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This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/00346659610129224. When citing the article, please cite: L.A. Dibsdall, C.J. Wainwright, D.A. Booth, N.W. Read, (1996), “How fats and carbohydrates in familiar foods contribute to everyday satiety by their sensory and physiological actions”, Nutrition & Food Science, Vol. 96 Iss: 5, pp. 37 - 43.

This chapter highlights the importance of strategically managing knowledge networks. Strategic management is defined as being aware of current knowledge networks, understanding current knowledge stocks, and identifying gaps. It also involves assessing the knowledge needs of business units and ensuring that those needs are addressed. The chapter also highlights the importance of having a vision of a healthy knowledge network.

Suggests that there is a need to develop a process to enable manufacturing managers to formulate and implement effective manufacturing strategies. Describes research aimed at identifying those characteristics of manufacturing strategy formulation performance measures which were considered by practitioners to lead to successful creation of strategies. Proposes a viable tool which can help businesses to identify current levels of flexibility, hence enabling them to improve manufacturing flexibility in accordance with strategic objectives.

Duodenal action of rapidly digested carbohydrate can induce an intense satiation shortly after the meal, which conditions down the volume of food eaten in the later part of the meal. In contrast, after a meal rich in spreading fat, separation of fat above the aqueous contents of the stomach is liable to delay the fat’s emptying and hence its contact with satiety receptors in the small intestine; eaters are therefore unlikely to learn to eat less of a menu rich in separated fat. Yet the delayed emptying may prolong the period of digestion and absorption of separated fat beyond that for the same amount of fat emulsified or bound in the aqueous phase. Hence, separating fat might help to delay better the rise of appetite for the next meal several hours later. These ideas explain some of the diversity of claims about satiation from fats in foods. Observes how individuals learn from the post‐ingestional effects on appetite of variants of the foods they choose routinely.

Eating and drinking temporarily suppress the desire to eat and/or the desire to drink. These satiating effects are learned responses to complex patterns of stimulation from available foods and drinks and the external and internal environments. Considers the possible roles of physiological actions of ingested foods and beverages in the signals from the body which contribute to the sense of repletion, the dulling of hunger and the quenching of thirst.

Consumer motivation is often quite idiosyncratic in its structure, not just in its position within a response space common to all customers. The sensitivity to sensory and conceptual influences of an individual′s brand choices can be used to measure the strengths and interactions of those influences on that person′s choice in the type of situation tested. Aggregation of the resulting personal response spaces provides greater operationalisation and definition of marketing opportunities than other modelling methods. Examples are given for drinks sweetened with sugar or low‐calorie sweetener.

Health‐responsible food marketing in the deepest and technically most challenging sense is more than legitimate marketing (complying with the food regulations), marketing under a company policy of nutritional composition, or even health‐image marketing (seeking to meet the health concerns of some food consumers). Fully health‐responsible food marketing is taking existing commercial options or opening up new ones for the design and presentation of appealing food and beverage products which support those habitual patterns of behaviour that on current evidence are likely to promote physical health while satisfying consumers′ other desires. The concept is illustrated by the need for technological and marketing developments that would help to prevent obesity. These would, for example, on long‐standing theory and recent field evidence, support the zero‐calorie drink break and its complete differentiation from the quick and convenient light meal.

This paper describes a methodology for the structured development of manufacturing information systems based on a collaborative action research project. The methodology starts from the premise that a company has an enterprise resource planning (ERP) system in place. It can then be used to determine the optimal method for achieving a particular business requirement. The methodology has seven decision points, each of which relates to a different outcome. The methodology is supported by a series of questions to assist users in making appropriate decisions. The paper also describes a series of structured interviews with practitioners from industry. These were undertaken in order to verify the usefulness of the methodology. These interviews show that there is a requirement for tools to assist in the ongoing development of information systems in manufacturing industry. Furthermore, the interviews suggest that the methodology is a useful tool, particularly for relatively inexperienced manufacturing information system practitioners.