Готові списки джерел за темами / Food preferences

Добірка наукової літератури з теми "Food preferences"

Автор: Grafiati

Опубліковано: 4 червня 2021

Оновлено: 3 березня 2023

Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями

Оберіть тип джерела:

Ознайомтеся зі списками актуальних статей, книг, дисертацій, тез та інших наукових джерел на тему "Food preferences".

Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.

Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.

Статті в журналах з теми "Food preferences":

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

Huskisson, Sarah M., Crystal L. Egelkamp, Sarah L. Jacobson, Stephen R. Ross, and Lydia M. Hopper. "Primates' Food Preferences Predict Their Food Choices Even Under Uncertain Conditions." Animal Behavior and Cognition 8, no. 1 (February 1, 2021): 69–96. http://dx.doi.org/10.26451/abc.08.01.06.2021.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

Primates’ food preferences are typically assessed under conditions of certainty. To increase ecological validity, and to explore primates’ decision making from a comparative perspective, we tested three primate species (Pan troglodytes, Gorilla gorilla gorilla, Macaca fuscata) (N = 18) in two food-preference tests that created different conditions of uncertainty. In the first, we showed subjects pairs of photographs of six foods in a randomized manner within each session, so subjects could not predict the next pairing and had to respond in accordance with their preferences. We found individual differences in subjects’ preference and differences in six subjects’ preferences when comparing their selections in this test to selections made when trials were blocked by food pairing (tested previously: Huskisson et al., 2020). In in each trial of the second test we paired the food stimuli with a ‘chance’ symbol, representing a random reward of one of the six foods. Across species, each subject’s propensity to select chance over the known food varied by food type: when the known option was highly preferred, subjects were less likely to select the chance symbol. Additionally, 61.11% of the subjects’ rates of selecting foods in the first test showed a positive trend with the rates of selecting the same foods under conditions of uncertainty here; three of these subjects’ selection rates were significantly correlated between tests. Finally, if the food chimpanzees received for selecting the chance symbol was a preferred food, they were more likely to select chance again in the subsequent trial.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

Eriksson, Linda, Anders Esberg, Simon Haworth, Pernilla Lif Holgerson, and Ingegerd Johansson. "Allelic Variation in Taste Genes Is Associated with Taste and Diet Preferences and Dental Caries." Nutrients 11, no. 7 (June 29, 2019): 1491. http://dx.doi.org/10.3390/nu11071491.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

Taste and diet preferences are complex and influenced by both environmental and host traits while affecting both food selection and associated health outcomes. The present study genotyped 94 single nucleotide polymorphisms (SNPs) in previously reported taste and food intake related genes and assessed associations with taste threshold (TT) and preferred intensity (PT) of sweet, sour and bitter, food preferences, habitual diet intake, and caries status in healthy young Swedish men and women (n = 127). Polymorphisms in the GNAT3, SLC2A4, TAS1R1 and TAS1R2 genes were associated with variation in TT and PT for sweet taste as well as sweet food intake. Increasing PT for sweet was associated with increasing preference and intake of sugary foods. Similarly, increasing TT for sour was associated with increasing intake of sour foods, whereas the associations between food preference/intake and TT/PT for bitter was weak in this study group. Finally, allelic variation in the GNAT3, SLC2A2, SLC2A4, TAS1R1 and TAS1R2 genes was associated with caries status, whereas TT, PT and food preferences were not. It was concluded that variations in taste receptor, glucose transporter and gustducin encoding genes are related to taste perception, food preference and intake as well as the sugar-dependent caries disease.

Більше джерел

Дисертації з теми "Food preferences":

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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)

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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/.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

Більше джерел

Книги з теми "Food preferences":

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Pollan, Michael. Dilemat ha-shefaʻ. Ben Shemen: Modan, 2009.

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Lamine, Claire. Les intermittents du bio: Pour une sociologie pragmatique des choix alimentaires émergents. Paris: Maison des sciences de l'homme, 2008.

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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

Знайти повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Більше джерел

Частини книг з теми "Food preferences":

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Тези доповідей конференцій з теми "Food preferences":

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

Звіти організацій з теми "Food preferences":

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

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.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

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.

Mangubat, Clare, Rebecca Crochiere, and Evan Forman. The Relationship Between Implicit Preference Between High-Calorie Foods and Dietary Lapse Types in a Behavioral Weight Loss Program. Journal of Young Investigators, March 2021. http://dx.doi.org/10.22186/jyi.39.3.27-31.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Azuara Herrera, Oliver, Mauricio Mondragón, Catalina Rodríguez Tapia, and Fermín Vivanco. Plataformas digitales en México: ¿cuál es el perfil y preferencias de aseguramiento de los conductores y repartidores usuarios de DiDi y DiDi Food? Inter-American Development Bank, May 2022. http://dx.doi.org/10.18235/0004252.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

El Laboratorio de Seguridad Social Digital del Grupo BID y DiDi México se asociaron para conocer el perfil de los conductores de DiDi y repartidores usuarios de DiDi Food. Esta alianza inició en 2021 con una encuesta a 583 usuarios conductores y 1.231 repartidores con el objetivo de conocer mejor sus características sociodemográficas, salud y educación financieras, así como cobertura de seguridad social. Los resultados de las encuestas muestran que los conductores y repartidores tienen diferencias sociodemográficas y necesidades distintas, pero ambos grupos valoran la flexibilidad que ofrecen las plataformas para generar ingresos. En ambos grupos existe una baja cobertura a la seguridad social, así como una demanda latente por acceso a mecanismos de protección generales. Esta información avanza la discusión sobre cómo garantizar mayor acceso a esquemas de aseguramiento de usuarios de plataformas digitales en México, sin sacrificar la flexibilidad que tanto valoran.

Rigby, Dan, Michael Burton, Katherine Payne, Zachary Payne-Thompson, Stuart Wright, and Sarah O’Brien. Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts. Food Standards Agency, December 2022. http://dx.doi.org/10.46756/sci.fsa.kij502.

Повний текст джерела

Стилі APA, Harvard, Vancouver, ISO та ін.

Анотація:

This project concerns the impacts of food hypersensitivity on people’s quality of life and the monetary value people assign to the removal of those impacts. Food hypersensitivities (FHS) are, in this report, defined as comprising food allergy, coeliac disease and food intolerance. Estimates of the economic value of removal of food hypersensitivity were generated from a stated preference (SP) survey in which people completed a discrete choice experiment (DCE). The DCE comprised of choices between (i) no change in respondents’ food hypersensitivity and (ii) the condition being removed for a specified period, at a cost. The surveys were conducted between July and December 2021 by adults regarding their own food hypersensitivity or by parents/carers regarding their child’s food hypersensitivity. The samples comprised 1426 adults and 716 parents. The average WTP for the removal of an adult’s FHS for a year, pooled across all conditions was £718. For models estimated separately by condition, the WTP values for food allergy, coeliac disease and food intolerance were £1064, £1342 and £540 respectively. In models estimated on DCE data from parents regarding their children’s food hypersensitivity the average WTP, pooled across all conditions, was £2501. The annual WTP values by condition were: £2766 for food allergy; £1628 for coeliac disease; £1689 for food intolerance. Respondents rated their (child’s) health and the impacts of their (child’s) FHS using several established instruments including the Food Allergy Quality of Life Questionnaire (FAQLQ); Food Intolerance Quality of Life Questionnaire (FIQLQ); Coeliac Disease Quality of Life Questionnaire, (CDQ). In the adult allergy and intolerance models we find robust evidence of effects of the perceived severity of FHS on WTP – the higher people’s FAQLQ and FIQLQ scores, the more they are willing to pay to remove their condition. There was no effect of variation in the CDQ score on WTP to remove coeliac disease. In the child WTP results we find condition-severity effects in the coeliac sample: the worse the child’s CDQ score the higher the parents’ WTP to remove the condition. The WTP values are estimates of the combined annual costs associated with (i) the intangible costs including the pain, anxiety, inconvenience and anxiety caused by FHS and (ii) additional incurred costs (time and money) and lost earnings. The values can be incorporated into the FSA Cost of Illness (COI) model, the Burden of Foodborne disease in the UK (Opens in a new window) which is currently used to measure the annual, social, cost of foodborne disease. A Best Worst Scaling (BWS) exercise was conducted to identify the relative importance of the many and diverse impacts which comprise the FAQLQ, FIQLQ and CDQ instruments. The BWS results indicate that people assign very different levels of importance to the impacts comprising the three instruments. This unequal prioritisation contrasts with the equal weighting used in the construction of the FAQLQ, FIQLQ and CDQ measures. Embarrassment and fear related to eating out or social situations feature in the top three impacts for all the conditions. Identifying the effects which most affect quality of life (from the perspective of people living with those conditions) has the potential to inform policy and practice by both regulators and private organisations such as food business operators.