Macaroni penguin chicks grow older; a 2008 study that used surgically implanted data loggers to track the movement of the birds showed the foraging trips become longer once the chick-rearing period is over. Birds venture out for 10–20 days during incubation and before the moult. Macaroni penguins are known to be the largest single consumer of marine resources among all of the seabirds, with an estimated take of 9.2 million tonnes of krill a year. Outside the breeding season, macaroni penguins tend to dive deeper, longer, and more efficiently during their winter migration than during the summer breeding season. Year round, foraging
Macaroni dish in North America, and is often made with elbow macaroni. The same dish, known simply as macaroni cheese, is also popular in Great Britain, where it originated. A sweet macaroni pudding containing milk and sugar (and rather similar to a rice pudding) was also popular with the British during the Victorian era. In areas with large Chinese populations open to Western cultural influence, such as Hong Kong, Macao, Malaysia and Singapore, the local Chinese have adopted macaroni as an ingredient for Chinese-style Western cuisine. In Hong Kong's "cha chaan teng" ("tea restaurants") and Southeast Asia's "kopi tiam" ("coffee shops"),