Honigeinlagerung

Der Wassergehalt des von den Pflanzen produzierten Nektars kann variieren. Um seine Konservierung in den Waben zu gewährleisten, darf er nicht gären. Deshalb wird er von den Bienen in Honig umgewandelt, indem sie seinen Wassergehalt senken und folglich den Zuckergehalt erhöhen. Dies verhindert die Entwicklung der Mikroorganismen. In der Dunkelheit des Bienenstocks ist es schwierig, den Herstellungsprozess des Honigs zu beobachten. Aus diesem Grund ist er auch nur wenig erforscht. Um die Umwandlung von Nektar in Honig zu untersuchen, haben wir die Technik der Tomographie eingesetzt. Sie ermöglicht es, den Zuckergehalt des eingelagerten Nektars sehr präzise zu messen, ohne den Bienenstock öffnen zu müssen und das Bienenvolk zu stören.

Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study.

Institutional Repository Agroscope

Zumthurm S., Papathanail I., Abdur Rahman L., Brigato L., Mougiakakou S., Stämpfli A.

Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study.

Food Quality and Preference, 126, 2025, Articolo 105416.

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Riassunto:

Current levels of meat consumption in developed countries exceed nutritional recommendations and harm the environment. A promising intervention to reduce meat consumption is prompts, that is, reminders to perform a specific behavior in a particular situation. The present study tested a written prompt combined with an adapted version of the visualized Swiss dietary recommendations ‘Swiss Food Pyramid’ in the field. The study was conducted simultaneously in two staff restaurants with a two-week baseline period followed by a two-week intervention period. Participants (n = 131) photographed their food choices in the staff restaurants using a depth camera provided. The amount of meat on their plates was estimated using the automatic volume estimation module by goFOOD™, an artificial intelligence-based automatic dietary assessment system. The results showed that participants in one staff restaurant preferred the vegetarian menu over the meat menu when exposed to the intervention, consequently reducing their meat consumption. The intervention was particularly successful among participants with a positive attitude toward environmental protection and high health consciousness. Participants who enjoyed meat for hedonistic reasons and who ate meat the most frequently were less influenced by the intervention. In the other staff restaurant, the intervention had no effect. Potential reasons are discussed in light of the different clientele of the two staff restaurants.

ISSN Print: 0950-3293
ISSN Online: 1873-6343
Digital Object Identifier (DOI): https://doi.org/10.1016/j.foodqual.2024.105416
ID pubblicazione (Codice web): 58702 Inviare via e-mail

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Honigeinlagerung

Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study.