東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Impact of television cooking shows o...

Fong, Yvonne.

Linked to FindBook

Google Book

Amazon

博客來

Impact of television cooking shows on food preferences.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Impact of television cooking shows on food preferences./
Author:	Fong, Yvonne.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2015,
Description:	136 p.
Notes:	Source: Masters Abstracts International, Volume: 55-02.
Contained By:	Masters Abstracts International55-02(E).
Subject:	Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1603964
ISBN:	9781339258393

Impact of television cooking shows on food preferences.
Fong, Yvonne.

Impact of television cooking shows on food preferences. - Ann Arbor : ProQuest Dissertations & Theses, 2015 - 136 p.

Source: Masters Abstracts International, Volume: 55-02.

Thesis (M.S.)--California State University, Long Beach, 2015.

The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entree and dessert options before and after viewing each show and by type of show viewed.

ISBN: 9781339258393Subjects--Topical Terms:

517777
Nutrition.

Impact of television cooking shows on food preferences.
LDR:02212nmm a2200313 4500 001 2119697
005 20170628084202.5
008 180830s2015 ||||||||||||||||| ||eng d
020 $a 9781339258393
035 $a (MiAaPQ)AAI1603964
035 $a AAI1603964
040 $a MiAaPQ $c MiAaPQ
100 1 $a Fong, Yvonne. $3 3281584
245 1 0 $a Impact of television cooking shows on food preferences.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2015
300 $a 136 p.
500 $a Source: Masters Abstracts International, Volume: 55-02.
500 $a Adviser: Libby Gustin.
502 $a Thesis (M.S.)--California State University, Long Beach, 2015.
520 $a The purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entree and dessert options before and after viewing each show and by type of show viewed.
520 $a Participants were selected from students at California State University, Long Beach through convenience sampling. Willing participants completed two online surveys, each containing a different television cooking show episode along with an array of food images to select from. The cooking show episodes and the food images used in the survey were categorized as healthy or less healthy based on the nutrient profiling system, Model WXYfm.
520 $a Fifty-nine and 56 survey responses were included in the final analysis of the healthy and unhealthy cooking show, respectively. Food preferences were determined through the selection of food images in the surveys and analyzed using Chi-square tests. The results of this study show that television cooking shows promoting healthy and unhealthy foods have the potential to impact food preferences, particularly due to food exposure. Significant differences were found for five out of the nine hypotheses.
590 $a School code: 6080.
650 4 $a Nutrition. $3 517777
650 4 $a Multimedia communications. $3 590562
690 $a 0570
690 $a 0558
710 2 $a California State University, Long Beach. $b Family and Consumer Sciences. $3 2100564
773 0 $t Masters Abstracts International $g 55-02(E).
790 $a 6080
791 $a M.S.
792 $a 2015
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1603964