Thematische Bibliographien / Food habits

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Food habits“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 31. Juli 2024

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Zeitschriftenartikel zum Thema "Food habits"

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Shifflett, Peggy A., und William A. McIntosh. „Food Habits and Future Time: An Exploratory Study of Age-Appropriate Food Habits among the Elderly“. International Journal of Aging and Human Development 24, Nr. 1 (Januar 1987): 1–17. http://dx.doi.org/10.2190/xu2e-ku3x-k3mu-cpkr.

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This exploratory research effort examines future time perspective and its association with a behavioral change, i.e., food habits, among a sample of elderly persons. Demographic and social conditions under which a positive or negative future time may be associated with changes in food habits are explored. The findings suggest that the elderly do make changes in their food habits, and there is an association of positive or negative food habit changes with a positive or negative future time perspective. The future time perspective and the food habit changes are couched in certain types of demographic and social conditions such as with whom one lives, recent widowhood, health status, and sex.
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Lockie, G. M., und A. Wise. „Food habits and nutritional labelling of foods“. Journal of Human Nutrition and Dietetics 2, Nr. 1 (Februar 1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.

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Chapagai, Purna P., Om Katel und Penjor. „Household Food Diversity and Food Habits in Changing Climate of Western Bhutan“. International Journal of Environment and Climate Change 13, Nr. 9 (31.07.2023): 2463–77. http://dx.doi.org/10.9734/ijecc/2023/v13i92480.

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Household food diversity index (HFDI) is qualitative measure of food consumption that reflects household access to a variety of food groups. Food habit is the way people eat food which is influenced by various factors. Impacts of climate change poses a threat on food diversity and food habit and food security in agrarian Bhutanese. The study aims to analyze if household food diversity and food habits are affected by climate change in the three ecological zones. Household food diversity and food habits in Gasa, Punakha and Wangdue Phodrang districts (Dzongkhags) were compared and relationships were drawn. Household level data were collected using survey method from 368 randomly selected households, stratified into three agroecological zones, by administering pretested semi-structured questionnaire. The survey questions were designed using guidelines of Food and Agricultural Organization (FAO). Food components consumed in the last 24 hours were recorded and grouped into 10 food groups. Food diversity indices are computed at the levels of household, Chiwog (village), Gewog (block), Dzongkhag (district), and at the whole study area. Spearman’s correlation tests were used to evaluate relationship between household food diversity Index (HFDI) and Food habit with Climate Change and Elevation. Kruskal Wallis tests ascertained association among the same four sets of variables with three Dzongkhag (district) as independent variable. In both sets of tests, the relationships were statistically significant. Climate change is affecting food diversity and food habits in the three agroecological zones. Introducing mass potato cultivation in Gasa, less water intensive rice variety in Punakha, and high yielding Jersey cows for dairy are recommended for food diversity enhancement in the study areas. Preserving traditional food culture like Aoolay from Gasa, and conserving biodiversity will contribute to mitigate impacts of climate change on food habits to achieve food security.
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Martinez, Cecilia Herrera, Jorge Daher Nader, Yesica Pazmiño Mera, Rocio Fonseca Tumbaco und Vicky Narea Morales. „FOOD HABITS AND CULTURE FACTORS IN PREGNANT ADOLESCENTS“. International Journal of Research -GRANTHAALAYAH 8, Nr. 2 (27.05.2020): 1–7. http://dx.doi.org/10.29121/granthaalayah.v8.i2.2020.174.

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Adequate eating habits during the gestation period of pregnant teenagers are of vital importance because this will affect the process of formation of the fetus at birth. If pregnant adolescents have an early pregnancy, the chances of a poor physiological maturity of the fetus are more likely to be executed, which makes it necessary to correctly implement the process of feeding during pregnancy, if possible eliminate all bad habit of feeding. The adolescent should seek the positive contribution of nutrients and food that contribute both to the fetus and the mother energy, which will be useful at birth. It should be noted that multiple studies in adolescent pregnant cultural factor food affects directly proportional to the time of feeding, in cases where the teenager is educated positively on their food is ingested foods balanced diet, eliminating all those foods that contain preservatives chemicals and processed foods that deteriorate the health of the pregnant woman. For the development of this research is to determine through the survey process the habits food and cultural factors of adolescent pregnant according to the sector, as well as also those relating theoretical to provide knowledge of the habits eating in adolescents pregnant, and also determine the nutrition of pregnant adolescents in relation to the gestational age of the patient according to the BMI, and identify the nutrition of pregnant women by developing an educational talk proposal in order to correct bad eating habits.
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Syafitri, Yunita, Hidayat Syarief und Yayuk Farida Baliwati. „KEBIASAAN JAJAN SISWA SEKOLAH DASAR (Studi Kasus di SDN Lawanggintung 01 Kota Bogor)“. Jurnal Gizi dan Pangan 4, Nr. 3 (13.11.2009): 167. http://dx.doi.org/10.25182/jgp.2009.4.3.167-175.

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<p class="MsoNormal" style="margin: 0cm 12.8pt .0001pt 14.2pt; text-align: justify; text-indent: 21.8pt; line-height: normal;"><span style="font-size: 10pt;">Healthy foods contribute to elementary school student proper growth and development. During school time they have greater access and sufficient opportunity to consume street food that available at school. However, poor street food choices can result in unbalance diet. Availability of street food in school play significant role to elementary school student diet. Street food can contribute 10-20% nutrients toward student daily consumptions. Street food devide into main dishes, snacks, and beverages. The aim of this study was to assess snacking habit of elementary school student in SDN Lawanggintung 01 Kota Bogor. Snacking habits devined as number of street food type and frequency of snacking in school area included canteen merchants and outside school permanent merchants. Design of this study was cross sectional. Fifty student were selected using simple random sampling. Street food contributed to 26.0% energy; 18.7% protein; 22.9% lipid, 20.0% iron; 19.1% vitamin A; dan 24.8% vitamin C to total daily intake. Street food had contribute to 23.0% energy; 21.7% protein; 30.9% lipid, 19.5% iron; 24.1% vitamin A; dan 26.6% vitamin C to adequate intake level. Age and gender had not related to street food habits. Pocket money to purchased food is related to street food habits. Childrens familiy social economic characteristic not related to street food habits. Pocket money to purchased food affected street food habits.</span></p>
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Wang, Saerom. „A Conceptualization of Tourists’ Food Behavior from a Habit Perspective“. Sustainability 15, Nr. 3 (01.02.2023): 2662. http://dx.doi.org/10.3390/su15032662.

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This research aims to conceptually delineate how tourists make food consumption decisions in line with their home habits and why they may or may not follow their habitual trajectory. Grounded in an extensive review of the existing literature, concepts of habit and food behavior are synthesized to outline a series of propositions in explaining tourists’ food behavior from the habit perspective. Subsequently, a conceptual model is proposed for tourists’ food behavior and habits. Habit enacting factors have been identified in explicating the underlying processes through which tourists make food choices in line with their habits. This article highlights how tourists’ food behavior while on a trip can be dependent on their habitual food behavior at home. The findings of this research not only contribute to expanding the understanding regarding characteristics of habitual behavior that have been studied under limited contexts, but also establishes a theoretically valuable extension of prior research on tourists’ food behavior.
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Sydner, Ylva Mattsson, Christina Fjellström, Margret Lumbers, Birgitta Sidenvall und Monique Raats. „Food Habits and Foodwork“. Food, Culture & Society 10, Nr. 3 (November 2007): 367–87. http://dx.doi.org/10.2752/155280107x239845.

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Truswell, A. Stewart, und Ian Darnton-Hill. „Food Habits of Adolescents“. Nutrition Reviews 39, Nr. 2 (27.04.2009): 73–88. http://dx.doi.org/10.1111/j.1753-4887.1981.tb06736.x.

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JOHNSON-DOWN, LOUISE, HELGA SAUDNY-UNTERBERGER und KATHERINE GRAY-DONALD. „Food habits of Canadians“. Journal of the American Dietetic Association 102, Nr. 7 (Juli 2002): 988–91. http://dx.doi.org/10.1016/s0002-8223(02)90226-9.

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Gabrielsen, Tone Saugstad. „Food habits—Taste—Fastidiousness“. Appetite 16, Nr. 2 (April 1991): 160. http://dx.doi.org/10.1016/0195-6663(91)90044-s.

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Dissertationen zum Thema "Food habits"

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Cheng, Sea-ling. „Food and distinction in Hong Kong families /“. Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17311810.

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Thianthai, Chulanee. „Cosmopolitan food beliefs and changing eating habits in Bangkok /“. view abstract or download file of text, 2003. http://wwwlib.umi.com/cr/uoregon/fullcit?p3095277.

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Thesis (Ph. D.)--University of Oregon, 2003.
Typescript. Includes vita and abstract. Includes bibliographical references (leaves 253-267). Also available for download via the World Wide Web; free to University of Oregon users.
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Kling, Leslie A. „Using metaphorical techniques in focus groups to uncover feelings of mothers toward family meals“. Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 85 p, 2008. http://proquest.umi.com/pqdweb?did=1459903861&sid=6&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Rickey, Cathy Louise. „Food and food habits in wartime: Civil War to World War II“. The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391699545.

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West, Crystal Danielle. „FOOD SHOPPING HABITS AND THE ASSOCIATION WITH DIET“. UKnowledge, 2014. http://uknowledge.uky.edu/foodsci_etds/22.

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Research suggests that the connection between poor diet and obesity among rural residents may be partially explained by limited access to healthy foods including fruits and vegetables (F&V). Based on federal suggestions to improve access, the purpose of this study was to assess the relationship between food shopping habits food venues and dietary intake of residents in rural counties of Kentucky. In May, 2013, a telephone survey was conducted using random-digit dial methods among n=149 participants in all three counties. Results showed that grocery shopping at supermarkets had a moderate positive correlation with F&V intake (r=.357, .348). These findings suggest participants who shop at supermarkets also consume F&V. Our study’s findings did not give a strong correlation between F&V consumption and farmers’ market use, which could be due to the locations of these markets, price of produce, or other environmental barriers that were not looked at in this study. Although the results from our study do not show a correlation, the majority of previous research supports the need to improve farmers’ market locations to help increase accessibility for groups with low F&V consumption and emphasize the importance of addressing economic barriers to food access.
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Castleberry, Nikole Lee. „Food habits of the Allegheny woodrat (Neotoma magister)“. Morgantown, W. Va. : [West Virginia University Libraries], 2000. http://etd.wvu.edu/templates/showETD.cfm?recnum=1413.

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Thesis (M.S.)--West Virginia University, 2000.
Title from document title page. Document formatted into pages; contains viii, 99 p. : col. maps Vita. Includes abstract. Includes bibliographical references.
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Roberts, Nathan M. „River otter food habits in the Missouri Ozarks /“. free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1420949.

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Hanania, Jihane W. „Exploring snacking habits of college students“. Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/44643.

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Previous research has revealed that adolescents have the highest prevalence of unsatisfactory nutritional status and unstructured eating patterns. They also recognized the importance of snacks in the eating habits of this population group. The purpose of this study was to investigate the snacking habits of undergraduate college students, and their correlations with the population’s general eating practices and response to nutrition education. Two hundred eighty four a nutrition course undertook a term project in which they provided information on consumption in the percentage calories provided by protein, fat, carbohydrate and alcohol; their nutrient meals and snacks; and their vitamin/mineral supplement(s) usage toward the beginning of the class. Toward the end of the class, they answered questions on the effect of nutrition education on their eating habits for the overall diet and on vitamin/mineral supplement usage. They also re-ported their frequencies of meals and snacks, their snacks’ food preferences, and responded relationships between snacking perceptions. Correlational statistics were used to identify any significant all the variables. The data analysis revealed that the unstructured eating patterns of college students do not automatically mean unsatisfactory nutritional status and a fondness for just low nutrient dense foods. However, no specific trend could be detected between the snacking perceptions and the consumption practices of college students.
Master of Science
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Tsang, Chun-yee George, und 曾俊儀. „The food culture in Hong Kong and Taiwan“. Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B29518994.

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Medic, Nenad. „Food for thought : examining the neural circuitry regulating food choices“. Thesis, University of Cambridge, 2015. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.709271.

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Bücher zum Thema "Food habits"

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Rajyalakshmi, P. Tribal food habits. New Delhi: Gian Pub. House, 1991.

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Holley, Erica. Food. London: Dryad, 1985.

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Storlie, Jean. Snacking habits for healthy living. Minneapolis, MN: Chronimed Pub., 1997.

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Bảy, Nguyễn Thị, Hrsg. Văn hóa ẩm thực Việt Nam: Nhìn từ lý luận và thực tiẽ̂n. Hà nội: NXB Từ điẻ̂n bách khoa, 2010.

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Kaito, Hasegawa, und Takahashi Haruto, Hrsg. New research on food habits. New YorK: Nova Science Publishers, 2008.

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Pantuso, Mike. Food! New York: Random House, 2002.

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Kleinberg, Naomi. Food! New York: Random House, 2006.

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Wydawnictwo, Uniwersytet Gdański, Hrsg. (Nie)smak w tekstach kultury XIX-XXI wieku: Nie tylko o kulturze jedzenia i picia. Gdańsk: Wydawnictwo Uniwersytetu Gdańskiego, 2019.

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Wright, Gillian. Today's food consumer: Habits and attitudes. Bradford: Horton Publishing, 1992.

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Noor, Mohd Ismail. Food of ASEAN: 6. Kuala Lumpur: ASEAN-COCI, 2000.

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Buchteile zum Thema "Food habits"

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Krafsur, E. S., R. D. Moon, R. Albajes, O. Alomar, Elisabetta Chiappini, John Huber, John L. Capinera et al. „Food Habits of Insects“. In Encyclopedia of Entomology, 1504–12. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_3859.

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Fraser, Suzanne, David Moore und Helen Keane. „Junk: The Neuroscience of Food Addiction and Obesity“. In Habits: Remaking Addiction, 188–212. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137316776_7.

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Lessa, Leonardo G., Rone F. Carvalho und Diego Astúa. „Food Habits of American Marsupials“. In American and Australasian Marsupials, 1–28. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-88800-8_22-1.

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Lessa, Leonardo G., Rone F. Carvalho und Diego Astúa. „Food Habits of American Marsupials“. In American and Australasian Marsupials, 1–28. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-88800-8_22-2.

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Lessa, Leonardo G., Rone F. Carvalho und Diego Astúa. „Food Habits of American Marsupials“. In American and Australasian Marsupials, 1095–122. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-08419-5_22.

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Shepherd, Richard, und Monique M. Raats. „Attitudes and beliefs in food habits“. In Food Choice, Acceptance and Consumption, 346–64. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_10.

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Harrold, J. A., und J. C. G. Halford. „Formulation Design to Change Food Habits“. In Formulation Engineering of Foods, 281–308. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118597651.ch13.

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Bruckert, Michaël, und Mathieu Ferry. „Changing Food Habits in Contemporary India“. In Routledge Handbook of Contemporary India, 540–57. 2. Aufl. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003278436-42.

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Birch, Leann L., Jennifer Orlet Fisher und Karen Grimm-Thomas. „The development of children’s eating habits“. In Food Choice, Acceptance and Consumption, 161–206. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_4.

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Chen, Xinjun, Bilin Liu und Yunkai Li. „Fish Prey, Food Habits, and Interspecific Relationships“. In Biology of Fishery Resources, 143–64. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-6948-4_6.

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Konferenzberichte zum Thema "Food habits"

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Medveckis, Arturs, und Tamara Pigozne. „Influence of eating habits on people’s life quality“. In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.018.

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Punpongsanon, Parinya, und Hiroki Ishizuka. „EdiSensor: Facilitating Food Electricity for Eating Habits Analysis“. In 2021 IEEE 3rd Global Conference on Life Sciences and Technologies (LifeTech). IEEE, 2021. http://dx.doi.org/10.1109/lifetech52111.2021.9391948.

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Tsubakida, Akihiro, Sosuke Amano, Kiyoharu Aizawa und Makoto Ogawa. „Prediction of Individual Eating Habits Using Short-Term Food Recording“. In CEA2017: 9th Workshop on Multimedia for Cooking and Eating Activities in conjunction with The 2017 International Joint Conference on Artificial Intelligence. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3106668.3106679.

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K, Nirubama, Gheena S und Karthikeyan Ramalingam. „Survey Regarding Changing Food Habits In Wake Of COVID-19“. In 2023 International Conference on Business Analytics for Technology and Security (ICBATS). IEEE, 2023. http://dx.doi.org/10.1109/icbats57792.2023.10111249.

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Faria, Michel Hecker, Gustavo M. S. de Carvalho Ferreira, Matheus Henrique Dias Cirilo, Alexandre Ponce de Oliveira, Carla Roberta de Oliveira Carvalho und Paulo Sergio Lopes de Souza. „Food Battle: Game-Based Learning to Teach Healthy Eating Habits“. In 2023 IEEE Frontiers in Education Conference (FIE). IEEE, 2023. http://dx.doi.org/10.1109/fie58773.2023.10343087.

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Yayuk, Rissari, Jahdiah Jahdiah und Siti Ariestya. „Banjar Traditional Food: Between Religion, Treatment, Daily Menu and Habits“. In Proceedings of the First International Conference on Democracy and Social Transformation, ICON-DEMOST 2021, September 15, 2021, Semarang, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.15-9-2021.2315612.

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Liu, Yanfeng. „The Effects of Nutrition Education on Food Habits of the Elderly“. In 2016 2nd International Conference on Education, Social Science, Management and Sports (ICESSMS 2016). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/icessms-16.2017.44.

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Kumar, Ramya, Sara Khattab und Lauren Ciszak. „Mobile Application to Create Healthy Food Preparation Habits: A Pilot Study“. In NAPCRG 51st Annual Meeting — Abstracts of Completed Research 2023. American Academy of Family Physicians, 2023. http://dx.doi.org/10.1370/afm.22.s1.5459.

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Lombardo, Mauro, Isaac Amoah, Alessandra Feraco, Elena Guseva, Stefania Gorini, Elisabetta Camajani, Andrea Armani, Elvira Padua und Massimiliano Caprio. „Gender Differences in Taste and Food Habits: Implications for Personalized Nutrition“. In IECN 2023. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/iecn2023-15533.

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Stamenova, Aleksandra, Katerina Mihajlova, Lorraine S. Wallace und Igor Spiroski. „Socioeconomic Inequalities in Food Habits among Children Living in North Macedonia“. In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091241.

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Berichte der Organisationen zum Thema "Food habits"

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McIntire, Patrick W., und Andrew B. Carey. A microhistological technique for analysis of food habits of mycophagous rodents. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1989. http://dx.doi.org/10.2737/pnw-rp-404.

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Armstrong, Beth, Lucy King, Robin Clifford, Mark Jitlal, Ayla Ibrahimi Jarchlo, Katie Mears, Charlotte Parnell und Daniel Mensah. Food and You: Wave 5. Food Standards Agency, März 2023. http://dx.doi.org/10.46756/sci.fsa.fqq357.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork was conducted between 26 April and 24 July 2022. A total of 6,770 adults from 4,727 households across England, Wales and Northern Ireland completed the survey. Topics covered in the Food and You 2: Wave 5 Key Findings report include: food you can trust concerns about food food security food shopping and labelling online platforms eating at home (food safety) food-related behaviours and eating habits
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Muir, William. Macroinvertebrate drift abundance below Bonneville Dam and its relation to juvenile salmonid food habits. Portland State University Library, Januar 2000. http://dx.doi.org/10.15760/etd.5992.

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JHA, Anil. Pathways to enhance millet production and consumption in Bhutan - Policy Brief. International Centre for Integrated Mountain Development (ICIMOD), Dezember 2023. http://dx.doi.org/10.53055/icimod.1040.

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Communities across the world have consumed foods from millet “ as a traditional food and source of nutrition “ for generations. However, with changes in lifestyle and dietary habits, millet has lost its prominence, making many countries dependent on import-driven cereals like rice, wheat, and maize. Despite the potential to address food and nutritional security, millet production has declined. Millet is a climate-resilient crop that have been identified as an alternative to potential cereals in the hilly regions of the Hindu Kush Himalayan region in addressing food and nutrition security, especially under the current climate change scenarios. The UN Food and Agriculture Organization (FAO) has designated the year 2023 as the International Year of Millets.
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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford und Mark Jitlal. Food and You 2: Wave 3 Key Findings. Food Standards Agency, Januar 2022. http://dx.doi.org/10.46756/sci.fsa.ejl793.

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Food and You 2 is a biannual ‘Official Statistic’ survey commissioned by the Food Standards Agency (FSA). The survey measures self-reported consumers’ knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. Fieldwork for Food and You 2: Wave 3 was conducted between 28th April and 25th June 2021. A total of 6,271 adults from 4,338 households (an overall response rate of 31%) across England, Wales, and Northern Ireland completed the ‘push-to-web’ survey (see Annex A for more information about the methodology). This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping and labelling, ‘Online platforms’ and ‘Food-related behaviours and eating habits’
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Meehan, William R. Influence of riparian canopy on macroinvertebrate composition and food habits of juvenile salmonids in several Oregon streams. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1996. http://dx.doi.org/10.2737/pnw-rp-496.

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Geisthardt, Eric, Burton Suedel und John Janssen. Monitoring the Milwaukee Harbor breakwater : an Engineering With Nature® (EWN®) demonstration project. Engineer Research and Development Center (U.S.), März 2021. http://dx.doi.org/10.21079/11681/40022.

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The US Army Corps of Engineers (USACE) maintains breakwaters in Milwaukee Harbor. USACE’s Engineering With Nature® (EWN®) breakwater demonstration project created rocky aquatic habitat with cobbles (10–20 cm) covering boulders (6–8 metric tons) along a 152 m section. A prolific population of Hemimysis anomala, an introduced Pontocaspian mysid and important food source for local pelagic fishes, was significantly (p < .05) more abundant on cobbles versus boulders. Food-habits data of alewife (Alosa pseudoharengus) and rainbow smelt (Osmerus mordax) provided evidence that H. anomala were a common prey item. Night surveys and gill netting confirmed O. mordax preferred foraging on the cobbles (p < .05) and consumed more H. anomala than at the reference site (p < .05). H. anomala comprised a significant portion of the diets of young-of-the-year (YOY) yellow perch (Perca flavescens), YOY largemouth bass (Micropterus salmoides), and juvenile rock bass (Ambloplites rupestris) caught on the breakwater. The natural features’ construction on the breakwater increased the available habitat for this benthopelagic macroinvertebrate and created a novel ecosystem benefiting forage fish and a nursery habitat benefiting nearshore game fish juveniles. These data will encourage the application of EWN concepts during structural repairs at other built navigation infrastructure.
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Cairo, Jessica, Iulia Gherman und Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, Juli 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Eisemann, Eve, Catherine Thomas, Matthew Balazik, Damarys Acevedo-Mackey und Safra Altman. Environmental factors affecting coastal and estuarine submerged aquatic vegetation (SAV). Engineer Research and Development Center (U.S.), Oktober 2021. http://dx.doi.org/10.21079/11681/42185.

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Submerged aquatic vegetation (SAV) growing in estuarine and coastal marine systems provides crucial ecosystem functions ranging from sediment stabilization to habitat and food for specific species. SAV systems, however, are sensitive to a number of environmental factors, both anthropogenic and natural. The most common limiting factors are light limitation, water quality, and salinity, as reported widely across the literature. These factors are controlled by a number of complex processes, however, varying greatly between systems and SAV populations. This report seeks to conduct an exhaustive examination of factors influencing estuarine and coastal marine SAV habitats and find the common threads that tie these ecosystems together. Studies relating SAV habitats in the United States to a variety of factors are reviewed here, including geomorphological and bathymetric characteristics, sediment dynamics, sedimentological characteristics, and water quality, as well as hydrologic regime and weather. Tools and methods used to assess each of these important factors are also reviewed. A better understanding of fundamental environmental factors that control SAV growth will provide crucial information for coastal restoration and engineering project planning in areas populated by SAVs.
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Stoel, Peter. Some Coyote Food Habitat Patterns in the Shrub-Steppe of South-central Washington. Portland State University Library, Januar 2000. http://dx.doi.org/10.15760/etd.2189.

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