Up to three stores in each of 20 communities were surveyed during March of 2001 for the cost of a specific set of food and non-food items. The 104 food items selected were taken, with some modification, from the USDA Low-cost Food Plan which is itself based on a nationwide survey of eating habits of Americans, conducted in 1977-78. In addition, the costs of such items as water, propane and elec...

Musical fit, the congruence between music and product leading to improved response, is presented as an explanation of differences in recall of food items from two cultures. Musical fit predicts that, in this case, more Indian food items would be recalled when Indian music was playing, and more Malay food items would be recalled when Malay music was played. The underlining premise of this predic...

the food and feeding habit of beardless barb, cyclocheilichthys apogon (valenciennes, 1842), from family cyprinidae was investigated by stomach content analyses of 374 collected fish in two consecutive reservoirs; temengor and bersia reservoirs which are separated by temengor dam. the main aim of this study was to compare the stomach contents of c. apogon between these two reservoirs in wet and...

Many people find it hard to change their dietary choices. Food choice often occurs impulsively, without deliberation, and it has been unclear whether impulsive food choice can be experimentally created. Across 3 exploratory and 2 confirmatory preregistered experiments we examined whether impulsive food choice can be trained. Participants were cued to make motor responses upon the presentation o...

OBJECTIVE To assess the effect of different methods of classifying food use on principal components analysis (PCA)-derived dietary patterns, and the subsequent impact on estimation of cancer risk associated with the different patterns. METHODS Dietary data were obtained from 232 endometrial cancer cases and 639 controls (Western New York Diet Study) using a 190-item semi-quantitative food-fre...

OBJECTIVE To assess Australian consumers' perception of portion size of fast-food items and their ability to estimate energy content. DESIGN Cross-sectional computer-based survey. SETTING Australia. SUBJECTS Fast-food consumers (168 male, 324 female) were asked to recall the items eaten at the most recent visit to a fast-food restaurant, rate the prospective satiety and estimate the energ...

OBJECTIVE To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. METHODS Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compa...