Thesis (M. Consumer Science (General) -- University of Pretoria, 2008. / Includes bibliographical references. Available on the Internet via the World Wide Web.

Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Ethiopia is a food insecure country in the Horn of Africa. A wide body of literature in the 1980s and early 1990s justifiably associated food insecurity and famine in Africa and Ethiopia with centralised governance and weaknesses in national early warning systems, which were argued to have had an enduring influence on the outcomes of early warning and famine/food security interventions. Among this wide body of research, however, little attention has been devoted to the socio-spatial dimensions of the problem and the resulting effect on interventions aimed at addressing vulnerability to food insecurity at the household level. In this thesis it is argued that social processes, inherent in the structure of societies and institutions, combine globally, nationally and locally to undermine the treatment of vulnerability to food insecurity as a variable, place-based phenomenon. The arguments are developed with reference to food policy and vulnerability assessments in Ethiopia during the 1990s. Specific references are made to the findings from interviews with national early warning system staffs carried out in 1997 and 1998 and to food security surveys in Delanta Dawint, Ethiopia carried out in 1998.

Thesis (Ph.D.)--Tufts University, 2006. / Submitted to the School of Nutrition Science and Policy. Adviser: Kathleen Merrigan. Includes bibliographical references (leaves 153-162). Access restricted to members of the Tufts University community. Also available via the World Wide Web;

Thesis (M.A.)--University of Alberta, 2009. / "Fall 2009." Title from pdf file main screen (viewed on October 30, 2009). A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master of Arts, Department of Political Science, University of Alberta. Includes bibliographical references.

Thesis (Ph. D.)--Oregon State University, 1968. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 323-333).

Thesis (M.A. in Security Studies (Homeland Security and Defense)--Naval Postgraduate School, March 2005. / Thesis Advisor(s): Christopher Bellavita. Includes bibliographical references (p. 41-44). Also available online.

Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Regularly consuming caloric beverages has been linked to obesity and weight gain and evidence suggests this is because beverages have a weak impact on satiety responses (behavioural and physiological). Using a series of experimental studies this thesis explored the cognitive and sensory features of caloric beverages that might enhance the anticipated and actual satiating power of their nutrients. Paper one characterised the sensory characteristics associated with expectations of hunger, fullness and thirst, finding that food and beverage products anticipated to be creamier and thicker were expected to be more satiating and less thirst-quenching. Paper two established that people can perceive subtle changes in beverage viscosity and manipulating thick and creamy textural cues strongly influenced the expectation that a beverage would be filling and supress hunger after consumption. This was extended in paper three, which reported evidence suggesting that a sensorially enhanced beverage is selected and consumed in smaller portions. Papers four and five investigated the satiating power of a caloric beverage consumed with satiety-relevant cognitive and sensory information. Paper four reported tentative evidence that a labelled satiety message influenced the satiating effect of caloric beverages when combined with thick and creamy sensory cues. Participants in Paper five reported greater satiety responses to a covert manipulation of beverage energy when consumed as a ‘snack' rather than a drink. However, consuming the same beverage in a subtly thicker sensory context (without extra information) generated the largest satiety response to the different nutrient loads, perhaps because textural characteristics are the most reliable cue for nutrients. Overall these studies suggest that caloric beverages may generate weak satiety responses because their nutrient-generated effects are not expected. Encouraging people to consider caloric beverages as a snack, or adding in nutrient-relevant sensory characteristics, may both help consumers regulate energy intake when consuming these products.