The Influence of Food-Selection upon the Evolution of Animal Life

1877 ◽  
Vol 5 ◽  
pp. 65
Author(s):  
A. H. Thompson
Keyword(s):  
Food Selection ◽  
Animal Life ◽  
Influence Of Food

Influence of food availability and distribution on the movement patterns of a forest avian frugivore, the puff-throated bulbul (Alophoixus pallidus)

2011 ◽  
Vol 28 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Daphawan Khamcha ◽  
Tommaso Savini ◽  
Warren Y. Brockleman ◽  
Vijak Chimchome ◽  
George A. Gale
Keyword(s):  
Food Selection ◽  
Movement Patterns ◽  
Forest Tree ◽  
Evergreen Forest ◽  
Fruit Availability ◽  
Group 4 ◽  
Fruit Productivity ◽  
Influence Of Food ◽  
Time Spent Feeding ◽  
Avian Frugivore

Abstract:Bulbul species (family Pycnonotidae) are important seed dispersers in Asian forests, but almost nothing is known of their movement patterns inside intact forest, which are likely to impact forest dynamics. We examined the movement patterns of the forest-dwelling puff-throated bulbul (Alophoixus pallidus) in relation to fruit productivity and distribution of fruiting trees/lianas in an evergreen forest in north-eastern Thailand. Movement patterns of 10 groups were precisely mapped by following colour-ringed individuals in each group 4 h mo−1 for 1 y. We evaluated fruit productivity and dispersion of fruiting trees/lianas based on monthly phenologies. There were clear seasonal fluctuations in fruit availability, which appeared to affect movement patterns, particularly distance moved between fruiting trees, time spent feeding and food selection. When fruit availability was low, bulbuls spent more time on average at a given food plant and moved longer distances between fruiting plants than compared with periods of higher fruit availability (low availability: 58 s, 83.2 m; high availability: 10 s, 43.4 m). This study points to the importance of seasonal availability of fruit resources on frugivore movement patterns. Seasonal dynamics of movement may be useful for understanding interactions between fruiting trees and their dispersers, and forest tree recruitment patterns.

Demonstrating Nutrient Cost Gradients: A Brooklyn Case Study

2014 ◽  
Vol 84 (5-6) ◽  
pp. 244-251 ◽  
Author(s):  
Robert J. Karp ◽  
Gary Wong ◽  
Marguerite Orsi
Keyword(s):  
Low Income ◽  
Energy Content ◽  
Food Selection ◽  
The United States ◽  
United States Department ◽  
Micronutrient Deficiencies ◽  
Caloric Density ◽  
Low Income Families ◽  
The Cost ◽  
The Impact

Abstract. Introduction: Foods dense in micronutrients are generally more expensive than those with higher energy content. These cost-differentials may put low-income families at risk of diminished micronutrient intake. Objectives: We sought to determine differences in the cost for iron, folate, and choline in foods available for purchase in a low-income community when assessed for energy content and serving size. Methods: Sixty-nine foods listed in the menu plans provided by the United States Department of Agriculture (USDA) for low-income families were considered, in 10 domains. The cost and micronutrient content for-energy and per-serving of these foods were determined for the three micronutrients. Exact Kruskal-Wallis tests were used for comparisons of energy costs; Spearman rho tests for comparisons of micronutrient content. Ninety families were interviewed in a pediatric clinic to assess the impact of food cost on food selection. Results: Significant differences between domains were shown for energy density with both cost-for-energy (p < 0.001) and cost-per-serving (p < 0.05) comparisons. All three micronutrient contents were significantly correlated with cost-for-energy (p < 0.01). Both iron and choline contents were significantly correlated with cost-per-serving (p < 0.05). Of the 90 families, 38 (42 %) worried about food costs; 40 (44 %) had chosen foods of high caloric density in response to that fear, and 29 of 40 families experiencing both worry and making such food selection. Conclusion: Adjustments to USDA meal plans using cost-for-energy analysis showed differentials for both energy and micronutrients. These differentials were reduced using cost-per-serving analysis, but were not eliminated. A substantial proportion of low-income families are vulnerable to micronutrient deficiencies.

Plant and Animal Life.—I

1879 ◽  
Vol 7 (179supp) ◽  
pp. 2853-2856
Author(s):  
A. R. Grote
Keyword(s):  
Animal Life

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

2017 ◽  
Vol 19 (2) ◽  
pp. 140
Author(s):  
Setyowati Setyowati
Keyword(s):  
Diabetes Mellitus ◽  
Nutritional Value ◽  
Food Selection ◽  
Diabetes Mellitus Patient ◽  
Fiber Content ◽  
Green Bean ◽  
Snack Food ◽  
Physical Quality ◽  
Organoleptic Quality ◽  
Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

“My Roommates Would Laugh at me”: Young Males Reveal Embarrassment over Lack of Food Skills

2020 ◽  
pp. 1-8
Author(s):  
Kristen Simonds ◽  
Lucy Yixuan Zhang ◽  
June I. Matthews
Keyword(s):  
Young Adults ◽  
Food Safety ◽  
Parental Influence ◽  
Comparative Method ◽  
Food Selection ◽  
Young Men ◽  
Structured Interviews ◽  
Young Males ◽  
Solid Foundation ◽  
And Storage

Purpose: This descriptive qualitative study explored young males’ perceptions of food skills in 3 domains: food selection and planning, food preparation, and food safety and storage. Methods: Semi-structured interviews were audio-recorded and transcribed verbatim. Data were analyzed using the constant comparative method. Results: Forty-four young men (aged 17–35) reported varying levels of food skills, from little/no confidence to very confident and skilled. Most participants learned food skills from their mothers. Greater involvement in food selection and planning at a young age appeared to be related to parental influence and encouragement, exposure to food skills at school, and interest in food-related activities, which, in turn, provided a solid foundation for being confident cooks as young adults. Most notable was the lack of knowledge about, or confidence in, food safety and storage. Young men with low self-perceived food skills were deeply embarrassed about this deficiency in front of peers who had higher levels of confidence and skills. Conclusions: Future interventions or curricula should emphasize food safety and storage. This research also illustrates the importance of the home environment in teaching food skills to youth and ensuring that food skills are taught well before young adults begin living independently.

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