Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"convenience foods"”.
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Convenience food use by the elderly population
Of the fifty foods used by the greatest number of elderly households in the USDA 1977 - 78 Nationwide Food Consumption Survey, 62 percent were nonconvenience foods. The percentages of nonconvenience and of basic, complex and manufactured convenience food classes reported most frequently by elderly …
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Demand for selected classes of convenience food in the United States
… factors that determine household expenditure for convenience food in the United States. A major objective was to measure, for various classes of convenience food, the response of expenditures to changes in demand determinants so that food expenditure profiles can be simulated for households with …
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The Dietary Patterns, Behavioral/Health Perceptions, and Nutrition Knowledge of Smoking and Nonsmoking Foodservice Shiftworkers
… nutrition knowledge of smoking and nonsmoking foodservice shiftworkers. Data were collected with the use of a questionnaire and food frequency list. Seventy- seven participants were used in the study: 41 smokers and 36 nonsmokers. These participants were employees of the Virginia Polytechnic …
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Decolonize Your Diet
… of the food system in past decades, convenience foods have become the cornerstone of the standard American diet. This spike in obesity rates has been more impactful for some populations than for others. In low-income communities of color, fast and processed foods are often the most …
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Chefs' perceptions of convenience food products in university food service operations
… regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food …
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The Structure-Function Relationships in Laminated Barrier Films
… more diverse with the increasing demand for convenience foods. The specific areas of interest to this research program are the polymeric films and laminates used in 'boil-in-bag' manufacture, and the relationship between the physical properties of the polymer and its structure. The polymer …
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Statistical modelling of the association between dietary diversity, dietary patterns and non-communicable diseases in Namibia
… the purchases and consumption of processed and convenience foods. Analysis in nutritional epidemiology typically examined diseases in relation to a single or a few nutrients or foods. However, people do not eat isolated nutrients. Instead, they eat meals consisting of a variety of foods with …
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Sources of calcium, vitamin D, fiber, and potassium in American fast food
… (0.509 mcg vitamin D), Taco Bell (4.4 g fiber, foods only), and Chick-fil-A (375.5 mg potassium). Significant differences among restaurants were found for all nutrients at a p-value of < 0.01 for calcium, fiber and potassium, and < 0.05 for vitamin D. McDonald⁰́₉s and Subway provided the most …
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Knowledge, Perceptions, and Practices of Child Care Providers Relative to the Factors that Cause Childhood Obesity
… children. Not eating enough vegetables, sugary foods at breakfast, and picky eaters were the predominant themes for nutrition concerns. Providers ranked eating too much fast or convenience foods, not eating enough fruits and vegetables, and not eating a variety of foods as top nutrition …
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Opportunities for marketing chilled Indian samosas in Australia
… concluded that food products which offer greater convenience are becoming popular in Australia. This trend appears to be the outcome of changing demographics such as increased participation in the labor force (particularly by women), a trend towards two income households, smaller households and …