Search results for: quantity of food

Authors: Muhammad Rafiq, Lamae Zulfiqar, Nazish Idrees Chaudhary

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A growing number of research focuses on healthy and unhealthy eating behaviors and their impact on health. It was intended to study the Islamic point of view on eating behavior, its impact on mental health and preventative strategies in the light of the Quran and Sunnah. Different articles and Islamic sayings related to eating behaviors and mental health were reviewed in detail. It was also revealed scientifically and through Islamic point of view that appropriate quantity, quality and timings of food have positive effects on mental health. Therefore, a 3Rs model of eating behaviors has been proposed.

Keywords: food intake, mental health, quality of food, quantity of food

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Authors: Balasaheb Bansode, L. Ladusingh

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The public distribution system is an important component of food security. It is a massive welfare program undertaken by Government of India and implemented by state government since India being a federal state; for achieving multiple objectives like eliminating hunger, reduction in malnutrition and making food consumption affordable. This program reaches at the community level through the various agencies of the government. The paper focuses on the accessibility of PDS at household level and how the present policy framework results in exclusion and inclusion errors. It tries to explore the sanctioned food grain quantity received by differentiated ration cards according to income criterion at household level, and also it has highlighted on the type of corruption in food distribution that is generated by the PDS system. The data used is of secondary nature from NSSO 68 round conducted in 2012. Bivariate and multivariate techniques have been used to understand the working and consumption of food for this paper.

Keywords: calories intake, entitle food quantity, poverty aliviation through PDS, target error

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Authors: Kholil, Laksanto Utomo

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The food needs of the Indonesian people will continue increase year to year due to the increase of population growth. For ensuring food securityand and resilience, the government has developed a program food self-resilience village since 2006. Food resilience is a complex system, consisting of subsystem availability, distribution and consumption of the sufficiency of food consumed both in quantity and quality. Low access, and limited assets to food sources is the dominant factor vulnerable of food. Women have a major role in supporting the productive activities of the family to meet food sufficiency and resilience. The purpose of this paper is to discuss the model of food self-resilience village wich gender responsive by using a dynamic system model. Model will be developed into 3 level: family, vilage, and regency in accordance with the concept of village food resilience model wich has been developed by ministry of agriculture. Model development based on the results of experts discussion and field study. By some scenarios and simulation models we will able to develop appropriate policy strategies for family food resilience. The result of study show that food resilience was influenced by many factors: goverment policies, technology, human resource, and in the same time it will be a feed back for goverment policies and number of poor family.

Keywords: food availability, food sufficiency, gender, model dynamic, law enfrocement

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Authors: Inom S. Normatov, Abulqosim Muminov, Parviz I. Normatov

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Problems of food security and the preservation of reserved zones in the region of Central Asia under the conditions of the climate change induced by the placement and construction of large reservoirs are considered. The criteria for the optimum placement and construction of reservoirs that entail the minimum impact on the environment are established. The need for the accounting of climatic parameters is shown by the calculation of the water quantity required for the irrigation of agricultural lands.

Keywords: adaptation, biodiversity, food security, water reservoir, risk

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Authors: P. F. Wong, H. Salleh, F. A. Rahim

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The adoption of building information modeling (BIM) is increasing in the construction industry. However, quantity surveyors are slow in adoption compared to other professions due to lack of awareness of the BIM’s potential in their profession. It is still unclear on how BIM application can enhance quantity surveyors’ work performance and project performance. The aim of this research is to identify the capabilities of BIM in quantity surveying practices and examine the relationship between BIM capabilities and project performance. Questionnaire survey and interviews were adopted for data collection. Literature reviews identified there are eleven BIM capabilities in quantity surveying practice. Questionnaire results showed that there are several BIM capabilities significantly correlated with project performance in time, cost and quality aspects and the results were validated through interviews. These findings show that BIM has the capabilities to enhance quantity surveyors’ performances and subsequently improved project performance.

Keywords: Building Information Modeling (BIM), quantity surveyors, capability, project performance

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Authors: Raja Kannusamy

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The research focuses on reducing food waste in the restaurant industry. A study has been conducted on the chain of retail restaurant outlets. It has been observed that the food wastages are due to the inefficient inventory management systems practiced in the restaurant outlets. The major food items which are wasted more in quantity are being selected across the retail chain outlets. A moving average forecasting method has been applied for the selected food items so that their future demand could be predicted accurately and food wastage could be avoided. It has been found that the moving average prediction method helps in predicting forecasts accurately. The demand values obtained from the moving average method have been compared to the actual demand values and are found to be similar with minimum variations. The inventory optimization technique helps in reducing food wastage in restaurant supply chain outlets.

Keywords: food wastage, restaurant supply chain, inventory optimisation, demand forecasting

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Authors: Béla Kovács, Éva Bódi, Farzaneh Garousi, Szilvia Várallyay, Dávid Andrási

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For analysis of elements in different food, feed and food raw material samples generally a flame atomic absorption spectrometer (FAAS), a graphite furnace atomic absorption spectrometer (GF-AAS), an inductively coupled plasma optical emission spectrometer (ICP-OES) and an inductively coupled plasma mass spectrometer (ICP-MS) are applied. All the analytical instruments have different physical and chemical interfering effects analysing food and food raw material samples. The smaller the concentration of an analyte and the larger the concentration of the matrix the larger the interfering effects. Nowadays, it is very important to analyse growingly smaller concentrations of elements. From the above analytical instruments generally the inductively coupled plasma mass spectrometer is capable of analysing the smallest concentration of elements. The applied ICP-MS instrument has Collision Cell Technology (CCT) also. Using CCT mode certain elements have better detection limits with 1-3 magnitudes comparing to a normal ICP-MS analytical method. The CCT mode has better detection limits mainly for analysis of selenium (arsenic, germanium, vanadium, and chromium). To elaborate an analytical method for selenium with an inductively coupled plasma mass spectrometer the most important interfering effects (problems) were evaluated: 1) isobaric elemental, 2) isobaric molecular, and 3) physical interferences. Analysing food and food raw material samples an other (new) interfering effect emerged in ICP-MS, namely the effect of various matrixes having different evaporation and nebulization effectiveness, moreover having different quantity of carbon content of food, feed and food raw material samples. In our research work the effect of different water-soluble compounds furthermore the effect of various quantity of carbon content (as sample matrix) were examined on changes of intensity of selenium. So finally we could find “opportunities” to decrease the error of selenium analysis. To analyse selenium in food, feed and food raw material samples, the most appropriate inductively coupled plasma mass spectrometer is a quadrupole instrument applying a collision cell technique (CCT). The extent of interfering effect of carbon content depends on the type of compounds. The carbon content significantly affects the measured concentration (intensities) of Se, which can be corrected using internal standard (arsenic or tellurium).

Keywords: selenium, ICP-MS, food, food raw material

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Authors: A. E. Obayelu, S. O. Olubiyo

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Food is different from other commodities because everybody needs food for survival. This has led to a shift in focus to food security in the global policy arena. However, there is paucity of studies on the interactions between food security, migration, urbanization and population rise. This paper therefore look at the linkages between migration and food security in the context of rapid urbanization and population rise of Nigeria. The study obtained data and information from both secondary sources and primary method through the voice of some selected Nigerians through telephone interview. The findings revealed that, the primary factor for the rapid urbanization in Nigeria is migration; most foods are still produced by peasant farmers who are scattered all over the rural areas and not multinational companies who produce on large scale. The country is still characterized with inadequate infrastructural facilities and services to cater for growing population. There are no protective policies enforced by the Nigeria government. In most cases, the migrants are left entirely on mercy of what they can find to due for survival. The most common coping mechanisms by migrants from rural to urban areas are changing food intake in terms of quantity, quality, diversity and frequency and prioritizing children. Policies that address urban food security need to consider the complex relationship between rapid population rise and migration and appropriate transformations that will be able to manage urbanization. With increasing rate of urbanization, the focus of food security should no longer be that of rural only

Keywords: agricultural commercialization, agricultural transformation, food security, urban, urbanization

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Authors: Agnieszka Dubiel, Artur Grabowski, Tomasz Przerywacz, Mateusz Roganowicz, Patrycja Zioty

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Food waste is one of the most significant challenges humanity is facing nowadays. Every year, reports from global organizations show the scale of the phenomenon, although society's awareness is still insufficient. One-third of the food produced in the world is wasted at various points in the food supply chain. Wastes are present from the delivery through the food preparation and distribution to the end of the sale and consumption. The first step in understanding and resisting the phenomenon is a thorough analysis of the everyday behaviors of humanity. This concept is understood as finding the correlation between the type of food and the reason for throwing it out and wasting it. Those actions were identified as a critical step in the start of work to develop technology to prevent food waste. In this paper, the problem mentioned above was analyzed by focusing on the inhabitants of Central Europe, especially Poland, aged 20-30. This paper provides an insight into collecting data through dedicated software and an organized database. The proposed database contains information on the amount, type, and reasons for wasting food in households. A literature review supported the work to answer research questions, compare the situation in Poland with the problem analyzed in other countries, and find research gaps. The proposed article examines the cause of food waste and its quantity in detail. This review complements previous reviews by emphasizing social and economic innovation in Poland's food waste management. The paper recommends a course of action for future research on food waste management and prevention related to the handling and disposal of food, emphasizing households, i.e., the last link in the supply chain.

Keywords: food waste, food waste reduction, consumer food waste, human-food interaction

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Authors: Jaechoul Shin, Juhwan Hwang

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In case of applying the BIM method to the civil engineering in the area of free formed structure, we can expect comparatively high rate of construction productivity as it is in the building engineering area. In this research, we developed quantity calculation error applying it to earthwork and bridge construction (e.g. PSC-I type segmental girder bridge amd integrated bridge of steel I-girders and inverted-Tee bent cap), NATM (New Austrian Tunneling Method) tunnel construction, retaining wall construction, culvert construction and implemented BIM based 3D modeling quantity survey. we confirmed high reliability of the BIM-based method in structure work in which errors occurred in range between -6% ~ +5%. Especially, understanding of the problem and improvement of the existing 2D-CAD based of quantity calculation through rock type quantity calculation error in range of -14% ~ +13% of earthwork quantity calculation. It is benefit and applicability of BIM method in civil engineering. In addition, routine method for quantity of earthwork has the same error tolerance negligible for that of structure work. But, rock type's quantity calculated as the error appears significantly to the reliability of 2D-based volume calculation shows that the problem could be. Through the estimating quantity of earthwork based 3D-BIM, proposed method has better reliability than routine method. BIM, as well as the design, construction, maintenance levels of information when you consider the benefits of integration, the introduction of BIM design in civil engineering and the possibility of applying for the effectiveness was confirmed.

Keywords: BIM, 3D modeling, 3D-BIM, quantity of earthwork

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Authors: Charles Kwaku Oppong

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This study examined the effects of the agricultural land grabbed for the Bui Dam project on the livelihoods assets of the affected people and its implication on food production. Both quantitative and qualitative data were collected through the use of focus group discussions, questionnaire administration, interview guide, and observations. It was found that the land grabbing incident in the study communities as a result of the Bui Dam construction has resulted in the improvements in the physical assets of the affected people. The findings also indicated that local food crop production and the quantity of fish catch have dwindled after the land grabs. Contrary to this, the local people’s access to the natural capital, particularly the local land for agricultural activities has been worsened. The study recommends alternative sustainable livelihood for the affected people by the local government.

Keywords: land grabbing, livelihood, asset, food production

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Authors: Sugiono, Wuwus Ardiatna, Himma Firdaus, Nanang Kusnandar, Bayu Utomo, Jimmy Abdel Kadar

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This study was aimed to explore the best design of single-used hot food packaging through various package designs. It examined how designed packages keep some local hot food reasonably longer than standard packages. The food packages were realized to consist of the outer and the inner layers of food-grade materials. The packages were evaluated to keep the hot food decreased to the minimum temperature of safe food. This study revealed a significant finding that the transparent plastic box with thin film aluminum foil is the best package.

Keywords: hot food, local food, one used, packaging, aluminum foil

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Authors: Amiraa Ali Mansor, Haslinda Abdullah, Angela Chan Nguk Fong, Norhaida Hanim Binti Ahmad Tajudin, Asnarulkhadi Abu Samah

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Obesity has risen sharply over the past three decades, posing a grave public health concern globally. In Malaysia, it has also emerged as a significant health threat. While the second Sustainable Development Goal, "Zero Hunger", aims to ensure equitable access to nutritious food for all, a key challenge lies in addressing food insecurity. Food insecurity not only pertains to the quantity but also the quality of food, with both dimensions playing a pivotal role in health outcomes. To date, much of the research on food security has focused on household levels. There remains a research gap concerning university students, a population transitioning to independence from parental support and grappling with limited resources. This study seeks to bridge this gap by extending the Food Security Theory to incorporate the psychological dimension of self-esteem. Using a quantitative approach, data was collected from 452 public university students in Malaysia through a cross-sectional research design and a multi-stage cluster sampling technique. The anticipated findings will provide novel insights by linking food security with self-esteem. Such insights have implications for healthcare policy and the framing of preventive strategies against obesity. It is hoped that this research will not only contribute to the academic discourse on Food Security Theory but also serve as a foundation for refining national health policies and programs aimed at fostering a healthier lifestyle.

Keywords: obesity, food security, body image, self-esteem

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Authors: Mnisi Blessing, Christopher Amoah

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Purpose: The usage of modern technology is widespread in industrialised nations. The issue still pertains to developing countries since they struggle to use technology in the building sector. The study aims to identify the barriers to technology usage in quantity surveying firms. Methodology: Quantity Surveyors were interviewed via Microsoft teams due to the dispersed nature of the participants. However, where the interview was not possible, the interview guide was emailed to the participants to fill in. In all, 12 participants were interviewed out of the 25 participants contacted. The data received were analysed using the content analysis process. Findings: The study's findings demonstrate that quantity surveyors have access to a wide range of technology that significantly enhances their project activities. However, quantity surveying companies are hesitant to use technology for several reasons, including the cost and maintenance associated with it. Other obstacles include a lack of knowledge, poor market acceptance, legal obstacles, and budgetary constraints. Implication: Despite the advantages associated with modern technology applications, quantity surveying firms are not using them, which may ultimately affect their work output. Therefore, firms need to re-examine these obstacles, inhibiting their adoption of technology in the work process to enhance their production. Value of the Paper: The study reveals the main hindrances to technology usage, which may help firms institute measures to address them.

Keywords: barriers, implementation, technology, quantity surveying

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Authors: Mohsen Shirani, Shadi Asadzandi, Micaela Demichela

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This paper presents the results of a study to assess crucial aspects and the strength of the scientific basis of a typically interdisciplinary, applied field: food supply chain risk assessment research. Our approach is based on an advanced scientometrics analysis with novel elements to assess the influence and dissemination of research results and to measure interdisciplinary. This paper aims to describe the quantity and quality of the publication trends in food supply chain risk assessment. The population under study was composed of 266 articles from database web of science. The results were analyzed based on date of publication, type of document, language of the documents, source of publications, subject areas, authors and their affiliations, and the countries involved in developing the articles.

Keywords: food supply chain, risk assessment, scientometrics, web of science

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Authors: Milind Chaudhari, Suhail Balasinor

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Due to massive deforestation and an ever-increasing population, the organic content of the soil is depleting at a much faster rate. Due to this, there is a big chance that the entire food production in the world will drop by 40% in the next two decades. Vertical farming can help in aiding food production by leveraging big data and cloud computing to ensure plants are grown naturally by providing the optimum nutrients sunlight by analyzing millions of data points. This paper outlines the most important parameters in vertical farming and how a combination of big data and AI helps in calculating and analyzing these millions of data points. Finally, the paper outlines how different organizations are controlling the indoor environment by leveraging big data in enhancing food quantity and quality.

Keywords: big data, IoT, vertical farming, indoor farming

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Authors: P. Ghosh, S. B. Sharma

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The growing problem of food waste is causing unacceptable economic, environmental and social impacts across the globe. In Australia, food waste is estimated at about AU$8 billion per year; however, information on the extent of wastage at different stages of the food value chain from farm to fork is very limited. This study aims to identify causes for and extent of food waste at wholesaler stage of the food value chain in the state of Western Australia. It also explores approaches applied to reduce and utilize food waste by the wholesalers. The study was carried out at Perth city market in Caning Vale, the main wholesale distribution centre for fruits and vegetables in Western Australia. A survey questionnaire was prepared and shared with 51 wholesalers and their responses to 10 targeted questions on quantity of produce (fruits and vegetables) delivery received and further supplied, reasons for waste generation and innovations applied or being considered to reduce and utilize food waste. Data were computed using the Statistical Package for the Social Sciences (SPSS version 21). Among the wholesalers 52% were primary wholesalers (buy produce directly from growers) and 48% were secondary wholesalers (buy produce in bulk from major wholesalers and supply to the local retail market, caterers, and customers with specific requirements). Average fruit and vegetable waste was 180 Kilogram per week per primary wholesaler and 30 Kilogram per secondary wholesaler. Based on this survey, the fruit and vegetable waste at wholesaler stage was estimated at about 286 tonnes per year. The secondary wholesalers distributed pre-ordered commodities, which minimized the potential to cause waste. Non-parametric test (Mann Whitney test) was carried out to assess contributions of wholesalers to waste generation. Over 56% of secondary wholesalers generally had nothing to bin as waste. Pearson’s correlation coefficient analysis showed positive correlation (r = 0.425; P=0.01) between the quantity of produce received and waste generated. Low market demand was the predominant reason identified by the wholesalers for waste generation. About a third of the wholesalers suggested that high cosmetic standards for fruits and vegetables - appearance, shape, and size - should be relaxed to reduce waste. Donation of unutilized fruits and vegetables to charity was overwhelmingly (95%) considered as one of the best options for utilization of discarded produce. The extent of waste at other stages of fruit and vegetable supply chain is currently being studied.

Keywords: food waste, fruits and vegetables, supply chain, waste generation

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Authors: Özlem Turan, Şule Turhan

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About 1 billion people in the world are suffering from hunger. Approximately 1.3 billion tons of produced food is wasted each year as well. While the waste of industrialized countries is 670 million tons per year, the waste per year in developing countries is estimated as 630 million tons. When evaluated in this respect, the importance of sustainability and food security can be seen clearly. Food safety is defined as taking the necessary measures and eliminating all risk arising from food. The goal of sustainable food security is, protection of consumer health, development of safe food and beverages trade nationally and internationally and to ensure reliable fair trade schemes. In this study, this study will focus on sustainable food systems and food security, by examining the food wastage and losses from environmental and economic point of views and the precautions that need to be taken will be discussed.

Keywords: food, food safety, food systems, sustainability

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Authors: Bouchaib Gazzaz, Mounir Mehdi

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In order to ensure consumer food protection, the food industry has a legal obligation to provide food products that comply with the requirements of the legislation in force. National regulations in this area occupy an important place in the food control system in terms of consumer protection. This article discusses the legal and regulatory framework of food safety and consumer protection in Moroccan law. We used the doctrinal research approach by analyzing the judicial normative and bibliographic legal research. As a result, we were able to present the basic principles of consumer food protection by showing to what extent the food safety law provides effective consumer protection in Morocco. We have concluded that there is an impact -in terms of consumer legal protection- of food law reform on the concept of food safety.

Keywords: food safety, Morocco, consumer protection, framework, food law

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Authors: P. Raajeswari, S. M. Devatha, R. Pragatheeswari

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The edible packaging is a new trendsetter in the era of modern packaging. The researchers and food scientist recognise edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability. Starch was extracted from different sources that contains abundantly like potato, tapioca, rice, wheat, and corn. The starch based edible films and cutleries are developed as an alternative for conventional packages providing the nutritional benefit when consumed along with the food. The development of starch based edible films by the extraction of starch from various raw ingredients at lab scale level. The films are developed by the employment of plasticiser at different concentrations of 1.5ml and 2ml. The films developed using glycerol as a plasticiser in filmogenic solution to increase the flexibility and plasticity of film. It reduces intra and intermolecular forces in starch, and it increases the mobility of starch based edible films. The films developed are tested for its functional properties such as thickness, tensile strength, elongation at break, moisture permeability, moisture content, and puncture strength. The cutleries like spoons and cups are prepared by making dough and rolling the starch along with water. The overall results showed that starch based edible films absorbed less moisture, and they also contributed to the low moisture permeability with high tensile strength. Food colorants extracted from red onion peel, pumpkin, and red amaranth adds on the nutritive value, colour, and attraction when incorporated in edible cutleries, and it doesn’t influence the functional properties. Addition of a low quantity of glycerol in edible films and colour extraction from onion peel, pumpkin, and red amaranth enhances biodegradability and provides a good quantity of nutrients when consumed. Therefore, due to its multiple advantages, food starch can serve as the best response for eco-friendly industrial products aimed to replace single use plastics at low cost.

Keywords: edible films, edible cutleries, plasticizer, glycerol, starch, functional property

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Authors: Boineelo P. Lefadola, Annemarie T. Viljoen, Gerrie E. Du Rand

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The food service sector wastes staggering quantities of food. More than one-third of food produced today gets wasted. This is both perplexing and daunting given that not all that is wasted is accounted for when measuring food waste. It is recognised that the present food waste definitions are ambiguous and do not really take into account all food waste generated. The contention is that food waste in the food service sector can be prevented or reduced if we have an explicit food waste definition in the context of food service. This study, therefore, explores the definition of the concept of food waste in the food service sector and its implications on sustainable food waste management strategies. An ethnographic research approach was adopted. A university food service unit was selected as a research site. Data collection techniques employed included document analyses, participant observations, focus group discussions with front-of-house and back-of-house staff, and one-on-one interviews with staff on managerial positions. A grounded theory approach was applied to analyse data. The concept of food waste was constructed differently by different levels of staff. Whereas managers raised discussion from a financial perspective, BOH and FOH staff drew upon socio-cultural implications. This study lays the foundation for a harmonised definition of the concept of food waste in food service.

Keywords: food service, food waste, food waste management, sustainability

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Authors: Pi-Hsia Hung

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The development of mathematical competency has individual benefits as well as benefits to the wider society. Children who begin school behind their peers in their understanding of number, counting, and simple arithmetic are at high risk of staying behind throughout their schooling. The development of effective strategies for improving the educational trajectory of these individuals will be contingent on identifying areas of early quantitative knowledge that influence later mathematics achievement. A computer-based quantity assessment was developed in this study to investigate the characteristics of 2nd and 3rd grade slow learners in quantity. The concept of quantification involves understanding measurements, counts, magnitudes, units, indicators, relative size, and numerical trends and patterns. Fifty-five tasks of quantitative reasoning—such as number sense, mental calculation, estimation and assessment of reasonableness of results—are included as quantity problem solving. Thus, quantity is defined in this study as applying knowledge of number and number operations in a wide variety of authentic settings. Around 1000 students were tested and categorized into 4 different performance levels. Students’ quantity ability correlated higher with their school math grade than other subjects. Around 20% students are below basic level. The intervention design implications of the preliminary item map constructed are discussed.

Keywords: mathematics assessment, mathematical cognition, quantity, number sense, validity

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Authors: A.N. Zhilkaidarov, G.K. Iskakova, V.Y. Chernyh

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High-qualified and not-expensive products of daily usage have a big demand on food products’ market. Moreover, it is about independent and irreplaceable product as pasta. Pasta is a product, which represents itself the conserved dough from wheat flour made through special milling process. A wide assortment of the product and its pleasant taste properties allow to use pasta products in very different combinations with other food products. Pasta industry of Kazakhstan has large perspectives of development. There are many premises for it, which includes first an importance of pasta as a social product. Due to for its nutritional and energetically value pasta is the part of must have food. Besides that, the pasta production in Kazakhstan has traditional bases, and nowadays the market of this product develops rapidly as in quantity as well as in quality aspects. Moreover, one of the advantages of this branch is an economical aspect – pasta is the product of secondary processing, and therefore price for sailing is much higher as its own costs.

Keywords: pasta, new wheat sorts, domesic sorts of wheat, macaronic flour

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Authors: G. T. Aigarinova

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This article considers the legal issues of food security as a major component of national security of the republic. The problem of food security is the top priority of the economic policy strategy of any state, the effectiveness of this solution influences social, political, and ethnic stability in society. Food security and nutrition is everyone’s business. Food security exists when all people, at all times, have physical, social and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. By analyzing the existing legislation in the area of food security, the author identifies weaknesses and gaps, suggesting ways to improve it.

Keywords: food security, national security, agriculture, public resources, economic security

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Authors: A. Alrasheed, I. Connerton

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Providing patients with safe meals on a daily basis is one of the challenges in the healthcare sector. In Saudi Arabia matters related to food safety and hygiene have been the heart of the Ministry of Health (MOH) and Saudi Food and Drugs Authority (SFDA). The aim of this study is to examine the causes of inadequate implementation of food safety management systems such as HACCP in Riyadh’s MOH hospitals. By the law, food safety must be managed using a documented, HACCP based approach, and food handlers must be appropriately trained in food safety. Food handlers in Saudi Arabia are not required to provide a certificate or attend a food handling training course even in healthcare sectors. Since food safety and hygiene issues are of increasing importance for Saudi Arabian health decision makers, the SFDA has been established to apply food hygiene requirements in all food operations. It should be pointed out that the implications of food outbreaks on the whole society may potentially go beyond individual health impacts but also impact on the Nation’s health and bring about economic repercussions.

Keywords: food safety, patient, hospital, HACCP

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Authors: Zihuan (Dylan) Wang

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This paper analyzes the formation of human food aversion from a biological perspective. It points out that this biased behavior is formed through the accumulation of long-term survival and life experiences. By introducing the "Food Chain Energy Pyramid" model and the analogous deduction of the "Human Food Aversion Pyramid," with energy conversion efficiency as the primary reason, it analyzes the underlying reasons for the formation of food preferences. Food industry professionals can gain inspiration from this article to combine the theory presented with their expertise in order to leverage product quality and promote environmentally conscious practices.

Keywords: food aversion, food preference, energy conversion efficiency, food and culture, nutrition, research and development

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Authors: Muhammad Shafiq, Huynh Trung Luong

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In this paper, we proposed a commitment based revenue sharing contract for a supply chain comprising one manufacturer and one retailer facing highly uncertain demand of a short life span fashionable product. In our model, the retailer reserves a commitment level with the manufacturer prior to the selling season. In response, the manufacturer allocates and produces a specific quantity which is the maximum available quantity for the retailer. The retailer is motivated to commit more by offering higher revenue sharing percentage for reserved capacity than non-reserved capacity. Due to asymmetric information, it is found that the manufacturer can optimize quantity allocation decision while the commitment level decision of the retailer may not be optimal.

Keywords: supply chain coordination, revenue sharing contract, commitment based revenue sharing, quantity allocation

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Authors: Fhumulani R. Ramukhwatho, Roelien du Plessis, Suzan H. H. Oelofse

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There are a growing number of scientific papers, journals and reports on household food waste, the reason being that food waste has become a significant global issue that is costing billions of Rands in resources. To reduce food waste in a sustainable manner, it requires an understanding of the generation of food waste. This paper assesses household food wastage in the City of Tshwane Metropolitan Municipality (CTMM). A total of 210 interviewed participants using face-to-face interviews based on a structured questionnaire and the actual weighing of households’ food wasted was quantified using a weighing kitchen scale. Fifty-nine percent of respondents agreed that they wasted food, while 41% thought they did not waste food at all. Households wasted an average total of 6 kg of food waste per week per household. The study concluded that households buy and prepare more food that ends up wasted.

Keywords: assessment, developing country, food waste, household

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Authors: Ijeoma Chinyere Ukonu

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This research seeks to investigate how the globalisation of fast food has affected students’ food choice. A mixed method approach was used in this research; basically involving quantitative and qualitative methods. The quantitative method uses a self-completion questionnaire to randomly sample one hundred and four students; while the qualitative method uses a semi structured interview technique to survey four students on their knowledge and choice to consume fast food. A cross tabulation of variables and the Kruskal Wallis nonparametric test were used to analyse the quantitative data; while the qualitative data was analysed through deduction of themes, and trends from the interview transcribe. The findings revealed that globalisation has amplified the evolution of fast food, popularising it among students. Its global presence has affected students’ food choice and preference. Price, convenience, taste, and peer influence are some of the major factors affecting students’ choice of fast food. Though, students are familiar with the health effect of fast food and the significance of using food information labels for healthy choice making, their preference of fast food is more than homemade food.

Keywords: fast food, food choice, globalisation, students

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Authors: Wiwat Kittinaraporn, Napat Harnpornchai, Sutja Boonyachut

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This paper deals with the application of a novel neural network technique, so-called Support Vector Machine (SVM). The objective of this study is to explore the variable and parameter of forecasting factors in the construction industry to build up forecasting model for construction quantity in Thailand. The scope of the research is to study the non-residential construction quantity in Thailand. There are 44 sets of yearly data available, ranging from 1965 to 2009. The correlation between economic indicators and construction demand with the lag of one year was developed by Apichat Buakla. The selected variables are used to develop SVM models to forecast the non-residential construction quantity in Thailand. The parameters are selected by using ten-fold cross-validation method. The results are indicated in term of Mean Absolute Percentage Error (MAPE). The MAPE value for the non-residential construction quantity predicted by Epsilon-SVR in corporation with Radial Basis Function (RBF) of kernel function type is 5.90. Analysis of the experimental results show that the support vector machine modelling technique can be applied to forecast construction quantity time series which is useful for decision planning and management purpose.

Keywords: forecasting, non-residential, construction, support vector machines

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