Awareness On Healthy Dietary Habits Among Prospective Teachers In Tirunelveli District

Unhealthy dietary habits are related to diabetes, cardiovascular disease, and increased obesity risk over the past decades. It’s mainly due to the dietary factors and lack of physical activities among students. Unhealthy food eating habits and lack of food knowledge and health products leads to severe health problems in the young generation. They prefer food based on their taste, look especially in their psychological point of view not based on their healthy aspects. They often prefer outside foods especially from hotels and local food shops this may affect their immunity and increase the risk of various disease. The main objective of the present study was to find out the awareness on healthy dietary habits among prospective teachers in Tirunelveli district. Survey method was adopted by the investigators to conduct this study. The sample consists of 250 prospective teachers in Tirunelveli District. Healthy Dietary Habits Awareness Scale was developed by Maria Saroja, M and Michael Jeya Priya, E (2020) has been used for collecting data. Mean, SD, ‘t’- test and ꭓ2 was used for analysis the data. The investigators found that i) there is significant difference between rural and urban, nuclear and joint family prospective teachers in their awareness on the healthy dietary habits (ii) there is no significant difference between girls and co-education prospective teachers in their awareness on the healthy dietary habits (iii) there is no significant association between prospective teachers in their awareness on the healthy dietary habits with reference to the father’s educational qualification and mothers educational qualification.

“012012 or 111000”: preference for consumption pattern-seeking

Purpose This paper aims to examine how consumers make choices when they are faced with a fixed set of available options, consisting of both preferred and less-preferred choices, in the domain of food consumption. Specifically, the paper offers a novel perspective to predict repeated choice decisions in food consumption, which is termed as “pattern-seeking” – a consumption choice pattern that involves a coherent repetitive sequence of sub-groupings or coherently concentrated sub-groupings of options. Design/methodology/approach Eight experimental studies that contrast the existing theoretical predictions regarding repeated choices (e.g. primacy effect, recency effect, variety vs consistency) against pattern-seeking were conducted using hypothetical and actual food choices. Findings The results of experimental studies show that an explicit decision pattern (i.e. pattern-seeking) emerges as the most significant predictor of repeated choice in the food consumption domain. Research limitations/implications This study offers a novel perspective on how consumers make repeated choices in the domain of food consumption. Practical implications The results show that consumers prefer food consumption with a pattern (vs non-pattern). Thus, it would be better to generate marketing activities that allow customers to satisfy their pattern-seeking more easily. Originality/value This study advances the literature on repeated food choices by demonstrating that people possess an inherent preference for patterns in food consumption.

Wistar rats and C57BL/6J mice differ in their motivation to seek social interaction versus food in the Social versus Food Preference Test

ABSTRACTHere we characterized the Social versus Food Preference Test, a behavioral paradigm designed to investigate the competition between the choice to seek social interaction versus the choice to seek food. We assessed how this competition was modulated by internal cues (social isolation, food deprivation), external cues (time-of-testing, stimulus salience), sex (males, females), age (adolescents, adults), and rodent model (Wistar rats, C57BL/6J mice). We found that changes in stimulus preference in response to the internal and external cue manipulations were similar across cohorts. Specifically, social over food preference scores were reduced by food deprivation and social familiarly in Wistar rats and C57BL/6J mice of both sexes. Interestingly, the degree of food deprivation-induced changes in stimulus investigation patterns were greater in adolescents compared to adults in Wistar rats and C57BL/6J mice. Strikingly, baseline stimulus preference and investigation times varied greatly between rodent models: across manipulations, Wistar rats were generally more social-preferring and C57BL/6J mice were generally more food-preferring. Adolescent Wistar rats spent more time investigating the social and food stimuli than adult Wistar rats, while adolescent and adult C57BL/6J mice investigated the stimuli a similar amount. Neither social isolation nor time-of-testing altered behavior in the Social versus Food Preference Test. Together, our results indicate that the Social versus Food Preference Test is a flexible behavioral paradigm suitable for future interrogations of the peripheral and central systems that can coordinate the expression of stimulus preference related to multiple motivated behaviors.HIGHLIGHTSRats prefer social over food when sated, and this is attenuated by food deprivation.Mice have no preference when sated, and prefer food over social when food-deprived.Rats prefer a familiar social stimulus or a novel social stimulus over food.Mice prefer food over a familiar social stimulus.Adolescent rats investigate social and food stimuli longer than adult rats.GRAPHICAL ABSTRACT

Commodities' Preferences and Determinants of Demand Among University Students in Nigeria

The study investigates preferences for commodities and determinants of demand among the students of Obafemi Awolowo University, Ile-Ife, Nigeria. Out of 140 respondents, 91% reveals that they prefer food items to all other items, 87% preferred academic books and other literature, 78% indicates a preference for credit cards, internet data plans, and other mobile subscriptions. Sixty-six percent (66%) disclosed their preference for hairstyles, 64% preferred clothing and foot wares, 63% preferred to save, 61% preferred mobile devices and technologies and 53% preferred medical care services. However, majority of the respondents reveals less preference for jewellery and cosmetics (69%) as well as parties and entertainments (82%). In addition, the study reveals that there are a number of factors that determine a student's demand for commodities. The study found students’ income as a very important determinant, while prices, taste, time and savings were rated as important determinants of demand among university students in Nigeria.

Colour vision of green turtle (Chelonia mydas) hatchlings: do they still prefer blue under water?

Background Several anatomical studies provide evidence that green turtles (Chelonia mydas) possess the necessary anatomy for colour vision. Behavioural experiments have previously been conducted with newly emerged hatchlings, concluding that they are attracted to shorter wavelengths compared to longer wavelengths within a terrestrial environment, suggesting a possible attraction towards blue. This paper assessed the colour vision of hatchlings within an aquatic environment, and investigated whether the attraction for shorter wavelengths remains consistent within water, whether the colour saturation of the chromatic stimuli was an important factor, and whether rearing and testing individual animals in different coloured housing tanks has an impact on their visual choices. Methods Forty-one hatchling green turtles were presented with a three-choice experiment where food was attached to three different coloured plates. The plates (blue, yellow, and red) were randomly arranged in the turtle’s tank and four different colour saturations were tested (100, 75, 50, and 25%). Turtles were individually placed into their housing tanks (coloured either red, white, blue or grey) with three different colour plates in front of them, from the same saturation level. The colour of the plate with food first approached and bitten by the turtle was recorded. Results The colour of the tank in which an individual was reared, and where experiments were conducted, significantly influenced which food item was selected on the different coloured plates. While individual turtles preferred to select the food items associated with blue plates across the entire experiment (66.1% of the time compared to 18.2% and 15.7% for yellow and red plates respectively), the preference for blue plates was influenced by the colour of the rearing/experimental tank. Individuals raised in red, white or blue tanks appeared to consistently prefer food on blue plates, but there appeared to be no plate colour preference by turtles in grey tanks. There was no significant effect of either colour saturation or the spatial arrangement of the three colours within an experimental tank on colour choice, and no significant interaction between tank colour and colour saturation. Discussion Thesefindings confirm that the terrestrial preference towards shorter wavelength colours, such as blue, compared to longer wavelength colours remains consistent within an aquatic environment. This preference for blue continues even as the colour saturation reduces from 100% down to 25%, and the colours become darker. Thus, it is suggested that green turtle hatchlings have a strong attraction towards blue. This attraction, however, is influenced by the colour of the tank the turtles were raised in. While this supports the notion that environmental colour may influence individual turtle visual capabilities, it suggests that this relationship is more complicated, and requires further investigation.

An Empirical Study of Consumer’s Decision Making Factors in Purchasing Organic Foods in Mumbai City

Consumers increasingly tend to prefer food with added value such as high quality, health benefits and animal welfare. And organic farming is in tune with the expectations of this growing number of consumers who buy organic food despite the considerably higher prices. Organic method is a better method of agriculture than chemical-based agriculture because it retains the health of soil as well as environment and also producing qualitative agricultural produces. The organic food market revenues in India are expected to increase at a CAGR of around 25% during 2014-19. The western region is the highest revenue contributor for the country’s organic food market followed by the southern region. In terms of metro cities, then organic food sales are high in Mumbai, Chennai, Delhi, Bengaluru, Pune and Gurgaon. The present study is undertaken in Mumbai city as Mumbai has one of the highest numbers of organic food outlets in the entire country of India. This study examines consumer preferences for organic foods, their demographic profile, and most importantly, their decision-making factors for purchasing organic foods. All the information pertaining to the research topic is collected with the help of structured questionnaires from the sample respondents. And thereafter, necessary suggestions and recommendation are made by the researcher.

The Correlation Between Carbohydrate Consumption with Blood Pressure Levels of Elderly Communities in Sumbersari Jember

The increasing population of elderly causes getting more complex illness because impairment in organ function, one of them is the blood vessels. Blood vessels will have decreased nitrite oxide that causes atherosclerosis, as the primary cause of the hypertension. The change of lifestyle and nutrient factor is related to the incident of hypertension. Meanwhile, Indonesians tend to prefer food sources of carbohydrate. The purpose of this research is to analyze relations between consumption of carbohydrate with blood pressure on elderly from active members of Karang Wreda Sriwijaya and Semeru Jaya Sumbersari Jember about 47 samples. This research is an analytic observational research with the cross sectional methods. In this research, samples were interviewed to describe the charracteristic ( the age, sex, the history of hypertension). Then samples were interviewed to know their carbohydrate consumption using 24-hours Food Recall method three times in different time with the maximum of two weeks and the blood pressure was checked with a mercurial sphygmomanometer. The results of this research based on the correlation of Spearman obtained a value of p=0,00 for the number of subject’s carbohydrates consumption with systolic blood pressure and p=0,02 for diastolic pressure. The conclusion is there is a correlation between carbohydrates consumption with systolic and diastolic blood pressure.Keywords: carbohydrates consumption, blood pressure, elderly