Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Dossier Veranderend eetpatroon
Mols, H. ; Kortstee, H.J.M. ; Warnaar, M. ; Methorst, B. ; Sijtsema, S.J. ; Dagevos, H. ; Onwezen, M.C. ; Ingenbleek, P.T.M. ; Genderen, R.A. van - \ 2017
Wageningen : Groen Kennisnet
nutrition - feeding habits - consumers - consumption - proteins - health
De trends in voedselland volgen elkaar in snel tempo op. Gezond, duurzaam, natuurlijk, gemak, out of home, fairtrade zijn trenditems die we in kranten, vakbladen en actualiteitenrubrieken, vlogs en blogs dagelijks kunnen ervaren.
Maar leidt het ook tot gewenste veranderingen in de voedselkeuze van de consument naar een gezonder en duurzamer eetpatroon.
Tool voor Food bedrijven in transitie
Mols, H. ; Warnaar, M. ; Methorst, B. ; Sijtsema, S.J. ; Dagevos, H. ; Onwezen, M.C. ; Ingenbleek, P.T.M. ; Kortstee, H.J.M. ; Genderen, R.A. van - \ 2017
Wageningen : Groen Kennisnet
protein sources - food consumption - feeding habits
Om ook op termijn voldoende, duurzaam en gezond voedsel, in een gezonde leefomgeving, te kunnen garanderen zijn aanpassingen noodzakelijk in het voedselsysteem. Een voedseltransitie betekent dat wij op een hele andere manier gaan produceren en consumeren. Deze verandering zal niet van de één op de andere dag gebeuren. Het is een ontwikkeling die nu al volop gaande is en de komende jaren ook zal doorgaan. Er zijn inmiddels honderden kleinschalige en middelgrote initiatieven in Nederland die bijdragen aan vernieuwing en innovatie rond voedsel. Deze initiatieven sluiten aan bij allerlei maatschappelijke trends zoals gemak, duurzaamheid, beleving, dierenwelzijn, digitalisering, gezondheid, individualisering, eerlijke handel, exclusiviteit en terug naar de natuur. Er is daarbij op verschillende manieren sprake van innovaties in de wereld van voedsel. In deze wiki van Groen Kennisnet die studenten kunnen doorlopen zijn de innovaties onderverdeeld in acht thema’s: eiwittransitie, stadslandbouw, lokaal, gezond, customised, webwinkels en platforms, food events en voedselverspilling.
Dietary patterns for healthier cognitive ageing
Berendsen, Agnes A.M. - \ 2017
University. Promotor(en): Lisette de Groot; Edith Feskens, co-promotor(en): Ondine van de Rest. - Wageningen : Wageningen University - ISBN 9789463436014 - 190
meal patterns - feeding habits - aging - cognition - health - food supplements - dementia - nutritional intervention - elderly - elderly nutrition - nutrition and health - maaltijdpatronen - voedingsgewoonten - verouderen - kenvermogen - gezondheid - voedselsupplementen - dementie - maatregel op voedingsgebied - ouderen - ouderenvoeding - voeding en gezondheid

With ageing of our population and the accompanying increase in the number of people living with dementia, it is important to find modifiable risk factors to postpone the onset of cognitive decline. Diet has been proposed such a modifiable risk factor. To date, numerous studies have been conducted demonstrating a possible role of specific nutrients and foods in cognitive functioning. However, as people do not consume single nutrients, the research field has shifted towards studying dietary patterns in which synergistic effects of single nutrients and/or foods can be studied. The main aim of this thesis was to study the association of healthful dietary patterns with cognitive functioning. In addition, nutrient intake inadequacies were assessed and the potential to change dietary intake in older adults aged 65 years and older was studied.

Chapter 2 describes nutrient intake of 245 Dutch adults aged 65-80 years. We identified the contribution of nutrient dense foods, fortified foods and dietary supplements to the total intake of micronutrients. Nutrient density of foods was evaluated using the Nutrient Rich Food score 9.3. Nutrient intake inadequacies were observed for vitamin D, vitamin B6 and selenium. Conventional foods were the main source of vitamin D, vitamin B6 and selenium intake. Foods with the highest nutrient density contributed most to total vitamin B6 intake. In order to optimize nutrient intakes of elderly, combinations of natural food sources, fortified foods and dietary supplements should be considered.

Chapter 3 provides a systematic review of the literature on human studies up to May 2014 that examined the role of dietary patterns in relation to cognitive decline or dementia. The results demonstrate that better adherence to a Mediterranean diet was associated with less cognitive decline, dementia or Alzheimer’s Disease (AD) in four out of six cross-sectional studies, six out of 12 longitudinal studies, one trial and three meta-analyses. Other healthy dietary patterns, among which the Healthy Diet Indicator, have shown to be associated with reduced cognitive decline and/or a reduced risk of dementia in all six cross-sectional studies and six out of eight longitudinal studies. The conclusion of this literature review was that more conclusive evidence is needed to come to more targeted and detailed dietary guidelines to prevent or postpone cognitive decline.

In chapter 4 the association between the Healthy Diet Indicator (HDI) and cognitive functioning in older adults from three different cohort studies was investigated. The cohorts included in total 21,837 subjects from Europe (SENECA and the Rotterdam Study [RS]) and the Unites States (Nurses’ Health Study [NHS]). Cognitive functioning was measured using the Mini-Mental State Examination (MMSE) in SENECA and RS, and the Telephone Interview for Cognitive Status (TICS) in NHS. In all three cohorts, the HDI was not significantly associated with cognitive decline, nor with cognitive function.

In chapter 5 the association of long-term adherence to the Dietary Approaches to Stop Hypertension (DASH) diet with cognitive function and decline in older American women was examined. A total of 16,144 women from the Nurses’ Health Study, aged ≥70 years, who underwent cognitive testing a total of 4 times by telephone from 1995-2001 (baseline), with multiple dietary assessments between 1984 and the first cognitive exam were studied. Greater adherence to long-term DASH score was significantly associated with better average global cognition, verbal memory and TICS score at older ages, but not with cognitive decline.

In chapter 6, the same cohort as in chapter 5 was studied to examine the association between long-term adherence to a recently developed Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet with cognitive function and decline. Higher MIND diet scores were associated with better verbal memory at older ages, but not with cognitive decline over 6 years in global cognition, verbal memory or TICS.

Chapter 7 provides an overview of the NU-AGE (NUtrients and AGEing) dietary intervention study. The NU-AGE study is a randomized one-year intervention in 1,250 apparently healthy, independently living European subjects aged 65 to 80 years. Subjects were randomised into either the intervention group or the control group. Participants in the intervention group received dietary advice aimed at meeting the dietary recommendations of the ageing population. At the start of this thesis, the NU-AGE study was the first dietary intervention investigating the effect of a whole diet and providing targeted dietary recommendations for optimal health and quality of life in apparently healthy European elderly.

In chapter 8, we evaluated if the NU-AGE intervention could be effective to shift the dietary intake of apparently healthy older adults aged 65-80 years living in Italy, the UK, the Netherlands, Poland, and France towards a more healthful diet. The NU-AGE index was created to assess adherence to the NU-AGE diet. At baseline and after one-year follow-up dietary intake was assessed by means of 7-day food records. In total, 1,296 participants were randomized and 1,145 participants completed the intervention (571 in intervention group, 570 in control group). After one-year follow-up, the intervention group improved mean intake of 13 out of 16 dietary recommendations of the NU-AGE diet (p<0.05) with a significant increase of the total NU-AGE index, compared to the control group (mean change in NU-AGE index 21.3±15.9, p<0.01). The NU-AGE dietary intervention, based on dietary recommendations for older adults, may be a feasible strategy to improve dietary intake in an ageing European population.

Chapter 9 shows the results of the NU-AGE parallel randomized dietary intervention study on cognitive functioning in the Dutch NU-AGE subpopulation, including 252 older adults aged 65-80 years (123 intervention, 129 control). The primary outcome was one-year change in global cognition and in four cognitive domains as measured through a comprehensive neuropsychological test battery. Comparing the intervention with the control group, there was no effect of the intervention on cognitive functioning.

In chapter 10 the main findings of this thesis were summarized and a reflection on methodological aspects was given. When grading the reported associations in previous studies and studies in this thesis, it was concluded that there is probable evidence for a role of the Mediterranean diet on cognitive functioning. For the DASH and MIND diet there is a possible link with cognitive functioning; for the HDI and the NU-AGE diet there is no sufficient evidence yet to conclude that there is a relation with cognitive functioning. Not only is there a need for well-designed intervention and prospective studies, we also call for communication strategies to the general public about the consumption of healthier diets to not only impact cardiovascular but also potentially impact brain health as many individuals will face progressive cognitive decline in the near future.

Smaakmissie vlees, vis en vervangers : Handleiding groep 5-6
Vernooij, Annelou ; Top, R. van den - \ 2016
Steunpunt Smaaklessen
nutrition - children - health - feeding habits - diets - teaching materials
Mitchel is een danser en hij organiseert een dansbootcamp voor kinderen. Nou krijgt hij ineens allerlei vragen van ouders over het eten tijdens de bootcamp. Vooral over vlees, vis, vega.. de eiwitten dus. Mitchel is erg druk met het bedenken van zijn moves en heeft dus helemaal geen tijd om dit uit te zoeken. Kunnen de leerlingen hem helpen om de juiste keuzes te maken en zorgen dat er informerende bordjes bij het buffet komen te staan? Ga op Smaakmissie! In deze Smaakmissie ontdekken leerlingen van alles over vlees, vis, peulvruchten ei en noten door zelf op onderzoek uit te gaan, zowel binnen als buiten de klas. De Smaakmissie bestaat uit 6 interactieve lessen met aanvullend een digibordmodule. Lees hier hoe de Smaakmissie werkt en ga aan de slag!
Eat and be eaten: porpoise diet studies
Leopold, M.F. - \ 2015
University. Promotor(en): Peter Reijnders. - Wageningen : Wageningen University - ISBN 9789462575585 - 239
phocoenidae - phocoena - diervoedering - voedingsgedrag - predatoren - voedingsgewoonten - foerageren - zeehonden - noordzee - nederland - animal feeding - feeding behaviour - predators - feeding habits - foraging - seals - north sea - netherlands
Vroeg boontjes proeven maakt nog geen groenteliefhebber
Barends, C. - \ 2015
Resource: weekblad voor Wageningen UR 9 (2015)21. - ISSN 1874-3625 - p. 9 - 9.
voedselconsumptie - baby's - groenten - voedingsgewoonten - food consumption - babies - vegetables - feeding habits
Baby’s die groente als eerste vast voedsel krijgen, eten hier als ze twee zijn, niet meer van dan andere kinderen. Op korte termijn zorgt gewenning wel voor meer groenteconsumptie. Dit concludeert Coraline Barends in haar proefschrift dat ze dinsdag 30 juni 2015 verdedigde.
Breakfast benefits for children and adolescents
Vingerhoeds, M.H. - \ 2015
Wageningen : Wageningen UR (Report / Wageningen UR Food &amp; Biobased Research 1564) - ISBN 9789462575158 - 26
kinderen - kindervoedering - adolescenten - voedingsgewoonten - ontbijt - gezondheid - voeding en gezondheid - voedselconsumptie - overgewicht - children - child feeding - adolescents - feeding habits - breakfast - health - nutrition and health - food consumption - overweight
This literature review aimed to give some insight in the benefits of breakfast for children and adolescents, with a focus on overweight, food intake and cognition. In addition, we explored the magnitude of skipping breakfast in the Netherlands and factors associated with this behaviour.
Is calciuminname een goede indicator voor voedingskwaliteit?
Groot, C.P.G.M. de - \ 2014
VoedingsMagazine (2014)3. - ISSN 0922-8012 - p. 23 - 23.
calcium - inname - voeding en gezondheid - voedingsstoffen - voedingsgewoonten - voedselkwaliteit - ingestion - nutrition and health - nutrients - feeding habits - food quality
In Nutrition Today publiceerden dr. Karen Lafferty en collega's een secundaire analyse van zes studies naar de relatie tussen calciuminname en de voedingskwaliteit bij vrouwen. Deelneemsters aan deze studies waren meisjes en vrouwen in de leeftijd van 14 tot 86 jaar. Degenen met een lage calciuminname bleken gemiddeld ook een lage inname te hebben van elf andere nutriënten. Van degenen met een hogere calciuminname bleek slechts 7,7% een voeding van slechte kwaliteit te hebben.
The appetizing and satiating effects of odours
Ramaekers, M.G. - \ 2014
University. Promotor(en): Tiny van Boekel, co-promotor(en): Pieternel Luning; Catriona Lakemond. - Wageningen : Wageningen University - ISBN 9789461739995 - 164
geurstoffen - eetlust - verzadigdheid - sensorische evaluatie - voedingsgewoonten - odours - appetite - satiety - sensory evaluation - feeding habits
Background and aim

Unhealthy eating habits such as unhealthy food choices or overeating increase the prevalence of obesity, diabetes, cancer, cardiovascular and other diseases. Therefore, it is important to understand how separate factors, such as sensory processes, influence our eating behaviour. As one of the sensory modalities, olfaction has a relationship with food intake regulation. Previous research reveals that food odours can induce both appetite and satiation. In this thesis, we split appetite and satiation into a ‘general’ part and a ‘food specific’ part. General appetite and general satiation refer to the desire to eat in general. General satiation measured by subjective ratings (e.g. by using line scales) is also named ‘subjective satiation’. The specific part refers to the desire to eat a specific food: e.g. the appetite for a banana or the appetite for tomato soup.

The main objective of this thesis was to investigate under which circumstances odours are appetizing or satiating in order to identify factors that influence our eating behaviour.Odours arrive at the odour receptors via two routes: the orthonasal route via the nose to perceive the outside world or retronasally via the mouth to ‘taste’ the food. The appetizing and satiating effects of ortho- and retronasally smelled odours were investigated by varying the odour exposure time, the odour concentration(retronasal only), the odour type, passive versus active sniffing (orthonasal only) and by switching between odour types.

Methods

We conducted six within-subject experiments. All participants were healthy normal-weight women (age 18-45 y and BMI 18.5-26 kg/m2). In four experiments (studies 2A, 2B, 3A and 3B), we investigated the appetizing and satiating effects of orthonasal odours, with two experiments addressing odours that were smelled passively in rooms with ambient odours (chapter 2) and two addressing actively smelled odours by sniffing the contents of a cup (chapter 3). In studies 2A (passive, n=21), 2B (passive, n=13) and 3A (active, n=61), we investigated the effects of exposure timeand odour typeon appetite, the appetite for specific foods, food preference and food intake. Differences between passiveand active exposure were investigated by comparing the data from 2A and 3A. In the fourth experiment (n=30) using a similar set-up, sweet and savoury odours were presented directly after each other, to explore the effects of daily encounters with a variety of food odours (i.e. switching). In all orthonasal studies, general appetite and the appetite for specific foods were monitored over time, using visual analogue scales. General appetite comprised hunger and desire-to-eat ratings. The appetite for specific products addressed the appetite for smelled products and the appetites for a set of other products that were congruent and incongruent with the odour (studies 2A, 2B, 3A and 3B). Food preference was assessed using a computerised program offering pairs of food pictures (studies 2A, 2B and 3B).

Furthermore, two experiments addressed the satiating effects of retronasal odours while consuming tomato soup ad libitum (studies 4A and 4B). The retronasal odour exposure was disconnected from the soup base consumptionby use of a retronasal tube that was connected to an olfactometer. The odours were delivered directly into the nasal cavity at the moment a sip of soup base was swallowed. In study 4A (n=38), the satiating effects of odour exposure time(3 and 18 s) and odour concentration(5x difference) were investigated. In study 4B(n=42),we investigated whether addition of cream odourto tomato soup, in combination with a low or high viscosity, affected satiation. Hunger and appetite ratings were monitored over time during odour exposure, by using 100 mm visual analogue scales (VAS).

Results

The results showed that orthonasalexposure to food odours influenced the appetite for specific foods via a typical pattern: the appetite ratings for the smelled foods increased by +6-20 mm(SSA; all P<0.001), the appetite for congruent sweet and savoury foods increased by +5 mmand the appetite for incongruent sweet and savoury foods decreased by -5 mm (all P<0.01), measured by using 100 mm VAS (studies 2A, 2B, 3A and 3B). This typical pattern was found in all studies, independently of passive or active smelling, exposure time or switching between odours (studies 2A, 2B, 3A and 3B). Results in study 3B showed that the appetite for specific products adjusted to the new odour within one minute after a switch between sweet and savoury odours. Similar results were found with a computerised food preference program, in which participants chose repeatedly between pairs of foods (studies 2A, 2B and 3B). Food preference shifted in circa 20% of the choices. Furthermore, passively smelled food odours had a large effect on the appetite for the smelled foods (+15 mm; P<0.001) and a small effect on general appetite (+4 mm; P=0.01; study 2A). Actively smelled food odours had nosignificant effect on general appetite or food intake (studies 3A and 3B). Non-food odours appeared to suppress general appetite slightly (-2 mm, P=0.01). The appetizing effects did not change over timeduring a twenty-minute odour exposure (studies 2A, 2B, 3A and 3B) and the typical pattern of odour effects on the appetite for specific foods was not affected by switching between sweet and savoury odours (study 3B). The pleasantness of the odour decreased by -4 mmduring active smelling (P=0.005), whereas the appetite for the smelled food remained high (P<0.001; study 3B).

Furthermore, the results from the retronasalstudies showed that an increase in both retronasal odour exposure time and concentration reduced ad libitum intake by 9 % (i.e. 3 sips and 22 kJ; P=0.04) and had no effect on subjective satiation (study 4A). Adding cream odour decreased subjective satiation with circa 5 %between 7 and 13 minutes after the start of consumption (P=0.009), but did not affect ad libitumintake (study 4B). Retronasally smelled odour significantly contributed to the development of sensory-specific satiety (study 4A).

Conclusions

Orthonasally smelled odours affect to a larger extend what you eat, than how much you eat. They influence the appetite for specific foods via a typical pattern: the appetite for the smelled foods and for congruent sweet or savoury foods increases, whereas the appetite for incongruent sweet or savoury foods decreases. This typical pattern is independent of exposure time, passive or active smelling and switchingbetween odours. The reason for this pattern is unknown, however, it may be caused by the preparation of the body for the intake of the smelled food, as food odours may provide information about the nutrient composition of their associated foods. Furthermore, passiveodour exposure may enhance general appetite (how much), whereas activesmelling appears to have no effect. Interestingly,the appetite for the smelled foods remained elevated during the 20-minute smelling, althoughthe pleasantness of the smelled odour decreased a little over time. This shows an earlier assumption from literature incorrect: a decrease in pleasantness of the odour does not lead to less appetite for the smelled food. This seeming contradiction may result from different mechanisms, such as a decrease in hedonic value during prolonged sensory stimulation on the one hand and anticipation of food intake on the other hand. Furthermore, food odours were found to change preference in circa 20% of the cases. Probably, food odours shift food preference, but do not overrule strong initial preferences in circa 80% of the cases.

Moreover, retronasally smelled odours probably have a small influence on satiation, though the evidence is not very strong. An increase in both retronasal odour concentrationand odour exposure timemay enhance satiation. Adding cream odourmay temporarily affect subjective satiation but does not affect food intake. However, the satiating effects that were found in these studies with retronasal odour exposure were borderline significant and data on food intake and subjective appetite ratings were not consistent, which probably reflects thesmall effect size.

Orthonasal odours influence food preference and could potentially be used to encourage healthy eating behaviour. The studies in this thesis were conducted under controlled circumstances and the results possibly deviate from behaviour in daily life. Therefore, it is unclear how strong the influence of odours is on our eating behaviour in daily situations. Finally, we advise product developers not to focus on changing retronasal odour characteristics in order to enhance satiation of products, seen the small effects that were found in this thesis.

Gefocuste eter luistert beter naar lichaam
Veer, Evelien van de - \ 2013
food consumption - feeding habits - psychology - behaviour - eating - consciousness
Towards redesigning indigenous mung bean foods
Dahiya, P.K. - \ 2013
University. Promotor(en): Tiny van Boekel, co-promotor(en): Anita Linnemann; Rob Nout. - S.l. : s.n. - ISBN 9789461735119 - 205
mungbonen - voedingswaarde - voedingsgewoonten - innovaties - productontwikkeling - nieuwe producten - india - mung beans - nutritive value - feeding habits - innovations - product development - new products

Redesigning traditional foods requires consideration of the various factors affecting the nutrient intake from such foods. Amongst these factors are adequate consumption, proper nutrient bioavailability and consumer satisfaction. These factors are related to traditional food quality at various levels of the food network. The physical, food processing, nutritional and anti-nutritional properties of the mung bean were reviewed. Three major factors that affect the nutritional value of grains were identified, viz. genetic makeup, agronomical practices, and agro-ecological conditions. Consumer choices for mung bean products were analyzed with respect to perception, preferences and the resulting dietary practices, to determine their impact on their nutritional potential. Food choices were influenced more by social-economic restrictions than by consumer perception and preferences. Therefore, increasing the frequency of consumption of nutrient-rich products and use of mineral enhancing accompanying foods is recommended for better nutrition. The nutritional characteristics of newly bred and established mung bean varieties in the research community were analyzed. Results showed that varieties contained 18 - 23 g protein, 4.0 - 5.6 g crude fibre and 2.5 - 4.1 g ash per 100 g dry sample. Iron, zinc, calcium, sodium and potassium ranged from 3.4 - 4.6, 1.2 - 2.3, 79 - 115, 8.1 - 13.5 and 362 - 415 mg/100 g dry weight, respectively. Phytic acid and polyphenols averaged 769 and 325 mg/100 g dry weight, respectively. Varieties differed significantly in terms of nutrient and anti-nutrient contents. Newly bred varieties were not found to be significantly more nutritive than established ones and thus breeders are recommended to focus on a combination of crop yield, nutritional value and consumer preference traits. Nutritional characteristics of the indigenous foods made with mung bean were also analyzed. Average in vitro iron, zinc and calcium accessibility of the mung bean products were 1.6, 0.9 and 41.8 mg/100 g dry weight, respectively. Phytic acid and polyphenols averaged 210 and 180 mg/100 g dry weight, respectively, and were negatively correlated with in vitro mineral accessibility. Dhals were found to be nutritionally rich in terms of mineral accessibility. Critical evaluation of all the possible factors affecting nutritional potential suggests that dhals can be used as the vehicle for increasing the mineral uptake in the malnourished population through mung bean. However, identified technological options are required to be considered while redesigning traditional mung bean products.

The bulldozer herbivore: how animals benefit from elephant modifying an African savanna
Kohi, E. - \ 2013
University. Promotor(en): Herbert Prins, co-promotor(en): Fred de Boer. - S.l. : s.n. - ISBN 9789461735355 - 170
herbivoren - loxodonta africana - afgrazen - voedingsgewoonten - habitats - diergedrag - dierecologie - savannen - afrika - herbivores - browsing - feeding habits - animal behaviour - animal ecology - savannas - africa

Herbivore-vegetation interactions are important structuring forces in savanna that modify the availability and quality of forage resources. Elephant for example, are known for their ability to change the vegetation structure through toppling trees, uprooting, snapping, debarking and breaking branches. Controlling the number of elephant is a common response of wildlife managers who think that the increase of elephant will further destroy the habitat and hence cause loss of biodiversity. However, our knowledge on how elephant feeding habits affect other large herbivore species in habit use is limited. Therefore, the question in this thesis is: What is the impact of elephant feeding habits on species diversity of large herbivores in African savanna? To answer this question, it is important to understand the responses of trees when impacted by elephant. What proportion of the browsed biomass is made available after a tree is pushed over or snapped by elephant? How is the forage quality affected? Is the seasonal and intensity of browsing affecting forage availability? Field experiments and field surveys were used to investigate the tree’s response and herbivore species responses to elephant impact. These experiments were (1) simulation of timing and intensity of browsing (hand defoliation) and (2) manipulation of vegetation i.e. simulated pushed over trees, uprooted trees (tree removal) and snapped trees (tree cut at the stem). The field survey involved measuring impacted trees by elephant. Leaf biomass and quality of pushed over, snapped and uprooted trees were measured. The defoliation experiment was conducted in the roan antelope enclosure in Kruger National Park South Africa, and the vegetation manipulation experiment was conducted in the Umbabati Private Nature Reserve, South Africa.

The results indicate that elephant foraging habits change the distribution of forage, increasing the forage availability at lower feeding heights, which means that accessibility of forage to medium and small herbivores increases. Elephant browsing also improved forage quality and availability in the dry season, which is very important to browsing animals. A high intensity of browsing by elephant in the wet season increased the dry season forage, because the amount of new regrowth (leave compensation) is proportional to the amount of leaves that was removed. Elephant therefore initiate inter and intra-species facilitation processes. Inter-species facilitation occurs when other herbivores species utilize the regrowth stimulated by elephant, whereas intra-species facilitation occurs when the browse resource is exploited by other elephants. The herbivore responses to elephant browsing clearly indicated that facilitation effects occur, especially for certain guilds when selecting their habitat. For example, small predation-sensitive herbivore species (steenbok, impala and common duiker) preferred completely opened up areas, whereas large herbivores were less affected in their habitat preference by elephant impact. Greater kudu selected pushed over and control plots and rarely visited opened up areas. These differential response of herbivores species to elephant impact resulted in a high species richness of large mammals in elephant impacted areas. In conclusion, elephant feeding habits play a major role in structuring the herbivore assemblage/community through modifying the vegetation. Resource heterogeneity increased under the influence of elephant feeding, in particular through increasing the accessibility of leaf biomass at lower feeding heights, increasing green leaf availability in the dry season, and improving the nutrient content in re-growth. Moreover, habitat selection, especially that of small herbivores was positively influenced by elephant impact. With these findings, this study contributes to a better understanding of the role of elephant feeding habits and its cascading effects to other herbivore species.

"Geen simpele oplossing voor honger" (interview met M. van Dorp, M. van Ittersum, P. Tittonell, en Niek Koning)
Tielens, J. ; Dorp, M. van; Ittersum, M.K. van; Tittonell, P.A. ; Koning, N. - \ 2012
Vice Versa : vakblad ontwikkelingssamenwerking 46 (2012)December. - ISSN 0165-893X - p. 26 - 29.
voedselzekerheid - voedselvoorziening - voedselproductie - beleid inzake voedsel - voedseltekorten - landbouwontwikkeling - intensieve landbouw - ontwikkelingslanden - kunstmeststoffen - voedingsgewoonten - food security - food supply - food production - food policy - food shortages - agricultural development - intensive farming - developing countries - fertilizers - feeding habits
Honger bestrijden met intensieve landbouw? De commotie was groot toen Aalt Dijkhuizen, bestuursvoorzitter van Wageningen University & Research centre, hier in september 2012 voor pleitte. Vier Wageningse wetenschappers leggen uit waarom ze die oplossing veel te kort door de bocht vinden. Een rondetafelgesprek over lokale landbouw, kunstmest, voedingsgewoonten en biobrandstoffen. 'We moeten het probleem niet versimpelen.'
Wat gaan we eten? Groente! Design workshops
Sluis, A.A. van der; Woltering, E.J. ; Janssen, A.M. ; Reinders, M.J. ; Gilissen, L.J.W.J. ; Meer, I.M. van der - \ 2012
Wageningen UR - Food & Biobased Research (Rapport / Wageningen UR Food &amp; Biobased Research nr. 1327) - ISBN 9789461733337 - 60
groenten - ontwerp - productontwikkeling - voedingsgewoonten - voedingsvoorkeuren - adolescenten - voeding en gezondheid - vegetables - design - product development - feeding habits - feeding preferences - adolescents - nutrition and health
In two independent workshops with Food and Product designers, the social environment and the behaviour and attitude of 12-18 year olds with respect to vegetable consumption has been investigated and a start is made to develop products specifically targeted to this group.
Een zoektocht naar vleesloze dagen: groenterevolutie in Europa?
Hoeven, L. van; Dagevos, H. - \ 2012
Voeding Nu 14 (2012)1/2. - ISSN 1389-7608 - p. 26 - 28.
vleesvervangers - consumentengedrag - vegetarisme - voedselconsumptie - voedingsgewoonten - groenten - consumentenvoorkeuren - vlees - meat alternates - consumer behaviour - vegetarianism - food consumption - feeding habits - vegetables - consumer preferences - meat
Het lijkt wel of iedereen aan het vleesminderen is. Het woord flexitariër wordt steeds vaker gebruikt, zorgverzekeraar Agis biedt de Vegapolis aan voor vegetariërs en vleesverlaters, onlangs verscheen de glossy Vega, vegetarisme heeft het geitenwollensokkenimago ver achter zich gelaten, kritische media berichten over vlees zijn bijna aan de orde van de dag, en veel mensen geven aan prima een dagje zonder vlees te kunnen. Wijst deze tijdgeest op een groente-revolutie? Opmerkelijk is dat de vleesloze initiatieven met name van ngo's komen en (nog) niet van nationale overheden
Vlees vooral(snog) vanzelfsprekend : consumenten over vlees eten en vleesminderen
Dagevos, H. ; Voordouw, J. ; Hoeven van, Loan ; Weele, C.N. van der; Bakker, E. de - \ 2012
Den Haag : LEI, onderdeel van Wageningen UR (Rapport / LEI : Onderzoeksveld Consument &amp; gedrag ) - ISBN 9789086155873 - 103
consumentengedrag - voedselconsumptie - consumentenvoorkeuren - vleesvervangers - vlees - vegetarisme - voedingsgewoonten - tendensen - consumer behaviour - food consumption - consumer preferences - meat alternates - meat - vegetarianism - feeding habits - trends
Vleesminderen is geen marginaal verschijnsel. Vleesminderaars 'light' - die minimaal 1 dag in de week vleesloos eten - vormen in Nederland een ruime meerderheid van 77,1% in 2012. In vergelijking met 2009 is het aantal 'light' vleesminderaars gestegen (van 69,5% naar 77,1%) en het aantal voltijds vleeseters ('vleesminnaars') flink gedaald (van 26,7% naar 18,4%). Hanteren we strengere definities, dan komen we uit op 42,5% van de onderzochte mensen die maximaal 4 dagen in de week vlees eet tijdens de hoofdmaaltijd, waarvan 14,8% die wekelijks hooguit 1 of 2 dagen vlees eet. Tellen we bij het laatstgenoemde percentage de 4,5% vleesmijders (vegetariërs en veganisten) op, dan eet bijna 20% van de respondenten vleesarm of vleesloos. Deze groep is van een vergelijkbare grootte als de groep van de vleesminnaars aan de andere kant van het spectrum.
Hoe laat je kinderen groente eten?
Zeinstra, G.G. - \ 2011
Kennis Online 8 (2011)okt. - p. 7 - 7.
voedselconsumptie - kinderen - groenten - voeding en gezondheid - voedingsgewoonten - food consumption - children - vegetables - nutrition and health - feeding habits
Groenten zijn gezond, maar de meeste kinderen houden er niet van. Gertrude Zeinstra van Food and Biobased Research zoekt naar manieren om groenten populairder te maken bij jonge kinderen.
Het mooie aan voedsel is de eenheid in verscheidenheid
Dagevos, H. - \ 2011
Voeding Nu 13 (2011)7/8. - ISSN 1389-7608 - p. 21 - 21.
consumentengedrag - consumentenvoorkeuren - voedingsgewoonten - interviews - consumer behaviour - consumer preferences - feeding habits
Interview met Hans Dagevos senior onderzoeker van het LEI, onderdeel van Wageningen UR.
Food, nutrition & behaviour : research for healthy eating, healthy living
Beesems, J. ; Domingus, S. ; Nieuwenhuizen, J. van de; Veer, P. van 't; Zondervan, C. - \ 2011
Wageningen : Wageningen UR - ISBN 9789461730732 - 84
voeding - voeding en gezondheid - voedingsgewoonten - voedselconsumptie - volksgezondheid - voedselwetenschappen - nutrition - nutrition and health - feeding habits - food consumption - public health - food sciences
This brochure illustrates this range of research activities in the domain of food and nutrition, lifestyle and health. It does so by providing examples of collaboration of Wageningen UR with partners in the public and private sector.
Onderzoek naar de inhoud van lunchtrommels
Fries, M.C.E. ; Velwijk, J. ; Haveman-Nies, A. ; Bemelmans, W. ; Wijga, A. - \ 2011
Voeding Nu 3 (2011). - ISSN 1389-7608 - p. 14 - 16.
voedselconsumptie - lunch - verpakte lunches - kinderen - ouderrol - voedingsgewoonten - voedselvoorkeuren - voeding en gezondheid - food consumption - packed lunches - children - parental role - feeding habits - food preferences - nutrition and health
Veel ouders geven hun kind wat mee naar school. Maar weten ouders eigenlijk wel wat ze de kinderen meegeven? Uit het onderzoek van het Rijksinstituut voor Volksgezondheid en Milieu blijkt onder meer dat veel ouders hun kinderen vooral 'koek' en sap meegeven.
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