Dissertationen: „Food preferences“

1

Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology und School of Food Science. „Sensory aspects of food preferences“. THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several tests were conducted and results noted. Overall the results of this thesis show that it is possible to gather reliable hedonic data from young, even pre-school children, and that it is possible that very early feeding experience has some influence on adults' food preferences.
Doctor of Philosophy (PhD)

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2

Rose, Grenville. „Sensory aspects of food preferences /“. [Richmond, N.S.W.] : School of Food Sciences, University of Western Sydney, Hawkesbury, 1999. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030430.141239/index.html.

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3

Ahmadov, Vugar. „Consumer preferences for differentiated food products“. Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/v_ahmadov_042508.pdf.

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4

Kamerud, Jennifer Kay. „Factors that contribute to food preferences“. The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356.

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5

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.

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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.

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6

Glass, Jessica Elspeth. „Consumer preferences the role of food emotions in food choice /“. Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1249066449/.

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7

Salomonsson, Cecilia. „Food preferences in captive meerkats (Suricata suricatta)“. Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70120.

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By using a three-choice preference test I tested food preferences in eight meerkats (Sutricata suricatta) for nine different food items. The meerkats were presented with all possible combinations of 9 food items, in total 84 combinations. The meerkats displayed the following rank order of food preference: cricket > zophoba lava > egg white > banana = tomato > orange > apple > cucumber > carrot. A correlation test between the food preference and nutritional content showed that the preference is significantly correlated with protein content. There is also a significant correlation between ash content and the food preference. There were no correlations with water, fat or vitamins and minerals. This suggests that, as in the wild, the captive meerkats at Kolmården wild life park seek food with high protein content. Ash has a high significant correlation with protein, which may explain the correlation between ash and the food preference. A comparison between the individual’s food preferences showed that the oldest individuals had the highest number of correlations with their food preferences to other individual’s food preference. This suggests an observational learning capability from older to younger individuals, which has also been reported in wild meerkat

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8

Mitchell, Ellen Sullivan. „Women's experience of food cravings : a biopsychosocial model /“. Thesis, Connect to this title online; UW restricted, 1986. http://hdl.handle.net/1773/7219.

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9

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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10

Fong, Yvonne. „Impact of television cooking shows on food preferences“. Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1603964.

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The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entrée and dessert options before and after viewing each show and by type of show viewed.

Participants were selected from students at California State University, Long Beach through convenience sampling. Willing participants completed two online surveys, each containing a different television cooking show episode along with an array of food images to select from. The cooking show episodes and the food images used in the survey were categorized as healthy or less healthy based on the nutrient profiling system, Model WXYfm.

Fifty-nine and 56 survey responses were included in the final analysis of the healthy and unhealthy cooking show, respectively. Food preferences were determined through the selection of food images in the surveys and analyzed using Chi-square tests. The results of this study show that television cooking shows promoting healthy and unhealthy foods have the potential to impact food preferences, particularly due to food exposure. Significant differences were found for five out of the nine hypotheses.

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11

Örman, Ola. „FOOD PREFERENCES ASSOCIATED WITH AGE, SEX ANDWEIGHT CATEGORY“. Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-94496.

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A large proportion of the population is over 65 years of age and this will continue to rise inthe years to come. According to the World health organization and the US National instituteof aging, as a person ages an increasing loss of appetite leads to problems of getting thenecessary nutrition. To be able to maintain health with age, we need an improvedunderstanding of how food preferences are affected by age. The hypothesis for this project isthat food preferences are influenced by age and reflected by weight. Thus, the aim of thestudy was to map food preferences and quality of diet for people with a Swedish diet betweenthe ages of 18-65. The participants completed an electronic questionnaire with a hedonic scalefor 87 different foods and activities. The results indicate that in Sweden, age had a positiveeffect on taste preferences, towards healthier food within the age range studied. It also showedthat participants with a higher body mass index (BMI) generally had a greater preference forproducts high in sugar and fat than those with a lower BMI. This study fills an importantknowledge gap and provides insight into how the quality of individuals' diet changes withage.

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12

Costa, Alexandra Ferreira da. „Food neophobia and its association with food preferences and dietary intake of adults“. Bachelor's thesis, [s.n.], 2017. http://hdl.handle.net/10284/7568.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Background: Food neophobia has been associated with less healthy food choices and with poorer overall dietary quality, but it may also affect food preferences. The objective of this study was to assess the association of both food preferences and dietary intake with food neophobia in a sample of Portuguese adults. Methods: A cross-sectional study was conducted in a non-probabilistic sample of 229 adults, aged 18 to 84 years. Food Neophobia was measured with the Pliner’s and Hobden’s Food Neophobia Scale, previously validated. To assess the dietary intake over the previous 12 months, a validated semi-quantitative food frequency questionnaire was applied. We defined a dietary pattern - the Healthy Diet Indicator (measuring adherence to dietary guidelines) to summarise the effects of overall dietary intake. Generalised linear models were performed to test those associations in multivariate analyses (β̂ and the respective 95% confidence intervals (95%CI), controlled for sex, age and education). Results: Food neophobia was negatively associated with a general liking for the act of eating (β̂=-2.976, 95%CI:-5.324;-0.993) and with reduced preferences for specific foods, such as fruit and vegetables, game meat, oily fish, seafood, fish soup, and traditional Portuguese dishes with blood. Those with higher food neophobia showed a lower consumption of fruits and vegetables, but a higher consumption of milk and codfish, a very popular Portuguese dish. However, food neophobia did not affect the macronutrients and energy intake, as well as sodium, added sugars and fibre intake. Adherence to a healthy dietary pattern was not significantly associated with food neophobia. Conclusions: Our data indicate that the food neophobia level decreases the consumption and the preference for specific foods, but has no impact on a healthy dietary pattern.
Introdução: A neofobia alimentar tem sido associada com escolhas alimentares menos saudáveis e com uma menor qualidade da alimentação no geral, mas pode também influenciar as preferências alimentares. O objetivo deste estudo foi avaliar a associação entre as preferências e a ingestão alimentar e a neofobia alimentar numa amostra de adultos portugueses. Métodos: Foi realizado um estudo transversal numa amostra não probabilística de 229 adultos, com idades entre os 18 e os 84 anos. A Neofobia Alimentar foi avaliada através da Escala de Neofobia de Pliner e Hobden, previamente validada. Para avaliar a ingestão alimentar nos últimos 12 meses, foi aplicado um questionário semi-quantitativo de frequência alimentar anteriormente validado. Foi também definido um padrão alimentar de Alimentação Saudável (que mede a adesão a recomendações dietéticas) para resumir o efeito da ingestão alimentar global. Foram realizados modelos lineares generalizados para testar as associações em análise multivariada (β’ e os respetivos intervalos de confiança a 95% (IC95%), ajustados para sexo, idade e escolaridade). Resultados: A neofobia alimentar associou-se a um menor gosto em geral pelo ato de comer (β̂= -2,976, 95%IC: -5,324; -0,993) e a uma menor preferência por alimentos específicos, como fruta e produtos hortícolas, carne de caça, peixe gordo, marisco, sopa de peixe e alguns pratos tradicionais portugueses. Indivíduos com maior neofobia alimentar apresentaram um menor consumo de hortofrutícolas, mas um maior consumo de leite e bacalhau, um prato popular Português. No entanto, a neofobia alimentar não afetou a ingestão de macronutrientes e de energia, assim como a de sódio, açúcares adicionados e fibras. A adesão a um padrão alimentar saudável não se mostrou significativamente associada à neofobia alimentar. Conclusão: Os nossos resultados indicam que o nível de neofobia alimentar afeta o consumo e a preferência por alimentos específicos, mas não parece ter influência num padrão alimentar saudável.
N/A

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13

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.

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14

Goldsmith, Marcy Coppelman. „Environmental and social influences on young children's food preferences /“. Thesis, Connect to Dissertations & Theses @ Tufts University, 2004.

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Thesis (Ph.D.)--Tufts University, 2004.
Advisers: Robin B. Kanarek; Donna L. Mumme. Submitted to the Dept. of Experimental Psychology. Includes bibliographical references (leaves 126-130. Access restricted to members of the Tufts University community. Also available via the World Wide Web;

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15

Woolner, Janette. „A behavioural analysis of pre-school children's food preferences“. Thesis, Bangor University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252401.

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16

Cuellar, Jose. „Mexican consumer preferences for biotechnology and retail food outlets“. Online access for everyone, 2004. http://www.dissertations.wsu.edu/Thesis/Fall2004/J%5FCuellar%5F121704.pdf.

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17

Kuhls, Jenna Perry. „CURRENT FOOD USAGE PATTERNS, HABITS, AND PREFERENCES OF FOOD PANTRY CLIENTS IN CENTRAL OHIO“. The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316624056.

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18

Berning, Joshua Paul. „Shelf label nutrition information consumer preferences and behavior /“. Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/j_berning_042208.pdf.

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19

Angers, Kathleen. „Effect of melatonin on food intake and macronutrient choice in rats“. Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=78238.

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The effect of melatonin, a hormone that triggers biological rhythms, was examined in relation to food intake and macronutrient selection. Wistar rats (n = 48) of both sexes were divided into 3 groups and offered a simultaneous choice of 2 diets: a carbohydrate-rich diet and a protein-rich diet, with a different type of carbohydrate and protein in each of the groups. Increased short- (4h post-injection) and long-term (12h post-injection) nocturnal total food intake was found following intraperitoneal administration of melatonin (10 000 and 15 000 pg/ml blood) at dark onset. Melatonin increased short-term carbohydrate-rich diet intake similarly across sensory contrasting diets (dextrin/cornstarch, cornstarch, and sucrose/cornstarch) and genders. However, melatonin caused an inconsistent increase in protein-rich diet intake across the various diets (casein, soy isolate, and egg protein) and genders. In conclusion, melatonin favors carbohydrate intake at the beginning of the activity period, and may act as a time indicator that provides a night signal.

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LeBlanc, Marisa. „Effect of sibutramine on macronutrient selection in male and female rats“. Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79027.

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Sibutramine is a serotonin-noradrenaline reuptake inhibitor (SNRI) which has been shown to be a safe and effective weight-loss drug. The purpose of this study was to examine whether sibutramine has an effect on macronutrient selection in both female and male rats in addition to total food intake. Wistar rats of both sexes were divided into three groups and each group was offered a different set of three diets, each set included a carbohydrate-rich diet, a protein-rich diet and a fat-rich diet. Sibutramine (10mg/kg) was shown to consistently decrease carbohydrate and fat intake at all data points regardless of gender and diets. The effect of sibutramine on protein intake was diet and gender-specific. All doses of sibutramine decreased total food intake regardless of gender and diet group beginning at 6-h post-administration. In conclusion, sibutramine affected macronutrient selection and emphasis on dietary recommendations should be considered during therapy.

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21

McMorrow, Liam. „Economic analysis of the non-price determinants of food choices“. Thesis, University of Aberdeen, 2018. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=239959.

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Diet related chronic disease is a global problem related to millions of deaths worldwide. To encourage healthier diets, a greater understanding of the determinants of food choice is necessary. Food choice is a complex, multifaceted process, with a wide range of non-price determinants of food choice. Economic studies tend to focus on the importance of price factors and categorise non-price determinants as individual preferences. The aim of this thesis is to investigate the role of non-price determinants of food choice, specifically exploring how perceived barriers towards healthy eating, time preference, and signposting a food tax can influence food choices. Analysis of the Scottish Health Survey identified associations between perceived barriers to healthy eating and fruit and vegetable consumption. Results show perceiving healthy foods as too boring or not liking the taste of healthy foods were associated with lower fruit and vegetable consumption for men and women. A lack of willpower was reported as the most commonly reported perceived barrier to healthy eating. Time preference is a concept closely related to willpower and to investigate the impact of dietary choices further, primary data were collected to estimate the relationship between time preference and diet. No association between time preference and diet was observed in this study. The effect of signposting a food tax on food purchases was tested using two methods: a discrete choice experiment and field experiment. The discrete choice experiment found that the tax signpost was significantly associated with food choices whilst the field experiment showed no effect. These contradictory results may be explained by the majority of participants failing to notice the signpost in a real-world setting, compared to the discrete choice experiment which was completed online. To conclude, this thesis highlights that non-price determinants of food choice play an important role in the understanding of food choices.

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22

Roberts, Amanda Patton. „Organic and Locally Grown Food Preferences of Adults in Kentucky“. UKnowledge, 2014. http://uknowledge.uky.edu/cld_etds/12.

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This study investigates the determinants that influence adult Kentuckians’ preference to buy organic and/or locally grown food based on their age, gender, income, education level and metropolitan versus nonmetropolitan living status. Ajzen’s theory of planned behavior (TPB) provides the conceptual framework of the research and the appropriateness of the theory. Data for this analysis are from a 2009 Kentucky statewide survey. The analysis shows that: There is a significant difference in food purchasing habits of Metropolitan and Nonmetropolitan adult Kentuckians; the factors associated with the purchase of organic and locally grown foods are different; and, those who purchased locally grown and organic foods shared similar beliefs.

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23

Persaud, Donald. „Gender Differences and Fast Food Preferences Among U.S. College Students“. Master's thesis, University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/6001.

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The intent of this research is to examine the relationship of corporate fast food and health within the context of gender. It tests the hypothesis that Western perceptions of masculinity and femininity inform a differentiated pattern of food preference, which will correlate with health as measured by Body Mass Index (BMI). The targeted sample population for the study is the undergraduate community of the University of Central Florida, and fast food is a chosen dietary medium because it is an increasingly ubiquitous source of caloric energy in the American foodscape, representative of the mass production model applied to cuisine in Western nations. Data regarding fast food consumption habits were collected via survey producing a sample size of n=165 (n=116 females, n=49 males). Statistical analysis applied to this data yields conflicting results. While no gender based food preference is demonstrated, a correlation between BMI and frequency of consumption can be established. This suggests a gender-differentiated preference for fast food in general, if not for specific food items. From this sample, respondents were interviewed (n=14 females, n=8 males). Analysis of these interviews reveals an acute awareness by females of the connection between diet and health that is not reflected by males. Whether this perceived difference is based on an actual disparity of health education or a willingness to express this knowledge, it indicates a discrepancy which is likely attributable to cultural influences. While this study does not reveal gender-based differences in perception of specific foods, it does suggest disproportionate consumption patterns within genders which reflect distinct and contrasting cultural expectations in the U.S.
M.A.
Masters
Anthropology
Sciences
Anthropology

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24

Fildes, A. M. „The aetiology and modification of food preferences in early childhood“. Thesis, University College London (University of London), 2014. http://discovery.ucl.ac.uk/1417096/.

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Poor diet contributes to the global burden of disease and food preferences play an important role, especially for children. Children generally like sweet, energy-dense foods and often dislike vegetables. However, there are considerable individual differences in liking and explanations for this variation remain elusive. This thesis uses data from a UK cohort of twins to examine the aetiology and development of children’s food preferences with the aim of informing effective dietary interventions. Study 1 explored the underlying structure of children’s preferences and found that empirically-derived food groups reflected traditional food categories. In infancy and childhood, liking for foods in the energy-dense snack food group were high and liking for vegetables was low. Study 2 investigated family and child characteristics associated with children’s food preferences and showed that maternal diet and children’s appetitive traits, particularly food fussiness, were strongly related to preferences. Study 3 used a twin design to investigate genetic and environmental influences on food preferences. Genetic effects on liking were strongest for vegetables, fruit and protein, while shared environmental effects were more important in liking for dairy and snack foods. Study 4 revealed common genetic influences behind vegetable liking and food fussiness, which explained the majority of the covariation between them. Study 5 was an RCT of parent-delivered taste exposure to modify children’s vegetable acceptance. Intake and liking of a vegetable increased significantly more in intervention participants than controls, although individual variation in intervention response remained. Finally, Study 6 investigated whether variation in intervention response was genetically determined, but found that individual differences were primarily environmentally determined. This thesis provides evidence that genetically-determined food preferences are present in early life, particularly for nutritious foods like fruits and vegetables. In addition, Study 5 suggests that these inherited patterns of preference may be effectively modified using targeted interventions in childhood.

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Merrill, Megan J. „Food selection behaviors of children in a buffet setting /“. View online, 2009. http://repository.eiu.edu/theses/docs/32211131559265.pdf.

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Petrick, Gabriella M. „The arbiters of taste producers, consumers and the industrialization of taste in America, 1900-1960 /“. Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 270 p, 2007. http://proquest.umi.com/pqdweb?did=1268618871&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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27

Wyma, Louise. „Consumers' preferences for private and national brand food products / L. Wyma“. Thesis, North-West University, 2010. http://hdl.handle.net/10394/4926.

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Introduction: The importance of brands and the competition between private and national brands in different food categories increased in recent years. According to literature, except for packaging and price, there is virtually no difference between the contents of food products in the majority of private and national brands. Private brands are usually cheaper than national brands. Previous research indicated consumers’ preferences for private and national brand food products to differ between various products and in different regions. Objective: The aim of this study was thus to determine the relationship between consumers’ brand preferences for different food products, in relation to their demographics and psychographics in a South African context. Setting: A mall intercept, interviewer administered questionnaire was used as a quantitative method in this study in Potchefstroom in a South African context. Consumers’ preferences for private and national brand food products in different product categories were explored, using preference, psychographics and demographical questions simultaneously. Results: Respondents in this study preferred to purchase national brands in all products categories except for cooking oil. Considering eight psychographic factors that were extracted by exploratory factor analysis, two factors could be associated with positive reactions, while neutral reactions were evident for six factors. Respondents being indecisive on the majority of factors could be due to the fact that national brands were preferred for most products by respondents in the present study. Conclusions: Although brand preference depended on demographics and psychographics in previous research, the present study did not find significant relationships with psychographics when different products were used. Although a combination of demographic factors (mainly gender, education level, home language and employment status) could be useful in determining brand preference when used with specific products, home language and education level seem to be the most important factors. Therefore, brand preference depended on specific demographics for each product, while psychographic factors did not play a significant role. This implied that brand preference research should be product and region specific using specific demographic variables.
Thesis (M. Consumer Science)--North-West University, Potchefstroom Campus, 2011.

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Hutchins, Richard Kinsley. „Changing patterns of tastes and preferences for food in Great Britain“. Thesis, University of Newcastle Upon Tyne, 1993. http://hdl.handle.net/10443/296.

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Recently the importance of underlying, non-economic factors in the determination of food choice has been increasing. It is hypothesised that changes in these underlying factors, sometimes known as food preferences, are a function of fundamental changes in consumers' attitudes. Attitudes, defined as the belief about an object, the emotions associated with it and the readiness to behave in a certain way, can in turn, it is contended, be determined by socio-economic and demographic measures. The precise nature of food preference changes in Great Britain is measured, and it is shown that post hoc variables are better than a-priori variables at segmenting consumers with respect to their consumption of foods. Moreover, these post hoc variables are statistically significant determinants of the consumption of those foods which have undergone the most marked preference changes in recent years.

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Smith, Andrea Dominica. „The aetiology of food and drink preferences, and relationships with adiposity“. Thesis, University College London (University of London), 2018. http://discovery.ucl.ac.uk/10050776/.

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Food preferences are important drivers of actual food choice, determining micro- and macronutrient intake; and poor dietary quality increases the risk for nutrition-related disease. Greater liking for sweets, fats and snacks has sometimes been related to higher body fat in childhood, yet the relationship in adults remains unclear. Twin studies are a powerful design to understand the importance of nature and nurture in these behaviours. So far, twin research on food preferences has only used young paediatric or adult populations but the relative importance of genes and the environment in shaping these preferences in early adulthood, a period of increasing independence and autonomous food selection, remains unknown. In addition, drink preferences have received little attention, and there is a need to find out if ‘unhealthy’ preferences are modifiable. This thesis uses data from TEDS, a large population-based cohort of 18-19 year old British twins, to assess the aetiology of food and drink preferences, and to investigate the association of food and drink preferences and adiposity, in late adolescence/early adulthood. Study 1 describes the development of a self-reported food and drink preference questionnaire, confirming that food preferences cluster in six traditional categories: vegetables, fruits, meat/fish, dairy, snacks and starches. Study 2 used the twin design to identify substantial genetic influences on preferences for six identified food categories and seven non-alcoholic drink types. In general, genetic effects were slightly higher for food than drink preferences, but the remaining inter-individual variation for all dietary preferences were influenced by non-shared environmental factors (any influences in the wider environment that make twins less similar despite their shared genes and home environment). Study 3a established that cross-sectional associations between dietary preferences and BMI are limited in this age group; only higher liking for dairy foods and non-nutritive sweetened beverages was positively associated with higher adiposity in older adolescents. Study 3b used a BMI-discordant MZ twin design to show that when genetic and shared-environmental confounding is eliminated, food and drink preferences do not explain adiposity differences in genetically-matched individuals. This design allowed to rule-out genetic or shared environmental factors as contributors to BMI-discordance. Lastly, Study 4 developed and piloted a short three-arm randomized controlled trial comparing two sugar reduction strategies (gradual vs. immediate cessation) to assess the feasibility of sweetness preference modification in relation to hot beverages, i.e. hot tea. Intake of sugar in tea decreased substantially in both sugar reduction conditions, without a loss in overall liking of tea. A better understanding of the aetiology of food and preferences, particularly identifying the importance of the wider environment as a salient shaper of both food and drink preferences, and their relationships with adiposity, has important implications for researchers, policy makers and clinicians. Establishing the feasibility of sweetness preference modification in beverages without loss of liking for the beverage is also important for public health initiatives, suggesting that such preference change is possible and likely sustainable over the long-term.

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Berry, Sarah A. „Unpacking the Temperament Weight Relationship: The Mediating Role of Food Preferences“. Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etd/1187.

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The current study examined the mediating role of possible food preferences on the temperamentweight relationship among 18-month-old toddlers. Parents of 37 typically developing toddlers completed the Early Childhood Behavior Questionnaire (ECBQ). During a lab visit toddlers’ weight and recumbent length were measured and recorded. Toddlers also completed a sequential touching task to examine their ability to categorize a healthy group of foods and an unhealthy group of foods. The only temperament measure found to associate with both child weight status and food categorization was inhibitory control. Toddlers’ food categorization was not found to mediate the relationship between inhibitory control and their weight status. The results of this study suggest that there is a continued need for a nonparent report measure of food preferences.

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Hamilton, Victoria N. „DETERMINING MILLENNIAL FOOD BUYING PREFERENCES: BASED ON PRODUCT MARKETING WITH “BUZZWORDS”“. UKnowledge, 2018. https://uknowledge.uky.edu/cld_etds/40.

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This research focuses on the importance on the Millennial Generation and their perceptions of food buzzwords. Since the Millennial Generation is the largest group purchasing and preparing their own foods, the food industry is becoming dependent on their buying preferences. A survey reflected the participants’ demographics and their buying preferences based on a series of food buzzwords when they are purchasing foods. Results show the Millennial Generation prefers “local” buzzwords. As the Millennial Generation continues to purchase foods for themselves and their families, it can be expected their choices will encourage others to do the same based on their family shopping factors, social interaction, and relationship building traits.

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Rosito, Amanda, und Ezzat Kassem. „More than just a food! : A qualitative study on functional food from the Swedish Millennials' perspective“. Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-43921.

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Background: In Sweden, consumers have become more aware that certain types of food could improve their health and overall well-being. In addition, consumers, especially Swedish Millennials, are getting healthier day after day. Accordingly, manufacturers responded to this phenomenon by supplying food that offers extra health benefits (Ring & Mitchell, 2010). These types of food are called Functional Food (FF) and are defined as “food enriched with different components (such as vitamins, minerals or probiotic cultures) or modified in a way that the product provides an additional physiological benefit that might prevent disease and promote health” (Morna, 2015:336). Purpose: The study investigates the Swedish Millennials healthy lifestyle and focuses on their attitudes towards the functional food. Thus, the authors will explore the whole lifestyle and habits of the Swedish Millennials reaching to the core of the research, which is the consumption of the functional food. Method: In order to fulfil the purpose of this study an exploratory method, with qualitative and abductive approach, is chosen to understand the Swedish Millennials attitude towards the functional food. The focus group was the tool to collect the data for the study. In total, five focus groups were conducted with twenty-six participants all of them are Swedish Millennials. The reason behind choosing focus groups tool is to comprehend deeply the Swedish Millennials lifestyle and specifically their attitude towards the functional food. Conclusion: The authors concluded that the Swedish Millennials have a systematic lifestyle and they feel comfortable with the routine. The Swedish Millennial’s attitude towards the functional food is considered positive to the majority of the participants in the research. However, the minority of the Swedish Millennial’s participants have a negative attitude towards the functional food. Therefore, it was concluded that the Swedish Millennials attitude to an extent is positive towards the functional food consumption.

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Yiin, Yeh-Min 1975. „Acquisition of odor-cued fasting-anticipatory satiety in rats“. Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29489.

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Animals can associate orosensory characteristics from food with postingestive effects and adjust meal size to prevent energy deficit. By using odor-fasting duration conditioning, two studies were conducted to test the above hypothesis. In the first study, thirteen male and eleven female adult Wistar rats were given 1.5 hours to ingest a casein-based test-meal odorized by either vanilla or chicken flavor prior to a 4-hour short-fast or a 12-hour long-fast. Rats went through the training phase with a pseudo-random sequence of six duplicates of each odor-fasting pairing over four experimental days, followed by an odor preference test. Gender differences may exist regarding hunger perception because only females were capable of adjusting meal size according to the postprandial fast duration. A second study was conducted to examine whether a sugar-rich meal can improve acquisition of anticipatory satiety through memory enhancement. Thirty-two female Sprague-Dawley rats were given either a sugar-rich or a protein-rich test-meal prior to the post-prandial fasts. Rats were conditioned in a similar fashion to the first study except that different odors were used, postprandial fasts were shortened to 3 and 10 hours, whereas training phase was elongated to eleven duplicates and followed by an extinction phase. Both dietary groups acquired the anticipatory satiety. However, probably due to the carbohydrate-induced overeating, the sugar-rich group in contrast to the protein-rich group, exhibited a delayed learning in meal-size adjustment prior to a short fast. The above studies demonstrated the existence of gender and macronutrient differences in food intake regulation.

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Hempel, Corinna [Verfasser]. „German consumers' attitudes and preferences with regard to organic food and food from different origins / Corinna Hempel“. Kassel : Universitätsbibliothek Kassel, 2016. http://d-nb.info/1111132828/34.

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Edwards, J. S. A. „Military feeding : an evaluation of the nutritional status, food habits and food preferences of the British Army“. Thesis, University of Surrey, 1986. http://epubs.surrey.ac.uk/804475/.

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Bai, Junfei. „Consumers' preferences for dairy products in alternative food store formats in China“. Online access for everyone, 2006. http://www.dissertations.wsu.edu/Dissertations/Fall2006/j_bai_120106.pdf.

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Shah, Komal. „Identification of "appealing" and "healthy" menu entr�ee descriptors and determination of factors influencing customer's food selection at ethnic and non-ethnic restuarants [i.e. restaurants]“. Virtual Press, 2003. http://liblink.bsu.edu/uhtbin/catkey/1273272.

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The purpose of this research study was to identify menu entree descriptors perceived by consumers to be both appealing and healthy and to describe factors that influence food selection and frequency of eating out at restaurants, including consumers' preference for healthier food selection choices in ethnic restaurants.Four hundred adults completed this survey. Six food descriptors were found to be both "appealing" and "healthy." "Value/cost", "hunger/cravings", and "taste" were found to influence subjects' food selection when eating out. The three factors influencing subjects' frequency of eating out were "value/cost", "hunger/cravings", and "taste." Individuals who ate at ethnic restaurants at least once per week were significantly more likely to want more healthy options and nutrition information available on ethnic restaurant menus. Educational level did not influence frequency of eating out at a sit-down restaurant. Individuals with "some college", however, ate out less frequency at ethnic restaurants than one would expect statistically.
Department of Family and Consumer Sciences

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Tsai, Shu-Fang, und res cand@acu edu au. „Bringing Up Children In Taiwan: Parents’ Beliefs, Concerns and Coping Strategies Relating to Preschool Children’s Food Acceptance Behaviour“. Australian Catholic University. School of Education, 2006. http://dlibrary.acu.edu.au/digitaltheses/public/adt-acuvp134.05022007.

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This study examined the food acceptance behaviour of preschool children in Taiwan from their parents’ perspectives. The research explored food preferences and aversions of preschool children and how parents’ beliefs, concerns and coping strategies influenced their food acceptance behaviour. This qualitative study used in-depth interviews to obtain answers to the research questions. This appears to be the first study of its kind in Taiwan. The results of this research were represented in three ways: as themes and sub-themes, as narratives for two families, and as concept maps to show the relationship between themes and preschool children’s food acceptance behaviour. The major findings of this research are firstly, that children showed a wide range of food acceptance behaviours that are established early in life. Secondly, parents had a number of beliefs and concerns about the nature of the food acceptance behaviour of their preschool children. They described many factors that they believe affect their children’s eating behaviour including the influence of caregivers, parents themselves, siblings, grandparents, peers, the kindergarten teacher, the kindergarten cook, and the media. Thirdly, parents’ rearing styles influence the eating habits of preschool children. The thesis concludes by pointing to useful directions and recommendations for further research, education and policy around the issue of early childhood food acceptance behaviour.

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El, Farra Ehab. „The effect of food quality on Burger King's patronage“. FIU Digital Commons, 1985. http://digitalcommons.fiu.edu/etd/3255.

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Food quality is a vital factor for the success of many food facilities, Fast food facilities may, however, depend on factors along with food quality to attract patrons. This study attempted to find out if food quality is a major factor prompting customers to eat at a fast food facility. Burger King Corporation was selected to ascertain to what degree quality served to attract business. Data was collected by means of a questionnaire handed to passersby at the Miami International Mall and the Miami Dade Mall to find out the reason why patrons who ate at Burger King selected it. Six factors were covered: fast service, food quality, price, location, advertising and child preference. Results showed that food quality was fourth in prompting customers to eat at Burger King. Location, fast service and price were ranked first, second and third in importance.

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Pettit, Robert T. „Preferences of entree items by elderly congregate meal participants according to age and gender“. Virtual Press, 1995. http://liblink.bsu.edu/uhtbin/catkey/941373.

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A food preference questionnaire, utilizing the Food Action Rating Scale (FACT), was developed from entrees used in congregate meal sites throughout the United States and its territories. The list of entrees was reduced to 43 choices. The FACT questionnaire was distributed to all of the participants at the Healthy Lunch Sites served by Area 6 program in East Central Indiana. There were 357 people, age 60 or older, that completed the questionnaire. Their responses were compared by age and gender. Differences in preferences of entrees were noted depending on age and gender. The five most liked entrees of the total group are Country Steak / Brown Gravy, Cubed Steak, Salmon Patties, Chicken and Noodles, and Pork Roast. The five most disliked entrees are Cheese Enchilada / mild or spicy, Turkey Divan, French Dip Sandwich, Boiled Cod, and Bean Burrito / mild or spicy. Their responses were tabulated using factor analysis. A total of eleven clusters of entrees factored together. This provided groups of entrees that received similar scores. For example, some of the groupings were turkey entrees, chopped meat and sauce, barbecued meats, fish entrees. These results can be used by menu planners to assist in writing menus. By locating an entree on one of these tables that is well liked by the group being served, the other foods listed on that particular table can be served alternately during the remainder of the menu cycle to provide a high food acceptance.
Department of Family and Consumer Sciences

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Hanson, Romaine S. „Does the presentation format of nutrition education determine behavioral change“. Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009hansonr.pdf.

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Malek, Wasim. „Big Data Analysis in Social Networks : Extracting Food Preferences of Vegans from Twitter“. Thesis, Högskolan Dalarna, Mikrodataanalys, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:du-22460.

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Market research is often conducted through conventional methods such as surveys, focus groups and interviews. But the drawbacks of these methods are that they can be costly and timeconsuming. This study develops a new method, based on a combination of standard techniques like sentiment analysis and normalisation, to conduct market research in a manner that is free and quick. The method can be used in many application-areas, but this study focuses mainly on the veganism market to identify vegan food preferences in the form of a profile. Several food words are identified, along with their distribution between positive and negative sentiments in the profile. Surprisingly, non-vegan foods such as cheese, cake, milk, pizza and chicken dominate the profile, indicating that there is a significant market for vegan-suitable alternatives for such foods. Meanwhile, vegan-suitable foods such as coconut, potato, blueberries, kale and tofu also make strong appearances in the profile. Validation is performed by using the method on Volkswagen vehicle data to identify positive and negative sentiment across five car models. Some results were found to be consistent with sales figures and expert reviews, while others were inconsistent. The reliability of the method is therefore questionable, so the results should be used with caution.

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Pybis, Joanne. „The influence of perceptual and cognitive factors in the development of food preferences“. Thesis, University of Nottingham, 2011. http://eprints.nottingham.ac.uk/14096/.

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Despite a considerable amount of research investigating factors that influence the development of food preferences, there is very little research considering factors associated with food items themselves and the cognitive processes used by children to determine acceptance or rejection of a novel food. When offered a new food, children will see what colour, size and shape it is and may be able to determine its texture. In addition, they will be able to smell the food and may even be informed of what the food is called by their parents labelling it. Hence children will have a significant amount of knowledge of what the food they are being offered is like. It may therefore be reasonable to suggest children will use this knowledge and make comparisons to prior experience with 'similar' foods. This thesis presents three experimental chapters which aim to explore the role of perceptual (e.g. colour, texture and size) and cognitive (categorisation) factors on the development of food preferences. Chapter 2 presents an Explicit Preference Task, which enables children to self-report on their food preferences, complemented by parental report Food Preference and Frequency questionnaires. Chapter 3 presents a Longitudinal Food Diary method exploring the relationship between preference and exposure. Finally in Chapter 4 using a series of match-to-sample experiments to consider if children use colour as a basis for categorisation of food objects, a comparison is made against non-food objects. Results indicated children to dislike food colours particularly associated with vegetables more so than other food colours. This was found to be related to the amount of exposure they had to those foods and specifically results indicated children to use food colour as a basis for rejection of novel foods. It was also observed that whilst children use shape as a basis for categorisation of non-food objects, they are more inclined to categorise foods on the basis of colour.

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Blay, Garry. „Food preferences of the European hare (Lepus europaeus Pallas) on a fescue grassland“. Thesis, University of Canterbury. Zoology, 1989. http://hdl.handle.net/10092/6893.

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Diet of the European hare (Lepus europaeus Pallas) living on a fescue (Festuca novae-zelandiae) grassland in central high country Canterbury was examined using microscopical gut sample analysis. Availability of food plants was estimated by a monthly vegetation survey. Major dietary items were analysed for calorific value, neutral detergent fibre content (digestibility) and secondary metabolites (phenols, condensed tannins and monomeric tannins). Hares in this area relied heavily on Hieracium pilosella as the major constituent of their diet. Grasses and tussocks made up the majority of the remaining food. The diet of females, males, juveniles and adults were all significantly different. Diet also varied throughout the year, although it largely reflected the availability of the various food items, except Rhacomitrium lanuginosum which was avoided. Food plant selection did not correlate with calorific value or secondary metabolite content. However, there was some correlation between the neutral detergent fibre content or digestibility of the plants measured and their level of consumption by the hares. It appears from the results of this study that the diet of hares in the study area is influenced predominantly by the availability of the various potential food plants but is also influenced by the digestibility of those plants available.

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Simons, Katherine. „Food preferences and compliance with dietary advice among patients of a general practice“. Thesis, University of Exeter, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277188.

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46

Jackson, Kim T. „Exploring the restrictive feeding phenomenon and the potential impact on child food preferences“. Thesis, Queensland University of Technology, 2018. https://eprints.qut.edu.au/122921/1/Kim_Jackson_Thesis.pdf.

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Parenting practices used to restrict children's consumption of palatable foods like lollies and chips have been implicated as contributing to obesity, but there is limited knowledge of the nature and dimensions of this phenomenon. Using a mixed methods approach, key dimensions were identified and a conceptual framework developed to improve future measurement of this phenomenon. Key dimensions included: variability in mothers' restrictive feeding intentions towards different foods and drinks; low restriction associated with higher child liking for sweet foods; mothers' communicating restricted foods as "treats"; and mothers own liking for restricted foods associated with higher child access and liking.

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Wilkinson, Richard F. „Hospitality management student work aspect preferences and reinforcers in the quick service restaurant industry /“. free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841193.

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48

Pierce, Barbara Jean. „The nutritional ecology of songbirds : how food quality, diet preferences, and food limitation influence nutrient storage and use during migration /“. View online ; access limited to URI, 2003. http://0-wwwlib.umi.com.helin.uri.edu/dissertations/dlnow/3112123.

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49

Ruszpel, Borys [Verfasser], Anne [Gutachter] Gast und Christian [Gutachter] Unkelbach. „Cognitive Processes in Acquiring Food Preferences: Evaluative Conditioning Studies with Food-Related Stimuli / Borys Ruszpel ; Gutachter: Anne Gast, Christian Unkelbach“. Köln : Universitäts- und Stadtbibliothek Köln, 2019. http://d-nb.info/1204561524/34.

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50

Young, Sarah Anne. „The effect of diet on food preferences and life history traits in Drosophila melanogaster“. Thesis, University of Southampton, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.494767.

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Dissertationen zum Thema „Food preferences“

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