scholarly journals Factors influencing the presence of the cinereous vulture Aegypius monachus at carcasses: food preferences and implications for the management of supplementary feeding sites

2010 ◽  
Vol 16 (1) ◽  
pp. 25-34 ◽  
Author(s):  
Rubén Moreno-Opo ◽  
Antoni Margalida ◽  
Ángel Arredondo ◽  
Francisco Guil ◽  
Manuel Martín ◽  
...  
Keyword(s):  
Food Preferences ◽  
Supplementary Feeding ◽  
Feeding Sites ◽  
Factors Influencing ◽  
Cinereous Vulture

Linking sanitary and ecological requirements in the management of avian scavengers: effectiveness of fencing against mammals in supplementary feeding sites

2012 ◽  
Vol 21 (7) ◽  
pp. 1673-1685 ◽  
Author(s):  
Rubén Moreno-Opo ◽  
Antoni Margalida ◽  
Francisco García ◽  
Ángel Arredondo ◽  
Carlos Rodríguez ◽  
...  
Keyword(s):  
Supplementary Feeding ◽  
Feeding Sites ◽  
Ecological Requirements

scholarly journals Factors Influencing Food Choices in Different Sports: Importance of Sustainability, Performance and Health: A Cross-Sectional Study

2021 ◽  
Author(s):  
Cosima Nuszbaum ◽  
Mari Wollmar ◽  
Agneta Sjöberg
Keyword(s):  
Physical Activity ◽  
Food Preferences ◽  
Food Choices ◽  
Cross Sectional Study ◽  
Activity Levels ◽  
Cross Sectional ◽  
Physically Active ◽  
Outdoor Sports ◽  
Factors Influencing ◽  
Physical Activity Levels

Abstract Background: This study investigates food preferences among individuals active in different sports. Since food intake affects the carbon footprint, it is of interest to investigate influencing factors of food choices regarding sustainability. Physically active individuals are in need for high intakes of energy and protein in order to maintain their performance. Little is known about what influence food choices in this population. Method: A survey of a sample of 367 individuals was conducted in German and Swedish gyms, climbing halls and CrossFit boxes. Therefore, a questionnaire was developed to capture information about factors influencing food choice and consumed protein sources. Kruskal-Wallis-test tested significant differences between sport groups and physical activity levels.Results: The most frequently consumed animal-based protein were dairy-products, and the most frequently used plant-based source were grains. Taste and health were the main influences on food choices. Significant differences were observed between sport groups and physical activity levels. Sustainability was ranked as moderately important, with the highest importance in people active in the outdoor sports running and climbing. Participants with high physical activity levels and active in CrossFit rated performance more important than the rest of the sample and consumed protein supplements, eggs and poultry more frequently. Conclusion: Differences in food choices between various sports and physical activity levels were identified. Understanding the underlying influences on food choices might help to motivate a shift towards a more sustainable diet in athletes.

scholarly journals Assessment of individual risk of food interactions while taking warfarin

2021 ◽  
Vol 93 (2) ◽  
pp. 187-192
Author(s):  
Yu. P. Skirdenko ◽  
N. A. Nikolaev
Keyword(s):  
Warfarin Therapy ◽  
Lifestyle Modification ◽  
Food Preferences ◽  
Initial Assessment ◽  
Individual Risk ◽  
Factors Influencing ◽  
Frequency Of Use ◽  
Test Version ◽  
Simple Product ◽  
The Individual

Aim. To develop a questionnaire to assess the individual risk of food interactions in a patient taking warfarin. Materials and methods. Based on the review of 159 literature sources, a test version of the questionnaire was formed. 196 respondents took part in the pilot part of the study to assess the multiplicity and volume of food consumption. For the initial assessment of the risk limit of the diet, complications of warfarin therapy were registered no earlier than 24 weeks later. Results. The final version of the questionnaire included 25 products that are most frequently consumed and significant in relation to the risk of alimentary interactions. The questionnaire contains 2 groups of products: increasing and decreasing the activity of warfarin. The volume and frequency of use of each product is evaluated in points that are calculated as the simple product of weights of frequency and volume, with a minimum value of 0 and maximum of 12. The number of points for each product is calculated separately. The points obtained are summed for a group of products that increase the activity of warfarin, and for a group of products that reduce it, and the overall risk score is calculated. The average number of points for the use of products that affect the activity of warfarin in patients with AF with complications of therapy was 75.7831.97 b. The calculation of the design validity of the questionnaire (Cronbachs a=0.864) showed a good level for confirmation purposes. Conclusion. A specialized questionnaire was developed, implemented as a computer program, to assess the significance of food preferences in ensuring the safety and effectiveness of warfarin therapy. Further research is required to determine the risk limit of alimentary interactions of warfarin, but now this questionnaire can be used to monitor the uniformity of consumption of products that affect its activity. The authors suggested using a questionnaire for assessing the risk of food interactions as one of the factors influencing the decision to prescribe warfarin to patients with insufficient adherence to lifestyle modification.

scholarly journals Factors Influencing Food Choices In Different Sports: Importance of Sustainability, Performance And Health: A Cross-Sectional Study

2021 ◽  
Author(s):  
Cosima Nuszbaum ◽  
Mari Wollmar ◽  
Agneta Sjöberg
Keyword(s):  
Physical Activity ◽  
Food Preferences ◽  
Food Choices ◽  
Cross Sectional Study ◽  
Activity Levels ◽  
Cross Sectional ◽  
Physically Active ◽  
Outdoor Sports ◽  
Factors Influencing ◽  
Physical Activity Levels

Abstract Background: This study investigates food preferences among individuals active in different sports. Since food intake affects the carbon footprint, it is of interest to investigate influencing factors of food choices regarding sustainability. Physically active individuals are in need for high intakes of energy and protein in order to maintain their performance. Little is known about what influence food choices in this population. Method: A survey of a sample of 367 individuals was conducted in German and Swedish gyms, climbing halls and CrossFit boxes. Therefore, a questionnaire was developed to capture information about factors influencing food choice and consumed protein sources. Kruskal-Wallis-test tested significant differences between sport groups and physical activity levels.Results: The most frequently consumed animal-based protein were dairy-products, and the most frequently used plant-based source were grains. Taste and health were the main influences on food choices. Significant differences were observed between sport groups and physical activity levels. Sustainability was ranked as moderately important, with the highest importance in people active in the outdoor sports running and climbing. Participants with high physical activity levels and active in CrossFit rated performance more important than the rest of the sample and consumed protein supplements, eggs and poultry more frequently. Conclusion: Differences in food choices between various sports and physical activity levels were identified. Understanding the underlying influences on food choices might help to motivate a shift towards a more sustainable diet in athletes.

scholarly journals Perceptions of Factors Influencing Diet and Eating Behaviors Among Latinx Middle School Students (P04-113-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Emily Masek ◽  
Lela Wiliams ◽  
Elizabeth Lorenzo ◽  
Beatriz Vega-Luna ◽  
Hector Valdez ◽  
...  
Keyword(s):  
Middle School ◽  
Focus Groups ◽  
Eating Behaviors ◽  
Food Preferences ◽  
Peer Pressure ◽  
Food Choices ◽  
Related Factors ◽  
Factors Influencing ◽  
Family Level ◽  
At Home

Abstract Objectives To better understand how Latinx middle school youth perceive the family- and environment-related factors that influence their diet and eating behaviors. Methods Five gender-stratified focus groups (3 with females, 2 with males) with 37 Latinx seventh grade students (54% female) were conducted. The guided discussion included questions about participants’ food choices, the role of their parents in their diet, the way diet and food are discussed at home, and healthy body-related concerns among their peers. Focus groups were audio recorded, transcribed verbatim, and coded in NVivo on the basis of specificity, extensiveness, frequency, and emotionality. Themes emerged from group dialogue; detailed conversations and predominant topics of discussion were noted. Results Youth identified several home- and family-level factors influencing their eating behaviors and food preferences, including parental/caregiver modeling, home food availability, and household budgetary constraints. Within the home, youth described a limited ability to participate in decisions regarding food choices, meal planning, meal preparation, and communicating with their caregivers about food preferences. Some youth expressed frustration due to perceiving that other family members were given alternative food options during meals. Youth were interested in eating healthier foods, but those options were not always available at home. Healthy foods at school were described as poorly prepared, and not always available. Youth reported experiencing peer pressure regarding healthy or unhealthy food selection, body image, and fitness level, and reported awareness of the use of unhealthful eating behaviors (e.g., restrictive eating, dieting, purging) as coping strategies. Conclusions Family- and household-related factors emerged as important factors that influence youth dietary behaviors. Youth expressed they would eat more nutritious foods if they had more options, if the food was well prepared, and they were given more autonomy over their food and meal choices. Future diet interventions should incorporate strategies to address family-level and environmental factors that influence dietary intake in this vulnerable population. Funding Sources Funded by NIMHD.

scholarly journals Factors Influencing Food Selectivity and Food Preferences of Children with Autism Spectrum Disorder

2021 ◽  
pp. 152-159
Author(s):  
Amna Rashid ◽  
Nayab Iftikhar ◽  
Syeda Asfara Badar ◽  
Fahad Masood ◽  
Iqra Rehman
Keyword(s):  
Food Preferences ◽  
Children With Autism ◽  
Time Frame ◽  
Autism Spectrum ◽  
Food Selectivity ◽  
Junk Food ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Rehabilitation Centers ◽  
Factors Influencing

Aims: To determine the Food Preferences and factors influencing food selectivity for children with Autism Spectrum Disorders. Study Design: It was a cross-sectional survey. Place and Duration of Study: Data was collected within the time frame of six months from February 2019 to July 2019. Data was collected from different educational centers, rehabilitation centers, clinics and special education schools in Lahore, Pakistan. Methodology: A cross-sectional survey was conducted using convenient sampling technique. Data was collected from parents of children with Autism by using a questionnaire. Data was collected within the time frame of six months from February 2019 to July 2019. Data was collected from different educational centers, rehabilitation centers, clinics and special education schools in Lahore, Pakistan. Results: In sample of 68 children 22 (32.4%) were female and 46 (67.6%) were male. Out of 68 children, 55(80.8%) liked rice ,40(58.8%) liked junk food, 41(60.2%) liked bread, 38(55.8%) liked crunchy food and 36(53%) liked fruits. Out of 68 children 32(47%) didn’t need certain silverware or temperature to eat food, 33(48%) didn’t prefer to sit with specific person or chair at meals, 31(.5%) didn’t show any behavior like crying and screaming, 30(44.1%) didn’t refuse food if not in a presentable way and 30(44.1%) disagreed to eat single food three times. Conclusion: This study significantly shows that children with Autism Spectrum Disorder has some food preferences. They like to eat soft food like rice and bread rather than churchy one, they like fruits, vegetable, junk food. They show behaviors like throw food while eating and refuses to self-feed. They prefer to watch TV or any electronic device at mealtime. Due to their sensory issues they refuse to taste new food. The result indicates that autistic child has food preferences and they show limited acceptance towards food.

scholarly journals Perilaku Pemilihan Makanan dan Pengenalan Anggota Koloni pada Semut Rangrang Oecophylla smaragdina

2021 ◽  
Vol 7 (2) ◽  
pp. 41-48
Author(s):  
M. Ubaidilah Hasan Hasan ◽  
La Ode Fitradiansyah Fitradiansyah ◽  
Fera Susanti Susanti ◽  
Rika Raffiudin
Keyword(s):  
Social Insects ◽  
Nestmate Recognition ◽  
Food Preferences ◽  
Chicken Meat ◽  
The Other ◽  
P Value ◽  
Oecophylla Smaragdina ◽  
Weaver Ants ◽  
Feeding Sites ◽  
Significant Difference

Weaver ants Oecophylla smaragdina are social insects that recognize nestmates using pheromone. This study analyzes the feeding behavior and nestmate recognition of weaver ants in the urban area of three different islands (Sumatra: Baturaja; Java: Banyuwangi; Papua: Sorong). The free ants were placed in the arena composed of chicken meat, sugar, bananas as the baits. Ten trapped ants were also located in the arena to explore the nestmate recognition between the free and the trapped ants. Five types of behaviors, i.e., approach, stalking, communication, competition, and agonistic, were recorded in 6 days. Food preferences were indicated by the number of conduct towards the feeding sites, and nestmate recognition was indicated by approaching the trapped nestmate. The results showed that the percentage of the approach behavior of free ants was the highest in the three islands but had no significant difference between Sumatra and Java and between Java and Sorong (p-value >0.05). However, the study showed significant differences for the other four behaviors observed. As predicted, the percentage of chicken meat foraged by the ants was the highest due to the carnivorous behavior. The free ants showed the nestmate recognition to the trapped ants in all behavior, except competition.  

Environmental and genetic factors influence the liveweight of adult Merino and Border Leicester × Merino ewes across multiple sites and years

2016 ◽  
Vol 56 (4) ◽  
pp. 775 ◽  
Author(s):  
S. E. Blumer ◽  
G. E. Gardner ◽  
M. B. Ferguson ◽  
A. N. Thompson
Keyword(s):  
Reproductive Performance ◽  
Genetic Factors ◽  
Supplementary Feeding ◽  
Stocking Rate ◽  
Breeding Values ◽  
Management Interventions ◽  
Factors Influencing ◽  
Farm Profitability ◽  
Lamb Survival ◽  
Poor Nutrition

Variation in liveweight change in the ewe flock during periods of poor nutrition can affect farm profitability through the effects of liveweight loss on potential stocking rate, management interventions including supplementary feeding, and ewe and lamb survival and productivity. There is variation between individual animals in their ability to manage periods of poor nutrition, but the links between liveweight change and breeding values in the adult ewe flock have not been quantified. We analysed 5216 liveweight profiles for 2772 ewes managed over 3 years at eight sites across Australia, to define the relative effects of environment, reproductive performance and breeding values on liveweight change. The range in liveweight loss varied from 1.3 kg to 21.6 kg, and for liveweight gain from 0.4 kg to 28.1 kg. Site and year had the largest influence on liveweight change, which demonstrates that seasonal conditions and management were the most important factors influencing liveweight change. Liveweight loss was influenced by previous and current reproductive performance but these effects were small in comparison to the effects of site and year. There were mixed associations with sire breeding values for growth, fat and muscle depending on site. An increase in sire breeding values for fat by 1 mm was associated with a reduction in liveweight loss by up to 1.3 kg regardless of ewe breed, and this was more evident at sites where ewes lost a greater proportion of their liveweight. While management had the greatest effect on liveweight change, there appears to be scope to use breeding values to select sheep that will lose less weight during periods of poor nutrition in some environments.

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