Studies of food preference, appetite and dietary habit. II. Group self-selection maintenance as a method in the study of food preferences.

1944 ◽  
Vol 37 (6) ◽  
pp. 371-391 ◽  
Author(s):  
P. T. Young
Keyword(s):  
Food Preference ◽  
Food Preferences ◽  
Dietary Habit ◽  
Self Selection ◽  
Group Self

scholarly journals Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2491
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Food Choice ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Population Based ◽  
School Students ◽  
High Preference ◽  
Quota Sampling ◽  
Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

scholarly journals Figuring the pecking order

2018 ◽  
Vol 52 (12) ◽  
pp. 2334-2355
Author(s):  
Shona M. Bettany ◽  
Ben Kerrane
Keyword(s):  
Food Preference ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Policy Makers ◽  
Animal Food ◽  
Interpretive Study ◽  
Full Compliance ◽  
The Family ◽  
Animal Food Products

PurposeUsing the family activity of hobby stock-keeping (“petstock”) as a context, this paper aims to extend singularization theory to model the negotiations, agencies and resistances of children, parents and petstock, as they work through how animals become food within the boundaries of the family home. In doing so, the authors present an articulation of this process, deciphering the cultural biographies of petstock and leading to an understanding of the emergent array of child animal food-product preferences.Design/methodology/approachData were collected from petstock-keeping parents through a mixture of ethnographic, in-depth interviewing and netnographic engagements in this qualitative, interpretive study; with parents offering experiential insights into animal meat and food-product socialization behaviours played out within the family environments.FindingsThe findings discuss the range of parental behaviours, motivations and activities vis-à-vis petstock, and their children’s responses, ranging from transgression to full compliance, in terms of eating home-raised animal food-products. The discussion illustrates that in the context of petstock, a precocious child food preference agency towards animal meat and food products is reported to emerge.Research limitations/implicationsThis research has empirical and theoretical implications for the understanding of the development of child food preference agency vis-à-vis animal food products in the context of family petstock keeping.Practical implicationsThe research has the potential to inform policy makers around child education and food in regard to how child food preferences emerge and can inform marketers developing food-based communications aimed at children and parents.Originality/valueTwo original contributions are presented: an analysis of the under-researched area of how children’s food preferences towards eating animal food products develop, taking a positive child food-choice agency perspective, and a novel extension of singularization theory, theorizing the radical transformation, from animal to food, encountered by children in the petstock context.

Protein Deprivation in Primates: VI. Food Preferences of Adult Rhesus Monkeys Maintained on Low-Protein Diets

1975 ◽  
Vol 41 (1) ◽  
pp. 199-204 ◽  
Author(s):  
Charles W. Hill ◽  
Arthur J. Riopelle
Keyword(s):  
Body Weight ◽  
Rhesus Monkeys ◽  
Food Preference ◽  
Food Preferences ◽  
Control Group ◽  
Protein Deprivation ◽  
Low Protein ◽  
Preference Task ◽  
Highly Correlated ◽  
Protein Diets

Three groups of adult female rhesus monkeys, maintained on low-protein diets (.5 gm, 1 gm, and 2 gm protein per kg body weight) were compared with a control group (4 gm protein per kg body weight) on a food-preference task. Food responsiveness was assessed by presenting 8 small pieces of a certain food, equally spaced about the perimeter of a turntable attached to the home cage, and recording number of pieces taken, number of pieces eaten, and elapsed time for taking all 8 pieces. 21 different foods were used in sequence, 3 each from the following 7 categories: cheese, meat, vegetable, nut, cereal, fruit, and candy. Scores on all 3 measures were highly correlated, and the order of preference was generally the same for all groups. The 2 lowest-protein groups accepted more foods at the lower end of the palatability spectrum than did either the 4-gm or the 2-gm group. There was a tendency for the foods least preferred by the protein-deprived monkeys to be themselves high in protein. Thus, although protein deprivation appears to increase the catholicity of food preference, there is no corresponding increase in the relationship between palatability and protein content.

Merajut Asa Implementasi Food Preference di Rumah Sakit Swasta

2019 ◽  
Vol 16 (3) ◽  
pp. 62
Author(s):  
Ni Luh Ayu Kalimantari ◽  
Ida Bagus Teddy Prianthara
Keyword(s):  
Data Collection ◽  
Human Resources ◽  
Organizational Structure ◽  
Food Preference ◽  
Food Preferences ◽  
Food Distribution ◽  
Target Time ◽  
Quality Of Work ◽  
Imple Mentation

ABSTRACTThe purpose of this study was to find out to find out how the implementation of the food preference in organizing food at Surya Husadha Nusa Dua Badung Hospital and the obstacles that occur in the implementation of a food preference. This research was conducted at Surya Husadha Nusa Dua Hospital, Badung Regency. The design of this study is qualitative, namely to understand the phenomenon of food preference implementation preference in organizing food. Technically, data collection uses interviews with informants. The research informants consisted of elements involved in the mechanism of organizing food at Surya Husadha Nusa Dua and patient. The results of the study showed that the food preference imple- mentation in Surya Husadha Nusa Dua Hospital had 1) effective communication in food preference implementation, 2) inadequate resources in the implementation of food preferences, 3) the attitude of the implementers in the food preference implementation was already underway well and 4) the bureaucratic structure in the implementation of a food preference knows the duties and responsibilities. The organizational structure has gone well. Then the obstacles in the implementation of food preferences include: The semi out-sourcing system that is used in hospitals triggers delays in food distribution and ineffective communication between task implementers, and the lack of human resources causes implementers to be more oriented towards the target time of completion of work rather than on the results or quality of work.

Preferential analysis of street food amongst the foreign tourists: a case of Delhi region

2019 ◽  
Vol 6 (3) ◽  
pp. 511-528 ◽  
Author(s):  
Vikas Gupta ◽  
Kavita Khanna ◽  
Raj Kumar Gupta
Keyword(s):  
Process Model ◽  
Food Preference ◽  
Food Preferences ◽  
Destination Image ◽  
New Delhi ◽  
Street Food ◽  
Content Type ◽  
Face To Face ◽  
Hierarchy Process ◽  
Selection Of

Purpose The purpose of this paper is to evaluate and analyse the street food preferences of foreign tourists in Delhi. It will also try to find out the reasons for the selection of these foods by the tourists. Design/methodology/approach The data collection was done from 670 foreign tourists at the departure gates of Indira Gandhi International Airport, New Delhi. This study involved location intercept technique through face-to-face interviews and filling of structured questionnaire for taking the responses. The street food preference of the tourists is analysed using analytical hierarchy process model. Findings This study identified 17 street foods which were amongst the most preferred by the foreign tourist, with chicken tikka being the most favoured and paddu being least preferred. It was also found that tourists usually prefer street foods which are mild in taste and are hygienically prepared. Practical implications This study suggests that Indian street food presents a huge market for the foreign tourists that needs to be nurtured. It will help the stakeholders in the street food businesses in Delhi to devise strategies to promote food tourism, modify and align tourism products, enhance farming techniques and ultimately improve the destination image and branding of the place. Originality/value This is the first attempt to try to explore tourists’ street food preference and will help in maximising the influx of foreign tourists, as the concept of culinary tourism is on rise in India.

Diet preferences of a Western giant's (Lord Derby's) eland group in a Sahelian dry habitat

2011 ◽  
Vol 61 (4) ◽  
pp. 485-492 ◽  
Author(s):  
Anh Galat-Luong ◽  
Jerzy J. Nizinski ◽  
Gérard Galat
Keyword(s):  
Cucumis Melo ◽  
Quantitative Data ◽  
Food Preference ◽  
Food Preferences ◽  
High Availability ◽  
Herbaceous Species ◽  
Cassia Tora ◽  
Qualitative And Quantitative ◽  
Peristrophe Bicalyculata ◽  
Wildlife Reserve

AbstractThe diet of the critically endangered Western giant eland (Tragelaphus derbianus derbianus Gray, 1847) has never been studied. We studied the food preferences of a Western giant eland group translocated from its native Sudanian habitat to a wildlife reserve in a Sahelian area in relation to the abundance of food in the new habitat. The study generated the first qualitative and quantitative data on this eland subspecies' diet. The translocated group fed only on 33 different plant species available in its new habitat. Isoberlinia doka, and Julbernadia sp., two species eaten by the other eland subspecies did not occur here. The food preference for most ligneous species did correspond to their high availability in the translocation area (like Acacia seyal, 32.56% versus 28.26% abundance in the new habitat, Acacia ataxacantha, 19.7% versus 17.03%, and Azadirachta indica, 7.11% versus 4.71%; only Grewia bicolor, 7.48% versus 10.14% did not). In contrast, the food preference for many herbaceous species did not, as some were preferred (like Merremia pentaphylla, 35.41% versus 11.01%, and Peristrophe bicalyculata, 2.58% versus 0.00%), and others avoided (like Corchorus tridens, 1.72% versus 2.20%, Cucumis melo, 0.43% versus 5.73%, and Abutilon ramosum, 0.21% versus 7.05%). The most eaten Cassia tora (42.7%) was also the most abundant (36.56%). Our data will provide conservation managers with information on how to protect the species' natural environment and to make appropriate management decisions with respect to the proclamation of protected areas or the identification of core zones, mainly for future (re)introduction of satellite populations.

scholarly journals Food Taste, Dietary Consumption, and Food Preference Perception of Changes following Bariatric Surgery in the Saudi Population: A Cross-Sectional Study

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3401
Author(s):  
Nora A. Althumiri ◽  
Mada H. Basyouni ◽  
Faisal Saeed Al-Qahtani ◽  
Mohammed Zamakhshary ◽  
Nasser BinDhim
Keyword(s):  
Bariatric Surgery ◽  
Saudi Arabia ◽  
Food Preference ◽  
Secondary Analysis ◽  
Food Preferences ◽  
Total Sample ◽  
Food Allergies ◽  
Saudi Population ◽  
Cross Sectional ◽  
Patient Reported

Background: Bariatric surgery is known as the most effective treatment resulting in long-term weight loss for obesity. However, behavioral changes, including food preference, food allergies, and consumption, between groups of patients who underwent bariatric surgery in comparison with people who did not have bariatric surgery have not been fully discussed in the literature. Objective: The aim of this article is to describe patient-reported changes of perception related to food preferences, consumption, and food allergies in participants who underwent bariatric surgery and to compare their food consumption with participants who did not have bariatric surgery in Saudi Arabia. Methodology: This study is a secondary analysis of the Sharik Diet and Health National Survey (SDHNS) conducted in July 2021. Quota sampling was utilized to generate balanced distributions of participants by age and gender across all administrative regions of Saudi Arabia. Data collection included sociodemographic information (age, gender, and educational level), as well as food habits and the consumption of various food categories. Results: Of the 6267 potential participants contacted in 2021 from the 13 administrative regions of Saudi Arabia, 5228 successfully completed the interview, with a response rate of 83.4%. Gender was distributed equally among the total participants in the sample. The prevalence of bariatric surgeries in Saudi Arabia was estimated at around 4.1% of the total sample. More than 36% of people who had bariatric surgery experienced food taste changes, and around 15% reported a decrease in allergic reactions to food. Moreover, 68.1% had food preference changes, either starting to favor a new food or no longer favoring one. There was a significant association between consuming more red meat, chicken, and energy drinks and a decreased consumption of grains and rice among those who had the bariatric surgery compared with those who did not. Conclusions: This study found that more than two-thirds of people who had bariatric surgery self-reported food taste and food preference changes. More studies should be performed on the Saudi population, including clinical follow-up, to better understand these changes.

scholarly journals Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3003
Author(s):  
Dominika Skolmowska ◽  
Dominika Głąbska ◽  
Dominika Guzek
Keyword(s):  
Food Habits ◽  
Food Preference ◽  
Food Preferences ◽  
Population Based ◽  
Sampling Procedure ◽  
Influential Factors ◽  
School Students ◽  
Food Purchase ◽  
Fried Foods ◽  
Consumption Habits

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

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