Thesis (Ph. D.)--University of Wisconsin--Madison, 1944. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 132-135).

Background: Nasopharyngeal carcinoma (NPC) is a common malignancy in South Asia and North Africa. In recent years, NPC incidence is dramatically decreasing which cannot be explained by the current etiological factors. Moreover, milk consumption is promising as factor to be investigated and showed declining trend in worldwide. To our knowledge, there are no population level studies to examine the association between NPC and milk & dairy products consumption. Objective: The objective of this study was to investigate the relationship between NPC incidence and per capita consumption of milk at the population level. Methods: These were two types of ecological studies (cross-sectional and longitudinal ecological study). NPC incidence data were collected from Cancer Incidence in Five Continents Vol. IX (1998-2002) and several population-based cancer registries. Data of per capita consumption of milk & dairy were obtained from Food Agriculture Organization (FAO). Results: In cross-sectional ecological study, age-standardized incidence rate (ASIR) of NPC is negatively associated with per capita consumption of milk & dairy products in 48 countries/ regions from 1961 to 2009. Moreover, in one-way sensitivity analysis, the result was consistent with the above. In longitudinal ecological study from around 1980 to 2009, ASIR of NPC (both genders) was negatively correlated with milk consumption per capita in Hong Kong and Singapore. The ASIR of NPC (both genders) was decreased with per capita consumption of milk from around 40 to 140 kg/capita/year in Hong Kong and Singapore. Further, such negative associations were found statistically significantly between NPC and milk consumption in Hong Kong after adjusting for HDI. Conclusion: Our study provided information on the protective association between NPC and milk & dairy products. Our ecological study shows that higher per capita consumption of milk & dairy products is associated with a lower risk of NPC development. However, our finding need to future confirm since there are major limitations on data and methods. Further research is needed for confirmation of the link between milk consumption and NPC. / published_or_final_version / Public Health / Master / Master of Public Health

The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is one of the food assistance programs targeted at low-income women, infants and children up to age five by providing foods, nutrition education and other services. Recent updates in food packages provided by WIC include the addition of fruits, vegetables and whole wheat products as well as the removal of whole milk for women and children two years and older. This thesis concentrates on preschool children participants in the WIC program and their milk consumption habits prior to programmatic changes. Analyzing diet preferences of these children is crucial since a quarter of the population of children aged one thorough five participates in the WIC program; as well, they are not eligible to receive whole milk with WIC food packages after the implementation of revisions. The objective is to describe the profile of preschool WIC children and their milk consumption attributes based on the National Food and Nutrition (NATFAN) questionnaire designed and conducted by the Institute for Obesity Research and Program Evaluation at Texas A & M University before the release of the revised WIC food packages. Additionally, findings of the study are compared with the National Health and Nutrition Examination Survey (NHANES) 2005-2006 dataset results. Milk consumption preferences of WIC children are analyzed nationwide and impacts of race, ethnicity, regional, and other demographic characteristics are observed. Using both NATFAN and NHANES datasets provides a comparison of actual and self-reported participation outcomes. Discrete choice models were used in this analysis, in particular binary logit and multinomial logit models. The results of the thesis indicate that WIC preschool children mostly drink whole milk (36.17 percent) and 2 percent fat milk (49.94 percent). Two year old participants, children located in the South and participants whose caregivers are younger and less educated are more likely to consume whole milk. Caucasian children are less likely to choose whole milk and more likely to choose reduced fat milk; African Americans are more likely to select whole milk. Furthermore, diet preferences and knowledge of parents/caregivers play a major role on milk consumption of children. Children whose caregivers are willing to give low-fat milk to children aged two to five are less likely to drink whole milk.

Thesis (M. Phil.)--University of Hong Kong, 2009. / Includes bibliographical references (leaves 96-111) Also available in print.

Factors such as parental/caregiver influences and socioeconomic status have been shown to impact food-related attitudes and behaviors. Consequently, these attitudes and behaviors affect health outcomes. The purpose of this study was to assess, using the Social Cognitive Theory (SCT), attitudes toward milk fat type and milk consumption among Texas WIC participants. Few studies, using this theoretical framework, have examined milk intake specifically among this population. Four hypotheses were proposed according to the theoretical model. The inclusionary criteria used for this study yielded a subset sample of 2,115; all cases included were Texas WIC participants. The results of this study show that caregivers' attitudes toward drinking and offering milk fat type are related. Caregivers' attitudes toward drinking milk fat type and the type of milk they drank were proven to be statistically significant. Similarly, caregivers' attitudes toward offering milk fat type and the milk fat type their children drank were proven to be significant. Caregivers' milk intakes were positively associated with children's milk intakes. It is evident that parental/caregiver modeling influences children's dietary habits. Parental/caregiver behaviors are important influences to consider when implementing nutrition education programs or intervention efforts, especially for participants of WIC. Improving caregivers' attitudes toward low-fat or fat-free milk intake can also contribute to healthier food-related choices.

Master of 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

published_or_final_version / Community Medicine / Master / Master of Philosophy

Graduation date: 1993

The study was conducted in Eastern Cape Province, South Africa with the objective of characterising milk production and consumption among the communal households. A pretested semi-structured questionnaire was used to collect data through a single visit survey between June 2014 and May 2015. The study was undertaken in five randomly selected communal districts using a multi – stage area probability sampling method. Household sample size was calculated using a statistical methodology through a fixed formula based on a rural population size of 4410000, at a confidence level of 95 percent. A total of 500 households were selected with a sample size of 20 households in 5 communities within five different communal districts within the province. Half of the total sample size was used to represent the number of non-milk producing households (250) to get a true reflection on consumption profiles for nonproducers. Across the province the average communal family size was between 5-10 members with a monthly income of ZAR1340 per household. On average, pasture land size of the sampled households was 1 ha, with a range of 0.25-1.7 ha. The numbers of animals per species found in the studied province was highest for sheep (310) followed by cattle (227) and goat (87). Average livestock holding per household in the study area was 9.85 TLU (Tropical Livestock Unit). According to the respondents the predominant milking livestock numbers were between 1-3 animals milking per household. In the studied area traditional hand milking of livestock was the major milking practices at 12 percent in goats, 15 percent in sheep and 45 percent in cattle milk production. Consumption was the predominant reason for milk production recorded at 27 percent across the province. Milk production was 43 percent most preferred in cattle followed by 32 percent in goat and least at 29 percent in sheep across the province. In general, from the study it was noted that the majority (38 percent) of the respondents across the province indicated 0-5mins as the time it took to milk most milk producing livestock. The majority of the milking practices was done (37 percent) predominantly once a day, followed by 2 percent twice daily across the province. The daily milk production was on average (0.45±1.07) 2-5 litre in cattle, (4.86±0.814) 0-1litre in goats and (2.62±0.42) 0-1 litre sheep per producing house hold with in the province The monthly raw milk consumption in the province was (2.20± 1.42) 2-5 litres of cattle milk, (4.78±0.79) 2-5 litres of goat milk and (4.98±0.69) 2-5 litres of sheep milk per consuming household.