scholarly journals Food Preference of Oryzaephilus Surinamensis (Coleoptera: Silvanidae) to Different Types of Plant Products

2019 ◽  
Vol 2 (2) ◽  
pp. 53-57 ◽  
Author(s):  
A Huda Nurul ◽  
M. Amni Noor
Keyword(s):  
Moisture Content ◽  
Food Preference ◽  
Management Practice ◽  
Food Preferences ◽  
Food Type ◽  
Biological Study ◽  
Oryzaephilus Surinamensis ◽  
Experimental Conditions ◽  
Plant Products ◽  
Cereal Grain

AbstractOryzaephilus surinamensis is one of the stored product insect that commonly found in Malaysia. The biological study through host range or food preferences of O. surinamensis is important for the development of sustainable management practice to control its infestation. The objective of this study was to identify the food preference of O. surinamensis to different plant products in relation to food type and moisture content. Twenty adult of O. surinamensis were exposed to three different group of food; dried fruits (date, raisin, apricot, fig), grain/cereals (rice, barley, oat grout, dried maize), and nuts (almond, ground nut, walnut, cashew nut) for 240h in laboratory Kulliyyah of Science, IIUM Kuantan. Moisture content in each food was also measured. It was found out that the most preferred food by O. surinamensis is oat groat of cereal grain group with medium level of moisture content. Further analysis on food moisture suggested that under current experimental conditions (temperature of 27℃ and 64% relative humidity within 240h of exposure), food moisture content does not affect pest infestation and distribution.

Fit or not? Bringing regulatory fit into the frame on health food preferences

2019 ◽  
Vol 31 (5) ◽  
pp. 1388-1404 ◽  
Author(s):  
Kuo-Shuan Kuo ◽  
Shih-Chieh Chuang ◽  
Molly Chien-jung Huang ◽  
Pei-ying Wu
Keyword(s):  
Goal Orientation ◽  
Regulatory Focus ◽  
Food Preference ◽  
Message Framing ◽  
Food Preferences ◽  
Framing Effect ◽  
Regulatory Fit ◽  
Healthy Food ◽  
Food Type ◽  
Content Type

PurposeThe purpose of this paper is to facilitate the use of public communication in the development of healthy food plans for consumers. This research aims to investigate whether the influence of “fit” to individuals’ goal pursuit strategies on the effectiveness of advertisement frames can intensify persuasion to consume healthy (virtue) foods or restrain the consumption of unhealthy (vice) foods in health promotion.Design/methodology/approachTwo experiments were conducted to investigate how goal-framed messages for different food types affect consumer decision making by moderating regulatory focus.FindingsThe results demonstrate that the compatibility between the mere exposure to virtue (vice) food in a negative (positive) frame drives the effectiveness of a given goal framing. However, when additional regulatory focus is added, the fit in the vice/promotion and virtue/prevention condition causes the effect of framing to disappear. Moreover, the unfit in the virtue/promotion and vice/prevention condition suppresses the virtue (vice) preference in the positive (negative) frame.Research limitations/implicationsThese findings suggest that under different valence framing, advertising messages provide different amounts of persuasion in virtue/vice conditions and the moderation effect of regulatory fit on framing to influence virtue/vice food preference.Practical implicationsPublic policy executives and marketers can increase the likelihood that consumers will make healthy food choices by fitting goals to strengthen persuasion. The unfitted goal orientation between food and regulatory focus enhances the framing effect leading to food preference changes.Originality/valueThe framing effect disappears when additional regulatory fit the food type, but is enhanced when additional regulatory focus does not fit the food type. By bringing fit into the frame and the virtue/vice food type, this research extends the notion of regulatory fit into three pairs of given goal orientations on the persuasiveness of message framing to health-related communication. It provides a substantial explanation underlying persuasion to promote a greater understanding of virtue/vice food preferences.

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 Odor-taste interactions in food perception: Exposure protocol shows no effects of associative learning

2021 ◽  
Author(s):  
Robin Fondberg ◽  
Johan N Lundström ◽  
Janina Seubert
Keyword(s):  
Associative Learning ◽  
Food Preferences ◽  
Exposure Phase ◽  
Experimental Setting ◽  
Experimental Conditions ◽  
Future Studies ◽  
Food Perception ◽  
Equivalence Tests ◽  
Taste And Odor ◽  
Chewing Gums

Abstract Repeated exposure can change the perceptual and hedonic features of flavor. Associative learning during which a flavor’s odor component is affected by co-exposure with taste is thought to be central in this process. However, changes can also arise due to exposure to the odor in itself. The aim of this study was to dissociate effects of associative learning from effects of exposure without taste by repeatedly presenting one odor together with sucrose and a second odor alone. Sixty individuals attended two testing sessions separated by a five-day exposure phase during which the stimuli were presented as flavorants in chewing gums that were chewed three times daily. Ratings of odor sweetness, odor pleasantness, odor intensity enhancement by taste, and odor referral to the mouth were collected at both sessions. Consistent with the notion that food preferences are modulated by exposure, odor pleasantness increased between the sessions independently of whether the odor (basil or orange flower) had been presented with or without sucrose. However, we found no evidence of associative learning in any of the tasks. In addition, exploratory equivalence tests suggested that these effects were either absent or insignificant in magnitude. Taken together, our results suggest that the hypothesized effects of associative learning are either smaller than previously thought or highly dependent on the experimental setting. Future studies are needed to evaluate the relative support for these explanations and, if experimental conditions can be identified that reliably produce such effects, to identify factors that regulate the formation of new odor-taste associations.

scholarly journals Figuring the pecking order

2018 ◽  
Vol 52 (12) ◽  
pp. 2334-2355
Author(s):  
Shona M. Bettany ◽  
Ben Kerrane
Keyword(s):  
Food Preference ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Policy Makers ◽  
Animal Food ◽  
Interpretive Study ◽  
Full Compliance ◽  
The Family ◽  
Animal Food Products

PurposeUsing the family activity of hobby stock-keeping (“petstock”) as a context, this paper aims to extend singularization theory to model the negotiations, agencies and resistances of children, parents and petstock, as they work through how animals become food within the boundaries of the family home. In doing so, the authors present an articulation of this process, deciphering the cultural biographies of petstock and leading to an understanding of the emergent array of child animal food-product preferences.Design/methodology/approachData were collected from petstock-keeping parents through a mixture of ethnographic, in-depth interviewing and netnographic engagements in this qualitative, interpretive study; with parents offering experiential insights into animal meat and food-product socialization behaviours played out within the family environments.FindingsThe findings discuss the range of parental behaviours, motivations and activities vis-à-vis petstock, and their children’s responses, ranging from transgression to full compliance, in terms of eating home-raised animal food-products. The discussion illustrates that in the context of petstock, a precocious child food preference agency towards animal meat and food products is reported to emerge.Research limitations/implicationsThis research has empirical and theoretical implications for the understanding of the development of child food preference agency vis-à-vis animal food products in the context of family petstock keeping.Practical implicationsThe research has the potential to inform policy makers around child education and food in regard to how child food preferences emerge and can inform marketers developing food-based communications aimed at children and parents.Originality/valueTwo original contributions are presented: an analysis of the under-researched area of how children’s food preferences towards eating animal food products develop, taking a positive child food-choice agency perspective, and a novel extension of singularization theory, theorizing the radical transformation, from animal to food, encountered by children in the petstock context.

scholarly journals Increased Comfort of Polyester Fabrics

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 3010
Author(s):  
Meritxell Martí ◽  
Jaime Gisbert-Paya ◽  
Mª Ángeles Bonet-Aracil ◽  
Petar Jovančić ◽  
Manuel J. Lis ◽  
...  
Keyword(s):  
Water Vapor ◽  
Moisture Content ◽  
Microwave Irradiation ◽  
Alkaline Treatment ◽  
Negative Ion ◽  
Experimental Conditions ◽  
Hygroscopic Properties ◽  
Treatment Conditions ◽  
Moisture Increase ◽  
Subsequent Improvement

The hydrophilicity of fibers is directly related to the comfort of a fabric and represents one of the most important aspects of a textile. Therefore, polyester (PES) modification has focused on an increase in moisture content and a subsequent improvement of the user’s experience. Based on the glycerol hygroscopic properties, the main objective has been the enhancement of the hydrophilicity of polyester by glycerol treatments. Furthermore, microwave irradiation and alkaline treatment have been applied, in order to increase glycerol adhesion. Treated PES samples were characterized by performing moisture content, negative ion, water diffusion and water vapor resistance analyses. The effect of different treatment conditions such as bath ratio (1/10 or 1/15), temperature (40, 60 or 100 °C), time (2 or 5 min) and microwave radiation intensity (300 or 500 W) was evaluated. The moisture content of treated PES results indicated that by decreasing the bath ratio and increasing the time and temperature the moisture gain can reach almost 14%, which can be easily related to increases in the weight of the fiber. The treatment with alkali was done and led to the highest moisture increase. Treatment with 500 W microwave irradiation led to higher glycerol retention after rinsing. Different experimental conditions were applied to the glycerol-treated PES fabrics, and a clear improvement in moisture content was obtained increasing the comfort. The results were compared with the ones obtained for cotton and wool, where the moisture is higher than non treated PES.

Protein Deprivation in Primates: VI. Food Preferences of Adult Rhesus Monkeys Maintained on Low-Protein Diets

1975 ◽  
Vol 41 (1) ◽  
pp. 199-204 ◽  
Author(s):  
Charles W. Hill ◽  
Arthur J. Riopelle
Keyword(s):  
Body Weight ◽  
Rhesus Monkeys ◽  
Food Preference ◽  
Food Preferences ◽  
Control Group ◽  
Protein Deprivation ◽  
Low Protein ◽  
Preference Task ◽  
Highly Correlated ◽  
Protein Diets

Three groups of adult female rhesus monkeys, maintained on low-protein diets (.5 gm, 1 gm, and 2 gm protein per kg body weight) were compared with a control group (4 gm protein per kg body weight) on a food-preference task. Food responsiveness was assessed by presenting 8 small pieces of a certain food, equally spaced about the perimeter of a turntable attached to the home cage, and recording number of pieces taken, number of pieces eaten, and elapsed time for taking all 8 pieces. 21 different foods were used in sequence, 3 each from the following 7 categories: cheese, meat, vegetable, nut, cereal, fruit, and candy. Scores on all 3 measures were highly correlated, and the order of preference was generally the same for all groups. The 2 lowest-protein groups accepted more foods at the lower end of the palatability spectrum than did either the 4-gm or the 2-gm group. There was a tendency for the foods least preferred by the protein-deprived monkeys to be themselves high in protein. Thus, although protein deprivation appears to increase the catholicity of food preference, there is no corresponding increase in the relationship between palatability and protein content.

Merajut Asa Implementasi Food Preference di Rumah Sakit Swasta

2019 ◽  
Vol 16 (3) ◽  
pp. 62
Author(s):  
Ni Luh Ayu Kalimantari ◽  
Ida Bagus Teddy Prianthara
Keyword(s):  
Data Collection ◽  
Human Resources ◽  
Organizational Structure ◽  
Food Preference ◽  
Food Preferences ◽  
Food Distribution ◽  
Target Time ◽  
Quality Of Work ◽  
Imple Mentation

ABSTRACTThe purpose of this study was to find out to find out how the implementation of the food preference in organizing food at Surya Husadha Nusa Dua Badung Hospital and the obstacles that occur in the implementation of a food preference. This research was conducted at Surya Husadha Nusa Dua Hospital, Badung Regency. The design of this study is qualitative, namely to understand the phenomenon of food preference implementation preference in organizing food. Technically, data collection uses interviews with informants. The research informants consisted of elements involved in the mechanism of organizing food at Surya Husadha Nusa Dua and patient. The results of the study showed that the food preference imple- mentation in Surya Husadha Nusa Dua Hospital had 1) effective communication in food preference implementation, 2) inadequate resources in the implementation of food preferences, 3) the attitude of the implementers in the food preference implementation was already underway well and 4) the bureaucratic structure in the implementation of a food preference knows the duties and responsibilities. The organizational structure has gone well. Then the obstacles in the implementation of food preferences include: The semi out-sourcing system that is used in hospitals triggers delays in food distribution and ineffective communication between task implementers, and the lack of human resources causes implementers to be more oriented towards the target time of completion of work rather than on the results or quality of work.

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.

Diet preferences of a Western giant's (Lord Derby's) eland group in a Sahelian dry habitat

2011 ◽  
Vol 61 (4) ◽  
pp. 485-492 ◽  
Author(s):  
Anh Galat-Luong ◽  
Jerzy J. Nizinski ◽  
Gérard Galat
Keyword(s):  
Cucumis Melo ◽  
Quantitative Data ◽  
Food Preference ◽  
Food Preferences ◽  
High Availability ◽  
Herbaceous Species ◽  
Cassia Tora ◽  
Qualitative And Quantitative ◽  
Peristrophe Bicalyculata ◽  
Wildlife Reserve

AbstractThe diet of the critically endangered Western giant eland (Tragelaphus derbianus derbianus Gray, 1847) has never been studied. We studied the food preferences of a Western giant eland group translocated from its native Sudanian habitat to a wildlife reserve in a Sahelian area in relation to the abundance of food in the new habitat. The study generated the first qualitative and quantitative data on this eland subspecies' diet. The translocated group fed only on 33 different plant species available in its new habitat. Isoberlinia doka, and Julbernadia sp., two species eaten by the other eland subspecies did not occur here. The food preference for most ligneous species did correspond to their high availability in the translocation area (like Acacia seyal, 32.56% versus 28.26% abundance in the new habitat, Acacia ataxacantha, 19.7% versus 17.03%, and Azadirachta indica, 7.11% versus 4.71%; only Grewia bicolor, 7.48% versus 10.14% did not). In contrast, the food preference for many herbaceous species did not, as some were preferred (like Merremia pentaphylla, 35.41% versus 11.01%, and Peristrophe bicalyculata, 2.58% versus 0.00%), and others avoided (like Corchorus tridens, 1.72% versus 2.20%, Cucumis melo, 0.43% versus 5.73%, and Abutilon ramosum, 0.21% versus 7.05%). The most eaten Cassia tora (42.7%) was also the most abundant (36.56%). Our data will provide conservation managers with information on how to protect the species' natural environment and to make appropriate management decisions with respect to the proclamation of protected areas or the identification of core zones, mainly for future (re)introduction of satellite populations.

THE RELATION OF BARK MOISTURE TO THE DEVELOPMENT OF CANKER DISEASES CAUSED BY NATIVE, FACULTATIVE PARASITES: 2. FUSARIUM CANKER ON BLACK COTTONWOOD

1959 ◽  
Vol 37 (5) ◽  
pp. 781-788 ◽  
Author(s):  
John E. Bier
Keyword(s):  
Moisture Content ◽  
Populus Trichocarpa ◽  
Close Correlation ◽  
Black Cottonwood ◽  
Experimental Conditions ◽  
Growing Period ◽  
Average Temperature ◽  
Fusarium Lateritium ◽  
Dormant Season ◽  
Canker Development

A close correlation was found to exist between the development of a bark canker in nursery-grown Populus trichocarpa Torrey and Gray, caused by Fusarium lateritium Nees., and the moisture content of the living bark. When bark moisture was expressed as a percentage of the amount of water required to saturate the sample under experimental conditions, relative turgidities of 80% or more inhibited canker development which, however, occurred normally at lower percentages. Studies of the epidemiology of Fusarium canker in the nursery afforded evidence in support of the limiting effect of bark moisture on canker development. Thus during the dormant season of 1957–58, the monthly average temperature was higher than the minimum temperature for the growth of F. lateritium on potato dextrose agar, and the relative turgidity did not reach the inhibiting value of 80%. Cankers continued to develop throughout this period. During the growing season while temperatures were still more favorable for fungus development, no extension of cankers occurred in the nursery trees, apparently because, during the growing period, the relative turgidity was in excess of 80%. Canker development was prevented during the winter by placing dormant cuttings in water, which likewise increased the moisture content of the bark above the 80% level.During the dormant season the bark of field-grown black cottonwoods maintained relative turgidity values of approximately 80% or higher and the disease could not be found on these trees.

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