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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Bereiding en kwaliteit van biologische voedingsmiddelen; samenvatting.
Duysens, M. - \ 1997
Wageningen : Wetenschapswinkel (Rapport / Wetenschapswinkel 125) - ISBN 9789067545150 - 16
voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - alternatieve landbouw - biologische landbouw - kwaliteit - prestatieniveau - inspectie - huishoudens - voedselbewaring thuis - voedselopslag - ovens - kachels - keukengerei - groenten - groenteteelt - alternatieve methoden - food preparation - cooking - food - foods - meals - dishes - alternative farming - organic farming - quality - performance - inspection - households - home food preservation - food storage - stoves - cooking utensils - vegetables - vegetable growing - alternative methods
Voedingskwaliteit van biologische voedingsmiddelen; effecten van de bereidingswijze in de magnetron, op gas en inductiekookplaat.
Brouwer, N.M. ; Duysens, M.M.A. ; Beekman, W. ; Huber, M.A.S. ; Wijk, R. van - \ 1997
Wageningen : Wetenschapswinkel (Rapport / Wetenschapswinkel 141) - ISBN 9789067545129 - 122
voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - alternatieve landbouw - biologische landbouw - kwaliteit - prestatieniveau - inspectie - huishoudens - voedselbewaring thuis - voedselopslag - ovens - kachels - keukengerei - groenten - groenteteelt - voedingswaarde - voedselsamenstelling - eigenschappen - biologische voedingsmiddelen - kookkunst - alternatieve methoden - food preparation - cooking - food - foods - meals - dishes - alternative farming - organic farming - quality - performance - inspection - households - home food preservation - food storage - stoves - cooking utensils - vegetables - vegetable growing - nutritive value - food composition - properties - organic foods - cookery - alternative methods
Kwaliteitsaspecten van maaltijdsystemen : een vergelijkend onderzoek naar warme-, koelverse- en diepvriesmaaltijden voor ouderen
Woerkum, M. van; Hobbelink, A. - \ 1996
Wageningen : Wetenschapswinkel (Adviesbrief / Landbouwuniversiteit, Wetenschapswinkel 133)
catering - centrale keukens - basisproducten - gemeenschapsontwikkeling - consumptiepatronen - borden - ouderen - voedsel - voedselhygiëne - voedselbereiding - voedingsmiddelen - gezondheidszorg - thuiszorg - thuisbezorgde maaltijden - ziekenhuiscatering - ziekenhuizen - huishoudens - keukens - maaltijden - Nederland - verpleeghuizen - voedingstoestand - ouderdom - overheidsdiensten - keukengerei - institutionele huishoudens - central kitchens - commodities - community development - consumption patterns - dishes - elderly - food - food hygiene - food preparation - foods - health care - home care - home delivered meals - hospital catering - hospitals - households - kitchens - meals - Netherlands - nursing homes - nutritional state - old age - public services - cooking utensils - institutional households
Food, fat, family and friends : studies on the impact of the social environment on dietary intake
Feunekes, G.I.J. - \ 1996
Agricultural University. Promotor(en): W.A. van Staveren; J.G.A.J. Hautvast; C. de Graaf. - S.l. : Feunekes - ISBN 9789054855163 - 180
voedselhygiëne - voedingstoestand - consumptiepatronen - maaltijden - nederland - borden - keukengerei - food hygiene - nutritional state - consumption patterns - meals - netherlands - dishes - cooking utensils

The impact of the social environment on food and fat intake was investigated in several samples including family members, close friends, and meal time companions in the Netherlands. Firstly, a food frequency questionnaire to assess the intake of fat, fatty acids and cholesterol was developed. Biomarker-based validity (n = 99), relative validity against a dietary history (n = 191), and reproducibility (n = 93) were satisfactory for adults.

Up to 40% of the variance in fat intake, expressed as % of energy intake, could be explained by influences from the social environment. This maximum value was derived from resemblances in fat intake within social networks, including nuclear family members and friends. Associations in fat intake in 1077 nuclear families, based on two-day diet records, ranged between 0.50 and 0.60 between spouses and between siblings, and around 0.40 between parents and children. Resemblance in fat intake was high for food consumed at home and weak for food consumed elsewhere. In another study, fat intake in the last four weeks was assessed with the food frequency questionnaire in 361 social networks, consisting of at most six subjects: a 15 year old adolescent; father; mother; and their best friends. Fat intake was significantly related between nuclear family members (r = 0. 18 to r = 0. 30), but not between best friends.

Specific influences from the social environment were quantified: the subjective norm; modelling; and social facilitation. The subjective norm, reflecting the perceived pressure from the social environment, explained 1 % of the variance in fat intake of adolescents (n = 122). The subjective norm appeared to influence fat intake in this group by modifying attitudes towards fat intake. Modelling behaviour explained 6% of the variance in fat intake of adolescents. Mothers were more influential than fathers and best friends. Social facilitation of dietary intake explained up to 5% of the variance in energy intake in young adults (n = 50): spontaneous meal size increased when more others were present, due to an increased meal duration. Focus group and family interviews (n = 14) showed that social influences are embedded in family food rules and interact with other determinants of food intake.

In conclusion, social influences have considerable effects on dietary intake. Members of nuclear families are more powerful in affecting each others fat intake than best friends. Future research should focus on changes in dietary intake in relation with changes in social environment.

Groente als deel van de Nederlandse eetcultuur. Uitvinding van een traditie?
Hartog, A.P. den - \ 1995
Voeding 56 (1995)4. - ISSN 0042-7926 - p. 14 - 17.
consumptiepatronen - kookkunst - cultuur - diffusie - ziektepreventie - voedselhygiëne - voedselbereiding - maaltijden - nederland - voedingstoestand - preventie - preventieve geneeskunde - recepten - tradities - groenten - groenteteelt - borden - keukengerei - consumption patterns - cookery - culture - diffusion - disease prevention - food hygiene - food preparation - meals - netherlands - nutritional state - prevention - preventive medicine - recipes - traditions - vegetables - vegetable growing - dishes - cooking utensils
Eten in de jaren negentig: reflecties op gemaksvoeding.
Dam, Y.K. van; Hoog, C. de; Ophem, J.A.C. van - \ 1994
Wageningen [etc.] : LU [etc.] - ISBN 9789051664317 - 169
houding van consumenten - consumentengedrag - gemaksvoedsel - borden - voedsel - voedselconsumptie - voedselbereiding - voedselinkoop - voedingsmiddelen - maaltijden - voorgekookt voedsel - voorbereide voedingsmiddelen - prijzen - inkopen - snacks - consumer attitudes - consumer behaviour - convenience foods - dishes - food - food consumption - food preparation - food purchasing - foods - meals - precooked foods - prepared foods - prices - purchasing
Evaluatie van strategieen ter beoordeling van de voedselveiligheid van genetisch gemodificeerde landbouwprodukten
Kok, E.J. - \ 1992
Wageningen : RIKILT-DLO (Rapport / DLO - Rijks-Kwaliteitsinstituut voor land- en tuinbouwprodukten (RIKILT-DLO) 92.48) - 61
genetische modificatie - recombinant dna - agronomie - genetische variatie - voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - toxicologie - voedselinspectie - genetic engineering - agronomy - genetic variation - food preparation - cooking - food - foods - meals - dishes - toxicology - food inspection
Micronutrient deficiencies in Ethiopia and their inter-relationships
Wolde - Gebriel, Z. - \ 1992
Agricultural University. Promotor(en): J.G.A.J. Hautvast, co-promotor(en): C.E. West. - S.l. : Wolde-Gebriel - ISBN 9789054850038 - 168
voedingsstoornissen - voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - slechte voeding - vasten - vermageringsdiëten - ethiopië - nutritional disorders - food preparation - cooking - food - foods - meals - dishes - malnutrition - fasting - weight loss diets - ethiopia

A nationwide study on the prevalence of xerophthalmia was carried out in 6,636 children aged 6 months to 6 years in all the Regions of Ethiopia except Eritrea and Tigrai which were excluded for security reasons. Bitot's spots were observed in 1.0% of all children with higher prevalence in the pastoral (1.6%) and cropping (1.1%) agro-ecological zones than in the cash- crop (0.4%) and ensete ('false banana', Ensete ventricosum (Welw.) Cheesman) (0.0%) zones. Conjunctival xerosis and Bitot's spots were twice as common in boys than in girls and this was seen in all age groups. One case of corneal xerosis and two cases of corneal scar (0.03%) were also found. Serum retinol levels were deficient (<0.35 μmol/l) in 16% and low (0.35-0.69 μmol/l) in 44% of children. Results of the present survey indicate that the problem is, according to WHO criteria, of public health significance. More stunting than wasting was observed, with peak prevalence of these signs of malnutrition being observed in the second year of life.

It is estimated that there are three quarters of a million blind persons in Ethiopia. Results of a study of the 721 pupils in the six schools for the blind showed that 70% of the blindness was due to corneal opacity or shrinkage of the eye ball. Measles was implicated as a cause of blindness in 40% of the children while a further 13% regarded "mitch" as the predisposing factor. Mitch is an Amharic term used to describe a wide range of vague illness with fever and measles possibly comprising a large proportion of these cases.

A nationwide study on 35,635 school children and 19,158 household members showed that the prevalence of gross goitre was 30.6% and 18.7% respectively while that of visible goitre was 1.6% and 3.2% respectively. Prevalence was significantly higher in females than in males and increased with age more in females than in males. Prevalence increased with increasing altitude. Based on an epidemiological model, the numbers of people suffering from various iodine deficiency disorders have been estimated.

In Melkaye village of Hararge Region, a high prevalence of symptoms of vitamin A deficiency were found in 240 children examined: night blindness, 28.7%; Bitot's spots 6.7%; corneal xerosis 0.83%; corneal ulceration/keratornalacia 6.3%; and corneal scars 5.8%. Of the children studied, 30.2% had deficient serum retinol levels (< 0.35 μmol/l) while 58.0% had low levels (0.35-0.69 μmol/l). Thus both the clinical and biochemical parameters indicate that the problem of vitamin A deficiency was probably the most severe ever reported. The reason for the very severe deficiency of vitamin A in this area was the total dependence of the inhabitants for six years on supplies of relief foods which were devoid of vitamin A. About 55% of the children were malnourished with more wasting than stunting. Seventy children were reported to have died two years prior to the survey.

In a study of 14,740 children in Shoa Region of Central Ethiopia, goitre, xerophthalmia (Bitot's spots) and clinical anaemia were observed in 34.2%, 0.91% and 18.6% respectively of the children. Based on a sample of 344 children, the median of most biochemical parameters was within the normal range except for haemoglobin, mean corpuscular haemoglobin concentration (MCHC) and urinary iodine excretion where the median was lower, and mean corpuscular volume (MCV), mean corpuscular haemoglobin (MCH), and immunoglobulins G and M where it was higher. Many significant correlations were observed and these were used as the basis for the formulation of hypothethes. The anaemia found was not nutritional in origin but due to the effect of infestation with intestinal parasites and malaria.

The effect of vitamin A supplementation on the treatment of goitre with iodized oil was assessed in a series of studies in Shoa Region. Iodized oil supplementation significantly reduced goitre size in those who had grade IB goitre (observable when neck extended). After 4 and 7/8 weeks post-treatment, concentrations of thyroxin and that of urinary iodine excretion increased significantly, while those of total triiodothyronine and thyrotropin decreased significantly. Vitamin A supplementation increased serum levels of retinol and retinol-binding protein at weeks 4 and 7/8 but had no effect on goitre size or parameters of iodine metabolism.

In a similar study on anaemia, supplementation with iron and folic acid significantly increased levels of haemoglobin, haematocrit, red blood cell count, serum iron, transferrin saturation, ferritin and mean corpuscular haemoglobin concentration and significantly decreased levels of total iron binding capacity and transferrin at 4 and 7/8 weeks posttreatment. Only the increase in red blood cell count and decrease in mean corpuscular volume were significantly greater in those supplemented with vitamin A than those who were not supplemented.

In the Gurage area in Central Ethiopia, cultivation, harvesting, yield and processing of ensete were studied in 60 households in six villages. Ensete was propagated vegetatively and has a six-year growing cycle in which it was transplanted three or four times. The yield of ensete food ("ko'cho") was 9.5 tons/yr/ha (6.1 MJ/m 2/yr). Except for cassava, the energy yield of ensete was higher than that from all other crops grown in Ethiopia while the protein yield (11.4 g/m 2/yr) was higher than that of all crops except banana and Irish potato although the protein density is very low (12 g/kg). The pseudostem and corm provide a starchy pulp which is fermented and can be stored for up to 5-7 years in an earthen pit. It can then be prepared for consumption in a variety of ways which have been studied in detail. The mean intake of ensete was 0.55 kg/day and provided 68% of total energy intake, 20% of protein, 28% of iron but no vitamin A. Energy intake from all food consumed was extremely low in Gurage, being only 60% of requirements.

Development of fermented sauce-based salads : assessment of safety and stability
Bonestroo, M.H. - \ 1992
Agricultural University. Promotor(en): F.M. Rombouts. - S.l. : Bonestroo - 135
voedselbereiding - maaltijden - borden - fermentatie - voedselbiotechnologie - food preparation - meals - dishes - fermentation - food biotechnology

Sauce-based delicatessen salads, composed of solid ingredients, such as potatoes, vegetables, fish, meat and an oil-in-water emulsion containing acidulants (acetic and lactic acids) and chemical preservatives (sorbic and benzoic acids) can be subject to microbial and chemical changes and physical deterioration. In this thesis a new method of salad preparation is presented which meets consumer demands for salads without chemical preservatives and with a less sour taste and by which the major microbiological and chemical problems of the present-day salads can be controlled. Conditions for operation and the microbiological and chemical aspects that are relevant for the process have been investigated. It is shown that preparation of salads by the new process, i.e. fermentation in their package with lactic acid bacteria at higher temperatures (≥42°C) in a short time (≤8 hours), followed by cooling to below 7°C, is feasible. Salads produced according to this procedure have a mildly sour taste and are microbially stable for 5-6 weeks at 7°C, i.e. yeasts and other spoilage organisms are inhibited, provided that measures are taken to assure low initial contamination with these microorganisms. Moreover, fermented salads, subjected to light exposure, are protected for lipid photo-oxidation. This protection is apparently due to the oxygen scavenging and reducing effects of the fermentation. The salads could be regarded as safe, as growth of pathogenic microorganisms and production of biogenic amines are inhibited.

Microbiologisch, chemisch en microscopisch onderzoek van gekoelde kant- en klaar maaltijden
Cazemier, G. ; Herstel, H. - \ 1991
Wageningen : DLO-Rijks-Kwaliteitsinstituut voor Land- en Tuinbouwprodukten (Rapport / RIKILT-DLO 91.26) - 16
maaltijden - voedingswaarde - voedselmicrobiologie - voedselsamenstelling - voedselchemie - voedselkwaliteit - kwaliteitscontroles - borden - keukengerei - meals - nutritive value - food microbiology - food composition - food chemistry - food quality - quality controls - dishes - cooking utensils
Het snel klaarmaken van warme maaltijden : onderzoek naar het klaarmaken van de dagelijks warme maaltijd met behulp van fornuis en magnetron, gelet op smaak, voedingswaarde, gemak, snelheid, veiligheid en energieverbruik
Butijn, C.A.A. ; Cramwinckel, A.B. ; Logman, H.W. ; Raats, M.M. - \ 1987
Wageningen : RIKILT (Rapport / RIKILT 86.110) - 80
infraroodstraling - eten koken - koken met de magnetron - zonne-energie - ovens - kachels - keukengerei - voedingswaarde - voedsel - voedingsmiddelen - voedselsamenstelling - kwaliteit - eigenschappen - voedselbereiding - maaltijden - borden - infrared radiation - cooking - microwave cooking - solar energy - stoves - cooking utensils - nutritive value - food - foods - food composition - quality - properties - food preparation - meals - dishes
Houdbaarheid van rauwkost
Maaker, J. de; Schouten, S.P. ; Schmeitz, H. - \ 1985
Wageningen : Sprenger Instituut (Rapport / Sprenger Instituut No. 2284) - 34
borden - voedselbereiding - houdbaarheid (kwaliteit) - maaltijden - nederland - dishes - food preparation - keeping quality - meals - netherlands
Bij dit onderzoek werden rauwkostsalades die bestaan uit gesneden groenten en vruchten, zoals aardbei, ananas en mandarijn, onderzocht op houdbaarheid en bacteriologische betrouwbaarheid. Ook werden gesneden paprika en komkommer getest. Voor de laatstgenoemde twee produkten werd tevens nagegaan of het versneden produkt bewaard kan worden bij temperaturen lager dan geadviseerd voor het intacte produkt. Op basis van geur, kleur, smet (rot) en algemene kwaliteit werd geconcludeerd dat de houdbaarheid uiterst beperkt is. Bij de rauwkostmengsels bleek het kiemgetal na 2 tot 3 dagen bij 10 graden Celsius of 15 graden Celsius zeer sterk toe te nemen. Koeling op een zo laag mogelijk niveau is dan ook gedurende de hele afzetperiode noodzakelijk
Alternatieve voedselgewoonten en sociaal netwerk
Edema, J.M.P. - \ 1983
Voeding 44 (1983). - ISSN 0042-7926 - p. 356 - 360.
voedselhygiëne - voedingstoestand - consumptiepatronen - voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - abnormaal gedrag - filosofie - cultuur - food hygiene - nutritional state - consumption patterns - food preparation - cooking - food - foods - meals - dishes - abnormal behaviour - philosophy - culture
Een model van het verschijnsel 'eetcultuur' wordt gepresenteerd, opdat het duidelijk wordt waar zich in een eetcultuur in principe mogelijkheden voor alternatieve keuzes voordoen. Verder wordt stilgestaan bij de betekenis die sociale netwerken hebben voor het aanleren van alternatieve voedselgewoonten en voor de verbreiding ervan. Met behulp van Merton's theorie over afwijkend gedrag zal een verklaring worden gezocht voor de populariteit van alternatieve voedselgewoonten
Voedingsbeleid in Nederland, op weg?
Hautvast, J.G.A.J. - \ 1983
Voeding 44 (1983)4. - ISSN 0042-7926 - p. 129 - 132.
voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - overheidsbeleid - bestuur - nederland - food preparation - cooking - food - foods - meals - dishes - government policy - administration - netherlands
Op een enigzins schematische wijze wordt nagegaan wat er in de periode 1976-1982 gedaan is aan activiteiten die kunnen bijdragen aan een nationaal voedingsbeleid.
Werklozen en hun voeding in de jaren 1930-1939
Hartog, A.P. den - \ 1983
Voeding 44 (1983). - ISSN 0042-7926 - p. 92 - 98.
eten koken - borden - economische crises - economische depressie - voedsel - voedselbereiding - voedingsmiddelen - maaltijden - werkloosheid - personen - cooking - dishes - economic crises - economic depression - food - food preparation - foods - meals - unemployment - persons
Nagegaan wordt welke invloed de economische crisis van de jaren dertig heeft gehad op het huishoudbudget en het voedselpakket van Nederlandse werklozen en hun gezinnen. Ook activiteiten van overheid en particulieren om de nood te lenigen worden besproken.
Manual for social surveys on food habits and consumption in developing countries
Hartog, A.P. den; Staveren, W.A. van - \ 1983
Wageningen : Pudoc - ISBN 9789022008386 - 114
samenstelling - consumptiepatronen - eten koken - ontwikkelingslanden - borden - gezinnen - voedingsgewoonten - voedsel - voedselhygiëne - voedselbereiding - voedingsmiddelen - huishoudens - interviews - maaltijden - voedingstoestand - vragenlijsten - structuur - karteringen - composition - consumption patterns - cooking - developing countries - dishes - families - feeding habits - food - food hygiene - food preparation - foods - households - meals - nutritional state - questionnaires - structure - surveys
Voeding als maatschappelijk verschijnsel
Hartog, A.P. den; Hautvast, J.G.A.J. ; Hermus, R.J.J. ; Knegt, Y. ; Kouwenhoven, T. ; Oosten-van der Goes, H. van; Rijneveld-van Dijk, H.L.G. ; Staveren, W.A. van; Zwartz, J.A. - \ 1982
Utrecht : Bohn, Scheltema & Holkema - ISBN 9789031305247 - 307
voedselhygiëne - voedingstoestand - consumptiepatronen - voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - voedingsgewoonten - overheidsbeleid - voedselvoorziening - voeding - voedingseducatie - voedingsinformatie - sociologie - nederland - food hygiene - nutritional state - consumption patterns - food preparation - cooking - food - foods - meals - dishes - feeding habits - government policy - food supply - nutrition - nutrition education - nutrition information - sociology - netherlands
Het verbruik van consumptiemelk en melkprodukten in Nederland
Termorshuizen, J.G. ; Meulenberg, M.T.G. - \ 1982
Voeding 43 (1982). - ISSN 0042-7926 - p. 146 - 152.
houding van consumenten - consumentengedrag - eten koken - zuivelindustrie - borden - voedsel - voedselconsumptie - voedselbereiding - voedingsmiddelen - maaltijden - melkproducten - consumer attitudes - consumer behaviour - cooking - dairy industry - dishes - food - food consumption - food preparation - foods - meals - milk products
Een onderzoek naar het consumptiegedrag t.a.v. melk
Eetbare planten in West-Europa
Anonymous, - \ 1981
Wageningen : Pudoc (Literatuurlijst / Centrum voor landbouwpublikaties en Landbouwdocumentatie no. 4555)
akkerbouw - bibliografieën - eten koken - borden - veldgewassen - voedsel - voedselbereiding - voedingsmiddelen - maaltijden - groenten - west-europa - wilde planten - plantkunde - economische botanie - arable farming - bibliographies - cooking - dishes - field crops - food - food preparation - foods - meals - vegetables - western europe - wild plants - botany - economic botany
De voeding in de Middeleeuwen in Nederland, mede gezien in verband met de landbouw
Anonymous, - \ 1980
Wageningen : Pudoc (Literatuurlijst / Centrum voor Landbouwpublikaties en Landbouwdocumentatie no. 4347)
voedselbereiding - eten koken - voedsel - voedingsmiddelen - maaltijden - borden - landbouw - geschiedenis - nederland - bibliografieën - food preparation - cooking - food - foods - meals - dishes - agriculture - history - netherlands - bibliographies
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