Relevant bibliographies by topics / Food preferences

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food preferences'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food preferences.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food preferences"

1

Vonk, Jennifer, Jordyn Truax, and Molly C. McGuire. "A Food for All Seasons: Stability of Food Preferences in Gorillas across Testing Methods and Seasons." Animals 12, no. 6 (March 9, 2022): 685. http://dx.doi.org/10.3390/ani12060685.

Full text
Abstract:
Decisions about which foods to use during training and enrichment for captive animals may be based on invalid assumptions about individuals’ preferences. It is important to assess the stability of food preferences given that one-time preferences are often used to inform which items are offered over a longer period of time. Presenting preference assessments using images of food items allows control over factors such as size, scent, and inadvertent cueing but requires validation. We presented three male gorillas with choices between randomly selected pairs of actual food items from their morning meal using PVC feeders. We also presented the gorillas with two-alternative forced-choice tests between images of these foods on a touchscreen computer. Ranked preferences were correlated across method and seasons. Furthermore, gorillas selected images of preferred over less preferred foods in a validation task on the touchscreen. However, selections of some food items changed within sessions, suggesting that preference may be relative to other contextual factors. Researchers should assess how choices affect subsequent preferences to understand whether animals demonstrate absolute preferences for particular food items, or prefer variety.
APA, Harvard, Vancouver, ISO, and other styles
2

Furnham, Adrian. "Food Preferences and Dark-side Personality Traits." Psychology and Mental Health Care 6, no. 1 (January 5, 2022): 01–08. http://dx.doi.org/10.31579/2637-8892/148.

Full text
Abstract:
This study investigated the association between a variety of taste preferences and the Dark Triad personality traits. We noted over twenty studies that linked personality to taste/beverage preference and experience. In this study just under 200 participants completed a personality and food preference questionnaire. Results demonstrated that dark side traits accounted for around ten percent of the variance in tastes, including bitter and sweet as well as alcohol and coffee strength preferences. For a number of the taste preference measures sensation seeking and harm aversive personality traits were particularly influential in determining taste preferences. Limitations and directions for future research are discussed.
APA, Harvard, Vancouver, ISO, and other styles
3

Guzek, Dominika, Dominika Skolmowska, and Dominika Głąbska. "Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population." Nutrients 13, no. 7 (July 15, 2021): 2427. http://dx.doi.org/10.3390/nu13072427.

Full text
Abstract:
Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 2448 secondary school students sampled across the country (random quota sampling). Food preferences (including the preference for vegetables, fruit, meat/fish, dairy, snacks, and starches) of the adolescents were assessed using the validated Food Preference Questionnaire (FPQ) while their appetitive traits (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, slowness in eating) were assessed using the validated Adult Eating Behavior Questionnaire (AEBQ). The k-means clustering was performed to identify the homogenous clusters of respondents based on their preferences, and linear regression was performed to determine the relationship between food preferences and appetitive traits with a model adjusted for sex and age. Based on their preferences, three homogenous clusters of respondents were defined: low-preferring respondents (low preference for all food categories), respondents preferring snacking foods (low preference for all food categories, except for fruit and snacks), and high-preferring respondents (high preference for all food categories). The low-preferring respondents showed the lowest values for all appetitive traits (p = 0.0008), as well as the lowest total score (p = 0.0001), except for food fussiness, for which they showed the highest value (p = 0.0008). All preference scores were positively associated with traits such as hunger, food responsiveness, enjoyment of food, and emotional under-eating, while negatively associated with food fussiness (all p < 0.05). The largest amount of variance was observed for preference for dairy (14.6%; R2 = 0.146, p = 0.008) and snacks with respect to enjoyment of food (16.2%; R2 = 0.162, p = 0.008), for vegetable with respect to food fussiness (22%; R2 = 0.220, p = 0.008), and for meat/fish with respect to enjoyment of food (19.9%; R2 = 0.199, p = 0.008) and food fussiness combined (19.1%; R2 = 0.191, p = 0.008). These results support the association of food preferences with both food approach traits and food avoidance traits.
APA, Harvard, Vancouver, ISO, and other styles
4

Yosi AS, Laili, Fatmalina Febry, and Fenny Etrawati. "Food Familiarity Influence Food Preferences Among High School Student in Ogan Ilir District." Jurnal Ilmu Kesehatan Masyarakat 11, no. 2 (July 31, 2020): 113–22. http://dx.doi.org/10.26553/jikm.2020.11.2.113-122.

Full text
Abstract:
Food preferences are the level of the likes and dislikes of food, and these preferences will affect food consumption that represents the selection of a person’s diet frequency, nutrient intake and dietary adequacy. Based on previous research, food preferences in adolescents as a whole are not in line with a healthy diet, and food preferences of adolescents are a critical point that determines food preferences of adults. The purpose of this study is to analyze food preferences of adolescence and the various factors which influence it. This research was an analytical study with cross-sectional design. The samples were High School students at Senior High School 1 Inderalaya and Senior High School 1 South Inderalaya with the total number 167 ,and people. Samples were taken by simple random sampling. The food preferences data were obtained by using food checklist and hedonic scale of 1-5. Procedure of data analysis used was univariate and bivariate analysis with chi-square. Bivariate analysis showed that 61.1% of the respondent have good food preferences. Analysis of the relationship between variables showed a significant relationship between food familiarity with food preferences (p-value = 0.000) with PR= 3.459 (95% CI: 2.284-5.239) while other variables Such as the influence of peers, food neophobia, body image perception, gender, allowance, nutritional knowledge, and food taboo did not have any relationship with food preferences. The higher someone’s food familiarity level is, the higher the preference is. We suggest the school to increase food preferences for students to learn about a variety of nutritious foods balanced through a variety of activities, such as scientific discussions, a competition to create a menu of balanced nutrition, healthy food promotion
APA, Harvard, Vancouver, ISO, and other styles
5

Kasmiati, Kasmiati, Ikawati Karim, and Faradilah Farid Karim. "The mandarese gastronomy: Preference and opportunities for food diversification on the dining table of young generations." Anjoro: International Journal of Agriculture and Business 3, no. 1 (August 2, 2022): 26–34. http://dx.doi.org/10.31605/anjoro.v3i1.1474.

Full text
Abstract:
The circulation of global food, especially fast food like sausages, nuggets, fried chicken such as KFC, and other instant food, has been circulating into rural areas. Many estimated younger generation's preferences would change under these conditions. Because of that, we were conducted research in the Tinambung, Polewali Mandar District, West Sulawesi Province, from May to August 2021 to understand the young preferences for food. The research found that the Millennial, Z, and Alpha generations of Mandarese still have a good preference for their local gastronomy. The types of the Mandarese food on this study are Baupiapi, Jepa, Bubur Tarreang, Loka Anjoroi, and Binte. Those are made from local raw materials such as cassava, banana, coconut, fish, millet, and corn. These agricultural and local raw materials can be the basis for developing more diverse food for the daily consumption of the youth. The young generation's preferences are essential because their population is enormous. It means their food preference will affect the food system. It can also be a factor in determining a future food diversification policy and self-sufficiency of the Mandarese. Currently, the highest preference of the young generation in Polewali Mandar still tends to like and choose Mandar gastronomy compared with global foods. It shows that local foods are still in line with the youth's preferences but need to develop as an essential part of their daily consumption. Their preferences for local gastronomy are still facing challenges; it will be more diverse or even the other way around because of the hegemony of the global food trend.
APA, Harvard, Vancouver, ISO, and other styles
6

Galia, Glendoris G., Ellen Mae Morano, John Mar M. Cuayzon, Josephine B. Buendia, Clarisa C. Somono, Leah D. Gravillo, Alma Sonia Sanchez-Danday, and Ariel G. Salarda. "Food Preference and Food Consumption of Primary Grade Students." East Asian Journal of Multidisciplinary Research 2, no. 8 (August 30, 2023): 3479–90. http://dx.doi.org/10.55927/eajmr.v2i8.4480.

Full text
Abstract:
This study investigated the food preferences and consumption of elementary school pupils and the factors that influence them. A stratified random sampling with equal allocation was used to determine the respondents of the study from among the pupils in an elementary school in Palo, Leyte. The 3-point hedonic food preference scale and the 3-point hedonic food consumption scale were also used in the study to determine which foods were preferred and consumed by the pupils. The scale used in this study was based on the foods available in the respondent’s environment and the factors reported in the relevant research literature. The gathered data were subjected to different statistical treatments in order to answer the research questions. This study was able to determine the food preferences and food consumption of basic education students. Moreover, the study findings may provide deeper insights into food preference and food consumption among elementary school pupils and contribute useful information to future research.
APA, Harvard, Vancouver, ISO, and other styles
7

Cappellotto, Maddalena, and Annemarie Olsen. "Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents." Foods 10, no. 10 (September 30, 2021): 2327. http://dx.doi.org/10.3390/foods10102327.

Full text
Abstract:
This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children’s texture preferences.
APA, Harvard, Vancouver, ISO, and other styles
8

Kostecka, Malgorzata, Joanna Kostecka-Jarecka, Mariola Kowal, and Izabella Jackowska. "Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?" Children 8, no. 9 (September 2, 2021): 774. http://dx.doi.org/10.3390/children8090774.

Full text
Abstract:
Children develop food preferences by coming into direct contact with various food products through the senses of taste, touch, sight and smell. The aim of this study was to analyze the food preferences of children aged 4 to 6 years and to determine whether age and gender influence children’s food preferences and whether the preference for sweet taste changes with age. The study involved a paper questionnaire containing images of 115 different food products and dishes. The respondents expressed their preferences by choosing the appropriate emoji (happy, sad or neutral face). The study was conducted between 2018 and 2020, and it involved 684 children from 10 kindergartens. Girls chose a significantly higher number of foods and dishes they liked than boys (p = 0.002), and 4-year-olds gave a higher number of “neutral” responses than 5- and 6-year-olds (p = 0.001). Dietary diversity increased with age, and younger children were familiar with fewer foods than 6-year-olds (p = 0.002). Children had a clear preference for sweet taste, regardless of age and gender. Young children (4-year-olds) were more likely to accept healthy foods despite the fact that they were familiar with fewer products and dishes.
APA, Harvard, Vancouver, ISO, and other styles
9

Shanken-Schwartz, Vicki, and Shortie McKinney. "Food preferences." Topics in Clinical Nutrition 5, no. 2 (April 1990): 15–25. http://dx.doi.org/10.1097/00008486-199004000-00004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Wardle, Jane, and Lucy Cooke. "Genetic and environmental determinants of children's food preferences." British Journal of Nutrition 99, S1 (February 2008): S15—S21. http://dx.doi.org/10.1017/s000711450889246x.

Full text
Abstract:
Omnivores have the advantage of a variety of food options but face a challenge in identifying foods that are safe to eat. Not surprisingly, therefore, children show a relative aversion to new foods (neophobia) and a relative preference for familiar, bland, sweet foods. While this may in the past have promoted survival, in the modern food environment it could have an adverse effect on dietary quality. This review examines the evidence for genetic and environmental factors underlying individual differences in children's food preferences and neophobia. Twin studies indicate that neophobia is a strongly heritable characteristic, while specific food preferences show some genetic influence and are also influenced by the family environment. The advantage of the malleability of human food preferences is that dislike of a food can be reduced or even reversed by a combination of modelling and taste exposure. The need for effective guidance for parents who may be seeking to improve the range or nutritional value of foods accepted by their children is highlighted.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food preferences"

1

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

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

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Dowey, Alan J. "Psychological determinants of children's food preferences." Thesis, Bangor University, 1996. https://research.bangor.ac.uk/portal/en/theses/psychological-determinants-of-childrens-food-preferences(6ee5e2a6-802c-4dfd-8434-3fdc82de2c79).html.

Full text
Abstract:
Five experiments were conducted to investigate psychological determinants of food preference in five to seven year-old children. The research was informed by: (i) the general literature on human food preference, and (ii) behaviour analytic theory and research, particularly that on rule-governance. Experiment 1, using a between groups design, examined the impact of in vivo peer behaviour on novel food consumption. Children exposed to "positive" peers avidly consuming a target food tended to prefer that food. Conversely, children who observed "negative" peers, rejecting the food, consumed little: it was also shown that these negative effects could be largely overridden by subsequent exposure to positive peers. Experiments 2 to 5 utilised multiple baseline designs to evaluate the effectiveness of a series of multi-component interventions designed to promote consumption of previously refused fruits and vegetables. To maximise ecological validity and long-term maintenance of behaviour change these experiments were conducted in subjects' homes in the context of the evening meal. During Experiment 2 an intervention incorporating video modelling, contingent rewards, and instructions effectively promoted consumption of three named foods. However, little generalisation to the consumption of other foods was evident. In Experiment 3 a similar intervention targeted broader food categories (vegetables and fruit) and this was effective in promoting consumption of up to 12 foods. Maintenance interventions utilising token rewards were effective in promoting long term consumption. During Experiment 4, written instructions and contingent rewards, without video modelling, were relatively effective in promoting fruit, but not vegetable consumption. During Experiment 5, instructions and video modelling, without contingent rewards had a negligible effect on the consumption of either food category. The results demonstrated that, contrary to the widely held belief within the human food preference literature, interventions utilising contingent rewards can be very effective in modifying food preferences. In discussing the results consideration was given to: (i) the role of rulegovernance in ensuring effective reward use; (ii) maintenance and generalisation of behaviour change; and (iii) the outcome measure most appropriate for food preference research.
APA, Harvard, Vancouver, ISO, and other styles
6

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

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

Full text
Abstract:
By using a three-choice preference test I tested food preferences in eight meerkats (Sutricata suricatta) for nine different food items. The meerkats were presented with all possible combinations of 9 food items, in total 84 combinations. The meerkats displayed the following rank order of food preference: cricket > zophoba lava > egg white > banana = tomato > orange > apple > cucumber > carrot. A correlation test between the food preference and nutritional content showed that the preference is significantly correlated with protein content. There is also a significant correlation between ash content and the food preference. There were no correlations with water, fat or vitamins and minerals. This suggests that, as in the wild, the captive meerkats at Kolmården wild life park seek food with high protein content. Ash has a high significant correlation with protein, which may explain the correlation between ash and the food preference. A comparison between the individual’s food preferences showed that the oldest individuals had the highest number of correlations with their food preferences to other individual’s food preference. This suggests an observational learning capability from older to younger individuals, which has also been reported in wild meerkat
APA, Harvard, Vancouver, ISO, and other styles
8

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

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

Full text
Abstract:

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

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

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

APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food preferences"

1

MacFie, H. J. H., and D. M. H. Thomson, eds. Measurement of Food Preferences. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

H, MacFie H. J., and Thomson D. M. H, eds. Measurement of food preferences. Gaithersburg, Md: Aspen, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

H, MacFie H. J., and Thomson D. M. H, eds. Measurement of food preferences. London: Blackie Academic, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

American Institute of Food Distribution., ed. Facts in food consumption. Fair Lawn, NJ (28-12 Broadway, Fair Lawn 07410): Food Institute, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

N, Hughes R., ed. Diet selection: An interdisciplinary approach to foraging behaviour. Oxford: Blackwell Scientific Publications, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Shelowitz, Holly Ann. Food. Racine, Wis: Western Pub. Co., 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

M, Macbeth Helen, ed. Food preferences and taste: Continuity and change. Providence, RI: Berghahn Books, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Freud, Jonah. Onze smaak: Wat Nederlanders eten en drinken : een overzicht in woord en beeld. Warnsveld: Terra, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Association, International Dairy-Deli-Bakery, Willard Bishop Consulting Ltd, and Frederick Schneiders Research, eds. The non-supermarket HMR consumer: Who, what, when, where, and why they buy. Madison, WI (P.O. Box 5528, Madison 53705-0528): The Association, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Hermann, Bourgeois, and Royal Canin (Firm), eds. Dietary preferences of dogs and cats. Paris: Aniwa Pub., 2005.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food preferences"

1

Voytyuk, Mariya. "Food Preferences." In Encyclopedia of Evolutionary Psychological Science, 1–6. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-16999-6_2943-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Voytyuk, Mariya. "Food Preferences." In Encyclopedia of Evolutionary Psychological Science, 3180–85. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-19650-3_2943.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Shepherd, R., and P. Sparks. "Modelling food choice." In Measurement of Food Preferences, 202–26. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Saghazadeh, Amene, Reza Khaksar, Maryam Mahmoudi, and Nima Rezaei. "Intuition and Food Preferences." In Biophysics and Neurophysiology of the Sixth Sense, 305–13. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10620-1_27.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Rach, Ruth, and Brian Hill. "Food and Other Preferences." In Breakthrough German 2, 1–16. London: Macmillan Education UK, 1998. http://dx.doi.org/10.1007/978-1-349-26501-5_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Prescott, J. "Development of Food Preferences." In Handbook of Eating and Drinking, 199–217. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_24.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Prescott, J. "Development of Food Preferences." In Handbook of Eating and Drinking, 1–19. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_24-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Prescott, J. "Development of Food Preferences." In Handbook of Eating and Drinking, 1–19. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-75388-1_24-2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Lyman, Bernard. "Long-term Food Preferences." In A Psychology of Food, 13–33. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Lyman, Bernard. "Fluctuations in Food Preferences." In A Psychology of Food, 34–43. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food preferences"

1

Metwally, Ahmed A., Ariel K. Leong, Aman Desai, Anvith Nagarjuna, Dalia Perelman, and Michael Snyder. "Learning Personal Food Preferences via Food Logs Embedding." In 2021 IEEE International Conference on Bioinformatics and Biomedicine (BIBM). IEEE, 2021. http://dx.doi.org/10.1109/bibm52615.2021.9669643.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Safitri Sitorus, Jessy, and Agus Rahayu. "Food Supply Chain: Consumer Preferences." In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.41.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Romaputri Andilolo, Imanuella, and Ikma Citra Ranteallo. "Food Supply Chain: Consumer Preferences." In 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.42.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Pugsee, Pakawan, and Monsinee Niyomvanich. "Comment analysis for food recipe preferences." In 2015 12th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON). IEEE, 2015. http://dx.doi.org/10.1109/ecticon.2015.7207119.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Asani, Elham, Hamed Vahdatnejad, Saeed Hosseinabadi, and Javad Sadri. "Extracting User's Food Preferences by Sentiment Analysis." In 2020 8th Iranian Joint Congress on Fuzzy and intelligent Systems (CFIS). IEEE, 2020. http://dx.doi.org/10.1109/cfis49607.2020.9238725.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Sunaryo, Nonny Aji, I. Nyoman Darma Putra, and Made Heny Urmila Dewi. "Food Souvenirs Preferences by Domestic Tourists-Indonesia." In 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200218.008.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Howell, Patrick D., Layla D. Martin, Hesamoddin Salehian, Chul Lee, Kyler M. Eastman, and Joohyun Kim. "Analyzing Taste Preferences From Crowdsourced Food Entries." In DH '16: Digital Health 2016. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2896338.2896358.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Kosaka, Takayuki, and Takuya Iwamoto. "Serious dietary education system for changing food preferences "food practice shooter"." In VRIC 2013: Virtual Reality International Conference - Laval Virtual. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2466816.2466841.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Wagner, Claudia, Philipp Singer, and Markus Strohmaier. "Spatial and temporal patterns of online food preferences." In the 23rd International Conference. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2567948.2576951.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Smolík, Josef. "Lokální, regionální nebo zahraniční? Preference potravin obyvatel Jihomoravského kraje." In XXV. mezinárodní kolokvium o regionálních vědách. Brno: Masaryk University Press, 2022. http://dx.doi.org/10.5817/cz.muni.p280-0068-2022-29.

Full text
Abstract:
The article deals with the research of food preferences among the inhabitants of the South Moravian Region. The text focuses on attitudes research, examining whether respondents prefer local or regional food when buying. Research also provides information of regional food labeling. The aim of the text is to present theoretical knowledge about the labeling of regional foods on the basis of relevant literature, and also to find out whether consumers are inspired by this information or whether these are key information when buying them. The data are also based on a questionnaire survey conducted from February and March 2022. The main results of the text can be considered the presentation of particular brands for regional foods, as well as finding out the preferences of consumers in the South Moravian Region. Food labeling can influence consumer behavior and food selection when shopping. However, the question is whether consumers know, use and are influenced by the labeling system. This text tried to answer these research questions. The results of the sociological survey can be seen as a contribution to the debate on the promotion of regional foods. The main finding is the increase of online shopping during the Covid-19 pandemic. It can be expected that the issue of regional foods will continue to develop dynamically in the coming years, also with regard to discussions concerning food self-sufficiency.
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food preferences"

1

Brownback, Andy, Alex Imas, and Michael Kuhn. Time Preferences and Food Choice. Cambridge, MA: National Bureau of Economic Research, September 2023. http://dx.doi.org/10.3386/w31726.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

for Social Science, Advisory Commitee. The impact of climate change on consumer food behaviours: Identification of potential trends and impacts. Food Standards Agency, July 2022. http://dx.doi.org/10.46756/sci.fsa.icl350.

Full text
Abstract:
The Advisory Committee on Social Sciences (ACSS) was established by the Food Standards Agency (FSA) to bring social science expertise to the Agency’s pursuit of food safety, food authenticity, and regulatory excellence. In fulfilling its remit, the Agency needs advice from a wide range of expertise, and this includes insights from disciplines such as behavioural science and economics as much as from the medical, agricultural, and animal health domains. It is crucial to understand how we as consumers, as well as the industries that feed us, might adapt our behaviours, perceive risks or alter our purchasing patterns. Climate Change is now widely accepted as one of the gravest risks facing human well-being, not least because of its possible effects on the food system. These effects could be radical and sudden and are inherently unpredictable. At the same time, humans are extraordinarily adaptable and innovative, and so responses to this threat are also unpredictable. Many people are already ‘doing their bit’ towards the ‘Net Zero’ aspiration by adapting their diet, changing their consumption patterns, or striving to avoid waste. As one of the many governmental bodies concerned with food supply the FSA has a strong interest in horizon scanning likely responses to climate change and understanding where it might impact its work. The ACSS therefore offered to help with this large task and formed a Working Group on Climate Change and Consumer Behaviours (CCCB). We were fortunate to be able to begin our work by hosting a workshop with experts in the field to illuminate the trends already being observed, or considered possible. Following this we then convened a group of colleagues across the FSA to deepen understanding of how the identified trends might impact on food safety, food authenticity and regulation. We took as our initial scope end consumers (rather than the businesses that serve them), and we looked for behaviours that appear to be ones that consumers have adopted to respond to the Net Zero call. The concepts of ‘choice’ and ‘preference’ in relation to behaviour is complex, as much behaviour does not follow choice or preference. In future, climate change may bring about changes to food availability and price that mean that choices are constrained. Equally, consumer preferences may feed back into the supply chain, and lead to a degree of choice ‘editing’ by food businesses. These complexities are beyond our scope for the moment, but, as experts participating in our workshop emphasized, must be considered. To get the full value of the expertise we were able to assemble, and the added value from our consultants, Ipsos UK who constructed and ran the first workshop, it is important to read the full report. It is also important to go directly to the centres of expertise for the insights that surfaced, but that we could only dip into and summarise. In this overview, the CCCB working group wants to highlight what we felt were some of the most interesting lines of enquiry, which are shown in table 1 below. We have to stress that these are possible trends of concern to the FSA, not necessarily with already observable effects, and more work needs to be done to explore them. We are conscious that the Science Council also has a WG on Net Zero, with a wider scope than that of the ACSS, and we are closely in touch to ensure that the work is complementary. I would therefore like to commend the work of the ACSS CCCB working group to the FSA, and we look forward to discussing how we can be of further help. I would also like to wholeheartedly thank everyone involved in making the workshops such stimulating and insightful exercises.
APA, Harvard, Vancouver, ISO, and other styles
3

van Hensbergen, Hester. Nature Knows Best? Naturalness in the Ultra-Processed Foods Debate. TABLE, June 2024. http://dx.doi.org/10.56661/f76228c7.

Full text
Abstract:
What can an idea like ultra-processed foods (UPFs), which is so appealing and yet so divisive, tell us about the underlying values, fears, and hopes of those involved in the debate? In this essay, we will explore how debates around UPFs intersect with concerns about naturalness in the food system, where naturalness represents a tangled bundle of other associated values. Firstly, this essay offers a definition of ultra-processed foods and explores how these foods are understood both at the level of food formulation and at the level of the food system. Secondly, the essay explores common conceptions of natural food and looks at how the debate around UPFs relates to a widespread preference for naturalness, sometimes referred to as the “naturalness bias”, in food and food systems. In the second half of the essay, three aspects of concerns with UPFs, which are perceived as unnatural, are explored: the question of whether UPFs are bad for us and in what ways; the concern with UPFs as displacing more natural foodstuffs and food systems; and the question of whether UPFs are good or bad for nature and the earth’s ecosystems. Is a more natural food system the answer to our problems? Or does the preference for naturalness, and the dismissal of heavily processed foods, have potentially negative implications for the sustainability of the future food system? Is a better future one that includes the benefits of both natural foods and some heavily processed foods, allowing us to make the most of the earth’s limited natural resources, and provide adequate nutrition for all? These are the questions that underlie the debate around ultra-processed foods, but which are rarely drawn into the light.
APA, Harvard, Vancouver, ISO, and other styles
4

Top, Jan, Mariëlle Timmer, and Lorijn van Rooijen. Consumer preference attributes for alternative food products. Wageningen: Wageningen Food & Biobased Research, 2023. http://dx.doi.org/10.18174/587331.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Stadnyk, Vаlentyna, Pavlo Izhevskiy, Nila Khrushch, Sergii Lysenko, Galyna Sokoliuk, and Tetjana Tomalja. Strategic priorities of innovation and investment development of the Ukraine's economy industrial sector. [б. в.], October 2020. http://dx.doi.org/10.31812/123456789/4471.

Full text
Abstract:
The problem of determining the investment priorities of the national economy development has been actuated. It has been argued that the formation of institutional preferences for activation of industry investment processes should be carried out taking into account the potential ability of each sectoral group enterprises to increase the added value. The scientific and methodical approach for sub-sectors investment attractiveness assessment has been formed on the example of the Ukrainian food industry. It has been recommended to use for this substantiated set of relative performance indexes which are duplicated in aggregate statistical state surveys based on the enterprise’s financial statements. It has been formed the recommendations for the investment priorities of food industry development in Ukraine which are based on the appropriate calculations made by the TOPSIS and CRITIC methods. Methods of economic-statistical and comparative analysis were used for structural and dynamic characteristics of the Ukraine industrial enterprises activities. Given that innovation processes should also cover small and medium-sized industrial enterprises, whose resource opportunities are mostly limited, it is proposed to expand them within the framework of a strategic partnership. Graphic modeling methods have been used to visualize the process of building the business structures resource potential on the basis of their strategic partnership. The influence of the motivational environment on the value of organizational relations within the partnership has been formalized.
APA, Harvard, Vancouver, ISO, and other styles
6

Hoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, August 2017. http://dx.doi.org/10.32747/2017.7208742.ws.

Full text
Abstract:
Herons and egrets commonly cause damage at aquaculture facilities and recreational fishing waters where fish are held at high densities. Fish-eating birds also can have an impact on intensively managed sport fisheries. Damage occurs when herons and egrets feed on fish purchased and released for recreational sport fishing activities. Values of these fish can be quite high given the intensity of management activities and the direct relationship of fishery quality to property value. Herons and egrets are freshwater or coastal birds of the family Ardeidae. Herons and egrets discussed in this section are all piscivorous. They are opportunistic feeders, however, and will consume small amphibians, insects, and reptiles. Due to these food preferences, herons and egrets are attracted to shallow lakes and human-made impoundments. Native bird species are covered under the Migratory Bird Treaty Act (MBTA) and given federal protection. Depredation permits can be obtained through the U.S. Fish and Wildlife Service. In addition, individual states may require their own permits for legal take of these bird species.
APA, Harvard, Vancouver, ISO, and other styles
7

Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, October 2022. http://dx.doi.org/10.56661/d8817170.

Full text
Abstract:
The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the region’s meat and dairy sector. However, growing disquiet over the environmental impacts of further expansion in livestock numbers, and growing sales of alternative protein products in the Global North, has raised questions about the future place of plant-based, insect and lab-grown proteins in African diets and food systems. This report examines financial investment in protein production in sub-Saharan Africa. It begins from the position that investors play an important role in shaping the development of diets and food systems because they are able to mobilise the financial resources required to develop new protein products, infrastructures and value chains, or to prevent their development by withholding investment. It therefore investigates which actors are financing the production in sub-Saharan Africa of: a) animal proteins such as meat, fish, eggs and dairy products; b) ‘protein crops’ such as beans, pulses and legumes; and c) processed ‘alternative proteins’ derived from plants, insects, microbes or animal cells grown in a tissue culture. Through analysing investment by state, philanthropic and private sector organisations – as well as multilateral financial institutions such as development banks – it aims to establish which protein sources and stages of the value chain are financed by different groups of investors and to explore the values and goals which shape their investment decisions. To this end, the report examines four questions: 1. Who is currently investing in protein production in sub-Saharan Africa? 2. What goals do these investors aim to achieve (or what sort of future do they seek to bring about) through making these investments? 3. Which protein sources and protein production systems do they finance? 4. What theory of change links their investment strategy to these goals? In addressing these questions, this report explores what sorts of protein production and provisioning systems different investor groups might be helping to bring into being in sub-Saharan Africa. It also considers what alternative possibilities might be marginalised due to a lack of investment. It thus seeks to understand whose priorities, preferences and visions for the future of food might be informing the changing place of protein in the region’s diets, economies and food systems.
APA, Harvard, Vancouver, ISO, and other styles
8

Cao, Shoufeng, Uwe Dulleck, Warwick Powell, Charles Turner-Morris, Valeri Natanelov, and Marcus Foth. BeefLedger blockchain-credentialed beef exports to China: Early consumer insights. Queensland University of Technology, May 2020. http://dx.doi.org/10.5204/rep.eprints.200267.

Full text
Abstract:
The BeefLedger Export Smart Contracts project is a collaborative research study between BeefLedger Ltd and QUT co-funded by the Food Agility CRC. This project exists to deliver economic value to those involved in the production, export and consumption of Australian beef to China through: (1) reduced information asymmetry; (2) streamlined compliance processes, and; (3) developing and accessing new data-driven value drivers, through the deployment of decentralised ledger technologies and associated governance systems. This report presents early insights from a survey deployed to Chinese consumers in Nov/Dec 2019 exploring attitudes and preferences about blockchain-credentialed beef exports to China. Our results show that most local and foreign consumers were willing to pay more than the reference price for a BeefLedger branded Australian cut and packed Sirloin steak at the same weight. Although considered superior over Chinese processed Australian beef products, the Chinese market were sceptical that the beef they buy was really from Australia, expressing low trust in Australian label and traceability information. Despite lower trust, most survey respondents were willing to pay more for traceability supported Australian beef, potentially because including this information provided an additional sense of safety. Therefore, traceability information should be provided to consumers, as it can add a competitive advantage over products without traceability.
APA, Harvard, Vancouver, ISO, and other styles
9

Atkin, David, Eve Colson-Sihra, and Moses Shayo. How Do We Choose Our Identity? A Revealed Preference Approach Using Food Consumption. Cambridge, MA: National Bureau of Economic Research, March 2019. http://dx.doi.org/10.3386/w25693.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Provenza, Frederick, Avi Perevolotsky, and Nissim Silanikove. Consumption of Tannin-Rich Forage by Ruminants: From Mechanism to Improved Performance. United States Department of Agriculture, April 2000. http://dx.doi.org/10.32747/2000.7695840.bard.

Full text
Abstract:
Trees and shrubs are potentially important sources of food for livestock in many parts of the world, but their use is limited by tannins. Tannins reduce food intake by decreasing digestibility or by causing illness. Supplementing cattle, sheep, and goats with polyethylene glycol (PEG), which has a high affinity for binding tannins and thus attenuating their aversive effects, increases intake of high-tannin foods and improves weight gains and wool growth. The objectives of this proposal were: Objective 1: To further delineate the conditions under which PEG affects intake of high-tannin foods. Objective 2: To ascertain if animals self-regulate intake of PEG in accord with the tannin content of their diet under pen, paddock, and field conditions. Objective 3: To determine how nutritional status and PEG supplementation affect preference for foods varying in nutrients and tannins. Objective 4: To assess the effects of PEG on food selection, intake, and livestock performance in different production systems. The results from this research show that supplementing livestock with low doses of PEG increases intake of high-tannin foods and improves performance of cattle, sheep, and goats. Neutralizing the effects of tannins with supplemental PEG promotes the use of woody species usually considered useless as forage resources. Supplementing animals with PEG has the potential to improve the profitability - mainly milk production - of high-yielding dairy goats fed high-quality foods and supplemented with browse in Mediterranean areas. However, its contribution to production systems utilizing low-yielding goats is limited. Our findings also support the notion that supplemental PEG enhances the ability of livestock to control shrub encroachment and to maintain firebreaks. However, our work also suggests that the effectiveness of supplemental PEG may be low if alternative forages are equal or superior in nutritional quality and contain fewer metabolites with adverse effects.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food preferences' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography