The need for information on nutrition among adolescents and adult knowledge regarding food consumption recommendations

2021 ◽  
Vol 29 (3) ◽  
pp. 236-243
Author(s):  
Rūta Maceinaitė ◽  
Žymantas Žandaras ◽  
Genė Šurkienė ◽  
Birutė Strukčinskienė ◽  
Rimantas Stukas ◽  
...  
Keyword(s):  
Food Consumption ◽  
Need For Information

Influence of Maternal Education on Food Consumption and Energy and Nutrient Intake in a Group of Pre-School Children from Madrid

2003 ◽  
Vol 73 (6) ◽  
pp. 439-445 ◽  
Author(s):  
Navia ◽  
Ortega ◽  
Requejo ◽  
Perea ◽  
López-Sobaler ◽  
...  
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Habits ◽  
Nutrient Intake ◽  
Maternal Education ◽  
Statistical Significance ◽  
Dietary Adequacy ◽  
Consumption Energy ◽  
Maternal Educational Level ◽  
Energy And Nutrient Intake

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar (p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.

Men’s Hunger, Food Consumption, and Preferences for Female Body Types

2014 ◽  
Vol 45 (6) ◽  
pp. 495-497 ◽  
Author(s):  
Nicolas Guéguen
Keyword(s):  
Food Consumption ◽  
Female Body ◽  
The Body ◽  
Slender Body ◽  
Mediation Effect ◽  
Point Scale ◽  
Body Type ◽  
Experimental Conditions

Nelson and Morrison (2005 , study 3) reported that men who feel hungry preferred heavier women. The present study replicates these results by using real photographs of women and examines the mediation effect of hunger scores. Men were solicited while entering or leaving a restaurant and asked to report their hunger on a 10-point scale. Afterwards, they were presented with three photographs of a woman in a bikini: One with a slim body type, one with a slender body type, and one with a slightly chubby body. The participants were asked to indicate their preference. Results showed that the participants entering the restaurant preferred the chubby body type more while satiated men preferred the thinner or slender body types. It was also found that the relation between experimental conditions and the choices of the body type was mediated by men’s hunger scores.

Implementation of Booking Performance Application Using Bootstrap Case Study in PT XYZ

2019 ◽  
Vol 4 (1) ◽  
pp. 10
Author(s):  
Arfan Sansprayada ◽  
Kartika Mariskhana
Keyword(s):  
Information System ◽  
Business Processes ◽  
System Development ◽  
Basic Requirement ◽  
Application Development ◽  
Information System Development ◽  
Special Expertise ◽  
A Company ◽  
Need For Information

Abstract—The need for information system development in a company is a basic requirement that must be met by each company in order to run its business processes properly. This is the basic key in a company in order to provide maximum results to find as many profits or profits. Application development or requirements in the application also provide speed for employees to carry out their activities to work properly and optimally. The development of the era requires that companies must be productive and have innovations so that the business wheel of the company can run well. This is based on the development of technology that is so fast that it requires special expertise in its application. This research is expected to be able to help some problems that exist in a company. Where its application can make it easier for employees to carry out their respective duties and roles in order to maximize their potential. For companies, the application of this application can accommodate the company's business wheels so that they can be properly and correctly documented .   Keywords : Systems, Information, Applications

SUSTAINABLE FOOD CONSUMPTION AS LUXURY FASHION INSIGHTS FROM THE ORGANIC MARKET IN SOUTH KOREA

2017 ◽  
Vol 2017 ◽  
pp. 368-368
Author(s):  
Ilaisaane Fifita ◽  
◽  
Dayun Hong ◽  
Yuri Seo ◽  
Eunju Ko ◽  
...  
Keyword(s):  
South Korea ◽  
Food Consumption ◽  
Sustainable Food

The past, present and future of food consumption databases

2012 ◽  
Vol 153 (43) ◽  
pp. 1692-1700
Author(s):  
Viktória Szűcs ◽  
Erzsébet Szabó ◽  
Diána Bánáti
Keyword(s):  
Data Collection ◽  
Food Consumption ◽  
Age Groups ◽  
Collection Method ◽  
The Past ◽  
Consumption Data ◽  
Food Consumption Data ◽  
International Projects ◽  
Collection Methods ◽  
The Eu

Results of the food consumption surveys are utilized in many areas, such as for example risk assessment, cognition of consumer trends, health education and planning of prevention projects. Standardization of national consumption data for international comparison is an important task. The intention work began in the 1970s. Because of the widespread utilization of food consumption data, many international projects have been done with the aim of their harmonization. The present study shows data collection methods for groups of the food consumption data, their utilization, furthermore, the stations of the international harmonization works in details. The authors underline that for the application of the food consumption data on the international level, it is crucial to harmonize the surveys’ parameters (e.g. time of data collection, method, number of participants, number of the analysed days and the age groups). For this purpose the efforts of the EU menu project, started in 2012, are promising. Orv. Hetil., 2012, 153, 1692–1700.

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