Gotowe bibliografie tematyczne / Food habits

Gotowa bibliografia na temat „Food habits”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 10 marca 2023

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Artykuły w czasopismach na temat "Food habits"

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Shifflett, Peggy A., i William A. McIntosh. "Food Habits and Future Time: An Exploratory Study of Age-Appropriate Food Habits among the Elderly". International Journal of Aging and Human Development 24, nr 1 (styczeń 1987): 1–17. http://dx.doi.org/10.2190/xu2e-ku3x-k3mu-cpkr.

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This exploratory research effort examines future time perspective and its association with a behavioral change, i.e., food habits, among a sample of elderly persons. Demographic and social conditions under which a positive or negative future time may be associated with changes in food habits are explored. The findings suggest that the elderly do make changes in their food habits, and there is an association of positive or negative food habit changes with a positive or negative future time perspective. The future time perspective and the food habit changes are couched in certain types of demographic and social conditions such as with whom one lives, recent widowhood, health status, and sex.
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Lockie, G. M., i A. Wise. "Food habits and nutritional labelling of foods". Journal of Human Nutrition and Dietetics 2, nr 1 (luty 1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.

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Martinez, Cecilia Herrera, Jorge Daher Nader, Yesica Pazmiño Mera, Rocio Fonseca Tumbaco i Vicky Narea Morales. "FOOD HABITS AND CULTURE FACTORS IN PREGNANT ADOLESCENTS". International Journal of Research -GRANTHAALAYAH 8, nr 2 (27.05.2020): 1–7. http://dx.doi.org/10.29121/granthaalayah.v8.i2.2020.174.

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Adequate eating habits during the gestation period of pregnant teenagers are of vital importance because this will affect the process of formation of the fetus at birth. If pregnant adolescents have an early pregnancy, the chances of a poor physiological maturity of the fetus are more likely to be executed, which makes it necessary to correctly implement the process of feeding during pregnancy, if possible eliminate all bad habit of feeding. The adolescent should seek the positive contribution of nutrients and food that contribute both to the fetus and the mother energy, which will be useful at birth. It should be noted that multiple studies in adolescent pregnant cultural factor food affects directly proportional to the time of feeding, in cases where the teenager is educated positively on their food is ingested foods balanced diet, eliminating all those foods that contain preservatives chemicals and processed foods that deteriorate the health of the pregnant woman. For the development of this research is to determine through the survey process the habits food and cultural factors of adolescent pregnant according to the sector, as well as also those relating theoretical to provide knowledge of the habits eating in adolescents pregnant, and also determine the nutrition of pregnant adolescents in relation to the gestational age of the patient according to the BMI, and identify the nutrition of pregnant women by developing an educational talk proposal in order to correct bad eating habits.
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Sydner, Ylva Mattsson, Christina Fjellström, Margret Lumbers, Birgitta Sidenvall i Monique Raats. "Food Habits and Foodwork". Food, Culture & Society 10, nr 3 (listopad 2007): 367–87. http://dx.doi.org/10.2752/155280107x239845.

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Truswell, A. Stewart, i Ian Darnton-Hill. "Food Habits of Adolescents". Nutrition Reviews 39, nr 2 (27.04.2009): 73–88. http://dx.doi.org/10.1111/j.1753-4887.1981.tb06736.x.

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JOHNSON-DOWN, LOUISE, HELGA SAUDNY-UNTERBERGER i KATHERINE GRAY-DONALD. "Food habits of Canadians". Journal of the American Dietetic Association 102, nr 7 (lipiec 2002): 988–91. http://dx.doi.org/10.1016/s0002-8223(02)90226-9.

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Gabrielsen, Tone Saugstad. "Food habits—Taste—Fastidiousness". Appetite 16, nr 2 (kwiecień 1991): 160. http://dx.doi.org/10.1016/0195-6663(91)90044-s.

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Wang, Saerom. "A Conceptualization of Tourists’ Food Behavior from a Habit Perspective". Sustainability 15, nr 3 (1.02.2023): 2662. http://dx.doi.org/10.3390/su15032662.

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This research aims to conceptually delineate how tourists make food consumption decisions in line with their home habits and why they may or may not follow their habitual trajectory. Grounded in an extensive review of the existing literature, concepts of habit and food behavior are synthesized to outline a series of propositions in explaining tourists’ food behavior from the habit perspective. Subsequently, a conceptual model is proposed for tourists’ food behavior and habits. Habit enacting factors have been identified in explicating the underlying processes through which tourists make food choices in line with their habits. This article highlights how tourists’ food behavior while on a trip can be dependent on their habitual food behavior at home. The findings of this research not only contribute to expanding the understanding regarding characteristics of habitual behavior that have been studied under limited contexts, but also establishes a theoretically valuable extension of prior research on tourists’ food behavior.
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Musaiger, Abdulrahman O. "Food Habits of Mothers and Children in Two Regions of Oman". Nutrition and Health 11, nr 1 (kwiecień 1996): 29–48. http://dx.doi.org/10.1177/026010609601100103.

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Several rapid assessment surveys were carried out during the period 1988–1991 to determine the food habit of preschool children, adolescent girls and mothers in Muscat (the capital) and southern region in Oman. Data were collected from health centers, hospitals and households. There have been differences in dietary habits between the people in the two regions. These differences were more evident in breastfeeding practices, meal patterns of adolescent girls and food frequency intake of mothers. Geographical location, occupation of inhabitants, cultural and ethnic factors may be responsible for the variation in dietary habits between the two regions. Several unsound food practices during pregnancy and puerperium were reported in both regions. In general, dietary patterns of mothers and children have changed dramatically during the past two decades. Duration of breastfeeding has declined and infant formula as well as commercial weaning foods were introduced at an early time of infants' lives. The trend of consumption of food for infants, adolescent girls and mothers is in the direction of unhealthier eating habits, as foods rich in fat, cholesterol, refined sugar and salt are commonly consumed. This food pattern may contribute to diet-related chronic diseases such as obesity, diabetes, hypertension, heart disease and dental caries. A nutrition education programme to promote a healthy diet and to correct unsound food beliefs and habits is urgently needed.
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Syafitri, Yunita, Hidayat Syarief i Yayuk Farida Baliwati. "KEBIASAAN JAJAN SISWA SEKOLAH DASAR (Studi Kasus di SDN Lawanggintung 01 Kota Bogor)". Jurnal Gizi dan Pangan 4, nr 3 (13.11.2009): 167. http://dx.doi.org/10.25182/jgp.2009.4.3.167-175.

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<p class="MsoNormal" style="margin: 0cm 12.8pt .0001pt 14.2pt; text-align: justify; text-indent: 21.8pt; line-height: normal;"><span style="font-size: 10pt;">Healthy foods contribute to elementary school student proper growth and development. During school time they have greater access and sufficient opportunity to consume street food that available at school. However, poor street food choices can result in unbalance diet. Availability of street food in school play significant role to elementary school student diet. Street food can contribute 10-20% nutrients toward student daily consumptions. Street food devide into main dishes, snacks, and beverages. The aim of this study was to assess snacking habit of elementary school student in SDN Lawanggintung 01 Kota Bogor. Snacking habits devined as number of street food type and frequency of snacking in school area included canteen merchants and outside school permanent merchants. Design of this study was cross sectional. Fifty student were selected using simple random sampling. Street food contributed to 26.0% energy; 18.7% protein; 22.9% lipid, 20.0% iron; 19.1% vitamin A; dan 24.8% vitamin C to total daily intake. Street food had contribute to 23.0% energy; 21.7% protein; 30.9% lipid, 19.5% iron; 24.1% vitamin A; dan 26.6% vitamin C to adequate intake level. Age and gender had not related to street food habits. Pocket money to purchased food is related to street food habits. Childrens familiy social economic characteristic not related to street food habits. Pocket money to purchased food affected street food habits.</span></p>
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Rozprawy doktorskie na temat "Food habits"

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Cheng, Sea-ling. "Food and distinction in Hong Kong families /". Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17311810.

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Thianthai, Chulanee. "Cosmopolitan food beliefs and changing eating habits in Bangkok /". view abstract or download file of text, 2003. http://wwwlib.umi.com/cr/uoregon/fullcit?p3095277.

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Thesis (Ph. D.)--University of Oregon, 2003.
Typescript. Includes vita and abstract. Includes bibliographical references (leaves 253-267). Also available for download via the World Wide Web; free to University of Oregon users.
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Rickey, Cathy Louise. "Food and food habits in wartime: Civil War to World War II". The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391699545.

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Kling, Leslie A. "Using metaphorical techniques in focus groups to uncover feelings of mothers toward family meals". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 85 p, 2008. http://proquest.umi.com/pqdweb?did=1459903861&sid=6&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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West, Crystal Danielle. "FOOD SHOPPING HABITS AND THE ASSOCIATION WITH DIET". UKnowledge, 2014. http://uknowledge.uky.edu/foodsci_etds/22.

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Research suggests that the connection between poor diet and obesity among rural residents may be partially explained by limited access to healthy foods including fruits and vegetables (F&V). Based on federal suggestions to improve access, the purpose of this study was to assess the relationship between food shopping habits food venues and dietary intake of residents in rural counties of Kentucky. In May, 2013, a telephone survey was conducted using random-digit dial methods among n=149 participants in all three counties. Results showed that grocery shopping at supermarkets had a moderate positive correlation with F&V intake (r=.357, .348). These findings suggest participants who shop at supermarkets also consume F&V. Our study’s findings did not give a strong correlation between F&V consumption and farmers’ market use, which could be due to the locations of these markets, price of produce, or other environmental barriers that were not looked at in this study. Although the results from our study do not show a correlation, the majority of previous research supports the need to improve farmers’ market locations to help increase accessibility for groups with low F&V consumption and emphasize the importance of addressing economic barriers to food access.
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Castleberry, Nikole Lee. "Food habits of the Allegheny woodrat (Neotoma magister)". Morgantown, W. Va. : [West Virginia University Libraries], 2000. http://etd.wvu.edu/templates/showETD.cfm?recnum=1413.

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Thesis (M.S.)--West Virginia University, 2000.
Title from document title page. Document formatted into pages; contains viii, 99 p. : col. maps Vita. Includes abstract. Includes bibliographical references.
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Roberts, Nathan M. "River otter food habits in the Missouri Ozarks /". free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1420949.

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Hanania, Jihane W. "Exploring snacking habits of college students". Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/44643.

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Previous research has revealed that adolescents have the highest prevalence of unsatisfactory nutritional status and unstructured eating patterns. They also recognized the importance of snacks in the eating habits of this population group. The purpose of this study was to investigate the snacking habits of undergraduate college students, and their correlations with the population’s general eating practices and response to nutrition education. Two hundred eighty four a nutrition course undertook a term project in which they provided information on consumption in the percentage calories provided by protein, fat, carbohydrate and alcohol; their nutrient meals and snacks; and their vitamin/mineral supplement(s) usage toward the beginning of the class. Toward the end of the class, they answered questions on the effect of nutrition education on their eating habits for the overall diet and on vitamin/mineral supplement usage. They also re-ported their frequencies of meals and snacks, their snacks’ food preferences, and responded relationships between snacking perceptions. Correlational statistics were used to identify any significant all the variables. The data analysis revealed that the unstructured eating patterns of college students do not automatically mean unsatisfactory nutritional status and a fondness for just low nutrient dense foods. However, no specific trend could be detected between the snacking perceptions and the consumption practices of college students.
Master of Science
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Tsang, Chun-yee George, i 曾俊儀. "The food culture in Hong Kong and Taiwan". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B29518994.

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

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Książki na temat "Food habits"

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Rajyalakshmi, P. Tribal food habits. New Delhi: Gian Pub. House, 1991.

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Holley, Erica. Food. London: Dryad, 1985.

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Storlie, Jean. Snacking habits for healthy living. Minneapolis, MN: Chronimed Pub., 1997.

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Bảy, Nguyễn Thị, red. Văn hóa ẩm thực Việt Nam: Nhìn từ lý luận và thực tiẽ̂n. Hà nội: NXB Từ điẻ̂n bách khoa, 2010.

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Kaito, Hasegawa, i Takahashi Haruto, red. New research on food habits. New YorK: Nova Science Publishers, 2008.

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Pantuso, Mike. Food! New York: Random House, 2002.

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Food as communication: Communication as food. New York: Peter Lang, 2010.

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Kleinberg, Naomi. Food! New York: Random House, 2006.

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Lao tao man bi: Jin wu shi nian yin zhuan zhi yi. Beijing Shi: Sheng huo, du shu, xin zhi san lian shu dian, 2001.

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Julian, Rowe, i Reason Sallie Alane ill, red. Food. London: F. Watts, 1996.

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Części książek na temat "Food habits"

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Krafsur, E. S., R. D. Moon, R. Albajes, O. Alomar, Elisabetta Chiappini, John Huber, John L. Capinera i in. "Food Habits of Insects". W Encyclopedia of Entomology, 1504–12. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6359-6_3859.

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Fraser, Suzanne, David Moore i Helen Keane. "Junk: The Neuroscience of Food Addiction and Obesity". W Habits: Remaking Addiction, 188–212. London: Palgrave Macmillan UK, 2014. http://dx.doi.org/10.1057/9781137316776_7.

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Lessa, Leonardo G., Rone F. Carvalho i Diego Astúa. "Food Habits of American Marsupials". W American and Australasian Marsupials, 1–28. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-88800-8_22-1.

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Lessa, Leonardo G., Rone F. Carvalho i Diego Astúa. "Food Habits of American Marsupials". W American and Australasian Marsupials, 1–28. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-88800-8_22-2.

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Shepherd, Richard, i Monique M. Raats. "Attitudes and beliefs in food habits". W Food Choice, Acceptance and Consumption, 346–64. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_10.

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Harrold, J. A., i J. C. G. Halford. "Formulation Design to Change Food Habits". W Formulation Engineering of Foods, 281–308. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118597651.ch13.

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Birch, Leann L., Jennifer Orlet Fisher i Karen Grimm-Thomas. "The development of children’s eating habits". W Food Choice, Acceptance and Consumption, 161–206. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_4.

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Chen, Xinjun, Bilin Liu i Yunkai Li. "Fish Prey, Food Habits, and Interspecific Relationships". W Biology of Fishery Resources, 143–64. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-6948-4_6.

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Jolivet, Pierre. "Food Habits and Food Selection of Chrysomelidae. Bionomic and Evolutionary Perspectives". W Biology of Chrysomelidae, 1–24. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-3105-3_1.

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Demi, Suleyman M. "Reclaiming Cultural Identity Through Decolonization of Food Habits". W Decolonizing the Spirit in Education and Beyond, 117–33. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-25320-2_9.

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Streszczenia konferencji na temat "Food habits"

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Medveckis, Arturs, i Tamara Pigozne. "Influence of eating habits on people’s life quality". W 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.018.

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Punpongsanon, Parinya, i Hiroki Ishizuka. "EdiSensor: Facilitating Food Electricity for Eating Habits Analysis". W 2021 IEEE 3rd Global Conference on Life Sciences and Technologies (LifeTech). IEEE, 2021. http://dx.doi.org/10.1109/lifetech52111.2021.9391948.

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Tsubakida, Akihiro, Sosuke Amano, Kiyoharu Aizawa i Makoto Ogawa. "Prediction of Individual Eating Habits Using Short-Term Food Recording". W CEA2017: 9th Workshop on Multimedia for Cooking and Eating Activities in conjunction with The 2017 International Joint Conference on Artificial Intelligence. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3106668.3106679.

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Yayuk, Rissari, Jahdiah Jahdiah i Siti Ariestya. "Banjar Traditional Food: Between Religion, Treatment, Daily Menu and Habits". W Proceedings of the First International Conference on Democracy and Social Transformation, ICON-DEMOST 2021, September 15, 2021, Semarang, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.15-9-2021.2315612.

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Podina, Ioana, Ana Toma i Anamaria Cosmoiu. "RATIONALE AND DEVELOPMENT OF A PROOF OF CONCEPT GAMIFIED MHEALTH ATTENTION TRAINING APP TOWARDS HEALTHY FOOD CUES". W eLSE 2019. Carol I National Defence University Publishing House, 2019. http://dx.doi.org/10.12753/2066-026x-19-013.

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Among the factors shown to influence patterns in food consumption, attentional biases toward food cues have been found to play an important role in the maintenance of maladaptive eating behaviors, such as emotional eating, overeating or eating in the absence of hunger. As such, attention bias modification interventions have traditionally focused on retraining attention away from food towards neutral stimuli. However, recent theoretical upgrades and empirical findings highlight that maladaptive eating habits are not only associated with biases towards food in general, but particularly to biases towards unhealthy, calorie-dense foods. More specifically, individuals showing maladaptive eating patterns have a higher tendency to automatically turn their attention towards unhealthy food cues in their environment and to perceive them as being more salient. Thus, a more theoretically sound and ecologically valid aim of attention bias modification interventions is to retrain attention away from unhealthy food cues towards healthier ones in a computerised manner. The current study presents the theoretical rationale and the development of SANATENT, a gamified mHealth attentional bias modification intervention, designed to curb unhealthy eating habits and promote the consumption of healthy food. Within the intervention, a minimum of two and a maximum of six food images appear concurrently on the screen, with a single food item representing a healthy choice. Users are instructed to choose the correct image as fast and as accurately as possible, thus prompting them to ignore the unhealthy food options. SANATENT is envisioned to alter users' attentional biases in their ecological environment, thus being suited to function as either a stand-alone intervention or as a therapeutic adjuvant. Moreover, the application is based on gamification principles of learning, making it more appealing to use and potentially facilitating adherence to treatment. Practical and theoretical implications, as well as directions for future studies will be discussed.
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Liu, Yanfeng. "The Effects of Nutrition Education on Food Habits of the Elderly". W 2016 2nd International Conference on Education, Social Science, Management and Sports (ICESSMS 2016). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/icessms-16.2017.44.

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Guiné, Raquel P. F., Anabela Gonçalves i Edite T. Lemos. "Food Habits and Knowledge Related with Meat on a Sample of Portuguese Consumers". W Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-10987.

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He, Huiqian, Yuan He i Ya Yu. "Research on the Cultivation of Food-saving Habits Based on Behavioral Design". W 2021 14th International Symposium on Computational Intelligence and Design (ISCID). IEEE, 2021. http://dx.doi.org/10.1109/iscid52796.2021.00054.

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TURCEA, Vlad Constantin. "FOOD TRENDS IN THE FIRST HALF OF 2020". W Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2020/9/16.

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The COVID-19 coronavirus outbreak has affected people around the world. In this short period of time, the critical situation became synonymous with medical, social and economic challenges. The results of several restrictions applied throughout the states resulted in major disruptions especially in working patterns, supply chains and food consumption. Uncertain times caused people actively change their usual habits especially diets. The present paper wants to track the trending food commodities of this already shaking half year of 2020, analyzing both global and local market trends, focusing on the FMCG sector, highlighting the opportunities and threats in order to make the short-term future lesser blurred in the food sector.
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Lopes De Campos Ferraz, Patricia, i Sara Regina Santoro Pinheiro. "CHARACTERIZATION OF FOOD HABITS AND PHYSICAL PARAMETERS OF CROSS FIT PRACTITIONERS FROM LIMEIRA". W XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37815.

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Raporty organizacyjne na temat "Food habits"

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McIntire, Patrick W., i Andrew B. Carey. A microhistological technique for analysis of food habits of mycophagous rodents. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1989. http://dx.doi.org/10.2737/pnw-rp-404.

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Muir, William. Macroinvertebrate drift abundance below Bonneville Dam and its relation to juvenile salmonid food habits. Portland State University Library, styczeń 2000. http://dx.doi.org/10.15760/etd.5992.

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Meehan, William R. Influence of riparian canopy on macroinvertebrate composition and food habits of juvenile salmonids in several Oregon streams. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1996. http://dx.doi.org/10.2737/pnw-rp-496.

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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford i Mark Jitlal. Food and You 2: Wave 3 Key Findings. Food Standards Agency, styczeń 2022. http://dx.doi.org/10.46756/sci.fsa.ejl793.

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Food and You 2 is a biannual ‘Official Statistic’ survey commissioned by the Food Standards Agency (FSA). The survey measures self-reported consumers’ knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. Fieldwork for Food and You 2: Wave 3 was conducted between 28th April and 25th June 2021. A total of 6,271 adults from 4,338 households (an overall response rate of 31%) across England, Wales, and Northern Ireland completed the ‘push-to-web’ survey (see Annex A for more information about the methodology). This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping and labelling, ‘Online platforms’ and ‘Food-related behaviours and eating habits’
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Geisthardt, Eric, Burton Suedel i John Janssen. Monitoring the Milwaukee Harbor breakwater : an Engineering With Nature® (EWN®) demonstration project. Engineer Research and Development Center (U.S.), marzec 2021. http://dx.doi.org/10.21079/11681/40022.

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The US Army Corps of Engineers (USACE) maintains breakwaters in Milwaukee Harbor. USACE’s Engineering With Nature® (EWN®) breakwater demonstration project created rocky aquatic habitat with cobbles (10–20 cm) covering boulders (6–8 metric tons) along a 152 m section. A prolific population of Hemimysis anomala, an introduced Pontocaspian mysid and important food source for local pelagic fishes, was significantly (p < .05) more abundant on cobbles versus boulders. Food-habits data of alewife (Alosa pseudoharengus) and rainbow smelt (Osmerus mordax) provided evidence that H. anomala were a common prey item. Night surveys and gill netting confirmed O. mordax preferred foraging on the cobbles (p < .05) and consumed more H. anomala than at the reference site (p < .05). H. anomala comprised a significant portion of the diets of young-of-the-year (YOY) yellow perch (Perca flavescens), YOY largemouth bass (Micropterus salmoides), and juvenile rock bass (Ambloplites rupestris) caught on the breakwater. The natural features’ construction on the breakwater increased the available habitat for this benthopelagic macroinvertebrate and created a novel ecosystem benefiting forage fish and a nursery habitat benefiting nearshore game fish juveniles. These data will encourage the application of EWN concepts during structural repairs at other built navigation infrastructure.
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Cairo, Jessica, Iulia Gherman i Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, lipiec 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Eisemann, Eve, Catherine Thomas, Matthew Balazik, Damarys Acevedo-Mackey i Safra Altman. Environmental factors affecting coastal and estuarine submerged aquatic vegetation (SAV). Engineer Research and Development Center (U.S.), październik 2021. http://dx.doi.org/10.21079/11681/42185.

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Submerged aquatic vegetation (SAV) growing in estuarine and coastal marine systems provides crucial ecosystem functions ranging from sediment stabilization to habitat and food for specific species. SAV systems, however, are sensitive to a number of environmental factors, both anthropogenic and natural. The most common limiting factors are light limitation, water quality, and salinity, as reported widely across the literature. These factors are controlled by a number of complex processes, however, varying greatly between systems and SAV populations. This report seeks to conduct an exhaustive examination of factors influencing estuarine and coastal marine SAV habitats and find the common threads that tie these ecosystems together. Studies relating SAV habitats in the United States to a variety of factors are reviewed here, including geomorphological and bathymetric characteristics, sediment dynamics, sedimentological characteristics, and water quality, as well as hydrologic regime and weather. Tools and methods used to assess each of these important factors are also reviewed. A better understanding of fundamental environmental factors that control SAV growth will provide crucial information for coastal restoration and engineering project planning in areas populated by SAVs.
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Stoel, Peter. Some Coyote Food Habitat Patterns in the Shrub-Steppe of South-central Washington. Portland State University Library, styczeń 2000. http://dx.doi.org/10.15760/etd.2189.

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Sauer, Sérgio, i Lídia Cabral. Martyrdom of the Cerrado: An Agri-Food Territory in Need of Justice. Institute of Development Studies (IDS), marzec 2022. http://dx.doi.org/10.19088/ids.2022.010.

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The Cerrado is a natural biome occupying 25 per cent of Brazil’s surface. Compared to the Amazon, it is relatively unknown to international audiences, yet it is currently the world’s largest agricultural frontier. Intensive soybean and beef production are driving deforestation, water depletion, habitat loss, and land grabbing. Emphasising the scale of land-based inequality and conflicts, this briefing exposes the Cerrado as a territory of martyrdom, contrasting the ‘miracle’ portrayed by the dominant agri-food regime. Resistance struggles within the region are outlined and recommendations looking to challenge the success narrative of agribusiness and to move towards territorial justice are presented.
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Farley, Sean D., Herman Griese, Rick Sinnott, Jessica Coltrane, Chris Garner i Dave Battle. Brown Bear (Ursus arctos) Habitat Use and Food Resources on Elmendorf Air Force Base, Alaska. Fort Belvoir, VA: Defense Technical Information Center, październik 2007. http://dx.doi.org/10.21236/ada480156.

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