Osteoporosis is a debilitating disease that afflicts an estimated 25 million Americans, especially women. Suboptimal intakes of calcium, phosphorus, and vitamin D contribute to development of osteoporosis. Results from the Third National Health and Nutrition Examination Survey (NHANES III) indicate that adult women do not meet the Recommended Dietary Allowance (RDA) for calcium. Results from other national studies indicate that adult women consume less than the recommended number of servings of dairy foods per day. Focus groups were conducted in rural and urban areas of Virginia to gain insight into middle aged women's perceptions of dairy foods. Four focus groups were conducted with a total of 39 women. The majority of the women were between the ages of 35 to 50 years; all were non-Hispanic white women. All had a minimum of a high school education, and the majority had some education beyond high school. Discussion questions addressed preferences for dairy foods, advantages and disadvantages of dairy foods, factors that influence dairy food choices, and possibilities for product improvements. Focus group discussions were audio taped and transcribed by the moderator. The moderator identified major and minor themes; women's responses were organized thematically. Results were reported in the following broad theme categories: perceptions of health and nutrition that influenced dairy food choices and factors that influenced dairy food choices. The predominant negative perception of dairy foods was that dairy foods were high in fat. Women also negatively associated dairy foods with lactose intolerance and kidney stones. The predominant positive perception of dairy foods was that dairy foods were a good source of calcium. Women also believed dairy foods were a good source of vitamins, although they were unsure of specific vitamins found in dairy foods. Participants were aware of osteoporosis, but many were not knowledgeable about risk factors or prevention related to osteoporosis. Many women used calcium supplements or vitamin-mineral supplements to help meet dietary calcium requirements. Results indicate a need for education on the role of dairy foods in osteoporosis prevention. Women's preferences for dairy foods influenced dairy food choices. Product characteristics, such as sensory attributes, convenience, cost, availability, and packaging, were mentioned as factors that greatly influenced dairy food choices. The majority of women stated that other household members influenced dairy food choices. Women also mentioned that physicians and media sources, such as magazine advertisements and television commercials, influenced their dairy food choices. Nutrition education for this population should continue to promote the view that "all foods can fit" into a healthy eating pattern. Nutrition education should be geared toward the fast paced lifestyle these women lead. Product development should focus on convenience items. / Master of Science

This thesis estimates the impact of non-tariff measures (NTMs) notified by the importing countries on agricultural trade. The non-tariff measures constitute the technical measures notified under the SPS and TBT agreements and the non-technical measures to trade. Two approaches are used; the inventory approach and the econometric approach which makes use of the gravity model. The inventory results suggest that African countries face more restrictions on their exports than what they impose on their imports. Also, Uganda, Senegal and Mali are among the top twenty most affected importers. The empirical results suggest that the impact of the overall group on non-tariff measures is ambiguous but when measures are disaggregated into technical and non-technical measures, the results show that the technical measures promote agricultural trade and that the non-technical measures restrict trade. Also, imports of industrialized nations from fellow industrialized nations are promoted by the technical measures but are restricted by non-technical measures, while those from non-industrialized countries are affected negatively by both technical and non-technical measures. Out of the five regions considered, Africa faces the largest negative impact by both technical and non-technical measures. / Master of Science

Freezing is a very common method of food preservation around the world. Accurate simulation of the freezing process in food materials is very important for the design of superior freezing processes and more efficient refrigeration equipment. The accuracy of numerical methods is very significant for reliable prediction of temperature history in food materials during freezing. However, accurate simulation of the freezing process in foods is difficult due to its inherent nonlinearity. In this study, a technique was presented and used to assess the accuracy of the Crank-Nicolson and the Two-Step methods in solving this nonlinear problem. Overall, the accuracy of the Two-Step method was higher than that of the Crank-Nicolson method. These numerical methods were also implemented to simulate one-dimensional freezing experiments. Again, the results of the Two-Step method exhibited better agreement with the experimental data than the Crank-Nicolson results. The thermal properties of food materials change substantially with temperature during freezing. The estimation of these properties is very important in simulating freezing and determining the freezing time of foods. Mathematical modeling of the thermal properties of foods has been an appealing alternative to experimental methods. These models are generally based on the assumption that food materials are ideal binary solutions. One of the goals of this research study is to estimate thermal properties of aqueous solutions of basic food substances (sucrose, methyl-cellulose, and wheat gluten) during freezing. Temperature data from one-dimensional freezing experiments were used to estimate the temperature dependent thermal properties of these materials during freezing using the Modified Box-Kanemasu estimation method. The estimated thermal properties were then compared with models from the literature. Generally, the estimated thermal properties did not agree well with the predicted properties using the models from the literature, especially in the case of methyl-cellulose and wheat gluten. Hence, the models examined in this research study need to be modified to account for the chemical and the physical processes that occur during freezing. / Ph. D.

It is the purpose of this study to determine how the pupils' participation in certain lunchroom activities for a two-weeks period affected their acceptance of foods.

Thesis (D. Tech.: Biotechnology)-Dept. of Biotechnology, Durban University of Technology, 2006 xii, 274 leaves / In Sub-Saharan Africa there is an urgent need to sustain and improve the quality of its food resources. Poverty eradication features high on the agenda of a number of world health organisations, while the number of underweight children in Africa continues to increase (Pellet, 1996). Providing nutritionally enhanced foods to the poor will help towards achieving this objective. Protein-energy malnutrition has been identified as one of the most important problems facing Africa, with maize as the staple diet (Nkama et al., 1995). However, a combination of several factors limits availability and the nutritional quality of maize. During starvation, energy and protein intakes decrease by 20-30%, with most of the children in Africa having an average protein intake of only 20 g per day (Igbedioh, 1996). Energy availability also affects protein utilization because of interrelationships of protein and energy metabolism (Elwyn, 1993). The diets of inhabitants in developing regions depend mainly on cereals (maize) for both protein and dietary energy which lacks indispensable amino acids, minerals, vitamins and carbohydrates. In light of these growing concerns an attempt was made to devise a scientific strategy to combat the nutritional shortfalls of maize meal. A multidisciplinary and concerted approach was followed within this project aimed at designing an improved thermostable amylase and applying the enzyme to nutritionally enhance maize meal. It was envisaged that the manipulation of maize meal, by the application of enzyme technology will improve the nutritional status of this staple food. The consequences is that an alternate solution for the eradication of an ailing, poverty stricken and malnourished African population is achievable. It is possible that the boundaries defining the limits of life will extend to even greater extremes through the application of novel technologies.

by Lee Yee Chung, Edmund. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / Bibliography: leaves 14-17. / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / TABLE OF CONTENTS --- p.v / LIST OF APPENDICES --- p.viii / LIST OF TABLES --- p.ix / PREFACE --- p.xii / Chapter CHAPTER I --- INTRODUCTION --- p.1 / Purpose of This Study --- p.2 / Chapter CHAPTER II --- LITERATURE REVIEW --- p.4 / Food of China --- p.4 / Kinds of Chinese Foods --- p.4 / Chinese Food Concepts --- p.5 / Characteristics of Chinese Foods --- p.7 / Food Trends in Foreign Countries --- p.9 / Consumer Behaviour of Chinese towards Canned Foods in Hong Kong --- p.10 / Canned Food Consumption in the United Kingdom --- p.11 / Responses of Canned Foods Company towards the Changing Food Trend --- p.12 / Healthy Canned Products --- p.12 / Specialty Markets --- p.12 / Other Methods --- p.13 / Bibliography --- p.14 / Books --- p.14 / Reports --- p.14 / Periodicals --- p.15 / Chapter CHAPTER III --- THE CANNED FOOD INDUSTRY --- p.17 / Types of Chinese Canned Foods --- p.17 / Chinese Canned Food Companies in Hong Kong --- p.18 / Major Brands of Chinese Canned Foods Manufactured in Mainland China --- p.19 / Chapter CHAPTER IV --- MARKET SITUATION OF CANNED FOODS IN THE UNITED KINGDOM --- p.22 / General Situation --- p.22 / Canned Meat --- p.23 / Canned Fish --- p.24 / Canned Vegetables --- p.24 / Canned Fruit --- p.24 / Canned Soup --- p.25 / Consumer Profile --- p.25 / Industry Supply --- p.30 / Foreign-Owned Manufacturers --- p.31 / UK-Owned Manufacturers --- p.33 / Other Companies --- p.35 / Distribution --- p.36 / Market Size and Trends --- p.37 / Market Situation of Chinese Canned Foods in London --- p.39 / Place --- p.39 / Product --- p.40 / Pricing --- p.40 / Promotion --- p.41 / Chapter CHAPTER V --- METHODOLOGY --- p.42 / Sources of Primary Data --- p.42 / Districts being Surveyed --- p.42 / Selected districts in London --- p.42 / Selected districts in Hong Kong --- p.42 / Sample Size --- p.43 / Quotas --- p.43 / By Race --- p.43 / By Age --- p.43 / By district --- p.43 / Design of Questionnaire --- p.44 / Criteria for Identifying Target --- p.44 / Method of Survey --- p.45 / Interviewing Procedures --- p.45 / Data Analysis --- p.46 / Chapter CHAPTER VI --- FINDINGS --- p.48 / Key Factors Influencing the Consumption of Chinese Canned Foods --- p.48 / Social Factors --- p.48 / Personal Factors --- p.49 / 4 P's --- p.50 / Chinese and Non-Chinese Female Consumers' Perception towards Chinese Canned Foods --- p.52 / Foreign Chinese and Non-Chinese Female Consumers' Reasons for Buying --- p.52 / Foreign Non-consumers' Reasons for Not Buying --- p.52 / Foreign Chinese and Non-Chinese Consumers' Buying Patterns for Chinese Canned Foods --- p.53 / Where Do the Consumers Buy --- p.53 / How Do They Buy --- p.54 / Who Buys It --- p.54 / What to Buy --- p.55 / Why to Buy --- p.55 / Who Likes It --- p.55 / Chapter CHAPTER VII --- RECOMMENDATIONS --- p.56 / Pricing --- p.56 / Raise Retail Price --- p.56 / Promotion --- p.56 / Chinese Canned Food Exhibition --- p.56 / Chinese Canned Food Cooking Demonstrations --- p.57 / Opinions from Experts --- p.57 / Girls in Traditional Dress --- p.58 / A Whole Shelf of Chinese Canned Foods --- p.58 / Product Sampling Package --- p.58 / Advertising --- p.59 / Food Trials --- p.59 / Promotion by Using Pamphlets --- p.59 / Cents-off coupons and Rebates --- p.60 / Product --- p.60 / Sell Package --- p.60 / Emphasize Medical Values --- p.61 / Put Emphasis on Canned Vegetarian Foods --- p.61 / Emphasize Famous Chinese Dishes --- p.62 / Special Kinds of Canned Fruits --- p.62 / Reduce Additives --- p.62 / Packaging --- p.62 / Distribution --- p.65 / Sell in Major Supermarkets and Groceries --- p.65 / Chinese Canned Foods Specialty Stores --- p.65 / Chapter CHAPTER VIII --- LIMITATIONS OF THE RESEARCH AND SUGGESTIONS FOR FURTHER STUDY --- p.66 / Limitations of the Research --- p.66 / Small Sample Limited to London --- p.66 / Only Urban Population --- p.66 / Recommendations based only on Marketing Research --- p.67 / No Detailed Marketing Plan --- p.67 / Chapter CHAPTER IX --- CONCLUSION --- p.68

<p>The aim was to study consumer attitudes to and perceptions of organic and genetically modified (GM) foods and factors influencing the purchase/non purchase of these two types of foods. Data were collected by two questionnaire surveys (random nation-wide samples of 2000 consumers, response rate 58% and 39% respectively) and one interview study (n=40).</p><p>A majority of the consumers had positive attitudes towards purchasing organic foods but few reported purchasing organic foods regularly. The most common beliefs about organic foods were that they are more expensive and healthier. Choice of organic foods was related to the perceived consequences for human health and to environmentally friendly behaviour. Perceived positive health consequences appeared to be a stronger motive for purchasing organic foods than were environmental benefits.</p><p>Attitudes towards genetic engineering (GE) appear to be dependent on the application area. Medical applications were generally more easily accepted than were food and agricultural applications. However, all medical applications were not equally accepted. Consumers had generally rather negative attitudes towards GM foods, which were perceived as not being healthy. GM of animals for food production was perceived more negative than GM of plants. Tangible benefits of GM foods, like being better for the environment or healthier, seemed to have a potential to increase willingness to buy.</p><p>The results indicate that the attitudes to organic and GM foods differ: the attitude to organic foods is positive while the attitude to GM foods is more negative. Further, the perceptions of organic and GM foods are opposed in relation to health. The purchase of organic foods and the potential willingness to purchase GM foods appear to be related to positive consequences for health and the environment.</p>

The aim was to study consumer attitudes to and perceptions of organic and genetically modified (GM) foods and factors influencing the purchase/non purchase of these two types of foods. Data were collected by two questionnaire surveys (random nation-wide samples of 2000 consumers, response rate 58% and 39% respectively) and one interview study (n=40). A majority of the consumers had positive attitudes towards purchasing organic foods but few reported purchasing organic foods regularly. The most common beliefs about organic foods were that they are more expensive and healthier. Choice of organic foods was related to the perceived consequences for human health and to environmentally friendly behaviour. Perceived positive health consequences appeared to be a stronger motive for purchasing organic foods than were environmental benefits. Attitudes towards genetic engineering (GE) appear to be dependent on the application area. Medical applications were generally more easily accepted than were food and agricultural applications. However, all medical applications were not equally accepted. Consumers had generally rather negative attitudes towards GM foods, which were perceived as not being healthy. GM of animals for food production was perceived more negative than GM of plants. Tangible benefits of GM foods, like being better for the environment or healthier, seemed to have a potential to increase willingness to buy. The results indicate that the attitudes to organic and GM foods differ: the attitude to organic foods is positive while the attitude to GM foods is more negative. Further, the perceptions of organic and GM foods are opposed in relation to health. The purchase of organic foods and the potential willingness to purchase GM foods appear to be related to positive consequences for health and the environment.

published_or_final_version / Community Medicine / Master / Master of Public Health

Thesis (D. Tech.: Biotechnology)-Dept. of Biotechnology, Durban University of Technology, 2006 xii, 274 leaves / In Sub-Saharan Africa there is an urgent need to sustain and improve the quality of its food resources. Poverty eradication features high on the agenda of a number of world health organisations, while the number of underweight children in Africa continues to increase (Pellet, 1996). Providing nutritionally enhanced foods to the poor will help towards achieving this objective. Protein-energy malnutrition has been identified as one of the most important problems facing Africa, with maize as the staple diet (Nkama et al., 1995). However, a combination of several factors limits availability and the nutritional quality of maize. During starvation, energy and protein intakes decrease by 20-30%, with most of the children in Africa having an average protein intake of only 20 g per day (Igbedioh, 1996). Energy availability also affects protein utilization because of interrelationships of protein and energy metabolism (Elwyn, 1993). The diets of inhabitants in developing regions depend mainly on cereals (maize) for both protein and dietary energy which lacks indispensable amino acids, minerals, vitamins and carbohydrates. In light of these growing concerns an attempt was made to devise a scientific strategy to combat the nutritional shortfalls of maize meal. A multidisciplinary and concerted approach was followed within this project aimed at designing an improved thermostable amylase and applying the enzyme to nutritionally enhance maize meal. It was envisaged that the manipulation of maize meal, by the application of enzyme technology will improve the nutritional status of this staple food. The consequences is that an alternate solution for the eradication of an ailing, poverty stricken and malnourished African population is achievable. It is possible that the boundaries defining the limits of life will extend to even greater extremes through the application of novel technologies.