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- Ahlgren, Mia K., et al.
(författare)
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Buyers’ demands for ready meals : influenced by gender and who will eat them
- 2006
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Ingår i: Journal of Foodservice. - : Wiley-Blackwell Publishing Inc.. - 1748-0140. ; 17:5-6, s. 205-211
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Tidskriftsartikel (refereegranskat)abstract
- The ready-meal market in Sweden is increasing rapidly, and in the last 10 years has nearly doubled. The aim of this study was to gain a better understanding of the demand buyers have for ready meals, both when buying for themselves and for others. A postal survey was completed by 249 residents of Gothenburg, Sweden. Results show that the demand when buying ready meals is dependent on both gender and whether or not the buyer is the end consumer. In general, the buyers' demands for sensory and convenience aspects were the most important. Female respondents were more demanding buyers than males, and their priorities were different. The implications of the findings are that foodservice operators and producers of ready meals must pay attention to the different demands of buyers, their gender and who will be the end consumer.
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| 3. |
- Ahlgren, Mia K., et al.
(författare)
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The impact of the meal situation on the consumption of ready meals
- 2005
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Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 29:6, s. 485-492
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Tidskriftsartikel (refereegranskat)abstract
- The context in which a meal is eaten is known to affect intake and choice of food. The purpose of this study was to investigate in what typical situations ready meals are consumed and if consumer demands vary according to different situations. With a market survey four typical ready meal eating situations were identified, and the respondent's ready meal consumption was shown to be affected by situational factors. In the different eating situations there were dissimilar reasons for consumption. Two ready meal eating situations were investigated in greater detail in order to establish what triggered the ready meal consumption in these situations. One of these meal situations proved to be convenience driven and the other time driven. A situation-oriented approach is suggested for further ready meal product development.
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- Alsne, Marianne, et al.
(författare)
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Förord: Sinnena, konsten och vetenskapen
- 2007
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Ingår i: Att se tänka och tolka. - Örebro : Örebro universitet. - 9176685179 ; , s. 7-8
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 7. |
- Edwards, John, et al.
(författare)
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Body mass index (BMI), perceptions of portion size, and knowledge of energy intake and expenditure : a pilot study
- 2008
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Ingår i: Journal of Culinary Science & Technology. - New York : Haworth Press. - 1542-8052 .- 1542-8044. ; 6:2-3, s. 151-169
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Tidskriftsartikel (refereegranskat)abstract
- Rates of overweight and obesity are increasing and although the causes are multifaceted, portion size has been implicated in a number of studies. The purpose of this pilot study was to investigate perceptions of portion size, knowledge of energy requirements, and how these vary by Body Mass Index (BMI) and gender. Subjects (n = 216) were asked, using a 7-point scale, to rate the adequacy of a standard portion of both food and drink; select their preferred size from a choice of four different portions; asked questions related to energy intake and expenditure; and then weighed and heights measured. Results show that when presented with a choice, individuals generally prefer larger portions of food; the correlation between BMI and perceptions of portion sizes was significant; those with higher BMIs preferring larger portions; males preferring larger portions than females. In general, individuals have a poor understanding of their energy requirements and expenditure although there were no significant differences between BMI groups. Nearly half (43%) overestimated the amount of energy in a portion and most (54%) underestimated the amount of time required to burn that energy off. If the current overweight and obesity epidemic is to be addressed, action is required on a number of frontsone being portion size where further research is warranted.
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| 8. |
- Edwards, John S. A., et al.
(författare)
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The Five Aspects Meal Model
- 2008
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Ingår i: Journal of Foodservice. - Oxford : Wiley-Blackwell. - 1748-0140. ; 19:1, s. 4-12
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Forskningsöversikt (refereegranskat)abstract
- Eating and eating out involve a number of additional factors over and above the consumption of food. This paper briefly reviews the research undertaken on these factors, and identifies models to categorise and describe them. In particular, it presents and justifies the Five Aspects Meal Model (FAMM), which forms the basic structure for teaching at the Department of Restaurant and Culinary Art at Örebro University. This also formed the theoretical framework for the First International PhD Conference held at Örebro University in June 2007.
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| 9. |
- Edwards, John S.A., et al.
(författare)
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The room and atmosphere as aspects of the meal : a review
- 2008
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Ingår i: Journal of foodservice. - Oxford : Blackwell Publishing. - 1748-0140. ; 19:1, s. 22-34
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Forskningsöversikt (refereegranskat)abstract
- The consumption of food takes place within what can loosely be termed ‘the room’, although in reality, this could be a variety of settings, both indoors and outside. Aspects and features within that room contribute towards and make up the atmosphere, something that is relatively easy to appreciate but rather more difficult to quantify and describe. This review considers selected aspects under the headings of interior variables, background music and noise,and odour; layout and design variables, table layout and seating; and human variables, density and crowding, and social facilitation, which contribute towards the room's atmosphere. It is important to recognise and appreciate that other attributes, of similar if not equal or more importance, also exist.
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