Glucose is the primary fuel for the brain and also important for exercising muscle. The purpose of the thesis was to investigate the effects of the glycaemic index (GI) of mixed meals on appetite, cognitive performances and metabolic responses during intermittent exercise in recreationally active adults. Study one investigated whether a low GI (LGI) breakfast (GI = 42.5) could suppress appetite and reduce energy intake (EI) of 12 recreationally active females (28.2 ± 8.0 years) more than a high GI (HGI) breakfast (GI = 73.5). Area under the curve of the appetite score (AS AUC) following LGI breakfast was significantly greater than the HGI trial during the 60-min postprandial (pp) period (2568 ± 1027 vs. 2198 ± 821 mm∙min, p = 0.025). The HGI breakfast facilitated a stronger appetite suppressing effect up to eight hours post breakfast than the LGI trial (18834 ± 3906 vs. 21278 ± 3610 mm∙min, p = 0.028). The EI on the LGI trial day was significantly higher than on the pre-trial day (2,215 ± 576 vs. 1,748 ± 464 kcal, corrected p = 0.008). Fourteen recreationally active males (34.5 ± 8.9 years) in study two consumed the LGI (GI = 41.3) and HGI (GI = 74.3) breakfasts in the laboratory and then prescribed LGI and HGI meals in the free living environment. In line with study one, the AS AUC was significantly smaller following HGI than LGI breakfast over the 60-min pp period (2,989 ± 1,390 vs. 3,758 ± 1,290 mm∙min, p = 0.027). The HGI meals (GI = 76.9) suppressed appetite more than the LGI meals (GI = 39.6) over 12 hours on the trial day (35,454 ± 9,730 vs. 41,244 ± 8,829 mm∙min, p = 0.009) although energy balance was not different between trials. Study three investigated whether following a LGI breakfast (GI = 42.2) providing 1 g CHO kg-1 BM could result in a better vigilance and attention than a HGI breakfast (GI = 72.4), and reduced lunch EI in 16 recreationally active males (24.4 ± 3.6 years). A significant trial x time effect in the interference time of the Stroop Colour Word Task (SCWT) (p = 0.039) showed that the LGI breakfast maintained the attentional performance up to 90-min pp. Both high pre-task glucose concentration ([Glucose]) at 15-min pp and low pre-task [Glucose] at 105-min pp in the HGI trial were associated with unfavourable outcomes in vigilance in the Rapid Information Processing Task (RIPT). The LGI pre-task [Glucose] returning back to fasting level at 60-min pp was associated positively with the response time. The pre-lunch AS was a significant predictor of the lunch EI per fat free mass which explained 21% and 26% of variance in the LGI and HGI trials respectively. No significant difference was found in the ad libitum lunch EI between trials. Sixteen recreationally active males (27.8 ± 7.7 years) in study four consumed a LGI (GI = 42) and a HGI breakfast (GI = 72.8) providing 1.2 g CHO kg-1 BM consumed 60 minutes prior to intermittent running on two separate mornings. Better attentional performance at 150-min pp was found following LGI than HGI breakfast. The significant trial x time interaction in the SCWT (p = 0.045) showed the shortest interference time performed after the last exercise session in the LGI trial. The amounts of CHO and fat being oxidized were comparable between trials during three sessions of 16-min intermittent running with an average intensity of 65% V̇O2max. In conclusion, the pre-meal appetite sensation is more predictive of the subsequent meal EI than the pre-meal [Glucose]. The meal strategy for weight management in recreationally active adults may focus on greater appetite suppression by selecting HGI foods whilst maintaining healthy eating guidelines. Recreationally active males performing sports requiring high levels of vigilance and selective attention with low physical activity levels can benefit up to 60–90 min pp from the LGI breakfast. Their attentional performance can benefit from the LGI breakfast with moderate to high intermittent intensities in the late exercise period at 150–min pp. Recreationally active adults should consider the timing of meal consumption in relation to performing intermittent exercise, in order to maximize the advantages from the LGI or HGI breakfasts for cognitive performance or appetite suppression. They may be more liberal in pre-exercise food choices if substrate oxidation during intermittent running is only of their concern.

This study was conducted to investigate the impact of restaurant facilities, belonging to a B&B and leased to a professional restaurateur, upon the revenue of the B&B. This study assessed the physical demands placed on the B&B operator by an on-premises restaurant. Lack of sufficient data precluded proving the premise that an on-premises restaurant leased to a restaurateur would increase the income of the B&B without placing undue physical demands on the B&B operator. However, many contributing factors support the importance of a B&B having an on-premises restaurant that is leased to a professional restaurateur.

This research report discusses the nature of local economic development (LED) in South Africa and how the pursuit of tourism and tourism related initiatives can potentially contribute to its achievement. The subsector of the East London bed and breakfast industry is the key focus area of this report as little has been written about B&Bs’ contribution to tourism- driven LED despite their dramatic growth in number over the past two decades. This research is important as it explores the assumption that any tourism-related development is good for a community and it shows that in many cases the alleged benefits of tourism are found wanting. This report uses in depth interviews, surveys and questionnaires to gather data from B&B owners, staff and guests in order to formulate a comprehensive picture of the B&B industry in East London and thus try to understand it within a broader LED context. Cross-references are completed to better understand the revenue stream classifications of the different B&B owners while income spending analyses are also conducted on B&B workers to unpack the wealth flow patterns of their salaries. The results of these analyses indicate the B&B sector does not significantly contribute to the achievement of LED and that enforced regulation is needed for it to be more economically helpful in the long term.

Cross-sectional evidence associates breakfast omission with negative health outcomes. The present work aimed to examine if these cross-sectional associations have a causal component, by conducting randomised control trials in healthy humans. It was established using lean individuals that there are divergent hormonal responses to morning feeding and fasting, although increased energy intake at lunch following fasting incompletely compensated for breakfast intake. Hormonal and subjective appetite responses in the afternoon did not consistently provide evidence for increased hunger following fasting. In the same participants assigned to a 6-week free-living intervention of either 700 kcal pre 11:00 or fasting until 12:00 daily, it was found that energy intake was greater in those assigned breakfast consumption, but that physical activity was also greater than those fasting. Cardiovascular risk factors and measures of metabolic control were largely unaffected by either intervention. There was no adaptation of acute metabolic/hormonal responses to feeding following either intervention. In obese individuals, similar patterns of results were obtained for the hormonal and metabolic responses to acute feeding and fasting, but with no compensation for breakfast intake at lunch. Results from the free-living intervention demonstrated no difference in energy intake between groups or physical activity over the entire day, but greater energy expenditure during the morning in those consuming breakfast. Markers of cardiovascular health and metabolic control were generally not differently affected by either intervention. Neither intervention caused adaptation of the acute hormonal and metabolic responses to feeding. In summary, acute morning fasting does not cause complete compensation for breakfast intake at lunch, or result in greater hunger throughout the afternoon. Daily morning fasting does not affect acute responses to feeding or cause increased energy intake or weight gain relative to self-selected breakfast consumption, but seems to limit physical activity in lean, and to a lesser extent, in obese individuals.

Since Taiwan government allowed resident of China visiting Taiwan from July 2008, they have been made over one hundred billion NT dollars profit. The tourism industries also invested over one hundred and sixty billion NT dollars, including travel industry, hotel industry and entertainment industry. The main purpose of foreigners visiting Taiwan is shifting from business to travel as well, and it count up to 58% in 2011. In the meanwhile, B&Bs (bed and breakfast) industry plays an crucial role in the impetus of local cultural development. Different from typical hotel industry, B&Bs give tourists more than just a place to stay, instead, they provide a place which full of local cultural and characteristics to enjoy. The first B&Bs in the world can be traced back to world war two, and the industry in Taiwan has grown rapidly in recent years due to economic growth and society development. The number of legal B&Bs raised from 109 in 2003 to 3261 in 2011. Aside from their own unique characteristics, the reason of their survival in this kind of competitive environment is the chief objective of this thesis. The study attempts to discover the main success factors of these leading specific B&Bs in Taiwan. Through deeply semi-structural interviews with these B&B hosts, this study obtained authentic information. Based on interview outline and recording file recorded in interviews, researcher typed down the scripts of interviews. Thereat, in the basis of research outcomes, researcher acquired the conclusion of this study. Furthermore, researcher addressed research suggestions related to future studies.

This research examines the effect of a nutrition education intervention to change attitudes and other factors associated with eating breakfast and consuming low-fat dairy and whole-grains. Adolescents (n = 106) 11 to 15 years old were recruited from afterschool programs in Los Angeles County, California. Participants in the treatment group (n = 57) met once weekly for 60 minutes during seven weeks. The curriculum focused on changing attitudes, subjective norms, and perceived behavioral control toward eating breakfast along with including low-fat dairy and whole grains. The first three lessons focused on basic nutrition concepts. The later lessons focused on identifying barriers and overcoming barriers, goal-setting, and identifying methods to stay motivated. Questionnaires were administered at baseline and post-intervention. Data were analyzed using SAS statistical analysis program (v. 9.2). Eighty-eight percent of participants were Hispanic, 55% were girls, and mean age was 12 years. One-hundred six adolescents completed the questionnaire at baseline and 75 completed it at post-intervention. Cronbach alpha statistic for subjective norms and attitudes toward eating breakfast, consuming low-fat dairy and whole-grains were 0.67 and higher for each dependant variable. Intention was significantly predicted by attitudes, subjective norms, and perceived behavioral control; however, as these models do not differentiate change, additional models were run with interactions between group (treatment versus control) and the change variables. Significant changes in perceived behavioral control were observed among participants in the treatment group regarding drinking skim milk, 1% milk, and 2% milk respectively (p < .05; p < .001; p < .001) and attitude (p < .05). No change was observed in breakfast eating or consumption of wholegrains

Whole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to eat breakfast cereals and snacks. The effect of extrusion on the phenolic compounds and on in vitro starch digestibility of sorghum based cereals and snacks were observed. Gluten free and gluten containing breakfast cereal and snacks were developed with different physical, chemical and sensory characteristic. By increasing the sorghum and bran level in the formulations, the bulk density of extrudates was increased while expansion ratio was decreased. Bowl life of extrudates was increased up to 18 min. when 60% whole ground white sorghum was used with additional 10% high tannin sorghum bran. Water soluble index was significantly higher for the extrudates without additional bran and decreased as bran was added. A positive correlation between water soluble index and expansion ratio (R^2=0.89) indicated that the more expansion ratio provided a large surface area for water to interact with starch and other soluble components. The retention of total phenols in these extrudates varied from 13-41% and it was found that extrudates with additional high tannin sorghum bran had more total phenols than extrudates without it. Sorghum extrudates showed a significant reduction in antioxidant activity varied from 21-83%. Similarly, the effect of extrusion on condensed tannins was detrimental, and their retention was ranged from 12-28%. The smaller particle size of ground sorghum increased the surface area of contact between composite flour components and extruder barrel which promoted interactions during extrusion, lowering condensed tannins and antioxidant activity. All sorghum based extrudates had significantly (P<0.05) lower starch digestibility than that of corn flour extrudates. All types of sorghum had non-significant difference in starch digestibility from 0.5-2hrs. After 16 hrs., high tannin sorghum extrudates had the lowest starch digestibility (79%), which was significantly different from other sorghum types. There was a negative correlation between the rapid digestible starch and tannin contents (R^2=0.62). Breakfast cereals made from different types of sorghum and bran levels were statistically equally rated in taste and overall acceptability.

Kost är ett brett ämne i dagens samhälle. Idag läggs ett stort fokus på barn och ungdomars prestation i skolan. Är det bara duktiga lärare som hjälper eleverna framåt eller finns det andra faktorer? Vi som blivande idrottslärare vill se hur mycket frukostens betydelse har på elevernas fysiska prestation. Eftersom kropp och själ hänger ihop har eleverna även fått skatta den upplevda fysiska ansträngningen. Därför kallar vi det för psykofysiologisk ansträngning. Som teoretisk utgångspunkt har vi använt oss av Maslows behovstrappa och kroppens energiprocesser. Detta är något som vi vill kunna ta med oss i framtiden. Vi vill inte bara se eleverna som kärl som vi sedan fyller på med kunskap, utan vi vill även testa detta praktiskt i hopp om att detta ska ge eleverna och oss en ny erfarenhet. Vårt syfte med undersökningen var att se frukostens inverkan på den psykofysiologiska prestationen. Presterar man lika bra i kropp och knopp med frukost respektive utan? Vi utförde ett praktiskt experiment på 29 elever. De fick utföra en standardiserad lektion som bestod av ett steptest och Yo-Yo-test, som är ett mätbart fysiskt test, med frukost respektive utan frukost. Eleverna fick sedan uppskatta sin fysiska ansträngning på Borgskalan som fanns med i en enkät. Resultatet visade att ansträngningen blev högre utan frukost både hos tränade och otränade. Observationen visade även att huvudvärk och mer upplevd trötthet uppstod vid tillfället utan frukost.

Thesis (Ph.D.) - James Cook University, 2007. / Typescript (photocopy) Bibliography: leaves 287-302.

This analysis utilizes political discourse analysis and deixis to examine how presidential remarks at the National Prayer Breakfasts have entrenched faith in American national identity.