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Article
Publication date: 1 April 1993

C.H.S. Ruxton, T.R. Kirk, N.R. Belton and M.A.M. Holmes

Breakfast is often considered the most important meal of the dayand its consumption has been linked with aspects of health, such asnutrient intake and cognitive powers. Aims to…

442

Abstract

Breakfast is often considered the most important meal of the day and its consumption has been linked with aspects of health, such as nutrient intake and cognitive powers. Aims to review some of the literature on the subject and present new data on breakfast consumption patterns from the authors′ dietary survey of Scottish schoolchildren. Frequency of breakfast consumption and type of breakfast chosen was investigated in boys and girls in low and high socio‐economic groups. Few children missed breakfast and the most popular choice was ready‐to‐eat (RTE) breakfast cereal. Children from the low socio‐economic group tended to favour bread or toast. Differences in nutrient intake between RTE cereal eaters and the rest of the group were found and it was concluded that, although the dietary intake of this former group appeared more favourable, further research was required to establish a more definite causative effect.

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Nutrition & Food Science, vol. 93 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 August 1993

Carrie H.S. Ruxton, Terry R. Kirk, Neville R. Belton and Michael A.M. Holmes

Presents new data comparing the nutrient content of school meals toproposed standards and showing the contribution of school meals to theoverall diet of seven to eight‐year‐old…

216

Abstract

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 of daily energy intake and 17 to 35 per cent of daily nutrient intake but compared unfavourably to the proposed standards, being too low in certain micronutrients and too high in percentage energy from fat. However, since the overall diets of the children were deemed satisfactory, it was concluded that standards were not necessary for energy and the majority of nutrients. A targeted approach, recommending suitable levels for nutrients of particular concern, was suggested as a more viable option.

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British Food Journal, vol. 95 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 14 September 2010

D. Papandreou, Z. Karabouta and I. Rousso

This paper aims to review the metabolism, epidemiology and treatment of vitamin D and calcium insufficiency as well as its relation to rickets and diabetes type 1 during childhood…

1459

Abstract

Purpose

This paper aims to review the metabolism, epidemiology and treatment of vitamin D and calcium insufficiency as well as its relation to rickets and diabetes type 1 during childhood and adolescence.

Design/methodology/approach

The most up‐to‐date and pertinent studies within the literature are included in this narrative review.

Findings

Vitamin D deficiency is common in developing countries and exists in both childhood and adult life. The great importance of vitamin D is the moderation of calcium (Ca) and phosphorus (P) homeostasis as well as the absorption of Ca. While insufficiency of vitamin D is a significant contributing factor to the risk of rickets in childhood, it is possible that a more marginal deficiency of vitamin D during life span contributes to osteoporosis as well as potentially to the development of various other chronic diseases such as diabetes type 1.

Originality/value

This paper gives a concise, up‐to‐date overview to nutritionists and dietitians on how vitamin D deficiency may effect rickets and type 1 diabetes.

Details

Nutrition & Food Science, vol. 40 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 June 1998

Anna Maria Siega‐Riz and Barry M. Popkin

The food pattern that includes ready‐to‐eat (RTE) cereals at breakfast is associated with important reductions in total fat, saturated fat, and cholesterol, and increases the…

1228

Abstract

The food pattern that includes ready‐to‐eat (RTE) cereals at breakfast is associated with important reductions in total fat, saturated fat, and cholesterol, and increases the likelihood of an individual meeting the recommended dietary allowances for iron and calcium for three sub‐populations studied (Anglos, African‐Americans, and Hispanics). Beverages, fruit, cereals, breads, and egg items represent the major components of breakfast. RTE cereals were consumed in 30 per cent of the breakfasts; they were fifth in the number of grams consumed per capita. Consumers of RTE cereals consumed a very different pattern of food from non‐consumers of RTE cereals. Individuals aged five and older with three days of dietary data from the US 1989‐91 Continuing Survey of Food for Individuals Intake were used for the analysis, n = 9,957. All breakfasts were combined (n = 26,271).

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Nutrition & Food Science, vol. 98 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 23 May 2008

John A. Bower and Jessica Ferguson

The purpose of this paper is to ascertain children's perception of fruit and fruit snacks and the influences on their choice.

3410

Abstract

Purpose

The purpose of this paper is to ascertain children's perception of fruit and fruit snacks and the influences on their choice.

Design/methodology/approach

One hundred primary school children (the majority aged 7‐11 years), from three schools, were surveyed or interviewed. A quota sample was taken with a balance of age and gender. A questionnaire survey (n = 50) plus a series of focus groups (n = 50) were carried out.

Findings

The questionnaire results showed that the children perceived fruit as likeable, healthy, convenient, low cost and available. Dried and packed fruits were of lower levels on these attributes but newer manufactured snacks were likeable and convenient, but viewed as unhealthy and costly. Focus groups revealed similar perceptions except in the case of fresh fruit which was seen as lacking convenience in terms of poor storage properties and waste.

Research limitations/implications

The paper uses a convenience sample with no socio‐economic variation.

Originality/value

The paper offers new information on new fruit snack forms.

Details

Nutrition & Food Science, vol. 38 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 2 February 2015

Jabir Ali and Mohammad Akbar

– The purpose of this paper is to analyze the difference in students’ preferences on weekly menu of school mid-day meal (MDM) program in Uttar Pradesh, India.

578

Abstract

Purpose

The purpose of this paper is to analyze the difference in students’ preferences on weekly menu of school mid-day meal (MDM) program in Uttar Pradesh, India.

Design/methodology/approach

The study is based on primary structured questionnaire survey through personal interviews using multi-stage stratified sampling technique. This comprehensive survey covered 2,400 primary and upper primary students belonging to eight districts of Uttar Pradesh – Allahabad, Balrampur, Gautam Buddh Nagar, Hathras, Kanpur Nagar, Mathura, Shahjahanpur and Varanasi. A total of 60 schools have been selected from each district, covering a total of 480 primary and upper primary schools. Simple statistical tools have been used to analyze the surveyed data such as cross-tabulation, percentage distribution and rank analysis. Further, six research hypotheses have been formulated to analyze the difference in school meal menu preferences among the students and χ2-statistics has been used to test the significance level of these hypotheses.

Findings

Survey results indicate that more than 90 percent students eat MDM in the school as per the weekly menu. Result of χ2-test indicates that choices on school meal menu among the students differ significantly across weekdays. Rice-pulses or rice-sambar served on Tuesday is reported to be the first preferred food of children given first preference by around 30 percent, followed by kadi-rice or kheer which is served on Wednesday. The results of χ2-tests exhibited a significant difference on weekly menu choices by gender, kitchen types, rural and urban locations and geographical regions. About 27 percent of the students reported that they want to have a change in the menu. When further probed about the kind of changes desired in the menu, puri-vegetables was found to be the most preferred choice of the respondents, beside halwa/kheer and rice with pulses/vegetables/kadi being the next preferred choices.

Practical implications

The present study provides managerial implications to the policy makers and scheme/program implementers for better understanding of the students’ preferences on school MDM weekly menu.

Originality/value

There are several evaluation studies undertaken by various agencies to assess the impact of MDM program on school attendance, retention and nutritional status of children. However, there are limited numbers of studies available, which have measured the students’ preferences on school MDM menu.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 6 July 2015

Jabir Ali and Mohammad Akbar

The purpose of this paper is to analyze the differences in pupils’ satisfaction on various aspects of mid-day meal (MDM) program in India across food catered by centralized and…

724

Abstract

Purpose

The purpose of this paper is to analyze the differences in pupils’ satisfaction on various aspects of mid-day meal (MDM) program in India across food catered by centralized and decentralized kitchens.

Design/methodology/approach

The study is based on structured questionnaire survey through personal interviews of 1,200 school children of primary and upper primary schools of four districts of the state of Uttar Pradesh, India. Simple statistical tools such as descriptive statistics, factor analysis, t-test and analysis of variance (ANOVA) have been used for meaningful data analysis.

Findings

Pupils’ responses on 17 attributes of their satisfaction on school meal program were reduced to four components − quality of food, social bonding, health and hygiene and availability of support infrastructure, using factor analysis technique. Findings show the perceived differences in satisfaction on various aspects of MDM program. Further, ANOVA indicate that there is significant difference in the satisfaction level on MDM supplied through centralized and decentralized kitchens.

Practical implications

This study provides an understanding of pupils’ perceptions of school meal program in order to enable policy makers, school administration and caterers of MDM to design better food service delivery models.

Social implications

Findings of the study clearly indicate that benefit of social bonding is an added advantage to continue the school meal program irrespective of the fact whether food is served through centralized or decentralized kitchens.

Originality/value

There are several evaluation studies undertaken by various agencies to assess the impact of MDM program in India. However, there are only limited numbers of studies available, which have analyzed the children’s satisfaction on school MDM program across kitchen types.

Details

British Food Journal, vol. 117 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 October 2002

Abigail L. Burgess and Valda W. Bunker

The present study compared the calculated nutritional content of midday meals eaten by primary schoolchildren (n=90, 45 boys, 45 girls, mean age 10.5±0.4 years), in the Portsmouth…

1804

Abstract

The present study compared the calculated nutritional content of midday meals eaten by primary schoolchildren (n=90, 45 boys, 45 girls, mean age 10.5±0.4 years), in the Portsmouth area, with the Caroline Walker Trust (CWT) published guidelines. Comp‐Eat 5 was used to determine the dietary content of children’s midday meals. Children’s lunchtime meals were not deficient in essential micronutrients; however, the macronutrient content of their diet differed significantly from the published guidelines. Data analysis also revealed that significant differences were evident between the macronutrient content of the two meal subgroups (food provided by the school, referred to as “school meals” and food brought from home, referred to as a “packed lunch”). In conclusion, several changes need to be made to midday meals, eaten by primary schoolchildren, before they will meet the CWT guidelines, and the two meal subgroups require separate solutions.

Details

British Food Journal, vol. 104 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 24 October 2018

Navnidhi Chhikara, Burale Abdulahi, Claudia Munezero, Ravinder Kaur, Gurpreet Singh and Anil Panghal

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review…

605

Abstract

Purpose

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.

Design/methodology/approach

Major well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

Findings

From the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.

Originality/value

Through this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.

Details

Nutrition & Food Science, vol. 49 no. 2
Type: Research Article
ISSN: 0034-6659

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Book part
Publication date: 10 December 2015

Chun Kit Lok

Smart card-based E-payment systems are receiving increasing attention as the number of implementations is witnessed on the rise globally. Understanding of user adoption behavior…

Abstract

Smart card-based E-payment systems are receiving increasing attention as the number of implementations is witnessed on the rise globally. Understanding of user adoption behavior of E-payment systems that employ smart card technology becomes a research area that is of particular value and interest to both IS researchers and professionals. However, research interest focuses mostly on why a smart card-based E-payment system results in a failure or how the system could have grown into a success. This signals the fact that researchers have not had much opportunity to critically review a smart card-based E-payment system that has gained wide support and overcome the hurdle of critical mass adoption. The Octopus in Hong Kong has provided a rare opportunity for investigating smart card-based E-payment system because of its unprecedented success. This research seeks to thoroughly analyze the Octopus from technology adoption behavior perspectives.

Cultural impacts on adoption behavior are one of the key areas that this research posits to investigate. Since the present research is conducted in Hong Kong where a majority of population is Chinese ethnicity and yet is westernized in a number of aspects, assuming that users in Hong Kong are characterized by eastern or western culture is less useful. Explicit cultural characteristics at individual level are tapped into here instead of applying generalization of cultural beliefs to users to more accurately reflect cultural bias. In this vein, the technology acceptance model (TAM) is adapted, extended, and tested for its applicability cross-culturally in Hong Kong on the Octopus. Four cultural dimensions developed by Hofstede are included in this study, namely uncertainty avoidance, masculinity, individualism, and Confucian Dynamism (long-term orientation), to explore their influence on usage behavior through the mediation of perceived usefulness.

TAM is also integrated with the innovation diffusion theory (IDT) to borrow two constructs in relation to innovative characteristics, namely relative advantage and compatibility, in order to enhance the explanatory power of the proposed research model. Besides, the normative accountability of the research model is strengthened by embracing two social influences, namely subjective norm and image. As the last antecedent to perceived usefulness, prior experience serves to bring in the time variation factor to allow level of prior experience to exert both direct and moderating effects on perceived usefulness.

The resulting research model is analyzed by partial least squares (PLS)-based Structural Equation Modeling (SEM) approach. The research findings reveal that all cultural dimensions demonstrate direct effect on perceived usefulness though the influence of uncertainty avoidance is found marginally significant. Other constructs on innovative characteristics and social influences are validated to be significant as hypothesized. Prior experience does indeed significantly moderate the two influences that perceived usefulness receives from relative advantage and compatibility, respectively. The research model has demonstrated convincing explanatory power and so may be employed for further studies in other contexts. In particular, cultural effects play a key role in contributing to the uniqueness of the model, enabling it to be an effective tool to help critically understand increasingly internationalized IS system development and implementation efforts. This research also suggests several practical implications in view of the findings that could better inform managerial decisions for designing, implementing, or promoting smart card-based E-payment system.

Details

E-services Adoption: Processes by Firms in Developing Nations
Type: Book
ISBN: 978-1-78560-709-7

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