During stay on board, seafarers have limited influence on quality and quantity of food over several months. Furthermore, the nutrition on board is characterised by different dietary habits in the multi-ethnic crews, differential food supply in crew's and officers' mess room and irregular mealtimes due to the shifts on board. Internationally, nutritional situation on board is not standardised, b...

The Danish market for organic foods is relatively mature, meaning that it does not suffer seriously from the supply shortages and barriers, which dominate most of the markets outside Denmark. The well-functioning Danish market makes it possible to collect and analyse reliable data on purchases. In an ongoing study we analyse consumer demand for organic foods in Denmark. The project is part of t...

The purpose of this study was to determine the effect of an environmental cue (bowl size) on food consumption and to examine the influence of exercise on that relationship. This cross-sectional study included 286 college students attending a large Midwestern University. Upon arrival at an ice cream social for university students, participants were randomly given a small (8 oz) or large (12 oz) ...

This paper examines connections between data-driven models for analyzing a firm's strategic plans, which use activity-based costing and mathematical programming, and the resource-based view of the firm. After brief reviews of the three disciplines, extensions of activity-based costing methods to mathematical programming models for strategic resource planning are discussed. Applications of these...

A hospital-based case-control study was performed from August 2002 to November 2003 in Northeast Brazil. Eighty-nine women were recruited with histologically confirmed breast cancer (age 30-80 years), matched for age with 94 controls. Food consumption of cases and controls was evaluated by foods and food groups, categorized in consumption tertiles. Odds ratio (OR) and 95% confidence intervals (...

Dr Heaton began by saying that he would not dare to forecast future eating habits, those who have done so in the past have been shown to be rather foolish. Ten years ago a food industry spokesman stated that "the food of the future will be lurid in colour and taste, quickly prepared, quickly eaten and quickly forgotten". It is true that the listed ingredients in packaged foods sometimes seem to...