JUNK FOOD CONSUMPTION AMONG COLLEGE STUDENTS IN MYSORE CITY

2021 ◽  
pp. 85-88
Author(s):  
Tsering Dhondup ◽  
M C Sandhyarani
Keyword(s):  
College Students ◽  
Food Consumption ◽  
Research Design ◽  
Sampling Method ◽  
Junk Food ◽  
Street Food ◽  
Descriptive Research ◽  
Cooked Food

Consuming junk food is increasing in a very rapid way nowadays. Junk food represents food which is quickly prepared and eaten outside the home. This type of food is easily and quickly prepared, however, it refers mainly to the food that is prepared from precooked or preheated ingredients then packed and sold in stores or restaurants. The adolescents prefer to have junk food rather homemade cooked food, because it is available readily, in their ngertips (online), and it is been served quickly, tasty and deliciously prepared were available within fraction of seconds. Therefore the youngsters are fond of junk food consumption without knowing its impact on health. The present study attempted to know the perception on junk food consumption among college students in Mysore city. The convenient sampling method was adopted to collect data from six colleges covering 128 students. Descriptive research design has been chosen to examine the knowledge and perception on junk food. In the result it is found that 93% respondents prefer to consume junk food, 64% respondents preferred evening, and 74% respondents favoured street food.

scholarly journals Students’ Grammatical Error Analysis in Speaking

1970 ◽  
Vol 5 (2) ◽  
pp. 127-137
Author(s):  
REFA ANJENG SARI
Keyword(s):  
Data Analysis ◽  
Error Analysis ◽  
Research Design ◽  
Sampling Method ◽  
Purposive Sampling ◽  
Descriptive Research ◽  
Grammatical Errors ◽  
Grammatical Error ◽  
Third Person ◽  
Speaking Performance

The purposes of this research were to find out the kinds of students’ grammatical error, and to figure out the dominant kind of grammatical error in speaking. The research design was descriptive research. The participant of this research was students of State Islamic University in Palembang, South Sumatera. The purposive sampling method was used to choose 12 participants; three students was taken from category of high, medium, and low score in speaking class. The collection of data used documentation by recording student’s speaking performance. The data were analyzed by using Linguistic Category Classification from Politzer and Ramirez. Based on the result of data analysis, 12 kinds of grammatical errors were found. The dominant kind of grammatical error was about number. The lowest percentages were about third person singular incorrectness and comparative adjective/adverb incorrectness.

scholarly journals Kajian Distribusi Pendapatan Petani Padi Ciherang (Oryza sativa) di Kecamatan Haruyan Kabupaten Hulu Sungai Tengah Provinsi Kalimantan Selatan

2014 ◽  
Vol 4 (2) ◽  
pp. 246-253
Author(s):  
Ahmad Suhaimi ◽  
Nurlenny Khatimah
Keyword(s):  
Oryza Sativa ◽  
Income Distribution ◽  
Research Design ◽  
Sampling Method ◽  
Design Analysis ◽  
Net Income ◽  
Purposive Sampling ◽  
Rice Farmers ◽  
Descriptive Research

       This study aims to determine income, and income distribution of rice farmers Ciherang paddy in Haruyan District Hulu Sungai Tengah Regency Kalimantan Selatan Province. Research carried out for 3 months from June to August 2014. Research The use descriptive research design, analysis units studied were rice farmers Ciherang .This method of sampling is done with purposive sampling method. The results showed that, farmers' net income ranging from Rp 84 097 - Rp 16,992,279. The results of the analysis of income distribution Ciherang rice farmers through the calculation of figures obtained Gini ratio 0.499, this hi menunjukkandistribusi Ciherang rice farmers' income is at the level of the gap being. Inequality of income distribution is suspected because of a less than optimal use of land, lack of use of a tool or machine that is appropriate and lack of extension's role in providing guidance to farmers how good and proper cultivation.

scholarly journals PREFERENSI PELANGGAN ONLINE SHOP INSTAGRAM BERDASARKAN E-SERVICE QUALITY DENGAN MENGGUNAKAN ANALISIS CLUSTER DAN ANALISIS CONJOINT

2018 ◽  
Vol 8 (1) ◽  
pp. 73
Author(s):  
Amelindha Vania ◽  
Sumiati Sumiati ◽  
Fatchur Rohman
Keyword(s):  
College Students ◽  
Service Quality ◽  
Conjoint Analysis ◽  
Sampling Method ◽  
Quality Attribute ◽  
Information Efficiency ◽  
Descriptive Research ◽  
Research Objects ◽  
Quota Sampling

Abstract. The study aims to determine the most preferred e-service quality attribute chosen by customers and classify customers based on their preferences andsociodemographic characteristics in Malang city. This research used quantitativeapproach with descriptive research. The research objects were 105 respondents ofinstagram online shop customers in Malang selected using quota sampling method. Theanalysis methods used were cluster and conjoint analysis. The results showed thatInstagram online shop customers in Malang were classified into 2 segments; the firstsegment (adults) was college students and employees above 20 years of age with IDR2.5 – 5 million incomes per month. Meanwhile, the second segment (teenagers) washigh school and college students under 20 years of age with less than IDR 1 million permonth revenue. Both segments prioritized fulfillment (product shipments) when theywould like to shop in instagram. The least e-service quality attribute considered bycustomer was efficiency (information efficiency).

scholarly journals Street food consumption in terms of the food safety and health

2016 ◽  
Vol 13 (3) ◽  
pp. 4072 ◽  
Author(s):  
Aybuke Ceyhun Sezgin ◽  
Nevin Şanlıer
Keyword(s):  
Food Safety ◽  
Food Consumption ◽  
Quality And Safety ◽  
Street Food ◽  
Descriptive Research ◽  
Safety And Health ◽  
And Storage ◽  
General Conditions

Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety.

scholarly journals Junk Food Consumption Among Secondary Level Students, Chitwan

2018 ◽  
Vol 37 (2) ◽  
pp. 147-152 ◽  
Author(s):  
Shubha Devi Sapkota ◽  
Seema Neupane
Keyword(s):  
Food Consumption ◽  
Sampling Method ◽  
Ice Cream ◽  
Secondary Level ◽  
Peer Influences ◽  
Cluster Sampling ◽  
Junk Food ◽  
Cross Sectional ◽  
Awareness Programme ◽  
Structured Questionnaire

Introduction: Junk food is a pejorative term for cheap food containing high levels of calories from sugar or fat with little fibre, protein, vitamins or minerals. This study was conducted to assess the junk food consumption and patterns of consumed junk food among secondary level students.Material and Methods: This was a descriptive cross-sectional research. Hundred forty-two respondents were drawn by using cluster sampling method. Self-administered semi-structured questionnaire in Nepali Version was used and the collected data was entered and analysed in Epi-data and SPSS Version 20 by using simple statistical methods.Results: The findings revealed that more girls (53.5%) consumed junk food than boys (79.6%) and those respondents were aware of the meaning of junk food. Majority of respondents (90.1%) preferred junk food for taste, is faster to prepare (44.4%), preferred as influenced by TV advertisements (15.5%), because of peer influences (31.7%) and some (29.6%) respondents preferred junk food because nothing else was available. Concerning patterns of consumed junk food all respondents (100%) consumed ‘chat-pat’ and noodles, panipuri (97.2%), doughnuts (93%), chocolates (92.3%), biscuits (95.8%), ice cream (65.5%) and cold drinks (65.5%). Only 54.2% of respondents were aware of risks associated with poor eating habits.Conclusion: Adolescents consumed a greater amount of junk food which led to a majority of ill effects later on. It is recommended that the school and community conduct and implement awareness programme on junk food consumption and its ill effects.

A Study on Junk Food Consumption Behavior Among College Students

2014 ◽  
Author(s):  
A. H. Sequeira ◽  
A. Sowmya ◽  
Beryl Thomas ◽  
Chahat Mahajan ◽  
Chandra Kumar
Keyword(s):  
College Students ◽  
Food Consumption ◽  
Junk Food ◽  
Consumption Behavior

scholarly journals TRAUMATISED OLDER PERSONS’ EXPERIENCES OF EYE MOVEMENT INTEGRATION AS TRAUMA INTERVENTION

2021 ◽  
Vol 57 (3) ◽  
Author(s):  
Andrea Visagie ◽  
Annaline Keet
Keyword(s):  
Qualitative Study ◽  
Older People ◽  
Eye Movement ◽  
Research Design ◽  
Older Persons ◽  
Sampling Method ◽  
Traumatic Experiences ◽  
Descriptive Research ◽  
Trauma Intervention ◽  
Movement Integration

The world’s population is ageing and older people may be exposed to traumatic experiences during their lifetime. Symptoms are often regarded as part of the ageing process and not treated as trauma. Little is known about eye movement integration (EMI) as intervention for symptoms of trauma in older people. This article reports on older people’s experience of EMI as an intervention for their symptoms of trauma. The qualitative study employed an exploratory-descriptive research design with a purposive sampling method. Participants considered EMI as positive and beneficial. Suggestions are made to improve EMI when working with older people.

BANKACILIKTA MÜŞTERİ İLİŞKİLERİ YÖNETİMİNİN MÜŞTERİ SADAKATİNE ETKİSİ

2015 ◽  
Vol 3 (1) ◽  
Author(s):  
Fikret GÜMÜŞBUĞA
Keyword(s):  
Customer Loyalty ◽  
Random Sampling ◽  
Management System ◽  
Care Management ◽  
Sampling Method ◽  
Simple Random Sampling ◽  
Face To Face ◽  
Descriptive Research ◽  
Customer Care ◽  
Research Type

This study mainly focuses on customer care management and customer loyalty. Even though there are many experiential studies about customer care management and customer loyalty system, the lack of studies on customers in Karabük and Safranbolu locally, has leaded to focus on this study. Thus, this study mainly focuses on the influence of customer care treatments of banks in Karabük and Safranbolu on customer loyalty. Descriptive research type was used in the study. In this study simple random sampling method was used which is one of the probability sampling method, face to face surwey to all 726 participants was used for the study. As the result of the experiential study, the attendance and influence of customer care management and loyalty systems have been comparatively low, but it has been figured out that customer care management system influences customer loyalty level.

PENGARUH NILAI PELANGGAN, INOVASI PRODUK DAN KUALITAS LAYANAN TERHADAP LOYALITAS NASABAH BANK MUAMALAT INDONESIA CABANG MADIUN

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Binti Mutafarida
Keyword(s):  
Quality Of Service ◽  
Customer Loyalty ◽  
Random Sampling ◽  
Product Innovation ◽  
Customer Value ◽  
Research Method ◽  
Sampling Method ◽  
Descriptive Research ◽  
Independent Variable

The development of sharia banking in Indonesia very rapidly grow up preceded by Bank Muamalat Indonesia and in 2013 ranked as the bank with the highest loyalty and the best among other sharia banking nationally. Bank Muamalat Indonesia branch of Madiun is one of the first branch in Madiun and currently has many competitors from other sharia banking. Based on this background, in this study take what factors affect the size of customer loyalty Bank Muamalat Indonesia branch of Madiun. Based on the result of research, it is found that the level of loyalty of customer of Bank Muamalat of Madiun branch is mostly influenced by product innovation with value of t test value obtained by t-count 2,493, while second factor is influenced by service quality with result of tcount 2,268. So the least influenced factor by the value of the customer is with value of 2.217. This research is a descriptive research method and associative / relationship, this matter to know the value of independent variable. While population of this research is funding customer of Bank Muamalat Indonesia branch of Madiun with amount of 22.196 customer by taking data using random sampling method as much as 108 customer. Keyword: Customer Value, Product Innovation AND Quality Of Service

Descriptive Research Design

2018 ◽  
Author(s):  
Peter Miksza ◽  
Kenneth Elpus
Keyword(s):  
Music Education ◽  
Research Design ◽  
Teaching And Learning ◽  
Observational Research ◽  
Descriptive Research ◽  
Entry Points ◽  
The Status ◽  
Scientific Endeavor ◽  
Design Options ◽  
Survey Designs

This chapter presents two of the most prominent approaches to the design of descriptive research in music education. Simply creating depictions of music teaching and learning experiences that are organized and illustrative of the variation that can exist in any given setting is a worthwhile scientific endeavor in and of itself. Descriptive research is most typically an exploration of what is, what exists, and/or the status of any given topic of interest. The first section deals with basic steps in observational research designs, and the second section outlines critical features of survey designs. These fundamental research design options are excellent entry points for emerging scholars and when employed imaginatively can yield many benefits for the profession.

Sign in / Sign up

Export Citation Format

Share Document