A study of human eating behavior in laboratory and natural environments was undertaken to answer three questions: (1) Do manifestly obese subjects (Manifestly Obese, MO), non-obese restrained eaters (Latent Obese, LO), and non-obese non-restrained eaters (Normal, NM) differ in specific short-term intake behaviors as measured in the laboratory? (2) Do the three groups differ in self-reported 14-day habitual energy intake patterns? (3) Are there systematic variations of energy consumption within and outside the laboratory in subject groups? Twenty two adult female subjects were assigned to three groups and studied in both settings. The purpose of the laboratory study was to investigate the effects of energy content and sweet taste on subsequent consumption behaviors of a variety of palatable foods. All subjects thought they were participating in a taste panel. The protocols were designed to minimize cognitive cues on amount eaten. Laboratory results showed that all subjects adjusted subsequent energy intake according to the energy content of a preload given half an hour before. However, the groups responded to the sweet taste in the preload differently. The LO consistently lowered energy intake of testmeal after a sweet preload. They overestimated their own consumption most of the time, and deviated even further with sweet taste stimulus. The MO and NM groups did not exhibit these responses. Results of self-reported 14-day dietary records showed that the LO had the highest daily variation of energy intake, the most intake from evening meals, and the greatest within group variation among the three subject groups. Comparison of mean and variation of energy intake within and outside the laboratory suggested that the observed consumption of the LO subjects in the laboratory was the least representative of the habitual intake, while that of the NM group was a satisfactory measure. These systematic group differences in two settings could be due to differential degrees of externality, measurement errors, or reactivity to measurement procedures.

This study was undertaken in order to provide further insight into the effects of artificial heating on the fisheries of a small reservoir in the Southwest. The following specific objectives were established: (1) to map the reservoir for the distribution of heated water, (2) to determine the distribution of selected species of sports, rough, and forage fish in areas affected by the effluent and in areas not affected, (3) to compare size and condition of selected species of fish from areas affected by the effluent to size and condition of fish from areas not affected, and (4) to compare food habits of channel catfish in areas affected by the effluent to the food habits of channel catfish in areas not affected.

No description available.

A coexistência de segmentos populacionais de origem japonesa, no nosso meio, permite uma análise de continuidade da dinâmica dos hábitos alimentares, quando integrada ao sistema ecológico local e sujeitos a tradições culturáis nacionais. Na presente pesquisa, ao se tomar os \"isseis\" que aqui vieram antes da II Guerra Mundial (IAG), seus descendentes \"nikkeis\"(D) e os \"isseis\" que aportaram depois da Guerra (IDG), verificou-se que a análise das duas gerações consecutivas - IAG e D - nos dá idéia da velocidade de mudança dos hábitos alimentares, mesmo quando estes hábitos estejam influenciados por uma forte pressão cultural. O posicionamento dos IDG a esta evolução, aproxima-os mais dos D do que dos IAG, em razão de já trazerem uma diversificação alimentar incorporada no Japão de pós-Guerra; a comparação de imigrantes \"isseis\" com seus descendentes \"nikkeis\" revela um evidente enfraquecimento do fator cultural de origem na dieta, que, entretanto, não foi abrangente a todos os tipos de alimentos, isto é, muitos alimentos orientais continuam a ter elevada freqüência na alimentação dos D, em que pese a presença dos fatores ambientais e culturais ocidentais em seu estilo de vida; mas, se o aspecto cultural teve um papel relevante na permanência de alimentos típicos japoneses, porém, não resistiu à mudança no preparo dos mesmos, onde a incorporação de novos condimentos (e o abandono dos tradicionais) teve função de acelerar a aculturação alimentar,direcionando-os aos hábitos nacionais. / The existence of different population segments of japanese origen among us, permits the analysis of the continuity and the dynamics of feeding habits when integrated to the local ecologic system, under the influence of Brasilian cultural and tradicional factors. In the present paper the study of \"issei\" that migrated before II World War (BWI) and their descendents compared to the study of \"issei\" that migrate after II World War (AWI) showed that the analysis of two consecutive generations - BWI and their descendents - gives us an idea of the speed with which feeding habits changed, even when subjected to strong cultural pressure. The position of AWI in regarding this evolution is closer to BWI descendents than to BWI proper, due to the fact that they had suffered a diversification of feeding habits introduced in Japan after 11 World War; comparison between the migrant \"issei\" and their descendents (\"nikkei\") shows an evident weakening of feeding cultural factors that did not, however, comprehend all types of food, that is, many oriental foods still have high frequency in the diet of the descendents; if the cultural aspects did have a relevant role concerning the maintenance of typical japanese foods they did not, however, resist the changes in preparation of food, where the introduction of occidental seasonings, abandoning the traditional ones, accelerated cultural integration.

Typescript, etc. / Digitized by Kansas Correctional Industries

Digitized by Kansas Correctional Industries

No description available.

In this dissertation, a new construct is introduced as a means for systematically assessing the meanings associated with eating behavior and food choice. There are many determinants of food choice that have been operationalized throughout the health behavior literature. Some factors are instrumental, external, and/or immediate, whereas others are more global, higher-order and distal from the process of food selection and eating. However, the literature still lacks a comprehensive construct for systematically assessing the ways that food is related to people’s larger meaning systems, systems composed of durable and enduring values, goals and beliefs. The Meaning of Food in Life (MFL) project was therefore designed to operationalize the construct of the MFL as well as explore how this, in turn, influences food choice. First we introduce the theoretical basis for systematically operationalizing and investigating the MFL, and then explore its relationship to food choice, moral psychology and wellbeing. We articulate a clear definition of the meaning of food; namely, that for something to constitute a food meaning it must be connected to or embedded in a person’s life-world, in contrast to orientations to food rooted in the proximal and immediate demands of the eating situation. Then, over three separate studies, we developed and validated a questionnaire that assesses the meaning of food in life, and demonstrate the ways that different food meanings are linked with different food-related attitudes, motivations and behaviors. In Study 1, we present the development and validation of an assessment tool for empirically measuring the MFL. In this investigation we operationalize the MFL and generate a 22-item tool for its assessment. The items were tested in an online format in three empirical studies (n = 560), and participants were recruited through MTurk. Exploratory factor analyses and item analysis were conducted to confirm the psychometric characteristics of the item pool. Overall, five distinct domains of food meanings emerged: moral, sacred, health, social, and aesthetic. Each domain of food meaning was significantly associated with different dietary intake outcomes, providing evidence for construct validity. Further, each dimension of food meaning displayed associations with psychologically similar, yet distinct constructs from the literature in a manner concordant with the theoretical specifications of each construct, providing further validity evidence. The associations between the different domains of food meanings and behavioral outcomes suggest that this construct may be an important and clinically relevant aspect of people’s relationship to food that has heretofore lacked systematic investigation. Study 2 evaluated how the five domains of the MFL, namely, moral, sacred, social, aesthetic and health, relate to determinants of healthy eating behavior and a positive relationship to food. We administered a questionnaire to an online sample of 252 American participants. Measures included demographics, the MFL, self-efficacy for eating healthy foods, a positive relationship to food, fruit and vegetable (F&V) stage of change, calorie restriction, and body satisfaction. Data were analyzed using correlation and regression analyses. Results demonstrate that the moral, aesthetic and health domains of the MFL were positively associated with greater self-efficacy for consuming healthy foods (all p < .001), and the moral and health domains were positively associated with greater body satisfaction (both p < .01). All five MFL domains were positively associated with F&V stage of change (all p < .01) and a positive relationship to food (all p < .05, or less), whereas none were associated with calorie restriction. These data suggest that the MFL has clinical health relevance in the form of promoting healthier dietary behavior and a positive relationship to food. The discourse around food has shifted in recent years, fueled by growing concerns over the environment, animal welfare, and public health issues such as obesity. One domain that hasn't yet been considered in terms of its relation to food choice is that of compassion and self-compassion, independent yet related constructs encompassing a concern for the suffering of others or the self, accompanied by a desire to alleviate that suffering. In Study 3, we investigated the associations between compassion, self-compassion, the meaning of food in life, healthy and sustainable eating behavior, and a willingness to pay higher prices to ensure environmental protection and animal welfare. We collected data from 254 subjects via MTurk. Results indicate that compassion was significantly linked with behavior that entailed reducing the suffering of others, demonstrated by the negative associations between compassion and meat intake (p < .05), and the positive links between compassion and limiting intake of fast food (p < .05) as well as a willingness to pay higher prices to ensure animal welfare (p < .001). Self-compassion was positively associated with making healthier choices for the individual, indicated by significant associations with increased vegetable intake (p < .01), and with limiting intake of candy, soda and processed foods (all p < .05). For many of the dietary outcomes, both self-compassion and compassion made unique and significant contributions, suggesting their effects may be additive and potentially influence dietary behavior through different mechanisms. This preliminary investigation should pave the way for future investigations into these relationships and their potential applications. Overall, this research project generated the theoretical and empirical foundations for operationalizing the MFL as a determinant of food choice. We came up with a definition for the meaning of food, namely, that for something to constitute a food meaning it must be embedded in a person’s larger life-world, rather than be limited to the immediate demands of the eating situation. While there already exist several measures that measure motivations for eating across the board, as well as measures that measure the proximal factors which influence eating, to our knowledge, this is the first study to exclusively focus on and operationalize the distal factors which influence food choice – the factors which, by definition, are non-immediate, and which are connected to non-food aspects of life. These non-food related aspects of eating life, as our empirical data have shown, include moral and value-based orientations to food, the social and cultural importance of food and eating, the sacred or spiritual connections between people’s food choice and belief systems, the meaningfulness of nourishing one’s body in a healthy fashion, and the aesthetic dimensions of food, whereby food is seen to be an arena for creativity and artistic expression. Our repeated empirical investigations confirmed that the five domains of moral, social, sacred, health and aesthetic consistently emerge as distinct factors that influence food choice.

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

Thesis (Ph.D.)--Memorial University of Newfoundland, 2005. / Restricted until October 2006. Bibliography: leaves 232-267.