The Linnean Society of London Milnesium, with its relatively short and wide buccal tube, is considered carnivorous. Species in this genus exhibit differences in buccal tube length, standard buccal tube width, and the buccal tube length/width ratio. To determine whether buccal tube size is correlated with the type of prey, ˜4000 specimens of various Milnesium species were examined. Among those with identifiable gut contents, ˜97% contained tardigrades, rotifers, or both, whereas only ˜3% contained nematodes or amoebas. In total, 189 females with guts containing only tardigrades, only rotifers, or both were analysed with general linear model multivariate analysis. Milnesium specimens containing only tardigrade remnants were larger and had longer and wider buccal tubes than those containing only rotifers. Those with only tardigrades in the gut also had a significantly lower buccal tube length to width ratio than those with only rotifers in the gut. Specimens with a mixed diet (rotifers and tardigrades) had intermediate values of buccal tube width and length, and these differed significantly from individuals containing rotifers or tardigrades only. Variation in buccal tube dimensions was linked with interspecific and age (size)-related factors, and differences in buccal tube dimensions associated with gut content remained significant, even when the analysis was controlled for the interspecific variation. No evidence of cannibalism was observed.

Magister Artium (Development Studies) - MA(DVS) / Multiple studies have explored aspects of food choice; however, few have used a gendered approach. Understanding issues relating to food from a gendered perspective has become crucial in terms of combating and preventing diseases and epidemics such as obesity and malnutrition within the 21st century. The notion that men and women have different perspectives in terms of food has become apparent in recent literature.

Bakgrund Livsmedelsval som människor gör påverkar både hälsan och miljön. FN:s klimatpanel har fastställt att de globala utsläppen behöver minska med nästan 50% fram till 2030. Det krävs att konsumenter reflekterar över sina livsmedelsval för att samhället ska uppnå en mer hållbar konsumtion och produktion. Det finns ett behov att undersöka människors tankar gällande livsmedels miljöpåverkan och om miljö tas i åtanke eller inte i livsmedelsvalet. Syfte Syftet med studien är att, ur ett miljöperspektiv, undersöka vilka faktorer som har betydelse när människor väljer livsmedel. Metod En kvantitativ enkätstudie utfördes, enkäten delades på sociala medier och via QR-koder som sattes upp på utbildningsorten. Insamlade data analyserades för att undersöka om det fanns signifikanta skillnader mellan olika demografiska grupper. Resultat Resultatet visar på att det finns stora skillnader mellan åldersgrupper i vilka faktorer människor tar hänsyn till i valet av livsmedel. Yngre tog framförallt hänsyn till pris medan äldre tog större hänsyn till miljöfaktorer som bland annat produktionsmetoder. Överlag sågs inga större skillnader i de övriga demografiska grupperna i vad människor tar hänsyn till när de väljer livsmedel. Olika grupper influerades av olika faktorer i livsmedelsvalet, där sociala medier och utbildning var framträdande. Slutsats Informationen till konsumenter kring livsmedels miljöpåverkan behöver förbättras. Resultatet antyder att det krävs fler ingående studier för att undersöka skillnader och vad som ligger bakom dessa influerande faktorer, samt att det kan finnas ett behov av större insatser från alla inblandade aktörer, såsom konsumenter, producenter och regeringen, om miljömålen ska nås. / Background People’s food choices affect both health and the environment. The UN climate panel has determined that global emissions need to be reduced by almost 50% by 2030. Consumers need to reflect on their food choices for society to achieve more sustainable consumption. There is a need to examine people's thoughts on the environmental impact of food and whether the environment is considered in food choices. Objective The aim of the study is to investigate, from an environmental perspective, the factors that are important for consumers’ food choices. Method A quantitative survey study was conducted; the survey was shared on social media and via QR codes posted at the place of education. The collected data was analyzed to examine whether there were significant differences between different demographic groups. Results In total, 212 participated in the study. The results showed that there were large differences between age groups in which factors people take into account when choosing foods. Younger people mainly took price into consideration, while older people took environmental factors such as production methods into greater account. Overall, no major differences were seen in the other demographic groups in what people took into account when choosing foods. Different groups were influenced by different factors in their food choices, with social media and education being prominent. Conclusion Information for consumers about the environmental impact of food needs to be improved. The results suggest that more in-depth studies are needed to investigate differences and the reasons behind these influencing factors, and that there may be a need for greater efforts from all stakeholders involved, such as consumers, producers and the government, if environmental objectives are to be achieved.

No description available.

No description available.

No description available.

No description available.

No description available.

No description available.

Background: Childhood, adolescent, and adult obesity is a major health and economic concern affecting the United States and various countries across the globe. Obese children and adolescents are at a potential risk for developing certain chronic diseases as they transition into adulthood. There are community-based cooking intervention programs designed to increase children and adolescents' intake of fruits, vegetables, and whole grains, whether these programs improve self-efficacy and perceptions related to food and eating behaviors is not currently known. Objective: The aim of the study was to evaluate the effectiveness of Teen Cuisine, an Extension-based cooking program on self-efficacy with cooking and perceptions of their eating behaviors in a diverse group of adolescents across the Commonwealth of Virginia. Subjects: Students involved in the 4-H Teen Cuisine Program during the 2013-2015 academic years. Cooking Program: Teen Cuisine is a six-week 90-minute extension-based cooking program created by the Virginia Family Nutrition Program targeting adolescents and teens throughout the Commonwealth of Virginia. The program focused on kitchen safety and sanitation, knife skills, food preparation, and nutrition education. Measures: A survey was used to assess n=531 student's self-efficacy for general nutrition knowledge, food choices, and cooking skills as a result of the 4-H Teen Cuisine Program during the academic year of fall 2013 to spring 2015. Methods: Surveys were administered upon completion of the Teen Cuisine program to assess students' self-efficacy and perceived gains in kitchen skills, dietary patterns and preferences, and nutrition knowledge. Results: Teens that self-reported living in rural areas throughout the Commonwealth of Virginia perceived gains (p < 0.05) in an increased consumption of fruits and vegetables. Teens also indicated an increased frequency in cooking and a decrease in their consumption of soda/soft drinks. Conclusion: Overall Teen Cuisine was found to be effective in improving perceptions of curriculum specific health behaviors, cooking skills, food safety and sanitation, and perceived gains in self-efficacy in the kitchen. / Master of Science