by Mak Ho-Tung. / Includes questionnaire. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaf 50). / ABSTRACT --- p.ii / TABLE OF CONTENT --- p.iii / CHAPTER / Chapter I. --- INTRODUCTION --- p.1 / Chapter II. --- RESEARCH METHODOLOGY --- p.4 / Chapter III. --- HISTORY OF SUSHI --- p.7 / Chapter IV. --- SUDDEN BOOM OF SUSHI BUSINESS --- p.9 / Chapter V. --- BUSINESS ENVIRONMENT --- p.14 / Chapter VI. --- RESEARCH FINDINGS / SHORT QUESTIONNAIRE --- p.19 / LONG QUESTIONNAIRE --- p.33 / Chapter VII. --- MARKETING IMPLICATIONS --- p.44 / BIBLIOGRAPHY --- p.50 / APPENDIX --- p.51

Background Obesity is a global public health crisis. Obesity in adolescents tends to track into adulthood. Home dining is one of the preventive measures which can achieve some of the recommended factors that might protect against weight gain and obesity. Therefore, this study aimed to investigate the correlates of home dinner, and the association between home dinner and weight status in Hong Kong adolescent. Methods All data used in this study was adopted from a local study done by the Hong Kong Student Obesity Surveillance (HKSOS) project 2006-2007. For the association between family meal frequency and weight status, multi-nominal logistic regression was used for analysis. For further analysis, significant (p<0.05) correlates and frequency of dining at home were set as independent and dependent variables, respectively. All correlates were adopted in multivariate logistic regression, resulting in crude and mutually adjusted odds ratios for frequency of dining at home. Results In total, 65.7% of subjects had dinner at home at least 4 times per week. More frequent dining at home ( 4 - 7 vs. 0 - 3 times per week ) was correlated with female sex, lower socioeconomic status, smoking, intact family structure, no full time job mothers and her parenting styles. Subjects who had dinner at home more frequently had higher consumption of cereals, vegetables, high fat food, and snack and soft drink. They also reported watching more TV during meals and a greater feeling of fullness after meals. Adolescents with more frequent home dining were 14% ( 95% CI: 0.06 to 0.20 ) less likely to be obese. Conclusions Statistically significant correlations of frequent home dinners with adolescents’ background characteristics and dietary habits were found. Adolescents who had more dinners at home were less likely to be obese. These findings need to be confirmed by prospective studies and interventional studies. / published_or_final_version / Public Health / Master / Master of Public Health

Background: With adolescent obesity increasing in many developed and developing countries, many studies have investigated the effects of dietary habits on adolescent obesity. However, night-eating, which may lead to extra caloric intake and weight gain, is understudied. Given adolescents’ behavior patterns required during this period to be likely to influence long term behaviors, the present study investigated the prevalence of night-eating in Hong Kong adolescents and its association with weight status, dinner habits, bedtime, and the interval between dinner time and bedtime. Methods: This study was a secondary analysis with a sample of 24885 adolescents based on the dataset of Hong Kong Student Surveillance (HKSOS) project which was a school-based cross-sectional survey conducted in 2006/07. The subjects reported the number of days they had night-eating per week, the usual time they had dinner, the time spent on dinner, and bedtime. The interval between dinner time and bedtime was calculated and classified as long (4 hours or more) or short (below 4 hours). Weight status was estimated based on the self-reported weight and height. The prevalence of night-eating and distributions of dinner habits and bedtime were examined using descriptive statistics (mean, standard deviation and percentage). Logistic regression and multiple linear regression models with robust standard errors accounting for school clustering effects were used (Stata 11.0) to estimate crude and adjusted odds ratios (OR) and regression coefficients for associations about night-eating. Results: Half (50.2%) the subjects reported any night-eating and 21.9% reported frequent night-eating of more than three days a week. The change of BMI z-score was positive associated with night-eating (Coefficient: 0.204; 95%CI: 0.175-0.233), and night-eaters were 13% (95%CI: 6%-20%) more likely to be obese. Compared with early dinner time group, the normal dinner time group was 11% (95% CI: 6%-15%) less likely to have night-eating. Students who reported normal and slow eating speed were 30% (95 % CI: 22%-39%) and 147% (95% CI: 113%-187%) more likely to have night-eating compared with quick eating speed group; the late-sleepers were 43% (95% CI: 35%--53%) and 25% (95%CI: 18%--34%) more likely to have night-eating on weekday and weekend, respectively, compared with early-sleepers. Besides, it was observed that adolescents having longer interval between dinner time and bedtime were 22% (95% CI: 5%--42%) more likely to have night-eating. Conclusion: The prevalence of night-eating was 50.2% in Hong Kong students. The night-eating was positively related with obesity, and the relationship was the first time to be estimated in Hong Kong adolescents. Besides, the relative early dinner time (compared with bedtime), slow dinner speed, late bedtime and long interval between dinner time and bedtime were positively associated with night-eating. / published_or_final_version / Public Health / Master / Master of Public Health

published_or_final_version / abstract / toc / Comparative Asian Studies / Master / Master of Arts

published_or_final_version / Community Medicine / Master / Master of Public Health

李偉儀. / 論文(哲學碩士) -- 香港中文大學硏究院人類學部, 1997. / 參考文獻: leaves 198-204. / Li Weiyi. / 序 寫在本文之前 --- p.1 / Chapter 第一章 --- 食物與族群：飲食研究對瞭解香港族群的重要性 --- p.5 / Chapter (一) --- 研究課題 --- p.5 / Chapter a. --- 香港「潮州人」的「少數族群」地位； / Chapter b. --- 從潮州族群飲食看香港社會的轉變。 / Chapter (二) --- 研究方法 --- p.10 / Chapter a. --- 深入訪談； / Chapter b. --- 參與觀察； / Chapter c. --- 修讀烹飪課程； / Chapter d. --- 問卷調查。 / Chapter (三) --- 文獻回顧 --- p.14 / Chapter a. --- 文化理論； / Chapter b. --- 族群理論； / Chapter c. --- 飲食理論。 / Chapter 第二章 --- 香港潮州人的生活面貌 --- p.37 / Chapter (一) --- 移民歷史 --- p.37 / Chapter (二) --- 潮州人在香港的人口及其分布 --- p.40 / Chapter (三) --- 潮州人從事的食品業務 --- p.45 / Chapter a. --- 菜種業； / Chapter b. --- 藥材業； / Chapter c. --- 米業； / Chapter d. --- 蜜錢業 / Chapter e. --- 醫料業； / Chapter f. --- 餅食業。 / Chapter (四) --- 籌集資本及僱用員工的方式 --- p.53 / Chapter (五) --- 改變中的潮州人日常生活 --- p.56 / Chapter (六) --- 被塑型的香港潮州人形象 --- p.68 / Chapter 第三章 --- 消费市場上的香港潮州飲食與潮籍供應者 --- p.77 / Chapter (一) --- 潮州人經營的食肆分類 --- p.77 / Chapter (二) --- 小型潮州菜館 --- p.78 / Chapter 個案一： --- 訪問潮州菜師傅暨「陳東記」東主陳東先生 --- p.79 / Chapter a. --- 今日香港和國内的潮州菜發展； / Chapter b. --- 香港的舊派和新派潮州菜； / Chapter c. --- 潮州菜在香港的發揚光大； / Chapter d. --- 香港潮州菜在用料、味道和煮法上的特色； / Chapter e. --- 潮州魚食; / Chapter f. --- 對潮州菜的評價； / Chapter g. --- 潮州與其他廣東食制之分别-醬料使用； / Chapter h. --- 潮州人從事飲食業； / Chapter i. --- 研習潮州菜； / Chapter j. --- 個人創業-「陳東記」 ； / Chapter k. --- 從港產電影《食神》看潮州菜； / Chapter l. --- 香港九七食品節-「香江小菜」烹飪班與九七蘭桂坊「回歸菜」 / Chapter 個案二 ： --- 訪問九龍城「創發」潮州菜馆蘇先生 --- p.102 / Chapter a. --- 潮州人早年在香港的生活； / Chapter b. --- 九龍城潮州菜館「創發」 ； / Chapter c. --- 潮州食制； / Chapter d. --- 潮州家庭飲食和生活。 / Chapter (三) --- 潮州「打冷 」 --- p.111 / Chapter 個案三： --- 訪問「天外天」大排檔創辦人陳女士 --- p.114 / Chapter a. --- 泰國人與潮州人身分認同； / Chapter b. --- 潮州家庭飲食和生活； / Chapter c. --- 個人創業-厂天外天」打冷大排檔； / Chapter d. --- 大埔「天外天」。 / Chapter (四) --- 連鎖潮州食肆 --- p.119 / Chapter 個案四： --- 訪問「香港工會聯合會業餘進修中心」與「飲食業職工總會」 合辦的潮州菜烹飪課程導師李奇寶師傅 --- p.121 / Chapter a. --- 入行潮州菜館經過； / Chapter b. --- 敎授潮州菜烹飪課程； / Chapter c. --- 香港的潮州菜館與潮州菜； / Chapter d. --- 潮州家庭飲食和生活； / Chapter e. --- 籌備創業。 / Chapter (五) --- 由潮州人經營的「茶餐廳」 --- p.131 / Chapter 個案五： --- 訪問香港中文大學「幸福咖啡閣」林福田先生 --- p.132 / Chapter a. --- 潮州人早年在港創業經歷； / Chapter b. --- 個人創業-荃灣茶餐廳及「幸福咖啡閣」； / Chapter c. --- 潮州家庭飲食和生活； / Chapter d. --- 潮州人對飲食業的貢獻。 / Chapter (六) --- 香港潮州飲食的演化：低級菜餚至高級菜餚 --- p.138 / Chapter 第四章 --- 香港潮州飲食消费者研究 --- p.141 / Chapter (一) --- 香港潮州人的家庭飲食 --- p.141 / Chapter (二) --- 不願吃消费市場上的「改良」、「精致」潮州菜的年長潮州人 --- p.143 / Chapter 個案六： --- 訪問吳榮華先生 --- p.144 / Chapter a. --- 潮州家庭飲食； / Chapter b. --- 潮州菜館消費及評價； / Chapter c. --- 個人創業-潮州的「南方園」； / Chapter d. --- 在香港的潮式生活 / Chapter 個案七： --- 訪問吳道章先生 --- p.154 / Chapter a. --- 來港經歷； / Chapter b. --- 個人創業-長沙灣「燒鵝飯」大排檔； / Chapter c. --- 兒子入行潮州菜館經過； / Chapter d. --- 潮州家庭飲食和生活。 / Chapter (三) --- 年輕潮州人與非潮州人對潮州精致菜餚的消費 --- p.158 / Chapter (四) --- 潮州菜烹飪班：對潮州菜知識的消費 --- p.161 / Chapter 第五章 --- 解讀香港潮州飲食的族群意義 --- p.164 / Chapter (一) --- 潮州飲食與族群認同 --- p.165 / Chapter (二) --- 供應大眾飲食：潮州平民所從事的民間行業 --- p.169 / Chapter (三) --- 潮州飲食與女性創業 --- p.171 / Chapter (四) --- 潮州人對「正宗飲食」的辯爭：對「標準化」的抗拒與「傳統的再發明」 --- p.172 / Chapter 第六章 --- 香港潮州飲食的的多重社會譽喻特性 --- p.184 / Chapter (一) --- 對「潮州´Ø菜」與「潮州人/潮州族群」的再定義 --- p.184 / Chapter (二) --- 從「潮州菜」的「精致化」看「致富精祌」 --- p.186 / Chapter (三) --- 從「潮州菜」及「香港菜」的建構關係看香港人面對的雙重身份矛盾 --- p.188 / Chapter a. --- 多元一體格局論述：「潮州菜」與「香港菜」的交替 --- p.189 / Chapter b. --- 香港製造論述：民間潮州食品是「香港菜」的代表 --- p.192 / Chapter (四) --- 總結：「潮州菜」/「潮州人」/「香港人-」 --- p.196 / 參考書目 --- p.200 / Chapter 附錄一 --- 香港人的潮州飲食問卷調查(第四章個案一至廿五)問卷範本 / Chapter 附錄二 --- 潮州菜烹飪課問卷調查(第四章個案廿六至卅八)問卷範本 / Chapter 附錄三 --- 富豪機場酒店豪苑潮州燕窩酒家九七回歸聯歡宴餐單 / Chapter 附錄四 --- 剪報一 「何謂香港菜？」 / Chapter 附錄五 --- 照片（圖1-258) / Chapter 附錄六 --- 消費個案(´إ)潮州人對潮州菜的消費:個案一至十二 / (二)非潮州人對潮州菜的消費：個案十三至二十五 / (三)潮州菜烹烹飪課程：個案二十六至三十八 / 圖、表 / Chapter 圖一 --- （潮州人） 歌詞 --- p.37a / Chapter 圖二 --- 「旅港潮僑分佈圖」原圖(1964) --- p.42a / Chapter 表一 --- 「旅港潮僑分佈圖」 (1964)簡表 --- p.43a / Chapter 表二 --- 政府人口普查及其他人士對潮州人口的詮釋 --- p.43a / Chapter 圖三 --- 「在你的印像中，香港的潮州人是怎樣的？」 --- p.74a / Chapter 圖四 --- 「香港旅遊協會」宣傳品中的「潮江春」集團圖片廣告 --- p.160a / Chapter 圖五 --- 多元一體的九七香港飲食文化架構 --- p.189a

published_or_final_version / Sports Science / Master / Master of Science in Sports Science

這項研究是以民族誌描述方法，以南中國傳統的原生牛奶和現代的進口牛奶之生產及消費切入點，探討現代性的問題。對近代中國奶品需求急增的研究，大多解釋為現代西方食習慣之影響。我透過在順德及香港牛奶生產者及消費者日常生活的描述，試圖說明這食習慣的改變並非單是「西化」；相反，這其實是中國傳統的一種延續，再由殖民主義、資本主義，全球化，及中國建構新型國家這四種動力驅使下形成。而這四種動力又有賴市場 (本地及跨國的乳品公司、財金投資者、食品包裝生產商等) 、醫科專業人士及政府對 「健康」、「飲食文化遺產」等概念賦予新的社會價值。本文嘗試透過傳統和現代的牛奶之生產及消費，審視現代中國人對「健康」和「飲食文化遺產」的觀念和價值，在近年食品安全問題的陰霾下如何改變，這又如何反映中國在現代化和新型國家建構過程中的社會變遷，並探究有關身份認同，家庭角色與現代性的意涵。 / This thesis is an ethnographic study of the change in the production and consumption of indigenous and imported cow milk in South China, particularly Shunde and Hong Kong, during the post-Mao period. Contrary to the popular view that cow milk consumption in China is a result of Western influence, the milk production and consumption in South China is actually a continuation of the Chinese tradition. This thesis shows that the popularity of milk consumption in Shunde and Hong Kong is driven by the forces of colonialism, globalization, capitalism, and modern state-building. Milk consumption in these two places is mainly promoted through three kinds of agents - the market (global and local milk companies, financial investors, food-packaging companies), medical professionals and the State. I illustrate how these forces and agents affect the classification, meanings and values of health and culinary heritage, and how this results in a reinvention of tradition and a change in the concept of morality, amidst concerns over food safety. By examining the transformation of the values associated with milk in the process of production and consumption, I show how health and culinary heritage become the contested ground in the reconfiguration of modern identity and social relationship, while complying with the vision of the government in the building of national pride. / Detailed summary in vernacular field only. / Mak, Sau Wa. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2012. / Includes bibliographical references (leaves 247-269). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract also in Chinese. / Abstracts --- p.i / Foreword & Acknowledgements --- p.iii / Table of Content --- p.vi / Table of Illustrations, Figure and Map --- p.x / Chapter Chapter 1: --- Introduction / Chapter 1. --- Milk and Modernity --- p.9 / Chapter 2. --- Health, Culinary Heritage and Construction of National Pride --- p.12 / Chapter 3. --- Hong Kong and Shunde --- p.15 / Chapter 4. --- Organization of the thesis --- p.20 / Chapter Chapter 2: --- Historical and Ethnographic Background --- p.22 / Chapter 1. --- Production and Health Belief of Milk in Ancient China --- p.24 / Functions of Milk and Health in Ancient China --- p.30 / Chapter 2. --- Ecological and Culinary History of Daliang and Shunde --- p.32 / Political Economy of Mulberry, Fishpond and Water Buffalo --- p.34 / Buffalo Cheese Production in Jinbang village --- p.38 / Chapter 3. --- Production of Milk in Hong Kong --- p.44 / Colonialist and the Dairy Farm --- p.44 / Missionary Activities and the Trappist Dairy Farm --- p.48 / Chapter 4. --- Diffusion of Culinary Techniques and Buffalo’s Milk Culture from Shunde to Hong Kong --- p.50 / Chapter 5. --- Conclusion: Milk, Health and Culinary Art --- p.54 / Chapter Chapter 3: --- The Production of Milk in China with Special Reference to Shunde --- p.59 / Chapter 1. --- Indigenous Milk Production in Shunde --- p.60 / Traditional Buffalo’s Milk in Pre-Modern China --- p.60 / Traditional Buffalo’s Milk in Modern China --- p.63 / Chapter 2. --- Foreign Cow’s Milk Production in China --- p.68 / Modern Foreign Dairy Farms in China --- p.69 / Foreign Cow’s Milk Production in China --- p.71 / Chapter 3. --- Chinese Tradition in Foreign Cow’s Milk Drinks --- p.77 / Chapter 4. --- Modern State, Global Capitalism and Food Safety --- p.80 / Chapter 5. --- Conclusion --- p.83 / Chapter Chapter 4: --- The Consumption of Milk in Shunde (1): Traditional Buffalo’s Milk and Modern Cow’s Milk --- p.85 / Chapter 1. --- The Functions of Traditional Buffalo’s Milk --- p.86 / Buffalo Cheese as Medicine --- p.86 / Buffalo’s Milk as Bupin. --- p.87 / Chapter 2. --- Re-invention of Traditional Buffalo’s Milk Cuisines as Modern Culinary Heritage --- p.90 / Double-layered Milk Custard. --- p.91 / Stir-fried Buffalo’s Milk. --- p.95 / Deep-fried Buffalo’s Milk --- p.97 / Supreme Buffalo’s Milk --- p.98 / Chapter 3. --- Modern Cow’s Milk and Continuation of Tradition --- p.102 / Modern Cow’s Milk Drink and Tradition Breakfast Structure --- p.102 / The Tradition of Hong Kong-style Milk Tea and Taiwan Pearl Milk Tea --- p.104 / Chapter 4. --- Conclusion --- p.110 / Chapter Chapter 5: --- The Consumption of Milk in Shunde (2): Formula Milk --- p.112 / Chapter 1. --- Risk and Social Functions of Formula Milk --- p.114 / Responsible Mother and the New Rationalities of Weaning --- p.114 / Working Class: Purchase of Foreign Brand as a Modern Successful Father --- p.116 / Migrant Workers: Foreign Brands as Bupin. --- p.119 / Middle and Upper Class: Cross-border purchase of milk powder and the Geo-Politics of Hong Kong --- p.120 / Chapter 2. --- Tradition in Modern Cow’s Milk --- p.123 / Revival of Traditional and Local Buffalo’s Milk --- p.124 / Traditional Soymilk Consumption. --- p.127 / Traditional Health Belief and Consumption of Milk Products --- p.127 / Chapter 3. --- Global Medical Knowledge, the State and the Local Professional Group --- p.128 / Chapter 4. --- Conclusion --- p.129 / Chapter Chapter 6: --- The Consumption of Milk in Hong Kong (1): Canned Milk --- p.131 / Chapter 1. --- Sweetened Condensed Milk as Breast Milk Substitute --- p.133 / Chapter 2. --- Colonial Power and the Hierarchy of Milk --- p.136 / Chapter 3. --- Milk, Oat Meal and the Traditional Chinese Meal Structure --- p.140 / Chapter 4. --- Evaporated Milk in Authentic Hong Kong-style Milk Tea --- p.144 / Chapter 5. --- Canned Milk, Health and Culinary Heritage --- p.148 / Chapter 6. --- Conclusion --- p.154 / Chapter Chapter 7: --- The Consumption of Milk in Hong Kong (2) :Formula Milk --- p.156 / Chapter 1. --- 1930-50s - Condensed milk, Horlicks Milk and Powdered Milk as Modern Breast Milk Substitute --- p.157 / Chapter 2. --- 1960s-1980s- Docile Working Mother and Chubby Baby --- p.160 / Chapter 3. --- 2000-Present: Risk Society, Mother’s Body and Smart Baby --- p.165 / Mother’s Body and the Risk of Down-streaming --- p.169 / Ideal Smart Babies and the Fear of Global Competition --- p.171 / Chapter 4. --- Breast-Feeding as Resistance --- p.177 / Chapter 5. --- Milk Politics: The Government, the Doctors and the Formula milk corporations --- p.178 / Chapter 6. --- Conclusion --- p.182 / Chapter Chapter 8: --- The Politics of Culinary Heritage and State’s Policy of Well-Being --- p.185 / Chapter 1. --- Technics and the Changing Meanings of Culinary Heritage in Daliang --- p.187 / Local Radio Program: The legends of Daliang Gastronomy --- p.188 / Foshan TV program: The Nostalgic series --- p.190 / Private Kitchen Competition and Professional Chef Competition --- p.191 / Daliang and Shunde Gastronomy Map and Post-card --- p.195 / Chapter 2. --- Local Government and UNESCO City of Gastronomy --- p.196 / Seeking to be a World Gastronomy City --- p.198 / Lingnan Food Culture Festival --- p.203 / Chapter 3. --- Global Gastronomy City and the Local Gastromanie Identity --- p.205 / Chapter 4. --- Politics of Intangible Culture Heritage in Shunde --- p.208 / Chapter 5. --- Culinary Heritage, Civilized City and the Politics of Well-Being --- p.210 / Chapter 6. --- Conclusion --- p.212 / Chapter Chapter 9: --- Conclusion Milk and Modernity --- p.214 / Chapter 1. --- Buffalo’s Milk and Cow’s Milk --- p.214 / Chapter 2. --- Tradition in Modernity --- p.216 / Chapter 3. --- Re-invention of Tradition --- p.219 / Chapter 4. --- Risk, Health and Geo-Politics of Hong Kong --- p.221 / Chapter 5. --- Globalization, Milk and Health --- p.224 / Chapter 6. --- Health, Culinary Heritage and the State --- p.227 / Chapter 7. --- Epilogue: Some Reflections on the Significance of Ethnography --- p.230 / Bibliography. --- p.232

Lee, Hang Mei. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 158-169). / Abstracts in English and Chinese. / Abstract --- p.i / Acknowledgements --- p.iii / Publication List --- p.iv / Table of Contents --- p.v / List of Tables --- p.viii / List of Figures --- p.xii / List of Abbreviations --- p.xiv / Chapter Chapter I: --- Introduction / Chapter 1.1 --- Importance of Children´ةs Diet to Their Health --- p.1 / Chapter 1.2 --- Current Health and Dietary Situation in Hong Kong Children --- p.4 / Chapter 1.3 --- Dietary Patterns of Children Around the World --- p.10 / Chapter 1.4 --- Common Dietary Assessments in Children --- p.13 / Chapter 1.4.1 --- Food Records --- p.14 / Chapter 1.4.2 --- 24-hour Dietary Recalls --- p.15 / Chapter 1.5 --- Reliability and Validity of Fast Assessment Tools --- p.17 / Chapter 1.6 --- Concerns of Validating Short Assessment Tools in Children --- p.21 / Chapter 1.6.1 --- Administration Process --- p.21 / Chapter 1.6.2 --- Questionnaire Design --- p.21 / Chapter 1.6.3 --- Cognitive Development of Children --- p.22 / Chapter 1.7 --- Introduction to the Two Minute Assessment (TMA) Questionnaire Used --- p.22 / Chapter 1.8 --- Study Objectives and Hypotheses --- p.24 / Chapter Chapter II: --- Methodology / Chapter 2.1 --- Sample Selection and Recruitment --- p.25 / Chapter 2.2 --- Data Collection --- p.26 / Chapter 2.2.1 --- Training --- p.26 / Chapter 2.2.2 --- Anthropometric Data --- p.27 / Chapter 2.2.3 --- TMA Questionnaire and Administration --- p.28 / Chapter 2.2.4 --- 24-hour Dietary Recall Interviewers --- p.28 / Chapter 2.2.5 --- Physical Activity (PA) Level --- p.30 / Chapter 2.3 --- "Data Entry, Verification and Cleaning" --- p.31 / Chapter 2.4 --- Data Analyses --- p.31 / Chapter 2.4.1 --- Anthropometric Data --- p.31 / Chapter 2.4.2 --- Dietary Study --- p.32 / Chapter 2.4.3 --- Reliability Study --- p.34 / Chapter 2.4.4 --- Validity Study --- p.36 / Chapter 2.5 --- Ethics Approval --- p.37 / Chapter Chapter III: --- Results / Chapter 3.1 --- Subjects Recruited and Participation Rates --- p.38 / Chapter 3.2 --- Dietary Study --- p.40 / Chapter 3.2.1 --- Characteristics of Subjects --- p.40 / Chapter 3.2.2 --- Selected Nutrient Intakes and Recommendations --- p.44 / Chapter 3.2.2.1 --- By Gender --- p.44 / Chapter 3.2.2.2 --- By Weight Status --- p.49 / Chapter 3.2.2.3 --- Dietary Sources of Selected Nutrients --- p.50 / Chapter 3.2.3 --- Food Group Intakes and Recommendations --- p.51 / Chapter 3.2.3.1 --- By Gender --- p.51 / Chapter 3.2.3.2 --- By Weight Status --- p.52 / Chapter 3.2.3.3 --- By Eating Occasions --- p.53 / Chapter 3.2.3.4 --- Food Group Composition --- p.54 / Chapter 3.2.4 --- Eating Behaviors --- p.55 / Chapter 3.2.4.1 --- Breakfast --- p.55 / Chapter 3.2.4.1.1 --- Breakfast Eating Behavior --- p.55 / Chapter 3.2.4.1.2 --- Nutrient and Food Group Intakes among the Daily vs Non-Daily Breakfast Eaters --- p.56 / Chapter 3.2.4.1.3 --- Frequently Consumed Breakfast Foods --- p.59 / Chapter 3.2.4.2 --- Snacking --- p.60 / Chapter 3.2.4.2.1 --- Snacking Behavior --- p.60 / Chapter 3.2.4.3 --- Eating Out --- p.62 / Chapter 3.2.4.3.1 --- Eating Out Behavior --- p.62 / Chapter 3.2.4.3.2 --- Nutrient Density of Food Eaten at Home vs. Eaten Out (EO) --- p.63 / Chapter 3.2.4.3.3 --- Percent of Food Group Intake of Eaten at Home vs Eaten Out --- p.64 / Chapter 3.3 --- TMA Reliability Study --- p.65 / Chapter 3.3.1 --- Characteristics of Subjects --- p.65 / Chapter 3.3.2 --- Reponses and Reliability of TMA Questions --- p.65 / Chapter 3.3.3 --- Internal Consistency and Test-Retest Reliability of Scores --- p.67 / Chapter 3.4 --- Validity of TMA --- p.69 / Chapter 3.4.1 --- Anthropometric Characteristics of Subjects --- p.69 / Chapter 3.4.2 --- TMA Responses --- p.70 / Chapter 3.4.3 --- Suggestions for Dietary Improvement --- p.74 / Chapter 3.4.4 --- Associations Between Nutrient Intakes and Individual Questions --- p.76 / Chapter 3.4.4.1 --- Nutrition Knowledge Question --- p.77 / Chapter 34.4.2 --- Dietary Behavior Questions --- p.77 / Chapter 3.4.4.3 --- Physical Activity Questions --- p.85 / Chapter 3.4.4.4 --- Household Economics Questions --- p.86 / Chapter 3.4.5 --- Correlation Between Nutrient and Food Group Intakes and Recommendations with Scores --- p.86 / Chapter 3.4.5.1 --- Behavioral Score --- p.86 / Chapter 3.4.5.2 --- Fat Score --- p.87 / Chapter 3.4.5.3 --- Fibre Score --- p.88 / Chapter Chapter IV: --- Discussion / Chapter 4.1 --- Summary of the Findings --- p.90 / Chapter 4.2 --- Student Dietary Study --- p.91 / Chapter 4.3 --- Study of Reliability and Validity of the TMA Questionnaire --- p.102 / Chapter Chapter V: --- Conclusions --- p.118 / Appendices --- p.120 / References --- p.158

Ma Fung-shan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 110-114). / Abstracts in English and Chinese. / Chapter CHAPTER 1: --- INTRODUCTION --- p.1 / The Research Problem --- p.2 / Scope of Study --- p.3 / What is Western Food? --- p.3 / Literature Review --- p.4 / Anthropology and Food --- p.4 / Globalization and Consumption --- p.7 / China and Global Consumerism --- p.10 / "Food, Globalization and Consumption: Eating Western Food in Guangzhou" --- p.12 / Methodology --- p.13 / My Position in the Restaurant --- p.73 / Participant Observation --- p.75 / Interviews --- p.77 / Significance of the Research --- p.18 / Structure of the Thesis --- p.19 / Chapter CHAPTER 2: --- "GUANGZHOU, WESTERN RESTAURANTS AND LONG ISLAND CAFE" --- p.21 / The City of Guangzhou --- p.22 / Historical Background --- p.22 / Economic Reforms after 1978 --- p.22 / Guangzhou and Hong Kong --- p.23 / Eating in Guangzhou --- p.25 / A Brief History of Western Food and Western restaurants in Guangzhou --- p.26 / Taai Pihng Gun (太平館) --- p.27 / The Appearance of Five-star Hotels --- p.28 / "The Appearance and Growth of Bars, Karaokes and Nightclubs in Late 1980's" --- p.30 / The Appearance of Western Chain Restaurants --- p.31 / From Taai Pihng Gun to Long Island Cafe : Implications from History --- p.32 / Western Food in relation to Other Kinds of Cuisine --- p.33 / Chinese Restaurants (酒家/酒樓/菜館) --- p.33 / Western Restaurants (西餐廳） --- p.36 / Specialized Restaurants (特色餐廳） --- p.39 / Brief History and Development of Long Island Cafe --- p.41 / Western Restaurant: a Business Decision --- p.42 / The First Three Years --- p.44 / The Critical Turn and Later Developments --- p.45 / Daily Management and Structure of Long Island Cafe --- p.47 / The Hierarchical Ladder of the Workers --- p.48 / Chapter CHAPTER 3: --- PRODUCTION OF WESTERN FOOD --- p.51 / Image of the Restaurant --- p.51 / A Westernized Name --- p.51 / Interior Decoration of the Branches --- p.52 / Mass Media --- p.52 / Food Served in the Restaurant --- p.55 / Evolution of Menu and Analysis of the Present Menu --- p.55 / Studying the Menus: Changes Throughout the Years --- p.56 / Coffee & Salad --- p.68 / Limitation in Food Development --- p.73 / Influences from Hong Kong --- p.75 / The Paradox of Authenticity --- p.77 / Invention and Localization --- p.79 / Chapter CHAPTER 4: --- CONSUMPTION OF WESTERN FOOD --- p.81 / Customer Characteristics --- p.81 / Target Customers --- p.81 / Frequent & Infrequent Customers --- p.82 / Customer Age Groups --- p.85 / Rituals of Eating --- p.87 / Eating Western Food： Different Meaning to Different Customers --- p.92 / A Western Food Ideal? --- p.92 / Differences between Frequent and Infrequent Customers --- p.93 / "same Restaurant, Different Expectations" --- p.94 / The Pursuit of Global / Western Ideas --- p.95 / Western Food: an Imagined Cuisine --- p.97 / Distinction： Middle-Class Identity and Consumption --- p.99 / Studying Class Structure in China --- p.99 / Who comprises the Middle-Class? --- p.99 / Middle-class Identity and Consumption --- p.102 / Chapter CHAPTER 5: --- CONCLUSION --- p.105 / REFERENCES --- p.110