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A survey, conducted in ten secondary schools in Nottingham and involving 492 respondents aged 11‐16, examined the relationship between adolescents′ attitudes towards food components such as fat, protein and fibre and their attitudes towards the role of specific food items containing those components in maintaining a healthy diet. The results showed that attitudes towards selected food components tended to be held more strongly than attitudes towards foods containing those components. Thus whilst nearly 80 per cent respondents favoured a reduction in fat intake, only 45.8 per cent favoured a decrease in butter consumption. Attitudes towards specific food components and specific food items are a function of a number of complex inter‐related variables which require further investigation.

Aims to provide an expert system to offer dietary advice to those on a vegetarian diet or responsible for catering for vegetarians. Chose Prolog as language for the construction of the expert system (a language initially developed for use on mainframe computers but which more recently has become generally available for PCs). In its present form the system assesses the intake of protein, calcium, iron, zinc and vitamin C and offers relevant dietary advice. It works on a 24‐hour recall system, prompting the user to enter the type and quantity of food eaten at each meal. The system also provides a facility to enter different drinks and snacks taken throughout the day. The extension of the database (in terms both of nutrients and of foods) and the provision of a cursor‐key or mouse‐driven input system (to highlight the chosen option in each menu) would produce a package suitable for use in a commercial environment.

Presents the results of a self‐completed questionnaire aimed at determining the dietary patterns of all meals on wheels (MOW) for elderly recipients in Leicester which was distributed to 1,500 people in November 1990. A response rate of 75 per cent was achieved (32.8 per cent male and 67.2 per cent female), the greatest proportion being in the 80‐89 age range, with 91.1 per cent of the total number of recipients receiving four or five meals per week from the MOW service. Seventy‐four per cent of all recipients reported consuming other meals or snacks in addition to their MOW. The remaining 26 per cent failed to report eating anything else but their MOW. Of the total who reported eating other meals or snacks, 73.9 per cent reported they had breakfast, 12.8 per cent a mid‐morning snack, 23.4 per cent a mid‐afternoon snack, 58.8 per cent an evening meal/snack and 26 per cent supper. Presents a further breakdown of the main food patterns on each of these eating occasions, the major foods being convenience (bread, biscuits, cake etc) with little evidence of hot meal preparation.

A Survey among schoolchildren shows that while some of them believe we should eat less fat, they are unsure about how to achieve this. B.K.Lund, K. Gregson, R.J. Neals and C.H. Tilston describe their research.

Primary schoolchildren′s snack food consumption patterns and food preferences were investigated by interview technique in schools in Germany and England and analysed on the basis of culture, sex and social class. There were significant differences in the proportions of children who took chocolate to school in the various social classes in both England and Germany and there were also highly significant differences in the total number of chocolate bars consumed each week by the different social classes in both countries. Food choices from a table display containing a range of snack foods popular in both countries showed highly significant differences between German and English children with German children preferring a much higher proportion of “healthy food options”, e.g. fruit, yogurt, milchschnitte (sponge cake snack), etc. compared with English children who chose four chocolate products out of their five most preferred items. Reasons for such differences could be related to advertising pressures, nutrition education experience, parental attitudes, convenience and availability, income constraints and psychological factors.

A questionnaire survey of 157 school children living in three different regions in Scotland was carried out, to identify differences in attitudes to healthy eating. School children aged 11‐13 were asked a series of questions to establish how important they felt a healthy diet to be and what they thought made up a healthy diet. Discusses ways in which healthy eating could be approached in schools, to achieve improvements in diet and health at a local level, with suggestions for further research.

Over the past few years several reports have been published recommending voluntary changes in UK diet in the interests of health. Major recommendations include a reduction in the consumption of fat, sugar and salt and an increase in consumption of fibre. A survey conducted in ten secondary schools in Nottingham and involving 492 respondents showed that adolescents between the ages of 11 and 16 generally favoured a decrease in consumption of fat and sugar and an increased consumption of fibre. However only half of the sample thought that salt intake should be reduced. There were significant differences in response based on the age and sex of the respondents. Reduction in fat and sugar intakes was a particularly dominant attitude amongst older girls, and this may be due to their concern over appearance rather than their concern for health.

The purpose of this paper is to contribute to the on‐going cultural turn in retail marketing by offering an overview of the interdisciplinary field of socio‐cultural retailing and discussing how this body of work can contribute conceptually, methodologically and substantively to the field of retail marketing.

This paper is based on a literature review of socio‐cultural retail studies in marketing, cultural geography, sociology, and anthropology. The literature is analysed in relation to the substantive, conceptual and methodological domains of retail marketing.

Drawing on the literature review, the authors argue that socio‐cultural retail studies can contribute to the field of retail marketing substantively, conceptually and methodologically, thus broadening its current scope and domains.

This paper provides an overview of an interdisciplinary field and identifies how it can contribute to the field of retail marketing. It is valuable for retailing researchers interested in socio‐cultural approaches to the study of contemporary retailing.

Describes an in‐depth study of the attitudes to food, food consumption patterns and health of young vegetarian women (aged 15‐30). Studies women as the ratio of female to male vegetarians is 2:1. Self‐completed questionnaires formed the basis of the study and provided information on length of time and degree of commitment to vegetarianism, affect on social relationships, and moral and health factors and food factors influencing the decision to become vegetarian. Food factors appeared to be less distinctive than moral and health factors. Concludes that more research is required, particularly into the strict vegan section of the population.

As a result of a marketing study to evaluate the consumer characteristics, service provision and degree of satisfaction with meals‐on‐wheels, recipients were found to have different characteristics from the general population, being on average, older, widowed, living alone, having little social contact, in poor health and not very mobile. A large majority received four or more meals per week; a hot meal was more popular than a cold one and the most popular time of delivery was around midday. A large majority of recipients were satisfied with the service.