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  • 1
    Electronic Resource
    Electronic Resource
    An investigation into the availability and economic accessibility of food items in rural and urban areas of 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 question of access to food has three components: physical access to food, financial access to food and access to information about food. This study explores the issue of financial access to food. The affordability of food is a major consideration for consumers, an important marketing tool for retailers and a principal theme in food policy. Research methods included a comparative shopping exercise (shopping basket analysis) in 109 stores across four towns (two urban and two rural) in Northern Ireland. Store type included multiples (major supermarket chains) and symbol group stores (those stores operating under a franchise from one main buying group). Results indicate that in the main it is cheaper to buy from the multiples, shopping from a symbol group store can incur cost penalties of up to 39.4% above the multiples’ prices. Price disparities, analysed using z-scores, were apparent between towns and across store types. Similarly, an availability audit of foodstuffs portrayed the multiples as the most comprehensive from which to shop, whereas symbol group stores fared poorly in the availability of fresh green vegetables, carcass meat and wholemeal breads. This is an important issue because it plays an integral part in the health inequality debate and also relates to social exclusion. Fundamentally, financial access to food impinges upon the whole question of food-purchasing behaviour in terms of accessibility, affordability and availability. Therefore, economic access to food can be used as a useful precursor to a comprehensive analysis of food access in its entirety. It is also useful as an indicator of social exclusion. This study seeks to inform and influence the food policy debate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1470-6431.2002.00245.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Factors affecting consumer acceptance of chilled ready meals on the island of Ireland (2003)
    Oxford, UK : Blackwell Science Ltd
    International journal of consumer studies 27 (2003), S. 0 
    Details
    ISSN: 1470-6431
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The chilled ready meal market on the island of Ireland is relatively young but is growing rapidly. This paper focused on a consumer questionnaire (n = 702), designed to examine consumer attitudes to and consumption of chilled ready meals, in both the north and south of Ireland. This formed part of a larger study, with the questionnaire findings contributing to an in-depth sensory study on a selected range of chilled ready meals. For a significant number of Irish consumers, consumption of these products is higher than on the UK mainland. For others, the products are purchased as a convenient alternative or a weekly treat. Respondents in urban locations were significantly more likely to consume chilled ready meals, as were men and younger, single respondents. Irish consumers are becoming more accustomed to ethnic cuisine although traditional meals remain popular. There is a clear need for developers to continue to enhance the sensory quality of these products, particularly as the primary barrier to consumption was a preference for home cooked food. However, they must also strive to maintain consumer interest in the sector, fulfil the desire for convenience and satisfy a more discerning palate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1470-6431.2003.00281.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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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Fermented dairy products: an example of managing creativity? (1995)
    Bingley : Emerald
    Nutrition & food science 95 (1995), S. 16-18 
    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: 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 development and howfermented products in general have been managed creatively. Alsomentions the different starter cultures used in yogurt fermentations andthe potential health benefits, if any. Uses cone penetrometry to assessthe different textural properties of fermented dairy products such asyogurt and fromage frais.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659510088672
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    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Developments in in-flight catering (1997)
    Bingley : Emerald
    Nutrition & food science 97 (1997), S. 105-106 
    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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346659710161948
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    Paper (German National Licenses)
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