Dissertations / Theses: 'Eating quality'

1

Bonny, Sarah. "Understanding beef eating quality in Europe." Thesis, Bonny, Sarah (2016) Understanding beef eating quality in Europe. PhD thesis, Murdoch University, 2016. https://researchrepository.murdoch.edu.au/id/eprint/33829/.

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Variability in beef eating quality is seen as a major causative factor for the decline in beef consumption and value in Europe. Consumers have difficulty selecting beef of appropriate eating quality using price, visual appearance, and other information provided at the point of sale. With eating quality the biggest factor which influences a consumer’s decision to buy a product again, the future of the meat industry depends on the delivery of beef with a consistent and reliable eating quality. At present the Australian beef industry uses a revolutionary eating quality based grading system called MSA (Meat Standards Australia) to deliver an ‘eating quality guarantee’ to the consumer and financial incentives to producers to improve eating quality. This PhD investigated the suitability of a similarly constructed system for the European beef industry. The European market currently trades beef carcasses based on the European carcass grading system. This system uses visual assessment processes to give a score for both muscling and fatness and is legally required for the purposes of price reporting. Its strong presence in the market has greatly influenced the development of the European beef industry, encouraging the production of heavily muscled, high yielding carcasses with moderate fat cover. In this thesis we have investigated any relationship between this system and eating quality, to determine both the effect of selection based on this system on eating quality and the potential usefulness in an eating quality based grading system. Through the grading and taste-testing of over 300 carcasses it was found that there was no substantial relationship between the European carcass grading system and eating quality. Therefore selection based on this system would not negatively impact eating quality, and the system could operate in parallel with an eating quality based grading system. Entire male beef carcasses, bulls, are also important in the European beef industry due to their increased growth rates and higher yielding carcasses. In contrast, bulls are not an important part of Australian beef production and they are currently ineligible for grading in the Australian MSA system, though there are plans for their inclusion in the future. Additionally dairy breeds are often used for beef in Europe, due to the importance of the dairy industry. It is well known that sex and breed (beef v/s dairy) affects many aspects of a carcass which influence eating quality, such as intramuscular fat, carcass weight, yield, muscle fibre type, etc. This meant that for the development of a European eating quality based beef grading system it was important to determine if there was a sex effect on eating quality. From the results of this thesis it was found that carcass measurements used in the MSA system were unable to completely explain the differences in eating quality between the breeds and sexes, and a separate adjustment for bulls and dairy breeds was required for an eating quality grading system. Additionally, the differences between the sexes varied between muscles, highlighting the need for further work on some of the muscles with limited testing. The European and Australian industries also vary in their estimation of animal maturity. As an animal matures there are age related decreases in eating quality, mostly associated with collagen crosslinking and some fibre type shifting. Australia, and the MSA system estimates this through a measure of bone maturity called ‘ossification’. The rate of ossification is influenced by the hormonal state of an animal, for example pregnancy, lactation, castration and the use of hormonal growth promotants. In contrast the European beef industry takes advantage of the accurate age records that are required for all production animals. The relationship of these two measures to maturity related decreases in eating quality is outlined in this thesis. Ossification score is a more appropriate measure for young animals, most likely due to its relationship with the hormonal state of the animal. However, as animals mature and reach the maximum ossification scores this measure loses sensitivity and animal age becomes more appropriate. Therefore a combination of both measures should be used in the grading of eating quality in Europe to fully encompass the diversity present in the industry. Emerging technologies will make new testing and grading procedures possible in abattoirs. Biochemical attributes of beef have been shown to be related to eating quality, and have been tested using objective measures and trained consumer taste panels. However, they have never been tested with untrained consumers. The relationship between untrained consumer scores for beef and intramuscular fat, moisture content, heme iron content, and total, soluble and insoluble collagen is also explored in this thesis. Biochemical attributes explained the majority of the variation in consumer scores across different muscles, but not within individual muscles. Therefore the results from consumer analysis can be extrapolated to muscles with similar biochemical attributes; however biochemical testing would not add value to a commercial eating quality grading system. The actual eating quality experienced by the consumer must match the designated quality grade for eating quality based grading system to achieve its aims of improving customer satisfaction and encouraging the production of quality beef. After exploring carcass and animal traits that influence eating quality, this thesis focuses on consumers and their ability to quantify beef eating quality. In particular it is concluded that there are no major demographic effects on consumer evaluation of eating quality, and willingness to pay. The relative importance of different sensory attributes to consumers is investigated with the conclusion that these are also remarkably consistent between diverse cultural groups. These results demonstrate that a beef eating quality grading system, similar in design to the Australian MSA system, is highly applicable to both the European beef industry and the European consumer. Currently only small scale certification systems and branded products offer the European consumer any information on the expected eating quality of beef. A universal, European eating quality based grading system would improve the industry by simultaneously encouraging the production of high quality beef and providing a better and more consistent eating experience to the consumer. This would also increase the value of European beef, allowing the industry to command price increases of up to 200% for premium quality beef. Further work needs to be performed to exactly quantify the statistical model necessary for such a system.

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2

Gebhardt-Kram, Lauren. "Eating Behavior, Relationship Status, and Relationship Quality." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468936462.

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3

Moyes, Sonya. "Intramuscular fat as a predictor of eating quality." Thesis, Moyes, Sonya (2019) Intramuscular fat as a predictor of eating quality. Honours thesis, Murdoch University, 2019. https://researchrepository.murdoch.edu.au/id/eprint/54502/.

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The steady decline in sheepmeat consumption throughout Australia over recent decades has been partly driven by inconsistencies in eating quality. Eating quality, and thus sensory perception (tenderness, juiciness, flavour, overall liking), is a key factor influencing consumer demand of sheepmeat. A strong positive driver of consumer sheepmeat sensory scores is intramuscular fat (IMF), and has therefore been proposed as a required measurement in future grading systems. IMF of the M. longissimus lumborum (loin) has been shown to be moderately correlated with IMF of muscles throughout the lamb carcass, indicating potential to predict eating quality of these muscles based on loin IMF. Thus, there is potential to predict the eating quality of these muscles based on the IMF content of the loin. Consumer sensory scores of untrained consumers were obtained for the grilled loin, M. semimembranosus (topside), M. gluteus medius (rump), M. biceps femoris (outside) and both the M. rectus femoris and M. vastus lateralis (knuckle) of 918 lambs. IMF was measured in all muscles using a lab-based near-infrared procedure. Linear mixed effects models (SAS Version 9.1) were used to analyse consumer scores for tenderness, juiciness, flavour and overall liking of all individual cuts. Two versions of these models were tested; firstly fitting loin IMF as a covariate, and secondly fitting IMF of each individual cut as a covariate. Both loin IMF and individual cut IMF predicted the eating quality of all cuts for tenderness and flavour. However, in the loin, outside and topside, only juiciness and overall liking scores could be predicted. In almost all cases, loin IMF accounted for more eating quality variation than individual cut IMF, describing between 8%-20% more variance. The results suggest that to predict eating quality, measuring of IMF within each cut is not needed, with only a single measurement of IMF taken from the loin required to predict eating quality. This is an important finding and supports current investment within the Australian sheepmeat industry to develop and implement an online objective measurement of IMF within the loin.

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4

Robb, David Henry Francis. "Some factors affecting the flesh quality of salmonids : pigmentation, composition and eating quality." Thesis, University of Bristol, 1998. http://hdl.handle.net/1983/c474b238-aff0-4c37-96af-e223c441f6eb.

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This thesis is concerned with identifying some of the factors which affect the flesh quality of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). The flesh of any food animal is of utmost importance. Much work has been carried out on the flesh of land animals, but comparatively little is known about the factors which affect the quality of fish flesh. Salmonids have been farmed for a relatively short period of time, but great advances have been made in the techniques for their rearing. Now that the fish can be grown easily, more information is required on the factors which affect their fish quality in order to produce a consistent product. Fish fed a high oil diet have a significantly higher level of flesh lipid than fish of the same size fed a low oil diet (uncertainty p < 0.001). This has implications for the eating quality of the fish as many attributes of the eating quality of smoked salmon are significantly affected by the flesh lipid content. The flesh texture becomes softer and the flavours stronger, apart from salty flavour which decreases dramatically with increasing lipid (p < 0.001). The general effect of increasing lipid is to increase the perception of overall flavour and the overall liking of the product, as judged by the ten person trained taste panel. In contrast there are much fewer effects of the lipid content on cooked salmon and there are no effects on the overall flavour or overall liking (p > 0.05). The colour of the flesh is of great importance to the flesh quality of salmonids. Stress at slaughter is known to affect the muscle chemistry post-slaughter. This work shows that reducing stress at slaughter significantly increases the colour of the flesh, resulting in lower lightness (p < 0.05), an increased red hue (p < 0.05) and reduced opacity (p < 0.05) as measured using the CElab 1976 method. The change in colour is also shown by an increased Roche colour card score using the subjective colour card score (p < 0.05). Reduced stress at slaughter is also found to result in a longer time to the onset of rigor (p < 0.001) and a reduced susceptibility to gaping of the flesh (p < 0.01). Current commercial 'best practice' methods of slaughter were found to be highly stressful to the fish. The red colour of the flesh has been previously reported to reduce during storage, but this research found no changes in the level of the pigment astaxanthin during 12 days of storage of salmon fillets on ice. No effects of the level of astaxanthin or the antioxidant vitamins ascorbic acid and a-tocopherol at slaughter were found on the eating quality of the cooked flesh, either fresh or after 12 days storage on ice. However, many other attributes of the eating quality were significantly affected during the storage period, with increases in many flavours and textures associated with "off' fish. This translated into a significant reduction in the expression of overall liking by the trained taste panel (p < 0.001). The research for this thesis has shown areas where further research is required to investigate factors having effects on flesh quality. The most important of these new areas is the effect of stress level at slaughter on flesh quality. There is a strong possibility that stress at this point has wide ranging effects, the results of which may actually confound improvements introduced into in other areas of quality control unless they are eliminated from salmon farming practices.

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5

Pollack, Lauren Olivia. "The quality of life in individuals with eating disorders." Thesis, University of Missouri - Kansas City, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=1537590.

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Quality of life is an important aspect of the assessment of medical and psychiatric disorders, such as eating disorders. Eating disorders affect both the emotional and physical wellbeing of individuals who suffer from them and presumably impact quality of life. The purpose of this study was to assess the quality of life of individuals seeking inpatient treatment for an eating disorder using the Quality of Life Inventory. This assessment is unique because it considers both the importance and satisfaction of life domains and it is also very comprehensive, assessing 16 life domains both quantitatively and qualitatively. This is the first study to report on the use of the Quality of Life Inventory in an eating disorder sample. It was hypothesized that patients with eating disorders would have significantly worse quality of life than non-clinical groups and similar quality of life compared to other clinically impaired groups. This hypothesis was confirmed. It was also predicted that individuals with anorexia and bulimia nervosa would have statistically equivalent quality of life global scores but differences on domain scores, and this was confirmed as well. Finally, it was hypothesized that treatment history, number of co-morbid disorders, body mass index, and eating disorder symptoms would be related to quality of life, which was not supported. These results contribute to the literature about quality of life of individuals with eating disorders by supporting existing findings based on other quality of life measures and add information about life domains not previously assessed by other measures.

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6

Oltra, Rodrigo. "Strategies to optimize the eating quality of beef and lamb meat." Thesis, Queen's University Belfast, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.527884.

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7

Jenkins, Paul. "Eating disorder symptoms and quality of life : a role for moderation?" Thesis, University of Southampton, 2009. https://eprints.soton.ac.uk/162157/.

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The thesis commences with a review of the literature on eating disorder (ED) symptoms and Quality of Life (QoL). Limitations of the research are discussed, and gaps in understanding are identified. The review concludes with a discussion on the measurement of QoL in ED research, and summarises the needs of research in this area. Following from this, the empirical paper investigated whether eating behaviours, general psychopathology, coping styles, and social support moderate the relationship between ED symptoms and QoL. Female students completed questionnaires on ED symptoms, QoL, general psychiatric symptoms, coping styles, and levels of social support. ED symptoms were found to be associated with QoL, and general psychiatric symptoms and maladaptive forms of coping moderated this relationship. The results are considered in relation to prior research, and methodological limitations as well as clinical implications are discussed.

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8

O'Reilly, Rachel Amy. "Understanding the eating quality perceptions of international consumers to Australian sheepmeat." Thesis, O'Reilly, Rachel Amy (2022) Understanding the eating quality perceptions of international consumers to Australian sheepmeat. PhD thesis, Murdoch University, 2022. https://researchrepository.murdoch.edu.au/id/eprint/66512/.

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Consistent eating quality of sheepmeat is crucial to satisfy consumers, ensuring that they repurchase product. Therefore, this thesis explored the key factors that affect consumer perceptions of eating quality, namely American, Australian and Chinese consumers tasting Australian sheepmeat. These international consumer groups were selected based on their divergent relationships with lamb and sheepmeat products, and relevance to the Australian sheepmeat industry. To test consumer responses, the Meat Standards Australia (MSA) sensory protocols were utilised as they provide an internationally accepted methodology to assess untrained consumer perceptions of sheepmeat and beef products. Further, the existing MSA prediction models already adopted by the Australian industry provide a mechanism for the seamless integration of findings from this work. The first experiment compared the sensory responses of 2,160 untrained American, Australian and Chinese consumers to grilled longissimus lumborum and semimembranosus muscles from Australian lambs (n=164) and yearlings (n=168). Linear mixed effects models demonstrated no difference between the three countries for juiciness and overall liking scores, while for tenderness, liking of flavour and odour, American consumers scored highest, followed by Australian and Chinese consumers. Across these consumer groups, similar factors were shown to influence eating quality, yet varied in the magnitude of their effect. All consumer groups preferred the longissimus lumborum, lambs compared to yearlings, and Merino sired and female lambs. Analysis of consumer demographic factors and sheepmeat consumption habits on eating quality scores, demonstrated consumer age, gender, number of adults in a household and income affected sensory scores, however no consistent trend was observed across the different countries. Frequency of lamb consumption had an impact on sensory scores of the three consumer groups. Linear discriminate analyses were used to determine quality thresholds, and accuracy of predicted quality grades compared to actual consumer assigned grades. Chinese consumers demonstrated the most generous consignment of samples to higher quality grades, while American and Australian consumers were similarly more critical. The optimised discriminate function was also most accurate for Chinese consumer assignment to quality grades compared to Australian and American predictions. The last component of this work aimed to develop and test a new MSA cooking method, traditional Chinese hotpot. This experiment involved testing sensory responses of 720 untrained Chinese consumers to Australian lamb (n=108) and yearling (n=109) shoulder and leg cuts to assess the impact of cut-type and animal factors on eating quality using this cooking method. Shoulder cuts were more palatable than leg cuts, lambs were preferred to yearlings, and increasing intramuscular fat had a positive influence on sensory scores. Conversely, increasing muscularity negatively influenced eating quality scores. Results suggest shoulder and leg cuts cooked using hotpot could provide a better eating experience compared to some previously tested sheepmeat cooking methods. In addition, the influence of muscularity and intramuscular fat emphasise the importance of balanced selection for quality and yield traits to ensure consumer satisfaction is maintained. Overall, results demonstrated that consumer sensory perceptions of sheepmeat are highly consistent across countries, irrespective of cultural differences, with minimal variation in eating quality scores between the three countries and a consistent response to animal and production factors. However, the discriminate analysis demonstrated some perceptions of quality varied between the three countries, suggesting further investigation through the scope of the new sheepmeat MSA model may be beneficial to determine whether adjustments should be made to prediction models for product destined for these markets.

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9

au, k. pearce@murdoch edu, and Kelly L. Pearce. "Carcass and eating quality of sheep grazing saltbush based saline pasture systems." Murdoch University, 2006. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070516.95025.

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Forage halophytes such as saltbush (Atriplex spp) are being widely used to revegetate Australian saline land and can also provide a medium quality fodder source. There is widespread anecdotal evidence that sheep grazing on saltbush are leaner, tastier and juicer. This thesis investigated the potential to produce a high quality carcass with improved eating quality from grazing sheep on saltbush on saline land. The first experimental chapter in this thesis details an animal house experiment investigating the carcass, eating and wool quality and physiological responses of sheep ingesting a 60:40 dried saltbush (Atriplex nummularia):barley grain (S+B), ration verses a 33:25:42 lupin grain:barley grain:oaten hay ration (Control, C) for 10 weeks prior to commercial slaughter (Chapter 4). Subsequently, two field experiments were conducted to examine the effects of grazing saltbush on saline land compared to dry senesced pasture on carcass and eating quality of lambs (Goomalling 2003) and hoggets (Wickepin 2004) (both chapter 6) for 14 weeks. Both chapters demonstrated that the ingestion of saltbush resulted in significantly less fat and in the 2 field experiments the ingestion of saltbush resulted in more lean on the carcass compared to sheep grazing a stubble/pasture (control) ration. These are positive findings for processors as costs of fat denudation are high so the lower the fat content and for farmers because less fat is deposited on the carcass per unit of liveweight gain. The decreased deposition of fat was attributed to the higher protein:energy ratio available for production, secondary compounds in saltbush and lower circulating insulin and higher growth hormone of the S+B fed sheep compared to the control fed sheep. Further work is needed to determine if these beneficial improvements in carcass composition can be achieved without compromising animal production. The long term grazing of saltbush did not result in commercially desirable hot carcass weights unless the sheep were supplemented with a high energy source such as barley. The low growth rates are attributed to a decreased availability of energy substrates, low feed intake and increased energy output of sheep fed high salt diets. The low energy intake of the S+B fed sheep also resulted in an a significantly lower percentage of unsaturated fat and unchanged levels of saturated fat in the fat depots compared to the C treatment. Consumer taste tests conducted on meat from experiments in both chapter 4 and 6 indicated no difference between the treatments for any of the eating quality traits assessed. This can be considered a positive result as sheep can be finished on saltbush without any detriment to eating quality. High vitamin E levels in the meat may have also prevented the development of rancid flavours and aroma. It can be speculated that saltbush does not impart beneficial flavour and aroma volatiles as previously thought; instead the high vitamin E levels inhibit off-flavour and aroma development compared to meat from sheep grazed on dry pasture. The long term ingestion of saltbush also resulted in significantly lower urine specific gravity (USG), muscle dry matter and higher urine weights suggesting that the saltbush fed sheep had a better hydration status compared to control fed sheep. However, this finding did not correspond with higher hot carcass weight or dressing percentages. The increases in muscle fluid content of the saltbush fed sheep were attributed to changes in body composition. The saltbush fed sheep had a higher lean and lower fat content which corresponded with a greater body fluid content as found in the animal house study. Under conditions where the body composition of sheep remains the same, the use of short term strategic feeding of components of saltbush was investigated (mimicked in the form of salt and betaine) to reduce dehydration and subsequent reductions in carcass weight and dressing percentages (Chapter 7). Salt and or betaine were fed for 1 week either prior to a 48 h period of water deprivation or prior to 48 h commercial slaughter process where water was available in lairage from 24-48 h. Under both scenarios the diets did not result in improved dressing percentages, hot carcass weights, muscle dry matter or muscle weights. The ingestion of high salt diet prior to slaughter, did increase fluid retention in the extracellular spaces prior to slaughter however by 48 h both groups were at a similar physiological and therefore similar hydration status. Therefore similar levels of fluid were present in the muscles and no difference in carcass weight or dressing percentage could be expected. An important observation from the second experiment was that the high salt group drunk more water than the low salt fed sheep but the low salt group consumed fluid in lairage also. The low salt fed sheep may have been encouraged to drink water after observing the frequent drinking patterns of the high salt group. This thesis has also shown that saltbush contains high levels of vitamin E (á-tocopherol) (193 mg/kg dry matter). As a result the concentration of á-tocopherol in plasma, liver and muscle of the saltbush fed sheep was elevated compared to those grazing dry pasture. The high muscle concentrations of vitamin E in the saltbush-grazed sheep resulted in improved meat colour stability. The high vitamin E levels did not influence the drip and cooking loss of the meat despite a decrease in the muscle dry matter of the meat. The browning of meat and increased drip loss results in large losses to the meat industry due to value deterioration at the supermarket. There is also great potential for the high vitamin E content in saltbush to be used for the prevention of nutritional myopathy instead of using expensive and labour intensive synthetic supplements. In conclusion, this thesis has provided an insight into the carcass and eating quality of sheep grazed on saltbush based saline pasture systems. The most significant findings were that

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10

Pearce, Kelly Lynne. "Carcass and eating quality of sheep grazing saltbush based saline pasture systems /." Access via Murdoch University Digital Theses Project, 2006. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070516.95025.

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11

Cyril, H. W. "Studies on the eating quality of rabbit meat stored at different temperatures." Thesis, University of Nottingham, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376400.

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12

Pearce, Kelly L. "Carcass and eating quality of sheep grazing saltbush based saline pasture systems." Thesis, Pearce, Kelly L. (2006) Carcass and eating quality of sheep grazing saltbush based saline pasture systems. PhD thesis, Murdoch University, 2006. https://researchrepository.murdoch.edu.au/id/eprint/252/.

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Abstract:

Forage halophytes such as saltbush (Atriplex spp) are being widely used to revegetate Australian saline land and can also provide a medium quality fodder source. There is widespread anecdotal evidence that sheep grazing on saltbush are leaner, tastier and juicer. This thesis investigated the potential to produce a high quality carcass with improved eating quality from grazing sheep on saltbush on saline land. The first experimental chapter in this thesis details an animal house experiment investigating the carcass, eating and wool quality and physiological responses of sheep ingesting a 60:40 dried saltbush (Atriplex nummularia):barley grain (S+B), ration verses a 33:25:42 lupin grain:barley grain:oaten hay ration (Control, C) for 10 weeks prior to commercial slaughter (Chapter 4). Subsequently, two field experiments were conducted to examine the effects of grazing saltbush on saline land compared to dry senesced pasture on carcass and eating quality of lambs (Goomalling 2003) and hoggets (Wickepin 2004) (both chapter 6) for 14 weeks. Both chapters demonstrated that the ingestion of saltbush resulted in significantly less fat and in the 2 field experiments the ingestion of saltbush resulted in more lean on the carcass compared to sheep grazing a stubble/pasture (control) ration. These are positive findings for processors as costs of fat denudation are high so the lower the fat content and for farmers because less fat is deposited on the carcass per unit of liveweight gain. The decreased deposition of fat was attributed to the higher protein:energy ratio available for production, secondary compounds in saltbush and lower circulating insulin and higher growth hormone of the S+B fed sheep compared to the control fed sheep. Further work is needed to determine if these beneficial improvements in carcass composition can be achieved without compromising animal production. The long term grazing of saltbush did not result in commercially desirable hot carcass weights unless the sheep were supplemented with a high energy source such as barley. The low growth rates are attributed to a decreased availability of energy substrates, low feed intake and increased energy output of sheep fed high salt diets. The low energy intake of the S+B fed sheep also resulted in an a significantly lower percentage of unsaturated fat and unchanged levels of saturated fat in the fat depots compared to the C treatment. Consumer taste tests conducted on meat from experiments in both chapter 4 and 6 indicated no difference between the treatments for any of the eating quality traits assessed. This can be considered a positive result as sheep can be finished on saltbush without any detriment to eating quality. High vitamin E levels in the meat may have also prevented the development of rancid flavours and aroma. It can be speculated that saltbush does not impart beneficial flavour and aroma volatiles as previously thought; instead the high vitamin E levels inhibit off-flavour and aroma development compared to meat from sheep grazed on dry pasture. The long term ingestion of saltbush also resulted in significantly lower urine specific gravity (USG), muscle dry matter and higher urine weights suggesting that the saltbush fed sheep had a better hydration status compared to control fed sheep. However, this finding did not correspond with higher hot carcass weight or dressing percentages. The increases in muscle fluid content of the saltbush fed sheep were attributed to changes in body composition. The saltbush fed sheep had a higher lean and lower fat content which corresponded with a greater body fluid content as found in the animal house study. Under conditions where the body composition of sheep remains the same, the use of short term strategic feeding of components of saltbush was investigated (mimicked in the form of salt and betaine) to reduce dehydration and subsequent reductions in carcass weight and dressing percentages (Chapter 7). Salt and or betaine were fed for 1 week either prior to a 48 h period of water deprivation or prior to 48 h commercial slaughter process where water was available in lairage from 24-48 h. Under both scenarios the diets did not result in improved dressing percentages, hot carcass weights, muscle dry matter or muscle weights. The ingestion of high salt diet prior to slaughter, did increase fluid retention in the extracellular spaces prior to slaughter however by 48 h both groups were at a similar physiological and therefore similar hydration status. Therefore similar levels of fluid were present in the muscles and no difference in carcass weight or dressing percentage could be expected. An important observation from the second experiment was that the high salt group drunk more water than the low salt fed sheep but the low salt group consumed fluid in lairage also. The low salt fed sheep may have been encouraged to drink water after observing the frequent drinking patterns of the high salt group. This thesis has also shown that saltbush contains high levels of vitamin E (alpha-tocopherol) (193 mg/kg dry matter). As a result the concentration of alpha-tocopherol in plasma, liver and muscle of the saltbush fed sheep was elevated compared to those grazing dry pasture. The high muscle concentrations of vitamin E in the saltbush-grazed sheep resulted in improved meat colour stability. The high vitamin E levels did not influence the drip and cooking loss of the meat despite a decrease in the muscle dry matter of the meat. The browning of meat and increased drip loss results in large losses to the meat industry due to value deterioration at the supermarket. There is also great potential for the high vitamin E content in saltbush to be used for the prevention of nutritional myopathy instead of using expensive and labour intensive synthetic supplements. In conclusion, this thesis has provided an insight into the carcass and eating quality of sheep grazed on saltbush based saline pasture systems. The most significant findings were that ingesting saltbush can reduce the carcass fat content, improve meat colour stability and not result in any detriment to eating quality. A potentially useful way to incorporate these results into an Australian farming system may be to use saltbush on a short term basis, not for the length of period grazed in this thesis. The short term use of saltbush should provide sufficient grazing time for an elevation of vitamin E levels in the muscle to improve meat colour stability, increase the amount of lean and decrease fat levels of a carcass all without changing eating quality and decreasing liveweight. Further work is needed to ensure that these benefits can be achieved without compromising animal production. The opportunity to utilise saltbush to produce leaner carcasses with better colour stability may encourage farmers to consider previously unproductive land planted to saltbush to be a highly useful enterprise.

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13

Pearce, Kelly L. "Carcass and eating quality of sheep grazing saltbush based saline pasture systems." Pearce, Kelly L. (2006) Carcass and eating quality of sheep grazing saltbush based saline pasture systems. PhD thesis, Murdoch University, 2006. http://researchrepository.murdoch.edu.au/252/.

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Abstract:

Forage halophytes such as saltbush (Atriplex spp) are being widely used to revegetate Australian saline land and can also provide a medium quality fodder source. There is widespread anecdotal evidence that sheep grazing on saltbush are leaner, tastier and juicer. This thesis investigated the potential to produce a high quality carcass with improved eating quality from grazing sheep on saltbush on saline land. The first experimental chapter in this thesis details an animal house experiment investigating the carcass, eating and wool quality and physiological responses of sheep ingesting a 60:40 dried saltbush (Atriplex nummularia):barley grain (S+B), ration verses a 33:25:42 lupin grain:barley grain:oaten hay ration (Control, C) for 10 weeks prior to commercial slaughter (Chapter 4). Subsequently, two field experiments were conducted to examine the effects of grazing saltbush on saline land compared to dry senesced pasture on carcass and eating quality of lambs (Goomalling 2003) and hoggets (Wickepin 2004) (both chapter 6) for 14 weeks. Both chapters demonstrated that the ingestion of saltbush resulted in significantly less fat and in the 2 field experiments the ingestion of saltbush resulted in more lean on the carcass compared to sheep grazing a stubble/pasture (control) ration. These are positive findings for processors as costs of fat denudation are high so the lower the fat content and for farmers because less fat is deposited on the carcass per unit of liveweight gain. The decreased deposition of fat was attributed to the higher protein:energy ratio available for production, secondary compounds in saltbush and lower circulating insulin and higher growth hormone of the S+B fed sheep compared to the control fed sheep. Further work is needed to determine if these beneficial improvements in carcass composition can be achieved without compromising animal production. The long term grazing of saltbush did not result in commercially desirable hot carcass weights unless the sheep were supplemented with a high energy source such as barley. The low growth rates are attributed to a decreased availability of energy substrates, low feed intake and increased energy output of sheep fed high salt diets. The low energy intake of the S+B fed sheep also resulted in an a significantly lower percentage of unsaturated fat and unchanged levels of saturated fat in the fat depots compared to the C treatment. Consumer taste tests conducted on meat from experiments in both chapter 4 and 6 indicated no difference between the treatments for any of the eating quality traits assessed. This can be considered a positive result as sheep can be finished on saltbush without any detriment to eating quality. High vitamin E levels in the meat may have also prevented the development of rancid flavours and aroma. It can be speculated that saltbush does not impart beneficial flavour and aroma volatiles as previously thought; instead the high vitamin E levels inhibit off-flavour and aroma development compared to meat from sheep grazed on dry pasture. The long term ingestion of saltbush also resulted in significantly lower urine specific gravity (USG), muscle dry matter and higher urine weights suggesting that the saltbush fed sheep had a better hydration status compared to control fed sheep. However, this finding did not correspond with higher hot carcass weight or dressing percentages. The increases in muscle fluid content of the saltbush fed sheep were attributed to changes in body composition. The saltbush fed sheep had a higher lean and lower fat content which corresponded with a greater body fluid content as found in the animal house study. Under conditions where the body composition of sheep remains the same, the use of short term strategic feeding of components of saltbush was investigated (mimicked in the form of salt and betaine) to reduce dehydration and subsequent reductions in carcass weight and dressing percentages (Chapter 7). Salt and or betaine were fed for 1 week either prior to a 48 h period of water deprivation or prior to 48 h commercial slaughter process where water was available in lairage from 24-48 h. Under both scenarios the diets did not result in improved dressing percentages, hot carcass weights, muscle dry matter or muscle weights. The ingestion of high salt diet prior to slaughter, did increase fluid retention in the extracellular spaces prior to slaughter however by 48 h both groups were at a similar physiological and therefore similar hydration status. Therefore similar levels of fluid were present in the muscles and no difference in carcass weight or dressing percentage could be expected. An important observation from the second experiment was that the high salt group drunk more water than the low salt fed sheep but the low salt group consumed fluid in lairage also. The low salt fed sheep may have been encouraged to drink water after observing the frequent drinking patterns of the high salt group. This thesis has also shown that saltbush contains high levels of vitamin E (alpha-tocopherol) (193 mg/kg dry matter). As a result the concentration of alpha-tocopherol in plasma, liver and muscle of the saltbush fed sheep was elevated compared to those grazing dry pasture. The high muscle concentrations of vitamin E in the saltbush-grazed sheep resulted in improved meat colour stability. The high vitamin E levels did not influence the drip and cooking loss of the meat despite a decrease in the muscle dry matter of the meat. The browning of meat and increased drip loss results in large losses to the meat industry due to value deterioration at the supermarket. There is also great potential for the high vitamin E content in saltbush to be used for the prevention of nutritional myopathy instead of using expensive and labour intensive synthetic supplements. In conclusion, this thesis has provided an insight into the carcass and eating quality of sheep grazed on saltbush based saline pasture systems. The most significant findings were that ingesting saltbush can reduce the carcass fat content, improve meat colour stability and not result in any detriment to eating quality. A potentially useful way to incorporate these results into an Australian farming system may be to use saltbush on a short term basis, not for the length of period grazed in this thesis. The short term use of saltbush should provide sufficient grazing time for an elevation of vitamin E levels in the muscle to improve meat colour stability, increase the amount of lean and decrease fat levels of a carcass all without changing eating quality and decreasing liveweight. Further work is needed to ensure that these benefits can be achieved without compromising animal production. The opportunity to utilise saltbush to produce leaner carcasses with better colour stability may encourage farmers to consider previously unproductive land planted to saltbush to be a highly useful enterprise.

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Pinto, Thisciane Ferreira. "Night eating symptoms, sleep quality and depressive symptoms in persons seeking bariatric surgery." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=7400.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico
The Night Eating syndrome (NES), is often elevated in obese but its cause has not been well established. In particular, this condition has not been investigated in Brazil. The objective of this work was investigate the frequency of NES symptoms in candidates for bariatric surgery and assess its implications in sleep quality and depressive symptoms. 100 patients from Bariatric Surgery Outpatient Clinic of a tertiary hospital in Fortaleza were selected, and these night eating symptoms were measured by the Night eating Questionnaire (NEQ), sleep quality by the Pittsburgh Sleep Quality Index (PSQI), the daytime sleepiness by the Epworth Sleepiness Scale (ESS), the depressive symptoms, by Beck Depression Inventory short form and the risk for obstructive sleep apnea by Berlin Questionnaire. It was performed a comparative analysis of the results obtained from patients with night eating symptom scores suggestive of NES. The patients included in the study were predominantly women (76%), with age between 18 and 64 (mean Â SD = 34.8 Â 9.3) years and BMI between 31.3 and 72.4 (46.9 Â 8.5) kg/mÂ. Poor quality sleep (PSQI > 5) was observed in 56 patients, excessive daytime sleepiness (ESS > 10) in 27; depressive symptoms (Beck > 4) in 80 and high risk for obstructive sleep apnea in 73. Seventeen patients showed symptoms suggestive of NES, without difference in age, BMI, degree of daytime sleepiness and risk of sleep apnea in obese when compared to the other patients. The group with symptoms suggestive of NES had a worse sleep quality (9.3 Â 4.9 and 6.6 Â 3.7, p = 0.01) and more depressive symptoms (16, 7 Â 7.6 and 9.5 Â 7.0, p = 0.001) than the other obese. A higher proportion of patients with symptoms suggestive of NES was in use of antidepressants than other patients (29.4 and 10.8%,p = 0.04). These data show that NES symptoms are common in bariatric surgery candidates and their presence is associated with more depressive symptoms and worse quality of sleep. Also, in particular, the high frequency of severe depressive symptoms among patients with a suggestive picture of NES highlights the importance of identifying this condition in the context of specialized services to treat obesity. Further studies on the impact of the NES and its treatment are needed to allow a better approach to this problem
A sÃndrome alimentar noturna (SAN) tem freqÃÃncia elevada nos obesos, embora ainda nÃo tenha sido estabelecida uma relaÃÃo causal. De modo particular, essa condiÃÃo nÃo foi investigada no Brasil entre os candidatos a cirurgia bariÃtrica. O objetivo deste estudo foi investigar a frequÃncia de sintomas alimentares noturnos sugestivos de SAN em candidatos a cirurgia bariÃtrica, bem como avaliar sua relaÃÃo com a qualidade do sono e sintomas depressivos. Foram estudados 100 pacientes do ambulatÃrio de cirurgia bariÃtrica de um hospital terciÃrio da rede pÃblica de saÃde de Fortaleza. Os sintomas alimentares noturnos foram avaliados atravÃs da Escala de Sintomas Alimentares Noturnos (ESAN), a qualidade do sono pelo Ãndice de Qualidade do Sono de Pittsburgh (IQSP), a sonolÃncia diurna, pela Escala de SonolÃncia de Epworth (ESE), os sintomas depressivos pelo InventÃrio de DepressÃo de Beck e o risco para apneia obstrutiva do sono pelo questionÃrio de Berlim. Foi realizada uma anÃlise comparativa entre resultados obtidos de pacientes com e sem sintomas alimentares noturnos sugestivos da SAN (ESAN>25). Os indivÃduos foram predominantemente mulheres (76%), com idades entre 18 e 64 (mÃdiaÂDP = 34,8 Â9,3) anos e IMC entre 31,3 e 72,4 (46,9 Â 8,5) kg/mÂ. MÃ-qualidade do sono (IQSP>5) foi observada em 56 pacientes; sonolÃncia excessiva diurna (ESE> 10) em 27; sintomas depressivos (Beck > 4) em 80 e o risco elevado para apneia obstrutiva do sono em 73. Dezessete pacientes apresentaram sintomas sugestivos de SAN, sem diferenÃa quanto a idade, IMC, grau de sonolÃncia diurna e risco de apneia do sono, em relaÃÃo aos demais obesos. O grupo com sintomas sugestivos de SAN, comparado aos demais, apresentou pior qualidade de sono (9,3Â4,9 e 6,6Â3,7; p= 0,01) e mais sintomas depressivos (16,7Â7,6 e 9,5Â7,0; p= 0,001). Uma proporÃÃo maior dos pacientes com sintomas sugestivos de SAN fazia uso de antidepressivos (29,4 e 10,8%; p=0,04). Nossos resultados indicam que sintomas alimentares noturnos sÃo comuns nos candidatos a cirurgia bariÃtrica e sua presenÃa estÃ associada a mais sintomas depressivos e pior qualidade do sono. A freqÃÃncia elevada de sintomas depressivos graves entre os pacientes com quadro sugestivo de SAN destaca a importÃncia da identificaÃÃo dessa condiÃÃo no tratamento da obesidade. Estudos adicionais sobre o impacto da SAN e de seu tratamento sÃo necessÃrios para permitir uma abordagem mais adequada deste problema

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15

Vallance, Joanna. "The relationship between eating disorder psychopathology and quality of life within a nonclinical sample." University of Canterbury. Psychology, 2006. http://hdl.handle.net/10092/1296.

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Recently researchers have begun investigating the impact of eating disorders on quality of life (QOL). The present study examines the impact of eating disorder psychopathology on QOL within a non-clinical sample. Two hundred and fourteen women completed questionnaires assessing eating disorder symptoms, body dissatisfaction, body checking and body avoidance behaviours and general psychopathology. The results indicated that eating disturbance and body image dissatisfaction were associated with a poorer QOL. In addition, eating disorder psychopathology uniquely predicted QOL above and beyond the variance accounted for by general psychopathology. These results indicate that eating disorder psychopathology is negatively impacting on the lives of women within the community. The results imply that early intervention and detection could reduce the negative impact of eating disorder psychopathology in women's lives and protect individuals with mild eating disorder symptoms from a further reduction in their QOL.

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Mustafa, Muhammad Iqbal. "The influence of breed and nutrition on lamb growth, carcass composition and meat quality." Thesis, University of Newcastle Upon Tyne, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.318164.

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17

Blanchard, Paul John. "The influence of rate of lean and fat tissue development on pork eating quality." Thesis, University of Newcastle Upon Tyne, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262987.

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Carmichael, Patricia Cassie. "Effect of fruit maturation and ripening potential for optimum eating quality of 'Forelle' pears." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6730.

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Thesis (MScAgric (Horticulture))--University of Stellenbosch, 2011.
Includes bibliography.
ENGLISH ABSTRACT: Climatic differences between production areas or seasons directly affect the rate of fruit maturation and the eating quality following storage and ripening. South African ‘Forelle’ pears are harvested at an optimum firmness of 6.4 kg and have mandatory cold storage duration of 12 weeks at -0.5°C to ensure even ripening. The firmness variable alone, however, is not a good indicator of ripening potential. Hence, various maturity variables (ethylene production, ground colour, firmness, total soluble solids (TSS) titratable acidity (TA), and starch breakdown) and their rates of change were evaluated to identify consistent maturity indices that can be reliably used in a prediction model to determine optimum harvest maturity (Chapter 2). This was then related to the ripening potential (Chapter 3) and eating quality (Chapter 4), defined by optimum ‘edible firmness’ (3.5 kg), presence or absence of astringency or mealiness. Fruit were harvested from three main producing areas: Warm Bokkeveld (WBV), Elgin and Koue Bokkeveld (KBV). Harvesting was done biweekly on five harvest dates over three successive seasons (2007-2009). At harvest, 20 of 240 fruit per block were used to determine maturity using all the mentioned parameters in order to understand their changes and behaviour pre-harvest. The remaining 220 fruit were stored at -0.5°C for three storage durations followed by ripening at 15°C. At harvest, the 2007 season’s fruit were more advanced in ground colour and were significantly softer (6.7 kg) than the 2008 (7.0 kg) and 2009 (7.1 kg) seasons. Firmness, ground colour, TSS and TA, all displayed a linear relationship with days after full bloom. For the firmness and ground colour, more than 90% and 73%, respectively, was explained by the variation in the linear model, while for the TSS and TA less than 70% could be accounted for by the model. Fruit harvested before commercial harvest (pre-optimum) in 2007 and 2009 failed to ripen to an ‘edible firmness’ when stored for eight weeks at -0.5oC plus 11 days at 15oC. In 2008, eight weeks storage was sufficient to induce ripening changes in pre-optimum harvested fruit. The development of ripening potential in the 2008 earlier harvested fruit, corresponded with a higher rate of change (3.15 µL.kg-1.h-1.day-1) in ethylene production at 15oC compared to the 2007 (1.98 µL.kg-1.h-1.day-1) and 2009 (1.87 µL.kg-1.h-1.day-1) seasons. The 2007 season fruit experienced maximum incidence of astringency (36.7%) on the first harvested fruit. In all three seasons, fruit harvested at commercial harvest time and later (optimum and post-optimum), required an eight week storage period to induce ripening. However, the eight weeks storage period developed highest mealiness. More than 40% of the last harvested fruit were mealy after eight weeks at -0.5°C plus seven days at 15°C. Mealiness significantly reduced with prolonged storage at -0.5°C. Fruit from the WBV and Elgin, warmer areas than the KBV, were more prone to mealiness. In conclusion, firmness was the most consistent variable at harvest and could be used in conjunction with ground colour to determine ‘Forelle’ harvest maturity. Furthermore, the study does not support shortening the current mandatory 12 weeks period at -0.5°C due to the higher incidence of astringency and mealiness.
AFRIKAANSE OPSOMMING: Klimaats verskille tussen produksie areas of seisoene affekteer die tempo van vrugrypwording en eetkwaliteit na opberging en rypwording direk. Suid-Afrikaanse ‘Forelle’ word ge-oes by ‘n optimum fermheid van 6.4 kg en het ‘n verpligte opbergingstydperk van 12 weke by -0.5°C om egalige rypwording te verseker. Die veranderlike ‘fermheid’ is egter nie ‘n goeie aanduiding van die rypheidspotensiaal op sy eie nie. Dus is verskeie rypheidsparameters (etileen produksie, agtergrond kleur, fermheid, total oplosbare vaste stowwe (TOVS), titreerbare suur (TS) en stysel afbraak) en die tempo van verandering ge-evalueer om konstante rypheidsverwysings te identifiseer wat met vertroue in ‘n voorspellingsmodel gebruik kan word om optimum oes rypheid te kan bepaal (Hoofstuk 2). Dit is dan in verband gebring met die rypwordingspotensiaal (Hoofstuk 3) en eetgehalte (Hoofstuk 4), wat gedefiniëer is deur “eetbare fermheid” (3.5 kg), frankheid en melerigheid. Vrugte is ge-oes uit drie, hoof verbouingsareas: Warm Bokkeveld (WBV), Elgin en Koue Bokkeveld (KBV). By oes is 20 van die 240 vrugte per blok gebruik om die vrug rypheid te bepaal, deur al die bogenoemde parameters te gebruik, om die verandering en reaksie voor oes te begryp. Die oorblywende 220 vrugte is opgeberg by -0.5°C vir drie opbergingstye, gevolg deur rypmaking by 15°C. By oes was die vrugte van die 2007 seisoen verder gevorderd in agtergrond kleur en betekenisvol sagter (6.7 kg) as die van 2008 (7 kg) en 2009 (7.1 kg). Fermheid, agtergrond kleur, TOVS en TS het almal ‘n lineêre verband getoon met dae na volblom. In geval van fermheid en agtergrond kleur, is meer as onderskeidelik 90% en 73% verklaar deur die variasie in die lineêre model, terwyl in geval van die TOVS en TS, minder as 70% deur die model verklaar kon word. Vrugte wat voor die kommersiële oes (pre-optimum) ge-oes is in 2007 en 2009, het nie daarin geslaag om ryp te word tot by ‘eetbare fermheid’ na ag weke by -0.5°C en 11 dae by 15°C nie. Daarteenoor kon vrugte wat pre-optimum ge-oes is in 2008, wel geïnduseer word om ryp te word met ag weke opbeging. Die ontwikkeling van die rypwordingspotensiaal van vrugte wat vroeër ge-oes is, stem ooreen met die hoër tempo van verandering (3.15 µL.kg-1.h-1.dag-1) in etileen produksie by 15°C in vergelyking met seisoene 2007 (1.98 µL.kg-1.h-1.dag-1) en 2009(1.87 µL.kg-1.h-1.dag-1). Die 2007 seisoen vrugte het die maksimum voorkoms van frankheid (36.7%) getoon vir vrugte van die eerste oes datum. In al drie seisoene waar vrugte wat by kommersiële oes of later (optimum en post optimum) ge-oes is, was ‘n ag weke periode van opgeberging voldoende om rypwording te inisiëer, alhoewel die ag weke opberging ook gelei tot die hoogste voorkoms van melerigheid. Meer as 40% van die laat ge-oeste vrugte was melering na ag weke opberging by -0.5°C en sewe dae by 15°C. Melerigheid is betekenisvol verlaag met ‘n verlengde opbergingsperiode by -0.5°C. Vrugte vanaf die WBV en Elgin, warmer areas as die KBV, was meer onderhewig aan melerigheid. Opsommend was fermheid die reëlmatigste veranderlike by oes en kan tesame met agtergrondkleur, gebruik word om vrugrypheid van ‘Forelle’ te bepaal. Verder het die studie nie ‘n verkorting van die huidige, verpligte 12 week opberingsperiode by -0.5°C gesteun nie, weens die hoë voorkoms van frankheid en melerigheid.

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Blanckenberg, Anelle. "Preference of Western Cape Province consumers for the eating quality and appearance of pears." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/98064.

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Thesis (MSc)--Stellenbosch University, 2015.
ENGLISH ABSTRACT: Our study aimed to determine the preference of Western Cape consumers for the eating quality and appearance of pears. Identifying the main sensory drivers of liking and consumer groupings with similar preferences may allow the pear industry to target specific markets and increase local consumption, which is stagnating at relatively low levels. Our first trial included 9 European pear cultivars (Pyrus communis L.) and one Asian pear cultivar (P. pyrifolia (Burm.) Nak.). These were chosen to represent a wide range of characteristics in order to identify the main sensory drivers of liking and possible consumer groupings. The majority of the 421 consumers, irrespective of gender, ethnicity and age, preferred pears with a distinct pear flavour, a sweet taste, a fair amount of malic acid, soft, juicy flesh with melt character, and a yellow or pale green peel colour with a typical pear shape. Astringency, sourness and grittiness negatively affected consumer preference. None of the pears were mealy and therefore we could not assess this characteristic. Two consumer clusters with similar preferences for eating quality and also for appearance were identified. In terms of eating quality, group 1 (55% of consumers) indicated a liking for a wide range of cultivars with poorly defined likes and dislikes. Group 2 (45% of consumers), in contrast, had a high liking for the eating quality of a small selection of cultivars while disliking the rest. Based on the preferences for appearance, group 1 (61% of consumers) again indicated a liking for a wide range of cultivars. Group 2 (39% of consumers) scored the most familiar cultivars, viz. Bon Chretien and Packham’s Triumph, very high and the other cultivars much lower than group 1. The objective of our second study was to investigate consumer preference for firm, juicy pears compared to soft pears with a melt character and to identify which of ‘Forelle’, ‘Packham’s Triumph’ and ‘Abate Fetel’ is best suited to either option. Pears were harvested within the commercial harvest window (H1) (flesh firmness at 6- 6.8kg, 6.4-7kg and 6-6.8kg respectively) and again a month later (H2). H1 and H2 pears were ripened at room temperature (20 ºC) for seven or one day, respectively. More consumers (67%) correlated positively with melt character, juiciness, overall pear flavour and sweet taste. These characteristics were the most prominent in H1 ‘Packham’s Triumph’ pears while H2 fruit were much firmer, but lower in preferred flavour characteristics. There is, however, also a market for crisp and juicy pears as 33% of the consumers showed a preference for these characteristics. ‘Forelle’ and ‘Abate Fetel’ could both be suitable for this market. ‘Forelle’ was preferred firm, probably because H1 soft pears were more astringent and sour as well as less juicy than H2. There was no difference in preference between H1 and H2 in ‘Abate Fetel’. In conclusion, most Western Cape consumers prefer European pears with the characteristic soft, melting texture, but a third of consumers seem to like firm, juicy pears. Hence, there is opportunity to develop a market for tree-ripe and Asian pears, but marketing will be needed to overcome appearance preferences.
AFRIKAANSE OPSOMMING: Ons studie was daarop gemik om die voorkeur van Wes-Kaap verbruikers vir die eetkwaliteit en voorkoms van pere te bepaal. Die identifisering van die belangrikste sensoriese drywers van smaakvoorkeure en verbruikersgroepe met soortgelyke voorkeure kan die peerbedryf toelaat om spesifieke markte te teiken en plaaslike verbruik te verhoog, wat tans op relatief lae vlakke stagneer. Ons eerste proef het 9 Europese peer kultivars (Pyrus communis L.) en een Asiatiese peer kultivar (P. pyrifolia (Burm.) Nak.) ingesluit. Die kultivars is gekies om 'n wye verskeidenheid eienskappe te verteenwoordig sodat die belangrikste drywers van sensoriese smaakvoorkeure en moontlike verbruikersgroeperings geïdentifiseer kon word. Die meerderheid van die 421 verbruikers, ongeag geslag, etnisiteit en ouderdom, het pere met 'n duidelike peer geur, 'n soet smaak, 'n redelike hoeveelheid appelsuur, sagte en sappige tekstuur met n smeltkarakter, en 'n geel of liggroen skilkleur met 'n tipiese peer vorm verkies. Frankheid, hoë suurvlakke en grinterigheid het verbruikers voorkeur negatief beinvloed. Geen pere in ons studie was melerig nie en daarom kon ons nie hierdie eienskap evalueer nie. Twee verbruikersgroepe met soortgelyke voorkeure vir eetkwaliteit en peervoorkoms is geïdentifiseer. In terme van eetkwaliteit het groep 1 (55% van die verbruikers) voorkeur vir 'n wye verskeidenheid van kultivars aangedui. Groep 2 (45% van die verbruikers) daarteenoor het die eetkwaliteit van net 'n klein seleksie van kultivars verkies, terwyl hul ‘n afkeur getoon het vir die res. In terme van voorkoms, het groep 1 (61% van die verbruikers) weereens van 'n wye verskeidenheid kultivars gehou terwyl groep 2 (39% van die verbruikers) baie hoë punte aan die bekende Bon Chretien en Packham's Triumph kultivars toegeken het, maar die ander kultivars baie laer as groep 1 bepunt het. Die doel van ons tweede proef was om verbruikersvoorkeur vir ferm, sappige pere teenoor sagte pere met 'n smelt tekstuur te bepaal en tot watter mate 'Forelle', 'Packham's Triumph’ en ‘Abate Fetel' geskik is vir iedere opsie. Pere is tydens die kommersiële oesvenster (H1) (fermheid 6-6.8kg, 6.4-7kg en 6-6.8kg onderskeidelik) en weer 'n maand later (H2) geoes. H1 en H2 pere is teen kamertemperatuur (20 ºC) onderskeidelik vir sewe of een dag rypgemaak. Die meeste verbruikers (67%) se voorkeur korreleer positief met 'n smeltende tekstuur, sappigheid, peer geur en soet smaak. Hierdie eienskappe was die prominentste in H1 'Packham’s Triumph' pere terwyl H2 vrugte baie fermer, maar laer in voorkeur geureienskappe was. Daar is egter wel 'n mark vir ferm, sappige pere aangesien 33% van die verbruikers 'n voorkeur toon vir hierdie eienskappe. 'Forelle' en 'Abate Fetel' sou beide geskik kon wees vir hierdie mark. 'Forelle' is verkies as fermer peer, waarskynlik omdat H1 sagte pere meer frank, suurder sowel as minder sappig was. Daar was geen verskil in verbruikersvoorkeur tussen 'Abate Fetel’ se H1 en H2 pere nie. Ten slotte, die meeste verbruikers van die Wes-Kaap verkies die smaak van ryp Europese pere met hul karakteristieke sagte, smeltende tekstuur, maar 'n derde van die verbruikers hou wel van ferm, sappige pere. Daar is dus 'n geleentheid om die mark vir boomryp en Asiatiese pere te ontwikkel, maar bemarking sal nodig wees om die verbruikersvoorkeure vir voorkoms te oorkom.

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20

Kane, Kathleen Joanne. "Diet quality and Food Security of Cancer Patients." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1524141604292618.

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Guertin, Camille. "A Self-Determination Theory Perspective on the Success and Failure of Eating Regulation In Women: Does Planning and Self-Monitoring the Quality Versus the Quantity of Eating Matter?" Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/41532.

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Based within the Self-Determination Theory (SDT), the overall objective of this thesis was to examine how motivational processes involved in the regulation of eating give rise to different self-regulation strategies in terms of eating quality and quantity, and how the adoption of these strategies influence women’s eating behaviors and life satisfaction over time. This objective was achieved through a series of eight studies, divided into four manuscripts. First, a measure that would allow us to assess healthy and unhealthy eating behaviors based on recent recommendations of Canada’s Food Guide was developed and validated. In Manuscript #1, we validated the Healthy and Unhealthy Eating Behavior Scale (HUEBS) by examining the structure of the scale (Study 1 N = 360; Study 2 N = 711) and by establishing convergent validity through the examination of the relationships between motivational concepts, healthy and unhealthy eating behaviors as measured by the HUEBS, and waist circumference (Study 2 N = 711; Study 3 N = 264). Results supported the factor structure of the scale. It was also demonstrated that as women moved along stages of change for eating regulation, they reported higher levels of self-determined (versus non-self-determined) motivation and a higher consumption of healthy (versus unhealthy) foods. Furthermore, findings showed that healthy eating fully mediated the relationship between self-determined motivation and waist-circumference, and that the relationship between self-determined motivation and healthy eating was moderated by stages of change. Since there was also a need to develop a scale that would allow us to measure planning and self-monitoring strategies in terms of eating quality (i.e., nutrient intake) and quantity (i.e., calories and portion sizes), Manuscript #2 validated the Planning and Self-Monitoring the Quality and Quantity Scale (PMQQS; Study 1 N = 355; Study 2 N = 318). Results supported the 6-factor structure of the scale and demonstrated that strategies related to the quality of eating were more strongly and positively associated with healthy eating and more strongly and negatively associated with unhealthy eating, whereas strategies related to the quantity of eating were more strongly and positively associated with bulimic symptoms and Body Mass Index (BMI). Manuscript #3 then examined if the strategies assessed by the PMQQS provided additional variance to eating behaviors over and above the effects of motivation (Study 1 N = 456) and if the strategies mediated the relationships between motivation and eating, while controlling for BMI (Study 1 N = 456; Study 2 N = 979). Overall, it was found that strategies played a significant role in explaining eating behaviors and that planning and self-monitoring the quality of eating mediated the relationships between autonomous motivation and healthy and unhealthy eating, whereas planning and self-monitoring the quantity of eating mediated the relationship between controlled motivation and bulimic symptoms. Finally, in Manuscript #4, we tested a longitudinal model (N = 230) examining the roles of goals and motivation in the prediction of the strategies and various types of eating and the effects of adopting these behaviors on life satisfaction over a 3-month period. Results revealed that intrinsic goals were positively associated with autonomous motivation whereas extrinsic goals were positively associated with controlled motivation for eating regulation at Time 1 (the baseline), and that autonomous motivation positively predicted quality strategies whereas controlled motivation positively predicted quantity strategies at Time 2 (1 month). Planning and self-monitoring quality then predicted healthy and unhealthy eating behaviors, whereas planning and self-monitoring quantity predicted bulimic symptoms at Time 3 (3 months). Finally, healthy eating was positively associated with life satisfaction, whereas bulimic symptoms was negatively associated with life satisfaction at Time 3. Overall, this thesis increases knowledge on why some women succeed, whereas others fail, to regulate their eating behaviors over time.

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Navajas, Valentini Elly Ana. "Carcass shape and meat eating quality in sheep : opportunities for genetic improvement using computed tomography." Thesis, University of Edinburgh, 2008. http://hdl.handle.net/1842/27108.

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This thesis reports on an investigation of the association between muscularity and meat quality in Scottish Blackface (SBF) and Texel (TEX) lambs, and the in vivo assessments of these traits using X-ray computed tomography (CT) with a view to their possible inclusion in breeding programmes. The objectives of this work were: (i) to develop comprehensive in vivo assessments of muscularity using spiral CT scans; (ii) examine the relationship of the new muscularity indices with carcass and eating quality; (iii) explore the associations among CT assessments of carcass composition, muscularity and muscle density, and (iv) investigate the possibility of limiting the antagonism between selection for reduced fatness and maintaining eating quality by introducing a CT predictor of intramuscular fat (IMF) as an additional selection criterion for the breeding programmes using CT. The calculation of muscularity indices requires the measurement of the muscle mass and skeletal dimension of the regions of interest. Priority was given to the hind leg (HL) and lumbar region (LR), where high priced cuts are located. The utilisation of new novel imaging technology called spiral CT scanning, which captures detailed information on any specific region, was explored. An algorithm to automatically segment the spiral CT scans (SCTS), and procedures to assess the real dimensions of skeletal structures, were developed. Compared to previous CT m uscularity measurements, the accuracy was much higher with the new index in the HL (correlations with equivalent indices bases on dissection of 0.89 vs 0.51). The accurate measurement of femur length by CT used in the calculation of the new HL index made an important contribution to the higher accuracy of the index. The improvement in accuracy was smaller for the LR (0.55 vs 0.44). The association of CT muscularity indices and carcass traits by dissection in both breeds showed that improved muscularity is not phenotypically correlated with detrimental effects on other carcass quality traits. The correlation coefficients, after adjusting for carcass weight, were positive with meat yield and low and negative, or close to zero, with fatness. This is particularly relevant for the terminal sire breeds, in which the economically important traits included in breeding programmes tend to be carcass composition traits. In the case of SBF, the CT muscularity indices provide an opportunity to improve carcass conformation, a trait included in current breeding objectives. Differences in muscularity of the HL and LR, assessed by the CT muscularity indices, and eating quality were investigated between sexes (ram vs ewe lambs), breeds (SBF vs TEX) and progeny of high- and low-muscularity sires (HM, LM). TEX lambs had 16% greater muscularity than SBF in both regions, whilst differences between sire groups were 4%. Ewe lambs had slightly higher values of muscularity for the F1L than rams but no difference was found for the LR. Meat from SBF lambs was more tender, and had stronger lamb flavour and higher overall liking scores than TEX meat. Sex had a weak influence with ram lambs having a stronger abnormal flavour and lower overall liking in the LR only. No significant differences in meat eating quality were found between HM- and LM-sired lambs, suggesting that improved muscularity would not have unfavourable effects on sensory traits. Genetic parameters for the CT muscularity indices, predictions of carcass muscle and fat weights and CT muscle density were estimated. The estimates of heritabilities of the CT muscularity indices showed they were at least moderately heritable (from 0.38 to 0.92) in both breeds. CT muscle density, measured in the LR, had a moderate to high heritability in both breeds, and strong negative genetic and phenotypic associations with IMF and carcass fat weight. Little association was found between muscularity indices and CT muscle density, implying that improved muscularity would not have a negative effect on CT muscle density. These results suggest, overall, that the effect of selection for improved muscularity of sheep is likely to be favourable for carcass quality and neutral with respect to meat eating quality. Because of the strong phenotypic and genetic associations with IMF, CT muscle density may be a promising selection tool to counteract possible negative effects of decreasing fatness on IMF and therefore eating quality. The inclusion of CT muscle density as a selection criterion allowed more favourable genetic responses in IMF, without further unfavourable increases in carcass fat weight or detrimental effects on leanness. Because increased economic values for IMF led to different expected gains in IMF and other traits in the breeding goal, the definition of the specific values depends on the desired gains in all traits by the industry. Positive returns for the industry from using CT muscle density at the second stage of selection can be obtained for all economic values included in this simulation. The economic benefits were maximised when the proportions of ram lambs CT scanned were 0.15.

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Maw, Stephen. "The effect of on-farm husbandry and housing conditions on pigmeat quality and eating characteristics." Thesis, Robert Gordon University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.244270.

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Esmond, Abigail Christine. "Does Adoption of the Healthy Eating Standards Impact Snack Quality in Local After-School Programs?" Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/64475.

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Background: Childhood obesity is a pressing public health concern; the prevalence of childhood obesity is 15.5% in Virginia. About 15% of Virginia's K-12 population participates in after-school programs (ASPs), identified as appropriate venues in which to promote healthy eating. In 2011, the National Afterschool Association (NAA) adopted the evidence-based Healthy Eating and Physical Activity Quality Standards (HEPAQS) to address snack quality and physical activity in ASPs. Although research has indicated promise in implementation of such policies in after-school programs, a need for assessment of effectiveness still exists. Are the quality standards being implemented effective in increasing positive nutritional habits among children in ASPs? In 2014, Danville Parks and Recreation (PandR), a key partner in the Dan River Partnership for a Healthy Community (DRPHC), adopted the HEPAQS policies to improve the nutrition and physical activity of attending students. Objective: The primary purpose of this study was to determine the effectiveness of the adopted HEPAQS Healthy Eating standards by comparing the quality of snacks served at the ASP sites before and after the HEPAQS policies were implemented. A secondary purpose of this study was to describe the quality of snacks among both policy-adoption and comparison sites. The tertiary purpose of this study was to compare the quality of program versus non-program snacks in the ASPs. Methods: To meet the objective, a natural experiment followed a pre-post evaluation design to determine the impact of adoption of the Healthy Eating standards at three policy-adoption ASPs. Applying an interrupted time series design, a total of 531 children's snack observations were performed across all sites during a five-week pre-policy adoption data collection period and 412 total snack observations were performed during a six-week post-policy data collection period. Direct observation methods including a modified quarter-waste method for dietary observations and the HAAND tool were conducted by trained research staff to collect snack quantity, type, brand, and amount consumed. Observational data was entered into statistical software for hypothesis testing. Data were also analyzed using Nutrition Data System for Research (NDSR) software to determine the mean servings, fluid ounces, or grams of each nutrient specified in the adopted Healthy Eating standards. Results: Adoption of the Healthy Eating standards among the three policy-adoption sites did not result in better snack quality based on adherence to the Healthy Eating standards. Policy-adoption sites were only meeting four of the nine adopted Healthy Eating standards post-policy, almost all of which were also being met pre-policy: serving foods without trans-fats, serving no sugar-sweetened beverages (SSBs), limiting fruit juice to one 8 oz. serving, and avoiding artificially sweetened beverages. By post-policy data collection, policy-adoption sites were not meeting five of the nine adopted standards: weekly serving a fruit or vegetable, offering water at all times, serving no candy or sugar-based snacks, emphasizing whole grains, and serving no snack chips. Although no significant changes were expected among comparison sites, they saw a significant increase in 100% fruit juice consumption and a decrease in grams of trans-fat from pre- to post-policy data collection. Across all five sites, program snacks were generally healthier than non-program snacks, as program snacks contained less SSBs, sweets, and snack chips. Conclusion: Adoption of the Healthy Eating standards among the three policy-adoption sites did not result in better snack quality. Pursuing additional HEPAQS regarding implementation, staff training, and social and program support may be necessary to impact snack quality. ASPs may improve non-program snack quality by addressing HEPAQS for vending machines and guidelines provided to parents regarding non-program snacks. The PandR partners of the Dan River Partnership for a Healthy Community should continue to seek support as they implement the Healthy Eating standards in their ASPs.
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Resare, Sahlin Kajsa. "Delicious Sustainability? : Synergies and goal conflicts between eating quality and environmental sustainability in Swedish beef production." Thesis, Stockholms universitet, Stockholm Resilience Centre, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-157190.

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Improved production and reduced consumption of beef is often highlighted as key aspects for tackling sustainability issues of the food system because the environmental impact of beef is ~100 times higher than plant-based foods. Both scientist and civil society organisations argue that eating “less but better” beef is important for sustainability. Better quality can encompass better eating quality as well as improved sustainability, but despite the two being very important for overall quality, very little research on interactions between them exists. No tools, applicable in Sweden, allowing for joint assessment have been developed. This study investigates the synergies and trade-offs between eating quality and environmental sustainability by using Swedish beef production as a case study. It reviews peer reviewed literature on factors that contribute to eating quality (flavour, tenderness and juiciness), and four factors that contribute to environmental sustainability (climate, biodiversity, feed/food competition and animal welfare). Based on the findings, an indicator-based sustainability assessment framework and a meat quality grading scheme differentiating Premium and Standard eating quality is developed, aimed to be practical tools for Swedish beef assessments. The study provides a systems-based understanding of synergies and trade-offs that may occur when “less but better” is presented as a strategy for tackling the environmental impact of beef. Results show that there are synergies between eating quality and biodiversity, animal welfare and with the right choices of feed, feed/food competition but with consequent trade-offs with climate impact. The discussion addresses the potential of enhanced eating quality to increase the profitability of Swedish beef production without consequent substantial negative impact on sustainability. The suggested methods have the potential to facilitate a shift from quantity- to quality-based consumption, but further empirical studies are required.

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Fah, Megan. "The Healthy Eating Active Living Total Health (HEALTH) Model Improves the Quality of Pediatric Obesity Prevention." Thesis, The University of Arizona, 2017. http://hdl.handle.net/10150/623430.

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A Thesis submitted to The University of Arizona College of Medicine - Phoenix in partial fulfillment of the requirements for the Degree of Doctor of Medicine.
BACKGROUND: The prevalence of childhood obesity has tripled in the past 30 years. There are many published recommendations to address pediatric obesity, yet countless physicians are challenged by the time and resources required to provide obesity screening and counseling in a busy practice. OBJECTIVE: To determine the effects of a motivational interviewing (MI) program and an electronic health record (EHR) reminder system to improve physician performance in identifying and counseling patients about obesity prevention and management. METHODS: Baseline and two post‐intervention cohorts were created with patients, ages 5‐18 years, from 100 consecutive well child visits at an academic teaching practice in Feb 2014, Feb 2015, and Aug 2015. The HEALTH model was created to improve care by providing in‐room family education tools, provider training in MI, an evidence‐based pathway to standardize care, and family coaching between visits. The model was implemented using quality improvement methodology. A second intervention added an alert in the EHR to notify providers if a patient’s body mass index (BMI) was > 85%ile. Outcome measurements included documentation of BMI percentiles, identification of overweight/obesity in the problem list, quantity and quality of healthy lifestyle counseling, and recommending follow up for BMI monitoring per prevention guidelines. P‐values were calculated using Chi‐Squared or Fisher’s Exact tests. RESULTS: Post HEALTH implementation, physicians improved their identification of patients with elevated BMI, improved the quantity and quality of healthy lifestyle counseling, and increased compliance with prevention plus recommendations for follow up. Providers increased their rates of identifying and counseling patients with obesity from a baseline of 50% to 76% (HEALTH) to 85% (EHR alerts). Post HEALTH intervention, physicians increased counseling about screen time and sleep (p<0.001) while maintaining high rates of counseling about nutrition, exercise and minimizing sugary beverages. Providers increased documentation of a specific, individualized action plan from 33% of the time at baseline to 59% post HEALTH intervention (p<0.001). Physicians increased recommendations for patients with elevations in BMI post intervention (p<0.005). CONCLUSIONS: After implementation of the HEALTH model and electronic reminders, physicians significantly improved their performance in identifying and counseling patients with elevated BMI. They also increased performance in counseling abouthealthy lifestyle behaviors for patients of all BMI categories. The HEALTH quality improvement model combined with electronic alerts provides a means to implement evidence‐based obesity prevention guidelines into clinical practice.

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Joseph, Hayley Marie. "Can a High Quality Romantic Relationship Counteract the Unhealthy Consequences of a Poor Childhood Eating Environment?" Thesis, The University of Arizona, 2014. http://hdl.handle.net/10150/320193.

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Danko, Allison C. "The Associations between Diet Quality, Health-Related Quality of Life, and Comorbidities among Older Female Cancer Survivors." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu158738670038847.

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Leach, Jeremy Charles. "Food hygiene in public eating places : a comparative study of public and professional perceptions in the Wealden district of East Sussex." Thesis, University of Brighton, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302284.

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Laubscher, Nicolaas Johannes. "Pre- and post harvest factors influencing the eating quality of selected Nectarine (Prunus persica (L.) Batsch ) cultivars." Thesis, Link to online version, 2006. http://hdl.handle.net/10019/566.

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Olson, KayLoni. "Eating, exercise, and quality of life: The role of body image among adult women attempting weight loss." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1499253043259153.

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Hammon, Sarah A. "Body Dissatisfaction, Disordered Eating Behaviors and Body Image Quality of Life in African American Women with Hiv." Thesis, University of North Texas, 2012. https://digital.library.unt.edu/ark:/67531/metadc177208/.

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The purpose of the current study was to further our understanding of the subjective experience of middle-age African American women who are HIV+ and on highly active antiretroviral therapy, particularly how self-reported lipodystrophy (LD), levels of body dissatisfaction, body image quality of life, and engagement in disordered eating behaviors are related. Multiple regression, MANOVA, MANCOVA, ANOVA, and chi-square were utilized to test hypotheses. Results revealed that HIV+ and HIV- women did not differ significantly on their levels of body dissatisfaction or drive for thinness. When HIV+ women were examined in more detail a pattern emerged: women who self-reported fat hypertrophy had significantly higher levels of body dissatisfaction, bingeing, but not purging, and dietary restriction and fear of weight gain compared to women who did not self-report LD. About 75% of the sample was overweight or obese, and when BMI was controlled for, these differences persisted for body dissatisfaction and disordered eating behaviors for fat hypertrophy, but not fat atrophy. Overall, the findings indicate that the type of LD, specifically hypertrophy, is more related to body dissatisfaction and disordered eating behaviors, than LD in general. Clinical implications and limitations of these findings are discussed.

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Ireland, Amanda N. "OVERALL DIET QUALITY OF COLLEGIATE ATHLETES." UKnowledge, 2013. http://uknowledge.uky.edu/foodsci_etds/14.

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Athletes appear healthy according to weight for height and body fat standards. Though athletes appear to be healthy, little is known about their diets. Research states there is a connection between athletic performance and nutrition. The objective of this study was to determine the diet quality of 138 collegiate athletes. Data were collected in a laboratory. Demographics were collected via survey. Anthropometrics were assessed using a free standing stadiometer and the BodPod® for body fat assessment. Block 2005 Food Frequency Questionnaire© was used to assess diets. The Healthy Eating Index (HEI) 2005 was used to calculate diet quality scores. The average BMI was 23.2 (2.3) kg/m2 and the average body fat was17.8 % (6.5). The average HEI score was 51.2 (8.8). Higher HEI scores were correlated with higher body fat percentage in this sample. Diets were adequate in: calcium, iron, and vitamin C. Diets were inadequate in: fiber, fruits and vegetables intakes. The athletes had excessive intakes of sodium and total percent fats. These findings demonstrate the need for nutrition education for collegiate athletes.

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Pascual, Rebecca W. "Diet Quality and Micronutrient Intake in Long-Term Weight Loss Maintainers." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2058.

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Objective: This study’s purpose was to examine dietary quality, macronutrient intake, and micronutrient adequacy among long term weight loss maintainers (WLM) in a commercial weight management program. Methods: Participants were 1,207 WLM in WW (formerly Weight Watchers) who had maintained a 9.1 kg or greater weight loss (29.7 kg on average) for 3.4 years, and had an average BMI of 28.3 kg/m2. A control group of weight stable adults with obesity (Controls; N=102) had a BMI of 41.1 kg/m2 and 2.3 kg or less weight change over the previous five years. Results: WLM vs. Controls had a 10.1 point higher HEI-2015 score (70.2 [69.7 - 70.7] vs 60.1 [58.4 - 61.8], respectively; p=0.0001) in analyses that adjusted for group difference in demographic factors. WLM versus Controls had a significantly higher average percentage of calories from carbohydrates (50.3% [49.7 - 50.8] vs 46.7% [44.8 - 48.7], respectively; p=0.0001) and protein (18.2% [18.0-18.5] vs 15.9% [15.1-16.6], respectively; p=0.0001) and lower percentage of calories from fat (32.3% [31.9-32.8] vs 37.4% [35.8-38.9], respectively; p=0.0001). Examining micronutrients, WLM had significantly higher odds for meeting the EAR for copper (OR=5.8 [2.6-13.1]; p=0.0001), magnesium (OR=2.9 [1.8-4.7]; p=0.0001), potassium (OR=4.7 [1.4-16.5]; p=0.015), vitamin A (OR=2.8 [1.7-4.8]; p=0.0001), thiamin (OR=2.3 [1.3-4.1]; p=0.003), riboflavin (OR=6.5 [2.2-19.3]; p=0.001), vitamin B6 (OR=2.91 [1.6-5.2]; p=0.0001), vitamin C (OR=5.0 [2.8-8.8]; p=0.0001), folate (OR=2.2 [1.3-3.7]; p=0.003), and vitamin E (OR=1.8 [1.1-2.8]; p=0.014) and didn’t differ in calcium (OR=1.15 [0.7-1.7]; p=0.823), iron (OR=1.9 [0.8-4.6]; p=0.151), phosphorus (OR=2.0 [0.9-4.5]; p=0.101), selenium (OR=1.6 [0.6-3.8]; p=0.332), zinc (OR=1.7 [0.9-3.0]; p=0.095), niacin (B3) (OR=1.9 [0.8-4.1]; p=0.136), vitamin B12 (OR=1.2 [0.5-2.8]; p=0.625), and vitamin D (OR=1.5 [0.9-2.4]; p=0.09). Conclusions In a widely available commercial program, WLM consumed a healthier and more micronutrient rich diet than adults who were weight stable with obesity. Future research is needed to examine whether improved micronutrient status among WLM reduces risk of chronic disease.

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Varnell, Catherine Jessica. "Siblings' experiences of having a brother or sister with an eating disorder : a qualitative exploration." Thesis, University of Edinburgh, 2014. http://hdl.handle.net/1842/14222.

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Background: Family members of people with eating disorders are often involved in caregiving. To better understand the impact on them, outcomes such as burden, distress, and less frequently quality of life (QoL) are taken into consideration. Despite advancements in the knowledge base surrounding the experiences of adult and parental caregivers of individuals with eating disorders, particularly Anorexia Nervosa, there is a scarcity of qualitative exploration from the sibling perspective, particularly that of adolescent siblings. Objectives: The systematic review aimed to identify research and synthesise findings relating to informal caregivers’ quantitative ratings of quality of life in the context of eating disorders. The primary study aimed to explore in detail the lived experience of adolescent siblings with a brother or sister with Bulimia Nervosa or Eating-Disorder-Not-Otherwise-Specified. Method: Applying a priori inclusion and exclusion criteria to papers identified from a combination of systematic searches of electronic databases and hand searches of other pertinent literature, revealed eight studies to be included for review. Within the qualitative study, eight semi-structured interviews were carried out with siblings (aged 12-19-years) who had a brother or sister with an eating disorder. An interpretative phenomenological analysis approach was utilised to analyse interview data. Results: The review highlighted low ratings for aspects of quality of life for informal caregivers of individuals with eating disorders, and some emerging comparative and subgroup differences. Three super-ordinate themes emerged from the qualitative exploration: Sibling Identity, The Vulnerable Social ‘Self’, and Intra- and Inter-Personal Coping. Discussion: Overall the findings provide particular insight into the quality life of informal caregivers and the unique experiences, feelings and various roles of adolescent siblings of people with eating disorders. Implications regarding caregiver support and the needs of siblings specifically are considered. Strengths and limitations, as well as future research possibilities are outlined for both the systematic review and empirical study.

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Garza, Horacio III. "The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511949373145599.

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Fanelli, Stephanie Marissa. "Differences in Diet Quality and Concurrent Chronic Diseases by Level of Glycemic Control in US Adults." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu155542411241737.

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Costantini, Lianna Hope. "Diet Quality and Dyslipidemia in the US Population." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1523573879067727.

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39

Zeng, Xiaojuan. "The effects of clinical dental status on eating difficulty and oral health-related quality of life in an older Chinese population." Thesis, University College London (University of London), 2007. http://discovery.ucl.ac.uk/1445166/.

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Most studies about the relationships between dental status and eating difficulty and food choice have been done in Western countries. Their foods and methods of preparation differ from Eastern countries. Therefore, studies are required in countries such as China to assess whether the findings are universal.;Hypothesis: Clinical dental status significantly affects eating difficulty and oral health-related quality of life in older Chinese people.;The main objectives were to: 1. Develop an Index of Eating Difficulty (IED) 2. Assess prevalence and severity of eating difficulties and relationship between clinical dental status and eating difficulties, and 3. Assess prevalence and severity of oral impacts on oral health-related quality of daily life and the relationship between clinical dental status and oral health-related quality of life using the Oral Impacts on Daily Performances (OIDP) measure of impact.;Methods: The study was done in Nanning city, Guangxi province, China. Subjects were 1229 older people aged 55 to 100 years from the Routine check-ups Centre of Guangxi Medical University Hospital. Subjects were clinically examined and replied to questionnaires. The IED based on Chinese foods was developed and validated. The OIDP was validated.;Findings: 51.8% of dentate subjects had general eating difficulty. Ease of eating certain foods was related to the numbers of teeth, occluding pairs and unfilled spaces. There were significant relationships between clinical dental status and IED in both unadjusted and adjusted models. Clinical dental status was also significantly related to general eating difficulty and dissatisfaction with chewing ability. There were significant relationships between clinical dental status and the overall OIDP score as well as the prevalence of the OIDP eating impact.;Conclusions: The findings of this research support the hypothesis of this study and indicate that clinical dental status significantly influenced eating difficulty and quality of life in a sample of older Chinese population in Guangxi province, China.

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Webb, R. J. "The eating behaviours, quality of life and cardiometabolic risks of adults with type 1 diabetes using continuous subcutaneous insulin infusion therapy." Thesis, Liverpool John Moores University, 2017. http://researchonline.ljmu.ac.uk/5270/.

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Evidence suggests continuous subcutaneous insulin infusion (CSII) is an effective method of achieving glycaemic control in those with Type 1 diabetes (T1D). Among the advantages of CSII is the opportunity for patients to potentially discard the dietary inflexibility imposed by other regimes such as multiple daily injections (MDI). There are also reported improvements in quality of life. Furthermore, patients with T1D who achieve good glycaemic control may present a normal quantitative lipid profile; however, various qualitative atherogenic lipid abnormalities may exist, potentially leading to increased cardiometabolic (CM) risks. Literature investigating this in those using CSII is sparse and frequently dated; as is evidence regarding their eating behaviours and quality of life and is therefore worthy of further research. To investigate these issues an initial audit of CSII patients’ medical records spanning 8 years was performed, with a focus on routinely measured clinical markers of risk (n = 260). Then a cross-sectional study was carried out to compare those using CSII (n = 40) vs. MDI (n = 40). This involved the use of a food diaries and food frequency questionnaires to determine eating behaviours; semi-structured interviews and questionnaires were used to ascertain quality of life and CM risks were assessed by further interrogating participants’ medical records and analysing a sample of plasma for lipoprotein quality. Finally, using similar methods, longitudinal case studies (n = 5) were performed to elucidate the transition from MDI onto CSII over one year. The results indicated that upon commencing CSII HbA1c was significantly reduced from 8.3 to 7.6% (p = < 0.001) and insulin dose significantly lowered from 54.5 to 46.4 IU (p = < 0.001) after using CSII for 12 months and these improvements were maintained over the following 3 years. There were few changes in both quantitative and qualitative lipids; however, systolic blood pressure decreased significantly and unexpectedly both over the 4 year audit period (128.2 to 122.1 mmHg; p = 0.003) and when comparing those using CSII against their MDI counterparts (123.5 mmHg vs. 135.3 mmHg; p = 0.023). Significant reductions were also shown in diastolic blood pressure (75.2 to 72.0 mmHg; p = 0.027). There was little variance in the diets of the two treatment groups; however, subtle differences existed and the intake of certain nutrients such as fibre and iron in females failed to meet the RNI. Many qualitative themes emerged from the interviews regarding participants’ quality of life and in particular highlighted how the device was largely held in positive regard for its ability to improve glycaemic control and offer unprecedented flexibility which allowed a largely unrestricted lifestyle. Despite limitations, this study offers useful information for those working in the field, allowing, for the first time, a deep insight into the eating behaviours, cardiometabolic risks and quality of life of a group of patients using contemporary CSII therapy. It is hoped these findings will assist with decision making processes in clinical practice, thus improving the lives of those with T1D.

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Baugh, Nancy. "The Relationship of Physical Activity, Eating Behaviors, and Hunger Control to Weight Loss and Quality of Life in Gastric Banding Patients." VCU Scholars Compass, 2011. http://scholarscompass.vcu.edu/etd/229.

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Gastric banding as a weight loss surgery has increased in popularity in the United States since its approval by the Food and Drug Administration in 2001. Successful weight loss after weight loss surgery is most frequently defined as greater than 50 percent of excess weight loss (EWL). Systematic reviews show that the band is widely effective in achieving successful weight loss in most patients, however individual studies show more inconsistent outcomes. Although previous research supports gastric bypass surgery as having a positive effect on quality of life after gastric bypass, there is very little data to support this relationship in gastric banding patients. Weight loss outcomes after gastric banding surgery at Virginia Commonwealth Health System were less than 50 per cent EWL at one and two years. A retrospective, descriptive study sought to answer the following questions: 1) What is the relationship between physical activity, eating behaviors and hunger control on weight loss and quality of life after gastric banding surgery and 2) Does successful weight loss at one year predict successful weight loss at two years. The International Physical Activity Questionnaire Sort Form (IPAQ) was used to assess participation in physical activity. The Medical Outcomes Study Short Form (SF-36) was used to determine quality of life. Weight loss outcomes were 34.6 per cent at one year and 39.7 per cent at two years, which was less than the established success rate of greater than 50 per cent EWL, However, most patients lost some weight and demonstrated a significant improvement in most domains of health related quality of life. Participation in physical activity increased fro preoperatively to year one but decreased in year two. Although participation in physical activities overall decreased from year one to year two, there was a significant relationship between participation in greater than 150 minutes per week of moderate or vigorous physical activity and adequate weight loss (p =0.025) and participation in health enhancing physical activities and adequate weight loss (p < 0.05). There was no statistically significant relationship noted between any of these eating behaviors and the percentage of excess weight loss at one or two years. There was a significant relationship between degree of hunger reported by patients and successful weight loss at one year (p < 0.05). There is sufficient statistical evidence of a positive linear relationship between two- year weight loss and one- year weight loss (p < 0.05). That is, one-year weight loss is a significant predictor for two- year weight loss. Based on the results of this study, it is recommended that gastric banding patients participate in at least 150 minutes per week of moderate to vigorous physical activity. Additionally, clinicians should consider development of adjustment protocols that achieve early reduction of hunger in the banding patient.

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Westerberg, Sandra, and Cecilia Oskarsson. "Nutrition inom den palliativa vården : upplevelser från patienter och närstående." Thesis, Högskolan Väst, Avdelningen för omvårdnad - grundnivå, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-13556.

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Background: In Sweden many people are in need of palliative care in end of life. The goal with palliative care is to create conditions to improve quality of life when disease can no longer be cured. A natural step in the dying process is that the patients stop eating and this can be difficult to handle for both the patient and their close relatives. Here, the nurse becomes a key to motivate and support. Aim: The aim was to highlight the experience of nutrition in palliative care for patients and close relatives. Method: A literature-based study based on analysis of nine qualitative scientific studies. Results: Themes that emerged in the new result was A desire for extended life, A change in everyday life and Food as a consideration, and associated subthemes. Close relatives often used food as a way of showing love and nursing while patients eat to reduce the anxiety of their close relatives, they ate to please. Conclusion: Common to the result was that both patients and close relatives experienced a reduced quality of life related to nutrition and as a reminder that death was approaching. Food was seen as a central and health promoting part of everyday life and a significant part of the social community.
Patienter kan få behov av palliativ vård när de drabbats av en obotlig sjukdom. Detta påverkar både patienten och dess närstående. Denna studies syfte är att belysa patienters och närståendes upplevelser av nutrition inom palliativ vård. Resultatet i denna studie bygger på vårdvetenskapliga artiklar och visar att patienter och närstående upplever en önskan om att förlänga livet. Patienter och närstående ser mat som en symbol för deras hälsa och ett sätt att hålla kvar vid livet, de upplevde också en maktlöshet och förnekelse kring sjukdom och den oundvikliga döden. De upplever en förlorad gemenskap och en annorlunda inställning till mat vilket resulterade i en förändrad vardag. Mat beskrivs som omtanke, det framkommer att patienter inte äter för sin egen skull utan för att behaga närstående och för närstående är mat ett sätt att visa sin kärlek. Resultatet visar att det kan uppstå konflikt mellan närståendes oro och patienters självbestämmande. I sjuksköterskans roll är det viktigt att förstå och respektera deras tankar och känslor för att kunna lindra lidandet.

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Maharaj, Sherry I. "The interpersonal context of Diabetes Mellitus examining the links between eating disturbances, metabolic control, and the quality of family functioning among girls with Type 1 diabetes /." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0025/NQ39286.pdf.

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Sampaio, Mara Elaine de Castro. "Empreendedores e qualidade de vida no trabalho: um estudo sobre comportamento alimentar." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-12092012-162831/.

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Este trabalho apresenta a percepção de Qualidade de Vida no Trabalho (QVT) dos empreendedores que estão vinculados ao Programa de Incubadoras Tecnológicas do Estado de São Paulo. A principal contribuição foi a identificação da satisfação dos empreendedores com a QVT, nas dimensões biopsicossocial e organizacional, e o mapeamento do Comportamento Alimentar (CA). Para os empreendedores, a iniciativa de abrir seu próprio negócio está relacionada à busca de prazer no trabalho. A opção por empreender faz que aumente sua carga horária de trabalho, diminua as atividades de lazer e passatempo com familiares, além de deixar a atividade física e os cuidados com saúde postergados para um futuro incerto. Esse ritmo de trabalho afeta constantemente o modo de vida dos trabalhadores, inclusive a pausa para refeições. Foi realizada uma pesquisa exploratória descritiva pelos métodos quantitativo e qualitativo. Foram aplicados pessoalmente os questionários BPSO-96 para QVT e o Questionário de Hábitos Alimentares para CA. Os respondentes somam 72 empreendedores de Incubadoras de quatro municípios paulistas, uma amostra não-probabilística, sendo realizados três grupos focais. A maioria dos empreendedores da amostra são homens e estão com sobrepeso. Os resultados da Análise Fatorial não demonstram uma forte relação entre Comportamento Alimentar e QVT. Tanto os dados quantitativos quanto qualitativos mostram que os empreendedores percebem de forma positiva sua QVT. Percebem sua alimentação como saudável e estão satisfeitos com seu Comportamento Alimentar (CA). Pode-se, então, concluir que os empreendedores estão satisfeitos com sua QVT, principalmente, em sua dimensão organizacional e psicológica; atribuem à QVT um significado de realização pessoal, por estarem construindo sua empresa com sucesso. Foi identificada uma nova categoria habitabilidade como fator importante para a QVT. Não relacionam o Comportamento Alimentar à QVT. Possuem um padrão positivo de CA alinhado ao estilo de vida empresarial que possuem. Mesmo estando satisfeitos com sua alimentação, existe certa negligência com a dimensão biológica quando se trata da QV T, eles reconhecem uma não satisfação com relação às questões de promoção da saúde. Faz-se necessário investir em ações que promovam um desenvolvimento integrado das dimensões da QV T.
This work presents the perception of entrepreneurs\' Quality of Work at Life (QWL) who are linked to the Technological Incubators Program of São Paulo. The main contribution was the identification of entrepreneurs satisfaction with the QWL, in the biopsychosocial and organizational dimensions, and the mapping of Eating Behavior (EB). For the entrepreneurs, the initiative of opening their own business is related to the search of pleasure at work. The entrepreneurial option increases their workload, decreases their leisure activities and pastime with relatives postponing physical activity and health care to an uncertain future. This working pace constantly affects the workers way of life, including meal breaks. An exploratory and descriptive research was carried out through quantitative and qualitative methods. Questionnaires BPSO- 96 for QWL and the Eating Habits Questionnaire for EB were completed. Participants are 72 incubators from four cities in the state of São Paulo, a non-probabilistic sample, carried out in three focal groups. Most male entrepreneurs of the sample are overweight. The results of Factor Analysis do not reveal a strong relation between Food Behavior and QWL. Both quantitative and qualitative data show that the entrepreneurs notice their QWL in a positive way, and are satisfied with it. They believe their food is healthy and are satisfied with their Eating Behavior (EB). It can be concluded that the entrepreneurs are satisfied with their QWL, mainly in their organizational and psychological dimension; they regard QWL as self- fulfillment, as they are building their company successfully. It was identified a new category liveability as an important factor to QWL. The participants do not relate the Eating Behavior to the QWL. They have a positive pattern of EB adapted to their business lifestyle. Even being satisfied with their eating, there is a certain neglect with the biological dimension regarding QWL; they recognize a non-satisfaction concerning health issues promotion. It is necessary to an integrated development of the QWL dimensions.

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Abdulrahman, Adham Ameen. "The impact of orthodontic treatment on eating related quality of life on different cultures and different age groups (United Kingdom and Kurdistan populations)." Thesis, University of Newcastle upon Tyne, 2018. http://hdl.handle.net/10443/4075.

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Orthodontic treatment is a lengthy procedure that is likely to introduce changes to the patient's Oral Health Related Quality of Life (OHRQoL) and affect some daily activities. Eating is one such activity, however our knowledge of these impacts is limited. In addition there are no existing patient reported outcome measures to assess the effect of orthodontic treatment on eating related quality of life (ERQoL). The aim of this study was to explore ERQoL of orthodontic patients by conducting a qualitative study and developing and validating an ERQoL specific measure. This will expand our existing knowledge of ERQoL and form the foundation of dietary instructions provided before and during orthodontic treatment. Items for the ERQoL measure were generated from a previous UK based qualitative study conducted at Newcastle University with child orthodontic patients aged 11-14 years old. The data was re-analysed for the current study and the analytical framework (index) used as the information source for question generation. Initially 45 questions were generated and the research team undertook question reduction and categorised the questions into themed domains. In the UK, 12 orthodontists assisted with content analysis to determine the relevance and clarity of the questions according to their own clinical experience and 15 orthodontic patients aged 11-16 years evaluated the measure in the face validity stage. The questionnaire was modified following each of these stages. Finally, 30 British child orthodontic patients answered the questionnaire twice, two weeks apart to determine reliability of the questionnaire. Internal consistency was examined using alpha correlation giving a range of 0.5- 0.84 at a domain level. Test re-test reliability (using intra class correlation coefficient, paired t-test and Wilcoxon rank test) was used to determine the stability and reproducibility of the questionnaire. According to these tests most of the participants gave consistent answers 2 weeks apart. Two questions (adaptation to the orthodontic treatment and swallowing difficulty) did demonstrate statistically significant differences at the two time intervals but were retained due to their perceived importance and relevance to orthodontic treatment. This relevance was confirmed by findings from the UK and Kurdistan qualitative studies. The final questionnaire was composed of 28 questions within 6 domains. 26 questions were quantitative, using a Visual Analog scale (VAS) as a rating scale and 2 questions were qualitative with a free text area for writing the answers. The ERQoL questionnaire was found to be an acceptable and reliable measure to determine ERQoL during orthodontic III treatment in a larger sample in the UK. To expand our existing knowledge about ERQoL of orthodontic patients during the time of the treatment 30 semi-structured interviews and 4 focus groups were conducted with Kurdish children (11-16 years old) and adults (17-25 years old) in Kurdistan of Iraq. The qualitative data was analysed using a framework analysis and different themes and subthemes were identified in relation to the functional, social, emotional and psychological experiences of the patients during their orthodontic treatment. Participants confirmed that ERQoL in orthodontic patients is affected by orthodontic treatment, particularly at the start of the treatment. The most common features described were pain and the physical obstacle of the appliances which leads to functional and social limitations. This treatment also introduced some eating habit changes as a reaction to the difficulties and affected the enjoyment of eating. Chopping some foods into smaller pieces, reducing eating speed, using smaller mouthfuls and retaining the food for a longer time in the mouth were the most common eating habit changes. Moreover most of the participants had a softer diet and avoided hard and chewy food particularly at the start of the treatment. Most of these difficulties were found in both adult and child age groups. Additionally most of the difficulties especially the functional problems were found to be similar between both British and Kurdish cultures. The quantitative and qualitative findings of this research suggests consistency in eating related difficulties during orthodontic treatment across different ages and cultures. The ERQoL questionnaire may therefore be suitable for use in a wide range of contexts.

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Frye, W., William T. Dalton, Karen E. Schetzina, Deborah Pfortmiller, and Deborah L. Slawson. "Quality of Life Related to Eating and Physical Activity Patterns among Youth in Rural Appalachia: Baseline Data from the Winning with Wellness Program." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etsu-works/5086.

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Brander, Lund Alexandra. "Hur upplever tonåringar och unga vuxna med ätsörningar att livskvaliteten påverkas? : En litteraturstudie." Thesis, Högskolan i Gävle, Avdelningen för hälso- och vårdvetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-19364.

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Sjuksköterskans arbete innebär att kunna ge en bra vård till människor med olika typer av etnisk bakgrund, tro och värderingar. Ätstörning är ett tillstånd av psykisk ohälsa där den drabbade har utvecklat vad som kan likna en fobi för normal kroppsvikt. Den fysiska hälsan blir också påverkad på grund av de olika metoder som den drabbade använder för viktnedgång samt på grund av näringsnedsättning. Livskvailtet är hur en människa upplever sin tillvaro och om personen känner någon mening i sitt liv. Syftet med studien var att beskriva hur ungdomar och unga vuxna med ätstörningar upplever sin livskvalitet. Författaren har använt sig av 10 olika vetenskapliga artiklar som med syftet att beskriva hur tonåringar och vuxna med ätstörningar upplever sin livskvalitet. I resultatet fann forskarna att de drabbade hade en låg livskvalitet. Vid jämförelser med människor utan ätstörningar, visade värdena att de med ätstörningar hade sämre resultat både fysiskt med framför allt psykiskt vid mätning av livskvalitet. Män och pojkar hade riskfaktorer som fysisk träning och kroppsmissnöje, medan flickor och kvinnors riskfaktorer var en önskan om smalhet, kroppsmissnöje och kroppsobjektifiering. Det visade sig även att drabbade med mycket socialt stöd hade en bättre livskvalitet än de utan socialt stöd. Oberoende av ålder och kön, så har patienter med ätstörningar sämre livskvalitet. Det är viktigt för sjuksköterskor att hjälpa denna patientgrupp genom att våga se deras lidande på andra plan när de söker sig till vården.
The nurse's work means being able to give good care to people with different ethnic backgrounds, beliefs and values. When working with young people, the nurse was lacking the expertise to provide the right kind of support to help with mental illness, substance abuse, self-harm behavior and eating disorders. Eating disorders are a condition of mental illness in which the patient has developed what may resemble a phobia of normal body weight. Physical health is also affected because of the different methods that the victim uses for weight loss and because of loss of nutrient. Quality of life is how people perceive their existence and if the person feels they have a meaning in life. The aim of this study was to describe how adolescents and young adults with eating disorders perceive their quality of life. The author has used 10 different scientific articles which described how teenagers and adults with eating disorders perceive their quality of life. In the result, the researchers found that those affected by eating disorders had a low quality of life, age and gender didn’t matter. When compared to people without eating disorders, values show that those with eating disorders had worse results both physically but primarily psychological, in tests of quality of life. Men and boys had risk factors such as physical activity and body dissatisfaction, while girls and womens risk factors were a desire for thinness, body dissatisfaction and body objectification. It was also found that sufferers with social support had a better quality of life than those without social support. The conclusion could be made that regardless of age and sex, patients with eating disorders have a poorer quality of life. It is important for nurses to help this population by daring to see their suffering on other levels when they seek out health care.

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Casey, Kelsey M. B. "Dietary changes associated with an intervention to reduce sedentary behavior in women." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32575.

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Master of Science
Department of Food, Nutrition, Dietetics and Health
Sara K. Rosenkranz
Evidence from physical activity interventions suggests that women, in particular, may overcompensate for exercise energy expenditure by increasing caloric intake. Sedentary behavior and poor diet quality are independent risk factors for many major chronic diseases including cardiovascular disease (CVD). It is unknown whether insufficiently active women alter dietary quality or caloric intake when participating in an intervention to reduce sedentary behavior. Insufficiently active women (n=49) working full-time sedentary jobs were randomized into one of two 8-week sedentary interventions occurring during the work week [short breaks (SB) (1-2 min every half hour, n=24) or long breaks (LB) (15 min twice daily, n=25)]. Dietary information was collected through 3-day food records at baseline, week 4 and week 8. Dietary quality was assessed using the Alternative Healthy Eating Index 2010 (AHEI-2010). CVD risk factors (systolic and diastolic blood pressure (BP), fasting cholesterol, triglycerides, and blood glucose, and body mass index) were assessed at baseline and week 8. For all participants there were no changes in AHEI-2010 scores over time (baseline: M=53.4, 95% CI [49.2, 57.6], week 4: M=50.3, 95% CI [45.9, 54.7], week 8: M=48.4, 95% CI [44.1, 52.7], p>0.05). Average caloric intake in the SB group (baseline: M=1943.8 kcals/day, 95% CI [1716.2, 2171.5], week 4: M=1728.8 kcals/day, 95% CI [1462.4, 1995.2], week 8: M=1616.8 kcals/day, 95% CI [1450.2, 1783.4]) decreased significantly from baseline to week 4 (p=0.015) and baseline to week 8 (p=0.002). There were no significant changes in caloric intake in the LB group (p>0.05) at either time point. In all participants, absolute changes in LDL were positively correlated with absolute changes in caloric intake (r=0.473, p=0.005). There were no other significant associations between changes in dietary quality or caloric intake with changes in any other CVD risk factor (p>0.05). Following an 8-week sedentary intervention in the workplace, insufficiently active women did not alter their dietary quality, but decreased caloric intake. Future research should explore sedentary interventions compared to physical activity interventions in women as a means to create negative energy balance, as sedentary breaks throughout the day may be effective for improving health outcomes.

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Postiglione, Maryann. "Eating healthfully on a limited income : a multisystemic approach to the barriers low-income populations face in obtaining adequate nutrition in the U.S." Kansas State University, 2014. http://hdl.handle.net/2097/17658.

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Master of Science
Department of Human Nutrition
Mary Meck Higgins
Because of the ever-changing nature of the economy and the food environment, research as recent as 2010 may not be relevant to today’s discussion on food insecurity, food deserts, obesity rates, and nutritional quality in the U.S. population’s diet. Today, people of low socioeconomic status in the U.S. are at risk for overweight, obesity, and chronic illnesses such as type 2 diabetes, hypertension, and certain cancers. In this report, I investigate published research about low-income populations in the U.S. relative to the food environment and describe implications for healthcare professionals implementing interventions with these populations, discussed in the following categories: Dietary Intake Quality and Socioeconomic Status; Food Insecurity; Barriers to Quality Food Access in the U.S. Food Environment; Communities Alleviating Food Insecurity; Food-Related Perceptions, Attitudes, and Behaviors; Homelessness and Food-Related Behaviors; Why Do People Buy What They Buy?; Nutrition Assistance Programs and Policies; Current U.S. Food Costs; and Comparing the Nutritional Value Versus Price of Foods. Although the literature on the subject of low-income diet quality is thorough, much of it needs to be updated with current data on food prices, food environments, and U.S. diet quality. For this purpose, I compiled the most recent data from the National Bureau of Labor & Statistics on food prices to discuss the elevated food prices of healthful foods as opposed to less healthful foods. I also created a one-month menu based on the U.S. Department of Agriculture’s Thrifty Food Plan budget allowance in order to follow a healthful diet in this harsh economic climate utilizing the Dietary Guidelines for Americans 2010 and the Affordable Nutrients Index.

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Teodoro, Vítor Bini. "Análise custo-efetividade aplicada à avaliação do padrão alimentar de pacientes usuários da atenção básica do SUS no município de Bauru, SP." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-16102018-154955/.

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Introdução: O aumento na prevalência de doenças crônicas não transmissíveis (DCNT) tem resultado em mudança nos padrões de mortalidade em vários países, inclusive no Brasil. Considerando associação entre transição demográfica, nutricional e epidemiológica, há necessidade de ações em saúde direcionadas à prevenção de doenças e agravos, aliada a estratégias de promoção da saúde da população, de forma a proporcionar maior qualidade de vida aos indivíduos. Objetivo: Conduzir análise custo-efetividade da dieta de uma amostra de pacientes com idade igual ou superior a 50 anos, usuários de Unidades Básicas de Saúde (UBS) do município de Bauru (SP), comparando-se com um padrão de alimentação saudável dentro de parâmetros nutricionais recomendados, preferências alimentares locais e custo similar à alimentação usual dos pacientes. Metodologia: Tratou-se de estudo transversal com caráter retrospectivo, originado de projeto de pesquisa de maior abrangência intitulado \"Relação entre atividade física habitual e desenvolvimento de síndrome metabólica e comorbidades associadas em usuários do sistema público de saúde: Um estudo de coorte de 8 anos\", incluindo aplicação de recordatório 24 horas para registro do consumo alimentar. Adicionalmente, foi realizada pesquisa de preços no varejo para estimativa dos custos da alimentação rotineira e calculada qualidade da dieta por meio do Índice Qualidade da Dieta Revisado adaptado para população brasileira para avaliação da razão custo-efetividade da alimentação dos pacientes da amostra. Resultados: Identificou-se influência positiva da classe econômica, consumo de bebidas alcoólicas e escore de qualidade nutricional da dieta sobre custos da alimentação dos pacientes; assim como incremento da RCE em relação à idade, à escolaridade e ao consumo de bebidas alcoólicas dos indivíduos. Conclusão: A partir da estimativa do custo diário da alimentação, verificou-se possibilidade de mudança na dieta a baixo custo, de forma a reduzir o impacto do fator renda na tomada de decisão pela melhoria da qualidade nutricional da alimentação da população.
Introduction: The increase in the prevalence of non-communicable diseases (NCDs) has resulted in a change in mortality patterns in several countries, including Brazil. Considering the association between demographic, nutritional and epidemiological transition, there is a need for health actions directed to the prevention of diseases and conditions, allied with strategies to promote the health of the population, in order to provide a better quality of life for individuals. Objective: To conduct a cost-effectiveness analysis of the diet of a sample of patients aged 50 years or older, users of Basic Health Units (UBS) in the city of Bauru (SP), comparing them with a healthy eating pattern inside of recommended nutritional parameters, local food preferences and cost similar to the usual diet of the patients. Methodology: This is a retrospective cross-sectional study from a larger research project entitled \"Relationship between habitual physical activity and the development of metabolic syndrome and associated co-morbidities in users of the public health system: An 8-year cohort study \", including application of a 24-hour recall to record food consumption. In addition, a retail price survey was conducted to estimate the costs of routine feeding and calculated diet quality using the Revised Diet Quality Index adapted for the Brazilian population to evaluate the cost-effectiveness ratio of the sample patients\' feed intake. Results: We identified a positive influence of the economic class, consumption of alcoholic beverages and score of nutritional quality of the diet on costs of the patients\' diet; as well as increase of the RCE in relation to the age, the schooling and the consumption of alcoholic beverages of the individuals. Conclusion: From the estimated daily cost of food, was checked a possibility to change the low cost diet, in order to reduce the impact of the income factor in decision making in favor of improving the nutritional quality of the population\'s diet.

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Dissertations / Theses on the topic 'Eating quality'

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