-communicable diseases (NCDs) such as diabetes and cardiovascular disease are increasing steadily to epidemic levels.
With approximately 40% of the population living under the International Poverty Line and approximately a quarter of the population not able to obtain enough food to fulfil their daily energy needs, poverty and food insecurity are harsh realities in many South African households. The ability of a household to make healthy food choices is, among other factors, affected by food affordability. Food affordability is determined by household income relative to the cost of purchased food items. In recent years, food affordability in South Africa has been under increased pressure due to the following factors: household income-growth barely keeping track with inflation, rising unemployment, as well as high and ever increasing food prices. The pressure on lower income households is particularly profound, forcing such households to use about a third of total expenditure for food purchases.
In this study, a multi-disciplinary approach was used (including principles of nutrition, economics and consumer behaviour sciences) to develop models to measure the cost and affordability of healthy eating in South Africa at a national level and on a socio-economically disaggregated basis. The healthy food basket model was primarily based on the South African Food-based Dietary Guidelines, typical food consumption patterns, household demographics and official urban retail food prices monitored by Statistics South Africa.
Food affordability is a major challenge, with 60% of the population unable to afford the Moderate-cost Food Basket which provides greater nutritional diversity. The more economical Thrifty Healthy Food Basket (approximately 30% less expensive) is only affordable to approximately half of the South African population. A four member household earning two minimum wages has to spend a third of total expenditure on food to be able to afford this basket, while the typical food expenditure share of such households is usually lower (approximately 24%), thus confirming the pressure on households to afford healthy eating. In future the models of healthy eating also present possibilities for further expansion (e.g. these models can be refined to study different geographical areas or different household structure typologies).
Compared to national nutritional recommendations, the study found that the intakes of whole-grain starch-rich foods, lean meat, fish, eggs, dairy, fruit, vegetables and legumes were low. Inadequate intake was generally more severe among lower income households. Less-affluent households spend a large proportion of their food budget on starch-rich staples, fats / oils and sugar-rich foods, but allocate insufficient resources to animal-source foods, legumes, fruit and vegetables. This study also identified that excessive intakes of refined and processed starch-rich food options, sugar-rich foods and fats / oils were common across all income groups and increased with socio-economic status. These findings confirm the reality of the nutrition transition in South Africa.
The contribution of this research to estimate the socio-economically disaggregated consumption of animal-source foods (meat, fish and eggs) and starch-rich foods (maize meal, bread, rice and potatoes), provides valuable insights into differences in food intake across the socio-economic spectrum of South Africa.
A complex combination of interventions is required to promote healthy eating patterns in South Africa. In addition to legislative measures (e.g. salt and sugar reduction legislation), consumer education (across the socio-economic spectrum) should focus on science-based practical solutions and provide advice on making healthy and budget-conscious food choices. In addition, it is also important to design and implement policy actions to improve the affordability and availability of healthy food options for the various socio-economic groups, in diverse geographic locations in South Africa.
The improvement of food affordability is a key component in moving closer to achieve the Sustainable Development Goal of the United Nations “to end hunger, achieve food security, improve nutrition and promote sustainable agriculture”. Furthermore, improving household food and nutrition security (including addressing issues pertaining to healthy food consumption and affordability), through public and private sector actions, is one of the enabling milestones in the National Development Plan 2030.
The monthly costing of the food basket models which were developed in this study and analyses thereof should be used as policy analysis tools to act as a practical, scientific basis for the food security debate in South Africa. These tools are, in fact, already published on a quarterly basis in the public domain. In future the models of healthy eating also present possibilities for further expansion (e.g. these models can be refined to study different geographical areas or different household structure typologies).Thesis (PhD) - University of Pretoria. 2020.
Financial support received from: * The Bureau for Food and Agricultural Policy (BFAP) * The Department of Science and Technology (DST)/National Research Foundation (NRF) Centre of Excellence (CoE) in Food Security * Agbiz * Red Meat Research and Development South Africa (RMRD SA) * DST/NRF South African Research Chairs Initiative (SARChl) in the National Development Plan Priority Area of Nutrition and Food Security (Unique number: SARCI170808259212) * University of Pretoria
Animal and Wildlife Sciences
PhD Nutrition
Unrestricted
9
Cockcroft, Rowan Callam. "Energy management and behaviour in food hoarding passerines". Thesis, University of Newcastle Upon Tyne, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.506669.
Testo completo
10
Barnett, Craig. "Food limitation and its effects on bird behaviour". Thesis, University of Canterbury. Zoology, 2001. http://hdl.handle.net/10092/6891.
Testo completoAbstract (sommario):
Stochastic dynamic programming (SDP) models make a number of predictions as to how birds should behave given different ecological conditions. These models are easily tested in the field, although there have been few studies of their predictions. In this thesis, I use predictions from SDP models to investigate the effects of food availability on three aspects of bird behaviour.
I first examined how supplemental food affects daily patterns of weight gain in birds. SDP models predict that birds should converge on the same mass by the end of the day irrespective of their fat reserves at the beginning of the day. I tested this prediction by comparing the mass trajectories of 12 male New Zealand robins (Petroica australis) when they started the day with differences in fat reserves. Fat reserves were manipulated experimentally by feeding birds one day and comparing them on two control days. I also examined caching behaviour and singing behaviour throughout the experiment in response. As predicted, body mass converged to a similar value at the end of the day regardless of initial mass. Fed males also sang more than on control days and stored less food over the course of the day.
Next, I examined the effect of supplemental feeding on the dawn chorus of silvereyes (Zosterops lateralis) by comparing the singing behaviour of 12 males between days with and without access to short-term supplementation. As predicted, I found that males increased their singing quantity and quality in response to supplementary food.
Lastly, I examined how food supplementation influences incubation behaviour. With periodic cyclic behaviour such as incubation, SDP models predict that birds should decrease the time spent off the nest when they have greater access to food. I tested this prediction by comparing the incubation behaviour of silvereyes on days when they received supplementation compared with days when they had no supplementation. As predicted, the renewal time (time taken for birds to renew their energetic reserves) decreased in response to supplementation, while overall investment increased.
The results from all chapters provide strong support for SDP models. These experiments show how even short-term changes in food availability can alter the behaviour of birds in ways that may ultimately be important in determining their reproductive success. My experiments reveal that there is much potential for the formulation and testing of these models in New Zealand species.
11
El-Droubi, Asma A/Aziz Saleh. "Food shopping behaviour in the state of Qatar". Thesis, University of Lincoln, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.405176.
Testo completo
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Morapane, Mondiya Nametso. "Functionally illiterate consumers’ food purchase behaviour in Botswana". Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/41246.
Testo completoAbstract (sommario):
Illiteracy continues to be a major problem in developing countries. Botswana as an emerging economy with consumers of different literacy levels has no escape for this problem. This study puts the spotlight on consumer illiteracy in Botswana focusing specificallyon purchasing behaviour of functionally illiterate consumers; the problems encountered in the market place and coping strategies used when purchasing food.
To elicit relevant information a quantitative research design and survey techniques using a structured questionnaire was used to gather information. Potential respondents were conveniently sampled in Gaborone and surrounding areas in Botswana (N=200) and women aged between 25 and 65 years formed the sample group. Data analysis involved descriptive statistics and inferential analysis.
From the discussion and the interpretation of the results of the sample of the survey it became clear that certain elements of retailers‟ marketing mix product, price, place, promotion and processes were the most important factors that influenced younger women‟s‟food purchases. Salespeople are apparently of lesser importance to influence consumers. The results indicated that functionally illiterate consumers mainly purchased food products from supermarkets and informal traders but also patronised other retail outlets occasionally. The study further revealed that consumers are vulnerable in the market place as they encountered problems during market place navigation, specifically in terms of too much information; difficulties in computing prices reduced by percentages; crowded places, and advertisements tempting them to buy. These problems seemed to negate the use of coping strategies.
The study has contributed to the limited literature on the food purchasing behaviour of functionally illiterate consumers. Retailers will gain insight on how to deal with functionally illiterate consumers in the market place and find ways of making the market place more consumer friendly.Dissertation (MConsumer Science)--University of Pretoria, 2012.
gm2014
Consumer Science
unrestricted
13
Gray, Richard William. "Hedonic factors in human food choice". Thesis, University of Sussex, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388937.
Testo completo
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Leitch, Margaret. "Impulsivity and eating behaviour : an examination of subtypes of impulsive behaviour and overeating in healthy females". Thesis, University of Sussex, 2011. http://sro.sussex.ac.uk/id/eprint/6310/.
Testo completoAbstract (sommario):
A wealth of support has shown higher levels of state and trait impulsivity can be found among those individuals prone to developing problematic eating behaviors and obesity. Thus, upon commencing the investigations in this thesis, it was hypothesized that impulsivity is an individual difference implicated in overeating behaviour. Increasing information indicates that there are divisions within impulsivity subtypes. Prior to this thesis, studies in the field of eating behaviour had not distinguished between subtypes of impulsivity. This was problematic because it limited researchers ability to describe how impulsivity is specifically involved in the perpetuation of overeating behaviour. The purpose of this Thesis was to provide a methodical inquiry into the relationship between impulsivity, and its relation with overeating behaviour. This objective was achieved by separating three prioritites, first to determine if impulsivity was higher in women who self report overeating, second to define differences between impulsivity classifications and determine if there was a consistnent pattern between self reported overeating and a relation to a subtype of overeating behaviour, and third to designate a specific impulsivity subtype to individuals who self report overeating behaviour. Six Experimental Chapters explored these three priorities. Two exploratory correlational/regression analysis were used to refine our ability to operationalize measures of self reported overeating and impulsivity (Chapters 2 and 5). Chapter 3 and Chapter 5 were devoted to assess the impact that ingestion of palatable food, and the violation of cognitive boundaries of restraint, have on subsequent impulsivity. The two remaining investigations were structured to assess the impact that environmental factors have on impulsive behaviour. In Chapter 4, a Controlled versus Unrestricted eating environment were manipulated to determine whether overeaters benefit from a structured breakfast meal prior to completing a battery of impulsivity tasks. In Chapter 7, anticipation for a rewarding food item was manipulated in two conditions. In this final Chapter, the impact that anticipation for rewarding food in self reported overeaters was assessed. The battery of impulsivity tasks in this thesis include the Balloon Analogue Risk Task (BART), The Go No Go task, the Matching Familiar Figures task (MFFT), and two versions of the Delay Discounting Task (DDT). Impulsivity was classified along a spectrum of Reward Reactivity versus Inhibition subtypes, based on Evenden´s (1999) classification of impulsive behaviour. Participants tendency to overeat was based on a dual classification of tendency to restrain eating (Three Factor Eating Questionnaire- Restraint) with tendency to overeat (Three Factor Eating Questionnaire-Disinhibition subscale). The outcomes of the five experimental investigations in this thesis demonstrated a reliable pattern by which participants with high Disinhibition scores had significantly more impulsive responses on the MFFT task. These results indicated that inhibition impulsivity is the clearest individual difference to be found between healthy volunteers who self-report overeating. The role that Inhibition Impulsivity plays in the perpetuation of overeating behaviour is illustrated and discussed in each Experimental Chapter.
15
Omar, Ogenyi Ejye. "Grocery shopping behaviour and retailers' own-label food brands". Thesis, Manchester Metropolitan University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306303.
Testo completo
16
Spengemann, Pauline. "Reducing Food Waste in the Household through Behaviour Change". Thesis, Interactive Institute, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-24158.
Testo completo
17
O'Sullivan, Jamie. "Food-associated response inhibition training to reduce snacking behaviour". Thesis, University of Exeter, 2014. http://hdl.handle.net/10871/15636.
Testo completoAbstract (sommario):
Inhibition is a facet of executive control that can be an area of weakness, in particular in people who overeat. However, laboratory studies suggest that interventions that target disinhibited eating can strengthen response inhibition and ultimately reduce overeating. The current study investigated whether response inhibition could be trained to help reduce food consumption. Eighty four adults who were self-reported disinhibited eaters and predominantly overweight or obese completed five response-inhibition training sessions in a two-week food training study. Participants were randomly allocated to a go/no-go task condition (control versus active) that mapped either non-food stimuli (control) or high-calorie foods (active) on to no-go signals. Participants’ weight, calorie intake, daily snacking and food evaluations were measured at baseline and post-intervention. Results indicate that participants in the active condition showed significant weight-loss post-intervention [F (1, 38) = 5.625, p < .023, ηp2 = .129] as well as a reduction in overall calorie intake [F (1, 39) = 7.951, p < .008, ηp2 = .169] compared with the control group [F (1, 38) = 0.142, p = .709]. However, there was no change over time [F (1, 79) = 2.280, p = .135] or group differences [F (1, 79) = .144, p = .706] in self-reported daily snacking frequency post–intervention. The active group showed a reduction in ratings of liking of unhealthy (no-go) foods from pre- to post-intervention [t (38) = -1.974, p = .056] compared with the control group [t (40) = 1.040, p = .305]. At one-month follow-up, both groups reported significant weight loss [F (1, 64) = 40.679, p < .001, ηp2 = .389] as well as a reduction in monthly snacking frequency [F (1, 69) = 14.018, p < .001, ηp2 = .169]. The results provide supporting evidence that training response inhibition may be an effective technique to help disinhibited eaters become more self-controlled and ultimately reduce their weight.
18
Costa, Joao Henrique Cardoso. "Food neophobia, feeding and sorting behaviour in dairy calves". Thesis, University of British Columbia, 2015. http://hdl.handle.net/2429/55059.
Testo completoAbstract (sommario):
Standard practice within the dairy industry is to separate calves from the dam immediately after birth and raise calves in individual pens during the milk-feeding period with little or no contact with conspecifics. I reviewed empirical work (Chapter 2) on the social development of calves, the effects of social isolation and the practices associated with group housing of dairy calves. From this review I identified literature gaps that were explored in the following chapters. In Chapter 3, I explored how pairing age affects performance and feeding behaviour development in dairy calves. Early pairing (3 d of age) increased solid feed intake and weight gains in comparison to late-pairing (42 d of age) and individual housing. In Chapter 4, I investigated how individual housing of calves affects food neophobia. The results suggested that calves raised in a complex social environment are less reluctant to ingest new feed types. Chapter 5 investigated whether being grouped with experienced dairy cows would affect the development of grazing behaviours in pregnant dairy heifers first introduced to pasture. The results indicated that grouping heifers with pasture-experienced cows improves grazing behaviour in the first hours following introduction to pasture. Chapter 6 assessed whether weaned calves would sort a total mixed ration (TMR) and if sorting was affected by the availability of a separate grain source. I found that calves can sort a total mixed ration and that the provision of a separate source of concentrate reduces sorting. I conclude that calves raised in more complex social environments early in life experience benefits related to feeding behaviour development, performance, ability to cope with novelty, and that experienced companions can be used to mitigate stress associated with novelty.Land and Food Systems, Faculty of
Graduate
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Thom, Laura Louise. "Impact of food scares on the food buying behaviour of consumers in selected EU states". Thesis, Manchester Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.506702.
Testo completo
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Stokes, Laura-Jean Gresham. "Inter-temporal choice for high-value food rewards as a model of food-scheduling behaviour". Thesis, Bangor University, 2017. https://research.bangor.ac.uk/portal/en/theses/intertemporal-choice-for-highvalue-food-rewards-as-a-model-of-foodscheduling-behaviour(8631d3cb-a33b-4ef6-9f13-d9bcc3283c8a).html.
Testo completoAbstract (sommario):
The increased prevalence of obesity has become a worldwide problem in the last forty years (French, Epstein, Jeffery, Blundell, & Wardle, 2012; WHO, 2016). Obesity is associated with significant physical (WHO, 2016) and mental health problems (Luppino et al., 2010). From an evolutionary perspective, animals' food-seeking strategies promote the overconsumption of high-energy foods in environments where food can be scarce. Possibly, these inherited strategies are unhealthy in contemporary environments in which food is available and its energy costs low, promoting weight gain and obesity. However, this possibility has not been explored experimentally. My thesis is intended to test one such strategy in human subjects: tolerating risk to gain access to food quickly. One method of investigating our inherited food foraging strategies is to examine how we schedule our food intake, specifically intertemporal preferences to obtain food reward. My PhD used a novel task to measure individuals’ intertemporal preferences to food rewards. Participants chose between two reinforcement schedules, offering highly valued food rewards following variable or fixed delays. Overall, I found that preference for variable delay schedules was driven by the previous delivery of immediate rewards. Choice of the variable delay schedule following longer delays was enhanced following exposure to food aromas, perhaps indicating a role for food cues in tolerating prolonged delays to food rewards. By contrast, preferences for variable delay schedules were not straightforwardly related to delay discounting rates. Exploratory analyses showed only inconsistent associations with factors linked to future weight gain – body mass index (BMI), cognitive restraint, and emotional eating. However, preferences for variable delay schedules following immediate food rewards were only subtly enhanced in individuals with higher rather than lower BMIs and higher delay discounting rates. Preferences for variable delay schedules were sometimes reduced in individuals with higher restraint but increased in these individuals following exposure to food cues. This suggests that food cues might override restraint to enhance preferences for quick foods. Collectively, my findings suggest that further nvestigations of intertemporal preferences in food-scheduling behaviours might tell us about the value of quick foods in individuals vulnerable to weight gain.
21
Davis, Junior Roy. "Economic transition and food consumption in Bulgaria". Thesis, Imperial College London, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387836.
Testo completo
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Miyazaki, Yoshihiko. "Social knowledge of food how and why people talk about foods /". The University of Waikato, 2008. http://hdl.handle.net/10289/2592.
Testo completoAbstract (sommario):
Social knowledge about food was investigated from a social contingency perspective (Guerin, 1994, 1998, 2004), a functional linguistic approach that considers language use having functions both to establish 'facts' in order to control listeners, and to maintain social relationships with words. In Study 1, whether people shared knowledge about food or not was examined. One hundred and fourteen New Zealand and 23 Japanese participants were asked to answer free format questionnaires asking the reasons they and others eat or do not eat particular food items. Those answers were categorised into 8 categories and 30 sub-categories of the knowledge about foods by qualitative content analysis. The results of a cluster analysis of those categories showed that participants used the categories homogeneously although there were some differences between New Zealand and Japanese participants, and that the participants selectively used different types of knowledge according to food items especially when explaining why people do or do not eat some foods. In Study 2, rhetorical features about foods were investigated: (1) numerical quantification rhetoric; (2) narrative use rhetoric; and (3) enumeration rhetoric. Factual statements from a corpus of 118 New Zealand TV commercials and 249 Japanese TV commercials were coded by the categories generated in Study 1. The results showed that the categories of factual statements were selectively used on TV commercials depending on the food types, and related closely to the results of Study 1. The rhetorical strategies appeared in commercials according to the categories of factual statements. When more than one factual statement was presented in a commercial, the relations of the factual statements were usually of a conjunctive form such as quotfact A however fact Bquot or quotfact A moreover fact Bquot, or else the factual statements were presented independently rather than the one statement logically warranting the other. These results suggest that those rhetoric uses and the arrangements of the factual statements were selectively used according to the effectiveness against counter arguments using shared knowledge. Study 3 and Study 4 analysed the functions of shared knowledge about food for maintaining social relationships through investigating the cases in which knowledge about foods presented as the form of 'collaborative talk', which occurs when one speaker completes the preceding saying by another speaker. In Study 3, the collaborative talk as sentence completions of knowledge about food was qualitatively analysed from conversations of 30 to 45 minutes produced by four groups consisting of four or five Japanese participants who were friends. From a social contingency view, the analysis focused on the following conversational properties: (1) who the listener was; (2) the degree of sharing of the information between the speakers; (3) the degree of sharing of the information between the 2nd speaker and the listener; and (4) the disagreement between the 2nd speaker and the listener. The results of Study 3 suggested some possible functions of sentence completions of knowledge about food: (1) the function when the first speaker is the listener may be enhancement of the relationship between the first and the second speakers through showing the second speaker's attention and understanding to the first speaker's utterance, because those sentence completions were often followed by the affirmation or negation by the first speaker; (2) when a third person is the listener, and the first and the second speaker refuted the third person using sentence completion, the function seems to be just establishing 'facts'; and (3) in the cases of 'assisted explaining' (Lerner Takagi, 1999) , the function may be not only establishing 'facts' but also enhancement the relationship between the listener and the speakers, because the constructed 'facts' may work as a kind of conversational 'gift'. In Study 4, five Japanese groups consisting of four participants who were friends were asked to talk about four topics about foods that all participants either agreed or disagreed ('All agree' condition) and four food topics for which there was disagreement about it between participants ('Some agree' condition). When the listeners could not be identified, and the second speakers did not used the utterance-final element such as 'yo ne' that is regarded as having a function of showing agreement between the speakers, the participants used sentence completions more frequently in 'All agree' conditions. The results suggested that the function of this type of sentence completion is not merely establishing 'facts' but also enhancing the relationship between the speakers through showing agreement about the relevant things to the topic. In conclusion, the results of the present studies suggest some possible social contingencies involved both when people get knowledge about food and when they use it.
23
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.
Testo completo
24
Williams, Hywel David. "Exploring the mechanisms of direct food-effects on HPMC behaviour". Thesis, University of Nottingham, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546254.
Testo completo
25
Retraubun, Alex S. W. "Food gathering and associated behaviour of three macrobenthic deposit feeders". Thesis, University of Newcastle Upon Tyne, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262464.
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26
Viherluoto, Maiju. "Food selection and feeding behaviour of Baltic Sea mysid shrimps". Helsinki : University of Helsinki, 2001. http://ethesis.helsinki.fi/julkaisut/mat/ekolo/vk/viherluoto/.
Testo completo
27
Vivas, Muñoz Jenny Carolina. "Trematodes modulate aquatic food webs by altering host feeding behaviour". Doctoral thesis, Humboldt-Universität zu Berlin, 2019. http://dx.doi.org/10.18452/20592.
Testo completoAbstract (sommario):
Parasiten können den Energietransfer in Lebensgemeinschaften über trophische Kaskaden beeinflussen, indem sie Änderungen in den Konsumenten-Ressourcen-Interaktionen induzieren. In der vorliegenden Arbeit wurde die Rolle von Trematoden auf das Freßverhalten ihrer Wirte auf zwei trophischen Ebenen untersucht. Vier verschiedene Süßwasserschnecken-Trematoden-Systeme wurden verwendet, um zu testen, ob ein allgemeines Muster für die Auswirkung von Infektionen auf die Grazingaktivität von Schnecken auf das Periphyton nachgewiesen werden kann. Die Grazingraten auf Periphyton bei infizierten Schnecken entweder höher, niedriger oder ähnlich denen derjenigen von nicht infizierten Artgenossen.
Augenparasiten können die Leistungsfähigkeit ihres Wirtes beeinträchtigen, was die Auswirkungen auf das Erkennen von Beutetieren, Raubtieren und Artgenossen hat. Mit Tylodelphys clavata experimentell infizierte Flussbarsche wurden mit zwei verschiedenen Beutetierarten eingesetzt, um das Fraßverhalten in Konkurrenz mit nicht infizierten Artgenossen zu untersuchen. Die Entfernung, aus der infizierte Fische die beiden Beutetierarten attackierten, war im Vergleich zu nicht infizierten Artgenossen signifikant kürzer. Die Tendenz war, dass nicht infizierte Fische mehr von den verfügbaren Beutetieren verzehrten. Um zu prüfen, ob der Fisch als Kompensation seine Beutepräferenz verändert, wurde die Beutezusammensetzung von Flussbarschen aus dem Müggelsees mittels Mageninhalts- und Stabilisotopenanalysen untersucht. Beide Methoden ergaben, dass sich die Fische mit zunehmender Intensität der Infektion selektiver ernährten, während sich geringer infizierte Fische Generalisten herausstellten. Die Ergebnisse dieser Studie bestätigen, dass Trematoden eine wichtige Rolle in Nahrungsnetzen spielen können, indem sie das Freßverhalten ihres Wirtes verändern. Darüber hinaus können Trematoden so die Stärke der Interaktion ihrer Wirte mit anderen Arten auf verschiedenen trophischen Ebenen beeinflussen.Parasites can influence energy transfer through communities via trophic cascades by inducing alterations on consumer-resource interactions. This study evaluated the role of trematodes on their host’s feeding behaviour at two trophic levels. Four different freshwater snail–trematode systems were used to test whether a general pattern can be detected for the impact of infections on snail periphyton grazing activity. Mass-specific periphyton grazing rates of infected snails were higher, lower, or similar to rates of non-infected conspecifics. The variation across systems may result from differences on how the parasites use the resources of the snail and thus affect its energy budget. Eye parasites can impair their host’s sensory performance with important consequences for the detection of prey, predators and conspecifics. European perch experimentally infected with Tylodelphys clavata were used to evaluate their feeding behaviour under competition with non-infected conspecifics, for two different prey species (Asellus aquaticus and Daphnia magna). The distance at which infected fish attacked both prey species was significantly shorter in comparison to non-infected conspecifics. Additionally, infected fish had more unsuccessful attacks and there was a general tendency that non-infected fish consumed more of the available prey. To evaluate whether fish alter their prey preference as a compensatory mechanism, perch from Lake Müggelsee were sampled and their diet was evaluated using both stomach content and stable isotope analyses. Both methods indicated that with increasing infection intensity fish had a more selective diet, while less intensively infected fish appeared to be generalist feeders. The results from this study confirm that trematodes can play a relevant role within food webs by altering their hosts’ feeding behaviour. Furthermore, in this way trematodes can affect the interaction strengths of their hosts with other species at various trophic levels.
28
Jolliffe, Anna Ruth. "Food-storing and memory in the coal tit". Thesis, University of Oxford, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.337597.
Testo completo
29
Al-Qassemi, Rasha A. "Aspects of behaviour of Pseudomonas aeruginosa associated with water supplies". Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288687.
Testo completo
30
Al-Haddad, Khawla S. "Aspects of the behaviour of Salmonella spp. associated with poultry". Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288686.
Testo completo
31
Habiballah, Ma'moun A. "Factors affecting Food and Beverage (F&B) employees' food safety behaviour : a study of Jordanian hotels". Thesis, Manchester Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.520794.
Testo completo
32
Demonteil, Lauriane. "Development of food texture acceptance during early childhood : relationships with oral feeding behaviour and early food experience". Thesis, Bourgogne Franche-Comté, 2018. http://www.theses.fr/2018UBFCK007.
Testo completoAbstract (sommario):
Ce travail de thèse a pour objectifs de caractériser quels types de textures sont acceptés à un âge donné entre 4 et 36 mois et d’identifier quels sont les facteurs (caractéristiques de enfants, leurs capacités orales et les pratiques maternelles d’alimentation) contribuant à l’acceptabilité des textures en France. Pour répondre à ces objectifs, une enquête transversale à destination de mères ayant des enfants âgés entre 4 et 36 mois (n=3079 réponses analysées) mesurant l’acceptabilité déclarée, ainsi qu’un suivi longitudinal d’enfants âgés entre 6 et 18 mois (n=49) mesurant l’acceptabilité réelle ont été conduits. Les résultats de l’enquête qui couvrait une large gamme de textures montrent que pendant la première année les enfants sont principalement exposés à des aliments sous forme de purées, alors que les morceaux et les doubles textures (purée avec morceaux) sont introduits après 12 mois. Le développement des compétences orales de l’enfant (nombre de dents, capacité à se nourrir seul) et certaines pratiques maternelles d’alimentation, tel l’âge de diversification et le mode de préparation des aliments, sont associés à une plus grande exposition aux textures alimentaires. L’acceptabilité des aliments de différentes textures est dépendante du développement oral de l’enfant et est fortement associée à l’exposition de l’enfant aux différentes textures. Les résultats de l’étude expérimentale révèlent que la majorité des textures alimentaires proposées lors des séances sont acceptées dès 6 mois. A chaque âge d’étude, l’acceptabilité et les comportements oraux varient suivant les textures ; à partir de 10 mois les enfants ont plus recours à la mastication qu’à la succion. Comme observé dans l’enquête, l’exposition aux différentes textures s’avère le meilleur prédicteur de l’acceptabilité des textures avec l’âge. La prise en compte de ces résultats détaillés pourrait permettre d’établir de nouvelles recommandations concernant l'introduction des textures en France et de développer des produits destinés aux jeunes enfants qui intégreront ces enseignementsThis thesis aimed to characterize which food textures are accepted at a given age between 4 to 36 mo of age, and to identify factors (children’s characteristics, feeding skills and maternal feeding practices) that contribute to food texture acceptance in France. To meet these purposes a cross-sectional survey intended for mothers having children aged between 4 and 36 mo (n=3079 answers analysed) measuring declared acceptance and a prospective longitudinal study with children aged between 6 and 18 mo (n=49) measuring actual acceptance were carried out. Results from the survey, which covered a larger range of food textures, showed that over the first year, infants were mainly exposed to foods in pureed forms, whereas pieces and double textures (e.g. puree with pieces) were introduced after 12 mo. Factors such as the development of feeding skills (number of teeth; ability to eat autonomously) and some maternal feeding practices (age of CF, type of food preparation) were associated with a higher food texture exposure. The acceptance of food with different textures increased steadily up to 3 years, with a sharper increase for soft and hard solid foods from 13-15mo. The acceptance was dependent of the child’s feeding skills readiness, and was strongly associated with the child exposure to food with different textures. Results from the experimental study showed that most of the food textures offered in the study were accepted by children from 6 mo onward. At each studied age, children’s food acceptance and feeding behaviours varied according to the food textures; from 10 mo, chewing predominated over sucking. As found in the survey approach, the food texture exposure was the best predictor of food texture acceptance. Taking into account these detailed results could make it possible to establish new guidelines with regards to food texture introduction in France, and to develop food products for infants and toddlers including these learning
33
Sommer, Isolde. "An investigation of food choice behaviour and dietary intake of children, teenagers and adults with food allergies". Thesis, University of Portsmouth, 2013. https://researchportal.port.ac.uk/portal/en/theses/an-investigation-of-food-choice-behaviour-and-dietary-intake-of-children-teenagers-and-adults-with-food-allergies(b290db6f-5262-4da3-bc7a-5813dbd65307).html.
Testo completoAbstract (sommario):
Food allergies in children, teenagers and adults are managed by eliminating the allergenic food from the diet. Healthcare professionals and policy makers have developed guidelines for the dietary management of food allergies, but as yet there has been no assessment of how individuals with food allergies are able to adapt their behaviour to them. In order to be able to improve the diet and nutrition of children, teenagers and adults with food allergies, and thereby to increase their quality of life, it needs to be understood which processes influence food choices and management of food and eating in this population, and how their actual diet is affected by the chronic condition. This research consisted of four stages, the first three addressing food choice behaviour among age groups of children, teenagers and adults; the fourth stage evaluating the impact of food allergies on nutrient intakes of this population. A mixed-method approach has guided this research. The findings indicate that food choice behaviour is mostly affected by food allergies in adults. This is probably because personal cognitive factors play a more dominant role during food choice decisions than during childhood and adolescence, where social influences are more prevalent. Adults reported a lack of satisfaction and joy from food, had difficulties sharing meals, and felt the need to organise their eating. Teenagers struggled to widen their palate, felt secure under parental protection, and expressed the wish to eat similar foods to their friends. Children showed highest engagement with foods if the mother displayed an authoritative parenting style. Although they appeared least affected by the allergic condition in the way they were choosing food, children have been shown to be the age group making most nutritional compromises. Protein, vitamin B12, potassium, calcium, phosphorus, and iodine intakes were lower than among healthy age-matched children. This research has provided a cross-sectional survey of food choice behaviour and dietary intake among food-allergic children, teenagers and adults with many implications for practice and future research. It is recommended that dietary management of food allergies should place emphasis on dietary variety and enjoyment aspects of eating as well as the importance of social relationships that are built around food. Additionally, regular evaluations of dietary intake should be conducted, in particular for children with a cow’s milk allergy or individuals with multiple food allergies.
34
Brown, Rosemarie Ann. "Food Autonomy: The Paradox to Cereal-Based Food Choice". Queensland University of Technology, 2005. http://eprints.qut.edu.au/16103/.
Testo completoAbstract (sommario):
Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases in Australia is to modify the nationaldiet (Rogers 1987). In April 1979, the Commonwealth Department of Health responded to theWorld Health Organisation's call for the development of national food andnutrition polices by proposing the Dietary Guidelines for Australians. "TheDietary Guidelines for Australians provide advice to the general populationabout healthy food choices, so that their usual diet contributes to ahealthy life-style and is consistent with minimal risk for the developmentof diet-related diseases" (National Health and Medical Research Council1992:ix). However, in order to achieve the aim of the dietary guidelines,supporting educational programs are required. This is because it isbelieved that as consumers become more informed about food, nutrition,health, and the dietary guidelines, they are more likely to begin changingtheir diet in the directions recommended by the CommonwealthDepartment of Health and Family Services (1998a). Public health professionals believe that behaviour-change theories arebeneficial in gaining an understanding of the evolution of peoples' foodand nutrition behaviours. Behaviour-change theories are typicallyintegrated into dietary interventions as a means of educating theAustralian population about healthy food choices. However, attempts tochange Australians' food and nutrition behaviours by applying behaviour-change theories have been adiaphorous. Therefore, public health professionals need to explore traditional food and nutrition practices inorder to determine more effective dietary change strategies for the Australian population. Qualitative research is complementary to existing quantitative studies onbehaviour-change. Since qualitative methodologies focus on the whole ofhuman experience and the meaning ascribed by individuals living theexperience, these methodologies permit broader understanding and deeperinsight into complex human behaviours such as food consumption thanwhat might be obtained from grossly measured quantitativeclassifications. Grounded theory was the qualitative methodology chosenfor this study because it allowed me to theorise about the rationale forconsumers' current food choices. Bread and Cereal consumption waschosen as an important staple food group in which to explore thisphenomenon. Thus, this research was designed to discover, understand,and theorise about the rationale for consumers' current Bread and Cerealfood choices. Semi-structured, in-depth interviews were conducted with22 participants living in South-East Queensland. Adult males and femalesfrom three-generational families of varying ethnicity were recruited frommy personal network of associates. Interviews were analysed usinggrounded theory methodology for data analysis. The resulting Grounded Substantive Theory of Food Autonomy posits thatconsumers have different levels of power when it comes to selecting theBreads and Cereals they want to eat and that their power to choose themis governed by micro- and macroenvironmental forces.Microenvironmental forces envelop sociofamilial powers such as parents,partner, and offspring whereas macroenvironmental forces envelop thesociopolitical powers of the food industry, health professionals, andinstitutions. These forces influence a consumer's capacity to select theBreads and Cereals they want to eat. Consumers engage in the process ofinformation gathering in order to overcome these prevailing influences. The significance of the Grounded Substantive Theory of Food Autonomy asa means for explaining how consumers acquire food autonomy fromprevailing influences in order to eat the Breads and Cereals they desirehas important implications for public health nutrition education andpractice. An understanding of the life long nature underpinning a person'sfood behaviour will help nutrition and dietetic professionals understandbetter the range of change that is likely to be possible, and the best waysto facilitate food autonomy through appropriate education and compatibledietary interventions. Autonomy is not a new concept but when associatedwith food it introduces the public health professional to a paradoxicalperspective for studying consumers' food behaviour, which has beencustomarily looked at via the decision making process of food choice andbehaviour-change theories with adiaphorous effects.
35
Hambly, Rachel. "Working patterns and food behaviour within the context of family life". Thesis, Sheffield Hallam University, 2002. http://shura.shu.ac.uk/19747/.
Testo completoAbstract (sommario):
In recent years, there has been concern about the impact of work on family life, particularly the effect that current working patterns may have on food behaviour (food provision, food consumption and eating patterns) within the home. Increased female employment and long working hours may affect family functioning though little has been done to model any association. There is evidence of less food preparation within the home, increased consumption of convenience products and fragmented meal times. In addition lack of time, irregular working hours and busy lifestyle have been identified as barriers to adopting a healthier diet Lappalainen et al (1998); suggesting those elements of work and time may also determine the relative healthiness of the diet. The effect this may have on future generations is unknown, but if less time is spent in food related activities within the home then there may be fewer opportunities for children to gain practical food knowledge and skills. Time constraints, experienced because of work, may possibly be eased by the use of time saving strategies and products. The main food provider's practical food knowledge, attitude and cooking skills may ameliorate the impact of work on food behaviour. Whilst previous academic research has explored changing patterns of work and food consumption independently, this study is original in its attempt to combine these separate disciplines. The aim of this research was to develop, build and test a theoretical model for exploring the relationship between working patterns and food behaviour. Following a systematic review of the literature, a conceptual framework was built to identify the key dimensions of work, food behaviour and the factors that may influence it. This was used in the development of a postal survey instrument to measure and test the research hypotheses. The sample was made up of 642 households, with children aged between 8-10 years old, (a response rate of 22%). Data was established on household patterns of eating and working in terms of the critical dimensions identified. This included food behaviour (food provider behaviour, eating behaviour of the household, healthy eating profile, shopping and cooking behaviours) and working patterns (hours, job satisfaction and time factors). Statistical analysis of the data was completed; descriptive statistics, analysis of variance and principal components were used to establish valid conclusions about relationships and test hypotheses. The findings of the research revealed no direct association between the number of hours worked and household food behaviour; although working hours were associated with greater shared responsibility for food related tasks. This may have positive implications for working parents as the results suggest that work commitments do not automatically lead to deterioration in eating patterns with unhealthy food choices being made. An association was found between the nutrition knowledge, attitudes and skills of the main food provider and consumption of certain types of foods. The impact of work patterns on food behaviour therefore cannot simply be explained by the management and redistribution of time. Qualitative analysis reveals suggests coping strategies and the value placed on time for food and a healthy diet to be the main determinants of food behaviour. Knowledge, skills and attitudes may lead to the development of more effective coping strategies when dealing with work and home responsibilities. The implications of these, findings are discussed and recommendations are made for future work.
36
Healy, Susan D. "A comparative study of brain and behaviour in food-storing animals". Thesis, University of Oxford, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.276826.
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37
Yin, Wenting. "The effect of food flavour on human appetite and eating behaviour". Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/37304/.
Testo completoAbstract (sommario):
Overconsumption of foods is thought to be one of the main causes of the rising number of global obesity. This thesis aims to investigate the role of food flavour in human appetite and eating behaviour through three studies. The first study investigated whether the sweetness intensity of a milkshake affected ad libitum intake of the milkshake and sensory-specific satiety (SSS). In a crossover single-blinded design, 24 participants consumed ad libitum high, ideal and low sweetness (HS, IS or LS) milkshakes over three visits. After milkshake intake, participants consumed ad libitum one, or both of a sweet and a savoury snack. All milkshake consumption was similar, suggesting that the sweetness intensity did not affect the ad libitum intake of the milkshake. After intake of all sweet milkshakes, ratings of desire for something sweet decreased, and subsequent savoury snacks were consumed more than subsequent sweet snacks. The sweetness intensity of milkshakes did not affect the change in the desire for something sweet or the subsequent snack intake. Ratings of desire for something savoury increased after the intake of HS milkshake and were higher than the ratings collected following the intake of IS milkshake. Therefore, this study suggested that a sweeter milkshake did not affect the magnitude of SSS for sweet foods, but increased a stronger sensory-specific appetite (SSA) for savoury foods. The second study examined the effects of aroma, taste and their interaction on subjective appetite sensation and subsequent lunch intake. In a crossover design, 26 females consumed 1 of the 4 test drinks as a preload: 1) water; 2) strawberry aroma in water; 3) sucrose and citric acid in water; 4) strawberry aroma, sucrose and citric acid in water. The subsequent lunch intake did not differ after all drink preloads. The drink with only aroma or only taste were not different from water in affecting appetite sensation. A drink with both aroma and taste reduced hunger ratings greater than water or a drink with only taste or aroma, during 15 min drinking and up to 30 min post drinking. Meanwhile, the drink with both taste and aroma was the highest in perceived flavour intensity. This suggests enhancing flavour perception of a drink through aroma-taste cross-modal interaction can increase the satiating effect of a drink. The third study investigated effects of sweetness, thickness and caramel flavour perception of custards on expected satiation and expected satiety of the custards. 90 participants (65 females, 25 males) tasted 18 custard samples over two sessions. Ingredients of custards were different only in the concentrations of caramel aroma, Truvia sweetener and carboxymethyl cellulose (CMC), based on an experimental design. Thickness enhanced both expected satiation and expected satiety. Sweetness enhanced expected satiation but not expected satiety. Caramel flavour did not affect expected satiation or expected satiety. The cognitive expectation on satiation and satiety has previously been shown to determine self-selected portion size. Therefore, the current study suggests that manipulating sweetness and thickness perception of a food without changing its energy content might help portion size control, via manipulating consumers’ cognitive expectation of the food. In conclusion, manipulating food flavour is a promising area to explore with the respect to hunger suppression and fullness enhancing, limiting the intake of eaten foods while promoting intake of other foods via SSS or SSA, and contributing to the cognitive control of portion size. Therefore, manipulation food flavour might be helpful for appetite control and supporting an energy-restrict diet; however, it seems challenging to reduce actual food energy intake through manipulating only the flavour properties of foods.
38
Redmond, Elizabeth C. "Food safety behaviour in the home : development, application and evaluation of a social marketing food safety education initiative". Thesis, Cardiff Metropolitan University, 2002. http://hdl.handle.net/10369/5900.
Testo completoAbstract (sommario):
Foodborne disease is recognised as an important public health problem, with the domestic kitchen thought to be a point of origin for many cases. Foodborne pathogens associated with a range of raw foods can contaminate the kitchen unless appropriate food safety control measures are implemented. Consumer food safety education is therefore required to improve food safety practices during food preparation, and thus reduce the risk of foodborne disease. Quantitative and qualitative research methods have been used to evaluate consumer attitudes towards food safety in the domestic kitchen and food safety education. Additionally, food safety behaviours have been assessed using an advanced observational technique incorporating CCTV and risk based scoring. This provided a quantitative assessment of the frequency, consistency and reproducibility of food safety malpractices, and enabled an evaluation of food safety intervention effectiveness. Observations showed that food safety behaviours were variable and in many cases unsafe, indicating the need for food safety education. Overall, general consumer attitudes towards food safety in the domestic kitchen and food safety education were positive, although differences in respondent demographics highlighted the need for targeted educational efforts. Research findings informed development of a social marketing initiative that aimed to improve specific food safety behaviours. Observation results showed that the majority of consumers implemented unsafe cross contamination behaviours, so improvement of such actions was determined as the behavioural objective of the initiative. An evaluation of behaviours before and after intervention suggested that a 'one-off’ social marketing strategy resulted in an initial behavioural improvement, which was not wholly maintained after 4-6 weeks. Results indicate that application of social marketing to food safety education may help to improve consumer food safety behaviours and reduce the risk of foodborne disease. Cumulatively, this thesis has improved our understanding of consumer food safety behaviour, and provided important data to inform the development of future food safety education initiatives that intend to raise awareness of food safety issues, and bring about behavioural change.
39
Schanes, Karin, Karin Dobernig e Burcu Gözet. "Food waste matters - A systematic review of household food waste practices and their policy implications". Elsevier, 2018. http://dx.doi.org/10.1016/j.jclepro.2018.02.030.
Testo completoAbstract (sommario):
In recent years, food waste has received growing interest from local, national and European policymakers, international organisations, NGOs as well as academics from various disciplinary fields. Increasing concerns about food security and environmental impacts, such as resource depletion and greenhouse gas emissions attributed to food waste, have intensified attention to the topic. While food waste occurs in all stages of the food supply chain, private households have been identified as key actors in food waste generation. However, the evidence on why food waste occurs remains scattered. This paper maps the still small but expanding academic territory of consumer food waste by systematically reviewing empirical studies on food waste practices as well as distilling factors that foster and impede the generation of food waste on the household level. Moreover, we briefly discuss the contributions of different social ontologies, more particularly psychology-related approaches and social practice theory. The analysis reveals food waste as a complex and multi-faceted issue that cannot be attributed to single variables; this also calls for a stronger integration of different disciplinary perspectives. Mapping the determinants of waste generation deepens the understanding of household practices and helps design food waste prevention strategies. Finally, we link the identified factors with a set of policy, business, and retailer options.
40
Staffan, Fia. "Food competition and its relation to aquaculture in Juvenile Perca fluviatilis /". Umeå : Dept. of Aquaculture, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/s329.pdf.
Testo completo
41
Rowcliffe, J. Marcus. "The population ecology of brent geese and their food plants". Thesis, University of East Anglia, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365866.
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42
De, Almeida Maria Daniel Barbedo Vaz Ferreira. "Migration and changing food habits : a study of the Cape Verdeans in Portugal". Thesis, King's College London (University of London), 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388257.
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43
Stolz, Hanna [Verfasser]. "Attitudes and behaviour towards food attributes and organic food : a triangular methodological investigation of occasional organic consumers / Hanna Stolz". Kassel : Universitätsbibliothek Kassel, 2012. http://d-nb.info/1018726721/34.
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44
Leus, Kristin. "Foraging behaviour, food selection and diet digestion of Babyrousa babyrussa (Suidae, Mammalia)". Thesis, University of Edinburgh, 1994. http://hdl.handle.net/1842/1349.
Testo completoAbstract (sommario):
A population of 79 babirusa distributed over 19 zoos in Europe and the United States were the subject of a study of the foraging behaviour, food selection, and digestion of the babirusa (Babyrousa babyrussa). Stomachs of six adult babirusa and one twelve month old animal were collected from zoological gardens. Gross anatomical and microscopic examination revealed the large size of the stomach (approximately 3000cm2 for adults) and the very large area covered by its cardiac glands (more than 70% of the total stomach's mucosal surface area compared to about 33% in the domestic pig (Sus scrofa)). Mucus was produced in the cardiac glands and micro-organisms were found both in the mucus-gel adhering to the stomach surface and within the stomach lumen. The pH in the lumen of the cardiac gland area of the stomach was between 5.3 and 6.4 which is suitable for the survival of microorganisms. Gastric glands were confined to a small region occupying the distal end of the corpus ventriculi which was named the "gastric unit". A comparative study of the digestibility of the dry matter, organic matter and fibre in a basal barley-soya diet supplemented with different amounts of dried grass was carried out with eight babirusa, eight Large White x Landrace and eight Chinese Meishan pigs using the chromic oxide indicator ratio technique. The digestibility of the Acid Detergent Fibre (= cellulose + lignin) component of grass was less in the babirusa than in the domestic pigs. However, babirusa were able to digest Neutral Detergent Fibre (= hemicellulose + cellulose + lignin) and Organic Matter from the total diet better than the domestic pigs. The foraging and other behaviour of a male and female babirusa when given access to a semi-natural enclosure was recorded using one-minute time scans for six hours per day during five consecutive days. Foraging mainly took the form of walking around with the nose close to or on the ground surface while sniffing. Rooting only took place in that part of the enclosure with very loose sand and was never observed in regions with more compact soil. The two most important food items consumed by the babirusa (in addition to the food that was offered to them by the zoo staff)were bramble leaves and cherry fruits. The animals also demonstrated their ability to carefully select certain plant parts when eating herbs and grasses. The results of these three studies suggested that the babirusa was a nonruminant foregut fermenting frugivore/concentrate selector, specialised in the fermentation of plant solubles and more easily digestible fibres and was able to select those plants and plant parts which are more easily digestible. Information on the diet being fed to babirusa in the 19 zoos indicated that fruits were the items most favoured in captivity. The animals also readily consumed a wide variety of leaves, buds and twigs from branches. The range between zoos in the amounts of total food, dry matter, crude protein, fat, fibre and digestible energy being fed was extremely large. Using prediction equations for domestic pig breeds the energy requirements for the babirusa were estimated to be 11.3 MJ/day for males and 8.5 MJ/day for females and the protein requirements were estimated to be 88g CP/day for males and 59g CP/day for females. These results together with other information gathered from the literature support the view that the main items in the diet of wild babirusa are likely to be fruits and leaves supplemented with smaller amounts of herbs, grass, roots and animal matter.
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Meredith, Lucy Margaret. "The impact of consumer behaviour as a cause of food poisoning in the home". Thesis, University of the West of England, Bristol, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365187.
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Abubakar, Hafiz. "Gelatinization behaviour of Nigerian sorghum starch : a comparative study with wheat and maize starches". Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317318.
Testo completo
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Broderick, Amanda Jayne. "Cross-national consumer behaviour in the European food retail environment : the strategic impact of culuture on consumer involvement with food". Thesis, De Montfort University, 1996. http://hdl.handle.net/2086/4142.
Testo completo
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Lopez, G. F. G. "Convective drying and solid-moisture interactions". Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234903.
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Theben, Alexandra Dominique Danielle. "Playing with food: the impact of marketing via online games on children's behaviour". Doctoral thesis, Universitat Oberta de Catalunya, 2021. http://hdl.handle.net/10803/671651.
Testo completoAbstract (sommario):
El màrqueting en jocs i advergames en línia ha estat objecte de crítiques i preocupacions. Els objectius d'aquest estudi eren tres: analitzar quin és l'estat de coneixement actual sobre els impactes del màrqueting en línia d'aliments en nens i nenes; analitzar les característiques de les tècniques de màrqueting en línia adreçades a nens i nenes en els jocs i advergames en línia més populars; i comprovar l'efecte d'un advergame que fomenta la fruita sobre el consum de fruites posterior de nens i nenes. Juntament amb aquests objectius, l'estudi també tenia com a objectiu suplir els buits de recerca actuals relacionats amb la comercialització de productes alimentaris saludables mitjançant tècniques de màrqueting en línia actualment desplegades. Els resultats no van donar cap prova que els nens que juguessin un advergame amb promoció de fruites consumissin més fruita en comparació amb aquells que jugaven un advergame amb articles no alimentaris o que estaven en estat de control. Malgrat el fet que estudis anteriors han demostrat que els anuncis que promouen els productes alimentaris augmentaven la ingesta de productes alimentaris, no es pot trobar el mateix efecte en els anuncis de promoció de fruites. Es detallen les conseqüències sobre la comercialització en línia de productes alimentaris saludables sobre les recomanacions publicitàries per a futures investigacions.El marketing en juegos y advergames en línea ha sido objeto de críticas y preocupaciones. Los objetivos de este estudio fueron triples: analizar cuál es el estado actual del conocimiento sobre los impactos del marketing de alimentos en línea para niños y niñas; analizar las características de las técnicas de marketing en línea dirigidas a niños y niñas en los juegos y advergames en línea más populares; y comprobar el efecto de un advergame que promueve la fruta en el consumo posterior de fruta de niños y niñas. Con estos objetivos, el estudio también tuvo como objetivo suplir los vacíos de investigación actuales relacionados con la comercialización de productos alimenticios saludables utilizando las técnicas de comercialización en línea actualmente implementadas. Los resultados no proporcionaron evidencia de que los niños que jugaban un advergame con promoción de fruta consumieran más fruta en comparación con los niños que jugaban un advergame con artículos no alimentarios o estaban en condiciones de control. A pesar de que estudios previos han demostrado que los advergames que promocionan productos alimenticios aumentaron la ingesta de los productos alimenticios anunciados, no se pudo encontrar el mismo efecto para los advergames que promocionan frutas. Las implicaciones en el mercadeo en línea de productos alimenticios saludables se discuten y se describen recomendaciones para futuras investigaciones.
Marketing in online games and advergames has been subject to criticism and concerns. The objectives of this doctoral thesis were threefold: (1) analyse the current state of knowledge concerning the impacts of online food marketing to children; (2) analyse the characteristics of online marketing techniques directed at children in most popular online games and advergames; and (3) test the effect of an advergame that promotes fruit on children’s subsequent fruit consumption. With these objectives, the study also aimed to fill current research gaps related to the marketing of healthy food products using currently deployed online marketing techniques. The results provided no evidence that children who played an advergame promoting fruit consumed more fruit compared to those children who played an advergame with non-food items or were in the control condition. Despite the fact that previous studies have shown that advergames promoting food products increased the intake of the (often unhealthy) food products advertised, the same effect could not be found for advergames promoting fruit. Implications on online marketing of healthy food products are discussed and recommendations for future research outlined.
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Necheva, Stefka Nikolaeva. "Food purchasing behaviour in Bulgaria : an empirical study of yoghurt and ice-cream". Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399023.
Testo completo