Lynn Huffman

Followers

Following

Co-authors

Public Views

Sandra (A.C.C.) van Wijk

American University of Sharjah

Marion CARRIER

Centre National de la Recherche Scientifique / French National Centre for Scientific Research

Waleed Abouamer

Al-Azhar University, Agriculture Faculty

'Biodun Olaniran

Ladoke Akintola University of Technology

Jose Antonio Rodriguez Martin

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Pravin Nalawade

KTHM College

Craig Banks

Manchester Metropolitan University

Zacharias Frontistis

University of Western Macedonia (UOWM)

Ashantha Goonetilleke

Queensland University of Technology

G C

Universidade Federal do ABC

Interests

Uploads

Papers by Lynn Huffman

DOI: 10.4162/nrp.2011.5.2.163 Service quality, satisfaction, and behavioral intention in home delivered meals program

This study was conducted to evaluate recipients ’ perception of service quality, satisfaction, an... more This study was conducted to evaluate recipients ’ perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were collected, and 209 questionnaires (52.5%) were used for the statistical analysis. A Confirmatory Factor Analysis (CFA) with a maximum likelihood was first conducted to estimate the measurement model by verifying the underlying structure of constructs. The level of internal consistency in each construct was acceptable, with Cronbach's alpha estimates ranging from 0.7 to 0.94. All of the composite reliabilities of the constructs were over the cutoff value of 0.50, ensuring adequate internal consistency of multiple items for each construct. As a second step, a Meals-On-Wheels (MOW) recipient perception model was estimated. The model's fit as indicated by these indexes was satisfactory and path coefficients were analyzed. Two paths between (1) volunteer issues and behaviora...

Definition and Classification of Healthy Food in Foodservice for Business and Industry

This study was designed to provide useful information for South Korean foodservice management in ... more This study was designed to provide useful information for South Korean foodservice management in developing and implementing healthy menus. Using in-depth interviews and data from previous studies, this study was conducted to characterize and classify healthy food. In-depth interviews were conducted with six people in charge of menu management at six different foodservice companies in South Korea. A healthy menu was defined as “a menu with increased nutrition value and/or decreased unhealthy factors by changing to ingredients or cooking methods. ” Under the definition, four categories of healthy menus were defined as containing: “nutritionally-fortified food, ” “natural food, ” “organic food, ” and “medicinal food. ” Examples of unhealthy food or products included additives such as “MSG, ” “use bad fats, ” and “over processed foods.”

Emu: A Possible New Red Meat Alternative

People are making food choices based on fat, calories, and cholesterol, while demanding products ... more People are making food choices based on fat, calories, and cholesterol, while demanding products that are appetizing. Due to such health issues and the convenience of alternative meat products, consumption of beef has declined among American consumers. In this study emu meat and US Select grade beef ribeye steaks were compared for palatability by a 10-member trained sensory panel. Tests for fat (ether) and moisture (vacuum dry) were performed, along with Warner-Bratzler shear tests. Emu meat was rated as more tender, juicier, and more flavorful than the beef ribeye steaks. Wamer-Bratzler shear measurements were consistent with sensory panel findings. Proximate analysis showed the emu steaks contained less fat and more moisture than the beef ribeye steaks. Emu meat is a “red meat” that may ease consumers' concerns about the consumption of red meat. Its potential as a red meat alternative is due to its tender, juicy, flavorful, and lean qualities.

The Effectiveness of the Modified Expanded Rational Expectations Model to Explore Adult Consumers’ Functional Foods Consumption Behavior

Since knowledge and health consciousness have been claimed to have a great influence on dietary b... more Since knowledge and health consciousness have been claimed to have a great influence on dietary behavior, subjective knowledge and health consciousness constructs were added to the ERE model in order to develop Modified ERE (MERE) model. The objective of this study was to investigate the effectiveness of the MERE model in order to explain adult consumers’ functional foods consumption behavior. A convenience sample of 465 adults from a Southwestern university completed the final online survey questionnaire during April and May, 2010. A series of confirmatory factor analyses and structural equation modeling were conducted. Validity and reliability of the measurement model of MERE were confirmed. Results from structural equation modeling revealed that the MERE is a viable model to explain functional foods intention to consume and actual eating behavior. The two new constructs, subjective knowledge and health consciousness, had significant relationships with other constructs of the ERE....

Lynn Huffman

Uploads

Papers by Lynn Huffman

Log In