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.

Little is known about food consumption patterns of the majority of the black population and the various factors influencing food consumption patterns. An understanding of the above aspects is critical for any business enterprise to inform the formulation of a marketing strategy. This study is an attempt to identify factors affecting food consumption patterns of three ethnic groups found the Limpopo Province. The province is unique in that it is the only province in South Africa that has a variety of ethnic groups. Various factors are considered and examined to determine how they affect food consumption patterns. These are income, religion, culture and cultural practices, and distance from town. Factors such as gender, patriotism, different life styles and age are mentioned but no emphasis is given to them. The ethnic groups included in the study are Bapedi, Shangaans and Vhavenda. Though Whites and Indians could have been included, their number is too insignificant to warrant determining the effect they might have on consumption patterns in the province. Analysis of Variance (ANOVA) and Chi-Square techniques were used to analyse the different relationships. The findings show that income is a significant factor influencing food purchases and the frequency of purchase. Religion was found to be significant in influencing slaughtering of chickens but not in the slaughtering of sheep, goats and cattle. The effect of staying in a rural or urban area did not show any significance as this was played down by the establishment of shopping malls after 1994. The study also reveals the significance of indigenous food on the ethnic groups. The study also showed the importance of the influence of religion, especially of the Zion Christian Church in certain parts of the Limpopo Province. / Dissertation (MInst(Agrar))--University of Pretoria, 2006. / Agricultural Economics, Extension and Rural Development / MSc / Unrestricted

After ingesting a moderate amount of food. (e.g., a 7 oz milkshake) which is labeled as high in calories, restrained eaters (dieters) eat more food than unrestrained eaters do. This counter regulatory eating effect may depend on ingesting only a small snack, a prime. The effect of a prime may depend on its palatability and on information about its caloric value. Accordingly, restrained and unrestrained eaters received a low or high palatable prime, and no, low or high calorie information. Dependent measures were salivation and amount of 4 test foods eaten. After subjects ingested the prime, salivation was reliably greater for high than for no calorie information groups, irrespective of restraint. salivation was reliably correlated with calorie information, and with amount of food eaten, for restrained eaters but not for unrestrained eaters. Differences in amount eaten were negligible across groups. However, restrained eaters tended to eat more peanuts than unrestrained eaters did in the low calorie information condition. Based on these and previous data, it was suggested that the effect of calorie information on salivation may have been a consequence of subjects' prior experiences with foods of different caloric values. Possibly, salivation to high calorie information represents a conditioned response to a food that is perceived as palatable and filling. However, responding may be greater for restrained than for unrestrained eaters. Finally, the effect of calorie information on salivation supports the argument against an extreme separation of internal (physiological) and external (environmental) variables. / Master of Science / After ingesting a moderate amount of food. (e.g., a 7 oz milkshake) which is labeled as high in calories, restrained eaters (dieters) eat more food than unrestrained eaters do. This counter regulatory eating effect may depend on ingesting only a small snack, a prime. The effect of a prime may depend on its palatability and on information about its caloric value. Accordingly, restrained and unrestrained eaters received a low or high palatable prime, and no, low or high calorie information. Dependent measures were salivation and amount of 4 test foods eaten. After subjects ingested the prime, salivation was reliably greater for high than for no calorie information groups, irrespective of restraint. salivation was reliably correlated with calorie information, and with amount of food eaten, for restrained eaters but not for unrestrained eaters. Differences in amount eaten were negligible across groups. However, restrained eaters tended to eat more peanuts than unrestrained eaters did in the low calorie information condition. Based on these and previous data, it was suggested that the effect of calorie information on salivation may have been a consequence of subjects' prior experiences with foods of different caloric values. Possibly, salivation to high calorie information represents a conditioned response to a food that is perceived as palatable and filling. However, responding may be greater for restrained than for unrestrained eaters. Finally, the effect of calorie information on salivation supports the argument against an extreme separation of internal (physiological) and external (environmental) variables.

Yes / Purpose – While it is essential to further research the growing diversity in western metropolitan cities, little is currently known about how the members of various ethnic communities acculturate to multicultural societies. The purpose of this paper is to explore immigrants’ cosmopolitanism and acculturation strategies through an analysis of the food consumption behaviour of ethnic consumers in multicultural London. Design/methodology/approach – The study was set within the socio-cultural context of London. A number of qualitative methods such as in-depth interviews, observation and photographs were used to assess consumers’ acculturation strategies in a multicultural environment and how that is influenced by consumer cosmopolitanism. Findings – Ethnic consumers’ food consumption behaviour reflects their acculturation strategies, which can be classified into four groups: rebellion, rarefaction, resonance and refrainment. This classification demonstrates ethnic consumers’ multi-directional acculturation strategies, which are also determined by their level of cosmopolitanism. Research limitations/implications – The taxonomy presented in this paper advances current acculturation scholarship by suggesting a multi-directional model for acculturation strategies as opposed to the existing uni-directional and bi-directional perspectives and explicates the role of consumer cosmopolitanism in consumer acculturation. The paper did not engage host communities and there is hence a need for future research on how and to what extent host communities are acculturated to the multicultural environment. Practical implications – The findings have direct implications for the choice of standardisation vs adaptation as a marketing strategy within multicultural cities. Whilst the rebellion group are more likely to respond to standardisation, increasing adaptation of goods and service can ideally target members of the resistance and resonance groups and more fusion products should be exclusively earmarked for the resonance group.

Tang, Lai La. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2007. / Includes bibliographical references (leaves 111-123). / Abstracts in English and Chinese ; appendix also in Chinese. / Chapter Chapter 1: --- Introduction --- p.1 / Introduction --- p.1 / Statement of Problem --- p.1 / Definition of Mihn Baau --- p.2 / Scope of Study --- p.3 / Literature Review --- p.6 / The Anthropology of Food --- p.6 / The Globalization of Foodways --- p.6 / The Localization of Food --- p.7 / Consumption --- p.9 / Class Distinction --- p.10 / Significance --- p.15 / Methodology --- p.16 / In-depth Interview --- p.17 / In-depth Interview with Consumers --- p.17 / In-depth Interview with Bakeries --- p.19 / In-depth Interview with Bakers --- p.19 / Observation --- p.20 / Structure of Thesis --- p.21 / Chapter Chapter 2: --- The Development of Mihn Baau in Hong Kong --- p.23 / Post Second World War: The Subsistence Consumption --- p.24 / The 1950s and The 1960s: The Emergence of Enriched Type --- p.25 / The 1970s: The Emergence of Substantial Type --- p.36 / The 1980s: The Emergence of Re-created Japanese Style --- p.39 / The 1990s onwards: The Diversified Development --- p.43 / Chapter Chapter 3: --- The Current Types of Mihn Baau --- p.52 / The Growing Diversification of Mihn Baau with Specialized Taste --- p.52 / Types of Bakery --- p.60 / Neighborhood Bakery --- p.60 / Bakery Chain --- p.61 / Specialty Bakery --- p.63 / Bakery H: The Neighborhood Bakery --- p.66 / Types of Mihn Baau --- p.69 / Bakery P: The Japanese Bakery Chain --- p.70 / Types of Mihn Baau --- p.75 / Chapter Chapter 4: --- The Consumption of Mihn Baau --- p.80 / The Different Consumption Patterns Observed in the Two Bakeries --- p.80 / Bakery H: The Prevalence of Necessity Consumption --- p.80 / Bakery P: The Reflection of Conspicuous Consumption --- p.82 / The Consumption Patterns from the Consumers' Perspective --- p.86 / Situational Context of Mihn Baau Consumption --- p.89 / The Preferences for Mihn Baau --- p.91 / Chapter Chapter 5: --- Conclusion --- p.103 / References --- p.111 / Appendix 1: Profile of Informants from the Consumer Group --- p.124 / Appendix 2: Questionnaire for Consumers --- p.125 / Appendix 3: Interview Questions for Consumers --- p.128 / Appendix 4: Solicitation Letter for Bakeries --- p.129 / Appendix 5: Interview Questions for Bakeries --- p.131 / Appendix 6: Interview Questions for Bakers --- p.132 / Appendix 7: Types of Mihn Baau in Bakery N --- p.133 / Appendix 8: Types of Mihn Baau in Bakery H --- p.135 / Appendix 9: Types of Mihn Baau in Bakery P --- p.136

Thesis (Ph.D.)--McMaster University, 2006. / Supervisor: Thomas F. Crossley. Includes bibliographical references.

Orientador: Elisabete Salay / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T14:38:24Z (GMT). No. of bitstreams: 1 Sanches_Michele_D.pdf: 1042336 bytes, checksum: 9d298f9a474c666c5fb40becedadb2bb (MD5) Previous issue date: 2007 / Resumo: Ha um extenso rol de evidencias cientificas revelando um aumento no consumo de alimentos fora do domicilio. Dessa forma, o fornecimento das informacoes nutricionais pelos restaurantes constitui-se numa ferramenta que pode auxiliar os individuos a realizarem suas escolhas alimentares (fora de casa) de maneira mais consciente. Os objetivos principais da presente pesquisa sao: identificar a frequencia de consumo das refeicoes realizadas fora do domicilio pelos consumidores, avaliar a atitude no tocante a informacao nutricional disponibilizada em restaurantes, determinar o nivel do conhecimento nutricional e identificar associacoes estatisticamente significativas entre a atitude, o conhecimento e variaveis socioeconomicas e demograficas dos individuos. Este estudo foi conduzido com 250 consumidores adultos (125 de cada genero) residentes no municipio de Campinas (SP). O instrumento utilizado foi um questionario previamente testado. Para avaliar a atitude dos entrevistados elaborou-se uma escala Likert. A fim de identificar o nivel do conhecimento nutricional usou-se um questionario composto por 56 questoes referentes ao conhecimento dos alimentos fontes de alguns nutrientes e da relação entre dieta-doenca. A identificacao da atitude referente as informacoes nutricionais disponibilizadas nos restaurantes foi feita atraves do calculo da media, do desvio-padrao, da porcentagem das respostas de cada categoria da escala e do coeficiente alfa de Cronbach. Com o intuito de identificar associacoes significativas entre a atitude referente as informacoes nutricionais disponibilizadas nos servicos de alimentacao e o conhecimento nutricional com as variaveis socioeconomicas e demograficas utilizou-se a Regressão Linear Multipla. Para verificar a associacao entre a frequencia de consumo do almoço realizado em diferentes locais com as caracteristicas socioeconomicas e demográficas foram utilizados o teste t de Student, a Analise da Variancia (ANOVA) e o Teste de LSD de Fisher. E, finalmente, para diagnosticar uma relacao entre a atitude sobre a informação nutricional e o conhecimento nutricional utilizou-se o coeficiente de correlacao de Pearson. Os resultados revelaram que 98% da amostra costumava almocar fora de casa e esta foi a refeicao realizada mais frequentemente fora do domicilio, o restaurante utilizado com maior frequencia para realizar o almoco foi o do tipo self service, sendo que o fator considerado de maior importancia para a escolha do estabelecimento foi a higiene. Cerca de 78% dos consumidores entrevistados concordaram muito que as informacoes nutricionais dos alimentos oferecidos nos restaurantes sao fundamentais para consumidores que necessitam ter uma dieta especifica. Encontrou-se que 54,8% revelaram uma atitude extremamente positiva em relacao as informacoes nutricionais disponibilizadas nos restaurantes. Com relacao ao conhecimento nutricional, verificou-se que 50% dos participantes obtiveram notas superiores a 6,3 para o conhecimento dos nutrientes e, acima de 7,5 para a relação dieta-doenca. Os testes estatisticos detectaram associacoes significativas entre a freqüência de consumo das refeicoes fora de casa, o nivel de conhecimento nutricional e a atitude com as variaveis socioeconomicas e demograficas. Identificou-se uma associacao positiva entre a atitude referente as informacoes nutricionais e o conhecimento nutricional dos individuos. Os resultados desta pesquisa podem apoiar o desenvolvimento de programas governamentais na area de informacao nutricional. Eles sustentam a importancia de se desenhar campanhas para grupos especificos da populacao para a promocao de uma alimentacao saudavel / Abstract: There is an extensive roll of scientific evidences disclosing an increase in the food consumption outside the home. In this way, the supply of nutritional information by the restaurants consists in a tool that can assist the individuals to carry out their alimentary choices (outside home) in a more conscientious way. The main objectives of the present research are: to identify the frequency of consumption of the meals eaten outside the home for the consumers, to evaluate the attitude regarding to the nutritional information available in restaurants, to determine the level of the nutritional knowledge and to identify associations statistically significant between the attitude, the knowledge and socioeconomic and demographic variables of the individuals. This study was led with 250 adult consumers (125 of gender) residents in the city of Campinas (SP). The instrument used was a questionnaire previously tested. To evaluate interviewees¿ attitude a Likert scale was elaborated. In order to identify the level of the nutritional knowledge it was used a questionnaire composed by 56 questions regarding to the knowledge of food sources of some nutrients and the relation between diet-disease. The identification of the attitude regarding to the nutritional information available in restaurants was made through the calculation of the average, the standard-deviation, the percentage of the answers of each category of the scale and the alpha coefficient of Cronbach. It was used the Multiple Linear Regression with the intention to identify significant association between the attitude referring to the nutritional information available in the food services and the nutritional knowledge with the socio-economic and demographic variables. To verify the association between the frequency of consumption of the lunch eaten in different places with the socioeconomic and demographic features it as used test t of Student, the Analysis of Variance (ANOVA) and the Test of LSD of Fisher. And, finally, to diagnose a relation between the attitude on the nutritional information and the nutritional knowledge, the coefficient of correlation of Pearson was used. The results disclosed that 98% of the sample used to lunch outside the houses and this was the meal more frequently eaten outside home, the restaurant used more frequently to have lunch was one of the type self service, being hygiene the factor considered of higher importance for the choice of the establishment. About 78% of the interviewed consumers agreed a lot that the nutritional information of foods offered in the restaurants are basic for consumers who need to have a specific diet. About 54,8% disclosed an extremely positive attitude in relation to the nutritional information available in the restaurants. In relation to the nutritional knowledge, it is verified that 50% of the participants got higher grades to 6,3 for the knowledge of the nutrients and, above 7,5 for the relation diet-disease. The statistical tests detected significant associations between the frequency of consumption of the meals outside the house, the level of nutritional knowledge and the attitude with the socio-economic and demographic variables. A positive association was identified between the attitude regarding to the nutritional information and the nutritional knowledge of the individuals. The results of this research can support the development of governmental programs in the area of nutritional information. They support the importance of campaigns for specific groups of the population for the promotion of a healthful feeding / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

South Africa ranks high among the developing countries with income inequality and household food insecurity is a major concern in the country. The overall objective of the study was to investigate access and practices, which lead to increasing household access to nutritious food by households. The students registered for the one-year course identified households in the Dysselsdorp settlement in the Western Cape, South Africa which they worked closely with in food gardening. Descriptive research methods were used to assess food access and identify the socio-economic and demographic variables for this study. Qualitative and quantitative methods were used to gather data, following the College of Agriculture and Environmental Sciences of the University of South Africa’s ethical protocol and guidelines. Data were collected in the middle and at the end of the coursework (mid-term and end-term). A semi-structured baseline questionnaire was used to interview households and to conduct focus group discussions with the students. The baseline questionnaire consisted of five sections, namely the socio-demographic information, food utilization, food availability, food accessibility and the living standards measurement scores. A stratified random sampling strategy was used to select 30 students to participate in the focus group discussions. The students identified three or four households, which they worked closely with and those households were purposively selected for the baseline interviews. vi Data were analyzed using the Statistical Package for Social Sciences programme (IBM SPSS 24). Descriptive statistics (mean, frequencies and standard deviation) were used to compare the data. The 24-hour recall and 7 days food frequency recall was used to assess the household food consumption patterns. Qualitative data were recorded, transcribed, then themes and connections were used to explain the data and correlated with the objectives of the study. The socio-demographic data showed that most of the respondents were above 50 years old and they had an average number of 5.2 members. Thirty-one percent (31%) of the household heads had reached grade 8 to 12 in school, while 69% were those who had not gone to school and completed up to grade 7. Majority of the households relied on social grants as a source of income. The amount of money spent on food by the households in a month was between 0-R500 (63%) and 37% spent above R500 on food. Women participated more in food-related activities than men and the gardening activities were shared by the members of the households. The HDDS is a qualitative method for food consumption, which reflects household access to a variety of foods. The HDDS consists of food groups that the household has consumed over the past 24-hours and it is calculated based on the 12 food groups from the food consumed which are summed up; the mean score is used to determine diet diversity (Swindale & Bilinsky, 2006). The findings in this study is that the average HDDS increased from 5.6 to 6.4, which is above the recommended cut-off point for dietary quality (Steyn et al., 2006). Both the 24-hour recall and 7 days food frequency reported a high consumption of carbohydrates and meat, and less consumption of other food groups such as milk, vii eggs, fruits and vegetables were noted. The households relied on a variety of coping strategies such as asking for food from family or neighbours, depending on charity/grants, finding other sources of food and collecting wild food. All the households grew their own fruits, vegetables and crops. However, livestock production was practiced by 10% of the participating households. The households used preservation methods such as keeping food in a dry place (26), sun drying (38), canning (6), freezing (53) and refrigeration (11) to keep and store vegetables. The Living Standard Measurement (LSM) is a tool which focuses on household access to services and facilities (Faber et al., 2017). Household characteristics range from level 1 up to level 10, and a score from 1 to 4 are considered to be poor and lack access to services, while scores above 5 have improved access to resources and services. The LSM results of the households indicates that they have improved access to services as all the households scored above five. All the households, had access to land with water, electricity and toilet facilities in the yard. The major constraints experienced by the households were insufficient water, theft, pests, plant diseases and livestock which destroyed the crops. It is recommended that the government provide programmes aimed at developing communities, promoting healthy eating and food production. Workshops on nutrition education should be continuous and focus on basic sanitation, food hygiene. Income generation small-scale businesses, crop production, and livestock rearing will assist in alleviating hunger and unemployment. These initiatives could be extended to other areas of the country as a way to improve food security. / Life and Consumer Sciences / M.C.S.

The food industry is one of the main contributors to anthropogenic emissions of greenhouse gases. The greatest impact is caused by production of animal-sourced foods. To reduce the planetary burden, a dietary shift from animal-based to more plant-based foods is necessary. Policy interventions are tools to achieve such a shift. For policies to be successful, acceptability is a crucial component. Several variables such as age, gender, education level, and geographical residence have previously been identified as decisive for policy acceptability. The aim of the present research is to go beyond these findings and obtain a deeper understanding of acceptability of policy proposals for reduced consumption of animal-sourced foods. Qualitative interviews with Swedish citizens were conducted to investigate which factors influence high respective low policy acceptability. Results indicate that environmental concern, exposure to plant-based foods, perceptions of others’ views, and environmental norms are crucial factors shaping policy acceptability, as these mediate several other critical factors. The discussion pointed out beliefs about the sufficiency of plant-based foods and the necessity of meat, ideas about consumers of plant-based foods as radical, and perceived effectiveness and fairness of the policies to be entry points for increasing policy acceptability, as these beliefs are theoretically established to be susceptible to change. Insights from the research can be used for policy design and communication efforts. The study offers recommendations to communicate the sufficiency and healthiness of plant-based foods, to frame its consumers in a more inclusive and appealing way for meat and dairy consumers to identify with, and to expose the policy tradeoffs by contrasting them with the environmental cause. / Mistra Food Futures WP7

The purpose of this study is to examine the extent of which culture influences the food consumption process. More specifically, our research will focus on the consumption process of Swedish consumers, as well as their motivations when buying food products. The overall objective of our research is to analyse the extent of applicability the Swedish model of consumption might possibly have in a country like France with a strong food culture. To conduct our research, a qualitative method was used along with an interpretivist approach. This was in accordance with the overall aim to highlight social and cultural facts by analysing consumer behaviour. Based on the theoretical framework studied in the report, ten in-depth interviews were conducted on Swedish and French students. The findings include good insights and advice that retailers and suppliers in the food industry could use to improve the grocery shopping experience and make it a better fit to the consumers’ expectations. Some limitations could be observed in our research, mainly due to the language barrier, concerning both the research material and the interviews. The results were also influenced by the location of the study and the past experience of the respondents. Further research can be recommended to investigate the effect of food and culture on larger cities and in different locations. Doing so, the findings could give a more representative overview of the food consumption process. The study could also be expanded on different market niches with different age groups allowing comparisons from different generations. Another idea would be to target consumers with varying levels of incomes, in order to see to what extent income influences the food consumption process.