subject:(Food behavior)

Texas A&M University

1. Segovia Coronel, Michelle Stefania. Combining Experimental Methods with Biometric Tools to Analyze Food-Related Behavior.

Degree: PhD, Agricultural Economics, 2018, Texas A&M University

URL: http://hdl.handle.net/1969.1/174105

► This dissertation uses experimental economics methods and biometric tools to test for the consistency of individual preferences and analyze how such preferences are affected by… (more)

▼ This dissertation uses experimental economics methods and biometric tools to test for the consistency of individual preferences and analyze how such preferences are affected by states of cognitive impairment and resource scarcity. Across the study, emphasis is made on the effect of hunger on food choices and intertemporal decisions, along with the implementation of health-related intervention programs tailored to individuals with different health characteristics. The behavioral findings are supported by eye tracking data, which provide insightful information on how visual attention and arousal impact final food choices. The methodologies used to measure individual preferences are hypothetical and non-hypothetical, and the statistical tools used to analyze this data include econometric models for categorical and limited dependent variables in preference space and in willingness-to-pay (WTP) space. The first essay tests the consistency of individual preferences over the same repeated choice experiment. Results based on a within-subjects design indicate that after changing the position of the same alternatives in the choice set, participants were consistent with their choices 69% of the time. Moreover, after reverting back to the identical original positions of the alternatives but randomizing the order of the choice sets, individuals’ choices were consistent 67% of the time. The robustness of these results was further demonstrated by using random parameters models with flexible mixing distributions to calculate WTP for the products attributes. Importantly, none of the attributes followed a normal distribution, which highlights the importance of considering more flexible forms such as polynomials when estimating the distribution of random parameters. The second essay tests for the presence of an anticipatory food reward effect and examines whether this effect is ubiquitous or if there are differential effects by body mass index (BMI). In a controlled laboratory experiment, participants performed a cognitive test and a food choice task in randomized order. The results showed that overweight and obese individuals exhibited an anticipatory food reward effect, which enhanced their cognitive capacity after merely choosing a food snack that would be consumed at the end of the experimental session. This cognitive impairment induced by hunger only affected the food choices of obese individuals, who were more likely to make unhealthy food choices. This finding was complemented by eye tracking data, which indicated that the obese exhibited more arousal or engagement towards the food products under a low cognitive capacity. Finally, the third essay consists of a laboratory experiment implemented to investigate whether inducing health related thoughts and future self-image representations influence the food choices and intertemporal decisions of overweight, obese and normal weight individuals. The results indicate that providing information about the immediate consequences associated with healthy/unhealthy habits increased the… Advisors/Committee Members: Palma, Marco A (advisor), Bessler, David A (committee member), Brown, Alexander L (committee member), Zhang, Yu Y (committee member).

Subjects/Keywords: behavior; food

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APA (6^th Edition):

Segovia Coronel, M. S. (2018). Combining Experimental Methods with Biometric Tools to Analyze Food-Related Behavior. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/174105

Chicago Manual of Style (16^th Edition):

Segovia Coronel, Michelle Stefania. “Combining Experimental Methods with Biometric Tools to Analyze Food-Related Behavior.” 2018. Doctoral Dissertation, Texas A&M University. Accessed December 12, 2019. http://hdl.handle.net/1969.1/174105.

MLA Handbook (7^th Edition):

Segovia Coronel, Michelle Stefania. “Combining Experimental Methods with Biometric Tools to Analyze Food-Related Behavior.” 2018. Web. 12 Dec 2019.

Vancouver:

Segovia Coronel MS. Combining Experimental Methods with Biometric Tools to Analyze Food-Related Behavior. [Internet] [Doctoral dissertation]. Texas A&M University; 2018. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/1969.1/174105.

Council of Science Editors:

Segovia Coronel MS. Combining Experimental Methods with Biometric Tools to Analyze Food-Related Behavior. [Doctoral Dissertation]. Texas A&M University; 2018. Available from: http://hdl.handle.net/1969.1/174105

University of Edinburgh

2. Clarke, Jodie. Living La Vida Local: Exploring the Possibilities of Living on a Local Diet in Edinburgh.

Degree: 2012, University of Edinburgh

URL: http://hdl.handle.net/1842/6325

► The global system of food production is currently facing a confluence of pressures, and without change, our ability to achieve environmental sustainability and ensure future… (more)

Subjects/Keywords: Local food; Environmental behaviour

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APA (6^th Edition):

Clarke, J. (2012). Living La Vida Local: Exploring the Possibilities of Living on a Local Diet in Edinburgh. (Thesis). University of Edinburgh. Retrieved from http://hdl.handle.net/1842/6325

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Clarke, Jodie. “Living La Vida Local: Exploring the Possibilities of Living on a Local Diet in Edinburgh.” 2012. Thesis, University of Edinburgh. Accessed December 12, 2019. http://hdl.handle.net/1842/6325.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Clarke, Jodie. “Living La Vida Local: Exploring the Possibilities of Living on a Local Diet in Edinburgh.” 2012. Web. 12 Dec 2019.

Vancouver:

Clarke J. Living La Vida Local: Exploring the Possibilities of Living on a Local Diet in Edinburgh. [Internet] [Thesis]. University of Edinburgh; 2012. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/1842/6325.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Clarke J. Living La Vida Local: Exploring the Possibilities of Living on a Local Diet in Edinburgh. [Thesis]. University of Edinburgh; 2012. Available from: http://hdl.handle.net/1842/6325

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Delft University of Technology

3. Deiman, J. Mothers, grow your baby a bottle! A toolkit to grow vegetables at home in the city of Hanoi:.

Degree: 2014, Delft University of Technology

URL: http://resolver.tudelft.nl/uuid:4bf8aebc-51b7-45fd-aa3d-55622ab5b947

► Vietnam has developed very fast over the past decades and is growing both in population and economic power rapidly. Especially the march of a middle-class… (more)

▼ Vietnam has developed very fast over the past decades and is growing both in population and economic power rapidly. Especially the march of a middle-class is pushing the consumerism to a higher level; people have more money to spend on for example luxury items and food. Private food consumption is one of the most important areas with a big impact on the environmental sustainability. Sustainability is however still an unknown concept among the majority of Vietnamese consumers. The main goal of the project developed in this thesis was to provoke behaviour change of Vietnamese middle-class households towards sustainable food consumption with the use of a physical tool. Elaborate contextual research, conducted during a three month stay in Hanoi, was used to identify problematic behaviour wihin the area of food consumption. Throughout the project Vietnamese experts and organizations were consulted to ensure the concept would fit the Vietnamese context. The topic of ‘food safety’ (often linked to the term ‘sustainability’) grabs everyone’s attention in Vietnam.It is and has been a major problem, leaving consumers in despair. Especially young mothers are concerned about the health of their children and family. Although the government tries to improve the production of safe and organic vegetables with laws and regulations, a trustful system has not yet been established. The vast majority of the consumers still buy conventional vegetables that are produced with the use of chemical pesticides and fertilizers. Especially the intake of pesticide residues by young babies during their first two years can have a negative impact on the development of the baby’s brain and immune system. The final design proposed in this thesis is the ‘Bottle Garden’ toolkit that empowers young mothers in Vietnamese middle-class households to start growing safe vegetables for their baby at home. The toolkit emphasizes the importance of consuming safe/organic produced vegetables. This graduation project was executed within the GetGreen Vietnam Project, which the TU Delft is part of. The overall aim of the GetGreen Vietnam project is promoting sustainable consumption among Vietnamese middle-class consumers in urban areas. The outcomes will be implemented in the designed methodology of GetGreen Vietnam. Advisors/Committee Members: Brezet, J.C., De Koning, J.I.J.C., Van der Marel, F..

Subjects/Keywords: toolkit; Vietnam; food; behaviour; sustainable

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APA (6^th Edition):

Deiman, J. (2014). Mothers, grow your baby a bottle! A toolkit to grow vegetables at home in the city of Hanoi:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:4bf8aebc-51b7-45fd-aa3d-55622ab5b947

Chicago Manual of Style (16^th Edition):

Deiman, J. “Mothers, grow your baby a bottle! A toolkit to grow vegetables at home in the city of Hanoi:.” 2014. Masters Thesis, Delft University of Technology. Accessed December 12, 2019. http://resolver.tudelft.nl/uuid:4bf8aebc-51b7-45fd-aa3d-55622ab5b947.

MLA Handbook (7^th Edition):

Deiman, J. “Mothers, grow your baby a bottle! A toolkit to grow vegetables at home in the city of Hanoi:.” 2014. Web. 12 Dec 2019.

Vancouver:

Deiman J. Mothers, grow your baby a bottle! A toolkit to grow vegetables at home in the city of Hanoi:. [Internet] [Masters thesis]. Delft University of Technology; 2014. [cited 2019 Dec 12]. Available from: http://resolver.tudelft.nl/uuid:4bf8aebc-51b7-45fd-aa3d-55622ab5b947.

Council of Science Editors:

Deiman J. Mothers, grow your baby a bottle! A toolkit to grow vegetables at home in the city of Hanoi:. [Masters Thesis]. Delft University of Technology; 2014. Available from: http://resolver.tudelft.nl/uuid:4bf8aebc-51b7-45fd-aa3d-55622ab5b947

Oregon State University

4. Mastick, Natalie. The Effect of Group Size on Individual Roles and the Potential for Cooperation in Group Bubble-net Feeding Humpback Whales (Megaptera novaeangliae).

Degree: MS, Wildlife Science, 2016, Oregon State University

URL: http://hdl.handle.net/1957/59853

► Group foraging is observed in many species as a means to increase the ability of members of the group to find and exploit patchy prey.… (more)

▼ Group foraging is observed in many species as a means to increase the ability of members of the group to find and exploit patchy prey. Group foraging can be exhibited in a number of different contexts based on the relationships between the participants, including by-product mutualism. One variant of by-product mutualism is cooperation, in which individuals achieve a greater energetic gain by feeding together than they would alone. In cooperation, individuals adopt a role in the group, and in the most complex interactions there may be multiple roles, resulting in a division of labor that occasionally includes role specialization. Humpback whales (Megaptera novaeangliae) are one of the few baleen whale species that have been observed feeding in groups, utilizing behaviors that are hypothesized to be cooperative. One of these behaviors is group bubble-net feeding, which has been observed in the Northeastern Pacific, Northwestern Atlantic, and Southern Oceans. This study utilized multi-sensor archival tag data from 26 humpback whales from the southern Gulf of Maine, 4 from Southeast Alaska, and 1 from the Western Antarctic Peninsula to analyze individual bubble-net feeding behaviors and compare these across populations. Linear mixed effects models were used to determine if dive behaviors varied with group sizes to test the hypothesis that group size influences individual behavior. The results indicate that individuals in the southern Gulf of Maine, for which sufficient data were available, were consistent in their bubble-net feeding behaviors across group sizes, which suggests that individuals utilize set roles in group feeding events. There was evidence for a division of labor and role specialization among whales utilizing certain bubble-net feeding tactics in the southern Gulf of Maine. The three populations performed different variations of bubble-net feeding that are likely based on the speed and schooling patterns of the prey. The results are consistent with the hypothesis that bubble-net feeding is an example of by-product mutualism in these populations, though was not enough data to suggest that group bubble-net feeding in Southeast Alaska was a form of by-product mutualism. The prevalence of herding dives in feeding groups suggest that each individual takes on a role to herd the prey to the surface, and provide evidence against a producer-scrounger relationship in the southern Gulf of Maine, and potentially in the Western Antarctic Peninsula. Advisors/Committee Members: Friedlaender, Ari (advisor), Wiley, David (committee member).

Subjects/Keywords: Animal behavior; Humpback whale – Food

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APA (6^th Edition):

Mastick, N. (2016). The Effect of Group Size on Individual Roles and the Potential for Cooperation in Group Bubble-net Feeding Humpback Whales (Megaptera novaeangliae). (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/59853

Chicago Manual of Style (16^th Edition):

Mastick, Natalie. “The Effect of Group Size on Individual Roles and the Potential for Cooperation in Group Bubble-net Feeding Humpback Whales (Megaptera novaeangliae).” 2016. Masters Thesis, Oregon State University. Accessed December 12, 2019. http://hdl.handle.net/1957/59853.

MLA Handbook (7^th Edition):

Mastick, Natalie. “The Effect of Group Size on Individual Roles and the Potential for Cooperation in Group Bubble-net Feeding Humpback Whales (Megaptera novaeangliae).” 2016. Web. 12 Dec 2019.

Vancouver:

Mastick N. The Effect of Group Size on Individual Roles and the Potential for Cooperation in Group Bubble-net Feeding Humpback Whales (Megaptera novaeangliae). [Internet] [Masters thesis]. Oregon State University; 2016. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/1957/59853.

Council of Science Editors:

Mastick N. The Effect of Group Size on Individual Roles and the Potential for Cooperation in Group Bubble-net Feeding Humpback Whales (Megaptera novaeangliae). [Masters Thesis]. Oregon State University; 2016. Available from: http://hdl.handle.net/1957/59853

Case Western Reserve University

5. Ho, Alan. Neural mechanisms underlying food related behaviors.

Degree: MA, Psychology, 2010, Case Western Reserve University

URL: http://rave.ohiolink.edu/etdc/view?acc_num=case1291750706

► The etiology of obesity is yet to be fully understood. Neuroimaging studies have demonstrated that the central nervous system has a central role in regulating… (more)

Subjects/Keywords: Psychology; brain; food; behavior; obesity

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Ho, A. (2010). Neural mechanisms underlying food related behaviors. (Masters Thesis). Case Western Reserve University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=case1291750706

Chicago Manual of Style (16^th Edition):

Ho, Alan. “Neural mechanisms underlying food related behaviors.” 2010. Masters Thesis, Case Western Reserve University. Accessed December 12, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=case1291750706.

MLA Handbook (7^th Edition):

Ho, Alan. “Neural mechanisms underlying food related behaviors.” 2010. Web. 12 Dec 2019.

Vancouver:

Ho A. Neural mechanisms underlying food related behaviors. [Internet] [Masters thesis]. Case Western Reserve University; 2010. [cited 2019 Dec 12]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=case1291750706.

Council of Science Editors:

Ho A. Neural mechanisms underlying food related behaviors. [Masters Thesis]. Case Western Reserve University; 2010. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=case1291750706

Kansas State University

6. Karolina, Sanchez Alan. Snacking behavior in adolescents and adults in the United States.

Degree: PhD, Department of Food, Nutrition, Dietetics and Health, 2019, Kansas State University

URL: http://hdl.handle.net/2097/40195

► Understanding snacking behavior in adults and adolescents is important for developing effective marketing campaigns and health interventions. This research provides information about the main motivations… (more)

▼ Understanding snacking behavior in adults and adolescents is important for developing effective marketing campaigns and health interventions. This research provides information about the main motivations to consume different snacks in two age groups. An online survey was conducted with 1551 adults. The reported snacks were classified into 11 groups: sweets, salty snacks, baked products, refined grains, beverages, sandwich or wraps, meats, bars/nuts or seeds, fruits, dairy products, and vegetables. Based on the main motivations to be consumed, these snacks were organized in 3 clusters. Cluster 1: “fun for you" snacks included sweets, salty snacks, and baked products. The main motivations associated with this group were price, social image, social norms, sociability, and affect regulation. Cluster 2: “good for you" snacks included vegetables, dairy products, fruits, and bars/nuts & seeds. The main motivations associated with this group were natural concerns, weight control, and health. Cluster 3: included refined grains, beverages, meats, and sandwich or wraps. The main motivations associated with this group were choice and visual appeal. Motivations to consume different snack groups can vary depending on factors such as gender, race/ethnicity, sociodemographic background, and the place where people live. This research also provides information about the motivations to consume different snack groups based on gender, ethnicity, U.S. region, and annual household income. Results showed that liking and choice were the strongest motivations to consume snacks in all four groups. Convenience, natural concerns, need & hunger, health, weight control, habits, pleasure, and traditional eating were the main motivations to consume “good for you” snacks such as dairy products, fruits, bars, nuts & seeds and were mentioned differently depending on each group. Pleasure, affect regulation, sociability, social image, habits, traditional eating, need & hunger, and visual appeal were related to “fun for you snacks¨ such as salty snacks, baked products, and sweets and were also mentioned differently depending on each group. Snacking behavior in adolescents is a complex process that can be influenced by many different factors. To understand this behavior a study was conducted using an online survey with 1050 adolescents from 13 to 17 years old. This survey included questions related to the snacking behavior of this population using a slightly modified version of the Eating Motivation Survey (TEMS) and the Kids-Palatable Eating Motives Scale. These snack groups were grouped into clusters (three clusters in total) based on their similarity with the 16 motivations from TEMS and the Kids-Palatable Eating Motives. Cluster 1 was considered the group of “fun for you” snacks. These snacks were associated with the following motivations: liking, pleasure, affect regulation, sociability, and social image. Cluster 2 was considered the group of “good for you” snacks and was associated with motivations liking, weight control, natural concerns, health,… Advisors/Committee Members: Delores H. Chambers.

Subjects/Keywords: Snacking behavior; Motivation; Food choices

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Karolina, S. A. (2019). Snacking behavior in adolescents and adults in the United States. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/40195

Chicago Manual of Style (16^th Edition):

Karolina, Sanchez Alan. “Snacking behavior in adolescents and adults in the United States.” 2019. Doctoral Dissertation, Kansas State University. Accessed December 12, 2019. http://hdl.handle.net/2097/40195.

MLA Handbook (7^th Edition):

Karolina, Sanchez Alan. “Snacking behavior in adolescents and adults in the United States.” 2019. Web. 12 Dec 2019.

Vancouver:

Karolina SA. Snacking behavior in adolescents and adults in the United States. [Internet] [Doctoral dissertation]. Kansas State University; 2019. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/2097/40195.

Council of Science Editors:

Karolina SA. Snacking behavior in adolescents and adults in the United States. [Doctoral Dissertation]. Kansas State University; 2019. Available from: http://hdl.handle.net/2097/40195

Queensland University of Technology

7. Farr-Wharton, Geremy. Mobile interaction design approaches for reducing domestic food waste.

Degree: 2015, Queensland University of Technology

URL: https://eprints.qut.edu.au/82295/

► This thesis is a trans-disciplinary study of domestic food waste in Australia. Firstly, it examines why consumers are prone to waste food. Secondly, it explores… (more)

Subjects/Keywords: Human-Computer Interaction; Interaction Design; Behaviour Change; Food Waste; Food Location; Food Literacy; Food Supply; Mobile; Consumer Behaviour; Urban Informatics

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Farr-Wharton, G. (2015). Mobile interaction design approaches for reducing domestic food waste. (Thesis). Queensland University of Technology. Retrieved from https://eprints.qut.edu.au/82295/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Farr-Wharton, Geremy. “Mobile interaction design approaches for reducing domestic food waste.” 2015. Thesis, Queensland University of Technology. Accessed December 12, 2019. https://eprints.qut.edu.au/82295/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Farr-Wharton, Geremy. “Mobile interaction design approaches for reducing domestic food waste.” 2015. Web. 12 Dec 2019.

Vancouver:

Farr-Wharton G. Mobile interaction design approaches for reducing domestic food waste. [Internet] [Thesis]. Queensland University of Technology; 2015. [cited 2019 Dec 12]. Available from: https://eprints.qut.edu.au/82295/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Farr-Wharton G. Mobile interaction design approaches for reducing domestic food waste. [Thesis]. Queensland University of Technology; 2015. Available from: https://eprints.qut.edu.au/82295/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Technical University of Lisbon

8. Cruz, Mariangela. Comportamento e perfil do consumidor de alimentos biológicos em Portugal.

Degree: 2011, Technical University of Lisbon

URL: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4090

►

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

The organic food consumption in Portugal and in the world has increased throughout the years, so… (more)

Subjects/Keywords: organic food; consumer behaviour; consumer profile; questionnaire

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Cruz, M. (2011). Comportamento e perfil do consumidor de alimentos biológicos em Portugal. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4090

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Cruz, Mariangela. “Comportamento e perfil do consumidor de alimentos biológicos em Portugal.” 2011. Thesis, Technical University of Lisbon. Accessed December 12, 2019. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4090.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Cruz, Mariangela. “Comportamento e perfil do consumidor de alimentos biológicos em Portugal.” 2011. Web. 12 Dec 2019.

Vancouver:

Cruz M. Comportamento e perfil do consumidor de alimentos biológicos em Portugal. [Internet] [Thesis]. Technical University of Lisbon; 2011. [cited 2019 Dec 12]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4090.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cruz M. Comportamento e perfil do consumidor de alimentos biológicos em Portugal. [Thesis]. Technical University of Lisbon; 2011. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/4090

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Ottawa

9. Prasher, Sanjay. Examining the Predictors of Technical and Consumer Innovation in Black-Capped Chickadees (Poecile atricapillus) .

Degree: 2018, University of Ottawa

URL: http://hdl.handle.net/10393/38447

► Behavioural innovation, the use of new behaviours or modification of existing ones in novel contexts, has been suggested to aid animals in meeting the demands… (more)

▼ Behavioural innovation, the use of new behaviours or modification of existing ones in novel contexts, has been suggested to aid animals in meeting the demands of new or changing environments. Many researchers have studied intra-specific variation in the propensity for technical innovation (i.e. use of new or modified motor actions) using problem-solving tasks, but have found mixed results concerning the influence of individual and ecological variables. Relatively few researchers have investigated the predictors of consumer innovation (i.e. consumption of novel food). The aim of the work presented within this thesis is to ascertain which characteristics explain intra-specific variation in the propensity for technical and consumer innovation in black-capped chickadees. In chapter 2 I analyze dominance rank, exploratory tendency, and habitat urbanization as predictors of problem-solving performance and persistence. I found, for one of the tasks presented to the birds, that dominants outperform subordinates, particularly among rural individuals. This goes against predictions from the necessity drives innovation hypothesis, but may be explained by differences in experience, as adults were found to outperform juveniles in a follow-up analysis. There was also evidence for a positive relationship between exploratory tendency and lever-pulling performance. The lack of consistency in performance across tasks likely arose from differences in task characteristics. In chapter 3 I analyze the predictors of food neophobia and willingness to consume novel food using the same variables as before, as well as baseline levels of corticosterone. I found that birds responded differently to each novel food type and individuals became less neophobic and more willing to consume novel food items as the study progressed through autumn. Additionally, I found a negative relationship between baseline corticosterone levels and food neophobia, and a positive relationship between corticosterone levels and the propensity for consumer innovation. This finding is in line with the knowledge of higher baseline corticosterone driving foraging behaviour. Overall this work provides further insights into the characteristics that may drive innovation and allow animals to meet novel challenges or take advantage of novel opportunities in their environment.

Subjects/Keywords: Innovation; Animal Behaviour; Problem solving; Food neophobia

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APA (6^th Edition):

Prasher, S. (2018). Examining the Predictors of Technical and Consumer Innovation in Black-Capped Chickadees (Poecile atricapillus) . (Thesis). University of Ottawa. Retrieved from http://hdl.handle.net/10393/38447

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Prasher, Sanjay. “Examining the Predictors of Technical and Consumer Innovation in Black-Capped Chickadees (Poecile atricapillus) .” 2018. Thesis, University of Ottawa. Accessed December 12, 2019. http://hdl.handle.net/10393/38447.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Prasher, Sanjay. “Examining the Predictors of Technical and Consumer Innovation in Black-Capped Chickadees (Poecile atricapillus) .” 2018. Web. 12 Dec 2019.

Vancouver:

Prasher S. Examining the Predictors of Technical and Consumer Innovation in Black-Capped Chickadees (Poecile atricapillus) . [Internet] [Thesis]. University of Ottawa; 2018. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/10393/38447.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Prasher S. Examining the Predictors of Technical and Consumer Innovation in Black-Capped Chickadees (Poecile atricapillus) . [Thesis]. University of Ottawa; 2018. Available from: http://hdl.handle.net/10393/38447

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Delft University of Technology

10. Louwman, J.M.E. Mmm... Discover the world of food:.

Degree: 2011, Delft University of Technology

URL: http://resolver.tudelft.nl/uuid:92556b4b-e632-4a83-8dac-25d90045168d

► Obesity, overweight, diabetes, and unhealthy eating habits among children cause global health concerns. It needs a solution at young age to prevent these problems. The… (more)

▼ Obesity, overweight, diabetes, and unhealthy eating habits among children cause global health concerns. It needs a solution at young age to prevent these problems. The current eating behaviour of families has to be changed, since this is one of the main causes of these problems. From birth, taste have to be developed by experience; therefore, families need to be encouraged to eat more variedly. Context study shows that the family’s current eating habits are less varied-, routine based- and convenient eating patterns. This is a result of the parents’ desire to avoid the struggle which dinner can be because children do not like the new tastes. This vicious circle originates from the interaction between both parents and children. The product service ‘Groenten Gekkies’ is developed in order to stimulate varied eating of vegetables. It consists of a weekly changing box that can be bought at the vegetable section of Albert Heijn. The cardboard box contains of four different vegetables, each with an evaluation sticker. Four easy recipes are printed on the box. Families can buy the box and decide to follow the recipes printed on the box. The other necessary ingredients can be bought separately. Once at home the box will be an unpacking experience for the children. Before dinner the parents can cook the recipes and children can be involved with the suggestion on the recipe. The recipe can be placed in front of a webcam in order to see some funny and interesting facts about the vegetable. After dinner children can rate the recipe, by placing the sticker provided with the vegetable on the recipe card. When scanning the recipe with the webcam it gives an online ratings and you can see the rating of other children. The product fits the buying routine of families that go to the grocery shop once a week. Next to that it improves the social elements of dinner by cooking, eating, and talking together with the children. This makes it rewarding for parents to use. The reason why families would buy the product is because it is convenient: you do not have to think what you will eat during four days and you will have ingredients at home to cook new dishes. It is persuasive because children will ask for it. Children enjoy the product because they can explore the box and the vegetable, physically and digitally. They like helping to cook and it is rewarding to rate the recipe and to compare the rating with other children. Advisors/Committee Members: Aprile , W.A. ., Bergema, C.P.A.M. ., Sanwikarja , P. L. ..

Subjects/Keywords: children; food; eating behaviour; supermarket; families

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APA (6^th Edition):

Louwman, J. M. E. (2011). Mmm... Discover the world of food:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:92556b4b-e632-4a83-8dac-25d90045168d

Chicago Manual of Style (16^th Edition):

Louwman, J M E. “Mmm... Discover the world of food:.” 2011. Masters Thesis, Delft University of Technology. Accessed December 12, 2019. http://resolver.tudelft.nl/uuid:92556b4b-e632-4a83-8dac-25d90045168d.

MLA Handbook (7^th Edition):

Louwman, J M E. “Mmm... Discover the world of food:.” 2011. Web. 12 Dec 2019.

Vancouver:

Louwman JME. Mmm... Discover the world of food:. [Internet] [Masters thesis]. Delft University of Technology; 2011. [cited 2019 Dec 12]. Available from: http://resolver.tudelft.nl/uuid:92556b4b-e632-4a83-8dac-25d90045168d.

Council of Science Editors:

Louwman JME. Mmm... Discover the world of food:. [Masters Thesis]. Delft University of Technology; 2011. Available from: http://resolver.tudelft.nl/uuid:92556b4b-e632-4a83-8dac-25d90045168d

University of Toronto

11. Jagadeesh, Samyukta. The Influence of Dietary Factors on Reproduction in the Fruit Fly, Drosophila melanogaster.

Degree: 2011, University of Toronto

URL: http://hdl.handle.net/1807/29563

►

Food and nutrition are important for energy balance, reproduction and maintenance of health in all species. Drosophila melanogaster feed on yeast and sugar and food… (more)

Subjects/Keywords: drosophila melanogaster; behaviour; food; reproduction; 0306

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APA (6^th Edition):

Jagadeesh, S. (2011). The Influence of Dietary Factors on Reproduction in the Fruit Fly, Drosophila melanogaster. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/29563

Chicago Manual of Style (16^th Edition):

Jagadeesh, Samyukta. “The Influence of Dietary Factors on Reproduction in the Fruit Fly, Drosophila melanogaster.” 2011. Masters Thesis, University of Toronto. Accessed December 12, 2019. http://hdl.handle.net/1807/29563.

MLA Handbook (7^th Edition):

Jagadeesh, Samyukta. “The Influence of Dietary Factors on Reproduction in the Fruit Fly, Drosophila melanogaster.” 2011. Web. 12 Dec 2019.

Vancouver:

Jagadeesh S. The Influence of Dietary Factors on Reproduction in the Fruit Fly, Drosophila melanogaster. [Internet] [Masters thesis]. University of Toronto; 2011. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/1807/29563.

Council of Science Editors:

Jagadeesh S. The Influence of Dietary Factors on Reproduction in the Fruit Fly, Drosophila melanogaster. [Masters Thesis]. University of Toronto; 2011. Available from: http://hdl.handle.net/1807/29563

University of Waikato

12. Zhang, LingHao. An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China .

Degree: 2011, University of Waikato

URL: http://hdl.handle.net/10289/5272

► Shanghai can be described as metropolitan, a gateway, a hub of international traffic and a multi-cultural city. Given these facts, it can be expected that… (more)

▼ Shanghai can be described as metropolitan, a gateway, a hub of international traffic and a multi-cultural city. Given these facts, it can be expected that the Shanghai population is comprised of people from not only different regions of China, but also from other countries. It is been asserted by many researchers (e.g. Bojanic and Xu, 2006) that culture affects one’s dining behavior and people are subject to the influence of other cultures. Shanghai, as a place with a population of mixed cultural background, is therefore an ideal research subject for this study. The main purpose of this study is to understand the dining out behaviour of Shanghai residents in Chinese full-service restaurants in Shanghai, China. This study seeks to understand how other cultures have integrated into the Shanghai culture and how that affects the dining habits of Shanghai people. The study proposes that different people are subject to different levels of acculturation. Past research in the hospitality field indicates that the level of acculturation may affect the food practices and preferences of an individual (Sukalakamala and Brittin, 2006; Maamoun et al, 2007; Kremmyda, et al., 2008). However, most studies about acculturation affecting food habits focus on how people adapt themselves when they move overseas (e.g. Chinese people living in the USA). Little attention has been attributed to studying acculturation within the same country, which is important since people may exhibit different behaviour even within the same culture (Chang, 1979). Therefore, it is the intention of this study to contribute to what is a gap in the literature. This study collected 2103 responses from 42 Chinese full-service restaurants in Shanghai. Both qualitative and quantitative research methods were used in this study. The techniques that this study relied on to analyse the data included statistical computer software AMO S (structural equation modelling), CATPAC (artificial neural network software), SPSS 16.0 which was used for frequency analysis, descriptive analysis, independent sample t-test, one way ANOVA, factor analysis and cluster analysis. Results indicate that culture is a strong predictor of Shanghai people’s dining out behaviour, which includes their motives, restaurant choice, food choice and dining evaluation. It is also evident that Shanghai people are showing a growing awareness towards health food. Advisors/Committee Members: Lockyer, Tim (advisor), Mohsin, Asad (advisor).

Subjects/Keywords: Dining Out Behaviour; Culture; Food Selection

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APA (6^th Edition):

Zhang, L. (2011). An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China . (Doctoral Dissertation). University of Waikato. Retrieved from http://hdl.handle.net/10289/5272

Chicago Manual of Style (16^th Edition):

Zhang, LingHao. “An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China .” 2011. Doctoral Dissertation, University of Waikato. Accessed December 12, 2019. http://hdl.handle.net/10289/5272.

MLA Handbook (7^th Edition):

Zhang, LingHao. “An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China .” 2011. Web. 12 Dec 2019.

Vancouver:

Zhang L. An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China . [Internet] [Doctoral dissertation]. University of Waikato; 2011. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/10289/5272.

Council of Science Editors:

Zhang L. An Assessment of Contemporary Dining Out Behaviour: The Moderating Factors of Culture and Food Selection within Chinese Full-Service Restaurants in Shanghai, China . [Doctoral Dissertation]. University of Waikato; 2011. Available from: http://hdl.handle.net/10289/5272

University of Toronto

13. Kamal Ahmadi, Tara. A Systematic Review of the Localities of Food Purchasing and Consumption Behaviors.

Degree: 2019, University of Toronto

URL: http://hdl.handle.net/1807/96392

►

In the past decade, researchers have increasingly explored the environmental determinants of food behaviors to support population dietary health. Recently, numerous papers have begun to… (more)

Subjects/Keywords: Activity Space; Food behavior; Food environment; Food Location; Literature Review; 0366

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APA (6^th Edition):

Kamal Ahmadi, T. (2019). A Systematic Review of the Localities of Food Purchasing and Consumption Behaviors. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/96392

Chicago Manual of Style (16^th Edition):

Kamal Ahmadi, Tara. “A Systematic Review of the Localities of Food Purchasing and Consumption Behaviors.” 2019. Masters Thesis, University of Toronto. Accessed December 12, 2019. http://hdl.handle.net/1807/96392.

MLA Handbook (7^th Edition):

Kamal Ahmadi, Tara. “A Systematic Review of the Localities of Food Purchasing and Consumption Behaviors.” 2019. Web. 12 Dec 2019.

Vancouver:

Kamal Ahmadi T. A Systematic Review of the Localities of Food Purchasing and Consumption Behaviors. [Internet] [Masters thesis]. University of Toronto; 2019. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/1807/96392.

Council of Science Editors:

Kamal Ahmadi T. A Systematic Review of the Localities of Food Purchasing and Consumption Behaviors. [Masters Thesis]. University of Toronto; 2019. Available from: http://hdl.handle.net/1807/96392

RMIT University

14. Schelleman, M. The impact of diet on children's behaviour problems: the relative and combined impact of the Simplified Elimination Diet and a Behaviour Parent Training Program.

Degree: 2011, RMIT University

URL: http://researchbank.rmit.edu.au/view/rmit:15913

► Despite a multitude of studies over decades, methodological differences in subject selection, diets and their implementation, and outcome measures, have prevented a consensus on the… (more)

▼ Despite a multitude of studies over decades, methodological differences in subject selection, diets and their implementation, and outcome measures, have prevented a consensus on the impact of diet on children's behaviour being reached. Parents use diet as an intervention, necessitating accurate information and relevant professional support. This dissertation investigated the relative and combined impact of the Simplified Elimination Diet (SED) and a Behavioural Parent Training program (BPT) on clinically significant behaviour problems in children aged 4-12 with average (or above) IQ. The SED excludes a wide range of foods linked to behavioural and physical symptoms whilst remaining manageable for children and families. It is available publicly in Australia, allowing parents access without professional support. It excludes food additives and is low in salicylates, amines and glutamates; grains, beans and legumes, meats, eggs, specific dairy products and seafood, one fruit (pears), and a restricted variety of vegetables are permitted, along with selected drinks and snack foods. The BPT was designed by the researcher to encompass evidence-based strategies employed in standard BPT programs and was evaluated prior to the main study. Following Baseline (Phase 1), participants were randomised to either the BPT+SED or SED+BPT group. Nineteen of the 23 participants commencing the BPT program in Phase 2 returned the primary outcome measure; all 19 commenced the SED in Phase 3 (maintaining BPT strategies) and 12 completed the SED (BPT+SED group). Fourteen of the 32 participants commencing the SED in Phase 2 returned the primary outcome measure; 10 commenced the BPT in Phase 3 (maintaining the SED), with 8 completing Phase 3 (SED+BPT group). A sequential clinical trial approach was used to analyse the primary outcome measure, the Rowe Behaviour Rating Inventory (RBRI) Total score. Non-parametric statistics were used to analyse secondary outcome measures assessing general clinical behaviour, hyperactivity related behaviours, social skills, sleep, physical symptoms proposed to be related to diet, and parental psychopathology. The findings indicate that the SED was superior to the BPT program in normalising clinically significant behaviour problems. This conclusion was supported by primary and secondary outcome measures; overall both per protocol and intention-to-treat analyses concurred. The hypothesis that the combination of the interventions would be superior to either intervention alone was not supported. Instead, results indicated that the SED itself led to improvements, regardless of whether it was undertaken prior to, or following the BPT program. Parental belief that diet affected their child's behaviour was not related to the SED's success in normalising behaviour, nor did it preclude the BPT program from improving behaviour. Considerations of natural fluctuations in children's behaviour, the impact of increased parental attention or decreased child responsibility for their behaviour, and the…

Subjects/Keywords: Fields of Research; diet; behavior; behaviour; children; behavior problems; challenging behavior; behavior parent training; behavior training; simplified elimination diet; rowe behaviour rating inventory; salicylates; amines; glutamates; MSG; food additives; artificial food colors; preservatives

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Schelleman, M. (2011). The impact of diet on children's behaviour problems: the relative and combined impact of the Simplified Elimination Diet and a Behaviour Parent Training Program. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:15913

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Schelleman, M. “The impact of diet on children's behaviour problems: the relative and combined impact of the Simplified Elimination Diet and a Behaviour Parent Training Program.” 2011. Thesis, RMIT University. Accessed December 12, 2019. http://researchbank.rmit.edu.au/view/rmit:15913.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Schelleman, M. “The impact of diet on children's behaviour problems: the relative and combined impact of the Simplified Elimination Diet and a Behaviour Parent Training Program.” 2011. Web. 12 Dec 2019.

Vancouver:

Schelleman M. The impact of diet on children's behaviour problems: the relative and combined impact of the Simplified Elimination Diet and a Behaviour Parent Training Program. [Internet] [Thesis]. RMIT University; 2011. [cited 2019 Dec 12]. Available from: http://researchbank.rmit.edu.au/view/rmit:15913.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Schelleman M. The impact of diet on children's behaviour problems: the relative and combined impact of the Simplified Elimination Diet and a Behaviour Parent Training Program. [Thesis]. RMIT University; 2011. Available from: http://researchbank.rmit.edu.au/view/rmit:15913

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Victoria University of Wellington

15. Howatson, Madison. Food for thought: Consumers' responses to superfood presentation in the digital age.

Degree: 2017, Victoria University of Wellington

URL: http://hdl.handle.net/10063/6797

► The purpose of this study is to understand how consumers respond to visual cues in the digital presentation of superfoods and how this may influence… (more)

▼ The purpose of this study is to understand how consumers respond to visual cues in the digital presentation of superfoods and how this may influence consumption choices and behaviour. By gaining a deeper understanding of responses to visual cues, insights will be generated into superfood and food presentation, allowing the importance of healthy food presentation to be further understood. This understanding is especially important given the concern over health issues such as obesity in the developed world. Ten in-depth semi-structured interviews using photo elicitation (with a total of 40 participant images and four researcher-provided images) were conducted and analysed via theoretical thematic analysis. The study found the superfood movement has been fuelled by the digital space, and accepted and embraced by contemporary consumers with high food involvement. These consumers place importance on the non-materialistic aspects of superfood consumption, emphasising the hedonic experience and symbolic value. Visual cues, such as bright, vibrant colours, white plateware and natural crockery, ingredients, interesting and colourful garnishing and a background story, all influence a food image to be perceived as more attractive. The study suggests that the exposure to countless glamourised digital images may be changing contemporary consumers’ food relationships, perceptions, expectations and how we interact with food. Such findings add to theory by identifying responses to the superfood movement, exploring the context of the digital landscape, and highlighting the relationship between superfoods, digital images and utilitarian, symbolic and hedonic consumption. This study suggests to policy makers the need for more regulation online and to focus on the non-materialistic elements and nutritional elements when encouraging healthy consumption. For brands and influencers in the food industry, more emphasis should be placed on the non-materialistic elements of consumption, while still including utilitarian elements such as food’s nutritional value. Advisors/Committee Members: Daellenbach, Kate.

Subjects/Keywords: Marketing; Consumer Behaviour; Social Media; Food; Food presentation; Instagram; Superfood

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APA (6^th Edition):

Howatson, M. (2017). Food for thought: Consumers' responses to superfood presentation in the digital age. (Masters Thesis). Victoria University of Wellington. Retrieved from http://hdl.handle.net/10063/6797

Chicago Manual of Style (16^th Edition):

Howatson, Madison. “Food for thought: Consumers' responses to superfood presentation in the digital age.” 2017. Masters Thesis, Victoria University of Wellington. Accessed December 12, 2019. http://hdl.handle.net/10063/6797.

MLA Handbook (7^th Edition):

Howatson, Madison. “Food for thought: Consumers' responses to superfood presentation in the digital age.” 2017. Web. 12 Dec 2019.

Vancouver:

Howatson M. Food for thought: Consumers' responses to superfood presentation in the digital age. [Internet] [Masters thesis]. Victoria University of Wellington; 2017. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/10063/6797.

Council of Science Editors:

Howatson M. Food for thought: Consumers' responses to superfood presentation in the digital age. [Masters Thesis]. Victoria University of Wellington; 2017. Available from: http://hdl.handle.net/10063/6797

Massey University

16. Maubach, Ninya Bernadette. The effects of front-of-pack nutrition information and product claims on consumers' product evaluations and choice behaviour.

Degree: PhD, Marketing, 2010, Massey University

URL: http://hdl.handle.net/10179/2517

► Enabling consumers to recognise foods’ nutritional profiles is important because energy overconsumption is a significant contributing factor to a worldwide obesity epidemic. Parents especially need… (more)

▼ Enabling consumers to recognise foods’ nutritional profiles is important because energy overconsumption is a significant contributing factor to a worldwide obesity epidemic. Parents especially need to be able to recognise which foods are healthy options for their children to eat regularly, and which are not, as childhood weight and dietary habits instilled while young have long-term implications for adult health. Policy makers are reluctant to regulate marketing of high fat, sugar and salt foods, but collectively the global food industry has implemented a suite of educational and informational interventions intended to help consumers control their weight. Foremost among these is the introduction of new front-of-pack nutrition labels and support for product claims that link nutrients to health-related outcomes. The objective of this research was to determine whether detailed numeric or simple graphic front-of-pack nutrition labels influence how parents evaluate and choose between products, and could therefore contribute to public health objectives. Additionally, nutrition label performance in the context of product claims was also assessed. There were two theoretical bases for this research; the first was the Elaboration Likelihood Model (ELM) of persuasion, which offers a general explanation of consumers’ attitudinal reactions to new information. It states that motivation to engage with and ability to understand information determines how people process messages. The research also incorporated behaviour modification perspective, which stresses the role of external forces in shaping behaviour. Reflecting these two theoretical perspectives, the research used both cognitive and behavioural experimental methodologies. One formative study, two attitudinal experiments and one choice experiment investigated whether: • new nutrition label formats enhance consumers’ ability to distinguish between foods with differing nutritional values; and • different nutrition labels formats moderate the influence of varying levels of product claims on consumers’ attitudes and choices. The formative research revealed that parents often struggle to balance a raft of goals when grocery shopping. While they may hold good nutrition as an important consideration, practical issues such as time pressure, price, convenience and preferences are more salient concerns that militate against using nutrition information. The two cognitive studies found that parents’ attitudes towards children’s breakfast cereals with varying nutritional profiles were unaffected by predominantly numeric labelling formats; this result was observed in two experiments, confirming the hypothesis that numeric information is not incorporated in product evaluations. Conversely, a graphical “Traffic Light” label did affect parents’ attitudes towards the two breakfast cereals; attitudes towards a less healthy option were significantly lower. The research also confirmed that the current nutrition information panel does not affect consumers’ product choices, but adding…

Subjects/Keywords: Food marketing; Food labelling; Nutritional information; Consumer behaviour

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APA (6^th Edition):

Maubach, N. B. (2010). The effects of front-of-pack nutrition information and product claims on consumers' product evaluations and choice behaviour. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/2517

Chicago Manual of Style (16^th Edition):

Maubach, Ninya Bernadette. “The effects of front-of-pack nutrition information and product claims on consumers' product evaluations and choice behaviour.” 2010. Doctoral Dissertation, Massey University. Accessed December 12, 2019. http://hdl.handle.net/10179/2517.

MLA Handbook (7^th Edition):

Maubach, Ninya Bernadette. “The effects of front-of-pack nutrition information and product claims on consumers' product evaluations and choice behaviour.” 2010. Web. 12 Dec 2019.

Vancouver:

Maubach NB. The effects of front-of-pack nutrition information and product claims on consumers' product evaluations and choice behaviour. [Internet] [Doctoral dissertation]. Massey University; 2010. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/10179/2517.

Council of Science Editors:

Maubach NB. The effects of front-of-pack nutrition information and product claims on consumers' product evaluations and choice behaviour. [Doctoral Dissertation]. Massey University; 2010. Available from: http://hdl.handle.net/10179/2517

University of Waterloo

17. Diplock, Kenneth. Food safety and Ontario high school students: assessing education needs and the utility of existing food handler training in improving behaviours.

Degree: 2018, University of Waterloo

URL: http://hdl.handle.net/10012/13296

► Foodborne disease poses a significant risk to Canadians, with substantial health and economic burdens. In response, education is a common strategy used to increase food… (more)

Subjects/Keywords: Food handling behaviour; High school; Adolescent; Food safety; Education

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APA (6^th Edition):

Diplock, K. (2018). Food safety and Ontario high school students: assessing education needs and the utility of existing food handler training in improving behaviours. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/13296

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Diplock, Kenneth. “Food safety and Ontario high school students: assessing education needs and the utility of existing food handler training in improving behaviours.” 2018. Thesis, University of Waterloo. Accessed December 12, 2019. http://hdl.handle.net/10012/13296.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Diplock, Kenneth. “Food safety and Ontario high school students: assessing education needs and the utility of existing food handler training in improving behaviours.” 2018. Web. 12 Dec 2019.

Vancouver:

Diplock K. Food safety and Ontario high school students: assessing education needs and the utility of existing food handler training in improving behaviours. [Internet] [Thesis]. University of Waterloo; 2018. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/10012/13296.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Diplock K. Food safety and Ontario high school students: assessing education needs and the utility of existing food handler training in improving behaviours. [Thesis]. University of Waterloo; 2018. Available from: http://hdl.handle.net/10012/13296

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Rochester Institute of Technology

18. Wu, I-Tang. Additives Abyss.

Degree: MFA, School of Design (CAD), 2019, Rochester Institute of Technology

URL: https://scholarworks.rit.edu/theses/10020

► Through the news, publications and journals about misuse of food additives in Taiwan, food additives are gradually recognized by the public. However, many people… (more)

Subjects/Keywords: Chemical; Consumer behaviour; Food additives; Food industry; Motion graphics

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APA (6^th Edition):

Wu, I. (2019). Additives Abyss. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/10020

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Wu, I-Tang. “Additives Abyss.” 2019. Thesis, Rochester Institute of Technology. Accessed December 12, 2019. https://scholarworks.rit.edu/theses/10020.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Wu, I-Tang. “Additives Abyss.” 2019. Web. 12 Dec 2019.

Vancouver:

Wu I. Additives Abyss. [Internet] [Thesis]. Rochester Institute of Technology; 2019. [cited 2019 Dec 12]. Available from: https://scholarworks.rit.edu/theses/10020.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wu I. Additives Abyss. [Thesis]. Rochester Institute of Technology; 2019. Available from: https://scholarworks.rit.edu/theses/10020

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Duquesne University

19. Bisesi, AJ. Promoting an Equitable Eating-Out Food Environment through the Application of a Food Justice Frame: A Case Study.

Degree: MA, Graduate Center for Social and Public Policy, 2015, Duquesne University

URL: https://dsc.duq.edu/etd/321

► This case study examines the effectiveness of developing and applying a "food justice frame" as a mobilization tool to promote an equitable Eating-out Food Environment… (more)

Subjects/Keywords: Community mobilization; Eating-out behavior; Food Environment; Food Justice; Food Justice Frame; Prepared Food

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APA (6^th Edition):

Bisesi, A. (2015). Promoting an Equitable Eating-Out Food Environment through the Application of a Food Justice Frame: A Case Study. (Masters Thesis). Duquesne University. Retrieved from https://dsc.duq.edu/etd/321

Chicago Manual of Style (16^th Edition):

Bisesi, AJ. “Promoting an Equitable Eating-Out Food Environment through the Application of a Food Justice Frame: A Case Study.” 2015. Masters Thesis, Duquesne University. Accessed December 12, 2019. https://dsc.duq.edu/etd/321.

MLA Handbook (7^th Edition):

Bisesi, AJ. “Promoting an Equitable Eating-Out Food Environment through the Application of a Food Justice Frame: A Case Study.” 2015. Web. 12 Dec 2019.

Vancouver:

Bisesi A. Promoting an Equitable Eating-Out Food Environment through the Application of a Food Justice Frame: A Case Study. [Internet] [Masters thesis]. Duquesne University; 2015. [cited 2019 Dec 12]. Available from: https://dsc.duq.edu/etd/321.

Council of Science Editors:

Bisesi A. Promoting an Equitable Eating-Out Food Environment through the Application of a Food Justice Frame: A Case Study. [Masters Thesis]. Duquesne University; 2015. Available from: https://dsc.duq.edu/etd/321

Humboldt State University

20. Arnold, Julia de Vos. Labeling organic food products: the role of perceived risk, framing, and prospect theory on purchase decisions.

Degree: M.A, Academic Research, 2008, Humboldt State University

URL: http://hdl.handle.net/2148/388

► The organic food industry is in a period of rapid growth and product diversification (Organic Trade Association, 2006). Because of this expansion, the market for… (more)

▼ The organic food industry is in a period of rapid growth and product diversification (Organic Trade Association, 2006). Because of this expansion, the market for organic food should be studied in detail. Differences in labeling strategies for organic foods may influence a consumer???s decision to purchase a specific product. Longstanding theories within consumer behavior such as prospect theory and perceived risk can help in understanding consumer reaction to label framing effects. Research by Gifford and Bernard (2006) indicates that positive framing is more effective than negative framing in affecting consumers??? intent to purchase more organic products. The research reported here examined how the framing of information contained specifically on labels influenced consumer purchase decisions. Different fictional brands and their corresponding labels were evaluated through an online survey looking at consumer willingness to buy. It was hypothesized that labels using positive framing would be more desirable (examining purchase intention) than labels using negatively framed information. The findings indicated that there was no difference between positively and negatively framed information on willingness to buy across all three product labels. There was, however, an interaction between survey group and framing condition which indicated a framing effect for milk product labels. Participants showed preference for the negatively-framed milk labels, this finding is in contrast to previous research supporting positive framing as a more effective tool for influencing consumer behavior. Both framing conditions across all three products differed from a control condition suggesting that consumers respond favorably to more information on the label regardless of how it is framed. The current research also expanded on Gifford and Bernard???s (2006) findings on framing and organic foods. The conclusions provided some insight on consumer attitudes and behavior toward organic and conventional foods. The unexpected discovery of milk framing effects strongly suggests that future research should be conducted on the potential framing influences with different categories of food (basic vs. luxury). Future research should also focus on strengthening framing manipulation strategies and possibly explore the relationship between amount of product knowledge and willingness to buy. Advisors/Committee Members: Campbell, David.

Subjects/Keywords: Organic food; Consumer behavior; Psychology; Marketing

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Arnold, J. d. V. (2008). Labeling organic food products: the role of perceived risk, framing, and prospect theory on purchase decisions. (Masters Thesis). Humboldt State University. Retrieved from http://hdl.handle.net/2148/388

Chicago Manual of Style (16^th Edition):

Arnold, Julia de Vos. “Labeling organic food products: the role of perceived risk, framing, and prospect theory on purchase decisions.” 2008. Masters Thesis, Humboldt State University. Accessed December 12, 2019. http://hdl.handle.net/2148/388.

MLA Handbook (7^th Edition):

Arnold, Julia de Vos. “Labeling organic food products: the role of perceived risk, framing, and prospect theory on purchase decisions.” 2008. Web. 12 Dec 2019.

Vancouver:

Arnold JdV. Labeling organic food products: the role of perceived risk, framing, and prospect theory on purchase decisions. [Internet] [Masters thesis]. Humboldt State University; 2008. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/2148/388.

Council of Science Editors:

Arnold JdV. Labeling organic food products: the role of perceived risk, framing, and prospect theory on purchase decisions. [Masters Thesis]. Humboldt State University; 2008. Available from: http://hdl.handle.net/2148/388

Penn State University

21. Hwang, Jungjin. The Impacts of Nutrition Information on Consumers Evaluations toward Fast Food Meals.

Degree: PhD, Hotel, Restaurant, and Institutional Management, 2011, Penn State University

URL: https://etda.libraries.psu.edu/catalog/12010

► The objective of the study is to investigate how the disclosure of the nutrition information and the nutrient ad disclosures on fast food menu items… (more)

▼ The objective of the study is to investigate how the disclosure of the nutrition information and the nutrient ad disclosures on fast food menu items and the fast food advertisements regarding food quality influence consumers’ evaluations of selected fast foods. In addition, this study examines how consumers’ prior nutrition knowledge, health consciousness, Body Mass Index (BMI), Waist Circumference (WC), motivation to use nutrition information, and education level affect the relationships between the provision of the nutrition information and the nutrient ad disclosures and the exposure to fast food advertisements and the consumers’ evaluations of fast food menu items. Data for the study were gathered using an online survey. Participants were recruited from the listserv of a consumer panel in a major northeastern university in the U.S., of which 449 participants completed the online survey. The data was analyzed by univariate and multivariate analyses including a one-way analysis of variance and a multivariate analysis of variance. The findings showed that 1) the food quality claims and the favorable nutrition information lead to more favorable evaluations of fast food menu items than do the control and the unfavorable nutrition information condition respectively; 2) the evaluative disclosure is the most effective format to draw participants’ critical evaluations of fast food meals of the other formats; 3) people who have high health consciousness, high subjective nutrition knowledge, low BMI, and high visiting frequency of fast food restaurants conduct more critical evaluations of fast food meals than do their counterparts. For the policy makers, the findings imply that to induce consumers’ critical evaluations on fast food menu items, they should improve the current nutrition information format so as to include more specific nutrition information associated with the ingredients of fast food meals. For the fast food restaurateurs, to obtain favorable evaluations of fast food menu items from consumers, they should develop healthy menu items that would increase favorable nutrient content (e.g., protein, calcium, vitamin, etc.) and decrease unfavorable nutrient content (e.g., fat, sodium, and sugar). Lastly, in order to attract the consumer groups who conduct more critical evaluations than do their counterparts, the fast food restaurateurs should increase the proportions of the healthy menu items among their fast food meals.

Subjects/Keywords: Nutrition information; Fast food; Consumer behavior

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Hwang, J. (2011). The Impacts of Nutrition Information on Consumers Evaluations toward Fast Food Meals. (Doctoral Dissertation). Penn State University. Retrieved from https://etda.libraries.psu.edu/catalog/12010

Chicago Manual of Style (16^th Edition):

Hwang, Jungjin. “The Impacts of Nutrition Information on Consumers Evaluations toward Fast Food Meals.” 2011. Doctoral Dissertation, Penn State University. Accessed December 12, 2019. https://etda.libraries.psu.edu/catalog/12010.

MLA Handbook (7^th Edition):

Hwang, Jungjin. “The Impacts of Nutrition Information on Consumers Evaluations toward Fast Food Meals.” 2011. Web. 12 Dec 2019.

Vancouver:

Hwang J. The Impacts of Nutrition Information on Consumers Evaluations toward Fast Food Meals. [Internet] [Doctoral dissertation]. Penn State University; 2011. [cited 2019 Dec 12]. Available from: https://etda.libraries.psu.edu/catalog/12010.

Council of Science Editors:

Hwang J. The Impacts of Nutrition Information on Consumers Evaluations toward Fast Food Meals. [Doctoral Dissertation]. Penn State University; 2011. Available from: https://etda.libraries.psu.edu/catalog/12010

Uppsala University

22. Li, Xiufeng. Factors Influencing Organic Food Purchase of Young Chinese Consumers.

Degree: Business Studies, 2015, Uppsala University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-256003

► Organic food has drawn attention of more and more consumers. As a result, many researchers have attempted to explain the motivations and marketing issues… (more)

Subjects/Keywords: Organic food; motivations; barriers; attitude; behavior

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APA (6^th Edition):

Li, X. (2015). Factors Influencing Organic Food Purchase of Young Chinese Consumers. (Thesis). Uppsala University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-256003

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Li, Xiufeng. “Factors Influencing Organic Food Purchase of Young Chinese Consumers.” 2015. Thesis, Uppsala University. Accessed December 12, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-256003.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Li, Xiufeng. “Factors Influencing Organic Food Purchase of Young Chinese Consumers.” 2015. Web. 12 Dec 2019.

Vancouver:

Li X. Factors Influencing Organic Food Purchase of Young Chinese Consumers. [Internet] [Thesis]. Uppsala University; 2015. [cited 2019 Dec 12]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-256003.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Li X. Factors Influencing Organic Food Purchase of Young Chinese Consumers. [Thesis]. Uppsala University; 2015. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-256003

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Delft University of Technology

23. Peeters, A.L. Design for attitude-behavior consistency: a study on sustainable meat consumption:.

Degree: 2014, Delft University of Technology

URL: http://resolver.tudelft.nl/uuid:172e3119-5321-4d22-b521-f8a7ff712ad6

► This research and design graduation project revolves around two topics: sustainable meat consumption and the impact design can have on attitude-behavior consistency. The project is… (more)

▼ This research and design graduation project revolves around two topics: sustainable meat consumption and the impact design can have on attitude-behavior consistency. The project is a collaboration between Wageningen UR Livestock Research (WUR) and Delft University of Technology. WUR is currently seeking solutions to increase the sustainability of meat consumption and this particular project is an attempt to find a design solution to this problem, by focusing on the relationship between consumers and meat products. The first part of the project is mainly dedicated to understanding the domain of meat consumption. The ViP method served as an aid in this process. A variety of relevant and inspiring contextual factors were collected to support the development of an appropriate and viable design solution. This subjective selection of factors forms the backbone of a statement: “We want to help consumers behave in line with their attitudes, by strengthening their association between meat products and their impact on sustainability issues.” After the formulation of an interaction vision and desirable qualities of the future product or service a firm preparation was completed for the development of ideas and concepts. The final concept is Tomorrow’s Menu, a service that helps people consume meat according to their intentions. It distinguishes three farm types on the basis of their sustainability. Consumers can become a member of the farm type that fits their personal values best, by making an online prepayment per kilo of meat. This money directly supports the sustainability measures of that industry. In the supermarket consumers can easily find the meat that comes from their chosen farm type and get a large discount on all of its products. Tomorrow’s Menu reconnects consumers and farmers and helps every party involved to contribute to a brighter, more sustainable future. In the final part of the project, the Tomorrow’s Menu service concept is used as a means to research and manipulate the consistency between people’s attitudes and behavior. This research was executed in collaboration with the University of Groningen. An online study across a time span of several weeks was done to measure the correlation between people’s attitudes towards sustainability issues and their meat consumption behavior. Data of a control group and a treatment group are compared to determine the effectiveness of the design intervention. Advisors/Committee Members: Tromp, N., Hekkert, P.P.M., Janssen, A..

Subjects/Keywords: design; sustainability; attitude-behavior consistency; food

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APA (6^th Edition):

Peeters, A. L. (2014). Design for attitude-behavior consistency: a study on sustainable meat consumption:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:172e3119-5321-4d22-b521-f8a7ff712ad6

Chicago Manual of Style (16^th Edition):

Peeters, A L. “Design for attitude-behavior consistency: a study on sustainable meat consumption:.” 2014. Masters Thesis, Delft University of Technology. Accessed December 12, 2019. http://resolver.tudelft.nl/uuid:172e3119-5321-4d22-b521-f8a7ff712ad6.

MLA Handbook (7^th Edition):

Peeters, A L. “Design for attitude-behavior consistency: a study on sustainable meat consumption:.” 2014. Web. 12 Dec 2019.

Vancouver:

Peeters AL. Design for attitude-behavior consistency: a study on sustainable meat consumption:. [Internet] [Masters thesis]. Delft University of Technology; 2014. [cited 2019 Dec 12]. Available from: http://resolver.tudelft.nl/uuid:172e3119-5321-4d22-b521-f8a7ff712ad6.

Council of Science Editors:

Peeters AL. Design for attitude-behavior consistency: a study on sustainable meat consumption:. [Masters Thesis]. Delft University of Technology; 2014. Available from: http://resolver.tudelft.nl/uuid:172e3119-5321-4d22-b521-f8a7ff712ad6

University of Florida

24. Shen, Meng. Three Essays on Food Label Context and Consumer Choice Behavior.

Degree: PhD, Food and Resource Economics, 2017, University of Florida

URL: http://ufdc.ufl.edu/UFE0050636

► Food choice is influenced by a complex set of factors. Labelling plays an important role in communicating information about food characteristics at the point of… (more)

Subjects/Keywords: behavior – consumer – food – label – willingness-to-pay

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APA (6^th Edition):

Shen, M. (2017). Three Essays on Food Label Context and Consumer Choice Behavior. (Doctoral Dissertation). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0050636

Chicago Manual of Style (16^th Edition):

Shen, Meng. “Three Essays on Food Label Context and Consumer Choice Behavior.” 2017. Doctoral Dissertation, University of Florida. Accessed December 12, 2019. http://ufdc.ufl.edu/UFE0050636.

MLA Handbook (7^th Edition):

Shen, Meng. “Three Essays on Food Label Context and Consumer Choice Behavior.” 2017. Web. 12 Dec 2019.

Vancouver:

Shen M. Three Essays on Food Label Context and Consumer Choice Behavior. [Internet] [Doctoral dissertation]. University of Florida; 2017. [cited 2019 Dec 12]. Available from: http://ufdc.ufl.edu/UFE0050636.

Council of Science Editors:

Shen M. Three Essays on Food Label Context and Consumer Choice Behavior. [Doctoral Dissertation]. University of Florida; 2017. Available from: http://ufdc.ufl.edu/UFE0050636

25. Han, Daehee. A Study on Consumers’ Purchasing Intention According to Message Frame Regarding Food Safety Issues.

Degree: MS, Agribusiness and Applied Economics, 2012, North Dakota State University

URL: http://hdl.handle.net/10365/26681

► Three cases of food safety issue occurred in South Korea were chosen to test whether message frames influence on consumers’ purchasing intention. In addition, this… (more)

Subjects/Keywords: Consumer behavior.; Food science.; Structural equation modeling.

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APA (6^th Edition):

Han, D. (2012). A Study on Consumers’ Purchasing Intention According to Message Frame Regarding Food Safety Issues. (Masters Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/26681

Chicago Manual of Style (16^th Edition):

Han, Daehee. “A Study on Consumers’ Purchasing Intention According to Message Frame Regarding Food Safety Issues.” 2012. Masters Thesis, North Dakota State University. Accessed December 12, 2019. http://hdl.handle.net/10365/26681.

MLA Handbook (7^th Edition):

Han, Daehee. “A Study on Consumers’ Purchasing Intention According to Message Frame Regarding Food Safety Issues.” 2012. Web. 12 Dec 2019.

Vancouver:

Han D. A Study on Consumers’ Purchasing Intention According to Message Frame Regarding Food Safety Issues. [Internet] [Masters thesis]. North Dakota State University; 2012. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/10365/26681.

Council of Science Editors:

Han D. A Study on Consumers’ Purchasing Intention According to Message Frame Regarding Food Safety Issues. [Masters Thesis]. North Dakota State University; 2012. Available from: http://hdl.handle.net/10365/26681

Rutgers University

26. Gao, Cixiu. Pricing, competition, and welfare in the supermarket retail industry: theory and empirics.

Degree: PhD, Economics, 2014, Rutgers University

URL: https://rucore.libraries.rutgers.edu/rutgers-lib/45694/

►

The dissertation comprises three essays that investigate market performance and seller behavior in the supermarket retail industry. The first essay empirically examines welfare effects of… (more)

▼

The dissertation comprises three essays that investigate market performance and seller behavior in the supermarket retail industry. The first essay empirically examines welfare effects of the informative price advertising in the supermarket retail industry, using structural estimation approaches and individual scanner data. The simulation results numerically show that the private promotion intensities are socially excessive. The welfare implications of price advertising are determined by the two opposite effects of price advertising: (1) the informing and therefore welfare-improving effect, and (2) the welfare-harming effect of higher transportation costs incurred by consumers when promotions are used as a means of business stealing. In the second essay, I provide an analytical model for the rationale behind supermarket pricing patterns characterized by long-term high prices and temporary price reductions. The models features oligopoly retailers selling a homogeneous storable good that can be consumed for multiple periods, with consumer heterogeneity with respect to search cost, inventory cost, and store loyalty. In the symmetric Markov-perfect equilibrium (MPE) found, retailers randomize prices, and consumer purchase decisions are characterized by a critical price. The Markov transition of states is non-absorbing: the probability of holding a sale is low at high inventory levels, while at zero inventory retailers compete the hardest. The model is able to generate endogenous temporary price reductions and cyclical inventory variations. In the third essay, I consider forward-looking purchase and pricing behavior. Consumers maximize the expected discounted future utility flows by balancing inventory cost and potential future savings, and a monopolistic retailer maximizes the present expected profit flows by making a pricing decision that accounts for consumer stockpiling behavior. I estimate the model with data from the laundry detergent market using a simulated minimum distance (SMD) estimator. The simulated market evolution implies that, when consumer inventory level is high and therefore the incentive of purchase is small, the retailer smooths its profit flow by lowering prices to induce purchase; when consumer inventory is low, the retailer expects a high demand driven by urgent consumption needs but tends to keep price high in order to preserve future demand.

Advisors/Committee Members: Altshuler, Rosanne (chair), sigman, hilary (internal member), Blair, Douglas (internal member), Bhuyan, Sanjib (outside member).

Subjects/Keywords: Supermarkets; Pricing; Consumer behavior; Advertising – Food

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APA (6^th Edition):

Gao, C. (2014). Pricing, competition, and welfare in the supermarket retail industry: theory and empirics. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/45694/

Chicago Manual of Style (16^th Edition):

Gao, Cixiu. “Pricing, competition, and welfare in the supermarket retail industry: theory and empirics.” 2014. Doctoral Dissertation, Rutgers University. Accessed December 12, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/45694/.

MLA Handbook (7^th Edition):

Gao, Cixiu. “Pricing, competition, and welfare in the supermarket retail industry: theory and empirics.” 2014. Web. 12 Dec 2019.

Vancouver:

Gao C. Pricing, competition, and welfare in the supermarket retail industry: theory and empirics. [Internet] [Doctoral dissertation]. Rutgers University; 2014. [cited 2019 Dec 12]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/45694/.

Council of Science Editors:

Gao C. Pricing, competition, and welfare in the supermarket retail industry: theory and empirics. [Doctoral Dissertation]. Rutgers University; 2014. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/45694/

Cape Peninsula University of Technology

27. Njomo, Louis Mosake. Satisfying the indigenous food needs of Sub-saharan African immigrants in South Africa: A food consumption behaviour model for South Africa's leading supermarket chains .

Degree: 2011, Cape Peninsula University of Technology

URL: http://etd.cput.ac.za/handle/20.500.11838/1714

► The fall of apartheid in South Africa has attracted a large number of immigrants from different parts of the world, predominantly from sub-Saharan Africa. Sub-Saharan… (more)

Subjects/Keywords: Food consumption – Behaviour – South Africa; Indigenous peoples – Food – Sub-Saharan Africa; Immigrants – South Africa; Supermarkets – South Africa; Food habits; Food preferences

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APA (6^th Edition):

Njomo, L. M. (2011). Satisfying the indigenous food needs of Sub-saharan African immigrants in South Africa: A food consumption behaviour model for South Africa's leading supermarket chains . (Thesis). Cape Peninsula University of Technology. Retrieved from http://etd.cput.ac.za/handle/20.500.11838/1714

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Njomo, Louis Mosake. “Satisfying the indigenous food needs of Sub-saharan African immigrants in South Africa: A food consumption behaviour model for South Africa's leading supermarket chains .” 2011. Thesis, Cape Peninsula University of Technology. Accessed December 12, 2019. http://etd.cput.ac.za/handle/20.500.11838/1714.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Njomo, Louis Mosake. “Satisfying the indigenous food needs of Sub-saharan African immigrants in South Africa: A food consumption behaviour model for South Africa's leading supermarket chains .” 2011. Web. 12 Dec 2019.

Vancouver:

Njomo LM. Satisfying the indigenous food needs of Sub-saharan African immigrants in South Africa: A food consumption behaviour model for South Africa's leading supermarket chains . [Internet] [Thesis]. Cape Peninsula University of Technology; 2011. [cited 2019 Dec 12]. Available from: http://etd.cput.ac.za/handle/20.500.11838/1714.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Njomo LM. Satisfying the indigenous food needs of Sub-saharan African immigrants in South Africa: A food consumption behaviour model for South Africa's leading supermarket chains . [Thesis]. Cape Peninsula University of Technology; 2011. Available from: http://etd.cput.ac.za/handle/20.500.11838/1714

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

NSYSU

28. Chiu, Sheng-Chan. A Study of Food Consumption Attitude and Intention toward Food Miles.

Degree: PhD, Business Management, 2014, NSYSU

URL: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0528114-021619

► Technological and economic developments damage and pollute the ecology and environments, so environmental protection and sustainable development for green consumption issues have been closely followed… (more)

▼ Technological and economic developments damage and pollute the ecology and environments, so environmental protection and sustainable development for green consumption issues have been closely followed by international community. Due to changes in the economy and lifestyle, an increase in people eating out makes domestic food catering industry flourish, meanwhile it brings great impact on the environment. Numerous studies have confirmed greenhouse gases contribute to the abnormal climate. In recent years, the concept of âfood milesâ is an important way in response to global warming. Food miles are the transport distance of food from the farm to the consumerâs table. The higher food miles mean the food farther the distance from the origin to the dining room, and also imply consuming more energy fuel and emit more carbon dioxide. Therefore, the lower food mile is, the less impacts on the environments would be. In this study, we extended the theory of planned behavior to explore consumersâ attitudes and intention toward food miles, and to understand the relation between food choice motives and attitudes of food miles of consumers. Questionnaire aimed at consumers at the general restaurants in northern cities in Taiwan and Kaohsiung City, 373 valid questionnaires were collected. Hierarchical regression results show that the motives for health, natural content, and ethical concern of consumers have significant positive effects on the attitudes for low food miles, but the motive for sensory appeal has significant negative effect on it. In addition, the attitudes toward low food miles mediate the relationships between subjective norm and consumption intention while perceived behavioral control moderate the relationships between consumption intention and actual behaviors. Restaurant management and government agencies should focus on the motives which the consumers valued to communicate with them for the importance and benefits of low food miles in order to increase their attitudes and consumption intention. Furthermore, they should also develop more channels to improve consumption intention of consumers. With more convenient purchasing channels, consumption intention for low food miles can more likely bring actual consumption behaviors. Advisors/Committee Members: Iuan-Yuan Lu (committee member), Tong-Yuan Koo (chair), Hueimei Liang (chair), Tsuang Kuo (committee member), Pao-Tiao Chuang (chair), Hsien-Tang Tsai (chair).

Subjects/Keywords: Theory of Planned Behavior; Food Choice Motives; Food Miles

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APA (6^th Edition):

Chiu, S. (2014). A Study of Food Consumption Attitude and Intention toward Food Miles. (Doctoral Dissertation). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0528114-021619

Chicago Manual of Style (16^th Edition):

Chiu, Sheng-Chan. “A Study of Food Consumption Attitude and Intention toward Food Miles.” 2014. Doctoral Dissertation, NSYSU. Accessed December 12, 2019. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0528114-021619.

MLA Handbook (7^th Edition):

Chiu, Sheng-Chan. “A Study of Food Consumption Attitude and Intention toward Food Miles.” 2014. Web. 12 Dec 2019.

Vancouver:

Chiu S. A Study of Food Consumption Attitude and Intention toward Food Miles. [Internet] [Doctoral dissertation]. NSYSU; 2014. [cited 2019 Dec 12]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0528114-021619.

Council of Science Editors:

Chiu S. A Study of Food Consumption Attitude and Intention toward Food Miles. [Doctoral Dissertation]. NSYSU; 2014. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0528114-021619

29. Xin, Jin. Is gastronomy a new tourism lure of Scandinavian countries? : An exploratory study on Chinese tourists.

Degree: Economic and social geography, 2016, Umeå University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-123555

► This exploratory study initially attempts to generate basic understanding regarding how do Chinese tourists evaluate the importance of Scandinavian gastronomies when holidaying the countries.… (more)

Subjects/Keywords: Chinese tourists; Scandinavia; food preference; food behavior; motivation

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APA (6^th Edition):

Xin, J. (2016). Is gastronomy a new tourism lure of Scandinavian countries? : An exploratory study on Chinese tourists. (Thesis). Umeå University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-123555

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Xin, Jin. “Is gastronomy a new tourism lure of Scandinavian countries? : An exploratory study on Chinese tourists.” 2016. Thesis, Umeå University. Accessed December 12, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-123555.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Xin, Jin. “Is gastronomy a new tourism lure of Scandinavian countries? : An exploratory study on Chinese tourists.” 2016. Web. 12 Dec 2019.

Vancouver:

Xin J. Is gastronomy a new tourism lure of Scandinavian countries? : An exploratory study on Chinese tourists. [Internet] [Thesis]. Umeå University; 2016. [cited 2019 Dec 12]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-123555.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Xin J. Is gastronomy a new tourism lure of Scandinavian countries? : An exploratory study on Chinese tourists. [Thesis]. Umeå University; 2016. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-123555

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Kansas State University

30. Maughan, Curtis A. J. Making preparation of poultry and eggs safer for consumers: a focus on recipes and temperature.

Degree: PhD, Human Nutrition, 2015, Kansas State University

URL: http://hdl.handle.net/2097/20538

► Consumer food safety often is lacking, with many studies showing that we need to understand consumer behavior better and find new ways to provide information.… (more)

▼ Consumer food safety often is lacking, with many studies showing that we need to understand consumer behavior better and find new ways to provide information. The objective of this research was to better understand consumer food safety behaviors, find possible avenues for communicating food safety instructions to consumers, and determine how those avenues could work for demonstrating food safety today. Results from this research showed that two of the main potential avenues for communicating food safety instructions, namely recipes and cooking shows, were wholly lacking in good information and behaviors. A survey of egg dish recipes found that almost none contained temperature information, despite recommendations of food safety agencies. Observing celebrity chefs prepare food showed that every chef repeatedly had poor food safety practices which would lead to foodborne illness if followed by consumers at home. Two consumer studies were done with observers watching consumers prepare poultry and egg items. In the first study, consumers were asked to prepare poultry and egg items using both stovetop and oven methods. This study demonstrated that consumers do not follow many food safety behaviors, such as hand washing and using thermometers, and that those who used a thermometer were not better at reaching a safe temperature than those who didn’t use one. The second study had consumers prepare poultry items following a recipe, with half receiving food safety instructions on hand washing and thermometer use with their recipes. This study demonstrated that the addition of food safety instructions dramatically improved food safety behaviors in consumers. A separate study looked at the effect of changing lighting due to recent changes in efficiency regulations. This study found that some forms of modern lighting, such as LEDs, are more likely to make consumers think that poultry products are finished cooking before they are done, showing an even greater need for thermometer use. These studies present a message for the industry: food safety information and behaviors are lacking in consumers, but simple efforts such as adding food safety instructions to recipes can make consumers more aware of appropriate behaviors and improve their food safety. Advisors/Committee Members: Edgar Chambers IV.

Subjects/Keywords: Food safety; Consumer behavior; Poultry; Eggs; Food Science (0359)

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APA (6^th Edition):

Maughan, C. A. J. (2015). Making preparation of poultry and eggs safer for consumers: a focus on recipes and temperature. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/20538

Chicago Manual of Style (16^th Edition):

Maughan, Curtis A J. “Making preparation of poultry and eggs safer for consumers: a focus on recipes and temperature.” 2015. Doctoral Dissertation, Kansas State University. Accessed December 12, 2019. http://hdl.handle.net/2097/20538.

MLA Handbook (7^th Edition):

Maughan, Curtis A J. “Making preparation of poultry and eggs safer for consumers: a focus on recipes and temperature.” 2015. Web. 12 Dec 2019.

Vancouver:

Maughan CAJ. Making preparation of poultry and eggs safer for consumers: a focus on recipes and temperature. [Internet] [Doctoral dissertation]. Kansas State University; 2015. [cited 2019 Dec 12]. Available from: http://hdl.handle.net/2097/20538.

Council of Science Editors:

Maughan CAJ. Making preparation of poultry and eggs safer for consumers: a focus on recipes and temperature. [Doctoral Dissertation]. Kansas State University; 2015. Available from: http://hdl.handle.net/2097/20538

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