Behaviour and food selection of Heterocypris incongruens (Ostracoda)

Crustaceana ◽  
2015 ◽  
Vol 88 (10-11) ◽  
pp. 1097-1110 ◽  
Author(s):  
D. M. Miličić ◽  
A. P. Majstorović ◽  
S. B. Pavković-Lučić ◽  
T. T. Savić
Keyword(s):  
Retention Time ◽  
Food Preference ◽  
Food Selection ◽  
Mosquito Larvae ◽  
Time Spent Feeding ◽  
Number Of Individuals ◽  
Heterocypris Incongruens ◽  
Selection Of

In this work, the ostracod Heterocypris incongruens (Ramdohr, 1808) was used to analyse three of its behavioural activities (feeding, swimming and resting) and its food preference. The majority of the individuals spent their time swimming. However, towards the end of the experiment, the number of individuals found feeding increased. The overall time spent feeding throughout the experiment was significantly longer than the time spent swimming and resting. Spinach was the most frequently used food, followed by mosquito larvae, Cyclops (plankton mix) and Spirulina mix. The retention time spent in the compartment containing spinach was also significantly longer than the time spent on all other items.

Influence of morphological, chemical and physical leaf traits on food selection of a herbivorous iguana from The Bahamas

2015 ◽  
Vol 32 (1) ◽  
pp. 75-78 ◽  
Author(s):  
Charles R. Knapp ◽  
Silvia Alvarez-Clare
Keyword(s):  
Food Preference ◽  
Food Selection ◽  
Leaf Traits ◽  
The Bahamas ◽  
Leaf Toughness ◽  
Faecal Samples ◽  
Leaf Density ◽  
Physical Traits ◽  
Selection For ◽  
Selection Of

Abstract:Herbivores are predicted to forage on a variety of plants in order to obtain a nutritionally sufficient diet. Most herbivores, however, forage non-randomly and may be influenced by morphological, chemical and physical traits in their food. We examined the influence of several leaf traits on food selection for the Exuma rock iguana (Cyclura cychlura figginsi). We expected the iguana to prefer leaves with higher nutrient concentration and lower physical defences, such as reflected by high N, P, Ca, K, Mg concentrations and low leaf density and per cent concentrations of cellulose, hemicellulose and lignin, respectively. We quantified selection by examining 30 faecal samples and analysing traits of leaves from the 10 most common plants on the island. Our results showed substantial variability in all measured traits among species but food preference only for less-dense leaves, a good indicator of low leaf toughness. Our results are the first to demonstrate that physical leaf traits can influence food selection in a true herbivorous lizard and offer a basis for future testing.

Meal patterns and food selection of elderly people from six European towns

1998 ◽  
Vol 9 (6) ◽  
pp. 479-486 ◽  
Author(s):  
C.P.G.M de Groot ◽  
D Schlettwein-Gsell ◽  
K Schroll-Bjørnsbo ◽  
W.A van Staveren
Keyword(s):  
Elderly People ◽  
Food Selection ◽  
Meal Patterns ◽  
Selection Of

Failed predation in Late Ordovician gastropods (Mollusca) from Manitoulin Island, Ontario, CanadaThis article is one of a selection of papers published in this Special Issue on the theme The dynamic reef and shelly communities of the Paleozoic. This Special is in honour of our colleague and friend Paul Copper.

2008 ◽  
Vol 45 (2) ◽  
pp. 231-241 ◽  
Author(s):  
Jan Ove R. Ebbestad ◽  
Christopher A. Stott
Keyword(s):  
Success Rate ◽  
Late Ordovician ◽  
Size Class ◽  
Low Energy ◽  
Special Issue ◽  
Georgian Bay ◽  
Low Level ◽  
Shell Repair ◽  
Number Of Individuals ◽  
Selection Of

Shell repairs resulting from presumed failed predation are documented in gastropods from the Late Ordovician (Cincinnatian; Richmondian) mid-to-upper Kagawong Submember of the Georgian Bay Formation on Manitoulin Island, Ontario, Canada. The bryozoan–mollusc biota and associated sediments generally suggest nearshore, shallow (<10 m), low energy (lagoonal), and perhaps mesotrophic to eutrophic conditions. Two sample sets from this unit have been studied for shell repair. One of the more commonly applied estimates of shell repair frequencies involves division of the number of individuals with at least one scar by the total number of individuals in the sample (the Individuals with scars method). Using this calculation, 207 specimens of Lophospira trilineata Ulrich and Scofield yielded a shell repair frequency of 4.8%; in 28 specimens of Trochonemella sp. the shell repair frequency was 35.7%. Repairs in Trochonemella occur primarily in the larger size class, suggesting that a size refuge was achieved by this species. Low repair frequencies in L. trilineata suggest predation with a higher success rate or fewer encounters. This study demonstrates that the paradigm of a standardized low level of shell repair in Ordovician and Silurian gastropods is oversimplistic and a range of frequency rates can be expected.

Does mother's diet affect food selection of weanling wild mice?

1993 ◽  
Vol 46 (4) ◽  
pp. 827-828 ◽  
Author(s):  
Paola Valsecchi ◽  
Anna Moles ◽  
Marisa Mainardi
Keyword(s):  
Food Selection ◽  
Wild Mice ◽  
Selection Of

scholarly journals Food selection of maize weevil Sitophilus Zeamais (motschulsky)

2020 ◽  
Vol 42 (2) ◽  
Author(s):  
Nguyen Van Dzuong ◽  
Khuat Dang Long
Keyword(s):  
Food Selection ◽  
Abundant Species ◽  
Sitophilus Zeamais ◽  
Rice Grain ◽  
Maize Weevil ◽  
Food Grains ◽  
Dried Fruit ◽  
Maize Grain ◽  
Food Grain ◽  
Selection Of

The instintive behaviour exhibited by insects in the selecting  food is always a matter of  interests to entomologists, and it is one of the fundamental principles underlining the application of entomology to agriculture, horticulture and forestry. Food seclection is an important characteristic of insects that help them survive in periods with insufficient foods.Three grain types of food, maize grain, long-grain rice and soybean grain, were used in this sudy for detecting food selection behaviours of maize weevil, Sitophilus zeamais. Grains were kept in box traps put in the different stores in Son La during 90 days. The result showed that maize weevil, Sitophilus zeamais, prefered traps with maize grains (71.4%) considerably more than ones with long-grain rice (14.3%) and soybean grain (14.3%). Meanwhile, the cornsap beetle, Carpophilus dimidiatus, was mostly observed in maize grain (98.5%) and to a lesser degree, in soybean grain (1.5%); and the dried-fruit beetle, Carpophilus hemipterus, was abundantly observed in maize grain (93.1%) and less in soybean grain (6.9%). The red flour, Tribolium castaneum, also tended to select all the three food grain, i.e. maize grain: 53.5%, long-rice grain: 35.2%, and soybean grain: 11.3%.Comparing f beetle individuals captured on three types of food grains showed that the maize weevil, Sitophilus zeamais, is the most abundant species. The percentage this store beetle among all beetles observed in maize, soybean grains and long-rice grains were 57.0%, 84.9% and 27.6%, respectively. Interestingly, Ahasverus advena, foreign grain beetle, occurred abundantly on long-rice gain (61.7%), i.e. this grain is a suitable food for the development of this beetle. 

scholarly journals The emergence and selection of reputation systems that drive cooperative behaviour

2018 ◽  
Vol 285 (1886) ◽  
pp. 20181508 ◽  
Author(s):  
Alain Schlaepfer
Keyword(s):  
Computer Simulations ◽  
Relevant Information ◽  
Reputation Systems ◽  
Cooperative Behaviour ◽  
Social Image ◽  
Reputation Mechanism ◽  
Initial Evolution ◽  
Group Members ◽  
Number Of Individuals ◽  
Selection Of

Reputational concerns are believed to play a crucial role in explaining cooperative behaviour among non-kin humans. Individuals cooperate to avoid a negative social image, if being branded as defector reduces pay-offs from future interactions. Similarly, individuals sanction defectors to gain a reputation as punisher, prompting future co-players to cooperate. But reputation can only effectively support cooperation if a sufficient number of individuals condition their strategies on their co-players' reputation, and if a sufficient number of group members are willing to record and transmit the relevant information about past actions. Using computer simulations, this paper argues that starting from a pool of non-cooperative individuals, a reputation system based on punishment is likely to emerge and to be the driver of the initial evolution of cooperative behaviour. However, once cooperation is established in a group, it will be sustained mainly through a reputation mechanism based on cooperative actions.

Effects of menu labelling on students′ food choice: a preliminary study

2019 ◽  
Vol 121 (2) ◽  
pp. 479-491 ◽  
Author(s):  
Greta Krešić ◽  
Nikolina Liović ◽  
Jelka Pleadin
Keyword(s):  
Positive Impact ◽  
Food Selection ◽  
Sugar Content ◽  
Daily Intake ◽  
Nutrition Knowledge ◽  
Grocery Store ◽  
Nutrition Label ◽  
Content Type ◽  
Menu Selection ◽  
Selection Of

PurposeThe purpose of this paper is to assess the relationship between nutrition knowledge and grocery store nutrition label use, with using nutrition information disclosure on menu selection in a group of hospitality management students, who shall be responsible for menu labelling in their future careers.Design/methodology/approachA between-subject design included 324 students, who were randomly assigned to choose from a menu labelled as follows: unlabelled; kcal label only; graphical label providing information on the per cent of the recommended daily intake of energy and four nutrients. Their nutrition knowledge and habit of reading grocery store nutrition labels were tested using an additional questionnaire.FindingsThe results showed that the provision of energy value information resulted in the selection of less energetic, less fat and less salted food, while a graphical label additionally led to the selection of food having a lower saturated fatty acid (SFA) and sugar content. Multiple regression analysis showed that the habit of packaged food nutrition label reading was a significant predictor of choosing food having a lower energy (p<0.001), fat (p<0.001), SFA (p<0.001), sugar (p<0.001) and salt (p=0.003) content, while the influence of nutrition knowledge on food selection was proven insignificant.Originality/valueGiven the established positive impact of menu labelling, these findings support the future European policy mandating energy and nutrient content disclosure on menus, but also point to the need for more-intense consumer education.

Preferential analysis of street food amongst the foreign tourists: a case of Delhi region

2019 ◽  
Vol 6 (3) ◽  
pp. 511-528 ◽  
Author(s):  
Vikas Gupta ◽  
Kavita Khanna ◽  
Raj Kumar Gupta
Keyword(s):  
Process Model ◽  
Food Preference ◽  
Food Preferences ◽  
Destination Image ◽  
New Delhi ◽  
Street Food ◽  
Content Type ◽  
Face To Face ◽  
Hierarchy Process ◽  
Selection Of

Purpose The purpose of this paper is to evaluate and analyse the street food preferences of foreign tourists in Delhi. It will also try to find out the reasons for the selection of these foods by the tourists. Design/methodology/approach The data collection was done from 670 foreign tourists at the departure gates of Indira Gandhi International Airport, New Delhi. This study involved location intercept technique through face-to-face interviews and filling of structured questionnaire for taking the responses. The street food preference of the tourists is analysed using analytical hierarchy process model. Findings This study identified 17 street foods which were amongst the most preferred by the foreign tourist, with chicken tikka being the most favoured and paddu being least preferred. It was also found that tourists usually prefer street foods which are mild in taste and are hygienically prepared. Practical implications This study suggests that Indian street food presents a huge market for the foreign tourists that needs to be nurtured. It will help the stakeholders in the street food businesses in Delhi to devise strategies to promote food tourism, modify and align tourism products, enhance farming techniques and ultimately improve the destination image and branding of the place. Originality/value This is the first attempt to try to explore tourists’ street food preference and will help in maximising the influx of foreign tourists, as the concept of culinary tourism is on rise in India.

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