Littérature scientifique sur le sujet « Food choice behaviours »
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Articles de revues sur le sujet "Food choice behaviours"
Mela, David J. « Food choice and intake : the human factor ». Proceedings of the Nutrition Society 58, no 3 (août 1999) : 513–21. http://dx.doi.org/10.1017/s0029665199000683.
Texte intégralGaspar, Rui, José Manuel Palma-Oliveira et Victor Corral-Verdugo. « Dynamic mental representations of habitual behaviours : Food choice on a web-based environment ». Psychology, Community & ; Health 5, no 2 (8 août 2016) : 115–33. http://dx.doi.org/10.5964/pch.v5i2.171.
Texte intégralTzavella, Loukia, Leah Maizey, Andrew D. Lawrence et Christopher D. Chambers. « The affective priming paradigm as an indirect measure of food attitudes and related choice behaviour ». Psychonomic Bulletin & ; Review 27, no 6 (30 juin 2020) : 1397–415. http://dx.doi.org/10.3758/s13423-020-01764-1.
Texte intégralHorská, Elena, Peter Šedík, Jakub Berčík, Andrzej Krasnodębski, Mariusz Witczak et Agnieszka Filipiak-Florkiewicz. « Aromachology in food sector – aspects of consumer food products choice ». Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 117, no 4 (2018) : 33–41. http://dx.doi.org/10.15193/zntj/2018/117/257.
Texte intégralBucher, Tamara, Clare Collins, Megan E. Rollo, Tracy A. McCaffrey, Nienke De Vlieger, Daphne Van der Bend, Helen Truby et Federico J. A. Perez-Cueto. « Nudging consumers towards healthier choices : a systematic review of positional influences on food choice ». British Journal of Nutrition 115, no 12 (29 avril 2016) : 2252–63. http://dx.doi.org/10.1017/s0007114516001653.
Texte intégralBober, Julia, Klaudia Wiśniewska et Katarzyna Okręglicka. « Eating Behaviours of Polish and Portuguese Adults—Cross-Sectional Surveys ». Nutrients 15, no 8 (17 avril 2023) : 1934. http://dx.doi.org/10.3390/nu15081934.
Texte intégralBartle, Toby, Barbara Mullan, Elizaveta Novoradovskaya, Vanessa Allom et Penelope Hasking. « The role of choice in eating behaviours ». British Food Journal 121, no 11 (24 octobre 2019) : 2696–707. http://dx.doi.org/10.1108/bfj-04-2019-0222.
Texte intégralRyan, David, Melvin Holmes et Hannah Ensaff. « “I Control What I Eat and I'm Sensible with What I Eat, Apart from School” – A Qualitative Study of Adolescents’ Food Choices and the School Environment ». Current Developments in Nutrition 4, Supplement_2 (29 mai 2020) : 1345. http://dx.doi.org/10.1093/cdn/nzaa059_062.
Texte intégralDresler-Hawke, Emma, Dean Whitehead et Leigh Parker. « Children’s selection of fruit and vegetables in a ‘dream versus healthy’ lunch-box survey ». Health Education Journal 71, no 6 (13 octobre 2011) : 736–45. http://dx.doi.org/10.1177/0017896911422964.
Texte intégralMann, Davina, Lukar Thornton, David Crawford et Kylie Ball. « Australian consumers’ views towards an environmentally sustainable eating pattern ». Public Health Nutrition 21, no 14 (15 mai 2018) : 2714–22. http://dx.doi.org/10.1017/s1368980018001192.
Texte intégralThèses sur le sujet "Food choice behaviours"
Tuffs, Allison Marie. « Determinants of food choice and other behaviours in pregnant and lactating Indonesian women ». Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq23535.pdf.
Texte intégralGray, Richard William. « Hedonic factors in human food choice ». Thesis, University of Sussex, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388937.
Texte intégralWane, Daryle Hermelin. « Health Decision Behaviors : Appropriateness of Dietary Choice ». [Tampa, Fla] : University of South Florida, 2008. http://purl.fcla.edu/usf/dc/et/SFE0002595.
Texte intégralGrankvist, Gunne. « Determinants of choice of eco-labeled products / ». Göteborg, 2002. http://www-mat21.slu.se/publikation/pdf/Gunne.pdf.
Texte intégralAshworth, Pippa. « Leptogenicity of the food environment and food choice behaviour in leisure centres ». Thesis, Sheffield Hallam University, 2017. http://shura.shu.ac.uk/22434/.
Texte intégralBrown, Rosemarie Ann. « Food Autonomy : The Paradox to Cereal-Based Food Choice ». Thesis, Queensland University of Technology, 2005. https://eprints.qut.edu.au/16103/1/Rosemarie_Brown_Thesis.pdf.
Texte intégralBrown, Rosemarie Ann. « Food Autonomy : The Paradox to Cereal-Based Food Choice ». Queensland University of Technology, 2005. http://eprints.qut.edu.au/16103/.
Texte intégralArrazat, Laura. « Nutritional quality and environmental impact of university students’ food consumption : observational and interventional approaches in a university cafeteria in Dijon, France ». Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK060.
Texte intégralAdopting more sustainable diets is essential to address the challenges posed by our current food systems, such as improving public health, limiting climate change, and reducing inequalities regarding food access. The student period, characterised by the development of a new identity and changes in dietary habits, represents is an ideal time to adopt more sustainable diets. University catering plays a central role in students’ diets and could therefore be a critical lever. However, students’ eating behaviours, especially within university catering facilities, are poorly studied, particularly in France. To address this gap, we conducted a research-action project with the Crous of Bourgogne Franche-Comté that aimed at better understanding and changing the eating habits of French students, particularly within the context of university catering. The aim was to lay the foundations for identifying and implementing promising actions to promote a sustainable diet that is accessible to all students.Firstly, the analysis of the diets of a representative sample of students revealed suboptimal nutritional quality, with only 57% of national nutritional recommendations being met. Moreover, the carbon footprint of their diet was more than twice that recommended to stay within planetary boundaries. We identified three profiles of eaters: "Healthy diets" (20% of students), "Frugal diets" (40%), and "Western diets" (40%), but no profile combined high nutritional quality and low environmental impact. Cooking skills and knowledge of food’s environmental impact were correlated with more sustainable diets.Secondly, an assessment of the sustainability of the main dishes served at the Resto U' Montmuzard in Dijon in 2021-2022 showed that only 10% of the main dishes served had a good sustainability profile, combining good nutritional quality, low environmental impact and moderate ingredients’ costs. Nevertheless, the study of food choices in this Resto U' showed that students who ate more regularly in university cafeterias tended to choose foods of better nutritional quality (fewer sugary products and more vegetables).Thirdly, we evaluated the effect of increasing the service of vegetarian main dishes that presented the best sustainability profile. An intervention at the Resto U' Montmuzard revealed that doubling the service of these main dishes increased their choice proportionally. Furthermore, this change was well accepted by students and reduced the carbon footprint by 21%. Finally, the analysis of individual choice behaviours showed that students who chose vegetarian main dishes more frequently reported feeling more concerned about health, ethics and animal welfare, and were more knowledgeable about the environmental impact of food. Thus, the choice of vegetarian main dishes depends on both the structure of the food offer and the individual characteristics of the students.This thesis highlights the importance of university catering and the sustainability of its food offer in promoting sustainable diets among students. Although changing the food offer in university cafeterias is an effective and well-accepted strategy, it seems essential to combine it with awareness-raising initiatives to encourage dietary changes within the student population
Adamsen, Jannie Mia. « An Australian Choice Study : Food for Thought ». Thesis, Griffith University, 2014. http://hdl.handle.net/10072/367477.
Texte intégralThesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
Full Text
Phan, Thuy Xuan Uyen. « Motivations of everyday food choices ». Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20536.
Texte intégralHuman Nutrition
Edgar Chambers IV
Understanding “why people eat what they eat” is important for improving the lives of people around the world by helping provide industrial and social solutions for people so that they may have greater pleasure and health from the foods they choose. The objectives of the research were to investigate motivations behind everyday meals and choices of different food groups using three different approaches incorporating two psychological perspectives: top-down and bottom-up. The first approach was the Eating Motivation Survey (TEMS) targeting the specific choices of foods and beverages people consumed at specific eating events (breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner, and late-night snack). The second approach was the Food Choice Map (FCM) technique to explore motivations for individual food choices for all eating within a typical week. These two approaches employed the bottom-up process. The last approach used TEMS to investigate food choice directly for six eating occasions, without information about what were eaten specifically. This procedure demonstrated a top-down process because people first thought about their eating as a whole and then read through all TEMS scales to find the motivations that they consider "appropriate" for their answers. The first surveys were completed by 198 participants. The FCM interview was conducted on 100 respondents and the same respondents also participated in the last approach. Data were analyzed by Correspondence Analysis. Liking was the strongest motivation that drove people’s food choice. In addition, need and hunger, habits, price, and convenience were the other main motivations for breakfast, lunch, and dinner while health and weight control were found to be the main driving factors for mid-morning and mid-afternoon snacking. Late-night snacks were linked to pleasure and visual appeal. For dinner, people also were motivated most by variety seeking and traditional eating. Different food groups were also chosen with different motivations. Grain, pasta, meats and poultry were linked to convenience, variety seeking, traditional eating, and price while nuts, seeds, eggs and dairy were associated with need and hunger, health, and weight control. Findings from this project advanced and reinforced the knowledge about food choice and encouraged investigating food choice from different perspectives.
Livres sur le sujet "Food choice behaviours"
Nicholls, Catherine. Consumer behaviour, food choice and sensory evaluation. [Guildford] : [University of Surrey], 1987.
Trouver le texte intégralDavid, Marshall, dir. Food choice and the consumer. London : Blackie Academic & Professional, 1995.
Trouver le texte intégralZellner, James A. How do government programs and policies influence consumers' food choices ? [Washington, D.C.] : U.S. Dept. of Agriculture, Economic Research Service, 1988.
Trouver le texte intégralJeremy, MacClancy, Henry C. J. K et Macbeth Helen M, dir. Consuming the inedible : Neglected dimensions of food choice. New York : Berghahn Books, 2007.
Trouver le texte intégralPassmore, Sandra Christine. Changing food choices at secondary school : An application of the theory of planned behaviour. Birmingham : University of Birmingham, 2003.
Trouver le texte intégralGreenland, Steven J. Why we eat what we eat : Food choice, grocery shopping behaviour and the eating habitsof UK consumers. Bradford : Horton Publishing, 1994.
Trouver le texte intégralMercer, Nelda. The M Fit grocery shopping guide : Your guide to healthier choices. 4e éd. [Ann Arbor, Mich.] : Regents of the University of Michigan, 1995.
Trouver le texte intégralInstitute of Medicine (U.S.). Board on Population Health and Public Health Practice, National Research Council (U.S.). Food and Nutrition Board et National Research Council (U.S.). Board on Agriculture and Natural Resources, dir. The public health effects of food deserts : Workshop summary. Washington, D.C : National Academies Press, 2009.
Trouver le texte intégralElizabeth, Higginbotham, et Andersen Margaret L, dir. Race and ethnicity in society : The changing landscape. Belmont, CA : Thomson/Wadsworth, 2006.
Trouver le texte intégralKarpyn, Allison. Behavioral Design as an Emerging Theory for Dietary Behavior Change. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190626686.003.0003.
Texte intégralChapitres de livres sur le sujet "Food choice behaviours"
Boyland, Emma J., et Jason C. G. Halford. « Television and Food Choice ». Dans Handbook of Behavior, Food and Nutrition, 973–86. New York, NY : Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_64.
Texte intégralvan Trijp, Hans C. M., et Matthew T. G. Meulenberg. « Marketing and consumer behaviour with respect to foods ». Dans Food Choice, Acceptance and Consumption, 264–92. Boston, MA : Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_7.
Texte intégralLucas, Jeffrey R. « Time Scale and Diet Choice Decisions ». Dans Behavioural Mechanisms of Food Selection, 165–85. Berlin, Heidelberg : Springer Berlin Heidelberg, 1990. http://dx.doi.org/10.1007/978-3-642-75118-9_10.
Texte intégralMasters, William A., et Amelia B. Finaret. « Market Power : Imperfect Competition and Strategic Behavior ». Dans Food Economics, 149–82. Cham : Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53840-7_5.
Texte intégralMasters, William A., et Amelia B. Finaret. « Food and Health : Behavioral Economics and Response to Intervention ». Dans Food Economics, 267–90. Cham : Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53840-7_8.
Texte intégralShepherd, Richard. « Influences on Food Choice and Dietary Behavior ». Dans Forum of Nutrition, 36–43. Basel : KARGER, 2005. http://dx.doi.org/10.1159/000083752.
Texte intégralSchröder, Monika J. A. « Theoretical Perspectives on Consumer Behaviour and Food Choice ». Dans Food Quality and Consumer Value, 53–86. Berlin, Heidelberg : Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07283-7_4.
Texte intégralPopa, Mona Elena, et Alexandra Popa. « Consumer Behavior : Determinants and Trends in Novel Food Choice ». Dans Novel Technologies in Food Science, 137–56. New York, NY : Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-7880-6_6.
Texte intégralReal, Leslie A. « Predator Switching and the Interpretation of Animal Choice Behavior : The Case for Constrained Optimization ». Dans Behavioural Mechanisms of Food Selection, 1–21. Berlin, Heidelberg : Springer Berlin Heidelberg, 1990. http://dx.doi.org/10.1007/978-3-642-75118-9_1.
Texte intégralIbrahim, Faizul. « Food Choices and the Malay Muslim Middle Class in Brunei Darussalam ». Dans (Re)presenting Brunei Darussalam, 69–86. Singapore : Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-6059-8_5.
Texte intégralActes de conférences sur le sujet "Food choice behaviours"
Varese, Erica, Maria Chiara Cesarani, Luigi Bollani, Bartlomiej Kabaja et Magdalena Wojnarowska. « Consumers’ perception towards quality certifications : is this the key to help rural areas’ resilience ? » Dans Economic growth in the conditions of globalization. International Scientific-Practical Conference, XVIth edition, 298–307. National Institute for Economic Research, 2022. https://doi.org/10.36004/nier.cecg.ii.2022.16.3.
Texte intégralStarnes, Andrew, Anton Dereventsov, E. Susanne Blazek et Folasade Phillips. « Modeling Non-deterministic Human Behaviors in Discrete Food Choices ». Dans 2022 IEEE International Conference on Data Mining Workshops (ICDMW). IEEE, 2022. http://dx.doi.org/10.1109/icdmw58026.2022.00131.
Texte intégralOliveira, Jarina Gabrielle Aquino, Adriana Sampaio et Olivia Morgan Lapenta. « The Impact of COVID-19 Hygienic Measures on Food Choice and Eating Behavior ». Dans Foods 2021. Basel Switzerland : MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11081.
Texte intégralPodina, Ioana, Ana Toma et Anamaria Cosmoiu. « RATIONALE AND DEVELOPMENT OF A PROOF OF CONCEPT GAMIFIED MHEALTH ATTENTION TRAINING APP TOWARDS HEALTHY FOOD CUES ». Dans eLSE 2019. Carol I National Defence University Publishing House, 2019. http://dx.doi.org/10.12753/2066-026x-19-013.
Texte intégralBobe, Magdalena, et Roxana Procopie. « How Relevant Are Nutrition and Health Claims in Healthier Food Choices of Romanian Consumers ? » Dans 9th BASIQ International Conference on New Trends in Sustainable Business and Consumption. Editura ASE, 2023. http://dx.doi.org/10.24818/basiq/2023/09/070.
Texte intégralRADU, Cezara-Georgiana. « Analysing Consumer Behaviour : The Pathway to Sustainable Food Consumption ». Dans The International Conference on Economics and Social Sciences. Editura ASE, 2024. http://dx.doi.org/10.24818/icess/2024/079.
Texte intégralLudviga, Iveta, Diana Ozolina et Liudmila Afonina. « Consumer Behaviour And Values Driving Organic Food Choice In Latvia : A Means-End Chain Approach ». Dans Contemporary Issues in Business, Management and Education ‘2012. Vilnius, Lithuania : Vilnius Gediminas Technical University Publishing House Technika, 2012. http://dx.doi.org/10.3846/cibme.2012.35.
Texte intégralAl Msharrafawee, H. T., et J. O'Keeffe. « One-Plate Meals for Remote-Site Workers ». Dans SPE International Health, Safety, Environment and Sustainability Conference and Exhibition. SPE, 2024. http://dx.doi.org/10.2118/220248-ms.
Texte intégralBALAN, Rodica. « Wellbeing and eating behavior ». Dans "Ştiință și educație : noi abordări și perspective", conferinţă ştiinţifică internaţională, 149–55. Ion Creangă Pedagogical State University, 2024. https://doi.org/10.46727/c.v1.21-22-03-2024.p149-155.
Texte intégralNowak, Marie. « The Impact of Message Endorsement on Consumers’ Sustainable Food Choices in Out-of-home Dining : A Field Experiment ». Dans 7 Experiences Summit 2023 of the Experience Research Society. Tuwhera Open Access, 2024. http://dx.doi.org/10.24135/7es.29.
Texte intégralRapports d'organisations sur le sujet "Food choice behaviours"
Connors, Caitlin, Melanie Cohen, Sam Saint-Warrens, Fan Sissoko, Francesca Allen, Harry Cerasale, Elina Halonen, Nicole Afonso Alves Calistri et Claire Sheppard. Psychologies of Food Choice : Public views and experiences around meat and dairy consumption. Food Standards Agency, mars 2022. http://dx.doi.org/10.46756/sci.fsa.zoc432.
Texte intégralfor Social Science, Advisory Commitee. The impact of climate change on consumer food behaviours : Identification of potential trends and impacts. Food Standards Agency, juillet 2022. http://dx.doi.org/10.46756/sci.fsa.icl350.
Texte intégralResearch Institute (IFPRI), International Food Policy. Understanding urban consumers’ food choice behavior in Ethiopia : Promoting demand for healthy foods. Washington, DC : International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133202.
Texte intégralMcPhedran, R., S. Zhuo, L. Zamperetti et N. Gold. Evaluation of a plant-based meal campaign in workplace cafeterias. An interrupted time series analysis. Kantar Public, septembre 2023. http://dx.doi.org/10.46756/sci.fsa.eds279.
Texte intégralTimmons, Shane, Ylva Andersson, Maria Lee et Pete Lunn. What is preventing individual climate action ? Impact awareness and perceived difficulties in changing transport and food behaviour. ESRI, mai 2024. http://dx.doi.org/10.26504/rs186.
Texte intégralBoncyk, Morgan, Sejla Isanovic, Sharraf Samin, Rasmi Avula, Sunny S. Kim, Samuel Scott et Christine E. Blake. Development of a methods repository for food choice behaviors and drivers at the household and individual levels. Washington, DC : International Food Policy Research Institute, 2023. http://dx.doi.org/10.2499/p15738coll2.136874.
Texte intégralGillison, Fiona, Gemma Lannon, Bas Verplanken, Julie Barnett et Elisabeth Grey. A rapid review of the evidence on the factors underpinning the consumption of meat and dairy among the general public. Food Standards Agency, mars 2022. http://dx.doi.org/10.46756/sci.fsa.bmk523.
Texte intégralMcBey, David, Lucy Rothenberg, Emily Cleland, Benjamin McCormick et Jennifer MacDiarmid. What Do Young People Think About Sustainable Diets ? University of Aberdeen, octobre 2024. http://dx.doi.org/10.57064/2164/24312.
Texte intégralstrauss, Bernhard, Samuel Short et Pantea Lotfian. The Evolution of personalised nutrition. Food Standards Agency, mars 2023. http://dx.doi.org/10.46756/sci.fsa.ean605.
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