Pub Date : 2008-06-28DOI: 10.1046/j.1471-5740.2001.00007.x
Alan Warde, Lydia Martens
{"title":"Eating Out. Social Differentiation, Consumption and Pleasure","authors":"Alan Warde, Lydia Martens","doi":"10.1046/j.1471-5740.2001.00007.x","DOIUrl":"10.1046/j.1471-5740.2001.00007.x","url":null,"abstract":"","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 1","pages":"63-64"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.00007.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74420659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-06-28DOI: 10.1046/j.1471-5740.2001.00004.x
Howard Moskowitz
In the early stage of product development, the marketer and developer have many options available to them. This paper presents an overview to conjoint measurement, one approach to identifying the best of those options, and determining the customer-relevant impact of each option. The paper explains how conjoint analysis fits into the emerging need for customer knowledge, and into the goal of fact-based decision making. The paper tells how to conceptualize, execute, analyze and use the conjoint measurement technique for a burger product.
{"title":"Creating new product concepts for foodservice – the role of conjoint measurement to identify promising product features","authors":"Howard Moskowitz","doi":"10.1046/j.1471-5740.2001.00004.x","DOIUrl":"10.1046/j.1471-5740.2001.00004.x","url":null,"abstract":"<p>In the early stage of product development, the marketer and developer have many options available to them. This paper presents an overview to conjoint measurement, one approach to identifying the best of those options, and determining the customer-relevant impact of each option. The paper explains how conjoint analysis fits into the emerging need for customer knowledge, and into the goal of fact-based decision making. The paper tells how to conceptualize, execute, analyze and use the conjoint measurement technique for a burger product.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 1","pages":"35-52"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.00004.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89512636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-06-28DOI: 10.1046/j.1471-5740.2001.00002.x
Janet Mitchell
Cookbooks are not only instructional manuals for the culinary arts and repositories for traditional dishes, they also reflect food habits of a population, act as historical markers of major events, and record technological advances in a society. Evidence of this was gathered from Scottish cookbooks, published between 1890 and 1990, listed in the catalogue of printed books in the National Library of Scotland. Textual analysis of the cookbooks included an examination of their authors, audience, and contents. The results validated the claim that a cookbook can be regarded as a socio-historic and cultural document.
{"title":"Cookbooks as a social and historical document. A Scottish case study","authors":"Janet Mitchell","doi":"10.1046/j.1471-5740.2001.00002.x","DOIUrl":"10.1046/j.1471-5740.2001.00002.x","url":null,"abstract":"<p>Cookbooks are not only instructional manuals for the culinary arts and repositories for traditional dishes, they also reflect food habits of a population, act as historical markers of major events, and record technological advances in a society. Evidence of this was gathered from Scottish cookbooks, published between 1890 and 1990, listed in the catalogue of printed books in the National Library of Scotland. Textual analysis of the cookbooks included an examination of their authors, audience, and contents. The results validated the claim that a cookbook can be regarded as a socio-historic and cultural document.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 1","pages":"13-23"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.00002.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75594134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-06-28DOI: 10.1046/j.1471-5740.2001.0012c.x
Armand V. Cardello Dr
{"title":"Comment #2","authors":"Armand V. Cardello Dr","doi":"10.1046/j.1471-5740.2001.0012c.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.0012c.x","url":null,"abstract":"","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 2","pages":"79-81"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.0012c.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137973092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-06-28DOI: 10.1046/j.1471-5740.2001.0012b.x
David H Lyon Mr
{"title":"Comment #1","authors":"David H Lyon Mr","doi":"10.1046/j.1471-5740.2001.0012b.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.0012b.x","url":null,"abstract":"","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 2","pages":"78-79"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.0012b.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137973093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-06-28DOI: 10.1046/j.1471-5740.2001.00017.x
D. Tainter, A. Grenis, Rebecca Norwat
{"title":"Spices and Seasonings (A Food Technology Handbook). Second edition","authors":"D. Tainter, A. Grenis, Rebecca Norwat","doi":"10.1046/j.1471-5740.2001.00017.x","DOIUrl":"10.1046/j.1471-5740.2001.00017.x","url":null,"abstract":"","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 3-4","pages":"181"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.00017.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91159600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-06-28DOI: 10.1046/j.1471-5740.2001.00003.x
John S. A. Edwards, Audrey Edwards, William G. Reeve
The Prison Catering Service has changed from a Ration Scale to a pre-select menu system as the basis for providing prisoners' meals. The purpose of this research was to ascertain how this may have affected male prisoners' nutritional intake. Using a modified visual estimation technique, the dietary intake of 506 prisoners (mean age 35 years, height 1.77 m and weight 78.03 kg) in eight prisons was estimated for a 24-h period. Results show that overall, the mean nutrient intake from food provided by HM Prisons (2561 kcal; 10.77 MJ) fell within current recommendations. However, in four prisons, energy intake was below the recommendations as were a small number of micronutrients (vitamin A, vitamin B2, vitamin C and calcium, one prison each; and vitamin D, in all prisons) from the food provided. The mean percentage of energy provided from total fat (36%) was just in excess of the recommendation of 35% and similar to the National average. There is little evidence to suggest that the ‘new’ system has any detrimental effects on prisoners' nutritional intake.
监狱膳食服务已由配给制改为预先选择菜单制度，为囚犯提供膳食。这项研究的目的是确定这可能会如何影响男性囚犯的营养摄入。采用改进的视觉估计技术，对8所监狱506名囚犯(平均年龄35岁，身高1.77 m，体重78.03 kg) 24小时内的膳食摄入量进行了估计。结果显示，整体而言，囚犯从HM监狱提供的食物中摄取的平均营养素(2561千卡;10.77 MJ)在目前的建议范围内。然而，在四个监狱中，能量摄入量低于建议，少量微量营养素(维生素a、维生素B2、维生素C和钙，各一个监狱;和维生素D(在所有监狱)。总脂肪提供的能量的平均百分比(36%)刚刚超过建议的35%，与全国平均水平相似。几乎没有证据表明“新”系统对囚犯的营养摄入有任何不利影响。
{"title":"The nutritional content of male prisoners' diet in the UK","authors":"John S. A. Edwards, Audrey Edwards, William G. Reeve","doi":"10.1046/j.1471-5740.2001.00003.x","DOIUrl":"10.1046/j.1471-5740.2001.00003.x","url":null,"abstract":"<p>The Prison Catering Service has changed from a Ration Scale to a pre-select menu system as the basis for providing prisoners' meals. The purpose of this research was to ascertain how this may have affected male prisoners' nutritional intake. Using a modified visual estimation technique, the dietary intake of 506 prisoners (mean age 35 years, height 1.77 m and weight 78.03 kg) in eight prisons was estimated for a 24-h period. Results show that overall, the mean nutrient intake from food provided by HM Prisons (2561 kcal; 10.77 MJ) fell within current recommendations. However, in four prisons, energy intake was below the recommendations as were a small number of micronutrients (vitamin A, vitamin B<sub>2</sub>, vitamin C and calcium, one prison each; and vitamin D, in all prisons) from the food provided. The mean percentage of energy provided from total fat (36%) was just in excess of the recommendation of 35% and similar to the National average. There is little evidence to suggest that the ‘new’ system has any detrimental effects on prisoners' nutritional intake.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 1","pages":"25-33"},"PeriodicalIF":0.0,"publicationDate":"2008-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.00003.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72679746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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