Zobrazeno 1 - 10
of 61
pro vyhledávání: '"John S. A. Edwards"'
Publikováno v:
Emotion Measurement ISBN: 9780128211250
The eating environment is a complex phenomenon involving a number of factors which, either individually or synergistically, have the ability to influence the meal experience. The study of emotions in such circumstances is important as, for example, e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6d19430262aa82611358745a8d32e24
https://doi.org/10.1016/b978-0-12-821124-3.00019-3
https://doi.org/10.1016/b978-0-12-821124-3.00019-3
Autor:
John S. A. Edwards
Publikováno v:
Handbook of Eating and Drinking ISBN: 9783319753881
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82b5115a010b10e536be0c6d668706fa
https://doi.org/10.1007/978-3-030-14504-0_171
https://doi.org/10.1007/978-3-030-14504-0_171
Autor:
John S. A. Edwards
Publikováno v:
Handbook of Eating and Drinking ISBN: 9783319753881
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98a8b7fd65216da873a83edb391c2de3
https://doi.org/10.1007/978-3-319-75388-1_65-1
https://doi.org/10.1007/978-3-319-75388-1_65-1
In general, consumer perceptions of institutional foodservice have evolved from the interaction between previous experiences of “eating out” and the feeding context itself. This setting encompasses several “operational environments,” with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11b45e3ca87c8d9c33428a48bae810e2
https://doi.org/10.1016/b978-0-12-814495-4.00013-1
https://doi.org/10.1016/b978-0-12-814495-4.00013-1
Publikováno v:
Appetite. 96:293-298
A number of previous studies have reported on the aspects of hospital food service that patients value, but usually as a secondary finding, and not generally based upon patient-centred approaches. This study employed a questionnaire produced ab initi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::624b1909bf60f0aeede7c6a3b8d769bb
https://doi.org/10.1016/j.appet.2015.09.023
https://doi.org/10.1016/j.appet.2015.09.023
Publikováno v:
Food Quality and Preference. 30:22-32
Eating out of the home is becoming more prevalent and although many aspects have been studied, emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. The aim of this research, therefore, is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d66cac715fa50611207814e788da7d7e
https://doi.org/10.1016/j.foodqual.2013.04.004
https://doi.org/10.1016/j.foodqual.2013.04.004
Publikováno v:
Appetite. 68:45-50
Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f816fdab3d2d11e8dc8ea761bc7ba15
https://doi.org/10.1016/j.appet.2013.04.006
https://doi.org/10.1016/j.appet.2013.04.006
Publikováno v:
Journal of Culinary Science & Technology. 11:275-285
Two series of menus were prepared in the styles of quick service and fine dining restaurants, respectively. The menus in each series differed only in the number of choices offered under each menu category. Members of the public attending two universi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::385f60723e94ebca6195f1bda6d3f406
https://doi.org/10.1080/15428052.2013.798564
https://doi.org/10.1080/15428052.2013.798564
Publikováno v:
Nutrition & Dietetics. 70:332-338
Aims This study focuses on a philosophy of providing ‘hospitality’ in a hospital setting, specifically an enhanced group dining environment from a ward operational perspective. Methods An eating environment, which offered an opportunity to create
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3069503d4bdf8ecae9819a2bc01cf35c
https://doi.org/10.1111/1747-0080.12042
https://doi.org/10.1111/1747-0080.12042
Emotions and Food Consumption (Macronutrient) in a Foodservice College Setting—A Mixed Methods Study
Publikováno v:
Journal of Culinary Science & Technology. 11:165-182
The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjects (n = 408) completed an emotions questionnaire before and after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f511274cfc524357233a28b804cf673
https://doi.org/10.1080/15428052.2013.769870
https://doi.org/10.1080/15428052.2013.769870