Too Little Food and Drink: Hunger and Fasting

2022 ◽  
Author(s):  
Peter Altmann
Keyword(s):  
Food And Drink

Food and Drink: the cultural context

2013 ◽  
Keyword(s):  
Cultural Context ◽  
Food And Drink ◽  
Complex Relationships

The first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture. It explores the complex relationships between food and drink, and individuals and society.

An Introduction to Roman Retailing

2018 ◽  
Author(s):  
Steven J. R. Ellis
Keyword(s):  
The Other ◽  
Methodological Framework ◽  
Roman World ◽  
Depth Analysis ◽  
Food And Drink ◽  
The One ◽  
Value Of It

This chapter introduces the topic of retailing in the Roman world and outlines some of the important developments in its study. It establishes why the focus of the book zooms in from retailing in general to the retailing of food and drink in particular; thus from shops to bars. Another aim is to demonstrate the scope of the study, which is an in-depth analysis of specific shops and bars at Pompeii on the one hand, and on the other a broader survey of the retail landscapes of cities throughout the Roman world. Essentially this chapter provides the theoretical and methodological framework for the book, while also arguing for the value of it in the first place.

The Roman Retail Revolution

2018 ◽  
Author(s):  
Steven J. R. Ellis
Keyword(s):  
Interdisciplinary Approach ◽  
Vital Role ◽  
Archaeological Material ◽  
Roman World ◽  
The Social ◽  
History Of ◽  
Food And Drink ◽  
Bodies Of Evidence ◽  
Definition Of ◽  
The University

Tabernae were ubiquitous among all Roman cities, lining the busiest streets and dominating their most crowded intersections, and in numbers not known by any other form of building. That they played a vital role in the operation of the city—indeed in the very definition of urbanization—is a point too often under-appreciated in Roman studies, or at best assumed. The Roman Retail Revolution is a thorough investigation into the social and economic worlds of the Roman shop. With a focus on food and drink outlets, and with a critical analysis of both archaeological material and textual sources, Ellis challenges many of the conventional ideas about the place of retailing in the Roman city. A new framework is forwarded, for example, to understand the motivations behind urban investment in tabernae. Their historical development is also unraveled to identify three major waves—or, revolutions—in the shaping of retail landscapes. Two new bodies of evidence underpin the volume. The first is generated from the University of Cincinnati’s recent archaeological excavations into a Pompeian neighborhood of close to twenty shop-fronts. The second comes from a field survey of the retail landscapes of more than a hundred cities from across the Roman world. The richness of this information, combined with an interdisciplinary approach to the lives of the Roman sub-elite, results in a refreshingly original look at the history of retailing and urbanism in the Roman world.

scholarly journals Children, Media and Food. A New Paradigm in Food Advertising, Social Marketing and Happiness Management

2021 ◽  
Vol 18 (7) ◽  
pp. 3588
Author(s):  
Rodrigo Elías Zambrano ◽  
Gloria Jiménez-Marín ◽  
Araceli Galiano-Coronil ◽  
Rafael Ravina-Ripoll
Keyword(s):  
Eating Habits ◽  
Self Regulation ◽  
World Health Organisation ◽  
World Health ◽  
New Paradigm ◽  
Number Of Children ◽  
Food And Beverage ◽  
Qualitative Technique ◽  
Food And Drink ◽  
The One

The growing number of children who are obese or overweight in certain countries or geographical areas is a fact, as evidenced by the continuous studies and reports on the subject, endorsed or carried out by the World Health Organisation and independent research. In this context, food and beverage advertising can contribute to this. The main objective of this research is to evaluate compliance with the Food and Drink Advertising Code for Children (PAOS Code) in Spain and its relationship with nutritional habits on television, specifically on channels aimed at children. The methodology is therefore mixed: on the one hand, a qualitative technique based on discourse analysis and, on the other, a quantitative technique based on the content analysis of the advertising broadcast for seven consecutive days on three specialised channels and two generalist channels on Spanish television. The results reveal a systematic noncompliance with this code, which translates into inadequate eating habits among children. The immediate conclusion is that 9 out of 10 parts of food and drink advertising do not comply with any of the rules of the PAOS Code and that self-regulation by the advertising companies is negligible and insufficient.

scholarly journals The Unexplored Socio-Cultural Benefits of Coffee Plants: Implications for the Sustainable Management of Ethiopia’s Coffee Forests

2021 ◽  
Vol 13 (7) ◽  
pp. 3912
Author(s):  
Bikila Jabessa Bulitta ◽  
Lalisa A. Duguma
Keyword(s):  
Value Chain ◽  
Natural Habitat ◽  
Ethnographic Study ◽  
Gene Pools ◽  
Group Discussions ◽  
Cultural Services ◽  
Study Approach ◽  
Jimma Zone ◽  
Food And Drink

Coffee is among the most popular commodity crops around the globe and supports the livelihoods of millions of households along its value chain. Historically, the broader understanding of the roles of coffee has been limited to its commercial value, which largely is derived from coffee, the drink. This study, using in-depth interviews and focus group discussions, explores some of the unrevealed socio-cultural services of coffee of which many people are not aware. The study was conducted in Gomma district, Jimma Zone, Oromia National Regional state, Ethiopia, where arabica coffee was first discovered in its natural habitat. Relying on a case study approach, our study uses ethnographic study methods whereby results are presented from the communities’ perspectives and the subsequent discussions with the communities on how the community perspectives could help to better manage coffee ecosystems. Coffee’s utilities and symbolic functions are numerous—food and drink, commodity crop, religious object, communication medium, heritage and inheritance. Most of the socio-cultural services are not widely known, and hence are not part of the benefits accounting of coffee systems. Understanding and including such socio-cultural benefits into the wider benefits of coffee systems could help in promoting improved management of the Ethiopian coffee forests that are the natural gene pools of this highly valuable crop.

Energy Intakes of Ultraendurance Cyclists During Competition, an Observational Study

2012 ◽  
Vol 22 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Katherine E. Black ◽  
Paula M.L. Skidmore ◽  
Rachel C. Brown
Keyword(s):  
Observational Study ◽  
Energy Intake ◽  
Energy Requirement ◽  
Negative Relationship ◽  
Computer Software ◽  
High Energy ◽  
Energy Deficit ◽  
Food Diary ◽  
Food And Drink ◽  
And Performance

Endurance events >10 hr are becoming increasingly popular but provide numerous physiological challenges, several of which can be attenuated with optimal nutritional intakes. Previous studies in ultraendurance races have reported large energy deficits during events. The authors therefore aimed to assess nutritional intakes in relation to performance among ultraendurance cyclists. This observational study included 18 cyclists in a 384-km cycle race. At race registration each cyclist’s support crew was provided with a food diary for their cyclist. On completion of the race, cyclists were asked to recall their race food and drink intakes. All food and fluids were analyzed using a computer software package. Mean (SD) time to complete the race was 16 hr 21 min (2 hr 2 min). Mean (SD) energy intake was 18.7 (8.6) MJ, compared with an estimated energy requirement for the race of 25.5 (7.4) MJ. There was a significant negative relationship between energy intake and time taken to complete the race (p = .023, r2 = −.283). Mean (SD) carbohydrate, fat, and protein intakes were 52 (27), 15.84 (56.43), and 2.94 (7.25) g/hr, respectively. Only carbohydrate (p = .015, r2 = −.563) and fat intake (p = .037, r2 = −.494) were associated with time taken to complete the race. This study demonstrates the difficulties in meeting the high energy demands of ultraendurance cycling. The relationship between energy intake and performance suggests that reducing the energy deficit may be advantageous. Given the high carbohydrate intakes of these athletes, increasing energy intake from fat should be investigated as a means of decreasing energy deficits.

scholarly journals Assessing the Effectiveness of Front of Pack Labels: Findings from an Online Randomised-Controlled Experiment in a Representative British Sample

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 900
Author(s):  
Jessica Packer ◽  
Simon J. Russell ◽  
Deborah Ridout ◽  
Steven Hope ◽  
Anne Conolly ◽  
...  
Keyword(s):  
Consumer Choice ◽  
Household Composition ◽  
Warning Label ◽  
Traffic Light ◽  
Baseline Measure ◽  
Food And Drink ◽  
Randomised Controlled ◽  
British Sample ◽  
Large Representative

Front of pack food labels (FOPLs) provide accessible nutritional information to guide consumer choice. Using an online experiment with a large representative British sample, we aimed to examine whether FOPLs improve participants’ ability to identify the healthiness of foods and drinks. The primary aim was to compare ability to rank between FOPL groups and a no label control. Adults (≥18 years), recruited from the NatCen panel, were randomised to one of five experimental groups (Multiple Traffic Light, MTL; Nutri-Score, N-S; Warning Label, WL; Positive Choice tick, PC; no label control). Stratification variables were year of recruitment to panel, sex, age, government office region, and household income. Packaging images were created for three versions, varying in healthiness, of six food and drink products (pizza, drinks, cakes, crisps, yoghurts, breakfast cereals). Participants were asked to rank the three product images in order of healthiness. Ranking was completed on a single occasion and comprised a baseline measure (with no FOPL), and a follow-up measure including the FOPL as per each participant’s experimental group. The primary outcome was the ability to accurately rank product healthiness (all products ranked correctly vs. any incorrect). In 2020, 4504 participants had complete data and were included in the analysis. The probability of correct ranking at follow-up, and improving between baseline and follow-up, was significantly greater across all products for the N-S, MTL and WL groups, compared to control. This was seen for only some of the products for the PC group. The largest effects were seen for N-S, followed by MTL. These analyses were adjusted for stratification variables, ethnicity, education, household composition, food shopping responsibility, and current FOPL use. Exploratory analyses showed a tendency for participants with higher compared to lower education to rank products more accurately. Conclusions: All FOPLs were effective at improving participants’ ability to correctly rank products according to healthiness in this large representative British sample, with the largest effects seen for N-S, followed by MTL.

scholarly journals What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1570
Author(s):  
Charles Spence
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Mass Spectrometry Data ◽  
Complex Relationship ◽  
Chemical Profile ◽  
Volatile Organic ◽  
Flavour Perception ◽  
Food And Drink ◽  
The Relationship ◽  
Unique Chemical

This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.

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