Mycophagy as a factor limiting predation of aphids (Hemiptera: Aphididae) by staphylinid beetles (Coleoptera: Staphylinidae) in cereals

1991 ◽  
Vol 81 (1) ◽  
pp. 25-31 ◽  
Author(s):  
P. Dennis ◽  
S. D. Wratten ◽  
N. W. Sotherton
Keyword(s):  
Food Choice ◽  
Foraging Behaviour ◽  
Consumption Rate ◽  
Food Preferences ◽  
Choice Experiments ◽  
Food Density ◽  
Age Classes ◽  
Powdery Mildews ◽  
Grain Aphid ◽  
Total Food

AbstractPrevious work demonstrated the potential of the staphylinids Tachyporus hypnorum (Fabricius), T. chrysomelinus (Linnaeus), T. obtusus (Linnaeus) and Philonthus cognatus (Stephens) to feed on the grain aphid, Sitobion avenae (Fabricius). However, gut dissection and observations of foraging behaviour showed that mycophagy could be a factor influencing the potential of Tachyporus spp. to control aphids. The main fungal material detected in the guts of Tachyporus spp. was spores (conidia) of Erysiphe spp. (powdery mildews). In the present study, numbers of conidia (pustules of mildew on leaf-sections) were offered with aphids in food-choice experiments to test how fungal food affected feeding on aphids by these staphylinids. An index of food preference was calculated for each species, sex and for two age classes of larvae, based on the number of conidia and aphids remaining after feeding. Results showed a preference for mildew conidia by T. hypnorum, no preference by T. chrysomelinus and Tachyporus spp. larvae and a preference for aphids by T. obtusus and P. cognatus (adults and larvae). Food-preferences compared well with dietary composition in recent studies of field collected staphylinids. Futhermore, a functional response was detected to increasing numbers of mildew conidia presented (in mildew only consumption-rate experiments) and to the increase in total food density in food-choice experiments. Mycophagy limited aphid predation and explained the numerical response of staphylinid beetles to areas of cereals with high aphid densities, whilst, in other studies, the proportion of aphids eaten by those beetles did not increase.

scholarly journals Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2491
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Food Choice ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Population Based ◽  
School Students ◽  
High Preference ◽  
Quota Sampling ◽  
Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

scholarly journals Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1024
Author(s):  
Sharon Puleo ◽  
Paolo Masi ◽  
Silvana Cavella ◽  
Rossella Di Monaco
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Food Neophobia ◽  
Individual Level ◽  
Choice Preference ◽  
Food Liking ◽  
Texture Sensitivity ◽  
The Individual ◽  
Oral Sensitivity

The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.

Food choice models and their relation with food preferences and eating frequency in the Polish population: POFPRES study

Food Policy ◽  
2008 ◽  
Vol 33 (2) ◽  
pp. 122-134 ◽  
Author(s):  
Lidia Wądołowska ◽  
Ewa Babicz-Zielińska ◽  
Jolanta Czarnocińska
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Choice Models ◽  
Polish Population ◽  
Eating Frequency

scholarly journals Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1898
Author(s):  
Shanshan Li ◽  
Zein Kallas ◽  
Djamel Rahmani ◽  
José Maria Gil
Keyword(s):  
Food Consumption ◽  
Risk Perceptions ◽  
Food Preferences ◽  
Purchasing Behavior ◽  
Sustainable Food ◽  
Global Food Security ◽  
Total Food ◽  
Food Expenditure ◽  
Sustainable Behavior ◽  
Total Food Consumption

The COVID-19 pandemic poses a threat to global food security, and it changes consumers’ food buying and consumption behavior. This research not only investigates trends in Spanish consumers’ general food shopping and consumption habits during the lockdown, but also investigates these trends from the perspective of sustainable purchasing. Specifically, total food consumption (C), food expenditure (E), and purchase of food with sustainable attributes (S) were measured. Data were collected from a semi-structured questionnaire which was distributed online among 1203 participants. The logit models showed that gender, age, employment status, and consumers’ experiences were associated with total food consumption and expenditure during the lockdown. In addition, consumers’ risk perceptions, shopping places, trust level in information sources, and risk preference were highly essential factors influencing consumers’ preferences and sustainable behavior. Consumers’ objective knowledge regarding COVID-19 was related to expenditure. Furthermore, family structure only affected expenditure, while income and place of residence influenced food consumption. Mood was associated with expenditure and the purchase of sustainable food. Household size affected purchasing behavior towards food with sustainable attributes. This research provides references for stakeholders that help them to adapt to the new COVID-19 situation.

scholarly journals Children-and-Partner's Food Preferences and Role of Woman as Caregiver: Key Elements of Food Choice Linked to Social Environment in a Consumer Population of Hermosillo City

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 174-174
Author(s):  
Ana Contreras Navarro ◽  
Paulina Blanco Cervantes ◽  
Alma Contreras Paniagua ◽  
Gloria Portillo Abril ◽  
Guadalupe Álvarez Gordillo ◽  
...  
Keyword(s):  
Focus Groups ◽  
Food Environment ◽  
Food Choice ◽  
Food Preferences ◽  
Five Dimensions ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Consumer Population ◽  
Community Food Environment

Abstract Objectives The main objective was to identify determinants of food choice linked to the community food environment in a marginalized consumer population in the city of Hermosillo, Mexico. The specific objectives were to develop group interviews with women and to frame the data analysis within the field of research in food and nutrition security. Methods In this qualitative study design, we employed the focus group technique to ask participants “How do you decide which foods to obtain for your family's diet?”. To investigate further we asked, “What are those reasons that explain the selection of those foods?” Women who regularly attended a community center localized in a neighborhood with a very high grade of urban marginalization participated in the focus groups. Interviews were transcribed verbatim and three distinct methods were used to perform analysis: (1) content analysis (2) data organization, using software QSR NVivo, in relation to five dimensions of food and nutrition security: affordability, accessibility, acceptability, food quality, and care; and (3) triangulation between five co-authors (A.C.N., P.B.C., A.D.C.P., G.E.P.A., and M.I.O.V.). Results From May to November of 2019, four focus groups were conducted by a single facilitator in two community centers of Hermosillo (n = 27 participants). Reasons that explained the participant's food choices within the community food environment and that showed the highest number of mentions in the interviews were identified in relation to acceptability factors: children's food preferences, partner's food preferences, all household-members’ food preferences. The following extract reflects the main study findings: “When I can't do a certain thing it is because it's very expensive, but if there is a way, even if it's a little… for example, my middle-aged son really likes peppers and he eats them alone. So, I know that when I go to the store, I have to bring at least one, for him to eat other things.” Conclusions The study of food choice in this group of women denotes that their role as caregiver of food and nutrition in relation to their children-and-partner's food preferences are key elements of food decision-making processes, preceding the socioeconomic factors and constraints, they certainly face. Funding Sources Institutional small grant C.I.A.D., A.C.

Assessing knowledge and attitudes towards food sustainability among people who visit Overends Kitchen, Airfield Estate, Dublin

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Clare Corish ◽  
Kirstie McAdoo ◽  
Myriam Alhilou
Keyword(s):  
Environmental Sustainability ◽  
Food Choice ◽  
Saturated Fat ◽  
Food Preferences ◽  
Cross Sectional Study ◽  
Nutritional Knowledge ◽  
Cross Sectional ◽  
Knowledge And Attitudes ◽  
Positive Attitudes ◽  
Fresh Vegetables

Abstract‘Food sustainability’ is now acknowledged as integral to the achievement of food security, a healthy community and protection of the environment. Understanding consumers’ knowledge of and attitudes towards food sustainability is poorly understood in Ireland. This study aimed to explore the knowledge and attitudes towards food sustainability among visitors to an Irish restaurant, known to prepare foods in a sustainable way. A cross-sectional study was conducted on 426 visitors at the Overends Kitchen, Airfield Estate, Dublin, Ireland using a short questionnaire informed by previously collected data on Irish consumers’ attitudes towards food purchasing and a Department for Environment, Food and Rural Affairs (UK) questionnaire. Information on demographics, food choice motives, food preferences, basic nutritional knowledge, awareness and attitudes toward food sustainability was obtained. Data were analysed using the Statistical Package for Social Science (IBM, v23, Chicago, Ill, USA). Quality (98%) and health (92%) were the most important motives for food choice. Females (P = 0.001) and older (P = 0.029) participants had greater interest in health as a motivating factor for food choice compared to males and those who were younger. Free-range (eggs) and fresh vegetables and fish were most frequently purchased. Poor knowledge of recommendations about saturated fat, and daily fruit and vegetables intakes was demonstrated though this was better in female (P = 0.005) and younger (P = 0.007) participants. Participants demonstrated positive attitudes towards food sustainability and over half (57%) were aware of GLAS principles (Go with the seasons, Local for produce, Avoid food waste, Sustainably produced) although only 37% reported that these principles influence their dietary choices. Misinformation about the environmental sustainability and nutritional value of farmed vs. organic or wild fish and fresh vs. frozen vegetables was apparent. This research provides some understanding of Irish consumers' knowledge and attitudes towards food sustainability. The need to enhance understanding of how diets can be made more sustainable is clear.

Who really values healthy food?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pilar Ester Arroyo ◽  
Javier Liñan ◽  
Jorge Vera Martínez
Keyword(s):  
Psychological Health ◽  
Food Choice ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Trade Offs ◽  
Individual Traits ◽  
Health Related

PurposeWhen selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the influence that some demographic and psychographic key variables have on the chances of a consumer belonging to a market segment characterised by health-related food preferences.Design/methodology/approachThe food choice scale is revised to develop a multidimensional measure of the factors underlying consumer food choices. Data of 288 sampled consumers were used to validate the scale and to group consumers into four segments based on the value assigned to several food-product meta-attributes. Depending on these food choice values, the study identified four dissimilar clusters: utilitarian, protecting, toning and highly demanding.FindingsConsumers use multiple attributes when choosing food products. However, emerging segments tend to prefer health-related attributes over utilitarian or conventional attributes, such as price, flavour or accessibility. The consumers of these segments tend to be older, more health conscious and more prone to psychological health risks.Originality/valueDemographic and psychographic traits tend to drive trade-offs between health- and non-health-related attributes when considering food products. Several multivariate methodologies were innovatively coupled to characterize consumers based on their healthy food preferences and individual traits.

Can alkaloids and tannins in plants influence food choice of meadow voles (Microtus pennsylvanicus)?

1987 ◽  
Vol 65 (2) ◽  
pp. 375-378 ◽  
Author(s):  
Jacques Bélanger ◽  
Jean-Marie Bergeron
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Chemical Compounds ◽  
Abundant Species ◽  
Microtus Pennsylvanicus ◽  
Meadow Voles

The aim of the present study was to relate food choice of meadow voles (Microtus pennsylvanicus) living in a variety of habitats to the presence or absence of two families of chemical compounds (alkaloids, tannins) that are widespread in plants. Voles seemed to prefer resources that possessed one or both of the compounds and to reject others even if they had no alkaloids or tannins. Several abundant species were not used by voles whether or not they possessed alkaloids or tannins. Our results show no pattern of association between the presence or absence of alkaloids and tannins and vole food preferences.

The average Irish consumer a packaged food profile

2015 ◽  
Vol 117 (11) ◽  
pp. 2801-2813 ◽  
Author(s):  
Meave Broderick ◽  
Agnes Bouchier-Hayes ◽  
Tracey Larkin
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Food Products ◽  
Data Sets ◽  
Content Type ◽  
Nutrition Claims ◽  
Packaged Foods ◽  
The Republic ◽  
And Cluster Analysis ◽  
Packaged Food

Purpose – The purpose of this paper is to provide a profile of the average Irish consumer (AIC) of preferences that drive food choice and purchasing of packaged foods. Design/methodology/approach – A number of Irish consumer studies have been carried out and most notably by An Bord Bia. Purchasing and Eating in the Republic of Ireland (PERIscope) investigates Irish consumer food preferences from 2009-2013, based on data obtained from +1,000 people in Ireland. Frequency analysis of these data sets was used to generate majority findings and preference attributes from which to propose a profile of the AIC. Component and cluster analysis was applied to investigate potential relationships between preference attributes and the significance of these relationships. Findings – The AIC is a female to whom price is a priority in food choice and prefers foods that are quick and easy to prepare. The AIC checks foods labels, looks for the low-fat option, but has difficulty understanding nutrition claims and labels. The AIC buys local produce at least monthly, believes local food has less artificial/preservative ingredients and checks for the country of origin on food products. The AIC is conscious of environmental issues and prefers to buy from companies that are environmentally friendly. The AIC buys food in smaller packs as it means less waste, is possibly more convenient and lower priced. Originality/value – It is the aim of this publication to provide a profile of the AIC to assist food companies in understanding and targeting the consumers of their products when developing packaged food products.

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