Thesis (M.S.)--Eastern Illinois University, 1996. / Includes bibliographical references (leaves 70-72).

No description available.

Thesis--Auburn University, 2009. / Abstract. Includes bibliographic references (p.145-150).

In order to better inform Canadians about the high level of calories, fat and sodium in most restaurants, policy makers and health advocates have suggested that nutritional information be added on the menu. But, before consumers can read this information there are other cues that bias calorie perceptions. These cues create certain expectations about the healthfulness of the menu items. For example, restaurants create “health halos” in which consumers are led to believe that their options are healthy when in reality they may not be (Wansink & Chandon, 2006). Do consumers notice this incongruence? Would their choices differ when nutritional values differed from expectations? The main objective of this research was to examine if calories, fat and sodium on a restaurant menu influence consumers to make healthier food choices. The moderating role of expectations about a restaurant’s food drawn from the expectation-disconfirmation paradigm was also examined to determine if consumer food choice differs when nutrition information is incongruent to expectations. Lastly, consumers’ sensitivity to price was studied when calories, fat and sodium were present. Undergraduate students (n=240) from the University of Guelph in a between and within-subjects design responded to three surveys. Discrete choice experiments were used with different levels of calories, fat and sodium to study the effect of these attributes on menu item choice. Findings indicate that nutrition information does lead to healthier choices when expectations are positively disconfirmed but not when they are negatively disconfirmed and when objective information is provided. Further, participants’ reported calories and fat to be more important than sodium. From a health, nutrition and policy maker’s standpoint, this finding is indicative of the fact that consumers do use calories, fat and sodium information on a menu, albeit, selectively.

Thesis (Ph. D.)--Washington State University, May 2008. / Includes bibliographical references.

Thesis (M.S.)--Oregon State University, 2010. / Printout. Includes bibliographical references (leaves 66-70). Also available on the World Wide Web.

Thesis (M.S.)--Eastern Illinois University, 1995. / Includes bibliographical references (leaves 63-66).

No description available.

The aim of this research is to develop an understanding of why people become vegetarian and why the diet is currently enjoying a steady increase in popularity in contemporary Britain, through addressing the 'hidden agenda' of vegetarianism. Vegetarianism offers an example of food choice which highlights the non-nutritional aspects of food and eating, and represents far more than a pragmatic aversion to eating meat. The research incorporates both qualitative and quantitative studies. Two data sets were collected from 137 vegetarians in Greater London; qualitative information about the values and attitudes of vegetarians regarding diet, health and related issues, and quantitative information regarding the dietary intake of different categories of vegetarian. The findings of both studies are presented, but the thesis focuses on the qualitative data which was analysed using a symbolic approach to the study of food and eating as developed within anthropology. It was found that the decision to become vegetarian, and attitudes regarding food and health, formed a complex package of ideas which ranged from concrete issues, such as concern about the quality of the food supply, to ethical and abstract concerns, such as the character of the relationships between human society, nature and the animal world. There were differences between types of vegetarian in both diet and attitudes; as the diet became more extreme (excluding more animal foods) so attitudes became progressively more heterodox. It is concluded that vegetarianism does not deserve the label of 'fad' or 'cult' diet, but that it articulates a complex and potentially subversive ideology and demonstrates the need to incorporate social and cultural factors into analyses of food choice.

Thesis (M.S.)--Oregon State University, 2006. / Printout. Includes bibliographical references (leaves 80-84). Also available on the World Wide Web.