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  • 1
    Electronic Resource
    Electronic Resource
    The influence of socio-economic status on salt consumption in Northern Ireland (2002)
    Oxford, UK : Blackwell Science Ltd
    International journal of consumer studies 26 (2002), S. 0 
    Details
    ISSN: 1470-6431
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The long-established association between high salt consumption and hypertension has led to calls for a reduction in salt intake. There is particular concern for the health status of Northern Irish consumers, who already have among the highest rates of coronary heart disease and stroke in the United Kingdom. With these concerns in mind, it is essential to establish the sources and patterns of salt consumption from discretionary and processed food sources before a reduction can be achieved. This study investigated differences in salt consumption patterns among consumers of varying socio-economic status. Research consisted of a consumer questionnaire (n= 360) distributed within Northern Ireland. The results of the study revealed high discretionary salt usage and frequent consumption of processed foods among consumers of lower socio-economic status. General observations from the questionnaire would suggest a need for improved health education for consumers in this group. The objective of health promotion should be to encourage a reduction in table and cooking salt usage and, in particular, in the consumption of highly salted processed foods. Enhanced product labelling is also encouraged to increase consumer awareness of current salt levels in food and of the availability of low-salt foods. In addition, the results of this study advocate further development activity in the production of product formulations with low-salt status.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1470-6431.2002.00212.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    THREE SCALING METHODS FOR CONSUMER RATING OF SALT INTENSITY (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study aimed to identify a scaling technique, which would offer the greatest degree of discrimination and accuracy in an evaluation of soup samples, varying in salt concentration (0.3, 0.8 and 1.3% salt). A Seven Point Category Scale, a 100 mm Line scale and non-modulus Magnitude Estimation were used to evaluate samples by consumers (n = 36).A Friedman Two-Way ANOVA and a Wilcoxon Signed Ranks test were applied to the data to compare discriminatory ability and accuracy of the scaling techniques. Results revealed that each of the techniques could be used to discriminate between samples (P〈0.001). However, none of the three techniques were significantly more accurate than one another. In view of the results and consumer preference/comments for using the Seven Point Category Scale, this technique is proposed as an effective method for consumer rating of salt intensity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00347.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Food choices of 9-17- year olds in Northern Ireland - influences and challenges (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 229-238 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910277669
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Nutritional awareness and food preferences of young consumers (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 230-235 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010340963
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  • 5
    Electronic Resource
    Electronic Resource
    The Northern Ireland retailing environment and its effect on ethnic food consumption (1999)
    Bingley : Emerald
    Nutrition & food science 99 (1999), S. 237-243 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The recent arrival of the UK multiples has had a significant effect on the Northern Ireland market, particularly in terms of product range and choice. Ethnic foods offer a potentially lucrative sector, as evidenced in Great Britain. However, retailers in Northern Ireland are only beginning to develop range and ethnicity and are familiarising themselves with a market which has been characterised more often by traditional eating habits. The preliminary study considered consumer perceptions of ethnic food products in Northern Ireland. It would appear that product awareness needs to be developed carefully, and the onus is on the retailer (and indeed, the hospitality establishments) to inform consumers and respond to their needs and wants, particularly with the more recent trend towards regional cuisine and greater authenticity. Only then can a larger range of truly ethnic food products penetrate the Northern Ireland market successfully.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659910277678
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Improving communication of sensory profiling results - an illustration (2004)
    Bradford : Emerald
    British food journal 106 (2004), S. 479-489 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Much sensory research focuses on an initial analysis of sensory descriptor data followed by a principal component analysis (PCA) of the sensory descriptors. This paper illustrates an alternative approach of conducting PCA and then applying analysis of variance (ANOVA) to the extracted principal components. The approach is applied to data from a case study quantifying the sensory characteristics of a sous vide vegetable product during storage. In the case study, 11 out of 18 descriptors were significantly influenced by product. Using the alternative approach, however, three out of six principal components were significantly influenced by product. The alternative approach, therefore, provided a more concise presentation of results and one that was consistent with the analysis of the original descriptors. It is hoped that this approach could improve interpretation and subsequent communication of sensory profiling results and help to bridge the gap between core and wider product development activities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070700410539789
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Product Development and the Consumer: The Reality of Managing Creativity (1994)
    Bingley : Emerald
    Nutrition & food science 94 (1994), S. 26-30 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Increasingly, food companies in today's marketplace have to change tosurvive, in response to pressures from competition, technology, anddiversity of consumers. Discusses the increasing requirement for aneffectively managed product process within the food industry, inresponse to these conditions. Offers an examination of the process, interms of maintaining an acceptable level of consumer satisfaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659410069700
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Product Development and the QMS: An Essential Combination or a Contradiction in Terms? (1994)
    Bradford : Emerald
    British food journal 96 (1994), S. 18-22 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Quality is increasingly being viewed as the hallmark of any successfulcompany. This philosophy has led to the evolution of the qualitymanagement system (QMS), and the increasing use of independentaccreditation schemes such as BS 5750 represents the growing realizationthat continual and recognized improvements in quality may be necessaryto achieve and sustain good economic performance, legal requirements anda commercial advantage. Considers the impact of a quality-orientedapproach within the food industry and, in particular, its potentialvalue in managing an effective product development function within thatsystem. Discusses various issues concerning the feasibility ofimplementing such an approach, including the continuing benefitsprovided by Hazard Analysis Critical Control Points (HACCPs) and HazardAnalysis and Risk Assessment (HARA) processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070709410060772
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    The development and acceptability of a smoked processed cheese (1996)
    Bradford : Emerald
    British food journal 98 (1996), S. 17-23 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Given factors such as increasing competition, price and quota influences and changing consumer trends, many dairy companies have tried to move away from an overdependence on the production of staple dairy products, towards diversification into newer and broader product ranges. Outlines work carried out in conjunction with a UK manufacturer to develop a good quality smoked processed cheese. However, also illustrates the benefits of a logical and systematic approach to the development process, making best use of available techniques, including chemical and sensory analysis. Such an approach is not particularly innovative, nor need it be very expensive, but it can be extremely effective. Work involved modifying recipe and process parameters, followed by consideration of suitable smoking methods. Options were tested by an in-house trained sensory panel, as well as by a consumer panel and a final product was obtained, incorporating Cheddar cheese and a liquid smoke flavour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070709610150897
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    A case for reducing salt in processed foods (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 167-173 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salt is one of the most valuable substances available to man, with a definitive role in the human body and in food production. However, the continued use or indeed misuse of salt has led to adverse effects on health. The increasing consumption of convenience foods has contributed greatly to a high salt intake. Highly processed, convenience foods are known to contain large quantities of salt to optimise storage stability and flavour acceptability. Current high salt intakes have therefore been attributed to processed foods, accounting for 75-85 per cent of total salt intake. Such findings and associated health implications have prompted a call from health professionals and food researchers to reduce salt intake. Effective salt reduction, however, can only be achieved with the co-operation and commitment of the food industry in the development of lower-salt processed foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010329380
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    Paper (German National Licenses)
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