EVALUATION OF FOOD SELECTION OF FIRE ANT SOLENOPSIS SAEVISSIMA (SMITH) (HYMENOPTERA: FORMICIDAE) IN RESOURCES WITH AND WITHOUT IMMATURE STAGES OF CHRYSOMYA ALBICEPS (WIEDEMANN, 1819) (DIPTERA: CALLIPHORIDAE)/ AVALIAÇÃO DA SELEÇÃO ALIMENTAR DA FORMIGA SOLENOPSIS SAEVISSIMA (SMITH) (HYMENOPTERA: FORMICIDAE) EM RECURSOS COM E SEM ESTÁGIOS IMATUDOS DE CHRYSOMYA ALBICEPS (WIEDEMANN, 1819) (DIPTERA: CALLIPHORIDAE)

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.

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

British Food Journal ◽

10.1108/bfj-03-2018-0188 ◽

2019 ◽

Vol 121 (2) ◽

pp. 479-491 ◽

Cited By ~ 1

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.

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