...Claudia Giacoman; Pamela Ayala Arancibia; Camila Joustra Purpose The social sciences have extensively studied meals; nonetheless, a few have investigated the menu format, with all the data originating from European countries. Within this framework, the novelty of this research is that it analyses...

...Katerina Giazitzi; George Boskou Purpose The purpose of the present study was to develop a methodology for the creation of nutritionally balanced (NB) recipes and meals. Design/methodology/approach Nutritional criteria were set for energy, fats, saturated fats, carbohydrates, sugars and salt...

... and the rise in studies set in naturalistic and ecologically valid consumption settings, it is crucial that we examine the impact of contextual variables on our current consumer emotion measurement methods. Design/methodology/approach Three important factors that influence meal-evoked emotion – meal time...

.... Additionally, χ² test was performed to assess the statistical independence of characteristics. Findings It is found that most students who pledge proper nutrition are women. The majority of respondents ate 3–4 meals in day and regular consumption of breakfast was declared among 42...

...Jørgen Dejgård Jensen; Anne Vibeke Thorsen; Camilla Trab Damsgaard; Anja Biltoft-Jensen Purpose – The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed...

... with potatoes and sauce. Participants stated their immediate associations and how much they liked each meal on a five-point smiley face scale for children. Evoked associations were coded and categorized before the relationship between the expected liking of the dishes and the associations were visualized based...

...Greyce Luci Bernardo; Rossana Pacheco da Costa Proença; Maria Cristina Marino Calvo; Giovanna M.R. Fiates; Heather Hartwell Purpose – The purpose of this paper is to present a first proposal of a healthy dietary diversity index to evaluate meals in self-service restaurants. Design/methodology...

... factors Meals Observation Epidemiological studies indicate that sporadic cases and small outbreaks in homes comprise most of the food poisoning cases in the USA (IFT, 1995). In England and Wales it is estimated that at least 60 per cent of the food poisoning that occurs is acquired in the home...

... indicated that contemporary routine domestic meals are mostly one course meals (Wilson, 1989, p. 175). Table I contains information on the number of courses respondents ate during their last commercial meal out (information on eating at the home of friends and family are left out because of space...

... Consumption Food Meals Social class Socio‐economic variables are frequently used by market researchers to describe and explain the choice of goods and services. Rarely is the appropriateness of these types of variable questioned prior to survey work being carried out. It is often assumed...

...‐term increases in income per head reinforced by significant changes in technology. Consumers will switch towards simpler eating habits and meals bought out will reflect commercially provided time‐intensity or skill‐requirement reduction. With changing technology, consumers will constantly upgrade...

...Andrew P. Smith Argues that consumption of lunch frequently leads to a drop in alertness and reduced ability to perform tasks involving sustained attention, with corresponding shifts in mood. These effects of lunch may be modified by the nature of the meal, characteristics of the person eating...

...Carrie H.S. Ruxton; Terry R. Kirk; Neville R. Belton; Michael A.M. Holmes Presents new data comparing the nutrient content of school meals to proposed standards and showing the contribution of school meals to the overall diet of seven to eight‐year‐old children. School meals contributed 24 per cent...

...C.H. Tilston; R.J. Neale; K. Gregson; C.H. Tyne Presents the results of a self‐completed questionnaire aimed at determining the dietary patterns of all meals on wheels (MOW) for elderly recipients in Leicester which was distributed to 1,500 people in November 1990. A response rate of 75 per cent...

...Chris Bone An examination of how catering practices in the school meals service and the National Health Service have evolved, with particular reference to recent changes in administration. The author describes some examples on how healthy eating principles have been introduced successfully. © MCB...

... innovations in the catering industry, the general position is far from satisfactory. © MCB UP Limited 1992 Meals Nutrition Catering industry 22 BRITISH FOOD JOURNAL 94,3 C atering makes a significant contribution to the diet of a large proportion of the British people and is, therefore...

... respondents identified the purchase and receipt of cookery books, the collection of recipes, and the exchange of recipes as related activities. As such, the cultural significance of the recipe and its importance in food marketing cannot be underestimated. © MCB UP Limited 1992 Food industry Meals...