Search Results - "du Rand, Gerrie E"

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis by Noort, Martijn W J, Renzetti, Stefano, Linderhof, Vincent, du Rand, Gerrie E, Marx-Pienaar, Nadéne J M M, de Kock, Henriëtte L, Magano, Nomzamo, Taylor, John R N

“…Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA…”
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Food consumption, lifestyle patterns, and body mass index of a group of white South African students by Viljoen, Annemarie T., Spuy, Esther, Rand, Gerrie E.

“…There is worldwide concern that higher education students are increasingly engaging in unhealthy eating and lifestyle practices. A total of 488 white students…”
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An assessment of South African college and university dining policies and procedures regarding handling of food allergies by Rajagopal, Lakshman, Du Rand, Gerrie E.

“…Sir, Food allergy is defined as ‘sensitisation to a food with a convincing history of a reaction to the food in the preceding year, or a positive food…”
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Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho by Nkhabutlane, Pulane, de Kock, Henriëtte L., du Rand, Gerrie E.

“…Abstract Lesotho is a small country (30,350 sq.km with about 2.233 million population), completely surrounded by the Republic of South Africa. The people of…”
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Quality characterization of wheat, maize and sorghum steamed breads from Lesotho by Nkhabutlane, Pulane, du Rand, Gerrie E, de Kock, Henriëtte L

“…BACKGROUND: In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized…”
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The significance of traceability in consumer decision making towards Karoo lamb by du Plessis, Henriëtta J., du Rand, Gerrie E.

“…As food markets have become more globalized, consumers have become more concerned about the origin of the foods they eat with a decreased confidence in the…”
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Quality characterization of wheat, maize and sorghum steamed breads from Lesotho: Quality characterization of steamed breads from Lesotho by Nkhabutlane, Pulane, du Rand, Gerrie E, de Kock, Henriëtte L

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The Role of Local and Regional Food in Destination Marketing: A South African Situation Analysis by Rand, Gerrie E. Du, Heath, Ernie, Alberts, Nic

“…An analysis of the relevant tourism literature and the promotional material of various destinations indicate that the role of food in the marketing of…”
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