Correlates of food choice in unemployed young people: The role of demographic factors, self-efficacy, food involvement, food poverty and physical activity

Associations between socio-demographic and psychological factors and food choice patterns were explored in unemployed young people who constitute a vulnerable group at risk of poor dietary health. Volunteers (N = 168), male (n = 97) and female (n = 71), aged 15–25 years were recruited through United Kingdom (UK) community-based organisations serving young people not in education training or employment (NEET). Survey questionnaire enquired on food poverty, physical activity and measured responses to the Food Involvement Scale (FIS), Food Self-Efficacy Scale (FSS) and a 19-item Food Frequency Questionnaire (FFQ). A path analysis was undertaken to explore associations between age, gender, food poverty, age at leaving school, food self-efficacy (FS-E), food involvement (FI) (kitchen; uninvolved; enjoyment), physical activity and the four food choice patterns (junk food; healthy; fast food; high fat). FS-E was strong in the model and increased with age. FS-E was positively associated with more
frequent choice of healthy food and less frequent junk or high fat food (having controlled for age, gender and age at leaving school). FI (kitchen and enjoyment) increased with age. Higher FI (kitchen) was associated with less frequent junk food and fast food choice. Being uninvolved with food was associated with
more frequent fast food choice. Those who left school after the age of 16 years reported more frequent physical activity. Of the indirect effects, younger individuals had lower FI (kitchen) which led to frequent junk and fast food choice. Females who were older had higher FI (enjoyment) which led to less frequent fast food choice. Those who had left school before the age of 16 had low food involvement (uninvolved) which led to frequent junk food choice. Multiple indices implied that data were a good fit to the model which indicated a need to enhance food self-efficacy and encourage food involvement in order to improve dietary health among these disadvantaged young people.

Rational Partial Choice Functions and Their Application to Belief Revision.

Necessary and sufficient conditions for choice functions to be rational have been intensively studied in the past. However, in these attempts, a choice function is completely specified. That is, given any subset of options, called an issue, the best option over that issue is always known, whilst in real-world scenarios, it is very often that only a few choices are known instead of all. In this paper, we study partial choice functions and investigate necessary and sufficient rationality conditions for situations where only a few choices are known. We prove that our necessary and sufficient condition for partial choice functions boils down to the necessary and sufficient conditions for complete choice functions proposed in the literature. Choice functions have been instrumental in belief revision theory. That is, in most approaches to belief revision, the problem studied can simply be described as the choice of possible worlds compatible with the input information, given an agent’s prior belief state. The main effort has been to devise strategies in order to infer the agents revised belief state. Our study considers the converse problem: given a collection of input information items and their corresponding revision results (as provided by an agent), does there exist a rational revision operation used by the agent and a consistent belief state that may explain the observed results?

Accounting for clean, fast and high yielding reactions under microwave conditions

Thermal reactions proceed optimally when they are rapidly heated to the highest tolerable temperature, held there for the shortest possible time and then quenched. This is explained through assessments of reaction kinetics in literature examples and models. Although presently available microwave equipment is better suited to rapid heating than resistance-heated systems, the findings do not depend upon the method of heating. Claims that microwave heated reactions proceed faster and more cleanly than their conventionally heated counterparts are valid only when comparably rapid heating and cooling cannot be obtained by conventional heating. These findings suggest that rigid adherence to the sixth principle of green chemistry, relating to the use of ambient temperature and pressure, may not always afford optimal results. © 2010 The Royal Society of Chemistry.