Margaret Lumbers

• University of Surrey

Background: One way to improve hospital food provision is certainly by understanding the management of hospital foodservices, but there is limited detailed information about staff roles in food provision in many hospitals around the world. Objective: The hospital meal experience of patients, a part of the services provided by hospitals, is becoming...

Background and Objectives: Endometrial hyperplasia (EH) is an abnormal overgrowth of endometrium that may lead to endometrial cancer, especially when accompanied by atypia. The treatment of EH is challenging, and previous studies report conflicting results. Metformin (dimethyl biguanide) is an anti-diabetic and insulin sensitizer agent, which is su...

Purpose – In the home help service, food provision is one common welfare service that involves different professionals at different levels within a social organisation. The purpose of this paper is to examine how different professionals involved in this sector view and describe their work and responsibilities. Design/methodology/approach – A quali...

We investigated the purchase intentions of consumers with respect to organic food and identified the determinants of the relationship between intended and realized purchase behavior. We conducted 2 surveys with South Korean consumers and developed a new organic food choice behavior model that reflects the relationship determinants. The factors affe...

Background/objectives: The elderly constitute a population group with a high prevalence of non-communicable chronic diseases and high risk of malnutrition. The aim of this study was to identify factors associated to nutritional risk in free-living European elderly. Subjects/methods: The sample included 644 European citizens, free living in the c...

This study explores the motivational factors and dimensions underlying tourists’ food consumption through a combined repertory grid method (RGM) and generalised Procrustes analysis (GPA) approach. By employing the RGM triadic elicitation technique, a total of 14 motivational factors was yielded (i.e., authentic experience, prestige, cultural knowle...

This study attempts to identify the salient factors affecting tourist food consumption. By reviewing available studies in the hospitality and tourism literature and synthesising insights from food consumption and sociological research, five socio-cultural and psychological factors influencing tourist food consumption are identified: cultural/religi...

In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet,as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant perspectives and theories of globalisation are reviewed to provide a theoretical framework for the stu...

Food in later life has been the focus of research in the past decades, especially in what refers to nutritional status and food consumption. Although biological, psychological, personal and economic determinants in food choice are well known, the relationship with the cultural environment has been less explored. Cultural rules determine daily and w...

In South Korea, with increasing numbers of consumers concerned about their health, interest in organic food has increased. However, consumption of organic food has not increased to the same degree. There are only a few studies related to organic food in Korea, and most organic food research has been in the fields of nutrition and quality of organic...

Healthy dietary profiles contribute to successful aging, and dietary intake is dependent upon food procurement capabilities. Both formal and informal social networks can contribute to grocery shopping capabilities and methods of food procurement. This investigation explores the role of informal networks in food procurement methods among adults aged...

The aim of the present study is to explore how older people reflect on, make sense of and express their views about healthy eating messages and how they narrate these responses in relation to managing their diets along with strategies adopted in terms of existing food and meal patterns. This qualitative study draws on data from 564 in depth intervi...

Objective: The objective of this study was to determine knowledge of food hygiene amongst young children (5—7 years), and facilitators and barriers to application of knowledge. Few studies exist that explore the knowledge and attitudes of young children towards food hygiene. This is an important age group, as it is a time when attitudes and behavio...

Healthy dietary profiles contribute to successful aging, and dietary intake is dependent upon food procurement capabilities. Both formal and informal social networks can contribute to grocery shopping capabilities and methods of food procurement. This investigation explores the role of informal networks in food procurement methods among adults aged...

To investigate the influences of resources and food-related goals on the variety of food choice among older people. A questionnaire-based survey in eight European countries: Poland, Portugal, United Kingdom, Germany, Sweden, Denmark, Italy and Spain. Participants (n 3200) were above 65 years of age and living in their own homes. The samples were qu...

Objectives: To determine (i) the extent to which recommended lifestyle healthy behaviors are adopted and the existence of positive attitudes to health; (ii) the relative influence of socio-demographic variables on multiple healthy lifestyle behaviors and positive attitudes to health; (iii) the association between healthy lifestyle behaviors and po...

Purpose The aim of this study is to investigate older people's perceptions, across eight European countries (the UK, Denmark, Germany, Poland, Portugal, Spain, Sweden and Italy), towards functional foods. Design/methodology/approach The repertory grid method was used to elicit reasons underlying preferences of five yoghurts with different function...

A sample of 768 seniors over 65 years, living in eight European countries, was interviewed to investigate perceptions, preferences and attitudes towards convenience in preparation of vegetable soups. In each country, a range of seven vegetables soups varying in preparation levels required before consumption was identified. The first part of the int...

The study explored how actual resources, perceived levels of different types of resources and goal relevance of these resources affect older people's satisfaction with food-related life using a survey in eight European countries, where 3291 participants above 65 years of age and living in their own homes took part. Satisfaction with food-related li...

A measure of satisfaction with food-related life is developed and tested in three studies in eight European countries. Five items are retained from an original pool of seven; these items exhibit good reliability as measured by Cronbach's alpha, good temporal stability, convergent validity with two related measures, and construct validity as indicat...

To examine the role of food composition data in Europe in four sectors, namely health, trade regulation and legislation, agriculture and the environment. The need for further harmonization of data across Europe is clearly identified and evidenced from a number of previous successful European collaborations. Data on the nutritional composition of fo...

b>Purpose – The aim of this study is to identify the methods used by providers to evaluate their food services and identify elements of their service that would benefit from adopting a benchmarking system. Design/methodology/approach – In-depth interviews were conducted with 26 food services providers and key informants in day-care settings in Sur...

Purpose The purpose of this research is to show the evaluation of food hygiene knowledge and self‐reported behaviours of school children, assessment of children's attitudes towards food hygiene and evaluation of barriers to the adoption of appropriate food hygiene behaviours. Design/methodology/approach The food hygiene knowledge and self‐reported...

Purpose The purpose of this research is to show how a nation‐wide survey of teachers investigated the teaching of food hygiene in primary schools. The survey determined which information sources were known and used by those responsible for teaching food hygiene. Design/methodology/approach Postal questionnaires were distributed to 3,806 primary sc...

nullFood patterns of Polish older people were separated and described. The research included 422 people aged 65+ years, living in 5 geographical locations. Participants of the study were selected in quota sampling. Criteria for recruitment included sex, age (65-^74 or 75+ years) and family status (living alone or living with other people). Responde...

nullThe aim of this paper is to identify social and cultural aspects of alcohol consumption in a sample of older people living in their own homes, in eight different European countries. We explore several aspects of alcohol consumption, establishing comparisons between genders, age groups and living circumstances. The phenomenon of alcohol consumpt...

Children from secondary schools in the UK selected from photographs, dishes for the meal they would be most likely to choose and the meal they perceived to be the most healthy. They gave reasons for their choices. The nutritional value of the two sets of meals was compared and the reasons for choice were analysed qualitatively.There was an inverse...

Fractured neck of femur occurs mostly in the older female population and is generally caused by falls. Malnutrition has been postulated as a factor that increases the tendency to suffer falls. Nutritional status of older female hospital patients admitted for emergency surgery for fractured neck of femur recruited (n 75), was compared with an age-ma...

Objective To gain an understanding of children's perceptions of the healthiness of foods commonly served at school lunches and how these relate to their preferences in order to assist school caterers and those involved in nutrition education to help children to choose a nutritionally balanced meal. Design A quantitative study whereby 123 9 to 11-ye...

Since the 1980 Education Act, school caterers have been operating within a commercial context and therefore can only provide the foods that they know that children will eat. At the same time, nutritionists have been concerned that the greater degree of choice that children now have at lunchtime is resulting in the more frequent consumption of meals...

To assess the use of the Mini-Nutritional Assessment (MNA) in elderly orthopaedic patients. An observation study assessing the nutritional status of female orthopaedic patients. The orthopaedic wards of the Royal Surrey County Hospital. Forty-nine female patients aged 60-103 y; dietary records were obtained for 41 subjects and 36 subjects gave a bl...

Reports on a study which addressed meal selection in catering outlets (e.g. school or workplace canteens) from the perspective of the caterer and consumer. Asks what foods are supplied and why these are chosen. Questionnaires were sent to a selection of catering colleges, school and workplace canteens and to a general catering industry sample.

The possible relationship between nutritional status and clinical outcome following orthopaedic hip surgery was investigated. The nutritional status of 60 elderly female patients admitted for elective total hip replacement (THR) and emergency fractured neck of femur surgery (FNF) was measured over time. Specific measures of clinical outcome, includ...

The importance of nutrition in the treatment of the older hospital patient has often been underestimated. This may be because of a failure to recognize the special nutritional problems of this age group. It is important to recognize that the older patient is more likely to be admitted to hospital suffering some degree of malnutrition and the nutrit...

In order to evaluate the perception of convenience food by 96 elderly people aged 65 and over, an interview using the Repertory Grid Method (RGM) was carried out. Additionally, apart from the interview, some detailed information about the importance of nine factors influencing the respondents' choice of foods when shopping and their attitudes towar...

nullBMI differentiation and obesity incidence in relation to food patterns of Polish older people were analysed. The research included 422 people aged 65+ years. 21 food patterns were separated by the factor analysis. On the basis of the self-reported body mass and height, the BMI and percentages of overweight or obese people were calculated. The i...

nullThis is a poster and therefore no abstract is available

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