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 9. Juni 2025

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Zeitschriftenartikel zum Thema "Food habits"

1

Hashemzadeh, Maral, Masoumeh Akhlaghi, Marzieh Akbarzadeh, Kiana Nabizadeh, Hamid Heidarian Miri, and Asma Kazemi. "Nutrition literacy and eating habits in children from food-secure versus food-insecure households: A cross-sectional study." Medicine 103, no. 39 (September 27, 2024): e39812. http://dx.doi.org/10.1097/md.0000000000039812.

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This study aimed to explore whether maternal food and nutrition literacy (FNL) can mitigate negative effects of food insecurity on children’s eating habits and assist food-insecure households in making better nutrition choices with limited resources available. A cross-sectional study was conducted on children aged 6 to 12 years and their mothers. FNL was assessed using a validated Food and Nutrition Literacy Assessment Tool, and household food security was evaluated with the Household Food Insecurity Access Scale. Eating habits were measured through a structured questionnaire that focused on various dietary habits. Logistic regression was used to determine the associations between maternal FNL, food insecurity status, and children’s eating habits. A total of 327 children–mothers, comprising 159 food-secure and 168 food-insecure households, were evaluated. Maternal FNL was inversely associated with consumption of fast-foods and fried foods, and skipping breakfast in both food-secure and food-insecure participants. However, only food-secure participants showed an inverse association between FNL and the habit of eating out. Both groups indicated lower sweet consumption associated with higher FNL. Maternal FNL was inversely associated with lower dairy and nut intake in food-secure group and lower fruit and vegetable consumption in food-insecure participants. This study suggests that in conditions of food insecurity FNL may reduce the negative impact of food insecurity on children’s nutrition choices and food habits.
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Shifflett, Peggy A., and 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, no. 1 (January 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., and A. Wise. "Food habits and nutritional labelling of foods." Journal of Human Nutrition and Dietetics 2, no. 1 (February 1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.

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4

Chapagai, Purna P., Om Katel, and Penjor. "Household Food Diversity and Food Habits in Changing Climate of Western Bhutan." International Journal of Environment and Climate Change 13, no. 9 (July 31, 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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Syafitri, Yunita, Hidayat Syarief, and Yayuk Farida Baliwati. "KEBIASAAN JAJAN SISWA SEKOLAH DASAR (Studi Kasus di SDN Lawanggintung 01 Kota Bogor)." Jurnal Gizi dan Pangan 4, no. 3 (November 13, 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, no. 3 (February 1, 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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Musaiger, Abdulrahman O. "Food Habits of Mothers and Children in Two Regions of Oman." Nutrition and Health 11, no. 1 (April 1996): 29–48. http://dx.doi.org/10.1177/026010609601100103.

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Several rapid assessment surveys were carried out during the period 1988–1991 to determine the food habit of preschool children, adolescent girls and mothers in Muscat (the capital) and southern region in Oman. Data were collected from health centers, hospitals and households. There have been differences in dietary habits between the people in the two regions. These differences were more evident in breastfeeding practices, meal patterns of adolescent girls and food frequency intake of mothers. Geographical location, occupation of inhabitants, cultural and ethnic factors may be responsible for the variation in dietary habits between the two regions. Several unsound food practices during pregnancy and puerperium were reported in both regions. In general, dietary patterns of mothers and children have changed dramatically during the past two decades. Duration of breastfeeding has declined and infant formula as well as commercial weaning foods were introduced at an early time of infants' lives. The trend of consumption of food for infants, adolescent girls and mothers is in the direction of unhealthier eating habits, as foods rich in fat, cholesterol, refined sugar and salt are commonly consumed. This food pattern may contribute to diet-related chronic diseases such as obesity, diabetes, hypertension, heart disease and dental caries. A nutrition education programme to promote a healthy diet and to correct unsound food beliefs and habits is urgently needed.
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Martinez, Cecilia Herrera, Jorge Daher Nader, Yesica Pazmiño Mera, Rocio Fonseca Tumbaco, and Vicky Narea Morales. "FOOD HABITS AND CULTURE FACTORS IN PREGNANT ADOLESCENTS." International Journal of Research -GRANTHAALAYAH 8, no. 2 (May 27, 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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MSc., Cecilia Herrera Martinez, Jorge Daher Nader Dr., Yesica Pazmiño Mera MSc., Rocio Fonseca Tumbaco MSc., and Vicky Narea Morales MSc. "FOOD HABITS AND CULTURE FACTORS IN PREGNANT ADOLESCENTS." International Journal of Research - Granthaalayah 8, no. 2 (February 29, 2020): 1–7. https://doi.org/10.5281/zenodo.3692489.

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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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Sydner, Ylva Mattsson, Christina Fjellström, Margret Lumbers, Birgitta Sidenvall, and Monique Raats. "Food Habits and Foodwork." Food, Culture & Society 10, no. 3 (November 2007): 367–87. http://dx.doi.org/10.2752/155280107x239845.

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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.<br>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.<br>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.<br>Master of Science
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Tsang, Chun-yee George, and 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, ред. 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, and Takahashi Haruto, eds. 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, ed. (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, and 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, and 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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Lessa, Leonardo G., Rone F. Carvalho, and 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, and 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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Allen, D. E. "Regional Variations in Food Habits." In The Making of the Modern British Diet, 135–47. London: Routledge, 2025. https://doi.org/10.4324/9781003613565-13.

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Shepherd, Richard, and 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., and 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, and Mathieu Ferry. "Changing Food Habits in Contemporary India." In Routledge Handbook of Contemporary India, 540–57. 2nd ed. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003278436-42.

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Birch, Leann L., Jennifer Orlet Fisher, and 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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Konferenzberichte zum Thema "Food habits"

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Tantaroudas, N. D., G. Karafotias, K. Koukoudis, G. Tsimiklis, A. Amditis, and T. Katika. "An XR Eye-Tracking Investigation on the Assessment of Existing Food Habits." In 2024 IEEE International Conference on Metrology for eXtended Reality, Artificial Intelligence and Neural Engineering (MetroXRAINE), 60–65. IEEE, 2024. https://doi.org/10.1109/metroxraine62247.2024.10795954.

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Mihaleva, Hristina, Zahari Dechev, Svetla Atanasova, and Teodora Todorova. "SELECTIVE ANALYSIS OF CONSUMER ATTITUDES TOWARDS CHANGES IN THE PRICES OF ORGANIC PRODUCTS OFFERED ON THE BULGARIAN MARKET." In 11th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2024, 447–54. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscss.2024/gs04.39.

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{With the growing popularity of sustainable products and the expected increase in organic farming and supply of organic food products as part of the goals of The European Green Deal, it’s important to evaluate the popularity and demand for such products in Bulgaria. Understanding the consumer perspective on the affordability of organic products is important, as it directly influences purchasing intentions and can help predict the growth of the organic market. This study investigates consumer attitudes and perceptions regarding the pricing of organic products in the Bulgarian market via statistical analysis of a survey conducted on a targeted sample of Bulgarian consumers of various demographic backgrounds. The survey is divided into three distinct sections. The first section focuses on gathering demographic data from the participants. The second section delves into their present purchasing habits regarding organic products. Finally, the third section investigates participants’ attitudes regarding the consumption and pricing of organic products. This research contributes to the existing literature by providing empirical evidence and insights into the attitudes of Bulgarian consumers toward price changes in the organic product market, which can contribute to the broader understanding of consumer behaviour and the future development of the sustainable food market in Bulgaria. The study's findings hold significant practical implications for stakeholders within the organic food industry, including organic producers, retailers, policymakers, and others. Gaining insights into customers' perspectives can prove useful in addressing challenges associated with pricing and affordability in the organic food market.}
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Tskitishvili, Eka, Lali Jgenti, Nino Lomidze, and Tengiz Vadachkoria. "TAXONOMIC STRUCTURE OF THE NEMATODE COMMUNITIES IN AGROECOSYSTEMS OF SHUAKHEVI (AJARA, GEORGIA)." In 24th SGEM International Multidisciplinary Scientific GeoConference 2024, 331–38. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/3.2/s13.41.

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Potatoes is the fourth important food crop worldwide after maize, wheat, and rice and are grown in more than 100 countries worldwide under temperate, subtropical and tropical conditions, however, they are considered as cool temperature crop. Potato is one of the most important food crops in Georgia and potato growing has always been the subject of great importance for settlement of food supply problems in country. Potato crops are severely affected by approximately forty soil borne diseases worldwide including those caused by soil inhabiting fungi, bacteria and nematodes. Plant-parasitic nematodes are among the important pests of potato production, they can cause serious yield losses but remain unnoticed, in most cases. Above ground symptoms of nematode damage are rarely observed since most nematodes cause damage on roots and tubers. The aim of this study is to determine the prevalence of plant parasitic nematodes in the main potatoe growing area in Ajara. Fauna of soil nematodes was studied in three villages of Shuakhevi municipality: Dgvani, Dabadzveli and Okhropilauri. Sampling was conducted in nine sites in early spring, in middle summer and in late fall. The 3 composite soil samples collected from each field (weighing 300-500g) consist of 50 individual sub-samples of soil and roots. Nematodes were extracted by a modified Baermann�s method from a sample of 50 g. and exposition time was 48 h. From a total of 83 species of nematodes were found. The richest by the number of species was Dorylaimida order that was presented by 26 species (32 % of species composition). The registered nematodes belong to 2 subclasses, 7 orders, 63 genus and 27 families. The largest abundance of nematodes was observed in the Dgvani village with115 specimens/ 50g soil , and the smallest was in Okhropilauri, with - 37 specimens/50g. Plant-parasitic nematodes from 6 genera (Ditylenchus, Tylechus, Tylenchorhynchus, Helicotylenchus, Pratylenchus, Aphelenchus) were found in soil and (or) potato root samples. All these nematodes can be divided into five groups according to their feeding habits. The omnivore group with 23 species (45,9%) in Spring, 38 species (34,2%) in Summer and 41 species (40,2%) in Autumn, constitut the core of nematode community. Investigations reveal that nematode populations and communities vary seasonally. Plant parasitic nematodes does not exceed a certain limit, which causes measurable economic damage.
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Kirila, Kitija. "WASTE REDUCTION FOR CLIMATE CHANGE MITIGATION: THE TUPPERWARE CASE STUDY." In 24th SGEM International Multidisciplinary Scientific GeoConference 2024, 385–92. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/4.2/s19.53.

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Currently, the most advanced countries in terms of green thinking and production are Scandinavia, Switzerland, the Netherlands, Australia and New Zealand. The Baltic States also have adopted a joint Climate Declaration with a commitment to climate neutrality. The global production and consumption of plastics have doubled over the last two decades, yet only approximately 30% of plastic waste is recycled and reused, while the rest ends up in the environment. We all must play a role in protecting the environment at home, at work and in our free time. Sorting waste is the easiest way, yet it is not the only way. In the case of plastic tableware, it could also translate into new practices, habits and the reuse of tableware made of plastics containing no substances harmful to health, which could be used for buying food or drinks. In Latvia too, several companies offer discounts, e.g. if buying coffee and pouring it into one�s own thermal mug. One such plastic tableware manufacturer is Tupperware, which defines sustainability as a core value from production to product sale. The research aims to describe a system Tupperware has put in place to reduce waste and educate people to mitigate climate change. The research results revealed that cooperation was key to the system. Cooperation was important in obtaining information, procuring raw materials, selling products, and transferring knowledge into preservation practices.
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Batranu-Pintea, Vlad, and Atena Sosoi. "NUTRITIONAL HABITS REFLECTED IN MASS-MEDIA." In 11th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2024, 405–12. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscss.2024/s10/77.

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Mass-media has always been a place where many types of actions and changes materialize. In regard to nutritional habits, they have been quite destabilized lately and many people choose to eat unhealthy foods and products without taking into account much of the consequences that accompany this type of eating behavior. We would like to highlight the role of mass-media when it comes to creating nutritional habits and putting the impact of mass-media into perspective. For example, many children and teens alike follow certain influencers and/or opinion leaders that could irreversibly affect or even change their eating habits, which might not always be ideal or advisable. Mass-media, in essence, is an important actor in today�s society that activates as a decision-making tool.
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Medveckis, Arturs, and 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, and 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, and 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, and 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, and 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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Berichte der Organisationen zum Thema "Food habits"

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McIntire, Patrick W., and 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, and Daniel Mensah. Food and You: Wave 5. Food Standards Agency, March 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, January 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), December 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, and Mark Jitlal. Food and You 2: Wave 3 Key Findings. Food Standards Agency, January 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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Kiarie, Wanjiku, Edel Koki, Nengapate Kuria, Daniel Mogere, Mugambi Murithi, Wairimu Muthiki, Robert Nyaga, Zeena Oberoi, and Ruth Wambua. Can highly nutritious semi-processed products help reduce food waste in Kenya? Busara, October 2024. http://dx.doi.org/10.62372/gkwd2919.

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Understanding consumer behaviors and habits to ensure low -income consumers have improved access to safe, affordable and nutritious fruits and vegetables in Kenya. The UNEP Food Waste Index Report 2021, indicated that every Kenyan throws away an average of 99 kilograms of food every year, with the country wasting a total of 5.2 tonnes of food every 12 months. Most of this food loss happens post harvest when there is oversupply as well as due to preference of high visually appealing produce. TechnoServe, through the NutriSave project, aims to reduce food loss by increasing consumption of highly nutritious semi-processed products specifically focusing on mango juice, tomato paste, and porridge fortified with african leafy vegetables, which would increase demand for low visually appealing vegetables. The project targets low-income consumers in urban and peri-urban areas in Nairobi.
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Geisthardt, Eric, Burton Suedel, and John Janssen. Monitoring the Milwaukee Harbor breakwater : an Engineering With Nature® (EWN®) demonstration project. Engineer Research and Development Center (U.S.), March 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 &lt; .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 &lt; .05) and consumed more H. anomala than at the reference site (p &lt; .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, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 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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Mackevič, Paulina, Edgar Bicic, and Samson Abiodun Toye. Impact of Lithuanian Cultural Norms on Consumer Behaviour. Vilnius Business College, December 2024. https://doi.org/10.57005/ab.2024.4.8.

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The market is endlessly evolving each day, and the choices of consumers are influenced by a wide range of different factors, one of which is the cultural norms of a country, which by itself consists of many other factors. This study aims to research Lithuania’s cultural norms and the degree of their impact on day-to-day consumer behavior in Lithuania. In this research we analyzed Lithuanian cultural norms, which consist of unspoken rules, laws, habits, taboos that exist within the behaviors of Lithuanians as well as the culture and history that has impacted and shaped the mentality of Lithuanians along with their values. Sometimes cultural norms can be easy to identify but some unwritten rules require thorough research to be understood fully. For the quantitative part of this study Lithuania’s major city was targeted which is: Vilnius. A survey has been given to get a better understanding of the people’s behavior and how they view and associate themselves with Lithuanian and International brands. Additionally, there was a written interview made with a Lithuanian national food producing company to identify if Lithuanians tend to buy some traditional sweets, because of the festive holidays or country’s fests do not have an influence. This research aims to contribute to the overall knowledge of consumer behavior in Lithuania, which could potentially help businesses get a better understanding of the Lithuanian market and how it can be targeted.
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