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Article
Publication date: 1 October 2000

Karen Brown, Heather McIlveen and Christopher Strugnell

The need for effective nutritional education for young consumers has become increasingly apparent given their general food habits and behaviour, particularly during adolescence…

9773

Abstract

The need for effective nutritional education for young consumers has become increasingly apparent given their general food habits and behaviour, particularly during adolescence. Aims to analyse the interaction between young consumers’ food preferences and their nutritional awareness behaviour, within three environments (home, school and social). Preliminary findings in this study would indicate that the perceived dominance of this home, school and social interaction appears to be somewhat overshadowed by the young consumers, developing “independence” trait, particularly during adolescent years. This appears to be reflected in their food preferences within the associated three environments. Suggests that such food preferences are often of a “fast food”‐style and consequently the food habits of many young consumers may fuel the consumption of poor nutritionally balanced meals. While young consumers were aware of healthy eating, their food preference behaviour did not always appear to reflect such knowledge, particularly within the school and social environments.

Details

Nutrition & Food Science, vol. 30 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Content available
Article
Publication date: 1 February 1999

Christopher Strugnell and Gail McGuigan

370

Abstract

Details

Nutrition & Food Science, vol. 99 no. 1
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 April 1993

Christopher Strugnell

Outlines some of the reasons behind the development of vegetableoil cheese and critically questions the whole basis and need for suchcheese‐type or substitute products. Evaluates…

Abstract

Outlines some of the reasons behind the development of vegetable oil cheese and critically questions the whole basis and need for such cheese‐type or substitute products. Evaluates two of these new products and compares them with mild and low‐fat Cheddar cheese by using a semi‐trained sensory panel. Finds no significant differences between the appearance of the cheeses but finds differences for texture and flavour. Finds the vegetable oil cheeses to have a flavour similar to mild Cheddar, while the product made with sunflower oil has a soft and crumbly texture compared with that of cheese made from rapeseed oil.

Details

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

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Content available
Article
Publication date: 1 June 2000

Zandra Reed and Christopher Strugnell

436

Abstract

Details

Nutrition & Food Science, vol. 30 no. 3
Type: Research Article
ISSN: 0034-6659

Content available
1074

Abstract

Details

Nutrition & Food Science, vol. 99 no. 4
Type: Research Article
ISSN: 0034-6659

Content available
837

Abstract

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Nutrition & Food Science, vol. 31 no. 2
Type: Research Article
ISSN: 0034-6659

Content available
Article
Publication date: 1 October 2000

Sinead Furey, Heather McIlveen, Christopher Strugnell and Gillian Armstrong

1668

Abstract

Details

Nutrition & Food Science, vol. 30 no. 5
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 June 1997

Loretta O’Hara and Christopher Strugnell

Notes the increasing expectations of passengers with regard to in‐flight meals, tracing the development of in‐flight meals from the 1920s up to the present day. Considers…

2669

Abstract

Notes the increasing expectations of passengers with regard to in‐flight meals, tracing the development of in‐flight meals from the 1920s up to the present day. Considers innovations such as Lufthansa’s introduction of a gate buffet service for passengers, and lists the factors the airlines need to bear in mind such as: passenger specification, e.g. ethnic origin, effects of delay on loading meals on to the aircraft and balance of the menu in terms of dietary requirements, etc.

Details

Nutrition & Food Science, vol. 97 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 August 1995

Christopher Strugnell

Fermented dairy products are increasing in consumer acceptance;discusses two such examples – yogurt and fromage frais – indetail. Also refers to the creative side to product…

850

Abstract

Fermented dairy products are increasing in consumer acceptance; discusses two such examples – yogurt and fromage frais – in detail. Also refers to the creative side to product development and how fermented products in general have been managed creatively. Also mentions the different starter cultures used in yogurt fermentations and the potential health benefits, if any. Uses cone penetrometry to assess the different textural properties of fermented dairy products such as yogurt and fromage frais.

Details

Nutrition & Food Science, vol. 95 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 October 1999

Jennifer Warwick, Heather McIlveen and Christopher Strugnell

Few studies have concentrated on the food choices of young people and the potential influences, yet the food choices established in these early years can determine the diet and…

2408

Abstract

Few studies have concentrated on the food choices of young people and the potential influences, yet the food choices established in these early years can determine the diet and quality of health in later life. This study investigates the diet and food choices of 9‐17‐year olds in Northern Ireland and considers the potential effects of age, gender and socio‐economic grouping. A range of research methods was implemented including observations, questionnaires and diet based case studies. The observations, in five schools, indicated the types of foods being chosen whilst the questionnaires further investigated this initial information along with other factors, to obtain more detailed data. A total of 764 questionnaires were administered to young people and 516 to parents to facilitate comparison. In‐depth diet based case studies also took place evaluating the diets of 14 young people. The research indicated that this group have a diet which continues to cause concern.

Details

Nutrition & Food Science, vol. 99 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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